Capa opens at Four Seasons Resort Orlando - Valentine's Day
My favorite thing about the Four Seasons Resort Orlando is the luxurious feel and how every square inch of this place is aesthetically pleasing (the fact that it’s on Disney property just makes it even better). Being able to be here for Capa’s opening, really made my heart feel so full because I’m already SO in love with this property.
Capa isn’t like any other and I got to try authentic Japanese Wagyu beef for the first time ever. If you didn’t know, in February 2016, for the first time in history, Matsusaka beef, ultimate within the Japanese beef industry, will be directly imported from the Matsusaka Region of Mie Prefecture, Japan and introduced at Capa restaurant at Four Seasons Resort Orlando at Walt Disney World Resort. For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”
There is so much culture and care that goes into every meal served here, that it completely blew me away. I will never forget this amazing moments. Keep scrolling to read about my experience, see them win a Best of Orlando award, and to read the press release.
In partnership with TastyChomps!
New York Strip Tataki Nigiri
Filet Flash Seared Sushi Roll
Raw Filet Maki Roll
48 Hour Sous Vide Short Rib
Served with a Red Wine Natural Reduction and Baby Tatsoi (Micro Green)
Grilled New York Strip (left) Filet Ribeye Seasoned with Maldon Salt (middle) Filet Seasoned with Maldon Salt (right)
Dessert from Assistant Pastry Chef Peter Whitley. An Open Face Macaroon with Green Tea Cream and Raspberry Jelly.
Staff and Chefs of Four Seasons Resort Orlando and Capa
And to finish the evening, they win the Best of Orlando award!
Japanese beef, known as wagyu, is famed for its soft, buttery texture, high marbling ratio and superior taste.
Matsusaka beef from Mie Prefecture has been recognized and honored with the highest rankings for decades in the Japanese beef market. Four Seasons Resort Orlando Executive Sous Chef Sam Faggetti travelled to Japan in March 2015 to learn about Matsusaka beef.
Later this January, Stephen Wancha, Director of Food and Beverage for Four Seasons Resort Orlando, will travel to Japan as well.
“We strive to offer a variety of exceptional meats on the menu at Capa, and our wood burning grill gives our steaks an amazing flavour profile,” says Faggetti. “It has been a privilege to travel to Japan to learn more about the care and preparation of the Matsusaka beef, and we are honoured to offer this special tasting at Capa.”
For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”
The tasting menu is offered for USD 250 per couple, with an optional wine pairing available for USD 75 per person.
The Matsusaka Beef Tasting for Two includes:
– Trio of wood grilled special grade Matsusaka beef: 3-ounce strip loin, tenderloin and ribeye
– Served with side dishes of patatas bravas, blistered pimientos, roasted asparagus and truffle aioli
– Trio of steak sauces: rioja, peppercorn and verde
By definition, Matsusaka beef cattle can only be virgin female cows of the Japanese black wagyu variety that have spent the majority of their lifespan, up until the time of slaughter, in Matsusaka City and its surrounding area and are registered under the Matsusaka Beef Identification and Management System.
Some cattle farmers provide beer to cows to stimulate their appetites and give them thorough massages to improve blood circulation and encourage even fat distribution. Many farms raise their cows in individual rooms so they can be finely managed and assure a comfortable, stress-free life for their cows.
Matsusaka beef producers spare no effort to produce the highest quality, richest, most finely dispersed marbling possible while managing their cows on a day to day basis. The rich marbling results in an exquisite taste.
Reservations to experience the Matsusaka Beef Tasting for Two at Capa can be made by calling 407 313 6161.