Duck

Plant Street Food Tour Owners & Experience Guides, Matt Kent & Alyssa Hostetler are all smiles at The Whole Enchilada’s one-of-a-kind rooftop bar.

Launched in August, Plant Street Food Tour is a new walking food tour owned by Matt Kent & Alyssa Hostetler, a Winter Garden couple who are passionate about showing off the culinary scene on Plant Street in Historic Winter Garden.  They have hired their friends as Experience Guides, all of whom are foodies and entertainment professionals from the theme park and theater market in Orlando!  The food tour lasts from 90 mins to 2 hours and consists of taking a brisk walk down historic Plant Street with many tasty stops along the way, sampling delicious food and drinks from a variety of restaurants while learning some surprising history about downtown Winter Garden and their many small businesses.

Plant Street Food Tour offers 5 different food tours: Mornin’ Sunshine Brunch Tour, The Flavorhood Tour (the tour that I got to experience), Booze & Brews, A Sweet Treat, Date Night, or you can customize your food tour to your specific tastes and group size, making it perfect for any special occasion.

Prices start at $30 per person, but you can save $5 on any tour by using promo code CHOMP5 at checkout on plantstreetfoodtours.com

We began our tour by meeting at the Citrus Fountain on the intersection of South Boyd St and Plant Street.  Fun fact:  The spot where the Citrus Fountain is located was once a railroad track used to ship oranges.

First stop: Chef’s Table at the historic Edgewater Hotel

Duck fat fries with aioli from Chef’s Table was the first dish on our food tour.  I could not stop eating them, they were seriously addicting!  I wanted to eat all of it in one sitting but Matt let know me to save room for the other culinary delights that were remaining on our food tour so I took a few bites and packed the rest of the fries in a to-go box.  I am glad that Matt warned me because I was full by the end of our 2 hour food tour.

Everything is made from scratch at Chef’s Table.  Pictured: Mini beef wellington.

After dinner, we got to meet the manager at Chef’s Table, Matt Womick.

The cuban sandwich from Savoree were sooo good!  It was the best cuban sandwich that I’ve ever had!

The pastry selection at Axum Coffee.

Snickers iced coffee from Axum Coffee, it was good.  This coffee shop gives away all of their profits to a variety of charities.

Hasselhoff tacos and skrimp tacos (yum!) from The Whole Enchilada.  I loved the ambiance of their rooftop bar, I would have not known about this rooftop bar had it not been for the food tour.  I am so grateful and I am excited to share this restaurant with my friends.

Pastries at Rosallie Le French Cafe

Pistachio gelato

Plant Street Food Tour makes exploring Winter Garden’s historic downtown area cool, fun, and tasty!  For more information, visit plantstreetfoodtours.com

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

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