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K Restaurant invited us to taste a sample menu of what you can expect to receive during Visit Orlando’s Magical Dining Month. Here is a look at the menu we got to try.

The evening began with three appetizers. The first on the list was Deviled Eggs. It contains mustard egg yolk, tomato jam, bacon lardons and herbs. 

We then moved onto Crispy Brussels Sprouts containing hot sauce honey, bacon lardons and herbs. 

The last appetizer was Duck Liver Mousse. On it was seasonal accompaniments, grilled chiabatta bread and herbs. This item is not always served on the menu.

Just like the appetizers, we were served three entrees. We hit the ground running with Eggplant Parmesan as the first entree served. It contained panko breaded eggplant, tomato and eggplant ragu, fresh mozzarella, parmesan cheese and basil. 

Afterward, the Seasonal Fish was served. It was a fresh serving of Cobia fish. According to the restaurant, they caught it the previous day at New Smyrna Beach. The fish was plated with vegetable risotto, herb butter and micro green salad. 

The very last entree was called Pork Porterhouse. It had creamy polenta, seasonal vegetables, and cider barbecue sauce. 

Afterward, we were served three desserts – Chocolate torte, Chefs Choice Cheese Cake (seasonal)and French Toast Bread Pudding. 

Shown below is the Chocolate torte with salted caramel buttercream. It is actually flourless (gluten free)!

Next up was the Chefs Choice Cheese cake. The cake is seasonal and does vary. Our cheese cake had more of a chocolate base and was very delicious. 

We also got to taste this amazing French Toast Bread Pudding. It had pecan streusel, cinnamon maple glaze, and vanilla ice cream. 

K Restaurants Executive Chef, Chad Phelps says, “I ate here during magical dinning month several years ago and enjoyed it and came back on and off throughout the years and eventually bought it when I heard the restaurant was for sale.”

As for how the menu is put together, it depends on what’s growing locally and what’s available. Phelps’ favorite menu item is the pork chops. He also has a liking for the brussels sprouts. After being fried, they are tossed in honey and sriracha sauce. The restaurant is well known for them.

Magical Dining Month continues now through September 30! Make sure to check this place out. In addition, one dollar from each meal goes towards Best Buddies and Down Syndrome Association of Central Florida through Visit Orlando.

K Restaurant is located on 1710 Edgewater Dr, Orlando, FL 32804. You can also check them out on their website at https://www.krestaurant.net/

Go to MagicalDining.com to view more menus and restaurants.

I love nothing better than going to dinner with friends. Especially, a couple that both you and your partner mutually like, meaning all four people are happy and no one has to pretend to like someone for the benefit of their relationship. I know you understand what I’m talking about, we all go through it. Finding good friends, especially at the age I am now (a much wiser age), friends that my husband also enjoys being with, can be challenging. Thankfully, on this occasion, all was right in the world. Friday night, the kids are home with our amazing sitter (she paints my daughter’s nails and bakes), meeting terrific friends (a couple we both love to be with), for a casual, but classy dinner at RusTeak Restaurant and Wine Bar in Ocoee. One of my local favorites!

Mahogany walls, dark cherry wood bar and furniture, chrome fixtures, a perfect mix of trendy and casual, rustic, as the name of the restaurant implies…this is RusTeak. A seasonal menu of American, farm-to-table favorites with an edge, and a selection of over two-hundred wines from around the world, a large variety of craft beers, and handcrafted cocktails. RusTeak has an upscale feel while creating an atmosphere in which I feel completely at ease in, wearing shorts and flip-flops, as I did on this night. Walking in, I quickly realized that RusTeak is one of the many restaurants taking part in Bite30 during the month of June. During all thirty days of the month, RusTeak is offering a special prix fixe, multi-course dinner menu for a set price of $30. We didn’t partake in the Bite30 menu on this night, but I do plan to return and try it soon. With our friends running a few minutes behind, we had no trouble finding a seat at the bar for a little pre-dinner conversation and drinks (Ponga Sauvignon Blanc for me, dirty martini for my husband). My glass of wine was icy-cold perfection for this humid night (welcome, summer weather, can’t say I’ve missed you).

Bite30 Menu Now Offered
Sauvignon Blanc and Dirty Martini – RusTeak Bar

With our friends arrival, we sat down at the high-top table, each of us merrily looking at our menus, my legs happily dangling from my bar stool (short girl problems), finally settling on a few appetizers to share: Pumpkin Seed Edamame, Tomato Jam Jar, and Soft Jumbo Pretzel Sticks with two dipping sauces (mustard and cheese).

Tender edamame sautéed with butter, garlic, parmesan, and toasted pumpkin seeds…it’s one of the best edamame appetizers I have ever tasted. Savory, salty, fresh, and rich all at the same time. The buttery parmesan coated each piece of edamame so perfectly, it took all my willpower not to suck the pod after I had already eaten the soybean. Good thing I stopped doing that after the third or fourth one.

Pumpkin Seed Edamame

The Tomato Jam Jar is one of RusTeak’s favorites (always on the menu). A jar precisely filled with layers of house-made ricotta cheese, spinach almond pesto, and cherry tomato jam, served with toasted Naan bread. The cheese is creamy, the pesto is grainy and thick with herbs, while the jam is pleasantly sweet. A trifecta of velvety, earthy, and nectarous.

Tomato Jam Jar with Naan Bread

You can’t go wrong with soft pretzels, especially dipped in mustard and cheese. Doughy, salty pretzels at RusTeak, are a surprisingly perfect pairing with super Tuscan red wine (I should know, I had plenty of both).

Soft Pretzels with Mustard and Cheese

Moving on from our appetizers, and plenty of conversation, we ordered our main entrees. RusTeak offers flatbreads, salads, burgers, sandwiches, and entrees such as Pesto Salmon and Scallop Ratatouille. My friend ordered the Shrimp Tacos, my husband went with the Fig & Rib Flatbread, while two of us settled on an entree called Stay Gold Ponyboy. The name alone, caught my eye. The Outsiders! But, the dish itself did it for me: grilled flat iron steak, spinach-maple bacon yukon gold mashed potatoes, grilled asparagus, all topped with creamy gruyere mornay and two jumbo shrimp. My steak was tender, the potatoes were hearty, the asparagus crisp, and all of it nestled deliciously well with the sauce. I would order this again and again (and not just because of my childhood crush on Ponyboy).

Shrimp Tacos
Fig and Rib Flatbread
Stay Gold Ponyboy

Everyone at the table was completely stuffed…so, of course, everyone refused dessert…except me. In the name of journalism and foodies everywhere, I convinced my husband and friends that we had to try the Dulce de leche Bread Pudding served with a scoop of vanilla ice cream and caramel sauce. Wow! Spongy bread pudding made with sweetened milk and caramel, warm out of the oven plated with cold, rich ice cream. Everyone refused at first, but, they were thanking me in the end.

Dulce de leche Bread Pudding

RusTeak Restaurant and Wine Bar is a restaurant I frequent often and recommend consistently. I love that the atmosphere is comfortable, but also eye-appealing. It’s a place you can make as “dressy” as you wish. The staff is always polite and knowledgeable, and helpful when recommending a bottle of wine from the expansive list. The food is always freshly prepared and prepared with creativity. Every meal is fantastic, and even better when in good company.

 

RusTeak Restaurant and Wine Bar

 

 

 

 

Our delightful feast was prepared by Chef de Cuisine, Ryan McLaughlin

We were invited to K Restaurant in College Park to preview a few dishes from their new Brunch menu which will launch this Sunday, January 21 from 10AM-2PM and includes carafes of Mimosas & Bloody Marys. We also got to try dishes from their dining menu which changes daily according to the availability of fresh ingredients from locally sourced Central Florida farms and artisans, so be sure to check out their website beforehand for their updated menu. We enjoyed meeting the owner Chad Phelps (pictured above) and his wonderful team. The restaurant is quaint and dreamy, making it the perfect spot for a date or a casual meet-up with good friends trying out great fresh and local food. You must check out K Restaurant in College Park soon if you have not already! It is incredible.

The talented kitchen staff

The amazing serving staff

Pork Belly Benedict

Chicken and Biscuits with Sausage Gravy

Fried green tomatoes

Shrimp and Grits

Basket of Biscuits and cinnamon maple honey butter

The following dishes are from their dining menu of the night:

Arancini

Oysters with champagne

Oysters with herbs

Charred Octopus – Waterkist Farm tomatoes and peppers, olive oil, lemon

Wild Mushroom and Caramelized Onion Toast

Duck Cassoulet – great northern and cranberry beans, chard, pork belly, duck confit

Shared Vegetable Platter

K Filet – smashed red bliss potatoes, rainbow carrots, truffle oil, veal demi-glace with a serving of vegetables

Lemon Meringue Tarts

French Toast Bread Pudding – cinnamon anglaise, caramel

Plated dessert course by the lovely Pastry Chef, Michelle Hulbert

Chocolate Orange Grand Marnier Pistachio Layer Cake (my favorite!)

Chocolate Mousse Torte

Almond Cake – fresh blackberries

Their beautiful outdoor patio

Be sure to check out K Restaurant soon!  Stop by K Restaurant this Sunday,  January 21 from 10am-2pm to kick off their new Brunch with them!

K Restaurant
1710 Edgewater Dr, Orlando, FL 32804
(407) 872-2332
http://krestaurant.net/

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On Monday, Dec. 11, K Restaurant launched their first, monthly, Yappy Hour. To inaugurate this series of tail-wagging fun they have partnered with Woof Orlando from 5 p.m. to 8 p.m. Orlando locals are invited to bring their furry four-legged friends out and enjoy free spent-grain dog treats made from local breweries and enter-to-win two raffles with prizes including gift certificates for a free grooming.

We were able to experience what “Doggie chaperones” can expect when it comes to tongue-in-cheek Yappy Hour dishes from Chef Ryan McLaughlin as well as drink specials as K Restaurant is excited to share that they just received their full liquor license.

Crispy Pig Ears are fried with dates pepper hot sauce and herbs. The pig ears are sliced thinly to make them crispy like a chip. They are lightly salted and delicious with or without the hot sauce. Be careful, the hot sauce is thick and has a major kick to it.

“Pawsta” is fried ravioli with ricotta filling. Served on marinara with pecorino cheese and herbs. The fried version of ravioli is very airy like a puff pastry. Each ingredient subtly blends well together upon the palate.

“Milk Bones” are veal bone marrow bones with charred bread and radishes. The bone marrow is very smooth and works well with the bread and radishes. The charred bread adds a saltiness to each bite. We almost ordered a second round of this dish!

The Cosmo-paw-litan (left) is made with vodka, orange shrubb, lime, and cranberry juice. A simple drink to socialize with. The Snoop Dog (right) was our favorite out of these two. The Snoop Dog is made with gin and pineapple juice; it is like a tropical version of a Screwdriver.

Since we were still slightly hungry after all the samplings, we ordered the Ricotta Gnocchi off the main menu, which changes up from time to time so you can come back to try new items all the time. The Ricotta Gnocchi is made with duck confit, butternut squash, garden greens, brussel sprouts, and sage veloute. Everything is made in-house and as fresh as possible for each order. Our specific plate was a tad more salty than I would prefer, but the dish is still delicious nonetheless.

The Ricotta Gnocchi was paired nicely with a 2014 Carmenere made in Valle Del Maule, Chile. This wine has a smooth and solid flavor with notes of spices, black cherry and blackberries.

