Audubon Park

Hey, hey!

So you want to eat cleaner, huh? Every year, millions of Americans head to the gym with the hopes of dropping the holiday pounds, but as many of you know – the secret in the weight loss sauce is really what you consume. For a moment, let’s picture a new you — a you that likes kombucha, tea instead of a frappé and sometimes maybe a salad instead of the fries (blasphemy, I know!)

If you’re reading this, you probably love to eat just as much as I do, so consider committing to make small, but impactful changes every week until they become habits.

Let’s raise a smoothie to the new you in 2017 and explore my favorite places to eat clean in and around Orlando. Because hey, a little kale salad here and there never hurt anyone.

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Eats: Mixed, raw and clean options 

1. The Sanctum | Colonialtown North

Major’s Pick: Shiva Salad (Half Salad) Massaged kale, roasted butternut squash and house-seasoned tempeh with pink lady apples, celery, carrots and raisins. All tossed in curried peanut dressing and finished with candied walnuts, toasted chickpeas and flaked coconuts

2. Dandelion Communitea Cafe | Mills 50 District

Major’s Pick: The Giddyup ($6 on Mondays!): tempeh chili topped with blue corn chips and fresh diced tomatoes. Served with vegan queso or organic dairy cheddar cheese. Get in a bowl or wrap, and check out the new menu! (Tell them Major sent you.)

3. Infusion Tea | College Park

Major’s Pick: Nut & Honey wrap: local honey, organic cashew nut butter, bananas, strawberries, and granola for a sustaining wrap

4. Create Your Nature | Winter Park

Major’s Pick: Nutty By Nature bowl: blueberries, banana, organic granola, almonds, walnuts, pecasn, chia seeds, hemp seeds and local raw honey

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Drinks: Cold-pressed, blended and over ice options 

1. Juice Bar | The Milk District

Major’s Pick: Hale to the Beet Down: apple, kale, orange, lemon ginger

2. Juice’d | Thornton Park

Major’s Pick: Kale Smoothie: apple, banana, ginger, kale, mango, pineapple, spinach *add coconut water

3. Grounding Roots | College Park

Major’s Pick: Sweet Potato, Pineapple & Red Apple

4. New Moon Market | College Park

Major’s Pick: Cheeky Monkey: almond milk, banana, oats, almond butter with maca powder

5. Skyebird | Audubon Park

Major’s Pick: Thai Hot: spinach, celery, cilantro, orange, apple, lime, lemongrass and jalapeño

Share your food adventures with us on Instagram! I’m so excited to see what you let your palate explore in the year!

Snack on,

Chauniqua Major, but we’re friends so call me Major!

Churro Bread Pudding by Tapa Toro

Hi, food friends! Did you know that in August 2016, 7.1 trillion gallons of water fell during the Louisiana floods? Lives were lost, and more 140,000 homes were destroyed. I was deeply impacted and decided to create Good Through Food, a new Orlando-based organization that strives to make lives better through food-related efforts. This past Monday, we launched the first initiative to help called Project 001. Louisiana, which includes local restaurants creating and selling Louisiana-inspired dishes and desserts to help raise funds for those in need.

From October 24  through October 31, local restaurants are selling a Louisiana-inspired dish to help raise funds for the Baton Rouge Area Foundation, a Louisiana-based charity that seeks to assist South Louisiana residents, which make up the majority of the 30,000 people that were displaced from their homes because of the floods, only to return to neighborhoods they couldn’t recognize. Chefs and restaurants will donate 25, 50 or 100 percent of proceeds to the charity.

5 Participating Restaurants: (Eat one dish or eat them all to give back):

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1. Tapa Toro: Churro Bread Pudding

2. Taverna Opa: Loukomades (Greek Beignets) — check out how to make them here!

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3. P is for Pie: P is for Pecan Caramel Hand Pie + Coffee

Historic Longwood 

4. Collette’s Clean Eats: Shrimp, Blue Crab & Turkey Sausage Gumbo with Organic Brown Rice

Mills 50 District 

5. Black Rooster Taqueria: NOLA Pork Belly Taco

Please share your dishes on Instagram using the hashtag #GoodThroughFood. For more information, visit GoodThroughFood.com. Restaurants can still sign up, so spread the word.

Connect on social media on Facebook and Instagram. Check out the video below to learn more.

Thank you so very much for your support, it means everything!

Let’s do good together…

Snack on,
Chauniqua Major, but we’re friends so call me Major!

