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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/

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Jinya Tonkotsu Black Ramen - pork broth: pork chashu, kikurage, green onion, nori dried seaweed, seasoned egg*, garlic chips, garlic oil, fried onion, spicy sauce »served with thin noodles

The ink is now dry and the lease has been signed. In an exclusive to TastyChomps.com, we have been notified that 8 N Summerlin Ave, the location in Thornton Park once home to Tijuana Flats and most recently Tex-Mex restaurant Verde Cantina, will now soon be home to Jinya Ramen Bar. Construction and re-modeling will be underway in the coming months.

Brandon Delaniois, an associate at JLL, told us, “We had a blast working on this deal representing these passionate restauranteurs at an iconic mixed-use development in the trendy Thornton Park neighborhood of Downtown Orlando. JINYA Ramen Bar will deliver exceptional quality and enhance the diversity of dining choices in downtown. #JLLRetail #RetailIsntDead #BusierThanEver #TastyChomps.”

Partners Taff Liao and Eric Jakab are bringing Jinya Ramen Bar, the modern Japanese restaurant featuring authentic ramen along with a variety of tapas dishes, to Orlando sometime in early 2018.

Currently, there are over 20 Jinyas worldwide from Houston to Las Vegas to Vancouver and DC.

Jinya in Washington, DC

Partner Taff Liao tells us, “Orlando has always been home to us and with its booming food scene, we think that JINYA would be a great addition to the city.”

“After living in Houston, one of the biggest culinary hubs in the U.S. and traveling to Japan, we’ve had the opportunity to try many ramen shops. We found that JINYA’s ramen rivaled the best and so we wanted to bring JINYA’s world class ramen to our hometown.”

Jinya in Houston

What is special about Jinya?
Tomonori Takahashi, the founder of JINYA, is a very successful restauranteur in Japan and the United States. His ramen recipes are the most authentic and delicious of any ramen shop in the states. A significant focus is placed on the broth which is slowly simmered for more than 10 hours to create a thick, flavorful, and delicious eating experience.

Jinya Bun – steamed bun stuffed with slow-braised pork chashu,
cucumber, and baby mixed greens served with JINYA’s
original bun sauce and kewpie mayonnaise

Most Popular Dishes at Jinya Ramen Bar:
For Ramen: Tonkotsu Black and Spicy Chicken.
For Tapas: Jinya Bun, and Crispy Chicken.

JINYA introduces ramen to all palettes with chicken and vegetarian broth options aside from the traditional pork.

Jinya Takoyaki – battered octopus over egg tartar topped with kewpie
mayonnaise, okonomiyaki sauce, fresh cut green onion and
smoked bonito flakes

Stay tuned for more information coming soon on the development of Jinya in Thornton Park. To find more about Jinya, visit https://jinya-ramenbar.com

Jinya Tonkotsu Black Ramen – pork broth: pork chashu, kikurage, green onion,
nori dried seaweed, seasoned egg*, garlic chips, garlic oil,
fried onion, spicy sauce »served with thin noodles

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Urbain 40 American Brasserie and Lounge is a throwback to all the nostalgic swank and sophistication of the 1940s (hence the 40 in Urbain 40) Big Band era with a classic yet seasonally changing American and European continental menu.

Several months ago, after 9 years as executive chef of the award winning Flying Fish Cafe at Disney’s Boardwalk Resort, Chef Timothy Keating joined the Boulevard Restaurant Group as Director of Culinary Operations. The group owns and operates both Urbain 40 on Orlando’s Restaurant Row and Paradiso 37 at Disney Springs.

“Can you guess where these clams are from?,” Chef Tim Keating asks as I looked over longingly at the intoxicatingly aromatic cup of creamy New England clam chowder placed in front of me.

“Cedar Key – just north of Tampa! There’s lovely bits of pork belly, chopped leeks, vegetables, with the chopped clam in there, all in a roux of bacon and duck fat.”

 New England Clam Chowder

Born in New Jersey, Chef Keating began his culinary career in his early teens – “the school of hard knocks,” says Keating.

Working at several high end hotel restaurants, he eventually became Executive Chef of the Five Diamond rated Four Seasons Hotel in Houston, Texas and Executive Chef of the Biltmore Hotel in Coral Gables before joining Flying Fish in Orlando.

Among his many accolades, he was nominated four times for the prestigious James Beard Foundation Award for Best Chef-Southwest – in 2001, 2002, 2003 and 2004.


At six feet, eight inches – a former college basketball player – Chef Tim Keating towers in the kitchen, both as a figure and with his great intangible love and care for his dishes and the sourcing of his ingredients.

He loves to bring creativity into his work, using the freshest and highest quality ingredients from local farmers, fish mongers, and more.

At Urbain 40 – he is bringing more of the “American” into the “Brasserie” with new touches of Asian inspired dishes – like the coconut curry ginger yellowfin tuna filet – while maintaining the French favorites that guests have grown to love. Pieces and patchwork and cultures together making a great, big, delicious quilt called America.

We were recently invited to chat with Chef Tim Keating and preview some of the new dishes in season at Urbain 40 right now.

Some of my favorites of the evening included the Duck confit and duck sausage trofi di abruzzo Ligurian style pasta dumplings and the char-crusted Angus NY striploin. The char is a delightful medley of spices that give the steak an addicting, flame-kissed taste without being burnt. It’s black magic.

House baked bread and butter – addictive.

Crispy Jonah Crab Cake
Savory Slaw, Sauce Verde, Piquant Mango-Pepper Coulis

Rock Shrimp and Cape Bay Scallop Ceviche Cocktail
Radishes, Cucumbers, Palm hearts, peppadew peppers, Citrus and Tequila

Duck Sausage and Duck Confit Trofie Di Abruzzo
Twisted Ligurian-style pasta dumplings, duck confit, duck sausage, wilted rhapini, alba mushrooms

Bolognese Pasta
Handmade pappardelle pasta, 11 hour Slow Braised Beef, Veal, and Heritage Pork Ragout
Arugula and Parmigiano Reggiano

12 oz Char-Crusted Angus NY Striploin

Ginger-Teriyaki Char-Crusted Yellowfin Tuna “Filet”
A massive cut of premium tuna steak, swimming in a delightful coconut-carrot-lemongrass curry butter emulsion, topped with lotus roots and mushrooms. I could still imagine slurping that curry up right now. The curry itself would be great with some noodles turned into a noodle soup with some duck confit – maybe next season!

Shrimp Lo Mein
Not your old neighborhood Chinese take out shrimp lo mein – this is an elevated lo mein dish with Wild Gulf Shrimp, Asian Vegetables and Mushrooms, Mirin, Miso, Lemongrass Emulsion

Urbain 40’s Pastry Chef Amanda McFall, a graduate of Le Cordon Bleu, may be one of the best, if not the best pastry chef in Orlando.

Her desserts are a work of art and it is almost feel a pity to eat them because they are so beautiful.

I say almost because they taste even more delicious than they look so I have no regrets.

The Tropical Sundae Deluxe, conjuring memories of the Caribbean with rum soaked angel food cake and toasted coconut gelato and spiced pineapple, may well be THE Dessert of the Summer.

Sinful Chocolate & Peanut Butter Creation
Layers of dark & milk chocolate, peanut butter crèma, and Florida raspberries.

Tropical Sundae Deluxe
Toasted coconut gelato, rum soaked angel food cake, caramel sauce & pink peppercorn spiced pineapple.

Lemon Meringue Tart
Blueberry-lavender sorbet, poppy seed crèma, and Florida blueberries.

There is a sense of playfulness in the creativity of all of Chef Keating’s dishes at Urbain 40 that is genuinely refreshing.

Urbain 40 since its opening had been one of my favorite restaurants in Orlando – those sizzling mussels are the stuff of dreams even still today – and not only is it in skillfully good hands with Chef Tim Keating, but the changes to the menu are refreshing and have elevated the restaurant higher.

Urbain 40 American Brasserie and Lounge
http://www.urbain40.com
8000 Via Dellagio Way, Orlando, FL 32819
(407) 872-2640

Photos by So May Ly Photography

With the recent addition of The Gourmet Muffin to the four other bake shops in our Audubon Park Garden District, at the intersection of Corrine Dr and Winter Park Rd, we’ve reached a critical mass – and the time has come for us at Tasty Chomps to officially call the area our “Orlando Bakery District”.

It’s all arbitrary and very unscientific, but this corner of Orlando now has the highest concentration of bakeshops featuring pastries and other baked goods in our region.

So throw your carb and calorie counter out the window, here is:

A Guide to Orlando’s Bakery District:

Olde Hearth Bread Company

Address: 3201 Corrine Dr – East End Market Orlando, FL 32803
Phone: (407) 622-0822
oldehearthbreadcompany.com
https://www.instagram.com/oldehearthbread/
https://www.facebook.com/OldeHearthBread/

From croissants to peanut butter cream cookies, you can find the retail arm of the Olde Hearth inside East End Market. The veritable mother of fine artisan baking in Orlando, Olde Hearth Bread Company was founded in Orlando in 1988 by culinary artisans Shannon Talty and Janice Talty, each with classical training in some of our nation’s most acclaimed bakeries.

Their original vision was to “establish a retail and wholesale business offering high quality artisan breads and pastries.” Unbleached and unbromated flours and preservative-free ingredients are essential to their baking process. Minimal automation and a commitment to old-world “hand-made” processing ensures their breads are pure and flavorful.

Blue Bird Bake Shop

3122 Corrine Dr, Orlando, FL 32803
Phone: (407) 228-3822
bluebirdbakeshop.com/
instagram.com/bluebirdbakeshop/
acebook.com/bluebirdbakeshop/

Specializing in cupcakes, Blue Bird Bake Shop features flavors from Red Velvet to Sweet Cakes, Ch-chocolate to Peanut Butter & Jelly, rotating on a daily basis.

They bake everything from scratch daily, and also offer brownies, cookies, scones, muffins and other bakery fare.

P is for Pie Bake Shop

Address: 2806 Corrine Dr, Orlando, FL 32803
Phone: (407) 745-4743
www.crazyforpies.com
instagram.com/pisforpiebakeshop/
facebook.com/crazyforpies/

P is for Pie Bake Shop specializes in artisan pies, pie pops, & desserts. Everything is scratch baked fresh by hand.

Everything is made from scratch, by hand, incorporating natural, seasonal and local ingredients to every extent possible.

Whole and small pies are available on a first come first serve basis on Fridays and Saturdays. Order your pies aheaed though to be sure at least 24 hours for sweet pies and at least 48 hours for savory pies.

Gideon’s Bakehouse

3201 Corrine Dr, Orlando, FL 32803
gideonsbakehouse.com
facebook.com/gideonsbakehouse/
instagram.com/gideonsbakehouse/

This relatively new gothic/Victorian themed cookie shop inside the East End Market has been lighting up Instagram feeds everywhere with their wild chocolate chip cookies. Cookies are a must, but they also serve up cakes, pies, and dessert coffee. Get there early cause they sell out.

The Gourmet Muffin

Address: 2909 Corrine Dr Suite B, Orlando, FL 32803
Phone: (407) 751-4134
thegourmetmuffin.com
instagram.com/thegourmetmuffin/
facebook.com/TheGourmetMuffin/

Owner-Chef Catherine Hilgerson hails from New Orleans, baking in some of the finest bakeries in that region. She carries her muffin creations throughout Central Florida, as far as Gainesville at local farmer’s markets. But now, she has found a home in the Orlando Bakery District (officially the Audubon Park Garden District), selling also Italian cookies and specialty coffees.

Muffin flavors range from banana and chocolate chip to raspberry and more. My favorites are the “cruffins”, croissant-muffin hybrids, sometimes filled with cannoli cream, other times filled with strawberry mascarpone depending on the day and new ones are always rolling out.

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The restaurant that started as a craving
Hunger Street Tacos was borne of a husband’s desire to make his wife happy. Luckily for all of us, what made her happy was a taco.

Joseph Creech was a “missionary kid” born in Guadalajara and raised in Acapulco where his parents, Joseph Sr. and Rita, started a Presbyterian church. He loved the weather and people of the area, and especially the food. But the family moved back to Central Florida when Joseph was six and he fell right into being the All-American kid. He went to school at Auburn, but by his sophomore year, he was restless.

“I was majoring in International business and marketing, but I didn’t know what I wanted to do with my life,” Creech said. “I figured a year off would help me figure it out.”

So this time, he became the missionary and went back to his beloved Mexico. During his childhood there, his parents had discouraged him from eating street food because of health concerns. But as a young man, he discovered what turned out to be the fresh, scratch-made food of the ubiquitous taco and quesadilla hawkers. He trolled the street vendors and markets in every city he visited.