For more information, visit the K Restaurant & Wine Bar Event Page.

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About 20 restaurants now host smoke-free patios, and more to come as ‘Breathe Free Winter Park’ encourages restaurants to join the movement.

Join leaders from Winter Park’s health and business communities as they announce “Breathe Free Winter Park,” a voluntary initiative aimed at eliminating smoking on all restaurant patios within the city.

Owners and managers of 20 restaurants, including Barnie’s CoffeeKitchen, Outback Steakhouse and 4 Rivers Smokehouse, offer smoke-free patios, as celebrated by the Breathe Free program.

“We want to stress that this program is entirely voluntary,” said Jill Hamilton Buss, executive director of Healthy Central Florida. “We’re simply making restaurant owners/managers aware of how few people actually smoke, and helping them go smoke-free if they choose to do so. And, we’re offering full support for the transition if they sign on, including providing a toolkit, signage, advertising and promotion and even staff training.”

Individuals, not just restaurants, also have a role to play.

“Anyone who prefers a smoke-free patio is encouraged to speak up and let restaurant owners/managers know they would prefer to dine smoke free,” added Hamilton Buss. “If they don’t hear from you, they don’t know.”

The citywide movement is the first of its kind in Central Florida, is designed to foster wellness, and be one more step in Winter Park’s journey to become the healthiest city in the nation.

Healthy Central Florida, the Winter Park Health Foundation, Florida Hospital and the American Lung Association in Florida, in partnership with Barnie’s CoffeeKitchen, are sponsoring the launch of Breathe Free Winter Park.

While smoking is banned inside Florida restaurants, diners are legally permitted to smoke on restaurant patios. No amount of secondhand smoke is healthy, and can trigger asthma attacks, headaches, sinus issues and more.

The Breathe Free initiative encourages all restaurant owners to consider going smoke-free for a healthier Winter Park. It also encourages all residents to speak up and let restaurant management know that they prefer smoke-free dining.

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WHEN: 10 a.m., Monday, April 27

WHERE: Barnie’s CoffeeKitchen
118 S. Park Ave., Winter Park

“Imagine dining outside at your favorite local restaurant. You’re enjoying a delicious meal with family or friends. Conversation is flowing, the food is outstanding and then suddenly, you get a whiff of cigarette smoke. Instantly, the moment is ruined.”

“Did you know that only 10% of Winter park residents smoke and less than 8% smoke every day? Yet most restaurants cater to smokers by allowing smoking on patios. Everyone knows that secondhand smoke is unhealthy – triggering asthma attacks, migraines or sinus problems. There are cancer-causing chemicals in cigarette smoke and according to a 2006 Surgeon General’s Report there is no risk-free level of exposure to second hand smoke. It is one reason why outdoor cafés have 5-20 times the pollution as sidewalks.

So what can you do about it? Well, if you like fresh air with your mouth-watering meal, you’re going to love a new effort from Healthy Central Florida (HCF), “Breathe Free Winter Park” (BFWP). HCF partnered with the American Lung Association, Rollins College, the Winter Park Chamber and others to develop this community-based initiative.

BFWP is a new, all-voluntary collaboration of residents, community organizations, restaurants and others to encourage restaurant owners and managers to consider becoming totally smoke-free – inside and out. BFWP is providing materials and planning assistance to help take local establishments from smoky to smoke-free. If restaurants choose not to participate, there are no penalties. They may just miss out on a great marketing strategy for the vast majority of their non-smoking customers – fully 90%!

If you like the idea of smoke-free outdoor dining, here’s what you can do. Please, very politely, speak up. Let a restaurant manager know that you love their food and their restaurant, but you’d love the experience even more if it was smoke-free – especially during these glorious months with cooler, drier weather. If non-smokers don’t speak up, restaurant managers don’t know. But always do it politely and patiently, especially if they are busy.

Being part of BFWP means that we’re in this together — all part of a larger health movement taking place in our community. We can lead the region in taking the next step toward better health – by having healthy air everywhere. Like and follow us on Facebook or check back to HealthyCentralFlorida.org for the latest updates on Breathe Free Winter Park. And please, share news of your favorite smoke-free restaurant!”

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by Kelly Nowell

Chef Kevin Fonzo of K Restaurant Wine Bar and his friends Chef Jamie McFadden Cuisiniers Catered Cuisine and Events Chef Kathleen Osterhaus Blake of The Rusty Spoon, Chef Henry Salgado of Spanish River Grill Bistro Latino, Ella Kapul, and Shannon from Olde Hearth Bread Company held a “Sunday Supper” fundraiser for The Edible Schoolyard at Orlando Junior Academy (OJA) and the “Give Back Garden” at the the K Restaurant Garden from 4-8 on October 20th.

K Restaurant garden 01

Chefs Kevin Fonzo (owner/chef, K Restaurant) and Sarah Cahill (raw foods chef) teach a nutritional science class at OJA, where the students learn to garden, harvest and prepare foods from the fruits and vegetables grown in the Edible Schoolyard.

Several notable restaurants / caterers joined in support of this fundraiser, including Cuisiniers, Rusty Spoon and Spanish River Grill.

The dishes ranged from Lake Meadow duck confit (Rusty Spoon) to rabbit paella (Spanish River Grill).

The braised short rib with creamed collard greens (Cuisiniers) was especially tender and flavorful, with fried onion on top and accompanied with a tasty cheese biscuit.

The fall salad, chicken with cheese grits and roasted corn from K Restaurant were delicious. The brownies and apple beignet, from K Restaurant, were amazing as were the chocolates from Chocolate Provocateur.

To top it off, the atmosphere was dazzling, with live music and the restaurant’s very own garden as a backdrop.

Chef Kevin Fonzo
Chef Kevin Fonzo

Rabbit Paella from Spanish River Grill
Rabbit Paella from Chef Henry Salgado’s Spanish River Grill

Rusty Spoon

Chef Kathleen Blake of The Rusty Spoon

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Brownies

Fall Salad from K
Fall Salad from K

 

Chicken with Cheese Grits and Roasted Corn
Chicken with Cheese Grits and Roasted Corn

Chef Kevin Fonzo (2)

From Chocolate Provocateur
Desserts from Chocolate Provocateur

Braised Short Rib, Creamed Collard Greens & Cheese Biscuit from Cuisiniers
Braised Short Rib, Creamed Collard Greens & Cheese Biscuit from Cuisiniers

K Restaurant garden 02

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Orlando’s top restaurants are offering $33 three-course dinners throughout the entire month of September during Visit Orlando’s Magical Dining Month (OrlandoMagicalDining.com).

I recently had the opportunity to preview one of Magical Dining Prefixe menus at one the restaurants participating this year, Luma On Park.

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Recently, Luma on Park and Prato – both on Winter Park’s Park Avenue – were the sighting of a few celebrities in the culinary world. James Beard Award nominated Executive Chef Brandon McGlamery, along with Luma’s Chef de Cuisine Derek Perez, Prato’s Chef di Cucina Matthew Cargo, and team were invited to cook specially for a private dinner with guests including Daniel Boulud and Paul Bocuse – who were both in town for a charity event. Instagram photos ensued…

Chef Brandon McGlamery and Chef Matthew Cargo of Luma on Park w Chef Paul Bocuse and Daniel Boulud
Chef Brandon McGlamery and Chef Matthew Cargo of Luma on Park w Chef Paul Bocuse and Daniel Boulud  – Courtesy @PratoWP on Instagram
The team at Prato with Chef Bocuse
The team at Prato with Chef Bocuse – Courtesy @MatthewCargo on Instagram

Some people might think that the new trend these days is to have all the up and coming chefs decked out in tattoos all over their arms…but many people probably don’t realize that Chef Paul Bocuse – arguably the first “celebrity chef,” whose namesake Bocuse D’or competition is the “Olympics” of the culinary world – was also one of the first chefs to sport a tattoo on his arm.

The tattoo is of a Gallic Cock, the official emblem of the Traditions et Qualité Association – Les Grandes Tables du Monde – where Chef Bocuse is a member- represents French cooking and traditions. Chef Bocuse had it done in the 1960s, over 40 years ago.

galliccock

Chef Paul Bocuse proudly displays his tattoo along side Chef Matthew Cargo and the team at Prato and Luma – Courtesy @DerekPerez1 on Instagram

 

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Now, on to the menu at Luma – they actually offer their own prix fixe menu here weekly on Sunday, Monday, and Tuesday evenings for $35, but the Magical Dining Menu will be available every night all September for $33.

$1 from each meal will go to the Ronald McDonald House charity.

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As expected, the meal was quite exemplary, starting with Anson Mills Crispy Grit Cake (fried polenta-style in sticks) with fresh royal red pickled shrimp, little bits of tasso ham, and a tasty green tomato chutney salad.

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Anson Mills Crispy Grit Cake, royal red pickled shrimp, tasso ham, green tomato chutney salad.

My entree was the Pompano Beach Swordfish (the fish changes depending on availability and seasonality) topped on forbidden black rice, anson mills red sea peas, serrano butter sauce and pickled sweet peppers. The swordfish was cooked to perfection – I’ve had experiences where it had been slightly dry in the past at other restaurants and this was the first time I could remember and savor the delicious taste and texture of the swordfish. Chef Derek Perez and team really know what they’re doing in the kitchen with seafood.

SONY DSC Pompano Beach Swordfish, forbidden black rice, anson mills red sea peas, serrano butter sauce and pickled sweet peppers.

For dessert, I had Pastry Chef Brian Cernell’s Malted chocolate sponge cake with peanut caramel, milk chocolate cremosa, and maldon salt – very good and rich…just a great and sweet way to end the meal and all three courses for just $33.

SONY DSC Malted chocolate sponge cake with peanut caramel, milk chocolate cremosa, and maldon salt

On my way out, I had a celebrity sighting of my own at Luma, catching up with former Florida Governor and US Senator Bob Graham on his way out from an “absolutely delicious meal at Luma” – he happily obliged a photo request, taken by a staffer from his daughter Gwen Graham‘s upcoming congressional campaign.

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With Former Florida Governor and US Senator Bob Graham

Returning in its eighth year, Visit Orlando’s Magical Dining Month features more than 60 restaurants and several packages pairing dinner for two with a one-night hotel stay. Diners can find a full list of restaurants and hotel packages on the mobile-friendly website OrlandoMagicalDining.com.

With James Beard-nominated chefs and celebrity chef restaurants, Visit Orlando’s Magical Dining Month serves up the best of Orlando’s emerging culinary scene, including:

Celebrity Chef Restaurants:
Emeril’s Orlando, Emeril’s Tchoup Chop, La Luce by Donna Scala, Roy’s Hawaiian Fusion, Todd English’s bluezoo

Nationally-Recognized Chefs:
James Beard-nominated chefs: Brandon McGlamery of Luma on Park and Kevin Fonzo of K Restaurant
Award-winning pastry chefs: Laurent Branlard of Todd English’s bluezoo and Il Mulino New York Trattoria (Walt Disney World Swan and Dolphin) and David Ramirez of A Land Remembered and Cala Bella (Rosen Shingle Creek)

New to Magical Dining Month:
Bohemian Bar and Grill, Kobe Japanese Steakhouse, Mitchell’s Fish Market, Ruth’s Chris Steak House (3 locations), Siro Urban Italian Kitchen, Hamilton’s at The Alfond Inn, The Capital Grille at Mall at Millenia, The Melting Pot Longwood, Maxine’s on Shine, Jack’s Place

Visit Orlando is also giving visitors a way to extend the savings and the fun with new Magical Nights packages, including:

  • Bohemian Hotel Celebration – Standard Guest Room and dinner for two at the Bohemian Bar & Grill, starting at $219 per night
  • Caribe Royale – Standard Double Queen Suite, complimentary valet and dinner for two at The Venetian Room, starting at $155 per night
  • Hilton Orlando – Standard Guest Room and dinner for two at Spencer’s for Steaks and Chops, starting at $174 per night
  • Rosen Shingle Creek – Deluxe Room and dinner for two at A Land Remembered or Cala Bella, starting at $165 per night
  • More information about Visit Orlando’s Magical Dining Month, including a complete list of participating restaurants, menus and hotel packages, is available at OrlandoMagicalDining.com.

