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Catching up with Hien and Huong, Owners of Z Asian – Vietnamese Kitchen after their MICHELIN Guide Bib Gourmand Award

Ricky Ly
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Catching up with Hien and Huong, Owners of Z Asian – Vietnamese Kitchen after their MICHELIN Guide Bib Gourmand Award

Last week, Z Asian- Vietnamese Kitchen was awarded the coveted MICHELIN Guide Bib Gourmand in the first ever MICHELIN Guide for Florida, one of 7 restaurants in Orlando to be awarded this honor.

There’s issues with the MICHELIN Guide, as with any system that judges restaurants based on criteria partially created over a century ago. But still, it is an honor, and hopefully with more nudging the guide will continue to reform.

I read the Michelin Inspector’s review of the restaurant and something bothered me.

Dia nho…that is not a dish I have heard of before…a bok choy dish? Something must be wrong – dia nho means literally “small dish”. Is this some joke by Z Asian or did the Michelin team incorrectly and carelessly call a bok choy dish by the wrong name?

I had to know – and it was a great excuse to catch up with the team – so I drove over to Z Asian and met up with husband and wife owners Hien Pham (who is also a Lockheed Engineer, and a lead member for a local long time Vietnamese band) and Huong Nguyen (lead chef owner).

On the night of the Michelin Guide awards, Hien was actually at home fixing his guitar in preparation for an upcoming charity benefit concert in Tampa – the two had no idea about the awards until a friend called them and asked them if they had heard the news – they had won a Bib Gourmand from the Michelin Guide.

I asked him – so what is this dia nho thing? – Huong responded, it’s a category of dishes – small and large plate. Small plates is dia nho, which could also mean street food – but definitely does not mean bok choy. Maybe a simple mistake, hopefully they rectify. It doesn’t make sense to me to even use a Vietnamese name for a traditionally Chinese dish but sure – yes.

If you go, definitely try out their appetizer menu – especially the grilled squid, served with a nice spicy green herb sauce, and the banh khot – like little bite sized bits ofcrunchy banh xeo rice crepe.

They have been quite slammed since the Michelin Award, with sometimes 2 hour long waits. With the difficulty in the labor market, supply shortages, etc. it has been a very exhausting time for the team – so please have some grace and mercy if you visit soon.

Tasty Chomps Interview with Hien Q Pham and Huong Nguyen of Z Asian – Vietnamese Kitchen

Tasty Chomps: How did you find out about winning the Michelin award for Bib Gourmand this week? How did you feel?

We found out through friends and customers congratulating us Thursday night. We felt excited, honor, and blessed to be chosen by Michelin. Our dedications during the last 3 years since the grand openings got us where we are today.

Photo by JC Casano

Tasty Chomps: What has the impact been so far with the announcement of Michelin Bib Gourmand at Z?

The impact has been extremely positive, busier than ever since the announcement. We’re working through the logistics and staffing, to ensure the delivery of quality food and service to our supporting customers.

Banh Khot

Tasty Chomps: What is your culinary background? How did you learn to cook and what experiences stick out to you?

Huong Nguyen is the main chef at Z Asian – her family has been in the Pho restaurant business for the last 30 years in Boston, MA.

She had years of training as a chef from being around the family’s business. Prior to the development of Z Asian, Huong also had the opportunities to be trained by other chefs (Chinese, Japanese sushi, and Thai cuisines). The experience that impacted her the most though was the family business.

Huong also had experiences in Manhattan NYC in a previous career as a financial analyst.

What do you love about food?

The love for food is a must as owner and the main chef. The most rewarding experience of being in the business, is really providing quality food and exploring to come up with new food items.

What are your most popular items right now at Z?

Pho, Bun Bo Hue, and Mit Vit Tiem. We hope our customers will explore other amazing items such as Vietnamese street food and our plant-based vegan menu.

Photo by JC Casano

What are some of your future plans?

When we think of Vietnam, we think of fresh seafood and street food. We’re looking to extend our current menu to bring fresh seafood and additional popular Vietnamese street food to local customers. Pho and much more will be our focus going into the next 2-3 months.

Future dishes- including snail and clams

What are your favorite street food items on the menu?? Why?

Hien: my favorites are the street food grilled squid, banh khot, chim chut (roast quail), ngheu hap Xa (clams steamed with lemongrass). Another favorite is the Bap xao bo –  Butter corn, with added fried small shrimps and scallions.

Ngheu hap Xa (clams steamed with lemongrass)

Huong will be bringing new street food dishes to the menu soon, which she loves to eat, which is lots of Vietnamese seafood – snail and clam dishes.

When we walk the streets of Vietnam like in the city of Saigon, there is so much seafood. We don’t know why but in the US, most Vietnamese restaurants serve just Pho, bun bo hue, and carry the same items. We want to bring in street food and seafood to the area. Vietnamese cuisine is much more than the basic soups.

Our mission is getting the Z generation to explore Vietnamese food beyond the basics.


Z Asian – Vietnamese Kitchen
1830 East Colonial Dr. Ste B
Orlando, FL
Tuesday- Sunday: 11am – 9pm
Monday: Closed

Woman goes on anti-Asian racist rant against Orlando King Cajun Crawfish employees in Mills 50 District

Ricky Ly
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Woman goes on anti-Asian racist rant against Orlando King Cajun Crawfish employees in Mills 50 District

A little over 7 Years ago, we partnered with local NPR affiliate 90.7 WMFE to do a story on the local Vietnamese owned businesses in Orlando’s Mills 50 District. We met with Ha Nguyen, owner of King Cajun Crawfish of Orlando, who talked to us about leaving Louisiana after Hurricane Katrina destroyed her restaurant of 10 years to rebuild here in Orlando.

A woman hurled racist, anti-Asian slurs at the employees at King Cajun Crawfish this week after being unhappy with her meal.

It is so disturbing to watch and hear about the anti-Asian incident that they experienced – it’s a lot of ignorance and I hope and pray our community can and will bridge that gulf with compassion, understanding, and love – we are one human family.

May be an image of 1 person, cherries and indoor
Ha Nguyen, owner of King Cajun Crawfish

We spoke with Kristen Nguyen, manager at King Cajun Crawfish about how they are doing.

Tasty Chomps: How are things going right now?

Kristen, King Cajun Crawfish: Things are okay. We are getting a lot of support and love. We really appreciate everyone.

What can people do to help?

Everyone is already helping by sharing, bringing awareness and supporting us.

What do you want to see happen?

We’d like to see for people to speak up if they see incidents like this and help others. Some people may be afraid, non confrontation, not know how to respond. We also want to share that in no way should anyone accept this kind of behavior of hatred and racism.

The manager called the non-emergency line to report, but the operator let them know there is there nothing they could do.

Thankfully, through the Orange County Sheriff’s Office AAPI Liason committee, a sheriff was sent out to pay a visit to the business to gain more information and speak with the restaurant workers.

King Cajun Crawfish
ORIGINAL location – Mills Ave Orlando FL
924 N Mills Ave Orlando FL
11:30AM – 9:30PM
407-704-8863

Inside Look: Primo at JW Marriott, Grande Lakes Orlando Resort – Summer 2022 – New Renovations and Interview with Chef de Cuisine Eric Petrie

Ricky Ly
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Inside Look: Primo at JW Marriott, Grande Lakes Orlando Resort – Summer 2022 – New Renovations and Interview with Chef de Cuisine Eric Petrie

Did you know that Orlando is home to a restaurant founded and led by the first female chef to win the James Beard Foundation Awards’ Best Chef twice? Almost twenty years ago, Primo by Chef Melissa Kelly opened right here in Orlando at JW Marriott Grande Lakes Resort, inarguably jump-starting the local farm to table movement in our restaurant industry with organic ingredients sourced not only from local farms but also right onsite at the Primo Garden and Whisper Creek Farm.

This past year, the restaurant got a major renovation, inspired by Chef Melissa Kelly’s Italian heritage from the Puglia region, featuring a more airy, naturally lit dining room – a perfect fit also for Central Florida.

Most recently, Primo recognized by MICHELIN Guide in their 2022 Florida Guide as a “Orlando Recommended” restaurant.

Another update to Primo this past year? New Chef de Cuisine Eric Petrie joins Primo here in Orlando from Chef Melissa Kelly’s original Primo located in Maine – we recently visited Primo and got a great update from him in our interview below.

Tasty Chomps Interview with Chef de Cuisine Eric Petrie – Primo at Grande Lakes

Ricky Ly of Tasty Chomps: Tell us about your experience growing up in New Jersey. What were some of your favorite memories around food growing up?

Chef Eric Petrie – Growing up in Weehawken, New Jersey I was lucky- exposed to incredible and fresh Italian-American food at home cooked by my mom but also exposed to a variety of cuisines coming from the most diverse part of the country.

I grew up in a majority Hispanic community and experienced Cuban, Puerto Rican, Dominican and all kinds of different cuisines out with my friends or cooked at their houses.

What inspired you to get into the food industry?

I was inspired to get into the food industry by my family lineage dating back to Sicily in the 1800s – it’s in my blood. I had always known what I wanted to be since I was a Chef for Halloween at 4 years old. There was never another option.

What are some of your favorite lessons learned in your years in the industry?

My favorite lesson that has been on my mind a lot since I took over as Chef de Cuisine in Orlando is that the basics will always follow you. I see a lot of young cooks that want to skip steps- not enjoying their years that they get to focus on the building blocks of what makes food great.

No matter how long you cook or how many accolades you receive the basics will never go away and the attention to these details always need to be considered and maintained.

Cooking is a battle against the elements, nature and time. It is an equalizer- everybody is playing with the same set of rules. That can’t be said for much.

What are some of the most popular dishes right now at Primo?

The most popular dish on the Primo menu right now is definitely our Grilled Ribeye – I serve this with Napa Cabbage from one of my favorite farms in the area- Big Daddy Organics. I turn the cabbage into a carbonara with Lake Meadow Eggs and some crispy pancetta. To bring balance to the dish we serve it with a sweet onion marmalade on the steak itself and top everything with fungi jon mushroom beef jus and crispy fried shallots.

Octopus a la plancha

The Octopus a la plancha is extremely popular as well – I was inspired by agrodulce sauce, a sweet and sour Mediterranean sauce that can be done in many different ways. I broke the flavors down into a few elements – chili vinegar pickled radish as the sour and golden raisin glaze as the sweet. To add some smokiness we make a charred eggplant puree- which was taught to me by Primo founder Chef Melissa Kelly. Some mizuna from our garden adds freshness to the dish.

Both of these dishes are balanced and fresh takes on classic Italian flavors.

Tell us about the spring menu – what are your favorites and why?

The spring menu is full of exciting bright flavors. I love salad – I resent the notion that salads need to be boring. I see a salad as a clean canvass to paint colorful flavors.

Local Dicuru Burrata with local Strawberries

Local Dicuru Burrata is paired with local strawberries. I am huge on not wasting ingredients and getting all you can out of them – this presents opportunities to present the same ingredient with different flavor profiles. We make a strawberry jam, and use the strawberry tops and trimmings to make a sun brewed strawberry vinegar.

Fresh strawberries are sliced and served with Pernod marinated roasted beet root- the anise notes from the Pernod all highlight the strawberries.

Maine Lobster bisque served with Golden Tile

We also highlight a lot of peas which are a classic spring flavor – we use blistered snap peas with Calabrian chili on the Bolognese with freshly grated parmesan and English peas with a Maine Lobster bisque served with Golden Tile. Peas/parmesan and peas/lobster are both classic flavor combinations- as I said these basics will also follow you and understanding flavor profiles is half the battle.