“It became an obsession with me,” he said. “I couldn’t get enough of it.”

Creech quotes his favorite chef Enrique Olvera from Mexico City about what attracted him to the food.

“Olvera says there is a ‘wealth in poverty,’” Creech said. “Meaning that out of need comes amazing creativity. People were using ingredients they may not have tried if they could afford other things, but out of that comes incredible food.”

He points to some of the unique but affordable ingredients used in Mexican cuisine such as insects, cactus and flowers to make his point. He also appreciates the history of the food.

“People have been making this food for generations,” he said. “Much of it in the exact same way they are now.”

Nine months into his time in Mexico, he met a young woman named Seydi Plata. A Mexico City native, she had as much appreciation for street food as Joseph did. She also had a favorite taco – the taco de suadero.

Suadero is a term used to describe the type of beef used on the tacos. The cut of meat is found in between the belly and leg of the cow. In the U.S. Suadero is usually ground for burgers. Closest in taste and texture is brisket, which is also frequently used in Mexico for the tacos de suadero. The meat is slow cooked to tenderness and then seared on a hot griddle or pan before going on corn tortillas with the traditional toppings of cilantro, onion, salsa and lime. The only taco originating in Mexico City, it is also one of the most loved. Joseph and Seydi ate a lot of them; especially at a place right outside of Mexico City called La Calle Del Hambre or Hunger Street.

“Street food is everywhere in Mexico,” Seydi said. “Everybody eats and loves it, especially if you don’t have a lot of money.”

Seydi jokes that she had to “school” Joseph to get him to appreciate some of the traditional Mexican ingredients.

“He didn’t like chorizo or salsa verde,” she said. “But he does now.”

Joseph moved back to the Florida but he and Seydi maintained a long-distance relationship for four years. She moved to the States in 2005 and the two were married. Joseph dabbled in the restaurant business, at one point even dreaming of becoming a chef, but ultimately took a more “pragmatic” career path, working in finance. Two daughters were born, Bella and Mia.

And that’s when Seydi’s craving started. She missed her beloved taco de suadero.

“We would go to 4 Rivers and get the brisket, but I don’t like bread,” she said. “I would dream about eating that brisket on a tortilla.”

She kept telling Joseph they should try to make suadero.

“My wife had a craving,” Joseph said, “And I finally started paying attention to it.”

The couple had always entertained, so Joseph started using his friends and family as Guinea pigs, trying out different suadero recipes. They watched YouTube videos, they bought and learned how to use a pressure cooker because that’s how Seydi’s mother cooked “everything.”

“My mother used a pressure cooker every day,” Seydi said. “Many times, dinner ended up on the ceiling when one blew.”

They started researching and experimenting with different cuts of beef, finally settling on the brisket that Seydi loved so much.

“It has the right mixture of tender meat and fat,” Joseph said. “When you sear it on the flat top, the meat browns and the fat melts perfectly.”

The response was positive, to say the least.

“People were overwhelmingly blown away,” Joseph said. “It was great.”

They started making some other favorite dishes like Esquites, fresh corn simmered in a rich bone-marrow broth, and a refreshing cucumber and radish salad. Many of the recipes had been in Seydi’s family for generations, others, like mushroom quesadillas and squash blossom quesadillas, came straight off the street.

“We realized we had something special,” Joseph said, “And it wasn’t anything you could get here in Central Florida.”

In the meantime, Joseph’s little brother, David was working for Chick-Fil-A, in its employee training division. Joseph approached him about starting their own food business using the recipes he and Seydi had been developing.

“My time was coming to an end at Chick-fil-A,” David said. “So, I said yes, let’s go with our passion.”
Those summers the family spent in Mexico affected David much as they did Joseph. He fell in love with the people, the culture, the food. In college, he did a semester abroad in Mexico and found a calling to learn the language and the food.

“At that point I was thinking about going to culinary school,” he said, “but I decided to learn from Mexican grandmothers instead.”

As part of his missionary work, he lived in a house with 27 Mexican high school students. He went to the market every day and helped with the cooking.

“It was an amazing experience,” he said. I learned to really appreciate fresh, local ingredients.”

The brothers didn’t want to jump right into a restaurant, and food trucks seemed problematic, so they went with a catering company. The worked private and public events from under a 10’X10’ tent, lugging two cast iron flat top grills with them. They got rave reviews. The most interesting and valuable experience during that time, David said, was acting as the concessionaire for Maitland Little League.

“We learned a lot about organization and having procedures in place,” David said. “Catering was the perfect way to work on menu development and building a customer base.”

But a bricks and mortar restaurant was always in their sights.

“We always had that vision; that was always the goal,” David said. “We wanted to be able to deliver a modern Mexican ambience in the restaurant and share Mexico through not just our food, but the art and music too.

The brothers set a goal to have a restaurant open in five years.

“We had a five-year plan that turned out to only last a little more than two years,” Joseph said.
Joseph calls Seydi (and her taco cravings) the “driving force” behind Hunger Street Tacos, so it’s logical that future plans include a string of restaurants, but not franchised. All under the “corporate family” umbrella. And the catering operation that got them started will continue.

For now, Joseph and David plan on honing recipes and policies in their first location. The two have gotten help from a local restaurant legend, John Rivers of 4 Rivers Barbecue. While not an official part of HST, John is “like family” and is giving the brothers advice on everything from customer service to sourcing ingredients.

“We have so many people who support us and want to see us succeed,” Joseph said. “We’re very fortunate.”

 

All tacos are made on gluten-free, soft corn tortillas

Brisket 3.5
Seared brisket, onion, cilantro, avocado-tomatillo salsa, lime

Campechano 3.5
Seared brisket, chorizo, onion, cilantro, avocado-tomatillo salsa, lime

Chori-Pollo 3
Chorizo, shredded chicken, onion, cilantro, avocado-tomatillo salsa, lime

El Mañanero 4
Seared brisket, chorizo, refried beans, scrambled egg, Chihuahua cheese, avocado-tomatillo salsa, lime

Hibiscus & Guac 3
Sautéed hibiscus, guacamole

TOSTADAS
Chicken Tinga 4.7 (Dine-in only)
Shredded chicken, chorizo, refried beans, red cabbage, sautéed onion, tomato, garlic, chipotle, crema fresca and sliced avocado on a crisp corn tortilla

QUESADILLAS
Brisket 6
Seared brisket, Chihuahua cheese, avocado-tomatillo salsa

Chicharron de Queso 5 (Dine-in only)
Seared cheese wheel, served with guac and salsa


Esquites 3.3
Corn off the cob, bone marrow broth reduction, epazote, queso cotija, lime

Hunger Street Tacos
hungerstreettacos.com
2103 W Fairbanks Ave, Winter Park, FL 32789

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Housed in a former Checker’s drivethru stall on South Orange Blossom Trail, just north of the Florida Mall – I may have just found it. Some of THE best tacos in Orlando are at Tortas El Rey.

At first, it might look sketch with the neighborhood and setting, but look closer and you will find some of the best eats in all of Orlando. Even Edible Orlando magazine recently featured the tiny taco shop for their torta – a type of Mexican sandwich – for their Carnitas Torta – a huge sandwich of fried pork, a slather of refried beans, mayo, tomato, and lettuce on a cemita roll.

The tacos are not to be missed – for about $1.25, they are some of the best valued tacos in town. I ordered 4 – the cabeza (tender pulled beef head),  al pastor marinated pork, chicharron (Mexican sausage),  and the carne asada steak. The tacos here are served in fresh, hot corn tortillas and  topped with some cilantro and onion. They also came with these two special salsas, slices of lime, and pickled peppers.

Truly a well deserved name – they are the kings of not only tortas but tacos as well. Make your way over there asap.

Overview of the Carnitas Torta

Cross section view of the carnita torta – magnificent

These tacos are full of meat and flavors. Chorizo, cabeza, al pastor, y carne asada.

TORTAS EL REY
6151 S Orange Blossom Trail, Orlando, FL 32809
https://www.facebook.com/TortasElRey/

Tortas El Rey Menu, Reviews, Photos, Location and Info - Zomato

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“What drives me as a chef is learning what’s new in the ever-changing culinary world, and having unique experiences with people I’ve met throughout my career who motivate me to be innovative in my craft.” – Chef Gabriel Massip of Capa Spanish Steakhouse

Born in Paris, France, Chef Gabriel Massip recently took over as the Chef at Capa, the 17th floor Spanish-influenced steakhouse at Four Seasons Resort Orlando at Walt Disney World Resort.

Massip brings more than 11 years of experience to Capa, with a career spent cooking in award-winning restaurants across the globe, from Australia to New York and Bora Bora.

He began his culinary training in his hometown at the young age of 15.

“From the beginning, I was taught by my mother that the best dishes are cooked well, with simple ingredients.”

Continuing his growth after culinary school, Massip began his career in France as chef de partie at multiple award-winning restaurants and two 1-Michelin star restaurants. He then relocated to a resort in tropical Bora Bora, where he spent the next four years working as a sous chef.

After relocating from Bora Bora to Australia, he made his way from Down Under to board the Disney Cruise Line in Orlando working at the ship’s signature restaurant venue, adding to his diverse resume of culinary genres.

“Despite my French background, my travels have influenced the evolution of my dishes to be more on the bright side, lighter on the butter.”

More recently, Massip took his talents to New York City, where he worked at the renowned Daniel Boulud eatery DB Bistro, eventually moving on to re-open the downtown New York City restaurant Acme as chef de cuisine.

Now back in the Sunshine State, Massip is excited to bring his talents to elevate the dining experience at Capa.

“My recipe for success is simple: I know flavours and I know cooking. I love working with the team to continue to provide the high quality dining experience that makes Capa one of the best restaurants in Central Florida.”

We recently spoke to Chef Massip via e-mail to dive deeper into his background and inspiration.

 

What inspired you to start cooking?

Very young, I was already eating a lot of different things and was more curious than my brothers on that matter. I have two brothers, one who is three years older and one who is two years younger. I was the only one who tried everything my mom was cooking, while my brothers stayed away from trying new things. I enjoyed eating sautéed veal brain with parsley and garlic, and helping my mother with cooking and baking.

What are some of your favorite dishes at your restaurant?

The Cerdo (beer brined pork belly with apple butter and pistachio jazz) has a great balance of flavours, Zanahoria (thumbelinas carrots with za’atar spices, turmeric vinaigrette and puffed quinoa) is a great way to eat vegetables and is packed of flavors too.

Tell us about the new CAPA menu!

It is consistent with what has been done before; the tapas are inspired by the many different trips during my career. Some of them are dishes that I have created in the past, but I have tweaked and worked differently. For instance, the carrots dish I created in NYC. I took the main idea of roasting the carrots with the za’atar spices and made homemade vinegar with fresh turmeric. The celltuce dish comes from a restaurant in France, although it was completely different in France. I like the vegetable and worked the dish differently for Capa. As always, Capa is the place to go for incredible steaks and seafood.

What are your first childhood food memories?

My mom’s cooking with some staples of French cuisine: stews, fresh vegetables, foraging mushrooms in the forest and the fresh aromatics in the backyard.

What do you like to cook for “comfort food” at home with your family?

Anything, it can go from bread to roasted chicken to a fresh piece of fish. I like to randomly open the fridge and make up a recipe with whatever is available. It can be a simple roast chicken with mashed potatoes, black sausage with apples and plums, braised lamb shoulder with garlic olives and tomatoes. I also love light and acidic dishes such as ceviche and fresh tomato salad. The simpler, the better.

Where are some of your favorite local places in Orlando to dine in (outside of CAPA)?

A local Korean restaurant next to where I live, called Beewon Korean Cuisine, and Luma on the Park was a great experience along with SoCo.

Photos Courtesy of Four Seasons

Capa at Four Seasons Orlando
10100 Dream Tree Boulevard, Orlando, FL 32836
http://www.fourseasons.com/orlando/dining/restaurants/capa/

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Seasons 52 – as its name aptly suggests – is a restaurant concept that changes its menu along with the seasons. It’s owned by the Darden Restaurant group and so with the headquarters here in Orlando, the Sand Lake location (they are located on Restaurant Row – though it might be more accurate to call it Darden Row nowadays?) gets to have first dibs when it comes to being the test kitchen for new dishes.

The summer menu is full of fresh corn and watermelon flavors.

