Black Meetings and Tourism

CUBA LIBRE RESTAURANT & RUM BAR BRINGS A TASTE OF OLD HAVANA TO ORLANDO Restaurant's Third Location is Near the Nation's Busiest Convention Center; James Beard Award-Winning Concept Chef Guillermo Pernot is at the Helm Cuba Libre Restaurant & Rum Bar, known for bringing the exotic flavors and culture of Cuba's bygone era to Philadelphia and Atlantic City, has expanded its concept to Orlando, Fla., where a third restaurant location opened on December 28, 2008. Cuba Libre's name, which translates to "a free Cuba," signifies a hope for the future of the treasured island nation. The restaurants' James Beard award-winning concept chef Guillermo Pernot is introducing flavorful menus of traditional and updated Cuban cuisine. Cuba Libre Orlando is located at Pointe Orlando, an inviting collection of outdoor shopping, dining and enter- tainment at 9101 International Drive. Like its sister locations, the restaurant "transports" its guests to the forbidden island through an environment remi- niscent of Old Havana; lively music and Late Night Latin floorshows; as well as an extensive selection of Latin cocktails and tantalizing Cuban fare. The two-story, 20,000-sq. ft. venue exudes tropical ambiance through an open-air set- ting, vibrant colors, exotic foliage and servers dressed in guayabera uniforms. A seasoned chef and restaurateur with a long-time com- mitment to Latin cuisine, Pernot presents an enticing menu of traditional and contemporary Cuban fare which combines beef, poultry, pork and seafood with exotic fruits, root vegeta- bles, herbs and seasonings. A native of Argentina, Pernot also brings a personal connection to Cuba, as his wife's great- great-grandfather was once president of Cuba. Highlights from Pernot's Orlando menu include flavorful dishes such as: • Ceviche!, Baja bay scallops, blackened tomatillo-truffle sauce and goat cheese confetti. • Pato Roll, Chilled soft spring roll with braised duck, veg- etables and dried candied fruits, served with peanut and ponzu dipping sauces. • Vaca Frita, Tender braised and crisped short rib steak, served with "Moros y Cristianos," grilled onion and pepper salad, and a red wine sauce. • Tamales Vegetarianos, Two fresh corn masa tamales; one filled with wild mushrooms and black olives, and the other with creamy quinoa. Served with red beans and roasted cal- abaza asopao. • Pescado de Oriente, Whole boneless fillet of Australian sea bass a la pancha, served with "Chino-Cubano" fried rice, baby sprouts salad, and sweet chile-citrus and ajonjoli sauce.?? • Pudin Diplomatico, Warm bread pudding with saffron- poached apples, whipped cream and hazelnut crunch. • Cuba Libre's uniquely refreshing house specialty, the mojito, is made from the authentic Cuban recipe of rum, fresh- ly squeezed lime juice, fresh hierba buena (Cuban mint leaves), a splash of soda and most dis- tinctively, guarapo – fresh sugar cane juice pressed onsite. The restaurant offers 15 vari- eties of its signature mojito, including a Grilled Pineapple Mojito, Guava Mojito, Pomegranate Mojito and "Skinny" Mojito, a lower calo- rie option. The restaurant's Cuban cocktails are the closest one can get to those served in the saloons that Hemingway loved. Over 70 varieties of rum, including signature Cuba Libre Brand Rums (white, dark, spiced, 5 year, 15 year and 21 year) are combined with fresh fruits and other ingredients to create a variety of tropical cocktails, sangrias and frozen drinks. The Orlando location is the third venue for Philadelphia- based Libre Management Group. It joins a family of success- ful ventures in Philadelphia and Atlantic City. This location will be the largest of the portfolio and according to President and CEO Barry Gutin, Cuba Libre will attract Orlando's tourist and convention market, as well as capture local diners with its prime location at Pointe Orlando. "Being across from the convention center, we will be able to introduce Cuba Libre to guests from far and wide, as well as Orlando locals who enjoy exploring new dining experiences," he said. At Pointe Orlando, Cuba Libre Orlando will be situated between a number of well-known dining destinations including The Oceanaire Seafood Room, The Capital Grille, Tommy Bahama's Tropical Café and Maggiano's Little Italy. For more information, please visit www.cubalibrerestau- rant.com. Black Meetings & Tourism February/March 2009: www.blackmeetingsandtourism.com 83

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