In my mind we work for the ingredients – so being able to highlight ingredients to their full potential is my proudest accomplishment.

Primo Chef de Cuisine Eric Petrie

What is something you wish people to know about Primo for their first time dining there?

My main goal for a first time diner at Primo is to understand the source of our ingredients and why it matters. We work very hard to grow ingredients in our garden and source from local farms. When food is grown like this it contains a different DNA that is far more delicious and nutritious than industrial grown ingredients.

For our diners to understand why using these locally grown organic ingredients is good for the environment as well as ourselves and ultimately more delicious.

Future plans for Primo?

The newly renovated Primo is an incredible opportunity and has infinite potential. I feel like we are just getting started – the goal is to keep creating the most incredible menu possible using seasonal ingredients and increase our presence in the local Orlando food scene.

PRIMO at JW Marriott Orlando Grande Lakes
4040 Central Florida Parkway, Orlando, Florida 32837
(407) 393-4444

Inside Look: Four Flamingos – A Richard Blais Florida Kitchen – at Hyatt Regency Grand Cypress Orlando, Florida plus Interview with Chef de Cuisine Shelby Farrell

Ricky Ly
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Inside Look: Four Flamingos – A Richard Blais Florida Kitchen – at Hyatt Regency Grand Cypress Orlando, Florida plus Interview with Chef de Cuisine Shelby Farrell

Did you know there is a restaurant in Central Florida featuring molecular gastronomy techniques? It’s called Four Flamingos – A Richard Blais Florida Kitchen – at the Hyatt Regency Grand Cypress just outside of Disney Springs.

Four Flamingos is an immersive dining and drinking experience reminiscent of a dreamy tropical oasis led by acclaimed chef and television personality, Richard Blais, who combines the memory of vintage eras with the bounty of Florida to create a treasure-packed menu of the fresh-caught surf and fire-grilled turf variety.

The raw seafood on ice, lush and colorful interior, and refreshing cocktail creations set the daily mood to breezy and carefree.

For wanderers, Four Flamingos is the perfect place to linger and libate; for locals, it’s a sweet escape and familiar favorite. For guests of all ages in search of a good time, there’s always room here for one more.

And a bonus for local Central Florida residents – they provide complimentary valet and self parking if you dine in.

We recently spoke with Four Flamingo’s Chef de Cuisine Shelby Farrell about her background and culinary inspirations at the restaurant. Read on below!

Tasty Chomps Interview with Four Flamingos’ Chef De Cuisine Shelby Farrell

Tasty Chomps: Tell us about your experience growing up in the Florida Panhandle. What were some of your favorite memories around food growing up?

Chef Shelby Farrell: Growing up in the Panhandle was great, the white sand beaches, the southern culture, it’s definitely a whole different kind of Florida from what we know here in Orlando.

Growing up surrounded by such amazing fresh seafood all of the time was something I didn’t fully appreciate until I moved away but it definitely created my foundation for seafood centric cookery that is still central to my personal style.

Ice Cold Oysters & Pearls – Pineapple & Ahi Amarillo

What inspired you to get into the food industry?

I come from a very food focused family, from my Italian immigrant Nona, to my foodie father, to my restauranteur/chef Uncle food was central to my upbringing and cooking for others has always been my love language.

I first started working in kitchens as a teenager and from the start I couldn’t imagine pursuing anything else!

How are you getting local Central Florida influences into the menu at Four Flamingos?

We try to let Central Florida influence our menu as much as possible.

Some ways are obvious like using local ingredients such microgreens grown in The Villages, Zellwood sweet corn, and shrimp and seafood from Cape Canaveral.

And other ways more in concept, like our whole fish dish, an homage to the Vietnamese food culture here in Orlando, we serve locally caught fish rubbed with ginger, turmeric, and galagal, and dusted with tapioca starch before frying, its then served with green papaya salad and Cha Ca chimi.

It’s a very Asian style dish at face value but at heart it is Central Florida through and through.

Swordfish Prime Rib “Neptune’s Cut”
16 oz, Black Lime, Black Pepper, Garlic

What are some of your favorite lessons learned in your years in the industry?

People eat with their eyes first but that doesn’t mean presentation is everything!

I spent a lot of my early years in the industry focused on creating beautiful food, a valuable skill for sure, but all the frill means nothing if the flavors don’t follow through, it’s okay to have a simply plated dish without scores of garnishing as long as flavors and execution are on point.

Florida Seafood “Moqueca” – Coconut Steamed Rice

What are some of the most popular dishes right now at Four Flamingos?

Our Swordfish is bar none one of our biggest hits, a bone in thick cut “prime rib” cut encrusted in black lime and topped with a brown butter sauce, it’s one of the most unique preparations of sword I’ve had the pleasure of cooking and it’s become one of our signature dishes.

Our Oysters and Pearls are also a favorite, we like to change the flavors up from time to time but we are currently serving the dish with cilantro mignonette and pineapple ahi liquid nitrogen pearls.

With the summer heat right around the corner people are craving something refreshing and the ice cold pearls on top of a fresh briny oyster delivers.

Tell us about the spring menu – what are your favorites and why?

We don’t stick to any hard seasonal menu changes, our menu is in flux and we tweak and add as we please, but that being said we are always adjusting and keeping the menu exiting and in tune with the season.

The whole fish for two dish has to be up at the top for me, it just screams bright crisp flavors that we crave as the weather heats up and the sharing aspect just brings out a feeling of family cook outs and togetherness.

Swordfish Prime Rib “Neptune’s Cut” – 16 oz, Black Lime, Black Pepper, Garlic

What is something you wish people to know about Four Flamingos for their first time dining there?

Order the side dishes! Our sides are unique, delicious, and really round out the experience. So order a few for the table and share.

In fact, go family style all the way around if you can, it the best way to experience the menu, several of our entrees are best served shared, 16oz of swordfish is a lot for one person to take on, so get a few dishes from each section of the menu and take a tour, theses just something heartwarming about sharing a meal with the people you love, and your taste buds with thank me!

Tuna Tostada – Passion Fruit Yolk

Future plans for Four Flamingos?

Being only 6 months into opening the world is still our oyster when it comes to our potential. Of course we will always be working on improving the menu and keeping it fresh but beyond that we have some exciting things in the works.

We have plans to start pairing up with wineries and distillers to do some really fun and unique paired dinner events, keep an eye out for our whiskey dinner with Redwood Empire later this summer, we will be bringing in their master distiller and offering a totally unique one night only paired menu.

And while we don’t have a hard start date on it yet a regular Sunday Brunch is on our radar, the Grand Cypress has had a void since La Coquina brunch came to an end all those years back and we are excited to offer our own brunch experience in the future.

Four Flamings – A Richard Blais Florida Kitchen at Hyatt Regency Grand Cypress
1 Grand Cypress Boulevard, Orlando, FL, 32836
1 407 239 3854
Open Nightly from 5:00 – 10:00PM
Complimentary Valet & Self Parking for Guests of Four Flamingos

New York Style Chicken and Rice at The Halal Guys in Lake Mary and Orlando, Florida – Plus Catering!

Ricky Ly
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New York Style Chicken and Rice at The Halal Guys in Lake Mary and Orlando, Florida – Plus Catering!
 New Yorkers and friends of New Yorkers in Central Florida! Ever miss that chicken and rice with white sauce from The Halal Guys cart?
Well – now you can get a taste here in Central Florida in two locations – East Orlando and Lake Mary!

The Halal Guys’ journey began in 1990 with their three Egyptian founders who first sold halal food from the cart in NYC to Muslim taxi drivers who at the time had few outlets for authentic halal food in the five boroughs.
Thus, their famous platters of chicken and gyro over rice, falafel sandwiches, and crave-able sauces were born.
Locally, you may remember Mr. Tahir Ansari, who is sort of a local legend as one of the original owners of The Skull Kingdom in Orlando’s tourist district. In our recent interview (found below), he tells us he was inspired by his daughter’s visit in NYC to The Halal Guys to bring them here to Central Florida.
Today, led by Tahir’s nephew Johnny Ansari and team, people from all over Florida and beyong travel hours to Central Florida just to have a taste of The Halal Guys – and now they are available not only in East Orlando but also in Lake Mary as well as for catering for office luncheons and special events.
They make their rice fresh several times a day – in a large pot along side a special blend of Middle Eastern spices and garlic, and marinate and chop their famous chicken by hand on the hot griddle. From their platters to salads to sandwiches, they have a lot of great flavors to offer – Do visit soon!

Tasty Chomps Interview with Mr. Tahir Ansari, The Halal Guys Orlando

Tasty Chomps: Why is The Halal Guys special to you?

Tahir Ansari: About twenty years ago I was in NYC and received a call from daughter and when I told her that I was in Manhattan she told me to go eat at this food cart next to Hilton where I was staying and of course I laughed and made fun of her that instead of recommending me a good restaurant she is telling me to go eat at a food cart.

After a long discussion she said ” Papi just do it ” and hung up on me. So like a good father I went there and stood in the line behind about 100 people.

I started talking with an English couple in line and I said to them that I am here because my daughter forced me to come here but why are you here?

After a big laugh they replied that someone at the concierge desk forced them to come and try this food and of course time passed quickly after that.

Tell us about your upbringing and childhood – what we some motivations for you growing up?

I grew up in Pakistan with a very humble upbringing as a child who never had a bike and the only entertainment I had was watching American shows on television at my neighbor’s house.

The only thing I wanted to do after watching these shows was to become an American and live the life of these people I see in these American tv shows.

In 1973 someone arranged a free ride for me on a cargo ship that was going to New Orleans and that is how my dream became a reality.

What are some past projects that you have had in Central Florida?

In 1983 my lucky stars brought me to International Drive, Orlando and that changed my life 180 degrees. I started with T shirts & souvenir shops and then built a haunted house called Skull Kingdom, miniature golf courses and got involved in developing real estate in tourist areas.

How has Central Florida changed in the past few decades?

Early eighties is when Epcot Center, new airport and convention center was built, from there onwards Orlando has never looked back. I consider myself a very lucky and proud resident of this community.

How did you get started in the food industry?

I started with Cicis pizza in the food industry and my children still operate these in Florida and Tennessee.

What are some of your favorite lessons learned over the years?

The most important lesson I have learned in my business life is that when an idea comes to your mind you have to take action on it, without an action nothing will ever materialize and you will never know if it was a good idea or not. One successful action will justify all the unsuccessful actions you made.

What are you plans for the near future?

We have two Halal Guys now and plan to open a few more and I am hoping that my nephew Johnny Ansari will take it to the next level as I am ready to retire.

The Halal Guys – Lake Mary
7025 Co Rd 46A Ste 46A, Lake Mary, FL 32746
(407) 878-7647
The Halal Guys – East Orlando
688 N Alafaya Trail #103, Orlando, FL 32828
(407) 271-8606
Also, for a limited time, visitors and catering orders at the Lake Mary and East Orlando locations can get 10% off their orders by mentioning “TastyCHOMPS”!
For those interested in catering for your next office luncheon or special event – text or call (text preferred) 321-588-0400 with inquiries.

