Orlando

0 99

MAKE YOUR EVENT UNFORGETTABLE
CUSTOM MENUS – STAFFING – EVENT RENTALS – BAR AND BEVERAGE

We were excited to be the first food blogger to be invited to check out the Cocktail Catering facility to learn more about what their catering company is all about and also enjoy a nice lunch prepared by the talented Chef Sharon.

Appetizer – Strawberry and walnut salad
Entrée – Sirloin, Cilantro Lime Rice, Corn

Dessert – Brownie, chocolate chip cookie, chocolate syrup, whipped cream, strawberries

Food tastings are available to clients.  If you are not satisfied with your initial food tasting, you just tell them what you want to change, they will tweak it, and you come back for a second tasting.  Tastings are free.

Cocktails Catering is a “Best of Orlando” catering company for 2017 and many previous years.  They are a scratch kitchen that prepares countless dishes from Caribbean food to Indian food and everything in between.   They also take pride in their delicious signature cocktails and appetizers.  They service in Orlando, Tampa, & St. Augustine area.  From their award winning catering to their event rentals, they can help you with every detail for any event.

Linen appointments are available to help you paint a picture of your event and get your ideas flowing.  You are more than welcome to bring your own decor to your linen appointment to help visualize your table setup.  Rosetta fabrics and table runners are also available.

From galas, corporate events, quinceañeras – they do all types of events so they have a variety of plates to choose from.

Decorated television panels that play a slideshow during your event


Glamorous cake by Sprinkles Custom Cakes

They are currently running an offer of $20 off any service if you leave an initial review on Google, Wedding Wire, or The Knot and $5 off for any review after that.  They also have a booking incentive of a FREE sangaria station for your next event.

Be sure to check out Cocktails Catering soon for any of your upcoming events!

Cocktails Catering
9640 Boggy Creek Rd. #5
Orlando, FL 32824
(407) 446-2878
www.cocktailscatering.com

1 227

I still remember those days in college, traveling up to visit friends at the University of Florida in Gainesville way back in 2003, with everyone excited to line up for this new restaurant called Bento Cafe. We called it Bento Blue even then because of its blue decor. We lined up to take our orders at the register and waited patiently for our bowls of Taiwanese beef noodle soup or teriyaki chicken bento boxes, with great delight.

Now based in Orlando, Bento Asian Kitchen + Sushi, a quick-casual pan-Asian restaurant, enters its 15th year of business this fall.

To honor the benchmark and its customer base fueling the restaurant’s longevity, Bento Café kicked off a “15 Days of Bento” celebration starting on September 15, 2017.

Established in Gainesville during the fall of 2002, Bento Café’s original location opened at 3832 West Newberry Road. It is known as “Bento Blue” due to its vibrant use of blue neon décor, as reported by a Gainesville Sun article covering the opening.

To meet growing demand after the Newberry location launched, the second location on Archer Road (affectionately named by locals as “Bento Red” also due to its décor, and to differentiate between the two) opened in 2007.

Locations in Orlando, Jacksonville, and more recently, Davie and Tallahassee gradually popped up throughout the 15-year run.

“Fifteen years ago when we first opened, we never dreamed of expanding out of Gainesville, and now we have plans to expand out of Florida,” comments owners, Jimmy and Johnny.

 

The group plans to give back to the customers and community as reaching this anniversary wouldn’t be possible without the support of its loyal following. Bento Café will recognize promotions at participating locations, daily giveaways, and rotating specials from September 15th through September 29th.

Also for every check-in and tag on social media, the group will donate $1 to benefit local charities through the Bento Foundation. The total amount donated will be announced October 1st.

The 15 Days of Bento include:

DAY 1- FRIDAY Sept 15
Spend $20 to receive a free t-shirt while supplies last
DAY 2- SATURDAY Sept 16
Half off boba teas
DAY 3- SUNDAY Sept 17
Free combo upgrades
DAY 4- MONDAY Sept 18
Half off any classic roll
DAY 5- TUESDAY Sept 19
10% of all proceeds to benefit local charities through the Bento foundation at
www.bentofoundation.org
DAY 6- WEDNESDAY Sept 20
Half off Spicy Cream Chicken Rice Bowl
DAY 7- THURSDAY Sept 21
Gift card Giveaway
Purchase a $50 gift card, get a $10 gift card
DAY 8- FRIDAY Sept 22
Half off beer and sake
DAY 9- SATURDAY Sept 23
20% off call-in order – mention “bento turns 15” at checkout
DAY 10- SUNDAY Sept 24
Family Day – free kids box with purchase of any entree (roll, bowl or box)
DAY 11- MONDAY Sept 25
One free build-a-poke protein upgrade
DAY 12- TUESDAY Sept 26
BOGO appetizers
DAY 13- WEDNESDAY Sept 27
Half off catered lunch coupon
Must drop a business card to receive instant print coupon for half off catering order (limit
$500)
DAY 14- THURSDAY Sept 28
College Day
Bring your friend, get BOGO Chicken Teriyaki Rice Bowls with student ID
DAY 15- FRIDAY Sept 29
Announcing winner of FREE BENTO FOR A YEAR

We spoke with the founders of Bento to get some more background about the history of the restaurant empire:

How did the story of Bento begin?

Bento began with a small Taiwanese family in Gainesville Florida that had a history of opening and operating traditional Chinese restaurants from small take out places to large Chinese buffets. While attending the University of Florida, the two brothers, Jimmy and Johnny, wanted to open something more modern and hip that could be a cool college hangout and quick place to grab a bite to eat being near the University of Florida.

Johnny Tung, Momma Tung, and Jimmy Tung of Bento

Quick service Asian restaurants then were pretty much non existent in 2002 so it would be a unique place that had more of a cool decor rather than hanging traditional Asian lanterns and golden dragons. Having been sushi trained we decided to make Bento more of a pan Asian cuisine adding some Thai Curry dishes and Korean dishes. Bento boxes were also already very common in Korean, Japanese, Taiwanese, and Chinese cuisines. Lastly we had to wait for the perfect location that was small, convenient, and near UF and Bento was born at a 40 seat restaurant on Newberry Road.

The Original Bento Blue

What was it like in the first year?

The 1st year of opening started off very slow but ended with a line out the door for hours at a time. No one really knew what Bento was all about. People came in confused and looking for a hostess but soon realized the Bento can be a quick stop for good quality Asian food dine-in or takeout.

We started with a staff of 5 and quickly grew to 30 in the first year to meet the demand. We had to change our kitchen layout a few times and had to keep figuring out more ways to produce the food quickly and efficiently without sacrificing the quality.

Once the Gainesville Sun wrote about how unique Bento was, that’s when the lines started. It was challenging to double, triple, quadruple the volume out of such a small restaurant without disappointing our growing fan base.

In the past 15 years, what do you think has changed the most regarding the American palate towards Asian cuisine at Bento? Why?

In 15 years, our fan base has grown a lot and we have seen different items become popular. At first, it was more about the items that people were used to seeing at different Chinese restaurants such as shrimp fried rice and General Tso’s Chicken but have seen more of a shift to more customizable options with our Build a Poke bowls. People are starting to become more adventurous with eating and have started to appreciate more ethnic and fresh ingredients. Also, at Bento, having an open kitchen and sushi bar follows the trend of transparency and making everything in house.

What were some of your biggest challenges through the years?

In the last 15 years, the most common challenges are to continue to stay fresh and stay with the trends in our offerings and our marketing strategies as time passes. As we grow, challenges of product consistency will always be a priority. As we keep building new stores, we have to dedicate the same attention to the aging stores that have been around for 10+ years. Luckily, we have had the same passionate core management team in place for over 10 years now to keep Bento moving in the right direction.

Bento partners Jimmy Tung, Jurel Serrana, Johnny Tung, and David Yu

Where do you see Bento in the next 5, 10 years?

Our goal for the next 5 years is to continue to expand to major cities and universities throughout Florida. Tampa Bay has long been part of our expansion and we recently were pleased to announce our downtown St. Petersburg location. We are looking at some locations in Atlanta now as that is the next area we want to target in the Southeast. In 10 years, we would like to be in every major metropolitan city across the U.S

Bento Jacksonville

Bento is hugely popular in college areas, how do you think Bento can reach out to more of the mainstream American audience?

One of Bento’s biggest milestone was opening the 1st Bento outside of our Gainesville college town in downtown Orlando in 2008. It was a big test to see if Bento would do well in a non college market and it was an instant hit with the office professionals downtown. We then opened our Dr.Phillips location in 2009 which was a more residential and tourist area with no university nearby and that store was successful as well.

Once we opened Jacksonville late 2009 that was when we were confident enough that Bento was not just a college spot anymore and that this concept could be open in most markets. We have very recognizable menu items but also have many authentic items that would appeal to both a mainstream crowd and also for people that appreciate more of the hard to find authentic dishes such as Szechuan beef noodle soup and Ginger scallion chicken.

Top Five Best Selling Dishes at Bento

1. Spicy Cream Chicken
2. Teriyaki Chicken
3. Tuna Poke bowl
4. Pork Katsu Curry
5. Pad Thai

Sushi Best Sellers

Special Mexican Roll
Crunch Roll
Avocado Roll

Also, a new menu item – build-a-poke bowls – are on the rise in popularity.

Wishing Bento a happy 15 year anniversary and many more to come! Visit www.bentocafesushi.com for menu, locations, and more.

0 386

Hurricane Irma Information

In times of disaster, Second Harvest Food Bank of Central Florida and its network of 550 nonprofit feeding partners represent a vital emergency food supply for the community.

They are are providing extended relief service to storm victims in Brevard, Volusia, Orange, Seminole, Osceola and Lake Counties.

Emergency Food Assistance

If you find yourself in need of food assistance, please call 407-295-1066 and we will help you locate an emergency food pantry near you. You can also click on the county below and find food pantries that are open around you this week (list is updated daily).

If you need other help find a list of Community Resources here (pdf download).

