Atlantic Salmon with cucumber & fingerling potato salad, cucumber horseradish broth, cucumber slaw.  Seriously, it was the BEST salmon I’ve ever had!

Thank you everyone that came out to the Tasty Chomps x Magical Dining x DoveCote (voted Best Restaurant 2018 by Orlando Magazine) meet-up hosted by Visit Orlando with special guest Aldo Ferrari!  This year through Visit Orlando, $1 of each meal during #MagicalDining (click here for more info) will benefit two charities: Best Buddies & Down Syndrome Association of Central Florida.

Thank you Cory O’Born from Visit Orlando for gifting us all with official 2018 Visit Orlando Magical Dining wine glasses afterwords, it was a nice surprise after a great dinner!

Follow Tasty Chomps Food Blog on facebook to find out where we will be meeting up next!  I just realized that I didn’t get the black & grey shirt memo but I was wearing a black uniform at work beforehand so that should at least count for something, right?!

Left to right: Shan Li, Kasie Wade, Cory O’Born, Aldo Ferrari, Patrick Rosario, Marvin Zarra, Frank Galeano, and then there’s me!

Fire Roasted Tomato Soup with Florida rock shrimp, basil & olive oil

Ham & Cheese Grits with house-made rogue mayo

Pork Cutlet with potato pancake, caper brown butter, beurre blanc

Chocolate Mousse with marshmallow fluff, bay leaf crumble, marinated strawberries

Dovecote crème brulee

DoveCote Brasserie
Bank of America Center, 390 N Orange Ave #110, Orlando, FL 32801
(407) 930-1700

Atlantic Salmon – Quinoa, kale, preserved lemon, almond, black olive

We were invited to DoveCote Brasserie (voted Best Restaurant 2018 by Orlando Magazine) for an intimate evening with representatives from Sonoma County Winegrowers to talk current events in Sonoma County and predictions on the 2018 harvest season while enjoying a delicious meal.

Our wonderful host Amy Landolt, Director of Marketing & Public Relations, provided an annual update on Sonoma County’s progress in its initiative to become the first 100% U.S. sustainable wine region by 2019.  We also talked about how the huge wildfires breakouts in Sonoma County affected their vineyards.

We were relieved to hear that their vineyards did not burn because there is so much moisture in the vines.  The vineyards acted as a natural fire break, not only surviving, but helping to slow and stop the spread of wildfires – as seen below in the picture from the Sonoma County Winegrowers’ 4th Annual Sustainability Report.  We also learned that helicopters picked up water from the vineyards’ irrigation ponds (the blue image below) to put out wildfires.

Amy informed us that celebrity chef Guy Fieri is from Santa Rosa, CA in Sonoma County and he has stepped in to help feed first responders and victims of the tragic wildfires in the area.  He is seriously an amazing GUY!!!

More pictures from the Sonoma County Winegrowers wine-pairing dinner below:

Country Pate – Grilled ciabatta, house mustard, pickled cauliflower

Although I did not partake in any consumption of wine, I heard raving reviews about each and every one of them from the other guests at our table.  La Follette Chardonnay was the fan favorite of the evening.

DC Caramelized Onion Soup – Oxtail onion broth, ciabatta, comte cheese

Braised Short Ribs – Potato confit, trumpet mushrooms, red wine reduction

Rachel Thralls, Sonoma County Wine Education Consultant

Coffee mousse, bay leaf crumbs, whipped cream

For more information, please visit

(Source: Sonoma County)

DoveCote Brasserie
Bank of America Center, 390 N Orange Ave #110, Orlando, FL 32801
(407) 930-1700

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

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

Urbain 40 American Brasserie and Lounge takes its diners on a trip back to all the nostalgic swank and sophistication of the 1940s big band era with a classic yet seasonally changing American and European continental menu. It’s become one of my favorite new restaurants in Orlando!


Mr. Rashid Choufani
Mr. Rashid Choufani

Urbain 40’s owner-operator Jaafar Choufani, an executive for parent company Boulevard Restaurants, teamed up with his father, famed restaurateur and former Bocuse d’Or judge Rashid Choufani, to run the brasserie. Mr. Rashid Choufani also leads the restaurant operations at Walt Disney World’s Morocco pavilion at Epcot’s World Showcase.


