 Hey friends tonight, we are hanging out at Bonnet Creek and we are going to be doing a progressive dining experience We're going to be hopping around to different resorts here Sampling some amazing cocktails and food from the restaurants and lounges and because this is a special dining event With a strict dress code. Sorry friends. No hat for this video any hoos Let's go do this This is the event that we are going to be attending tonight and as you can see in the book We are going to be stopping at some pretty amazing restaurants including Bolin Bear Which is one that I've always wanted to actually go to right now We're starting off the night at the Hilton and then we're going to make our way around to the world all for Storia and all the other lounges and restaurants that they have to offer here sampling some of its best. I Believe it's going to be seven different stops in between two different resorts And we're about to actually go into our first stop at Le Luce right here at the Hilton And I am so excited like I said most of these places I've never been to before This is our event for food and wine season this year. It is something that we have been wanting to do for years and years and years I went here since 2011 and it's been talked about for a very long time So it's finally come in fruition. You're the first to try it. Thank you so much for being here It is every Friday night and it always comes on your guide that you told us that you did that But again, cheers to the first one and can you all give it a spank? Cheers! As you've seen before the event starts off with the nice cheers and now we're actually going to head right on in Look at this. It's so beautiful in here at Elegant The first thing that we're going to be trying is the spec wrapped figs and I'm going to be honest I've never had figs before so this is definitely going to be an experience They look pretty good Kind of looks like a chestnut It does look like a chestnut, but I'm excited to try it Try it Wow Don't taste like a chestnut It's very very delicious actually I wasn't expecting that at all The best way I can describe it is like a grape, like a savory grape So so good and now I'm going to get a little bit of everything all together and one big bite A lot of this stuff I've never eaten before so it's definitely an experience for me And this being the first thing and I actually do like it Kind of builds up some confidence for the rest of the night I mean of course I'm going to love like certain items like the short rib wellington from bowling bear But a lot of this stuff is like I said it's a unique experience that I would never do unless I came and did this event So cheers to a win so far The next thing on the menu is going to be the gnocchi verde And it's funny because this is a gnocchi like you would think it's not a potato gnocchi It's actually all made of cheese And if you guys don't know I'm not really fond of cheese Now I do like some cheese but this is going to be something I am really concerned with trying But I'm going to try it because you only live once So I'm going to dive right in here I'm going to take off a piece right here And also I'm pretty sure it's got truffle oil in there So it's basically just cheese and butter and truffle oil Oh and also mushroom I got this beautiful sunset actually coming in here And I'm about to try something that I'm a little strange and worried about So this might be very beautiful or maybe it won't I don't know I can see how it could be delicious It could be delicious to sell a lot of people But it's not my thing I do think it actually looks really well together I might try this actually on its own But I'm pretty sure that's just fried cheese as well That's a Parmesan That's right it's a Parmesan It's a Parmesan crisp So yeah I think I'll stick to the figs Now it's time to move along to our next stop So basically we came in here We had some very nice wine And also two samplings The fig was probably my favorite I wasn't a big fan of the gnocchi with the ricotta Because like I said I'm not big on cheese But I still think it's a really cool experience Next stop takes us right down to Zeta Asia And this is still inside the hill And this is the second signature restaurant And I just like the way it looks inside here Everything looks so elegant and very clean And I'm excited to try some more food Once we're actually in Zeta Asia We're going to be able to try a couple of different things First thing is going to be a spider roll And it's going to be a crispy soft shell crab With avocado, cucumber and misado And then we're also going to do a baobon A duck baobon Which I just tried for the first time and I loved it And this one's going to be served with plum sauce So these are going to be a little bit more things That I'm kind of not so adventurous about Because I've had them before At Le Leish it was very adventurous for me Especially trying the fig And I ended up liking it So you never know what will happen Here is the spider roll And before I was actually calling it a scorpion roll But it's a spider roll And it kind of looks like a spider And a scorpion at the same time So that's probably why you can see a little confusion there But I am very excited to try this And I'm very excited to try that right there Look