The month-long event will benefit Ronald McDonald House Charities of Central Florida, with $1 from every meal donated to the organization. In 2012, more than $67,000 was raised for the partner charity organization. Ronald McDonald House Charities of Central Florida supports programs that directly improve the health and well-being of children and families. For more information visit rmhccf.org/.

For more information about vacation experiences in Orlando, to order a complimentary vacation planning kit that includes a comprehensive Official Visitors Guide and Orlando Magicard® or to purchase discount attraction tickets, visitors can log onto Orlando’s official website at VisitOrlando.com or call an Official Travel Counselor at 1-800-551-0181 (United States and Canada) or 407-363-5872. For real time updates, follow us at Twitter.com/VisitOrlando and Facebook.com/VisitOrlando.

 

CONVENTION AREA
A Land Remembered – Rosen Shingle Creek Steak & Seafood
Cala Bella – Rosen Shingle Creek Italian Cuisine
Capriccio Grill- The Peabody Orlando Steak & Seafood
Cuba Libre Restaurant & Rum Bar Latin, S. American & Caribbean Cuisine
Everglades Restaurant – Rosen Centre Hotel Steak & Seafood
Fiorella’s Cucina Toscana – Westin Orlando Universal Blvd. Italian Cuisine
Fogo de Chao Brazilian Steakhouse Steak & Seafood
Funky Monkey Wine Company – Pointe Orlando Continental Cuisine
Jack’s Place- Rosen Plaza Hotel Steak & Seafood
Kobe Japanese Steak House Japanese & Sushi
Ming Court Asian & Pacific Rim Cuisine
Napa – The Peabody Orlando California Cuisine
Spencer’s for Steaks and Chops – Hilton Orlando Steak & Seafood
The Capital Grille Steak & Seafood
The Oceanaire Seafood Room Seafood
Tommy Bahama Restaurant & Bar Steak & Seafood
DISNEY/LAKE BUENA VISTA
Deep Blu Seafood Grille- Wyndham Grand Orlando Resort Seafood
Hawk’s Landing Steakhouse- World Center Marriott Steak & Seafood
Hemingway’s- Hyatt Regency Grand Cypress Steak & Seafood
Il Mulino New York Trattoria- Walt Disney World Swan Italian Cuisine
La Luce® by Donna Scala – Hilton Bonnet Creek Italian Cuisine
Mikado Japanese Steak House – World Center Marriott Asian & Pacific Rim Cuisine
NINE18- Villas of Grand Cypress Steak & Seafood
Siro: Urban Italian Kitchen- World Center Marriott Italian Cuisine
The Venetian Room – Caribe Royale Hotel Continental Cuisine
Todd English’s bluezoo – Walt Disney World Dolphin Seafood
DOWNTOWN
Citrus Restaurant American Cuisine
Funky Monkey Wine Company Continental Cuisine
Maxine’s on Shine American Cuisine
The Boheme – Grand Bohemian Hotel American Cuisine
RESTAURANT ROW
Big Fin Seafood Kitchen Seafood
Bosphorous Turkish Cuisine Med, Greek & Lebanese
Dragonfly – Robata Grill & Sushi Japanese & Sushi
Fleming’s Prime Steakhouse & Wine Bar Steak & Seafood
Morton’s The Steakhouse Steak & Seafood
Ocean Prime Steak & Seafood
Roy’s Hawaiian Fusion Steak & Seafood
Ruth’s Chris Steak House Steak & Seafood
Seasons 52 American Cuisine
The Melting Pot Fondue
UNIVERSAL/CITYWALK
Bice Ristorante – Loews Portofino Bay Hotel Italian Cuisine
Emeril’s Restaurant Orlando Cajun, Creole & Louisiana Cuisine
Emeril’s Tchoup Chop – Loews Royal Pacific Resort Asian & Pacific Rim Cuisine
Islands Dining Room – Loews Royal Pacific Resort Asian & Pacific Rim Cuisine
Mama Della’s Ristorante – Loews Portofino Bay Hotel Italian Cuisine
The Kitchen – Hard Rock Hotel American Cuisine
The Palm Restaurant- Hard Rock Hotel Steak & Seafood
Trattoria del Porto- Loews Portofino Bay Hotel Italian Cuisine
WINTER PARK AND NORTH
Bosphorous Turkish Cuisine Med, Greek & Lebanese
Chez Vincent French Cuisine
Fleming’s Prime Steakhouse & Wine Bar Steak & Seafood
Hamilton’s Kitchen- The Alfond Inn American Cuisine
Luigino’s Restaurant Italian Cuisine
Luma on Park American Cuisine
Mitchell’s Fish Market Seafood
Park Plaza Gardens Continental Cuisine
Rangetsu Japanese Restaurant & Bar Japanese & Sushi
Ruth’s Chris Steak House- Lake Mary Steak & Seafood
Ruth’s Chris Steak House- Winter Park Steak & Seafood
Seasons 52 – Altamonte Springs American Cuisine
The Melting Pot- Longwood Fondue
SURROUNDING AREAS
Bohemian Bar and Grill- Bohemian Hotel Celebration American Cuisine
K Restaurant American Cuisine
Le Coq Au Vin French Cuisine
The Capital Grille- Mall at Millenia American Cuisine

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Liam Fitzpatrick’s Restaurant and Irish Pub joins together with Colonial Town Park plaza neighbors Graffiti Junction, Dexter’s of Lake Mary, Duffy’s Sports Grill, F&D Cantina and Corona Cigar Company to welcome the 10th anniversary “Halloween Block Party” on Saturday, October 27, 2018 starting at 8pm.

The eek-citing event is free and open to the public, and all guests (21 & up) are invited to drink, dance and dress in their Halloween best outside Liam Fitzpatrick’s and around the festive plaza, while enjoying two live DJ’s spinning throughout the night, tasty brews and bites and the area’s biggest costume contest awarding $1000 in cash prizes for the winners.

For the 10th anniversary, Liam’s Halloween Block Party will support Orlando City Youth Soccer, who will be on site collecting donations and receiving 100% of proceeds from a specialty Halloween shot all night.  Orlando City Youth Soccer is the preeminent youth club in Central Florida, whose core values are player development, parental guidance, coaches education and community outreach.

If you prefer to sit down and have a more relaxing meal, check out some new drinks and bites on the menu at Liam Fitzpatrick’s. Galway Martini, Killarney Special Martini and the Dublin City Cosmo are some of the delicious cocktails available at Liam Fitzpatrick’s. Liam Fitzpatrick’s is mainly known for their Irish dishes, but what you should know is how there are tasteful cocktails there as well.

If you’re more of a fan of tequila and margaritas, try the Irish Margarita, which consists of Jose Cuervo Gold tequila, orange liqueur and cider. Have a salt rim or any other type of rim you’d like. So many at Liam Fitzpatrick’s Restaurant and Irish Pub would recommend this drink. For someone who is not fond of tequila, I dig it!

Some dishes are similar to the ones before, except Chef added twists to the recipes to bring a little spice to the table. For instance, the Scotch Eggs. Before, the Scotch Eggs consisted of hard boiled eggs; however, it now is made with a soft boiled egg where the gooey yolk provides moisture for the tender sausage meat.

The Roasted Black Skillet Mussels are tender, juicy and fresh 1 lb. P.E.I. mussels made with extra-virgin olive oil, lemon, sea salt, drawn butter,  and ciabatta. It is like a taste of the ocean in every bite as if I was on the coast having mussels fresh from the ocean itself.

The Beef Carpaccio is made with USDA Prime Beef, fried capers, pickled shallots, and horsey sauce with a side of arugula, tomato, lemon & Parmesan salad, fried egg, and grilled ciabatta. Having a slice of the beef with the ciabatta makes the crispy ciabatta have a nice and creamy texture.

Did you know that Liam Fitzpatrick’s Restaurant and Irish Pub had burgers? Have a bite of the Greasy Spoon Burger. The patties are tender and moist with lots of flavors from sweet to sour from the sauces and ingredients added to the burger.

Porter’s Famous Fish & Chips is originally made with Beer-battered cod at Liam Fitzpatrick’s, but they switched it up with Haddock. Cod tends to be softer as haddock is drier and flakier but sweeter in taste.

The Skillet Cookie is a giant chocolate chip cookie with vanilla ice cream topped by chocolate sauce. This is one of the most delicious desserts I have tried in Central Florida. The cookie itself is made with semi sweet chocolate chips so it’s not too sweet. The ice cream adds a nice coolness to the warm cookie.

Visit Liam Fitzpatrick’s for more information about the Halloween Block Party, Orlando City Youth Soccer and the menu itself.

The official grand opening ribbon cutting ceremony with Guy Fieri, Chef Mickey, and Robert Earl (founder and CEO of Planet Hollywood) at the flagship location of Chicken Guy! yesterday morning at Disney Springs. 

Celebrity chef Guy Fieri and restaurateur Robert Earl’s newest concept, Chicken Guy! is now officially open at Disney Springs!  I was invited by their publicist Maria Wyatt-Uhl to attend their grand opening ribbon cutting ceremony yesterday morning to welcome both owners alongside Disney Executives and Mickey Mouse.  The event was open to the public and a big crowd of fans arrived to show their support.  Following the ceremony, Guy Fieri passed out samples of different menu items to the crowd so that they can get a taste of his newest and tastiest creations.

Chicken Guy! is located on the right side of Planet Hollywood in Disney Springs.  They are a fast-casual chain dedicated to serving delicious, succulent chicken tenders paired with a wide variety of flavorful sauces, 22 different dipping sauces to be exact, meant to please all palates and all for a great value.  Every single menu item is under $9.  The chicken tenders are all-natural, antibiotic free, never frozen, hand-pounded to maximize crunch and breaded fresh every day.  The chicken tenders are then soaked in lemon juice, pickle brine and buttermilk, and infused with a house blend of herbs and spices to deliver flavor and texture.

The innovative packaging at Chicken Guy! makes the food portable and easy to carry-out so you can trek around Disney Springs and explore all that it has to offer but you can also take advantage of their indoor/outdoor seating too if you’d like.  The interior of the restaurant is fun and spunky, just like Guy!

This is Guy Fieri and Robert Earl’s first Chicken Guy! location, their flagship location, as they plan on opening more Chicken Guy! restaurants across the country.  Their Las Vegas location is opening soon!

(Source: Chicken Guy)

There are 22 different sauces at Chicken Guy!

So many choices of sauces!

Southwestern Sandwich – Pepper jack, special sauce, avocado crema, cumin lime mojo, charred corn, roasted peppers, black beans, lettuce, tomatoes, & crispy tortilla strips

Big Bite B.L. A.T. – Crispy smoked bacon, lettuce, avocado crema, tomatoes & buttermilk ranch

Tasty sides include: Mac Daddy Mac n Cheese & Loaded Fries smothered in SMC (super melty cheese) and topped with chopped grilled chicken, bacon, and green onions.

