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FIRST LOOK: Le Creperie de Paris and Remy’s Rattatouille Adventure Ride to Debut October 1, 2021 at France Pavilion – Epcot, Walt Disney World Orlando

Ricky Ly
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FIRST LOOK: Le Creperie de Paris and Remy’s Rattatouille Adventure Ride to Debut October 1, 2021 at France Pavilion – Epcot, Walt Disney World Orlando

La Crêperie de Paris is a brand new crepe restaurant that will officially be opening in EPCOT’s newly expanded France pavilion on October 1st, 2021 – helping kick off “The World’s Most Magical Celebration” in honor of the 50th Anniversary of Walt Disney World Resort.

The restaurant will open alongside Remy’s Ratatouille Adventure, a new family-friendly attraction inviting guests into the larger-than-life world of “Ratatouille.” In the 4D ride experience, guests join little Chef Remy on a daring culinary caper that will captivate all your senses – even smell –  as you zip, dash and scurry through the bustling kitchen, dining room and walls of Gusteau’s famous Paris restaurant.  

La Crêperie de Paris, is a traditional crêperie with a menu inspired by the Brittany region of France. The table- and quick-service restaurant, where everything is made from scratch and to order, will serve thin and crispy stuffed savory galettes and sweet dessert crêpes, along with some of Brittany’s famous hard ciders.

The gluten-friendly savory galettes will be made with buckwheat imported exclusively from France and will feature classic fillings with some unique twists.

To round out the authentic French experience, La Crêperie de Paris will serve traditional Brittany hard ciders that pair perfectly with both savory galettes and sweet crêpes.

From the sweet doux to the less sweet brut and demi sec, the hard ciders are imported from France and made only with apples that Brittany is known for.

Galette – Saumon: smoked salmon, crème fraiche, chives, lemon

The restaurant will also offer a daily prix fixe menu that includes a choice of soup or a salad, one savory galette, one dessert crêpe, and a glass of hard cider, soda or juice.

Crepe – Melba: peach, red berries sauce, almonds

The full menu of savory and sweet crêpes features:

SAVORY GALETTES

Classique: ham, egg, Swiss cheese
Poulet: chicken, bechamel cheese sauce, mushrooms
Chèvre: goat cheese, spinach, walnuts
Saumon: smoked salmon, crème fraiche, chives, lemon
Ratatouille: tomato, zucchini, eggplant
Savoyarde: Raclette cheese, onions, imported Bayonne ham

Classique: ham, egg, Swiss cheese

SWEET CRÊPES

Gourmande: hazelnut chocolate spread, whipped cream
Banane: banana, caramel beurre salé
Melba: peach, red berries sauce, almonds
Poire: pear, chocolate ganache, whipped cream
Pomme: caramelized apples, caramel beurre sale

Gourmande: hazelnut chocolate spread, whipped cream

We recently had the privilege of speaking with Eric Weistroffer, Executive Director of JBI / Chefs de France, via e-mail about bringing the new restaurant to life here at the France Pavilion as well as upcoming changes at Epcot – see below for our chat:

Tasty Chomps Interview with Eric Weistroffer, Executive Director of JBI / Chefs de France 

  • Tasty Chomps: Tell us about the history of crepes / galettes in France – why is this so iconic do you think to French culture?

Mr. Eric Weistroffer: Galette originated in Brittany, France where Buckwheat grows –  here, they make a dough with water and sea salt and cooking it on a hot stone.

This hot stone is where the name Galette comes from, the stone in French are called “Galet”, and from there the Galette transformed into crepe with the addition of wheat, eggs, milk and butter and went all over France.

  • People are familiar with the traditional crepe, but tell us about the galette – the sourcing of the buckwheat flower and the cooking process? fermentation – very delicate balance I am sure involved.

The Galette are very traditional to Brittany, where a lot of Buckwheat grow. There are different kinds of Buckwheat type, and for La Creperie we chose one that is grown and milled in Brittany and is specially imported for us.

Buckwheat is naturally gluten free but because it is milled in a facility that does other type of wheat and because we handle a lot of wheat in our kitchen we call it gluten friendly.

