Are you a fair witch or an unfair witch? This is an interesting question to contemplate and reflect upon. When we think of witches, we often envision a black-hatted, broomstick-riding individual engaged in dark and nefarious activities. However, not all witches are inherently bad or unfair. The portrayal of witches in popular culture has painted them as figures of evil and malevolence. Yet, if we dig deeper into history and folklore, we find that witches were multifaceted individuals who played various roles in society. In some cultures, witches were seen as healers, wise women, or even spiritual leaders.
If you order smart and strategically, with a plan of action ahead of time, that will help you get the best taste for your dollar and keep you from feeling overwhelmed by the price. For instance, I ordered four items for $98 (before tip), so instead of going for one high ticket item and a drink, I could try more thanks to using the snacks and salads portion of the menu. That is what most of our party did, leaving everyone full. If you can go with friends or family (willing to share tastes), that’s a great way to decide if this menu has enough to offer you for a repeat visit.
The Chocolate Banana Marquis was pretty near perfection for me, and don t hesitate when you see that there is raspberry sauce included; it balances out all the sweetness with a beautiful tart punch. They ve also announced some upcoming specials and events, plus a visit from Blais with special guest Tucker Ricchio, winner of Next Level Chef, season two.
In some cultures, witches were seen as healers, wise women, or even spiritual leaders. They possessed knowledge of herbs, remedies, and rituals to cure ailments and offer guidance. These practices were not meant to harm but rather to bring about harmony and well-being.
In legacy digs, Four Flamingos blazes an Orlando trail with more than just good chemistry | Review
Amy Drew Thompson / Orlando Sentinel Curious about Four Flamingos' Florida seafood moqueca ($39)? Hit them up through Oct. 2 for Magical Dining when you can get it as part of a three-course offering for $40. Same portion size.
Amy Drew Thompson / Orlando Sentinel Beautiful bivalves topped with what are essentially Dippin' Dots is what makes up the dreamy iced oysters & pearls dish. Pearl flavors vary. On this night: pineapple and ahi amarillo.
Amy Drew Thompson / Orlando Sentinel The oxtail and foie gras empanada was kind of a revelation, rich filling, flaky crust, sweet accompaniment.
Amy Drew Thompson / Orlando Sentinel After dinner coffee: get the real thing with this Cuban espresso panna cotta alongside. Be sure to dunk that housemade salted caramel butterscotch biscotti.
Amy Drew Thompson / Orlando Sentinel "I've got that feelin' from the ocean, yeah - it's alright." (The fish had us singing, truly. As did the accompanying banana leaf grits.)
Four Flamingos / Courtesy photo Chef Richard Blais at work in Orlando. "You put your name on something; that's a big responsibility. As much as I can get out here, I will be."
Amy Drew Thompson / Orlando Sentinel Yes, the tuna tostada: Get it.Four Flamingos / Courtesy photo Chef Richard Blais makes the handoff to David Osborn, one of three servers at Four Flamingos who have been at the property since its opening 38 years ago.
Show Caption By Orlando Sentinel and Amy Drew Thompson | [email protected] | PUBLISHED: September 1, 2022 at 5:00 a.m. | UPDATED: September 1, 2022 at 9:00 a.m.I don’t watch much TV. But when I do (confession) the bulk of my consumption is made up of Star Trek, wrestling, cartoons and horror movies.
And so I prepped for my chat with Bravo’s “Top Chef: All Stars” winner Richard Blais, with whom I’d be discussing his extensively named and recently Michelin-ized Four Flamingos, A Richard Blais Florida Kitchen (pause for inhale) by listening to a bit of one of his podcasts: “Food Court.”
They’re an hour long, on average, though, and I only found out I’d be speaking with Blais — not chef de cuisine Shelby Farrell — shortly before the call was to happen. So. I went with a 16-minute bonus content segment called “Things That Are Annoying.”
Chef Richard Blais at work in Orlando. “You put your name on something; that’s a big responsibility… As much as I can get out here, I will be.”
It featured Blais — along with a few guests — ruminating and ranting on everything from modern trends in burrito plating to Tide pods, which, in a candid and hilarious moment, he observes as looking like “delicious molecular-gastronomy ravioli.”
It was fun insight to have when Blais — whose Floribbean outpost opened at the Hyatt Regency Grand Cypress in December of last year — talked about growing and maturing as a chef, and the beauty of ingredients and dishes that are uniquely Florida.