How To Help

After the storm, ways for the local community to help Second Harvest help people in need are very specific:

  • Monetary Donations. Your $10 gift can help us provide 40 meals into our community during this time of need.   
  • Food and cleaning supplies donations: 
    Non-perishable food donations and cleaning supplies can be delivered to our distribution center in Orlando at 411 Mercy Drive, Orlando, Florida 32805. (see attached list of needs).
  • Volunteer opportunities:

Donation Drop-offs:

Tuesday – Friday 8am to 4pm
Second Harvest Food Bank, 411 Mercy Drive Orlando, Fla. 32805   Phone: 407-295-1066

Tuesday – Friday 7am to 3:30pm
Volusia County:  320 North Street, Daytona Beach, FL 32114         Phone: 386-257-4499
Brevard County: 6928A Vickie Circle, West Melbourne, FL 32904   Phone: 321-733-1600


TYPES OF GOODS NEEDED:

Basic Categories:

  • Canned Goods
  • Cleaning Supplies
  • Cooking items
  • Personal Care
  • Bottled Goods
  • Charcoal/Sterno
  • First Aid Supplies
  • Paper Goods
  • Flashlights/Batteries
  • Dry Goods
  • Water & Ice
  • Infant Care items

Level 1 Priority (in addition to basic categories)

  • Peanut Butter
  • Assorted drinks
  • Cooking items
  • Jelly
  • Cereal
  • Paper Goods
  • Canned Meats
  • Canned Fruits & Veggies
  • Bread
  • Diapers
  • Baby Formula ? Food
  • Snacks
  • Bleach
  • Cleaning supplies

Level 2 Priority (in addition to other categories)

  • Cookies & Crackers
  • Toilet Paper
  • Feminine Hygiene
  • Instant Coffee/Drinks
  • Toothpaste & Brushes
  • Non-perishable milk
  • Tea Bags
  • Soap
  • Deodorant
  • Shampoo
  • Candy
  • Staples (sugar, salt)

http://www.feedhopenow.org/site/PageServer?pagename=how_help_disaster

0 159

A CELEBRATION OF FINE WINE & CULINARY ARTS

Weekends, September 15 – November 12
Complimentary transportation to Epcot® and the Disney Theme Parks.

Food & Wine Weekends at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek is a celebration of fine wine and the culinary arts…the perfect complement to the Epcot® Food & Wine Festival, for the serious epicurean.

Food & Wine Weekends events will be held from September 15 through November 12, 2017.

THE TASTE OF BULL & BEAR
Friday & Saturday, 6pm – 10pm,
Bull & Bear

Experience an exclusive tasting five-course menu comprised of exquisite food and wine pairings – prepared by the illustrious chefs of Waldorf Astoria Orlando.
Reservations recommended, please refer to, “The Taste of Bull & Bear,” when making a reservation. Call 407-597-5413. ($)

Please note: The Taste of Bull & Bear menu will not be available on the following dates: September 22, October 13, October 27 & November 11.

VIEW MENU

THE TASTE OF LA LUCE
Friday & Saturday, 6pm – 11pm,
La Luce

From the kitchen of La Luce at Hilton Orlando Bonnet Creek, enjoy an exclusive four-course menu with recommended wine pairing featuring the best of La Luce. Menu may be paired with wine flights for an additional fee.
Reservations recommended, please refer to, “The Taste of La Luce,” when making a reservation. Call 407-597-3600. ($)

VIEW MENU

THE TASTE OF ZETA ASIA
Friday & Saturday, 5pm – 10pm,
Zeta Asia

Guests can enjoy an exciting epicurean journey at Zeta Asia, exploring perfect pairings of sake or beer with favorite Asian-inspired dishes. ($)

VIEW MENU

COCKTAIL CREATIONS
Saturday 4:30pm – 5:30pm,
Peacock Alley

Muddle, mix and sample! Guests partake in an interactive experience creating their very own specialty cocktails.

SIP, SWIRL & SAVOR – A WINE TASTING EXPERIENCE
Friday & Saturday, 5pm – 7pm,
outside of La Luce

Before dinner, sample an array of wines which will be offered as a complement to The Taste of La Luce dinner menu.
Regardless of your wine knowledge, this is a wonderful opportunity to learn more from an experienced sommelier.

BAR DU CHOCOLAT AND CHAMPAGNE TASTING
Friday & Saturday, 7pm – 10pm,
Peacock Alley

A decadent selection of à la carte chocolate treats hand-crafted by Waldorf Astoria Orlando’s world-class pastry team. A selection of champagnes are available, as well. Highlights include chocolate truffles, exotic chocolate cakes and bowls of beautiful bon-bons. ($)

MACARON BAR
Friday & Saturday, 7pm – 10pm,
MYTH Bar

Whether indulging in a pre or post-dinner treat, guest can visit the Macaron Bar to try an assortment of flavors, hand-made by the resort’s world-class pastry team. ($)

LIVE ENTERTAINMENT
Nightly, 6pm – 10pm
Peacock Alley

Enjoy live music while taking in the fabulous vibe of Peacock Alley.

ROYAL TEA
Sundays, 2pm – 4pm,
Peacock Alley

Treasure time together as you savor finely-prepared tea sandwiches and house-made pastries, while sipping premium hot tea and listening to live piano music. Add a glass of champagne for a “Grand Royal Tea.”
Reservations are required 24 hours in advance. Please see Concierge or call 407-597-5450. ($)

ASTORIA AFTER DARK
Friday & Saturday, 6pm – 10pm,
WA Kids Club

Adults are not the only ones to have fun. The WA Kids Club is offering a nightly children’s program including dinner and a non-stop roster of fun activities – providing parents some “adult time” in which to experience Food & Wine Weekend activities. ($)

WALDORF ASTORIA SPA TUSCANY WINE SPECIAL
Daily, Waldorf Astoria Spa

Experience the powerful antioxidants of red wine powder, red grape seed extract, crushed grape seeds and pure grape seed oil as you indulge in an extravagant Tuscany Wine Wrap or Pedicure.
To book an appointment at Waldorf Astoria Spa please call 407-597-5360. ($)

EPCOT® INTERNATIONAL FOOD & WINE FESTIVAL
August 31 – November 13,
Epcot®

Sip, savor and stroll your way through 35 delicious destinations in a fun and flavor-filled celebration of the 35th anniversary of Epcot®.
Waldorf Astoria Orlando offers complimentary luxury transportation to and from Epcot®.

Taste Around Food & Wine Weekends Highlights:


Bull & Bear®  
– Green Pea Cappuccino with White Asparagus Foam and Lemon Meyer Dust
– Carved Beef Tenderloin with Mushroom Ash, Purée of Charred Eggplant,
Confit Potato with Juniper Berry Salt, Madeira Demi

La Luce®  

– Ravioli Al Nero Di Sephia, Crab, Tomato, Fennel Brodo

– Chimay Braised Beef Short Rib, Risotto, Porcinis, Melted Leeks, Butter Squash,
Horseradish Gremolata

Zeta Asia


– Kanji Signature Roll, Spicy Salmon, Cucumber, Avocado, Tobiko, Siracha
– Mont Fuji Roll, Crab, Avocado, Cucumber, Hamachi, Salmon, Tuna, Wasabi Aioli, Tobiko


– Tuna Poke Bowl, Avocado, Pickled Cucumber, Spinach, Mushrooms, Bean Sprout,
Sushi Rice, Furikake, Matsu Dressing

Bar du Chocolat  
– Chocolate and Raspberry Religieuse
– Oreo Cheese Cake
– Milk Chocolate Eclair
– White Chocolate Cheesecake Pop
– PB And Mascarpone Cream Dome
– Old Fashion Chocolate Brownies
– Cherry Double Fudge Cookie
– Crispy Chocolate And Caramel Bar
– Chocolate Bonbon, Caramel And Candy

Macaron Bar
– Caramel Fleur dé Sel
– Piña Colada
– Strawberry and Cream
– Peach and Raspberry
– Bananas Foster
– Lemon

Cocktail Creations
– Bull & Bear’s Spicy Margarita: Patrón Barrel Select Añejo Tequila, Green Chartreuse, St. Germaine, Organic Agave, Lime Juice, Gracias A Dios Mezcal, Avocado, Egg White

Private Labels
– Chardonnay – Hill Family Estate, Bonnet Creek Reserve “Carly’s Cu Cuvée,” Napa Valley, CA
– Pinot Noir – Leatitia, Bonnet Creek Reserve, Arroyo Grande, CA
– Tequila – Patrón Barrel Select Añejo, Hilton & Waldorf Astoria Bonnet Creek Resort, Lot # 129/336
– Bourbon – Knob Creek Single Barrel Reserve, Hand selected by Bonnet Creek Resort Barrel # 4194
– Beer – “Bonnet Creek Bliss”, Belgium Strong Ale, aged for 3 months in Bonnet Creek Resort’s bourbon barrels, Crooked Can, Winter Garden, FL

We are so happy to announce that Miami’s very popular Bocas Grill has finally arrived to Orlando bringing its fusion of vibrant Latin contemporary food, with an addition of a full bar.

The Venezuelan restaurant features all the classic favorites like arepas, wagyu burgers, and the crazy shakes they are known for like the churro shake.

Bocas Grill & Bar is a classy establishment with unforgettable high quality flavors, it is exactly what Orlando needed.  All meats are USDA prime.

Strawberry Juice

Appetizer Sampler – 8 mini Arepas, 5 Cheese Fingers, White Guayanés Cheese, Cream, Cilantro Aioli

Arepa Llanera – Beef, Chopped Avocado,  Tomato, Red Onions, and Soft White Cheese


La Levin Truffle Burger – 10 ounces of hand-cut Picanha 100% Wagyu with Lettuce, Tomato, Truffle Oil, Ketchup, Bacon, and Truffle Mayonnaise on a homemade black Bun

Churros with Nutella, Condensed Milk, Dulce De Leche

Bocas Grill Milkshake – Chocolate Flips Milkshake with Nutella and Flips all around the rim, crowned with Galleta María, a scoop of Vanilla Ice Cream, a Nutella Brownie Donut, Brigadeiro de Toddy and a homemade Nutella popsicle on top

Follow @bocasgrill on instagram and be sure to visit them soon and meet all of their delicious flavors!  Reservations are recommended.

 

Bocas Grill & Bar
7600 Dr Phillips Blvd, Orlando, FL 32819
(407) 723-8351
bocasgrill.com

0 182
This September we’re looking for hunger heroes to help provide an additional 40,000 meals through our #ShareAMeal campaign. 

A hunger hero, just like you, has pledged to match all donations – up to $5,000! You can help unlock this matching fund and help feed more people today.

Take the #ShareAMeal Challenge

Step 1: Share your favorite meal with us using the #ShareAMeal hashtag on social media.

Step 2: Donate the cost of your meal here to help feed hungry families. Your gift will be matched dollar for dollar.

Step 3: Challenge 3 friends to share their meals by tagging them in your post. Use the hashtag #ShareAMeal, so we can share it too!

