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Inside Look: Omakase at Morimoto Asia at Disney Springs and Interview with Chef Yuhi Fujinaga, Director of Culinary of Patina Restaurant Group

Ricky Ly
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Inside Look: Omakase at Morimoto Asia at Disney Springs and Interview with Chef Yuhi Fujinaga, Director of Culinary of Patina Restaurant Group

Earlier this year, in an effort to support the Maui Hawaii Fire relief efforts, we put together a virtual silent auction to benefit the Maui Strong Fund created by the Hawaii Community Foundation. One of the first restaurants to sign up to support was Morimoto Asia at Disney Springs, donating tickets to their omakase dinner. The silent auction altogether raised over $6K to support Maui relief.

Chef Yuhi Fujinaga is Director of Culinary, Patina Restaurant Group and formerly executive chef at Morimoto Asia. He grew up in Hawaii and still have ties to the island today. We recently spoke with Chef Yuhi about his background and also talked to him about the omakase experience at Morimoto Asia at Disney Springs. Plus news about Ramen Rumble 6!

Upcoming Visit by Iron Chef Masaharu Morimoto to Morimoto Asia at Disney Springs

World-renowned Iron Chef Masaharu Morimoto is visiting Morimoto Asia at Disney Springs this holiday season for a weekend of unforgettable events filled with delectable bites and sips.
First, on Friday, Dec. 1 and Saturday, Dec. 2, join Chef Morimoto for a celebration of 100 years of House of Suntory fine whiskeys with the Suntory 100th Anniversary Tasting. Each evening from 5 – 6:30 p.m., a limited number of guests will sample exceptional whiskys alongside delicious small bites. Tickets are $355 plus tax and gratuity per person, and attendees must be 21+. Tickets can be purchased HERE. 
SONY DSC
Later in the evening on Dec. 1 and 2, Chef Morimoto will host his highly exclusive “Momokase.” Beginning at 7 p.m., 10 lucky guests each evening will enjoy an intimate seven-course meal personally prepared by the Iron Chef himself, paired with rare bottles from House of Suntory’s signature whisky collection, including the option to upgrade to a ¼-ounce pour from one of only 200 bottles of Yamazaki 55 in the world. This unique, once-in-a-lifetime opportunity starts at $2,000 per person plus tax and gratuity. Must be 21 or older. Purchase tickets HERE.
Finally on Sunday, Dec. 3, get into the holiday spirit with 12 Beers of Christmas hosted by Chef Morimoto. Sample 12 amazing beers paired with 12 delicious bites. Nonalcoholic beverage options for kids make this a family-friendly event. Choose from two different time slots and either general admission, or a booth with bottled water and a dedicated server. Tickets start at $95 for adults and $55 for children plus tax and gratuity, and can be purchased HERE.

Tasty Chomps Interview with Chef Yuhi Fujinaga, Patina Restaurant Group

Ricky Ly: What inspired you to become a chef, and how did you end up working at Morimoto Asia?

Chef Yuhi Fujinaga: Majority of my family are all in the Hospitality industry and I am the only one who chose the Chef role.

I always had the passion to create and love for food. During my younger days, going out to eat was a special moment that the family really enjoyed and for me that lead me to wanting to do the same back for people.

I ended up working here at Morimoto Asia through Chef Morimoto and our company Patina Restaurant Group. Patina had offered me a challenge and a much bigger restaurant to operate and Chef Morimoto I couldn’t say no the second time. First time I said no was his offer to me in Napa Morimoto when it first opened.

Can you describe your personal style and approach to creating omakase dishes?

The way I approach and serve omakase is still in the styles of Japanese Kaiseki style. You will have a multiple different variations of cooking preparations in a progression.

Although my cooking techniques has a great deal of approaches from Japanese, French, and Spanish. Based on the seasons availability and the best way to enjoy a certain ingredients is what I enjoy cooking.

How has it been with your transition to executive chef at Patina group ? what is your work like now?

Being the Executive Chef of Morimoto Asia to being now the Director of Culinary for Patina Restaurant Group in Orlando was definitely a huge game changer.

The best part of my job is to work closely with all of our talented Executive Chefs in our locations and collaborate menu ideas. Being able to cook in different locations and understanding a different styles of operations are a huge challenge and it’s what keeps my passion going.

I still enjoy doing Omakases when I can and it’s so great to see the guests enjoying and appreciating the details that go into preparing the dishes.

How often do the omakase dinners occur and what can people do to reserve?

We have been offering Omakases nightly at Morimoto Asia.

We only take 1 group per evening so that it makes that omakase much more special by getting the Chefs attention.

We have done joint omakases when the group is 2 people each and we have also done larger groups of 12 people (entire sushi bar) omakases as well.

To reserve your next omakase, please visit our website at https://www.morimotoasia.com/omakase/ and submit your request form.

What are you most excited about coming up?

We have Chef Morimoto coming on December 1-3 with lots of exciting events. MOMOKASE (Chef Morimoto’s omakases on Friday and Saturday), 12 Beers of Christmas (tickets on Tock) and also our collaboration with House of Suntory 100yr anniversary for 2 nights.

And who can forget and we all look forward to….. RAMEN RUMBLE 6!!! Coming January 22 2024! at Morimoto Asia (SAVE THE DATE).

More Scenes from Omakase at Morimoto Asia Disney Springs

A Festive Feast: Holiday Dining Buffet Experiences at Orlando World Center Marriott this Thanksgiving, Christmas, and New Year’s Eve 2023

Ricky Ly
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A Festive Feast: Holiday Dining Buffet Experiences at Orlando World Center Marriott this Thanksgiving, Christmas, and New Year’s Eve 2023

As the holiday season approaches, Orlando World Center Marriott invites guests to indulge in a culinary celebration with an array of exquisite dining experiences.

For those who have never been before, Orlando World Center Marriott is the largest Marriott property in the world, complete with all the resort amenities and trimmings for those looking for a great staycation here in Central Florida. With ten unique dining outlets onsite, ranging from authentic Japanese hibachi grilling to contemporary Italian twists, Southern delights, and poolside indulgences, there is has a world class culinary team at the Orlando World Center Marriott ready to delight guests this holiday season.

From a bountiful Thanksgiving buffet to a Christmas feast and a New Year’s Eve extravaganza, Latitude & Longitude Restaurant at Orlando World Center Marriott will host several great holiday buffet dining experiences this year. Read on to learn all about it and how to reserve!

Thanksgiving Buffet: A Harvest of Delight

Thursday, November 23, 2023 | 1 PM – 8 PM

Kick off the holiday season with a Thanksgiving feast at Latitude & Longitude Restaurant. Priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under, this buffet promises a delightful journey through traditional and innovative dishes.

Highlights of the Thanksgiving Buffet:

  • Breads: An artisanal bread and butter display sets the tone for a hearty meal.
  • Soups: Warm up with Butternut Squash Soup featuring spiced crema and crispy pepitas.
  • Salads: Explore a variety of salads, from mixed local greens with diverse toppings to composed creations like Cornbread Salad and Broccoli & Cauliflower Salad.
  • Sides: Indulge in classic Thanksgiving sides such as Garlic Thyme Mashed Potatoes, Green Bean Casserole, and a Baked Potato Station.
  • Carved Delights: Herb-Roasted Turkey, Mustard Rubbed Bone-In Ham, and Whole Roasted Cedar Key Snapper take center stage.
  • Desserts: Conclude your feast with a selection of sweet treats, including Pecan Pie, NY Style Cheesecake, and Vegan Chocolate Mousse Shooter.

Reservations for this Thanksgiving buffet at Latitude & Longitude can be made on OpenTable.com.

Christmas Buffet: Yuletide Joy in Every Bite

Monday, December 25, 2023 | 1 PM – 6 PM

Celebrate Christmas with a festive buffet featuring an array of delectable dishes. Similar to the Thanksgiving buffet, the Christmas feast is priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under.

Highlights of the Christmas Buffet:

  • Breads: Enjoy an artisanal bread and butter display to start your festive journey.
  • Soups: Savor Potato Leek Soup as a comforting beginning to your Christmas feast.
  • Salads: HyCube greens take center stage with a variety of toppings and dressings, while composed salads like Pear Salad and Roasted Rainbow Carrot Salad add a touch of sophistication.
  • Sides: Feast on Potato & Parsnip Au Gratin, Corn Succotash, and Creamed Spinach.
  • Carved Delights: Herb-Rubbed Prime Rib, Roasted Pesto-Rubbed Florida Snapper, and Roasted Pork Tenderloin await your indulgence.
  • Desserts: Conclude your Christmas celebration with delights like Eggnog Crème Brulée and Peppermint Chocolate Cake.

Reservations for the Christmas buffet at Latitude & Longitude can be made on OpenTable.com.

New Year’s Eve Buffet: Ringing in the New Year with Flavor

Sunday, December 31, 2023 | 5 PM – 9 PM

Bid farewell to the year with a New Year’s Eve buffet, priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under. Experience a culinary journey that welcomes the new year with style.

Highlights of the New Year’s Eve Buffet:

  • Breads: Start your evening with an artisanal bread and butter display.
  • Soups: Begin your meal with FL Rock Shrimp Chowder.
  • Salads: Explore a variety of salads featuring HyCube greens and an assortment of toppings.
  • Composed Salads: Delight in options like FL Blue Crab Salad and Roasted Winter Squash Salad.
  • Sushi: Indulge in a selection of sushi rolls, from Spicy Tuna to Rainbow Roll.
  • Carved Delights: Revel in dishes such as Smoked Beef Ribs, Porchetta, and Whole Roasted Mahi.
  • Desserts: Conclude your year on a sweet note with treats like White Chocolate Champagne Shooter and Chocolate Raspberry Layer Cake.

Reservations for the New Year’s Eve buffet at Latitude & Longitude can be made on OpenTable.com.

Booking Information and More

  • All holiday buffets at Latitude & Longitude require credit card or room charge payments, with an 18% gratuity added for parties of 6 or more.
  • For reservations or additional information, call the hotel at 407-238-8528.

This holiday season, let Orlando World Center Marriott be the backdrop to your festive celebrations, where each bite is a symphony of flavors and every moment is wrapped in the joy of the season.

Inside Look: Island Time in Thornton Park – New Outdoor Patio Dining Renovations, New Bar Menu

Ricky Ly
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Inside Look: Island Time in Thornton Park – New Outdoor Patio Dining Renovations, New Bar Menu

Located in the heart of Orlando, Florida in the Thornton Park District, “Island Time” brings a laidback atmosphere to the neighborhood with their blend of Caribbean cuisine with influences from Florida and the Southern United States.

From jerk-spiced dishes to hearty Southern sides, Island Time provides a taste of the tropics in the Sunshine State. The restaurant recently completed outdoor patio renovations and are ready for the holiday season with outdoor dining and party rental availabilities. They also recently received their liquor license approval and are expanding their bar menu beyond the already fantastic daiquiris available.

We spoke with chef/owner Devon Tillman about his culinary journey as well as his plans for Island Time since first taking over right before the pandemic in 2019.

Island Time Menu Highlights

Deviled Eggs
Curry Pickled Eggs, Caramelized Onions, Candied Bacon

Cajun Shrimp
Blackened Jumbo Shrimp over Cajun Corn

Southern Pork Belly
Honey Bourbon Glazed Pork Belly on a Corn and Black Eyed Pea Succotash with Pickled Mango

Roasted Brussel Sprouts
Roasted Brussel Sprouts with Peppers, Onion and Slab Bacon (can be made vegan)Jerk Plantain Fries – Jerk Yellow Plantains with Pineapple Aioli

Jerk Wings – Whole Roasted Jumbo Jerk Wings with Pineapple Aioli

Baked Brie – Brie Baked in Pu? Pastry with Pepper Jelly, Berry Compote, Crackers and Dried Fruit, Nuts and Chocolate

Blackened NY Strip – 8oz Blackened NY Strip with Cajun Buter over a Black Eyed Pea Succotash with Corn and Brussel Sprouts

Pumpkin Curry – Roasted Caribbean Pumpkin with Peppers, Onions, Tomato, Okra and Callaloo in a Coconut Curry Sauce with Adobo Rice (Vegan)

Smothered Pork Chop – Roasted Pork Chops in a Butermilk Onion Gravy with Coconut Plantain Mashed Potatoes and Collards

Fish and Grits  – Blackened Snapper over Stone Ground Cheddar Grits with a Rich Creole Sauce

Citrus Mojo Roasted Chicken  – Citrus Mojo Roasted Chicken Leg Quarter with Coconut Plantain Mashed Potatoes and Collards Caribbean Shrimp Pasta –  Blackened Jumbo Shrimp on a bed of Linguini with a Caribbean Sauce of Peppers, Onions, Tomatoes and Coconut Milk

Sancocho  – Chicken, Beef and Chorizo Stew with Veggies, Potato, Corn, Plantain, Yucca with Adobo Rice 

Tasty Chomps Interview with Owner/Chef Devon Tillman, Island Time

Ricky Ly, Tasty Chomps: What led you to pursue a career in the culinary arts? Can you share a bit about your culinary journey?

Devon Tillman: I consider myself more than just a Chef. I feel that I am more of a restauranteur because I enjoy all aspects of the restaurant industry. For the first part of my career I was a server in casual and upscale restaurants. I got out of the industry for a few years and was in customer service. When I decided to get back into the industry, Cordon Bleu was just opening so I decided to get a culinary degree so that I could round out my knowledge and become more of a valuable asset. After graduating my first job was as a sous chef and it’s just grown from there.

For those who have never had the pleasure of dining at Island Time, how would you describe it to them?

Island Time is a State of Mind. Island Time means, relax, chill, slow down. It has nothing really to do with the food but more about the atmosphere. When we talk about the food. We are Caribbean inspired with a southern accent. That’s just my way of saying that we are Florida. A mixture of Southern and Caribbean. All of our beer offerings are just from Florida. Our wine is mostly restaurant only or low retail presence. And our liquor is no major mainstream brands. We are a small, unique Florida restaurant.

What are the most popular dishes right now on the menu?

For the appetizers there are three that have been here since the beginning, and I don’t think I can ever take them off without some blowback. Jerk plantain fries. Jerk roasted yellow plantains with pineapple aioli. Deviled Eggs, Curry pickled eggs with caramelized onions and candied bacon. And Jerk Wings. Whole jerk roasted wings with pineapple aioli. For the entrees it would be the Smothered Pork Chop, Pumpkin Curry and Sancocho.

