Authors Posts by Gina



What pairs well with a great conversation? Great food, that’s fresh to order, and imported from Spain. Located in Winter Park, FL is an amazing restaurant called Bulla Gastrobar.

The chef described every dish to our table, and I found myself eating food and talking about it at the same time. That’s when you know you’re at a table full of foodies!

The Lemongrass Collins has easily become one of my favorite drinks of all time. It’s the right amount of refreshing, and as you can tell the bartender does not skip out on the rosemary.

Ingredients are St. Germain, Wint & Lila gin, lemongrass syrup, cucumber.

I also ordered the Proper Gin & Tonic. The star anise was a surprising touch!

Ingredients are Wint & Lila gin, lemon peel, lime wheel, star anise, Fever Tree tonic water.

First up was a meat and cheese plate. My favorite was the Manchego cheese and the fresh olives coming in every shape and size. You can just taste how fresh each ingredient is.

Cured Meat & Cheese Plate:
Jamon Serrano
‘Fermin’ Serrano ham, aged 15 months

Chorizo de Cantimpalo
Mildly spicy pork sausage from Segovia

Sheep’s milk, nutty, sweet, tangy flavor, aged 6 month

Murcia al Vino
Goat cheese from Murcia, wine cured rind, sweet & smooth flavor

House Marinated Olives
Thyme, orange peel, garlic

Pan de Cristal con Tomate
Toasted crispy ethereal bread brushed with fresh tomato

Huevos Bulla
Eggs, homemade potato chips, Serrano ham, potato foam, truffle oil
The eggs come unbroken, until they get to the table! The server mixes up the dish before it’s served. The homemade chips add a perfect crunch to this savory dish.
Brisket, tomato marmalade, guindilla, tetilla cheese
My favorite dish of them all. The bread was toasted to the right second, the meat was tender, and the tomato marmalade was amazing. Also, the pepper is not spicy, it was delicious!

Sangria Blanca
Cava, peach schnapps, triple sec, strawberries, blueberries

Grilled Octopus Salad
Roma tomatoes, cucumber, croutons, lemon
The best part about the octopus was the charcoal edges. Absolutely delicious. And it was paired with fresh to order vegetables.
Valencia style rice, calamari, prawns, clams, shrimp, red sofrito, saffron
The rice and seafood complimented each other so well. Every last bit of the paella was eaten.
Fun fact: Tuesday, March 27th 2018 is National Paella Day! Scroll to the end of this article for special event details*
Bulleit bourbon, Aperol, Dow’s Port, lemon juice, cranberry
Churros Con Chocolate
Traditional fried dough, chocolate sauce, dulce de leche
My favorite dessert of the two that I tried. The Churros are just a cute bite size,  fried to the perfect texture, and I’m obsessed with caramel, so the caramel dip won me over.
Caramelized brioche, turrón ice cream, honey.

I left Bulla Gastrobar full and happy!

*In celebration of “National Paella Day,” the chefs at Spanish Winter Park restaurant Bulla Gastrobar will prepare massive paellas on the restaurants patio during happy hour. You’ll have the opportunity to observe how the paellas are made and will receive complimentary samples to enjoy on the patio, which will be decked out in festive decor! Bulla Gastrobar will also be offering $5 red sangrias all day long and will raffle off a $50 gift card to a lucky guest. Happy hour is between 4pm-7pm and 9pm – close!


By Gina Nguyen

Capa steakhouse at Four Seasons Resort Orlando offers a “From Matsusaka With Love” special for Valentine’s Day weekend –

In February 2016, for the first time in history, Matsusaka beef, the ultimate within the Japanese beef industry, will be directly imported from the Matsusaka Region of Mie Prefecture, Japan and introduced at Capa restaurant at Four Seasons Resort Orlando at Walt Disney World Resort.

For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”

Read more from their Press Release below:


Japanese beef, known as wagyu, is famed for its soft, buttery texture, high marbling ratio and superior taste.

Matsusaka beef from Mie Prefecture has been recognized and honored with the highest rankings for decades in the Japanese beef market. Four Seasons Resort Orlando Executive Sous Chef Sam Faggetti travelled to Japan in March 2015 to learn about Matsusaka beef.

Later this January, Stephen Wancha, Director of Food and Beverage for Four Seasons Resort Orlando, will travel to Japan as well.

“We strive to offer a variety of exceptional meats on the menu at Capa, and our wood burning grill gives our steaks an amazing flavour profile,” says Faggetti. “It has been a privilege to travel to Japan to learn more about the care and preparation of the Matsusaka beef, and we are honoured to offer this special tasting at Capa.”

For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”

The tasting menu is offered for USD 250 per couple, with an optional wine pairing available for USD 75 per person.

The Matsusaka Beef Tasting for Two includes:

– Trio of wood grilled special grade Matsusaka beef: 3-ounce strip loin, tenderloin and ribeye
– Served with side dishes of patatas bravas, blistered pimientos, roasted asparagus and truffle aioli
– Trio of steak sauces: rioja, peppercorn and verde

By definition, Matsusaka beef cattle can only be virgin female cows of the Japanese black wagyu variety that have spent the majority of their lifespan, up until the time of slaughter, in Matsusaka City and its surrounding area and are registered under the Matsusaka Beef Identification and Management System.

