Previewing Cows ‘n Cabs Event Menus

Cows ‘n Cabs is preparing for its 12^th year in Winter Park, and while the tables are not yet set, the menu is taking shape.

The festival of food and fundraising is made possible by enormous participation from the Central Florida hospitality industry. More than 50 restaurants and 90 beverage vendors provide a diverse selection of savory and sweet samples and fine wine and spirits. And all the work pays off with 100% of proceeds going to charities that support children in need. The 2023 event boasted more than 3,000 guests and raised more than $1 million for organizations including 4Roots Foundation, After-School All-Stars Orlando, and Winter Park Day Nursery.

Cows ‘n Cabs will return to its usual location at Central Park West Meadow on Saturday, Nov. 9, from 7-10:30 p.m., but this year’s schedule will also include a new event: Burgers, Beer, and Bubbles, happening Thursday, Nov. 7, from 7-10 p.m.

“For years we have been exploring how to effectively use our tent space during the week without detracting from our main event,” Cows ‘n Cabs Executive Director Tina Larue told the32789. “We decided to introduce the Burgers, Beer, and Bubbles event as we felt it offered something different from Cows ‘n Cabs rather than duplicating it.”

Access to Burgers, Beer, and Bubbles will be limited to 200 tickets and the menu will feature burgers from a list of local foodie favorites:

• Hangry Bison
• Smash Dunk
• Se7en Bites
• Papi Smash’d
• Bad As’s Burgers
• Stacks Up! By Gentry’s BBQ
• A Lo Cubano Kitchen

The complete BBB menu is being finalized, but Hangry Bison has confirmed a bison slider while A Lo Cubano Kitchen will serve up its Miami Smash. The following are some of the restaurants participating in the C ‘n C main event on Saturday the 9^th and what they’ll be serving:

• Ocean Prime Surf & Turf: scallops, braised short rib, gremolata.
• Coro Beet Tartare: roasted beet, sunflower seed, creme fraiche, horseradish; Chocolate Cake: dulce de leche, chocolate cake, extra virgin olive oil creme anglaise, sourdough.
• The Edison Biscuits & Country Ham: house made buttermilk biscuits, country ham, honey crisp apple butter.
• The Monroe Black Truffle Pierogi: smoked squash puree, BBQ mushrooms.
• Soco Thornton Park Braised Short Ribs: tender braised short ribs on stewed black-eyed peas with cornbread crumble.
• Lamp & Shade Craft Kitchen and Cocktails Caesar Salad Bites: Chef’s take on a Caesar Salad served on a toasted brioche, topped with Bonito flakes.
• Black Magic Pizza Dr. Pepperoni: plum tomato sauce, whole milk mozzarella, cup and char pepperoni, spicy maple swirl.
• ÔMO by Jônt Hazelnut Kakigori: candied hazelnuts, condensed milk flavored shaved ice, dark chocolate caramel, toasted soybean powder, hazelnut ice cream.
• Thrive Cocktail Lounge & Eatery High Steaks: seared sirloin topped with Maldon flake salt paired with a house made sake cream mushroom reduction.
• Boca Loch Duarte’s Salmon Cornet: dill creme fraiche, avocado mousseline, chive, cilantro.
• BoVine Steakhouse Prime Rib Spring Roll: caramelized onions, roasted prime rib, rolled in a spring roll and lightly fried, topped with a creamy horseradish sauce.
• Enzo’s Hideaway Risoto alla Zucca: Vialone Nano rice, roasted pumpkin, pumpkin seed pesto, toasted pumpkin seeds, olio verde.
• Otto’s High Dive Ropa Vieja: braised short bib, Ropa Vieja sauce, white rice, black beans, Fresno hot sauce.
• Kelly’s Homemade Ice Cream Salted Carmel Turtle & a seasonal sorbet (dairy free): sea salted caramel ice cream layered with Ghirardelli caramel sauce, toasted pecans, and chocolate.
• Reel Fish Coastal Kitchen + Bar Seafood Fritters & Fried Florida Shrimp Skewer: seafood fritters stuffed with lobster, scallops, clams, grouper, onions & peppers with lightly battered wild-caught Florida shrimp on top of our famous coleslaw and topped with house made zesty remoulade.
• Smokemade Meats + Eats Smoked and Braised Oxtails: Oxtails Smoked over direct coals and then braised.
• Stacks Up! by Gentry’s BBQ: smoked seafood gumbo.
• Tartufo Prestige Triple Truffle Bite: black truffle cheese on an artisan cracker, drizzled with white truffle honey and topped with fresh shaved winter black truffle.
• Superica Steak Arrachera al Carbon: fresh flour tortillas served with smoked onions, marinated steak arrachera, a two-tone splatter of arbol salsa and avocado crema and lime.

The event presents a challenge for new participants and seasoned chefs alike as popularity and demand increases each year. Reel Fish Coastal Kitchen + Bar owner Fred Thimm will be taking part in his eighth Cows ‘n Cabs event and understands what to expect and how to prepare. “We are literally all hands on deck for four hours straight,” Thimm previously told the32789. Culinary staff are advised to prepare service for at least 1,000, so production needs to be fast but the product can’t be too casual. “We have to think about something we can produce in quantity and that will stand out.”

Cows ‘n Cabs co-founder, ABC Fine Wine & Spirits Vice President of Sales Dave Larue, remains amazed and proud of the effort behind the event that has become a tradition. “All these vendors are doing all this work for free and they’re competitors, but they’re friends. It’s just awesome to watch all of it come together for such good causes.”

The complete list of restaurants, vendors, and live music acts for both events will be updated and posted to the Cows ‘n Cabs website and social media outlets in the coming days. All tickets are now available via the Cows ‘n Cabs ticket page and any charity wishing to be considered for partnership can get in touch via the contact page.