Authors Posts by Ricky Ly of TastyChomps.com

Ricky Ly of TastyChomps.com

1140 POSTS 17 COMMENTS
Ricky Ly founded TastyChomps.com in 2008 as a local Orlando food blog dedicated to finding the tastiest bits and pieces of Orlando as well as around the world. His first book, Food Lovers' Guide to Orlando: The Best Restaurants, Markets & Local Culinary Offerings (Food Lovers' Series) is available now on Amazon.com and Barnesandnoble.com. Photography is taken using a Canon EOS 6D and a Sony Nex-3. E-mail him at tastychomps(at)gmail.com. Google

0 296
Jinya Tonkotsu Black Ramen - pork broth: pork chashu, kikurage, green onion, nori dried seaweed, seasoned egg*, garlic chips, garlic oil, fried onion, spicy sauce »served with thin noodles

The ink is now dry and the lease has been signed. In an exclusive to TastyChomps.com, we have been notified that 8 N Summerlin Ave, the location in Thornton Park once home to Tijuana Flats and most recently Tex-Mex restaurant Verde Cantina, will now soon be home to Jinya Ramen Bar. Construction and re-modeling will be underway in the coming months.

Brandon Delaniois, an associate at JLL, told us, “We had a blast working on this deal representing these passionate restauranteurs at an iconic mixed-use development in the trendy Thornton Park neighborhood of Downtown Orlando. JINYA Ramen Bar will deliver exceptional quality and enhance the diversity of dining choices in downtown. #JLLRetail #RetailIsntDead #BusierThanEver #TastyChomps.”

Partners Taff Liao and Eric Jakab are bringing Jinya Ramen Bar, the modern Japanese restaurant featuring authentic ramen along with a variety of tapas dishes, to Orlando sometime in early 2018.

Currently, there are over 20 Jinyas worldwide from Houston to Las Vegas to Vancouver and DC.

Jinya in Washington, DC

Partner Taff Liao tells us, “Orlando has always been home to us and with its booming food scene, we think that JINYA would be a great addition to the city.”

“After living in Houston, one of the biggest culinary hubs in the U.S. and traveling to Japan, we’ve had the opportunity to try many ramen shops. We found that JINYA’s ramen rivaled the best and so we wanted to bring JINYA’s world class ramen to our hometown.”

Jinya in Houston

What is special about Jinya?
Tomonori Takahashi, the founder of JINYA, is a very successful restauranteur in Japan and the United States. His ramen recipes are the most authentic and delicious of any ramen shop in the states. A significant focus is placed on the broth which is slowly simmered for more than 10 hours to create a thick, flavorful, and delicious eating experience.

Jinya Bun – steamed bun stuffed with slow-braised pork chashu,
cucumber, and baby mixed greens served with JINYA’s
original bun sauce and kewpie mayonnaise

Most Popular Dishes at Jinya Ramen Bar:
For Ramen: Tonkotsu Black and Spicy Chicken.
For Tapas: Jinya Bun, and Crispy Chicken.

JINYA introduces ramen to all palettes with chicken and vegetarian broth options aside from the traditional pork.

Jinya Takoyaki – battered octopus over egg tartar topped with kewpie
mayonnaise, okonomiyaki sauce, fresh cut green onion and
smoked bonito flakes

Stay tuned for more information coming soon on the development of Jinya in Thornton Park. To find more about Jinya, visit https://jinya-ramenbar.com

Jinya Tonkotsu Black Ramen – pork broth: pork chashu, kikurage, green onion,
nori dried seaweed, seasoned egg*, garlic chips, garlic oil,
fried onion, spicy sauce »served with thin noodles

0 99

Here are a few awesome local places to try Tequila today Monday July 24th 2017 – National Tequila Day!

Chroma Modern Bar + Kitchen

  • Garden Rita – Mini Bell Pepper, Cilantro, Cucumber, Lemon, Cointreau, Roca Patrón Silver Tequila
  •  6967 Lake Nona Blvd, Orlando; 407-955-4340chromalakenona.com

Paradiso 37

 

Planet Hollywood at Disney Springs

  • Stellar Margarita – An Out of This World Blend Riazul Blanco Tequila, DiSaranno Originale, Cointreau and fresh margarita mix
  • 1506 East Buena Vista Drive, Orlando; 407-27-7827; planethollywoodintl.com

The Polite Pig at Disney Springs

  • Tequila & Grapefuit – House-Made On Tap Cocktail with Tequila, Citrus and Grapefruit Liqueur
  • 1536 Buena Vista Drive, Orlando; 407-938-7444politepig.com

  

PLUS,  Paradiso 37 at Disney Springs is offering the below specials in celebration of the holiday!

 

  • $4 Mango or Strawberry Margaritas all day!
  • Free Samples of 100% Agave Tequila from 4 p.m. – 6 p.m.
  • Plus, guests can choose from a selection of more than 50 tequilas and watch as their margaritas are made tableside, right before their eyes

Mount Dora

  • 1921 by Norman Van Akenenjoy your tequila with a side of modernist art and sip on the Con Quina ($12) made with fresh lemon and strawberry rhubarb sugar

Lake Nona

Restaurant Row

  • Dragonfly Orlandotry the Musashi’s Paddle ($10), because everyone love a little yuzu and jalapeño in their cocktail

Downtown

  • The Rusty Spoonorder the La Diosa…well, because it sounds so pretty!

Shout out to Rockaway PR for this great list – send us your recommendations for Tequila by emailing us at tastychomps at gmail.com!

0 97

I recently dropped by Brio at the Mall at Millenia for a media preview of their new Art of the Grill menu and National Lasagna Day. It had been a while since I’ve dropped by and was glad I did. The flavors were fresh, and I particularly enjoyed the beef carpaccio appetizer.

This, we are told, is among the highest selling items out of the entire nation for Brio right here in Orlando – and it’s because of the high volumes of Brazilian tourists – who certainly know and love their beef – who call Brio’s carpaccio the best in town. I can see why – thinly sliced eye round beef with lovely capers and lemon aioli – the beef is fresh and the setting is beautiful.


Spicy Shrimp & Eggplant
Pan seared shrimp, Romano crusted eggplant, black pepper cream sauce 12.75


Beef Carpaccio*
Field greens, capers, mustard aioli, Parmesan 13.50


Lobster Bisque
Sauteed shrimp garnish 6.95

BRIO Orlando Area Locations are Firing Up the Grill with “The Art of Grilling”
Special Menu Selections, Including Fish, Chicken, Steak and More, June 13–July 30

Grilling is a Tuscan tradition dating back hundreds of years, and preparing the ideal dish is an art to be admired. BRIO Tuscan Grille locations at the Mall at Millenia in Orlando and Winter Park Village in Winter Park,  are featuring “The Art of Grilling” two-course special menu for a limited time, Tuesday, June 13–Sunday, July 30 which includes one grilled dish paired with a dessert.

With The Art of Grilling promotion, guests can enjoy an entrée and dessert from the following choices:

Entrées

  • Grilled Branzino & Summer Panzanella Salad: Arugula, cucumber, tomato, grilled red pepper, chickpeas, red onion, croutons, Feta, red wine vinaigrette ($27.95)
  • Grilled Half Chicken: Mint cilantro relish, grilled fingerlings, bacon, caramelized onions, arugula, lemon vinaigrette ($21.95)
  • New York Strip Steak: 14 oz., pearled couscous pilaf, grilled zucchini, red onions, tomatoes, kale, Feta, Poblano vinaigrette ($31.95)

Dessert — Choose One

  • Dolchino dessert selections include: Crème Brulee, Caramel Mascarpone Cheesecake and Strawberry Shortcake Crumble

Reservations at BRIO can be made online by visiting www.BrioItalian.com. For a list of locations, please visit www.BrioItalian.com.


National Lasagna Day is Saturday July 29th but Bravo and Brio are celebrating a little early.

 On Wednesday, July 26, BRAVO locations will honor National Lasagna Day with 50 percent off their Mama’s Lasagna Bolognese. During dinner, only the full-size portion will be served; during lunch, the half- and full-size portions will be available.