Together we can make a difference for thousands of children, families, and seniors in our community. We look forward to seeing your shared meals!

Take the #shareameal challenge

0 222


The Halal Guys is a halal Middle Eastern fast casual restaurant that began as a food cart in 1990 on the south-east corner of 53rd Street and Sixth Avenue in the borough of Manhattan in New York City. We actually visited the original 53rd and 6th Ave Halal food cart way back in 2009 after a late night of walking the city.

Gyro sandwich

The place always had a long line, especially in the late hours of the evening after the night clubs would close, and people loved their signature white sauce over chicken and rice platters. In addition to rice platters, there are also pita sandwiches and salads, where you can choose beef gyro, chicken, or falafel as your main.

Chicken and Rice Platter

Today, the company has grown from one small food cart to over 200 new restaurants all over the world, including one right here in East Orlando, just south of UCF by Waterford Lakes.

Eater NY recently named the Halal Guys’ rice platter as “one of New York City’s most iconic dishes.” The platter includes meat (chicken, gyro, or both) or falafel, rice, iceberg lettuce (or, instead, extra rice), and slices of pita bread.

Falafel

In addition to the signature white sauce, there is a very spicy red hot sauce, I believe it is of Egyptian or North African origin because it reminds me a lot of harissa sauce.

Baklava

The Halal Guys
688 North Alafaya Trail Ste. 103
Orlando, Florida, FL 32828
Highlights info row image
(407) 271-8606

Hey, food friends!

You’ve seen the news, you’ve watched videos of families in need on Facebook Live, and you’ve probably heard about celebrities dropping big money.

As Orlandoans, helping Texans may feel out of arm’s reach, but there’s so much that we can do collectively.

Here is a growing list of restaurants that are doing their part to aid Texans.

Let’s explore how to eat responsibly.  

Where to Eat

  • Chuy’s | All Locations
    • With 9 locations across Houston and Corpus Christi, this brand is definitely feeling the impacts of Hurricane Harvey. To help, it is selling a limited edition T-shirt at all locations for $10. 100% of the proceeds will benefit Chuy’s Redfish Relief Fund, which supports employees experiencing financial hardships due to disasters, emergencies, and other life-changing circumstances

  • Sonny’s BBQ | All Locations
    • Nothing says Texas like barbecue… On September 6, all 113 locations will donate 10% of sales to Operation BBQ Relief, an organization that mobilizes pitmasters and barbecue enthusiasts to areas in need to help prepare and serve barbecue
  • Peterbrooke Chocolatier of Winter Park
    • $1 from each chocolate star lollipop sold until September 10 
    • 10% of chocolate covered popcorn sales during the week of September 4-10
    • The store will also be collecting cash donations, and anyone who donates at least $5 will receive their choice of a free chocolate covered Oreo or pretzel rod

Safe Bets

There’s often a little bit of confusion and trepidation about donating to large charities. Oftentimes, only a small percentage funds actually hit the homes of the people you indeed to help.

Here are some that are collecting funds and donations responsibly.

Feeding Children Everywhere

With FCE, you can donate, start a fundraiser and know that 100% of proceeds raised through this fund will be used for Harvey disaster relief! And if you purchase this shirt, 40 meal will be donated. That’s a deal! 

Second Harvest Food Bank | Orlando, Daytona Beach, West Melbourne

All locations are accepting non-perishable food donations for Texas flood relief

Undies For Everyone 

1. Purchase new underwear here

2. Collect new, packaged underwear and mail it to the address below. If you’re purchasing, they recommend Hanes or Fruit of the Loom. UFE doesn’t process or give out anything but underwear!

Undies for Everyone
1700 Bissonnet St.
Houston, TX 77005

3. Give cash and Undies for Everyone will purchase wholesale

The Emeril Lagasse Kitchen House | Orlando

Chef Kevin Fonzo is partnering with Chef Tiffany Derry to raise money via the Edible Schoolyard and Kevin Fonzo Foundation. On Sunday, September 10 from 12-3 p.m., visit The Emeril Lagasse Kitchen House and Culinary Garden as they host a kid-friendly “Lemonade Stand and Bake Sale”! They will have fresh lemonade available for sale, as well as some incredible baked goods donated by some amazing local pastry chefs!

Go Fund Me

Check out the different families and organizations that are sharing their stories in order to get help.

Volunteer

There are so many organizations in need of a hand.  Orlando Vegans is partnering with Clean The World tomorrow, Saturday, September 2. Sign up here!


 Words of Encouragement 

All too often we talk about people impacted by natural disasters as victims. We have to remind ourselves and the people impacted that they are victors. They need to be reminded that they are strong, resilient and able to overcome. I’ve started a Google Doc for everyone to share the love by writing encouraging notes. The hope is that we can share with charities and outlets in Texas to pass along to locals!

Here’s to foodlantrophy and lots of love.

Snack on,

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

 

0 268

We were invited to attend a media preview of this year’s Great Irish Hooley boutique music festival at Raglan Road Irish Pub & Restaurant at Disney Springs.  The Great Irish Hooley runs throughout the long Labor Day weekend, from Friday, Sept. 1 through late Monday, Sept. 4.

This year’s Hooley will feature a top-notch lineup of Irish bands, the Raglan Road Irish Dancers and the 90-minute Rhythms of Raglan show produced in Ireland, exported to Raglan Road and directed by David Hayes (Riverdance and “The Voice” Ireland edition).

The most diverse and talented lineup in the history of Central Florida’s only boutique Irish festival takes the stage Sept. 1-4 during the 6th Great Irish Hooley at Raglan Road Irish Pub & Restaurant in Disney Springs.

Celebrating Irish song, dance, food and drink over the long Labor Day weekend, the Great Irish Hooley kicks off performances beginning at 3 p.m. Friday, Sept. 1, and continues each day and night through late Monday and into the wee hours.

Served with Orlando’s finest contemporary Irish cuisine, local and national craft beers, hand-crafted cocktails and day-into-night entertainment, the Great Irish Hooley promises a high-voltage music festival for families and revelers alike.  A traditional Irish social celebration, the “Hooley” combines music ranging from traditional to rock tunes with entertainment and fun for the whole family (no cover charge).

(Source credit: Raglan Road Irish Pub & Restaurant)

Sláinte!

Menu Offerings

PJ’s Poison (named after PJ Rigney, Founder of Gunpowder Irish Gin) – Gunpowder Irish gin, muddled orange, rhubarb bitters, lemon juice, orange whiskey marmalade, and Fever Tree tonic with an orange twist.

Mini Fish & Chips – A miniature version of our famous fish & chips, served with fresh tartar sauce.

Dub Spuds – Herb roasted potato wedges with a Smithwick’s and Dubliner cheese dip.

Blagger – Handcrafted organic blonde lagger brewed with Orlando Brewing.  Blagger is light in color and low in bitterness at only 6 IBU.  Made with organic malts, organic Hallertau hops and organic yeasts, this brew has a crispy finish reminiscent of a dry sparkling wine.  ABV: 4.7%, IBU: 6

Wild Boar Burger – Grilled wild boar burger with port & pear chutney, crispy onions, garlic & herb aioli, Cashel blue cheese, and arugula on a potato bun.

Lisa Canny Band from Dublin will be playing for 3 weeks.  The complete entertainment schedule is posted at www.raglanroad.com and www.greatirishhooley.com.

Mini Smoky City – Creamy baked haddock & Dubliner cheddar cheese dip with potatoes, tomatoes, and crostini.

Mini Braised Beef – Braised beef with colcannon mashed potatoes and roasted veggies.

Gnocchi Sea Gnocchi Do – Handmade potato gnocchi, seared George Bank scallops, crispy pork belly, tomatoes, and kale in a white wine butter sauce.

Mini Desserts – Lemon Tart, Trifle Sinful, Jaffa cake, Bread & Butter Pudding.

Topping off Raglan Road’s award-winning Bread & Butter pudding with condensed milk.

The Raglan Road Irish Dancers, casted from stages of the world’s greatest Irish dance shows, will perform throughout the Great Irish Hooley.

The Hooley also offers complimentary Celtic face-painting.

Official The Great Irish Hooley merchandise available for purchase.

Let’s Hooley!

Raglan Road Irish Pub & Restaurant – Disney Springs
1640 Buena Vista Dr.
Orlando, FL 32830
(407) 938-0300
raglanroad.com
@RaglanRoadPub

We were invited to the media preview of the Sunday Brunch Buffet at Mesa21 and it was an amazing “brunch with a view” experience consisting of delicious food, beautiful authentic interior and exterior design, extraordinary service, and a breathtaking view of Lake Ivanhoe with the occasional bird sightings.  I cannot wait to come back and introduce my friends to this new Sunday brunch experience.

Sunday Brunch Menu
$25 Adults – $20 bottomless mimosas & Bloody Maria’s or $40 for both
$10 for 6 – 12 years old
Children under 6 years old eat FREE
11am to 3pm

Patio bar

Salad bar

Mexican Bolillo (a traditional Mexican bread) with your choice of protein and garnishes.

Taco Station – house made corn or flour tortillas with your choice of protein.

Carvery Station: Roast beef

Fresh mixed vegetables

Mexican rice

Tortilla strips, shredded mozzarella cheese, and Mexican soup.

Fresh house made crispy corn tortilla chips

Salsa verde

Chips & Pico de Gallo – Corn tortillas served with fresh pico de Gallo, salsa verde, and salsa rancheros.

Mexican Pancakes – Fluffy pancakes & French Toast – Thick sliced brioche bread topped with powdered sugar.

Eggs a la carte – scrambled over medium, over hard, poached.

Quesadilla – Crispy corn, cheese filled quesadilla with choice of salsa verde or salsa roja.  Topped with crema & quest fresco.

Egg Burrito – Egg & cheese.  Egg, Pico & Guacamole.  Egg & Chorizo.

Dessert Bar

Fruit Platter

Assorted Cheesecakes & Yogurt Parfait

Citrus cake

Chocolate cake

For the complete Sunday brunch menu, go to https://m.opentable.com/restaurants/mesa-21/menu/444037/brunch-menu/1

Mesa21
1414 N Orange Ave
Orlando, FL 32804
Call to make a reservation: (407) 930-8000

0 495

Local entrepreneurs and mother/daughter team, Jane
Livelsberger & Cate O’Brien (pictured above) have opened the doors to their steampunk 1920’s inspired Celebration Tea Room near Disney.

