American

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

“East Meets West” is a special chef collaboration dinner featuring Chef Elek Kovacs of The Osprey Tavern and Chef Huy Tin of Seito Baldwin Park.

The Osprey Tavern is an upscale-casual New American restaurant that features seasonal cuisine and Seito Baldwin Park is a Japanese restaurant that serves contemporary Asian offerings using a combination of traditional and innovative cooking techniques. Although both of these restaurants have distinct styles of cuisine, the collaboration brings together a brilliant 8-course tasting menu paired with fine wines, sake and spirits.

The 8-course menu consisted of key ingredients for each dish that both chefs used in preparing their dishes. All of the dishes were great, but I’ll share some notes on what stood out to me. The first plate was the perfect introduction to the event, a savory egg dish topped with ikura and paddlefish caviar. Following that was a beautiful plate of mackerel accompanied with pineapple salad and peanut-sesame. This was very reminiscent of fresh ingredients you would find in an Asian dish. The pork and seared scallop dish was paired with Amabuki Ginno Kurenai Junmai, a Japanese sake with a beautiful rosé color. Another notable dish was the pan-roasted duck sitting on a crisp puff pastry. For the finale, Pastry Chef Kristy Carlucci created a melt-in-your-mouth toasted marshmallow meringue dessert.

Was it worth the hype? Absolutely. Both Chef Elek Kovacs and Chef Huy Tin are remarkably talented and I enjoyed everything that was presented that evening. The amount of effort and preparation that went into this event was impressive and is worth the occasional indulgence. From the cordial staff, beautifully prepared courses and even down to the hand-sewn table runners (Sue Chin has a talent for design and decorating!). I was thrilled to join Orlando restauranteurs Jason and Sue Chin at this much anticipated and sold-out event. Jason and Sue own both of the restaurant concepts and have been a driving force in elevating Orlando’s culinary scene.

The Osprey Tavern [Website]
Address: 4899 New Broad St, Orlando, FL 32814
Phone: (407) 960-7700

Seito Baldwin Park [Website]
Address: 4898 New Broad St, Orlando, FL 32814
Phone: (407) 898-8801

 

Chef’s Table at The Osprey Tavern
Egg(²)
Seito (left): Chawanmushi, bottarga, ikura / Osprey (right): White chocolate custard, champagne gelée, paddlefish caviar
Seito (left) / Osprey (right)
Mackerel + Celery
Seito (left): Shima aji, celery pineapple salad, peanut-sesame / Osprey (right): Norwegian mackerel croquette, celeriac, horseradish
Pork + Shellfish
Seito (left): Pork, romanesco, Asian pear, XO / Osprey (right): Seared scallop, giardiniere, prosciutto foam
Duck + Mushroom
Seito (left): Duck thigh roulade, shiitake and oyster mushroom stir fry, chestnuts / Osprey (right): Pan roasted duck breast, duxelles vol-au-vent, royal trumpets
Seito (left) / Osprey (right)
Melon + Tea
Melon + Tea: Pompano tartare with lemongrass, kaffir lime, ginger, honeybush tea, cantaloupe granita
Beef(²)
Beef(²): Creekstone prime bourbon ribeye, five spiced braised oxtail, broccolini, soubise
Beef(²)
Baked Alaska
Baked Alaska: Cherry, Jasmine Rice, Black Sesame, Almond

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

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

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

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

Hor d’oeuvres

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

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

Ciabatta Rolls with Ricotta Cheese and Herb Oil

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


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

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

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

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

(Source credit: Second Harvest Food Bank)

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

FeedHopeNow.org

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

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

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

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

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

Pumpkin Seed Edamame

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

Tomato Jam Jar with Naan Bread

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

Soft Pretzels with Mustard and Cheese

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

Shrimp Tacos
Fig and Rib Flatbread
Stay Gold Ponyboy

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

Dulce de leche Bread Pudding

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

 

RusTeak Restaurant and Wine Bar

 

 

 

 

The Impossible Burger – Famous Impossible Burger Patty, Lettuce, Onions, Tomatoes, HK Style, Black&Bleu Style, Buffalo Style.  Omit cheese to make it 100% vegan.

We were invited to Hot Krust on Sand Lake Road (near Whole Foods) to taste their new vegan panini.  “The Impossible Burger” panini was my favorite! It tasted so much like real beef that I had to double check with the friendly owner, Khabeer, if it was really meat-free.