  • Lunch — Mezza Lasagna & Insalata, featuring a half portion of BRAVO’s signature Mama’s Lasagna Bolognese, paired with a Chopped, Caesar or Insalata Della Casa salad, for only $7. (Or, guests can order a full-size lasagna for $7.50.)
  • Dinner — Mama’s Lasagna Bolognese, featuring BRAVO’s signature meat sauce, creamy Alfredo, ricotta and mozzarella, for $8.99.

 

On Thursday, July 27, BRIO locations will honor National Lasagna Day with 50 percent off their Mama’s Lasagna Bolognese.

  • Lunch – Guests can order Mama’s Lasagna Bolognese & Insalata, featuring a half portion of Mama’s Lasagna Bolognese, paired with a BRIO Chopped Salad, Bistecca Insalata or Caesar Salad. A full-size portion can also be ordered during lunch.
  • Dinner – Only the full-size portion will be available.

 

0 163

This year’s crop of Northwest sweet cherries has arrived on grocery store shelves and they have been one of the best cherry seasons I have seen in recent memory. The cherries are large, plump, and sweet – as cherries should be.

In 1847, a man named Henderson Lewelling traveled from Iowa to western Oregon by ox cart and brought with him nursery stock which became the first cherry trees planted in the Northwest. The Bing cherry is named after Seth Lewelling’s (Henderson’s younger brother) Manchurian orchard foreman and friend, Ah Bing.

Growers in the Northwest anticipate a record crop size lasting through August, so consumers can plan to enjoy their fresh and delicious sweet cherries through the thick of summer.

Cherry Varieties

The Northwest is known for seven varieties including Bing cherries, the most popular cherry in North America, and the unique golden-blushed Rainiers, born at Washington State University in 1952 and celebrated each year on July 11 as National Rainier Cherry Day.

Other popular varieties include the deep juicy sweet Tietons and heart-shaped Chelans on the shelves now, and late-season Lapins, dark Skeenas and bright red Sweethearts coming over the next few weeks.

The Darker the Berry…

Aside from the light-hued Rainier (and its many sub-varieties), consumers can typically spot sweet cherries by their darker red skins – in general, the darker, the sweeter.

Keeping Cherries Fresh

Fresh cherries should be kept in a tightly sealed bag or container and will keep for approximately two weeks when refrigerated. Rinse just before eating for best longevity.

Tips to Enjoy Cherries Year Round

Sweet cherries can also be enjoyed year-round by simply rinsing, packing and freezing them. To freeze cherries, select four to five pounds of firm, ripe cherries. After rinsing and draining, spread whole cherries with stems in a layer on a baking sheet, freezing until firm and then packing into freezer-proof containers or plastic freezer bags being sure to remove excess air and cover tightly. Add frozen, pitted cherries to smoothies or juices, defrost and put in hot cereals, pies, turnovers, cobblers, or enjoy frozen as sweet late-night treat.

Recipe Ideas

Add some cherries to your yogurt parfait…

Or enjoy in a cherry beverage like this non-alcoholic Shirley Temple

For more information on sweet Northwest Cherries, seasonal and preservation recipes, health information and more, visit www.nwcherries.com.

Photos by So May Ly Photography. Cherries courtesy of Northwest Cherries.

0 195

Papa Llama was born in 2016 by Kevin Ruiz and his wife, Maria. After several years of planning and recipe experimentation, Kevin decided to launch as a pop-up concept.

The pop-up would offers flexibility to test new recipes and quickly get feedback from Orlando foodies.

Kevin and Maria were both born in Peru and still have strong family roots there. They grew up savoring delicious plates like Aji de Gallina, Lomo Saltado, Ceviche, and Arroz Chaufa.

Kevin’s goal is for Papa Llama to be the future of Peruvian food in Orlando by serving these traditional recipes with modern and fresh ingredients, while still honoring the culture and history that created these flavors.

Today, the pop up operates twice a week at GB’s Bottle Shop and Tasting Bar on Saturdays and Redlight Redlight Craft Beer Parlour on Wednesdays, including the occasional Tasty Takeover in the Milk District.

Each recipe, including the Queso Papa Rellenas, the Braised Carne Bowls and the latest creation: Spicy Tuna Causa, is handmade with craft beer in mind. The goal is to complete the experience at these bars by complementing the flavors, textures, and aromas with unique Peruvian cuisine.

Kevin plans to bring Papa Llama to a brick and mortar in the future, either at a food hall or a dedicated space. Papa Llama will bring more exciting recipes to Orlando very soon. The best way to keep tabs on new menu items and upcoming events is by following on Facebook and Instagram.

PAPA LLAMA

https://www.facebook.com/pg/papallamaco

0 545

Urbain 40 American Brasserie and Lounge is a throwback to all the nostalgic swank and sophistication of the 1940s (hence the 40 in Urbain 40) Big Band era with a classic yet seasonally changing American and European continental menu.

Several months ago, after 9 years as executive chef of the award winning Flying Fish Cafe at Disney’s Boardwalk Resort, Chef Timothy Keating joined the Boulevard Restaurant Group as Director of Culinary Operations. The group owns and operates both Urbain 40 on Orlando’s Restaurant Row and Paradiso 37 at Disney Springs.

“Can you guess where these clams are from?,” Chef Tim Keating asks as I looked over longingly at the intoxicatingly aromatic cup of creamy New England clam chowder placed in front of me.

“Cedar Key – just north of Tampa! There’s lovely bits of pork belly, chopped leeks, vegetables, with the chopped clam in there, all in a roux of bacon and duck fat.”

 New England Clam Chowder

Born in New Jersey, Chef Keating began his culinary career in his early teens – “the school of hard knocks,” says Keating.

Working at several high end hotel restaurants, he eventually became Executive Chef of the Five Diamond rated Four Seasons Hotel in Houston, Texas and Executive Chef of the Biltmore Hotel in Coral Gables before joining Flying Fish in Orlando.

Among his many accolades, he was nominated four times for the prestigious James Beard Foundation Award for Best Chef-Southwest – in 2001, 2002, 2003 and 2004.


At six feet, eight inches – a former college basketball player – Chef Tim Keating towers in the kitchen, both as a figure and with his great intangible love and care for his dishes and the sourcing of his ingredients.

He loves to bring creativity into his work, using the freshest and highest quality ingredients from local farmers, fish mongers, and more.

At Urbain 40 – he is bringing more of the “American” into the “Brasserie” with new touches of Asian inspired dishes – like the coconut curry ginger yellowfin tuna filet – while maintaining the French favorites that guests have grown to love. Pieces and patchwork and cultures together making a great, big, delicious quilt called America.

We were recently invited to chat with Chef Tim Keating and preview some of the new dishes in season at Urbain 40 right now.

Some of my favorites of the evening included the Duck confit and duck sausage trofi di abruzzo Ligurian style pasta dumplings and the char-crusted Angus NY striploin. The char is a delightful medley of spices that give the steak an addicting, flame-kissed taste without being burnt. It’s black magic.

House baked bread and butter – addictive.

Crispy Jonah Crab Cake
Savory Slaw, Sauce Verde, Piquant Mango-Pepper Coulis

Rock Shrimp and Cape Bay Scallop Ceviche Cocktail
Radishes, Cucumbers, Palm hearts, peppadew peppers, Citrus and Tequila

Duck Sausage and Duck Confit Trofie Di Abruzzo
Twisted Ligurian-style pasta dumplings, duck confit, duck sausage, wilted rhapini, alba mushrooms

Bolognese Pasta
Handmade pappardelle pasta, 11 hour Slow Braised Beef, Veal, and Heritage Pork Ragout
Arugula and Parmigiano Reggiano

12 oz Char-Crusted Angus NY Striploin

Ginger-Teriyaki Char-Crusted Yellowfin Tuna “Filet”
A massive cut of premium tuna steak, swimming in a delightful coconut-carrot-lemongrass curry butter emulsion, topped with lotus roots and mushrooms. I could still imagine slurping that curry up right now. The curry itself would be great with some noodles turned into a noodle soup with some duck confit – maybe next season!

