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Local Orlando Mother’s Day Brunch Specials 2022 – Sunday May 8th 2022

Ricky Ly
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Local Orlando Mother’s Day Brunch Specials 2022 – Sunday May 8th 2022

Mother’s Day is coming very quickly – Sunday May 8th this year – and we really do love to celebrate mom with brunch out to share our appreciation for her love and care – below is a list – ongoing compilation so check back often – of our favorite local Mother’s Day specials for brunch this year.

Highlights include:

  • Aurora at The Celeste Hotel in East Orlando
  • Hemisphere at The Hyatt Regency Orlando International Airport
  • The Ritz Carlton at Grande Lakes Orlando Resort
  • Primo by Melissa Kelly at JW Marriott Grande Lakes Orlando
  • JW Marriott at Bonnet Creek
  • STK at Disney Springs
  • Marketplace at Avalon Park
  • Tabla Indian Cuisine
  • Wyndham Grand
  • Morimoto Asia at Disney Springs
  • Four Flamingos at Hyatt Regency Grand Cypress

Aurora at The Celeste Hotel in East Orlando

Mother’s Day Brunch Buffet
Sunday, May 8 from 11:00 AM – 4:00 PM

Featuring:

Cheese and Charcuterie Display
Breakfast Station with Made-to-Order Omelets
Seafood Station
Pasta Action Station
Carving Stations
Children’s Buffet
Dessert Buffet
…Unlimited Mimosas & Much More!

Menu Curated by Executive Chef Mike Trudnak
Reservations Required
P: 689-205-0100 or E: Mike.Trudnak@thecelestehotel.com
$75 per Adult | $25 for 12 & Under | 3 & Under are Free

Hemisphere at the Hyatt Regency Orlando International Airport

Mother’s Day Brunch returning to Hemisphere after a Two Year Hiatus

Mother’s Day AND Bottomless mimosas at $70.00++

TREAT MOM TO A MOTHER’S DAY BUFFET AND BOTTOMLESS MIMOSAS AT HEMISPHERE RESTAURANT LOCATED ON THE 9TH FLOOR OF THE HYATT REGENCY ORLANDO INTERNATIONAL AIRPORT

$70.00 Per Adult, Tax & Gratuity not Included $35.00 Per Child (Ages 5 – 12)

Sunday, May 8, 2022
11:00am – 3:00pm

Fresh Cage Free Egg Creations & Accompaniments
– Omelets to Order – Choice of Onions, Peppers, Mushrooms, Tomato, Cheddar Cheese, Diced Ham, Bacon, Sausage
– Breakfast Potatoes Topped with Leeks and Peppers
Salads, Fruits, Cheese, Bakeries
– Mixed Greens, Baby Watercress, Petite Spinach, Frisee, Tuscan Kale, Arugula, Romaine Shaved Carrot, Red Onion,
Sliced English Cucumbers, Baby Heirloom Tomatoes, Shaved Watermelon Radish, Toasted Pecans, Diced Turkey,
Cubes of Cheddar Cheese, Pencil Asparagus, Toasted Pine Nuts, Chopped Cashews, Hand Shaved Parmesan and Croutons
Dressings: Honey Pecan, Poppy Seed, Avocado Ranch and Caesar
– Sliced Seasonal Fruit, Mandarin Orange Segments, Grapefruit Segments, Red Grapes
– Assorted Local Cheese, Local Honey, Everything Fennel Crackers, Strawberry Jalapeno Jam, Nuts, Sliced Cured Meats
– Chef’s Assorted Breakfast Breads – Petite Croissants, Danish and House-Made Muffins

Soup
Our Signature Crawfish Chowder

Cold Bar
– Jumbo Shrimp and Oysters on the Half Shell
with Cocktail Sauce, Lemon and Tabasco
– Hand Rolled Sushi – California, Spicy Tuna and Salmon Rolls

Brunch
– Seared Herb All Natural Chicken with Champagne Cream Sauce Topped with Organic Mushrooms and Herbs
– Boursin Mashed Potatoes
– Three Cheese Ravioli, Beurre Rouge Sauce, Pine Nuts, Arugula Topped with Walnut Gremolata
– Chef’s Fresh Cut Local Spring Vegetable Medley
– Raspberry Cashew Baked French Toast – 24 Hour Soaked Brioche Bread, Raspberry Chambord Coulis,
Topped with Cashew Granola Crumble
– Salmon Benedict – English Muffin with Wilted Spinach, Smoked Salmon, Soft Poached Egg
Topped with Capers and Dill Hollandaise

Carved
– Carved Tri Tip Steak – Served with Bourbon Sauce
– Flaked Farm Raised Atlantic Salmon Basted in Honey Grain Mustard Sauce with Mini Artisan Rolls

Sweets & Treats
– Assorted Cheese Cakes
– Lemon Meringue Tart Topped with Swiss Meringue & Mini Key Lime Tarts
– Make Your Own Strawberry Short Cake – Fresh Whipped Cream, Macerated Strawberries and Olive Oil Cake
– Shooters – Pink Velvet and Cream Cheese Frosting, Caramel and Nutella, Lemon and Blueberry

And More of Chef’s Creations

$70.00 Per Adult, Tax & Gratuity not Included $35.00 Per Child (Ages 5 – 12)

Complimentary Valet Parking

For Reservations, Please Contact Arlene Diel at 407-825-1315 or arlene.diel@hyatt.com

Hemisphere at HYATT REGENCY ORLANDO INT’L AIRPORT
9300 Jeff Fuqua Boulevard, Orlando, FL 32827, USA
https://hemisphereorlando.com/orlandoairport.regency.hyatt.com

The Ritz-Carlton at Grande Lakes Orlando

MOTHER’S DAY TEA
Treat Mom to our signature Mother’s Day Tea with live entertainment. Includes a
special gift for Mom. Saturday, May 7 & Sunday, May 8 at 11am & 3pm
The Ritz-Carlton Lobby Lounge, $95 per person
Reservations required, call 407-393-4034

MOTHER’S DAY AT THE SPA POOL
This Mother’s Day, give the gift of relaxation with a treatment at The Ritz-Carlton Spa. Give in to the soothing elements of nature and emerge refreshed, relaxed and revitalized. This
wellness retreat offers 40 treatment rooms, a full salon and an array of services. Between or post-treatment, relax in the outdoor lap pool or enjoy a healthy meal at Vitale, a Spa Café featuring a Moet Ice and Mimosa Bar. Saturday, May 7 & Sunday, May 8, 1 1am – 3pm
Reservations required, call 407-393-4200

MOTHER’S DAY-THEMED CRAFTS
Offered during Ritz-Kids Open House
Friday, May 6 – Sunday, May 8,
10am – 11:30am

MOTHER’S DAY BRUNCH AT HIGHBALL & HARVEST
This Southern-inspired restaurant pays homage to days gone by and provides the ideal setting to make your celebration together truly special. The menu features ingredients from local farms and the resort’s own garden.
Sunday, May 8, 12:30pm – 7pm
Reservations required, call 407-393-4034

MOTHER’S DAY AT KNIFE & SPOON
Now open! Voted #1 2020 Best New Restaurant in Orlando (Orlando Weekly) and one of the Top 3 2020 Best New Restaurants in the U.S. (USA Today 10 Best), Knife & Spoon features New American steak and seafood conceived and led by award-winning chef, John Tesar. Á la carte menu and special menu insert.
Sunday, May 8, 12pm – 7pm.
Reservations required, call 407-393-4034

for more information, visit: grandelakesorlando.com

Primo by Melissa Kelly at JW Marriott at Grande Lakes Orlando

PRIMO MOTHER’S DAY CELEBRATION

Reward Mom with some of Melissa Kelly’s brunch favorites and assorted spritz
cocktails at the newly renovated Primo restaurant. Mother’s Day, Sunday, May 8, 10am – 3pm

for more information, visit: grandelakesorlando.com

JW Marriott at Bonnet Creek

MOTHERS DAY BRUNCH
May 8, 12.30 – 3 pm
Celebrate Mom over a lavish brunch
buffet at Unreserved Food Bazaar
featuring live music and a collection
of signature recipes from our talented
culinary team.
95/guest, 23/child 4-12, Complimentary under 4

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.

STK at Disney Springs


STK Orlando has the perfect way to earn favorite child status this Mother’s Day with Roses & Rosè brunch and dinner featuring special pours by the glass and roses at each table for mom.

In addition to STK’s specialty steaks and seafood selections, mom can take her brunch or dinner up a notch with a Dungeness crab summer roll, served with Thai basil, wasabi, lettuce, nuoc cham sauce for $39; Australian Wagyu picanha, served with chimichurri sauce for $81; or Maine lobster ravioli served with lemon sauce, smoked paprika parmesan cream, and confit cherry tomatoes for $65. And because dessert is always a necessity, warm molten chocolate cake, served with strawberry jam and meringue is a must!

These specials are available all day and just on Sunday, May 8. The full menu will also be available.

Marketplace at Avalon Park

NOLA AVALON PARK
All the mommas receive a complimentary order of Beignets with the purchase of any Louisiana Classic Entree or Canal Street Combo.

Offer valid all day Sunday, May 8, dine-in only, while supplies last. Codeword: ThanksMoms

AVALON GENERAL
$5 off candles in jars or pressed glasses, any scent, no limit. Valid now through May 8th.

THE 1 CANTINA
Mother’s Day Dinner Special, Open Noon – 9 pm. Reservations Suggested. – Full Menu

Tabla Indian Cuisine

Wyndham Grand Bonnet Creek Orlando

Morimoto Asia at Disney Springs

Celebrate Mother’s Day at Morimoto Asia, as the Disney Springs restaurant hosts its Luau brunch, featuring all the excitement, delicious foods and festivities of a traditional Hawaiian party.

Guests will find themselves immersed in Asian-Pacific culture, experiencing a Hawaiian-inspired buffet, featuring a poke and sushi bar, a hot line to include Kahuku Food Truck’s Famous Garlic Shrimp, Morimoto Style Peking Duck and a whole Kalua roasted pig, in addition to an assortment of desserts, which will be served to tables, such as pineapple upside-down cake and butter mochi.

A variety of specially curated Hawaiian-inspired cocktails will also be available for an upcharge.

While guests enjoy their brunch, they will experience a series of captivating performances by a live band, Hula dancers and a strolling Ukulele player — all prepared to serenade mothers on this special occasion.

Tickets are $135++ per person and extremely limited.

Be sure to make your reservations now to join in on the festivities this Mother’s Day, May 8.

Get your tickets HERE to reserve.

MENU

POKE BAR

Traditional Ahi Poke with limu, Hawaiian salt, inamona and chili
Korean Style Tako (Octopus) poke with kimchi and gochujang
Lomi Lomi Salmon with tomato, cucumber, onion and shiso
Local Mac Salad “RAINBOW’S”
Chinatown chilled ginger chicken
Okazuya Namasu with cucumber, carrot and wakame

SUSHI BAR

Spicy Tuna roll – tuna, spicy mayo and scallion
Spicy Salmon roll – salmon, spicy mayo and scallion
Yellowtail roll – Japanese yellowtail and scallion
Shrimp Tempura roll – asparagus and spicy mayo
California roll – blue crab meat, cucumber and avocado
Chef’s selection of Nigiri

HOT LINE

Kahuku Food Truck’s famous garlic shrimp
Aloha Shoyu, slow braised chicken
Morimoto style Pecking Duck Long Rice
Steamed whole snapper with ginger, Chinese sausage, green onions and hot sesame oil
Morimoto Baby Ribs in hoisin chili
Portuguese sausage fried rice
SPAM musubi

KALUA PIG

Roasted Whole Pig – marinated in Yuzu chutney and hoisin BBQ

DESSERTS (served to tables)

Haupia Squares
Pineapple upside-down cake
Tapioca parfait-mango salad
Passion fruit pops
Butter mochi

Four Flamingos at Hyatt Regency Grand Cypress

Mother’s Day Brunch Buffet at Four Flamingos: A Richard Blais Florida Kitchen at the Hyatt Regency Grand Cypress

Enjoy a special Mother’s Day brunch buffet featuring an exclusive menu from the team at Four Flamingos: A Richard Blais Florida Kitchen at the Hyatt Regency Grand Cypress (parking complimentary) offering a raw bar, charcuterie, specialty small plate entrees, carving stations, desserts and more.

Save the Dates – Swan and Dolphin Food and Wine Classic returns Friday, Nov. 11 and Saturday, Nov. 12 2022

Ricky Ly
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Save the Dates – Swan and Dolphin Food and Wine Classic returns Friday, Nov. 11 and Saturday, Nov. 12 2022

The Walt Disney World Swan and Dolphin Food & Wine Classic is slated for Friday, Nov. 11 and Saturday, Nov. 12, including the interactive food and beverage seminars, which return this year for the first time since 2019.

The Swan and Dolphin Food & Wine Classic treats guests to a street party festival with unlimited tastings of culinary selections from the hotel’s award-winning restaurants plus bottomless wine, beer, and beverage samplings from around the world.

