By Jeff Stolowitz
Dec. 21, 2018
Performance sometimes means persitence, and
Food and Beverage Director Michael Bartscher
is just that persistent at excellence. It is one of the reasons the Hotel remains the Champion of Hotels in our area.
This years wine series at the Shores Resort and Spa was nothing short of spectacular.
The Champagne Reception this past Wednesday was a great way to finish off the culinary journey we embarked upon here in 2018
The night was fun and whimsical, the room was wide open and warmly decorated for the Holidays.
The flowing Champagne was from the renowned Perrier-Jouët in existance now since 1811 and known for being the choice of many celebrities over centuries.
Having tasted the varietals offered it was obvious what was in the Flutes was greatness but our pick of the evening was the Perrier-Jouët Blason Rosè a fantastic blend of flavor with Red Rose and Orange Honey Citrus nose, a crisp finish that just ended wrapped around your tongue like cool air.
Then there were the plates of deliciousness and with the way a child looks at a gift under the tree I ate. Once again Chef Ransom danced with flavors and expertly paired them.
Venison and Huckleberry and a unique play on Melon and Prosciutto were on the menu.
Chef Ransom uses compressed Melon, a technique that concentrates the flavors then the addition of a crispy Prosciutto and the peppery Arugala.
As I exited I was reminded by the stellar Acoustics of Memory Lane of the days when I was a cook.
Yes I was a cook I reminded myself I was,
and with that thought I became acutely aware of the teamwork it takes to achieve the greatness the Staff at this Hotel achieves.
So from me to all of the staff Happy Healthy Holidays and Thank You for your hard work.
Menu December 19th, 2018
Compressed Melon Salad
Prosciutto di Parma | Arugula
Campo Cava Brut Reserve
Rye Crisp | Cranberry Chutney | Micro Chard
Campo Viejo Cava Rose
Crispy Salmon Cakes
Perrier-Jouët Grand Brut
Spice Rubbed Venison Loin
Huckleberry-Ginger Glaze | Parsnip Puree
Perrier-Jouët Blason Rosé
Chef de Cuisine | Patrick Ian Ransom
By Jeff Stolowitz
AUDITIONS TODAY AUDITIONS TODAY
Coyote Ugly the brand made famous by the movie is opening in Daytona Beach. Auditions are being held today. Training begins tomorrow.
Do you have what it takes to be a "World Famous Coyote Bartender"
The four judges, Todd, Joanna, Scooter and Ashleigh want to see if you've got the talent.
This is a welcome brand name in Daytona and Daytona Beach continues to upgrade its image.
Coyote Ugly first opened in 1993 in NYC and now have opened locations all over the world. Daytona Beach is the newest location.
Head over to 512 Seabreeze Blvd, Daytona Beach to tryout today.
By Jeff Stolowitz
Ormond Beach, Tuesday night, this place is empty 8:30 pm???
It shouldn't be like this I thought.
This is was my second visit. For those of you following me you know I like to visit places a few times before writing about them. This time was better then the first so it needed no more visits for an article, but rest assured I'm going back.
When they first opened, it was good, but I was surprised. I didn't understand why a New York Style Italian Wine and Cheese Restaurant was moving into Ormond Beach, but it worked. Pricey, not really and I thought for the area, good food is good food and I'd be willing to pay for it anyway.
Flash forward a year later I noticed that Erin Disciorio was the Chef, a very talented one. Chef Erin has worked her way through the ranks in Daytona and now finds herself in this hidden gem of an eatery Behind Daytona. I first discovered her in a small place in Port Orange.
She was not long for that location but her food was outstanding.
Stupendously surprised is an understatement. Chef Erin is fantastic with what she does here. It made me pause and for a second want to go back in the kitchen but with a bottle of their signature Sangiovese on its way we focused on the menu.
They had 3 types of Oysters available and we ordered a dozen of the “Capital Oyster” found in Washington. They were absolutely perfect, fresh morsels of goodness from the Pacific Ocean. Expertly opened, they have a great balance of salinity and a sweet clean finish. The Oysters came with a “Wahoo Ceviche” , that we ordered. It was so spot on you barely noticed the next dish arriving.
Next up was a Panzanella Heirloom Cherry Tomato Salad with a perfect touch of Pepper and Basil.
We also had the Cheese Platter which came with an aged Gouda and a Reggiano that had the perfect crystals I love so much.
Virgola is one of the restaurants that is beginning to change the face of East Volusia County and the food scene that goes along with it. With Chef Disciorio at the helm they couldn't find a better niche.
Virgola is an expanding restaurant group now with 6 locations across the USA.
It is so far the only 5-star Facebook find in the entire area for more than a year with over 100 reviews not one falls below five stars and they deserve it.
You can find them locally on Facebook at
If you haven't found this place yet you should, you should go there many times.
It gets Behind Daytona's find of the Summer
63 West Granada Boulevard
Ormond Beach, Florida
The Local Report