alcohol

Pork Chop – sweet potato puree, collard greens, onion jam

Visit Orlando’s Magical Dining Month is fast approaching!  We were invited to James Beard Award nominee, The Ravenous Pig to preview their 3-course (appetizer, entrée and dessert) Magical Dining Month menu.  The menu is available to the public Friday, August 24 through Sunday, September 30 for $35 plus tax & gratuity. This year, through Visit Orlando, one dollar from each meal will benefit Best Buddies and Down Syndrome Association of Central Florida.

Choice of Appetizers

Steak Tartare – capers, egg, shallot, toast

Shrimp & Grits – Cape Canaveral shrimp, Anson Mills grits, green tomato chutney, chorizo oil

Gatherer Salad – baby greens, avocado, pickled beets, radish, goat cheese, pistachio granola, herb vinaigrette

Choice of Entrèe

Mushroom Risotto – summer mushrooms, parmesan broth, chili oil with black truffle supplement

Black Grouper – chana masala, cucumber raita

Pork Porterhouse upgrade

Choice of Dessert

Coffee Panna Cotta – persimmon sorbet, chocolate cardamom shortbread, compressed persimmons

Spiced Citrus Cake – elderflower chantilly, bay leaf crumble, poached pears

Thank you Sweet Rockaway PR for the invite and thank you Chef James Petrakis and The Ravenous Pig for the amazing service and dinner!  Be sure to check out The Ravenous Pig this year for Magical Dining Month!

For more information, please visit: visitorlando.com/magicaldining/restaurants/The-Ravenous-Pig/44356/

The Ravenous Pig
565 W Fairbanks Ave, Winter Park, FL 32789
(407) 628-2333

JINYA Ramen Bar officially opens today!  Experience Japanese offerings and ramen at the Thornton Park District like it was meant to be – with thick, rich broth in perfect balance with handmade noodles.  We got a sneak peek of JINYA Ramen Bar yesterday during their media event and we are very happy with this new addition in the downtown Orlando area.

Crispy Chicken – juicy fried chicken thigh with an original garlic pepper served with mixed baby greens and JINYA’s original ponzu sauce.  It was delicious!

Spicy Tuna Taco – spicy tuna in a crispy wonton taco shell.  This was so good!!  You gotta try this one!

JINYA Quinoa Salad – baby greens, green kale, broccoli and white quinoa, kidney beans, garbanzo beans tossed with goma seasame dressing, corn and cherry tomatoes

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.  One of the better buns in Orlando!  The flavors were on point!

Chicken Chashu Bowl – slow-braised chicken breast “chashu”, ground chicken sober, spinach, green onion, rice, seasoned egg, sesame seeds

Sake

Spicy Chicken Ramen – chicken broth, chicken chashu, spinach, spicy bean sprouts, green onion, served with thin noodles

A sample of the JINYA Tonkotsu Black

JINYA Tonkotsu Black – pork broth, pork chashu, kikuragem green onion, nori dried seaweed, seasoned egg, garlic chips, garlic oil, fried onion, spicy sauce served with thin noodles.  This one was my favorite!

Panna Cotta – homemade panda cotta with caramel cream sauce, graham cracker, vanilla ice cream

Behind the scenes shot from yesterday’s media event!


A special appearance by the chef from Japan.  Thank you Chef and JINYA Ramen Bar owner Trang Liao for having us!  Be sure to check out JINYA Ramen Bar – Thornton Park soon for some delicious food!

JINYA Ramen Bar
8 N Summerlin Ave Orlando, Florida
(407) 704-1825
http://jinya-ramenbar.com

Terralina Crafted Italian opened this summer in Disney Springs of Orlando, FL Starting July 23, Terralina Crafted Italian will begin hosting a late-night happy hour from 9-11 p.m. Sunday – Thursday on the patio. Specials include $5 Beers and half-price wines by the glass.

Every meal comes with fresh bread made in-house at Terralina. The bread is dense and delicious. I suggest having it with the pickled vegetables that comes with it.

Some may dip the bread into the extra virgin olive oil that is made especially for Terralina, but it doesn’t tickle my fancy.

One of guests’ favorite appetizers include herb ricotta-stuffed Fried Olives, which are unique and tasteful. It is served with shaved parmesan that adds a robust flavor on its own.

The Crispy Eggplant Fries were more soggy than anything. I can assure you that eggplant can become crispy if made correctly. Although they weren’t crispy as promised by the name, they are delicious and creamy! It is served with some lemon-caper aioli that adds to the creaminess of each bite.

This Rigatoni Calabrese includes housemate sausage, tomatoes, olives, mushrooms, and escaroles. Escaroles are usually bitter, but there is no bitterness in these greens. The pasta was made to perfection and the sausage was the best part with the abundance of flavors it releases in each bite.

The Lemon Panna Cotta is served with candied thyme that adds such uniqueness to each bite of the panna cotta. The panna cotta itself is served at room temperature, which is a great way to whip together ingredients without the ingredients separating from one another. This dessert is refreshing for a hot Florida summer.

If you’d like some tasty cocktails, the Cozy Terrace is nice for the summer. It was mixed well and refreshing with the cucumber.

The Negroni has nice orange notes, but it was not mixed very well. If you’re a gin type of person, this drink is for you.

Maybe you’re a bourbon type of person. Try the Revered Heritage, which is nice and strong.

For more information, check out the Terralina Crafted Italian website.

Since first opening their doors, visitors of The Mills 50 District have given its newest resident “Grape & The Grain Wine Bar” a very warm welcome, and now Grape & The Grain is celebrating the closing of the season AND their official grand opening with a special “Summer Wine Down” event on Thursday, August 23.

From 5pm-9pm, all are invited to the intimate, artsy, relaxing craft beer and wine garden to invigorate all the senses and enjoy Grape & The Grain’s large variety of international fine wines, local craft beer, frosé, frozen sangria and more, with the first 100 guests receiving a free glass of Prosecco.

In addition, the evening will feature a special appearance by in-house artist Jay “J Bon” Bonadio “The Unsigned Artist” and live art to be auctioned off for A Gift For Teaching charitable organization to help provide children with school supplies.  Plus, Flamenco Guitarist Jorge Mendoza will perform live inside with DJ Leony spinning in the garden and a popular local food truck on-site.

Join Grape & The Grain Wine Bar for “Summer Wine Down” celebrating the official Grand Opening on Thursday, August 23 from 5pm-9pm.

Grape & The Gran is located at 1110 Virginia Drive, Orlando, FL 32803.

Hours of operation are Tuesday thru Thursday 5pm-12amFriday and Saturday 4pm-2am, Sunday 1pm-7pm.

For more information, call 407-674-6156 or visit www.grapeandthegrain.com.

Did you know that Second Harvest Food Bank of Central Florida has catering?  We were invited to their amazing facility to check out their newest business, Catering For Good!

What is Catering For Good?  A full service caterer.  All menu items are prepared by an award winning culinary team lead by Chef Jill Holland using the highest quality and freshest ingredients purchased from national and local vendors.  The menu includes selections for breakfast, lunch, dinner and cocktail receptions including wine and beer or a full bar. Catering For Good was listed in Orlando Business Journal as “Top 20 Business Caters”.