It all takes place amidst a backdrop of live entertainment on the hotel’s causeway featuring several themed areas such as a beer garden, carnival corner and bubble lounge.

The 2022 event will also feature the return of the interactive food and beverage seminars lead by the hotel’s expert team.

With 22 restaurants and lounges and a distinguished culinary and beverage team, the Walt Disney World Swan and Dolphin Resort continually earns national recognition for its food and beverage program.

The hotel features more than 70 certified wine sommeliers and 1,400 wine selections.

More information about the 2022 event will be released soon.

For the latest information or to purchase tickets, guests can visit www.FoodandWineClassic.com, like www.facebook.com/swandolphinfwc, or call 1-888-828-8850.

 What:              2022 Swan and Dolphin Food & Wine Classic

 When:             Nov. 11 & 12, 2022

 Where:            Walt Disney World Swan and Dolphin in heart of Walt Disney World Resort

 Tickets:          www.FoodandWineClassic.com

Seminars Return to Swan and Dolphin Food and Wine Classic For the First Time Since 2019

During the educational seminars, guests can expand their knowledge of wine, beer, spirits, or pasta-making through hands-on learning experiences led by the resort’s award-winning food and beverage team.

The 2022 seminar line-up includes:

  • Pasta Making
  • Wine Blending
  • It’s Better to Wine in Italian (Italian Wines)
  • Base to Bubbles (Champagne)
  • Beer, Please
  • Craft Cocktails

The seminars will take place on Friday, Nov. 11 and Saturday, Nov. 12 prior to the outdoor festival. Beverage seminar tickets are $75 per person, excluding tax. Pasta Making tickets are $95 per person, excluding tax. All seminars require separate tickets and space is limited. Specific dates and times of each seminar are available at www.foodandwineclassic.com.

The Swan and Dolphin Food & Wine Classic offers guests unlimited tastings at creatively spaced, outdoor stations featuring culinary and beverage selections from the hotel’s award-winning restaurants amidst a festive backdrop of live entertainment on the hotel’s scenic causeway. The event runs from 5:30-9 p.m. on Nov. 11 and Nov. 12.

 

For more information, please visit: swandolphinfoodandwineclassic.com/seminars/.

 

About the Walt Disney World Swan and Dolphin

In the heart of the Walt Disney World Resort, the award-winning Walt Disney World Swan and Dolphin resides amongst the greatest theme parks and attractions in Central Florida. The complex is located between EPCOT and Disney’s Hollywood Studios, and nearby Disney’s Animal Kingdom Theme Park and Magic Kingdom Park. Guests can discover 22 world-class restaurants and lounges, sophisticated guest rooms and the luxurious Mandara Spa. The resort features six pools, three health clubs, nearby golf, complimentary transportation throughout the Walt Disney World Resort and early entry to all four theme parks daily and extended evening theme park hours on select nights in select theme parks. The newest addition, the 14-story Walt Disney World Swan Reserve, opened 2021 and offers an upscale, boutique atmosphere as well as 149 suites ideal for families and two presidential suites. For more information, visit www.swandolphin.com.

4 Chambers Desserts Vibes – Interview with Pastry Chef/Owner Jodi Pnaskolnakorn

Ricky Ly
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4 Chambers Desserts Vibes – Interview with Pastry Chef/Owner Jodi Pnaskolnakorn

4 Chambers Dessert Vibes is a new local Orlando based online pastry shop that offers high-quality, crafted sweets inspired by artisan desserts with a blend of oriental ingredients. Pastry Chef/Owner Jodi Pnaskolnakorn, an expert in Asian desserts and bakery, brings some exotic collections of flavors to you in a form of modern sweet bites.

We recently spoke with Chef Jodi about her business and how she got started during the pandemic.

4 Chambers Desserts Vibes – Interview with Pastry Chef/Owner Jodi Pnaskolnakorn

Tasty Chomps: Tell us about your background. What inspires you to bake and cook?

Chef Jodi Pnaskolnakorn: Born in Dallas, Texas, I spent my childhood growing up in Thailand.

While Thai food is well known for its richness in flavor and delicacy, Thai desserts, though not well regarded out side of the country, have incorporated the same richness in flavors, delicacy, and heritage as Thai food.

I have built my love of Thai and Asian desserts since my young age. Though my education background was in Biomedical Science, my passion has always been culinary and pastry. I relocated to Orlando, FL in 2006, and this was when I had my first opportunity in culinary area.

I started working part time as a server in a Sushi restaurant, where later became a Sushi chef trainee, and finally a Sushi Chef.

It was not easy for me to decide to change my career path from medical science to culinary and pastry, but this was probably one of the best decisions I have ever made.

It was for the first time that my career, hobby, and passion are combined into one.

What is your culinary experience, past jobs, training?

My culinary experience starts from the front of house to the back of house. I was working as a server in local Thai restaurants since 2006.

Then, I was trained became a Sushi Chef in 2015. I, then decided to enroll in the pastry school at Le Cordon Bleu College while still working as a Sushi chef. During that time, I started baking at home by taking orders from friends as well as working part-time as a cookie decorator at a local cookie shop.

After my graduation from Le Con de Bleu College, I started working full time in the Pastry department of Waldorf Astoria and Hilton Bonnet Creek Orlando, where my skills and proficiencies broadened and passion for my own creations grew.

I worked at the Pastry department of Waldorf Astoria until the department temporarily shut down due to COVID-19 pandemic.

The timing was right for me to start my own brand, using my own ideas and creations, and so 4 Chambers Dessert Vibes was created.

Where does the name 4 Chambers Dessert Vibes come from?

A heart has 4 chambers. Only when all 4 chambers of a heart work together, fulfilling each of its own function, that the heart works as a whole.

My 4 chambers are flavor, presentation, quality, and consistency. My true passion is not only to create my dessert items, but also to put a perfect blend of my 4 chambers into each and every creation I have made.

The art and science of finding a perfect balance between what make a good dessert good never fails to excite me each and every day.

What are some of your most popular items right now?

• Mango Cream Cake (an April item): Vanilla chiffon filled with vanilla chantilly, mango sauce, and fresh mango.
• Thai Tea Crepe Cake (available in store at U Roll Sushi East Colonial location): Thai Tea crepe, chantilly cream, and sweet Thai Tea sauce.
• Coffee Almond Cake: Coffee chiffon filled with coffee ganache, coffee chantilly, candied almond, drizzled caramel sauce.

What makes your desserts unique and different?

As someone who grew up in Thailand, where dessert scene ranges from traditional Thai desserts, modernized dessert creations from Japan and Korea, and fused creations of the old and the new, the idea of creatively combining different ingredients from different origins is my niche.

Fresh fruit infused dessert is not new, but my Mango Cream Cake brings the refreshing natural mango and aroma and flavor of vanilla cake together without compromising the best of each element.

Thai Tea Crepe Cake have been tried before, but my Thai Tea Crepe Cake ingredients blend together with perfect sweetness and unique flavor of the Thai tea.

What is your favorite tip for baking?

While most people consider pastry and culinary as an art, I believe it takes a good share of science and experiment to come up with a good food or dessert creation.

It is not only selecting what to put together but also how, how much, and why.

While following available recipe and instructions will likely let you bake successfully for a short amount of time and less resource, understanding each ingredient and process and their complex relationship guarantees to make a better baker out of you.

What are some upcoming items that people can order?

April menu is launched for pre-order and you can choose to pickup or delivery on the available date and time.

The Mango cream cake includes to this menu and I recommend it. New items/menu is posted every month on the store’s Instagram and Facebook.

What are your future plans? your dream?

My goal is to have a small store front that people can comes in and enjoys my creations, also ordering cakes for their special occasions. Customers can also order online for pick-up or delivery through the store application and website.

How can people find out more about you and ordering?

You can find me on
IG: @4chambers.dessert, there is link in bio which bring you to the ordering form
FB: @4chambersdessertvibes, I pinned the link on the top of the page
Linktree: https://linktr.ee/4ChambersDessertVibes
Dessert Ordering Form:
https://form.jotform.com/4chambersdessert/dessert-ordering-form
Signature/Custom Cake Inquiry: https://form.jotform.com/4chambersdessert/signaturecustom-inquiry
Email: 4chambersdessert@gmail.com

Inside Look: Tap Room at Dubsdread in College Park

Tiffany Nguyen
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Inside Look: Tap Room at Dubsdread in College Park

The award-winning The Tap Room at Dubsdread in College Park may have one of the longest histories in Orlando, dating back to when the golf course first opened in 1924, eventually becoming a popular hangout spot for officers during World War II and popular ever since.

Politicians, celebrities, friends and families dine in for lunch, dinner and happy hour on the Verandah overlooking the historic 98-year-old Dubsdread golf course.  Conveniently located on Par Street just off Edgewater Drive, Tap Room at Dubsdread is the gathering spot for all to enjoy a friendly and upbeat atmosphere while relaxing in a beautiful and unique woodsy setting nestled among the high trees with hanging moss.

The Tap Room at Dubsdread boasts a heritage of culinary excellence. Today, under the guidance of owner Steven Gunter and Chef Stewart Barney, their spectacular setting and delicious food have made them a perennial favorite for Central Floridians and has gained them recognition as some of the best prime steaks and seafood as well as outdoor dining in town.

Whether you are stopping in for a power lunch or a celebratory dinner, their menu is chock full of local favorites like their prime steaks, buffalo cauliflower, fresh grilled seafood, and award-winning cheeseburgers. The toughest decision you will have to make is whether to order one entrée or two!

Here is an inside look at Tap Room at Dubsdread’s most popular menu offerings:

Tomato, Basil and Mozzarella Flat Bread – fresh tomatoes and feta cheese.

Buffalo Cauliflower – flash fried, served with bleu cheese fondue, buffalo sauce and celery.

Tap Room Classic Burger – with Tillamook cheddar cheese.  Hand-Pattied, Award Winning.

Parmesan Encrusted Grouper – topped with lemon beurre blanc.

Maryland Style Crab Cakes – jumbo lump with house made rémoulade.

Available only on Friday & Saturday: 

The Tap Room Lobster Roll – with brown butter.

Prime Grade Herb Encrusted Prime Rib – with mashed potatoes and broccolini.

Wine List:

Romeo, a sweet service dog who did eight tours with his heroic owner.

Be sure to check out Tap Room at Dubsdread the next time you are in College Park for a delicious meal and excellent service!

The Tap Room at Dubsdread
549 West Par St. Orlando, FL 32804
(407) 650-0100

Central Florida Celebrates #407Day on April 07, 2022 plus Giveaway Contest

Ricky Ly
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Central Florida Celebrates #407Day on April 07, 2022 plus Giveaway Contest

Orange County Government, The City of Orlando and Visit Orlando Celebrate #407Day (April 7) to Support Local Businesses

Food Blog TastyChomps.com to give away offerings from local businesses and organizations in celebration of #407Day

ORLANDO, Fla. – March 31, 2022 – Orange County Government, The City of Orlando and Visit Orlando have announced the return of #407Day this Thursday, April 7, 2022, for residents to celebrate their hometown pride and support local area businesses.

This special campaign, inspired by the destination’s longtime area code, encourages residents to support their favorite restaurants, bars, shops, boutiques, services and other locally owned businesses by sharing posts and photos on their social media channels using the hashtag #407Day.

All three entities have partnered with leading local food blog Tasty Chomps for a #407Day social media giveaway. Residents will have the chance to win prizes from local businesses and organizations by sharing their posts and photos on April 7, marked with the #407Day hashtag, via Facebook, Twitter and Instagram.

Nile Ethiopian on International Drive

Lucky winners will be awarded giveaways from attractions such as Wild Florida and WonderWorks Orlando, local nonprofit organizations Orlando Ballet and the Downtown Development Board, and restaurants such as AVA MediterrAegean, Taverna Opa, Tapa Toro Tapas Bar & Paella Pit, Orlando Cat Café, deep blu Seafood Grille, and The Glass Knife.

2018 - A Year in Review - TastyChomps' Top Food Moments - Tasty Chomps: A Local's Culinary Guide

“Small businesses are the backbone of our community, and when we come together to support each other, we all thrive,” said Orange County Mayor Jerry L. Demings. “We must continue to celebrate the local businesses that make our region a special place to live. I encourage all residents to join me on April 7 and visit your favorite local business or restaurant. Together, we can make a difference by supporting our neighbors.”

Pam Thomas of Pammie’s Sammies

“I am proud to be a resident of our vibrant, inclusive community and always enjoy sharing what I love about Orlando. #407Day gives us all the opportunity to showcase our hometown pride and the small businesses that make our community such a special place,” said Orlando Mayor Buddy Dyer.

‘Camille’ by Chef Tung Phan Opens Pop-Up in Domu Lab at East End Market

“As Orlando residents we are lucky to live in a destination that tops the vacation bucket list for millions of visitors from around the world,” said Visit Orlando President & CEO Casandra Matej. “Part of what makes our destination so special is the range of local businesses, and we encourage everyone to go out on #407Day to share recommendations and show support for their favorites.”

