Authors Posts by Aldo Ferrari

Aldo Ferrari

Aldo Ferrari loves traveling and experiencing what different cities have to offer, he believes gastronomy is both an art form and a reflection of our civilization and cultural backgrounds. Aldo has discovered that behind every ingredient, every dish, every restaurant, there is always a fascinating story and an exciting personal quest. Aldo is in a constant search for new culinary trends, well thought-out creative dishes and rising Chefs making waves in the culinary world. Aldo is particularly fond of multi-course Fine Dining Tasting Menus so you can always expect a great array of beautiful pictures.

0 146

With a mission to foster a movement to encourage more sustainable farming and food production systems in the region, Homestead Harvest is a one-night-only exclusive food and beverage event with proceeds jointly benefitting Fleet Farming and Frog Song Organics.

This is an exciting evening for a wonderful cause enabling guests to wander through Whisper Creek Farm as they sample amazing culinary creations at reception-style food stations, beverage pairings including beer, cocktails, and wine by Tito’s Vodka, Breakthru Beverage, Southern Glazer’s Wine & Spirits and Icelandic Glacial, as well as live music.

Here are the participants that partook in the event this year:
-Todd Richards, Iron Chef participant, Author of SOUL, Culinary Director of One Flew South and Chicken + Beer
-Scott Pizzo, Highball & Harvest
-Elek Kovacs, The Osprey Tavern
-James Petrakis, The Ravenous Pig
-Andrew Yeo, The Miami Beach EDITION
-Jeffrey Scott, The Miami Beach EDITION
-Norman Van Aken, Norman’s and 1921 by Norman Van Aken
-Andres Mendoza, Norman’s
-Camilo Velasco, 1921 by Norman Van Aken
-Brandon McGlamery, Luke’s Kitchen & Bar
-Kevin Fonzo, The Kevin Fonzo Foundation
-Paula DaSilva, Burlock Coast Seafare & Spirits at The Ritz-Carlton Fort Lauderdale
-Alexander Isidron , The Grill at The Ritz-Carlton Naples
-Juan Pablo de la Sota Riva, The Grill at The Ritz-Carlton Naples
-Sheldon Millett, The Ritz-Carlton, Amelia Island
-John Janucik, JW Marriott Orlando, Grande Lakes
-Stephane Cheramy, The Ritz-Carlton and JW Marriott Orlando, Grande Lakes


Fleet Farming:
Fleet Farming is a non-profit urban agriculture program whose mission is to empower all generations to grow food to increase local food accessibility. Fleet Farming has a vision to create localized food systems, which bring communities together for a healthier, more connected world. Fleet Farming accomplishes this by converting underutilized lawn space into productive localized edible gardens or micro farms, ultimately changing the cycle of food.


Frog Song Organics:
Free Mulch Incorporated is the For Purpose organization housed within the Frog Song Organics Farm. Its mission is to grow farmers by creating a farm incubator model which provides a structured path for aspiring and beginning farmers to learn hands-on production skills and business skills to enable them to create viable business plans and thereby launch their own farm businesses.


















































0 581

Absolutely outstanding experience last night at Tapa Toro. Chef Frank Galeano, who is set to take on the executive chef position at Tapa Toro on the month of October, 2018  and I had been talking about doing something like this for a small group of people for a while until we finally pulled the trigger and finalized the details about 2 weeks ago. The goal was to have a fun tasting menu in a casual setting and let the creativity and talent run free but most important of all to have a great time. Chef Frank was truly thrilled and enthusiastic about doing this dinner and it showed all throughout the night. I think I speak for all us who attended the dinner that every single dish was just Fantastic. The play of different flavors profiles and cultural influences on the dishes were super well balanced and beautifully harmonized.