We need to make the dough at least 1 day in advance so the flour can re-humidify itself and there is a fermentation that happen.

If we put too much water or keep it too long we can serve it anymore, also we can’t just do a mix and serve it, it wouldn’t be good. We always to make sure we have plenty of dough made but not too much.

  • For those coming to try La Creperie for the first time, what would you recommend to them?

All of the galettes or crepes are delicious and it mostly depend of what you are in the mood to eat that day. But the “Classique” also very often called the complete in Brittany and is one of the most common one. It is great any time of the day. The buckwheat galette with the cheese, the ham and the egg – it’s just a great blend, and pair it with a glass of hard cider and this is perfect.

Right now one of our favorite crepe is the melba with peach, red berries sauce and almonds, you can add to it a scoop of our house made ice cream and even a shot of Grand Marnier to have one of kind dessert!

  • What are some upcoming plans for the food in France?

We are working on a new concept to reopen Monsieur Paul, more information will come soon.

  • What do you want guests to come away with when they visit the France pavilion ?

We are trying to make our guest feel like they have been transported to France (without the jet lag) and offer the most authentic experience.

  • Besides La Creperie, what are some of your favorite dishes at the other properties in France?

It depend on the mood of the day, or the weather, sometimes it might be a Boeuf Bourguignon at Chefs de France followed by a crème brulee, a Croque Monsieur and a Macaron at Boulangerie Patisserie les Halles, or Escargot Croissant at the EPCOT International Food and Wine France festival kiosk and in the afternoon a Croque Glace with Chocolate Ice Cream from L’Artisan des Glaces.

And I forgot in the morning a Hot Chocolate with a Chocolate Brioche from the bakery!..

For now, reservations won’t be needed to enjoy this amazing taste of France in the newly expanded France pavilion, opening on October 1, with table service dining available on a first-come, first-served basis.

Be sure to keep an eye on the Disney Parks Blog, DisneyWorld.com/50 and #DisneyWorld50 on social platforms for more details on “The World’s Most Magical Celebration.” Bon appetit!

Chef’s Profile: Chef Myra Buerkle at illume at JW Marriott Bonnet Creek – New Japanese Influenced Rooftop Bar by Disney Springs

Ricky Ly
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Chef’s Profile: Chef Myra Buerkle at illume at JW Marriott Bonnet Creek – New Japanese Influenced Rooftop Bar by Disney Springs

Orlando’s hottest new rooftop restaurant, illume, recently opened at the JW Marriott Orlando Bonnet Creek Resort & Spa, on Thursday May 27th. If you are looking for a place is full breathtaking views, an Asian-inspired menu , and handcrafted Japanese sake and aged whiskey cocktails – this is the perfect place to try. Perfect for viewing the nightly nearby Disney fireworks.

The restaurant is led by chef Myra Buerkle, a Filipina native who came to Orlando just over a decade ago, bringing her skill and flair to illume’s illustrious kitchen. We spoke with her recently via e-mail about her background and her plans –

Chef Profile: Chef Myra Buerkle at illume at JW Marriott Bonnet Creek

Tell us about your background – where did you grow up and how did you get started into food?

“I grew up in the Philippines in a town called Solano Nueva Vizcaya, but I spent the majority of my time in Manila. My mother cooked for weddings, baptisms, birthdays and other special occasions. She was self-taught and never formally educated in food services, and I grew up alongside her during my formative years. After watching her cook, I was inspired to pursue her dream of becoming a chef. Although she was not able to get the proper education, she made sure that I followed my heart. Becoming a chef is a tribute to my mother, who I recently lost.”

Tell us about your past culinary experiences. What are some lessons you have learned along the way as a chef?

“I graduated from First Gourmet Academy in Manila with a diploma in Culinary Arts as my 2nd degree while interning with Manila Marriott Hotel in Resorts World. Upon coming to the United States, I joined the Wyndham Grand Orlando as part of the opening team, where I stayed for 9 years. I was the chef de cuisine for a 3-meal casual restaurant and pool bar, then later was appointed as a banquet chef. From my past experience, I learned that being a chef is not about power, it’s about responsibility. Being a chef is an earned title, where one must be a great cook and an inspiring leader.”