“The Impossible Burger” panini with baked tater tots.  No fryers are used at Hot Krust.

Behind the screens picture captured by my mom.

Roasted Beet & Chickpea Burger – Roasted Beet and Chickpea patty, Vegan Garlic Mayo, Pineapples, Homemade Mano Chutney, Onions, Spinach

The sweet potato waffle fries are always baked, never fried.

The gelato panini it not vegan but it was so cool to see one of my food pictures blown up!

Be sure to check out Hot Krust soon for some delicious vegan paninis!

Hot Krust
8015 Turkey Lake Rd #200, Orlando, FL 32819
(407) 355-7768
http://hotkrust.com

Beets & Burrata – Cherry tomatoes, radish, beech mushrooms, white balsamic

We were invited to Four Seasons Resort Orlando to check out the new menu items at PB&G, short for pool bar & grill.  The restaurant has added several new healthy options, perfect for those who prefer to eat on the cleaner side and/or those who are currently working on their summer bod!

Fruit & Berries – Bourbon vanilla granola, lemon honey Greek yogurt, coconut.  The granola had bourbon vanilla in it and it tasted really great!

Watermelon & Prosciutto – Pressed watermelon, herbed goat cheese, prosciutto, marinated blueberries, arugula

BLTA – Smoked bacon, bibb lettuce, tomato, avocado, parmesan cheese vinaigrette.  This was the best salad that I’ve ever had!  The bacon was perfection. 

Herb-Citrus Shrimp – Grilled pineapple, spinach, baby kale, quinoa, red union, cucumber, feta cheese, red wine vinaigrette

Seared Ahi Tuna – Kale, cabbage, cucumber, jicama, mango, crispy wontons, wasabi ginger cream, sesame vinaigrette

Lobster Roll – Avocado, tomato, remoulade, Hawaiian roll.  The crab is 100% real, 100% delicious!  Omit ketchup and fries to make it healthier.

Chirashi Bowl – Spicy tuna poke, salmon poke, sushi rice, avocado, soy glazed mushrooms, cucumber, edamame, carrot, seaweed salad, spicy mayo

S’mores for dessert!  Because life is all about balance, right?

Kudos to our talented and wonderful chefs!  We really enjoyed our meal.

 

Upcoming Events at Four Seasons Orlando Resort:

Saturday, 06.09
Global Wellness Day
8 a.m. – 3 p.m.
Enjoy special fitness classes for Global Wellness Day, plus spa treatments and a healthy cooking demo and lunch.

 

Sunday, 06.17
Father’s Day Brunch at Plancha Restaurant
10 a.m. – 3 p.m.
Three course brunch (appetizer buffet, choice of entree, dessert buffet), bottomless mimosas and Bloody Mary for $68 per person.  Dads will receive a choice of a complimentary bourbon or complimentary cigar.

 

Four Seasons Resort Orlando
10100 Dream Tree Boulevard
(407) 313-7777
fourseasons.com/orlando/

First Watch will open their newest location in Waterford Lakes, next to Chuy’s, on Memorial Day, May 28.  This location is different than the rest of their Central Florida locations because it is about 1,000 square feet larger and includes its own bar.

Fun facts:
– First Watch is a Florida-based company. They opened their first restaurant in Maitland in 1993.
– They now have 300 locations nationwide.
– They don’t use microwave ovens, heat lamps, or fryers.

The dining area is modern and spacious.


The Waterford Lakes location is the second location with a bar, the first is Jacksonville.

Million Dollar Bloody Mary, Cinnamon Toast Coconut Milk

Pomegranate Sunrise, Morning Glory, Vodka Kale Tonic

Lemon Ricotta Pancake with Scrambled Eggs, Bacon. Side of Seasoned Potatoes and Biscuit.

 Smoked Salmon & Roasted Vegetable Frittata with Salad and Ciabatta Toast.

Roast Beef & Havarti Sandwich

Housemade Granola


Kale Tonic (Non-Alcoholic).  I need more of this fresh juice in my life!

Be sure to check out the new First Watch – Waterford Lakes soon for delicious breakfast or brunch and amazing service!  Shout out to our wonderful server, Myles.  He is the best!

(Source credit: First Watch)

First Watch
1448 N. Alafaya Trail Suite 150. Orlando, FL 32828
(941) 907-9800
firstwatch.com

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

Not only is May National BBQ Month, it is also the kick-off month of Sonny’s BBQ 50th Anniversary.  Join Pitmaster Bryan Mroczka and his team for a month packed of Wayback Wednesday deals and special offers for Mother’s Day and Memorial Day Weekend.

