Dinner at The Ravenous Pig

Mastermind Weekend 1/16

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I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Last night, we enjoyed dinner at The Ravenous Pig, an American gastro pub in Winter Park.

Dubbed one of Florida’s “Latest and Greatest” restaurants by Saveur, this new restaurant features great food and great drink in the tradition of the gastropubs of London. The Ravenous Pig’s extensive menu items range from pub fare to raw bar offerings to creative salads, house-made pastas, fresh seafood and bistro classics. Beverage options include eight American micro-brewed beers drawn from the custom designed tap, as well as an extensive wine line, and hand-made cocktails.

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When we arrived at the restaurant, the chefs/owners, James and Julie Petrakis, welcomed the group and described the menu for the evening. Each course was paired with a wine (or beer).

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We started with Zuckerman Farms Asparagus Soup with a Blue Crab Fritter and Lemon Oil

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I loved this soup! It was easily my favorite course of the evening– besides dessert, obviously! 😉

Apparently, the soup was paired with a glass of brut champagne, but I guess I never snapped a photo of it? My camera must have eaten it. 😕

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Next up:

House-made Charcuterie and Artisan Cheese served with House Pickles and Whole Grain Mustard

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The cheese plate was paired with a Cigar City Brewing ‘Jai Alai’ IPA beer. I’m usually not a big fan of IPAs, but this one wasn’t too hoppy. Mal would have loved it!

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George’s Bank Scallops with Potato Risotto, English Peas, Hen of the Wood Mushrooms, and Carrot Foam

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I also really enjoyed this course. The scallops were cooked to perfection and the carrot foam added a wonderfully refreshing flavor to the dish.

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This course was paired with a glass of JL Chave “Sybéle” Crozes-Hermitage, Marsanne, Rhone ’07, which was a light and crisp white wine.

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The final course of the evening:

Niman Lamb Loin with Artichoke and Spring Vegetable Ragu, Mint Pesto, and Local Watercress

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I’m not a big meat person, so I only ate a few bites of the lamb, but I really enjoyed the veggies and pesto.

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This dish was paired with a nice red wine: Travaglini “Vendemmia,” Nebbiolo, Gattinara ’04.

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And dessert! Yummmmm! I’m still thinking about it. I actually talked Mal’s ear off about how much I enjoyed when we chatted on the phone late last night.

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Créme Caramel with Florida Citrus Compote and Earl Grey Honey Tuille

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I pretty much scraped the bowl clean! 😉 It was so good!

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Dessert was paired with a sweet, berry-flavored wine: Marenco Blochetto d’Aqai.

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I pretty much ate all day, so I didn’t overdo it at dinner. I left pleasantly satisfied and slept like a baby last night!

The Bake-Off just started!!! Ahh! So exciting!

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30 Comments

  1. Zuckerman!!! Isn’t that the name of the farmers in Charlotte’s Web? Oh, childhood memories! That creme caramel does look divine. They can be so flaccid and bland when done badly, but so rich and amazing when done well!

  2. The presentation of your meal was gorgeous. Everything sounds so good. I am glad you are having a great time! Thanks for sharing all of your experiences.

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