Flavortown Frozen Treat: Triple Double Mint – Hand-spun mint chocolate soft serve, crushed Oreo© cookies, chocolate mints, chocolate syrup & fresh whipped cream

The Sauce Slinger!

Robert Earl, founder of Planet Hollywood and co-owner of Chicken Guy!

Be sure to check out Chicken Guy! the next time you are at Disney Springs!

Chicken Guy!
1506 E Buena Vista Dr suite a, Lake Buena Vista, FL 32830
(407) 560-8180
chickenguy.com

You must check out Big Fin Seafood Kitchen this year during Magical Dining Month if you want a delicious meal for a great value.  Big Fin Seafood Kitchen, voted “Best Seafood Restaurant in Orlando“,  offers global, fresh seafood, steaks and pasta, on Sand Lake Road.  This is their 9th year participating in Magical Dining Month.

What is Magical Dining Month?

  • 3 courses – Appetizer, Entrèe, and Dessert
  • Price: $35 per person plus tax & gratuity
  • Over 100 + participating restaurants
  • Beginning August 24 through September 30
  • Through Visit Orlando, one dollar from each meal will benefit Best Buddies and Down Syndrome Association of Central Florida.
    Click here to view menu and make reservations

Choice of Appetizer

½ Dozen Freshly Shucked Raw Oysters – can be served raw (1st pic) or steamed (2nd pic)


Caesar Salad – Romaine, Parmesan cheese, garlic croutons

Cup of the Soup of the Day – Manhattan Clam Chowder

Choice of Entrèe


Shrimp Orleans – blackened shrimp, spinach, mushrooms, sun-dried tomatoes, crawfish Parmesan grits with a Cajun cream sauce

Broiled Main Lobster Tail – served with garlic mashed potatoes and French style green beans

Filet Mignon – served with garlic mashed potatoes and asparagus

Big Fin Trio – deep fried popcorn shrimp, bay scallops and catfish served with French fries and coleslaw

Upgrade: Add a 3 oz broiled lobster tail to any entree +$12

Choice of Dessert

“Apple Pie” Bread Pudding – braised cinnamon apples, salted caramel sauce, crumb topping, vanilla ice cream

Ooey Gooey – a gooey-layered pie cake topped with whipped cream, chocolate sauce and raspberry (ask your server for today’s flavor)

Key Lime Pie – a Florida favorite topped with whipped cream & a lime slice

Thank you Visit Orlando for hosting us and thank you Big Fin Seafood Kitchen for the amazing dinner and service!

Big Fin Seafood Kitchen
8046 Via Dellagio Way Orlando, FL 32819
(407) 615-8888

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What is this “Blended Burger” anyway?

According to the Atlantic, a team of scientists from Oregon State University, Bard College, and Loma Linda University calculated just what would happen if every American made one dietary change: substituting beans for beef. They found that if everyone were willing and able to do that—hypothetically—the U.S. could still come close to meeting its 2020 greenhouse-gas emission goals, pledged by President Barack Obama in 2009.

That is, even if nothing about our energy infrastructure or transportation system changed—and even if people kept eating chicken and pork and eggs and cheese—this one dietary change could achieve somewhere between 46 and 74 percent of the reductions needed to meet the target.

Urbain 40’s Umami Blended Burger

The James Beard Foundation’s annual Blended Burger Project is a nationwide initiative that challenges chefs to make a “blended burger” by blending ground meat* with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger.

Now through July 31, 2018 locals can enjoy these blended burgers from the following participating restaurants, K Restaurant & Wine Bar, Urbain 40 and 310 Park.

Diners can vote and support the Blended Burger Project™:

· Visit jamesbeard.org/blendedburgerproject to view the gallery of blended burger photos, and cast their vote for the blended burger

· Visit the participating restaurant through July 31, 2018 and ask for the “blended burger”

· Post their burger photos to social media with the hashtag #blendedburgerproject

In August, a prestigious panel of judges on behalf of the JBF will review 20 restaurants receiving the most votes to select the five top winners, based on most creative use of mushrooms, best flavor profile and presentation.

The Judges are:

· Andrew Zimmern, TV personality, chef, writer and teacher.

· Antoinette Bruno, CEO and Editor in Chief, StarChefs.com.

· Susan Westmoreland, Culinary Director, Good Housekeeping.

Chefs from the top five restaurants will win a trip to New York City to cook their blended burger dish during a special fall event at the historic James Beard House. Visit jamesbeard.org/blendedburgerproject for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter, and Instagram.

K Restaurant & Wine Bar
1710 Edgewater Dr.
Orlando, FL
407.872.2332

“Blended Burger”
Ground Mushrooms and Beef, Topped with Melted Swiss Cheese, Mushrooms, Heirloom Tomatoes, Crisp Bibb Lettuce & Black Garlic Aioli Sauce $18

Urbain 40 American Brasserie & Lounge
8000 Via Dellagio Way
Orlando, FL
407.872.2640

James Beard Foundations Blended Burger Project “Umami Burger”
Ground Short Rib, White & Porcini Mushrooms & Bush Dreams Pepperberry Rub-laced Steak Burger, Brioche-Sesame Bun, Truffled Tomato-Bacon-Onion Jam, Melted Truffled Cheese, Arugula, Heirloom Tomato, House Pickles & Truffled Pommes Frites $18

310 Park
Lakeside, Park South, Lake Nona

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“All steaks need a certain size of thickness” – Chef Jens

We were invited to Darden Restaurants headquarters to experience Grill Master training first hand from LongHorn Steakhouse’s Executive Chef team in their test kitchen.  We met with Executive Chefs Jens Dahlmann, Michael Senich and Joshua Evans and they gave us all our own chef’s coat to wear (and keep!) and then demonstrated how to make a great tasting steak at LongHorn Steakhouse.  Afterwords we enjoyed some freshly grilled steaks and corn, deliciously bold seasoned wings and Wild West shrimp.  We also got to meet LongHorn Steakhouse President Todd Burrowes to learn more about LongHorn Steakhouse’s third annual Steak Master Series competition that was happening the next day at the same spot we were training at. The third annual Steak Master Series, which awards cash prizes totaling over $200,000, celebrates LongHorn Steakhouse’s commitment to craftsmanship on the grill.

The Steak Master Series is an epic culinary competition where their top-performing grilling experts compete for title of national champion.  More than 5,000 Grill Masters from all across the nation were invited to participate this year.  The seven finalists – including a Central Florida Grill Master from the Sanford restaurant – competed for the championship title this past Thursday in the LongHorn Steakhouse test kitchen at Darden Restaurants headquarters.

This year’s Steak Master Series winner was Michelle Cerveny.  She was the first woman to win the Steak Master Series for LongHorn Steakhouse!  Kim Markley was the second place winner, and our local guy, Juan Sacramento from the LongHorn in Sanford, received third place.  He is officially one of the top 3 Grill Masters for LongHorn from across the country!

Michelle, Juan and all of this year’s finalists will be manning the GRILL US Hotline this upcoming Wednesday, July 4 from 10 a.m. to 4 p.m. EST! Call 1-855-LH-GRILL (544-7455) to talk to them directly. These knowledgeable LongHorn Steakhouse Grill Masters will be happy to answer any of your recipe or grilling questions!


John from Longhorn Steakhouse marketing with Longhorn Steakhouse President Todd Burrowes

Executive Chefs Michael Senich, Joshua Evans and Jens Dahlmann listening closely to President Todd Burrowes speak

My very first chef’s coat

Chef Jens going over all the different types of steaks

The judging criteria at the Steak Masters Series

Chef Michael demonstrating how to make a great tasting steak. Tip #1: Always overseason

Tip #2: Season one way, top to bottom

Tip #3: Always cook from the back first.  That is the hottest part so it cooks the fastest

Chef Joshua manning the grill

Baked potato

Wild west shrimp – freshly breaded to order

Boldy seasoned wings

Delicious sliced steak.  LongHorn Steakhouse always applies a finishing sauce on all of their steaks for moisture

Fire-grilled corn

Thank you LongHorn Steakhouse for the awesome gift bag!!

(Source credit: LongHorn Steakhouse)

For more information, please visit https://www.longhornsteakhouse.com/events/steak-master-series

Seafood Tower – King crab, jumbo Gulf shrimp, oysters, crab ceviche, Ahi tuna poke

We were invited to Paddlefish to celebrate their most recent accomplishment of being voted “Best Seafood Restaurant” by Orlando Magazine’s 2018 Dining Awards.  We enjoyed indulging in a delicious 5-course wine pairing dinner showcasing “Best of Paddlefish” dishes amid the rooftop of their luxurious steamboat.  Tickets to the sold out event was $115 per person.  Paddlefish offers fresh and delicious seafood dishes, exceptional architecture and decor, an attentive and friendly staff, and the most gorgeous view that you will ever get from any establishment on Disney Springs property.

Executive Chef Steve Richards welcoming guest at the Best of Paddlefish dinner.

Mini Maine Lobster Roll

Lobster & Corn Chowder 

Our wonderful sommelier of the evening.

August Kessler, Riesling, Germany

Sea Scallop – cauliflower puree, crispy Brussels sprouts

Cider Braised Veal Cheeks – parsnip puree

Dessert Trio – key lime pie, flourless chocolate cake, strawberry cheesecake

June Specials:

  • Paddlefish will be hosting wine tastings the 2nd and 4th Tuesday of each month through September.  Their in-house Sommelier team will lead these tastings on the rooftop deck and wine flights will be served with light bites and tastings.  Guests must be 21+ to attend.  Tickets and additional details can be found here.
  • Celebrate National Vanilla Milkshake Day on Wednesday, June 20, at Paddlefish!  Paddlefish will be offering their famous vanilla brownie milkshake for just $5 all day long!
  • Now through June 30, guests can enjoy a bottle of rose and half a dozen oysters for only $40, only available on the third deck.

Be sure to check out the June specials at Paddlefish soon!  It’s a fun filled month at Paddlefish that you won’t want to miss!

(Source credit: Paddlefish)

Paddlefish at Disney Springs
1670 Buena Vista Dr.  Lake Buena Vista, FL
(407) 934-2628
paddlefishrestaurant.com

Ocean’s Bounty Sustainable Fish and Sea Salt Dusted Filet Mignon – Harvest Vegetable Melange, Leek Fondue and Cassis Red Wine Demi by Chef Tim Majoras, Flying Fish

When Disney chefs collaborate with Second Harvest Food Bank for a good cause, beautiful things happen.  It was an honor to attend this charity dinner as a media guest.

Chefs from Disney’s BoardWalk Resort Restaurants prepared a delicious dinner at Second Harvest Food Bank of Central Florida as part of the Chef’s Night Series. The team was led by Andrew Larkin, Executive Chef, Disney’s BoardWalk Resort and will include Chef Rich Smich, Trattoria al Forno; Chef Paul Napoli, ESPN Club; Chef Tim Majoras, Flying Fish; Pastry Chef Kurtis Baguley, Disney’s BoardWalk Resort restaurants and Sommeliers Katie Hanewall, Trattoria al Forno and Ted Letsch, Flying Fish.

Chef’s Night brings Central Florida’s top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise funds for a good cause.  All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.