Here’s the best part…

All proceeds benefit the Second Harvest Culinary Training Program, a 16-week program that provides qualified, at-risk and economically disadvantaged adults in Central Florida with the culinary and life skills training needed to pursue a sustainable career in food industry.  100% of the graduates of this program have been placed in higher paying jobs, helping them become self-sufficient and begin life long careers.

Catering For Good offers room rentals at their unique and beautiful venues that can accommodate 10 to 200 guests – the venues are perfect for business meetings, work shops, luncheons, networking events, get togethers, holiday parties, bar or bat mitzvah, birthdays, showers, and weddings for those who wants to give back to their community on their special day.

Thanks to you, Catering For Good is not just feeding the line… but shortening the line.

Raspberry Brie

Harvest Sparkler – Prosecco and cranberries.  Non-alcoholic version in the back row.

The amazing Chef Jill Holland

Key Lime, S’mores, and Raspberry Creme Brûlée dessert shooters

Loved hearing Chef Shaneka Jimerson’s (Culinary Training Program graduate) inspiring testimony!

Thank you to the talented Culinary Training Program students for preparing our delicious lunch!

For more information, or to make an appointment and take a tour, please contact Lanette Jarvis at (407) 514-1048, email ljarvis@feedhopenow.org, or visit their website: FeedHopeNow.org

Second Harvest Food Bank of Central Florida
411 Mercy Drive Orlando, FL

We were wonderfully invited to enjoy dinner at Eddie V’s to celebrate summer with some Sparking Sounds, which meant oysters and sparkling cocktails. However, let’s shed some light on the experience and menu items you can find for a longer time duration.

Of course, you can’t attend the Sparking Sounds celebration without delicious cocktails. Photographed are the Lemon Rosemary Spritz (left) and Red Dragon (right). The Lemon Rosemary Spritz is made with Aviation Gin, St-Germain Elderflower Liqeur, Roederer Brut, and fresh lemon. The Red Dragon is made with Bacardi Dragon Berry Rum and fresh muddled Strawberries, mint, and lime. Both are very refreshing, but they weren’t mixed very well.

Also, there’s no way anyone should attend a prime quality seafood restaurant and not have some oysters. Photographed here are two Capital oysters from Spencer Cove, WA. I don’t know about you, but I fancy West Coast oysters over East Coast oysters. Nevertheless, I wouldn’t mind a challenge if you bring others to my plate. These Capital oysters were fresh and you could taste the ocean.

If you’re not fond of enjoying bold oysters on their own, you could try them with some flavor like this Asian Fusion.

The Tartare of Pacific Ahi Tuna is made with curry and sesame oils, avocado, mango, and citrus. Each ingredient was fresh and delivered on a nice sesame cracker for additional texture. Yet, I would have liked the tuna to be a colder temperature than room temperature.

The Jumbo Lump Crab Cake is sautéed Maryland style with spicy chive remoulade. The crab cake is tasteful and I prefer it without the lemon. There’s a dominant sweet, but slightly spicy note to this dish. The lemon would have been nice if there were no additional flavors to the crab besides the natural sweetness from the crab itself.

Chilean Sea Bass is steamed Hong Kong style with a light soy broth. The broth adds a sweetness to the buttery sea bass. The sautéed spinach that comes along for the ride is slightly saltier than preferred, but it is balanced out when eaten with the sea bass in the same bite. Like some spice? Take a bite of the sautéed ginger provided with the dish to the left of the sea bass.

One of Chef’s Classics include a vegetarian dish – Miso Marinated Tofu served with fried rice and sautéed vegetables. The tofu is on the soft spectrum of the texture scale; I believe crispy tofu would have added more texture and make the tofu more exciting. A bite of the tofu with the fried rice will balance out the abundance flavors offered to the palate by this dish.

For some extra texture, try their Grilled Asparagus with sea salt, fresh lemon and a drizzle of butter. I was grateful to have my own professional hand model to pour our butter for us. The butter adds a nice smoothness to the crunchy asparagus I loved so much.

There isn’t a proper meal if it doesn’t include a decadent and cheesy dish, which brings the Truffled Macaroni and Cheese into play. Each bite coats your mouth with rich and earthy flavors.

To end the night, we experienced the Hope Diamond made with Grey Goose Vodka, Combier Pamplemousse Rose Liqueur, Lemon, Pea Flower Tea, and a Diamond Ice Cube. This drink notes romance, indulgence, and hopes for the best in life. It represents the elegance of the classy and upscale experience at Eddie V’s. Not only that, but it is fun and allows you to take part in making it by pouring in some ingredients yourself to see the liquid change colors!

Our nearby Eddie V’s in Orlando is located at:

  • 7488 West Sand Lake Rd
    Orlando, FL 32819

The hours at Eddie V’s include:

  • Sun – Thu 4:00PM – 11:00PM
  • Fri – Sat 4:00PM – 12:00AM

Feel free to give them a call at (407) 355-3011 for a nice dinner to celebrate an event or life in general.

For more information, visit Eddie V’s.

Guy’s Award-Winning Burger!  Voted “Best Burger in Las Vegas“ by Seven Magazine & Won New York City Food and Wine Festival’s Burger Bash
Bacon Mac N’ Cheese Burger – Crispy smoked bacon, six-cheese mac ’n cheese, lettuce, tomato, onion, pickle, crispy onions, donkey sauce, garlic-buttered brioche bun

We were invited to Guy Fieri’s American Kitchen & Bar in The Villages to check out their revamped menu.  Some of the new menu items includes Baja Fish Tacos, Jack Daniels New York Strip Steak, Big Bite Burrito and the Old School Steak Sandwich.   Guy Fieri’s American Kitchen & Bar has also made several other improvements.  They have lowered everyday menu prices, introduced daily specials and rolled out a new Sunday brunch menu.

“On Sundays We Brunch” will be every Sunday from 10am-3pm with prices ranging from $5.95 to $12.95.   The new Sunday brunch menu includes Chicken Fried Bacon, Biscuits & Gravy, the All–American Breakfast Burger, as well as some of Guy Fieri’s signature dishes.  Guests also have the option to make their brunch bottomless with unlimited mimosas and bloody marys for only $15.  The bottomless option has a two-hour limit.

The restaurant’s owner Greg Pranzo is the same owner as the newly-opened Cinco Tacos & Tequila in Winter Park, FL which just celebrated their ribbon cutting ceremony on National Tequila Day this past Tuesday.