Prizes are being offered by the following businesses and organizations:

 #407Day 2022 Giveaway Contest Details:

How to Enter: 

  1. From now until April 7th, 2022 (407 Day) – post your favorite photo(s) supporting local Central Florida businesses and restaurants on Facebook, Twitter, and Instagram using the #407day. Feel free to caption the photo with why you love and support this local business. Make sure your account is public so that the committee can see.
  2. Winners will be chosen by a committee for the gift prizes listed above.
  3. Deadline to enter is April 7th, 2022 – 11:59pm .

About Orange County Government
Orange County Government strives to serve its citizens 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, the nation’s second largest convention center, 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 the Orange County Facebook and Twitter pages.

About The City of Orlando

The City of Orlando is committed to providing residents, businesses and visitors with premier municipal services, amenities and initiatives. We are also proud of our community’s diversity, commitment to inclusion and vibrancy, which is reflected in our arts and cultural opportunities, thriving small business scene and many outdoor amenities. For more information, visit Orlando.gov.

About Visit Orlando

Visit Orlando is The Official Tourism Association® for Orlando, the most visited destination in the United States and Theme Park Capital of the World®. Visit Orlando connects consumers with every segment of Central Florida’s travel community, whether for a vacation or meeting. Home to seven of the world’s top theme parks — as well as refreshing water parks, outdoor thrill rides, activities to connect with nature, and a dynamic dining and entertainment scene — Orlando is welcoming to travelers of all ages. With 480 hotels, visitors have choices that span multi-acre resorts to themed boutique hotels. Orlando’s trusted theme parks, attractions, hotels and businesses have developed comprehensive safety measures and worked closely with medical experts to create safe travel experiences. Find more information at VisitOrlando.com.

 

Inside Look: Weekend Brunch at STK Steakhouse at Disney Springs

Ricky Ly
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Inside Look: Weekend Brunch at STK Steakhouse at Disney Springs

STK Steakhouse Orlando at Disney Springs , the modern steakhouse and chic lounge, is a weekend brunch must try – complete with live DJ and fan-favorite bottomless mimosas and bloody marys, paired with breakfast classics like cinnamon brioche French toast, hot chicken & waffles; and filet and lobster tail combos, tuna tartare, and lobster & eggs benedict, finished with a luxe caviar hollandaise.

STK Brunch Menu Highlights:

Lobster & Eggs Benedict – lobster – baby spinach – poached eggs – caviar hollandaise – toasted english muffin

Wagyu Burger  BKFT – 7oz beef patty – american cheese – bacon- fried egg – lettuce- tomato – onion – special sauce – fries 

Cinnamon French Toast – brioche – berries – cream cheese icing – maple syrup

Tater Tots

STK at Disney Springs
1580 E Buena Vista Dr, Orlando, FL 32830
BRUNCH HOURS
Saturday & Sunday: 9:30am – 3pm
Note: Disney Springs Parking lots do not open until 9am

Easter Brunch at the Aurora at The Celeste Hotel in East Orlando / UCF Area 2022

Ricky Ly
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Easter Brunch at the Aurora at The Celeste Hotel in East Orlando / UCF Area 2022

The Easter Brunch at Aurora at The Celeste Hotel is a must try especially if you are looking for something family friendly and complete with an Easter bunny and Easter Egg Hunt. Do RSVP ASAP as the seats will likely get booked very quickly.

Aurora at The Celeste Hotel – East Orlando

4105 N Alafaya Trail, Orlando, FL
689-205-0100
Dine in Only

Reservations required – P: 689.205.0100 or MIKE.TRUDNAK@THECELESTEHOTEL.COM or directly through OpenTable.

Easter Bunny Breakfast

The 2 weekends prior to Easter, April 2nd, 3rd, 9th & 10th

Join Aurora for a modern take on a breakfast with the World Famous Easter Bunny!  Breakfast will begin at 9:00 am and the cost is $40 per adult, $25 for children 12 and under and 3 and under are free.  The Buffet will include classic favorites such as eggs benedict, Quiche, Bacon, Sausage, Waffles, Pancakes, French toast, Fresh Fruits and much more!  The Bunny will be around to greet all of the tables as well as a private photo experience where families can take their own photos with the bunny in our photo area.  Breakfast will be followed by an Easter Egg hunt for all of the children on the Endeavor Event Lawn.  Be sure to book soon to enjoy some relaxed family time with great food and the one and only Easter Bunny.  Reservations required – P: 689.205.0100 or MIKE.TRUDNAK@THECELESTEHOTEL.COM or directly through OpenTable.

Bunny Tea Time

The 2 weekends prior to Easter, April 2nd, 3rd, 9th & 10th

Join Aurora for a delicious assortment of finger sandwiches, canapés, scones, pastries, fruit, desserts and of course tea!  Peanut butter and jelly, and hot chocolate for smaller adventurers. The Bunny will be around to greet all of the tables as well as a private photo experience where guests can take their own photos with the bunny in our photo area.  Bunny Tea will begin @1:00pm and the cost is $36 per adult, $22 per children 12 and under and 3 and under are free.  Reservations required – P: 689.205.0100 or MIKE.TRUDNAK@THECELESTEHOTEL.COM or directly through OpenTable.

Easter Day Brunch Buffet

April 17th 11am-4pm

Aurora will be offering a special Easter Day Brunch Buffet that will run from 11am-4pm on Easter Day. $75.00 per adult, children 12 and under $25, 3 and under free. This menu ties together our flavorful cuisine with traditional holiday elements. Featuring unlimited mimosa’s, multiple made to order stations such as Prime Rib and 3 other carved meats , Risotto Station, chef curated cheese display, omelet station, salad station, seafood display, children’s buffet, breakfast favorites, more than 25 feet of desserts and more!  Reservations required, P: 689.205.0100 or MIKE.TRUDNAK@THECELESTEHOTEL.COM or directly through OpenTable.

Here is our Inside Look at the Easter Bunny Brunch at Aurora 

Chef Mike Trudnak

Inside Look: Pasion Orlando at the Hall on the Yard – What to Try

Ricky Ly
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Inside Look: Pasion Orlando at the Hall on the Yard – What to Try

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 two diverse and delicious concepts.

The Hall On The Yard is a collection of 9 diverse culinary offerings, 5 curated event spaces, 3 premium cocktail bars, showcased in 1 eclectic building.

The Rains are the founders behind The Chef and I, a modern take on approachable gourmet fusing international flavors into beautiful, well balanced dishes and Pasion a new Latin fusion themed restaurant putting new takes on classic Mexican, Puerto Rican and Cuban fare.

Michael Morrison serves as Chef de Cuisine – formerly Head Chef of Loretta Keller’s Famed Coco500 & Exec Chef of Hiro Sone’s Michelin Starred Ame in SF. He serves alongside Sous Chef Travis Chasteen.

Interview with Chef Chris Rains on PASION


Tasty Chomps: What are your inspirations behind the food at PASION ?

Chef Rains: I am inspired by the classic dishes first and foremost. From there I get a basic understanding and just move forward towards the end result. Incorporating what I think it should taste like with traditional techniques. It probably sounds crazy, but if you tell me about a dish that I am not very familiar with, I immediately envision what it should taste like before I take that first bite.

What are some of your favorite dishes on the menu right now? most popular dishes?

Shrimp and Agave cornbread and the Walu Ceviche. Most popular dishes are the Barria tacos and the three ceviches.

What is something you want people to know about Pasion?

That literally the name says it all. We are passionate about food and we want to make sure that each bite you take tickles all your taste buds.

Tell us more about the tres leches french toast – the process, the ingredients –

This is actually a recipe created by Chef Travis ( He is the sous chef at Chef and I our other restaurant at The Hall). We soak thick slices of Sour Dough crème anglasie over night then crisp the slices on the griddle. We serve the dish with more chilled crème anglaise, strawberries and jalapeno infused maple syrup.

Upcoming plans for Pasion for 2022?

We are developing interactive tasting experiences and teambuilding through the flavors and cultures of Latin American cuisine.

Interview with Chef Michael Morrison on PASION

Tell us about your background and culinary experience before Pasion –

Before moving to Orlando I spent 15 years living and cooking in San Francisco. I spent time in a wide range of Kitchen. Most of my formative training was split between Farm to Table and Fine Dining

What was food in your childhood like? What was the role of food growing up? What are your favorite foods growing up?

I grew up in a small town in Upstate New York, not really a place known for food. What I did growing up was awesome “junk food”. The pizza, wings and subs from the small mom and pop operations are better than any I had outside of my town. I still dream about the food at the shops.

What are some of your favorite experiences throughout your career working in various kitchens?

For sure a stand out for me time in my career would be my first Head Chef Job. I was hired by Loretta Keller to be the chef at her restaurant CoCo500.

What are some of your personal comfort foods?

I love slow cooked like Braised Short Ribs and Lamb Shanks.

How is Central Florida coming along in the food culture from your point of view?

I feel like Orlando is on the rise. The Guests we are serving are expecting new experiences and food.

Must Try Dishes at Pasion at The Hall on the Yard

Ceviche three ways – Deep Water Walu, Gulf Shrimp, and Yucatan Style Polpo (Octopus)

Beef Short Ribs and Mofongo – Beef, slow braised with wine, stock and herbs and served over a roasted pineapple achiote broth and served with a smoky bacon mofongo and a lime salted avocado .

Huevos Rancheros – with refried red lentils, smoky pasilla, ancho and guajillo pepper salsa, sliced avocado, house cured and 2 farms eggs sunny up.

Sautéed Gulf Shrimp and Agave Cornbread

Adobe Blackened Mahi Mahi Tostada

Chorizo and Chihuahua Cheese Omelet

Birria Style Tacos

Chipotle Chicken  Quesadilla

Tres Leches  French Toast  – Marinated Overnight in a Tahitian Vanilla Batter, browned and layered with tres leches milk anglaise, spiced toasted jalapeno maple syrup, and fresh strawberries with cilantro

Pasion Orlando
at The Hall on the Yard
1412 Alden Road, Orlando, FL
(Ivanhoe Village)

https://www.pasionorlando.com/

Thu 11:00 am – 11:00 pm
Fri-Sat 11:00 am – 2:00 am
Sun 11:00 am – 9:00 pm
Brunch Saturdays and Sundays from 11 am – 5 pm.

Hemisphere at Hyatt Regency MCO – Wine Dinner – Spring 2022

Ricky Ly
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Hemisphere at Hyatt Regency MCO – Wine Dinner – Spring 2022

Hemisphere restaurant at the Hyatt Regency Orlando International Airport has some of the most beautiful and unique views in all of Orlando – where else can you dine while watching flights take off and land on the runway below?

“We have embraced the unmatched, panoramic views of one of the most active international airports as the focal point of Hemisphere. Guests are transported into a world of travel-rich sights, sounds and tastes, to create an unforgettable experience filled with dynamic views, thoughtful service, and memorable food and drinks.” says Bruce McDonald, General Manager – Hyatt Regency Orlando International Airport.

Led by Executive Chef Jeffrey Powell, Hemisphere’s culinary team has designed a menu that infuses robust international flavors, seasonal local ingredients, and careful pairings of select wines and cocktails from complementing hemispheres, to create a fusion of modern flavors from around the world.

Professionally trained culinarian and nutritionist, Jeffrey Powel joined the Hyatt family in 2001, and has since then honed his epicurean skills in California, the Hawaiian Islands, Texas and most recently in New Jersey.

As Executive Chef of the Hyatt Regency Orlando International Airport, Jeffrey and his team bring his “farm fresh” approach to Hemisphere’s menu, infusing robust international flavors and seasonal local ingredients, to create dishes that are intensely flavorful and naturally spectacular.

This year, Hemisphere actually celebrates its 30th anniversary – having opened its doors for the first time back in 1992. For over 20 years, the restaurant has also been hosting wine dinners which resumed this year.

We were recently invited for a ‘Tour de France’ wine dinner which was quite fantastic – led by Chef De Cuisine Jason Moltz.

Hemisphere’s Tour de France – Wine Dinner

Friday, March 25, 2022

Featuring a Variety of French Wines
Paired with an Inspired Menu Created by

Executive Chef Jeff Powell and Chef de Cuisine Jason Moltz

MENU


1st Course:

Pignoli Crusted Kumquat Glazed Quail
Pear, Celeriac, Wild Rice, Pistou

Château Clarke, Le Merle Blanc de Château Clarke Bordeaux

2nd Course:
Seared Scallop
Trout Caviar, Apple, Fennel, Lime, Torched Piment Aioli

Les Tourelles de la Crée, Montagny 1er Cru

3rd Course:
Lamb T-Bone
Roasted Aubergine, Nastrium, Sunchoke,
Lingonberry, Demi-Glace au Agneau

Saintes Pierres De Nalys Châteauneuf-du-Pape Rouge

Dessert

Strawberry, Rhubarb, Vanilla, Pistachio


Famille Perrin, Muscat Beaumes de Venise

The night is truly a must experience for an Orlando resident – full of excellent food and wine as well as ambiance and company.