A faithful devotee of the slow-food movement, Executive Chef Jean-Stephane Poinard sources the freshest ingredients locally when possible, from vegetables and herbs to meats and fish, to transform continental and American classics into original creations, bringing his interpretations of French favorites with a decidedly American, and often Southern twist.


A French classic, the luxurious Billi-Bi Soup, is an elegant saffron cream broth of Prince Edward Island mussels “beignet” given a Southern touch here at Urbain 40 with smoked paprika oil.

For dessert, there is a bit of a sweet dilemma as the bevy of goods created by pastry chef Amanda McFall all sound so enticing that it’s hard to choose just one.

Urbain 40 is both enchanting and charming in its comforting food and intimate ambiance.

Keep an eye out for the full review on Central Florida Lifestyle Magazine in the coming month.

Saffron Cream, Prince Edward Island Mussels Beignet, Smoked Paprika Oil

Cast Iron Skillet Roasted, Drawn Butter, Lemon, House-made Baguette

Chef’s selection of Cured Meat, Cheese, Pork Terrine, Onion Confit Marmalade, Cornichons

Caramelized Onion, House-Smoked Maple Bacon, Shallot Confit

Roasted Garlic Confit, Gruyere, Asiago, Fig Reduction

Brown Butter, Cauliflower Potato Purée, Fennel, Lemon Confit

Garlic and Royal Trumpet Chips, Goat Cheese Sphere

Slow-roasted Beef and Pork, House-made Pappardelle Pasta, Grana Padano

Raspberry Macaroons, Chocolate and Pistachio Pops, Chocolate Truffles

Pastry Chef Amanda McFall and Executive Chef Jean-Stephane Picard of Urbane 40
Pastry Chef Amanda McFall and Executive Chef Jean-Stephane Picard of Urbane 40





Urbain 40 American Brasserie and Lounge
8000 Via Dellagio Way
Orlando, FL 32819
(407) 872-2640

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by Kim Tran – Photos by Trung Nguyen of

Mimi’s Café has recently underwent some menu changes, experiencing a sort of French inspired renaissance from their new leadership.

Currently there are two great locations in the Greater Orlando area – one in Altamonte Springs and the other just across the street from the Mall at Millenia.

Mimi’s Café has taken their food and service to a new level to satisfy your French cravings. Recently acquired by Le Duff America, Inc. (a subsidiary of the Rennes, France-based Groupe Le Duff) – the team revamped their menu to awaken all your taste buds.

Mimi’s Cafe Executive Chef Katie Sutton is a graduate of the French Culinary Institute and was previously an Executive Chef at Hess Collection Winery in Napa and takes her food very seriously.

Taking a cue from their new French- inspired leadership, all-butter croissants baked in-house daily, BouillabaisseBrioche Croque Madame and Mussels a la Mimi’s are just some of the menu items at the all new Mimi’s Cafe.

Experience authentic French cuisine in your backyard without having to sacrifice your wallet.



Fresh baked Carrot Raisin Nut and Sour Dough bread


Champagne Cocktail made with St. Germain Liquer


Petite Seafood Crepe with sautéed shrimp, scallops and spinach in a savory, creamy lobster sauce.


Mussels a la Mimi steamed in white wine, garlic and fresh herbs, served with garlic French baguette croutons.


Mussels a la Mimi steamed in white wine, garlic and fresh herbs, served with garlic French baguette croutons.


French Baguette Crouton, Baked Brie, tart apple slices with apricot chutney.


Pumpkin Bisque


Mimi’s Original Corn Chowder


Roasted Tomato & Basil Bique


Le Burger de Madame with onion strings. Served on a toasted brioche bun, hickory-smoked bacon, cheddar cheese, crisp lettuce, fresh tomatoes, red onions, pickles, Mimi’s original Thousand Island dressing and a fried egg.


Coq au Vin. Chicken braised in red wine, mushrooms and pearl onions, served on creamy mashed potatoes with petite peas.


Tournedos de Boeuf. Medallions of beef tenderloin served with creamy mashed potatoes. Served with bordelaise or béarnaise sauce and seasonal vegetables.


