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Old Hickory Steakhouse
Gaylord Palms Resort & Convention Center
Kissimmee, Florida

A Steakhouse from the Heart of France
Part 1

by Martha Hollis and Anthony Scaggs

Mosquito Cover OLD HICKORY STEAKHOUSE GAYLORD PALMS RESORT KISSIMMEE FLORIDA A golf picture ezine features pictures golf courses golf pictures golf resorts golf clubs golf travel resorts spas food

Disappear into the steamy Everglades above the exotic vegetation and "sit a spell" on the front porch of the gray clapboard house. The table is set in this private world with each plate covered by mosquito netting. Two things are missing--the oppressive heat and the nasty mosquitoes--scarcely an issue for those interested in fine dining. The juxtaposition of an elegant steak house with Executive Chef, Guy Reinbolt of French extraction, who adheres to the classic beginnings for his fine sauces will capture the culinary fancy of all. "I love to cook in the classical manner then give my cuisine a little kick." We observed these cuisine marvels as fascinating, creative inspirations always closer to delightful surprises.

Max Kiebach, the restaurant's General Manager, thinks of each

Mostafa Tayouri OLD HICKORY STEAKHOUSE GAYLORD PALMS RESORT KISSIMMEE FLORIDA A golf picture ezine features pictures golf courses golf pictures golf resorts golf clubs golf travel resorts spas food

restaurant guest like a family member visiting his home, "I want to give them the best experience and have them leaving here knowing they were well treated." Kiebach reiterated the restaurant's objective by saying that after a warm welcome, he wants guests to feel pampered, relaxed, and to leave feeling that their dining experience was one of the best dinners of their life.

As a certified sommelier, Kiebach loves his wines commenting on one particular Chalk Hill that "by itself, it was perfect but paired with the right dish it was heaven." The Assistant General Manager, Mostafa Tayouri, is another of the restaurant's four sommeliers. He shares Kiebach's desire to make the dining experience at The Old Hickory Steakhouse the clients' most memorable culinary treat. Tayouri said, "Ask the guests what they like then match or exceed their expectations."

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