Pastrami Egg Rolls – House made pastrami, Swiss cheese, sweet & sour cabbage, Russian dressing

Trash Can Nachos – Warm corn tortilla chips, pulled pork, bourbon brown sugar, BBQ sauce, SMC (super melty cheese), cheddar, beans, jalapenos, crema, pickled red onion, cilantro, pico de gallo

Roasted Garlic Hummus – Scratch-made chickpea hummus, olive tapemade, fire roasted red peppers, herb grilled flatbread, fresh veggies

Guy’s Big Island Punch – Southern Comfort, Dragonberry Rum, Dark Rum, orange, pineapple, mango, lime, cherry

Tattooed Mojito – Coconut Rum, lime, blueberries, mint, ginger ale

*NEW* Baja Fish Tacos – Crunchy panko-crusted cod, cole slaw, chipotle ranch, pico de gallo on a warm tortilla

*NEW* Jack Daniel’s New York Strip Steak – 12 oz New York strip seared, mash potatoes, side of wonder fries, bacon, sour cream, cheddar, broccolini, mushrooms, scallions, Jack Daniel sauce  

Rockin’ the “Diners, Drive-Ins and Dives” shirt that I got from Guy Fieri himself last year during filming at Saigon Noodle & Grill!

(Source: Guy Fieri’s American Kitchen & Bar)

Guy Fieri’s American Kitchen & Bar at Lake Sumter Landing
1045 Old Camp Rd, The Villages, FL 32162
(352) 633-3018
guysvillages.com

Through July 29th, Eddie V’s will host Sparkling Sounds, an unparalleled combination of seasonal taste preferences and themed live music in the sophisticated vibe of the V Lounge, featuring champagne and champagne duet pairings starting at $14, plus $8 seasonal oyster duets. These special menu features are offered for a limited time only during the summer.

Guests are invited to raise a toast with Sparkling Duets such as Schramsberg Blanc de Blancs, CA & Roederer Brut, Perrier Jouet, Grand Brut & Delamotte, Brut, Le Mesnil sur Oger and A French Master & A Madame.

Complementing the champagne pairings is a special menu of culinary-forward, seasonal oyster trios including Batter-Fried Oysters, Carpetbagger and Eddie’s Rockefeller.

In the V Lounge, guests can sip creative Sparkling Cocktails such as the Melon Sparkler or Citrus Pearle, all finished tableside in a generously portioned champagne coupe glass.

Live trio performances will pay tribute to the music of various eras of jazz, such as Soulful Fusion, Future Classics and Martini Swing.

Tune in for a post reviewing Eddie V’s Sparkling Sounds at the end of this month!

Your nearby Eddie V’s…

  • Orlando
    7488 West Sand Lake Rd
    Orlando, FL 32819
    (407) 355-3011

    Sun – Thu 4:00PM – 11:00PM
    Fri – Sat 4:00PM – 12:00AM

For more information, please visit Eddie V’s.

Guacamole – Roasted corn relish, naan chips

Dine in Plancha today through Saturday, July 14 and enjoy a complimentary guacamole appetizer & mojito (can be made virgin as well) with a purchase of an entrée in honor of National Mojito Day!  What an awesome deal!  The food and drinks there are really good!

Plancha is a Cuban-American restaurant located in the stylish Tranquil Golf Clubhouse at Four Seasons Orlando, just a few minutes away from Disney Springs.  They are open daily from 11am-6pm.

Loco Coconut Mojito – Rumhaven, Brugal 1988, lime, mint

Plancha Mojito – Barcardi, Prosecco, lime, mint

Virgin Orange Blossom Mojito

Churrasco – Skirt steak, chimichurri, mixed greens, yucca fries

Tuna Tartare – Avocado, ginger coconut vinaigrette, tostones, jalapeño, micro greens

Plancha Burger – Chorizo & beef patty, maduros, white cheddar, tomato, lettuce, cumin aioli 

Espresso

Traditional Flan – Caña sugar caramel, strawberry, kiwi, blueberries, and mini chocolate disk

Be sure to stop by Plancha soon for FREE guacamole & mojito before the deal ends this Saturday, July 14!

Plancha Four Seasons Resort Orlando at Walt Disney World® Resort
10100 Dream Tree Boulevard Orlando, FL 32836
(407) 313-7777
fourseasons.com/content/dam/fourseasons/images/web/ORL/PDF/ORL-Plancha-Lunch-Menu.pdf

Roque Pub is a fun and local spot where you can stop by and meet your friends for a drink or enjoy a meal throughout the day. We were invited to taste a few dishes and drinks offered. With drinks, there are over 450 different beers and 20 different wines. I was happy to see that they had one of my all time favorites – KilKenny Irish Red Nitro!

Chef Eva likes to add zest to her dishes and create beauty in her masterpieces. From time to time, she’ll create a new flavor or item for the menu. You can try any of these if you ask what the Chef’s specialty is for the day you visit.

We started with the Spinach & Artichoke Dip. It consists of spinach, artichokes and a blend of jarlsberg, asiago, mozzarella, parmesan, and cream cheese/served with tortilla chips. The dip is delightful and requested by all. It is nice and creamy from all the cream cheese added.

The Silo was suggested by Chef Eva as guests tend to order. Chef Eva also mentioned how she has a lot of fun making this dish. It consists of roast beef, jack cheese, lettuce, tomato, and garlic aioli sauce on a toasted ciabatta roll. The ingredients used are very fresh and you taste it with each bite. The flavors are very subtle and I would like it to be equally spread out for each bite.

Wings are a staple at any bar that serves food. This dish is 10 savory wings tossed in your choice of one our signature hot, teriyaki or dry rub wing sauces. Served with a side of celery and your choice of ranch or bleu cheese.

The wings we tried had a special sauce Chef Eva created with apricots, chili and ginger. It has a brilliant mix of sweet and spicy. The wings are steamed as the first step of cooking these.

The Publican is a Philly Steak flatbread with jack cheese, cream cheese, green peppers, onions, and Italian seasoning. It is a great drunk food and wouldn’t mind ordering a few for myself and my friends after a few drinks. The cheeses on the flatbread are very fresh and flavorful; the cheese has to be my favorite part.

Chef Eva has a limited amount of space and supplies in the kitchen, which gives her more credit to her creations due to the steps she takes to make the dishes. For instance, her creative flavors she added to the wings for this visit.

The Roque Pub family is very small but loving towards one another as well as their guests. They host many events for you to discover on their Facebook account, which includes an upcoming beer and wings pairing. For more information, check out their Facebook or website.

We were invited to a media preview at Terralina Crafted Italian a day before they officially opened to the public.  Terralina Crafted Italian is a waterfront Italian restaurant by James Beard Award winning chef, Tony Mantuano.  Chef Tony and Executive Chef Justin Plank worked together to create a menu that serves authentic Italian dishes in a dreamy setting to guests at Disney Springs.  Terralina Crafted Italian, formerly Portobello Country Italian Trattoria, is now officially opened to the public.  They are located next door to Paddlefish.


Swordfish peperonata


Grilled bell peppers and mushrooms

Grilled brick chicken gremolata

Citrus marinated porchetta with apple mostarda

Fresh hand-cut pasta

Meatballs & polenta with shaved pecorino

The indoor-outdoor bar

Fresh house-made pasta with just olive oil, grated parmesan cheese, salt and pepper.  The pasta was so delicious could not have tasted any fresher!