Shareable Images for Social:do-good eat-and-give join-us lets-do-good

 

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Domu, a new neighborhood restaurant and bar concept, will open inside East End Market in the location that was formerly home to Txokos Basque Kitchen. The restaurant closed abruptly last month, just months after changing hands from the original owners, the James Beard award nominated Henry and Michele Salgado who still run operate New Smyrna Beach restaurant Spanish River Grill.

The restaurant is a concept by Sonny Nguyen, who in the past has worked with Bento Group and Kappo, but Domu is an explicitly different and separate venture.

“We want our space to be utilized by East End Market patrons when they visit to come hang out and have a place to enjoy their time as seated space is limited in the market. Domu, which means “dome” in Japanese, is a name I chose because I wanted this concept to represent “me”,” said Sonny Nguyen.

“It’s depicted as slang for “coming off of the dome” or in other words, “whatever comes in mind”. Working in the restaurant business for most of my life, I’ve always wanted to create my own concept where I didn’t necessarily have to follow anyone’s rules but my own. I hope that I can portray that with this one.
We plan to release more information as time permits. But until then, I hope everyone will sign up on our website for exclusive details as we get closer at http://domufl.com/.”

They hope to open sometime this fall.

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http://domufl.com/

Well, hello!

I’m Major, TastyChomps.com’s newest contributing food writer. To kicks things off, I’ve conducted a Q&A with myself (we all talk to ourselves, right?).

My stories will include everything from chef interviews, recipe features and industry news to kitchen gadgets, healthy eats, foodie fashion and even workout tips to keep the pounds off!

Check back for stories and send suggestions! And, if you catch me cruisin’ down Orlando Avenue sipping cold brew blasting NPR, holla at me!

Q: When did you fall in love with food? 

A: October 4, 2006 was the day that my love affair with food began. It all started with a sweet introduction to Blue Bird Bake Shop’s Downside Up cupcake.

Q: Where are you from and what do you do? 

A: I’m a New York native turned avid Orlandoan. By day, I’m publicist at a super cool PR/creative agency in downtown Orlando, and at night, I’m fighting the good fight against boring snacks as a foodpreneur with Project Pop, my organic kettle corn company.

Throughout my career, I’ve had the opportunity to work with top chefs and restaurants throughout the country, so I know my way around the kitchen. I am also obsessed with fitness, so check out my Instagram to follow my gym chronicles!

Q: What are you currently drinking? 

A: My everyday, fail-proof drink is Dandelion Communitea Cafe’s iced coffee with plain soy milk and one pump of agave. Go in, and tell them Major sent you. You will not regret it! I also just purchased a great bag of beans from Lucky Goat Coffee Co. in Tallahassee. It’s pretty amazing.

Coffee Shop

Q: What is always in your fridge?

A: Homemade cold brew, coconut water and at least three different types of organic greens

Q: Where do you shop for groceries? 

A: You can find me on Saturday mornings at the Winter Park Farmer’s Market, or shamelessly running around Trader Joe’s, while juggling 15 items in my hands.

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Q: What’s your earliest memory of food? 

A: My dad would sit me down for hours on Saturday mornings to sip water straight from fresh coconuts, while he watched karate movies. I have my dad to thank for my obsession with all things coconut.

Q: Current obsessions? 

A: Drunken Monkey Coffee Bar’s Vegan Tuna Melt,  Ashley Brooke Design tumblers, Bearded Brothers’ organic energy bars and Orlando-themed tanks from Go Big Tees.

Q: Where can we follow you on Instagram? 

A: @Majorcreates + @EatProjectPop

Snack on,
Chauniqua Major, but we’re friends so call me Major!

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Chefs Emily Bose and Jessica Tantalo started teaching classes together at East End Market about a year ago, starting with the kids cooking series. Last fall they started talking about starting their our own business that would produce meals for families in a variety of forms, focusing on local, sustainable products.

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Jessica Tantalo, who has worked in kitchens since the age of 15, is a Le Cordon Bleu graduate, sustenance and frivolity continue to lie at her heart’s core, along with a dedicated responsibility to support the local food movement. On a mission not only to educate everyone on the simple and rewarding techniques of cooking, but also to expand the pantry of the home cook. By removing the fear of the unknown, she hopes to empower experimental diners to eat seasonally and sustainably. She is also the Chef in Residence at the East End Market managing the commissary kitchen, culinary education and small business incubation program.