Here are our Favorite Bites from Seasons 52’s New Summer 2017 menu:

 

 

SUMMER CORN SOUP
bacon, leeks (230 cal)

LUMP CRAB, ROASTED SHRIMP & SPINACH STUFFED MUSHROOMS
panko crust (230 cal)

WATERMELON & HEIRLOOM TOMATO SALAD
shaved red onion, feta, lemon vinaigrette (190 cal)

ROASTED SUMMER CORN SKILLET
crispy bacon, caramelized onion, Parmesan (410 cal)

TRUFFLE MAC ‘N’ CHEESE EN BRODO
cave-aged Gruyère, cheddar, trio of roasted mushrooms, truffle zest, panko crust (350 cal)

*WOOD-GRILLED HANDLINE TUNA
black rice, kohlrabi slaw, sesame-peanut vinaigrette (530 cal)

*WOOD-GRILLED NEW YORK STRIP
sauté of vegetables, Yukon mash, roasted garlic butter (670 cal)


SIGNATURE MINI INDULGENCES INCLUDING:
KEY LIME PIE
pecan crust, toasted meringue (290 cal)
PECAN PIE
vanilla bean mousse, whipped cream, honey-glazed pecan (370 cal)

Other new dishes for the summer at Seasons 52:

· Roasted Prosciutto Wrapped Figs: Fresh seasonal figs have a distinctly smooth skin and sweet, chewy texture that pairs beautifully with rich gorgonzola, topped with a 15-year aged balsamic.

· Heirloom Tomato & Burrata Board: Sweet, Vine-ripe heirloom tomatoes pair perfectly with creamy burrata and prosciutto and topped with 15-year aged balsamic.

· Heirloom & Watermelon Salad: This color-rich dish combines the best summer produce flavors and textures: Sweet watermelon cubes resting on bright heirloom tomatoes, paired with shaved red onion, creamy feta and a pop of lemon vinaigrette.

· Chilean Sea Bass: This guest favorite entrée is roasted and drizzled in an Asian glaze, the Chilean Sea Bass is served with organic black rice, snow peas, shiitake mushrooms, and micro wasabi. Fun fact: Black Rice packs more antioxidants than blueberries.

· Copper River Salmon: Coming Soon! Sourced from the glacial rivers of Alaska’s famous Copper River, these fresh salmon are considered among the most flavorful and sought after fish in the world. Copper River Salmon will only be available for a short time, and every year our guests count down to the start of wild Alaska season when this rich, distinctly bright red salmon hits the menu paired with seasonal sweet corn risotto, toybox tomatoes and snap peas.

· Michigan Cherry Crème Brulee Mini Indulgence: Known as the Cherry Capital, Traverse City, MI, is considered the heartland of sweet cherries in the United States, and every summer visitors flock to taste the distinctly dark, sweet fruit. For a seasonal twist on a classic dessert, try our Michigan Cherry Crème Brulee Mini Indulgence, with classic vanilla bean infused custard over an intense compote of some of the best cherries from Traverse City and throughout Michigan.

 

There are two locations in Orlando:

Seasons 52 www.seasons52.com

7700 W Sand Lake Rd, Orlando, FL 32819

463 E Altamonte Dr, Altamonte Springs, FL 32701

 

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Bangrak Thai Street Kitchen has been holding pop up sessions at Swine and Sons the past few months, specializing in authentic Thai cuisine not usually found anywhere else in Central Florida.

We at Tasty Chomps chatted with Dylan Eitharong, one of the founders of Bangrak along with Jordan Neumann recently to find out more about the project and where it’s all headed.

Dylan on Why Bangrak…

When it comes down to it, we’re just two dudes who cook Thai food. Our mission is to bring the Thai street food that my (Dylan) family grew up with to Orlando, where finding these types of dishes is either what we feel misrepresented or totally unavailable.

We try to make all of our dishes 1) from scratch, down to our curry pastes and spice mixes and 2) identical to how you’d find it on the streets of Bangkok, Chiang Mai, etc. We don’t get too fancy or anything. We even get the plates and bowls we use from a little shop in Bangrak (where our name comes from) district, Bangkok. With our events, we really want to evoke a feeling of actually “being there” – minus the 100 degree heat and humidity, haha.

When it comes down to it, we’re just two dudes who cook Thai food.

From the Apartment to Swine and Sons…

As for how we started, well – originally, it was just me, serving thai noodle dishes out of my apartment. I’d constantly be posting Instagram photos of things I’d make at home, and friends would always be like “ohhhh I’ll pay you to cook for me”, so I was like “prove it.”

That was a regular thing for a while, until it got to be too much for just me, but around that time, Jordan had just moved back from Portland, so I approached him about 1) going to Thailand with me to eat “real Thai food”, as I called it, 2) learning to cook the food with me, and 3) starting to make it in a bigger venue (legally, haha).

We did all those things, but not without doing several more guerilla-apartment-dinners first, until we finally partnered with Swine & Sons, which is where we’re based out of now.

Chef Lexi (Alexia Gawlak of Swin and Sons) had actually asked me if I’d be interested in doing the pop ups there a while back, but I hadn’t felt ready, but once Jordan joined me we were able to get our shit together enough to actually do it.

The rest is kind of history I guess – we had our first pop up there October 26th, 2016, and we sold out in 2 hours.

We’ve done several since then, including one at redlight redlight, and as of a month ago, after a month long stint back in Thailand, we’re at Swine every other Wednesday. We love it. We could not be more grateful for the opportunity they’ve given us (if this goes in writing, I want them to know that, hah – I’m sure we drive them crazy sometimes).

We also have some other events in the works around town, with some different sorts of menu items and stuff. We’re really excited. A brick and mortar is inevitable, we just wanna make sure we do it right. Until then, we really like doing the pop-up thing. It feels different than anything we’ve been to here and it’s a lot of fun for us.

Dylan and Jordan

On Acceptance…

On top of that, the Thai community seems to Approve – thankfully, haha. They always seem a little apprehensive that one half-Thai guy and one non-Thai guy is making their food, but the response has been great.

Khanom jeen Nam ngiaw, a northern thai curry of ground pork, pork ribs, steamed blood, tomatoes and dried cotton flowers served over spaghetti noodles with a side of pickled mustard greens.

On previous training in the kitchen…

Neither Jordan or I had any kitchen experience. We just cooked a lot, haha.

On meeting the Gawlaks and how did they get involved…

Lexi and I actually used to work together at Whole Foods. We bonded over loving Asian food and Lucky Peach Magazine (RIP). We were Facebook friends after she left Whole Foods, and I guess she saw what we were doing through that.

I was cashiering and she came through my line and was like “Hey, wanna do one of those things you do in a real restaurant?”

It was a long time before we actually did it though…we were nervous. Now me and Jordan work there (at Swine) outside of Bangrak, too, ha. The Gawlaks are the best – I wonder what Bangrak would be doing without them.

I was cashiering and she came through my line and was like “Hey, wanna do one of those things you do in a real restaurant?”

On future plans for Bangrak…

We’re going to stay a pop-up for a little bit – but not tooooo long. We wanna keep it exciting. While we just started going biweekly at Swine, we have some plans to pop up elsewhere too.

The idea is to keep a full, more sit-down-and-share, type menu there, more variety, and when we go elsewhere, have some sorta themed thing going on – we really wanna do a Thai noodle shop type thing, with the plastic stools and tables and everything.

We brought some cool stuff back from Bangkok with us for that sole purpose. Think you’ll be seeing that soon. We are planning on a brick and mortar when we’re ready too – but we want it to be just right.

We want it to feel like a shophouse you’d eat at in Thailand. When we find the space, we’ll take it.

On some of their favorite dishes on the menu…

So, our Swine menu changes every time except for 3 things – Khao Soi, a curry noodle soup, and two versions of Som Tam, or green papaya salad.

Otherwise, we try to showcase foods from the 4 regions of Thailand – Northern, Northeastern, Central, and Southern.

We pretty much always have some kind of Laab – a salad of minced meat, on the menu, and it’s all but once been a Northeastern (called Isaan) variation. That’s my favorite food of all time – especially the catfish version, which we did recently. It’s delicious.

Jordan really likes the Panang Neua, which is a Southern Thai style curry of beef. It’s super rich, and we do it the old-fashioned way – very dry, thick, not soupy, and oil. It’s goooood.

My tip to anyone who comes to our events – order what sounds the least familiar to you.

On some things most people in Central Florida don’t know about Thai food …

Number 1 – put down your chopsticks. In Thailand, chopsticks are ONLY used for noodles. That’s it. And not even every noodle dish. We send out forks and spoons with all the dishes and we still see people eating Laab (minced meat) with chopsticks. No need! It’s only making your own life more difficult, haha. But in Thailand, it’s mostly either a fork and spoon or your hands. Even then, you use your fork just to push your food onto your spoon. But no chopsticks. It drives me craaaaazy – probably more than it should.

Other than that, it’s really just that Thai food is more varied than just Phad Thai and red, green and yellow curries. In fact there are literally HUNDREDS of types of Thai curries that aren’t eaten over here, and they aren’t even referred to by their color – and they don’t even contain coconut milk!

Thai food is SUPER diverse and regional, and chances are, that dishes that you’re used to eating are entirely different in so many ways than what’s available in Thailand.

A BIG thing we’ve had people ask us is why there’s a lack of vegan or vegetarian dishes on our menu – and our honest answer is that that’s generally how it is in Thailand, especially once you leave the tourist trap areas.

PS – Khao San road and Pai are popular tourist destinations with lots of vegan restaurants and pizza shops, but are far from representative of Thai culture. Steer far, far away. Just a heads up for traveling foodies.

In fact there are literally HUNDREDS of types of Thai curries that aren’t eaten over here, and they aren’t even referred to by their color – and they don’t even contain coconut milk!


On this week’s menu – Nam Tok Muu Yang – “Waterfall Pork”! Grilled pork salad with lime and fish sauce dressing, fresh herbs, chili and toasted rice powder! Spicy, smoky, and also refreshing, this is an Isaan classic! Available this Wednesday, 6/7, from 5-8 PM!

Bangrak Thai Street Kitchen

Popup at Swine & Sons, 595 W. Fairbanks Ave., Winter Park
http://bangrakthaistreetkitchen.com/

Photos courtesy of Bangrak Thai Street Kitchen via David Burns https://www.instagram.com/daveyxburns/

Bad As’s Sandwiches was originally founded as a food truck but now includes a brick and mortar restaurant, taking over the space once occupied by Se7en Bites Bakery in the Milk District of Orlando.

Founded by Chef John Collazo, whose resume includes KASA and Raga restaurants, Bad As’s Sandwich was his first operation run by himself. He wanted to ‘wow’ food truck lovers in Central Florida with their wild and frankly, badass sandwiches.

Some of their sandwiches include the Big Boy, a huge sandwich sure to please the inner fat boy in each of us, made with Adobo roasted pork, bacon, pepperoni, tater tots, and more.

I ordered the special of the day: El Anormal, with adobo roasted pork, chorizo, chipotle jack cheese, pickled fried onions, topped with savory aioli and drizzled with a sweet guava glaze. It was a spectacle behold, oozing with meat and cheese and sauce, but was so, so satisfying of a sandwich. Make sure to ask for wet naps to go with this though.

Bad As’s Sandwiches
207 Primrose Dr, Orlando, FL 32803
Phone: (407) 757-7191
http://badasssandwiches.com/

Bad As's Sandwich Menu, Reviews, Photos, Location and Info - Zomato

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The Taste of Yucatan is a new Mexican taco restaurant specializing in food from the Yucatan – with a heavy emphasis on Mayan influences. We owe much to the ancient Mayan culture which has given us gems such as guacamole, tamales, and chocolate.

Taste of Yucatan sells empanadas and also a limited daily supply of vaporsito, a banana leaf wrapped ground beef tamale.

Cochinita pibil (also known as puerco pibil or cochinita con achiote) is another traditional Mexican slow-roasted pork dish originating from the Yucatán Península. Cochinita stands for pork and a pibil is the Mayan oven that it is roasted in.

Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, seasoning it with annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf. At Taste of Yucatan, the pork is marinated in sour orange and slow roasted for 8 hours wrapped in banana leaf.

When ordering, guests can first choose preparation – whether with hand made corn tortilla tacos, or salbute – deep fried handmade Mayan corn tortilla, panucho – similar to the salbute but with fried beans inside of the tortilla, quesadilla style, or burrito style.

Then, choose your meat – from cochinita pibil, to al pastor (layered pork steak marinated in a combination of dried chilies, spices and pineapple), carnitas (seasoned pork braised until tender with lard and herbs), barbacoa (spicy shredded beef slowly braised for hours in a blend of chipotle adobo and herbs), rajas Poblanas (sliced poblano pepper with onion, mushrooms, corn and cream), carne asada (marinated Grilled Beef), Pollo Adobado (Chicken marinated with mixture of dried red chiles, garlic, spices, and vinegar), Carne Molida (Ground Beef Mexican Style), Papa con Chorizo (Smash potatoes + Mexican Chorizo), Champiñon (Sauteed mushrooms), or Queso (Mozzarella Cheese).

