Foodbuzz treated us to dinner at Todd English's BlueZoo located at the Walt Disney World Dolphin Resort here in Orlando, FL. Ryan Stern from FoodBuzz was one of the three people to bring us all together. Ryan came all the way from San Fansisco, CA, she wanted to meet everyone especially Jenn and Judy who were the two main organizers. A huge thanks goes out to all three of you and FoodBuzz!
Have you ever talked on the phone or emailed someone for awhile having never met face to face? It was nice to finally put faces with all of the names that night. Now I admit I had not read everyones blog prior to meeting them, as I am sure some have not read mine. Though i now have a couple extra blogs to check up on every week. Everyone has some amazing posts and love sharing their favorite foods and ideas about food. If you have not visited any of them either please do so. They are sure to have some amazing photos and posts about our dinner together.
Jenn and Roberto from The Left Over Queen
Lys from Cooking in Stilettos
Christey and Peter from Foto Cuisine
Rachel from My Little Marshmallow
Judy from No Fear Entertaining
Chris from Pickles and Cakes
Susan from Sticky, Gooey, Creamy, Chewy
Ingar from Taste Memory
Erin and Chris from The Olive Notes
I hate to do this to all of everyone that was not there. I hate to do it to myself too, but it is time to see what amazing food the staff at BlueZoo cooked up for us. Don't feel to bad, if you are ever in the Orlando area by all means you should go, just let me know so I can tag along.
Fresh Littleneck Clam with Bacon Ragout, served in a small glass filled with sea salt.
Shrimp Cocktail Steamrollers served in what can only be described as a large straw. You just suck it all down. Becareful and go slow or it will it the back of your throat. I know this because i made that mistake!
Beet salad with candied walnuts and goat cheese fondue. Now I am not the biggest fan of beets, however this was really good.
Spice Route Char. This dish was my favorite, it was crusted with cumin and corriander, and there was a few cilantro leaves and as well. The char was served with beluga lentils and zhataar carrot Just the plating made it look too good to eat. Yet we all did!
Sous Vide Amish Chicken served with polenta, picholine olive sauce and arugula. At this point in the meal I was get
Warm Chocolate Cake with a liquid ganache center, Maracaibo Cream Pudding and Peanut Ice Cream. The center was more cake than liquid, but all the same it was good. The peanut ice cream was something new.
I hope you enjoy this post as much as I did being with my fellow foodies. I owe some credit to Jenn and Roberto at The Left Over Queen for the amazing photos. I made the mistake of taking my camera to dinner so I had to use their amazing photos of our dinner. Also to Erin from The Olive Notes I used your photo of the shrimp cocktail. Thank you to both of you for the photos. If we ever get the chance to do this again I will be bringing my camera.
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