at that duck It looks so perfectly tender And plus we've got some nice pickled vegetables And this is going to be an experience I'm not the biggest fan of raw sushi And this is actually a fried crab Well, it's fried sushi So I'm actually going to like this a lot And I like the way it's kind of like hovering like this Doesn't it look really fancy? And you can see why I thought it was a scorpion Like a scorpion roll It's got a little like scorpion thing there But let me set it to try I'm just going to, I don't know, maybe bite it from the top I don't know how to approach it Yeah, that's how you got to do it It's like a floating sushi I like it Seriously, that is such good crab Nice soft shell crab I was a little nervous when I was biting into it But I like it, it's got avocado And now I think I'm going to jump right to the duck bao bun Because this is where it's at This is the good stuff I say There we go Ooh, and I like this song too It's like fitting, not really but Anyway, the duck bao bun I love You know it's good food when you save the last bite When you put it back down Just so you can just let everything process And then you pick it up one more time To finish it off And that's exactly what I did there Much too good Before we had some Pinot Grigio That paired well with the figs And now we have a nice chardonnay That actually is going well with the duck Now it's time to keep moving to our next stop And I really like how we're just on a quick stop In each restaurant, like 10, 15 minutes We try something, have a little wine And then move along This one we had a chardonnay And it was absolutely amazing And it paired well with the duck So everything is paired well Before we started they asked us Which drink we prefer So between like bourbon and vodka And stuff like that I decided to pick the bourbon They didn't have beer as an option So bourbon is my next best thing So I'm excited to see what we're going to come up with next I believe our next stop Is actually a food truck Outside And it's not your regular food truck Like this is some really delicious food they say Oh I'm coming Dude, that's what I'm talking about I like it So we went from some nice wine pairings To a Bonnet Creek exclusive IPA A Bonnet Creek brew And I'm excited Comes in a nice little Bonnet Creek can And a little cozy And the Peru theme At the vibe kitchen food truck Is absolutely amazing I can't wait to dive into the food I'm going to show you guys a preview of it And this is turning into such a fun evening event And I'll give you, I'll list all the details So if you actually want to do this yourself You can definitely check it out But I'm having the time of my life actually And now I get to have a little IPA with it That's not too bad Not too happy And now take a look at this Holy moly We are getting so much food Like I was not expecting this much food First things first I want to start with the chicken thighs here They look so amazing So we're going to try this first And then we're going to actually try the other things And I believe this is stop three So we still have another three stops to go And like I'm starting to get full already These chicken thighs look so, so amazing I'm going to just start off and grab the bottom one here Definitely has a little spice to it But look at all of that I mean honestly That is probably my favorite thing of the night You know what, it's tough It's tough between the chicken thighs And the duck bao bun Because the duck bao bun was pretty amazing But we still have a lot to go And I'm also excited about the other items here We have a nice pressed potato with the colossal crab So we're going to have crab again And I'm actually really fond of the crab so far So it's going to be tough to decide Which is the favorite thing of the night I mean we still have bull and bear like I said And that's probably my most anticipated thing to go to I devoured those chickens They were so, so good And the potatoes are also amazing as well And this is just overall really good Now you can actually dine at all these restaurants If you wanted to You didn't just actually have to do this food tour You can come check them out I'm not sure when the food truck is open Right now it's actually set for this private event But it's here all the time And it has a different theme each time So right now like I said it's Parisian food And I'm really liking the vibe out here Especially with the music and everything like that Look at the can actually I didn't notice this before But of course I just took the koozie off And I put it in my pocket Put it in my purse, put it in my purse And look at that Vacay IPA And I love it That is really a festive can And this is made just for Bonnet Creek itself Bonnet Creek Brew Very fancy Now we are back inside It was getting a little hot out But we're going to bounce over to the Waldorf And we're going to go to our next spot And this is going to be a lounge So we're going to be looking at maybe some bourbon drinks Since I picked that as my secondary drink And I was a little shocked with the IPA Which you know I love to beer So I wasn't expecting that And now we're going to get a fancy little cocktail Once again This is my first time experiencing any of this I've never been at any of these hotels or resorts And I'm really