We were invited to their soft opening this past Saturday and it was a truly beautiful and breathtaking establishment with great food, amazing teas, and a delightful staff.  Celebration Tea Room has become one of my new favorite family businesses and I cannot wait to go back there with more friends.   I live near the University of Central Florida, almost an hour away from Celebration Tea Room, but since I am a frequent Disney Springs junkie, I am excited to add more Celebration Tea Room experiences to my upcoming trips.  This spectacular Victorian tea room is located in The Shoppes at Celebration Place located next to Holler and Dash and in the same building as the new Buca Di Beppo.

Celebration’s locals and visitors will enjoy a tea bar area that is decorated in reclaimed wood, brick, and very cool copper steam punk elements.  Jeremy, Cate’s husband leads the bar crafting, serving specialty tea smoothies along with hand-shaken iced teas and their trademark tea snow.

Any tea can be turned into a tea snow, so I choose a  tea that was more on the sweeter side.

Bingo Blueberry Tea Snow
A full-flavored tea with superb and well-defined blueberry highlights
Luxury ingredients: Elderberry, raisin, & apple pieces, hibiscus & cornflower petals, natural flavors

Guest will enjoy a beautiful décor in the main fine dining room where they can certainly order the traditional English tea service with a pot of their favorite type and flavor of tea, traditional tea sandwiches, scones, and of course a sweet dessert.

I got to try a few dishes and they were all delicious!  I love that it is a scratch kitchen so everything is made when you order.  My favorite was the “The Mad Hatter” special which consists of:
• A pot of tea
• Cup of soup
• Assortment of shaved imported and domestic cheeses with fresh fruit and honey
• Four assorted tea sandwiches
• Scone and pastry with whipped butter, honey, jam
• Premium dessert

Goji Berry oolong tea

Assortment of shaved imported and domestic cheeses with fresh strawberry and honey + broccoli cheddar soup (vegetarian)

I also got to try the following soups below:

Potato leek soup (vegan) + Butternut squash soup (vegetarian)

For dessert, I got this:

Mini acorn cake

The menu is diversified and will have daily house specialty soups along with special offerings with an emphasis on wholesome seasonal ingredients. Great salads with entrees include cottage pie, quiche, and strawberry stuffed French toast, Cuban sliders, cheeseburger wraps with a special house sauce and salmon Wellington among others.  The diverse and wholesome menu was developed with Jane’s traditional family recipes and Chef Yamira Lee “Mira” Johnson’s whole-hearted take on traditional staples.


As part of Cate’s vision, Celebration Tea Room’s over the top décor includes a special private room that transports you into the woods with the Cheshire cat for a special Whimsical Wonderland tea party. The banquet/party room will be available for birthday parties, bridal showers, baby showers, and any other special occasion when a small group might like a special venue to meet in.

The family owned Celebration Tea Room, invites the community to visit and enjoy the laid-back vibe and tea room offerings, doors opened on Monday, August 28, 2017.  A scrumptious Brunch Menu is available Monday to Saturday from 11:00 am to 5:00 pm.

(Source credit: Celebration Tea Room)

Celebration Tea Room
6266 W Irlo Bronson Memorial Highway
Kissimmee, FL 34747
407-507-8304

0 349

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

Rabii Saber, Executive Pastry Chef at Four Seasons Resort Orlando at Walt Disney World® Resort, oversees the dessert options for the Resort’s five restaurants, in-room dining, and banquet operations.

Saber was born and raised in Morocco, and recalls helping his mother late into the night creating sweets from honey and almonds for morning holiday festivities. Though it was “a little bit nuts for men to be in the kitchen in Morocco those days,” Saber kept at it, fashioning cakes for siblings and friends before studying the culinary arts and heading off five-star restaurants across Europe and the US.

His path took a pivotal turn in the mid-‘00s when Top Chef Michael Voltaggio offered him a position as head pastry chef at a new restaurant in Los Angeles. His boss at the time, Frederic Monti, a renowned master patissier in his own right, advised Saber to consider his decision. “He told me if I wanted to be a well rounded pastry chef, I should stay in hotels,” he recalls. “He was right. There are so many possibilities to take part in, including restaurant plated desserts, banquets, in room dining and special events. It’s great exposure to so many things.”

Saber keeps a close eye on new techniques, noting that pastry is a “whole other world” within the culinary arts that demands the exactitude of chemistry rather than dashes here and best judgments there. In 2016, Saber was honoured to participate on the American team for the Coupe du Monde de la Pâtisserie competion in Lyon, France – known in the pastry world as the “Pastry Olympics.” The selection process to qualify for this prestigious competition involved more than fifty national rounds and four continental selection events in Africa, Asia, Latin America and Europe. In total, 22 teams competed, and the American team placed fourth.

Like Hawaii, Saber has found Orlando to be a little slice of paradise. “The skies, the trees, the sunsets here are so beautiful, and the perfect backdrop for my photographer wife.” And for himself? Passionate about fishing, Saber likes to go Florida bass fishing whenever he can find the time.

Tell us a little bit about your background in pastry arts.

I was fortunate to do a solid training and apprenticeship in the begging of my career in French pastry. I came to live in the U.S.A., the land of opportunities, a little over 10 years ago. I applied the foundations of French pastry to redefine my style and develop and a new flavor profile. This new flavor profile is what I believe made me successful in my task here. Embracing the culture, opening my mind to new horizons and working hard made everything come together harmoniously.

What inspired you to become a pastry chef?

I discovered my passion for pastry at an early age. I was 15 when I started making cakes and sweets for family members and friends. Growing up in a family that loves food and a mother that is passionate about cooking was a big inspiration for me.

Cooking for guests that came over frequently to our home was a part of my family’s life.

I was always involved in our family in the process of making traditional Moroccan pastries for holidays, parties or even for daily consumption as they are a big part of our daily meals.

As a teenager, I made most of the birthday cakes for friends and family members, and that’s when I started learning about the French pastry. I recall a very well-received cake that I used to make. It was a vanilla sponge filed and finished with creme fraiche. It was very simple and super tasty.

When I finished high school, I was determined that pastry was what I wanted to do. It was hard to convince my peers that going into the culinary field was a good decision for me. At the time, there weren’t many opportunities for this field in Morocco. However, I had huge support from my small family. After that, becoming a chef became my goal.

What was life like in Morocco growing up?

Everywhere I lived, I heard the melting pot expression. My life in Morocco was exactly a reflection of that as well. Morocco is a rich, diverse and multicultural country. Historically, the country went through various influences from indigenous Berber populations passing by the Arabs, Jews and to the recent days with the strong European influence. I grew up in a multilingual family and I feel truly blessed to have these skills. Currently, I am working with my children to follow my steps.

What was the Pastry Olympics like? What were some of the biggest challenges you had preparing or during the competition?

Having the privilege to participate in the Coupe du Monde de la Patisserie for me was the most exciting experience of my career. I had the opportunity to experiment with many different techniques and recipes. This experience allowed me to learn so many new skills, helped me to expand my knowledge, and grow in my career.

There are multiple achievements that one accomplishes by doing the Coupe du Monde de la Patisserie. Despite the awards, one walks away feeling stronger and more confident.

The biggest challenge, especially for the American Team, is that our team consisted of chefs from all over the country. We had chefs from Nevada, California, Arizona, Georgia, Louisiana, Colorado, New York, Michigan, and Florida travel to Chicago every month to practice for the composition for sixteen months. Coordinating logistics and connecting with the team members and coaches, was the biggest challenge that we faced as a team. It was also hard to pack and ship everything to France that we needed for the competition. We had to do this six weeks in advance.

Geographically, European teams had it easier being close to Lyon. However, finishing in 4th place and being very close to the podium was a good achievement. We also won prizes in different categories: Best Ice Sculpture, Best Chocolate Cake and a brand new category that was added this year. We worked supper clean and utilized the product to its maximum by controlling waste.

This was a big area of focus for us and the organizers.

In the end the U.S.A was the first to win the Best Eco Friendly Team award in the history of the Coup du Monde de la Patisserie.

What are some of your favorite desserts served on site at the Four Seasons?

We serve over 40 plated desserts beside other pastry offerings at Four Seasons Resort Orlando. Each restaurant has at least one of its own signature dessert: Tres Leches in Plancha, Key Lime Pie in PB&G, Stracciatella and Tiramisu in Ravello, Churros, Fuego and Valor in Capa, the fabulous Buttermilk Chocolate Cake in In Room Dining, and the Peanut Butter Pie in the Lobby Bar. The Gelato Selection at Lickety Split is a highlight of our Resort, as well as the new introduction of the to-go Dessert Cups concept.

What are some favorite eats that you had growing up?

Morocco is known for it’s Couscous, Tagines and Kebabs. On the sweet side most of traditional pasties are made of almonds and honey. I grew up enjoying the Moroccan cuisine. My favorite meal was Lamb Kebab with a small traditional pastry and Moroccan mint tea.

What is the most elaborate dessert you have made for an event?

I recall having a group in house that wanted a Wonderland themed dessert. We created a small mushroom centerpiece made of chocolate for each plate beside the actual dessert. It was challenging, however, the guests loved it.

What are some other dessert assignments you take on for the hotel?

Pastry has an important role at Four Seasons Orlando. There are many different aspects beside restaurants that involve pastry. Banquets and special events are a big portion of what we do on daily basis. We create sumptuous buffets for special groups, occasions, and holidays. Our Easter, Christmas and New Year’s Buffets are becoming a local favorite within the short time we have been operating. Lickety Split, our Coffee Shop is another opportunity for me to work in other pastry arenas such as gelato and other boutique style desserts. We are working on an exclusive cake program that hotel guests and locals alike enjoy.

——-

EXPERIENCE A SWEET CELEBRATION OF NATIONAL CHOCOLATE DAY AT FOUR SEASONS RESORT ORLANDO
Award-winning Coupe du Monde chocolate cake, wine parings by Master Sommelier George Miliotes, plus Capa’s fireworks make this dessert party a true finale of the day
August 15, 2017, Orlando at Walt Disney World Resort, U.S.A.

Partake in sweet celebration of National Chocolate Day this September 13, 2017 at a one-of-a-kind Dessert Party at Capa restaurant at Four Seasons Resort Orlando at Walt Disney World Resort. Executive Pastry Chef Rabii Saber has prepared a delicious assortment of desserts, and will showcase his award-winning “Curtain Rise” chocolate cake. In addition, the Resort will welcome Master Sommelier George Miliotes for this special event, who will present dessert wines and specialty drinks to accompany the sweet smorgasbord.

