Orlando Morales

Orlando Morales is one of the most experienced and talented chefs in the industry with his 22 years of service to premier resorts, stadiums, convention centers and entertainment venues.  Orlando joined the BB&T Center from Qualcomm Stadium, home of the San Diego Chargers.  He has catered Super Bowls, Pro Bowls, World Series, the NHL All-Star Game and the BCS Championship Game.  Orlando is extraordinarily well-versed in building and Club openings, having served as the culinary lead on multiple Stadium, Arena and Convention Center opening teams.

and Glazed Bourbon BBQ Shrimp

Location: BB&T Center
Creator: Orlando Morales

Servings: 6

BBQ Pork Hash

7 lbs - Pork Shoulder
2 cups - BBQ Spice Rub
12 ea - 16/20 Jumbo Shrimp (peeled and devined)
12 slices - Apple Wood Bacon
12 oz - Bourbon BBQ Sauce
18 oz - Butter Nut Squash
taste - Salt and Pepper
4 oz - Cinnamon Butter
taste - Cracked Black Pepper
1 oz - Micro Greens
1 oz - Minced Green and Red Bell Peppers

1) -Rinse Pork and Pad dry. Rub with bbq spice and smoked for 8 hours at 225-degrees - chill.
2) Pulled pork by hand and mix with bourbon bbq sauce and form a 4-oz round patty, pan fried till crust froms, turn and repeat on the the other side.
3) Glaze shrimp with bbq sauce and cracked black pepper and grilled till fully cooked, about 2-min.
4) Cut butternut squash in 1"-pcs and steam till tender,, keep hot.
5) Pan bacon on and drizzel with bourbon bbq sauce and ground black pepper and baked till fully cooked, about 12 min at 350 degrees.

1) Place bbq pork pattyon center of plate, topped with cooked bacon and shrimp.
2) Add hot bbq sauce.
3) Mix butternut squash with cinnamon buter and set on plate. Garnish with micro greens and diced red and green peppers.

Bourbon BBQ Sauce

Tomato Ketchup
Creole Mustard
Chopped Garlic
Chopped Onions
Brown Sugar
Hot Pepper Sauce
Lea & Perrings Sauce
Cayenne Pepper Sauce
Lemon Zest

1) Saute onions for 4-min. Add garlic and saute 30 seconds.
2) Add all ingredients and bring to a simmer.
3) Simmer for 20 min. at low heat to develop flavors.
4) Chill and keep covered - shelf life of three days.

CHEF'S CHOICE: Scallops And Beans

Location: BB&T Center
Creator: Orlando Morales

Servings: 4

12 ea - Fresh Scallops in Shell
2 ea - Green Onion
2 ea - Garlic Clove, minced
2 tsp - Fresh Ginger root, minced
1.5 Tbsp - Black Bean Garlic Sauce
1 oz - Rice Wine or Sake
1.5 tsp - Sugar
1 tsp - Olive Oil
1 ea - Burden

1) Use fresh scallops if possible - Shuck each scallop, discard the top shells. Run under cold water to remove sand and dirt. *WEAR CUT RESISTANT GLOVES*.
2) Carefully remove the organ and muscle from the white flesh, and cut the stem to remove the scallop meat from the shell. Stand scallop vertically to drain.
3) With the Green onions, cut green tops off of the white stem, reserve the white stems for sauce. The green tops into long thin strips and soak in ice cold water.
4) To prepare the dressing, combine finely chopped white onions, minced garlic, ginger, black bean sauce, rice wine or sake, sugar and olive oil, and stir well.
5) Spoon the black bean dressing over the sea scallops in the half shell.
6) Using a bamboo steamer over water or citrus infused water, steam the sea scallops being careful not to over crowd or tilt the scallops inside. Serve while hot.

1) Serve scallops while still hot, in the half shell, with a strip of green onion. The green onions will be curled up from soaking in the ice water.