Missing Orlando Restaurants in the 2022 Florida Michelin Guide? An Add-On Michelin Wish List …

Ricky Ly
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Missing Orlando Restaurants in the 2022 Florida Michelin Guide? An Add-On Michelin Wish List …

Truly there were some great calls on the list from the Michelin folks this year, but if I were to give out Michelin awards, in addition to the ones who won (listed below) this year, I would add the following….just for fun…maybe one day…

Original List from Michelin
ORLANDO – MICHELIN BIB GOURMAND
Domu
Papa Llama
The Ravenous Pig
Swine and Sons
Bombay Street Kitchen
Z Asian
The Strand

ORLANDO – RECOMMENDED RESTAURANTS

Pizza Bruno
Kabooki Sushi
Se7en Bites
Sticky Rice
Shin Jung
Maxine’s on Shine
Tori Tori
Hawkers
Black Rooster Taqueria
The Pinery
Bacán
Primo at JW Marriott Grande Lakes Orlando
Selam
Four Flamingos, A Richard Blais Florida Kitchen at Hyatt Regency Grand Cypress
Ravello at Four Seasons Orlando at Walt Disney World
The Polite Pig
Sear + Sea at JW Marriott Bonnet Creek
Orlando Meats
Prato
Citricos
Morimoto Asia

For more, visit: https://guide.michelin.com/us/en/florida/orlando/restaurants

What Ricky of Tasty Chomps would add …

Ricky Ly’s Add-on Michelin Wish List

ORLANDO – MICHELIN ONE STAR

Bull and Bear at Waldorf Astoria
Victoria and Albert’s (when open)
Takumi-Tei at Japan Pavilion, Epcot
Luke’s Kitchen
The Osprey
The Chef and I at the Hall on the Yard
Aurora at The Celeste Hotel
The Flying Fish

ORLANDO – MICHELIN BIB GOURMAND

Pho Huong Lan
Nile Ethiopian
Taste of Chengdu
Hunger Street Tacos
Tortas El Rey
Seito Sushi Baldwin Park
Susuru
Highball and Harvest at The Ritz Carlton, Grande Lakes Orlando
YH Seafood Clubhouse
Soupakase at Soupa Saiyan by Chef David Tsan
The Pass Progressive Kitchen
Hinkley’s Meats

ORLANDO – RECOMMENDED RESTAURANTS

Tabla Indian Cuisine
illume at JW Marriott Bonnet Creek
Reyes Mezcaleria
Nile Ethiopian
Korea House
Mamak
Kai Asian Street Fare
Hemisphere at Hyatt Regency Orlando
Cappadoccia
Ceviche House
Isan Zaap Thai
Camille
King Cajun Crawfish
Mediterranean Deli
Chicken Fire

This is just a list for fun…. apologies if any have been missed, I am sure I am missing some!

Here are the Orlando Awardees of the 2022 MICHELIN Guide – Florida- PLUS an Interview with Gwendal Poullennec, International Director of MICHELIN Guide

Ricky Ly
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Here are the Orlando Awardees of the 2022 MICHELIN Guide – Florida- PLUS an Interview with Gwendal Poullennec, International Director of MICHELIN Guide

Parents, mentors, friends and family cheered on local Orlando, Tampa, and Miami chefs this evening as the first ever Florida Michelin Guide were announced at the Ritz-Carlton, Grande Lakes Orlando Resort. Looking over the list, I was proud of our city as the quality and expertise of our local restaurant scene has undoubtedly improved these past few decades, rivalling restaurants I’ve tried in major cities including New York City and LA. There were so many others who would just as easily have deserved a place on these lists, and hopefully, one day they will be, too.

Scroll on for the full list of Orlando awardees as well as an Interview with Gwendal Poullennec, International Director of the MICHELIN Guide, and remarks from the MICHELIN Guide Chief Inspector.

The inaugural edition of the MICHELIN Guide Miami, Orlando and Tampa had inspectors finding a total of 14 One-MICHELIN-Star restaurants and a Two-MICHELIN-Star restaurant in all of Florida.

ORLANDO – ONE MICHELIN STAR
Kadence
Capa
Knife and Spoon at The Ritz Carlton, Grande Lakes Orlando
Soseki
ORLANDO – MICHELIN BIB GOURMAND
Domu
Papa Llama
The Ravenous Pig
Swine and Sons
Bombay Street Kitchen
Z Asian
The Strand

ORLANDO – RECOMMENDED RESTAURANTS

Pizza Bruno
Kabooki Sushi
Se7en Bites
Sticky Rice
Shin Jung
Maxine’s on Shine
Tori Tori
Hawkers
Black Rooster Taqueria
The Pinery
Bacán
Primo at JW Marriott Grande Lakes Orlando
Selam
Four Flamingos, A Richard Blais Florida Kitchen at Hyatt Regency Grand Cypress
Ravello at Four Seasons Orlando at Walt Disney World
The Polite Pig
Sear + Sea at JW Marriott Bonnet Creek
Orlando Meats
Prato
Citricos
Morimoto Asia

For more, visit: https://guide.michelin.com/us/en/florida/orlando/restaurants

“As you can see, Miami, Orlando and Tampa have very much to offer to international food and wine enthusiasts,” said Gwendal Poullennec, International Director of the MICHELIN Guides.

“These talented chefs and their committed teams create culinary experiences matched only by the amazing attractions of each city. This very first selection of the MICHELIN Guide in Florida highlights glittery Miami, storied Orlando and breathtaking Tampa, offering a unique blend of international cuisine and Florida flavors. Local foodies as well as travelers will enjoy exploring these mesmerizing and rich Florida culinary destinations.”

L’Atelier de Joël Robuchon Miami, led by Director of Culinary Operations Alain Verzeroli, received two MICHELIN Stars.

Here are the One-MICHELIN-Star restaurants from Orlando, with inspector notes from each (inspector comments in full on the MICHELIN Guide website and mobile app):

Capa (Orlando, Steakhouse)
At the Four Seasons Resort Orlando at Walt Disney World; this steakhouse also flaunts a decidedly Spanish accent. Kick things off with ace tapas before indulging in a main dish, like flame-kissed ribeye with tamarind-ancho sauce.

Soseki (Orlando, Fusion/sushi)
This tiny operation with Chef Mike Collantes at the helm is an ideal illustration of a contemporary meal expressed by way of an omakase. A laser-like focus on local Florida produce results in a menu that changes monthly.

Kadence (Orlando, Japanese cuisine/sushi)
The omakase opens with hot dishes and cool sashimi. This is food that’s free-spirited, yet manages to honor the classic methods. Pacing is on point in sashimi like hamachi and hirame. Nigiri, like snapper with lemon and sea salt, will have you yearning for more.

Knife & Spoon (Orlando, Steakhouse)
This iteration from Chef John Tesar inside the Ritz-Carlton Orlando, Grande Lakes, is the picture of plush. Care and skill are the hallmarks of this team, as they turn out contemporary steakhouse fare woven with seafood.

Michelin Bib Gourmands

The MICHELIN Guide inspectors found 29 restaurants worthy of the Bib Gourmand designation, which recognizes great food at a great value. These are restaurants where one can have two courses and a glass of wine or dessert for under $49. There were 19 in the Miami area, seven in the Orlando area and three in the Tampa area.

Bibs_table.JPG The 2022 Miami, Orlando and Tampa restaurant selection will join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in Florida and around the world. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to book unforgettable hotels and make restaurant reservations through partners OpenTable, Resy and SevenRooms.

selection_breakdown_table.JPG

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We spoke with Gwendal Poullennec, International Director of the Michelin Guides via e-mail to get more insight about the awards for readers.

Tasty Chomps Interview with Gwendal Poullenec, International Director of the Michelin Guides

Tasty Chomps: What is the demographic make up of the judges?

Mr. Gwendal Poullenec – The team of anonymous MICHELIN Guide inspectors includes men and women of various ages and backgrounds – more than 15 nationalities.

These international food experts all have at least 10 years of experience in the hospitality industry. Many have a culinary degree, experience in a professional kitchen and even a sommelier certification.

Besides their technical skills, they are most of all open-minded, curious, and able to embrace worldwide culinary scenes in their whole diversity and authenticity.

How do they judge? Can you take us through the process?

The MICHELIN Guide is unique because the decision to award a Star strictly considers only the food on the plate. The inspectors receive two years of training in the MICHELIN Guide’s methodology. They assess restaurants following five universal criteria:

o Quality of products
o Mastery of cooking technique
o Harmony and balance of flavors
o Personality of chef reflected on the plate
o Consistency between visits

This ensures that the quality of a Starred restaurant is the same around the world.

No one can tell the difference between a regular customer and a Guide inspector. Who they are, when they are visiting, and where they are dining are all kept secret. They choose restaurants to visit by doing extensive research, monitoring the market and documenting their experiences. They make their own reservations using aliases and pay the check just like any other restaurant guest.

Whether it’s for a recommended restaurant, a Bib Gourmand or a Star award, the decisions are made collaboratively to ensure consistency in the ratings. Not only is this system applied globally, but the decisions are also reviewed annually to ensure that restaurant-goers get up-to-date, relevant recommendations.

Why is it special for people who only know Michelin as the tire company?

The MICHELIN Guide was the first provider of restaurant recommendations.

Brothers Andre and Edouard Michelin founded their tire company in Clermont-Ferrand, France, in 1889. They knew that the more drivers were on the roads the more tires they could sell.

So they produced small red booklet in 1900 as a travel companion for new motorists. It included maps, as well as places to find mechanical repairs, food and lodging. The famous Michelin Stars debuted in 1926. And the rest is history.

Globally, out of more than 15,000 restaurants in all the Guides, only 14% of the selection has a MICHELIN Star. Less than 3% of the global selection is made up of two-MICHELIN-star restaurants. And less than 1% of the selection, or 134 restaurants in the world, makes up the three-MICHELIN-star category.

 Can you share the impact of receiving a Michelin rating on a restaurant? And on the impact of tourism for a city?

It’s an achievement many chefs and their teams have worked for years to achieve. It’s also being part of a family, made up of the most talented professionals worldwide. These restaurants receive added attention from foodies, and reservations become a hot ticket.

Being a MICHELIN Guide destination elevates tourism for a destination. According to a 2019 study by Ernst & Young, 61% of frequent travelers would choose to visit a destination with a MICHELIN Guide presence over a comparable location without one.

57% of these travelers would extend their stay if a Michelin selection is offered, and 71% would increase their spending.

Remarks from the Michelin Chief Inspector at the recent US Travel IPW 2022 Conference in Orlando:

Hello everyone. As you have just heard from the international director of the Guides, Michelin goes to great lengths to keep its inspectors’ identity secret and to preserve the integrity of the selection process, so I’m unable to give you my name or show my face.

So I’ll simply introduce myself as the Michelin Guide’s Chief Inspector in North America. I rarely get an opportunity to share the inspector team’s perspectives with a large group, so this is a very special treat for me today. I can’t be too specific though, because it would ruin Thursday’s epic surprise-and-delight!

Florida was a fantastic experience for me and the inspector team. The inspectors quickly grew to appreciate the pulse of the Miami dining scene, which often includes zesty flavors, attractive design and seemingly a DJ booth in the corner of every restaurant.

This state is clearly a global dining destination where chefs from around the world want to set up shop. But there’s also home-grown talent here as well. We really enjoyed the diverse dining scene among – and within – the three counties we covered for this first selection to Florida.

Miami-Dade County is a truly international hotspot that includes prominent, globally renowned restaurant teams as well as chefs born and bred right here in the Sunshine State.

The city of Orlando and surrounding areas in Orange County is one of the world’s most frequented tourist destinations for its iconic theme parks. Yet it also showcases extraordinary eateries run by chefs and teams whose talents are on par with some of the finest restaurants in the world. And they’re tucked into places you might or might not expect.