loving it So we're going to jump from the Hilton Over to the Waldorf Astoria And we're going to have three different stops over there We finished the first three here And so far I've got to say It's definitely a toss up between The chicken thighs as being my favorite And the duck bao bun too Because that was really really good And over here We do have bowling bear Which has been on my list for a while To try the steak And we'll be back to try the steak But today it's a little preview I did not know that you can actually Walk from the Hilton to the Waldorf And it's actually all connected So if you stay at either one of them You can use both like resort amenities And I had no idea I thought there were two separate resorts So I'm learning a lot as we go along And now we're about to just cross over Into the Waldorf Astoria They've got like this special walkway And look at that We're in another resort So it's kind of like the beach and yacht club And this whole entire thing is a part Of the experience And so the dining progressive dining event So you actually get a tour guide That takes you throughout the whole entire resort Stopping at all the different restaurants And lounges And it is so much fun Wow Look at it in here It is really really pretty Our next stop is going to be A lounge area Right here it's called Sir Henry's And it's going to be a break In between eating Because like I said You're getting a lot of food for this Like it's not just small samples I thought we were going to be looking at small samples But it's like full entrees I couldn't finish everything At the last stop And now we still have like I said Two more to go We have bow and bear And then we have some desserts Planned for later And now a little mid-afternoon Or not even mid-evening Cocktails So I'm excited Just take a look at this room In here though It's so beautiful I could hang out here for hours probably Got a bourbon over here Bourbon, bourbon over here There it is, there it is Three bourbons Three bourbons walk into a bar They never walk out They never walk out One of the things I noticed Is all the nice furniture in this room So I think I'm going to sit down And drink my drink a little bit And try to act fancy Especially in these chairs Look at the chairs They look so nice Since I decided I'm being a bourbon guy I ended up getting the lost in the fog Which I like the name of it I haven't tried it yet Like I said I kind of want to sit down And get comfortable But it looks so good And watching them prepare it This is a very nice mixology spot They do such good job And I don't know if this is normally open The bar itself here I think this is actually for special events And this is included in the tour I just like being in here So here we go Cheers to lost in the fog And then we're going to move along to That is so good Like I said if it's not beer I do love me some bourbon And this is right on my alley And it's so cool I'm just shocked at being in these spots Trying all the food and drinks Is falling But being in this room I kind of feel like James Bond That's how I feel 500 year old story short Chartreuse is made by a sect of monks By the French Alps Two people in the world know how to make this With over 120,000 mechanicals Nothing in the world tastes quite like this So what we've done Is basically set up kind of a cold brew system With some lightly roasted espresso Compliments of lots of wine Along with this green Chartreuse This looks so amazing This is going to be intensely flavored But I think it's something that is absolutely beautiful And I'm very excited to see what you're going to think of this And you said we are the first ones in the world In the world to try Wow That is amazing Only two people in the world can actually make this drink That we're about to try Are you excited for this? I'm very excited Cheers to Kenneth right here my friend This is starting to be such an eventful evening here Holy moly What is that? This is like God's gift to coffee Oh my lord Okay I'm sorry guys But it has to happen right now Because I feel so happy It's an out of this world experience right now So cheers again This actually took two days to brew This amount right down here It's still brewing as we speak And I can tell you right now It's probably the greatest drinking experience I think I've ever had Drinking something like that Was so amazing I don't think I've ever had an experience like that before Just that little bit of amount that they had in that bottle Took two days to brew And only two people in the world know how to make that drink Like that alcohol And I think that is so special They are going to be adding that to the menu And it's actually going to be a special drink And I think I'm going to come back Just to try the full drink version So we're just drinking a little sample of it And like I said it's like a rush and a feel Like I got all tingles all over the place What an amazing experience Now it's time we move along It's time to head to Bollembert Thank you again Such an amazing experience Oh we'll be back I will be back Hanging out inside that lounge was so fun And I learned so much What a mixology experience And now we're about to head into Bollembert And this is probably my most anticipated restaurant I think I said that before I