Shrimp Lo Mein
Not your old neighborhood Chinese take out shrimp lo mein – this is an elevated lo mein dish with Wild Gulf Shrimp, Asian Vegetables and Mushrooms, Mirin, Miso, Lemongrass Emulsion

Urbain 40’s Pastry Chef Amanda McFall, a graduate of Le Cordon Bleu, may be one of the best, if not the best pastry chef in Orlando.

Her desserts are a work of art and it is almost feel a pity to eat them because they are so beautiful.

I say almost because they taste even more delicious than they look so I have no regrets.

The Tropical Sundae Deluxe, conjuring memories of the Caribbean with rum soaked angel food cake and toasted coconut gelato and spiced pineapple, may well be THE Dessert of the Summer.

Sinful Chocolate & Peanut Butter Creation
Layers of dark & milk chocolate, peanut butter crèma, and Florida raspberries.

Tropical Sundae Deluxe
Toasted coconut gelato, rum soaked angel food cake, caramel sauce & pink peppercorn spiced pineapple.

Lemon Meringue Tart
Blueberry-lavender sorbet, poppy seed crèma, and Florida blueberries.

There is a sense of playfulness in the creativity of all of Chef Keating’s dishes at Urbain 40 that is genuinely refreshing.

Urbain 40 since its opening had been one of my favorite restaurants in Orlando – those sizzling mussels are the stuff of dreams even still today – and not only is it in skillfully good hands with Chef Tim Keating, but the changes to the menu are refreshing and have elevated the restaurant higher.

Urbain 40 American Brasserie and Lounge
http://www.urbain40.com
8000 Via Dellagio Way, Orlando, FL 32819
(407) 872-2640

Photos by So May Ly Photography

With the recent addition of The Gourmet Muffin to the four other bake shops in our Audubon Park Garden District, at the intersection of Corrine Dr and Winter Park Rd, we’ve reached a critical mass – and the time has come for us at Tasty Chomps to officially call the area our “Orlando Bakery District”.

It’s all arbitrary and very unscientific, but this corner of Orlando now has the highest concentration of bakeshops featuring pastries and other baked goods in our region.

So throw your carb and calorie counter out the window, here is:

A Guide to Orlando’s Bakery District:

Olde Hearth Bread Company

Address: 3201 Corrine Dr – East End Market Orlando, FL 32803
Phone: (407) 622-0822
oldehearthbreadcompany.com
https://www.instagram.com/oldehearthbread/
https://www.facebook.com/OldeHearthBread/

From croissants to peanut butter cream cookies, you can find the retail arm of the Olde Hearth inside East End Market. The veritable mother of fine artisan baking in Orlando, Olde Hearth Bread Company was founded in Orlando in 1988 by culinary artisans Shannon Talty and Janice Talty, each with classical training in some of our nation’s most acclaimed bakeries.

Their original vision was to “establish a retail and wholesale business offering high quality artisan breads and pastries.” Unbleached and unbromated flours and preservative-free ingredients are essential to their baking process. Minimal automation and a commitment to old-world “hand-made” processing ensures their breads are pure and flavorful.

Blue Bird Bake Shop

3122 Corrine Dr, Orlando, FL 32803
Phone: (407) 228-3822
bluebirdbakeshop.com/
instagram.com/bluebirdbakeshop/
acebook.com/bluebirdbakeshop/

Specializing in cupcakes, Blue Bird Bake Shop features flavors from Red Velvet to Sweet Cakes, Ch-chocolate to Peanut Butter & Jelly, rotating on a daily basis.

They bake everything from scratch daily, and also offer brownies, cookies, scones, muffins and other bakery fare.

P is for Pie Bake Shop

Address: 2806 Corrine Dr, Orlando, FL 32803
Phone: (407) 745-4743
www.crazyforpies.com
instagram.com/pisforpiebakeshop/
facebook.com/crazyforpies/

P is for Pie Bake Shop specializes in artisan pies, pie pops, & desserts. Everything is scratch baked fresh by hand.

Everything is made from scratch, by hand, incorporating natural, seasonal and local ingredients to every extent possible.

Whole and small pies are available on a first come first serve basis on Fridays and Saturdays. Order your pies aheaed though to be sure at least 24 hours for sweet pies and at least 48 hours for savory pies.

Gideon’s Bakehouse

3201 Corrine Dr, Orlando, FL 32803
gideonsbakehouse.com
facebook.com/gideonsbakehouse/
instagram.com/gideonsbakehouse/

This relatively new gothic/Victorian themed cookie shop inside the East End Market has been lighting up Instagram feeds everywhere with their wild chocolate chip cookies. Cookies are a must, but they also serve up cakes, pies, and dessert coffee. Get there early cause they sell out.

The Gourmet Muffin

Address: 2909 Corrine Dr Suite B, Orlando, FL 32803
Phone: (407) 751-4134
thegourmetmuffin.com
instagram.com/thegourmetmuffin/
facebook.com/TheGourmetMuffin/

Owner-Chef Catherine Hilgerson hails from New Orleans, baking in some of the finest bakeries in that region. She carries her muffin creations throughout Central Florida, as far as Gainesville at local farmer’s markets. But now, she has found a home in the Orlando Bakery District (officially the Audubon Park Garden District), selling also Italian cookies and specialty coffees.

Muffin flavors range from banana and chocolate chip to raspberry and more. My favorites are the “cruffins”, croissant-muffin hybrids, sometimes filled with cannoli cream, other times filled with strawberry mascarpone depending on the day and new ones are always rolling out.

0 196

On July 29, Morimoto Asia will be hosting “Craft Beers & Bites Festival,” benefitting Children’s Home Society of Central Florida.

Taking place on the second level of Morimoto Asia, this event will feature eight Florida craft breweries with individual food pairings prepared by Morimoto Asia’s Executive Chef Yuhi Fujinaga.

The event will take place from 1 p.m. – 4 p.m. Ticket price: $49.80, which includes unlimited beer and bites. 100% of the profit is being donated to The Children’s Home Society of Central Florida. Tickets are limited. See featured breweries and menu pairings below.

Event Link: http://bit.ly/BeerEvent

Crooked Can Brewing Company
peking duck tacos

Copper Tail Brewing Company
morimoto sticky ribs

Redlight Redlight Brewery
sushi handroll – spicy hamachi – spicy tuna

Cask & Larder
chashu pork quesadilla

Bowigens Beer Company
churros with nutella

Two Henrys Brewing Company
poke bowl – ahi, tako, hamachi

Hourglass Brewing
okonomiyaki – seafood pancake

Red Cypress Brewery
yakitori – bulgogi beef with ginger miso paste

0 294

Festival of the Sea was a family event that had a few seafood themed vendors to it. I think it would be better with some more planning and more vendors. It felt more like a farmer’s market plus food truck event.

 

But I was able to check out a few tasty bites while there:

Blue Bunny® Ice Cream’s ice cream food truck served up gourmet, customizable ice cream cookie sandwiches.  For a list of the food truck’s stops this month in Orlando, visit: http://bluebunnytruck.com/events

These things are perfect for the Florida summer – just bring a lot of wet naps to clean yourself up after trying them!

I had the chocolate chip cookie and chocolate chocolate chip cookie with vanilla ice cream and heath bar and mixed nuts!


0 984

The restaurant that started as a craving
Hunger Street Tacos was borne of a husband’s desire to make his wife happy. Luckily for all of us, what made her happy was a taco.

Joseph Creech was a “missionary kid” born in Guadalajara and raised in Acapulco where his parents, Joseph Sr. and Rita, started a Presbyterian church. He loved the weather and people of the area, and especially the food. But the family moved back to Central Florida when Joseph was six and he fell right into being the All-American kid. He went to school at Auburn, but by his sophomore year, he was restless.

“I was majoring in International business and marketing, but I didn’t know what I wanted to do with my life,” Creech said. “I figured a year off would help me figure it out.”

So this time, he became the missionary and went back to his beloved Mexico. During his childhood there, his parents had discouraged him from eating street food because of health concerns. But as a young man, he discovered what turned out to be the fresh, scratch-made food of the ubiquitous taco and quesadilla hawkers. He trolled the street vendors and markets in every city he visited.

“It became an obsession with me,” he said. “I couldn’t get enough of it.”

