The culinary team literally have the freshest approach to good eats at Hamilton's Kitchen restaurant at the newly opened Alfond Inn in Winter Park. In line with the growing "Farm to Table" concept sweeping the country, they take only the freshest local, natural ingredients and use them in a way that builds on the quality of the product, while protecting the integrity and vision of the farmer.
Hamilton's Kitchen runs nightly fresh seafood specials based on what fresh catches the chef obtains, as well as a nightly "risotto of the day," which again focuses on local farm produce. The hotel's chef can be found every weekend at the Winter Park Farmer's Market a couple blocks away, seeking seasonal fruits and vegetables to be served at Hamilton's Kitchen. He regulary visits an array of local farms such as Tom Siverson's Pasture Prime Family Farm to choose pigs for house smoked bacon and pork shoulder, to a nearby farm in Ocala for grass fed Wagyu beef and ducks, to Lake Meadows Naturals for eggs and a local honey purveyor for pure honey. He also sources flounder from Cocoa Beach, red shrimp from Cape Canaveral and sturgeon from Sarasota to keep it as local as possible.
In the fall, the culinary team picks baby cucumbers with blossoms attached, squash blossoms, tomatoes, okra and beans, all at their peak in freshness. Winter Park Market is where he gets fresh kale for his Kale Caesar Salad, broccolini for Charred Broccolini with carmelized onion and locally raised park for his Pulled Pork Shoulder. The Lake Meadow Naturals eggs he selects appear in his soft scrambled eggs with a side of House Berkshire bacon and buttered rye toast.
Hamilton's Kitchen is open for breakfash, lunch and dinner, and weekend brunch. For reservations, call (407) 998-8089.