The first Dish was the perfect one to awaken the palate followed by the incredibly delicious Veggie dish which was of my personal favorites, those two dishes were key to set the rest of the fantastic dinner going forward. The Marinated Foie, Lobster, Octopus, Uni, Duck, Aged Ribeye with Cured Jamón Ibérico Lard and last but not least the excellent dessert made by Chef @Lucy Champeaux was the perfect ending.

It is evident that our local talent is scattered all over the city and International Drive and possibly other areas that carry the same touristy stigma are not always talent-deprived

The meal I had last night was EASILY one of the best meals I’ve ever had in Orlando. You just never know where you gonna find your next great meal, ironically, I found it in one of the areas I avoid the most.

If any of you fellow foodies ever want to do something like this, please do not hesitate to contact Frank or Wendy and they will be happy to set something up for you that will suit your taste and budget, in fact they were encouraging us to request special dinners as they love to do it and it gives them the opportunity to be creative and do what Chefs love to do.

I’m looking forward to do this again at Tapa Toro and also with Different Chefs around town that are willing to do this kind of stuff. Already in the talks with a few of our favorites restaurants in town to possibly do another tasting.

Special thanks to all my guests for Joining me basically blindfolded as none of us knew what we were in for and  of course Tapa Toro for the Hospitality and incredible dinner.

Crudo Nórdico
Pastrami cured salmon / Horseradish & meyer lemon panna cotta / Pickled beet / tarragon aioli / tarragon oil / Fennel


Texturas de Zanahorias
Ember roasted carrot, golden carrot gel, orange-coriander glazed white carrot, raw carrot salad, warm labneh, turmeric oil, carrot powder and sumac.



Mar y Campo
Butter poached lobster, saffron Peruvian potato, baby zucchini, Brown butter popcorn, Marea’s octopus-pomodoro ‘bouillabaisse’, soft herbs






Duck n Waffles.
Vegetable ash & spice marinated Hudson Valley foie gras, Belgian waffle, pink peppercorn honey, currants.






Pulpo del sur de España
Pulpo ‘adobado’, gazpacho blanco, charred eggplant purée, preserved lemon gel, smoked marcona almonds, cous-cous en tinta de sepia






Uni Po’ Boy
Santa Barbara fresh uni, romaine wrapped and steamed uni, caper aioli, tomato jam, lettuce creme, avocado and Meyer lemon oil






Mole de Pato, 
Molasses lacquered Maple Leaf Farms duck breast, coriander crust, mole Nuevo, pickled Florida strawberries, Spiced meringue






Ribeye & Iberico
Aged angus ribeye, smoked garbanzo velvet, caramelized onion and jerez agrodolce, jamón ibérico ‘lardo’, chive, sauce bordelaise



Sleepy Hollow
Dark chocolate Bavarian cream, Black cherry jam and German chocolate cake filling, chantilly, kirsch cherries, luxardo cherries, blueberry sorbet.

8441 International Dr #260, Orlando, FL 32819

0 357

Featuring the area’s most accomplished chefs, brewers, wine purveyors and spirit vendors, Taste! Central Florida took place this past September, 8th at the Orlando World Center Marriott.

This annual celebration of the community’s culinary excellence is a volunteer-driven event with local chefs, brewers and distilleries donating their time, talent and creations to make this event one of the largest fundraisers of the year

Ticket proceeds benefit Second Harvest Food Bank of Central Florida and Coalition for the Homeless of Central Florida specifically for programs that combat childhood hunger.









0 1482

Charleston is definitely in my top 5 favorite food cities and the relatively close proximity to Orlando (5hr Drive) makes it without a doubt one the best gastronomic destination for serious foodies. The Culinary scene in Charleston is vast, and 3 days is nowhere remotely close to scratch the surface of all the gems that can be found in the Charming town, however, we did our best to take advantage of our 3 days to the fullest.

Here are the places we visited during our stay and recommend checking out if you decide to venture out to the beautiful town of Charleston, SC. Some of them are favorites that we have been to before and some were our first time there. We know that we eat with our eyes first so we took the liberty of taking as many pictures as we could for your own eye-feasting.