Emily Bose is a classically trained pastry chef, having graduated from LeNotre Culinary Institute in 2009. She also teaches classes at East End Market. She as well was influenced from a young age by her mother’s cooking and the at home family meal. She has three boys who test every kids meal before it goes to market. In her previous life, she was a prosecutor in Baltimore, Maryland for ten years.

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Fried Rillette Nuggets

Chefs Emily and Jes incorporated Emmabean this Winter and have been operating out of the East End kitchen until they are ready to get our own place.

They have recently launched their first product- the Emmabean lunchbox, designed for school children: focused on local, sustainable, delicious, kid friendly foods.

While Kappo’s chefs were away for a trip to Japan, Emmabean took over the space for a two week pop up. We got to talk to them about the experience recently.

How did the Emmabean Pop Up at East End Market go?
“The Pop Up was amazing and fun. We basically lived in the Kappo kitchen for two weeks. We got a great reception from the neighborhood, created yummy food and met some wonderful people.”

Jes: “I was interested to see if people would still appreciate the slow food approach, just as Kappo does, even though it was a more familiar cuisine. It was really celebrated as more of a dining experience instead of just eating and I really loved it. My favorite thing is always when people get excited or fall in love with something they wouldn’t normally order, like the radish or a turnip soup.”

Emily: “When you have such a small space, small number of seats and small staff, everything has to run like clockwork. We basically jumped into the deep end and had to get things running efficiently in like one minute. That was a challenge but fun at that same time. Our team had to work together seamlessly in front of our guests at all times. And of course singing to 80s pop music and cooking was a blast.”

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Butternut squash soup

Most popular item from the pop up?
Radish and the short rib. During brunch, the bacon won everyone over. It lived up to its’ name: Best Bacon Ever. And the mini chocolate pretzel pie.

What’s next for Emmabean?
We are getting back to our focus, which is kids lunches and supper club. We will continue to produce those out of the East End Market kitchen while we start planning for our steps to the next level. For now the best way to stay in touch with us and keep us with what we are doing is to like us on Facebook, follow on Instagram.

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What are your favorite ingredients to use?
Jes: I have always been a veggie fanatic and have had a long time love affair with fish. I always try to stay as disciplined as possible when it comes to seasonality, not only for the sustainability, but because that’s when things are at the height of flavor. I like using an ingredient everywhere for the few weeks that it’s available, like our strawberry centric brunch opening day of the pop up.

Emily: I also try to be true to seasonality. We had a period in the winter that it seemed that everything we created had kumquats. For desserts, I really love citrus– which is good since we are in Florida. And generally fruit is my favorite product to use.

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Kappo at East End Market is one of Orlando’s best sushi restaurants, yet also one of the most hidden.

Founded by college friends Mark, Lo, and Jen – all graduates of UF – they all traveled the world from New York to London to Tokyo to learn from the masters and now, they are back here in Orlando, having opened up this small 7 seat sushi bar inside the wonderful East End Market in Audubon Park.

The 7 seat bar is intimate – you can watch each of the chefs work attentively on their dishes, giving great care and respect to each piece of nigiri sushi.

Dinner is reservations only, while lunch is available for walk-ins.

The dinner experience is unique – omakase style, which means chef’s choice, with the best fish of the day prepared piece by piece like a scene out of Jiro Dreams of Sushi. Sushi as art – and it is as delicious to eat as it is beautiful.

For lunch, we recommend their transcendent chirashi bowl, or a plate of nigiri sushi, ending with a savory cup of miso soup or some house made Japanese inspired ice cream.

I made a short film of a recent visit here:

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The sweet smell of gingerbread is in the air…and Blue Bird Bake Shop has added new holiday flavors to celebrate the season!

Nestled in the Audubon Park Garden District is a chic bakeshop offering a variety of sweets made from scratch and in small batches daily. Blue Bird Bake Shop charms the community with their delectable cupcakes, specialty coffee drinks, and other sweet treats.

Blue Bird Bake Shop has added six seasonal favorites to its daily cupcake flavor rotation, along with baked treats like “Not your Grandmother’s Fruitcake” scones, Chocolate Peppermint Cheesecake Brownies, Chocolate Peppermint Whoopie Pies, Mini Apple Cranberry Pies, and Chocolate Chunk Cherry Cookies.

Holiday Cupcake Flavors include:

Tip: Every first Friday of the month is Cupcake Happy Hour from 5pm – 7pm. All cupcakes are just $2.00!