The sparkling city of Tampa has a wealth of excellent dining options that cover myriad cuisines and feature high-quality products and impressive preparation.

The Florida selection brims with stimulating flavors and impressive menus from a range of cuisine types that include Cuban, Colombian and Indian to Mediterranean, French and Japanese. And the list goes on. As they say, it’s a small world after all.

People often wonder about the secret lives of Michelin Guide inspectors. Well, we are all veterans of the hospitality industry and many of us have a culinary degree, experience in a professional kitchen, and even a sommelier certification. We make recommendations only for the Michelin Guide and do not work for media outlets or other companies. And it’s also important to note that the team of inspectors includes people of various ages and backgrounds to ensure complementary profiles.

We choose potential restaurants to visit when creating a new or updating a current selection by doing painstaking research, monitoring the market and documenting our experiences. We make our own reservations using aliases and pay the check ourselves.

Whether it’s for a recommended restaurant, a Bib Gourmand or a Star award, these important decisions are made collaboratively to ensure consistency in our ratings. Not only is this system applied globally, but the decisions are also reviewed annually to ensure that restaurant-goers get up-to-date, relevant recommendations and that they receive the dining experience they expect.

Thanks again for the opportunity to let me tell you a little about being an inspector and about our first selection around Miami, Orlando and Tampa! We hope you’re as excited to experience the selection as we were to discover the dining treasures of Florida.

Special Thanks to Dipika Hernandez of Visit Orlando for her assistance with this report.

Bite30 by Orlando Weekly’s Special 3 Course Pre-Fix Menu Runs now thru July 10, 2022

Ricky Ly
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Bite30 by Orlando Weekly’s Special 3 Course Pre-Fix Menu Runs now thru July 10, 2022

During Bite30, participating restaurants offer special prix fixe menus that offer multi-course dinners at a set price of $33.

Diners get the opportunity to try multiple dishes on the restaurant’s menu for about the cost of a single entree, and restaurants get to showcase their specialty dishes to the new customers attracted by their Bite30 menu!

Restaurant-hop through the City Beautiful, experience delicious food, service and ambiance of the restaurants you really should know about.

HOW IT WORKS

IT’S SIMPLE!
1) CHECK OUT THE LISTED RESTAURANT MENUS.
2) CHOOSE YOUR RESTAURANT.
3) GO EAT!
There’s no need for special cards or coupons, just ask for the Bite30 menu.

RESERVATIONS SUGGESTED.

These restaurants are offering you a great deal, delicious food and fantastic service so you can experience the best they have to offer. It’s a great way to try diverse dishes, multiple courses and many unique restaurants … all at a discount!

Please remember, tax and gratuity is not included in the price.

To ensure Public Safety, we are requiring participating restaurants to adhere to the most up-to-date COVID-19 guidelines.

WIN PRIZES
SNAP PICS OF YOUR BITE30 MEALS AND COCKTAILS!
Hashtag #Bite30 and #PublixAprons for your chance to win restaurant gift certificates!

Featured Bite 30 Restaurant

AURORA AT THE CELESTE
4105 North Alafaya Trail, Orlando, FL 32826, USA

Make your reservation today at opentable.com/r/aurora-orlando

 

2022 PARTICIPATING RESTAURANTS

1803 PIZZA KITCHEN
1803 Winter Park Road, Winter Park, FL, USA

310 LAKESIDE
301 East Pine Street, Orlando, FL, USA

310 PARK SOUTH
310 South Park Avenue, Winter Park, FL, USA

AMERICAN SOCIAL
7335 W Sand Lake Rd, Orlando, FL 32819, USA

ARTISAN’S TABLE
55 W Church St, Orlando, FL 32801, USA

AURORA AT THE CELESTE
4105 North Alafaya Trail, Orlando, FL 32826, USA

BITES & BUBBLES
1618 North Mills Avenue, Orlando, FL, USA

BLU ON THE AVENUE
326 South Park Avenue, Winter Park, FL, USA

BROKEN SPOON RESTAURANT & LOUNGE
120 International Pkwy suite 140, Heathrow, FL, USA

BULLA GASTROBAR
110 Orlando Ave, Winter Park, FL, USA

CRESS RESTAURANT
103 West Indiana Avenue, DeLand, Florida 32720, USA

DELANEY’S TAVERN
1315 South Orange Avenue, Orlando, FL, USA

DOVECOTE
390 N Orange Ave, Orlando, FL 32801, USA

FEATHER & QUILL
Feather and Quill, The Grove Drive, Windermere, FL, USA

HÄOS ON CHURCH
123 West Church Street, Orlando, FL, USA

HUNGRY PANTS
3421 South Orange Avenue, Orlando, FL, USA

LA BOUCHERIE
7625 Turkey Lake Road, Orlando, FL, USA

MAXINE’S ON SHINE
337 Shine Ave, Orlando, FL, USA

MIA’S ITALIAN KITCHEN
Mia’s Italian Kitchen, International Drive, Orlando, FL, USA

OOTOYA SUSHI LOUNGE
621 E Central Blvd, Orlando, FL 32801, USA

OSPHERE
407 East Central Boulevard, Orlando, FL, USA

OUTPOST KITCHEN, BAR, & PROVISIONS
111 S Orlando Ave, Maitland, FL 32751, USA

PROVISIONS & BUZZ
4868 New Broad St, Orlando, FL 32814, USA

PUBLIX APRONS DR. PHILLIPS
7524 Dr Phillips Blvd, Orlando, FL, USA

PUBLIX APRONS WINTER PARK
440 Orlando Avenue, Winter Park, FL, USA

REEL FISH
1234 N Orange Ave, Winter Park, FL, USA

RUSTEAK THORNTON PARK
101 South Eola Drive, Orlando, FL, USA

SHIN JUNG KOREAN RESTAURANT
1638 East Colonial Drive, Orlando, FL, USA

TAPA TORO
8441 International Drive, Orlando, FL, USA

TAVERNA OPA
Taverna Opa Orlando, International Drive, Orlando, FL, USA

THE PINERY
295 NE Ivanhoe Blvd suite a, Orlando, FL 32804, USA

THE RAVENOUS PIG
The Ravenous Pig, West Fairbanks Avenue, Winter Park, FL, USA

VINIA WINE & KITCHEN
444 West New England Avenue, Winter Park, FL, USA

WINE 4 OYSTERS
1957 South Alafaya Trail, Orlando, FL 32828, USA

Details: https://bite30.com/

Local Father’s Day Specials in Orlando 2022

Ricky Ly
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Local Father’s Day Specials in Orlando 2022

Check back often – this list will be updated as we get more!

Aurora at The Celeste Hotel in East Orlando

4105 North Alafaya Trail, Orlando, FL 32826, USA

Featuring a chef-attended pork extravaganza, potato bar, and more!

Father’s Day Buffet
June 19th 2022 from 11:00 AM – 4:00 PM
Featuring $3 Draft Beers!

Chef Attended Pork
Extravaganza!
-Whole Pig
-Pulled Pork
-bacon
-Pork Ribs
-Pork Loin
-Pork Sausage
-Pit Ham

Slider Station
-Wagyu Beef sliders
-All Beef hot dog Sliders
-Grilled cheese &
roasted tomato sliders
-buffalo chicken Sliders

Chef Attended Stations
-Carved Roast Beef
-Rotisserie style chicken
-tempura fried shrimp

Potato Bar
-Baked Potato
-Baked sweet potato
-roasted garlic smashed
potato
-Cajun potatoes

Vegetables
-Broccoli
-asparagus
-carrots
-cauliflower

Salads
-COLE SLAW
-POTATO SALAD
-COUS COUS PASTA SALAD
-Garden Salad
-fresh fruit

Desserts

-Bourbon Bread Pudding
-Cinnamon Croissant Beignet
-Triple chocolate cake
-Chocolate chip cookies

…and Ice Cream!
$50 per person

Curated by our executive chef mike trudnak

Reservations required

P: 689-205-0100 or E: mike.trudnak@thecelestehotel.com

Make your reservation today at opentable.com/r/aurora-orlando

The Whiskey on Orlando’s Restaurant Row

A Great Selection of Father’s Day Gifts – including:
-The Whiskey’s Hand Selected Whiskey’s
-Makers Mark Private select (The Whiskey)
-Makers Mark Private Select (Bacon not bits)
-Heaven’s Door Cask Strength
-Compass Box Artists Blend, Single Marrying Cask
-Hillrock (Multiple finishes)
The Whiskey Orlando
downatthewhiskey.com
7563 W Sand Lake Rd, Orlando, FL 32819

STK AT DISNEY SPRINGS

STK at Disney Springs
1580 E Buena Vista Dr, Orlando, FL 32830

Inside Look: Angel’s Soul food & BBQ in Sanford, Florida

Ricky Ly
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Inside Look: Angel’s Soul food & BBQ in Sanford, Florida

If you are ever in Sanford and looking for great Southern style soul food, check out Angel’s Soul Food just a short drive away from the historic Sanford downtown district. I recently tried their meatloaf with macaroni and cheese and green beans as well as smothered pork chop and they were quite delicious. Take a look below!

Angel’s Soul food & BBQ
https://www.facebook.com/soulfoodandbbq//
2516 Sanford Ave, Sanford, FL 32773 (407) 330-6590

Smothered Pork Chops

Wine Quest Grand Tasting at Loews Royal Pacific

Laura Dembowski
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Wine Quest Grand Tasting at Loews Royal Pacific

For the 26th year, Quest Inc. held Wine Quest, beginning with the Grand Tasting on June 3rd and continuing the following night with a plated dinner both at the Lowes Royal Pacific Resort inside Universal.  Each night featured a silent auction with items including travel and dining packages, artwork, and of course, wine.  The second night also featured a live auction.

I was thrilled to attend the first night’s festivities to support this wonderful cause that provides services that empower children and adults with disabilities.  In fact, some of the people they work with were there selling cards, candles, and soap they created.  I could not resist the cards and was happy to support their efforts.

Though the registration line was daunting, once inside the Oceana Ballroom there was plenty of space to roam around and check out the offerings.  Food was situated on one side of the room with offerings from the hotel including pork with rice and beans, pork with white cheddar macaroni and cheese, hot out of the oven flatbread, and chicken and beef sliders.

As the evening rolled on charcuterie was brought out, followed by coffee and sweets.

Most of the ballroom was reserved for the wine and spirit offerings.  Set up a bit like a trade show, there were aisles with long tables with each brand taking up a small section, a sign high above them allowing for incredibly easy navigation.

The wine and spirit offerings at this event were truly exceptional, making it fun to try a variety of unique and tasty drinks.  Of particular note were wine from Terlato and Wagner, Lallier Champagne, Grey Goose and Tito’s vodka, and Aperol, of course prepping summer worthy spritzes.  One of my favorite finds was Casa Del Sol Tequila, a new offering on the market backed by actress Eva Longoria.

For those not drinking alcohol, a barrel of Fiji water and a full display from Nestle Waters with Panna and Pellegrino in a variety of flavors really rounded out the offerings, with something for every single person there.

After a couple failed rounds of Wine Toss, a carnival like game that reminded me I am not an athlete, and a stop at the DIY photo booth, it was time to call it a night.  This year’s event raised $415,000, quite an impressive total.  Next year’s Wine Quest is already on my agenda, and I hope it will be on yours as well.