Wayback Wednesday deals – available for dine-in only.

•  Wednesday, May 2 – $0.50 salad bar or $0.50 draft beer (limit three per guest) with entree purchase*
•  Wednesday, May 9 – $5.99 All-You-Can-Eat Chicken*
•  Wednesday, May 16 – 50% off Signature Pork favorites (Pulled or Sliced Pork Dinners, Baskets, and St. Louis Rib Dinners)
•  Wednesday, May 23 – $6.99 St. Louis Rib Dinners
•  Wednesday, May 30 – $5 Original Sliced Pork Big Deal, no substitutions

Mother’s Day and Memorial Day – available at selection locations.  Check with your local Sonny’s BBQ for the specials they will be offering for Mother’s Day and Memorial Day Weekend.

•  Mother’s Day, May 13 – All moms who dine at Sonny’s on Mother’s Day will receive a free meal voucher for their next visit between May 14-June 3, 2018**
•  Memorial Day Weekend, May 25-28 – $29.99 Meal Deal for four with a whole chicken, pound of Pulled or Sliced Pork, three pint-sized Sidekicks and choice of bread; add up to four drinks for just $1 each

**Voucher includes (1) free entrée with the purchase of another entrée that is of equal or greater value up to $15. Excludes All-You-Can-Eat. Valid at participating locations only.

Pictures below from our most recent media dine:

Fried Okra – A deep-fried Southern favorite. Fresh okra, chopped, breaded and fried to a crisp.

Redneck Egg Rolls – Loaded with Pulled Pork, homemade coleslaw and Pepper Jack cheese with a side of smokey Ranch dip.

Sonny’s Sampler – Pulled Pork, Sliced Brisket, 1/4 BBQ Chicken and Sweet & Smokey St. Louis Ribs, Potato Salad.

Sonny’s Steakburger – original Steakburger, topped with Cheddar, Swiss or American Cheese and served on a fresh toasted bun with a side of fries.

Be sure to check out a Sonny’s BBQ near you this month for some delicious classic barbecue, unbelievable Wayback Wednesday deals, and Mother’s Day and Memorial Day Weekend specials!

(Source credit: Sonny’s BBQ)

Sonny’s BBQ – Winter Park
3390 University Blvd, Winter Park, FL 32792
(407) 671-2002
http://sonnysbbq.com

 

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

Loaded Lobster – 1/2 maine lobster, seafood stuffing, parmesan, breadcrumbs béarnaise sauce

Thank you Orlando magazine for hosting us at deep blu seafood grille at Wyndham Grand Bonnet Creek for a delicious 7-course seafood culinary adventure.  We enjoyed diving deep into their new menu and meeting their new head chef, Chef Wade McLamb.

Gazpacho soup

Grilled Florida Peach & Burrata Salad – pickled blueberries, fennel, crispy country ham, honey truffle vinaigrette

Black & blu Linguine – vita squid ink pasta, jumbo lump blu crab, arugula, cherry tomatoes, marcona almonds, parmigiana


Loaded Lobster – 1/2 maine lobster, seafood stuffing, parmesan, breadcrumbs béarnaise sauce

Scalloped potato


George’s Banks Scallops – corn risotto, smoked tomato jam, crispy black eye peas

Red Snapper – local sweet corn succotash, baby herb salad, basil vinaigrette


Ora King Salmon – red quinoa, black eyed pea fritter, cucumber mint crème fraiche

Banana Pudding – Key Lime Pie Pana Cotta, graham shortbread, toasted meringue

Two hardworking chefs, Chef Ryan Cole and Chef Wade McLamb.

deep blu seafood grille at Wyndham Grand Bonnet Creek 
14651 Chelonia Pkwy Orlando, FL 32821
(407) 390-2420
deepbluorlando.com

Use promo code “Grand Experience” when making reservations for a free dessert or appetizer with the purchase of two dinner entrees (Limit 1 coupon per 2 adults |Valid 5/1/2018-5/31/2018).

Orlando’s new premier golf-entertainment destination has arrived!  Drive Shack – a three-story, indoor/outdoor all-weather golf-entertainment complex pairing the most advanced golf games and technology with good eats, cold drinks, and long drives is now opened in Lake Nona’s vibrant Sports and Performance District.  Drive Shack’s flagship location features 90 hitting bays with a 220-yard range, a full-service restaurant and bar, an outdoor lounge, three fully equipped meeting and event rooms for parties up to 1,000, and a complimentary game lounge with classic games like shuffleboard, skee-ball, basketball arcade and Pac-Man.