The next wine dinner at the Hemisphere, which is “Liberty” themed – right before the Fourth of July – complete with a live band in the atrium, is set for June of 2022.

For Reservations and details, Please Contact Arlene Diel at 407-825-1315 or arlene.diel@hyatt.com

Hemisphere at HYATT REGENCY ORLANDO INT’L AIRPORT
9300 Jeff Fuqua Boulevard, Orlando, FL 32827, USA
https://hemisphereorlando.com/orlandoairport.regency.hyatt.com
DINNER HOURS
5:00pm to 10:00pm
Closed Mondays & Tuesdays
T: +1 407 825 1344
Complimentary Valet for all guests makes parking a non-issue.

Heirloom Orlando – Meal Delivery Service – Spring 2022 Menu

Ricky Ly
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Heirloom Orlando – Meal Delivery Service – Spring 2022 Menu

Trying to prepare meals for the family this week and run out of ideas and time? Check out @orderheirloom ‘s brand new Spring Menu and save time on cooking and prepping so you can spend more time enjoying time with family and friends.

Super easy to prep – seconds to just pop the dish in the oven as needed according to the instructions and dinner is ready in less than an hour.

Heirloom’s new spring menu is a chef curated menu packed with freshly picked, seasonal ingredients and a variety of flavor as well as kid friendly options!

Heirloom’s New Spring Menu Includes:

CHIMICHURRI BRAISED SHORT RIB
chimichurri braised short rib, charred zucchini, basted potato, chipotle pan sauce
ARROZ CON POLLO
braised chicken, cilantro rice, calabacitas, black beans,
custom Latin inspired spice blend
THAI ALMOND SOBA NOODLE
buckwheat soba noodles served chilled tossed in a soy-free thai almond sauce
with red bell pepper, cucumber, edamame, scallion, and cilantro
MEXICAN COBB SALAD
romaine, black beans, corn, tomatoes, sunflower seeds,
cilantro, creamy avocado dressing
ROASTED CORN SALAD
roasted corn, locally sourced lettuces, peppers, pickled onion,
roasted tomato, shredded carrot, black bean, cotija cheese
HEALTH NUT BOWL
quinoa and rice blend, shaved cauliflower, roasted corn.
caramelized onion, slivered almonds, caper dressing
ITALIAN MEATBALL SOUP
mini meat balls, ditalini pasta, bread crumbs, carrots, celery, herbs and spices
KID’S CHALLAH GRILLED CHEESE & TOMATO SOUP
grilled cheese, challah, sharp cheddar, tomato soup
Kids Penne with Meatball – penne and meatball, classic marinara, parmesan cheese, broccoli
LEMON POPPY BREAKFAST LOAF
BLUEBERRY SHORTCAKE
blueberries, vanilla and coriander chantilly, shortbread

 

SPECIAL – Enjoy chef prepared meals delivered locally to your door in Orlando, Tampa and surrounding areas by using code “TASTYCHOMPS” to take $25 off your first order, no expiration or exclusions.

Visit  https://orderheirloom.com/ to start looking at the available menu items this week!

7 of the Best Restaurants for Fried Fish in Orlando / Central Florida

Ricky Ly
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7 of the Best Restaurants for Fried Fish in Orlando / Central Florida

Sometimes you just want some good fried fish. Sometimes it’s Friday and you want to order some fish, too.

Here is our list of the 7 of the Best Restaurants for Fried Fish in Orlando / Central Florida

Boston’s Fish House

6860 Aloma Ave, Winter Park, FL 32792
Menu: bostonsfishhouse.com
Phone: (407) 678-2107

In February of 1988, Stephen Gresek opened his first restaurant in Winter Park, Boston’s Fish House. Boston’s Fish House specializes in fresh New England style seafood flavor daily from the Northeastern seaboard region. Boston’s began as a little house located on Aloma Avenue and it has grown to become one of Central Florida’s most relished landmarks.

Raglan Road  / Cookes of Dublin at Disney Springs

Address: 1640 Buena Vista Dr, Orlando, FL 32830
Menu: raglanroad.com https://www.disneysprings.com/dining/cookes-of-dublin/
Phone: (407) 938-0300

Feast on fast, fresh Irish fare at this family-owned eatery beside Raglan Road Irish Pub and Restaurant—from fish and chips to burgers, pies and more!

Gordon Ramsay’s Fish and Chips

Address: 8391 International Dr Suite C-1, Orlando, FL 32819
Menu: gordonramsayrestaurants.com
Phone: (689) 244-7400

The first Gordon Ramsay Fish & Chips opened on the Linq Promenade in Las Vegas in 2016. It’s fun, simple and classic; delicious British Fish & Chips with the Gordon Ramsay quality and style. “Fish & Chips is a really important dish to me, not only is it quintessentially British but it was part of my upbringing. I’ve found a way to elevate that classic dish, dress it up and really modernize the experience. I’ve had 3 stars in Chelsea for over 2 decades, 2 stars in France, restaurants around the globe – but my mum is most proud of the chippy.” – Chef Gordon Ramsay

The Nauti Lobstah

Address: 311 S Forest Ave, Apopka, FL 32703
Menu: https://www.thenautilobstah.com/
Phone: (407) 889-7980

Formerly The Catfish Place in Apopka, the Nauti Lobstah recently took over the space with the new owners – friends Christine, Cara and Mike. As a graduate of Johnson & Wales Culinary University in Providence, Rhode Island, Chef Mike’s experience has taken him not only to New England but Europe, Texas, and Central Florida. For the past 15 years, he was the Executive Chef at the Rosen Centre Hotel in Orlando. Chef Mike also opened the Walt Disney World Dolphin Hotel and has worked at the Peabody Orlando and the Peabody in Memphis (where one of the local favorites was catfish!). The restaurant is a friend and family-owned business offering delectable seafood creations and high-quality alternatives such as steaks, chicken and pork for our non-seafood guests… all in a warm and friendly setting!

High Tide Harry’s

Address: 4645 S Semoran Blvd, Orlando, FL 32822
Menu: hightideharrys.com
Phone: (407) 273-4422

High Tide Harry’s is a casual seafood family restaurant that serves something for everyone at a price a family can afford. High Tide Harry’s is a family-owned and operated Seafood Restaurant located 2 miles North of the Orlando Airport that has been serving the locals Crab Legs, Lobster, Shrimp, Fresh Fish, Oysters, Chicken, Steaks, Burgers, Ribs & more since 1995! High Tide Harry’s has received many awards for Orlando’s best seafood including: Orlando Sentinel’s Foodie Awards, Orlando Weekly, Best of Orlando, City’s Guide Best Bets and high acclaim from the Zagat survey.

Yorkshire County Fish Shop
at Epcot UK Pavilion

Stop by for the finest British fare this side of the Pond – inside Walt Disney World’s EPCOT UK Pavilion. Savor battered fish served with piping-hot chips. Plus, enjoy refreshing soft drinks and “draught” beer—including Bass Ale and Harp Lager.

The Chippy in Davenport

146 California Blvd, Davenport, FL 33897
https://www.facebook.com/BestBritishChippy/ Phone: (863) 438-6817

Battle of the Food Trucks in Historic Downtown Sanford – Sunday, April 10, 2022 at 1pm-6pm

Tiffany Nguyen
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Battle of the Food Trucks in Historic Downtown Sanford – Sunday, April 10, 2022 at 1pm-6pm

The very popular Sanford Food Truck Fiesta in beautiful Historic Downtown Sanford, which is usually on Saturdays, will now be held on second Sundays, with the first one starting on Sunday, April 10th from 1pm-6pm.

Join us for an epic and way overdue Battle of the Food Trucks as over 40 of Orlando area top food trucks battle it out for Central Florida bragging rights!

Judges panel from the 2019 Sanford Battle of the Food Trucks in Historic Downtown Sanford

Local food bloggers will be judging the competition and announcing the winners.  The judging panel will consist of: Tiffany Nguyen from Tasty Chomps, Lisa Wilk from Taste Cook Sip, Mike from JustPotus, Michelle from Made In Orlando, and Chantal from Let’s Try This Orlando.

Guests can enjoy craft beer, live music, vendors, free parking, and the best food all in a family and pet friendly environment!

For more information, visit: facebook.com/events/973501786702894

Interview with Central Florida’s 2022 James Beard Awards Semi-finalists

Ricky Ly
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Interview with Central Florida’s 2022 James Beard Awards Semi-finalists

Our local Orlando / Central Florida’s food scene recently had several chefs and restauranteurs nominated for the 2022 James Beard Awards, a top honor in the food industry.

“The mission of the James Beard Awards is to recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive,” according to the James Beard Foundations website.

The James Beard Foundation recently announced the semifinalists for its chef and restaurant categories with four Orlando culinarians who were nominated:

  • Henry Moso of Kabooki Sushi for Best Chef: South,
  • Rabii Saber of the Four Seasons Resort Orlando for Outstanding Pastry Chef,
  • Evette Rahman of Sister Honey’s for Outstanding Baker and
  • Jason and Sue Chin of the Good Salt Restaurant Group for Outstanding Restaurateur.

We recently spoke with them via e-mail to get their responses on being nominated for this prestigious award and what this means to them and Orlando –

Interview with Henry Moso – Kabooki Sushi – Nominated for Best Chef: South – James Beard Award

Visit Orlando Celebrates Asian Pacific American Heritage Month 2021 - Tasty Chomps: A Local's Culinary Guide

What does this award mean to you?

It means everything for me and the team. It’s a reminder for us to keep doing good work for the community.

What does this award mean to Orlando?

It is a great recognition for our food industry to keep us pushing each other and keep creating perfecting our craft.

What do you have planned for this year?

Expanding next door space for both locations and possibly scouting for the 3th location.

What are your favorite ingredients to use right now?

Seasonal fish and citrus.

What makes a good chef in your opinion? 

The chef must be a consistent calm, focus and self motivate – a drive with great creative mind.

Interview with Rabii Saber from Four Seasons Resort at Walt Disney World – Nominated for Outstanding Pastry Chef

A Sweet Celebration of Four Seasons Orlando Executive Pastry Chef Rabii Saber - Tasty Chomps: A Local's Culinary Guide

What does this award mean to you?

Being nominated as a James Beard Award semifinalist for the second time is a lifetime achievement for me.

It’s extremely rewarding to have years of dedication and hard work recognized by such a prestigious foundation, and it feels great to know there are people out there who appreciate what I’m doing.

It’s truly an incredible feeling, and at the same time motivation to keep pushing myself.

What does this award mean to Orlando?

The culinary scene in Orlando is growing and becoming more diverse year after year.

There are so many great chefs and restaurateurs in the City Beautiful that are dedicated and passionate about what they do, and their cumulative focus on improving and delivering an outstanding product to the community and tourists alike leads to this type of recognition.

I believe it’s time for this amazing city that we all call home to be noticed and not left overlooked.

How can people try your delicious creations here in Orlando?

At Four Seasons Resort Orlando, guests can enjoy our desserts in any of the resort’s six restaurants, ranging from a quick scoop of gelato at Lickety Split, our lobby level cake, to placing a custom cake order for any type of celebration, to house-made pastries and more.

I also do my best to stay in touch with the community and participate in as many local events as possible.

I was lucky enough to be invited to be featured during the Party of the Senses at Epcot Food & Wine Festival for three years in a row, and always collaborate with our restaurants during annual events including the Windermere Wine & Dine and Taste of Windermere, which benefit great causes.

What do you have planned for this year?

Coming out of the pandemic and seeing things slowly get back to normal, my focus is to rebuild our incredible pastry team and revamp our offerings at the resort.

The goal is to have completely new dessert offerings in all of our restaurants by the time we reach the holiday season.

This way, we can keep our guests happy and surprised with new menu items, while also keeping the team motivated to take on new challenges.

Something that is baking in our pastry shop is our new chocolate bar and bonbon collections, coming out soon.

Interview with Jason and Sue Chin from the Good Salt Restaurant Group – Nominated for Outstanding Restauranteur

Inside Look: Ramen Rumble 4 presented by Morimoto Asia Orlando x Good Salt Restaurant Group - Tasty Chomps: A Local's Culinary Guide 

What does this award mean to you?

Being a James Beard semi-finalist is, without a doubt, one of the greatest honors that we have ever been bestowed.

This recognition is especially meaningful to us because of what it means for our team.

They all put a tremendous amount of heart into each of the restaurants and this accolade is validation that the work that they do is worthy of national recognition.

What does this award mean to Orlando?

This year’s round of semi-finalists is huge for Orlando! There has certainly been a feeling of being “skipped over” in the past several years as there was not really much representation from our city.