To learn more about Quest Inc, visit their website.

You can check out the Loews Royal Pacific at 6300 Hollywood Way, Orlando, Florida, 32819 and visit their website to learn all about their offerings.

Knife Burger by Chef John Tesar opens poolside at JW Marriott, Grande Lakes Orlando

Ricky Ly
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Knife Burger by Chef John Tesar opens poolside at JW Marriott, Grande Lakes Orlando

Did you know there is a new pool-side burger concept now open at JW Marriott, Grande Lakes Orlando resort?

Three-time James Beard “Best Southwest Chef” semifinalist, Top Chef season 10 contestant and head chef of the Ritz-Carlton Grande Lakes Orlando’s Knife & Spoon, John Tesar, recently brought to Orlando a new concept called Knife Burger, located poolside at the JW Marriott.

Knife Burger is bringing some of the best tasting patty in town, sourcing beef from high-quality, Texas raised cattle including 44 Farms ground sirloin patty. Some highlights include – THE OZERSKY – named after Meatopia founder John Ozersky – American Cheese, Red Onion On A White Bun,  The Magic, and the Pimento Burger.

THE MAGIC – Cheddar Cheese, Bacon, LTO On An English Muffin

THE PIMENTO BURGER – Pimento Cheese, LT & Grilled Onion on A White Bun

Bonus – we spotted one of our good friends, Chef Rhys Gawlak who recently started as Sous Chef at the resort! He works alongside newly announced Executive Chef Alberto Taboada. Chef Tabaoada oversees all culinary operations within the JW Marriott Orlando, Grande Lakes which includes newly reopened Primo by Chef Melissa Kelly, Whisper Creek Farm: The Kitchen, Knife Burger by John Tesar, high volume luxury event catering and as well as building and fostering relationships with local purveyors and farmers to provide a locally influenced quality of food for the restaurant and event spaces.

Don’t miss their local fish sandwich, Greek style mediterranean salads, and fresh shrimp while dining poolside as well!

Knife Burger at JW Marriott, Grande Lakes Orlando Resort
4040 Central Florida Parkway, Orlando, Florida 32837
www.grandelakes.com

Liberty Weekend Food and Wine Experience at Hemisphere at Hyatt Regency Orlando International Airport – June 18, 2022

Ricky Ly
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Liberty Weekend Food and Wine Experience at Hemisphere at Hyatt Regency Orlando International Airport – June 18, 2022

Ever want to dine a four-course special dinner on the balcony inside the Orlando International Airport (MCO) while listening to the Orlando Philharmonic Orchestra play live?

In celebration of Independence Day, the Liberty Weekend patriotic concert at the Orlando International Airport (MCO) in partnership with Hyatt Regency Orlando International Airport and Orlando Philharmonic Orchestra is back for the first time since 2019 this Saturday June 18th! To accompany this event, the Hyatt Regency Orlando International Airport is hosting a special four course wine dinner experience event along with special accommodation packages.

LIBERTY WEEKEND FOOD & WINE EXPERIENCE
FEATURING A SELECTION OF WINES FROM
DUCKHORN VINEYARDS

“A Napa Valley Classic, an American Icon”
Paired with an American Influenced Menu

SATURDAY, JUNE 18, 2022
5:45pm – VIP Reception
6:30pm Gourmet Dinner
8:00pm Concert Event

For Reservations Call Arlene at 407-825-1315
or Email arlene.diel@hyatt.com

All Courses are Paired with a Variety of Duckhorn Vineyard Wines

– VIP Reception with Hand Passed Hors D’oeuvres

First Course
Roasted Local Mushrooms, Fresh Herbs, 25 Year Parmesan Broth,
Parmesan Dust, French Service

Second Course
White Asparagus, Cold Water Lobster, Lobster Mushroom, Nasturtium,
Uni Emulsion, Green Asparagus, Spring Blossoms

Third Course
Brined Green Peppercorn Sauce, Filet, Early Summer Vegetables,
Port Wine Sous Vide Pearl Onions, Celeriac Puree, Roasted Beets, Parsley Oil
Served while listening to the Orlando Philharmonic Orchestra
Handpicked American Creamery Cheese Selection

4th Course
“Apple Pie”
American Classic Done in a Modern Fashion
Calvados Poached Apple, Lemon Gelee, Butterscotch, Hazelnuts

DELUXE PACKAGE
$599.99 Per Couple
(Tax & Gratuity Included)
Hotel Accommodations for Two
VIP Reception
Gourmet Dinner for Two
Served on the Performance Balcony
Complimentary Valet Parking

DINNER PACKAGE
$199.99 Per Person
(Tax & Gratuity Included)
VIP Reception
Gourmet Dinner for Two
Served on the Performance Balcony
Complimentary Valet Parking

Feeding Ukraine at Rosen Shingle Creek

Laura Dembowski
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Feeding Ukraine at Rosen Shingle Creek

 

On a stormy Orlando night, the sunflowers were out at the Rosen Shingle Creek for the Feeding Ukraine event to benefit Jose Andres’ World Central Kitchen.  The event was put on by the Adam Michael Rosen Foundation and began with a cocktail hour outside the Sebastian Ballroom.  Appetizers and drinks were served as people socialized and looked at items featured in the silent auction.  Many local restaurants and resorts participated in the auction with something for everyone to bid on.

The action moved inside when the ballroom doors opened.  The spacious ballroom was filled with tables, each featuring a sunflower arrangement and allowing people to grab a seat after checking out the many food stands.  While getting settled, a few magicians roamed the room to entertain one on one, stilt walking chefs were spotted, and the band jammed.

There was truly something for every appetite with Indian from Tabla, Pan-Asian from Yak and Yeti, and Jamaican from Jam Eng.  The Rosen Hotels had a strong presence with everything from tomahawk steaks to duck gnocchi to tiny desserts.  Orlando classic 4Rivers Smokehouse featured Ukrainian inspired polenta and pork belly, while borscht was on the menu from the Disney team.

Tomahawk steak from A Land Remembered

 

Pork belly and polenta from 4Rivers Smokehouse

Nestle’s Italian sausage pasta was a big hit and the mini lobster roll from the Nauti Lobstah was not to be missed.  The Florida Dairy team’s Churro Milkshake is something that won’t soon be forgotten with the intense cinnamon flavor and incredible creaminess.

With so many amazing food stands and plenty of open bars spaced throughout the room, lines were practically nonexistent, allowing everyone to mix, mingle, and try a wonderful variety of food and drink.

Speaking of the drinks, Tres Generaciones tequila was featured, serving both a margarita and ranch water and personalizing bottles of resposado with the cost going directly to charity.  This was a nice touch and a great keepsake of a memorable evening.

When the totals were all tallied, thanks to this event, World Central Kitchen received $203,000.  While hopefully the need for this event is short lived, it was exceptional, and perhaps could go on in the future as a way to support the recovery of Ukraine.

If you are interested in learning more about the Adam Michael Rosen Foundation, you can visit their website here.  Also, if you want to learn more about the efforts of World Central Kitchen, you can visit their website here.

The Rosen Shingle Creek is located at 9939 Universal Boulevard, Orlando, Florida, 32819, and all their offerings are listed on their website.

Inside Look: Twenty Pho Hour – Asian Fusion – South Orlando / International Drive

Ricky Ly
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Inside Look: Twenty Pho Hour – Asian Fusion – South Orlando / International Drive

Did you know that Orlando is home to America’s first 2-D restaurant? Eating here is like eating inside a cartoon strip that’s all in black and white. Reminiscent of that “Take on Me” music video by Ah-ha.

Twenty Pho Hour might be 2-D but the flavors at this Asian fusion restaurant on South I-Drive is full dimensional. We recently visited in partnership with Visit Orlando to celebrate Asian Pacific American Heritage Month this May!

I was pleasantly surprised by the quality of noodle soups and dishes here, particularly the “pho let mignon” – a pho topped with filet mignon, and the beef short rib pho featuring a gargantuan beef short rib! They even make their desserts here fresh – including the taro fried cream puff.

I’d definitely return again.

 

View this post on Instagram

 

A post shared by Visit Orlando (@visitorlando)

Here is an Inside Look at Twenty Pho Hour in South Orlando

TWENTY PHO HOUR
11951 B-2 INTERNATIONAL DR, ORLANDO FL 32821
407-778-1201
https://www.twenty-pho-hour.com

The Chef and I – Special Private Dining, Corporate Lunches and Culinary Team Building Experiences in Orlando

Ricky Ly
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The Chef and I – Special Private Dining, Corporate Lunches and Culinary Team Building Experiences in Orlando

Regionally acclaimed, Nashville restauranteurs, husband and wife team Executive Chef Chris Rains and Erica Rains bring their culinary experience to Orlando’s newest dining concept, the Hall on the Yard, with the fantastic new The Chef and I.

But did you know in addition to dining, they have unique corporate lunch and team building experiences available?

From corporate lunches and teambuilding experiences to private dinners and celebrations of life, The Chef and I Orlando is here to make your next get together one to remember.

They offer:

  • Culinary Teambuilding
  • Corporate Lunches
  • Event Catering
  • Residential Dining Experiences
  • and more!

Culinary Teambuilding:

One unique offering from The Chef and I Orlando is their Culinary Teambuilding! Gather your co-workers, friends or family and opt to take a cooking or mixology class together. Looking for some healthy competition? Go head to head in the kitchen and choose from one of their Tastebud, Mystery Box or Curve Ball Challenges!

Residential Dining Experience:

If you are looking to host an upscale dinner party, The Chef and I Orlando has you covered there too! Leave the cooking to them and enjoy an elevated experience that features a private chef, full kitchen takeover, presentation of courses and tailored menu just for you!

For more information, please email Carol@Thechefandinashville.com

Photos are by David Bishop of @TactileFood

A Foodie’s Travel Guide to Silver Dollar City – Ozarks – Branson, Missouri

Kayla Springmyer
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A Foodie’s Travel Guide to Silver Dollar City – Ozarks – Branson, Missouri

Nestled within the Ozark mountains in Branson, Missouri, Silver Dollar City transports guests back to the 1880’s (with a modern flare, of course).

At Silver Dollar City, guests can enjoy a variety of thrilling rides and coasters, demonstrations from local craftsmen, unique festivals and themed dining experiences. The origins of this theme park date back to 1894, when William Henry Lynch and his two daughters, Miriam and Genevieve, opened a tourist attraction around Marvel Cave. In 1960, the attraction expanded to the Silver Dollar City theme park as we know it today, and Marvel Cave remains one of its most popular attractions.

We were invited to explore Silver Dollar City and sample some of the theme park’s tastiest eats and treats. Here is our Foodie’s Travel Guide to Silver Dollar City.

A Foodie’s Travel Guide to Silver Dollar City

Cinnamon Apple Biscuit at Sullivan’s Mill

Start your morning off right by heading to Sullivan’s Mill to try some of their delicious Cinnamon Apple Biscuits. These sweet treats are the perfect breakfast snack to enjoy on the go.

Guests are welcome to watch the bakers work their magic inside Sullivan’s Mill.

Aunt June’s Peanut Brittle at Browns Candy Factory

Did you really visit Silver Dollar City if you didn’t stop by Browns Candy Factory to enjoy some homemade peanut brittle? It’s one of the theme park’s most famous offerings, and it’s certainly worth a try for any peanut lover.

For the past 55 years, June Ward has worked as a master candy maker at Silver Dollar City. We highly recommend making time to stop by Browns Candy Factory during one of her demonstrations. June perfectly captures the essence of Silver Dollar City and the theme park’s dedication to family and community. She’s also hilarious.