Were there any significant influences or experiences in your early life that ignited your passion for cooking?

My influence for the industry as a whole I believe came from when I was younger. I grew up in the south and would stay with cousins, aunts and uncles over the summers out in the country. All meals were homemade from scratch and everyone ate together. Hunting, fishing, gardening, raising livestock all for the purpose of being able to eat. If there is one thing in the world that everyone has is common is that we all eat and drink to stay alive.

Can you share some of your most cherished culinary memories or experiences that have shaped your approach to cooking?

I have worked in some upscale places but I prefer more casual. I am more interested in having a place where people can come and enjoy themselves multiple times instead of just once or twice a year for special occasions. I like taking common foods and changing them some but keeping the original aesthetic of the dish.

Are there any chefs, mentors, or culinary figures who have had a profound impact on your career and cooking philosophy?

All of them. You can learn something from anyone.

How do you go about finding inspiration for these new dishes or menu concepts?

I look back at my past growing up and seeing what I can bring into today. I like taking traditional dishes and putting spins on them with keeping the same feel of the dish. And, I ask people what they remember from their pasts. Comfort food is different for everyone.

What culinary trends or movements are you currently most excited about, and how do they influence your work?

I don’t follow culinary trends. I think mostly because, to me, you loose your individuality when you do. I think it panders to the masses instead of having you be yourself.

Why is Orlando a special place for you and your restaurant and team?

I have lived in Orlando for the better part of my life so its where I call home.

What plans do you have coming up in the near future?

We just opened up The Garden in the back of our building, expanded seating and got our liquor license. We are looking forward to bringing a new dining experience to Thornton Park.

Island Time Menus

Thanksgiving Dinner Menu

Cocktail and Beer Menu

Dinner Menu

Brunch Menu

Island Time
Address: 712 E Washington St, Orlando, FL 32801
Menu: islandtimeorlando.com
Phone: (407) 930-2640

Monday – Tuesday     Closed 
Wednesday – Thursday   4:00pm – 10:00pm
Friday     4:00pm – 11:00pm
Saturday     11:00am – 11:00pm
Sunday     11:00am – 3:00pm
HAPPY HOUR
Wednesday – Friday   4:00pm – 6:30pm
BRUNCH 
Saturday 11:00am – 3:00pm
DRAG BRUNCH
Sunday 11:00am – 3:00pm

Inside Look: Michelin Bib Gourmand Award Winning Papa Llama Debuts New 5-Course Pre-Fixe Menu for Fall 2023 plus Interview

Ricky Ly
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Inside Look: Michelin Bib Gourmand Award Winning Papa Llama Debuts New 5-Course Pre-Fixe Menu for Fall 2023 plus Interview

Papa Llama, the modern Peruvian inspired pop-up turned acclaimed brick and mortar restaurant in Orlando, recently debuted their new fall Chef’s Tasting Menu.

We caught up with the owners –  husband-and-wife team of Kevin Ruiz  and Maria (Belen) Ruiz  – on the inspirations as well as reactions from their recent awards and accolades, including the Michelin Guide’s Bib Gourmand award for both 2022 and 2023.

Read on to learn about their new menu – including their natural wine selection, their thoughts on authenticity, what is Peruvian cuisine, and more behind the scenes looks at Papa Llama.

Papa Llama’s New Fall Chef’s Tasting Menu

$95 per person + tax and gratuity

FL Genuine American Red Snapper Nigiri, crispy quinoa, rocoto jam, lemon zest*.

Charred FL Baby Bok Choy, ají verde, queso fresco, lime pickled shallot.

IROC Oysters, rocoto leche de tigre, cancha.

 

“Pollo a la Brasa” bell & evans chicken thigh, huacatay, pollería aioli.

&

FL Greens, pickled pear, honey ají amarillo vinaigrette.

Sweet Potato Donuts, citrus + clove honey, gooseberry jam.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Please note: Item availability, ingredients, and preparation subject to change.

!! Dietary Restrictions & Food Allergies. Any substitutions or modifications must be communicated in advance. Please note not all requests can be accommodated.

+ available add-ons

Natural Wine Pairing

5 different natural wines matched to the unique flavors and rhythm of each dish

$60 per person + tax and gratuity

Tasty Chomps Q and A with Papa Llama

Tasty Chomps: Tell us about your backgrounds – what inspired you to go into the restaurant world?

Kevin and Maria: As Peruvians, food has always been a huge part of our cultural identity. Reconciling our immigrant experience within American culture brought about a different perspective. Leaning into that “third culture” (not really only Peruvian, not really only American), it showed in how we prepared traditional recipes passed down to us from previous generations. We hadn’t seen anyone doing Peruvian food quite like that, so we decided to give it a shot by launching our pop-up in 2016.

How did your restaurant begin as a pop-up experience, and what inspired you to transition into a permanent establishment?

We did our very first pop-up event at Redlight Redlight, setting up our foldable tables, tent, and pots and pans. The set up was rudimentary, but heartfelt, and Brent and Erica from Redlight were generous enough to give us a chance. It was exactly experiences like this, where we started building relationships with other Orlando-based small businesses. They are artists/ artisans that are really plugged into what they are doing. This inspired us to build our brick and mortar location within this community.

How does it feel to receive recognition from the Michelin Guide, specifically the Bib Gourmand award? How has it impacted your restaurant’s success?

MICHELIN coming to Florida was game-changing. It opened doors to customers who likely would have never crossed our path. We are extremely grateful for the Bib Gourmand nod, now two years in a row. It’s an exciting challenge that motivates us to keep topping what we did last; be better, more focused, and unapologetic for having a strong opinion about how food should be done. This will undoubtedly shape the future of Orlando cuisine, as that energy is fabulously contagious.

For someone who has never tried Peruvian cuisine before, how would you describe it to them? What are the cultural influences that can be seen in the cuisine?

Peruvian cuisine is a fascinating living, breathing story of human history and biodiversity. Peru celebrates 28 of the world’s 32 possible climates, between its coasts, jungle, desert, highlands, and tundra. There are over 4,000 varieties of potatoes, over 200 varieties of peppers, including aji charapita- the world’s most expensive pepper by weight. To start, we have a rich and complex indigenous culture, tracing across 80 different native languages and dialects. Over the course of history, major immigration waves by the Chinese, Japanese, Spanish and Italians, as well as the diaspora of African culture due to the Spanish slave trade, all had a hand in forming what is known as today’s Peruvian food. These cultural zeitgeists brought about something different to Peruvian cuisine, forming what I’d refer to as “culinary subgenres”. These culinary subgenres are not simply fusion, but rather two cultures becoming deeply embedded into each other. As an example, the blend of Chinese and Peruvian food has an entirely specific name: “Chifa”. The blend of Japanese and Peruvian food is not simply fusion either, it’s specifically called “Nikkei”. It’s a true melting pot.

Could you share some of the key Peruvian flavors and ingredients that are featured in your dishes?

We focus on “Criollo” cooking. These are popular recipes that are often served as rustic street food, with comforting aromas of aji panca, aji amarillo arising out of the smoke and sizzle of charcoal, contrasted by the bite and acid of red onion, lime, and cilantro. We apply these ingredients with both new world and old world cooking techniques, using gorgeous cuts of fish, beef, pork, chicken and fresh vegetables. These flavors are key to what turned the necks of culinary critics around the world and make Peruvian food poised to be a force to be reckoned with.

How do you ensure the authenticity and quality of your Peruvian dishes while also adapting to local ingredients and preferences?

Our kitchen is highly tuned into sourcing responsibly. Whenever possible, we go local. At all times, we focus on sustainable proteins – Florida Seafood, Heritage Berkshire Pork, Creekstone Farms Black Angus Beef, Bell & Evans Chicken. This attention to quality goes beyond our food and applies to our Beverage program as well. We heavily focus on Natural Wines. These wines match the energy and vibrancy of Peruvian flavors. Further, these producers pay special attention to detail in their agriculture, farming, and vinification process. These values run parallel to our priorities in choosing quality food ingredients. At the end of the day, farming is farming, and our standards must remain high.

Authenticity is a subjective term that we don’t throw around lightly. As building blocks, we use authentic Peruvian ingredients – specifically imported or grown spices and peppers. Now, the way we use those ingredients, the way we re-interpret classic recipes – that’s what makes our food distinctly “PAPA LLAMA”. Some would argue that isn’t “authentic”, but I think what they mean is that it’s not traditional. We’re okay with that. Instead, we focus on putting our opinion, our perspective, and our ideas onto the plate in the form of undeniably delicious food, with stellar service to match. Having a team that’s extremely aligned and bought into that vision is critical. We’ve been working with our Chef de Cuisine, Cayetano del Alcazar (also Peruvian!), since last year. Our collaboration is similar to jazz – a complex harmony of culinary technique, lived experiences growing up in a Peruvian household, and simply having great taste.

Do you have any plans to expand your menu or offer new culinary experiences in the future?

We’re always excited about growth and giving folks new things to try. Our latest prix fixe menu is a huge recent launch that we’re thrilled to offer our guests. It’s a chance to sit back, relax, and enjoy a delicious and filling dinner. The experience from end to end is intended to delight, intrigue, and leave you asking “When can I come back again?” .

Do you collaborate with local farmers, producers, or artisans to source ingredients or incorporate Peruvian products into your dishes?

Absolutely. For sourcing, we work closely with our purveyors like Cynthia Sandoval from Wild Ocean, Kelly Probst from Simple Seafood, Creekstone Farms, Inca Plant and One Sun Farm. Rising tides lift all boats, so as long as our community keeps investing in us, we happily reinvest in a healthy food ecosystem and supply chain. Since our pop-up days, we’ve collaborated with local artists like Photographer David Lawrence to capture the spirit of our brand and Designer Steve Parker for classic graphics like “LOMO FOMO” and the Llama Pez Dispenser.

Can you share any upcoming events or collaborations that customers should be excited about?

Nothing at the moment, but it’s a good idea to subscribe to our instagram. As an owner-operated restaurant with a small, nimble team, we’re always doing cool stuff that you don’t want to miss out on. https://www.instagram.com/papallamaorl/ 

Photos from Spring 2023 menu

Course 01.
Royal Red Shrimp
from Cape Canaveral, Florida. Cilantro Ponzu Gel, Huacatay

Course 02.
Tiradito
Flounder, hand speared, Ponce Inlet, Florida. Rocoto Leche de Tigre, Pineapple Foam, Cancha

Course 03.
Cruda
Creekstone Farms Beef Tenderloin, Anticucho, Ají Limo

Course 04.
Al Carbon
Creekstone Farms Bone-In Beef Short Rib, Lomo Reduction

Course 05.
Picarones
Sweet Potato Donuts, Citrus + Clove Honey, Blueberry Compote, Aguaymanto

Papa Llama

Truffle Season is Back for a Limited Time at Rocco’s Italian Grille and Bar in Winter Park

Ricky Ly
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Truffle Season is Back for a Limited Time at Rocco’s Italian Grille and Bar in Winter Park

It’s truffle season once again and that means truffles are back at Rocco’s Italian Grille in Winter Park. For those who don’t know – the truffles from Piedmont, Italy are some of the most prized truffles in the world.

In northwest Italy, in the Piedmont region, truffle season typically running from late September to December, with each variety peaking at different times. The unique terroir (climate, soil, environment) of Piedmont contributes to the distinctive qualities of its truffles (or tartufo in Italian), making them highly prized in the culinary world, and the region’s truffle festivals attract visitors from around the globe.

There are two types of truffles: white and black with their own characteristics.

White truffles (Tuber magnatum) and black truffles (Tuber melanosporum) are the two main types found in Piedmont with white truffles considered to be more rare and have a stronger, pungent aroma compared to the milder scent of black truffles. The flavor profiles of the two also differ, with white truffles having a more delicate and nuanced taste. White truffles are usually at their best in October and November, while black truffles are more prominent in December.

Rocco’s Italian Grille in Winter Park is featuring White Truffle on their menu for a limited time, so make sure to make a reservation soon. The white truffles are also available as enhancements with most dishes including pastas, veal, risotto, and more by request as well.

Rocco’s uses the freshest meats, produce, breads, special sauces and imported pastas that are the heart of fine Italian cooking. The result is a diverse culinary experience, offering a taste of favorite dishes selected from each region of Italy.

Note that specials such as the special ravioli are made in house and change often so call ahead to find out what ravioli they are serving that day.

Featured Dishes at Rocco’s Italian Grille

CAPRESE . . . . . . . . . . . . . . . . . . . .
The island of Capri’s most famous appetizer with mozzarella, ripe tomatoes, extra virgin olive oil and fresh basil

RAVIOLI DELLO CHEF . . . . . . . . . . . . . . . . .
Daily Specials of homemade ravioli

*MELANZANE ALLA PARMIGIANA . . . . . . . . . . . . .
Baked eggplant topped with marinara, basil, whole milk, and mozzarella di bufala

*PAPARDELLE ALLE CINQUE TERRE . . . . . . . . . . . . .
Pappardelle with shrimp, scallops and lobster, braised in a white wine tomato basil cream sauce, topped with shaved Parmigiano Reggiano cheese and basil

 

*SCALOPPINE DI VITELLO ALLA ROCCO . . . . . . . . . . .
Veal scaloppine topped with roasted peppers, prosciutto, and Fontina cheese, deglazed with
white wine, finished with a rich demi-glace sauce and served with vegetables of the day

*FILETTO AL GORGONZOLA . . . . . . . . . . . . .
Beef tenderloin** topped with a melted imported Gorgonzola sauce, served over roasted potato

Chocolate Cake – triple layer chocolate cake

Pistachio Cake

Al Fresco Dining is also available, as the weather cools and clears out, it would be perfect to reserve outdoor seating.

Rocco’s Italian Grille
400 Orlando Avenue
Winter Park, FL 32789
(407) 644-7770

Home

Hours:
Mon-Thurs 5-9 PM (Kitchen closes at 8:30 PM)
Fri-Sat 5-10 PM (Kitchen Closes at 9:30 PM)

Walt Disney World Swan and Dolphin Food & Wine Classic donates $10,000 to Friends of Fisher House Orlando as 2023 charity beneficiary

Ricky Ly
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Walt Disney World Swan and Dolphin Food & Wine Classic donates $10,000 to Friends of Fisher House Orlando as 2023 charity beneficiary

LAKE BUENA VISTA, Fla. – Nov. 13, 2023 – In recognition of Veterans Day, the Walt Disney World Swan and Dolphin donated $10,000 to Friends of Fisher House Orlando, its charitable beneficiary for the 14th annual Swan and Dolphin Food & Wine Classic. The donation was comprised of proceeds from the event.

