The evening began promisingly, with the most delicious sangria I have ever experienced. 1921's sangria is on tap, and is made with effervescent Rose Vinho Verde, peach brandy, and lemon. Light and sparkling, the flavors meld perfectly. The bartender is a veteran of Winter Park's The Ravenous Pig, and he created a version of their famed Gin and Jam, with house-made Bing cherry jam, lemon, lime, and honey syrup.
Roasted Florida red snapper in coconut curry with conch fritters, charred pineapple, and Seminole pumpkin. I'd never tried Seminole pumpkin before, and it was the biggest surprise of the evening- a delicious smooth flavor and crisp yet creamy texture.
Florida wreckfish, which is like grouper but even more sweet and tender, with pesto-vegetable gnocchi and corn relish. The roasted tomato was mind-blowingly perfect, from Tina's Pride in south Florida. The produce and fish are delivered daily, the chefs even know the name of the boats where the fish were caught the day before. Freshness and quality of ingredients make each dish outstanding.
Korea Town fried cornish hen in a crisp batter with a delicately spicy/sweet glaze.
And for dessert, a semifreddo: Georgia peach shortcake with peach custard, brown sugar crumble, peach jam and whipped cream. Perfection!
