Jimmy Reyes


Jimmy Reyes
Photo by Robert Bartlett
Todd English’s Bluezoo, 1500 Epcot Resorts Blvd., Lake Buena Vista, 407-934-1111; $$$$

Jimmy Reyes might be a graduate of Le Cordon Bleu, and his professional training may be rooted in classical French cuisine, but those technically challenging dishes don't hold a candle to the one dish that defined him as a chef – hamachi crudo. "Although it's a simple dish to make," notes the executive chef at Todd English's Bluezoo, "perfecting it so that it becomes something special is an art." And the version Reyes fashions truly is. Just listening to him describe the dish feels like a lesson in chemistry, and makes a trip to Bluezoo (at Walt Disney World's Swan & Dolphin Resort) seem a whole lot shorter.

"My hamachi crudo is marinated overnight in fresh ginger and white soy. Marcona almonds are roasted and placed in a spice grinder to balance the acid in the dish. Meyer lemon is charred to bring out its natural sugar, then liquefied and blended with agar-agar into a fluid gel texture. I then finish the dish with a cream reduction which is infused with Key lime juice, then carbonated to be made into a foam." OK, enough said. Who's driving?

Scroll to read more Bite articles
Join the Orlando Weekly Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state.
Help us keep this coverage going with a one-time donation or an ongoing membership pledge.


Join Orlando Weekly Newsletters

Subscribe now to get the latest news delivered right to your inbox.