Hor d’oeuvres

Insalata Salad – House-Pulled Mozzarella, Heirloom Tomatoes and Aged Balsamic
Chef Rich Smich, Trattoria al Forno

Spring Gnocchi  – Carrot, Celery, Onion, Pea and Corn.  Loved this dish!  I could have eaten it all night!
Chef Rich Smich, Trattoria al Forno

Ciabatta Rolls with Ricotta Cheese and Herb Oil

Strawberry and Goat Cheese Salad – Baby Kale, Brussel Sprouts, Olive Oil and Sea Salt Ciabatta Bread Crisp
Chef Paul Napoli, ESPN Club


Ocean’s Bounty Sustainable Fish and Sea Salt Dusted Filet Mignon – 
Harvest Vegetable Melange, Leek Fondue and Cassis Red Wine Demi
Chef Tim Majoras, Flying Fish

Vahlrona Chocolate Semolina Torta  – Brachetto Raspberry Crema
Mascarpone Cream Mousse – 
Blueberry Lime Compote, Hibiscus Meringue and Rye Bourbon Caramel
Pastry Chef Kurtis Baguley, Disney’s Boardwalk Resort

Be sure to check out the next out the next Chef’s Night happening on August 30, 2018.  Join the Tasty Trio, three deliciously experienced food and wine experts Tonda Corrente, owner of La Femme Du Fromage, Lisa Wilk, founder of Orlando Uncorked, and Jill Ramsier, co-owner of Quantum Leap Winery for a 4-Course dinner journey where wine, cheese and chocolate confections by Peterbrooke Chocolatier of Winter Park are featured in every course.  Tickets available at https://linktr.ee/feedhopenow.

More pictures from the most recent Chef’s Night below:

(Source credit: Second Harvest Food Bank)

Second Harvest Food Bank of Central Florida
411 Mercy Drive Orlando, FL
407-514-1070

FeedHopeNow.org

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Orlando Meats is a family-owned, whole animal butcher shop and restaurant born out of a deep appreciation for good food.

The Butcher Shop
Orlando Meats sources proteins locally (within 250 miles) from farms that follow organic practices, raise their animals on pasture, and provide natural diets to produce the best quality meat. They purchase half or whole carcasses and break them down in their butcher shop, utilizing the entire animal. As a nose-to-tail operation, they carry everything from popular steak cuts, to fat, bones, and organ meat.

The Restaurant Half
The other half of Orlando Meats is a fast casual eatery serving breakfast and lunch dishes crafted by their talented cooks, using mostly local and seasonal ingredients in addition to the pasture-raised meats from their butcher. Breakfast served 8am-11am. Lunch served 11am-close. Brunch served Sunday all day.

Orlando Meats – Ivanhoe District
728 Virginia Dr, Orlando, FL 32803
http://orlandomeats.com/

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When I heard that STIR was opening in Ivanhoe Village, I thought this place might be another restaurant in the long line of businesses that have occupied the space on the corner of Virginia and N. Orange.

However I was proven quite wrong. STIR is a restaurant that is at its heart, a refined version of Southern cuisine.

According to their owners “The menu at STIR is designed to be creative yet practical. With this STIR wishes to maintain an approachable menu.  STIR will introduce exciting menu options, including a brunch, appetizer, lunch, full dinner menu, desserts, and signature cocktails that draw in new and local guests in our city of Orlando.”

All food was delicious but the stand outs for me were the Pork Puff Pasty and Pork Tenderloin.

After sampling their menu I truly think this restaurant is about Southern Traditions and Ingredients Refined, quite frankly not to be missed.

Southern Caviar
Three cheese creamy blend with artisan bread

Buffalo Calamari
garlic buffalo sauce, house made blue ranch, celery carrot slaw

Pork Puff Pastry
braised pork cheeks, shallots, cheek ju, and fresh chives

Shrimp and Grits
succulent shrimp with bacon and red pepper in buttery and creamy stone-ground grits

Pork Tenderloin
herbed corn, baby carrots, and mixed greens

Dessert
Chef’s Selected Trio

Orange Avenue

 

Sunset Sangria

Chef Chastity Harvey and her culinary team.

 

STIR Restaurant and Bar

https://stirlakeivanhoe.com/

1409 North Orange Avenue, Orlando, Florida 32804,

My sister and I got to meet Food Network Chef Roberto Treviño from Iron Chef America (he battled against and beat Mario Batali) at his new restaurant El Buda on Church Street and we enjoyed trying some of his delicious and flavorful Latin-Asian food that he prepared for us.  Chef Roberto Treviño’s concept of blending two cultures together is so unique and the fusion of flavors in all of his dishes were all on point, I really appreciated and loved it.  Overall, I give five stars to the food, service, ambiance, and the entertainment at El Buda.  You must check them out next time you are in the Downtown Orlando area.

El Buda has a Daily Happy Hour from 4-7pm and includes 2 for $5 Draft Beers, $9 Craft Cocktails (they are normally $11 and feature top shelf liquors) and$5 Sangria. 

Sunday Brunch (Saturday coming soon!) is from 11am – 4pm.  $22 Brunch includes unlimited top shelf mimosa and top shelf craft cocktails. 
Guava Gelee Gimlet. They offer nightly drink specials at “The Cellar” downstairs, a speakeasy type atmosphere. 
Herame Con Coco
Pork Dumplings
Duck Nachos
Prawn Tempura with Forbidden Rice
Ho Fun with Grilled Churrassco
Peking Style Duck Confit with Scallion Pancake and Seasoned Vegetables
Churro
Be sure to check out El Buda – Downtown Orlando soon!  You will love it!
El Buda
116 W Church St, Orlando, FL 32801
(407) 203-8171

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The Glass Knife finally opens this Friday November 10th from 7am to 10pm at 276 S Orlando Ave, Winter Park, FL , right across the way from Hillstone Restaurant.

The café was developed by local entrepreneur Steve Brown, as a way to share his memories of baking alongside his mother, Jacque.

The culinary team is led by Executive Chef Stuart Whitfield, who has worked for Four Seasons, Le Cirque, David Burke & Donatella, and The Walt Disney Company.

The Glass Knife is named in honor of Brown’s mother, who was a fond collector of Depression-era glass cake knives.

From classic cakes to craft coffee (from Onyx Coffee Lab) to artisanal doughnuts and savory dishes like avocado egg toast, The Glass Knife is sure to please. My favorite was the red velvet cake, silky smooth and sumptuous, and definitely one of the best red velvet cakes I have ever had.

Here is a sneak peek inside The Glass Knife:

 

From The Glass Knife:

The Glass Knife is inspired by a loving mother and hobbyist baker whose talents transformed her culinary passion into a creative profession. Fostered through a collection of family and friends, the recipes shared during these time-honored baking sessions are the nostalgic basis for what will come to life within The Glass Knife.

The café was developed by local entrepreneur Steve Brown, as a way to share his memories of baking alongside his mother, Jacque, and his vision to establish a sophisticated, yet comfortable community gathering place that encourages togetherness and celebration. The location’s design will tell a story that brings its guests back to a specific moment in time, whether through the delicious cakes and pastries, savory faire or the artfully displayed collection of 1920s era glass cake knives which were a treasured collection of Brown’s mother and serve as the origin of its name.

Under the direction and deft hand of Executive Chef Stuart Whitfield, who has worked for some of the country’s premiere hospitality brands (Four Seasons, Le Cirque, David Burke & Donatella, The Walt Disney Company), The Glass Knife plans to make its mark on Orlando’s ever-evolving dining scene by providing its guests with world-class food and service, presented within a refined, yet approachable, environment.

The Glass Knife will offer a variety of stunningly delicious cake options including its Classics, which will embrace timeless family favorites like Red Velvet, Carrot and Coconut cakes, all with Chef Stuart’s modern twist. The Glass Knife Signatures will be created as one-of-a-kind, patisserie-style cakes, that will bring a refined selection of celebratory sweets to Winter Park. Chef Stuart will craft a lineup of artisanal donuts including melt-in-your-mouth versions of Lemon Meringue Pie and Peanut Butter Cup. A variety of additional fresh baked goods and pastries including scones, croissants, and cookies will also be featured.

Recognizing that nothing goes better with dessert than a great cup of coffee and setting the stage to become Winter Park’s premier coffee destination, The Glass Knife will use carefully sourced, fair-trade beans prepared by expert baristas within a unique and engaging serving experience that will utilize stylish and sophisticated technology.

Those looking to combine both sweet and savory will not be disappointed by the café’s offerings, which will include breakfast fare along with soup, salads and sandwiches, plus heartier choices like chicken pot pie alongside a selection of craft beer and fine wine.

“Our cuisine will focus on seasonal, responsibly and locally sourced ingredients whenever possible, that will evoke familiar family recipes handed down over time, but created with our culinary team’s unique twist and presentation,” said Chef Stuart. “While we hesitate to call ourselves a bakery, as we will deliver a more complete dining experience, we do envision that our elevated line of cakes, pastries and baked goods will stand on their own.”

The nearly 3,000-square-foot café will include both indoor seating and a covered patio with surroundings inspired by an English garden. The exterior, with its black, gold and pink motif, will conjure up the image of a pastry box, just waiting to be opened. The interior will showcase the founder’s inspiration for a place where the past meets the present, with clean lines, terrazzo floors and intricate attention to detail.

“It is our vision to bring a truly unique experience to Winter Park with a standout offering that features the perfect combination of sweet and savory,” said Brown. “Whether it’s where you start your morning, close out your evening or celebrate a special moment with family and friends, our hope is for The Glass Knife to be as familiar and welcoming as mom’s own kitchen table.”

The Glass Knife, coming to Winter Park this Fall, is bringing elegant decadence to new heights with the introduction of its Signature Cakes collection.

These modern, patisserie-style desserts – hand-crafted by Chef Stuart and team – are known as “entremets.” The Glass Knife’s entremets feature layers of velvety mousse, delicate cake and luxurious fillings, forming a harmonious mix of indulgent flavors and unexpected textures.

Each Signature Cake boasts a unique flavor profile and is finished with The Glass Knife’s signature golden touch (hi-res images are available for download here):

Florida Citrus: Intricate layers of soft and airy yellow sponge cake, zesty orange marmalade, delicate orange blossom-scented pistachio dacquoise, and aromatic orange pâte de fruit enveloped in lush white chocolate mousse finished in a vibrant orange hue with a dusting of gold luster, white chocolate crisp pearls and an edible 23-karat gold-leafed orange slice.

Chocolate Truffle: Tiers of luxurious single origin dark chocolate mousse, silky dark chocolate ganache and smooth chocolate biscuit encased in a gleaming cocoa and gold luster glaçage, adorned with an opulent chocolate lotus flower and truffles.

Berry St. Honoré: Fluffy strawberry cake intertwined with bright raspberry pâte de fruit, zesty lemon curd and house-made strawberry jam veiled in a light vanilla bean white chocolate mousse topped with fresh strawberries, blueberries, raspberries, our signature chocolate curl and subtle golden luster.

Born in Baton Rouge, Louisiana, Executive Chef Stuart Whitfield’s southern roots inspired his love of the culinary arts. The vibrant epicurean culture of his hometown provided a traditional backdrop for his food and family focused upbringing. His fondest childhood memories are of gathering around the dining room table with loved ones for a home-cooked meal. With 15 years of professional experience, Chef Stuart has fine-tuned his craft for creating crave-worthy breads, chocolates, cakes, pastries, decadent desserts and savory sensations. He has always been devoted to the philosophy that good food brings people together, creates everlasting bonds and memories to be shared time and time again.