Orlando is home to the very first Drive Shack.  Additional locations are expected to open in Raleigh, N.C., Richmond, Va., West Palm Beach, Fla., Marietta, Ga., and New Orleans, La.

Below are some pictures from our media preview visit.  The brunch menu is available from 9am-11am on the weekdays, 9am-2pm on the weekends.

Deep-dish spinach quiche – spinach and Swiss cheese quiche in a rustic buttery crust

Skillet baked cinnamon buns – hot & fresh from the oven drizzled with icing

Loaded morning tots – crispy tater tots, melted cheddar cheese blend, bacon crumbles, and green onions topped with a sunny side up egg

Chocolate chip pancakes – fluffy pancakes sprinkled with chocolate chips, topped with whipped cream and strawberries, and served with maple syrup

Truffled tots

Grilled chicken breast slider – Swiss cheese, tomato, and lemon aioli

Classic all-beef slider – cheddar cheese, DS secret sauce, and a dill pickle

Complimentary game lounge

Outdoor bar

The meats flatbread – Italian-style, all-beef meatballs, chunky pork sausage, pepperoni, marinara sauce, mozzarella cheese, and fresh basil

Maple bourbon bacon wings – delightfully sticky with a savory, sweet fin

Bavarian pretzel sticks – fresh from the oven sprinkled with crunchy salt, served with tangy honey mustard and rich pimento cheese dips

Gardender’s Cup & Bushwood Clubhouse

The veggies flatbread – red and green peppers, Kalamata olives, caramelized onions, and marinara sauce with mozzarella and ricotta cheeses

Mediterranean dips & veggies – Garlic hummus and tzatziki dips with fresh-baked pita chips, crisp cucumber, bell pepper, and grape tomatoes

Stacked nachos – freshly made tortilla chips topped with melted cheese, black beans, pico de Gallo, sour cream, jalapeños, green onions, salsa, and guacamole

Mahi tacos – three grilled flour tortillas with blackened mahi-mahi, cider slaw, and cilantro lime aioli

Hole in one – cheddar cheeseburger loaded with crisp applewood-smoked bacon, a fried egg, shredded lettuce, and tomato, topped with our housemate bacon-tomato-onion jam and avocado mayo with French fri

Bucket of balls – Italian-style, all-beef meatballs in a zesty marinara sauce, served with toasted garlic bread and grated Parmesan cheese, and topped with fresh torn basil

Rocky road parfait – chocolate pudding layered with toasted marshmallow, chocolate cookie crumbles, and salted peanuts topped with chocolate sauce 

Strawberry shortcake parfait – shortcake layered with fresh strawberries and whipped cream

Salted butterscotch parfait – salted butterscotch pudding with gingersnap cookie crumbles, layered with whipped cream and caramel sauce

Churros – hot and crispy then dusted with cinnamon sugar and served with a warm chocolate sauce

Be sure to check out the new Drive Shack – Lake Nona soon!  It’s so much fun!

(Source credit: Drive Shack)

Drive Shack – Lake Nona
7285 Corner Dr, Orlando, FL 32827
driveshack.com
(407) 553-8820

Duomo Gelato – Uses fresh, premium ingredients and a secret Italian recipe to create rich, creamy gelatos. The hotel serves more than 50 irresistible flavors at Gelateria on the Harbor Piazza.

Loews Hotels at Universal Orlando introduces Flavor by Loews Hotels, an innovative food and beverage experience serving up some of the best of Florida’s local flavor at each hotel.  Rolling out nationally across the brand, Flavor by Loews Hotels is built on partnerships with artisan food and beverage vendors ranging from bakers to gelato makers to brewmasters.

A culinary experience designed to showcase hyper-local flavor.

Mini chicken slider, mini Italian sausage slider, mini crabmeat slider.

Olde Hearth Bread Company – Specializes in handmade, high-quality artisan breads, which guests can enjoy at Sal’s Market Deli.

A variety of bruschetta.

Jake’s Steak & Frites – Kissimee River oyster mushrooms, herb roasted char grilled, black Angus beef ribeye, house made smoked ketchup.

Crooked Can Brewing Company – A local favorite known for its quality craft beers and laid back vibe. Jake’s American Bar serves four of Crooked Can’s popular brews.

