Capa Steakhouse: from Orlando to New York’s platform by James Beard

Thursday, January 11, 2024

Capa Steakhouse, which boasts a Michelin star and is located at the Four Seasons Resort Orlando at Walt Disney World Resort, is set to take center stage as a featured restaurant during the upcoming Four Seasons Week at Platform by the James Beard Foundation. This exciting culinary event will unfold in the innovative show kitchen and dining room within Market 57, a popular food hall in the heart of New York City.

On Wednesday, January 24, 2024, Capa’s talented Chef Malyna Si will enchant diners with a special three-course menu that shines a spotlight on seven of Capa’s signature flavors. Si is one of five exceptional chefs from Four Seasons properties who will be showcased as part of this culinary series at Platform.

Guests will have the opportunity to immerse themselves in the vibrant atmosphere of the open kitchen at Platform by JBF while witnessing Chef Si’s culinary prowess in action. Tickets for this delectable experience start at USD 120 per person and must be secured in advance through online booking.

Chef Si expressed her excitement about introducing the flavors of Capa to the discerning palate of New York City. She remarked, “I am thrilled to bring a taste of Capa to New York City. Many of our guests who visit Orlando hail from the New York area, so we are delighted to offer them a chance to relive cherished memories of their time at Capa or to inspire them to envision a future visit.”

For this unforgettable gastronomic journey, Chef Si has meticulously crafted a menu that highlights Capa’s distinctive Spanish-style steakhouse offerings. The evening’s menu unfolds as follows:

First Course

• Steak Tartare Tartlets: Prime Beef served on Feuille de Brick with Mustard, Egg, and Capers.
• Pan Con Tomate y Manchego: Pan de Cristal paired with Tomato Pulp and 3-Month-Aged Manchego.
• Datiles: Medjool Dates accompanied by Marcona Almonds, Nueske’s Bacon, and Tamarind Crème Fraîche, complemented by Naveran Dama Cava 2021.

Second Course

• Atún Crudo: Tuna paired with Petrossian Caviar, Blood Orange, Preserved Lemon, Parsnips, and Coriander Oil, harmonized with Lagar de Pintos Albariño 2021.
• Papada Ibérico: Pork Jowl served with Apple Butter, Pistachio, Celeriac, Pickled Turnips, and Mahón Curado, complemented by Piñol Portal Tinto 2019.
• Costillitas de Res: Wagyu Beef Short Rib accompanied by Goat Cheese Polenta, Charred Corn, Thumbelina Carrots, and Catalan Picada, beautifully paired with Vizcarra JC 2020.

Third Course

• Churros de Madrid: Churros presented with Chocolate and Dulce de Leche, perfectly complemented by Mata Cream Sherry.

Guests can choose from three distinct seating experiences: communal dining table seating in the main dining area, Chef’s counter seats overlooking the show kitchen within the main dining room, or Chef’s counter seats in the external seating area with views of the bustling Market 57. All ticket options include a thoughtfully curated wine pairing to enhance the overall dining experience.

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