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Peppermint Bark // Chocolate cake studded with chocolate chips topped with peppermint buttercream icing and finished with chocolate curls and crushed candy cane
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Chocolate Rum Ball // Chocolate cake with chocolate chips with a drizzle of golden rum, and topped with chocolate rum buttercream, then rolled in chocolate jimmies
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Gingerbread // Gingerbread cake with cream cheese icing topped with slices of candied ginger
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It was so good I had to take capture another picture – I love gingerbread anything!
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Gingerbread Cupcakes
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Chocolate Rumball + Peppermint Bark Cupcakes
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Strawberry + Chocolate Cupcakes
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Downside UP + Upside Down Cupcakes
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Pumpkin Pie + Apple Cranberry Pie
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Whoopie Pie

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The holiday cupcakes were perfection and paired well with a cup of Top Hat Holiday Roast. My favorite was the Gingerbread cupcake – which I wish I could eat every day! Of course I will stay loyal to the cupcake flavor that made me fall in love with this bakery in the first place ~ the Neapolitan.

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Neapolitan Cupcake // Layered chocolate, strawberry, and vanilla cupcake iced with strawberry buttercream

Blue Bird Bake Shop
http://bluebirdbakeshop.com/
3122 Corrine Drive, Orlando, FL 32803
(407) 228-3822

Kappo Chirashi, a sushi rice bowl topped with delicate uni, slices of snowy grouper, salmon, tuna, ikura, roasted okra, simmered aubergine, gobo, takuan, nori, red round radish, snap peas, and sugar peas

Kappo at East End, the newest member of Audubon Park’s East End Market, is a Japanese shop featuring fresh sushi rolls, handmade desserts, and a fabulous omakase lunch / dinner, served barside.

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Kappo is run by partners and young chefs Mark Berdin, Lordfer Lalicon, pastry chef Jennifer Banagale, who hope to showcase the best of Japanese inspired cuisine through the use of locally sourced ingredients as well as the bounty from East End Market’s own urban farm. Depending on the season and catches, fish and shellfishes serve at Kappo will constantly be changing, limited to three types a day.

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Right now, the menu consists mostly of sushi, sashimi, chirashi, rice balls – onigiri, and desserts, but they hope to add noodles (ranging from udon, soba, somen, and to homemade noodle dishes), donburi, and other Japanese fare soon.

With only a limited 7 seats at the bar, Kappo also offers a multi course, Omakase format, dinners at night time starting at 6 PM on Thursday, Friday, and Saturday nights for $75 per person.

Kappo will also be doing special events and dinners at the event space at East End throughout the year.

We recently dropped by for lunch and fell in love with the Kappo Chirashi, a sushi rice bowl topped with delicate uni, slices of snowy grouper, salmon, tuna, ikura, roasted okra, simmered aubergine, gobo, takuan, nori, red round radish, snap peas, and sugar peas.

Kappo Chirashi, a sushi rice bowl topped with delicate uni, slices of snowy grouper, salmon, tuna, ikura, roasted okra, simmered aubergine, gobo, takuan, nori, red round radish, snap peas, and sugar peas
Kappo Chirashi, a sushi rice bowl topped with delicate uni, slices of snowy grouper, salmon, tuna, ikura, roasted okra, simmered aubergine, gobo, takuan, nori, red round radish, snap peas, and sugar peas

There is also a selection of Japanese gifts for sale and a convenient “to-go” case for those in a rush during lunch.

Little gifts from Kappo
Little gifts from Kappo

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A look inside the to – go display case – sushi bowls, rice balls, desserts, and soft drinks!

Ramune soda and house made desserts to go
Ramune soda and house made desserts to go
Onigiri of the day - rice balls stuffed with salmon and plum and wrapped in nori seaweed
Onigiri of the day – rice balls stuffed with salmon and plum and wrapped in nori seaweed

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Sample menu of the day
Sample menu of the day

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Chef Backgrounds

Lordfer Lalicon

Lordfer Lalicon earned Bachelors in Health Science from the University of Florida. Move to New York City and started work at various establishments before getting a job at the Oak Room with Joel Antunes where he got his feet wet in basics of French cooking. After a short stint at the Oak Room, Lo went to work at Allen and Delancey and finally for Dan Barber’s Blue Hill at Washington Squares. After a year at Blue Hill NYC, Lo went to Blue Hill @ Stone Barns to improve his techniques. Lo eventually went on to be part of the opening team at Maharlika, modern Filipino restaurant, Parm, Carbone, and Torrisi.