CHEF'S CHOICE: Pistachio Crusted Beef Tenderloin

Location: BB&T Center
Creator: Lucio Iaconetti

Servings: 1

Beef Tenderloin

8 oz - Raw Beef Tenderloin
1 oz - Pistachio Nuts
2 oz - Panko Bread Crumbs
12 ea - Haricot Verts (French Green Beans)
2 tsp - Shitake Mushrooms
.5 tsp - Carlic
2 oz - Olive Oil
2 oz - Beef Stock
1 cup - Creamy Polenta

1) Using Fresh Beef Tenderloin, trim off excess fat, lightly season with salt and peppery.
2) Finely chop pistachios- mix pistachiuos and bread crumbs and roll beef in mixture to evenly coat.
3) Prepare Creamy Polenta recipe in advance and set aside.
4) Prepare sauce using Beef stock - Reduce to a glaze consistency adding salt and pepper to taste.
5) Pre-heat S.S. or Teflon saute pan with oil. Sear beef tenderloin until lightly carmelized ( Do not burn crust).
6) Finish cooking beef tenderloin in a 350 degree oven, until internal temperture is at 140 degrees Ferenheit.
7) Lightly saute haricot verts and sliced shitake mushrooms (stems removed) with olive oil until light carmelization is reached - Season with S&P.

1) Pre-Heat plate - Place one cup of polenta near rear of plate. Place about 2 oz of reduced beef stock on plate.
2) After allowing beef to rest for 5-6 minutes, slice thinly and shingle on plate over sauce and against polenta for height.
3) Top with sauteed shitake mushrooms and serve haricot verts next to the tenderloin.

Creamy Polenta

1 cup - Butter
2 oz - Shallots
1 tsp - Onion, fine diced
1 tsp - Polenta
1 tsp - chicken or Vegetable Stock
1 cup - Heavy Cream
1 oz - Granted Parmesan Cheese
To Taste - Salt and Pepper

1) Pre-heat stock,. Pre- heat heavy S.S. sauce pan with butter, sweat shallots and onions.
2) Add polenta, stock, heavy cream stir as needed until liquid is absorbed.
3) Cook on low to med heat until polenta is creamy and gritty texture is cooked out about 10 minutes.
4) Add Grated Parmesan Cheese & salt - pepper to taste.


Location: BB&T Center
Creator: Lucio Iaconetti

Servings: 1

Sea Scallops

4 - Sea Scallops (U-6 Size)
1 oz - Olive Oil (Evoo)
2 oz - Baby Spinach
12 ea - Vine Ripe Tomatoes slices 1/8" thick
2 tsp - Capers
1 oz - Balsamic Glaze
2 oz - Shellfish Sauce
1 tsp - Fresh Chives
1 cup - Risotto
1 ea - Burden

1) Use fresh scallops if possible - either way whether frozen or fresh - Place scallops between paper to dry thoroughly
2) Prepare risotto recipe in advance and set aside
3) Prepare sauce using Lobster or shrimp base ( Stock preferably ) - Reduce to a glaze consistency adding any wine or liquor you choose. ( Sherry or White Wine)
4) Prepare balsamic glaze by simply reducing balsamic vinegar down to a glaze
5) Pre-heat S.S. or Teflon saute pan with oil. Sear both sides of scallops until caramelized ( Do Not Over Cook )
6) Lightly saute baby spinach with olive oil till wilted - Season with S&P

1) Pre-Heat plate - Arrange 8 tomato slices in center. Using ring mold spoon and tightly pack risotto, followed by wilted baby spinach & topped with 4 tomato slices
2) Drizzle shellfish glaze & balsamic glaze over & around plate
3) Garnish with capers and fresh chopped chives


2 cups - Lobster or Shrimp Stock
2 oz - Risotto
1 tsp - Butter
1 tsp - Shallots
1/4 tsp - Fresh Chives
2 tbsp - Sherry Wine
To Taste - Salt and Pepper

1) Pre-heat stock,. Pre- heat heavy S.S. sauce pan with butter, sweat shallots.
2) Add rice & wine. Gradually add stock a little at a time until risotto reaches smooth consistency
3) Add chopped chives & salt - pepper to taste

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