Terralina Crafted Italian
1650 E Buena Vista Dr, Orlando, FL 32830
(407) 934-8888
terralinacrafteditalian.com

The 5th Annual Bite Night presented by Publix Aprons Cooking School was held at the Orchid Garden & Ballroom at Church Street this past Monday.  Bite Night is the grand finale of Bite30 and the premiere of Bite Magazine 2018.  The event featured over 20 of the city’s top local restaurants and chefs serving bite-size samples of their most creative dishes, plus an open bar, live entertainment, silent auction and benefiting Edible Education Experience.  Chef Kathleen Blake of The Rusty Spoon was awarded with the inaugural Bite Award for her outstanding contributions to the culinary community.

Upcoming events: United We Brunch flash sale is happening now! It’s just like Bite Night, but Bloody Mary’s, Mimosas, Bacon & Eggs! Get tickets at UnitedWeBrunch.com

(Source credit: Orlando Weekly)

Duck & Drake Kitchen – Ouinoa Verde Sliders – Edamame, Garbanzo & Quinoa Patties with Avocado Aioli served with Root Vegetable Chips

Tartine Orlando –  Crab and Shrimp Stack with Avocado Mousse, Spice Crème Fraiche and Pickled Onions

El Buda – Shrimp Chicharron with Peking Style Duck

K Restaurant – Seasonal Florida Fish/Crudo with Traditional Accompaniments and Gazpacho Sauce

Urbain 40 – Yellowfun Tuna Tataki, Wakame & Pickled Vegetable Slaw, Gochujang Aioli, Cilantro Oil & Sweet Soy, Cahaba Farms Spicy Greens

Publix Apron Cooking School – Butter Poached Florida Rock Shrimp, Corn Nage, and Handmade Pasta

Hunger Street Tacos – Octopus Aquachile

Hibiscus Tomatillo Avocado Cilantro

Watermelon in Mezcal

Key Lime Mousse Chile Pequin

The Glass Knife – Spumoni Cake Bite

The Glass Knife – Mini Crème Brûlée Doughnut

The Glass Knife – Lemon Meringue Tart

The Stubborn Mule – Cauliflower Salad

The Tipsy Cookie – Bourbon Chocolate Chip Cookie, Royal Caramel Apple Cookie

Andy’s Frozen Custard – Vanilla Custard with Crushed Oreos

Crudo – Huckleberry Tomato, Arugasabi, Lemon, Salmon, Grouper, Tuna

Key West Pink Shrimp on a Grit Cake with Tase Gravy

Orlando Meats – Buttermilk Glazed Doughnuts 

Orlando Meats – Port Rillettes – Fermented radish, sourdough, kewpie

Tartine – Cinnamon Sugar Pork Rinds with Cream Cheese Glaze

Escargot with Garlic Herb Butter served with House-Made Petite Danish Cup

Pizzeria Roberti – Beet and Mozzarella Salad with Hazelnut Whip

Won this cooler bag from the Topgolf prize wheel

The Sugar Sow – Bacon Mac N’ Cheese

Publix Aprons Cooking School – Mahi-Mahi Ceviche, Toasted Fennel Salted Watermelon Slices

Artisan’s Table – Kielbasa Sliders – Creamy Mustard & Onion Sauce

Devine Wine & Grill – Beet Salad with Ahi Tuna

Cuban Mojo Chicken

Violectric – an electric string quintet plus keyboards and drums performing classic and modern rock tunes.  They were amazing!

Left: Chef James Petrakis, owner of Polite Pig, The Ravenous Pig and Cask & Larder
Middle: Sous Chef Takeshi
Right: Morimoto Asia Orlando’s Executive Chef Yuhi Fujinaga
These award-winning chefs presented to guests an array of Pan-Asian and Southern-inspired dishes, many of which were true fusion dishes bridging Asia and the American South.

Morimoto Asia hosted their second installment of their Guest Chef Series this past Sunday with a collaboration with The Polite Pig, both Disney Springs restaurants. The event, “Pigs N’ Pints” was truly a unique gastronomic event featuring locally and nationally celebrated chefs, Yuhi Fujinaga plus James and Julie Petrakis.  During the family friendly event there were multiple food stations and local breweries.  Tickets for the event were $55 (adults) $25 (children 12 and under) + tax and gratuity.

Salumi Cone

Blood Sausage – Tomato Jam, Grain Mustard 

Potato Salad

Watermelon

Cantaloupe With Thai Basil

Domestic Uni Prepared Nigiri Style With Creme Brûlée Wrapped In Lardo

Heirloom Tomatoes That Are Locally Resourced With Two Types of Watermelon Tossed in Okinawa Sweet Potato Vinaigrette with Thai Basil and Micro Cilantro

Raw Oyster

Maple Bacon Gelato with Pork Rind

Strawberry Basil Sorbet 

Lettuce Wrap With Pork Butt, House-Made Kimchi, Kusshi Oyster, Gochujang Aioli, Fennel Flower

Pig Face Brûlée With Radish, House Mustard

Blood Orange and Chinese Five Spice Mocktail

Watermelon Basil Mocktail

Pork Cheek Tamale, Mole, Corn Relish

Whole Roasted Pork Proceta With Tomato Watermelon Salad

Chef James Petrakis, owner of Polite Pig, The Ravenous Pig and Cask & Larder

For more information, please visit patinagroup.com/morimoto-asia

Morimoto Asia
1600 East Buena Vista Drive, Lake Buena Vista, FL 32830
(407) 939-6686
disneyworld.disney.go.com/dining/disney-springs/morimoto-asia/

The Polite Pig
1536 Buena Vista Dr, Orlando, FL 32830
(407) 938-7444
politepig.com

We would like to introduce you to Stop and Sip The Rosé Fridays at Ocean Prime Orlando where guests can enjoy half price glasses of Veuve Clicquot Rosé and $1 oysters from 5-7pm every Friday in the summer, in addition to their daily happy hour menu.  Stop and Sip The Rosé Fridays ends on Friday, August 31, 2018.

Ocean Prime is an award-winning modern American restaurant and lounge from renowned restauranteur Cameron Mitchell, with 14 locations across the country.  The service we received at Ocean prime Orlando was truly exceptional.  Ocean Prime is an ideal place to socialize, talk business, celebrate and indulge.


Miner Rose, Domaine Chandon Rosé, Veuve Clicquot Rosé, Notorious Pink Rose

All four Rosés are offered at a special price during their daily happy hour menu from 5-7pm.  On Fridays, the Vueve Clicquot Rosé is offered at a special discount of 50% off from 5-7pm.

Happy hour every day from 5-7pm.  Enjoy $5 off small plates and sushi offerings.

Oysters On The Half Shell


Prime Roll – Tempura Shrimp, Cream Cheese, Scallion, Beef Carpaccio

Dynamite Roll – Tempura Shrimp, Spicy Mayo, Sesame Seeds

Prime Sliders – Bacon, Bleu Cheese, Sundried Tomato

Lamb Lollipops – Teriyaki Marinated, Sweet and Spicy Glaze

Fish Tacos – Corn Tortilla, Avocado, Pickled Cabbage

General Manager Michael Kopoian, very outgoing and passionate man.