Some cattle farmers provide beer to cows to stimulate their appetites and give them thorough massages to improve blood circulation and encourage even fat distribution. Many farms raise their cows in individual rooms so they can be finely managed and assure a comfortable, stress-free life for their cows.

Matsusaka beef producers spare no effort to produce the highest quality, richest, most finely dispersed marbling possible while managing their cows on a day to day basis. The rich marbling results in an exquisite taste.

Reservations to experience the Matsusaka Beef Tasting for Two at Capa can be made by calling 407 313 6161.

Here are some photos from a recent media preview of the Matsusaka Beef Tasting at Capa:

New York Strip Tataki Nigiri
Filet Flash Seared Sushi Roll
Raw Filet Maki Roll
Hand Roll



48 Hour Sous Vide Short Rib
Served with a Red Wine Natural Reduction and Baby Tatsoi (Micro Green)


Grilled New York Strip (left) Filet Ribeye Seasoned with Maldon Salt (middle) Filet Seasoned with Maldon Salt (right)


Dessert from Assistant Pastry Chef Peter Whitley. An Open Face Macaroon with Green Tea Cream and Raspberry Jelly.

Staff and chefs of Four Seasons Resort Orlando and Capa

Best of Orlando award!


By Gina Nguyen


My sweet tooth was satisfied at Sugar Factory’s media event last Thursday. Sugar Factory is located right next to the Orlando Eye on International Drive. One side is a candy store and the other side has a bar and seating area. I heard of Sugar Factory just this year while researching places to visit in Chicago a few months back. Unfortunately I didn’t have time to stop by during my trip so as you can imagine, I was ecstatic when I found out Sugar Factory was coming to Orlando, Florida. I got to taste popular drinks, milkshakes, food, $99 ice-cream, and took a bag full of candy home. Extra bonus for parents – these drinks featured here all come virgin for the kiddos!






Started it off with the Ocean Blue. Hpnotiq cocktail featuring gummy sharks and dry ice!



Next was the Mai Tai. A Tahitian style drink. Fresh orange and pineapple juices blended with coconut and light rum and then topped with a oat of Dark Myers rum, with dry ice!



My personal favorite is the White Gummy. A fruity cocktail that was so delicious! Comes with dry ice of course!



Lastly, the most visually stunning, Lollipop Passion. A mix of melon, coconut and pineapple. Garnished with lollipops and dry ice!


Fried Macaroni and Cheese with Tomato Bacon Jam.


Meatballs with Marinara, Fontina Fondue, and Polenta.



Red Velvet Pancakes



From left to right, Chocolate Milkshake, Birthday Cake Milkshake with a candle, and Berry Milkshake with candies.


Sugar Factory’s World Famous King Kong Sundae $99. Includes 24 scoops of ice cream, topped with Chocolate and Caramel Sauce, Whipped Cream, Gummy Bears, Waffle Cones, Oreo Crumbles, Brownie Chunks, Chocolate Chips, Bananas, Toasted Marshmallows, Reese’s Pieces, Chocolate Chip Cookies, Giant Lollipops, and sparklers!




By Gina Nguyen

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There’s no better way to spend Halloween, than at Walt Disney World Swan and Dolphin Food & Wine Classic. This was a spectacular experience that leaves you waiting for next year’s event.





Kicked it all off with the wine blending seminar inside the resort. Instructed by Tony Porcellini, who is the director of food & beverage. This seminar was laid back and educational. Porcellini, teaches the roots of wine, breaks down barrel samples, and how to save money when purchasing wine. Knowledge that will most definitely be used in the future! The seminar also included a fun opportunity to blend your own wine which was also served with a yummy variety of cheeses.


Kimonos was an easy choice for first stop. This is the dragon roll. A sushi roll with crispy shrimp, tuna, avocado, and Japanese mayonnaise. Served with ginger, wasabi, and soy sauce.



Smoked Wagyu Short ribs, parsnip puree, melba toast, and pommery mustard sauce. From Cib’s Smoke Shop.


Mascarpone, chestnut ravioli, Italian sausage, celery root, and bacon Jus. From Il Mulino.



Stopped by Bluezoo and saw Todd English!




St. Augustine Distillery’s Gin & Tonic and Florida mule.


Buffalo chicken wings, pickled celery, petite carrots, and blue cheese fondue. From Cabana Bar and Beach Club.



Sixpoint Brewery had multiple kinds of beer with knowledgeable staff that were there to help everyone find the beer for them.



In the carnival corner, Nitro Kettle Corn caught everyone’s attention. Popcorn caramel foam, honey roasted peanuts, sea salt, made with liquid nitrogen. How cool!




Also in carnival corner, The Farmer’s Gratitude Grille. Mac and cheese with toppings of your choice.


Can’t forget desserts!

On the left, was from the S’more Action Station. White chocolate vanilla ice cream, graham cracker streusel, raspberry compote, raspberry marshmallow, vanilla whipped cream, with caramelized hazelnuts. The caramelized hazelnuts hit the spot.

In front, Éclair coffee caramel pecan.

The back, chocolate almond crunch cake.

Last but not least, on the right, is the lime panacota, lime gelée, lemongrass pineapple soup, which came with a lovely flower on top.


Got lucky, and ran into Chef Robert Ciborowksi while walking around end enjoying the event!



The entire event was filled with lively staff, guests, music, entertainment, and lights. Definitely a yearly must!


By Gina Nguyen

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