Saber is truly a dessert genius, and due to his talents, he was invited to participate in the Coupe du Monde de la Patisserie – often referred to as a “Pastry Olympics” – in Lyon, France in January 2017, where Team USA took home 4th place overall. One dessert, a stunning chocolate cake called the “Curtain Rise” took home the highest honour in the chocolate category. The special cake features several layers: a thin, crispy layer of chocolate with pieces of caramelised hazelnut; two layers of chocolate sponge cake; a delicate layer of Caraibe chocolate cremeux; and a layer of coffee bean crème brulee. The entire cake is wrapped with a thin chocolate glaze.

“I consider chocolate art one of my strengths, and I am pleased that the cake won for this portion of the event,” sayes Saber. “I’m excited to unveil it to the local Orlando community for National Chocolate Day.”

In addition to the Curtain Rise cake, guests will experience confections including:
Hazelnut and chocolate kisses
Peanut butter and jelly choux pastry
Chocolate olive oil tartlet
5-spice blueberry cheesecake
Passion fruit baba cake
Matcha and black sesame lollipop

Miliotes, one of only 236 worldwide industry professionals certified by the Court of Master Sommeliers, is opening Wine Bar George at Disney Springs. Wine Bar George will be the only Master Sommelier-led wine bar in the Sunshine State. The menu will feature a range of varietals, vintages and prices, and a large selection of wines by the glass.

“I’m thrilled to share my enthusiasm and passion for wine with each and every guest, and look forward to a fun dessert event at Capa,” notes Miliotes, who is sourcing wines not typically offered at Capa for this exclusive event.

Space is limited as this event will be held in one of the private dining rooms at Capa. Tickets are USD 55 per person and must be purchased online. The September 13 event will begin at 8:00 pm and conclude at 10:00 pm.

https://www.eventbrite.com/e/national-chocolate-day-dessert-party-tickets-37008380061

0 216

The Generous Pour is a summer wine event happening at participating Capital Grille Restaurants. As you dine you will have the opportunity to experience a collection of California and Oregon wines each rated 90 points or higher by some of the most respected wine reviewers in the world.

The have a selections of 3 white whites and 4 red wines for you to work your way around or continue with the one that fancies you the most. The Generous Pour is ongoing now until September 3rd.

I began the meal with some Fresh Oysters on the Shell (6) Served on ice with mignonette sauce. I found this best paired with the Matanzas Creek Winery, Sonoma, 2016 (Sauvignon Blanc | 92 points )with it’s brightness and acidity.

We also went with the crowd’s favorite Pan-Fried Calamari with Hot Cherry Peppers (16).  A portion that’s definitely meant to be shared.

Our mains included their signature steak, Porcini Rubbed Bone-In Ribeye (54) prepared with delicate porcini mushroom crust and 15 year aged balsamic.  I enjoyed this most with our server’s favorite red Mt. Brave, Mt.Veeder, Napa Valley, 2012 (Cabernet Sauvignon | 92 points)

My next dish was- dare I say- The best cut of steak I’ve yet experienced. This is not quite on the regular Capital Grille’s menu the Bone-In Filet Mignon (MP) was a beautiful and seared to a delicate textured. I enjoyed this most with the Siduri, Willamette Valley, 2016 (Pinot Noir | 91 points)  it had mellow notes that were easy to enjoy without overpowering the steak. 

Our spread was incredibly delicious with the Lobster Mac’n Cheese (18) and Soy Glazed Brussel Sprouts with Bacon (12).

We have always enjoyed our experience with Capital Grille At The Millenia Location.  I would definitely go and check out the Generous Pour event before it ends on September 3rd!

The Capital Grille

Address: 4200 Conroy Rd, Orlando, FL 32839
Menu: thecapitalgrille.com
Phone: (407) 351-2210

0 237

Featuring the area’s most accomplished chefs, brewers, wine purveyors and spirit vendors, Taste! Central Florida took place this past weekend at the Orlando World Center Marriott.

This annual celebration of the community’s culinary excellence is a volunteer-driven event with local chefs, brewers and distilleries donating their time, talent and creations to make this event one of the largest fundraisers of the year for Second Harvest Food Bank of Central Florida and Coalition for the Homeless of Central Florida.

The funds raised by Taste! Central Florida help Coalition for the Homeless of Central Florida provide shelter and services to more than 140 children and their families each night and serve more than 270,000 nutritious meals in the coming year.

Second Harvest Food Bank of Central Florida directs the funds raised from Taste! Central Florida to childhood hunger relief programs at their agency to assist the 1 in 4 kids in Orlando who struggle with hunger.

Here are some of our favorite bites from the event!

0 359

Chef Emeterio “Tello” Luna adds authenticity and creativity to each dish at Harry’s Poolside Bar & Grill while he also concurrently oversees 98Forty Tapas and Tequila’s menu.

As head chef of Harry’s Poolside Bar & Grill, his blend of old-world techniques learned in his mami’s kitchen in Mexico, travels to the Caribbean, and his skills honed in New York City’s finest restaurants creates a unique and upscale offering of authentic Caribbean dishes.

Harry’s Poolside Bar & Grill items such as the “Mojito Salmon,” tropical chicken, and grilled rib eye steak marinated in Jamaican coffee is basted with his years of culinary experience and research.

Chef Tello and his staff prepares items daily from scratch using fresh aromatic herbs and spices and authentic Caribbean techniques such as steaming banana leaves to unlock distinct flavor for the “Island Mahi Mahi.” In every bite, you’ll taste the fresh creativity and the delicate attention to detail.

Tell us about your background and how you came to become chef at Rosen Centre
I came to NYC at the age of 16 from Mexico looking for culinary opportunities as there weren’t many in Mexico at the time. I worked in many kitchens as a dishwasher, prep and assistant until I decided to attend culinary school. I continued to work in NYC for a couple of years until I moved to Florida where I worked at other hotels until I finally arrived at Rosen Centre. In NYC, I worked at Metrazur by Chef Charles Palmer, Demi restaurant by chef Herb Wilson, café grazie (Italian restaurant ) and Rosen Deli.

What were some of your first and favorite memories around food growing up?
My first memories are those of my mother cooking. She always chose fresh ingredients and did everything by hand. She made fresh tortillas daily. I remember she would grind the soaked corn by hand in a metate or grind stone. She would grind it by hand until perfect. Then she would take the masa and flatten it in a tortilla maker. It was hard work especially having 13 kids but mom always made it happen. Another great memory I have is of Mole. It was only made on special occasions usually for Christmas. It took an entire day to make Mole. My mother would grind over half a dozen spices by hand in her metate to be able to create the rich Mole sauce. You could smell the fresh spices being grinded and creating a fusion of delectable aromatics.

What are some of your favorite dishes on the menu at Harry’s?
Some of my favorite dishes at Harry’s are coffee and soy marinated rib eye. The meat is juicy and tender and then you get an explosion of flavors in your mouth from the marinade that has fused into the meat. Another favorite of mine is the Mahi Mahi wrapped in banana leaf. It is served with Jasmine rice, tostones (fried plantains) and coconut curry sauce. The flavors fuse together wonderfully and make you feel like you’re eating in the Caribbean.

Where do you draw your inspiration from in your cooking?
I draw inspiration from my mother who always chose fresh ingredients and other great chef’s in NYC that I have worked with in the past.

What were some favorite dishes to cook for your family or yourself at home?
There is really not one particular food that I enjoy preparing, I enjoy them all but my wife does most of the cooking when I’m off from work. I have to admit she cooks really good food. My favorites include Arroz con gandules (rice & pigeon peas ), Pernil (slow roasted pork), Pollo guisado (chicken stew), and Chicken mole.

What are some of your favorite local Orlando eats?
My favorite local eats are usually small mom and pop restaurants. These restaurants where the food tends to be made fresh with great ingredients and you can taste the freshness in every bite. Some include Gubambilias (Mexican restaurant ), Andy’s House (Chinese restaurant ), Tu Casa (Caribbean restaurant), and
Chuck Wagon home cooking (breakfast coffee shop).

——–

Inside Harry’s Poolside Brunch Menu

Influenced by the flavors of the Caribbean,  this may be the most unique brunch in Orlando!

Island Berry Blast
Raspberries, Blueberries, Strawberries, Pineapple Juice
Lemon Ricotta Pancakes
Served with Island Berry and Mango Compote and Guava Jam
Baked French Toast
Layered French Toast topped with Caramelized Pecans and Bananas with Fresh Strawberries
Polenta and Eggs
Two Poached Farm Eggs on a Sweet Polenta Cake with Ropa Vieja Braised Beef, Sautéed Spinach, with Cayman Hollandaise
Harry’s Crab Cake Benedict
Bubba’s Mango Crab Cake Benedict topped with Cayman Hollandaise
Harry’s Tropical Bakery Basket:
Pineapple Coconut Bread, Mango Muffin, Guava and Cheese Pastelito
Chimichurri Filet and Eggs
Grilled Filet Mignon topped with Caramelized Grapefruit, Two Eggs any style and Harry’s Potatoes

Harry’s Poolside Bar & Grill is conveniently located next to the pool within the Rosen Centre Hotel on world-famous International Drive.

Harry’s Poolside Bar & Grill
9840 International Drive
Orlando, Florida 32819
http://www.harryspoolside.com/

0 266

Whenever I visit Pig Floyd’s, I always see special dishes such as Mongolian Beef or Chicken Adobo listed on their giant paper menu.

I’ve never bothered to try them since I just love my usual order of chopped chicken with veggies and slaw.

Last night, I was there to represent Tasty Chomps at a special side item media tasting event.

 

 

I tried the Chicken Adobo side dish and it was very good and full of flavor.

Chicken Adobo

The Chicken Al Pastor, Butter Chicken, and “Kimcheeze” Tacos were great as well.

The roasted pineapple on the Chicken Al Pastor taco was amazing and I have to say it was my favorite out of the three (I opted for corn tortillas on all since I try to stay away from gluten).

Chicken Al Pastor and Butter Chicken Tacos

The Rice and Beans I received was on point as usual.

Rice and Beans

 

Thai Basil Curry

Other dishes such as Mongolian Beef and Thai Basil Curry emerged from the kitchen, of which I photographed for you all.

Mongolian Beef

Next time you pay a visit to Pig Floyd’s, I highly recommend trying one of their special dishes and maybe throw in a taco with while you’re at it.

You won’t be disappointed.