Jennifer Banagale

Jen graduated University of Florida with a degree in Economics. With a couple of semesters spent in Osaka Japan, she also earned a Bachelors in Eastern Asian Language. Unsatisfied with her undergraduate studies in the Swamp, she decided to study in Holland and attained a Masters in International Business. After completing her education, she got a job in the financial sector but decided that the trade wasn’t for her and decided to moved to the Big Apple and immerse herself in the world of pastry.

First, her opportunities came in Demel, an Austrian pastry shop and there after proceeded in working in kitchens that include the Oak Room, Aquavit, and DT Works in the Lower East Side. Jen also work as a chef de partie at Mortons Private Club and recently as the Head Pastry Chef at Umu, which is located in the Mayfair district of London.

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Mark V. Berdin

Mark graduated with Bachelors Degree in History. Whimsically, when asked by a friend to move to New York City, he nonchalantly said yes and never looked back. Coming to NYC with no job, money, or any direction in life, he went to work for Chef Morimoto in the Meat Packing District where he got his feet wet and learn the fundamentals of Sushi and Japanese cuisine in general. After two and half years, Mark went to work for Master Sushi Chef Masato Shimizu at 15 East. After a brief and fun stint at 15 East, Mark moved to London where he is sous chef to Chef Yoshinori Ishii and Masato Nishihara for three years, learning the art of Kaiseki at Umu.

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Kappo on Urbanspoon

Txokos (pronounced cho-kos) Basque Kitchen at East End Market in Audubon Park opened earlier this year in March 2014. The much anticipated restaurant is brought to us by James Beard award nominated Chef Henry Salgado of New Smyrna Beach’s Spanish River Grill.

A fifth generation Floridian, Chef Henry Salgado grew up cooking with his Cuban grandmother in his hometown of Tampa. A graduate of the Florida Culinary Institute in West Palm Beach, he worked his way through the kitchens of the south. He along with his wife, Michele, eventually opened Spanish River Grill in 1999, earning a semi-finalist nomination for the 2012 and 2014 James Beard awards.

At Txokos Basque Kitchen, Chef Henry and his team bring the flavors of Northern Spain to the expanding Orlando food scene, utilizing homegrown produce, locally raised provisions and Florida seafood. The menu features authentic Pintxos (small plates), Spanish wines and a wood fired Asador for grilling.

The menu at Txokos Kitchen is seasonally driven by Chef Henry’s access to the East End Market’s vegetable garden, local, sustainable seafood and many talented Florida farmers.

They recently started brunch service on the weekend and so we dropped by with some friends and came away very impressed.

Brunch Menu at Txokos
Brunch Menu at Txokos

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We love the decor at Txokos, modern yet rustic – comfortable place to go with a group of friends to share pintxos small plates over a meal

You can't have brunch with out mimosas and sangrias
You can’t have brunch with out mimosas, bloody marys, and sangrias
Wood grill at Txokos Basque Kitchen
A gorgeous Wood fired Asador grill is featured at Txokos Basque Kitchen
Fried Shrimp and dirty grits with chicken liver, jamon, and shallot. One of my favorites - the shrimp was crunchy, crispy and fresh and the grits had a sultry, savory flavor that went very well together with the crunchy fried shrimp. - $10
Fried Shrimp and dirty grits with chicken liver, jamon, and shallot. – $10 – One of my favorites – the shrimp was crunchy, crispy and fresh and the grits had a sultry, savory flavor that went very well together with the crunchy fried shrimp.
Calamari Fritto - lightly fried with a house made romesco sauce for dipping
Calamari Fritto – lightly fried with a house made romesco sauce for dipping -$7
Tortilla Espanola - a tapas classic, not the corn tortillas that we are used to - these tortillas are made with layors of potato, onions, and eggs with a tomato aioli - $5
Tortilla Espanola – a tapas classic, not the corn tortillas that we are used to – these tortillas are made with layors of potato, onions, and eggs with a tomato aioli – $5
Benedict Lomo - pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables - $12
Benedict Lomo – pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables – $12
Benedict Lomo - pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables - $12
Benedict Lomo – pan de gallego, tomato relish, lomo ham, poached local egg, saffron hollandaise, and charred vegetables – $12
Jamon pintxos - thinly sliced iberico ham, lomo, chorizo, with marcona almonds and alioli - $13
Jamon pintxos – thinly sliced iberico ham, lomo, chorizo, with marcona almonds and alioli – $13
Chef Henry Salgado and Peter Lee of Txokos Basque Kitchen
Chef Henry Salgado and Peter Lee of Txokos Basque Kitchen
Baked Spanish Toast - cinnamon baked bread pudding topped with Bordeaux cherries, kalimotxo glazed pork belly, and poached egg - the dish was subtly sweet and savory, kalimotxo is a signature Basque style made by marinating the meat with cola and wine. $14
Baked Spanish Toast – cinnamon baked bread pudding topped with Bordeaux cherries, kalimotxo glazed pork belly, and poached egg – the dish was subtly sweet and savory, kalimotxo is a signature Basque style made by marinating the meat with cola and wine. $14
Tacos con Bacalao - Deep Fried salt cod, shredded cabbage, tomato garlic relish, toasted cumin seed vinaigrette - $14 - the salt cod was a bit too salty on this visit and would have benefitted from soaking longer to reduce the salt content in the bacalao.
Tacos con Bacalao – Deep Fried salt cod, shredded cabbage, tomato garlic relish, toasted cumin seed vinaigrette – $14 – the salt cod was a bit too salty on this visit and would have benefitted from soaking longer to reduce the salt content in the bacalao.
Local celebrity Master Chef season 5 contestant Francis Biondi spotted at Txokos Basque Kitchen on a recent visit
Local celebrity Master Chef season 5 contestant Francis Biondi spotted at Txokos Basque Kitchen on a recent visit
Jamon Stuffed Trout - Wood Grilled Rainbow Trout stuffed with serrano ham, fresh basil, summer potato salad
Jamon Stuffed Trout – Wood Grilled Rainbow Trout stuffed with serrano ham, fresh basil, summer potato salad

