Dinner at Primo!

On a recent trip to the JW Marriott Orlando Grande Lakes, I was able to dine at restaurant Primo. A high end italian nouveaux restaurant, Primo is the brain child of James Beard award winning chef and author Melissa Kelly. Hailing from northeast Maine, chef Kelly has had the privilege of working at such places as The Greenbrier Hotel, Blue Beards Castle and Chez Panisse for Alice Waters. A product of The Culinary Institute of America, chef Kelly has won many prestigious awards and received recognition for her simple, elegant cuisine. We where fortunate to have been joined by Melissa during our dinning expeireince at Primo, WOW!

And it became a surreal experience as Farmer Lee Jones of the Chefs Garden was there. Farmer Jones is on rock star status in the culinary field, having just been a judge on food network Iron Chef. The Chefs Garden is an industry trend setter when it comes to sustainable farming, and growing products for some of the most esteemed chefs in America!

Amuse: Traditional Clams Casino

Chefs Garden Greens, Black Trumpet Mushrooms, Machego, Winter Truffles

Antipasto Plate, Salumi, Olive Tapenade,Parmesan Reg. Mortadella, Foccacia

Calamari, Mizuna, citrus, bell pepper

Malpeque Oysters warmed with parmesan bread crumbs

Primo garden greens, grilled pears, buttermilk blue cheese toast, macadamia nuts

Farmers salad, frisee, aged cheddar, 8 minute egg

Mediterranean mussels, spicy tomato sauce, focaccia

Orecchiette bolognese, parmesan, fried basil

Butternut squash ravioli, maine lobster, watercress, manchego

Gnocchi, spinach, wild mushrooms, winter truffle

monkfish, peekytoe crab crepe, mustard greens
duck breast, braised red cabbage, pear preserve

Pork Saltimbocca, whipped potatoes, fried sage

Primo's great exposed kitchen with lot's of copper! Nice!

Farmer Lee Jones, Melissa Kelly, Me, Matt Sutton (JW Grand Lakes Hopeful!)

All in all it was a pretty amazing exierience! Simple. farm fresh food, done perfectly with great wine, great friends and not a care in the world. Priceless . . .