What is the moment that you realized you wanted to become a chef?

“I graduated with a Bachelor of Science degree in Hotel and Restaurant Management as my 1st degree and worked for Intercontinental Hotel Amman Jordan as a front of the house supervisor. While I was at the Intercontinental, I learned the Arabic language and was able to speak fluently. Since the kitchen was short staffed, I always volunteered to help do some prep. In those moments, I realized that being a chef was my true calling.”

What are some childhood memories around food that sticks with you to this day?

“One of my favorite childhood memories was hearing all the great compliments my mother received about her cooking and specialties, which included the delicious Pansit (rice noodles), Chicken Adobo, Pinakbet (vegetable stew), Pinapaitan (bitter stew) and Dinuguan (pork blood stew).”

As the new head chef, what are some upcoming plans that you have for the menu and illume? What are some changes that guests might see?

“I am excited to expand our sushi bar menu and add more of my own Asian flavor and touch. In the near future, guests will be able to experience an upscale sushi bar and new Asian delicacies at illume.”

What are some goals you have for the illume’s food and drink offerings this year 2021?

“For food, I would like to take it to the next level and bring more interesting variations of Asian cuisine and wider selections of sushi.”

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

“I love the Sakana Fritters, which are the reason I got the job as chef. Honestly though, I love the whole menu.”

What are the most popular dishes right now at illume?

“Guests love our beef and chicken skewers and our Bao Pei is a best seller. The Gyu no Kani roll is very popular as well. All of our Yakitori-style skewers and signature maki along with our Omakase box are must-tries.”

What are some lessons you have learned during 2020?

“During the pandemic, I was furloughed, and then my position was eliminated altogether since illume was not yet opened. With the loss of both my parents, 2020 was a sad year, but I never lost faith that I could get back into what I really love to do, cooking!”

What are some personal resolutions you have for 2021?  

“I am looking forward to continuing to expound my knowledge, passion and repertoire. Every day is a learning day. I am not in a competition with anyone, but I would like to better myself every day.”

illume at JW Marriott Bonnet Creek Resort

Address: 14900 Chelonia Pkwy, Orlando, FL 32821

Phone: (407) 919-6376

Inside Look: Cítricos at Disney’s Grand Floridian Resort & Spa

Tiffany Nguyen
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Inside Look: Cítricos at Disney’s Grand Floridian Resort & Spa

We were invited to dine “underneath the lovely London sky” in the newly reimagined Cítricos at Disney’s Grand Floridian Resort & Spa, which pays homage to the whimsy and elegance of the film Mary Poppins Returns.

We savored delectable cuisine in their stylish dining room which brought us into a fanciful garden scene that incorporated cues from the movie including: motifs of flowers, butterflies, bird cage ceiling fixtures, decorative lamps, chandeliers, and more.

The menu, crafted by Chef Andres Mendoza, formerly Chef de Cuisine of Norman’s at the Ritz Carlton Grande Lakes, featured Florida cuisine with a Mediterranean influence.

Proprietor/Sommelier Israel Perez created drink pairings from their award-winning wine list throughout our dinner.

Photo credit: Disney

The new and exclusive Sommelier Room will allow Israel and his team to source boutique wines that pair with special creations from Chef Andres.

For a sweet ending, Pastry Chef Kristine Farmer prepared for us decadent and beautifully plated desserts.

Here are photos from our fabulous dinner at Cítricos:

Strawberry Salad – Chamomile Infused Goat Cheese, Frisée Lettuce, Bacon Vinaigrette and Spiced Sunflower Seeds

Smoked Duck Breast – Fresh Tagliatelle Pasta, Celeriac Purée and Duck Confit

Citrus-cured Hamachi – Passion Fruit Nuoc Cham, Compressed Star Fruit, Pasilla Oil and Blood Orange Puffed Tapioca

Berkshire Pork Belly – Boniato and Plantain Croquette, Salsa Verde and Jícama

Butter-poached Florida Cobia – Mashed Fingerling Potatoes, Grilled Asparagus, Local Mushrooms and Grapefruit Buerre Blanc