With there being five semi-finalists from Orlando, we are hopeful that this year’s JBF awards will be inspiring to chefs and restaurateurs in our community and that this will continue to be an upward trend.

What were some challenges that came with the pandemic and how did you overcome them?

The biggest challenges came with the uncertainty. There were many times where we were saying to each other, “Well, we’ve had a good run. I guess this is it.” We got through it as best we could by staying nimble and pivoting quickly when the need arose.

We also had tremendous support from our communities as they rallied around us to do whatever they could to help keep us open. We are forever in debt to them.

We are thankful that we were able to pull out of it and still be able to be open, as we know there were many that were not as fortunate. We will say that a silver lining in the whole thing was being able to identify shortcomings in our industry as a whole.

We know that many restaurant owners and operators have already begun to make significant changes in how they do business to create a healthier and more sustainable work environment.

What do you have planned for this year?

This year is all about looking inward at our group and seeing what we can do better. We have had some exciting upward movement with several of our key staff members to help ensure that our restaurants are able to continually improve and that we will be ready if and when we get an opportunity to do something new.

What makes a good restaurateur in your opinion?

There are so many things a restaurateur must balance, but I feel the ultimate measure of what makes a good restaurateur is their ability to inspire and empower their team to create a culture of inclusion and positivity within their restaurants. That culture will be palpable as soon as you step through the doors of any restaurant. A good restaurateur must also do good by their communities, knowing that what they do and how they do it can make a positive impact.

Interview with Evette Rahman, owner/head baker, Sister Honey’s – Nominated for Outstanding Baker

Press & Awards — Sister Honey's Bakery

What does this award mean to you?

It is an honor to get recognized in an ocean of bakeries. It validates that we are doing the right thing.

What does this award mean to Orlando?

The rest of country will know that we are not just for theme parks and vacations, but also a dinning destination. Orlando should be proud.

What do you have planned for this year?

We would love to expand into a bigger and better operation.

What are your favorite ingredients to use right now?

We use many different ingredients for the products that comprise our menu. We love to experiment and develop new items when the schedule allows.

What makes a good baker in your opinion?

A good baker has consistency across the board. There should be a never ending desire to improve and progress.

What are some of your most popular items right now at Sister Honey’s?

Can I say everything! It’s difficult to keep up with the demand, because things sell out in a blink of an eye. Some top sellers are coconut cake, pineapple cake, hummingbird cake, pistachio cake, key lime pie, strawberry pie, tiramisu, cookies, cupcakes, and on and on!

Update: Our candidates were not able to move forward to the final round but hopefully next year.

Inaugural MCO-BQN Overnight Puerto Rico Experience with Frontier Airlines

Tiffany Nguyen
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Inaugural MCO-BQN Overnight Puerto Rico Experience with Frontier Airlines

Frontier Airlines recently announced new nonstop flights to Puerto Rico from Orlando.  The low-cost airline begun flying nonstop from Orlando International Airport to Rafael Hernández International Airport (BQN) in Aguadilla, Puerto Rico starting on March 24, 2022.  With the addition of Aguadilla, Frontier will offer more than 80 nonstop destinations from Orlando.  The airline said fares for the new route will start at $59.

Brad Dean, CEO of the tourism organization Discover Puerto Rico, said: “We’re thrilled about the addition of Frontier’s new route connecting Orlando and Aguadilla to our already expansive list of nonstop routes to Puerto Rico. This new flight will benefit our diaspora immensely, and will allow Orlando residents, and those with connecting flights, to easily explore our island’s west coast.”

Puerto Rico Tourism Company executive director Carlos Mercado Santiago noted that “the government of Puerto Rico continues to work on expanding the air access options [at] all the airports on our island while remaining committed to increasing economic activity from the tourism industry within all regions of Puerto Rico… This new route positions our island as an even more attractive and accessible destination to visit, while contributing to the creation of new jobs in the western region.”

I was generously hosted by Discover Puerto Rico, the Island’s Destination Marketing Organization, to fly with other local bloggers on Frontier Airline’s first ever flight service from Orlando (MCO) to Aguadilla (BQN), Puerto Rico on March 24, 2022. The flight itself was so much fun with free flags, sunglasses, cookies, and Puerto Rico trivia for flight voucher prizes.  No passport or visa is required to travel since Puerto Rico is considered U.S. territory and the main currency is the U.S. dollar. All major credit cards are accepted.

Once we landed at Aeropuerto Internacional Rafael Hernandez Marín in Aguadilla, Puerto Rico, we were welcomed with a fun reception followed by a press conference with Frontier’s Domestic and International Sales Manager, Alfredo Gonzalez.  MCO has increasingly become a focal point of Frontier’s network. The ULCC described Aguadilla as “a charming town on Puerto Rico’s western coast known for its stunning beaches and engaging attractions.” He added: “Our new service to Aguadilla further bolsters our growing commitment to Puerto Rico.”

Afterwords, we checked into our own rooms at Parador Villa Parguera in Lajas, PR.

The stunning view from my hotel room.

Then we changed and headed out for dinner at 101 West Kitchen.

One of the trivia questions on the flight was: “what drink did Puerto Rico invent?” Answer: the Piña Colada!

Firecracker Shrimp

Seared Tuna Steak

Coconut Shrimp

Arancini Piccolo

Ribeye Steak with Carrots and Asparagus

Almond Crusted Salmon with Mashed Potatoes and Green Beans

The next morning we ate brunch at Aquamarina, the restaurant inside our hotel.

Over easy egg, sautéed potatoes, and toast.

Same as above but with bacon.

After brunch we went on a Historic Dowtown San German Tour at Plaza Fundadora de Pueblos.

Then we walked to Porta Coeli Church, one of the oldest church in PR.

And then visited a old building that used to be City Hall.

Walking by the Comedy Theatre.

We also met a doctor at Botica Museum who taught us so much about the history of their medicine.

Then explored artifacts at the San German History Museum.

Followed by some sightseeing.

Afterwords, we had lunch at Porticos Restaurant.

Yuca frita con Picadillo – Cassava strips served with tender ground beef, garlic sauce, cilantro and cheese.

Piña Colada.

Buñuelos de Bacalao – yam, yautía roots and cod fritter.

Se formó el Bembé – fried wings.

After we changed, we visited Valmar in Cabo Rojo, Puerto Rico where we got to meet the owner and enjoy a memorable dinner on the beach.

Ostras Rockefeller – Virginia oysters bathed in gratin spinach sauce.

Camarones con Coco – Shrimp breaded in coconut, accompanied with sweet and sour pineapple sauce.

Pulpo Valmar – Steamed Spanish octopus tentacles in a sauce of butter, garlic, De La Vera paprika, fingerling potatoes and spices.

Dorado Ceviche – Halibut cubes marinated in salt, pepper, garlic, Peruvian chili, purple onion and lime, accompanied with tostones.

Tostones – Smashed fried plantain.

Langosta Termidor – Whole lobster in bechamel sauce fused with shallots and cognac finished with parmigiano reggiano au gratin.

Salmón – Pan Seared.

Mar y Tierra – Filet mignon, lobster, and black tiger shrimp in cognac sauce.

Lavender ice cream.

After dinner we went on the Bio Bay Tour Experience with with Captain Cachi of Paradise Scuba & Snorkeling Center.  La Parguera is a bioluminescent bay found in the southern town of Lajas.

The bay’s glowing effect is made possible by micro-organisms called dinoflagellates, which emit a short burst of light when the water is agitated.

The next morning we had brunch at Mimosa Brunch Farm To Table before heading back to the airport to fly back home to Orlando, FL.  We loved their fresh juices – especially the passion fruit and pomarrosa.

Ham Croquette – Smoked meat croquette with spicy papaya sauce.

Rabbit Empanadilla – Local rabbit confit with mozzarella cheese and herbs.

Orange Maple French Toast – Sweet potato bread soaked in tangerine batter, served with dulce de coco, maple sweet potato pureé and tropical fruits.

Sweet Sunshine – Sweet concha mexicana stuffed with smoked salmon, cream creese, scallions, and pico de gallo. Sweet potato French toast with dulce de coco, Homemade Yogurt with honey and granola, Greens & fruit salad with passion fruit vinaigrette.

Thank you Discover Puerto Rico for having me!

For more information, visit: https://flights.flyfrontier.com/en/flights-to-puerto-rico

Food Waste Prevention Week is April 4 – 8, 2022

Ricky Ly
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Food Waste Prevention Week is April 4 – 8, 2022

TastyChomps is proud to be a sponsor of Food Waste Prevention Week – this April 4-8, 2022.

Why is Reducing Food Waste Important?

It Saves Money

Wasting food is expensive. Every year, Americans lose more than $218 billion on wasted food. In Florida, the average family of four throws out around $1,600 worth of food annually. Households are responsible for the most wasted food. If we begin to reduce and prevent food waste, we can save that money that is wasted on spoiled food.

It Protects the Environment

Reducing food waste is the #1 personal action to reduce greenhouse gas emissions, while safeguarding critical natural resources. When food is wasted, it goes into a landfill. Once in a landfill, food waste breaks down and emits greenhouse gasses, including carbon dioxide (CO2) and methane (CH4). Methane is 30 times more potent than carbon dioxide, making it more damaging to the environment. If we reduce food waste, we could save the environment from this damage.

It Reduces Hunger

In the US, approximately 40% of all food grown and produced is never eaten. That’s a lot of food wasted that could go to people that don’t have access to food. 1 in 5 people lack consistent access to nutritious food, while up to 3 million tons of wasted food goes to landfills annually. Recovered food provides an additional source of nutritious food.

WAYS THAT YOU CAN TAKE ACTION AGAINST FOOD WASTE

At home

  • Save leftovers and store/freeze food in portion-ready containers
  • Cook only what is needed for that meal
  • Make one night a weekly “leftover” night to empty the refrigerator before shopping again
  • Audit what you throw away; it will influence your next shopping trip
  • Keep kitchen essentials on hand (grains, spices, sauces) that bring new life to old meals
  • Freeze ripe fruits and vegetables before baking, cooking and filling in gaps in recipes
  • Compost

When shopping

  • Plan menus for the week and prepare a shopping list
  • Stick to your shopping list
  • Match your shopping to the reality of your week
  • Buy smaller quantities, if appropriate, to avoid spoilage and waste
  • Don’t shop hungry
  • Pay in cash so the amount your spending is tangible
  • If you bought items that you won’t use, donate them before the expiration date

At work

  • If you bring a lunch, bring only what you will eat
  • In the case of leftovers, save for the next day, if you have a work refrigerator
  • If you brought too much, share with others
  • If ordering takeout/delivery, save leftovers or share an order

for more info, visit https://www.savethefoodfl.com/

Central Florida Food Trends, Culture, Identity and Durian Tastings with WMFE’s Matthew Peddie

Ricky Ly
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Central Florida Food Trends, Culture, Identity and Durian Tastings with WMFE’s Matthew Peddie

A few years ago in 2015, I first worked with Matthew Peddie for a special WMFE series called Little Vietnam in Orlando – it was a fun program, commemorating the Vietnamese American community in 40 years since the fall of Saigon – one of the first if not only series on this subject.

This past week Chef, culinary educator and Food Network star Emily Ellyn; Global Cooking School CEO and founder Hari Pulapaka; myself, Tasty Chomps food and restaurant blog publisher Ricky Ly; and Orlando Weekly restaurant critic Faiyaz Kara joined WMFE’s Matthew Peddie on the show Intersection for a conversation about what makes the culinary scene here unique, and the latest food trends in Central Florida.

It was a bittersweet and slightly pungent outing, as this was Matt’s last episode of Intersection with WMFE – he is joining WUSF’s Florida Matters show as host, a show about tough issues, highlights little-known stories from our part of the world, and provides a greater perspective of what it means to live in the Sunshine State, and so finally after many years of twitter back and forths – we finally had our durian tasting with Matt at the station and bid our farewells to Matt.

Faiyaz brought the goods and we brought the taste buds – it was a fun time had by all, though we did have to make sure to sanitize thoroughly afterwards to avoid offensive after smells. I think we may need to make #durianforall a real thing – maybe a durian tasting challenge for Orlando’s restaurants is in the foreseeable future? Let us know your thoughts!

Wishing Matthew Peddie all the best on his new endeavors!!!

Read and listen to the story here: https://www.wmfe.org/food-culture-and-identity-in-central-florida/197657

SOLD OUT – Upcoming Event: 10th Annual Science of Wine – Saturday April 23, 2022

Ricky Ly
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SOLD OUT – Upcoming Event: 10th Annual Science of Wine – Saturday April 23, 2022

SOLD OUT – EVENT IS SOLD OUT AS OF 4/20/2022

Orlando Science Center’s 10th Annual Science of Wine

Next Event: April 23, 2022 | 7:00 – 10:00 pm

The 10th Annual Science of Wine fundraising event, benefiting the Orlando Science Center, is a unique wine and food tasting with an educational twist.  This event offers a chance to celebrate with others who enjoy the culture of wine while also benefiting Orlando Science Center’s mission to “inspire science learning for life.”