definitely plan on coming back and doing a full dining review So this is just a teaser And you have to like book this restaurant Three months in advance Just to be able to dine there So I'm excited that we're going to be able to sample it And I'm excited to come back And do like a full dining review like I said So this is... I'm just overly excited Here it is Bee Bee Bull and Bear Oh wow My friends Thank you Wow look at it in here Bring in your glass Jeremy Nickel Cabernet Savignon So this is really exciting This is a very small production Cabernet from Mountain Valley But more specifically from Atlas Peak So it's high elevation Mountain fruit Super concentrated Like red, bright fruit characteristics But it's a little dusty A little bit earthy But we thought that the tannins and structures And body of this would go perfectly well With the food that the chef is about to bring out And we thought that the fruit aspect of this Would complement the meat aspect of his dish And the carrots that accompany that So we're really excited for you to try this But more importantly we're excited for you to try this Along with the food component So we're going to bring that out in just a second And they clear the chargers for you And we really love your feedback Thank you Now we are actually sitting down in Bull and Bear We have a nice Cabernet to go with the Wellington And I'm super excited Because this is something I've never actually had before I have tried a Wellington before But it was at Food and Wine Festival I think in the American Civilian It actually might not have been Food and Wine I think it might have been the Flower and Garden Festival We're going to cut into this bad boy Oh wow, look at that That is so good Hold on, here we go Look at that, oh my lord I'm trying to cut right through But, wow So so amazing looking Look at that crispy buttery crust right there I'm so excited, I said it perfectly You can see that crispy buttery crust No, buttery flaky Buttery flaky crust This is so so good And now we got to kind of swizzle around And get all the sauces in there And I can't wait to try those carrots They look so so amazing I guess it's fair to say The short rib Wellington is probably My favorite so far on the adventure And then the chicken thighs And then the duck bao bun That was really really good This is so good I almost just kind of want to Savor every single bite And I'm trying to get as much as I could of the sauce Like mix it all together But wow, the short rib in there Is like the perfect tenderness So much flavor And the Wellington like Is such a buttery flaky crust Like I said, perfect up my alley Now that we've completely Demolished the Wellington It's time for a little dessert wine And I like how we've actually tried So many different types of wine And also our delicious bourbon drinks So you basically get a drink And then a sampling of food at each stop Except for the last one Even though we did have our coffee And that was probably one of the best experiences Ever Oh boy, look at this Dessert has arrived The lychee And the raspberry The lychee is nice Lychee is not very often with lychee Rose water is a Middle East flavor And this combination is coming from Iran And it's very popular And all the pastries have been over there So I just decided to create A dessert with All the... It's very quiet in here Here we go, it's time to try The dessert Like I said the Wellington is probably My favorite thing of the night But a lot of people have been saying the dessert Actually tops the Wellington So I'm excited, I mean It looks really really good And the way that they describe it Makes it seem like it's going to be just in Kevin Seriously it's hard to actually say The Wellington is the best of the night Because this is so good I don't even know what I'm I'm not sure what I'm eating But I like it all This thing, we're going to add a little bit onto here And we're just going to Scoop it right in there And wow, so so amazing Seriously this hits Like on another level And I'm not even sure how to describe it Other than delicious It's like This is impressive And here is Our last stop Right here at Bowlin Bear Oh yeah, look at this Good stuff Thank you Wow And with that I think we are done here What an amazing, fun event I mean honestly I probably would have never ordered a lot of this food If I just came to a restaurant But being here On a progressive dining experience It actually opened up my Solid and it made me be A little bit more adventurous And there's a lot of things that I actually like That I didn't think I would like I totally think it's worth it The amount of food and drink that you actually get Is well worth the price Of the dining experience And Yeah, I mean I would do this again And I hope to actually come back And do Bowlin Bear Bowlin Bear was really really amazing The Wellington, the dessert The wine selections And I'm not even a big wine guy I enjoyed everything so Look forward to that video in the future And if you want any more information I'll put all the information that you need In the description of this video And thank you to Bonacrete for inviting me out So I can show you guys Because like I said this is Really an amazing experience So I hope you enjoyed the video I enjoyed making it We'll see you next time