House Made Rigatoni – Bolognese, Seasonal Vegetables, Roasted Hen of the Woods Mushrooms and “Egg Yolk” (Plant-based)

Oak-grilled 12-oz Prime New York Strip – Potato Purée, Broccolini, Cipollini Jam, Bordelaise

Truffle Macaroni & Cheese – House-made Gnocchetti, Summer Black Truffles, Sottocenere al Tartufo and Tarragon

Grilled Marble Potatoes – Roasted Tomato Aïoli, Shaved Serrano Ham and Manchego

Smoked Cauliflower – Green Curry, Chili Crunch and Citrus Crème Faîche (Plant-based)

Orange Blossom Flan – Blood Orange Gelée, Orange-scented Shortbread and Orange Blossom Honey-drizzled Fruit

Apple Rose – Served Warm with Seasonal Apples, Marzipan, Raspberry Jam and Frozen Coconut Milk

Blackberry Tartelette – Lemon Bavarian and Blackberry Mousse enrobed in Glacage with Candied Violet

Chocolate Torte – Chocolate Financier, Dark Chocolate Ganache, Morello Cherries and Vanilla Mascarpone Cream

Be sure to check out Cítricos at Disney’s Grand Floridian Resort & Spa for delicious food & drinks, beautiful ambiance, and first-class service.  Our dinner was “practically perfect in every way.”

For more information, visit: disneyworld.disney.go.com/dining/grand-floridian-resort-and-spa/citricos/

Cítricos at Disney’s Grand Floridian Resort & Spa
4401 Disney’s Grand Floridian, Orlando, FL 32830
(407) 939-5277

Smokey Bones – New Fall 2021 Menu

Ricky Ly
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Smokey Bones – New Fall 2021 Menu

Smokey Bones recently released a new menu for the fall with notes of Oktoberfest going all the way to October 25.

We recently spoke with Peter Farrand, Chief Food and Beverage Innovation Office of Smokey Bones about their project and sampled some really delicious new items.

Smokey Bones – New Fall 2021 Menu

Spiced Pork Rinds – Housemade pork rinds dusted with our sweet and spicy dry rub A great shareable bar snack!


FALL SAMPLER
Bavarian-inspired seasonal sampler with smoked sausage, jalapeno cheddar sausage, pretzel bones and Sam Adams Octoberfest Beer Cheese Dip served with our new housemade spiced pork rinds.

USDA PRIME BONE-IN NEW YORK STRIP
Allen Brothers hand cut USDA Prime Bone-In NY Strip Steak served with your choice of two regular sides.

SMOKED MUSHROOM SHAREABLE SIDE
Nothing pairs with steaks better than these new smoked mushrooms. Hickory smoked and saute‘ed with onions and garlic and finished with fresh herbs and garlic butter.

Jager Wings –  Try our seasonal Jager Wings, doused in the classic liquor and seasoned with herbs and spices. Yeah, we’re doin shots over here: come try our Jager Wings, doused in the classic liquor you remember from college. Add in some grown up herbs and spices: this might be the nirvana of wing flavors.

Stag Killer Cocktail  – Our German take on a classic tiki cocktail. Jägermeister + Orange Juice + Coconut Re`al + Red Bull

Interview with Peter Farrand of Smokey Bones

Tasty Chomps: We love the new menus that have been coming out – please tell us more about the inspiration behind them and the latest menu

  • Peter Farrand: We were looking to expand on the idea of “what does BBQ mean to you”. Global/World BBQ was a great addition to the core of what we do: traditional low and slow Southern Style BBQ.
  • We also wanted to lean into and expand upon our steak business and feature a USDA Prime Bone-In Strip, which no other group in the casual dining segment has done.

Tell us about your culinary background – what inspired you to become a chef?

  • I grew up in the Hyde Park/Poughkeepsie area in NY’s Hudson Valley, only about 10 minutes from The Culinary Institute of America (CIA). Neighbors and friends either went, taught at, or did business with CIA. We had a lot of farms, wineries, and other food-related business in the area; some people call the Hudson Valley the East Coast Napa Valley. And my grandmother was a really good cook. So I was surrounded by great food and the food industry from a very early age. 