TXOKOS BASQUE KITCHEN
3201 Corrine Dr.
Orlando, FL 32803
info@txokoskitchen.com
321.972.8852

Dinner
5PM – 10PM | Tuesday – Thursday
5PM – 11PM | Friday & Saturday
Brunch
11AM – 3:30PM | Sunday

Chef Henry Salgado working the kitchen at Txokos
Chef Henry Salgado working the kitchen at Txokos

Txokos Basque Kitchen on Urbanspoon

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When I first heard about a pie shop opening in Audubon Park, I instantly thought of “Pushing Daisies,” an amazing series that used to air on ABC about a Pie maker who had the ability to resurrect the dead. In this series, the pie maker was able to touch wilted or not so alive produce and bring it back to life with full flavor, making his pies the best in town! There is also a huge thing about resurrecting dead people and not being able to kiss the love of his life but we won’t get into that.

ELLEN GREENE, SWOOSIE KURTZ, ANNA FRIEL, LEE PACE, CHI McBRIDE, KRISTIN CHENOWETH

Pushing Daisies, a cancelled television show that once appeared on ABC

This beautiful Pie shop is located down the road from the beautiful East End Market and is home to an extraordinary array of bath-bomb sized pies and more. Before you go, please call to make sure they are open as the shop closes its doors once it sells out of products, which seems to happen according to the owner, Tara Gould.

Her pies are as beautiful as the shop, which is accented with varying shades of wood surfaces and dim lighting through what looks like mason jar bulbs.

The sun shines through just enough to illuminate the faces of happy employees showing off pie to excited customers.

I wouldn’t really consider this a spot to work and lounge. This is more of a “Devour pie with friends and leave without any kind of judgement” kind of place, and be prepared to pay between $3 – 5 for a single serving. The pie makers here are committed to creating miniature artisan treats with fresh and local ingredients.

I asked Tara why she decided to open this Pie shop and her response was “I didn’t want to regret it when I was in my sixties.”

After chatting with Tara for a few minutes, I found out that she possessed true passion about her products. She used to bake pies when she was in college. Unlike other girls her age, she was busy creating tasty pies instead of partying. However, I’m sure she’d be the life of any party if she brought those pies with her.

Okay, so now we know that Tara had her priorities in order when she was growing up. Without further delay, here’s what you can expect at P is for Pie but make sure you call because the menu changes with the season – sometimes daily! Oh, and did I mention Tara has plans to extend her hours? That’s right. You can get your pie all the way until 9p.m. on Thursday, Friday, and Saturday. Yes, this means you are able to satisfy your sweet tooth after dinner and before you go out for a night on the town. What could be better?

 

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Rosemary Peach and Lemon Cream Piefait (I totally named it the Piefair)

Black

Blackberry Lemon Cream Mini Pie with Walnut Thyme Streusel 

Pecan

Caramel Pecan Hand Pies 

Cobbler

Blueberry Cobbler 

Oatmeal

Oatmeal Cream Pies 

 

P is for Pie Bake Shop on Urbanspoon

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