THE FOOD

Where Orlando - - Where Now -

The event’s French Quar­ter dis­trict inside the park serves Ca­jun­spiced seafood, red beans and rice, gumbo, craw­fish, jam­bal­aya, crispy hush­pup­pies, heav­enly beignets and king cake. At Ci­tyWalk, Emeril’s Or­lando Chef de Cui­sine Doug Brasel­man, a New Or­leans na­tive, turns out sig­na­ture dishes like bar­be­cue shrimp, an­douille-crusted drum and craw­fish bread and a king cake sticky bun for Mardi Gras. Emeril’s guests can also find a menu of New Or­leans li­ba­tions, like the Saz­erac, French 75 and Gin Fizz.

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