Creech quotes his favorite chef Enrique Olvera from Mexico City about what attracted him to the food.

“Olvera says there is a ‘wealth in poverty,’” Creech said. “Meaning that out of need comes amazing creativity. People were using ingredients they may not have tried if they could afford other things, but out of that comes incredible food.”

He points to some of the unique but affordable ingredients used in Mexican cuisine such as insects, cactus and flowers to make his point. He also appreciates the history of the food.

“People have been making this food for generations,” he said. “Much of it in the exact same way they are now.”

Nine months into his time in Mexico, he met a young woman named Seydi Plata. A Mexico City native, she had as much appreciation for street food as Joseph did. She also had a favorite taco – the taco de suadero.

Suadero is a term used to describe the type of beef used on the tacos. The cut of meat is found in between the belly and leg of the cow. In the U.S. Suadero is usually ground for burgers. Closest in taste and texture is brisket, which is also frequently used in Mexico for the tacos de suadero. The meat is slow cooked to tenderness and then seared on a hot griddle or pan before going on corn tortillas with the traditional toppings of cilantro, onion, salsa and lime. The only taco originating in Mexico City, it is also one of the most loved. Joseph and Seydi ate a lot of them; especially at a place right outside of Mexico City called La Calle Del Hambre or Hunger Street.

“Street food is everywhere in Mexico,” Seydi said. “Everybody eats and loves it, especially if you don’t have a lot of money.”

Seydi jokes that she had to “school” Joseph to get him to appreciate some of the traditional Mexican ingredients.

“He didn’t like chorizo or salsa verde,” she said. “But he does now.”

Joseph moved back to the Florida but he and Seydi maintained a long-distance relationship for four years. She moved to the States in 2005 and the two were married. Joseph dabbled in the restaurant business, at one point even dreaming of becoming a chef, but ultimately took a more “pragmatic” career path, working in finance. Two daughters were born, Bella and Mia.

And that’s when Seydi’s craving started. She missed her beloved taco de suadero.

“We would go to 4 Rivers and get the brisket, but I don’t like bread,” she said. “I would dream about eating that brisket on a tortilla.”

She kept telling Joseph they should try to make suadero.

“My wife had a craving,” Joseph said, “And I finally started paying attention to it.”

The couple had always entertained, so Joseph started using his friends and family as Guinea pigs, trying out different suadero recipes. They watched YouTube videos, they bought and learned how to use a pressure cooker because that’s how Seydi’s mother cooked “everything.”

“My mother used a pressure cooker every day,” Seydi said. “Many times, dinner ended up on the ceiling when one blew.”

They started researching and experimenting with different cuts of beef, finally settling on the brisket that Seydi loved so much.

“It has the right mixture of tender meat and fat,” Joseph said. “When you sear it on the flat top, the meat browns and the fat melts perfectly.”

The response was positive, to say the least.

“People were overwhelmingly blown away,” Joseph said. “It was great.”

They started making some other favorite dishes like Esquites, fresh corn simmered in a rich bone-marrow broth, and a refreshing cucumber and radish salad. Many of the recipes had been in Seydi’s family for generations, others, like mushroom quesadillas and squash blossom quesadillas, came straight off the street.

“We realized we had something special,” Joseph said, “And it wasn’t anything you could get here in Central Florida.”

In the meantime, Joseph’s little brother, David was working for Chick-Fil-A, in its employee training division. Joseph approached him about starting their own food business using the recipes he and Seydi had been developing.

“My time was coming to an end at Chick-fil-A,” David said. “So, I said yes, let’s go with our passion.”
Those summers the family spent in Mexico affected David much as they did Joseph. He fell in love with the people, the culture, the food. In college, he did a semester abroad in Mexico and found a calling to learn the language and the food.

“At that point I was thinking about going to culinary school,” he said, “but I decided to learn from Mexican grandmothers instead.”

As part of his missionary work, he lived in a house with 27 Mexican high school students. He went to the market every day and helped with the cooking.

“It was an amazing experience,” he said. I learned to really appreciate fresh, local ingredients.”

The brothers didn’t want to jump right into a restaurant, and food trucks seemed problematic, so they went with a catering company. The worked private and public events from under a 10’X10’ tent, lugging two cast iron flat top grills with them. They got rave reviews. The most interesting and valuable experience during that time, David said, was acting as the concessionaire for Maitland Little League.

“We learned a lot about organization and having procedures in place,” David said. “Catering was the perfect way to work on menu development and building a customer base.”

But a bricks and mortar restaurant was always in their sights.

“We always had that vision; that was always the goal,” David said. “We wanted to be able to deliver a modern Mexican ambience in the restaurant and share Mexico through not just our food, but the art and music too.

The brothers set a goal to have a restaurant open in five years.

“We had a five-year plan that turned out to only last a little more than two years,” Joseph said.
Joseph calls Seydi (and her taco cravings) the “driving force” behind Hunger Street Tacos, so it’s logical that future plans include a string of restaurants, but not franchised. All under the “corporate family” umbrella. And the catering operation that got them started will continue.

For now, Joseph and David plan on honing recipes and policies in their first location. The two have gotten help from a local restaurant legend, John Rivers of 4 Rivers Barbecue. While not an official part of HST, John is “like family” and is giving the brothers advice on everything from customer service to sourcing ingredients.

“We have so many people who support us and want to see us succeed,” Joseph said. “We’re very fortunate.”

 

All tacos are made on gluten-free, soft corn tortillas

Brisket 3.5
Seared brisket, onion, cilantro, avocado-tomatillo salsa, lime

Campechano 3.5
Seared brisket, chorizo, onion, cilantro, avocado-tomatillo salsa, lime

Chori-Pollo 3
Chorizo, shredded chicken, onion, cilantro, avocado-tomatillo salsa, lime

El Mañanero 4
Seared brisket, chorizo, refried beans, scrambled egg, Chihuahua cheese, avocado-tomatillo salsa, lime

Hibiscus & Guac 3
Sautéed hibiscus, guacamole

TOSTADAS
Chicken Tinga 4.7 (Dine-in only)
Shredded chicken, chorizo, refried beans, red cabbage, sautéed onion, tomato, garlic, chipotle, crema fresca and sliced avocado on a crisp corn tortilla

QUESADILLAS
Brisket 6
Seared brisket, Chihuahua cheese, avocado-tomatillo salsa

Chicharron de Queso 5 (Dine-in only)
Seared cheese wheel, served with guac and salsa


Esquites 3.3
Corn off the cob, bone marrow broth reduction, epazote, queso cotija, lime

Hunger Street Tacos
hungerstreettacos.com
2103 W Fairbanks Ave, Winter Park, FL 32789

0 368

The Dinner Party Project and Orlando Artist LeAnn Siefferman present
“Making Conversations,” a unique series of dining and dialogue events.

ORLANDO – (June 9, 2017) Orlando ceramics artist LeAnn Siefferman, in partnership with The Dinner Party Project, will present Making Conversations, a new series of dining events where people will share a meal and share ideas on topics not often discussed around the dinner table.

Making Conversations, which will hold its first event on Thursday, June 29, is a unique opportunity for guests to talk about critical community issues while eating off handmade dinnerware with topical illustrations.

This six-month series will address six topics, with each dinner representing a different conversation:

-Mental Health
-Homelessness
-A Changing Climate
-Race and Privilege
-Aging and Staying Engaged
-and Gender & Identity.

Professional facilitators from the Peace and Justice Institute at Valencia College and select community leaders will moderate each Making Conversations dinner.

Siefferman, a longtime artist who works out of the City of Orlando Pottery Studio in Parramore, will create unique dinnerware for each dining event, featuring illustrations and designs meant to challenge people’s thinking and get guests talking about difficult topics.

Having started the Making Conversations project in January, Siefferman’s partnership with The Dinner Party Project creates a public space for her work to inspire story sharing, active listening and community building over fine food and drink.

“Social media has led many of us to surround ourselves with like-minded individuals,” Siefferman said. “Our aim in presenting Making Conversations is to create an environment for people to have a meaningful exchange of ideas.”

“It is our hope that these small, intimate events can contribute to the larger conversations going on in the Central Florida community,” said Dana Marie Roquemore, Founder of The Dinner Party Project, a weekly invitation-only dinner party that brings together strangers for a night of fine foods, incredible drinks and great conversation.

