SeaWorld chef: Seven Seas fare familiar, far-flung
This year’s Seven Seas Food Festival at SeaWorld Orlando features international flair with dishes from France, Italy, Ireland, India, the Caribbean, Brazil, Polynesia and beyond. There’s plenty of domestic fare, too, including a selection rooted in Milwaukee.
Jose Vargas, executive sous chef for SeaWorld Parks & Entertainment, chatted with the Orlando Sentinel about menu strategy, the festival’s new eating options and just how hot is too hot.
Question: How did you approach the Seven Seas menu?
Answer: I wanted to keep the menu simple, flavorful, easily executed. I want people to come and go and eat. And not too messy. I didn’t want to go too high-end. You want to go high-end? Go to [SeaWorld restaurant] Sharks. This is fun food, drinks. .. You know, Caravale. It’s festival. It’s fun. So I wanted to have fun with it.
Q: What inspired the battered sushi from the Asian Market?
A: I also was a chef at a Japanese restaurant, and Japanese cuisine is my love. That’s my passion. Believe it or not, I’m Latino, and I just got into Asian cuisines. … Japanese is more of my heart. I love their culture, their cuisines and how modern and innovative they are. So that right there is a take on the classic. Q: The “walking gyros” from the Mediterranean Market are new. Where did they come from?
A: I’m originally from Milwaukee, and I worked at one of the festivals. And, I saw someone else make it — a little different — I took it and made it my own, but it was a huge hit, and this was in the Midwest. So I decided to bring it in.
Q: Tell us about the Brazilian Market.
A: Nothing there is not good. [He declined to pick a favorite item.] … When I make these dishes up, I don’t want to get too far out. Because then people won’t try it. The point is to try it. … I’m always kind of looking to see what the guest reports are, what people say. And then I decide if I’m going to push the envelope a little more or I want to keep it where everyone enjoys it.
Q: There was some heat in the Taco ‘Bout It from the new Veggie Market. How hot is too hot for theme parkers?
A: That item right there is about the maximum heat I’m going to put. The maximum heat I’m going to put in anything is going to be jalapeno peppers. A couple of seeds may sneak in and give me some heat, but that’s about as high on the Scoville unit that I’m going to go on here. A lot of people don’t really do well with anything hotter, and that’s just me working in Central Florida for years.
Q: Are we seeing more vegan options at the festival?
A: I do want to do more vegan. But at the same time, we don’t really get a big crowd of vegans. I’m catering to a very small group of people … who I want to cater to. … The people tell me what they want, and then I create. So we’re going to start this this year, and if it takes off and I’ll look at the end of the event and add more.
Q: What should we watch for in the new French market?
A: I’ve added some items on there — very classical, true roots to culinary. And I want to see how it does. That food, to me, is the higher end. And I want to see how that resonates with the guests because that’s pretty out there.
Q: Tell us more about the whiskey maple bacon cinnamon roll from Cafe de Mar.
A: It’s just sticky, gooey, gooey greatness … with a little hint of bacon.
SeaWorld’s Seven Seas Food Festival runs on select dates through May 19.