Chef Orlando … Tell us what led you to the Farmhouse.
I’ve been in the industry for two decades, and have worked all over the place, from Michigan and New York to Miami. For much of my career I worked for companies like Marriott and Wyndham. I also did the entrepreneurial thing and owned my own restaurant.
I joined Farmhouse Bistro earlier this year and I’m glad to back in the kitchen. Farmhouse is a small property compared to what I’m used to, so it’s a playground. The restaurant has so much charm. I’m enjoying this because I’m behind the line cooking and I’m involved.
We want to hear all about the new menu.
Farmhouse is attached to a theatre and because of this thousands of people pass through the restaurant. Keeping this in mind, I created an American classic bistro menu that is identifiable and approachable. The dishes may be familiar, but each ingredient is carefully prepared. For example, it’s not just a turkey club; it’s a really good turkey club, with house-cured bacon. We are starting with dinner and eventually we’ll be doing lunch and Sunday brunch.
My style is all about the application of heat and development of the flavors. Eating should be like climbing stairs, there should be multiple layers of flavors, with one surprise after the next. Once we open I’ll be working on blackboard specials, which will be funkier and even more in-depth.
What do you recommend we order?
Our drunken shrimp are filled with mozzarella, and wrapped with prosciutto. We squeeze on a tequila lime sauce and drizzle it with a scampi butter. I also recommend our parmesan crusted rib eye. We grill the steak after giving it a light dry rub, and then add a garlic parmesan scallion crust, which is caramelized in the oven. We finish the rib eye with shaved asiago and a port wine demi.
We’re also creating all of our desserts in-house. The crepe layer cake has more than a dozen vanilla bean flavored crepes layered with a fruit-infused whipped cream, and it’s served with a strawberry coulis.
(Check out the whole menu here.)
What’s this I hear about a Girls’ Night Out Event on Oct. 13 hosted by People’s Light and Theatre? What kind of culinary treats can we expect?
For Girls’ Night Out, the highlight is a fajita bar, which guests can personalize with an array of toppings – fresh lime, avocado, cilantro, roasted corn, black beans and more.
(From the food and wine to salsa dancing lessons, this event sounds fab. Click here for all the info and to buy a ticket.)
Farmhouse Bistro is located at 39 Conestoga Road in Malvern or online at farmhousepeopleslight.com. For reservations, call 610.647.1631. Open for dinner Tuesday through Sunday, 5pm – 11pm.
Photographs courtesy of Andrea Shives and David Milowicki.
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