Making Conversations will be held at 6:30p at 1010 West Church Street in downtown Orlando. The monthly event will be held on the evenings of June 29, July 27, August 31, September 28, October 26 and November 16.

Tickets are $75 per person and includes Tito’s cocktails, a 4-course meal paired with wine, and Credo coffee. A portion of the proceeds collected from ticket sales will be donated to a local charity.

For more information, please contact LeAnn Siefferman at LeAnn.Siefferman@Gmail.com or 256-665-5726

What: Making Conversations, presented by The Dinner Party Project and LeAnn Siefferman
When: 6:30 p.m. on June 29, July 27, August 31, September 28, October 26 and November 16
Where: 1010 West at 1010 West Church Street in downtown Orlando
Tickets: $75 per person, includes a Cocktail, 4-Courses, Wine and Credo coffee
Information: www.thedinnerpartyproject.co

Photos courtesy of LeAnna Siefferman and The Dinner Party Project

0 454

Housed in a former Checker’s drivethru stall on South Orange Blossom Trail, just north of the Florida Mall – I may have just found it. Some of THE best tacos in Orlando are at Tortas El Rey.

At first, it might look sketch with the neighborhood and setting, but look closer and you will find some of the best eats in all of Orlando. Even Edible Orlando magazine recently featured the tiny taco shop for their torta – a type of Mexican sandwich – for their Carnitas Torta – a huge sandwich of fried pork, a slather of refried beans, mayo, tomato, and lettuce on a cemita roll.

The tacos are not to be missed – for about $1.25, they are some of the best valued tacos in town. I ordered 4 – the cabeza (tender pulled beef head),  al pastor marinated pork, chicharron (Mexican sausage),  and the carne asada steak. The tacos here are served in fresh, hot corn tortillas and  topped with some cilantro and onion. They also came with these two special salsas, slices of lime, and pickled peppers.

Truly a well deserved name – they are the kings of not only tortas but tacos as well. Make your way over there asap.

Overview of the Carnitas Torta

Cross section view of the carnita torta – magnificent

These tacos are full of meat and flavors. Chorizo, cabeza, al pastor, y carne asada.

TORTAS EL REY
6151 S Orange Blossom Trail, Orlando, FL 32809
https://www.facebook.com/TortasElRey/

Tortas El Rey Menu, Reviews, Photos, Location and Info - Zomato

0 548

“What drives me as a chef is learning what’s new in the ever-changing culinary world, and having unique experiences with people I’ve met throughout my career who motivate me to be innovative in my craft.” – Chef Gabriel Massip of Capa Spanish Steakhouse

Born in Paris, France, Chef Gabriel Massip recently took over as the Chef at Capa, the 17th floor Spanish-influenced steakhouse at Four Seasons Resort Orlando at Walt Disney World Resort.

Massip brings more than 11 years of experience to Capa, with a career spent cooking in award-winning restaurants across the globe, from Australia to New York and Bora Bora.

He began his culinary training in his hometown at the young age of 15.

“From the beginning, I was taught by my mother that the best dishes are cooked well, with simple ingredients.”

Continuing his growth after culinary school, Massip began his career in France as chef de partie at multiple award-winning restaurants and two 1-Michelin star restaurants. He then relocated to a resort in tropical Bora Bora, where he spent the next four years working as a sous chef.

After relocating from Bora Bora to Australia, he made his way from Down Under to board the Disney Cruise Line in Orlando working at the ship’s signature restaurant venue, adding to his diverse resume of culinary genres.

“Despite my French background, my travels have influenced the evolution of my dishes to be more on the bright side, lighter on the butter.”

More recently, Massip took his talents to New York City, where he worked at the renowned Daniel Boulud eatery DB Bistro, eventually moving on to re-open the downtown New York City restaurant Acme as chef de cuisine.

Now back in the Sunshine State, Massip is excited to bring his talents to elevate the dining experience at Capa.

“My recipe for success is simple: I know flavours and I know cooking. I love working with the team to continue to provide the high quality dining experience that makes Capa one of the best restaurants in Central Florida.”

We recently spoke to Chef Massip via e-mail to dive deeper into his background and inspiration.

 

What inspired you to start cooking?

Very young, I was already eating a lot of different things and was more curious than my brothers on that matter. I have two brothers, one who is three years older and one who is two years younger. I was the only one who tried everything my mom was cooking, while my brothers stayed away from trying new things. I enjoyed eating sautéed veal brain with parsley and garlic, and helping my mother with cooking and baking.

What are some of your favorite dishes at your restaurant?

The Cerdo (beer brined pork belly with apple butter and pistachio jazz) has a great balance of flavours, Zanahoria (thumbelinas carrots with za’atar spices, turmeric vinaigrette and puffed quinoa) is a great way to eat vegetables and is packed of flavors too.

Tell us about the new CAPA menu!

It is consistent with what has been done before; the tapas are inspired by the many different trips during my career. Some of them are dishes that I have created in the past, but I have tweaked and worked differently. For instance, the carrots dish I created in NYC. I took the main idea of roasting the carrots with the za’atar spices and made homemade vinegar with fresh turmeric. The celltuce dish comes from a restaurant in France, although it was completely different in France. I like the vegetable and worked the dish differently for Capa. As always, Capa is the place to go for incredible steaks and seafood.

What are your first childhood food memories?

My mom’s cooking with some staples of French cuisine: stews, fresh vegetables, foraging mushrooms in the forest and the fresh aromatics in the backyard.

What do you like to cook for “comfort food” at home with your family?

Anything, it can go from bread to roasted chicken to a fresh piece of fish. I like to randomly open the fridge and make up a recipe with whatever is available. It can be a simple roast chicken with mashed potatoes, black sausage with apples and plums, braised lamb shoulder with garlic olives and tomatoes. I also love light and acidic dishes such as ceviche and fresh tomato salad. The simpler, the better.

Where are some of your favorite local places in Orlando to dine in (outside of CAPA)?

A local Korean restaurant next to where I live, called Beewon Korean Cuisine, and Luma on the Park was a great experience along with SoCo.

Photos Courtesy of Four Seasons

Capa at Four Seasons Orlando
10100 Dream Tree Boulevard, Orlando, FL 32836
http://www.fourseasons.com/orlando/dining/restaurants/capa/

0 373

Starting June 20, Bulla Gastrobar will celebrate summer with “Paella Tuesdays.” Every Tuesday night (“Noche de Paellas”), Bulla will offer a special menu for dinner that will include 3 original paellas plus 2 new ones each week. The first Tuesday will feature the Paella de Vejetales (vegetable paella) and Paella de Cordero (lamb paella).

Bulla Gastrobar
110 S Orlando Ave #7, Winter Park, FL 32789
Phone: (321) 214-6120

0 495

Hawkers originally started out here in Orlando’s Mills 50 District, serving up southeast Asian street fare like the char kwa teo chicken noodles and roti canai. In recent years they have expanded to Jacksonville, Neptune Beach, and St. Petersburg.

At Hawkers, the founders Kaleb Harrell, Allen Lo, Wayne Yung and Kin Ho – all traveled the world to curate a menu of handed-down family recipes and hand-picked popular street foods from all over Asia — Korea, China, Malaysia, Singapore, Thailand, Vietnam and Japan to be exact.

Four additional locations are slated to open throughout the Southeast in 2017 and 2018.

Tavistock Development Company, a diversified real estate firm owned by Tavistock Group, announced with Hawkers Asian Street Fare (Hawkers) that they will open a new location in the latest phase of The Grove at Isleworth located at the hard-southwest corner of South Apopka Vineland Road and Conroy-Windermere Road and adjacent to the world-renowned Isleworth Golf & Country Club, expected to be completed in the fourth quarter of 2017.

Hawkers Asian Street Fare Green Papaya Salad Mix

Ingredients

2.5 Oz.of Finely Shredded Green Papaya
1?2 Oz. of Finely Shredded Carrots
1 Tbsp. Crushed Roasted Peanuts
2 Oz. Poached Shrimp (cut down to bite size pieces)
2 tsp. Chiffonade Basil
2 Fluid Oz. Dressing

Instructions

Place finely shredded green papaya, carrots and dressing together in a mixing bowl and blend together. Add the basil, cilantro, and shrimp to toss together with the salad mix. Plate and garnish with crushed peanuts.