Executive Chef Jeremy Mattson.  Chef Jeremy has won several honors including Ruth’s Chris Hospitality Group’s “Executive Chef of The Year”.

Great media dine with these lovely ladies!

A talented musician playing some tunes

Be sure to check out Ocean Prime Orlando soon for Stop and Sip the Rosé Fridays!

(Source credit: Ocean Prime Orlando)

Ocean Prime
7339 W Sand Lake Rd, 400, Orlando, FL 32819
(407) 781-4880
http://ocean-prime.com

Pork Ramen – Bean sprouts, menma, mayu, beni shoga, hard boiled egg, tonkotsu broth, scallion

We were invited to Dragonfly Robata Grill & Sushi to check out their new Unlimited Izakaya Lunch, available every Sunday from 11am – 2:30pm.  Reservations are required – call (407) 370-3359 to reserve your spot.

Adults: $39.00
Children (5-12): $19
Under 5: FREE

All-You-Can-Drink Mimosa, Cucumber Infused Bloody Mary, Saké Sangria: $15 per person

Virgin Sangria

Hand Roll & Nigiri Sushi Station – Your choice of: Tuna, Yellowtail, Salmon, White Fish

Steam Bun & Carving Station

White Fish Bun – Japanese tartar sauce, lettuce, tomato

Roasted Garlic Herb Strip Loin – Shiso pesto and Japanese horseradish

Gyoza – Pork dumplings, la-yu soy vinegar

Japanese Slider – Beef burger on fresh baked bun, shies, fried shallots, cabbage, tomato, honey wasabi mayo

Chicken Katsudon – Egg, onions, carrot, scallion, togarashi

Crispy Shrimp – Candied walnuts, jalapeño, cilantro, garlic yuzu mousseline

Takoyaki (Octopus Fritters) – Octopus, Japanese mayo, takoyaki sauce, aonori, bonito flakes, beni shoga

Curry Rice – Pork, carrots, potato

Robata Grilled Vegetables – Corn, turnips, baby carrots

Tuna, White Fish, Salmon

Build Your Own Poké

Dessert-of-the-day – Brownie Cake and Passion Fruit Tart

Dragonfly Robata Grill & Sushi
7972 Via Dellagio Way, Orlando, FL 32819
(407) 370-3359
http://dragonflyrestaurants.com/orlando-florida/

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

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

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

Mini Maine Lobster Roll

Lobster & Corn Chowder 

Our wonderful sommelier of the evening.

August Kessler, Riesling, Germany

Sea Scallop – cauliflower puree, crispy Brussels sprouts

Cider Braised Veal Cheeks – parsnip puree

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

June Specials:

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

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

(Source credit: Paddlefish)

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

A significant number of travelers desire a unique and delicious culinary experience while on vacation. Because of this, we are incredibly excited to announce Reunion Resort’s “Taste Of Eleven” menu where guests can experience a taste of Eleven from Monday through Thursday, from 5:30pm – 7pm.  Choose an appetizer, entree and dessert for only $29 per person (plus tax and gratuity).  This special menu is the perfect way to explore the restaurant’s food and breathtaking views at an amazing value.

Eleven is located on the 11th floor of Reunion Resort.  Views of the Magic Kingdom and Epcot fireworks are available nightly from the restaurant.

My mom & I in the resort lobby.

The clean and spacious bar.

Breathtaking landscape views from the restaurant’s dining area.

Glass doors provide access to the resort’s rooftop pool.


Complimentary Bread & Butter

Crispy Calamari – Chorizo, Pickled Chiles, Broiled Lime

Sherried Onion Soup – Gruyere, Sourdough Crostini

Baseball Sirloin – Mashed Potatoes, Asparagus

Cedar Planked Salmon

Vanilla Bean Crème Brûlée – Fresh Seasonal Fruit Compote

Raspberry Cheesecake – Garden Berry Coulis

Eleven is a very nice restaurant with good food and a beautiful rooftop view.  The manager Kyle and our lovely server Raquel treated us like rock stars.  Be sure to check their “Taste of Eleven” menu from Monday through Thursday, from 5:30pm – 7pm!

(Source credit: Eleven)

Eleven
7593 Gathering Dr, Kissimmee, FL 34747
(407) 396-5290
reunionresort.com/dine/eleven

I had the honor of tasting nine different sakes from distilleries all over Japan. The tasting was hosted by the Consulate-General of Japan in Miami and UCF’s Rosen College of Hospitality Management.  

Douglas Mueller, owner of a Japanese cafe and grocery store in Jacksonville, led the tasting. Mueller claims to have gained his experience from traveling through Asia. He has picked up a lot of knowledge from the locals who live there. Sake will differ in taste depending on what region of Japan you are in. The beverage usually has an alcoholic content of 14-17 percent. Since sake is made out of rice, the grains are milled to a certain degree.

He began by saying sake was served from a whole range of temperatures. You cold drink it either hot or cold. The temperature will affect the taste. Drinking it hot will give a rounder taste. However for premium sake, it is normally served slightly chilled. There were two grades of premium sake; Ginjo and Daiginjo. The grains for Ginjo sake are 40 percent milled away and it is considered to be “super premium sake”. Daiginjo is at least 50 percent milled away and is classified as “ultra premium sake”.

 

Mueller describes these as the “Nine great sakes of Japan”.

 

 

 

 

  1. ) Junamai Daiginjyo

milled to 23 percent, alcohol content is 16 percent by volume, serving temp is 50-50 degrees fahrenheit.

 

2.) Junmai Daiginjyo

milled to 35 percent, alcohol content is 16 percent by volume, serving temp is 41 degrees fahrenheit.

3.) Junmai Daishinsyu

Milled to 38 percent, alcohol content is seven percent by volume, serving temp is 50 degrees fahrenheit.

4.) Episode

Milled to 40/50 percent, alcohol content is 16 percent by volume, serving temp is 50-59 degrees fahrenheit.

5.) Aizu Homare

Milled to 40/50 percent, alcohol content is 16 percent by volume, serving temp is 41-50 degrees fahrenheit.

6.) Kiddo

Milled to 45 percent, alcohol content is 15 percent by volume, serving temp is 41 degrees fahrenheit.

7.) Karaku

Milled to 50 percent, alcohol content is 15 percent by volume, serving temp is 50-59 degrees fahrenheit

8.) Mizubasho Pure

Millled (n/a), alcoholic content is 13 percent by volume, serving temp is 41-46 fahrenheit.

9.) Kishu Umeshu

Milled (n/a), alcoholic content is 20 percent by volume, The brewing begins the day the plums are picked, that’s why there is no milling.

According to Lexi Grant from Pierson Grant “the ultimate goal is for sake to become a staple of Orlando’s restaurant, catering and hospitality industry, allowing both residents and visitors to experience sake and Japanese culture in Orlando”.  