Korean Kimcheeze Taco

Pig Floyd’s Lake Nona
9680 Narcoossee Rd Suite 103, Orlando, FL 32827
https://pigfloyds.com/

0 395

In celebration of the upcoming Visit Orlando Magical Dining Month (magicaldining.com), we are partnering with Paddlefish at Disney Springs for a special 3 course preview dinner on Sunday August 20th!

Beginning August 25 during a special preview week, and continuing through October 1, over 100 Orlando area restaurants will offer prix fixe dinners for just $35. Indulge in imaginative appetizers, entrees and desserts sure to leave you spellbound.

Through Visit Orlando, one dollar from each meal supports Freedom Ride and BASE Camp Children’s Cancer Foundation.

The tickets for this special event can be purchased at:
https://www.eventbrite.com/e/orlando-foodie-forum-dinner-tickets-36877037211?aff=

SECRET PASSWORD: ORLFOODIE

Cocktail Reception with passed cocktails at 6:00pm

3-Course Dinner served at 6:30pm

Choice of Appetizer
Paired with: Joseph Drouhin Chablis

Fried Green Tomatoes
elote, pickled watermelon, queso fresco, remoulade
Green Salad
romaine hearts, cucumber, grape tomato, red onion, yuzu

New England Clam Chowder
bacon, potatoes, cream

Conch Chowder
Bahamian conch, spiced tomato broth

Wheat Berry Salad
farmer’s market vegetables, arugula, lemon vinaigrette

Choice of Entrèe
Paired with: Lemelson Pinot Noir
Fish & Chips
beer battered flounder, sweet potato fries, tartar sauce
Shrimp & Grits
cheddar grits, spicy black pepper butter sauce

Half Chicken
Carolina mop sauce, edamame bacon succotash, pickled watermelon

Pork Chop & Applesauce
house-made applesauce, green beans

Catch of the Day
select one of our chef’s preparations:
Bearnaise – béarnaise sauce, whipped potato
Beurre Blanc – white wine-caper butter sauce, whipped potato
Floribbean – Jerk spices, papaya-mango salsa, red skin potato

Choice of Desserts
Carrot Cake
cream cheese mousse
Key Lime Pie
graham cracker, meringue

Strawberry Shortcake
farmer’s market berries, whipped cream

DATE AND TIME

Sun, August 20, 2017
6:00 PM – 8:30 PM EDT
Add to Calendar

Paddlefish
1670 Buena Vista Drive
Lake Buena Vista, FL 32830

https://www.eventbrite.com/e/orlando-foodie-forum-dinner-tickets-36877037211?aff=

SECRET PASSWORD: ORLFOODIE

At Hawkers, the founders Kaleb Harrell, Allen Lo, Wayne Yung and Kin Ho – all traveled the world to curate a menu of handed-down family recipes and hand-picked popular street foods from all over Asia – Korea, China, Malaysia, Singapore, Thailand, Vietnam and Japan to be exact.  Today, all of the original founders are active in restaurant operations ranging from chefs to brand and operations managers.

Since the brand’s inception in 2011 with the Orlando – Mills 50 location, it has opened three additional Florida locations in Jacksonville, Neptune Beach, and St. Petersburg.  New locations are under construction and slated to open in Windermere (located in the Greater Orlando area) in November 2017 and in Atlanta’s Old Fourth Ward in March 2018, marking its expansion outside of Florida.  Four additional locations are slated to open throughout the Southeast in 2018.

The restaurant’s name is inspired by street vendors found throughout the streets of Asia known as hawkers.  They depend on locally grown ingredients to create dishes sold from mobile carts and stands.

“We are on a mission to disrupt the restaurant industry, and essentially redefine what it means to “eat Asian” in America.  People often ask me who our competition is, and I can’t come up with one–and, for us, that’s a positive thing.”

A place where sharing is not just caring, but the way to eat, Hawkers offers a fresh take on today’s Asian street-fare experience with dishes that are always made to order using local and imported ingredients.  Hawkers is considered a “local’s favorite” and has been featured in Delta SkyMagazine, Florida Trend and Orlando Magazine, and Food & Wine as Andrew Zimmern’s number one pick on his list of “12 Places to Stay, Eat & Shop in and Around Orlando.”

The tables are communal and are inlaid with newspaper to resemble the way street food is often served wrapped in newspaper from hawker stalls.

All Hawkers locations have a weekday happy hour and a wide selection of imported and local wine, beer, and saké.

The menu changes with the seasons and features house favorites such as Roti Canai and award-winning Pad Thai and more common items such as Yi Yi’s Chicken Dumplings and Miso Pork Belly Ramen.  The diverse menu offers options for various palates with vegetarian-friendly dishes, gluten-free and a variety of pescatarian offerings.

(Source credit: Hawkers Asian Street Fare)

We had the opportunity to try some of their new menu items + some classic dishes and we are so excited to share them all with you!

* indicates a new menu item.

*#dimsumcrunchyballs – shrimp, pork, crispy spring roll batter.  This is a traditional Chinese dish using ground up shrimp thrown across the table to get air pockets out, then coated with egg wash and shredded spring rolls wrapper, and finally fried and served with a hot oil-soy sauce.  It has a bounciness to it.

*Crispy Chicken Skin – Hawkers’ version of skewers that can be found in Asia cooked over coals.   They get all of the protein fat scrapped off, season it with Szechuan style seasoning, bake it in oven, then finish it over a grill burning charcoal.   This dish is suppose to be eaten with lime sprinkled over it to accentuate its smokey flavors.

*’Nam Nem Rolls – chilled rice wrap, fried rice paper, chicken sausage, lettuce, cucumber, basil, mint.  Nem in Vietnamese means sausage.  This dish is traditionally made with pork, however, they make theirs with chicken because less people eat pork.  The chicken is baked in the oven then finished on the grill.  The sauce is a Vietnamese vinaigrette consisting of fish sauce, Coco Rico, and red chilies.

*Singapore ‘Chili’ Crab – national dish of Singapore, soft-shelled crab, house-made chili garlic sauce, and fried bao bun.

*Tiger Salad– poached octopus, cilantro, carrots, green onions, celery, cucumber, rice wine vinaigrette, and lemon juice.  A light and refreshing salad.

Roti Canai – Malaysian flat bread served with a side of their signature curry.  Chef Allen Lo describes the bread as “if a croissant and pancake made a baby”.   He ate this dish every day growing up for breakfast, lunch, and dinner.

Wok-Fired Lettuce – shiitake mushrooms, red chilies, light hoisin soy sauce, lettuce.  This staple dish makes a great side dish with every meal.

Chicken Dumplings – hand-rolled in-house daily, wok-seared (pictured) or steamed.  Hawkers makes their dumplings at 7am every morning; it is the first thing they make.

Pad Thai – rice noodles, shrimp, chicken, eggs, scallions, bean sprouts.  Pad Thai is a staple dish in Asia.  At Hawkers, they let their sauce simmer for eight hours before serving it over the noodles.

Vietnamese Iced Coffee  – available in iced (pictured) or French drip.

Mocha Trio – Green tea, lychee colada, and Thai tea.  Made at the Mochidoki shop in New York.

Be sure to check out the launch of the new menu items this Wednesday, August 16, at a Hawkers near you!

Hawkers Asian Street Fare
1103 N Mills Ave
Orlando, FL 32803
(407) 237-0606

Home


@eathawkers

We were invited to a media event at a new lakefront restaurant named The Waterfront.  This American restaurant was bought in February and opened in April.  Everything is made in house except the bread.  It is important to support independent restaurants in Orlando, Florida so make sure you check them out!

Adult Swim Saturdays every Saturday in August at 2pm.


Outdoor patio with a roof to protect you from the sun or rain.  Or both.  Florida weather.



Food, brews, and views.

Chips & Pimento Dip – Salsa, Jalapeños, Corn Tortillas.  The pimento dip is prepared with pimento cheese, poblano peppers, garlic, and baked in the oven.

Wings – House Hot

Paired with the “Florida Crush” – Effen Blood Orange Vodka, Triple Sec, Fresh-Squeezed Florida Oranges, Lemon-Lime Soda

Crab Cake Sliders  – Arugula, Tomato, Pickled Red Onion, Avocado, Remoulade.  The blue crab is from Gulf of Mexico and they use the meat from its claws.

Tuna Poke Salad – Ahi Tuna, Seaweed Salad, Arugula, Romaine, Cucumber, Tomato, Radish, Avocado, Sesame Seeds, Sweet Onion Vinaigrette

Paired with the “Jennie Jewel” -Effen Cucumber Vodka, St. Germain, Fresh-Squeezed Lemon, Simple Syrup and Lime, Mint

The Waterfront Burger – Ground Chuck, Swiss, Blue Cheese, Caramelized Onions, Bacon, Arugula

French Dip – Roast Sirloin, Swiss Cheese, Caramelized Onions, Au Jus, Horseradish Mayo

Paired with the “Dixie Belle” – Jim Beam Black, Muddled Mint + Cucumber, Simple Syrup, Fresh-Squeezed Lime

Pan Roasted Catfish – Sautéed Kale, Cheddar Grits, Remoulade, Pickled Red Onion
Fried Chicken Thigh – Hot Honey, Cheddar Grits, Pickled Green Beans


Steak Frites – Pan Roasted Sirloin, Cut Fries, Blue Cheese Butter

Paired with House Red Wine – 2015 Drumheller Cabernet Sauvignon

Chocolate Peanut Butter Pie  – Whipped Cream
Bread Pudding – Key Lime Syrup, Whipped Cream

Paired with a sampling of the “Margaret” – Jim Beam Vanilla, Butterscotch, Cocoa, Licor 43, Irish Cream

The Waterfront
4201 South Orange Ave
Orlando, Florida, FL 32806
(407) 866-0468
@TheWaterfront

This past weekend Spoleto continued the summer fun with Spoleto Fest, a complimentary, two-day culinary celebration for all.  The event began on Saturday with a unique culinary experience where guests enjoyed samplings of Spoleto’s menu items, wine and live music, followed by a family fun day featuring “kids eat free,” raffles, games, face painting and more, on Sunday.

This pasta festival was a fun yet budget-friendly way to feed and entertain the entire family as the kids are about to go back to school after summer.

We loved attending the event and enjoyed the tasty dishes that Spoleto has to offer.  We had a wonderful time and we are looking forward to coming back to Spoleto Fest next year.  Check out our pictures below!

The line for Spoleto Fest – Windermere.  Back in June, they fed 700 people at their Spoleto Fest – Winter Park event.

Free ravioli sample while waiting in line.

Won a bag from the Spoleto prize wheel while waiting in line!

