The Wyndham Orlando Resort recently hosted an incredible event with Chef Patrick Coombs featuring a Floribbean Feast (see menu sample below) at the Gatorville Poolside Bar & Restaurant and my husband and I were lucky enough to be invited. If you haven’t heard the Wyndham Orlando Resort has just started a multi-million dollar revitalization. The refurbishment and upgrades to the guestrooms, lobby, and conference center isn’t all that’s happening on the corner of I-Drive and Sandlake (the heart of the tourist attractions), they are also adding retail space and restaurants to the project. We got a sneak peek at the “resort-chic décor” with their model guestroom and this is definitely going to bring a bit of Manhattan to Orlando.
The developments are expected to help bring International Drive back to its place as the epicenter of excitement and entertainment. Project details:
- The addition of an estimated 25,000 sq. ft. of new, highly flexible function space, for a total of 60,000 sq. ft. of meeting space;
- State-of-the-art communications, Master Antenna Television system (MATV) and internet systems throughout resort;
- Complete floor-to-ceiling remodel of all guest rooms and suites with resort-chic décor package;
- An enhanced arrival experience, showcasing an expansive new-build, modern lobby;
- Redesigned roads and walkways to improve traffic flow and enhance pedestrian connectivity;
- And the addition of surrounding I-Shops restaurants and retail shops to the resort grounds, creating more diverse dining and shopping experiences
Kuala Cured Beef Short Ribs Recipe
10# of beef short ribs
1 Liter of Dr pepper
6 cups of red wine vinegar
1# of brown sugar
2 cups of chopped garlic
2 cup soy sauce
3 tlb spoons rough ground black pepper
¼ cup salt
10 springs of fresh thyme or 1 tlb of dried
3 each rough chopped onions
4 stalks of celery
Combine all items in a large baking dish that can hold all fluids, let sit for 10 hrs at the least, 24hrs at the most, while being sure to turn over the meat so all sides are evenly marinaded.
Then place in oven for 6 to 8 hrs at 300.
Next pull meat from the dish; it should be tender but not yet falling apart, if so, no worries, it means you did a good job on your marinade.
Take the short ribs and place them in a large pot. Next strain the juice it was cooking in to remove all product i.e: carrots, onions, herbs, etc. Pour liquid over ribs and slowly allow it to reduce while stirring occasionally. Be sure to keep a eye on it so it does not burn; the liquid contains lots of sugar! While you are stirring, you will notice the ribs falling apart and shredding. Allow it to reduce till only a few cups of liquid are left, all the while tasting the sauce and ribs to be sure flavors are where you want them.
If you like it sweeter let it go longer, if not so sweet and more savory, pull ribs off heat earlier. Add salt at the very end to bring the ribs to the flavor you desire. Be careful not to over season too; early flavors get stronger as liquids reduce. Pull ribs and enjoy!
Stay tuned for more great recipes from Chef Patrick and Gatorville Poolside Bar & Restaurant.