Bordelaise and Béarnaise sauce


Bistro Bavette Steak. French-style grilled steak served with mushroom-infused au gratin potatoes. Served with bordelaise or béarnaise sauce and seasonal vegetables.


Grilled Salmon Salade Nicoise served on top of mixed greens with Kalamata olives, cherry tomatoes, red onions, haricots verts, provençal potatoes and hard-boiled egg, tossed in Mimi’s red wine shallot vinaigrette.


Pasta Carbonara a la Mimi’s. Fresh linguine tossed with diced prosciutto, aged Parmesan, petite peas and a light chardonnay sauce, topped with a fried egg.

Pasta Carbonara a la Mimi’s. Fresh linguine tossed with diced prosciutto, aged Parmesan, petite peas and a light chardonnay sauce, topped with a fried egg.


Bacon Apple Waffle topped with apples, hickory-smoked bacon, syrup and a hint of orange zest.


Strawberry Waffle Perdu filled with cream cheese and orange marmalade.


Executive Chef Katie Sutton and her team did a phenomenal job with the new menu. Each plate was generously portioned and you can taste the quality of their well-prepared dishes.

We give them a standing ovation for overall creativity, taste, and presentation!


About the Author

Kim Tran enjoys good eats of all sorts. Growing up her parents taught her the importance of eating a variety of different foods and now that she’s older she enjoys all types of cuisine. She has traveled across the nation, parts of Europe, and Vietnam and hopes to incorporate their flavors into her everyday cooking. Kim is an alumna of the University of Central Florida and currently has two companies in the event industry. SNAP! Studio Booth – a photo booth company and Pearl White Events – an event and wedding planning company. In her free time she loves doing DIY projects, cooking or trying new food, and voluntary work for the community.


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Les Halles Boulangerie Patisserie re-opened this past winter at Disney’s Epcot – France Pavilion at the World Showcase after being closed for quite some time for construction.

The original Boulangerie Patisserie was a small, a teensy bit cramp, but still a very popular spot for French pastries at Epcot.

The new digs are much larger, with an underground market type feeling, and bright, beautiful menus on widescreen TV’s, as well as mesmerizing display cases of pastries and sandwiches.

Upon entering, you are corralled through a hectic line to the front where you place your order with one of the young French exchange students staffing the bakery. The pastries shine from their display cases alongside pre-made sandwiches and quiches. Behind the counters you can see the young staff running about, prepping and toasting sandwiches, or caramelizing sugar on creme brûlées with blow torches.

The menu contains a plethora of classic French pastries, hot and cold sandwiches, quiches, soups, salads, and coffee.

I chose the Croque Monsieur sandwich – Toasted Ham and Cheese, but found to be a bit of a disappointment. The cheese on top was too burnt and overdone, the sandwich bread was a bit flavorless, and the ham within was a bit too salty. Maybe I should have chose from the list of croissant sandwiches instead, or just stick to the pastries.

For dessert pastries, you can choose from a list that includes Chaussons Aux Pommes – Apple Turnover, Creme Brulee – Caramelized Vanilla Custard, Eclair – filled with Vanilla or Chocolate Cream, Mango and Coconut Mousse cake, Raspberry Mousse cake, Chocolate Mousse, Napoleon – Puff Pastry with Cream, and for the healthy minded, Yogurt Mousse with Berries.

I chose the multilayered Napoleon, truly a delectable, flaky and delicious treat and probably my most favorite rendition of the pastry.

Overall, next time I would probably try some more pastries, definitely the napoleon, and maybe some other sandwiches, definitely not the croque monsieur.

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Entering the boulangerie Patissierie

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Beautiful display of croissants, eclairs, and mousses

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The napoleon – one of the best I have ever had

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Cold sandwiches are available on baguettes

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Caramelizing the creme brulee

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Chicken and ham sandwiches

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Chocolate Mousse dessert and tarts

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Croque Monsieur – The cheese on top was overburnt, the sandwich bread was a bit flavorless, and the ham within was a bit too salty.