It’s a small place, but the tacos pack a lot of flavor. It did bring me memories of my trip to the Yucatan a few years ago, especially the influence of the Mayan dishes.

My favorites included the barbacoa and the cochinita pibil. I really enjoyed the salbute style of fried corn tortilla in the tacos – unique and delicious.

Taste of Yucatan
1375 S. Semoran Blvd.
Orlando, FL, 32807
(407) 704-2248
thetasteofyucatan.com

The Taste of Yucatan Menu, Reviews, Photos, Location and Info - Zomato

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Millenia106, recently opened (no surprises here) in the Millenia area (Suite 106) and helmed by local Chef Bruno Fonseca. You may remember Chef Fonseca once owned and operated the 5 Gastronomy food truck in the beginning of the gourmet food truck days here in Orlando. He taught at Le Cordon Bleu and also worked in several local restaurant kitchens in town.

We got to chat with Chef Bruno via e-mail to dig a little deeper into his story and the new venture at Millenia106.

Chef Bruno Fonseca of Millenia106.

Tell us about yourself and background.

I was born and raised in Rio de Janeiro, Brazil.  I was raised in a household with strong Portuguese influences, where we sat nightly for dinner together, with a variety of foods through the weeks. Fish, potatoes, olive oil were seen at the table as often as black beans and rice.

My mom is a great cook, and she made sure that we always had variety not only in flavors but also culturally. She would always explain where the food originated, etc…  I got to the US (Orlando) in 1993, where I have travelled through the US extensively.

Lived in Tallahassee while attending school, spent a ton of time in Portland, OR., and I have enjoyed driving cross country often.

However I always would circled back to Orlando…

What inspired you to start cooking?

Multiple things… where I grew up, I lived right across the street from the ocean.  We were always eating incredibly fresh seafood and I loved it!!

Also my family was never wealthy, but my mother truly enjoyed taking us out to eat at nice places once a month or so.

In the beginning, it was a drag for me since I was so young, but as I grew older and got exposed to other things, I began to enjoy it.

After moving to the US, I worked in various restaurants in the front of the house.  One day working a server shift at the Governor’s Club, I was asked to help in the kitchen.

It was a fine dining club, headed by Master Chef Jack Shoop… and I was hooked.  I dropped out of college, moved to Orlando, and went into culinary school.

 Tell us about the Millenia 106 concept and the menu.

106’s concept is very straight forward: we source ingredients locally, we change our menus daily, and we serve New American fare.

From oysters, to pork, to whole fish, pan seared chickens, to local beers, craft cocktails, boutique wines.  We identify ourselves as an ever changing restaurant that takes pride in serving great food at an affordable price.

I am proud to say that I put our food up against any restaurant in Orlando.

My previous experiences as a cook and as person (culturally) are seen on the menu daily as are the personalities of others that work with me are in there as well.

What are your first childhood food memories?

So many… my “ a-ha” moment was going to a traditional French restaurant as a kid in Rio, and breaking the sugar dome in a dessert.

Also, seeing my mom frying “bolinho de bacalhau” (salted cod fish cakes) and eating it before lunch with a load of olive oil…eating “feijoada” (traditional black bean stew) after the beach on Saturdays, was a big deal too.

I consider myself very lucky on that department.

What are some of your favorite dishes at your new restaurant?

The Portuguese Surf and Turf is incredible with pork belly confit, fish collar, grilled royal red shrimp, and sofrito Ipa broth, and murro potatoes., as is the chicken that we get from Orlando Farms, but I am really enjoying this new tuna dish we have now.

Its Fl Tuna, farro “verde”, chanterelle mushrooms, tomato-citrus salad, coriander jus.

What do you like to cook for “comfort food” at home with your family?

My daughters love a simple pasta with tomato sauce, and whole roasted chicken.  Nothing better.

Where are some of your favorite local places in Orlando to dine in (outside of Millenia 106).

Once a week I am at Border Grill (Mexican) and Pizza Bruno.  Great honest delicious food.

Millenia 106 Restaurant and Bar
4104 Millenia Blvd, Ste 106
Orlando, FL 32839
Phone number (407) 930-6206
www.millenia106.com

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Orlando’s Mills 50 District is known for its eclectic and diverse restaurants and businesses – from the Vietnamese markets and restaurants to fusion restaurants like Tako Cheena and Pig Floyd’s serving up creative and delightfully delicious dishes with a modern twist.

Lately there have been new restaurants popping up so here is our latest guide to the Mills 50 District – visit soon!

Black Rooster Taqueria
Image via yelp.com

Dishes to try: Achiote Pork taco made with slow roasted pork in banana leaf, achiote, pickled onion, cilantro, habanero salsa and the divine Chocolate Chipotle Flan for dessert.

Black Rooster Taqueria
1323 N Mills Ave, Orlando, FL 32803
Phone: (407) 601-0994
www.blackroostertaqueria.com
Banh Mi Nha Trang
Dishes to try: Any of the 22 Vietnamese banh mi sandwiches! I like the traditional banh mi dac biet nha trang with their spicy nuoc cham sauce.
Banh Mi Nha Trang
1216 E Colonial Dr #9, Orlando, FL 32803
Phone: (407) 346-4549
Lazy Moon Pizza

Dishes to try: Their ginormous pizza – top it any way you like. Eat with a knife and fork.

Lazy Moon Pizza

1011 E Colonial Dr, Ste 101
Orlando, FL 32803
Phone number (407) 412-6222
lazymoonpizza.com

Tasty Wok

Dishes to try: Cantonese bbq plate with crispy skin roast pork, honey bbq roast pork, and roast duck, and the fried salt and pepper squid.

Tasty Wok
1246 E Colonial Dr, Orlando, FL 32803
Phone: (407) 896-8988
King Bao

Dishes to try: Hogzilla bao, braised pork belly with pickled carrots and daikon, and the truffle tater tots.

King Bao
https://www.facebook.com/kingbaoorlando/
Address: 710 N Mills Ave, Orlando, FL 32803, United States
Phone: +1 407-237-0013

King Cajun Crawfish – Vietnamese influenced Louisiana cajun cuisine

Dishes to try: Boiled crawfish, crab, and shrimp in “sha-bang” sauce, a unique blend of buttery garlic, spices, and sweet orange peel. Also try the beignets and fried shrimp po boy sandwiches.  The owners are from Louisiana and imbued their Vietnamese heritage into some of the dishes like the gumbo. They recently moved into this larger place next door.

King Cajun Crawfish
924 N Mills Ave, Orlando, FL 32803
Phone: (407) 704-8863
www.kingcajuncrawfish.com

Mamak – Malaysian street food

SONY DSC

Dishes to try: Wontons in hot peanut sauce, Indian mee goreng, char kwa teo, and the roti canai.

Mamak
1231 E Colonial Dr, Orlando, FL 32803
Phone: (407) 270-4688
www.mamakasianorlando.com

Pig Floyd’s Urban Barbakoa

SONY DSC
Dishes to try:  The Oak-smoked St. Louis ribs (half-rack $14.99, full $22.99) are truly among the best, if not the best, ribs in all of Orlando – slow-cooked with a crispy surface yet tender, fall of the bone meat within and a nice sweet flavor. Try it with the crispy sweet fennel apple salad. Also,  great chicken tikka tacos and shrimp and chorizo tacos.

Pig Floyds
1326 N Mills Ave, Orlando, FL 32803
Phone: (407) 203-0866
www.pigfloyds.com

Chuan Lu Garden – Sichuan Chinese cuisine


Dishes to try: La Zi Fish, fried with spicy numb Sichuan peppercorns, cumin lamb, beef and chicken clay pot, dan dan noodles, sliced tofu and fish in hot sauce, and the pan fried house made dumplings.

Chuan Lu Garden
Phone (407) 896-8966
??1101 E Colonial Dr, Orlando, FL 32803
http://www.chuanluorlando.com/

The Strand


Dishes to try: STRAND BURGER – bacon, blue cheese dressing,
lettuce, tomato, onion, pickle, & roasted jalapeño on brioche bun served with fries

The Strand
807 N Mills Ave
Orlando, FL 32803
Phone number (407) 920-7744
strandorlando.com

Vietnam Cuisine:


Dishes to try: Banh cuon, a rice noodle crepe dish filled with mushrooms and pickled daikon radish, and the oxtail beef pho noodle soup.

Vietnam Cuisine

1224 E Colonial Dr, Orlando, FL 32803
Phone: (407) 228-7053

Ming Bistro: Dim Sum

Dishes to try: Dim sum! Shrimp ha gow dumplings, siu mai pork dumplings, fried taro shrimp balls, chicken feet, steamed spare ribs, a plate of beef chow fun, salt and pepper calamari, and some egg custart tart pastries for dessert.

 

Ming’s Bistro
Phone: 407-898-9672
1212 Woodward St., Suite 6
Orlando, FL 32803

 

For more on things to do when visiting Orlando, Florida, visit: http://www.visitflorida.com/en-us/things-to-do.html

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Inspired by the culture and tradition of authentic Spanish cuisine, husband-and-wife duo Vassilis and Katerina Coumbaros, Tapa Toro at I-Drive 360 features tapas-style dining, a full-service bar and Flamenco dancing.

The restaurant leads with a 12-seat paella pit serving up family-style paella, a traditional Spanish dish made of rice, vegetables, and meat or seafood.

We recently chatted with Chef Wendy Lopez of Tapa Toro about her inspiration and her favorite eats.

Tell us about yourself!

Chef Wendy Lopez: I’m from Michoacan, Mexico, and I have been cooking since I was little. I received formal training at Le Cordon Bleu here in Orlando. I began my career at the Isleworth Golf and Country Club in Windermere, then later I became a sous chef under Certified Master Chef Russell Scott.

I’ve been with Tapa Toro since we first open. I’ve had the chance to create a really unique menu that combines traditional Spanish dishes with contemporary flavors and presentations that are unexpected, but still accessible, for Orlando foodies.

Where did you get your inspiration to cook?

My family. Both of my parents were restaurateurs, so I have been playing around in professional kitchens since I was three years old. I also think my Mexican culture has something to do with my passion for cooking. In my culture, we wake up thinking about what we are going to eat that day and plan our whole day around it.

Favorite first memories of food?

My first memory of food is eating rabbit for the first time — and loving it!

Every afternoon, me and my brother would come home from school, wash our hands and eat what Mom cooked us. One day when I was about eight, we were eating something our Mom told us was chicken, but it did not taste like chicken. Me and my brother looked at each other thinking, “What’s going on here? This isn’t chicken!” Finally (after some begging and pleading) she told us what we were eating was actually rabbit. She didn’t want to scare us. But it was quite the opposite, we both loved it. After that we requested rabbit all the time. Recently, when I hosted a Chef’s Table at Tapa Toro, I prepared a duck à l’orange — which was a tribute to my mom’s rabbit à l’orange recipe.

Another favorite food memory is trying oysters for the first time in St. Augustine. I was a little older — about 12 years old. My brother and I wanted to try oysters. My mom insisted that we weren’t going to like them, but we tried them and ended up eating 30 oysters each. I thought they were so refreshing and tasty.

We were always curious about food and wanted to try everything.

Best Dishes to Try at the Restaurant?

When you come to Tapa Toro, you have to try the paella. I’ve worked very hard to perfect it and it’s what we are best-known for. (Don’t ask me for the secret recipe!)

My favorite dish on the menu (besides the paella) is the stuffed piquillo peppers.

It’s the one tapa where you take a single bite and taste so many different, incredible flavors. Spanish cuisine has many influences, including Morocco and the Mediterranean.

The Moroccan spices and the Greek Yogurt sauce in the piquillos best describes my eclectic style of cooking and Tapa Toro’s contemporary take on traditional Spanish.

What is one dish you would make for yourself to eat after a long day in the kitchen?

Every day I go home and I make tacos. (You can really tell I’m from Mexico!) I probably eat tacos at least six days a week. Tacos with queso fresco and refried beans are such a comfort food for me. Growing up, beans were always cooking in a room, somewhere.

That comfort that comes from the smell and that taste of tacos has stuck with me since I was little.

Favorite local Orlando places to dine?