“You realize there are a lot of times where your youth and enthusiasm can get in front of realizing some of the beautiful things that are already there … that instead of trying to change things, just look around, cook what’s local and realize in a weird way that mango salsa is delicious on a piece of grilled fish. And we shouldn’t not do it just because it’s been done before.”
The oxtail and foie gras empanada was kind of a revelation, rich filling, flaky crust, sweet accompaniment.
Blais does do it. Only rather than pairing this accompaniment, here a chutney, with grilled grouper, at Four Flamingos it is served alongside an oxtail and foie gras empanada ($14) that we almost eschewed.
I am so glad we didn’t.
“I came off a plane two nights ago, came straight to the restaurant and sat at the bar and got one, myself,” Blais told me, walking the grounds of the property as we spoke. “That’s one of the dishes I was most concerned with. You can get great empanadas everywhere in Florida, so if you’re going to do one, and put a restaurant price next to it, you really have to do it well.”
They do. A fat hunk of foie escaped the pocket as we cut through its flaky, housemade exterior, a visual precursor to the divine richness within. Get this thing.
Yes, the tuna tostada: Get it.It’s a passion fruit yolk, not mango, that shines like the Florida sun in the center of the tuna tostada ($23), one that showcases that food-science whimsy for which Blais is known — and one of a handful of things that cross over from Four Flamingos’ sister restaurant, Ember & Rye, out in Cali. In both locations, it’s a bestseller.
Creamy avocado serves as bed for a luscious pile of gently dressed raw tuna, all of it atop a crisp tostada (“We sometimes do tostones,” Blais says.) That would be more Floridian, but honestly? Neither my dining companion nor I cared. The theater of the fruit yolk bursting, the flavors melding, that lovely light crunch beneath…? I’d come back for this.
And though it’s a hotel joint — the former Hemingway’s — an increasing number of locals feel similarly.
“From what I’ve understood, it can sometimes be tough to get locals to come into the hotels and resorts, but I think here we’re at 40-50% every night, which is really special.”
If you’re looking for a tipping point to test the waters, the tostada is offered as part of the Magical Dining menu ($40, three courses) — which runs through Oct. 2.
“I’ve got that feelin’ from the ocean, yeah – it’s alright.” (The fish had us singing, truly. As did the accompanying banana leaf grits.)
So, too, is the Florida seafood moqueca with coconut rice (regularly priced at $39), an unexpected hit. Guests have been loving it and no wonder — it’s a beautiful stew, loaded with clams, squid, supremely fat and tender scallops, more, served in cast iron alongside rice that’s macaroon-reminiscent.
Other hot picks for Magical: an earthy hearts of palm Caesar salad with cashew dressing, (regular price: $14) and the Cuban espresso panna cotta ($12), laden with salted caramel, served with a dunkable butterscotch biscotti.
I enjoyed this on a previous visit, though, as I’d gotten recommendations from Farrell weeks earlier on an unrelated phone call, and well ahead of my clandestine visit. This dessert is her favorite.
After dinner coffee: get the real thing with this Cuban espresso panna cotta alongside. Be sure to dunk that housemade salted caramel butterscotch biscotti.
Another hot pick: the crispy skinned fish for two (MP). On this night, it was snapper — glorious and grinning — a feast to be torn into. And yeah, we used our hands. Banana leaf grits, sweetish, creamy, elicited coos; papaya salad was bracing, crisp. A little Southeast Asian thrown into the Floribbean mix.
None showcase nerdery, but for “Top Chef” watchers there’s still loads of Blais’ chemical romance on display.
In the bar, where all eight offerings on the current roster will run you $19, that comes via the Rum Burner, a rum-based beaut featuring a dramatically popped bubble of ginger smoke. I’d pass on its theatrics, though, pivoting instead toward the rum-rife vacation in a glass they call the Dirty Flamingo or the superb and incendiary Mango del Fuego, featuring heady, jalapeno-infused tequila and a generous rim of highly addictive grapefruit salt.
Beautiful bivalves topped with what are essentially Dippin’ Dots is what makes up the dreamy iced oysters & pearls dish. Pearl flavors vary. On this night: pineapple and ahi amarillo.
On the molecular menu eats-wise, the ice-cold oysters and pearls ($24) are well-suited for your social media feed and your sense of child-like whimsy. And for me, supremely Floridian, as I first encountered Dippin’ Dots as a teen on vacation when I tried “the ice cream of the future” at the Aventura Mall.
