I can confidently say that I had one of the best dinners last night since moving to Orlando over a decade ago at Omo by Jont ✨ This restaurant is owned by the legend Ryan Ratino who has two other restaurants one having one Michelin star and the other having two! There are three menu options as well as three rooms you move throughout your meal!We had the middle tier option which started out with the appetizer course! One of the first bites and my favorite bite of the whole dinner was the foie gras donuts! I have a few food allergies I let the resturant know of beforehand and they were able to modify every course for me which was really cool to experience. I had a lamb shoulder bite, a yuzu fish bite, and a wagyu bite as the apps. Every bite was sooo good!For the next course we moved into the chefs counter room/ kitchen which was absolutely beautiful. They have a live fire hearth in the kitchen where a lot of the magic happens! Our first course was a fish dish with strawberry consommé! I usually don’t love fish, but this was the perfect bite. Our next course was a steamed egg with Uni! The texture and depth of flavors they were able to achieve with this was absolutely magical! For the next course we got to pick our own chopsticks and of course I went with the Harry Potter vibe. They brought out Hokkaido scallops with a dipping sauce and a fried mushroom stuffed with scallops! This whole course was perfect.Next we had the Dungeness crab rice- they were able to make mine with couscous which was soooo delicious! There was a bunch of fresh truffles shaved on top tableside. Up next was the wagyu beef! Served with a savory wonton and soft buttery bread 😍 The beef was perfectly cooked and the bread dipped in the sauce from the steak was 🤯🤯For the dessert course we moved into a different room where we were greeted with a popping orange bonbon and a citrus cake! The orange literally exploded liquid when bite into 😍 We were then served a hazelnut kakigori which
It’s episode 12 of the wildest things I’ve eaten in 2024! Let’s talk about huitlacoche! This is such a cool ingredient! It’s pretty much corn fungus also known as corn smut. Huitlacoche is often referred to as the Mexican truffle! It has a sweet earthy flavor with hints of balsamic vinegar and a creamy texture! I made it into a queso dip 😍 #reels
We are at episode 11 of the wildest things I have eaten this year! This is probably my favorite dish presentation from 2024- mosaic white asparagus! Wrapped in ham + nori and served in the buttery asparagus broth 🤤 I absolutely love the way this turned out #reels
It’s episode 10 of the wildest thing I’ve eaten this year! I had to add dragonfruit flowers to this list because it was so unexpectedly delicious! I enjoyed these more than the actual dragonfruit fruit! Dragonfruit flowers have a similar texture to okra and a flavor like sweet squash 😍 #reels
We are at episode 9 on the countdown of the wildest things I’ve eaten this year with gac fruit!!! This is in my opinion the coolest fruit in the world. It is spikey and orange on the outside and the inside is bright red. What makes the gac fruit so cool is the oily and fatty texture of the fruit. It’s often used to color rice 🤯 it has a light sweet flavor similar to pumpkin and the seeds look like metallic turtle shells. #reels
We are in episode 8 of the wildest things I’ve eaten in 2024 with the ostrich egg deviled egg 🤣 This was so fun to make. The ostrich egg came mailed to be in the diaper to keep it from cracking and it was too funny not to share. Ostrich eggs taste similar to chicken eggs but texture wise the whites of the ostrich eggs are much more firm! #reels
This is officially episode 7 of wildest things I’ve eaten in 2024! Let’s talk about Macapuno coconuts! These are coconuts with a gooey jelly like inside! Even the white flesh around the shell is soft. It’s less sweet than other coconuts. Macapuno coconuts are so refreshing especially when super cold #reels
We are at episode 6 of the wildest things I’ve eaten in 2024 with silk worms!!! I got these precooked and heated them up with garlic onion butter! The flavor was nutty and surprisingly tasty! #reels
Tonight I had such a treat- surf clams!!! Surf clams are huge! They are tricky to work with because they are always filled with a ton of sand. I decided to purge the ones I got with salt water- though I’ve heard cornmeal works too! I was so excited to share this video because of the Timelapse that I think caught the clams spitting out the sand!! I usually do not eat shellfish raw but because these were still super fresh and alive I made an exception. I removed the meat that I only know as the sharks tooth (I don’t know what the technical name is for it) then I cut it up and marinated with yuzu, plum vinegar, soy sauce spray, Szechuan peppercorns, and finger limes!Surf clams are so delicious when fresh and raw. The meat is surprisingly tender, buttery, and briney. The best bites are at the edge where it’s the most tender! Surf clams are really common at sushi spots too though the artic clams look and taste a little bit different ❤️🐚 #reels
It’s episode 5 of the wildest things I have cooked this year! This is my favorite presentation I have ever achieved- Rangoon shaped stuffed beets. I absolutely love beets and this dish was so much fun to make 😍 I love thinking outside of the box in terms of preparations and presentations and this was a challenge that rewarded me so much ❤️ #reels
We on episode 4 of the wild things I made this year with mullet milt! It is for lack of better words fish sperm from the mullet fish. The flavor is light, slightly sweet, and not too fishy. I was really surprised how creamy and enjoyable the texture is. Almost like a custardy steamed egg! #reels
It is episode 3 of the wildest things I have cooked this year! (This dish was technically raw but you all get what I mean 🙈) Asin tibuok- one of the most rare and unique salts in the world. This is made in the Philippines through the most intricate process I have ever seen- I would highly recommend watching a video about how this is made because it is INCREDIBLE!! The flavor is smoky with a slight hint of coconut flavor from the coconut ash used to make it. Though it looks cool the unique history makes it one of the most special ingredients I have ever used 🥹❤️ #reels