When I go out, I love to eat Asian food because it’s so different from my day-to-day. Shin Jung Korean BBQ on Colonial Drive is one of my favorites because the meat is so full of flavor. If I’m in the mood for pho, House of Pho on John Young & Sand Lake is my go-to spot. I love the people at Thai Thani on International Drive because I joke that no spice is too hot for me, so they try to make me cry with how spicy they prepare my food… But it’s still never too hot for me to handle!

DINING NEWS: Tapa Toro and the Coca-Cola Orlando Eye are teaming for Tapas Before Take-Off, a new dining package. Now Orlando residents and visitors can enjoy a three course prix fixe meal and complimentary drink at Tapa Toro, plus a ticket to ride the Coca-Cola Orlando Eye for the low, all-inclusive price of $49.95, including tax and gratuity. (Tickets to ride retail for $25.) For more info, visit http://tapatoro.restaurant/tapas-before-take-off/

Easter

Tapa Toro (I-Drive 360, 8441 International Dr) Enjoy an Easter brunch buffet with Spanish flair, flamenco dancers & DJ from 11 a.m. – 3 p.m. Buffet is $35 per adult and $15 per child. Add bottomless mimosas and sangria for $15. Reservations required.

Taverna Opa (Pointe Orlando, 9101 International Dr) Free glass of house wine with purchase of any lamb entrée. Traditional Greek entertainment all day.

Mother’s Day

Tapa Toro (I-Drive 360, 8441 International Dr) Mom drinks free during a special Spanish-style brunch buffet with live entertainment from 11 a.m. – 3 p.m. Complimentary bottomless mimosas and sangria available with purchase of adult buffet. $35 per adult and $15 per child.

Taverna Opa (Pointe Orlando, 9101 International Dr) Mom eats free on Mother’s Day with family-style menu for four. One offer per party. Traditional Greek entertainment all day.

Father’s Day

Tapa Toro (I-Drive 360, 8441 International Dr) Enjoy an all-you-can-eat steak & chorizo paella special. Meal includes chicharrones and flan. Plus dad drinks a free 20oz beer with purchase. Paella special is $30 per person.

Taverna Opa (Pointe Orlando, 9101 International Dr) Dad eats free on Father’s Day with family-style menu for four. One offer per party. Traditional Greek entertainment all day.

TAPA TORO AT I-Drive 360
8441 International Dr #260, Orlando, FL 32819

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ENSALADA DE PULPO 19. Grilled octopus, heirloom tomatoes, cucumber

Bulla Gastrobar is a new restaurant in Winter Park inspired by the most popular tapas restaurants in Spain. Bulla (pronounced boo-ya), which is slang for chatter and what people are talking about, and is led by Bulla Gastrobar Executive Chef Miguel Rebolledo. The sleek and modern restaurant is a bustling, high energy place where friends go to meet up for a drink and to share in good company and good food.

According to his official biography, Chef Miguel Rebolledo “brings his extensive culinary experience, talents and unending love for Spain to Bulla Gastrobar. While Rebolledo’s seaside upbringing naturally leads him to fresh ingredients like seafood, vegetables, and rice, his stints with contemporary chefs have created a constant desire to experiment. After attending culinary school and learning traditional recipes, Chef Miguel Rebolledo improved his techniques at one of Spain’s most famous restaurants, El Bulli, under Chef Ferran Adria. In that position, Rebolledo cooked with some of the biggest names in the industry, for some of the most important people in the world including royalty.”

We recently spoke to Chef Rebolledo via e-mail about his experiences and inspiration who was at first inspired to cook by his family.

He told us, “I started to help my father to cook at 6 years old, I used help him with the paellas every Sunday in summer, and we would also in winter cook rosquillas, traditional dessert like donuts.”

Some of his favorite childhood memories involved Christmastime, when his home was like a tasting – “We started with cured meats and cheeses, cold seafood , and then some fried stuff, like lamb brains or croquetas, more seafood but this time in sauce, like clams in green sauce, then fish , monkfish, spanish hake…then a meat, always baby lamb, and finally an assortment of desserts”

When he worked at Bulli in Spain, “it was at first a dream, and then working in el Bulli with the Adrias brothers changed my life, my vision of the way we cook, the way we understand the food, technique, and I can say it changed the way I see my life.”

Some of the elements of El Bulli that he brings to Bulla Gastrobar include his vision of how they cook, totally respect to the products, and high standard in quality.

One of Rebolledo’s signature dishes is “Huevos Bulla,” made with eggs, homemade potato chips, Serrano ham, potato foam and truffle oil. The dish is mixed at the table.

SANGRÍA BLANCA 10./37.
Cava, peach schnapps, triple sec, strawberries, blueberries
HUEVOS ‘BULLA’ 10.
Eggs, homemade potato chips, Serrano ham, potato foam, truffle oil*
HUEVOS ‘BULLA’ 10.
Eggs, homemade potato chips, Serrano ham, potato foam, truffle oil*
JAMÓN SERRANO 8.
‘Fermín’ Serrano ham, aged 18 months , LOMO IBÉRICO 10.
Cured Iberian pork loin, LEONORA 9.
Soft goat’s milk from León, medium strong flavor
PATATAS BRAVAS 7.
Crispy potato cubes, spicy brava sauce, aioli
TARTAR DE ATÚN 15.
Ahi tuna, mango, avocado, soy sesame vinaigrette, Sriracha aioli*
ENSALADA DE PULPO 19.
Grilled octopus, heirloom tomatoes, cucumber
PINTXO MORUNO 9.
Cumin marinated grilled pork, mojo verde, Greek yogurt

CHURROS CON CHOCOLATE
Traditional fried dough, chocolate sauce, dulce de leche

Bulla Gastrobar
110 S Orlando Ave #7, Winter Park, FL 32789
Phone: (321) 214-6120

Menu:
http://bullagastrobar.com/media/menus/BullaWinterParkMenus.pdf

Bulla Gastrobar Menu, Reviews, Photos, Location and Info - Zomato

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Alton Brown, the Food Network television personality of Good Eats, Iron Chef America, and Cutthroat Kitchen fame, will be returning to Orlando for his live “Eat Your Science” show at the Dr Phillips Performing Arts Center on April 22, 2017.

On his last visit to Orlando, he stopped by some local favorites such as Beefy King, Credo and Lineage Coffee, Skyebird Juice Bar, Olde Hearth Bakery, Kappo at East End Market, The Ravenous Pig, Pho 88, and Pom Pom’s Tea House and Sandwicheria.

On March 14, Alton Brown posted this on Facebook:

“Dear Orlando: The last time I was in your fine city for Alton Brown Live, you directed me to these fine establishments. Well…I’m coming back April 22 (http://bit.ly/EYSOrlando) and need your help again. Where should I go? #ABRoadEatsORL”

I humbly submit a few places for his next visit, including a few of my favorites.

Knowing he is probably on a tight schedule, I recommend visiting the Mills 50 area first, where he can hit up a few spots at once:

1. Mamak – Malaysian street food

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Dishes to try: Wontons in hot peanut sauce and the roti canai.

Mamak
1231 E Colonial Dr, Orlando, FL 32803
Phone: (407) 270-4688
www.mamakasianorlando.com/

2. Pig Floyd’s Urban Barbakoa

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Dishes to try:  The Oak-smoked St. Louis ribs (half-rack $14.99, full $22.99) are truly among the best, if not the best, ribs in all of Orlando – slow-cooked with a crispy surface yet tender, fall of the bone meat within and a nice sweet flavor. Try it with the crispy sweet fennel apple salad.

Pig Floyds
1326 N Mills Ave, Orlando, FL 32803
Phone: (407) 203-0866
www.pigfloyds.com

3. Chuan Lu Garden – Sichuan Chinese cuisine


Dishes to try: La Zi Fish, fried with Sichuan peppercorns and the pan fried house made dumplings.

Chuan Lu Garden
Phone (407) 896-8966
??1101 E Colonial Dr, Orlando, FL 32803
http://www.chuanluorlando.com/

4. Vietnam Cuisine:


Dishes to try: Banh cuon, a rice noodle crepe dish filled with mushrooms and pickled daikon radish.

Vietnam Cuisine

1224 E Colonial Dr, Orlando, FL 32803

5. Seito Sushi at Baldwin Park:


Dishes to try: Pork Tonkotsu Ramen – made with a 24 hour pork broth, and topped with slices of braised pork belly, poached Lake Meadows soy pullet egg, and house made garnish

Seito Sushi
4898 New Broad St, Orlando, FL 32814
(407) 898-8801
www.seitosushi.com

6. The Osprey Tavern:


Dishes to try: Spicy Egg Pizza

The Osprey Tavern
4899 New Broad Street
Orlando, FL 32814 407-960-7700

7. The Donut King in Winter Park


Dishes to try: The Cronut or the Traditional Glazed Donut

Donut King
3716 Howell Branch Rd Winter Park, FL 32792
(321) 316-4817
http://www.thedonutking.com/

8. Viet-Nomz


Dishes to try: Vietnamese pork tacos and Vietnamese coffee

Viet-Nomz Vietnamese Pho & Street Fare

7581 University Blvd, Winter Park, FL 32792
Phone: +1 407-636-6069
http://vietnomzfl.com/

9. Shishco Mezze and Grill

Dishes to try: The Gyro bowl, a generous bowl with a large lavash flat bread base overflowing with bulgur wheat grain, sliced pickled red onion, chopped tomatoes, and slices of beef and lamb doner / gyro.

Shishco Mezze and Grill
118 Lake Ave, Maitland, FL 32751
Phone:(407) 661-1336
Menu: shishcomezzegrill.com

10. Bulla Gastrobar in Winter Park

Dishes to Try: Huevos Bulla, made with eggs, homemade potato chips, Serrano ham, potato foam and truffle oil. The dish is mixed at the table.

Bulla Gastrobar
110 S Orlando Ave #7, Winter Park, FL 32789
Phone: (321) 214-6120

Where would you send Alton Brown? Use the hashtag #ABRoadEatsORL on facebook, twitter and instagram to send him your recs.

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My first experience with Yummy House was during college when my friends and I would travel to Tampa to visit friends at USF. The main draw: a 3 dishes for $20 menu at the time for very decent Cantonese style Chinese cuisine – a great deal for some delicious food for a bunch of starving, poor college students.

They have since expanded to many other cities outside Tampa, including right here in the Orlando area in Altamonte Springs. There is a special 3 for $22.99 menu still, which is great for family style dinners, but do mind you have to ask for it.

The regular menu is still a good bargain for what you get. I would count Yummy House in the top 3 Chinese restaurants in the Orlando area. Some may argue that their sauces are a bit on the sweet side, but their Hong Kong style roast duck and their perfectly cooked sweet and sour Mandarin Pork Chop (known as Peking pork chops in other restaurants) push Yummy House to the top for my list, especially in a city which surprisingly lacks many good Chinese establishments for the time being.

Here is the 3 for $22.99 menu!

HERE are some of our FAVORITE choices for a dinner at Yummy House, enjoy:

Crab Meat Fish Maw Soup $14.00
Fresh crab meat and fish maw in broth.
Salt and Pepper Calamari $7.99
Beef Chow Fun $9.50
Cantonese style rice noodles stir-fried with beef, bean sprouts and green onion.
Salted Fish with Chicken Tofu Clay Pot $12.00 (try any of the hot clay pots)
Stir-fried white meat chicken, salted fish and tofu in brown sauce.
Hong Kong Style Roasted Duck $12.00 half / 22.00 whole
Traditional HK style roasted duck marinated with our house special five spice sauce.
Mandarin Pork Chop $9.50
Stir-fried pork chops and onions in sweet and sour Mandarin sauce.
Snow Pea Tips with Roasted Garlic $12.00
stir-fried snow pea tips with roasted garlic

Yang Chow Fried Rice $8.50
Shrimp , BBQ pork, egg, green onion and cilantro with jasmine rice.

Shrimp and Scallops Spicy XO Sauce $14.00
Sauteed tender scallops, shrimp and snow peas in their classic spicy XO sauce.

Black Pepper Beef $9.95
Sautéed beef with onion and green pepper in black pepper sauce.

For the full menu, visit:
http://yummyhouseflorida.com/menu/yummy-house-orlando
Yummy House Orlando
(407) 339-8877
478 E. Altamonte Dr. #102
Altamonte Springs, FL
33701

Hours: Sunday & Monday lunch: 11am – 2:45pm, dinner: 4:30pm-9pm
Tuesday – closed
Wednesday & Thursday lunch: 11am – 2:45pm, dinner: 4:30pm-9pm
Friday and Saturday lunch: 11am – 2:45pm, dinner: 4:30pm – 9:30pm

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Maraq (Somalia)

The Trump administration recently issued an immigration ban from seven Muslim majority countries (Iraq, Iran, Libya, Somalia, Sudan, Syria, and Yemen). This ban – the way it currently exists – was overturned by the federal judicial courts as unconstitutional. It not only banned refugees, but there were also cases of authorities detaining and deporting legal VISA holders and others, including here at the Orlando International Airport.