Walt Disney World Swan and Dolphin Area General Manager and U.S. Military Veteran Sean Verney (right) presents Secretary of the Board of Directors, Friends of Fisher House Orlando John Karkovice (United States Marine Corps, Retired) with a donation at the 14th annual Swan and Dolphin Food and Wine Classic. Proceeds from this year’s event benefitted the local military charity.

The Orlando Fisher House, located at the Orlando VA Medical Center, provides free accommodations and resources for military and veteran families in several Central Florida counties while a loved one receives medical treatment. Representatives from the organization were present at the event, offering thousands of attendees an opportunity to learn more about its worthy cause.

“We’re honored to be the charitable partner of the Walt Disney World Swan and Dolphin Food & Wine Classic,” said John Karkovice (United States Marine Corps, Retired) and Secretary of the Board of Directors, Friends of Fisher House Orlando. “As an organization passionate about our cause and comprised of many veterans, the Walt Disney World Swan and Dolphin is a natural fit with Friends of Fisher House Orlando. We can all work together to make a difference in the lives of veterans here in our Central Florida community.”

The Friends of Fisher House Orlando is a nonprofit organization established to support the 16-suite Orlando Fisher House at the Orlando VA Medical Center at Lake Nona. The Orlando Fisher House is one of over 95 comfort homes across the United States built by the Fisher House Foundation in support of military veterans and active-duty service members and their families.

To learn more about the Orlando Fisher House, visit orlandofisherhouse.org.

The Walt Disney World Swan and Dolphin Food & Wine Classic made a grand return on Friday, Nov. 10, and Saturday, Nov. 11, 2023 marking its 14th year as the largest version to date. Boasting an extensive array of food and beverage selections, the event introduced two new themed areas, “For the Love of Florida” and “The Rosé Room.”

Celebrity Chef Todd English of bluezoo

The festival showcased over 25 food offerings from award-winning restaurants and more than 200 wine, beer, and spirits samplings.

Guests enjoyed a relaxing ambiance, live entertainment, and a delectable array of dishes from various cuisines, including new additions like Red Chile Chicken Tacos and Smoked American Lamb.

Additionally, dessert options featured tempting treats like Triple Chocolate Cherry Ring Flambé and Pear Pecan Praline Cake.

For those seeking an elevated experience, VIP options, including The Grand Tasting and VIP Dessert & Champagne Party, were available.

Interactive seminars, live musical entertainment, and a street party atmosphere added to the festive experience.

The Swan and Dolphin Food & Wine Classic promised a delightful evening filled with culinary delights, taking place on the hotel’s scenic causeway from 5:30-9 p.m. on both days.

Keep an eye out for next year’s event by visiting FoodandWineClassic.com.

Photos by Tacy Callies and Swan and Dolphin

 

A Foodie’s Guide to Thanksgiving in Orlando 2023 – Specials, Buffets, and More

Ricky Ly
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A Foodie’s Guide to Thanksgiving in Orlando 2023 – Specials, Buffets, and More

It’s that time of year again!

Turkey – stuffing – the fixin’s – time with family and friends. Thanksgiving is upon us once again here in Orlando. But – sometimes we want to leave the cooking to others for Thanksgiving, or want to find a place with very good turkey to cook at home. Or perhaps you are visiting Orlando and are looking for a place to celebrate Thanksgiving while vacationing here.

Discover Orlando’s Thanksgiving dinner specials as local restaurants and hotels prepare to serve up a delicious blend of traditional and inventive dishes. From classic turkey dinners to creative pumpkin desserts, this year’s offerings promise a satisfying dining experience.

Join us in exploring the diverse and mouthwatering options available in Orlando, where culinary craftsmanship meets holiday traditions.

Below are some of our featured highlights for Thanksgiving in Orlando this year – take a look and make sure to make reservations ASAP!

A Foodie’s Guide to Thanksgiving in Orlando 2023 – Specials and More

Tradewinds Restaurant at Renaissance Orlando at SeaWorld

6677 Sea Harbor Dr, Orlando FL 32821

https://www.opentable.com/tradewinds-restaurant

Renaissance Orlando at SeaWorld introduces you to a world of culinary delights and Tradewinds Restaurant is no exception. Offering an elevated buffet of classic Thanksgiving comfort foods, traditional fare and carving stations accompanied by additional unique offerings such as sushi and fresh seafood selections, charcuterie and artisan breads. Finish with over ten dessert offerings all made from scratch with only the freshest, locally-sourced ingredients.

Thanksgiving Brunch Buffet

12pm-4:30pm. Adults: $70 | Children: $35

Salad Bar

  • Garden Greens | Tomatoes | Cucumbers | Shredded Carrots | Radish | Honey Glazed Squash | Roasted Pears | Citrus Beets | Dried Cranberries | Candied Walnuts | Shaved Parmesan | Feta Cheese | Kalamata Olives | Croutons | Pesto Marinated Mozzarella

    Florida Citrus Vinaigrette | Buttermilk Ranch | Caesar Dressing

Charcuterie

  • Prosciutto de Parma | Salami | Soppressata

    With Pickled Vegetables, and Marinated Peppers

Artisan Cheeses & Spreads

  • Creamy Brie, Aged Cheddar House Pumpkin Jam, Garlic Hummus With Gourmet Pickles, Marcona Almonds, Honey, and Grapes, Grilled Naan, Crostini, and House-made Bread

On Ice

  • Shrimp Cocktail | Smoked Clams

    With Smoked Salmon Dip, Local Hot Sauce Bar, Lemon, Cocktail Sauce, and Drawn Butter

R Sushi

  • California Roll | Spicy Tuna Roll | Cucumber Roll

    With Wasabi, Pickled Ginger, and Soy Sauce

Traditionals

  • Traditional Stuffing | Whipped Yukon Gold Potatoes

    Candied Sweet Potatoes with Pecans and Marshmallow Topping, Green Bean Casserole with Mushroom Cream and Crispy Onions

  • Salmon with Wild Mushroom Farro Risotto

    With Kale, Peppadew Chimichurri Roasted Chicken and Gnocchi With Garlic Spinach and Herb Gravy

  • Parmesan and Butternut Squash Soup with Gingerbread Croutons and Candied Pumpkin Seeds | Rigatoni with Roasted Garlic Cream, Charred Broccolini, House-made Sausage, and Ricotta Salata

  • Roasted Sweet Baby Peppers, Cauliflower, Broccoli Vegan Cauliflower Gratian

Carving Station

  • Free Range Roasted Turkey

    with Gravy and Cranberry Sauce

  • Smoked Prime Rib

    with Au Jus and Horseradish Cream

  • Honey Bourbon Glazed Ham

    with Ale Mustard

Desserts

  • Pumpkin Brownies | Ginger Molasses Cookies | Chocolate Amaretto Tarts | Pecan Squares | Apple Pecan Crisps

  • Pumpkin Pie | Sweet Potato Pie | Vegan Carrot Cake | Chocolate Pumpkin Cheesecake | Cranberry Cheesecake | Pumpkin Roll

Unreserved Food Bazaar at JW Marriott Orlando Bonnet Creek Resort & Spa

14900 Chelonia Pkwy, Orlando, FL 32821

https://www.opentable.com/r/unreserved-at-jw-marriott-orlando-bonnet-creek-orlando

Enjoy a traditional Thanksgiving feast with all the trimmings.

UnReserved Food Bazaar will feature an extensive range of offerings including live music, specialty cocktails and an array of culinary treats featuring a turkey and meat carving station, fresh raw bar and seasonal sweets to end the feast.

Includes a welcome beverage and farewell gift.

 

Primo at JW Marriott, Grande Lakes Orlando

4012 Central Florida Pkwy., Orlando FL 32837

https://www.opentable.com/primo

Highball and Harvest at Ritz-Carlton, Grande Lakes Orlando

4012 Central Florida Pkwy., Orlando FL 32837

407-393-4034
https://www.grandelakes.com

Citron at Grande Lakes Orlando

4012 Central Florida Pkwy., Orlando FL 32837

https://www.opentable.com/citron-an-american-brasserie

STK at Disney Springs

1580 E Buena Vista Dr, Orlando, FL 32830
https://stksteakhouse.com/thanksgiving/

  • Reservations highly recommended, it will be a very busy day
  • Give thanks at STK! This Thanksgiving, dine at our home or yours with STK Thanksgiving Specials featuring Roasted Free-Range Turkey with all the sides and trimmings. Available for Dine-in or Takeout November 23 – 26. Pre-Order your Turkey Dinner beginning 11/13 for pickup on Thanksgiving Day or Book your reservations today at STKsteakhouse.com!

Tap Room at Dubsdread – Thanksgiving To Go

549 W Par St, Orlando, FL 32804
https://taproomatdubsdread.com/

  • Dine-In is fully booked, But Thanksgiving To Go is Available

 

 

 

 

 

 

Exclusive Sneak Peek – The Whiskey Orlando’s Brand New Menu Items for 2023

Ricky Ly
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Exclusive Sneak Peek – The Whiskey Orlando’s Brand New Menu Items for 2023

The Whiskey recently launched a brand new menu featuring new fantastic dishes such as the Surf & Turf Burger featuring house patty, crab meat, and Whiskey Onions, and the War Pig – a wild boar patty burger topped with an addicting habanero bacon jam.

The Whiskey is known for their live entertainment 7 nights a week, some of Orlando’s best burgers made from 100% angus beef, handcrafted cocktails, and a selection of over 500 types of whiskey all over the world right here in Orlando.

The Whiskey’s New Menu Dishes Include:

* The Surf & Turf Burger – Whiskey Onions , Swiss, Crab meat sautéed in Char Grill Butter , Crab Mayo

* Tuna Poke – Ahi Grade Tuna, Poke Sauce, Avocado-Mango Salsa, Crab Meat, Wonton Chips

* The War Pig – Wild Boar Patty, Arugula, Tomato, Whiskey Onions, Sautéed Granny Smith Apple , Creamy Brie Sauce, Habanero Bacon Jam

* Crab Fries – House fries seasoned with Old Bay, Crab Mayo, Crab meat sautéed in Char Grill Butter

* The Olive Burger – House Patty, Arugula, Tomato , American Cheese, Olive Mayo.

* Pulled Pork Tacos – 3 grilled Flour Tortillas, Citrus Marinated Pork, House Slaw, Pico, Pickled Onions & Jalapeños, Cotija Cheese, Cilantro.

* Whipped Feta & Ricotta Dip – with Hot Honey

* Whiskey Chips – House cooked chips, Chunky smoked blue cheese sauce and crumbles, citrus marinated pork

The Whiskey
7563 W Sand Lake Road
Orlando, FL 32819
Ph: (407) 930-6517

Tasty Chomps Interview with The Whiskey’s Chef Hector J. Tolentino

Tasty Chomps: What led you to pursue a career in the culinary arts? Can you share a bit about your culinary journey?

Chef Hector: I was offered a job preparing and serving out of a quick service kitchen that was off to the side of the actual restaurant. I was super nervous because I had no restaurant experience but once I got into the kitchen I felt at home. One day a grill cook could not make it in, giving me the opportunity to work the line, this ignited my passion and I never doubted what I wanted to do again.

Were there any significant influences or experiences in your early life that ignited your passion for cooking?

It would 100% be watching how effortlessly my mother would cook for my brothers and I. Almost like dancing, even after working all day you could taste the love she put into every meal.

Can you share some of your most cherished culinary memories or experiences that have shaped your approach to cooking?

I believe the best experiences are when a guest returns after some time with new friends or family and we surpass the expectations from their first visit. Being able to consistently deliver on that level is how we approach cooking here.

Are there any chefs, mentors, or culinary figures who have had a profound impact on your career and cooking philosophy?

Yes, Chef Winston B. is retired but still makes time to mentor and coach me. He has always preached that when you cook for any guest you do it as if it was for you and your own family sitting out there. I carry that wisdom with me every shift.

How do you go about finding inspiration for these new dishes or menu concepts?

We have an incredible team that worked hard to put these new items together. Having awesome burgers already was motivation itself to deliver the same value with the newer additions.

Can you share a particularly challenging or memorable moment in your culinary career and how you overcame it?

Well my first year here at The Whiskey has been memorable. So many little details here make it unique from other restaurants. From the atmosphere to the kitchen concept, at first it was so much to learn but it’s all been a great experience.

What culinary trends or movements are you currently most excited about, and how do they influence your work?

I’m most excited about the challenge of continuing to be the best at what we do. Obviously with inflation and finding labor being a constant issue in the industry people are going to be innovative with how they save money. I want The Whiskey to be the standard when it comes to great burgers and consistency.

How do you approach crafting the perfect burger, and what sets your burger creations apart from others in the area?

I believe it’s important to really invest time into each aspect of your burger which will show in the final product. That is something we do well here from our homemade sauces to our pesto marinated mushroom caps or bourbon poached pears. Every part of the burger is going to contribute to the experience so we take our time and do it right!

Can you recommend any whiskey and food pairings that you believe work exceptionally well together with these new menu items?

I would recommend pairing Widow Jane Applewood Rye with The War Pig burger (Wild Boar Patty, Arugula, Tomato, Whiskey Onions, Sautéed Granny Smith Apple, Creamy Brie Sauce, Habanero Bacon Jam). The whiskey has just enough apple essence to go with the sweet heat of the burger.

Inside Look: Pho Huong Lan with Phuc Map aka Brandon Hurley

Ricky Ly
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Inside Look: Pho Huong Lan with Phuc Map aka Brandon Hurley

Pho Huong Lan, located in a hidden courtyard in Orlando’s Mills 50 District, is a Vietnamese eatery known for its house hand made pho rice noodles, specializing in Pho Beef Noodle Soup topped with juicy beef short rib and filet mignon.

I recently visited to try their dishes with Brandon Hurley, aka Phuc Map, who attended the University of Central Florida and worked as a bouncer in downtown Orlando with his jiujitsu expertise before moving to Vietnam in 2014 and living there for eight years.