Minero is a casual Mexican eatery from Neighborhood Dining Group, located on East Bay Street in historic downtown Charleston, SC. The food is affordable and served in a fun and lively environment. James Beard award-winning Chef Sean Brock offers a collection of dishes inspired by the flavors and culture of Mexico.




All hail the giant gold burrito! Marked with the words “wrapped for your protection” this monster of a meal along with family style tacos is what makes this menu a favorite. That beautiful crunchy layer in display it’s not the tortilla, it is actually a layer of crispy Oaxacan cheese!  While the eatin’ is good, don’t forget to explore the drink menu. The Mezcal selection is great along with excellent cocktails.


Must have wings! Grilled over charcoal then shook in a bag with Valentina Sauce, DO NOT MISS THIS.


The Shrimps & Masa,  a clear Mexican take on Shrimps & Grits was one of my favorite dishes at Mineros.


Pozole Rojo with Charred Avocado & Chicharron.


Al Pastor | Carnitas | Chorizo Verde | Charcoal Chicken | Carnitas | Carne Asada


Margaritas and Chips with House Salsas.
153B East Bay St. Charleston, SC – (843) 789-2241
One of my Favorite places in Charleston and home to the best Oyster I’ve ever had anywhere. Their selection is great and of the highest quality possible. They also serve a great Lobster Roll and their Daily Ceviche is on Point. Be warned, it is a tiny place and they take no reservation so be prepared to wait. Go in, put your name on the list and get a cold beer while you wait for your turn to be seated. 
289 E. Bay St.
Charleston, SC

McCrady’s is a tasting menu-only restaurant helmed by James Beard Award-winning Chef Sean Brock. The 22-seat space, located in historic downtown Charleston, features exceptional hospitality and an open kitchen creating an intimate and adventurous dining experience.

Salsify Jerky.
Green Tomato | Lemongrass.
Ossabaw Pork | Wild Red Bay | Sorghum. @mccradys
Carrot Tart.
Sunchoke & Clams @mccradys
Magwood Shrimp.
Cobia | Fava Bean | Turnip.
Charleston Rice Cream.
Aged Beef & Chanterelle.
Chocolate | Rooibos | Banana.
Uni & Cucumber Ice cream.
Sea Island Milk | Blueberry | Geranium.
24k Chocolate.
“Foiechamacallit” Foie & Chocolate.
Mint Suspiro
155 East Bay St Charleston, SC 29401
Carrie Morey founded Callie’s Charleston Biscuits in 2005 with the goal of making the tender, buttery, made-by-hand biscuits of her mother accessible across the country. Touted by Saveur, Food & Wine, Southern Living, The New York Times and Oprah among others, Carrie and her small team of bakers are keeping the tradition of Southern biscuit making alive.
Bacon, Fried Egg, Cheese, Avocado.
Sausage & Bacon.
476 King St, Charleston, SC 29403
These Doughnuts are seriously AMAZING. Don’t Miss it.
481 King St. Charleston SC 29403
This is my current favorite restaurant in Charleston and one that you must pay a visit. In 2003, Mike and Adam began with a simple philosophy that holds true today: serve honest, local ingredients, with informed service, in a comfortable setting. Once a humble corner bistro, FIG has blossomed into one of the Southeast’s top culinary destinations. The staff is passionate and polite. The room is simple and modern. The menu is creative and seasonal.
Corolina Peaches | Lemon Cucumber | Benne Tahini | Florence Fennel
Roe Shrimp Cocktail | Avocado | Cucumber | Tomato | Horseradish.
A staple @eatatfig I’ve been here 3 times and all 3 time I have ordered this dish. Simply fantastic. Ricotta Gnocchi & Lamb Bolognese | Mint
Grab Spaghetti | Lemon Butter | Bottarga | Bread Crumb. Absolutely Amazing!
This dish here was AMAZING if you happen to dine at @eatatfig and are lucky enough to see this item on the menu, do yourself a huge favor and order it. Tomato Tarte Tatin | Whipped Chèvre | Olive Coulis
232 Meeting St, Charleston, SC 29401
Great Spot to come get world class cocktails. The team here does an outstanding job with craft cocktails that would rival to any top bar in NYC. Definitely, put them down on your list if you’re into Cocktails. 
182 E Bay St, Charleston, SC 29401
Proof is an intimate craft cocktail bar with extensive wines by the glass list and a really good beer list. Cocktails are good and reasonably priced. 
437 King St, Charleston, SC 29403
Grilled sweet corn | peaches | charred peppers | pickled blueberries |
Red Roe Royal Shrimp | Honey-Chili Sambal | Compressed Melon | Sticky Rice | Peanuts
Chicken Skins | Pimento Cheese Ranch | Espelette @huskrestaurant this was soo good.
Confit Duck | Farro Piccolo | Roasted Peach | SC Mushrooms | Beets | Cabbage | Pickled Blueberries 
Carolina Gold Rice | Field Peas | Smoked Tomato | Heirloom Kale.
Grouper | Charred SC Eggplant | Ember Roasted Fennel | Summer Squash | Cucumber | Green Harissa | Crispy Pita.
76 Queen St.
Charleston, SC 29401
Another favorite in Charleston. This is an absolutely beautiful restaurant that’s got the entire package; Amazing food, Amazing beer, Great Cocktails, all in-house cured meats and a decent Wine List. Don’t miss the place, whether is Lunch, Brunch or Dinner this place will not disappoint the most discriminating foodies out there. 
Fish & Grits.
Seared Pork Pâté Toast 
Monte Cristo.