This story is personal to me as I am the child of refugees, my parents having escaped by fishing boat from Vietnam before finally being sponsored into the United States. The America I know and love has always been a welcoming and gracious nation, one full of opportunity and a place of safe harbor for those most persecuted and oppressed. If not for America’s open hearts, who knows if my parents would not have been one of the many thousands who died at sea or captured by pirates.

Chef Hari Pulapaka, a native of Mumbai, India, came to the U.S. for graduate studies in 1987. An Associate Professor of Mathematics, he has been at Stetson University since the fall of 2000. When not teaching or working on mathematics and related areas, he is at Cress, a restaurant in downtown DeLand that he owns with his wife, working as an active professional chef. He is also a four-time semi-finalist for the prestigious James Beard Award-Best Chef South and has been invited to cook on multiple occasions at the prestigious James Beard House in New York City.

Chef Hari Pulapaka is soon hosting a family style meal at Cress featuring the cuisines of the 7 countries who are part of the administration’s immigration ban – the 300 tickets are practically sold out at publication time of this article.

I was honored to speak to him briefly about the upcoming project.

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Tell us about how this dinner came about, what inspired you to create “7 Courses, 7 Countries”?
I was sitting in a plane on the tarmac in Atlanta, GA having just landed, coming off a Taste of Mathematics event hosted by the Mind Research Institute, when we heard that Delta Airlines was experiencing computer glitches nationwide and that it would be several hours before we could deplane.

At least I had a dedicated Wi-Fi connection. I logged into Facebook to find a number of posts related to the chaos and stress emanating from the Executive Order essentially banning US entry by citizens of the 7 countries. As a first generation immigrant, for some reason, I was struck by the callous and inhumane manner in which the Executive Order was enacted and impulsively felt the urge to resist with a message. So I posted that I was inspired to create such a dinner.

The reaction that ensued was mostly positive and encouraging. I usually do what I say, so, here we are.

What are your responses to criticisms about mixing politics and food?
That is a bunch of crap. First of all, business owners are human beings first. To expect them to not be vocal about political issues when they feel the natural urge to do so is almost an expectation of servitude.

“Shut up and cook” or “Shut up and get me my whatever”.

Secondly, the reality of the matter is that the United States Food System is as tightly woven with the political system as one can possibly imagine. Every decision made by consumers and producers have political implications and are influenced by politics.

The food industry lobby in Washington DC is quite impressive and I don’t necessarily mean that as a compliment. For example, they managed to make the health of future generations a political issue. I understand that the devil is often in the details, but the political will is both lacking and powerful, often to the detriment of progress.

So, if I’m guilty of mixing politics and food it is because I care about improving the state of food in this country and beyond. I’m ready to live with the consequences. I’ve done it my way since the inception and I can’t imagine doing it any other way.

Polow (Iran)
Polow (Iran) – Courtesy Hari Pulapaka, Cress Restaurant

Tell me about the ingredients and dishes that are going to be served, what kind of research or assistance will you be getting in crafting these dishes? What prior experiences have you had with these 7 cuisines?
It is still premature for me to give anyone a full menu, but I’ve always prided myself on supporting American farmers and farms. On some occasions, I’ve gotten ingredients produced in another country, but by and large, our ingredients are produced in the United States. So, the menu will be a series of dishes representing culinary influences from Syria, Iraq, Somalia, Sudan, Iran, Libya, and Yemen (SISSILY).

Guests can expect deeply flavoured stews, herbaceous sauces, rustic breads, aromatic rice dishes, and complementing side dishes. My goal is to present the meal with dishes from many countries during the same course to illustrate that there are few rules and most dishes complement each other and that the power of food as a great equalizer, at a communal table, is a lesson for the ages. Many of the cuisines have significant intersection with flavours I am used to creating whether they are from the Indian subcontinent or the Middle-East. So, I would like to think that I am not out of my proverbial league.

But, I guess time will tell and our guests will ultimately decide. It’s $40 a person for a lot of food with all the proceeds going towards charity. Need I say more? My research has and will include a lot of reading and imagining. But in the end, my own (global) sensibility will have to lead the way.

As an immigrant, what are your thoughts about what is going on right now, what can we hope for?
On the one hand, I am hopeful that the growing resistance by both immigrants and multi-generational citizens against this climate of hate and prejudice is a sign that the America we love (as immigrants) is alive and well. On the other hand, it is disheartening to have to justify our presence to natives after having already sacrificed so much and more importantly having given so much towards the growth and betterment of this place we now call home. My hope is that ultimately, decency will prevail. But my greater hope is that bigotry and discrimination will end once and for all in my lifetime (I’m not holding my breath).

Maraq (Somalia)
Maraq (Somalia) – Courtesy Hari Pulapaka, Cress Restaurant

What do you hope that people will come away with from this dinner?
First and foremost, I hope people will come away with believing (even more) in the healing power of food amidst differences of opinion and ideology. Secondly, I am hopeful that guests will feel empowered to be messengers in favour of inclusivity across the spectrum. I hope that our generation, the next one, and beyond will forge ahead with demanding and finding better solutions to the complex problems of the world. And lastly, I hope that people begin experiencing before judging.

——–
“7 Courses – 7 Countries”

“7 Courses – 7 Countries” is a family-style meal presented by Cress Restaurant with guest collaborators featuring the amazing cuisines of IRAQ, IRAN, LIBYA, SOMALIA, SUDAN, SYRIA, and YEMEN. 100% of the proceeds will be donated to a soon to be determined non-profit organization dealing with immigrant and refugee issues. The cost to attend is $40, all-inclusive. BYOB. Sunday, February 26, 2017, 4-6 pm. For Tickets, Visit Here.

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Disney is collaborating with Heart of Florida United Way 25th annual Chef’s Gala which will take place on Saturday Feb. 4th, 2017.  A night full of exquisite cuisine from more than 20 of Central Florida’s Top chefs, along with thoughtfully paired fine wines, live music, and silent auction.  United Way’s largest fundraiser, Chef’s Gala will benefit local programs that provide food, shelter and other services to thousands of central Floridians in need.

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This year’s Gala will feature one of Disney’s newest and experimental restaurant- Tiffin’s. Laying in Animal Kingdom Tiffin’s tells the stories of the travels and expeditions of the imagineers, especially Joe Rohde’s.

There are three main dining rooms, one holding it’s own unique story and experience, we were seated in the Harambe, Africa room as we prepare to chomp the global inspired menu.

We started with a trio of appetizers.

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  1. Lobster-Popcorn Thai Curry Soup
  2. Roasted Baby Beets
  3. Marinated

The star of the Trio was definitely the Lobster-Popcorn Thai Curry Soup with Basil Emulsion. It definitely packs a flavorful punch and slight hint of lemon grass.

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Tamarind-Glazed Short-Rib had a cauliflower puree and vegetable variations to accompany it. Incredibly tender. Smokey and slightly sweetened by the glaze.  This dish will be featured at the 2017 United Way’s Chef’s Gala.

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Hosin-Glazed Grouper with forbidden rice hidden inside swiss chard with a turmeric sauce. Every bite into this dish was so delightful! There were great textures and arrays of notes definitely one of my favorite dishes by Tiffins.

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We ended with some dessert sample (From Top left to Bottom Right)

  1. Passion Fruit Tapioca
  2. Calamansi Mousse
  3. Lime Cheesecake
  4. South American Chocolate Ganache

The variations in the dessert really shows how versatile Tiffin’s menu really is. Along with the great menu options the restaurants also holds many exciting adventures that will entice the guests.

 

Tiffins

Theme park exploration-inspired restaurant/lounge serving African, Indian & South American cuisine.
 
Address: 2901 Osceola Pkwy, Discovery Island, Orlando, FL 32830

Heart of Florida United Way Chef’s Gala

Recognized as the region’s premier food and wine pairing event, Heart of Florida United Way Chef’s Gala features exquisite cuisine from more than 20 of Central Florida’s top chefs, along with thoughtfully paired fine wines, live music and a silent auction. Hosted by Walt Disney World Resort and raising nearly $300,000 each year, Chef’s Gala is historically United Way’s largest fundraiser for education, income, health and basic needs programs that serve thousands of Central Floridians in need.

2017 Participating Restaurants

Artist Point – Disney’s Wilderness Lodge
blu on the avenue
California Grill – Disney’s Contemporary Resort
deep blu Seafood Grille – Wyndham Grand Orlando Resort Bonnet Creek
Jiko – The Cooking Place – Disney’s Animal Kingdom Lodge
Jungle Skipper Canteen – Magic Kingdom® Park
La Luce
Le Cellier Steakehouse – Epcot®
Narcoossee’s – Disney’s Grand Floridian Resort & Spa
Primo by Melissa Kelly – J.W. Marriott Orlando Grande Lakes
Raglan Road Irish Pub and Restaurant
Soco Restaurant
STK Orlando – Disney Springs
Tiffins – Disney’s Animal Kingdom Theme Park
Todd English’s bluezoo – Walt Disney World Swan & Dolphin Resort
Disney’s Boardwalk
Urban Tide – Hyatt Regency Orlando
Yachtsman Steakhouse – Disney’s Yacht & Beach Club Resorts

Desserts & Coffee:

Amorette’s Patisserie – Disney Springs
Bake Me A Cake
Disney’s Yacht & Beach Bakery – Disney’s Yacht & Beach Club Resorts
Joffrey’s Coffee & Tea Co.

  • Heart of Florida United Way

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Midici, a Neopolitan Pizza Company just recently opened their doors to guests on December 30th, 2016 in Kissimmee, FL.

I will go ahead and address the question- Another Pizza Place? I understand this shoulder shrugging when it comes to a new franchise in town. However, I was pleasantly surprised by how tasty everything I ordered was. I actually fell in love with the restaurant a little more when I began talking to the staff and understand the concepts behind the restaurant.

Sticking to the Neopolitan brand they have their ingredients shipped from Naples and their flour is strictly just flour, double zero, natural salt, yeast, and water.

I started off with the House Meat and Cheese (16) which included black truffle cheese (sottocenere al tartufo), goat cheese, parmigiano-reggiano, black truffle salami (tartufo), prosciutto di Parma, spicy Italian salami (calabrese). served with gourmet pickles, 2 mustards, fresh pears, king walnuts, organic honey, and wood fire-toasted ciabatta bread.

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As well as the Burrata with Beets & Balsamic (6) fresh soft burrata cheese, all natural red beets, lemon vinaigrette. Amazing textures for a simple dish.

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My guest had the  House Made Italian Peeled Tomato Soup (6) Traditional thick Italian soup made with crushed peeled tomatoes imported from Italy, parmigiano-reggiano, housemade pesto, wood fire-toasted ciabatta bread croutons, fresh organic sweet basil. (can be requested gluten-free)

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We choose 3 different pizzas from the menu

Truffle and Vegetables Pizza (14) truffle cream, fresh ricotta cheese, all natural fresh mushrooms, all natural Fresno chilis, fresh whole mozzarella, fresh organic sweet basil, organic non-gmo extra virgin olive oil, parmigiano-reggiano, topped with baby arugula and fresh grape tomatoes after bake for a refreshing crunch. This one was hands down my favorite. The touch of truffle was just enough to elevate all the components in the pizza.

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Double Pepperoni (9.5) crushed Italian peeled tomatoes (sauce), fresh whole mozzarella, gourmet pepperoni, spicy Italian salami (calabrese), parmigiano-reggiano, organic non-gmo extra virgin olive oil, fresh organic sweet basil. We added mushrooms to complete Jonathan’s (my guest) usual pizza order and it was said that He can’t go back to Dominoes’ again.

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We split the Bacon N’ Egg (10) fresh whole mozzarella, all natural applewood smoked bacon, freshly cracked free-range egg, wood fire-roasted fingerling potatoes, oregano, parmigiano-reggiano, fresh organic sweet basil, organic non-gmo extra virgin olive oil (no tomato sauce). My recommendation is to take the crust and scoop up all the delicious yolk on the plate!

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The dinner ended on a rich sweet note with Signature Nutella Calzone & Fresh Berries (6) House Neapolitan dough, light, thin, soft and chewy, baked fresh with Nutella©, blackberries, raspberries, blueberries, and strawberries, hidden inside, topped with a hint of balsamic reduction, and shaved coconut. What a decadent treat.

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Side story- The CEO actually convinced the developer of Nutella to create their product with Non-GMO ingredients so that Midici will stay true to their claim of being a Non-GMO restaurant.