During his time there, the serendipitous encounter with his beloved wife in 2016 galvanized Hurley, known affectionately as Phúc Map, to embark upon the pursuit of mastery in the Vietnamese language. He learned Vietnamese very masterfully – even more fluent than my kindergarten level Vietnamese. He became a sort of celebrity there, appearing on Vietnamese national entertainment programs and became known as “Phuc Map” or “Fat Phuc” in English and popular for his prodigious series, “Vietnamese Word of the Day.”

Recently, Phúc M?p was bestowed the esteemed title of “Special Ambassador of Tourism to Vietnam” by Dân Trí magazine, an honor that reaffirms his unwavering commitment to disseminating the salient virtues of Vietnamese culture, language, and culinary prowess to a global audience.

Recently, he and his wife returned to the states to help his wife’s family with the family business – the family nail salon in Kentucky. He recently visited Orlando and we were able to meet up for lunch at Pho Huong Lan.

The first time I entered Pho Huong Lan, I could smell and feel the scent of simmering broth, hot and newly steamed rice noodles, and fresh herbs reminiscent of street stalls in Saigon.

The beef short rib, tender and succulent, and melt in your mouth chopped filet mignon, are some of my favorite toppings for pho here, but don’t miss their Bun Bo Hue as well.

The Bun Bo Hue is a spicy beef noodle soup, originating from central Vietnam (Hue), boasts a fiery broth infused with lemongrass, chili, and aromatic spices and tender beef chunks. The broth is made by simmering beef bones, lemongrass, annatto seeds (which give the broth its distinctive reddish color), and various aromatic herbs and spices – and contains slices of beef, which can include beef brisket, beef shank, and sometimes even pig’s knuckles.  Here they even have huyet which is blood pudding in their bun bo hue.

The tiny, but mighty Pho Huong Lan is truly among the best Vietnamese noodle soup shops in Orlando!

 
Pho Huong Lan
1216 E Colonial Dr Suite 7, Orlando, FL 32803

Fall Foodie Happenings at Avalon Park in East Orlando, including Marketplace at Avalon Park

Ricky Ly
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Fall Foodie Happenings at Avalon Park in East Orlando, including Marketplace at Avalon Park

Fall is in the air once again in Central Florida (for a few weeks at least) and it is time to get out and explore some of our area’s enticing fall festivals and events – including here in East Orlando in Avalon Park as well as fall foodie specials at Marketplace at Avalon Park, East Orlando’s local food hall.

Whether enjoying one of the large quarterly festivals or relaxing in the park at one of the monthly movies, Downtown Avalon Park is full of life and a variety of family activities.

Fall Craft Fair at Avalon Park – Saturday November 11th, 2023 11am-3pm

Shop from local vendors featuring:

Holiday Decorations • Jewelry • Sweet Treats • Soap • Art • Candles • Plants & More!

Don’t miss the mimosa bar! There is also an all you can drink ticket available for purchase: https://www.eventeny.com/events/fall-craft-fair-5588/ 

Fall Specials at Marketplace at Avalon Park

From Thanksgiving Cheese Boards at Cheese to Share to Pumpkin Ravioli at Spoleto Italian, there’s something for every palate at Marketplace at Avalon Park. Juice Box, which recently opened at Marketplace, is featuring frozen butter beer and acai bowls. New Argentinian restaurant Resto Urban Kitchen offers Holiday Braised Short Ribs, while NOLA Avalon Park presents a November special featuring Quidditch balls and Sweet Potato Pie Bread Pudding. For those seeking seasonal brews, Bowigens Beer Company introduces classics like Broken Hearted Pumpkin Ale and the award-winning 7 Layer Milk Stout. Read on about how to savor these flavors of fall at Marketplace at Avalon Park!

Cheese to Share

Thanksgiving Cheese Boards

Charcuterie Board Class – Saturday November 4th

Juice Box

Frozen Butterbeer

Acai Bowls

Avalon General

Fall Wines and Merchandise

Ornament Making Class

Spoleto Italian

 

Bier Fig Pizza

Butternut squash Gnocchi

Pumpkin Ravioli

Resto Urban Kitchen

Holiday Braised Short Ribs

Argentinian Empanadas

Chorizo

NOLA Avalon Park

Quidditch balls

Sweet Potato Pie Bread Pudding (November special)

Bowigens Beer Company 

Broken Hearted Pumpkin Ale

Spiced Ale – ABV 6.5% 12IBU – One of our classics is back! This spiced ale made with REAL pumpkins and fresh spices hits in all the right places.

A7 Layer Milk Stout. STOUT FEST 2023 on December 2nd (same day as Avalon Aglow) .  7 Layer Milk Stout Awards: Gold 2017 Best of Florida, Silver 2018 Best of Craft Beer Awards, Gold 2018 US Beer Open, Silver 2019 Best of Craft Beer Awards, Bronze 2023 Best of Florida

Visit https://avalonparkorlando.com/ for all the latest updates!

Visit us on Instagram.com/tastychomps for a giveaway contest including a $150  valued Thanksgiving pre-game pack including a large charcuterie board from Cheese to Share and a selection of wine from Avalon General!

Inside Look: From Tabla’s Kitchen to Your Next Event – Tabla Featuring Nationwide Catering Services

Ricky Ly
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Inside Look: From Tabla’s Kitchen to Your Next Event – Tabla Featuring Nationwide Catering Services

From Tabla’s Kitchen to Your Event: Nationwide Catering Services

Tabla Indian Restaurant is known for its mouthwatering Indian cuisine. With locations in Orlando, Lake Nona, Winter Park, and Oviedo, they’ve been delighting food lovers for years. Their commitment to quality and customer satisfaction has made them a favorite among thousands of fans.

What’s more, Tabla has been providing nationwide catering services for over 12 years. They’ve been delivering their scrumptious cuisine to happy customers all over the country.

Tabla’s chefs are experts in Indian, Indo-Chinese, Thai, Asian Fusion, and Regional Indian food. That means your guests at the wedding, anniversary, birthday, or other special occasion event will get to enjoy a wide variety of delicious dishes.

Mango Lassi

What makes Tabla’s catering service the best choice for nationwide events?

It’s simple:

  1. Quality Ingredients, Flavorful Dishes: The cornerstone of their catering service is the use of quality, fresh ingredients that result in dishes bursting with flavor. Their commitment to sourcing locally ensures that each bite is an exceptional one.
  2. Stunning Food Presentation: Tabla takes pride in not just serving delicious food but also in presenting it in an exquisite manner. Their culinary creations are a visual delight, enhancing the overall dining experience.
  3. Diverse and Flavorful Catering Menu: Variety is the spice of life, and Tabla lives by this motto. Their catering menu is a testament to their diverse culinary expertise, offering a wide range of options to cater to different tastes and preferences.
  4. Upscale And Creative Dishes: The Tabla team goes beyond the ordinary and embraces creativity, offering upscale dishes that add a touch of sophistication to every event.
  5. Tabla’s Passionate Team: The real magic behind Tabla’s success is the passionate team that works closely with clients to create customized menus that align with their unique preferences and budget.

In terms of pricing, Tabla offers three basic catering packages: Bronze at $40, Silver at $45, and Gold at $50. But what truly sets them apart is their ability to enhance the catering experience with an array of add-ons like live stations, grilled skewers, special drinks, fusion menus, and more, tailored to suit the specific requirements of each event.

So, whether you’re hosting a small get-together or a big event, Tabla Indian Restaurant’s nationwide catering service will make it memorable. Their delicious food and attention to detail will leave a lasting impression on your guests.

To learn more, visit https://www.tablacuisine.com/catering 

Featured Dishes at Tabla include:

Coconut Shrimp

CHAAT PLATTER
Pani Poori, Samosa, Dahi Bhalla and Aloo Tikki Chaat

Chai Tea

Salmon Tikka

Lamb VINDALOO GOSHT
Boneless Lamb or Bone-in Goat cooked with Potatoes and
Malt Vinegar and Indian Spices.

Chicken Pad Thai -Stir Fried Noodles with Fresh Vegetables, Tamarind Broth,
Peanuts and your Choice of Protein

GOAT BIRYANI
Saffron flavored Basmati Rice cooked with Marinated Bone
in Goat and Fresh Herbs & Spices

Tabla’s Peshwari style Naan

CASSATTA ICE CREAM
Layers of Strawberry & Pistachio Ice Cream, Sponge Cake
garnished with nuts

 

Inside Look: New Fall Menu at Sear + Sea at JW Marriott Bonnet Creek plus interview with Chef Peter Cox

Ricky Ly
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Inside Look: New Fall Menu at Sear + Sea at JW Marriott Bonnet Creek plus interview with Chef Peter Cox

Sear + Sea, located at JW Marriott Bonnet Creek near Disney Springs in Orlando, Florida, recently debuted a new Fall 2023 menu led by Chef Peter Cox.

Recently named a Michelin Guide Recommended Restaurant in the 2023 Michelin Guide, Sear + Sea is known for specializing in quality, natural cuts of dry aged beef, fresh seafood, and unique accompaniments.

The Woodfire Grill brings classic steakhouse dining to the area, featuring prime cuts of meat, seafood, and an impressive 1,200 bottle wine cellar.

Before dining at the restaurant, be sure to drop by the Sear + Sea Lobby bar for their handcrafted libations and quality champagnes with the largest gin selection in Florida.

The fall 2023 menu introduces a range of delectable autumnal inspired dishes, including the Moulard Magret Duck Breast with fois gras dressing and roasted grapes, and the Juniper-Rubbed Venison with currant au poivre and baby leeks.

MOULARD MAGRET DUCK BREAST
fois gras dressing, roasted grapes,
pickled raisin, duck jus, baby leek
JUNIPER-RUBBED VENISON
currant au poivre, baby leeks,
parsley root

Another standout is the Agnolotti with shallot mascarpone, pecorino cheese, and hazelnuts, among other flavorful ingredients.

AGNOLOTTI
shallot mascarpone, pecorino cheese,
hazelnuts, sherry compressed onion
petals, brown butter turnips,
sunchoke cream

For those with a penchant for short ribs, the 72-Hour Creekstone Farms Short Rib is a highlight, featuring a 72-hour braise and an array of accompanying vegetables.

Additionally, the A5 Wagyu Carpaccio offers a delicate and delicious option with thinly shaved wagyu and a horseradish vinaigrette.

A5 WAGYU CARPACCIO
shaved wagyu, horseradish vinaigrette,
caper salsa, fried shallots, brioche

We spoke with Chef Peter Cox about his inspirations as well as took a first look at the new menu below:

Tasty Chomps Q and A with Chef Peter Cox

Tasty Chomps: What inspired you to become a chef?

Chef Peter Cox: My family weren’t very good cooks growing up, but, they were extremely good at making sure I had an open mind and was curious to taste anything I could. When I started buying things I had never seen before, cooking for my friends in high school I fell in love with the magic of transforming a few ingredient into something else.

How do you come up with new and innovative dishes?

I usually start with an ingredient that’s in peak season and then I think about what it pairs with and work from there. I also have a habit of thinking about a dish and how I can do something completely different but with that original dishes flavors, for example we have a new side dish that’s made from Georgia grits but it tastes exactly like She-Crab Soup.

Do you have any favorite kitchen tools or equipment that you couldn’t live without?

My spoons, I hate cooking without them. A lot of chefs collect vintage spoons, it’s odd, I know.

Can you share a favorite / memorable kitchen cooking story?

Early in my career, I had a Chef ask me “who had tied my shoes for me? because I was obviously too stupid to tie them myself”-  You can’t get away with that type of behavior now luckily.

Can you recommend any tips for someone looking to improve their home culinary skills?

Don’t cook with olive oil – it has a very low smoke point and turns carcinogenic. Use olive oil to finish things – it’s an ingredient or a garnish. Also, if you’re eating raw fish – use salt and sugar to cure it for about 20 minutes before rinsing it off and patting it dry, it will help firm up the texture of the fish.

For someone who has never been to Sear + Sea before, how would you describe it?

It’s a classic Steak house but with a modern twist. For example most of our sides are Vegan – I’m originally from central California which grows a vast amount of the produce in this country so produce is very near and dear to my heart. We respect our carrots at Sear + Sea just as much as our steaks, so please do try our glazed carrots, they are a staff favorite.

What are some of the inspirations behind this new menu at Sear + Sea?

Fall is my favorite season and we really wanted to lean into the flavors you think of when you think of fall,  here’s something comforting to me about parsnips and duck for example.

 

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FALL INTO THE SEASON AT POINTE ORLANDO – A Foodie’s Guide to Fall at Pointe Orlando 2023

Ricky Ly
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0
FALL INTO THE SEASON AT POINTE ORLANDO – A Foodie’s Guide to Fall at Pointe Orlando 2023

FALL INTO THE SEASON AT POINTE ORLANDO

As the balmy Florida summer makes its graceful exit, Pointe Orlando becomes a favorite for fall festivities. Nestled amidst the heart of Orlando’s International Drive right outside of the Orange County Convention Center, Pointe Orlando comes alive with the hues of fall, offering visitors a captivating blend of seasonal festivities and year-round charm.

From pumpkin-spiced indulgences to lively harvest celebrations, this dynamic complex beckons travelers to embrace the spirit of the season in true Floridian style. Join us on a culinary journey through the fall festivities at Pointe Orlando, where the warmth of Southern hospitality meets the crisp embrace of autumn

JoJo’s Shakebar:

JoJo’s Shakebar, renowned for its whimsical milkshake concoctions and more, ushers in the season with a bewitching blend of fun and drinks. Until November 5th, guests can partake in the Pumpkin Painting event, each provided with a pumpkin and painting supplies as part of their reservation. This is a ticketed reservation so be sure to sign up here: https://www.eventbrite.com/e/pumpkin-painting-at-jojos-orlando-tickets-713195746677

Every guest will be given a pumpkin and supplied with painting materials as part of their reservation. And, of course, the Famous Pumpkin Patch Shake adds a sweet note to the celebration.

For those eager to mix things up, JoJo’s Basic Witch Mixology Class promises an exciting bartending experience.  Each session will feature two of JoJo’s beloved fall specialty cocktails in their lively Outdoor Pumpkin Patch. With limited capacity, tickets for these events are in high demand. There are quite a few events, so visit: https://www.eventbrite.com/o/jojos-shakebar-orlando-68873099373 for more details!