Breakfast Buffet at Molly Mill’s Restaurant

If you’re looking for a buffet style breakfast option, Molly Mill’s Restaurant is just the spot. We enjoyed a variety of bites including scrambled eggs, fresh fruit, breakfast potatoes and silver dollar pancakes.

Baked Goods at Eva & Delilah’s Bakery

If your sweet tooth still isn’t fulfilled, you’ll want to stop by Eva & Delilah’s Bakery for an assortment of freshly baked goods. From their famous cinnamon rolls to handcrafted danishes and artisan breads, we thoroughly enjoyed these treats.

BBQ Spread at Rivertown Smokehouse

If you’re looking for the perfect spot to enjoy a hearty lunch, Rivertown Smokehouse is just the place. While there are many unique dining options across Silver Dollar City, we have to admit that this bbq spot is at the very top of our list. We were able to sample a large assortment of bbq meats, sides and specialty dishes.

Street Fest Bites

We also got to try some of the specialist dishes available for a limited time during Silver Dollar City’s annual Street Fest. The theme park hosts a number of uniquely themed festivals throughout the year, so be sure to check what seasonal bites are available during your trip. We were also provided with a Tasting Passport which allowed us to make the most of our trip. For $30, these food sampling lanyards allow you to try five festival dishes during your visit.

Many of these dishes were impressive, but my personal favorite was the Korean Pork Noodle Bowl.

The Loaded Mac N Cheese was another crowd favorite.

The Loaded Ravioli is another must-try Street Food dish we highly recommend.

Tater Twists

For our last snack of the day, we enjoyed a delicious Loaded Potato Tater Twist. This treat was another favorite of ours. Guests can enjoy Tater Twists all year long at Silver Dollar City, but speciality flavors like the Loaded Potato are only available during select festivals.

Explore Marvel Cave

Silver Dollar City as we know it today simply wouldn’t exist without Marvel Cave. Taking a guided tour of the cave was a true highlight of our trip. In fact, I’d argue the cave is reason enough to visit this theme park even without all the tasty food options. It’s incredible to witness.

If you visit at just the right time, you might also be lucky enough to witness the sunshine entering the cave in the most magical way.

Silver Dollar City is also home to many exciting thrill rides. Our favorite was Time Traveler — a spinning coaster with a launch and three inversions.

Thank you to Silver Dollar City and Explore Branson for hosting us. You can visit SilverDollarCity.com to learn more about the theme park, and ExploreBranson.com to plan your next trip to Branson!

 

BizLinkOrange.com Launches to Help Grow Small Business in Central Florida Plus Interview with Jerry Ross, National Entrepreneur Center

Ricky Ly
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BizLinkOrange.com Launches to Help Grow Small Business in Central Florida Plus Interview with Jerry Ross, National Entrepreneur Center

Orange County Mayor Jerry L. Demings is partnering up with Bizlink Orange®  –  a new one-stop Website That Helps Grow Entrepreneurs and Small Business Owners in Central Florida

In partnership with Central Florida’s National Entrepreneur Center, Orange County Mayor Jerry L. Demings says he is committed to growing small businesses in Central Florida through a new website.

BizLink Orange®, an innovative online platform to seamlessly connect Central Florida entrepreneurs and small business owners to business assistance organizations in over 50 different languages.

“Orange County is home to some of the most innovative and hard-working business owners in the world,” said Demings. “Orange County Government was a founding sponsor of the National Entrepreneur Center and this new tool provides the next step for connecting business owners throughout Central Florida to the resources that will support their growth. This initiative benefits our entire region.”

The service is free and includes access to business coaches, research materials, a regional business event calendar, and a variety of business-building services across the six-county region of Central Florida.

BizLink Orange® utilizes the proprietary SourceLink® software, which is already in use in many communities throughout the United States.

The National Entrepreneur Center manages BizLink Orange® which has already attracted more than 60+ participating organizations.

“Entrepreneurs have different needs at different times,” said Jerry Ross, President of the National Entrepreneur Center. “Our community has been at the forefront of building dynamic resources to support our business community at every stage of growth. BizLink Orange® expands our existing collaborative model exponentially, while providing quick and easy access to business services.”

BizLink Orange® is funded by Orange County Government and managed by the National Entrepreneur Center. The online platform is free to the public to access and free for non-profit resource partners to join. For more information, visit www.BizLinkOrange.com or call 3-1-1.

Interview with Jerry Ross, President of National Entrepreneur Center

Tasty Chomps: Tell us about the new BizLink platform – what are some of your favorite features on this new site?

Mr. Jerry Ross: The Resource Navigator, the Business Event Calendar and the Personal Action Plan features are all pretty amazing. Anyone can access BizLink Orange.com from anywhere at any time to download a help checklist for a variety of business topics, or use the Resource Navigator to navigate over 60 business assistance organizations to find the ones who can specifically respond to your needs. The 6 county event calendar enables clients to locate training or networking events anywhere in Central Florida, or a visitor to the website can request a “personal action plan” and withing 48 hours, they will receive connections to local assistance to help them start or grow their business!

How has the job market changed since the pandemic? Have you noticed more entrepreneurs?

The pandemic forced many people to work from home and as many businesses closed, I believe that entrepreneurship became a more inviting prospect to many who were laid off. Additionally, I think as people realized that a lot of work CAN be done from home, they began to explore the entrepreneurial options that could provide some additional income, or allow these home based workers to pursue providing services remotely in a way that would have been unthinkable prior to 2020.

May is Asian Pacific American Heritage Month – what do you think makes Orange County / Central Florida attractive to AAPI entrepreneurs?

Wallet Hub has just named Orlando/ Central Florida as a top city for starting and growing a small business! The National Entrepreneur Center is now in its 20th year of operation and is home to the Asian American Chamber of Commerce along with Chambers that serve the Hispanic community, the African American Community and the LGBTQ Community as well. Our region is well known for collaboration, so many international entrepreneurs feel very welcome here and with 70 million visitors to the region each year, there is a demand for a variety of products and services. By the way, The City of Orlando is hosting an AAPI event on 5/18 https://asianamericanchambercfl.org/events/#!event/2022/5/7/celebrating-asian-pacific-american-heritage-with-orlando-mayor and the Orlando Magic are hosting an event for Asian American Chamber members on Friday 5/27. https://asianamericanchambercfl.org/events/#!event/2022/5/27/aacc-orlando-magic-reception

What are some of your favorite tips for someone just starting out on their own setting up a new business/idea?

  • Don’t try to do it alone! Connect with a coach at the national Entrepreneur Center! www.nationalec.org
  • Check out BizLinkOrange for all kinds of ideas, download the “help” guides and request a Personal Action Plan! www.bizlinkorange.com
  • Talk to other entrepreneurs!

What are some of your favorite books of all time that has helped you or others become successful in both business and life?

  • The E-Myth – Michael Gerber
  • The Rainforest – Victor Hwang
  • Where the Jobs Are – John Dearie
  • The Magic of Thinking Big – David Schwartz
  • Business Shorts – Jerry Ross – LOL!

What is Orange County’s role in this partnership for Biz Link?

Orange County has invested in the National Entrepreneur Center for over 20 years! I looked at the software that produced BizLink Orange over 10 years ago and did not have the funding to move forward. Orange County made the NEC AND BizLinkOrange happen! There is no question that without the full support of Orange County Government, neither the NEC or BizLinkOrange would not be here today!

How can traditional corporations help foster a sense of entrepreneurship among their employees?

Today that is absolutely necessary to compete in the new (post-covid) economy. Every business MUST think entrepreneurially or they will not be able to compete. Just look at Blockbuster vs. Netflix, or Kodak vs. the iPhone and digital photography. How do you foster that in employees? – remove the fear of failure and allow creativity to be tested and valued as a company asset.

What are some trends you foresee in entrepreneurship over the coming years? How can Orange County better prepare its citizens at an earlier age to be ready for this?

Lots… of ideas on this one…. Hard to answer in writing with limited time….

I would say that as a region we need to think bigger and pay more attention to the thousands of small businesses that keep the foundations of our regional economy strong… they may not get the big headlines or be flashy for the news headlines, but when thousands of small businesses add just 1 job…. It had huge impact on those employees, their families and the region as a whole.

What are some advice you would give someone who is interested in starting a new food concept?

Attend our food expo in September being planned for the I-drive area. We conducted outreach events last year entitled “The Business of Food” which was very well received. Everything from cottage law and catering to restaurants and food trucks. When we raised additional funding we will most likely repeat those events in the future. In the meantime – connect with a coach at SCORE! They have several coaches who are very experienced in the food/restaurant industry and the best part …. Its FREE!

About Orange County Government: Orange County Government strives to serve its residents and guests with integrity, honesty, fairness and professionalism. Located in Central Florida, Orange County includes 13 municipalities and is home to world-famous theme parks, one of the nation’s largest convention centers and a thriving life science research park. Seven elected members make up the Board of County Commissioners, including the Mayor, who is elected countywide. For more information, please visit www.OCFL.net or go to Orange County Government’s social media channels.

About the National Entrepreneur Center: The National Entrepreneur Center is a public-private partnership funded by the Central Florida Community. Founded in 2003, the center provides a shared facility that is home to over a dozen entrepreneur support organizations dedicated to the development, growth, and success of small businesses. The resident Resource Partners of the National Entrepreneur Center coach and train thousands of small businesses each year. For further information visit www.nationalec.org

About SourceLink® SourceLink provides research and development assistance to help communities strengthen their entrepreneurial ecosystems. As the nation’s premier online resource for powering entrepreneurs, SourceLink has successfully engaged with more than 100 communities, and connected over 4,700 resource providers nationwide. Affiliated networks include Baltimore SourceLink, Colmena66 in Puerto Rico, IASourceLink in Iowa, KCSourceLink in Kansas City and more.

Local Craft Pop-Up Sunset Market at The Pointe Orlando – Friday Nights

Ricky Ly
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Local Craft Pop-Up Sunset Market at The Pointe Orlando – Friday Nights

Pointe Orlando recently debuted a new, weekly pop-up Sunset Market featuring goods from local Central Florida businesses and artisans.

The Sunset Market takes place Friday evenings from 6 to 10 p.m. beginning May 6, 2022 on the lower-level common area.

Local small business owners showcase their one-of-a-kind masterpieces in décor, fashion, art, design, plants/succulents, and more.

The Sunset Market, produced by experienced team at Open Air Markets and More, is  designed to create a place where local artisans interact with Central Floridians and visitors alike with seasonal offerings including baked goods, artwork, and produce.

As an extra incentive during the month of May, the first 50 guests to spend a minimum of $15 at the Sunset Market will receive a complimentary parking voucher from the Market Information Booth valid for self-parking in the Pointe Orlando garage.

“Pointe Orlando is made for memorable experiences as Orlando’s favorite open-air dining and entertainment destination. Guests enjoy the local and brand-name restaurants, bars, nightclubs, 20-screen movie theater, comedy club, and attractions. The Sunset Market complements these offerings and adds even more opportunities for guests to explore The Pointe to find unique gifts and treasures,” said Erica Gutierrez, marketing manager at Pointe Orlando.

Additionally, several restaurants and bars offer happy hour to sip a handcrafted cocktail or ice-cold beer before strolling the Sunset Market.

Guests are invited to linger longer and stay for dinner, catch a flick at Regal Cinema, laugh out loud at the Improv Comedy Club, or throw a few strikes at Main Event Entertainment.