I was able to catch a moment with the CEO of Midici and I had to ask him how is the restaurant able to make any profit since the ingredients are promised to be fresh, imported, and affordable.  He told me it was in the volume that the orders are made. The restaurant encourages the guest to stay and chat to enjoy the ambience and the company of their guests. The enivironment is made to be like a european cafe to get people to stay, sip, and get comfortable.

“People is the best thing to happen to people” is what was relayed to me by the staff. So each franchise location is based on the franchisee versus convenient locations.

Midici is “Fast Fine” is bringing my new year in with a yummy start!

MidiCi The Neapolitan Pizza Company
Address: 720 Centerview Blvd, Kissimmee, FL 34741

 

MidiCi The Neapolitan Pizza Company Menu, Reviews, Photos, Location and Info - Zomato

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Montreal was once the home of a large Native American settlement about 4000 years ago, with the French settlers arriving in the mid 1500s, and Montreal finally being founded by the French in 1642. Today, it is the most populous city in Quebec and the second most populous municipality in Canada. The French language and culture still runs strong here as is the love of great food. There is a very European vibe to the city and many great eats from poutine slathered in gravy and cheese curds to bakeries and Montreal’s famous smoked meats.

Here is a quick guide to a Taste of Montreal:

Montreal-style smoked meat

Montreal smoked meat or simply smoked meat in Montreal (French: smoked meat; sometimes viande fumée, is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. Along with bagels, smoked meat has been popular in Montreal since the 19th century and it has taken such strong root in the city that both Montrealers and non-Montrealers alike identify it as emblematic of the city’s cuisine.

Schwartz’s Deli – 3895 Boul St-Laurent, Montréal, QC H2W 1X9, Canada
www.schwartzsdeli.com/

World famous Schwartz’s, serving the best smoked meat from the original recipe of spices since 1928. Over 80 years of tradition – A Montreal classic and the oldest deli in Canada. The staff of Schwartz’s credits the unique flavour of their smoked meat to their mandatory 10-day meat curing time, the high turnover of their meat, and their brick smoke-house covered with over 80 years worth of buildup. Schwartz’s is also credited with creating Montreal steak seasoning or Montreal steak spice.

Schwartz's Deli
Schwartz’s Deli
Schwartz's Deli
Schwartz’s Deli
Schwartz's Deli
Schwartz’s Deli
Schwartz's Deli
Schwartz’s Deli
Schwartz's Deli
Schwartz’s Deli
Schwartz's smoked meat
Schwartz’s smoked meat
Schwartz's smoked meat sandwich
Schwartz’s smoked meat sandwich
Smoked Chicken at Schwartz's
Smoked Chicken at Schwartz’s
Schwartz's Deli
Schwartz’s Deli
Schwartz's
Schwartz’s
Schwartz's poutine - perfection
Schwartz’s poutine – perfection

Poutine

Poutine is a Canadian dish, originating in the province of Québec, made with French fries and cheese curds topped with a light brown gravy and sold almost at almost every other block in Montreal.

Mache
restaurantmache.com/
Address: 1655 Rue Saint-Denis, Montréal, QC H2X 3K4, Canada, Phone: +1 514-439-5535
Near the university, this small, casual shop has a whole great collection of Montreal Quebecois comfort eats from poutine to pates chinois.

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BBP 9.75$
ground beef, braised bacon, green peas, cheese, house gravy

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house roasted corned beef, caramelized onions, cheese, house gravy

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le Hamburger steak 12.50$
8 oz seasoned canadian beef, caramelized onions, green peas,
mashed potato, house gravy

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LES PATÉS CHINOIS
le Trio 13$
ground beef, veal and pork, onions, celery, corn, mashed potato

Pates Chinois – literally Chinese pate – is the French Canadian version of shepherd’s pie. One possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century.

Joe Beef is a very popular restaurant so I recommend you try to get reservations before you travel out there.

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Bouillon Bilk
bouillonbilk.com/en/
Address: 1595 Boul St-Laurent, Montréal, QC H2X 2S9, Canada
Modern eclectic cuisine with a French influence served in a bright, minimalist-chic space.

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beets, persimmon, labneh, cashews, pomegrenate, castelfranco 16

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agnolotti, corn, duck, chanterelles, burrata, walnuts 18

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cod, brussels sprouts, lardons, apple, quinoa, pistachios 32

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Desserts

Juliette & Chocolat
www.julietteetchocolat.com/
Chocolate shakes, milk chocolates, hot chocolates, crepes, waffles, brownies, fondue, pastries.

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Near the Notre Dame basilica in Old Montreal, visit Maison Christian Faure, a French bakery shop as well as the first international French pastry school founded by acclaimed Chef Christian Faure M.O.F.

Notre Dame
Notre Dame

Maison Christian Faure
https://maisonchristianfaure.ca
355 Place Royale, Montréal, QC H2X 2V3, Canada
Phone: +1 514-508-6453

Maison Christian Faure
Maison Christian Faure
Maison Christian Faure
Maison Christian Faure
Maison Christian Faure
Maison Christian Faure
Maison Christian Faure
Maison Christian Faure
Maison Christian Faure
Maison Christian Faure

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Maison Christian Faure
Maison Christian Faure
Maison Christian Faure
Maison Christian Faure
Maison Christian Faure
Maison Christian Faure
Pastel Nata
Pastel Nata

Chinatown Montreal

Chinatown in Montreal is located in the area of De la Gauchetière Street in Montreal. The neighborhood contains many Asian restaurants, food markets, and convenience stores as well being home to many of Montreal’s East Asian community centres, such as the Montreal Chinese Hospital and the Montreal Chinese Community and Cultural Center.

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Mai Xiang Yuan
1082 Boulevard Saint-Laurent
Montreal, QC H2Z 1J5, Canada
Excellent house made pork/shrimp/leek/egg dumplings

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Nudo
1055 Boulevard Saint-Laurent
Montreal, QC H2Z 1J6, Canada
Lanzhou-style hand-pulled noodles and braised beef.

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Marché Jean-Talon
Address: 7070 Avenue Henri-Julien, Montréal, QC H2S 3S3, Canada
www.marches-de-quartier.com/en/marches/jean-talon-market/
Established open-air market with many vendors selling produce, meats, cheeses, fish & baked good since 1933

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McDonald’s in Montreal

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For more on where to eat in Montreal, check out this guide to Montreal’s best eats by Foodie Hub
http://www.foodiehub.tv/north-america/Montreal

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Known for its epic sunrise to sunset views of the airport runway, the new Hemisphere at the Hyatt Regency Orlando International Airport features a $3 million re-design of the 3,000 square-foot restaurant.

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The stylish new environment is a huge upgrade from the 1990s era setting it once had.

Led by Executive Chef Jeffery Powell, Hemisphere’s culinary team has designed a menu that infuses robust international flavors and seasonal local ingredients.

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Dinner highlights include Moroccan-inspired, dukka-crusted Lamb Chops, Grilled Gulf Prawns and a Wagyu Grass-Fed Beef Burger. The Hemisphere beverage menu complements the world kitchen concept with a carefully curated collection of wines and cocktails from each hemisphere. The wine cuvees are filled with 16 wine varietals from different regions around the globe.

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“My culinary philosophy is to work with local farmers to acquire the freshest ingredients available. Using complementary ingredients and showcasing each component through simple preparation and proper technique creates integrity and depth of flavor,” said Powell.

Powell’s culinary point of view mirrors Hyatt’s global philosophy –Food. Thoughtfully Sourced. Carefully Served. –and is reflected in the global offerings at McCoy’s Bar and Grill and the re-imagined Hemisphere restaurant, slated to make its debut in November2016.

At home, Powell enjoys cooking braised meats, practices slow cooking methods and explores new ingredients such as Moringa, an African green very high in vitamin C with other added health benefits.

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AVOCADO TOAST
tomato jam, tangy queso fresco, radish,pea tendrils
$8.95

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BURRATA MOZZARELLA
blood orange, pickled mustard seeds, micro greens, fire roasted bread
$11.95

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ROASTED BABY BEETS
whipped mascarpone, shaved fennel, pistachios, citrus zest, organic olive oil
$9.95

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HARICOT VERTS
nduja, red onions,organic sunny side up cage free egg
$10.95

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SOFT SHELL CRAB
fried green tomato, boursin, grits, arugula salad, smoked tomato vinaigrette, trinity relish
$15.95

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CHEF’S SIGNATURE PORK BELLY
slow pickled blueberries, candied jalapenos, sun choke puree
$16.95

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CHURRASCO STRIP STEAK
heirloom tomatoes, red onions, frisee, arugula,chimichurri
$28.95

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KEY LIME CHOUX AU CRAQUELIN
with torched meringue
10

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SAFFRON ARBORIO KHEER
cardamom fudge, pistachio mousse, pistachio tuile
10

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PLUM RAINDROP CAKE
fresh strawberries, lychee, orchid petals, toasted ground almonds
10

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PASILLA MOLTEN LAVA CAKE
licorice gelato, ginger snap sable
12

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BLACK FOREST PETIT GATEAUX
amarina cherry, chocolate cake, whipped cream quenelle
10

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Complimentary valet parking is available for all Hemisphere guests.Monthly wine dinners and seasonal brunches will be announced soon.

Hemisphere at Orlando International Airport
9300 Jeff Fuqua Boulevard
Orlando, FL 32827
www.hemisphererestaurant.com
407.825.1234
OpenTable Reservations: http://www.opentable.com/r/hemisphere-orlando

Hemisphere Restaurant Menu, Reviews, Photos, Location and Info - Zomato

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PRESS RELEASE: Luma on Park and Prato’s Chef Brandon McGlamery to Open Classic American
Eatery in Maitland

Maitland, Fl. – (October 13, 2016) The partners of Park Lights Hospitality Group – led by visionary chef Brandon McGlamery and operations maven Tim Noelke, are opening their third restaurant concept, Luke’s Kitchen and Bar later this year. While Luma on Park encompasses progressive American cuisine and Prato has established itself as an authentic Italian eatery, Luke’s Kitchen and Bar will offer classic American cuisine and cocktails. The new concept will be located at 640 South Orlando Avenue in Maitland, FL.

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Executive Chef Derek Perez and McGlamery worked in tandem to curate a menu that highlights classic American fare, using seasonal ingredients and responsibly-sourced proteins.

Inspired by the culinary traditions from coast to coast, Luke’s Kitchen and Bar will deliver carefully curated oysters, an extensive raw bar, an array of soups and sandwiches, and entrees cooked over an open fire grill and rotisserie.

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Starters will include Pork Belly and Deviled Eggs, Chicken Wings and house-made Parker Rolls. Guests can enjoy dishes from the sea or land with offerings that include Raw Oysters, Ceviche, Prime Rib and Roast Chicken, with a selection of vegetables and sides.

Inspired by timeless American libations, the bar program will feature signature classic cocktails using house-made ingredients that complement the menu. Luke’s Kitchen and Bar will offer a wide-ranging, hand selected array of fine wines and craft beer available on draft, in bottles and in cans.

Designed by The Johnson Studio, Luke’s Kitchen and Bar will welcome guests to a contemporary designed two-story building with an interactive open kitchen and oyster bar. The 6700 square-foot restaurant will seat 220 guests and will also offer patio seating and private dining options.

The name Luke’s is a play on the Italian word “to shine” and at Luke’s their goal is to shine light on American classics.

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LUKE’S KITCHEN AND BAR – MAITLAND, FL
Luke’s Kitchen and Bar is the third concept by the partners of Park Lights Hospitality Group, of Luma on Park and Prato – led by visionary chef Brandon McGlamery and operations maven Tim Noelke. Opening in late 2016, Luke’s Kitchen and Bar will focus on classic American cuisine, using seasonal ingredients and responsibly-sourced proteins. Inspired by the culinary traditions from coast to coast, Luke’s Kitchen and Bar will deliver carefully curated oysters, a high-quality raw bar, an array of soups and sandwiches, and entrees cooked over an open fire grill and rotisserie. The beverage program will feature classically-inspired libations prepared with fresh and house-made ingredients, as well as an extensive selection of craft beer and wine. Luke’s Kitchen and Bar will be located at 640 South Orlando Avenue in Maitland, FL. For more information, please call 407.674.2400 or visit www.eatatlukes.com. Follow Luke’s Kitchen and Bar on Facebook, Instagram and Twitter for daily updates.

Photo credit goes to Michael Pisarri.