0 1251

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

0 1408

In our most recent visit to one the best Sushi restaurants in Orlando, Seito Sushi Baldwin Park, we got to try some of their newest items on their Izakaya menu as well as some items from the ever-changing  “Opportunities” section of the menu.  The team at Seito Sushi is constantly developing exciting and creative dishes so always keep an eye on what’s new on the menu.


Bone Marrow topped with Uni (Sea urchin) and onion marmalade.
Great dish, if you love Uni, it’s a must.

Lobster Claw Nigiri with Basil Butter – Absolutely delicious.
Get it while it’s on the menu.

Spinalis Nigiri, Jalapeño.

Modern Chirashi topped with a beautiful array of fresh fish and a fried egg.

It was my first time having this and found the ration was very generous,
Definitely enough for 2 people.

Karaage (Fried Chicken) Okonomiyaki.
I was pleasantly surprised to find this on the menu. If you have never tried Okonomiyaki, this is the place to try it.

This was their version of Hiyashi Chuka, a dish consisting of chilled ramen noodles with various toppings served in the summer. Toppings are usually colorful cold ingredients with a tare sauce.




0 1398

This media event started off with a bit of rain but soon after the beautiful sun made its way out again and we were able to indulge ourselves with food & beverages while enjoying the beautiful views the top deck had to offer.

The picture about was a perfectly cooked scallop with cauliflower puree, Brussels sprouts & pancetta.



Lobster Roll, lemon infused mayo on a buttered split top bun.



Lobster Guacamole, Taijin seasoned tortillas.



Pimento cheez sliders.



Two of the drinks featured. Both delicious and made of very good quality liqueurs.



Strawberry Shortcake.


This menu, the “Sunset Rooftop” it’s exclusive to the Rooftop deck and I must say that it looks very fun and I’m looking forward to trying a few things.



407 . 934 . 2628


Chef's Spotlight

0 167
First Watch's debut cookbook, "Yeah It's Fresh", is now available in participating restaurants.  Price: $23.95 First Watch has spent close to four decades laying the...

Featured Articles

0 307
DESCRIPTION Inspired by street food classics born in Tokyo, and seasoned with the flavors of the deep South Southern Kitchen, this 6-course dinner event by...