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Outside the bakery is the seating area

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The exquisite Napoleon puff pastry dessert with cream

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The crowds can get a bit crazy here in France

Les Halles Boulangerie & Pâtisserie on Urbanspoon

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Ooh la la! This French bakery in the heart of Orlando’s College Park district helmed by husband and wife team Stephanie and Philippe Cahagne is truly a little delight. You might recognize the Cahagne family name – Philippe is brother of Francois Cahagne who runs the fabulous French bakery Croissant Gourmet in Winter Park.


Philippe Cahagne, who owns Les Petits Pleasures with his wife Stephanie. They recently won best dessert at the Taste of College Park hosted by the Rotary Club of College Park

On College Park’s main thoroughfare Edgewater Drive, this little patisserie, with light lavender-colored walls, features many sweet pastry pleasures. The goods run the gamut: from buttery, flaky chocolate almond croissants, to fruit tarts topped with strawberries and blackberries, little morsels of sweet, slightly crunchy macarons, decadent slices of vanilla flan, coco rochers, moist moelleux apple sponge cakes, chocolate eclairs, Napoleons, and ever more.


The bakery, open for breakfast, lunch, and dinner, also serves up some scrumptious hot sandwiches, quiches, and crepes for those wanting something more savory to go with the sweets. In the mornings, you can see the Cahagne family and staff at Les Petits Pleasures running about the kitchen area in their black aprons and head wraps, baking up their next creations.

When available, try their vol-au-vent, which means “windblown” in French, a flaky, delectable puff pastry stuffed with chicken, mushroom, Swiss cheese, and a creamy, rich béchamel sauce.

The Hawaii croque monsieur is a playful twist on the traditional grilled ham, Swiss cheese, and béchamel sandwich, topped with pineapple. You will fall in love with everything here, mon amis. It’s all about the little things in life.


Moist moelleux apple sponge cakes and coco rocher



Vol – au – vent – puff pastry with mushrooms and chicken




Les Petits Pleasures on Urbanspoon

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Off of Park Avenue on Morse Blvd, Croissant Gourmet is one of the many joys that I think of when wandering around Winter Park’s popular shopping and restaurant area. In addition to some of the most gorgeous pastries in town this little French bakery, founded by brothers Francois and Phillipe Cahange, also serves up some very delectable sandwiches, quiche, crepes, and salads for lunch. Brother Francois is a patissier, a classically trained pastry chef, from France with a resume that includes several restaurants along the famous Champs-Elysees in Paris. Brother Phillipe along his wife Stephanie have recently started their own bakery shop in nearby College Park called Les Petits Pleasures.


Two display cases hold the wonders of Croissant Gourmet: fruit tarts topped with raspberries and blueberries, éclairs, Napoleons, assorted croissants, apple turnovers, macarons, and many more all made fresh and locally.

Try the almond croissant, a flaky, buttery croissant with a nice sweet, creamy filling of almond paste and topped with almonds and dusted with confectionary sugar. Also good is the rectangular jalousie pastry, similar to a strudel and a play on jalousie-style windows, it’s filled with almond cream and raspberries.

The croque madame sandwich, a variation of the croque monsieur, is deftly made with ham and Gruyere cheese, hand-dipped in egg, then pan-fried in butter to a nice crisp. Finally, the croque is topped with a luscious golden-yellow yolk, sunny-side up egg. The egg yolk oozes down the sandwich when you cut into it, preferably with fork and knife, and eaten together the Croissant Gourmet’s croque madame makes for a truly transcendent experience.

The shop is a bit small and narrow, with only a few tables inside and a bar stool area near the glass case for the bakery items. It can get a bit awkward for patrons who want to sit and enjoy their meal along the bar area with out getting bumped into by others browsing the pastries or lined up to order by the register. Sit outside and enjoy the nice Florida weather with your pastries and people watch those people walking by on the Avenue.

C’est si bon.

Pass me another croissant, s’il vous plaît


Video from ChatChow TV interview with Chef and Owner Francois Cahange


Display of pastries at Croissant Gourmet


Fruit Tart pastry


Napoleon pastry


Almond Croissant and Jalousie


Chocolate Croissant


Chicken salad croissant sandwich


Croque Madame topped with fried egg

Croissant Gourmet on Urbanspoon

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