“Locals and visitors know that The Pointe has a unique and welcoming vibe that embraces sophisticated fun with or without the kids. At The Pointe, there’s something for everyone to Sip. Dine. Experience. the best of Orlando,” continued Gutierrez.

Vendors (subject to change) include:

  • Kiskis Kreations
  • Mementos Design
  • Nani’s Treats & Sweets
  • butterfly Vintage
  • The High End Corner
  • Mysterious Selections
  • Mantra Flowers
  • Julia’s Natural Shop LLC
  • Infiniti Toys
  • Kick Bright Shop & Buttons
  • Friends Products
  • Sunset Market Information Booth
  • Engel Fashion Store
  • LIWA EVERYTHING FOR LOVE
  • White Rose Farms

About Pointe Orlando

Pointe Orlando is located at 9101 International Drive, just a short drive from Orlando’s major theme parks, and across the street from the Orange County Convention Center.

Pointe Orlando features more than 20 entertainment options, including an eclectic mix of award-winning restaurants, many unique to the area. Pointe Orlando is owned and operated by Brixmor Property Group, a leading owner and operator of more than 380 high-quality, open-air centers across the nation.

For more information, visit www.pointeorlando.com. Sign up as a Pointe VIP to be among the first to know of happenings and special offers at The Pointe.

Stay social @pointeorlando on all platforms and use #GetToThePointe.

 

Inside Look: Little Weekly Vietnamese Vegan Market at Phap Vu Buddhist Temple – Sundays 8am-2pm

Ricky Ly
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Inside Look: Little Weekly Vietnamese Vegan Market at Phap Vu Buddhist Temple – Sundays 8am-2pm

Did you know there is a little weekly vegan Vietnamese food market on Sundays in east Orlando?

It’s located at Phap Vu Buddhist Temple on Sundays 8am-2pm on 716 N Dean Rd in East Orlando.

Menu items change from week to week but the below is a good idea of what it is like!

Proceeds go to benefit the temple and its run by volunteers.

Inside Look at the Phap Vu Temple Weekly Vegan Vietnamese Food Market

They make hot fresh banh cuon – Vietnamese rice crepe noodles rolled with mushrooms and fried onions

Fresh Bun Hue – a vegetarian version of the Vietnamese bun bo hue noodle soup without the beef

Vietnamese vegetarian mi noodle soup

Banh bot loc – Vietnamese boiled dumplings

Michelin Guide Miami, Orlando and Tampa to be unveiled June 9th at The Ritz-Carlton Orlando, Grande Lakes

Ricky Ly
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Michelin Guide Miami, Orlando and Tampa to be unveiled June 9th at The Ritz-Carlton Orlando, Grande Lakes

The first selection for the MICHELIN Guide Miami, Orlando and Tampa will be unveiled at 6:30 p.m. June 9 at The Ritz-Carlton Orlando, Grande Lakes.

Chefs will learn in real time whether their restaurants have earned MICHELIN Stars or the Bib Gourmand distinction. Sommelier of the Year and the Exceptional Cocktails Award also will be announced.

“We are so excited to let the world know just how special the culinary scene is in Miami, Orlando and Tampa,” said Gwendal Poullennec, International Director of the MICHELIN Guides. “The inspectors have found that the chefs and restaurant teams in these cities are delivering amazing meals and experiences to their patrons.”

These Florida cities join the four MICHELIN Guides in the United States: New York City, Washington DC, Chicago and California. The MICHELIN Guide California was released in June 2019 as the country’s first statewide MICHELIN Guide.

Last week, Toronto became the Guide’s sixth North American destination.

As an international mobility company, Michelin published its first “Red Guide” in the U.S. in 2005 with the New York City edition.

Recognized globally for excellence and quality, the MICHELIN Guide offers a selection of world-class restaurants. The famous One, Two and Three Stars identify establishments serving exceptional cuisine rich in flavor and infused with the personality of a talented chef. Bib Gourmands are designations given to select restaurants that offer good quality food for good value – often known as personal favorites among the inspectors when dining on their own time. The MICHELIN Green Star awards restaurants at the forefront of their practices and committed to a more sustainable gastronomy.

The MICHELIN Guide remains a reliable companion for any traveler seeking a great meal. The guides were first published in France at the turn of the 20th century to encourage tire sales by giving practical advice to French motorists. Michelin’s inspectors still use the same criteria and manner of selection that were used by inspectors in the very beginning, now applied to Guides in more than 35 countries around the world.

The Florida restaurant selections will join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in Washington and around the world. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to book unforgettable hotels and make restaurant reservations through partners OpenTable, Resy and SevenRooms.

About the MICHELIN Guide
Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently around 35 countries, the MICHELIN Guide has become an international benchmark in fine dining. The selections of all restaurants in the guide are made by Michelin’s anonymous inspectors, who are trained to apply the same time-tested methods used by Michelin inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin inspectors pay all their bills in full, and only the quality of the cuisine is evaluated. To fully assess the quality of a restaurant, the inspectors apply five criteria defined by Michelin: product quality; mastery of flavor and cooking technique; harmony and balance of flavors; the chef’s personality reflected in his or her cuisine; and consistency over time and across the entire menu. These criteria guarantee a consistent selection so that a star restaurant has the same value regardless of whether it is in Paris, New York or Tokyo.

Inside Look: Luke’s Kitchen and Bar – Maitland – Spring 2022 Menu

Ricky Ly
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Inside Look: Luke’s Kitchen and Bar – Maitland – Spring 2022 Menu

Luke’s Kitchen and Bar in Maitland – the winner for Orlando Sentinel’s best restaurant of the year 2021 recently debuted their new Spring Menu.

Luke’s Kitchen and Bar is led by visionary chef Brandon McGlamery, Executive Chef Jason Campbell , and operations maven Tim Noelke featuring seasonally ingredient-driven dishes focused on unique takes on American cuisine, made in-house and sourced locally as much as possible (including local Central Florida farms such as: Big Daddy Organics and Frog Song CSA.

The restaurant specializes in carefully curated oysters and freshly roasted entrees cooked over an open Florida oak wood fire grill.

The beverage program features hand crafted, seasonal and classically-inspired libations as well as an extensive selection of craft beer and wine.

Interview with Chef Jason Campbell of Luke’s Kitchen and Bar

Tasty Chomps: Tell us about your experience growing up in Orlando. What were some of your favorite memories around food growing up?
Chef Jason Campbell: Being born and raised in Orlando is something I’m very proud of and you really don’t meet a lot of people born here, it’s a huge transit city which creates a huge melting pot of great food to eat.
We really didn’t eat out too much as my mom and grandfather were great cooks and always had a huge garden, so we ate at home mostly where my cooking began, my mom and grandfather were polish so my first cooking memories were helping them shred potatoes for potatoes cakes, pork and sauerkraut and making pierogi!
One of my uncle’s had a small Farm where I learned to live off the land and know where our food came from, we had some amazing family cookouts and holidays based on the food he had grown and raised himself.
Another great thing I love about growing up in Orlando were all the food festivals geared around food and the culture of the people that we went to a lot throughout the year. I love all the nooks and crannies of great food from all areas of the city. I love seeing my friends doing great things outside of the tourist areas and doing great local business! I believe we are a great food city and it’s exciting to be a part of our food culture in my hometown. Love this city!
What inspired you to get into the food industry?
I can say I was inspired by my family and friends,  I always enjoyed cooking with and for my family and friends,  it kinda just came to me naturally always being around food at home. I would cook for myself and friends from elementary school all the way to high school/college parties lol,  its always just been fun to cook for people. I would always watch food shows on PBS with my mom and we would try some of the things we watched, which was great to create something from nothing! Once I graduated from high school a few years later I went to culinary school at le cordon Bleu in 2003 with no restaurant experience, but was interesting in learning how to cook and ready to start my journey.
What are some of your favorite lessons learned in your years in the industry?
Some of my favorite lessons learned in the industry is to be patient, things don’t happen overnight or on the first, second, third try.  But you have to keep digging and pushing forward,  ask questions and absorb everything you can! I feel this is one industry that you can learn everyday if you’re looking for it, kinda like long term college lol.
What are some of the most popular dishes right now at Luke’s?
Blackened fish collars – ask for shabang style for secret menu upgrade- inspired by king cajun crawfish, one of my favorites in the city
Weekly lunch box offering – great value and assortment of options
Gulf shrimp
Wings
NY Strip
Red fish
Lamb Sausage- brunch
Egg souffle-brunch
Strawberry and Honey
Sesame cake
Meyer lemon cake
Anything woodfired!
Tell us about the spring menu – what are your favorites and why?
My favorite time of year to cook as everything is green, vibrant and so fresh! But some items are around a few weeks so its exciting to see the menu flex around the availability of all the amazing produce.
Right now I’m really loving the Red fish with farro verde from Anson Mills, with beautiful English peas and heirloom carrots from Frog song organics.
New York Strip that screams spring with ramps, green garlic, delta asparagus, king trumpet mushrooms and meyer lemon salsa verde,  all the bright vegetables go great with the smokiness from the woodfire grill.
Meyer lemon cake with Florida blueberries, poppy seeds ice cream and a pound cake tuile
What is something you wish people to know about Luke’s their first time dining there?
For the first time diner I would suggest that just take your time and look around the menu,  it’s full of great hidden gems. I suggest that you get a few items from each section to get a feel for the style of cooking and then dive in on the entrées and don’t skip on dessert!!! We tend to cook on the lighter side so you won’t get too full snacking around the menu.
Future plans for Luke’s?
Our goal is to continue growing and getting better everyday, we are a little out of the way so would love the name of Luke’s to be know all over town so we can share our tasty goods with everyone! We are always trying to push ourselves to keep creating with the seasons around us and support our local farms so they can grow with us. We do have some exciting news coming up but I can’t share it quite yet but it’s going to be a great addition. We love our community and team and couldn’t be where we are without them!

Spring 2022 Menu at Luke’s :

* strawberry & honey  // brioche  , sunflower seed, farmers cheese , meyer lemon

* wedge salad // bacon , tomato , blue cheese, everything crunch

* n.y. strip // asparagus, king trumpet , ramp, meyer lemon

* roasted cauliflower // shishito, marcona, fregola, sweet pea, mint

* redfish // farro verde, english pea, heirloom carrots

* soft serve ice cream & sorbet // madagascan vanilla, marionberry

* florida strawberries // sesame mousse, white chocolate

* blackened fish collar // lime, salsa verde

Luke’s Kitchen and Bar – Maitland
640 S Orlando Ave, Maitland, FL 32751
eatatlukes.com

Inside Look: The Monroe in Paramore, Creative Village – Downtown Orlando plus a Farewell

Ricky Ly
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Inside Look: The Monroe in Paramore, Creative Village – Downtown Orlando plus a Farewell

Located on the ground floor of The Julian Apartments at Creative Village in Downtown Orlando, The Monroe is a diverse social gathering place with a main dining room, bar, lounge/study, backyard patio, semi-private dining area, and daytime coffee bar. The restaurant is owned by James Beard award nominated restauranteurs Jason and Sue Chin, who also own The Osprey, Reyes Mezcaleria, and Seito Sushi Baldwin Park as part of The Good Salt restaurant group.