A graduate of the New England Culinary Institute in Montpelier, Vermont, Chef Stuart went on to hone his cooking skills at the Four Seasons, Le Cirque, Jovia, and David Burke & Donatella in New York City. Venturing from the Big Apple to the Sunshine State, Chef Stuart found a home at Walt Disney World Resort. He was on the gastronomic task force for the launch of the Disney Fantasy cruise ship and played a pivotal role as a member of the opening team for Disney’s Art of Animation Resort. He also lent his expertise in creating the exquisite confections offered at the famed Victoria & Albert’s and added his own creative flair to the magic of the menu for Be Our Guest Restaurant. Chef Stuart was most recently part of the team behind the sweet sensations at Amorette’s Patisserie at Disney Springs.

Chef Stuart is thrilled to showcase The Glass Knife as part of Orlando’s ever-evolving food scene. This concept will add yet another layer of sophistication to the city’s growing reputation as a premiere dining destination, right in the heart of Winter Park. Dedicated to giving guests a comfortable, yet elevated experience, The Glass Knife will feature all of the ingredients of a cosmopolitan eatery enveloped in an approachable ambiance with outstanding service.

Steve Brown’s business-savvy mind and his passion for baking are the driving forces behind his lifelong dream of opening The Glass Knife, a patisserie and café dedicated to providing its guests with an elevated, memorable experience, featuring a stunning array of decadent cakes and confections, exemplary artisanal coffee and a selection of savory fare. This vision is inspired by Brown’s childhood memories of baking alongside his beloved mother, Jacque, and the love that came from those cherished experiences.

The Glass Knife is named in honor of Brown’s mother, who was a fond collector of Depression-era glass cake knives. Handed down through the family, this treasured collection of delicate and iridescently beautiful knives will be artfully displayed throughout the café.

Brown, a Winter Park, FL resident, received his MBA from the Goizueta Business School at Emory University in Atlanta and graduated with a BS in Marketing from the University of South Florida in Tampa. Throughout his illustrious career, serving in a variety of executive roles, Brown gained invaluable experience in pricing strategy, fulfillment operations, financial management and leadership. Combined with his passion and dedication to providing the very best guest experience, Brown’s vision will soon make its mark on Orlando’s ever-evolving dining scene.

Brown’s goal is to bring a one-of-a-kind gathering place to the community, providing guests with a sophisticated, yet comfortable setting, to spend time with friends and loved ones. Learn more about his vision at www.TheGlassKnife.com.

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**Sponsored Post**

Moe’s Southwest Grill is a fast-casual restaurant franchise that serves high quality and fresh southwestern food at 700+ locations nationwide with an extensive variety of menu items to please the entire family – from burritos to specialty items like quesadillas, nachos and stacks!

Moe’s Southwest Grill’s Tour de Burrito traveling restaurant — housed inside a mobile dining truck — will offer guests the chance to experience how their fresh ingredients are made in-house at Moe’s.

They will be in Orlando on November 9th. Claim your spot at the Tour de Burrito pop-up kitchen – seats are available but limited and going quickly: https://moes.timetap.com/


• Tour locations:
o November 2-3 NYC: 395 Broome Street, New York, NY 10013
o November 6-7 Atlanta: Atlantic Station, 1380 Atlantic Drive, Atlanta, GA 30363
o November 9 Orlando: Harbor Park, 4990 New Broad St, Orlando, FL 32814
o November 10 Tampa: 701 N Marion Street, Tampa, FL 33602

The pop up experience will be prepping new seasonal salsas, grilling all-natural proteins, and chopping fresh veggies Moe’s style– from slicing, dicing and spicing. Moe’s ingredients are made in house at every restaurant, every day. Seasonal salsas on their salsa bar, pico de gallo and even their tortilla chips are made in house.

Each day, Moe’s “roadies” cook all-natural proteins on the grill and chop nearly 25,000 pounds of tomatoes, 10,000 pounds of onions, and almost 3,000 pounds of jalapenos and cilantro across their 700 restaurants.

To showcase the daily preparation of these fresh ingredients, they are touring this pop up experience to allow fans to see, touch, smell and taste what goes into making their Moe’s favorites.

Claim your spot at the Tour de Burrito pop-up kitchen – seats are available but limited and going quickly: https://moes.timetap.com/

Moe’s Southwest Grill
#madeatmoes
http://instagram.com/moessouthwestgrill
https://www.facebook.com/MoesSouthwestGrill
www.Moes.com

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The First Lao Restaurant in Central Florida is set to open fall 2017

In a press release today,Soupa Saiyan owner and head chef, Marshall Phanthachit, is unveiling his latest venture, Sticky Rice.

The first of its kind, Sticky Rice, will be taking over the 1,500 square foot space once occupied by Pho 407 (and Bikkuri Sushi’s original location before moving upstairs) at 1915 East Colonial Drive.

The restaurant anticipates to open its doors November 2017.

Phanthachit and Sticky Rice co-chef Kevin Phanhvilay want to introduce Lao food to the culinary world.

“Growing up, I’ve always been proud of my culture and Laotian heritage,” Phanthachit says.

Laos is a landlocked Southeastern country neighboring Thailand, Myanmar, Cambodia, and Vietnam.

“Many people are either unfamiliar with Laos food, or confuse it with Thai or Vietnamese cuisine. Opening up Sticky Rice is a catalyst to help put Lao food on the map, while also distinguishing it as its own.”

Patrons can expect authentic Lao street food such as Lao chicken wings, papaya salad, sticky rice, and beef laab salad. Sticky Rice hopes to provide a genuine Lao dining experience in a quick, casual atmosphere with tapas-style, reasonably priced small plates under $10.

Sticky Rice will be open for lunch, dinner, and possibly late night with dine-in and takeout options.

Lao food is distinctly its own flavor with the help of staple ingredients like galangal (closely related to ginger), padaek (traditional Lao condiment made from pickled or fermented fish that has been cured), kaffir lime, and of course the Lao signature dish: sticky rice, which is uniquely Lao, present at almost every meal, and meant to be eaten with your hands.

In fact, the Lao eat more sticky rice than any other people in the world.

Fast-casual chain Cafe Rio Mexican Grill will give a free meal and drink to the first 300 people that are at the ribbon cutting ceremony promptly at 10:30AM on Wednesday, October 4.  Cafe Rio Mexican Grill will be opening its first Florida location at 1050 N. Orlando Ave. Winter Park, FL 32789, located in the same plaza as the new Whole Foods.  The new Winter Park restaurant will mark the company’s 111th national location.

Cafe Rio and the Winter Park chamber welcomes the public and the media to join them for their grand opening.  The restaurant will host their signature “giant burrito” and ribbon cutting.  In keeping with their tradition of giving back to the community, Cafe Rio will give a $2,500 donation to Second Harvest Food Bank of Central Florida during the grand opening festivities of events.  “This demonstration of social responsibility on the part of Cafe Rio is a great indicator of their approach to service and to community-building,” said Greg Higgerson, Vice President of Development at Second Harvest Food Bank of Central Florida. “Because they care, more than ten thousand meals will reach the plates of low-income families, children, seniors, veterans, and others who are struggling,” he added.

Cafe Rio Mexican Grill, Inc., headquartered in Salt Lake City, Utah, has been serving its loyal customers fresh Mexican food since 1997.  Their menu is inspired by the traditional Mexican cooking found in the Rio Grande region of Northern Mexico, Southern Texas, and New Mexico.  Cafe Rio specializes in serving its customers the highest-quality, made from scratch Mexican meals, using only the freshest ingredients.

They are a scratch kitchen with a strict “no freezer and no microwaves” policy in all of their locations.

Each Cafe Rio restaurant features a wide-open kitchen.

Guests can clearly view sauces simmering, team members hand scooping avocados, chopping tomatoes, grilling meats and squeezing over 1000 fresh limes each and every day.

Fresh tortillas are made in house and are available in flour, corn, or wheat.

Nachos – Crispy handmade tortilla chips piled high with a blend of Mexican cheeses or chile con queso, your choice of beef, chicken, or pork, black or pinto beans, Pico de Gallo, sour cream, and fresh guacamole.

Tostada – A corn tortilla topped with your choice of meat, cilantro lime rice, black or pinto beans, fresh cut romaine lettuce, Pico de Gallo, crispy tortilla strips, cilantro, sour cream, and cotija cheese. Choose your dressing, but they recommend the house dressing.

Salad – A large freshmade flour tortilla, baked with cheese and filled with black or pinto beans, cilantro lime rice, your choice of chicken, pork, beef and romaine lettuce. Topped with Pico de Gallo, fresh guacamole, tortilla strips, cilantro, cotija cheese and your choice of insanely delicious dressing.

Enchilada – Fresh corn tortillas stuffed with cheese, sauce, and your choice of beef, chicken, or pork. Baked in an oven, served with black or pinto beans, and topped with additional cheese and sauce.

Tacos – Fresh flour tortillas, stuffed and overflowing with your choice of mouth-watering beef, chicken or pork, a blend of Mexican cheeses, crisp romaine lettuce, and Pico de Gallo. Homemade, handmade and handheld.

Burrito A delicious, hand-made tortilla stuffed full with cilantro-lime rice, black or pinto beans, cheese and your choice of meat, then baked in an oven. Optional side of pico de gallo and shredded romaine lettuce.  Get it Enchilada Style – baked with Cheese & Sauce.

Fresh Lime Pie – Fresh Squeezed Lime Mixed into a Creamy Blend, Baked in a Crumb Crust.  Made fresh every morning with hand-squeezed limes and a graham cracker crust, this one’s a fan favorite.

Famous Tres Leches – A light, creamy, fluffy cake baked fresh every morning and soaked in three types of milk

 The Horchata beverage is a must try!

Children six and under eat FREE!

Download the free CAFE RIO app and get a free $5 food credit.

Promo codes for $5 more food credit: wpflcp, wpfljb, wpflid.  One code only.  Expires October 22.

Be sure to make it out to the grand opening of Cafe Rio Mexican Grill in Winter Park on October 4 at 10:30am to snag your free meal and drink!

Cafe Rio Mexican Grill – Winter Park
1050 N. Orlando Ave.
Winter Park, FL 32789
(321) 422-2099
www.caferio.com

 

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We were invited to attend a media preview of this year’s Great Irish Hooley boutique music festival at Raglan Road Irish Pub & Restaurant at Disney Springs.  The Great Irish Hooley runs throughout the long Labor Day weekend, from Friday, Sept. 1 through late Monday, Sept. 4.

This year’s Hooley will feature a top-notch lineup of Irish bands, the Raglan Road Irish Dancers and the 90-minute Rhythms of Raglan show produced in Ireland, exported to Raglan Road and directed by David Hayes (Riverdance and “The Voice” Ireland edition).

The most diverse and talented lineup in the history of Central Florida’s only boutique Irish festival takes the stage Sept. 1-4 during the 6th Great Irish Hooley at Raglan Road Irish Pub & Restaurant in Disney Springs.

Celebrating Irish song, dance, food and drink over the long Labor Day weekend, the Great Irish Hooley kicks off performances beginning at 3 p.m. Friday, Sept. 1, and continues each day and night through late Monday and into the wee hours.

Served with Orlando’s finest contemporary Irish cuisine, local and national craft beers, hand-crafted cocktails and day-into-night entertainment, the Great Irish Hooley promises a high-voltage music festival for families and revelers alike.  A traditional Irish social celebration, the “Hooley” combines music ranging from traditional to rock tunes with entertainment and fun for the whole family (no cover charge).