Almost there!  It was worth the wait.

The ingredients are fresh and organic.  After being selected, they get sautéed then tossed in pasta.

Superior customer service – friendly and quick.

My Spoleto creation!

Pasta: Fettuccine Noodles
Sauce: Alfredo
Six ingredients: Broccoli, Truffle Roasted Mushrooms, Roasted Red Onions, Baby Spinach, Kalamata Olives, and Zucchini, Sautéed in Pesto
Garnished with: Minced Cilantro & Red Chili Peppers

Be sure to check out the new Spoleto in Windermere – or check out one near you!

Spoleto – Windermere
4750 The Grove Dr. Windermere, FL 34786
Phone: (407) 217-2756
spoletoitalian.com

This new, exclusive, and interactive bourbon pairing dinner takes fine dining to a whole new level.

The Capital Grille, a fine dining American restaurant, recently hosted an exclusive, interactive, and educational bourbon pairing dinner with Buffalo Trace at their Millenia Mall location in Orlando, Florida.  We were invited for a media preview and was highly impressed with what the culinary staff, bar team, and Buffalo Trace representative brought to the table.  Here are some scenes from our flawless five-star dinner.  The Capital Grille will be having more special dinners like this in the weeks and months to come so be sure to contact them soon about the next one happening in October!

First Course
Authentic A5 Wagyu Carpaccio
Chive Oil, Sea Salt – The highest premium cut of steak.


Eagle Rare 10 Year – This whiskey is masterfully crafted and carefully aged for no less than ten years.  This drink contains complex aromas of herbs, honey, hints of orange peel, leather, toffee, and oak with a bold and dry finish.


Assorted Breads


Second Course
Seared Scallop and Foie Gras, Sherry Vinaigrette
Wild Mushroom Sauté


Buffalo Trace Bourbon – The Capital Grille culinary & bar team’s take on the Manhattan.  This drink is strong, aromatic, and not much is added to it to keep it pure and simple.


Third Course

Berkshire Pork BBQ with Charred Vidalia Onion
And Caramelized Peach Glaze
Late Summer Succotash


E. H. Taylor Bourbon


Fourth Course

Dry Aged Sirloin, Roasted Bone Marrow
And Short Rib Ragout
Shaved Summer Truffle, Asparagus, Cabernet Reduction – 35 day aged sirloin.


Blanton’s Bourbon and Blanton’s Infusion with figs, blackberries, and thyme.

Dessert
Spiked Root Beer Float
Bourbon Cream
Taste: sweet, vanilla, bubbly soda, and then bourbon.

Be sure to check out The Capital Grille – Millenia Mall soon.  They plan on making these special dinners a regular occurrence featuring different spirits & wine in the future.  Cheers!

The Capital Grille – Millenia Mall
4200 Conroy Road, Orlando, FL 32839
Phone: (407) 351-2210
http://www.thecapitalgrille.com

0 548

Tucked inside the busy Dr. Phillips Marketplace (seriously how many restaurants can fit in there??), you can find La Carraia, a new gelato shop for us here in Orlando.

La Carraia is recognized by @condenasttraveller @voguemagazine and @culturetrip for being one of the best gelato ???? shops in all of Florence, Italy ???????? and has now opened its first shop in Florida in Dr Phillips!

I loved my pistachio and sinfonia gelato from La Carraia this weekend – creamy, yet velvety smooth gelato. Bravo! They even serve house made gelato cakes.

La Carraia Gelateria in Dr Phillips Marketplace
7600 Dr Phillips Blvd #38, Orlando, FL 32819
Phone: (407) 864-8400
https://www.facebook.com/LaCarraiaOrlando
http://lacarraiaflorida.com/

0 332

Featuring both food and drink specials, Carrabba’s recently announced that their Happy Hour will be available seven days a week.

Some Menu highlights include:
$5 Specialty Cocktails (Pomegranate Martini, Blackberry Bellini, Sicilian Prickly Pear Margarita and Sparkling Tuscan Lemonade)
$5 Premium Spirits (Absolut, Beefeater, Bacardi, Altos Plata, Jim Beam, Crown Royal and Dewar’s)
$4 Well Spirits
$2 – $3 Draft Beers ($3: Stella Artois, Blue Moon and Peroni; $2: Bud Light)
1/2 Price Appetizers (Mozzarella Marinara, Zucchini Fritte, Wood-Fired Italian Wings, Shrimp Scampi, Calamari, Tomato Caprese with Fresh Burrata, and Mussels in White Wine Lemon Butter)

We recently dropped by to check out the menu, here are some of our favorites!

$5 SELECT SPECIALTY COCKTAILS
Pomegranate Martini

CALAMARI
Hand-breaded to order and served with marinara sauce

SHRIMP SCAMPI
Garlic, white wine and our lemon butter sauce served with baked ciabatta

WOOD-FIRED ITALIAN WINGS
Seasoned with spicy Italian peppers. Served with gorgonzola dipping sauce

TOMATO CAPRESE WITH FRESH BURRATA
Creamy burrata mozzarella, tomatoes, fresh basil, red onions, balsamic glaze, drizzled with extra-virgin olive oil

MUSSELS IN WHITE WINE LEMON BUTTER
Prince Edward Island mussels steamed in white wine, basil and lemon butter sauce

At most locations, Happy Hour will be available from from 3 – 6 p.m.

There are multiple locations in Orlando, visit: https://www.carrabbas.com/ to find the one nearest you.

0 295

Your Pie, the original fast casual pizza concept, opened in Downtown Orlando on Friday, July 14, 2017 at SkyHouse (335 North Magnolia Avenue). The brick-oven pizzeria offers a customizable, down-the-line experience at its more than 40 stores nationwide.

Make sure you eat your pizza fresh so it stays nice and crisp.

Your Pie uses hand-tossed dough, only fresh ingredients, homemade pizza sauces and salad dressings, and offers vegan, vegetarian and gluten-free pizzas, as well as traditional pizzas. All menu items, including its rotating seasonal menu, are inspired by family recipes from the Italian island of Ischia. The brand also offers local craft beer, wine and Italian-style gelato pairings designed to perfectly compliment guests’ custom pizza creations.

The Great White has prominent notes of the feta, smoothness from the mozzarella, and hints of garlic.

With the Ischia, all flavors blend well and pop at the same time. The fresh tomatoes add a nice touch.

The Lineage is one of my favorites with the spicy Italian sausages.

The BBQ of the BBQ Chicken is nice and not overpoweringly sweet. The chicken is tender, has its own flavors, and juicy.

The Nat hosts the sun-dried tomatoes and basil pesto as the stars of the show.

The Southern Heat is a different sort of pizza where the buffalo and jalapeño heat creep up on you. It’s a great pizza to grab when you aren’t sure if you’d like a pizza or wings.

Have some sharable cheese sticks on wheat bread. Who doesn’t like cheese and bread?

Your Pie also has a number of salads, such as the Caprese and Greek House salads.

While you wait for your pizza to come out, have a taste of their ice cream. In my opinion, they aren’t my favorite.

Along with your dishes, you can enjoy a beer, wine, cider, or many other drink options on the menu. There are a few local breweries that supply beers to this location. The Smoke Berry hard cider is pretty great. These ciders have subtle sweetness that does not overpower your tastebuds.

“At Your Pie, we believe that food can be fresh, fast, delicious and experiential,” said Founder and President Drew French. “We want to be the go-to fast casual restaurant where families, friends, colleagues and groups can gather, dine and share memories without having to share pizzas. We’re excited for the opportunity to bring the original fast casual, individualized pizza concept to Orlando and the surrounding communities.”

0 403

This year, the Epcot International Food and Wine Festival 2017 takes place from August 31 to November 13, 2017. This year the festival lasts longer-than-ever with a 75-day run.

This food aficionado’s paradise is replete with delicious dishes, fine wine, craft beer, spirits and other beverages sure to satisfy every palate—from over 35 individual marketplaces, including new Active Eats, Light Lab, Coastal Eats, Cheese Studio, and Flavors from Fire marketplaces.

In addition, India (2009) and Spain (2010) marketplaces will return for an encore. For a third year, global marketplaces will extend into Future World to offer brand-new taste sensations. Disney chefs are in the kitchen whipping up delicious new bites like the Madras Red Curry vegetarian dish and Pistachio Cardamom Bundt Cake to be on the menu at the India marketplace. At the Spain marketplace, delectable Charcuterie in a cone promises to be a guest favorite.

Photos by Suzy Farmar of @SOOZIETHEFOODIE

Here’s the latest festival buzz:

  • New marketplaces will be announced this summer. In addition, India (2009) and Spain (2010) marketplaces will return for an encore. For a third year, global marketplaces will extend into Future World to offer brand-new taste sensations. Disney chefs are in the kitchen whipping up delicious new bites like the Madras Red Curry vegetarian dish and Pistachio Cardamom Bundt Cake to be on the menu at the India marketplace. At the Spain marketplace, delectable Charcuterie in a cone promises to be a guest favorite.
  • Three times nightly Eat to the Beat concerts – 225 concerts in all on the America Gardens Theatre stage — will rev up the World Showcase vibe with new musical acts and returning festival favorites spanning a broad range of eras and genres such as rock, pop and rhythm and blues.
  • “Mix It, Make It, Celebrate It!” hands-on workshops, which debuted in 2016 at the Festival Center, return with fresh opportunities for guests to interact with visiting chefs, bakers, mixologists and other pros. Event hosts and topics will be announced this summer.
  • Popular TV chefs and other culinary icons will entertain foodies and inspire their palates at Festival Center demonstrations. Those same stars of the kitchen also will create new dishes for premium events such as Party for the Senses grand tastings with new concepts and themes.
  • Festival focus on family will spotlight inspired dishes geared toward children’s palates and culinary demos designed to inspire family fun.
  • Throughout the festival’s 75-day run, park guests can pair wines, beers and ciders with savory and sweet dishes as they stroll the World Showcase Promenade using their complimentary festival passports as a guide.

As guests explore, they’ll find something for everyone in the family:

  • A Ratatouille-inspired adventure will return as Chef Remy gives families a chance to play together during this culinary scavenger hunt.
  • The complimentary Back to Basics Festival Center weekend series will share epicurean tips and tricks from the pros. Book and bottle signings by some of the world’s top vintners will be scheduled, and The Chocolate Experience: From Bean to the Bar, hosted by Ghirardelli, will offer guest samples.
  • Culinary Demonstrations and Beverage Seminars will offer daily learning and tasting opportunities at the Festival Center. On select Saturdays, Cheese Seminars will be a fromage aficionado’s delight.
    Bookings for premium festival events will open this summer.
  • Party for the Senses grand tasting events will showcase creative bites and palate-pleasing sips from eminent chefs and beverage experts plus new live entertainment.
  • Resort premium events will include a Grand Floridian Brunch with a Twist and Culinary Adventures with a Master Chef.
  • Specialty Dining and Pairing events will be on tap at a number of World Showcase participating restaurants.