 

32 local brewers came together at the Central Florida Top Brewer Festival on May 17. All of the brewers had to draw four ingredients out of a hat to come up with a beer. They chose a one grain, one hop and two other random ingredients. Each brewer got a chance to show their creativity. Guests were given three beer caps and chose their top three brewers by giving them one of their caps. At the end, the attendees and the judges score come up with an overall score that determines the winning beer. “We quickly determined that we were making a brown ale, more of a dessert style because we wanted to insert some caramel malts in there,” states Josh Greenberg, co-owner of Wolf Branch Brewing. Greenberg goes on to say they partnered with The Glass Knife which is a dessert shop located in Winter Park, Florida.

They wanted to partner with someone in the community who did exceptional dessert pairing. The Glass Knifes’ Executive Chef, Stuart Whitfield, decided to put together a small tart dessert. The center of the tart contained lemon boysenberry cream.

The winner of the competition was Intracoastal Brewing Company. Their competing beer was called “Rip Current”. It contained biscuit, comet, elderberries and oak chips. According to Intracoastal, their beer was “brewed with lactose then fermented on huge amounts of black currants and elderberries with a touch of vanilla beans and American oak chips”. Rip Current was actually my favorite beer out of all the ones I tasted. Its unique red color led into an almost sour taste which worked well for this beer.

“We definitely wanna continue this festival. We wanted to collab with bloggers, restaurants… just any local business that’s gonna be able to be highlighted for the creativity and awesomeness,” said Oscar Bowen, co-founder of the Central Florida Top Brewer Beer Festival.

Sharing some of the other beers I tasted…here is the “Attack of the Killer Tomatoes” by Bowigens Beer Company. The ingredients are, (as stated by Bowigens), “red x, cascade- cryo hop, tomato, dandelion root”. The style is Bloody Mary Gose.

Here is the “Candyman, Candyman, Candyman” by Deadly Sins Brewing. According to Deadly Sins, their ingredients are “Munich, Newport, jellybeans and limes.

Here is the “Peep This MF!” by Hood’s Up Brewery. They state their ingredients to be, “flaked wheat, centennial, watermelon and marshmallow peeps”.

Bowen says they would like to have at least 80 vendors at the next festival. He would also like to make it an annual fest. 

With fellow media guest Andi Perez, Yelp’s community director, in the private dining room. 

The Citrus Club is one of Orlando’s best kept, most exclusive secrets.  Citrus Club is an elite, membership-only, private business-networking club on the 18th floor of the BB&T building in Downtown Orlando, across from the Grand Bohemian Hotel..  I had the pleasure of being the first to preview and taste their new seasonal menu during an exclusive media dinner.  Our fantastic 10-course meal was made so delightful and fulfilling thanks to Executive Chef Relner Drygala and his amazing culinary team, General Manager Jeff Jump, Social Media Relations Allie Otterbacher, and the awesome staff.

Social Media Relations Allie Otterbacher preparing to host the media dinner.

The space is clean and impeccably designed.

Citrus Club offers amazing food with amazing views.

General Manager Jeff Jump welcomes media guests.

Executive Chef Relner Drygala goes over the new menu.

Avocado Crab Salad – Avocado stuffed with lump crab salad, served on balsamic field greens.  It was delicious!

Ahi Tuna Tartar – Avocado, red onion, cilantro, pickled ginger seaweed salad, yuzu emulsion, finished with sweet soy and wonton crisp.  I was very impressed with the presentation and taste of this appetizer!

Baked Chèvre – Red wine balsamic, marinara, fresh pesto and crostini.  It was delicious!

Chipotle Bourbon Glazed Salmon – Prima Donna Gouda grit cake, sautéed Swiss chard.  Great tasting salmon.  I was not a fan of grits until I had their Prima Donna Gouda grit cake, it seriously changed my life!

Pan Seared Scallops – Red pepper and spinach, parsnip potato puree, orange carrot butter sauce.  Beautifully executed and prepared scallops.

Asian Noodles Tofu Bowl (vegan) – Stir-fried vegetables, rice vermicelli, tofu, lemon ginger broth, bean sprouts and basil

Bone-in Chicken Breast – Spinach and mushrooms tossed with hand-made sweet potato gnocchi, sage sundried tomato pesto.  This was my first time having sweet potato gnocchi and I feel like I have been missing out on sweet potato gnocchi my entire life!

Rosemary Crusted Lamb Rack – Truffle potato foam, asparagus, red wine demi glace

Chocolate Cake – Dark chocolate mousse with salted Dulce de leche ganache center, rich chocolate cake and caramelized-cocoa nib toffee.  Perfect for chocolate lovers!

Baileys White Chocolate Cheesecake – Baileys cheesecake with a chocolate salted cookie crust topped with mascarpone mousse.  It was delicious!

Citrus Club
255 S Orange Ave Suite 1800, Orlando, FL 32801
(407) 843-1080
clubcorp.com/Clubs/Citrus-Club

When you combine excellent tasting beer from Orlando Brewing, with the delicious, farm-to-table food of American Kitchen Bar & Grill and Chef Venoy Rogers III, what do you get? A perfect pairing! We were invited to the American Kitchen Bar & Grill, located inside of the B Resort & Spa, for a special preview of the restaurant’s Tap Takeover. Beginning this Friday, May 25th, American Kitchen embarks on a new and exciting partnership with Orlando Brewing, “the only U.S.D.A. certified organic brewery east of Colorado”. The restaurant will now serve some of Orlando Brewing’s most popular beers on tap, while also incorporating the beer in a few new dishes. I had the fantastic, and most appreciated, opportunity to sample these dishes and beer a few nights ago, and now…I’m ready for the main event on Friday night! American Kitchen is hosting an open house with special drinks and menu items, plus, giveaways and raffle prizes. I don’t know about the rest of you, but I could sure use a spa treatment from Aveda Spa, located inside the B Resort. A spa gift certificate is only one of the terrific raffle prizes to be awarded on Friday night.

My night at the Tap Takeover Preview was only made better when I got the chance to meet and speak with Chef Venoy. Before coming to American Kitchen, Chef Venoy was the Executive Chef of Essensia restaurant, located inside the Palms Hotel & Spa in Miami. A San Diego native, Chef Venoy’s experience in the culinary world is expansive, but he always stays true to using fresh, local, farm-to-table ingredients in his menu. American Kitchen offers a variety of these dishes, including Tomato Tartare, Forest Mushroom Mac-n-Cheese, Blueberry Grilled Cheese, Grilled Fish Tacos, and Bourbon Chocolate Cake, just to name a few. When speaking with Chef Venoy, his passion, his love, for cooking, for using the best ingredients, for making food fun and creative, shines through immediately. It’s written all over his face…his dedication to creating unforgettable dishes for those who come to American Kitchen, sometimes at the sacrifice of time spent with his family for extra long hours in the kitchen. But, as he said to my husband and I, he does it all for the love of those he loves and for his love of food. How lucky for us patrons!?!