(Source credit: Raglan Road Irish Pub & Restaurant)

Sláinte!

Menu Offerings

PJ’s Poison (named after PJ Rigney, Founder of Gunpowder Irish Gin) – Gunpowder Irish gin, muddled orange, rhubarb bitters, lemon juice, orange whiskey marmalade, and Fever Tree tonic with an orange twist.

Mini Fish & Chips – A miniature version of our famous fish & chips, served with fresh tartar sauce.

Dub Spuds – Herb roasted potato wedges with a Smithwick’s and Dubliner cheese dip.

Blagger – Handcrafted organic blonde lagger brewed with Orlando Brewing.  Blagger is light in color and low in bitterness at only 6 IBU.  Made with organic malts, organic Hallertau hops and organic yeasts, this brew has a crispy finish reminiscent of a dry sparkling wine.  ABV: 4.7%, IBU: 6

Wild Boar Burger – Grilled wild boar burger with port & pear chutney, crispy onions, garlic & herb aioli, Cashel blue cheese, and arugula on a potato bun.

Lisa Canny Band from Dublin will be playing for 3 weeks.  The complete entertainment schedule is posted at www.raglanroad.com and www.greatirishhooley.com.

Mini Smoky City – Creamy baked haddock & Dubliner cheddar cheese dip with potatoes, tomatoes, and crostini.

Mini Braised Beef – Braised beef with colcannon mashed potatoes and roasted veggies.

Gnocchi Sea Gnocchi Do – Handmade potato gnocchi, seared George Bank scallops, crispy pork belly, tomatoes, and kale in a white wine butter sauce.

Mini Desserts – Lemon Tart, Trifle Sinful, Jaffa cake, Bread & Butter Pudding.

Topping off Raglan Road’s award-winning Bread & Butter pudding with condensed milk.

The Raglan Road Irish Dancers, casted from stages of the world’s greatest Irish dance shows, will perform throughout the Great Irish Hooley.

The Hooley also offers complimentary Celtic face-painting.

Official The Great Irish Hooley merchandise available for purchase.

Let’s Hooley!

Raglan Road Irish Pub & Restaurant – Disney Springs
1640 Buena Vista Dr.
Orlando, FL 32830
(407) 938-0300
raglanroad.com
@RaglanRoadPub

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This year, Father’s Day is especially poignant for me because it will be my first Father’s Day as a new dad. Wishing all the fathers out there – a very Happy Father’s Day! If you know of any specials going on that should be included, email us at tastychomps at gmail.com  – thanks!

Texas de Brazil Churrascaria in Orlando
5259 International Drive
texasdebrazil.com
On Father’s Day (June 18), Texas de Brazil offers a $20 return-visit gift certificate for every Dad dining on “his” holiday.

Chroma Modern Bar + Kitchen – Lake Nona

6967 Lake Nona Blvd, Orlando; 407-955-4340; chromalakenona.com

Opening early at 12 p.m. on June 18, this Lake Nona favorite is offering a $5 Spectrum Beer Flight for dads around Central Florida, featuring a choice of (4) four, 5 oz. pours of beer. In addition, Chroma is offering two specials: Charcoal Grilled Prime Hanger Steak($25) with hand cut fries, cress salad and burnt orange chimichurri and Grilled Mexican Street Corn ($8) with cotija cheese, ancho crema and cilantro.

Urbain 40 – Orlando

8000 Via Dellagio Way, Orlando; 407-872-2640; urbain40.com

Urbain 40’s 2017 Father’s Day celebration will feature the restaurant’s new dinner menu all day, plus festive holiday specials including Aged Sherry-Laced She Crab Bisque, “Steak & Eggs” with Char-Crusted 6 oz. Angus Beef Filet and Poached Lake Meadow Naturals Eggs, “Surf & Turf” with Grilled Gulf Swordfish and Herb-Laced Maine Lobster, and a dessert trio with Dark Chocolate & Candied Bacon, Milk Chocolate and Salted Caramel, and White Chocolate and Single Barrel Bourbon.

4 Rivers Smokehouse – Multiple Locations

Multiple Locations; 844-474-8377; 4rsmokehouse.com

4 Rivers Smokehouse is celebrating Dad with Jack Daniel’s Cake Balls ($1.99) double chocolate cake mixed with house frosting and splash of Jack Daniel’s, then dipped in milk or white chocolate; German Chocolate Brownies ($2.99) topped with coconut and pecan frosting; and Sugar Cookie Grills ($1.99) decorated just for Dad. Available June 9 – June 17.

Dragonfly Robata ? 7972 Via Dellagio Way, Orlando, FL 32819 ? 407.370.3359

In addition to their regular a la carte menu, Dragonfly Robata will offer the below special menu item for Father’s Day, in addition to two drink specials just for Dad:

– Robata Grilled Bison ($24) – Japanese eggplant, sweet shoyu broth, togarashi, ryu oil, scallion, daikon oroshi

-$6 Smoked Old Fashioned

– Japanese Whisky Flight ($29)

·       Hibiki

·       Nikka

·       Hakushu

The Ravenous Pig  – 565 West Fairbanks Ave, Winter Park – 407.628.2333

Father’s Day Specials Include:

  • Complimentary Cask & Larder Draught Pint for all dads
  • Confit Prime Rib ($33) with grilled asparagus and crab hollandaise
  • Photo HERE

1921 by Norman Van Aken  –  142 East 4th Street, Mount Dora –  352.385.1921

Sunday Brunch Special

  • Smoked Beef Tenderloin Benedict – fried farm egg, Béarnaise Sauce

Sunday Supper Special

  • Grilled Lamb Merguez ­– Italian pork, veal sausage with country grits, mustard and grilled pepper agrodolc
 Located in Pointe Orlando on International Drive, will celebrate Father‘s Day with a complimentary Cuba Libre, made with Don Q Añejo Rum, Coca-Cola and lime, for Dad during dinner on Sunday, June 18 with purchase of an entree. Dinner reservations begin at 5 p.m., with Cuba Libre’s brand new menu featuring the Crispy Pork Pata For Two, 48-hour slow-cooked Berkshire pork shank. Grilled seasonal vegetables and Moros y Cristianos. Citrus pan reduction, or the Puerco Cha Cha Chathree pork favorites in one jumbo cut: bone-in loin chop with meaty rib and crisp pork belly. “Boniato Bravas” and charred herb salsa. Chipotle allioli.
BOGO offer for Fathers Day
Buy one Panini get one free for dad/grandad, Dine in only, excludes combos

Sonny’s BBQ is encouraging fathers to take trade their chef hat in for a dad hat, enjoy all-you-can-eat sweet and smokey St. Louis ribs generously slathered in Sonny’s famous Sweet BBQ Sauce for a one-day-only price of $13.99.
All Central Florida Locations
Paddlefish at Disney Springs
Paddlefish will be offering a 20-ounce Porterhouse, jumbo Gulf shrimp and a double stuffed potato paired with a glass of Turnball Cabernet Sauvignon. And for dessert, a rich red velvet cake.  $85
Morimoto Asia at Disney Springs
Celebrate dad this Father’s Day at Morimoto Asia with a complimentary pint of Crooked Can Brewing Company’s finest Barrel Breaker Lager, free with the purchase of an entrée. Featuring a dry, clean, and crisp aroma with low bittering hops, the light bodied Barrel Breaker is as refreshing as it is flavorful. With a conservative ABV of 5.34% and only 11 IBU’s, this golden colored, cold-conditioned seasonal offering is easy and approachable to drink due to the Pilsner malt used in the brewing process.  Start off with a heaping bowl of Morimoto’s crispy rock shrimp tempura bathed in a spicy gochujang aioli or the garlic soy sauce soaked chicken wings, and make sure to leave room for an entrée like the hoisin sweet chili glazed sticky spare ribs to pair with dad’s new favorite lager.
Highball and Harvest at the Ritz Carlton Orlando
4012 Central Florida Pkwy, Orlando, FL 32837
Celebrate dad on Sunday, June 18 ?with our Father‘s Day Feast at Highball & Harvest from 12 to 3 p.m. The menu will include Sunday morning libations, charcuterie, raw oysters, Jack and Coke marinated skirt steak, roasted suckling pig, and whole smoked red snapper. Indulge in the special feast of Southern-inspired food and craft beer for $99 for adults and $45 for children. Reservations can be made by calling 407.393.4333
Ruth’s Chris Steak House’s specials for Father‘s Day 

Fathers who dine in on Saturday, June 17 and Sunday, June 18 will receive a complimentary, $25 dining card to use towards a future purchase. Select locations open early at noon on Sunday, June 18 and will offer the following Surf & Turf Specials:

  • 6-ounce Filet with Twin Cold Water Lobster Tails ($49.95)

  • 8-ounce Filet with Twin Cold Water Lobster Tails ($56.95)

  • 12-ounce Ribeye with Twin Cold Water Lobster Tails ($59.95)

  • 16-ounce Ribeye with Twin Cold Water Lobster Tails ($68.95)

 
Additionally, select locations will open early on Sunday at noon.

CELEBRATE FATHER’S DAY AT FOUR SEASONS RESORT ORLANDO
Dad can enjoy complimentary golf, brunch, special pop-up shops and more

Celebrate Dad on Father’s Day, Sunday June 16, 2017 with a delicious brunch at Plancha at Four Seasons Resort Orlando – plus, dads dine free and golf free.*

Dad’s round of golf at Tranquilo Golf Club is complimentary on June 16, 2017 as is his meal, however, reservations are required. Plancha’s brunch is USD 68 per person and includes a three-course with appetiser and dessert buffet and choice of entrée, plus bottomless Mimosas and Bloody Marys. For this special day, in addition to all the regular brunch stations, Plancha will also offer a hot dog station with a variety of gourmet hot dog fixings.

Also, guests dining for Father’s Day brunch will be able to experience a pop-up shop by Bobby Jones Golf, and each dad who dines with the family at Plancha will also receive a special gift from Bobby Jones Golf.* In addition, OMEGA will have a display set up for Dad to peruse the latest timepieces and accessories from the iconic line.

Brunch is available from 10:00 am to 3:00 pm. Reservations: 407 313 6161.

Sips & Cigars
If celebrating with Dad on a weekday, come try “Sips & Cigars,” now offered at Plancha at Four Seasons Orlando. Available Monday through Friday from 3:00 to 5:00 pm, the restaurant is featuring half price cigars and half price signature cocktails for happy hour. Guests can enjoy a cigar outside on the spacious Plancha terrace, with picturesque views of the lake. Signature cocktails, such as the refreshing Hemingway Daiquiri, Lemon Basil Punch, Plancha Mojito and more are priced USD 12-16 and are half-price during Sips & Cigars.

* Tee times are required for golf, and space is limited; reservations are required for brunch. One complimentary brunch per dad, per table. Gift courtesy Bobby Jones Golf is for brunch patrons only, while supplies last.

Se7en Bites Bakery

617 Primrose Dr, Orlando, FL 32803

Se7enbites will be having a Dad inspired Brunch menu both days complete with Beermosas
Two special is Chicken fried steak Farmers Breakfast Sandwich and The Beverly Hillbilly

Hawkers Asian Street Fare.
Address: 1103 N Mills Ave, Orlando, FL 32803

They are toasting and cheering on dads by offering a complimentary glass of beer! It’s the perfect way to wash down pad thai, lettuce wraps and roti!