 Tickets for the event are available for purchase online at www.osc.org/wine. Tickets can be purchased until April 10 for the discounted price of $110/each. After April 10, they will be $125. Members of Orlando Science Center can purchase event tickets for only $100.

Ready your mind – and palate – for a night of wining, dining and learning at one of Orlando’s most unique food and wine events, the Science of Wine!

Sip, savor and support the mission of Orlando Science Center!

Uncork your inner sommelier (and scientist!) at the 10th annual Science of Wine, presented by Southern Glazer’s Wines and Spirits.

The Science of Wine is not just another wine tasting, but an oenological odyssey with presentations on multiple aspects of wine growing and wine tasting in addition to samples of more than 150 fine wines from the world’s most important wine regions and some of the best food from your favorite region, Central Florida!

$100 Members &Young Professionals

$110 Early Bird | $125 General Admission

Early Bird Rate March 1 – April 10.

Tickets: http://www.osc.org/wine

Photography credit: Roberto Gonzalez Photography

Grande Lakes Orlando – Spring 2022 – Event and Activity Guide – The Ritz Carlton and JW Marriott Grande Lakes

Ricky Ly
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Grande Lakes Orlando – Spring 2022 – Event and Activity Guide – The Ritz Carlton and JW Marriott Grande Lakes

The latest and greatest event and activity guide from the Grande Lakes Orlando team has been released for Spring 2022 –

Below are a few of the new selections pertaining to dining highlights this season:

Dining Offerings 

HIGHBALL & HARVEST
Southern inspired cuisine, handcrafted cocktails. Open for breakfast, lunch and dinner.

KNIFE & SPOON
Signature New American steak and seafood-forward cookery conceived and led by award-winning Chef John Tesar. Open for dinner.

BLEU BAR & FOOD
Poolside restaurant and bar, featuring classic burgers and salads with fun twists.
Open from lunch to dusk.

FIRST DROP
Locally roasted coffee, fresh juices, handcrafted milkshakes, sandwiches, salads, pastries and snacks.

FAIRWAYS PUB
Signature clubhouse fare and a variety of draught beer and scotches. Located at The Golf Club. Open for lunch.

VITALE SPA CAFÉ
Featuring healthy cuisine including power drinks, smoothies and salads located at The Spa. Open for lunch.

LOBBY LOUNGE
Reimagined cocktails in the “sunroom chic” solarium.

The Ritz-Carlton – Spring 2022 Special Events

EASTER THEMED-CRAFTS
Offered during Ritz-Kids Open House – Friday, April 15 – Sunday, April 17, 10am – 11:30am

EASTER EGG HUNT
Experience the classic Easter activity at our beautiful Whisper Creek Farms. Each child will get to keep the prizes found in eggs as well as their own Easter basket. April 17, 10:30am – 11:30am $65 per child – Reservations required, call 407-393-4977

EASTER BRUNCH AT KNIFE & SPOON
Now open! Voted #1 2020 Best New Restaurant in Orlando (Orlando Weekly) and one of the Top 3 2020 Best New Restaurants in the U.S. (USA Today 10 Best), Knife & Spoon features New American steak and seafood conceived and led by award-winning chef, John Tesar.

Sunday, April 17, 12pm – 7pm. 250++
Reservations required, call 407-393-4034

EASTER AT HIGHBALL & HARVEST
This Southern-inspired restaurant pays homage to days gone by and provides the ideal setting to make your celebration together truly special. The menu features ingredients from local farms and the resort’s own garden. Á la carte menu and special menu insert.

Sunday April 17, Breakfast 7am – 11am,
Lunch 11:30am – 2pm and
Dinner 5:30pm – 10pm

Reservations required, call 407-393-4034
For overnight resort guests only.

MOTHER’S DAY TEA
Treat Mom to our signature Mother’s Day Tea with live entertainment. Includes a
special gift for Mom. Saturday, May 7 & Sunday, May 8 at 11am & 3pm
The Ritz-Carlton Lobby Lounge, $95 per person
Reservations required, call 407-393-4034

MOTHER’S DAY AT THE SPA POOL
This Mother’s Day, give the gift of relaxation with a treatment at The Ritz-Carlton Spa. Give in to the soothing elements of nature and emerge refreshed, relaxed and revitalized. This
wellness retreat offers 40 treatment rooms, a full salon and an array of services. Between or post-treatment, relax in the outdoor lap pool or enjoy a healthy meal at Vitale, a Spa Café featuring a Moet Ice and Mimosa Bar. Saturday, May 7 & Sunday, May 8, 1 1am – 3pm
Reservations required, call 407-393-4200

MOTHER’S DAY-THEMED CRAFTS
Offered during Ritz-Kids Open House
Friday, May 6 – Sunday, May 8,
10am – 11:30am

MOTHER’S DAY BRUNCH AT HIGHBALL & HARVEST
This Southern-inspired restaurant pays homage to days gone by and provides the ideal setting to make your celebration together truly special. The menu features ingredients from local farms and the resort’s own garden.
Sunday, May 8, 12:30pm – 7pm
Reservations required, call 407-393-4034

MOTHER’S DAY AT KNIFE & SPOON
Now open! Voted #1 2020 Best New Restaurant in Orlando (Orlando Weekly) and one of the Top 3 2020 Best New Restaurants in the U.S. (USA Today 10 Best), Knife & Spoon features New American steak and seafood conceived and led by award-winning chef, John Tesar. Á la carte menu and special menu insert.
Sunday, May 8, 12pm – 7pm.
Reservations required, call 407-393-4034

ANIMAL SHOW

Experience the wild side of Florida. Meet a knowledgeable and entertaining Gator Wrangler from GATORLAND who will share stories of close encounters with some of the world’s most feared predators.

May 29th at 3:30 PM Location TBA.
Open to all Resort Guests

MOVIE ON THE LAWN
Enjoy a family friendly movie on Saturday, May 28 at 6:30pm Located on Da Vinci Lawn.

MEMORIAL DAY AT HIGHBALL & HARVEST:
This Southern-inspired restaurant pays homage to days gone by and provides the ideal setting to make your celebration together truly special. The menu features ingredients from local farms and the resort’s own garden. Á la carte menu and special menu insert.
Sunday, May 29, Lunch 11:30am – 4pm and Dinner 5:30pm – 10pm
Reservations required, call 407-393-4034

MEMORIAL DAY
SPECTACULAR FIREWORKS!
Sunday, May 29, 9pm. Complimentary
for overnight resort guests only.

Introducing Knife Burger
Three-time James Beard “Best Southwest Chef” semifinalist, Top Chef season 10 contestant and head chef of our own Knife & Spoon, John Tesar, brings us Knife Burger, located poolside at the JW Marriott.

It is his mission to bring you the best tasting patty in town, that’s why we source our beef from high-quality, Texas raised cattle. We are proud to source our beef from cattle that is Texas raised. You’ll want to try out 44 Farms ground sirloin patty. Once you do, you’ll never look back! If you haven’t tried the ozersky, magic burger or our pimento cheese burger you are seriously missing out.

PRIMO BY MELISSA KELLY
Experience sensible contemporary Italian cuisine at its best. Open for dinner.

CITRON, AN AMERICAN BRASSERIE
Enjoy contemporary and colorful American cuisine. Open for breakfast.

WHISPER CREEK FARM: THE KITCHEN
Farm-inspired comfort food and craft beer. Open for dinner.

KNIFE BURGER
Burgers and shakes from Celebrity Chef John Tesar along with all of your favorite pool side frosty delights serving up all spring. Open from lunch to dusk.

STARBUCKS®
Serving your favorite beverages, snacks and pastries.

LOBBY LOUNGE
Overlooking the resort’s scenic gardens and lakes, the elegant lobby lounge serves appetizers, craft beer and wine by the tap, glass and bottle.

JW Marriott – Spring 2022 Special Events

EASTER WEEKEND CARNIVAL AND FOOD TRUCK RALLY

Games, arts, crafts, food trucks with your favorite treats, join the fun all weekend long! Saturday, April 16 – 17, 11am – 5pm
Valencia Patio

EASTER BREAKFAST BUFFET AT CITRON

Energize your morning with delicious breakfast dishes at Citron.
Sunday, April 17, 7am – 12pm

EASTER BRUNCH AT PRIMO

The newly renovated Primo welcomes you for Easter Brunch. Enter Mediterranean inspired
bliss on your Easter morning.
Sunday, April 17th, 10am – 3pm
Open to resort guests.

PRIMO MOTHER’S DAY CELEBRATION

Reward Mom with some of Melissa Kelly’s brunch favorites and assorted spritz
cocktails at the newly renovated Primo restaurant. Mother’s Day, Sunday, May 8, 10am – 3pm

THEMED BUFFET NIGHTS AT CITRON FOR MEMORIAL DAY WEEKEND
Enjoy our culinary team’s amazing creations accompanied by live entertainment Saturday & Sunday, May 28 & 29

MEMORIAL DAY
SPECTACULAR FIREWORKS
Sunday, May 29, 9:00pm
Complimentary for overnight resort guests only.

for more information, visit: grandelakesorlando.com

 

 

The Chef and I at the Hall on the Yard – Now Open!

Ricky Ly
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The Chef and I at the Hall on the Yard – Now Open!

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 two diverse and delicious concepts.

The Hall On The Yard is a collection of 9 diverse culinary offerings, 5 curated event spaces, 3 premium cocktail bars, showcased in 1 eclectic building.

The Rains are the founders behind The Chef and I, a modern take on approachable gourmet fusing international flavors into beautiful, well balanced dishes and Pasion a new Latin fusion themed restaurant putting new takes on classic Mexican, Puerto Rican and Cuban fare.

Michael Morrison serves as Chef de Cuisine – formerly Head Chef of Loretta Keller’s Famed Coco500 & Exec Chef of Hiro Sone’s Michelin Starred Ame in SF. He serves alongside Sous Chef Travis Chasteen.

As part of the Hall at the Yard, a development in Ivanhoe Village in downtown Orlando, the restaurateurs will bring some of their home-run menu creations from Nashville and add some other dishes using the best of all the local items. One of the main elements of The Chef and I is to use fresh and local ingredients, highlighting the culture of the local market and bringing Chef Chris Rains’ own unique take on the dishes.

About the Team – Erica and Chris Rains

In 2007, a ‘Love at First Sight’ story began. Executive Chef Chris Rains was cooking for the Nashville Predators NHL hockey team, global superstars in music and entertainment, and thousands of attendees. Erica Rains had recently moved back to her hometown of Nashville, and both had given up on love.

The two were cosmically connected online and on 11-11-07, Chris and Erica met and fell in love and the rest was history. Just months after meeting, The Chef and I catering division was born.

Since then, this power couple has created a multi-million dollar culinary firm with a large catering division, an event venue, a flagship restaurant in the high end downtown Nashville district known as The Gulch, and a strong online division with virtual events, classes and merchandise. The Chef and I on Ninth is known for its interactive nature with the show kitchen, its approachable gourmet food, casual cool atmosphere, the daily chefs’ tasting menus, and incredible cocktails.

Now, The Chef and I comes to Orlando and The Rains’ are excited to become part of the thriving culinary scene that highlights chef-driven concepts like theirs.

Interview with The Chef And I / Pasion owner and executive chef, Chris Rains

Tasty Chomps: What are your inspirations behind the food at The Chef and I? The flavors and ingredients are truly some of the most creative we have seen!

Chef Chris Rains: At a very young age I became intrigued at how texture and depth of flavor can really take any bite to the next level. So, from the first time eating a really crispy fish and chips with a caper Cornichon tartar sauce and a little bit of age small vinegar as a child I have strived to always create that perfect bite. Years later as I entered the chef world, I always keep that in mind. But at the end of the day I like straightforward ingredients, bold flavors and depth with texture and subtle underlying flavors.

What was food in your childhood like? What was the role of food growing up? What are your favorite foods growing up?

My mom was a horrible cook, horrible may be a strong word so let’s use generic instead. Lol. she knows this, as I make reference to it all the time, but in reality my grandmother’s from both sides were fabulous cook’s. My paternal grandmother cooked and moved like a chef in the kitchen and my maternal grandmother had a grasp of all the Classic dishes. Meals for us were always about family, love and seasonal fresh ingredients. Growing up in Seattle we always had fresh Fish, crab, produce and those meals shaped my youth. My favorite foods growing up were strawberries, blackberries, honey, fresh fish and crab.

What are some of your favorite dishes on the menu right now?

The Chef Answer is “the next dish” and that is what excites me about food. But if you stop by and see what we are doing you must have the caramelized cauliflower appetizer, the duck and waffles and the hot salt chicken.

What do you wish people knew about The Chef and I?

