Inside Look: Four Flamingos – A Richard Blais Florida Kitchen – at Hyatt Regency Grand Cypress Orlando, Florida plus Interview with Chef de Cuisine Shelby Farrell

Did you know there is a cafe in Central Florida featuring molecular gastronomy strategies? It’s named 4 Flamingos – A Richard Blais Florida Kitchen – at the Hyatt Regency Grand Cypress just exterior of Disney Springs.

4 Flamingos is an immersive dining and drinking encounter reminiscent of a dreamy tropical oasis led by acclaimed chef and tv identity, Richard Blais, who brings together the memory of classic eras with the bounty of Florida to produce a treasure-packed menu of the refreshing-caught surf and hearth-grilled turf wide range.

The raw seafood on ice, lush and colorful interior, and refreshing cocktail creations set the day-to-day temper to breezy and carefree.

For wanderers, Four Flamingos is the excellent position to linger and libate for locals, it’s a sweet escape and familiar beloved. For attendees of all ages in search of a great time, there is constantly home in this article for one much more.

And a bonus for area Central Florida people – they offer complimentary valet and self parking if you dine in.

We lately spoke with Four Flamingo’s Chef de Delicacies Shelby Farrell about her track record and culinary inspirations at the restaurant. Read on below!

Tasty Chomps: Convey to us about your practical experience developing up in the Florida Panhandle. What ended up some of your favourite memories all-around food stuff growing up?

Chef Shelby Farrell: Rising up in the Panhandle was fantastic, the white sand shorelines, the southern tradition, it’s undoubtedly a full distinct kind of Florida from what we know in this article in Orlando.

Escalating up surrounded by these types of awesome new seafood all of the time was anything I didn’t totally respect till I moved absent but it undoubtedly produced my basis for seafood centric cookery that is continue to central to my individual style.

Ice Cold Oysters & Pearls – Pineapple & Ahi Amarillo

What motivated you to get into the foods industry?

I come from a quite foods concentrated household, from my Italian immigrant Nona, to my foodie father, to my restauranteur/chef Uncle food was central to my upbringing and cooking for other individuals has constantly been my like language.

I initial started off working in kitchens as a teen and from the get started I couldn’t visualize pursuing everything else!

How are you acquiring local Central Florida influences into the menu at 4 Flamingos?

We try to allow Central Florida influence our menu as substantially as doable.

Some strategies are noticeable like making use of nearby elements these types of microgreens developed in The Villages, Zellwood sweet corn, and shrimp and seafood from Cape Canaveral.

And other ways much more in notion, like our entire fish dish, an homage to the Vietnamese meals tradition here in Orlando, we provide domestically caught fish rubbed with ginger, turmeric, and galagal, and dusted with tapioca starch prior to frying, its then served with environmentally friendly papaya salad and Cha Ca chimi.

It’s a very Asian type dish at deal with value but at heart it is Central Florida as a result of and via.

Swordfish Primary Rib “Neptune’s Cut”
16 oz, Black Lime, Black Pepper, Garlic

What are some of your most loved lessons discovered in your several years in the sector?

Individuals consume with their eyes initial but that doesn’t mean presentation is every thing!

I put in a lot of my early a long time in the marketplace centered on creating lovely food, a important talent for guaranteed, but all the frill indicates practically nothing if the flavors don’t observe by means of, it’s okay to have a just plated dish with out scores of garnishing as lengthy as flavors and execution are on issue.

Florida Seafood “Moqueca” – Coconut Steamed Rice

What are some of the most well-known dishes correct now at 4 Flamingos?

Our Swordfish is bar none a single of our most important hits, a bone in thick slash “prime rib” cut encrusted in black lime and topped with a brown butter sauce, it’s just one of the most exceptional preparations of sword I have had the enjoyment of cooking and it is turn out to be a single of our signature dishes.

Our Oysters and Pearls are also a most loved, we like to adjust the flavors up from time to time but we are at present serving the dish with cilantro mignonette and pineapple ahi liquid nitrogen pearls.

With the summer months warmth correct about the corner men and women are craving something refreshing and the ice cold pearls on leading of a clean briny oyster delivers.

Notify us about the spring menu – what are your favorites and why?

We really do not stick to any really hard seasonal menu improvements, our menu is in flux and we tweak and include as we please, but that staying stated we are usually modifying and maintaining the menu exiting and in tune with the year.

The total fish for two dish has to be up at the prime for me, it just screams dazzling crisp flavors that we crave as the weather conditions heats up and the sharing component just delivers out a emotion of spouse and children cook dinner outs and togetherness.

Swordfish Key Rib “Neptune’s Cut” – 16 oz, Black Lime, Black Pepper, Garlic

What is a little something you wish people today to know about Four Flamingos for their very first time eating there?

Order the side dishes! Our sides are exclusive, delicious, and genuinely spherical out the knowledge. So get a number of for the desk and share.

In actuality, go loved ones type all the way close to if you can, it the best way to experience the menu, many of our entrees are greatest served shared, 16oz of swordfish is a large amount for one human being to consider on, so get a few dishes from every single part of the menu and acquire a tour, theses just anything heartwarming about sharing a meal with the people you like, and your flavor buds with thank me!

Tuna Tostada – Enthusiasm Fruit Yolk

Potential ideas for Four Flamingos?

Remaining only 6 months into opening the world is even now our oyster when it will come to our prospective. Of course we will constantly be doing work on improving the menu and holding it clean but over and above that we have some fascinating factors in the will work.

We have strategies to start pairing up with wineries and distillers to do some genuinely enjoyment and distinctive paired supper events, continue to keep an eye out for our whiskey dinner with Redwood Empire afterwards this summer, we will be bringing in their master distiller and supplying a thoroughly distinctive one evening only paired menu.

And when we really don’t have a tough begin date on it yet a normal Sunday Brunch is on our radar, the Grand Cypress has experienced a void given that La Coquina brunch arrived to an end all these a long time again and we are psyched to provide our possess brunch encounter in the foreseeable future.

Four Flamings – A Richard Blais Florida Kitchen at Hyatt Regency Grand Cypress
1 Grand Cypress Boulevard, Orlando, FL, 32836
1 407 239 3854
Open up Nightly from 5:00 – 10:00PM
Complimentary Valet & Self Parking for Company of Four Flamingos