Here’s a glimpse of our night at the American Kitchen and Orlando Brewing Tap Takeover Preview:

Beers on Tap and Special Menu Items

 

Beers on Tap

Music Provided by DJD Entertainment Professionals

Specialty Drink: “Greg Norman”
Foie Gras Donuts with Fig Marsala Sauce
Short Rib Flatbread with Pickled Ramps and Manchego
Smoked Crispy Chicken Sandwich with House Aioli and Coleslaw
Crispy Fish “Chips” and Beer Battered Potato Sticks with Orlando Brewing Beer Vinegar

GM of B Resort and Spa: Michael Allen with Chef Venoy Rogers III
Chef Venoy Rogers III
Meeting Chef Venoy Rogers III

American Kitchen Bar & Grill is a must-try all on its own; but, with the addition of Orlando Brewing, it’s even better. I have to admit, my drink of choice is not usually beer. However, after tasting Orlando Brewing’s La Guera Blonde Lager and I-4 IPA, while enjoying salty and sweet Foie Gras Donuts and the tender, flavorful Smoked Crispy Chicken Sandwich, I’m hooked! But, don’t take my word for it. Enjoy the pairing yourself at American Kitchen Bar & Grill. I know I will again…and again…and again.

 

American Kitchen Bar & Grill 

Orlando Brewing 

B Resort & Spa

DJD Entertainment Professionals 

 

Martini Pop Band – Lindsey, Jeremy, Rachel

We were invited to indulge in some of the best flavors that Central Florida has to offer during the inaugural Orlando Sentinel Foodie Awards Celebration at Celine Orlando, located in downtown Orlando.  The Orlando Sentinel’s Foodie Awards program has been recognizing the best food and dining experiences in Central Florida since 1998, but this was their first-time kick off event, inspired by Orlando Sentinel food reporter Lauren Delgado and their passionate readers.  General admission tickets included access to the party, live entertainment, and food and drink tastings from over 20 Foodie Awards winners and finalists.

Palm Ridge Reserve owners Dick and Marti Waters.  I always enjoy seeing them!

Create Your Nature (Best Vegetarian/Vegan) – Blackberry crumble oatmeal

Create Your Nature (Best Vegetarian/Vegan) – Holy frijole salad

Kelly’s Homemade Ice Cream

Kelly’s Homemade Ice Cream

Kelly’s Homemade Ice Cream

K Restaurant – Duck breast, white beans, favs beans, English peas, rainbow chard, crispy pork, pea tendrils for a garnish.  (My favorite dish of the night!)

Dajen Eats – “Honey” Ginger Chipotle Cauliflower Bites.  She’s amazing!

1921 By Norman Van Aken – Florida fish & passion fruit ceviche with torched sweet potato and puffed sourghum

1921 By Norman Van Aken – Stone fruit gazpacho with peaches, pickled plums, buttermilk & basil

Maxine Earhart from Maxine’s on Shine

Maxine’s on Shine – “Chicken Maxine’s” – Diced chicken bread pan seared, roasted shallots, mushrooms, cherry tomato, marsala wine cream sauce, penne

Maxine’s on Shine – Rum balls – Classic cake with rum soaked raisins, covered in dark chocolate

Thai Island (Best Thai) – Pad Thai, Panang CK (Thai Curry), Tom Kona (Coconut Soup), Thai Custard (Dessert)

Tamarind Indian Cuisine (Best Indian) – Vegetable Samosa

Tamarind Indian Cuisine (Best Indian) – Tandoori Chicken Tikka

Tamarind Indian Cuisine (Best Indian) – Chicken Biryani

Border Grill Fresh-Mex (Best Mexican) – Carnitas tacos, grilled chicken tacos, shredded beef tacos, chips & house-made queso dip

Tapa Toro – Shrimp Causa – Peruvian style shrimp salad, potato salad, Aji Amarillo, cilantro, micro herb

Dunkin’ Donuts (Best Coffee)

Big Fin Seafood Kitchen – “Signature New Orleans-Style Shrimp” – Blackened shrimp on a bed of crawfish grits and New Orleans vegetables (sun-dried tomatoes, cremini mushrooms and spinach) topped with Cajun cream sauce.

Orlando Meats – Pork Rillettes – Olive oil, bread, Dijonnaise, hot almond

Orlando Meats – Gateux Matilda – blueberry cheese custard

Jeremiah’s Italian Ice (Best Frozen Treats)

Chef Eddie’s (Best Soul)

Grills Lakeside Seafood Deck & Tiki Bar – Tahitian Tuna Poke Cups, Grilled Filefish

Eddie V’s Prime Seafood – Pacific Ahi Tuna Tartar

Mynt Fine Indian Cuisine – Basil Malai Kabab, Chilly Baby Corn, Vegetable Pekora, Chicken Marsala (Nan & Rice)

Francesco’s Ristorante Pizzeria – Beef Tenderloin, Vegetarian Tortellini

Hollerbach’s Willow Tree Café (Best German) – Nurnburger Sausage, Heaven and Earth Potatoes, Sauerkraut

Jenn from DaJen Eats being interviewed by Orlando Sentinel reporters Sarah Espedido and Lauren Delgado.

For more information, visit: www.orlandosentinel.com/foodiecelebration

Grilled center cut filet – filet mignon, grilled and seasoned perfectly, fingerling potato, radish, sugar snap peas, charred scallion oil & roast shallot sauce. (MY FAVORITE!)

Marlow’s Tavern is a bar & grill chain offering American pub fare in a classic setting with sports playing on the televisions.  The menu at Marlow’s Tavern changes three times a year.   We were invited to check out the new spring/summer menu at Marlow’s Tavern – Waterford Lakes (near UCF) and we really enjoyed everything we ate.  The food was delicious and the service was very welcoming and accommodating.  I highly recommend checking out Marlow’s Tavern – Waterford Lakes for any occasion.

That’s Not Mai Tie – Cana brava rum, raspberry syrup, orgeat, Myers dark rum & fresh lime.

Firecracker shrimp – Szechuan tempura shrimp, red & poblano peppers, peanut, cracklin spicy sauce. It was amazing!

Pastrami egg roll – Montreal smoked pastrami, Napa cabbage, sautéed onions, carrot, smoked thousand island sauce in a crispy egg roll.

Chicken tortilla – prestige farms chicken, sliced thin, crisp field greens, avocado, tomato, carrot, cucumber, fresh cilantro, tortilla, honey lime vinaigrette. One of the best salads I’ve ever had!

Side of fried okra.

Chicken salad wrap – house-made curry chicken salad, romaine, broccoli slaw, golden raisin, fresh cilantro, grilled tortilla.

Marlow’s special of the day – Blackened mahi sandwich – served on a ciabatta bun with a jicama slaw and house made citrus aioli.  

Grilled Atlantic salmon – jumbo cous cous, broccoli, carrot, red onion, golden raisin, parsley, toasted almond & port wine reduction.

Seared jumbo scallops – simply seasoned & perfectly seared, roast jalapeño corn grits, Spanish chorizo, poblano, roma tomato, roasted tomato fondue, palsied olive oil.

N.Y. style cheesecake – classic creamy vanilla cheesecake, strawberry, powdered sugar and cinnamon crisp.