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Flying Fish restaurant on Disney’s Boardwalk recently underwent massive interior renovations as well as a reboot of their menu. Gone from Flying Fish is the “cafe” part of the name, welcoming in a new, more sophisticated setting that does justice to the quality of cuisine, focused on sustainable seafood.

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New Look Inside Flying Fish at Disney’s Boardwalk

Gone, too, are the golden fish and golden columns that brought a touch of boardwalk carnival feel to the old Flying Fish Cafe – the interior features an all-new silver-accented kitchen and dining room (with expanded space for private dining events) with silver, shimmering chandeliers – providing a very modern and upscale dining experience. Guests can still watch the chefs prepare dishes in the open kitchen, and sit at the kitchen counter to watch the action up close if desired.

Flying Fish at Disney's Boardwalk
Flying Fish at Disney’s Boardwalk

Chef Tim Majoras, who has been with the Flying Fish culinary team since 2011, takes the over the helm in the kitchen from our friend Chef Tim Keating, bringing his take on a whole new menu to delight the palate and senses.

Chef Tim Majoras of Flying Fish at Disney's Boardwalk
Chef Tim Majoras of Flying Fish at Disney’s Boardwalk

We were invited recently for a media dinner at Flying Fish to get the latest updates to the menu and the interior decor.

The table’s bread is baked locally with little slivers of nori seaweed inside – a touch of the sea here, too – giving the bread a wonderful umami savory flavor. The bread features the telltale signature crusts from Orlando’s Olde Hearth Bakery. I could not stop at just one piece, despite my better judgement.

Nori bread at Flying Fish at Disney's Boardwalk - made by Olde Hearth Bakery
Nori bread at Flying Fish at Disney’s Boardwalk – made by local Orlando Olde Hearth Bakery
Blue Crab Bisque - Flying Fish at Disney's Boardwalk
Blue Crab Bisque – Jumbo Lump Crab, Melted Leeks, Aged Sherry, Tarragon Crème Fraîche – Flying Fish at Disney’s Boardwalk

The stacked seared yellow fin tuna with compressed watermelon is a work of art – served with thinly sliced avocado, pink radishes, and pickled daikon radish and edible flowers. It tastes even better than it looks.

Compressed Tuna and Watermelon - Flying Fish at Disney's Boardwalk
Flying Fish’s Yellowfin Tuna – Compressed Watermelon, Citrus Espelette, Black Cyprus Sea Salt, Avocado
Peaches and Prosciutto - Flying Fish at Disney's Boardwalk
Peaches and Prosciutto – Sicilian Pistachio Dust, Vero Beach Arugula, Sonoma Chevre – Flying Fish at Disney’s Boardwalk

Another great starter is the Kurobuta pork belly featuring the finest Berkshire pork topped with a shirred quail egg and stacked with a taste of apple slaw and bing cherry gastrique.

Kurabuta Pork Belly - Flying Fish at Disney's Boardwalk
Kurobuta Pork Belly – Shank Croquette, Royal Gala Apple Slaw, Bing Cherry Gastrique, Shirred Quail Egg – Flying Fish at Disney’s Boardwalk
Flying Fish at Disney's Boardwalk
Corn Encrusted Wild Gulf Shrimp – Spiced Hearts of Palm, Orange Supremes, Piquant Aioli – Flying Fish at Disney’s Boardwalk

The newly renovated Flying Fish also now offers an expanded space for wine storage for their extensive wine list, including 80 wines available by the glass.

For my entree, I chose the Wood-fired Spanish Octopus and Chilean Seabass served with Bomba Arroz, Peruvian Sweet Peppers, and Housemade Chorizo. The octopus was cooked to perfection and paired nicely with the seabass and bomba arroz.

Bomba arroz is short-grain variety of rice commonly used in paella and other dishes in Valencian Spanish cuisine. The rice had a wonderful depth of flavor that had me licking my lips at the end of the meal.

Flying Fish at Disney's Boardwalk
Wood-fired Spanish Octopus and Chilean Seabass served with Bomba Arroz, Peruvian Sweet Peppers, and Housemade Chorizo- Flying Fish at Disney’s Boardwalk

I was able to sample my friend’s Lobster Nero pasta – nero pasta, or black pasta, is traditionally made from scorched or burnt kernels of wheat. It tastes wonderful.

Maine Lobster Nero Pasta - Golden Tomato Sauce, Young Artichokes, Micro Lemon Grass
Maine Lobster Nero Pasta – Golden Tomato Sauce, Young Artichokes, Micro Lemon Grass
Bison Strip Loin - Ancient Grains, Salsify, Cipollini Onions, Haricot Verts, Sun-dried Tomato-Choron Sauce
Bison Strip Loin – Ancient Grains, Salsify, Cipollini Onions, Haricot Verts, Sun-dried Tomato-Choron Sauce
Plancha-seared Hokkaido Scallops - Antebellum Grits, Brentwood Sweet Corn, Peppadew Emulsion
Plancha-seared Hokkaido Scallops – Antebellum Grits, Brentwood Sweet Corn, Peppadew Emulsion
Wagyu Filet Mignon Okinawan Potatoes, Chanterelle Mushrooms, Romanesco, Bordelaise Sauce
Wagyu Filet Mignon
Okinawan Potatoes, Chanterelle Mushrooms, Romanesco, Bordelaise Sauce
Wild Alaskan King Salmon - Pancetta-Ivory Lentils, Wilted Varietal Kale, Meyer Lemon, Garden Vinaigrette
Wild Alaskan King Salmon – Pancetta-Ivory Lentils, Wilted Varietal Kale, Meyer Lemon, Garden Vinaigrette

Dessert is stunning – a work of art – The Under the Sea and Florida Reef desserts are shaped like little pieces of the ocean seafloor, and are all quite delectable. The pastry team at The Flying Fish is top rate and you can tell in their craftsmanship and in the balance of sweetness in their desserts.

Under the Sea - Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef - lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Under the Sea – Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef – lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Under the Sea - Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef - lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Under the Sea – Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef – lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Flying Fish at Disney's BoardWalk
Flying Fish at Disney’s BoardWalk

Flying Fish at Disney’s BoardWalk
Hours: 5-10 p.m. daily

https://disneyworld.disney.go.com/dining/boardwalk/flying-fish/

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Chef Emeril Lagasse, of all chefs, really needs no introduction, with his signature proclamations of spice “Bam!” and having hosted literally thousands of shows on Food Network. Most recently he has been the host of “Emeril’s Florida” on the Cooking Channel, bringing attention to many great local Florida chefs and food purveyors.

Emeril Lagasse is also the chef/proprietor of 13 restaurants, including two here in Orlando – Emeril’s Orlando at Universal CityWalk and Emeril’s Tchoup Chop at Loew’s Royal Pacific Resort at Universal Studios.

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Douglas Braselman was named Chef de Cuisine of Emeril’s Orlando in April 2015, equipped with more than 14 years of experience in the culinary arts.

Braselman, a New Orleans native, joined Emeril’s Orlando after spending nearly 10 years under the guidance of some of the best chefs and restaurantuers New Orleans has to offer including Chef David Slater, Chef Gregg Collier, Chef Susan Spicer, Chef James Wong of Trey Yuen and Roy Barre.

Emeril's Chef Douglas Braselman
Emeril’s Chef Douglas Braselman

These experiences led to opportunities in award-winning restaurants such as Redfish Grill, Ralphs on the Park and then in 2011, at Chef Emeril Lagasse’s flagship restaurant in New Orleans’ Warehouse District.

Braselman brings with him the flavors of his Louisiana heritage, while being hands-on in the kitchen, using only the best-quality local and regional ingredients to drive his seasonal menu and nightly specials.

“I’m excited to continue Chef Emeril’s tradition of ‘New’ New Orleans cuisine featuring the great products available here in the state of Florida.”

We were recently invited to try their new menu out at Emeril’s. It was a brisk walk to the restaurant from the parking garages, wading through the crowds at Universal’s Citywalk coming and going from the parks. It is undoubtedly the most high scale restaurant on the strip, though dress code is definitively more lax than the typical fine dining restaurant due to the locale.

If you are looking for something different from the traditional New Orleans Barbecue shrimp, try out the wonderful crispy duck wings, glazed with a sticky chili sweet sauce and blue cheese vinaigrette. The wings are lip smacking good and leave you wanting for more.

Crispy Duck Wings

CRISPY DUCK WINGS
sticky chili glaze, blue cheese vinaigrette
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Salads here are more than your typical caesar or house salad – but change seasonally with the freshest ingredients available. During our visit, we had a lovely strawberry and grapefruit arugula salad with prosciutto and a lovely vinaigrette dressing.

Seasonal Salad
Seasonal Salad

The entrees from the pan seared scallops to the chargrilled ribeye and double cut pork chop are all crafted with finesse and deep flavors, but our favorite dish of the evening was a pan roasted duck dish with dirty wild rice and collard greens – absolutely delicious with a great cajun southern flair.

Desserts like the signature Emeril’s Banana Cream pie and red velvet cake are classic mainstays here, but if it’s available – do try their fantastic rendition of the Mardi gras classic – king cake!

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PAN SEARED DIVER SCALLOPS
creamy corn moque choux, wilted greens, local tomato jam
34

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PAN ROASTED BELL & EVANS CHICKEN BREAST
foie gras dirty wild rice, wilted greens, maple jus
29

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CHARGRILLED RIBEYE*
rosemary charred cabbage, onion jam, roasted oyster mushrooms, buttermilk bleu cheese, arugula
48

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GRILLED DOUBLE CUT PORK CHOP*
caramelized sweet potatoes, tamarind glaze, green chili molé
32

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Desserts
EMERIL’S BANANA CREAM PIE
Graham Cracker Crust, Caramel Sauce, Chocolate Shavings
10

LEMON CHEESECAKE
blueberry sage compote
9

RED VELVET CAKE
cream cheese frosting, candied almonds, chocolate sauce
8

KEY LIME PIE
toasted meringue, berry coulis
10

FLOURLESS DECADENT CHOCOLATE TORTE
butter pecan sauce
10

KING CAKE
During Mardi Gras Season

Emeril’s Orlando
6000 Universal Blvd.
Universal CityWalk
407-224-2424
emerilsrestaurants.com/emerils-orlando

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Orlando Foodie Forum x Tasty Chomps x Ravello Dinner Event
Tuesday, Oct. 11 at 6:30pm
$45 pp (incl tax & grat)

The Four Seasons Orlando
The Four Seasons Orlando

Join us for a special dinner at Ravello on October 11, featuring the Orlando Foodie Forum and host Ricky Ly of TastyChomps.com, the Orlando Food Blog. Ravello at Four Seasons Resort Orlando at Walt Disney World Resort, the Italian restaurant at Four Seasons Resort Orlando, is helmed by Executive Chef Fabrizio Schenardi, who was born and raised in the Torino area of Italy.

The Four Seasons Orlando
The Four Seasons Orlando

Ravello features all housemade pastas and pizzas made with imported Italian flour, and it’s perfect timing to try this menu as October is National Pizza Month and National Pasta Month!

The menu includes a glass of wine, choice of salad, a personal size pizza, and pasta.

Plus, all attendees will receive a takeaway of Italian cookies. $45 per person includes tax and gratuity.

Space is limited to 20 guests!

Tickets: https://www.eventbrite.com/e/foodie-forum-dinner-at-ravello-tickets-27935938143

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Ravello Dinner Menu:

Choice of Salad, 1/2 portion Pasta and Personal Pizza

-Guests can select from the following:

Salad

Cesare

Hearts of Romaine | Parmigiano | Anchovy | Focaccia Croutons

Insalata Mista

Trevisana | Arugula | Lola Rossa | Moscato Vinaigrette

Blood Orange & Portobello Mushroom Salad

Shallots | Taggiasca Olives | Crunchy Polenta | Chianti Vinaigrette

~~~

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Pasta

Spaghetti

Homemade Spaghetti | San Marzano Tomato | Crunchy Basil

Creste Di Gallo

Pinot Grigio Cream Sauce | Wood Fired Asparagus | Carrots | Spinach | Ricotta Salata

Pappardelle

Traditional Bolognese | Pecorino

~~~

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Pizza

Margherita

Tomato | Basil | Mozzarella

Pizza Alla Salsiccia

Homemade Italian Sausage | Pepperoni | Cured Ham | Mozzarella | Basil Oil

N’Duja

Pomodorini Sauce | N’Duja Sausage | Oregano | Parmigiano | Mozzarella

Bianca

Ricotta Sauce | Mushrooms | Arugula | Truffle Oil

Tickets: https://www.eventbrite.com/e/foodie-forum-dinner-at-ravello-tickets-27935938143

Photos courtesy of Four Seasons Resort Orlando at Walt Disney World

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