What is your goal and mission for the food at Smokey Bones? What do you want guests to come away saying?

  • We strive for consistency day in and day out.
  • I’m always looking to bring big, bold flavors.
  • We want to round out the menu to appeal to more guests, and increase frequency by offering even more global flavors and further reinforcing our “Meat is What We Do” positioning. We want our guests to see us as a Protein Candy Store, with something for everyone’s tastes.

Tell us about some or your favorite childhood memories around food

  • The Holidays bring back great memories, especially Thanksgiving; the majority of my family on both my Mother’s and Father’s sides were in the area, so it was not uncommon to have at least 2 meals that day if not 3… we would start at my Grandmother’s and then head over to my Aunt’s or Uncle’s house.

What are some must tries on the new menu at Smokey Bones?

  • The smoked wings are great, and we have a large variety of sauces…Our ribs are must-tries, for sure. An item that I think is underrated is our Smoked Turkey Breast.
  • On the seasonal menu, the USDA Prime Bone-in NY Strip is the star, and it pairs really nicely with our new sliced smoked mushrooms. We also have a Bavarian-inspired Fall Sampler with two types of sausage (smoked and jalapeno cheddar), pretzel bones with Sam Adams beer cheese and seasoned pork rinds; it’s a great Octoberfest-y treat, perfect for sharing and makes an ideal football snack.

What are some upcoming plans for the restaurant in the near future?

  • We have a killer slow-braised Pork Shank item hitting in late October. And pork rind “Not-Chos” in which we will top crispy pork skins with pork, crispy onions, spicy mayo and BBQ with a mix of cilantro, basil, and green onions for a Southeast Asian flavored item instead of a traditional Nacho flavor profile.

What is one thing you learned during this pandemic?

  • To be even more flexible than ever. I’ve always enjoyed being resourceful and able to find solutions to challenges, but even more so during and post-pandemic. Hospitality people in general tend to just figure things out, and for sure we all had to during Covid.

What is a challenge you faced in your career that you eventually overcame?

  • When you strive for consistency and perfection day in and day out, it is difficult at times to delegate and give up that control…but eventually you learn to teach, mentor, and hold people accountable and let them take over when needed.

For guests that have never tried Smokey Bones before, what would you tell them? What would you recommend them to try?

  • We are a fun, energetic, casual restaurant where you can get of course expect some great classic low and slow BBQ, but we also have several items you may not expect: the Prime Strip, Pork Belly Pops, Fire Grilled Shrimp. Many of our guests don’t know – and I don’t think we get credit for it – that we do real deal, low and slow BBQ 7 days a week; we run Southern Pride units with real Hickory wood and do legitimate BBQ onsite daily. 

COMING SOON: ‘Light On The Sugar’ To Open New Second Location in Winter Park this Fall 2021

Ricky Ly
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COMING SOON: ‘Light On The Sugar’ To Open New Second Location in Winter Park this Fall 2021

The owners of Light On The Sugar, a local bakery known for their creative gourmet baked goods, cakes and coffee, have officially announced that they will be opening a second location this fall.

Under the mentorship of Jimmy and Johnny Tung, Light On The Sugar founders, Yixi Qiu and Wen Pan, will be opening  their second location at 501 Orlando Avenue in Winter Park at Lee Road. This comes just a few short months following the opening of Light on the Sugar’s sister concept, Sugardough Bakehouse, which opened  in Audubon Park in August of 2021 to a line of eager customers.

Carefully designed by Justin Fong, the new 1500 square-foot Light on the Sugar bakery will be located in the space formerly occupied by Frutta Bowls next to BENTO Asian Kitchen + Sushi, Blaze Pizza and LA Fitness.

“Because of growing popularity and long lines, we would often sell out early, and have outgrown our small space. Opening up a larger, second location will allow us to meet the demand,” said Yixi.