Webb’s Honey & Ginger Glazed Salmon – cilantro rice, pickled vegetables, edamame sambal olek.

Grilled Pineapple Salad – Pure Produce arugula & crosse, grape tomatoes, red quinoa, roasted red peppers, crisp plantain, citrus vinaigrette.

Mexican Sopes – Palmetto Creek Farms pulled pork, refried beans, oaxaca cheese, pico de gallo.

Raspberry cheesecake gelato with crispy pearls.

Strawberry blackberry sherbet with chocolate drizzle.

Raspberry cheesecake and pistachio gelato.

Executive Chef Leon Teow thanking staff and guests for being a part of Flavor by Loews Hotel.

(Source credit: Loews Hotels)

Loews Portofino Bay Hotel at Universal Orlando
5601 Universal Blvd, Orlando, FL 32819
(407) 503-1000
loewshotels.com/portofino-bay-hotel/dining/flavor

Pig Floyd’s – Ribs, Maduros, Slaw

Orlando Magazine hosted its 2nd annual Generocity Orlando event, where attendees connected with over 50 nonprofit groups and learned how to get involved and give back.  This “Party With a Purpose,” held at the Orlando Science Center, featured local fare from Pig Floyd’s Urban Barbakoa, King Bao, Swine & Sons, Art of Taste Orlando, and P is for Pie Bake Shop, signature drinks from The Courtesy Bar, plus a wide variety of live entertainment and was sponsored by the Orlando Science Center, Unicorp National Developments, Inc., Masters Realty Group, and Seaside National Bank & Trust.  (Source credit: Orlando Magazine)

Art of Taste catering company

Ceviche

Smoked salmon

Pork belly

Potato and avocado

King Bao – coconut shrimp

Fried chicken

Tofu

Potato croquette

Beef

Pork belly

Mudslide cream pie 

Peach cobbler

Blueberry lavender cobbler

Chocolate chip with brown butter bourbon

P is for Pie Bake Shop

The Courtesy Bar

Orlando Magazine
801 N Magnolia Ave #201, Orlando, FL 32803
(407) 423-0618
http://orlandomagazine.com

Orlando Science Center
777 E Princeton St, Orlando, FL 32803
http://osc.org

Recognized as the region’s premier food and wine pairing event, the 26th Heart of Florida United Way Chef’s Gala at Walt Disney World Resort featured unlimited sampling of signature dishes prepared by 23 of Central Florida’s top chefs, along with thoughtfully paired fine wines.  The evening also included a sparking wine reception, live music and a silent auction filled with unique items and trips. 

This year they served over 460,000 individuals and raised a record-breaking $300,000+ towards the fight for the health, education and financial stability of every person in Central Florida.  95 cents of every dollar raised is invested back into the community to fund critical programs.

Chef’s Gala – what a tasteful way to make a difference in the world!

All beverages were generously donated.

All silent auction items were generously donated.

Live performance by an amazing band

Flying Fish – Disney’s BoardWalk: Chef LT Majoras
Cool Water Lobster and Slow Poached Shrimp, Spring Melon, Hearts of Palm, Shaved Serrano and Cava Vinaigrette

SLATE: Chef Jacob Woolf
Smoked Brisket, Jalapeño Creamed Corn, Charred Scallion Vinaigrette and Annatto Oil

Artist Point – Disney’s Wilderness Lodge: Chef Michael Gonsalves
Sweet Maiz Soup – Dungeness Crab, Avocado, Spring Radish, Ramp Mole, Greens

Urban Tide – Hyatt Regency Orlando: Chef Chef Jared Gross
Plantain-Crusted Atlantic Cod, Roasted Red Beet and Crème Fraiche Mash, Kumquat Mostarda

Todd English’s bluezoo – Walt Disney World Swan & Dolphin Resort: Chef Jason Wiggin
Crispy Puffed Rice Shrimp, Wasabi Pommes Puree, Sweet Thai Chili

Shutters – Disney’s Caribbean Beach Resort: Chef Mark Donovan
Caribbean Goat Curry with Fragrant Island Rice and Cilantro-Lime Crema

Hemisphere – Hyatt Regency Orlando: Chef Jeffrey Powell
Chilled California-Style White Fish Ceviche with House Fried Corn Chips

Ale & Compass Restaurant – Disney’s  Beach Club Resort: Chef David Hutnick
Slow Smoked Pork Tenderloin, Bacon Jam, Vermont Cheddar Grits, Barbecue Gastrique and Herb Salad