Executive Chef Josh Oakley recently announced that he will be heading to a new venture in the Carolinas, and we wish him well. The Orlando Weekly reported on this recently – chef Oakley has worked at the Rusty Spoon, Ravenous Pig and Cask & Larder, as well as leading the Smiling Bison and 1921 Mount Dora.Oakley will be the executive chef of a small rural hospital overseeing patient meals and the hospital’s cafe. His last day will be Saturday May 14th and we wish him all the best on his next journey.

Inside Look at The Monroe

Biscuits and Gravy
– Buttermilk biscuits, country ham gravy, crispy chicken

Coffee and A Doughnut

Grilled St Louis Ribs


Orlando Hot Chicken Sandwich

Pork Belly and Grits

The Monroe Orlando
448 N Terry Ave. Orlando, FL 32801
(407) 734 2102
Creative Village, Downtown Orlando
https://www.themonroeorlando.com/

First Look: YH Seafood Clubhouse – Orlando – Dim Sum and Chinese Cantonese Cuisine

Ricky Ly
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First Look: YH Seafood Clubhouse – Orlando – Dim Sum and Chinese Cantonese Cuisine

The NEWest Hong Kong-style Dim Sum & Modern Cantonese Cuisine in Orlando has finally opened!

YH Seafood Clubhouse is a new upscale Chinese & Cantonese restaurant by John Zhao and Tommy Tang, the owners of the Yummy House restaurant chain in Tampa (YH stands for Yummy House).

The new concept is located on Sand Lake Road’s “Restaurant Row”, behind Whole Foods Market, and can seat up to 280 people, including outside seating. The decor is stunning, with gorgeous settings that really bring a more elevated feel that you might get in New York or Hong Kong.

In addition to a wide selection of Cantonese cuisine and Hong Kong cuisine, guests are also able to select fresh, live seafood from more than a dozen different tanks including succulent lobster and 14 lb King Crab ($85/lb) cooked by chefs from NYC and Hong Kong. I am told they sell quite a few of these each week.

There’s some nice twists on traditional dim sum dishes as well – such as black truffled shrimp ha gow dumplings and charcoal and egg yolk buns.

Dim Sum

Black Truffle Shrimp Ha Gow Dumpling


Charcoal & Egg Yolk Buns


Abalone Siu Mai


Steamed Chicken Feet

Salt & Pepper Calamari
Pan Fried Chive Dumpling
Sesame Balls
Hong Kong Sticky Rice

We actually went for dinner just a few days later for Mother’s Day and had a fantastic dinner as well. The chefs have brought a new eye to traditional dishes, updating and modernizing Cantonese cuisine for the 21st century. Check them out soon!

Sample CLUBHOUSE MENU
$888 (8-10 ppl)

Four Lobster ( Clubhouse Style / Steamed)
Hot & Sour Seafood Soup / Seafood Fish Maw Soup
Abalones (10 Pcs)
Chef Style Lamb Chop (10 Pcs)
Whole Fish ( Strawberry Grouper)
Whole Hong Kong Style Roasted Chicken
Chinese Green of the Day ( Garlic Wine)
Amazing Fried Rice
Bottle Wine ( Red / White)
Dessert of the Day

YH Seafood Clubhouse
8081 Turkey Lake Rd #700
Orlando, FL 32819 United States
(407) 440-4979
http://yhseafoodclubhouse.com/

OPENING HOURS
Sunday – Thursday
11:00 AM to 2:30 PM
5:00 PM to 9:00 PM
Friday – Saturday
11:00 AM to 2:30 PM
5:00 PM to 9:30 PM

Summer Cocktail Recipes from Ron Barceló and Strega Liqueur

Ricky Ly
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Summer Cocktail Recipes from Ron Barceló and Strega Liqueur

Summer is upon us here in Central Florida – below are some refreshing summer cocktail ideas from Ron Barcelo (bottle prices ranging from $15.99 – $99.99) and Strega Liqueur ($40.00 per 750 mL bottle).

Ron Barcelo

The origin of Barceló rum dates back to 1929, when Julián Barceló arrived in the Dominican Republic with the purpose of producing rum that would then go down in history as the best in the world.

Just a year later, in 1930, he founded the company Barceló & Co. At that time the young Spaniard was only 26 years old, but with many dreams, and in a short time he started the production and marketing of his first rums throughout the country.

In 2016 Ron Barceló became the first rum in the world to be certified as Carbon Neutral. They became the first distillate and rum in the world to be part of the UN’s “Climate Neutral Now” initiative. Ron Barceló Organic was launched – they acquire emission reduction credits from formally certified reduction projects of the EGE Haina’s Los Cocos I and II wind farms.

Barceló Organic is distilled from the fresh juice of organic sugar cane and aged in new American oak barrels. Whether served straight over ice or mixed in a refreshing cocktail such as a Barceló Organic Highball (see recipe below), the amber-colored, 80-proof Barceló Organic possesses a rich taste and a long, smooth finish.

Strega

Liquore Strega is an Italian herbal liqueur produced since 1860 by the S. A. Distilleria Liquore Strega in Benevento, Italy. Its distinctive yellow color comes from the presence of saffron. Strega is bottled at 80 proof (40% ABV), which is an alcohol content comparable to most hard liquors, but it has a sweetness and viscosity typical of liqueurs.

Among its approximately 70 herbal ingredients are mint and fennel, giving it a complex flavor with minty and coniferous notes. The production process begins with the milling of about 70 herbs and spices, characterized by special aromatic properties, imported from all over the world and selected with great skill.

Among them we can mention: the cinnamon of Ceylon, the Iride Fiorentino, the juniper of the Italian Apennines, the mint of Sannio, which grows spontaneously along the rivers of the region. Its characteristic yellow color comes from the addition of the precious saffron to the distillate of aromatic herbs.

The liqueur Strega, is aged for a long time in oak tanks in order to assimilate an expressive breadth and elegance of the bouquet as an expression of many different aromas originating a liqueur obtained by distillation of the aromatic component, from the alcohol content of 40% vol.

It is only after completion of this maturation that the liqueur is bottled and distributed throughout the world.

Ron Barcelo:

 The Heart Beet (Cocktail for Her)

2 oz Barcelo Imperial Rum

4-5 oz ginger beer

1 oz fresh beet juice

Fresh lemon leaves for garnish

Pomegranate seeds for garnish

Mint for garnish

 Directions:

In a shaker add rum, beet juice, and ice. Shake & strain into glass. Top off with ginger beer.

Garnish with a lemon slice, pomegranate seeds, and mint optional

Papaya Pa Ya (Cocktail for Him)

2 oz Ron Barceló Gran Añejo

1 slice of muddled papaya

1 oz lemon juice

.75 oz all spice infusion sugar (simple syrup cooked with all spice blend)

Mint and papaya for garnish

Directions:

Muddle papaya fruit with lime juice. Add Barceló Añejo Rum and All-Spice infusion sugar and shake well. Strain over crushed ice.

Garnish with a slice of papaya and mint leaves

Barceló Organic Highball 

INGREDIENTS 

Barceló Organic Rum – 1½ oz 

Orange juice – 1/4 oz 

Lime juice – 1/4 oz 

A dash of Angostura® bitters (optional) 

Ginger beer – 3 oz 

  PREPARATION 

Build Barceló Organic, orange juice, lime juice and Angostura® bitters in a highball glass with ice.  Add ginger beer and gently stir.  Garnish with a slice of lime or orange and fresh lavender. 

 Strega Liqueur

The Strega Golden Daiquiri (Cocktail for Her)

1 oz Strega Liqueur

1 oz  Barcelo Rum Gran Platinum

0.75 oz Fresh Lime Juice

0.50 oz Simple Syrup

 Directions:

Pour all ingredients into a shaker with ice, shake and strain into a coupe glass.

Garnish with lime twist optional

The Stazione Strega (Cocktail for Him)

1 oz Strega Liqueur

1 oz Fernet Branca

1 oz Red Vermouth

Directions:

Stir and strain into a coupe glass

Strega Spring Apple

INGREDIENTS

Strega Liqueur – 20 ml

Vodka – 45 ml

Raspberry syrup – 20 ml

Lime juice – 30 ml

Apple juice – 45 ml

PREPARATION

Add all ingredients to shaker and shake well.

Pour into a tumbler with ice cubes

Garnish with slices of red apple and fresh raspberries

Strega Swizzle

INGREDIENTS

Strega liqueur – 45 ml

Agricultural rum – 30 ml

Lime juice – 30 ml

Sugar syrup – 20 ml

White Vermouth – 15 ml

Angostura – 3 dashes

PREPARATION

Add the lime, sugar syrup, vermouth and rum to a glass

Add crushed ice to glass and mix with a bar spoon

Pour in Strega Liqueur

Add 3 dashes of Angostura and garnish with a sprig of fresh mint and lime slices

Inside Look: One Year Anniversary – illume at JW Marriott Bonnet Creek near Disney Springs

Tiffany Nguyen
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Inside Look: One Year Anniversary – illume at JW Marriott Bonnet Creek near Disney Springs

Orlando’s hottest new rooftop lounge, illume at the JW Marriott Orlando Bonnet Creek Resort & Spa celebrated its One Year Anniversary this past Tuesday, May 3rd. Attendees enjoyed breathtaking 360-degree views, a delicious Asian-inspired menu, artistic cocktails, and the nightly Disney fireworks shows surrounding Bonnet Creek Preserve.

With its chic ambiance, inventive menu and the best views of the Disney fireworks in all of Orlando, illume brings an exciting new dining concept to the city’s food scene and has become the go-to spot for date nights, evenings out on the town and celebratory events for locals and JW Marriott Orlando Bonnet Creek guests.

Here is an Inside Look of the culinary offerings from the One Year Anniversary event:

Sushi Display

Tuna Poke | soy sauce, avocado, scallions

Sunset @ Rooftop | spicy salmon, cucumber, avocado, ikura, bubu arare, ell sauce

Gyu No Kani | snow crab, avocado, seared tenderloin beef, cucumber, black garlic aioli, scallions, kabayaki sauce, truffle aioli

Crispy Garden Roll | caramelized onion, mushroom, cucumber, kabayaki, Spicy Vegan mayonnaise (VF)

Hot Display

Torarashi Spiced Edamame (VF)

Shishito | garlic ponzu vinaigrette (VF)

Bao-PEI | smoked pork belly, hoisin sauce, yuzu mustard aioli, cabbage slaw, toasted peanuts, cilantro

Bao-Kinioko | crispy shiitake, cucumber slaw, spicy BBQ, cilantro (V)

Sticky Ribs | hoisin chili sauce, sesame

Fuirkake Rice

Dessert

Green Tea Flan


Matcha Green Tea Tiramisu

Ginger Chocolate Cake

Firebird | Suntory Haku vodka, Tozai sake, cantaloupe, green tea syrup, local ginger jam

Illumination | Casamigos Blanco tequila, passion fruit liqueur, agave nectar, lime

About JW Marriott Orlando Bonnet Creek Resort & Spa

  • The full-service, five-star JW Marriott Orlando Bonnet Creek Resort & Spa opened in July 2020 and has everything guests need for a luxurious Orlando getaway, from 516 plush guestrooms to fun-filled amenities. Situated conveniently right outside the gates of Disney World, the resort boasts a 10,000 square foot spa with treatments unique to the resort; an outdoor pool with swanky cabanas; seven onsite restaurants and bars, including the chic steak and seafood restaurant Sear + Sea and the new illume rooftop bar; a rooftop miniature golf course and rock-climbing wall; and a complimentary shuttle service to the theme parks.

illume
14900 Chelonia Pkwy, Orlando, FL 32821
(407) 919-6376

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