The new shop will feature a charming, modern vibe complete with light blond wood, neutral accents, and plenty of natural light.  Along with offering alot more dining space plus an outdoor patio, Light on the Sugar #2 will be introducing cream-filled donuts and mousse cakes.

The concept specializes in scratch-made cream puffs, macarons, and crepe cakes.  Creations are all thoughtfully prepared each morning with a focus on high quality ingredients.

The constantly-rotating menu of seasonal flavors include creme brulee, ube cheesecake, black sesame, and matcha.

To wash it all down, Light on the Sugar also offers a variety of specialty drinks like Lychee Rose Lemonade, the Tiger Sugar Latte, and Tiramisu Float, along with coffee brewed in-house daily from locally-sourced roasted beans and fresh fruit teas.

Light on the Sugar was founded by husband-and-wife team Yixi Qiu and Wen Pan.  Originally from China, Yixi and Wen became high school sweethearts when they first met in St. Augustine in 2006. Both shared a passion for baking, a skill that was self-taught.  The couple moved to Orlando, and worked in the restaurant industry for several years. Wen would often times bring home-made baked goods to share with coworkers.  This hobby eventually evolved into a small business, with Light On The Sugar opening in September of 2019.

“We would travel a lot to New York just to get these delicious pastries. We were missing that style of baking back home in Orlando and wanted to open a place that offered home-style baked goods with an Asian twist,” said co-founder Yixi Qiu.

Light On The Sugar first opened its doors on Aloma Avenue in Winter Park just a few months before the Covid-19 pandemic. The 900-square-foot bakery and coffee shop gained a cult-like following after a viral TikTok video, and the brand’s Instagram account quickly amassed over 10,000 followers. Light On The Sugar became known as an Instagrammer’s dream with it’s unique, highly-photogenic treats, and themed, seasonal creations like their Pokemon character macarons, and festive, matcha-flavored Grinch cream puffs.

The concept’s namesake comes from Eastern Asian culture, where desserts tend to have less sugar content than their Western counterparts with a greater emphasis on natural ingredients like fresh fruit.

“Growing up, desserts were considered a treat only enjoyed on rare occasions. And even when we did have them, they were always on the less sweet side,” said Yixi.

Despite closing for six weeks during the peak of the pandemic, Light On The Sugar has managed to thrive, and the idea of opening a second location came straight from their very own customers.

“We get messages and requests daily on opening a second location that’s more centrally located since our Aloma Ave store is a bit further east. We’re humbled by the love and support we’ve seen thus far, and are very eager to offer our customers an even more convenient spot. We love to eat and consider ourselves foodies so we’re very excited to be part of the growing local food community. We’re also currently scouting potential locations in Jacksonville, which is closer to where we grew up,” said Yixi.

Light on the Sugar will offer delivery through UberEats and Doordash along with catering for special events.  The new location is expected to officially open its doors just in time for Thanksgiving.

Follow @lightonthesugar on Instagram or visit Lightonthesugar.com for updates on opening!

Here is an Inside Look at the Renderings for the New Second Location of Light on the Sugar Bakery

Second Harvest Food Bank of Central Florida seeks community support to help “Stock the Shelves” in September

Ricky Ly
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Second Harvest Food Bank of Central Florida seeks community support to help “Stock the Shelves” in September

Second Harvest Food Bank of Central Florida is accustomed to providing tens of millions of meals each year in the fight against hunger, and this year, the need for donations is still heightened due to the economic impacts of the COVID-19 pandemic.

As part of Hunger Action Month, Second Harvest is asking the community to help “Stock the Shelves” this September.

The month-long effort encourages Central Floridians to take action in the fight against hunger.

Second Harvest is also making it easy to get involved by featuring at-home and socially distanced activities, such as:

  • Donate 30 non-perishable food items representing each day of the month
  • Host a virtual food drive
  • Sign up for a virtual “Food for Thought” tour on Sept. 14 or 28
  • Wear orange on Sept. 17 for Hunger Action Day
  • Donate $30 for 30 days of hunger
  • Update your Facebook and Twitter profile/cover photos to spread the word
  • Sign-up to volunteer
  • Check out experiences like Jewel Orlando’s Dueling Pianos Speakeasy, Scream n Stream at Oviedo Mall and Paint for a Purpose at Calliope Street.
  • Donate your Buy One, Get One (BOGO) deals after shopping
  • Dine or shop at local establishments, such as Black Rooster Taqueria, Five Guys, Hourglass Brewing, The Coop, 4Rivers and Kendra Scott on select days; a portion of each sale will be donated to Second Harvest

Ways to get involved will also be posted on the nonprofit’s Facebook page throughout the month.

