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July 16, 2014

Highball & Harvest introduces new dining experience at The Ritz Carlton Orlando, Grande Lakes

By Chris Boyle

By Anna Walton


Rendering of Highball & Harvest’s communal cocktail table.

Beginning early this September, guests at The Ritz Carlton Orlando, Grande Lakes are invited to join in a rustic dining experience at the new Highball & Harvest (“H&H”) restaurant.

Highball & Harvest will bring a new casual-dining concept to the Ritz-Carlton. With a communal cocktail table, wide open lounges, and a terrace, guests will enjoy luxurious comfort while enjoying flavorful cuisine. Inspired by Cajun cuisine and local Floridian citrus, Chef de Cuisine Mark Jeffers has crafted a menu of signature dishes that reflect the hotel’s sustainable cuisine philosophy. Several dishes on the H&H menu will be infused with fresh fruits and vegetables from the resort’s 2-year-old 7,000-square-foot garden, Whisper Creek Farm.

The innovative menu will feature authentic Southern and Low Country dishes with a modern twist, as well as cocktails crafted with seasonal fruits and herbs. Signature dishes at the rustic restaurant have been created by Chef Jeffers to bring a sense of culinary nostalgia to guests. Specialties will include the Pig-n-Potatoes, an all-day breakfast dish with house-made beef jerky and dips with pickled veggies arranged in a tackle box. Other H&H specialties will include a hot sauce made from Whisper Creek Farm peppers, and Parker House rolls made out of old-world Khorason wheat and served warm and moist. Delicious and also healthy, Parker House rolls contain significantly less gluten than regular bread.


One of the restaurant’s specialties, warm and hearty Parker House rolls.

In addition to its exceptional food offerings, H&H will feature an interactive cocktail table, where bar experts will mix ingredients while instructing personalized cocktail classes. The restaurant’s hand-crafted, seasonal cocktail menu will include signature drinks like the Moonshine Whistle-Stop, Green Acres with house ginger beer and jasmine tea, and a Cranberry Cobbler mixed with honey from the resort’s apiaries. Several cocktails on the menu will be served with hand-carved ice, sculpted with a Japanese ice saw, and infused with herbs and citrus from Whisper Creek Farm. Additionally, H&H plans to feature Central Florida’s largest selection of wines from the cask, selected by Advanced Sommelier Kris Soto.

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