Fall Menu Highlights:

Pop’s Pot Pie

Honey Fried Chicken Sandwich

Festive Fall Cocktails and Drinks:

Pumpkin Patch Shake

Kavas Tacos + Tequila:

Meanwhile, Kavas Tacos + Tequila introduces a vibrant Mexican culinary experience to International Drive. With Tex-Mex flavors and playful renditions of Mexican street fare, it’s a must-visit for food enthusiasts. At Kavas, the celebration of Dia de los Muertos on November 1st and 2nd promises a meaningful experience, complete with a specially brewed Mexican lager brewed by RockPit Brewing.

 

Taverna Opa

Over at Taverna Opa, a new fall cocktail is set to entice patrons, offering a unique seasonal twist. It’s their special baklava spiced “Fall in Athens” made with Metaxa 7 Star, espresso, baklava syrup, Angostura bitters, served with a side of Greek doughnuts known as Loukoumades (lou- koo- mah – days) – they are little bite-sized fluffy sweet honey balls, deep fried to golden and crispy perfection.

 Hampton Social

Sip for a Cause this October at Hampton Social with the limited edition “The Fighter” cocktail in honor of Breast Cancer Awareness Month. The pink-hued libation is not only a delight to the senses but also a meaningful way to show support. With each sip, you’re helping contribute to the fight against breast cancer, as a portion of the cocktail sales will be donated to the American Cancer Society. Help raise awareness and funds for this vital cause while enjoying a refreshing and vibrant cocktail that truly makes a difference.

Fall Food and Drink Highlights:

Espresso Martini- A fall favorite turned into an all year favorite

Bloody Marys

Monkey Bread

Fried Chicken Stack

Cuba Libre:

Not to be outdone, Cuba Libre orchestrates a Celebration Extravaganza Dessert Parade, featuring delectable options like Salted Caramel Cake and Piña Upside Down Cake – or the HUGE Havana Banana Split for the table.

Cuba Libre invites you to fall into the NEW Tropical Beats Brunch! Weekend Fun at Its Best: Join the party every Saturday & Sunday, 12-4 p.m. for a new brunch menu, daytime DJ, Dessert Parades, bottomless brunch pitchers, and Mimosa Bottle Service!  The new brunch menu features a Cuban twist on brunch favorites and the most popular selections from the dinner menu. Take in the inside a tropical dining room or outside on the patio and try some flavorful Cuban-inspired brunch specialties, including two new sweet dishes – Cafe Con Leche French Toast and Banana Crispy Waffle!

The Pub:

And at The Pub, Halloween takes on a life of its own, with events like the PubKin Fest, ensuring that there’s something for everyone in the spooky spirit.

The Pub Orlando’s 3rd Annual PubKin Fest returns on Sunday October 29, 2023 from 12:00 pm – 5:00 pm where attendees are in for a delightful treat, as they enjoy a bewitching experience filled with an interactive DJ, thrilling games, captivating prizes, face painting, trick-or-treating adventures, a spirited family costume contest, and a whole lot more!

To celebrate this spooktacular celebration, The Pub will have a variety of entertainment and promotions. Visit their website for more information or call 407.352.2305.

Happy Hour Specials at The Pub

MONDAY-FRIDAY | 3-6pm

BEER, SPIRITS & WINE

$2 OFF ALL DRAUGHT BEER SELECTIONS

A SHOT OF THE “OLDS” 3.00

OLD FORESTER • OLD GRANDAD • OLD OVERHOLT

WELL COCKTAILS 5.00

TRINITY OAKS HOUSE WINES 5.5 GLASS OR 20 BOTTLE

PUB FAVOURITE COCKTAILS 7.00

*excludes selected draughts

$6.50 SHAREABLES

DIRTY FRIES – loaded with bacon, Maker’s Mark BBQ, cheddar, scallions, choice of British chips or sweet potato fries

MINI HADDOCK BITES – award-winning, beer-battered haddock served with traditional tartar & buffalo tartar dipping sauces

PUB PRETZELS warm soft pretzels served with Pub Mustard for dipping – add Belhaven Beer Cheese 1

Spooky Magic Show at WonderWorks

For families seeking a thrilling yet family-friendly experience, WonderWorks stages its Halloween Spooktacular Magic Show, replete with eerie decor and captivating performances. This spellbinding performance promises to be a highlight for families during the Halloween season, enchanting audiences from October 7th to October 31st. Brace yourself for a thrilling Halloween twist, with the room possessed by eerie decor and performers donning delightfully spooky costumes to set the ambiance. Plus, indulge in a tempting array of specialty Halloween cocktails to elevate your spooky experience. This spooky version of the traditional WonderWorks magic comedy dinner show is a great option for visiting and local families looking to get into the Halloween spirit! October 31st is the last date for this special show, but they do always have their traditional Magic show year round.

From mystifying tricks to eerie illusions, this enchanting performance will leave you in awe. Join in for a night of enchantment, suspense, and a dash of Halloween magic that’s perfect for the whole family. Don’t miss out on the spellbinding fun this October and get your tickets now!

Fall into the Season at Pointe Orlando

Pointe Orlando has everything you need to make some memories this fall. But the fun doesn’t stop here! Be sure to keep an eye on their event calendar (https://bit.ly/46NavwU) for other exciting events and promotions as the holidays arrive

Until then, remember Pointe Orlando is always the perfect place to sip, sway, and have a good time!

As your visit to Pointe Orlando draws to a close, the memories of pumpkin patches, and vibrant entertainment will linger, serving as a testament to the unforgettable experiences that await during this special time of year. So, whether you’re savoring the flavors of fall or enjoying some spooky delights, Pointe Orlando invites you to revel in the magic of autumn in Orlando.

 

 

 

 

 

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Florida Organic Growers (FOG) is seeking new members for their Florida Local Food Project, a network for Florida local food champions.

Ricky Ly
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Florida Organic Growers (FOG) is seeking new members for their Florida Local Food Project, a network for Florida local food champions.

Did you know there is a network for local food champions that just started here in Florida working to promote local, sustainable food in the Sunshine State?

The Florida Local Food Project is launching a member-only, rapidly growing network of key local food actors across the state providing the opportunity to build meaningful relationships and business connections. The Florida Local Food Network is the online branch of the project that will provide access to resources and tools for local food, exclusive event invitations, increased visibility, and a thriving network of like-minded individuals who share a passion for local food.

They are looking for key stakeholders and influencers, including restaurant owners, chefs, farmer’s markets, farmers, local food businesses, nonprofits, government agencies, and food advocates who promote, grow, and/or sell local food within the Florida local food system to join the network.

It’s free to become a member and there is no time commitment to join the network , which serves as a community hub for members to gain resources, connections, and knowledge.
The mission of the Florida Local Food Project is to create a thriving local food system where consumers have ready access to nutritious, locally grown food and where local food producers can thrive, supporting the resilience and prosperity of our communities.

This network not only increases access to fresh local products but promotes economic sustainability, contributes to community resilience, enhances food security, reduces the carbon footprint, supports small-scale farmers producers, and the health and well-being of consumers by offering nutritious, locally sourced goods.

Join Today: https://foginfo.org/our-programs/local-food-promotion-project/

MEMBER BENEFITS

Becoming a member of the Florida Local Food Project’s Local Food Network offers numerous benefits for local food actors, whether you are a farmer, restaurant owner, local food business, nonprofit, or any other stakeholder in Florida’s local food system.

Here are some more reasons to join:

1. Engage in a Thriving Local Food Network: Membership grants you access to a dynamic network of like-minded individuals and organizations who share your passion for local food. By connecting with this community, you can collaborate, share ideas, and tap into valuable resources.

2. Stay Informed with Newsletters: As a member, you will receive newsletters from Florida Organic Growers (FOG) featuring relevant and up-to-date information about the local food scene in Florida. Stay informed about industry trends, policy changes, and opportunities to further your involvement in the local food movement.

3. Access to Member-Only Platform: Join the member-only platform to engage in discussions, share insights, and seek advice from fellow members. This interactive platform allows you to stay connected with the local food community and gain valuable perspectives from your peers.

4. Acquire Resources and Tools: The Florida Local Food Project offers a wealth of resources and tools to assist local food actors. By being a member, you gain access to these valuable assets, which can help you overcome challenges, enhance your operations, and contribute to the growth of local food in Florida.

5. Exclusive Event Invitations: Enjoy exclusive invitations to Florida Local Food Project events. These events provide excellent opportunities to network, learn from experts, and foster meaningful connections with others who are passionate about local food.

6. Increased Visibility: Joining the Local Food Network will elevate your presence within the local food community. As a member, you’ll gain connections and increase visibility on social media platforms by connecting with Florida Organic Growers.

7. Contribute to a Sustainable Food System: By joining this initiative, you actively contribute to the development of a more sustainable and resilient local food system in Florida.

Join Today: https://foginfo.org/our-programs/local-food-promotion-project/
Sign Up Form: https://forms.office.com/Pages/ResponsePage.aspx?id=soztlN55lEyd0KtDwTBH5KcJlTLDVplDtzlWOS4IIUFUNTNBWkFBOTUzU1RESEVMSlFCQ0ZTUVg3MS4u

GET IN TOUCH WITH THE FLORIDA LOCAL FOOD PROJECT!

Schedule a meeting with either Lana Chehabeddine, Local Food Project Coordinator and Programs Manager, or Kathy Anderson, Events Coordinator, to explore upcoming opportunities, events, member sign up and more.

To book a meeting click here!

SAVE THE DATE – VIRTUAL TRAINING – FRIDAY OCTOBER 27

They are also hosting their first virtual training on Friday October 27
https://www.eventbrite.com/e/florida-local-food-project-navigating-networks-and-enhancing-brand-value-tickets-733820184927?aff=oddtdtcreator

TOPICS Include:
• Building Relationships in the Local Food System – Lana Chehabeddine (she/her), Local Food Project Coordinator & Assistant Programs Manager, Florida Organic Growers (FOG)
• Adding Value to Your Brand – Meredith Morgan (they/them), Service and Support Manager, Quality Certification Services (QCS)
• Diversifying Revenue Streams – Courtney Ward (she/her), Virtual Market Manager and FFMA Coordinator, Florida Organic Growers (FOG)

Join Florida Organic Growers in their first Florida Local Food Project virtual training, which will address how to 1) effectively build relationships in the local food system and be a part of a statewide network, 2) add value to your brand (as a farm and/or local food business), and 3) diversify your revenue streams.

Following the presentation, we will be engaging in an informative discussion and Q&A session with attendees.

Forum Host: Erica Hall has an extensive background as a community organizer, advocate, trainer, Board member, and Senior Legal Professional who has worked in urban agriculture, food policy, community engagement, neighborhood revitalization, historic preservation and community economic development. She is the Executive Director and Board Chair of the Board of Directors at the Florida Food Policy Council.

The Florida Food Forum is a free event, and a recording will be made available to the public after the webinar. To support their work, please consider becoming a member or making a donation.

Questions? Contact info@flfpc.org. For more information visit us at www.flfpc.org

ABOUT Florida Certified Organic Growers and Consumers Inc. (FOG)
Florida Certified Organic Growers and Consumers Inc. (FOG) is a 501(c)(3) nonprofit corporation established in 1987. FOG operates two programs: Education & Outreach and Quality Certification Services. FOG works to educate producers, consumers, media, institutions and governments about the benefits of organic and sustainable agriculture, presenting at tours, conferences, workshops, classes and other educational opportunities. Topics include but not limited to organic and sustainable farming practices, local food systems, Farm Bill opportunities, certification options, marketing, social justice and opportunities and challenges in the organic marketplace.

FOG began as a grassroots organization, with the office located at various times in someone’s kitchen or an unused corner of a barn. The Organic Food Production Act of 1990 required that the USDA develop national standards for organic products, and FOG was heavily involved in the development of the National Organic Program regulations governing organics. The National Organic Program Final Rule was published in the Federal Register in 2000. FOG continues to be very active in policy, including continuing development of the NOP standards, food safety and genetically modified food. FOG is also active in developing and implementing Farm Bill programs.

In 2001, FOG received its USDA accreditation to certify farms as organic under its certification program, Quality Certification Services (QCS). QCS is a USDA and ANSI ISO/IEC 17065 accredited certification body that offers a wide array of certification options for farming, livestock, aquaculture, compound animal feed, packing, handling, processing, and wild harvest operations.

As the largest certifier on the United States eastern seaboard, QCS meets the needs of operations regardless of type, location, or size. QCS offers the following certification options: Certified Organic (all scopes), Food Safety Certification (Produce GAPs Harmonized Standards, GFSI recognized GLOBALG.A.P.’s IFA-Crops-FV, PSS, HPSS and IFA-Aquaculture + GRASP + FoS Add-On / CFM for livestock and aquaculture feeds, BRC, IFS), Certified Transitional, Certified Hormone/Antibiotic Free, Organic Aquaculture, Aquaponics, and Specific Trade Practices. FOG’s Education & Outreach Program conducts teaching, research and service that engages the organization with external constituencies.

Inside Look: Seaworld Orlando Howl-O-Scream 2023

Ricky Ly
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Inside Look: Seaworld Orlando Howl-O-Scream 2023

Did you know SeaWorld’s is home to Howl-O-Scream – Orlando’s newest Halloween experience?

It also has been voted #1 Best Theme Park Halloween Event for 2023 by USA Today’s 10Best Readers’ Choice Award.

This year they continue the siren filled scares with five “water based” haunted houses, seven scare zones, and lots of bloody themed food and drink!

One of my favorite things? Riding all the Seaworld rides including the new Pipeline roller coaster in the dark!

Howl-O-Scream is intended for a mature audience. This event contains intense adult content such as violence, gore, and blood. Howl-O-Scream 2023 is a separately-ticketed night event. No costumes are allowed.

Select Nights
Fridays – Sundays thru October 31
And Thursdays (beginning on Oct. 19)
Tickets as low as $48.99

Visit seaworld.com for more info!

 

Walt Disney World Swan and Dolphin Food & Wine Classic returns with new themed areas and more food and beverage offerings than ever before

Ricky Ly
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Walt Disney World Swan and Dolphin Food & Wine Classic returns with new themed areas and more food and beverage offerings than ever before

The Walt Disney World Swan and Dolphin Food & Wine Classic will return Friday, Nov. 10 and Saturday, Nov. 11 as the largest version ever, offering more food and beverage selections than any time in the event’s 14 years. This year’s event will offer two new themed areas and returning favorites such as popular interactive seminars and live entertainment.

The event will take place from 5:30 p.m. – 9:00 p.m. on both days.