The Turf Club Bar and Grill – Disney’s Saratoga Springs Resort & Spa: Chef Dan Marozzi
Pan Seared Salmon Slider – Seared Ora King Salmon, Horseradish Pickled Cucumber Slaw, on a Dill Gougère

blu on the avenue: Chef Tony Krueger
Hot Smoked Scottish Salmon, Dukkah Drop Biscuit, Bacon, Pickled Serrano, Aged Maple Syrup, Flowers

Morimoto Asia – Disney Springs: Chef Yuhi Fujinaga
Foie “PHO”, Kona Kanpachi, Shiso

Latitude and Longitude – Orlando World Center Marriott: Chef Kyle Anderson
Low-Country Perloo Carolina Gold Rice, Chicken Thighs, Andouille Sausage, Florida Rock Shrimp

The Hollywood Brown Derby – Disney’s Hollywood Studios: Chef Craig Schleider
Spicy Togarashi – Crusted Ahi Tuna, House-Made Kimchi, Bamboo Rice and Ginger-Soy Glaze

STK Orlando – Disney Springs: Chef Aaron Taylor
Goat’s Milk Ricotta with Crushed Peas, Mint and Charred Spring Onion

Jiko – The Cooking Place – Disney’s Animal Kingdom Lodge: Chef Eddie Mendoza
Mandazi

Jiko – The Cooking Place – Disney’s Animal Kingdom Lodge: Chef Eddie Mendoza
Isitambu – Zulu-Style Samp, Beans with Oxtail and Quail Egg

Tiffins – Disney’s Animal Kingdom® Theme Park: Chef Robby Sayles
Blanquette de Veau, Crispy Sweetbreads, Forest Mushroom Ragout and Charred Pearl Onion

Le Cellier Steakhouse – Epcot®: Chef Kevin Downing
Lamb Loin, Confit Marble Potatoes, Spring Vegetable Vinaigrette and Pinot Noir Syrup

Primo by Melissa Kelly – J.W. Marriott Orlando, Grande Lakes: Chef Eric Santiago
House-Made Casarecche Pasta, Lake Meadows Duck Confit, Local Mushrooms, Ramp Pesto and Shaved Pecorino

Bull & Bear – Waldorf Astoria Orlando: Chef Richard Brown
Seared Shrimp Scampi with Pinot Grigio Butter, Black Venus Rice Risotto and Parmesan Cheese

Cinderella’s Royal Table – MAGIC KINGDOM Park: Chef Axel Martinez
Blood Orange Braised Beef Short Rib, Melted Leek and Kohlrabi Puree and Sweetie Drop Peppers

Joffrey’s Coffee & Tea Company: Roast Master Chris DeMezzo
Made-to-Order Specialty Coffees

Amorette’s Patisserie – Disney Springs: Pastry Chef Yoly Lazo Colon
Amorette’s Petite Signature Cake – Chocolate Chiffon, Raspberry Pate Fruit, Red Velvet Cake, Chocolate Biscuit, Dark Chocolate and Cherry Mousse

Gideon’s Bakehouse: Owner Steve Lewis and Chef Nicole Beebe
Classic Chocolate Chip Cookie and Pistachio Toffee Chocolate Chip Cookie

Epcot® Bakery Team: Pastry Chef Noah French
Meyer Lemon Tart with Mandarin Orange Jam

Beautiful and breathtaking fireworks are the perfect way to end an amazing night.  Be sure to check out this amazing event next year!

(Source credit: Chef’s Gala)

Chef’s Gala – Epcot Showplace
200 Epcot Center Dr, Orlando, FL 32821
(407) 939-5277
ChefsGala.org

Kevin Pabis, son of local food bloggers Richard and Irina Pabis (@celebritychef4u).

We were invited to Main Event Entertainment to eat, bowl, and play!  The food offerings were all delicious!  You have to try their Skillet Mac & Cheese which consists of cavatappi pasta, grilled chicken, applewood smoked bacon, creamy blend of melted cheeses, green onions topped with CHEEZ-IT crumbs.  CHEEZ-IT are one of my life-long favorite snacks.  Throw some of its crumbs on top of a loaded-baked chicken/bacon mac & cheese and you’re golden.

Tomato Caprese Skewers – served with balsamic drizzle (these were super popular at our table, a blogger’s son said that it was his favorite dish!)