Thank you Executive Chef Matt Tolson for an amazing nine-course meal and superior hospitality!  We really enjoyed everything that we ate and thank you Laura Richeson for hosting us!

Be sure to check out Marlow’s Tavern – Waterford  Lakes soon to taste their new spring/summer menu,  it is delicious!

Marlow’s Tavern – Waterford Lakes
547 N. Alafaya Trail, Building J1, Orlando, FL 32828
(407) 757-0606
http://marlowstavern.com

Dry aged New York strip – certified Angus beef prime, textures of sunchoke, petit vegetables, ghost block-huckleberry reduction, black summer truffles.  It was divine!

We were invited to the inaugural Wine & Dine Chef’s Table at American Kitchen Bar & Grill.  This intimate night was dedicated to showcasing the chef’s creativity and talent through an elegant four course tasting menu prepared and served by Executive Chef Venoy Rogers III.  We also had a Certified Sommelier Daniel Castillo taking us through a journey of fine wine pairings.

American Kitchen Bar & Grill is a rustic-chic eatery offering New American eats using a farm-to-table concept.  They source local and sustainable product whenever possible and grow their own greens and herbs as well.  Their menu is a melting pot of multiple influences and techniques with an artisan approach.

We really enjoyed our experience and food at the inaugural Inaugural Wine & Dine Chef’s Table.  We look forward to more Wine & Dine Chef’s Tables in the near future and we hope you give them a try soon.  They are worth checking out and I heard from many people that their Duck Fat Fries are amazing!


The living garden where they harvest all their greens and herbs used that are used to create their signature dishes.


Amuse bouche – foie gras donut.


Certified angus beef tartare – local organic quail egg, capers, Florida citrus, spent grain croutons, cured lake meadows natural egg yolk, garlic flowers, Dijon.

This dish was amazing and it blew my mind.  Tartare is usually prepared cyclindar but this one was rectangular and it was a game changer.


Heirloom beets and local goat cheese – whipped turtle creek goat cheese, beet soil, pistachio, spent grain, wild hibiscus, sunflower-poppy seed vinaigrette.

Ak s’mores – chocolate-espresso cremeux, ancho chile marshmallow, cinnamon, served with coffee.

This dessert was inspired by a camp fire.  It really did make me long for being cozied up at a real camp fire with a cup of coffee in one hand and and cooked s’mores in the other.

Michael D. Allen – manager and amazing host.


The talented Executive Chef Venoy Rogers III.


Left to right:

Tara Ifill (manager), Khabeer (our kind and gracious server), Alicia (marketing), Molly Meeker (sales maanger), Daniel Castillo (certified sommelier).


Daniel Castillo – our engaging and interactive certified sommelier.


Many thanks to the American Kitchen Bar & Grill crew for hosting us and their superior hospitality!  We felt like family!  Be sure to check them out soon next time you are in the Disney Springs area!

American Kitchen Bar & Grill
1905 Hotel Plaza Blvd, Lake Buena Vista, FL 32830
(407) 827-3080
http://americankitchenbarandgrill.com

Double cut grinned pork chop – Charleston SC double corn grits, pork belly collards, fried super sweet onions

We were invited to a media dinner at a nice speakeasy on Sand Lake Road called Pharmacy Orlando,  a prohibition-chic haunt with a hidden door featuring craft cocktails, New American plates & pizza.

It took me a few minutes of wandering aimlessly around and asking a few locals where the speakeasy’s hidden entrance was located but I found it and it was totally worth the hunt.  Pharmacy Orlando is located on the first floor of a multilevel shopping/business complex, near Regions bank, behind secret elevator doors.  The inside is dim with an intimate ambiance and relaxing vibe.  The food (“medicine”) was delicious and the staff was knowledgable and attentive.

Classic cheese fondue – 100 year old sourdough crostini, spicy pickled green beans

Margharita – sciue-sciue tomato, green h2ouse purple micro basil

Half pound Cape Canaveral garlic & butter rock shrimp (this was my favorite appetizer!  In this picture we had already eaten half of our order)

Tomato & prosciutto bruschetta with burrata cheese & farm poached egg

Greenh2ouse romaine & kale green goddess caesar – house smoked bottarga, local tomato confit, parmigiana reggiano

Florida fresh tang fried chickens with lime, scallions & sesame

Meatball grandé with Nana’s spicy sauce and fried cheese polenta

Pharmacy Mac & Cheese – wild mushrooms, poached farm egg, 3 cheeses

Cape Canaveral roasted whole vermillion snapper – (delicious medium bodied white fish) Peruvian chimichurri, fried plantains, lime

Be sure to check out Pharmacy Orlando soon to pick up your medication and elixirs!

Pharmacy Orlando
8060 Via Dellagio Way, Orlando, FL 32819
(407) 985-2972
http://thepharmacyorlando.com

If you’re in downtown Tampa for Cinco de Mayo/The Kentucky Derby and don’t know what to do, definitely consider visiting the Westin Hotel’s Blue Harbor for their first event since their grand opening, Cinco de Derby, happening from 3PM-12AM! I previewed a few of the specialty drinks that they’re going to be featuring this Saturday. Nonetheless, they have their Happy Hour from 4PM-7PM with some amazing full-sized appetizers for you to much on while you sip away!

First we started off with their calamari and cheese sample platter. The fried calamari sat on top a bed of veggies and then topped off with what reminded me of shrimp chips! The seasoning and sauces of this dish was amazing and probably one of the favorite calamari dishes I’ve had so far. The cheese platter was great, as well! The fruits were so fresh and sweet, and there was a nice assortment of cheeses that paired very nicely with the salami and pepperoni. I really liked how they had a couple of jams on the side with honey too.

Tropical Fire Water (shown above.) This was probably one of my favorite drinks. Though it’s not a featured specialty drink for the event, you should still give it a try! Beware there’s a bit of added spice to it, so if you’re not really into spicy, you may not be a fan.

Passion Fruit Mojito with a Pea Flower Infusion

Featured below are their three specialty drinks that they will be having at the event for just $10 each! Each were so good, my favorite was the Spicy Mia-Rita! All of their featured drinks use fresh ingredients with some Don Julio, yummm!

Cucumber Agave Lime Margarita (shown above)

Hightailing Jalisco Julep (shown above)

Spicy Mia-Rita (shown above)

Meet Will! The man behind the geniusness of these creative drinks. Definitely stop by and say hi and try his creations and tag him on Instagram @cocktailsbyfrost, ask him from a Scorpion Sting (those are good, but beware they have a little kick to them!)

All in all, I had a really great time at Blue Harbor Bar & Eatery! Their drinks are definitely one of a kind with such creativity and thought put into them. Definitely something to check out! Happy eatings though everyone (or maybe in this case drinking), until next time!

Chef's Spotlight

0 1705
“The world of sweets is for everybody. No matter your taste, you can always find something on the dessert menu that will make you...

Featured Articles

0 155
La Luce is Hilton Orlando Bonnet Creek’s signature restaurant created by famed Napa Valley chef and restaurateur Donna Scala. I first met Chef Donna...