Event guests will experience all-inclusive dining featuring:
• A festive outdoor setting
• Unlimited food and beverage tastings
• Over 25+ food stations
• Over 150+ beverage options from around the world
• Themed stations like the Beer Garden, Pig & The Poke, The Bubble Room
• Live musical entertainment
• Meet award-winning Celebrity Chef Todd English
• Fireworks show

Event-only tickets are $185 per person, excluding tax & service fees. Discounted room rates can be reserved at (888) 828-8850

Guests will delight in opportunities to sip and savor more than 25 food offerings from the resort’s award-winning restaurants and over 200 wine, beer and spirits samplings from around the globe. Tasting booths extend along the resort’s causeway, private lake and private beach, serving from 5:30-9 p.m., accompanied by various live music and entertainment.

New in 2023, and because this year’s event falls over Veterans Day, the Walt Disney World Swan and Dolphin has partnered with the charity Friends of Fisher House Orlando, who will receive a charitable contribution from the event. Orlando Fisher House provides free accommodations for military and veteran families while a loved one is receiving medical treatment.

New immersive themed areas

Two new themed areas will debut this year: For the Love of Florida and The Rosé Room.

For the Love of Florida will brighten guests’ taste buds as it celebrates local cuisine and ingredients with flavors of the Sunshine State.

Dishes include:

  • Seminole Pumpkin Fry Bread with powdered sugar and warm pumpkin spice sauce
  • Grilled Florida Oysters with housemade kumquat hot sauce and shallot butter
  • Butter Poached Bay Scallops with Florida corn puree, charred scallion vinaigrette, radish threads and shallot butter

The Rosé Room will transport guests to a tranquil garden party, complete with topiaries, roses and classical-style covers of modern-day hits. The Rosé Room will serve various selections of rosé amidst a pink color palette perfect for sipping – whether still or sparkling.

Featured food: debut dishes and festival favorites

Guests will find dishes in a variety of cuisines from the resort’s award-winning restaurants, festival-exclusive pop-ups, themed areas and more.

New dishes on the 2023 menu include:

  • Red chile chicken taco with avocado, tomatillo, pico de gallo and queso fresco on corn tortillas from Rosa Mexicano
  • Smoked American Lamb: Hand crafted lamb, smoked cumin and harissa barbeque sauce, roasted black pepper and date puree and pickled mustard greens from Smokin’ D’s BBQ specialty area
  • Gorgonzola cheese filled agnolotti with spiced pear, walnuts, nasturtium and ‘Nduja vinaigrette from Il Mulino
  • Tonnarelli Pasta: House-made tonnarelli pasta, steamed baby clams, roasted tomato sauce, Calabrian chili and guanciale from Amare
  • Congee: Slow-cooked rice porridge, shrimp dumpling, fried shallot, green onion, garlic, and crispy chili flakes from Chinatown specialty area

Returning favorites include:

  • Roasted Linz heritage black angus beef tenderloin with potato puree, pearl onion, Dijon mustard and cognac sauce from Shula’s Steak House
  • Signature classic guacamole en molcajete with fresh tortilla chips and roasted tomato salsa from Rosa Mexicano
  • Crispy cauliflower with sweet and spicy Thai chili sauce shoyu from the Beer Garden
  • Dragon roll: Crispy shrimp, yellowfin tuna, Haas avocado and kewpie mayonnaise from Kimonos
  • Baked ricotta cheese, carrot two ways, radish, tomato, and pine nut “gremolata” from Il Mulino

All-new dessert options will include:

  • Triple Chocolate Cherry Ring Flambé with Kirschwasser chocolate sauce and caramelized sesame ice cream
  • Pear Pecan Praline Cake with black fig compote
  • Blood Orange and Raspberry Tart
  • Wild Strawberry Éclair
  • 70% Single Origin Peruvian Chocolate Mousse with mango and passion fruit gel

Upgraded Experiences

Guests looking to enhance their evening can upgrade their experience with two VIP options:

The Grand Tasting: Guests will be led through a journey of elite wines curated by Master Sommelier John?Blazon, paired with a custom chef’s table menu from the resort’s Executive Chef Dan Herman. The experience takes place on Saturday, Nov. 11, beginning with a welcome reception at 2:00pm.

VIP Dessert & Champagne Party: This limited-space dessert and champagne reception offers guests the opportunity to experience fireworks viewing and more at the Swan Reserve’s 15th-floor private event space, The Vue, which offers floor-to-ceiling views of all Walt Disney World theme parks. The resort’s pastry team teamed up with its certified sommeliers to pair incredible champagnes and sparkling wines with delectable desserts. The experience takes place on Saturday, Nov. 11 from 8:30-10 p.m.

Both experiences can be purchased at FoodandWineClassic.com.

Interactive Seminars

An annual fan favorite are the hands-on interactive seminars taught by members of the resort’s award-winning food and beverage team. This year’s classes include: Craft Cocktails, Wine Blending, Pasta Making, It’s Better to Wine in Italian (Italian Wines), Base to Bubbles (Champagne), and Beer, Please!

All seminars require separate tickets and space is limited.

Live Entertainment

A key element of the event’s street party atmosphere is live musical entertainment found throughout the event. Performances will feature a variety of musical stylings, including classical; jazz; dance and pop music from yesterday and today; blues, soul and classic rock; Motown and more.

Event and Ticket Information

The Swan and Dolphin Food & Wine Classic offers guests unlimited tastings of more than 25 dishes and over 200 beverage offerings, featuring culinary selections from the hotel’s award-winning restaurants amidst a festive backdrop of live entertainment on the hotel’s scenic causeway, Friday, Nov. 10 and Saturday, Nov. 11 from 5:30-9 p.m.

Interactive educational seminars highlighting wine, whiskey, beer, pasta and more will take place prior to the causeway event both days. Seminar tickets, event tickets and more information can be found at FoodandWineClassic.com.

With 23 restaurants and lounges and a distinguished culinary and beverage team, the Walt Disney World Swan and Dolphin Hotel continually earns national recognition for its food and beverage program.

About the Walt Disney World Swan and Dolphin Hotel

In the heart of the Walt Disney World Resort, the award-winning Walt Disney World Swan and Dolphin Hotel resides amongst the greatest theme parks and attractions in Central Florida. The complex is located between EPCOT and Disney’s Hollywood Studios, and nearby?Disney’s Animal Kingdom?Theme Park and?Magic Kingdom?Park. Guests can discover 23 world-class restaurants and lounges, sophisticated guest rooms and the luxurious Mandara Spa. The complex features six pools, three health clubs, nearby golf, complimentary transportation throughout?Walt Disney World?Resort; early entry to all four theme parks daily and extended evening theme park hours on select nights in select theme parks. The newest addition, the 14-story Walt Disney World Swan Reserve, opened 2021?and offers an upscale, boutique atmosphere as well as 149 suites ideal for families and two presidential suites. For more information, visit?www.swandolphin.com.

Photos @bytiffanynguyen

Inside Look: CityWorks at Disney Springs

Ricky Ly
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Inside Look: CityWorks at Disney Springs

Situated on the West side of Disney Springs, City Works is a dream come true for anyone who loves beer and sports while visiting Disney Springs, featuring classic American food with some creative modern twists, and a lot from scratch.

They have a cool Rock N Roll brunch on weekends, and you can even bring your dog to their outdoor patio, which is also available for private events.

Inside, they have a whopping 17 extra-large TVs, including one ginormous video wall.

The restaurant has 8,600 square feet of space for eating, drinking, and having a great time.

Cityworks offers a diverse menu with a blend of classic American flavors and combinations. For starters, don’t miss the Queso Dip, which features a mix of hot chorizo and pepper jack cheese sauce.

It provides a spicy kick, complemented by the mild heat of Fresno chiles.

Toppings like queso fresco and micro cilantro add color and texture, perfect for dipping with corn tortilla chips.

For a unique twist on a classic, there are Duck Nachos which include pulled duck confit and pepper jack cheese sauce, offering a flavorful combination.

Pickled jalapeños add a tangy element, while smoked tomatoes and red onion provide a smoky-sweet depth. White beans and avocado give a creamy contrast, and wonton chips add a satisfying crunch.

The Sticky Ribs were our favorite of the entire meal – glazed with an Asian BBQ sauce, striking a balance between sweet and savory.

The meat is tender and flavorful, and it comes off the bone easily. Scallions and sesame seeds add a finishing touch.

For a substantial meal, the Smoked BBQ Platter offers a variety of barbecue options. It includes baby back ribs, chili-rubbed wings, pulled pork, and a zesty Louisiana hot link. Grilled corn adds sweetness, while spicy maple bacon baked beans bring some heat.

This platter provides a range of flavors and textures, showcasing the restaurant’s dedication to delivering a top-notch barbecue experience.

This fall try their Pumking, brewed by Southern Tier Brewing Company in Lakewood, NY,  –  a unique and flavorful pumpkin/yam beer. With an alcohol by volume (ABV) of 8.6% and a bitterness level of 33 IBU, this brew is crafted with pumpkin puree and a blend of pie spices, giving it a malty, bready profile.

The dominant flavor is cinnamon, complemented by hints of nutmeg and vanilla in the background.

Pumking offers a rich and autumnal drinking experience, making it a favorite for those seeking a seasonal and robust beer.

To end the meal, save space for the Baked Cookie Dough – warm and gooey, with chocolate chip cookie dough served alongside chocolate sauce, vanilla bean ice cream, and whipped cream.

It’s a decadent dessert that provides a satisfying conclusion to the dining experience.

Whether you’re here to catch the big game on one of their numerous HDTVs or simply looking for elevated sports pub bites at Disney Springs, City Works delivers an experience that strikes the perfect balance between sports and dining.

Throughout the year, Cityworks celebrates various holidays and special events with special menus. From September 16 to October 3, guests had the opportunity to transport themselves to Oktoberfest at the venue, where a special German-inspired menu was expertly crafted by the chefs.

Diners indulged in flavorful offerings like the Smokehouse Currywurst with spicy hot links and bacon-braised sauerkraut, as well as the delectable Pork Schnitzel paired with a dijon-herb cream sauce.

The German Flatbread, is loaded with smoked hot links and an array of savory toppings.

No Oktoberfest is complete without beer so to complete the experience, patrons could choose from a selection of seasonal beers including New Belgium Atomic Pumpkin, Sam Adams Octoberfest, and Goose Island Oktoberfest, along with various local brews.

It was a celebration to remember! Prost! Stay tuned for future celebrations at City Works!

Pork Schnitzel
Hand-pounded bone-out pork chop, brown butter spaetzle, braised red cabbage, dijon-herb cream sauce
Smokehouse Currywurst
Spicy hot link, currywurst sauce, bacon-braised sauerkraut, caramelized onions, steak roll
German Flatbread
Smoked hot link, bacon-braised sauerkraut, spicy mustard bechamel, swiss cheese, scallions

Florida Restaurant and Lodging Show Returns to Orlando this November 8-9, 2023, Highlighting Educational Workshops and 100s of Food Vendors, Exhibitors

Ricky Ly
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Florida Restaurant and Lodging Show Returns to Orlando this November 8-9, 2023, Highlighting Educational Workshops and 100s of Food Vendors, Exhibitors

Did you know that Orlando will host the 2023 Florida Restaurant and Lodging Show this November 8-9, 2023? Read on to learn more and how to get free tickets to attend!

Whether you’re an independent owner, quick-serve restaurant operator, chef, caterer, baker, bar or nightclub operator, hospital, hotel, or commercial foodservice personnel — join the Florida Restaurant & Lodging Show at the Orange County Convention Center this November 8-9, 2023.

 

Attendees at the show can learn about the hottest menu trends, state-of-the-art design and decor, the best in business education within education programming, and hundreds of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community — all under one roof.

  • Watch live culinary performances and listen in on discussions about how our local chefs came to be.
  • Emerging trends abound on the show floor with hundreds of exhibitors and in exciting special events.
  • Spark your creative appetite and celebrate your passion for the profession.
  • Start here to discover all that the premier event for Florida’s hospitality industry has to offer – restaurants, foodservice, and lodging.

The Florida Restaurant & Lodging Show is also co-locating with The Pizza Tomorrow Summit providing more to take part in as well as a new pool of product-sourcing options for your business.

You will have the chance to explore hundreds of exhibitors on both trade show floors and have access to new companies, products, and initiatives that will help propel our evolving industry into the future.

Location:

Orange County Convention Center

9400 Universal Blvd

Orlando, FL 32819

Show Dates & Hours:

Wednesday, Nov 8: 10 am – 5 pm

Thursday, Nov 9: 10 am – 4 pm

Registration/Badge Pick Up:

Wednesday, Nov 8: 8:30 am – 5 pm

Thursday, Nov 9: 8:30 am – 4 pm

Please note that this is an industry-only event, must be over 18 to enter the show floor, and no children or strollers will be allowed in.

Education

The Florida Restaurant & Lodging Show brings together world-class education with industry-influencing demonstrations. The Education Program provides the gold-standard, industry-leading educational content that is practical and relevant for today’s food service professionals. Industry leaders deliver real, applicable business lessons, the latest information on trends and best practices in the market, and their own opinions of what creates success in this 2-day education program.

Your desire for education is stronger than ever as you adapt to new regulations, implement new technology, revamp your menu offerings, focus on customer loyalty, and more. Restaurant owners/operators, foodservice professionals, chefs, managers, and retail owners can rely on the educational content at our event to gain important insight on:

  • Menu Development
  • Marketing and Social Media
  • Employees and Staffing
  • Bar and Beverage
  • Hot Topics
  • Technological Advances
  • Operational Excellence and Efficiency
  • Finance/Leasing/Development
  • and more!

For more information, visit: https://www.flrestaurantandlodgingshow.com/education#NEW%20Conversation%20CornerFree

EXCLUSIVE FREE TICKET DISCOUNT CODE  

To encourage more local food industry folks to attend and experience, The Florida Restaurant and Lodging Show is partnering with Tasty Chomps to offer Free Registration  with Code “TASTYCHOMPS” or click here https://register.rcsreg.com/r2/flrs2023/ga/clear.html?cpc=TASTYCHOMPS

Upcoming Event: Tasty Chomps x STK present: Secret Tasting Menu this November 2 – 12, 2023

Ricky Ly
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Upcoming Event: Tasty Chomps x STK present: Secret Tasting Menu this November 2 – 12, 2023

“A Taste of… presented by Tasty Chomps x Orlando Foodie Forum” is a new secret menu for foodies to get a “Taste Of…” a local Orlando restaurant with a special pre-fixe menu (similar to Magical Dining) for dine in or take out for a limited time.