Calamari – zesty marinara sauce and fresh shaved parmesan cheese

Chicken Quesadilla – grilled chicken, jack & cheddar cheese, chipotle mayo &fresh made pico de Gallo (this was my mom’s favorite dish!)

Roast Beef Dippers– shaved roast beef, horseradish mayo, lettuce, tomato, red onion served on buttery garlic knot bun

Italian Pesto Pizza – fresh basil, roasted potatoes, caramelized onions, creamy basil pesto,feta, mozzarella & provolone cheese

Assorted Dessert Bars – lemon, raspberry rhapsody, pecan chocolate chip, & caramel, oatmeal

Cinnamon Sugar Donuts – with salted caramel and raspberry sauce

A variety of gelato.

Billards.

VIP bowling lanes.

Bar area with alcoholic beverage options.

Bowling alley.

A variety of arcade games.  Everyday deal:  1/2 price games 10pm to close.

Local food bloggers Ashelyn Vazquez (@orlandomag) with her guest, and Sean (@orlandofoodguys).

Samantha (@samantheah) & Mattia Joyce Castellano (@mattia_joyce) racing on the motorcycles

Carolina Grabova (@carolinagrabova) plays a racing game for her instagram story.

My favorite game at the arcade was their zombie-killing game in the first ever roam-free virtual reality room.  I don’t have a photo of it but I do have a video clip of it on my instagram (@bytiffanynguyen). Imagine a game that doesn’t feel like a game.  Where your body is the controller and your mind believes it’s real.  It was so realistic that other attendees were seriously spooked after they finished playing!  I enjoyed playing it though and I am looking forward to coming back and playing it again.  Be sure to check out Main Event Entertainment next time you are in the I-Drive area to experience the zombie-killing game for yourself!

(Source credit: Main Event Entertainment)

Main Event Entertainment – Pointe Orlando
9101 International Dr Suite 1032, Orlando, FL 32819
(407) 352-3300
mainevent.com

At Duffy’s Sports Grill, Chef Eric Parker allowed us to have a sneak peak of his new healthy spring menu insert at Duffy’s Sports Grill and I am more than happy to share it with you all. The new menu will launch in April and it includes Orange Ginger Mahi, Tuna Poke Stack, Burrata Salad, and Tequila Lime Shrimp Tacos.

Burrata Salad – Burrata cheese served with local vine-ripe tomatoes and power greens, finished with balsamic and fig dressing. The greens and tomatoes are very fresh while the balsamic and fig dressing adds a sweet note to the dish. The Burrata cheese is a nice creamy touch and ties all of the flavors together.

Tuna Poke Stack – Ahi Tuna tossed with Duffy’s signature poke sauce stacked with freshly made pineapple salsa and mashed avocados, dusted with nori and tossed sesame seeds, Sriracha smear. Although Duffy’s is known as a sports grill, they do not hide from adding new and unique dishes, such as this. I thoroughly enjoyed this fresh dish and would come back for more!

Tequila Lime Shrimp Tacos – 3 mini flour tortillas loaded with marinated grilled shrimp, shredded cabbage, homemade pico de gallo and guacamole. Make sure you ask for lime as it adds a nice citrus touch to the dish and we all know I love lime.

Also, you can’t have your Tequila Lime Shrimp Tacos without some tequila!

It was great having a sit down with Chef Eric Parker and a shot of tequila.

Orange Ginger Mahi – is a sweet and lean Mahi Mahi with an orange ginger glaze over stir fried Soba noodles with broccoli, red bell peppers and onion, finished with pineapple salsa. I am not too fond of the Soba noodle flavors, but the Mahi Mahi was pretty great.

Key Lime Pie – cool and creamy key lime filling in a rich graham cracker crust. Duffy’s mentioned how it is an oversized piece of tropical bliss and they were not wrong.

Red Velvet Mini Donuts – red velvet mini donuts spun in sugar and served warm with cream cheese icing for dipping.

The donuts are very fluffy and moist.

As you can tell, this dish is one of my favorite items on the menu.

Duffy’s wouldn’t be Duffy’s with some delicious drinks. They are adding Effen Cucumber Martini and St-Germaine Cooler to their drink menu. Pictured is the Effen Cucumber Martini, which is a refreshing take on a classic cocktail, Effen Cucumber Vodka, agave syrup, mint, and a splash of lime.

Visit a nearby Duffy’s Sports Grill this month to experience the new healthy dishes yourself.