Dressing Ingredients 4 fluid ounces Water 8 fluid ounces Lemon-Lime Soda
3 fluid ounces Fish Sauce (recommended Squid Brand)
6 tablespoons Sugar 1 tablespoon Chili Paste (Sambal Olek)

Instructions

On the stovetop, slightly simmer the water. Add sugar and mix well until dissolved. Turn off the heat and transfer the liquid to a cold mixing bowl. Add the remaining ingredients and mix well. Cover and let sit in the refrigerator.

###

Hawkers Asian Street Fare
1103 N Mills Ave, Orlando, FL 32803
Website: EatHawkers.com

If you would like to know a recipe from a local restaurant or would like to submit one, please do email us at tastychomps@gmail.com

0 1204

Seasons 52 – as its name aptly suggests – is a restaurant concept that changes its menu along with the seasons. It’s owned by the Darden Restaurant group and so with the headquarters here in Orlando, the Sand Lake location (they are located on Restaurant Row – though it might be more accurate to call it Darden Row nowadays?) gets to have first dibs when it comes to being the test kitchen for new dishes.

The summer menu is full of fresh corn and watermelon flavors.

Here are our Favorite Bites from Seasons 52’s New Summer 2017 menu:

 

 

SUMMER CORN SOUP
bacon, leeks (230 cal)

LUMP CRAB, ROASTED SHRIMP & SPINACH STUFFED MUSHROOMS
panko crust (230 cal)

WATERMELON & HEIRLOOM TOMATO SALAD
shaved red onion, feta, lemon vinaigrette (190 cal)

ROASTED SUMMER CORN SKILLET
crispy bacon, caramelized onion, Parmesan (410 cal)

TRUFFLE MAC ‘N’ CHEESE EN BRODO
cave-aged Gruyère, cheddar, trio of roasted mushrooms, truffle zest, panko crust (350 cal)

*WOOD-GRILLED HANDLINE TUNA
black rice, kohlrabi slaw, sesame-peanut vinaigrette (530 cal)

*WOOD-GRILLED NEW YORK STRIP
sauté of vegetables, Yukon mash, roasted garlic butter (670 cal)


SIGNATURE MINI INDULGENCES INCLUDING:
KEY LIME PIE
pecan crust, toasted meringue (290 cal)
PECAN PIE
vanilla bean mousse, whipped cream, honey-glazed pecan (370 cal)

Other new dishes for the summer at Seasons 52:

· Roasted Prosciutto Wrapped Figs: Fresh seasonal figs have a distinctly smooth skin and sweet, chewy texture that pairs beautifully with rich gorgonzola, topped with a 15-year aged balsamic.

· Heirloom Tomato & Burrata Board: Sweet, Vine-ripe heirloom tomatoes pair perfectly with creamy burrata and prosciutto and topped with 15-year aged balsamic.

· Heirloom & Watermelon Salad: This color-rich dish combines the best summer produce flavors and textures: Sweet watermelon cubes resting on bright heirloom tomatoes, paired with shaved red onion, creamy feta and a pop of lemon vinaigrette.

· Chilean Sea Bass: This guest favorite entrée is roasted and drizzled in an Asian glaze, the Chilean Sea Bass is served with organic black rice, snow peas, shiitake mushrooms, and micro wasabi. Fun fact: Black Rice packs more antioxidants than blueberries.

· Copper River Salmon: Coming Soon! Sourced from the glacial rivers of Alaska’s famous Copper River, these fresh salmon are considered among the most flavorful and sought after fish in the world. Copper River Salmon will only be available for a short time, and every year our guests count down to the start of wild Alaska season when this rich, distinctly bright red salmon hits the menu paired with seasonal sweet corn risotto, toybox tomatoes and snap peas.

· Michigan Cherry Crème Brulee Mini Indulgence: Known as the Cherry Capital, Traverse City, MI, is considered the heartland of sweet cherries in the United States, and every summer visitors flock to taste the distinctly dark, sweet fruit. For a seasonal twist on a classic dessert, try our Michigan Cherry Crème Brulee Mini Indulgence, with classic vanilla bean infused custard over an intense compote of some of the best cherries from Traverse City and throughout Michigan.

 

There are two locations in Orlando:

Seasons 52 www.seasons52.com

7700 W Sand Lake Rd, Orlando, FL 32819

463 E Altamonte Dr, Altamonte Springs, FL 32701

 

0 1007

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!

 

0 907

One of the most impressive new hot pot restaurants opened recently here in Orlando called Nine Spices Hot Pot. This one utilizes a conveyor belt that is continually on, rotating through dishes of veggies, meats, fish, and more for diners. Though we may be more familiar with it through videos of sushi restaurants using this conveyor belt system, it is truly an impressive sight to see.

A popular dish in the winter time, hot pot is a type of Asian fondue method of cooking, usually with a steaming, simmering pot of hot broth.

While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce.

Located on Kirkman Road, just north of Universal Studios, Nine Spices Hot Pot has a plethora of sauces to mix and match for dipping and with which to accentuate your broth. Our broth choices needed a little extra kick for flavor, but was enjoyable once the spices were added.

I especially enjoyed the option of having all you can eat buffet style for $23.95 per person, so you can just choose what you like as much as you like from the conveyor belt in the convenience of your food both. There is a two hour time limit though, so you can’t be sitting there eating all day.

Menu at Nine Spices Hot Pot

Rotating in and out of your life

Sauces Galore
Beef bone broth
The spicy broth

Quality beef

Our server was also very friendly and accommodating as well, coming by to check on us often.

Overall, I would definitely recommend folks to visit and try out hot pot at Nine Spices, especially for newbies just for the experience alone!

Nine Spices Hot Pot
5320 S Kirkman Rd, Orlando, FL 32819
Phone: (407) 704-1033
https://www.facebook.com/9SpicesHotPot/

Nine Spices Hotpot Menu, Reviews, Photos, Location and Info - Zomato

0 929

Bangrak Thai Street Kitchen has been holding pop up sessions at Swine and Sons the past few months, specializing in authentic Thai cuisine not usually found anywhere else in Central Florida.

We at Tasty Chomps chatted with Dylan Eitharong, one of the founders of Bangrak along with Jordan Neumann recently to find out more about the project and where it’s all headed.

Dylan on Why Bangrak…

When it comes down to it, we’re just two dudes who cook Thai food. Our mission is to bring the Thai street food that my (Dylan) family grew up with to Orlando, where finding these types of dishes is either what we feel misrepresented or totally unavailable.

We try to make all of our dishes 1) from scratch, down to our curry pastes and spice mixes and 2) identical to how you’d find it on the streets of Bangkok, Chiang Mai, etc. We don’t get too fancy or anything. We even get the plates and bowls we use from a little shop in Bangrak (where our name comes from) district, Bangkok. With our events, we really want to evoke a feeling of actually “being there” – minus the 100 degree heat and humidity, haha.

When it comes down to it, we’re just two dudes who cook Thai food.

From the Apartment to Swine and Sons…

As for how we started, well – originally, it was just me, serving thai noodle dishes out of my apartment. I’d constantly be posting Instagram photos of things I’d make at home, and friends would always be like “ohhhh I’ll pay you to cook for me”, so I was like “prove it.”

That was a regular thing for a while, until it got to be too much for just me, but around that time, Jordan had just moved back from Portland, so I approached him about 1) going to Thailand with me to eat “real Thai food”, as I called it, 2) learning to cook the food with me, and 3) starting to make it in a bigger venue (legally, haha).

We did all those things, but not without doing several more guerilla-apartment-dinners first, until we finally partnered with Swine & Sons, which is where we’re based out of now.

Chef Lexi (Alexia Gawlak of Swin and Sons) had actually asked me if I’d be interested in doing the pop ups there a while back, but I hadn’t felt ready, but once Jordan joined me we were able to get our shit together enough to actually do it.