Tijuana Flats

Tijuana Flats will be giving out a free taco and beverage to all dads on Father’s Day. I’ve included more information in the media alert below for any Father’s Day round-up features you may be working on.

What: All Tijuana Flats locations will participate in a Father’s Day special that includes the following deal for dads:

  • One Free Taco
  • One Free Drink

When: Father’s Day, Sunday, June 18.

Where: All Tijuana Flats locations. Store locator: https://tijuanaflats.com/locations/

Adobe Gila’s

Adobe Gila’s located at Pointe Orlando on 9101 International Drive is offering all Dads something sweet in celebration of Father’s Day. Mini dessert selection choices include Chocolate Chip Blonde, Apple Carmel Crisp, Strawberry Cheesecake and Chocolate Decadence.  Offer is valid all day on June 18, 2017.  Dad must order an entrée to get the free mini dessert.

Bulla Gastrobar in Winter Park

Bulla Gastrobar will be offering a special Father’s Day market menu at its Winter Park location. For $35, guests can select an appetizer, main course and dessert from the menu.

They’ll also be serving a special cocktail called “Llego Papa!” (which means “Dad has arrived!”)

LLEGO PAPA!    $12 –  Monkey Shoulder, vanilla, pineapple, Angostura bitters

Happy Father’s Day yall!

 

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One of the best restaurants in the Lake Nona area, Canvas, has recently done a menu revamp, adding more options while still keeping some of the popular items on the menu. The reason behind the menu overhaul was that the neighborhood wanted them (Canvas) to be less upscale and more casual. That said, the executive chef, Bryan Thomas, goal was to maintain quality and keep a lot of cool stuff about the menu but add more approachable offerings for the Neighborhood’s less- adventurous diners. According to the chef, this was no easy task but I can say they have done a great Job at balancing and maintaining the quality on the menu. 

 

Sherry Braised Octopus – Chorizo – Crispy Fingerling potatoes – caper vinaigrette. 

A classic combination that will never get old. Octopus was cooked perfectly, one of my favorites of the night.

 

Brisket & Short Ribs Meatballs – Roasted Almond Romesco – House Ricotta.

 

Fresh Ricotta with Apricot and Cherries.

 

 

Sauteed Shrimp Mofongo – Roasted Roma Tomatoes – Citrus-Saffron Broth. 

 

 

Slow Roasted Pork Belly – Charred Celery – Pickled Fennel – Mango-Jalapeño sauce. 

 

 

Nashville Hot Chicken.

The chicken is cooked via Sous vide for 3 hours, the results is an amazingly tender and Juicy chicken, unlike anything I’ve had before.

 

House-Made Tagliatelle – Mussels – Roasted Fennel – Pancetta – Grilled Corn.

 

Canvas Restaurant & Market
13615 Sachs Ave
Orlando, FL 32827
(407) 313-7800
 
http://canvaslakenona.com/

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Last year, after the Pulse Tragedy, restaurants throughout Florida came together to fundraise to support the families and survivors of the tragedy through Dine Out For Orlando (https://www.frla.org/dine-out-orlando/).

This year, to honor the memory of the 49 innocent victims who lost their lives at Pulse and to support the survivors, the City of Orlando and Orange County, in collaboration with Pulse, have designated Monday, June 12, 2017, as Orlando United Day – A Day of Love and Kindness.

On this day, a number of community events and activities will take place, including Acts of Love and Kindness – a homegrown movement led by the One Orlando Alliance and influenced by victims’ families.

Local restaurants are also commemorating June 12th with fundraising with specials.

Here are a few (to be updated as we hear more):

Brooklyn Water Bagel

In support of Orlando United Day on Monday, June 12, Brooklyn Water Bagel’s Winter Park and Lake Mary store locations will serve special limited-time only rainbow bagels – with 100% of the proceeds from rainbow bagel sales to benefit the Better Together Fund at Central Florida Foundation. The bagels will be available in-store Saturday, June 10 through Monday, June 12.

Brooklyn Water Bagel hopes to sell thousands of bagels over the course of the weekend, and you can help do your part! Customers who wish to support the effort may purchase the rainbow bagels individually or even take home a baker’s dozen to share the Brooklyn love.

Brooklyn Water Bagel Lake Mary: 3801 Lake Mary Blvd Unit 139, Lake Mary, FL 32746.
(407) 878-7863

Brooklyn Water Bagel Winter Park: 4026 N Goldenrod Rd, Winter Park, FL 32792.
(407) 681-4011

Umi Restaurant

On Monday, June 12 for #OrlandoUnitedDay, 10% from the day’s sales will be donated to Equality Florida, to support all they do for our community.

Umi Japanese Restaurant
525 S Park Ave, Winter Park, Florida 32789
www.umiwinterpark.com.


Sweet By Holly

On June 12, please join Sweet as they #ActLoveGive together as a united community! On #OrlandoUnitedDay, 50% of all Classic sized Rainbow cupcake sales will be donated to Equality Florida. They anticipate on selling out, so call ahead to book yours! Waterford Lakes – 407.277.7746 or Jacksonville – 904.564.2711. #HonorThemWithAction

Waterford Lakes Town Center
711 North Alafaya Trail
Orlando, FL 32828

St. John’s Town Center
4624 Town Crossing Dr., Suite 137
Jacksonville, FL 32246

Sus Hi Eatstation

As a dedication to “Orlando United Day” and in loving memory of the Pulse victims, they will be donating $5 for every t-shirt sold to the onePULSE Foundation. Pre-order at www.makemeninja.com!

– 4498 N Alafaya Trail #324 Orlando, FL 32826 (UCF/East Orlando area)
– 380 S State Rd 434 #1004 Altamonte Springs, FL 32714 (Altamonte Springs area)

The Osprey Tavern

Proceeds from cookie sales to benefit the Central Florida Foundation
4899 New Broad St, Orlando, FL 32814

Peterbrooke Chocolatier of Winter Park

Proceeds from marshmallows to benefit Zebra Coalition
300 S Park Ave, Winter Park, FL 32789
—–

There are a number of ways for you to show the power of love, acceptance and inclusiveness by participating in one of the events and activities on June 12, 2017.

On that day, Orlando After-School All-Stars is also partnering with the Florida Restaurant and Lodging Association’s Central Florida Chapter to host “Round Up For Kids” to help fund the Summer of Dreams program. This free 10-week program provides homeless youth with meals, academic enrichment and mentoring.

“Engaging in Acts of Love and Kindness on June 12 is a respectful, meaningful and deeply loving way to remember and honor the lives of those who were lost too soon,” said Orlando Mayor Buddy Dyer. “One year later, I still believe the Pulse tragedy will not define us, but will bring us together.”

Some of Orlando’s best restaurants are making it easy for you to contribute on June 12, 2017. When you dine at any of the restaurants listed here, http://orlandoasas.org/round-up-for-kids/ round up your check to the nearest dollar amount and let your server know you want to Round Up For Kids. The change you donate will help change lives.

“Florida’s hospitality industry is proud to lend its unequivocal support to assist homeless youth in Central Florida. FRLA encourages patrons to dine at participating restaurants and to round up their tabs for children in need,” said Carol Dover, President and CEO of FRLA.

Last summer, Summer of Dreams served 1,137 homeless students from 36 different sites in Orange, Seminole and Osceola Counties. Each of those students received academic enrichment, tutoring, mentoring, financial literacy training, a back pack filled with school supplies and two meals a day thanks to support from Summer of Dreams Founding Sponsor, Fifth Third Bank. Those students also worked with staff to provide nearly 8,000 hours of community service.

Barb Scherer, Sr. Vice President/Communications from Fifth Third Bank added, “We are pleased to be sponsoring our seventh year of Summer of Dreams. This program is so critical to provide support for homeless children during the summer gap when there is little access to meals. To partner with the City of Orlando, After School All-Stars, FRLA and area restaurants to honor the Pulse tragedy on Orlando United Day by helping these kids is the ultimate act of love, kindness and generosity. Fifth Third Bank is proud to be a part of the Orlando community.”

http://orlandoasas.org/round-up-for-kids/

Event Site: https://www.frla.org/event/orlando-united-day/

For more information about how you can engage in Orlando United Day—A Day of Love and Kindness, go to orlandounitedday.com and actlovegive.com.

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“We are thrilled to open another restaurant in Orlando,” says Huey Magoo’s President and CEO Andy Howard. “Huey Magoo’s is debuting a fresh new design and introducing wonderful new programs like our ‘Random Acts of Kindness’. Restaurant Row in Dr. Phillips in one of the most bustling dining destinations in the area. We are proud to be the latest edition to Plaza Venezia and look forward to building lasting relationships with our amazing customers in Central Florida.”

Buffalo sandwich: hand-breaded buffalo tenders, Iceberg lettuce, tomato, pepper jack cheese, and jalapeño ranch dressing. Served on warm Texas toast or a toasted bun and crinkle-cut fries. I suggest trying this sandwich with Texas toast as the crispy toast adds a new texture to the sandwich. Eating toast instead of the bun will not overwhelm you with the feeling of having it stuck in your mouth while trying to enjoy your chicken.

Magoo’s favorite: hand-breaded or grilled chicken with mixed greens, cranberries, walnuts, grape tomatoes, and raspberry walnut vinaigrette dressing. Very light and fresh for Spring or Summer seasons, especially with grilled chicken. It is a nice meal for lunch and very filling with the amount in each bowl.

Garden Salad: hand-breaded or grilled chicken with mixed greens, grape tomatoes, cucumbers, and mozzarella and cheddar cheese. I prefer this salad with ranch dressing and a smaller portion as a side. If ordered, I suggest ordering another dish so you can eat half of this salad with another dish, while saving the other half of the salad for a later time. This works because of the large amount they give you and it will be fresh to have later that day or the next day. More Magoo’s for later!

Garlic Parmesan: self-explanatory. Uniquely delicious. It tastes even better as leftovers.

5 Tenders meal: marinated chicken tenders served with crinkle-cut fries, Texas toast and your choice of a dipping sauce. You can choose from hand-breaded, grilled or buffalo; no matter what you choose, it will be delicious. My favorite sauces for the tenders include Magoo sauce and ranch. Not only will the sauces are great with the tenders, but they are delicious with the fries. Forget ketchup!

If you are not in the mood for fries, you may substitute it for Huey Magoo’s freshly made chips. Share them with friends! I know I have and they think the chips are some of the best. Eat them fast because they will get stale the next day.

Desserts include fabulous cookies. Each cookie is soft and chewy, just how I like it. The chocolate chunk may be my favorite. Huey Magoo’s cookies are freshly baked in-house every day. If you’re not interested in cookies, there are also apple slices. The apples are fresh and sweet.

Background information

Huey Magoo’s was founded in 2004 by Matt Armstrong and Thad Hudgens, two southern boys with a passion for quality chicken and a penchant for serving others. Huey Magoo’s prides itself on providing great tasting chicken tenders in a clean, friendly environment, while showing their love for people. Huey Magoo’s delivers delicious, fresh, cooked-to-order chicken tenders, and they do it to perfection. Huey Magoo’s also gives back a portion of profits to not-for-profit organizations and community groups. Committed to building a culture of excellence in service and food quality by serving only premium hand-breaded or grilled chicken tenders dipped or “sauced” in uniquely flavorful signature sauces, Huey Magoo’s attracts a cult-like following of Millennials, families and neighboring businesses desiring quality, delicious food at reasonable prices.

 

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