That we provide experience in addition to great quality food creations. We offer chefs tastings at our counter and a seat at our show kitchen allows you to converse with our chefs while your meal is being prepared

Tell us about your background and culinary experience before the Chef and I

I started as a dishwasher, I believe every Kitchen employee should. It gives you a respect for that position. I worked my way up all through high school and then ended up landing at a Sheraton hotel. There I realized that being a chef was a career, and I spent the next eight years working my way up to head restaurant chef. After that I had the opportunity to run the Wildhorse Saloon in Nashville for 8 years then finished up with the NHL Nashville predators by handling the restaurant and suites for the team. I had the opportunity to cook all around the country and world with that last position which led me to start our own business ventures.

If you could eat any meal for the rest of your life, what would that meal look like?

As a chef I prefer something I can hold in my hand. So that being said give me a kick ass burger or patty melt with crispy toasted bread and a little bit of spice.

Upcoming plans for 2022?

Now that we have hit our stride at the Hall, my plans for this year are to get a little more comfortable being a Floridian and move forward on my wife and I’s next project, that involves an experience driven culinary destination around food. It will be called the Chef And I experience.

 

Must Try Dishes at The Chef and I

Carmelized Cauliflower with Local Whipped Goat Cheese – pan roasted cauliflower seasoned with fresh herbs and sea salt, served on grilled focaccia crostini, whipped goat cheese, pistachio pesto, candied nuts and local honey

Granny Smith Apple and Arugula Salad – peppery arugula tossed with granny smith apple matchsticks, imported feta cheese, roasted red bell peppers, and candied nuts, tossed in a roasted Fresno chile and local honey vinaigrette – Add a protein (Chicken, Smoked Salmon, Shrimp or Bacon)

House Pimento Cheese and Bacon – our house made pimento cheese blend with gouda and sharp cheddar folded with roasted red bell peppers and garlic spread on focaccia toasts with smoky bacon lardons, sweetened bourbon glaze

Duck and Waffles – crispy skinned farm raised duck breast, cooked medium and sliced over duck fat sage buttered waffles with macerated maple blackberry syrup

Local Pork Sausage and Pimento Cheese Benedict – Free-range Woodsmoke Farms’ pork sausage, pan roasted and served over grilled focaccia with our house made pimento cheese and a white wine beurre blanc. Finished with a sunny side egg

Pan Roasted Beef tenderloin – hand cut beef shoulder tenderloin, seasoned with cracked pepper and sea salt, cooked medium rare and served with whipped Yukon potatoes, smoked charred cherry peppers and a red wine demi-glace

Dark Rum and Fig Ice Cream – a vanilla based ice cream folded with aged rum and dried black mission figs, A Chef and I classic all the way from Nashville, TN *available while supplies last

The Chef and I  Orlando
at The Hall on the Yard
1412 Alden Road, Orlando, FL
(Ivanhoe Village)

https://www.thechefandiorlando.com/

Thu 11:00 am – 11:00 pm
Fri-Sat 11:00 am – 2:00 am
Sun 11:00 am – 9:00 pm
Brunch Saturdays and Sundays from 11 am – 5 pm.

The 16 Best Local Coffee Shops in Orlando and Central Florida

Kayla Springmyer
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The 16 Best Local Coffee Shops in Orlando and Central Florida

Throughout Orlando, you won’t have any difficulty discovering new and unique coffee shops local to the area. Whether you’re looking for a trendy craft coffee bar with sweet creations or a classic coffee spot ideal for remote working, you’re sure to find it here.

Here are 16 of our all-time favorite local coffee shops throughout Central Florida.

16 Best Local Coffee Shops in Central Florida

1. Craft & Common

47 E Robinson St UNIT 100, Orlando, FL 32801

(407) 723-8078

CraftandCommon.com

Photo by: Craft & Common

2. Lineage Coffee Roasting

Multiple Locations

(407) 205-8096

LineageRoasting.com

Photo by: Lineage Coffee Roasting

3. Qreate Coffee + Studio

1212 Woodward St #1, Orlando, FL 32803

(407) 601-1796

QreateCoffee.com

4. Foxtail Coffee Co.

Multiple Locations

FoxtailCoffee.com

Photo by: Foxtail Coffee Co.

5. Deeply Cafe & Bottle Shop

111 N Magnolia Ave #50, Orlando, FL 32801

DeeplyCoffee.Square.Site

Photo by: @orlandodogspots

6. Drunken Monkey Coffee Bar

444 N Bumby Ave, Orlando, FL 32803

(407) 893-4994

DrunkenMonkeyOrders.com

Photo by: @orlandobrewreview

7. Cups and Pups Coffee

1307 Edgewater Dr, Orlando, FL 32804

(407) 350-7917

CupsandPupsCoffee.com

Photo by: Cups and Pups

8. Vespr Coffee Bar

626 N Alafaya Trail Suite 105, Orlando, FL 32828

(407) 930-6430

TheVespr.com

Photo by: Vespr Coffee

9. New General Cafe

155 E New England Ave, Winter Park, FL 32789

(321) 972-2819

NewGeneral.us

Photo by: New General Cafe

10. Easy Luck Coffee & Bodega

2425 E South St, Orlando, FL 32803

EasyLuckOrlando.com

Photo by: Easy Luck Coffee and Bodega

11. DUO58 Community Coffee Bar & Cafe

2842 S Alafaya Trail, Orlando, FL 32828

(407) 900-4386

Duo58.org

Photo by: DUO58

12. Achilles Art Cafe

2869 Wilshire Dr #103, Orlando, FL 32835

(407) 601-6500

AchillesonWilshire.com

Photo by: Achilles Art Cafe

13. Stardust Video and Coffee

1842 Winter Park Rd, Orlando, FL 32803

(407) 623-3393

StardustVideoandCoffee.com

Photo by: @savrycooks

14. Mahogany Coffee Shop & Cafe

212 W 1st St, Sanford, FL 32771

Instagram.com/Mahogany.Coffee

Photo by: Mahogany Coffee

15. Framework Craft Coffee Bar

1050 N Mills Ave, Orlando, FL 32803

(407) 494-4377

framework-craft-coffee-bar-llc.square.site

Photo by: Framework Coffee

16. Downtown CREDO

885 N Orange Ave, Orlando, FL 32801

(407) 519-0643

DowntownCredo.com

Photo by: Downtown Credo

BONUS – Rosso Coffee Bar

at Marketplace at Avalon Park

3801 Avalon Park E Blvd Ste. 100, Orlando, FL 32828
https://marketplaceatavalonpark.com/ 

In Memory of Orlando Chef de Cuisine George Foss of Tori Tori

Ricky Ly
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In Memory of Orlando Chef de Cuisine George Foss of Tori Tori

Tori Tori’s Chef De Cuisine George Foss will be remembered always for his passion for food, his love for his daughter, and his warm heartedness and friendship. He was recently profiled in this beautiful piece by the Orlando Sentinel’s Amy Drew Thompson recently here. He will be dearly missed by all.

Foss and his daughter, Annabella, in August 2021. "They had a plan to open an ice cream shop together one day," said George Foss Sr.A GoFundMe has been set up to help Foss’ family with funeral and other expenses, as well as a college fund for his daughter, Bella. To contribute: gofundme.com/f/in-memory-of-george-foss.

 

Orlando’s 5 Best Irish Restaurants and Pubs

Ricky Ly
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Orlando’s 5 Best Irish Restaurants and Pubs

Whether you are looking for a nice pint of Guinness, or a bowl of Shepherd’s Pie with some Irish tunes and dancing, we have you covered – just in time for St. Patrick’s Day. Check their websites for specials.

Here are Five of Orlando’s Best Irish pubs and restaurants

1. Claddagh Cottage Irish Pub on Curry Ford West

2421 Curry Ford Rd, Orlando, FL 32806
(407) 895-1555
http://claddaghcottagepub.com/

The Claddagh Cottage is a cozy, neighborhood pub that has been around for over 20 years, known for its proper pints of Guinness, delicious home-style food, and authentic Irish atmosphere. A big part of the pub’s history is traditional Irish music, and owners Scott & Vicki have run the bi-weekly traditional Irish music session at the Claddagh since 2001. The EOWS (Every other Wednesday Session) is the same as you would find in any pub in Ireland, drawing both amateur and professional musicians from Orlando and beyond.

Hours
Pub Open 4pm-’til Every Day
Kitchen Open Mon-Sat: 4pm-10pm, Sunday: 4pm-9pm

2. Fiddler’s Green in Winter Park

544 W Fairbanks Ave, Winter Park, FL 32789
(407) 645-2050
https://fiddlersgreen.pub/

Fiddler’s Green Irish Pub opened almost 20 years and has been bringing a piece of Ireland ever since to Winter Park FL. With authentic Irish decoration, live music, and 24 beers on tap, their menu carries classic dishes like Corned Beef, Cabbage, Fish and Chips as well as Pub Fare including fresh grilled hamburgers and hand breaded fish and chips. Their menu has even been featured on the Food Network’s “Best of” Series.

Hours
Monday – Friday – 11:30am – 2:00am
Saturday – 11:00am – 2:00am
Sunday -11:00am – 12:00am

3. Raglan Road at Disney Springs

1640 Buena Vista Dr, Orlando, FL 32830
(407) 938-0300
raglanroad.com

The Irish owners of Raglan Road have brought in top chefs from Dublin to present you with the very best of modern Irish cooking—from fish & chips to brilliantly reimagined classics like Shepherd’s Pie. 4 imported bars (some of which have been sliding glasses for 130 years) and an ambiance from Raglan Road’s interior—shipped lock, stock and beer barrel from Ireland to Disney Springs. Catch talented singer-songwriters and energetic bands belting out Irish tunes, popular ballads and pub classics on multiple stages.

Hours
Monday – Thursday: 11AM–11PM
Friday: 11AM–11:30PM
Saturday: 9AM–11:30PM
Sunday: 9AM–11PM

4. The Harp and Celt in Downtown Orlando

25 S Magnolia Ave, Orlando, FL 32801
(407) 481-2928
http://harpandcelt.com/

The Harp and Celt Irish Pub and Restaurant, a family owned business, opened 10 years ago in 2007 just as our country was going into an economic downturn. Serving traditional Irish food along with a full bar. Orlando’s top pub to watch soccer and sports from around the globe with a full selection of beer, Irish Whiskey, wine and more.

Hours
Monday – Thursday: 11:00 AM – 1:00 AM
Friday: 11:00 AM – 2:00 AM
Saturday: 10:00 AM – 2:00 AM
Sunday: 10:00 AM – 12:00 AM

5. The Sullivan in Downtown Sanford

116 E 1st St, Sanford, FL 32771
(407) 878-2530
https://www.facebook.com/TheSullivanPublicHouse/

Downtown Sanford’s Premier Irish Pub! The Sullivan Public House is a classic Irish Bar offering up the best Irish beers, whiskeys, and plates.

Hours
Monday – Thursday – 5:00 PM – 11:00 PM
Friday – 5:00 PM – 1:00 AM
Saturday -12:00 PM – 1:00 AM
Sunday -12:00 PM – 8:00 PM

24 Hours at Park Hyatt Beaver Creek, Colorado: A Food Lover’s Guide

Kayla Springmyer
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24 Hours at Park Hyatt Beaver Creek, Colorado: A Food Lover’s Guide

Park Hyatt Beaver Creek Resort & Spa is a serene winter oasis in the heart of Colorado. Centrally located at the base of Beaver Creek Mountain, Park Hyatt offers easy access to winter activities like skiing, snowboarding and more, but the resort also features some impressive luxury dining experiences.

We were invited to stay at Park Hyatt Beaver Creek Resort & Spa to celebrate the newly hired Executive Chef, Santosh Koradi. Here is our Food Lover’s Guide to Park Hyatt Beaver Creak.

24 Hours at Park Hyatt Beaver Creek: A Food Lover’s Guide

Day 1:

Check In

Park Hyatt Beaver Creek Resort & Spa is the epitome of luxury in the mountains. After being greeted by the complimentary valet staff and checking in, you can make your way to your resort suite.

The amenities at Park Hyatt Beaver Creek are some of the best in Colorado. Guest rooms are spacious and clean, but the best part is the unbeatable view you can enjoy right from your balcony.

Winter Activities

After checking in, we highly recommend exploring the exciting winter activities available nearby. Beaver Creek Mountain offers some of Colorado’s most notable ski and snowboarding trails, and Park Hyatt Beaver Creek is a ski-in/ski-out resort located right in the midst of all the action. You can either bring your own gear, or easily rent some during your stay.

If you’re not much of a skier or snowboarder, you can also take a seat by one of the outdoor fire pits and simply enjoy the view.

Dinner at 8100 Mountainside Bar & Grill

Later in the evening, we made our way to Park Hyatt Beaver Creek’s main dining location: 8100 Mountainside Bar & Grill. We were invited to sample a six-course “Purple Theme Chef’s Table Dinner” from the new Executive Chef Koradi.

Course #1: Purple Potato Artichoke Tortellini 

The first course of our purple-themed chef’s tasting dinner featured a purple tortellini dish with purple potato and artichoke filling, served with sage butter and purple caviar.