Second Course: Black sesame and vanilla cake with amaretto infused ganache (moist & delicious, my favorite!)

Have you heard of the new vegan bakery CayCakes Bakery?  They’ve only been open for half a year and are quickly becoming one of Orlando’s popular vegan bakeries.  Superstar soccer player Alex Morgan recently tweeted that CayCakes Bakery is one of her favorite spots in Orlando for vegan food.

We were invited to their inaugural “Last Course Dinner” this past weekend and we really impressed with their vegan desserts and their venue at Lake Eola Heights was perfection.

The First Course:  Crème Pâtissière with sou vide pineapple infused with vanilla and star anise

Third Course:  Activated charcoal chocolate cake topped with powdered matcha and lavender


Last Course: Grilled oats with macadamia nuts and agave topped with a grilled peach drizzled with olive oil and star anise, vanilla and cinnamon infused oatmilk ice cream

Co-owner of CayCakes Bakery, Cayden Fielder

Be sure to follow them on IG at @LastCourseOrlando for more information and tickets to their upcoming dessert dinners!

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We were invited to experience the Arnold Palmer Invitational on St. Patrick’s Day and we were treated to a BBQ lunch at their main hospitality during Saturday’s event. The “Birdies & BBQ” luncheon was located at the scenic 9th hole and featured a variety of food from nationally-recognized 4 Rivers Smokehouse from 12-3pm.

Beer from Anheuser-Busch
Whole Pig Pickin’
Carved Beef Brisket
Smoked wings with celery & BBQ beans
Mini cupcakes
Tiger Woods
Arnold Palmer Invitational at Bay Hill Club and Lodge
9000 Bay Hill Blvd, Orlando
http://arnoldpalmerinvitational.com/special_events/birdies_and_bbq

Peanut Pad Thai With Seasoned Grilled Shrimp
Do you love delicious food, crafty cocktails, and fun games?  If your answer is yes, than KINGS Orlando is the perfect place to be any day of the week!

We were invited to check out KINGS Orlando, an upscale dining and entertainment venue.  During our visit we got to try a few items from their Asian-inspired menu (pictured below) and we also got to bowl.  We had so much fun cannot wait to go back! Our server Kimberly was super friendly, engaging, and down-to-earth.  Her communication skills were on point so we always knew what was going on at all times.  Kimberly was the best server that I’ve ever had and I know she is going to go far in the KINGS company one day SOON!

Free game on Sunday with lunch reservation
Fried Bang Bang Calamari
Buffalo Chicken Wontons
Peanut Pad Thai With Seasoned Grilled Shrimp (my favorite!)
Baja Street Tacos With Seasoned Grilled Shrimp
Private room
Be sure to check out KINGS Orlando soon for food, fun, and more!
Kings Dining & Entertainment
8255 International Dr, Orlando, FL 32819
(407) 363-0200
kings-de.com/orlandokings-de.com/orlando

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1st : Smores/Boardwalk/Key Lime with Coconut
2nd: Glaze with Spring Sprinkle/Vanilla with Spring Sprinkle/Strawberry with Spring Sprinkle
3rd: Lemon with Coconut/Blueberry Pancake/Chocolate with Spring Sprinkle
4th: Key Lime/Bacon in the Sun/Key Lime with Graham Crackers Crumbs & Marshmallow Drizzle

Today, Duck Donuts nationwide released a NEW seasonal flavor and topping: Key Lime Icing & Spring Sprinkles, available for a limited time only.  Duck Donuts is my best friend & I’s favorite place to get donuts because all of their delicious vanilla cake donuts are served warm, fresh and made-to-order with a variety of flavors, toppings, and sauces so the possibilities are endless.  We were invited to try their new seasonal flavors, new breakfast, and donut sundae and we enjoyed our food and experience.  My donuts were made by an amazingly nice employee named Princess and when she brought out my beautiful donuts on a donut stand I genuinely felt like a princess.  Princess’ superior customer service will make you feel like royalty.

NEW Breakfast Sandwich – Sausage, Egg & Cheese with Chopped Bacon. I really enjoyed the spiciness from the sausage and the sweetness from the donut!

S’mores Donut Sundae – vanilla ice cream, melted chocolate and graham cracker crumbles onto a classic donut.

Be sure to check out Duck Donuts – Kissimmee next time you’re in the area!

Duck Donuts
710 Centerview Blvd, Kissimmee, FL 34741
(407) 350-5832
duckdonuts.com

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