Inside Look: Primo at JW Marriott, Grande Lakes Orlando Resort – Summer 2022 – New Renovations and Interview with Chef de Cuisine Eric Petrie

Did you know that Orlando is property to a restaurant founded and led by the initially feminine chef to earn the James Beard Basis Awards’ Best Chef two times? Virtually twenty yrs back, Primo by Chef Melissa Kelly opened appropriate in this article in Orlando at JW Marriott Grande Lakes Vacation resort, inarguably jump-commencing the local farm to desk movement in our cafe field with organic and natural components sourced not only from community farms but also appropriate onsite at the Primo Garden and Whisper Creek Farm.

This past yr, the cafe got a important renovation, impressed by Chef Melissa Kelly’s Italian heritage from the Puglia area, showcasing a extra ethereal, normally lit eating place – a excellent fit also for Central Florida.

An additional update to Primo this previous year? New Chef de Cuisine Eric Petrie joins Primo here in Orlando from Chef Melissa Kelly’s primary Primo located in Maine – we not long ago frequented Primo and received a wonderful update from him in our job interview down below.

Ricky Ly of Tasty Chomps: Inform us about your encounter expanding up in New Jersey. What had been some of your preferred reminiscences about food items increasing up?

Chef Eric Petrie – Expanding up in Weehawken, New Jersey I was lucky- exposed to outstanding and clean Italian-American food items at household cooked by my mom but also uncovered to a assortment of cuisines coming from the most diverse component of the place.

I grew up in a majority Hispanic community and knowledgeable Cuban, Puerto Rican, Dominican and all types of various cuisines out with my good friends or cooked at their houses.

What influenced you to get into the meals marketplace?

I was encouraged to get into the food stuff business by my family lineage dating back again to Sicily in the 1800s – it’s in my blood. I experienced normally regarded what I wished to be due to the fact I was a Chef for Halloween at 4 yrs outdated. There was hardly ever another choice.

What are some of your favourite lessons discovered in your a long time in the sector?

My favored lesson that has been on my mind a whole lot because I took in excess of as Chef de Cuisine in Orlando is that the fundamental principles will usually adhere to you. I see a great deal of youthful cooks that want to skip techniques- not having fun with their many years that they get to target on the setting up blocks of what helps make food terrific.

No issue how lengthy you prepare dinner or how quite a few accolades you get the essentials will by no means go away and the focus to these aspects generally need to be viewed as and preserved.

Cooking is a battle versus the things, character and time. It is an equalizer- everyone is taking part in with the same set of rules. That simply cannot be claimed for significantly.

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

The most well-known dish on the Primo menu appropriate now is certainly our Grilled Ribeye – I serve this with Napa Cabbage from one particular of my favourite farms in the space- Major Daddy Organics. I flip the cabbage into a carbonara with Lake Meadow Eggs and some crispy pancetta. To carry stability to the dish we serve it with a sweet onion marmalade on the steak alone and major almost everything with fungi jon mushroom beef jus and crispy fried shallots.

Octopus a la plancha

The Octopus a la plancha is really well-liked as perfectly – I was encouraged by agrodulce sauce, a sweet and bitter Mediterranean sauce that can be completed in lots of diverse means. I broke the flavors down into a handful of components – chili vinegar pickled radish as the sour and golden raisin glaze as the sweet. To include some smokiness we make a charred eggplant puree- which was taught to me by Primo founder Chef Melissa Kelly. Some mizuna from our backyard garden adds freshness to the dish.

Both of those of these dishes are well balanced and clean usually takes on classic Italian flavors.

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

The spring menu is entire of thrilling dazzling flavors. I adore salad – I resent the idea that salads want to be monotonous. I see a salad as a clean canvass to paint colourful flavors.

Nearby Dicuru Burrata with neighborhood Strawberries

Regional Dicuru Burrata is paired with neighborhood strawberries. I am enormous on not squandering substances and finding all you can out of them – this presents opportunities to present the very same component with unique taste profiles. We make a strawberry jam, and use the strawberry tops and trimmings to make a solar brewed strawberry vinegar.

New strawberries are sliced and served with Pernod marinated roasted beet root- the anise notes from the Pernod all emphasize the strawberries.

Maine Lobster bisque served with Golden Tile

We also emphasize a whole lot of peas which are a traditional spring flavor – we use blistered snap peas with Calabrian chili on the Bolognese with freshly grated parmesan and English peas with a Maine Lobster bisque served with Golden Tile. Peas/parmesan and peas/lobster are both basic flavor combos- as I reported these fundamental principles will also adhere to you and understanding taste profiles is fifty percent the fight.

In my mind we work for the ingredients – so currently being ready to spotlight components to their whole probable is my proudest accomplishment.

Primo Chef de Cuisine Eric Petrie

What is some thing you wish individuals to know about Primo for their to start with time dining there?

My major target for a initially time diner at Primo is to have an understanding of the supply of our ingredients and why it issues. We do the job really really hard to improve substances in our backyard and resource from nearby farms. When food items is grown like this it has a unique DNA that is significantly a lot more delightful and wholesome than industrial grown elements.

For our diners to have an understanding of why working with these domestically grown organic substances is excellent for the atmosphere as nicely as ourselves and eventually additional delicious.

Foreseeable future strategies for Primo?

The recently renovated Primo is an extraordinary option and has infinite likely. I experience like we are just obtaining started out – the objective is to retain building the most incredible menu probable utilizing seasonal substances and increase our existence in the community Orlando food scene.

PRIMO at JW Marriott Orlando Grande Lakes
4040 Central Florida Parkway, Orlando, Florida 32837
(407) 393-4444