The rest is kind of history I guess – we had our first pop up there October 26th, 2016, and we sold out in 2 hours.

We’ve done several since then, including one at redlight redlight, and as of a month ago, after a month long stint back in Thailand, we’re at Swine every other Wednesday. We love it. We could not be more grateful for the opportunity they’ve given us (if this goes in writing, I want them to know that, hah – I’m sure we drive them crazy sometimes).

We also have some other events in the works around town, with some different sorts of menu items and stuff. We’re really excited. A brick and mortar is inevitable, we just wanna make sure we do it right. Until then, we really like doing the pop-up thing. It feels different than anything we’ve been to here and it’s a lot of fun for us.

Dylan and Jordan

On Acceptance…

On top of that, the Thai community seems to Approve – thankfully, haha. They always seem a little apprehensive that one half-Thai guy and one non-Thai guy is making their food, but the response has been great.

Khanom jeen Nam ngiaw, a northern thai curry of ground pork, pork ribs, steamed blood, tomatoes and dried cotton flowers served over spaghetti noodles with a side of pickled mustard greens.

On previous training in the kitchen…

Neither Jordan or I had any kitchen experience. We just cooked a lot, haha.

On meeting the Gawlaks and how did they get involved…

Lexi and I actually used to work together at Whole Foods. We bonded over loving Asian food and Lucky Peach Magazine (RIP). We were Facebook friends after she left Whole Foods, and I guess she saw what we were doing through that.

I was cashiering and she came through my line and was like “Hey, wanna do one of those things you do in a real restaurant?”

It was a long time before we actually did it though…we were nervous. Now me and Jordan work there (at Swine) outside of Bangrak, too, ha. The Gawlaks are the best – I wonder what Bangrak would be doing without them.

I was cashiering and she came through my line and was like “Hey, wanna do one of those things you do in a real restaurant?”

On future plans for Bangrak…

We’re going to stay a pop-up for a little bit – but not tooooo long. We wanna keep it exciting. While we just started going biweekly at Swine, we have some plans to pop up elsewhere too.

The idea is to keep a full, more sit-down-and-share, type menu there, more variety, and when we go elsewhere, have some sorta themed thing going on – we really wanna do a Thai noodle shop type thing, with the plastic stools and tables and everything.

We brought some cool stuff back from Bangkok with us for that sole purpose. Think you’ll be seeing that soon. We are planning on a brick and mortar when we’re ready too – but we want it to be just right.

We want it to feel like a shophouse you’d eat at in Thailand. When we find the space, we’ll take it.

On some of their favorite dishes on the menu…

So, our Swine menu changes every time except for 3 things – Khao Soi, a curry noodle soup, and two versions of Som Tam, or green papaya salad.

Otherwise, we try to showcase foods from the 4 regions of Thailand – Northern, Northeastern, Central, and Southern.

We pretty much always have some kind of Laab – a salad of minced meat, on the menu, and it’s all but once been a Northeastern (called Isaan) variation. That’s my favorite food of all time – especially the catfish version, which we did recently. It’s delicious.

Jordan really likes the Panang Neua, which is a Southern Thai style curry of beef. It’s super rich, and we do it the old-fashioned way – very dry, thick, not soupy, and oil. It’s goooood.

My tip to anyone who comes to our events – order what sounds the least familiar to you.

On some things most people in Central Florida don’t know about Thai food …

Number 1 – put down your chopsticks. In Thailand, chopsticks are ONLY used for noodles. That’s it. And not even every noodle dish. We send out forks and spoons with all the dishes and we still see people eating Laab (minced meat) with chopsticks. No need! It’s only making your own life more difficult, haha. But in Thailand, it’s mostly either a fork and spoon or your hands. Even then, you use your fork just to push your food onto your spoon. But no chopsticks. It drives me craaaaazy – probably more than it should.

Other than that, it’s really just that Thai food is more varied than just Phad Thai and red, green and yellow curries. In fact there are literally HUNDREDS of types of Thai curries that aren’t eaten over here, and they aren’t even referred to by their color – and they don’t even contain coconut milk!

Thai food is SUPER diverse and regional, and chances are, that dishes that you’re used to eating are entirely different in so many ways than what’s available in Thailand.

A BIG thing we’ve had people ask us is why there’s a lack of vegan or vegetarian dishes on our menu – and our honest answer is that that’s generally how it is in Thailand, especially once you leave the tourist trap areas.

PS – Khao San road and Pai are popular tourist destinations with lots of vegan restaurants and pizza shops, but are far from representative of Thai culture. Steer far, far away. Just a heads up for traveling foodies.

In fact there are literally HUNDREDS of types of Thai curries that aren’t eaten over here, and they aren’t even referred to by their color – and they don’t even contain coconut milk!


On this week’s menu – Nam Tok Muu Yang – “Waterfall Pork”! Grilled pork salad with lime and fish sauce dressing, fresh herbs, chili and toasted rice powder! Spicy, smoky, and also refreshing, this is an Isaan classic! Available this Wednesday, 6/7, from 5-8 PM!

Bangrak Thai Street Kitchen

Popup at Swine & Sons, 595 W. Fairbanks Ave., Winter Park
http://bangrakthaistreetkitchen.com/

Photos courtesy of Bangrak Thai Street Kitchen via David Burns https://www.instagram.com/daveyxburns/

0 864

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.

0 544

Blue Bunny® Ice Cream launed its first-ever ice cream food truck concept this year with one of the two exclusive trucks in Orlando, Fla. this month.

This new dessert truck serves gourmet, customizable ice cream cookie sandwiches throughout the Orlando and occasionally the Tampa areas, surprising people with a truly fun and memorable ice cream experience.

For a list of the food truck’s stops this month in Orlando, visit: http://bluebunnytruck.com/events

“Orlando is a nonstop, entertaining city all year round,” says local truck manager Amy Fischer, “All the activity and liveliness provide the perfect atmosphere for Blue Bunny to surprise people with a unique and clever ice cream experience. The truck takes the traditional ice cream sandwich concept to the next level with fresh-baked cookies and many ways to customize each cool treat.”

The Blue Bunny Ice Cream truck bakes four flavors of cookies fresh to order and offers a variety of ice cream flavor and topping combinations to pair with them, choosing from vanilla or chocolate ice cream and adding tasty toppings like sprinkles, candy, mixed nuts and more.

The Blue Bunny Ice Cream truck will be making many stops throughout the greater Orlando area, with occasional trips to Tampa as well.

Orlando, along with Phoenix, Ariz., is one of only two cities to enjoy this new Blue Bunny ice cream sandwich truck concept, making these customizable treats even more special.

To track the truck’s path and find the next ice cream hot spot, fans can follow on Twitter at @Blue_Bunny, and Instagram at @Blue_Bunny and Facebook at facebook.com/blue_bunny
For more information, visit BlueBunny.com.

Photos courtesy of Blue Bunny.

This post was sponsored by Blue Bunny, but the content and opinions expressed are my own.

Bad As’s Sandwiches was originally founded as a food truck but now includes a brick and mortar restaurant, taking over the space once occupied by Se7en Bites Bakery in the Milk District of Orlando.

Founded by Chef John Collazo, whose resume includes KASA and Raga restaurants, Bad As’s Sandwich was his first operation run by himself. He wanted to ‘wow’ food truck lovers in Central Florida with their wild and frankly, badass sandwiches.

Some of their sandwiches include the Big Boy, a huge sandwich sure to please the inner fat boy in each of us, made with Adobo roasted pork, bacon, pepperoni, tater tots, and more.

I ordered the special of the day: El Anormal, with adobo roasted pork, chorizo, chipotle jack cheese, pickled fried onions, topped with savory aioli and drizzled with a sweet guava glaze. It was a spectacle behold, oozing with meat and cheese and sauce, but was so, so satisfying of a sandwich. Make sure to ask for wet naps to go with this though.

Bad As’s Sandwiches
207 Primrose Dr, Orlando, FL 32803
Phone: (407) 757-7191
http://badasssandwiches.com/

Bad As's Sandwich Menu, Reviews, Photos, Location and Info - Zomato

0 543

Spanish Winter Park restaurant Bulla Gastrobar has its fair share of Spanish wines, but its mixologist Joel Mesa is suggesting two favorites this National Wine Day (May 25): Serras del Priorat (red) and Avancia Godello (white).