The paired cocktail featured purple potato, rosemary, ginger beer, ice and amaretto. This drink was light, tasty and it complemented the flavor profile of the tortellini wonderfully.

Course #2: Wood Fired Grilled Scallops

Next on the tasting menu, we sampled the delicious Wood Fired Grilled Scallops, served with dry martini purple carrot mousseline, purple cabbage and purple oil.

The cocktail pairing served with this dish was made with shrimp, tomato juice, vodka, lime juice and celery salt.

Course #3: Purple Beetroot Hummus

Our third course consisted of a lovely beetroot hummus prepared with purple cauliflower, purple endive and fried basil. This dish was very light and the flavors were both unique and tasty.

Course #4: Sous Vide Pistachio Crusted Colorado Lamb Chop

Next, we sampled the Colorado lamb chop, served with chili honey glazed purple kohlrabi, purple onion and mint chimichurri. This dish is a must-try for meat lovers.

Course #5: Poached Elk

It’s not a true Colorado dining experience without elk. This poached elk dish featured poached black garlic, purple potato corn velouté and beet microgreens. Another must-have dish if you’re a fan of red meat.

Course #6: Blueberry Berry Pie Bar

Our final course of the evening was a decadent Blueberry Berry Pie Bar. This dessert was made with homemade java plum ice cream and purple sweet potato spuma, served on top of a miniature ice sculpture. This dessert was incredibly unique, with a combination of flavors we’ve never tasted before. If you have the chance to order this dish, we highly recommend doing so.

The dessert cocktail pairing featured bourbon, coconut milk, nutmeg, Sambuca and passion fruit puree. This cocktail is winter in a glass (and quite strong).

Although many of these entrees and bites are not available to order at 8100, the restaurant offers a variety of delicious eats on the menu for breakfast, lunch and dinner. Below are some of their most popular dinner entrees and desserts, available to order today.

Colorado Striped Bass Ceviche 

Colorado Cheese and Charcuterie

Jidori Chicken Breast

Best Chili on the Mountain

Chocolate Dessert

Day 2:

Breakfast at 8100 Mountainside Bar & Grill

In the morning, head back to 8100 Mountainside Bar & Grill for a lovely breakfast spread to help you fuel up for the day. We ordered the Grapefruit Brûlée, Avocado Toast and 2 Eggs Any Style.

Grapefruit Brûlée

The Grapefruit Brûlée is a light and sweet breakfast dish, served with fresh berries and Devonshire cream. This dish is perfect if you don’t want a breakfast that’s too heavy.

Smashed Avocado Toast

8100 offers their own take on this classic breakfast dish. This is another great option for those looking for a light breakfast. It’s served with fresh greens, a poached egg, tomato and pickled onions.

Steak & Eggs

If you’re looking for a heartier breakfast option, we recommend ordering the Steak & Eggs. This breakfast entree comes with freshly seasoned wagyu steak, eggs, breakfast potatoes and toast. It’s extremely filling, and the steak was cooked to perfection.

Spa Day at Exhale

Before you head out, we highly recommend stopping by Exhale, located on the first floor of Park Hyatt Beaver Creek Resort, for a relaxing spa day. Choose from a variety of calming spa treatments, from massages to facials. We enjoyed a lovely full body hour-long massage. Services at Exhale also include 1 hour in the Aqua Sanitas Roman Bath experience before treatment.

Whether your time at Park Hyatt Beaver Creek Resort & Spa is filled with active winter activities or delicious eats, Exhale Spa is the perfect way to end your trip.

While we visited in the middle of the winter, Park Hyatt Beaver Creak is open year-round through all four seasons. To learn more about this luxurious winter resort and to book your stay today, click here.

Rocco’s Italian Grille in Winter Park

Tiffany Nguyen
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Rocco’s Italian Grille in Winter Park

Rocco’s Italian Grille is a hidden gem located inside a vintage 1940’s building in Winter Park, next to The Glass Knife.  The neighborhood has changed some since the opening of Rocco’s over 15 years ago but one thing has remained the same – the consistency of Rocco’s award-winning authentic Italian cuisine prepared by their experienced native chefs.

Proprietor Rocco Potami was born and raised in Italy and he has always been passionate about cooking.  His restaurant offers recreated recipes of his homeland which he has spent years researching, developing, and perfecting.  Rocco has 40 years of experience cooking in Central Florida and it is evident when you indulge in his extraordinary dishes. Rocco’s uses only the freshest meats, imported pastas, and sauces made from scratch to serve a broad selection of dishes from each of Italy’s regions.

We were invited to try Rocco’s favorite menu items and they all exceeded our expectations. From the appetizers, to our entrées and dessert, everything was incredibly delicious.  The service was first class as well.

Here are some popular menu items at Rocco’s Italian Grille:

FRESH BREAD WITH GARLIC AND ROSEMARY OLIVE OIL – a really great starter courtesy of Rocco’s.

BURRATA – soft and creamy.  The essence of freshness and delicacy, yet simultaneously the most intensely milky thing you have ever eaten.

CARPACCIO CON RUCOLA – Named after the 15th century Venetian painter. Thinly sliced aged beef drizzled with infused white truffle oil topped with Parmigiano Reggiano shavings, argula, capers, and lemon

DI CESARE – a deliciously crispy salad with homemade croutons that were incredibly addictive.

RUCOLA E PARMIGIANO – Arugula, julienne tomatoes, Parmigiano shaves in extra virgin olive oil and lemon dressing.

PAPPARDELLE SHRIMP TERRE – Pappardelle with shrimp, braised in a white wine tomato basil cream sauce, topped with shaved Parmigiano Reggiano cheese and basil.

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

The veal was tender and the sauce was rich.  The julienne vegetables complimented it very well.  Every bite was pure perfection and there was not a speck left behind on my plate.

CANNOLI – ricotta cheese, dried fruit, chocolate morsels.

CHOCOLATE DELIGHT CAKE – with imported blood orange coulis.

Rocco’s Italian Grille is a hidden treasure that has a beautiful and welcoming ambiance, exceptional dishes, and five-star service. Be sure to check them out the next time you are in the Winter Park area, you will love it!

Rocco’s Italian Grille
400 Orlando Ave, Winter Park, FL 32789
(407) 644-7770
roccositaliangrille.com

Fundraiser to Support the People of Ukraine – World Central Kitchen – Disaster Relief Fund

Ricky Ly
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Fundraiser to Support the People of Ukraine – World Central Kitchen – Disaster Relief Fund

Update 3/20/2022 – In less than 2 short weeks, we have achieved our goal of $10,000 raised thanks to the compassion and generosity of our Central Florida and Orlando community. Big thank you to Amy Thompson of Orlando Sentinel (What can you do to help Ukraine? Feed them) and Holly Kapher of Orlando Weekly (Support Ukraine at these local Orlando restaurants) for covering the story, as well as to the support of local friends and restaurants (Domu, Tori Tori, Peterbrooke Chocolatier, Hinckley’s, The Ravenous Pig, and many more) who all helped support and donate. The war continues, and as of today, over 3 million Ukrainian refugees have fled, many still in need of hot meals – if you are able to, please continue sharing this fundraiser with family and friends to help support the people of Ukraine. We are also still collecting recipes from local chefs and community members for a digital thank you recipe collection e-book to send out to donors after the fundraiser is over. If you have a family recipe to share, please e-mail us at tastychomps@gmail.com.

José Andrés’s nonprofit World Central Kitchen (WCK) is now in Poland, Romania, and Moldova feeding “hot, nourishing meals” to tens of thousands of Ukrainian refugees coming across the border at all hours. The aid group says it is also working with restaurants in Odessa and Lviv, two cities in Ukraine, to feed those who remain there.

The WCK most recently arrived in Moldova and began serving chicken over plates of pasta, fresh bread from local restaurants, and tomato salad. The nonprofit group is heading to Slovakia and Hungary as well to find out how to support refugees arriving from Ukraine.

All proceeds to benefit World Central Kitchen disaster relief funds (worldcentralkitchen.org) – Chef Jose Andres and team are currently providing hot meals for refugees from the Ukraine conflict on the ground.

To donate, visit: https://donate.wck.org/team/411729

As a thank you to donors, we are compiling a recipe book tentatively titled “To Ukraine with Love: Recipes from the Heart of Central Florida to the People of Ukraine” – if you would like to submit a recipe please fill out the below recipe submission or email tastychomps@gmail.com with the below email by 3/30/2022:

Recipe Submission Form:
https://forms.gle/VrKyReHgSxXnNw4j8

Recipe Name:
About the recipe:
List of Ingredients:
Preparation Instructions:
About You/Chef/Restaurant:
Send photos if any to tastychomps@gmail.com

We will send donors a copy via e-mail in PDF format in early April after we compile. Donor – Sign up for the Recipe Book: https://forms.gle/hJ6mBwwKXmSYZey47

Terminology All Whisky Drinkers Should Know – A Guide from Glenlivet

Ricky Ly
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Terminology All Whisky Drinkers Should Know – A Guide from Glenlivet

Terminology All Whisky Drinkers Should Know

a whisky drinker raising a toast

Whether you’re a seasoned whisky drinker or whisky novice, brush up on your whisky knowledge with our terminology guide. Impress your fellow whisky drinkers with your arsenal of phrases and definitions. Pour yourself a glass of whisky and test your knowledge.

Types of Whisky

With so many different types of whisky available, knowing your malt from your grain can seem like a minefield so we’ve compiled a list so that you can distinguish your whiskies and impart your wisdom to fellow whisky drinkers.

Malt

Malt whisky is made from a fermented mash consisting of malted barley.

Grain

Grain whisky is made from any type of grain, this could include wheat, corn or rye. Malt whisky on the other hand is made from malted barley only.

Blended

Blended whisky is what you imagine it to be: it is a mixture of different types of whiskies. A blend can include as many as 15 to 50 different single whiskies, the amounts of which are dependent on the specific company producing it. Because each whisky has its own distinctive characteristics, some blends don’t work seamlessly together. Therefore, the whiskies must be expertly blended to complement and enhance the flavors.

Scotch

Scotch is whisky that is made exclusively in Scotland. Scotch whisky cannot be replicated anywhere else in the world because it is the specific landscape, water, and climate of Scotland that makes this whisky so unique. There are five whisky regions across the country with each creating their own distinct whisky with different flavour profiles. For example, whisky from the region of Islay tends to evoke a peaty, smoky flavor, whereas the Lowland promises soft and smooth whisky with flavors including honeysuckle, cream, grass, ginger and toffee which gives an overall lighter taste.

Single Malt Scotch vs Blended Scotch Whisky

You can get Scotch whisky as a single malt, a single grain, or a blend. Single malt or grain whisky comes from a single distillery, which whisky drinkers often consider makes it an elite spirit. Blended, on the other hand, is made from a mixture of different Scotch whiskies that complement and enhance the different flavors in the mix.

group of whisky drinkers

Whisky Glasses

As all whisky drinkers will attest, having the right glass when drinking whisky can make all the difference. From the perfect ambiance to the perfect whisky, the correct glass will complete the experience.

Tulip Glass

The tulip glass, also known as the copita after the traditional Spanish glass from which it is based on, is a favorite amongst whisky drinkers and connoisseurs. The shape of this glass is perfect for appreciating the complex flavours of the spirit. It has a stem, which prevents the hand from coming too close to the nose and affecting the scent of the whisky, whilst the round shape at the bottom and narrowed rim guides the aromas to your nose as you drink. This shaped glass is also great for swirling your whisky.

Glencairn

The Glencairn whisky glass is not dissimilar to a tulip glass, however it has a shorter more solid base as opposed to a long stem. This glass is also perfect for swirling to ‘open up’ the aromas of the whisky so that you can have a more nuanced tasting experience and taste the depth of flavors. The shape of this glass also funnels the aroma of the whisky towards the nose as you drink.

Old-Fashioned

The Old-Fashioned glass is perhaps the most instantly recognisable glass amongst the whisky glasses. It is short with a thick base and a wide rim and is perfect for whisky cocktails or whisky on the rocks.

whisky drinker with an old fashioned glass

Whisky Terms

Dram

A dram is a unit of volume usually associated with whisky. There is no fixed measurement for a dram, and it has changed over time, however nowadays if you order a dram you are most likely to receive a standard shot size of either 25ml or 35ml.

Neat

Ordering a neat whisky means that the spirit is served without any mixer or additional flavors – a favorite amongst whisky drinkers.

On the rocks

This simply means a spirit served over ice.

Open up

‘Open up’ in relation to whisky refers to the change in flavor once the spirit has been left open to the air. You can ‘open up’ your whisky by swirling it in your glass or by adding a drop of water. Opening up your whisky can unveil a more nuanced and richer combination of flavors that are not recognised initially.

Whether you’re a new or seasoned whisky drinker, this short guide will give you a refresh of the most important whisky terms and phrases to help you on your way to becoming a connoisseur.

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