“Instead of doing vanilla, chocolate and strawberry, we’re doing chili, olive and horseradish,” says Blais, who made the “dots” his own on that first “Top Chef” go-round.
This time, the pale yellow pearls were an amalgam of pineapple and ahi amarillo, alluring and smoky for the camera and a welcome treat on the tongue. It’s a labor-intensive process involving liquid nitrogen that wows on presentation. Let them soften a bit for max flavor mix with the bivalves.
Chef Richard Blais makes the handoff to David Osborn, one of three servers at Four Flamingos who have been at the property since its opening 38 years ago.
Service on my visits — that first on the downlow, the second hosted — was exemplary and indicative of a location where some staffers have worked 30+ years. It shows.
“It’s hard to hold onto someone six months in this industry,” Blais notes. “And as I’m blessed with the opportunity to open these restaurants with Hyatt that are re-imagining some legacy locations, I get to inherit some amazing teams.”
It’s a responsibility Blais takes seriously, and Farrell’s execution shows the same care.
Once through the magic portal of the pass, though, it transforms — into a steady stream of unpretentious fun.
Four Flamingos, A Richard Blais Florida Kitchen: Located inside the Hyatt Regency Grand Cypress Resort, 1 Grand Cypress Blvd. in Orlando, 407-239-3854; fourflamingosorlando.com
Want to reach out? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: [email protected]. For more fun, join the Let’s Eat, Orlando Facebook group or follow @fun.things.orlando on Instagram, Facebook and Twitter.
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Want to reach out? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: [email protected]. For more fun, join the Let’s Eat, Orlando Facebook group or follow @fun.things.orlando on Instagram, Facebook and Twitter.
They were the caretakers of their communities, offering support and solace to those in need. Unfortunately, witch hunts and trials during the medieval period and beyond distorted the perception of witches, branding them as malicious beings in league with the devil. These unjust accusations led to the brutal persecution and execution of countless innocent people. The label of "witch" became synonymous with unfairness, injustice, and baseness. However, there have also been instances where individuals have embraced the term "witch" and used it as a symbol of empowerment and resistance. Modern witchcraft, or Wicca, for example, emphasizes a connection with nature and the use of magic for positive purposes. Wiccans strive to live in harmony with the Earth and its inhabitants, focusing on love, kindness, and spiritual growth. They reject notions of unfairness, instead embracing a belief system rooted in balance and respect for all living beings. In conclusion, the question of whether one is a fair witch or an unfair witch depends on how witches are perceived and the intention behind their actions. There is a rich and complex history surrounding witches, and it is important to look beyond stereotypes and myths. Just like any other group of individuals, witches can be fair or unfair depending on their intentions and actions. It is up to us to question our own biases and stereotypes and approach the concept of witches with an open mind and a fair assessment..
Reviews for "From Fairies to Fair Witches: Tracing the Evolution of Ethical Magic"
1. Emily - 2 stars
I found "Are you a fair witch or unfair witch" to be quite disappointing. The writing style felt forced and the plot was predictable. The characters were one-dimensional and lacked depth, making it difficult to connect with them. Additionally, the pacing of the book was off, with some parts dragging on while others felt rushed. Overall, I was not impressed with this book and would not recommend it to others.
2. Mark - 1 star
"Are you a fair witch or unfair witch" was a complete waste of my time. The storyline was weak and had no originality. The dialogue was poorly written, often feeling forced and unrealistic. The author failed to create a captivating world or atmosphere, leaving me bored and disinterested. The lack of character development made it impossible to feel any connection or investment in the story. I regret reading this book and would not recommend it to anyone.
3. Sarah - 2 stars
I was really hoping to enjoy "Are you a fair witch or unfair witch," but unfortunately, it fell flat for me. The plot lacked substance and the pacing was off, making it difficult to stay engaged. The characters were uninteresting and their actions felt contrived. I found the writing style to be dull and it did not bring the magical elements of the story to life. Overall, I was disappointed and would not recommend this book to others.
4. John - 1 star
"Are you a fair witch or unfair witch" was a complete letdown. The plot was not well-developed and felt overly simplistic. The characters were forgettable and lacked depth. The writing style was unimaginative and failed to create a compelling narrative. The book was riddled with clichés and lacked any originality. I struggled to finish it and would not recommend it to anyone looking for an engaging read.