Included with Epcot Admission:

Back to Basics series, book signings, Eat to the Beat concerts, cultural adventures, Festival Passport and all attractions and park entertainment are included with regular Epcot admission.

Special Programming by Reservation:

The Party for the Senses grand tasting events, signature dinners and other special wine and culinary programs require reservations and separate event admission. When a reservation booking date is announced this summer, guests can call 407/WDW-FEST (939-3378) and get details at EpcotFoodFestival.com.

0 653

Saturday, August 19, 2017
6:45 p.m. – 10:00 p.m.

at Orlando World Center Marriott
8701 World Center Dr.
Orlando, FL 32821

 

Featuring the area’s most accomplished chefs, brewers, wine purveyors and spirit vendors, Taste! Central Florida invites the community to enjoy an evening of tasting portions of signature dishes accompanied by fine wines, craft beers, and specialty cocktails.

This annual celebration of the community’s culinary excellence is a volunteer-driven event with local chefs, brewers and distilleries donating their time, talent and creations to make this event one of the largest fundraisers of the year for Second Harvest Food Bank of Central Florida and Coalition for the Homeless of Central Florida.

An all-volunteer steering committee, more than 300 day-of event volunteers, tremendous in-kind support from a variety of local business partners, and the generous backing of Orlando World Center Marriott who donates the event space each year allows us to direct every dollar raised to our beneficiaries while generating profound awareness and relief for the children of Central Florida who face hunger on a daily basis.

Tickets are $150 per person, and can be purchased at centralfloridataste.org. Every dollar raised fights hunger and homelessness in the Central Florida via the Second Harvest Food Bank of Central FL and Coalition for the Homeless of Central FL.

This year’s participating restaurants:

4 Rivers Smokehouse & The Coop
American Culinary Federation – Central Florida Chapter
Benihana
Bubba Gump Shrimp Co.
Cala Bella at Rosen Shingle Creek
Ace Cafe Orlando
Canvas Restaurant & Market
The Capital Grille
Second Harvest Food Bank of Central Florida
Centerplate
CFHLA Food & Beverage Council
Chroma Modern Bar + Kitchen
Cress Restaurant
Dragonly Robata Sushi and Grill
Eleven Restaurant at Reunion Resort
Empress Sissi Cake & Pastry
Florida Nitro
FreshPoint
Gaylord Palms Resort & Convention Center
Hemisphere Restaurant at Hyatt OIA
The Ritz-Carlton Orlando, Grand Lakes
Rosen Shingle Creek
Marlow’s Tavern
Orlando Food Department Co.
Orlando World Center Marriott
Paddlefish
Plancha at Four Seasons Resort
Primo at JW Marriott, Grande Lakes
Raglan Road
The Ravenous Pig
Red Wing Restaurant
Satu-Li Canteen at Disney’s Animal Kingdom
Savor…Osceola Heritage Park
Seasons 52 Fresh Grill
SeaWorld Parks & Resorts Orlando
STK
Sysco
Universal Orlando Resort
Urbain 40 American Brasserie
The Whiskey
Yak & Yeti

Beverage
This year’s participating beverage vendors.
Acqua Panna & S. Pellegrino
Beam Suntory
Beso Del Sol Sangria
Big Top Brewing Company
Cooper’s Hawk Winery & Restaurant
Crooked Can Brewing Company
Florida Dairy Farmers
Jackson Family Wines
Lakeridge Winery & Vineyards
Natalie’s Orchid Island Juice Company
NOI Caffe by Rico Foods
Orange Blossom Brewing Co.
Orlando Brewing
Pabst Brewing Company
Palm Ridge Reserve Whiskey
PepsiCo
Red Cypress Brewery
Rogue Pub
Scavi & Ray Winery
Southern Glazer’s Wine & Spirits
Tito’s Handmade Vodka
Wild Buck Whiskey/Njoy Spirits

The funds raised by Taste! Central Florida help Coalition for the Homeless of Central Florida provide shelter and services to more than 140 children and their families each night and serve more than 270,000 nutritious meals in the coming year.

Second Harvest Food Bank of Central Florida directs the funds raised from Taste! Central Florida to childhood hunger relief programs at their agency to assist the 1 in 4 kids in Orlando who struggle with hunger.

Hunger Facts

  • In Central Florida, 1 in 6 people struggle with food insecurity.
  • Approximately 498,000 individuals turn to Second Harvest’s food pantries and meal service programs to feed themselves and their family each year.
  • 193,000 kids don’t know where their next meal is coming from.
  • 1 in 4 kids in our community is at risk of going to bed hungry every night.
  • 27% are children under the age of 18
  • 113 million more meals a year are needed to fill the hunger gap in our community.
  • 44.5% of Florida households cannot afford basic needs such as housing, childcare, food, health care, and transportation – the vast majority of these families are working.

TASTE! CENTRAL FLORIDA GOLDEN TICKET GAME 2017

Leading up to this year’s Taste! Central Florida gala on August 19, select Orlando-area restaurants are participating in the annual Golden Ticket game, with the prize of two tickets to this year’s event.

How It Works

Each participating restaurant (listed below) will receive a bundle of envelopes. Within each envelope is either a “silver ticket” with a discount code for real tickets, or a “golden ticket” with instructions on how to redeem your complementary event tickets.  Tickets are $150 per person, and can be purchased at centralfloridataste.org. Every dollar raised fights hunger and homelessness in the Central Florida via the Second Harvest Food Bank of Central FL and Coalition for the Homeless of Central FL.

 

Participating Golden Ticket Game Locations

 Ace Cafe Orlando

100 W. Livingston St.
Orlando, FL 32801

Facebook: https://www.facebook.com/acecafeusa
Twitter: @AceCafeUSA
Instagram: @AceCafeOrlando_Official

Benihana – Lake Buena Vista
1751 Hotel Plaza Blvd.
Lake Buena Vista, FL 32830

Benihana – International Drive
12690 International Drive
Orlando, FL

Facebook: www.facebook.com/BENIHANA.ORLANDO.1
Twitter: @Benihana
Instagram: @benihana

Canvas Lake Nona
13615 Sachs Avenue
Orlando, FL
Facebook: http://www.facebook.com/CanvasLakeNona
Instagram: @canvaslakenona

Capital Grille – Millenia
4200 Conroy Road STE 146A
Orlando, FL 32839
Facebook: www.facebook.com/thecapitalgrille 
Twitter: @thewineexpert & @CapitalGrille
Instagram: @ thecapitalgrille

Chroma 
6967 Lake Nona Blvd,
Orlando, FL 32827
Facebook: http://www.facebook.com/ChromaLakeNona
Twitter:
Instagram: @chromalakenona

Dragonfly Robota
7972 Via Dellagio Way
Orlando, FL 32819
Facebook: http://www.facebook.com/dragonflyorlando
Twitter: @DflyOrlando
Instagram: @dragonfly_orlando

Marlow’s – I-Drive
9101 International Drive
Orlando, FL 32819
Marlow’s – Winter Park
1008 S. Orlando Avenue (17-92)
Winter Park, FL 32789
Marlow’s – Lee Vista
6889 Eagle Watch Drive
Orlando, FL 32822
Marlow’s – Waterford Lakes
547 N. Alafaya Trail Building J1
Orlando, FL 32828
Facebook: www.facebook.com/MarlowsTavern
Twitter: @MarlowsTavern
Instagram: @marlowstavern

MOOR – Gaylord Palms Resort
6000 W Osceola Pkwy,
Kissimmee, FL 34746
Facebook: https://www.facebook.com/DINEMOOR/ 
Twitter:
Instagram:

Old Hickory Steakhouse – Gaylord Palms Resort
6000 W Osceola Pkwy,
Kissimmee, FL 34746
Facebook: https://www.facebook.com/gaylordpalms/ 
Twitter: @GaylordPalms
Instagram: @gaylordpalms

Plancha at Four Seasons
10100 Carthay Drive
Lake Buena Vista, FL 32836
Facebook: http://www.facebook.com/FourSeasonsResortOrlando
Twitter: @FSOrlando
Instagram: @fsorlando

Raglan Road
1640 Buena Vista Drive
Orlando, FL 32830
Facebook: www.facebook.com/RaglanRoadOrlando
Twitter: @raglanroadpub
Instagram: @raglanroadpub

The Ravenous Pig
565 W Fairbanks Ave
Winter Park, FL 32789
Facebook: http://www.facebook.com/ravenous.pig/
Twitter: @ravpig
Instagram: @theravenouspig

Seasons 52 – Sand Lake
7700 W Sand Lake Rd
Orlando, FL 32819
Facebook: www.facebook.com/seasons52
Twitter: @seasons52
Instagram: @seasons52

STK
1580 E Buena Vista Drive
Orlando, Florida 32830
Facebook: http://www.facebook.com/eatSTKOrlando
Twitter: @eatSTK
Instagram: @theonegroup

Urbain 40
8000 Via Dellagio Way
Orlando, FL 32819
Facebook: www.facebook.com/Urbain40/
Twitter: @Urbain40
Instagram: @urbain40

Wreckers Sports Bar – Gaylord Palms Resort
6000 W Osceola Pkwy,
Kissimmee, FL 34746
Facebook: https://www.facebook.com/gaylordpalms/ 
Twitter:
Instagram:

The Whiskey
7563 Sand Lake Rd
Orlando, FL 32819
Facebook: http://www.facebook.com/whiskeyorlando
Twitter: @whiskeyorlando
Instagram: @whiskeyorlando

Yak & Yeti
Disney’s Animal Kingdom
2901 Osceola Pkwy
Orlando, FL 32830
Facebook: http://www.facebook.com/YakandYetiRestaurant
Twitter: @WaltDisneyWorld
Instagram: @WaltDisneyWorld

Chef's Spotlight

0 349
“The world of sweets is for everybody. No matter your taste, you can always find something on the dessert menu that will make you...

Featured Articles

0 386
Hurricane Irma Information In times of disaster, Second Harvest Food Bank of Central Florida and its network of 550 nonprofit feeding partners represent a vital...