Starting November 2nd thru November 12, 2023, guests can get a 3-course dinner at STK Steakhouse Orlando in Disney Springs for $60 per person. Price does not include tax or gratuity.

STK is a truly one-of-a-kind concept that artfully blends the modern steakhouse and chic lounge into one – offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse. It distinguishes itself by focusing on the dining experience as a whole versus any singular aspect of a good night out.

Choose one appetizer, entrée, and dessert from each course in the menu below:

Starter

BURRATA
marinated beetroot – pickled red onions – basil oil – crunchy sourdough

TUNA TARTARE*
hass avocado – taro chips – soy-honey emulsion

LIL’ BRGS*
wagyu beef – special sauce – sesame seed bun

Entrée

STEAKHOUSE SKIRT 8oz*
confit fingerling – parmesan gremolata – chimichurri sauce

MAPLE RUBBED SALMON*
pickled cherry tomatoes – piquillo broccolini – olive dressing

WILD MUSHROOM RISOTTO
pecorino – braised mushrooms – baby spinach – shaved black truffle

Dessert

BAKED APPLE CRUMBLE
salted caramel ice cream

CHEESECAKE
raspberry coulis – berries

CHOCOLATE CAKE
chocolate ganache sauce

*These items may be served raw and/or undercooked. Consuming raw or undercooked meats, poultry, seafood, or shellfish may increase your risk of a food borne illness especially when you have a medical condition.

**Tax & gratuity not included

To make a reservation, call STK Orlando and mention the “Tasty Chomps Taste of STK Secret Menu” from November 2-12, 2023.

STK at Disney Springs
1580 East Buena Vista Drive, Orlando, FL 32830
(407) 917-7440
stksteakhouse.com/venues/orlando/

Upcoming Event: Friends of James Beard Benefit (FOJBB) Dinner at Quantum Leap Winery in Orlando this November 9th, 2023

Ricky Ly
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Upcoming Event: Friends of James Beard Benefit (FOJBB) Dinner at Quantum Leap Winery in Orlando this November 9th, 2023

Quantum Leap Winery will host a Friends of James Beard Benefit (FOJBB) dinner on November 9, 2023 at the winery, benefiting The James Beard Foundation.

The event will feature a fantastic lineup of some of Orlando’s esteemed chefs, including Trina Gregory, Chef/Owner, Se7ev Bites and world-renowned wine experts, including George Miliotes, Master Sommelier/Owner, Wine Bar George to celebrate the comradery of Orlando’s culinary and wine community and their support of the James Beard Foundation (JBF).

‘Friends of the Vine: A Magical Evening’ is part of the Friends of James Beard Benefit series, a national series of events that provide critical funding for programs, to help JBF achieve its mission to celebrate, support, and elevate the people behind America’s food culture, and champion a standard of Good Food for Good© anchored in talent, equity, and sustainability.

“We are honored to host a Friends of James Beard Benefit at our winery. On this very special night, Quantum Leap Winery will create an evening of magic and belonging for lovers of wine and food and the special relationships in our community. As we know, Orlando — The City Beautiful — is a community valuing and supporting innovation, entrepreneurship, creativity, authenticity, sustainability and magic. It is a place where all types of people can belong and thrive.

Quantum Leap Winery mirrors these values and is proud to be part of this community for over 10 years, supported by locals and visitors alike and this is a way for us and members of the culinary and wine community to give back while showcasing the talents of our wonderful featured chef and maker partners in helping to support JBF,” said Quantum Leap Winery Co-Owner and Event Host, David Forrester.

Menu & Tickets: Ticket price is $175 per person (plus tax) and can be purchased at: https://quantumleapwinery.com/events/friends-of-the-vine/

Event Menu

Menu will be finalized and posted soon – some of the delicious offerings are:

Crispy Lamb Meatballs, Oysters and Caviar, New American BBQ Duck, Adobo risotto, Bistek & Pomme purée, Smothered Pork and Cornbread, Tinned fish pop up – Chargrilled Octopus, Spiced Calamari, Chargrilled Razor Clams

Featured Participants: 

  • Evening Hosts/Owners – David Forrester, Edna Morris and Jill Ramsier, Quantum Leap Winery, Orlando, FL 
  • Shannea “Nikki” Akins – Chef/Owner, Nikki’s Place, Orlando, FL
  • Stephen Gray – Executive Chef, Arthur’s Catering, Orlando, FL
  • Trina Gregory – Chef/Owner, Se7ev Bites, Orlando, FL
  • Matt Hinckley – Chef/Owner, Hinckley’s Fancy Meats, Orlando, FL
  • Mark Leggett – Owner, Arthur’s Catering, Orlando, FL
  • Lordfer ‘Lo’ Lalicon – Chef/Owner, Kaya, Orlando, FL
  • Tonda Corrente – Chef/Owner, La Femme Du Fromage, Orlando, FL
  • Jamie McFadden – Executive Chef/Founder, Cuisiniers Catered Cuisine & Events, and Snowbirds Vintners & Sandy Ridge Vineyards, Winter Park, FL
  • George Miliotes – Master Sommelier/Owner, Wine Bar George, Orlando, FL

You may view the featured participants’ full bios at:  https://quantumleapwinery.com/friends-of-the-vine/

Guests will enjoy multiple walk around dinner and dessert stations and wine pairings, created just for this special night through a unique chef and master sommelier collaboration curated by the featured participants.

A reception prior will feature signature wines, passed Hors d’oeuvres and a wine glass embossed with the James Beard Foundation and Quantum Leap Winery logos for guests to use during the event and take home as a gift to commemorate the special evening.

 

Orlando Chefs and Restaurants Celebrate Hispanic Heritage Month This Sept 15 – Oct 15 2023

Ricky Ly
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0
Orlando Chefs and Restaurants Celebrate Hispanic Heritage Month This Sept 15 – Oct 15 2023

With our Orlando food scene’s rich diversity, local Orlando chefs and restaurants share with us their stories and specials for celebrating Hispanic Heritage Month.

Hispanic Heritage Month, observed annually from September 15th to October 15th, celebrates the rich and diverse cultural contributions of Hispanic and Latino Americans to the United States.

This month-long commemoration begins on September 15th to honor the anniversary of independence for several Latin American countries, including Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua. Mexico and Chile also celebrate their independence days on September 16th and September 18th, respectively.

It serves as a time to recognize the achievements, history, and contributions of Hispanic and Latino individuals and communities in areas such as arts, politics, sports, science, and more. Additionally, it provides an opportunity for fostering a deeper understanding and appreciation of the diverse cultures that make up the Hispanic and Latino community in the United States.

Waldorf Astoria Orlando and Signia Bonnet Creek by Hilton

This Hispanic Heritage Month the Waldorf Astoria and Signia by Hilton Bonnet Creek hotels are honored to celebrate their chefs and the flavors their cultures bring to the table across their menus.

Meet the Chefs:

— Chef Dannilo Zapatel Herrera, the Executive Sous Chef for Signia Orlando Bonnet Creek, developed his culinary passion at a young age. One of his standout creations at Harvest Bistro is the renowned Salmon Bowl, featuring a tantalizing Aji Panca Marinade that blends Peruvian flavors with locally sourced produce.

— Chef Juan Suarez, the Chef De Cuisine at Bull & Bear, has honed his culinary expertise since the age of two, when he began cooking with his grandmother. The new Bull & Bear menu (coming soon!) will feature the Carabineros Shrimp Seafood Paella, a tribute to his family heritage and cherished Sunday paella traditions with his father.

— Chef Alberto Navarrete Arias, the Chef De Cuisine at La Luce, grew up cooking alongside his mother. As the guiding light of the La Luce kitchen, he draws inspiration from his mother’s teachings. His mentorship and passion empower our resort chefs to embrace their culinary journey and create unforgettable experiences for every guest.

— Chef Jesus Pinto, the Restaurant Chef at Zeta Asia, fondly reflects on his childhood with Arepas being a standout food. Among the culinary team, it’s common knowledge that Chef Jesus has a deep love for the dish – and he often prepares them as the “family meal” for the kitchen team.

KAVAS TACOS + TEQUILA AT POINTE ORLANDO

 Kavas Tacos + Tequila at Pointe Orlando is celebrating Hispanic Heritage Month by offering a special menu that will benefit Santiago & Friends | Family Center for Autism, a nonprofit by Latino Leadership that provides ABA therapy in a culturally- and linguistically-sensitive environment for Central Florida families. 

From September 15 to October 15, Kavas Tacos is offering a special three-course menu for $40 per person, with $2 from each dinner sold being donated to Santiago & Friends. 

Menu Details: The Hispanic Heritage Month Menu includes appetizers such as Chicken Flautas, Black Bean Empanadas, and Ceviche; entrees that range from Skirt Steak to Chicken Fajitas; and desserts including Churro Donut Sammies, and Cookies & Horchata. See the full menu here.

 

Why This Matters (Credit: AustinSpeaks.org):

  • In 2023, the CDC reported that approximately 1 in 36 children in the U.S. is diagnosed with an autism spectrum disorder (ASD), according to 2020 data
  • Minority groups tend to be diagnosed later and less often 
  • Most insurance plans cover ABA therapy, without coverage, ABA therapy costs $62,400 to $249,600 per year, which is a burden all too heavy for many families 

 

Where: Kavas Tacos + Tequila, 9101 International Drive Suite 1198, Orlando, FL 32819 at Pointe Orlando

 

When: September 15 – October 15 for the Hispanic Heritage Month menu, and October 4 for the Cena.

 

Orlando Named 2023 Best Foodie City in America by WalletHub

Ricky Ly
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0
Orlando Named 2023 Best Foodie City in America by WalletHub

With Oct. 16 being World Food Day and restaurant prices rising 6.5% between August 2022 and August 2023, the personal-finance website WalletHub today released its report on 2023’s Best Foodie Cities in America.

To determine the best and cheapest local foodie scenes, WalletHub compared more than 180 of the largest U.S. cities across 28 key metrics.

The data set ranges from affordability and accessibility of high-quality restaurants to food festivals per capita to craft breweries and wineries per capita.

Foodie-Friendliness of Orlando (1=Best; 91=Avg.):

  • Overall rank for Orlando: 1st
  • 1st – Restaurants per Capita
  • 1st – Affordability & Accessibility of Highly Rated Restaurants
  • 1st – Gourmet Specialty-Food Stores per Capita
  • 15th – Craft Breweries & Wineries per Capita
  • 1st – Coffee & Tea Shops per Capita
  • 5th – Number of Grocery Stores per Capita

For the full report, please visit:
https://wallethub.com/edu/best-foodie-cities/7522

‘WalletHub’ made a list of the greatest food cities in the U.S. based on affordability and diversity – and Orlando beat out 180 other cities that were graded on things like grocery cost, restaurant diversity, and food trucks per capita. Over 180 U.S. cities were surveyed to find data like grocery cost, restaurants per capita, and number of food festivals — and Orlando took the top spot.

The ranking is based on the diversity and quality of its restaurants; the large number of ice cream and frozen yogurt shops; the number of coffee shops per capita; affordability; and the most specialty-food grocery stores.

What do you think? What are some of your favorite bites right now? Post in the comments below!

Here’s Some Of Our Favorite Bites in Orlando Right Now:

Short rib beef pho noodle soup at Pho Huong Lan in Mills 50 

Amazing fried rice at YH Seafood Clubhouse on Sand Lake Rd

Wagyu Coulette at Aurora at The Celeste Hotel 

Bucatini alla Enzo at Enzo’s on the Lake 

Manicotti at Tartini’s

Chole Bathura at Bombay Street Kitchen

Nigiri Sushi at Seito Baldwin Park

Ube ice cream ? sundae at Sampaguita 

Upcoming Event: Fall on the Farm at Grande Lakes Orlando Returns Weekends This October 2023

Ricky Ly
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0
Upcoming Event: Fall on the Farm at Grande Lakes Orlando Returns Weekends This October 2023

Grande Lakes Orlando, the 500-acre luxury resort destination nestled in the headwaters of the Florida Everglades and home to The Ritz-Carlton Orlando, Grande Lakes and JW Marriott Orlando, Grande Lakes, is bringing back its signature Fall on the Farm program this October.

This event features a range of family-friendly activities and seasonal celebrations held at the on-site 18,000-square-foot Whisper Creek Farm, complemented by enticing stay and event packages.

Every Saturday and Sunday from 11:00 am to 3:00 pm throughout October, Grande Lakes Orlando will host a diverse array of activities suitable for guests of all ages.

Tickets are priced at $49 for adults, $30 for children aged 3-12, and complimentary for infants and toddlers.

This includes parking and farm entry, along with access to a variety of activities such as hayrides, pumpkin carving and painting, family games, animal encounters, face painting, a farmer’s market, archery exhibit, falconry meet and greet, farming education, and live music entertainment.

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Throughout the day, Fall on the Farm will offer a selection of specially curated dining options for purchase from local vendors, as well as Grande Lakes Orlando’s world-class dining outlets, including the MICHELIN-Star restaurant Knife & Spoon and MICHELIN Recommended Primo.

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This year, Grande Lakes Orlando introduces Family Pumpkin Carving and enhanced Professional Pumpkin Carving packages. These allow guests to take home a beautifully carved pumpkin created by the resort’s own pastry chefs. Additionally, families and groups can commemorate birthdays or special occasions with the new Fall on the Farm Birthday Package, which includes 12 farm tickets, reserved picnic space, cupcakes, and cowboy hats for a quintessential Fall on the Farm celebration.

Overnight guests can also secure the Fall Grande Escape Package, which includes two adult and two children’s tickets to Fall on the Farm, a $50 daily resort credit, and parking. This package is exclusively available on Fridays and Saturdays throughout October, making it perfect for travelers seeking a fall getaway in Orlando, Florida.

For more information about Grande Lakes Orlando and its Fall on the Farm celebration, as well as ticket purchases, please visit www.grandelakes.com. To ensure a comfortable experience and to avoid large crowds, it is recommended to purchase tickets in advance.

 

Fall on the Farm at Grande Lakes Orlando

Every Saturday And Sunday Through The Month Of October

Grande Lakes Orlando’s Fall on the Farm will feature family-friendly offerings celebrating the season, all taking place at Whisper Creek Farm, an 18,000 square foot farm located on-property at Grande Lakes Orlando.