Mesa says:

The red wine most exclusive to Bulla is Serras del Priorat. It is from Priorat – a very unique and prestigious region of Spain. It is a “red wine for red wine drinkers,” as they say.

Avancia Godello, which comes from another amazing region of Spain called Valdeorras, is an exclusive white wine we offer at Bulla. It is top-of-the-line when it comes to white grape wines.


Serras del Priorat

What dishes would you suggest to pair with it?
Any braised red meat dishes such as Costillas de Res or Montado de Costillas.

Can you describe the flavors of the wine?
Delicious dried fruit such as figs, raisins and dates on the aroma and palate with great concentration and just enough acidity to pair excellently with food.

What are you looking for when you pair certain dishes with certain wines?
In this case, I’m looking for similar intensities between the wine and the food. A bold red wine begs for very flavorful food.

Avancia Godello

What dishes would you suggest to pair with it?
Salmon Organico, Paella

Can you describe the flavors of the wine?
The ultimate expression of the Godello grape. A full bodied white with citrus and melon aromas but still loaded with lots of minerality to remind one of how serious it really is.

What are you looking for when you pair certain dishes with certain wines?
In the case of the Salmon, I’m pairing the wine with that silky lemon cream sauce and looking for the parallel there. It also must be remembered that this wine, being fresh but full-bodied, will resonate very well with rice dishes, particularly those featuring seafood.

Bulla Gastrobar
110 S Orlando Ave #7, Winter Park, FL 32789
Phone: (321) 214-6120

Menu:
http://bullagastrobar.com/media/menus/BullaWinterParkMenus.pdf

0 469

by Hoang Nguyen

We were invited to try out one of Ruth’s Chris Tastemaker Dinners featuring an assortment of Johnnie Walker. The atmosphere was very casual, but I felt that was what really made the night memorable.

I have to be honest, my first time visiting Ruth’s Chris was not great, and the main reason for it was the atmosphere. This experience completely changed my perspective.

The dinner was quite informative, with the history of Johnnie Walker and their whisky. Two characteristics of Johnnie Walker bottles is that it has the iconic square bottle, which was established by Johnnie Walker’s grandson, Alexander Walker, in 1860. With this shape, it meant more bottles fit the same space and resulted in fewer broken bottles. The other characteristic is the label, which is placed at an angle of 24 degrees. This allows the text to be more visible and allows text to be made larger.

We were escorted to our table and immediately served our first drink of the night.

The Scottish Standard, which comprised of Johnnie Walker Black, Cointreau, Cardamom, Prosecco. This drink was paired with Stuffed Shrimp Scampi, Lasagna Roulade Spinach Ricotta, and Tomato Basil Sauce. The dish was a refreshing way to start off the night. The Prosecco did well to mask the sometimes intense flavor of the Johnnie Walker Black. The shrimp was made well with a zesty lemon flavor and garlic, which was not overpowering. The lasagna was not packed with as much flavor as I was hoping for, and the pasta was also on the dry side, even with the marinara sauce.

The second course was a balsamic roasted pear salad with caramelized pecans and blue cheese, paired with Johnnie Walker Black, served neat. The salad was refreshing, where the sweetness of the pear and pecans helped ease the strong bite of the Johnnie Walker Black. The pear had just the right amount of sweetness, without tasting like it was soaked in syrup.

The third course was a red lentil and cauliflower soup with cilantro and tomato chutney. The drink that accompanied the entree was called the Tiki Scotsman, which was made with Johnnie Walker Black, Fassionola Syrup, Fresh Squeezed Lime Juice, Mint, and Nutmeg. The soup had a strong curry flavor, which I enjoyed. The drink was a little too sweet for my taste. However, this drink would be great for a person who does not regularly drink scotch/whisky.

The fourth course was the Petite Filet Mignon Oscar with Lyonnaise Potatoes, Roasted Asparagus and Mushrooms. This entree was paired with Johnnie Walker Platinum, served neat. The platinum had a very smooth flavor, which complemented the heaviness of the filet and crab meat. The steak was cooked to perfection and just melted in your mouth.

The night ended with tiramisu and a glass of Johnnie Walker Blue served neat. The tiramisu was very light, not overly sweet. The tiramisu lacked more of the espresso flavor. Other than that, the creaminess of the dessert enhanced the flavor of the exceptional blend of the Johnnie Walker Blue. I highly recommend this experience for anyone. Not only was it a very fun night, but you might learn a few interesting tidbits. If you would like more information on upcoming tastemade events, such as their Chateau Montelena wine dinner next month, please check out the following link:

https://www.ruthschris.com/promotions/taste-maker-dinners?utm_source=WDPR&utm_medium=Various&utm_campaign=WDPR

0 481

National Brisket Day (Sunday, May 28) is quickly approaching and 4 Rivers Smokehouse is celebrating with a week of delicious specials available Monday, May 22 – Saturday, May 27.

Specials Include:

· John’s Big Dog Loaded Chili Cheese Brisket Burger ($7.99) Chargrilled ground brisket smothered with John’s Big Dog Chili, nacho cheese, crispy French fries, onions and jalapenos. Add 2 sides for $2.50.

· John’s Big Dog Chili Cheese Fries ($4.99) Crinkle cut French fries topped with John’s Big Dog Chili, nacho cheese and fresh Pico de Gallo

· Cornbread Salad ($2.29) Romaine lettuce tossed with pickles, peppers and onions in a sweet creamy dressing topped with crumbled Texas cornbread and chopped bacon.

visit https://4rsmokehouse.com/ for more info

0 701

The Taste of Yucatan is a new Mexican taco restaurant specializing in food from the Yucatan – with a heavy emphasis on Mayan influences. We owe much to the ancient Mayan culture which has given us gems such as guacamole, tamales, and chocolate.

Taste of Yucatan sells empanadas and also a limited daily supply of vaporsito, a banana leaf wrapped ground beef tamale.

Cochinita pibil (also known as puerco pibil or cochinita con achiote) is another traditional Mexican slow-roasted pork dish originating from the Yucatán Península. Cochinita stands for pork and a pibil is the Mayan oven that it is roasted in.

Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, seasoning it with annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf. At Taste of Yucatan, the pork is marinated in sour orange and slow roasted for 8 hours wrapped in banana leaf.

When ordering, guests can first choose preparation – whether with hand made corn tortilla tacos, or salbute – deep fried handmade Mayan corn tortilla, panucho – similar to the salbute but with fried beans inside of the tortilla, quesadilla style, or burrito style.

Then, choose your meat – from cochinita pibil, to al pastor (layered pork steak marinated in a combination of dried chilies, spices and pineapple), carnitas (seasoned pork braised until tender with lard and herbs), barbacoa (spicy shredded beef slowly braised for hours in a blend of chipotle adobo and herbs), rajas Poblanas (sliced poblano pepper with onion, mushrooms, corn and cream), carne asada (marinated Grilled Beef), Pollo Adobado (Chicken marinated with mixture of dried red chiles, garlic, spices, and vinegar), Carne Molida (Ground Beef Mexican Style), Papa con Chorizo (Smash potatoes + Mexican Chorizo), Champiñon (Sauteed mushrooms), or Queso (Mozzarella Cheese).

It’s a small place, but the tacos pack a lot of flavor. It did bring me memories of my trip to the Yucatan a few years ago, especially the influence of the Mayan dishes.

My favorites included the barbacoa and the cochinita pibil. I really enjoyed the salbute style of fried corn tortilla in the tacos – unique and delicious.

Taste of Yucatan
1375 S. Semoran Blvd.
Orlando, FL, 32807
(407) 704-2248
thetasteofyucatan.com

The Taste of Yucatan Menu, Reviews, Photos, Location and Info - Zomato

Chef's Spotlight

0 984
The restaurant that started as a craving Hunger Street Tacos was borne of a husband’s desire to make his wife happy. Luckily for all of...

Featured Articles

0 296
The ink is now dry and the lease has been signed. In an exclusive to TastyChomps.com, we have been notified that 8 N Summerlin...