Fall On The Farm Tickets

Dates: 10/7, 10/8, 10/14, 10/15, 10/21, 10/22, 10/28, 10/29
Times: 11:00 AM – 03:00 PM
Adults: $49 plus 6.5% tax
Children: (3-12) $30 plus 6.5% tax
Ages 0-2 Complimentary
Each Ticket Includes:
  • Parking
  • Farm Entry
  • Hayride
  • Pumpkin Carving and Painting (1 Pumpkin per ticket)
  • Seasonal Family Games
  • Animal Encounters
  • Face Painting
  • Farmer’s Market
  • Archery Exhibit
  • Falconry Meet and Greet
  • Farming education
  • Live musical entertainment
Locally-sourced dining options from local purveyors and the resort’s culinary team will also be available for sale
Stay Overnight With the Fall Grande Escape Package
Includes tickets for two adults and two children
$50 daily resort credit and parking.
Available Fridays and Saturdays in October. Guests staying overnight on Friday will receive tickets to Fall on the Farm on Saturday.
Enter online promotional code ZJL to reserve.

(Valet parking at The Ritz-Carlton and Self-parking at JW Marriott.)

For more information, visit www.grandelakes.com.

 

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Upcoming Orlando Food and Wine Event: Bites & Bubbles Presents Monster Mash Orlando on October 28, 2023

Ricky Ly
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Upcoming Orlando Food and Wine Event: Bites & Bubbles Presents Monster Mash Orlando on October 28, 2023

Join the RAPCF’s Fourth Annual Monster Mash featuring mouth-watering dishes from some of Central Florida’s premier restaurants. Domestic and international wine, beer & liquor stations set up throughout venue also included.

Online auction presented by member restaurants and allied partners and silent auction night of the event. Costume Dress-Up is not required but encouraged.

?Entertainment including DJ Dr. NO and Tarot Readings by Ms. Angelique Luna.

?Net proceeds from the Fourth Annual Monster Mash Orlando go the protection, promotion and education of Central Florida member restaurant partners of the RAPCF.

Tickets are advance purchase and can be purchased ONLINE HERE Space is very limited and will sell out fast! – CLICK HERE to buy securely online or use the button below. Join our email list below to keep up to date!

This is an outdoor event. Most food and beverage booths are set up outside in the courtyard. All tickets include Rooftop Dessert & Whiskey Experience which is outside on the rooftop. Admission also includes the Lanai Wine Tasting which will be outside on our private lanai.

Bites & Bubbles Presents

Monster Mash Orlando

benefiting the Restaurant & Allied Partnership of Central Florida (RAPCF) for the Protection, Promotion, and Education of Central Florida Member Restaurants

Saturday, October 28, 2023 from 6PM to 10PM

at Bites & Bubbles Mills Park

Admission $100

Special Deal:

$75 Advance Purchase

(before October 1, 2023)

?Net proceeds to benefit the Restaurant & Allied Partnership of Central Florida.

 Admission $100

  • Entrance to event – 6PM until 10PM 

  • Access to food, wine, beer and liquor experiences throughout the venue

  • Rooftop Dessert & Whiskey Experience – a Private Experience on the Rooftop Patio sponsored by RAPCF Member Restaurants.

  • Lanai Premium Wine Experience – a Private Tasting 0n the Lanai sponsored by RAPCF Member Distributors

  • Only $100 per person – $125 if purchased at the door.

  • SPECIAL DEAL – Only $75 per person if purchased before October 1, 2023!

?

Monster Mash Orlando

Bites & Bubbles Restaurant & Bar

1618 N. Mills Avenue

Orlando, FL 32803

?

Dharma Southern Chick’n Opens at Cheney Collective

Ricky Ly
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0
Dharma Southern Chick’n Opens at Cheney Collective

Have you heard of Dharma Southern Chick’n? They recently moved to their new digs from Market On South alongside Valhalla Bakery to the new Cheney Collective right by Baldwin Park.

Dharma serves up some of the best sammies in town, and they are all 100% Plant Based!

Their new Georgia Peach Sloppy Joe, filled to the brim with saucy BBQ “beeph” tips is my absolute favorite right now!

They also recently locked down their secret “Nashville” hawt blend that’s available on chicken, curly fries, pickles, anything you want!

To celebrate their recent move, we are teaming up with Dharma Southern Chick’n for an IG Giveaway promotion – read on!

Must Try’s at Dharma Southern Chick’n include:

Georgia Peach Sloppy Joe

Nashville Hawt

Carolina BBQ Pulled Jackfruit

 Phish Filet

Classic

 Kidz Nugz drizzled with Honee

 Buffalokra Fried Okra

 Mac N Cheese

 Cheesy Hommies

Crispy Brussels

They also have gluten free buns for those looking for gluten free options.

We spoke with Shaun Noonan from Dharma recently about their upcoming plans at Dharma.

Tasty Chomps Interview with Dharma’s Shaun Noonan

Tasty Chomps: Where does the name “Dharma Southern Chick’n” come from? How does Dharma influence your food philosophy? (Dharma means “truth” or the eternal and inherent nature of reality)

Shaun: Dharma is a concept I’ve been blessed to exposed to early in my twenties and it really changed my life , we wanted to showcase it in our brand so that others can learn and hopefully make a small change for the better in our customers lives and in our world as a whole

My dharma is a unique one and it’s always evolving, when we set out to bring plant based comfort food to central Florida in 2013 we thought we had an arduous road in front of us but turns out , great food is great food and we were blessed with our communities response

What are some new dishes/things people can expect at the new location?
We’ve locked down our secret Nashville blend! It’s the most popular thing on the menu and we will add it to anything you want! Nashville chickn’ , Nashville curly fries, Nashville nugz we even have a Nashville pickle on a stick!

What are some of your upcoming plans for Dharma and co?

Our plans are to focus on quality. Not only the quality of our food but also our quality of life. It’s time we threw away those old standards of hospitality where the layout confuses the guest, the guest relays confusion and anger to the staff, the staff become emotional punching bags. We’re throwing all of that away. We’ve created an easy laid back environment for both guest and staff and it’s really working out great! So come hungry and come relaxed.

Top 3 sellers right now?

Nashville Chick’n Sandwich, Classic Chick’N Sandwich, Mac and cheese

Dharma Southern Chick’n
5565 Old Cheney Hwy
Orlando, FL 32807
(407) 743-6098

Free Mac and Cheese promotion – all you have to do is show up at Dharma and show them you follow and tagged them on Instagram in the post below and you get FREE MAC And Cheese with purchase ! Everyone who shows up with this will get free mac and cheese with purchase!!!

Promo runs NOW till Friday 9/29/23 at 12pm.

 

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First Look: 2023 Epicurious Progressive Dinner Tour at Waldorf Astoria & Signia Orlando Bonnet Creek

Tiffany Nguyen
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First Look: 2023 Epicurious Progressive Dinner Tour at Waldorf Astoria & Signia Orlando Bonnet Creek

Did you know that Waldorf Astoria Orlando & Signia by Hilton Orlando Bonnet Creek are hosting special, intimate 14-seat progressive dinner tours this fall?

The Epicurious Progressive Dinner Tour, a curated progressive dining experience that tantalizes your curiosity and taste buds will be available on Fridays & Saturdays starting October 6 – November 11, 2023 from 6 p.m. to 10 p.m. just in time to coincide with the Epcot International Food and Wine Festival.

During this 4-hour intimate progressive dinner, guests will enjoy culinary specialties from the highly acclaimed restaurants of Waldorf Astoria Orlando & Signia by Hilton Orlando Bonnet Creek all in one magical evening.

We were recently invited to a media preview of the Epicurious Progressive Dinner Tour – read on for more!

From exceptional wine tastings, innovative food pairings, customized mixology session and decadent Bar du Chocolat sweet treats, Epicurious Progressive Dinner Tour is an indulgence for the senses and an adventure for the palette.

The 4-hour epicurean food tour is led by a knowledgeable culinary guide and includes five stops throughout the resort complex.

Tickets are $250 per person, plus tax and gratuity. Limited spots available.  Reservations required.

For tickets, visit: hiltonbonnetcreek.com/progressive-tour

Here is a first look of the 2023 Epicurious Progressive Dinner Tour at Waldorf Astoria + Signia Orlando Bonnet Creek:

Sip, Swirl & Savor

Pine-Aperol Spritz

La Luce

La Luce, Signia by Hilton Orlando Bonnet Creek’s signature restaurant was created by famed Napa Valley chef and restaurateur Donna Scala. This modern Italian country kitchen serves dinner nightly and features thin crust pizzas, homemade pasta, Mediterranean-inspired drinks and a Trattoria-style wine program. Executive Chef Alberto Navarrete Arias. and the team carry on the legacy of excellence at  La Luce.

SEASONAL FRUIT, BURRATA AND PROSCIUTTO FLATBREAD

RISOTTO AL TARTUFO – Porcini Mushroom, Shaved Black Truffle

Nortico Alvarinho, Minho Portugal

Zeta Asia

Signia by Hilton Orlando Bonnet Creek’s second signature restaurant, Zeta Asia serves pan-Asian cuisine in swanky surroundings. Drawing inspiration from Asian tradition and Western culinary techniques, Chef Jesus Pinto and the Zeta Asia team unlock hidden layers of flavor on every plate. Inspired mixology complements each dish with an extensive selection of award-winning sake, Japanese whiskeys, wines and beers from across the globe. Zeta Asia is more than a restaurant—it’s a haven for food enthusiasts with diverse and discerning palates, tailored to your tastes by this talented culinary team.

HOTATE YUZUYAKI – Seared Scallops, Togarashi, Yuzu Parmesan Foam, Finger Lime, Kuro Goma

MAKIZUSHI DUO – Crab Salad, Cucumber, Avocado Topped Tuna, Red Tobiko, Aji Panca Aioli, Micro Cilantro and topped Yellowtail, Green Tobiko, Preserve Lemon Aioli, Micro Greens

BULGOGI BEEF – Edamame Puree, Roasted Eggplant Miso, Kimchee Chimichurri

Sigalas Santorini Assyrtiko, Santorini Greece Amabuki Himawari Junmai Ginjo Nama “Sunflower” Sake

Bull & Bear Smokehouse at Vibe Kitchen

Vibe Kitchen is Waldorf Astoria’s signature food truck – last few years serving up Peruvian specialties for the Epicurious event – this year Bull & Bear is taking over with a “smokehouse” theme with Executive Sous Chef at Waldorf Astoria Orlando, Jeremy Gibb.

BULL & BEAR SMOKEHOUSE 2-MEAT PLATTER – House Smoked Pulled Pork, Smoked Brisket, Cole Slaw, Cheddar Biscuit, House Made Pickle and House BBQ Sauce

Burgaurd Morgon Cote de Py, Beaujolais France

Mixology at Peacock Alley

MONKEY BUSINESS – Hamilton Pot Still Black Rum, Banane du Brasil, Cocchi Americano, Demerara, Lime Clarified in Garam Masala Coconut Milk

Bull & Bear

Due to ongoing renovations, Bull & Bear will be temporarily relocated to Oscar’s until Bull & Bear reopens on October 15, 2023.  Guests will still be able to enjoy the Bull & Bear offerings with the same world-class service in the meantime at Oscar’s.

An alternative dining experience, Bull & Bear Brasserie led by Chef Juan Suarez fuses casual elegance with upscale sophistication for a refined resort dining experience. Located inside Oscar’s Brasserie, Bull & Bear Brasserie is open daily for dinner, offering a legendary farm-to-table menu, impeccable service, personalized tableside preparation, al freso dining, and thoughtful wine and cocktail pairings in a relaxed setting.

Featuring Bull & Bear classics, including Wagyu New York Strip, the Tomahawk for Two, fried chicken, pan seared sea bass, and The Lemon, a famously delicious dessert prepared using a whole lemon, Bull & Bear Brasserie invites guests to sit back, indulge, and savor the taste of bold tradition.

BRAISED RABBIT – Chestnut Spaetzle, Seasonal Wild Mushroom, Local “Frog Song farm” Seasonal Winter Vegetables, Pomegranate

Pride Mountain Syrah, Napa Valley CA

CRISPY FROZEN PAVLOVA – Smoked Madagascar Vanilla Bean Ice Cream, Strawberry Sorbet and Red Berry Emulsion

Chateau Roumieu, Bordeaux France

Lasting Impression

BAR DU CHOCOLAT – A selection of chocolate confections hand-crafted by Waldorf Astoria Orlando’s world-class pastry team.

Take the Elevator Home

Guests can turn their epicurean dining experience into a food & wine weekend getaway! And this is probably the most recommended course of action after the 4-hour tour of 7+ food and drink pairings.

Epicurious Progressive Dinner Tour participants can take the elevator home when they book an overnight staycation at Signia by Hilton Orlando Bonnet Creek or Waldorf Astoria Orlando for a special price.

The staycation package includes accommodation in a Standard guest room, waived resort fee and complimentary valet parking for the night of your dinner all for an exclusive rate of $195 per night, plus taxes at Signia by Hilton or $295 per night, plus taxes at Waldorf Astoria Orlando.

To book your reservation, email BonnetCreekEpicurious@hilton.com or call 407-597-3712.

In addition to the Epicurious Progressive Dinner Tour, there will also be a special Epicurious: Sip and Savor event coming this December. Read on / Save the Date below:

 

SAVE THE DATE

EPICURIOUS: SIP & SAVOR UPCOMING EVENT

The epitome of culinary decadence, Epicurious Sip & Savor is an immersive, gourmet event that invites you to explore the art of the palette. Showcasing over 35 tastings through interactive programming, intimate wine tastings, and hands-on culinary experiences, Epicurious Sip & Savor brings together an incredible roster of chefs, wine and spirit experts, and top culinary talent for a deliciously unforgettable evening. Enjoy inspired bites, lavish libations, and fresh flavors as you taste your way through eight culinary kiosks and nine pop-up bars.

  • Date: Saturday, December 9, 2023
  • Time: 6pm – 10pm
  • Location: Bonnet Creek Ballroom & Foyer Space (located at the adjacent Signia by Hilton)
  • Pricing: $210 per person (plus tax and gratuity)

Get a taste of our 2023 event offerings. View the Dining Menu Here

For booking and information, please email BonnetCreekEpicurious@hilton.com or Call (407) 597-3712. Tickets are non-refundable and non-exchangeable

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