Second Harvest encourages participants to share how they’re helping “Stock the Shelves” on social media by using #StockTheShelves.

“The community is still reeling from the last 18 months, and with every donation we receive, we are able to provide more families with food so that they’re not faced with choosing between that and other critical items,” said Dave Krepcho, president and CEO of Second Harvest Food Bank of Central Florida.

“Don’t underestimate the power of donating, advocating or simply choosing to educate yourself. Every action taken this Hunger Action Month feeds hope in our community.”

To learn more about the “Stock the Shelves” campaign, Hunger Action Month and other ways to get involved with Second Harvest Food Bank of Central Florida, visit www.FeedHopeNow.org.

 

Orlando’s Ramen Rumble 4 returns September 28th at Morimoto Asia presented by the Good Salt Restaurant Group

Ricky Ly
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Orlando’s Ramen Rumble 4 returns September 28th at Morimoto Asia presented by the Good Salt Restaurant Group
RAMEN RUMBLE 4 
Tuesday, September 28 at 5:30PM & 8:30PM
Get ready to (Ramen) Rumble! Back by popular demand, Morimoto Asia is proud to host this year’s fourth annual Ramen Rumble in partnership with event founders, Jason & Sue Chin of Seito Sushi (Good Salt Restaurant Group) on Tuesday, September 28 with two sessions from 5:30 p.m. to 7:30 p.m. and 8:30 p.m. to 10:30 p.m.
Jason and Sue Chin of The Osprey Tavern – our gracious hosts!
Six of Orlando’s best and brightest chefs will compete for the championship title, bragging rights, the coveted “Broth Belt” trophy, and a sizable check to donate to charity partner, Give Kids the World.
Each contestant will man their own soup station, presenting their unique style of ramen filled with creative toppings and interesting textures for guests to sample and vote on in order to crown the next Ramen King or Queen of Central Florida.

Participating Restaurants

Morimoto Asia
Seito Sushi
Susuru
Ichicoro Ramen
Ramen Takagi
Yugiri Ramen Project
Tickets are $80++ per person and include six steaming bowls of tasty ramen (one from each chef’s entry), one beverage, and a traditional Asian dessert. A cash bar will also be open and souvenir t-shirts will be for sale.
Grab your ticket HERE to slurp up the best ramen in town while watching Orlando’s culinary masterminds battle it out for ultimate noodle glory!
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PRIVATE DINING ROOMS AVAILABLE
Each private dining room will hold six guests. The price is $475 plus tax and gratutity per room and each person in the room must also purchase a ticket.
Please contact us at OrlandoEvents@patinagroup.com for more information.

Walt Disney World Swan and Dolphin Food & Wine Classic to Return this Fall – Friday Oct 29 thru Saturday Oct 30, 2021

Ricky Ly
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Walt Disney World Swan and Dolphin Food & Wine Classic to Return this Fall – Friday Oct 29 thru Saturday Oct 30, 2021

Get your tickets soon because they are selling out fast! The Walt Disney World Swan and Dolphin Food & Wine Classic will return Friday, October 29 and Saturday, October 30 offering an outdoor festival featuring unlimited food tastings from the resort’s culinary team and wine, beer and other sips from around the world. Overnight packages and event-only tickets are now available at www.FoodandWineClassic.com.

An annual tradition since 2010, the event makes its return to the fall after a one-year hiatus and highly successful debut of the Spring Food & Wine Classic. Set outside among the scenic ambiance of the resort, the event features live music, over 20 food stations, 100 beverage selections and immersive themed areas, such as the beer garden and the bubble lounge.

“This event means so much to us because we get to share our passion for food and beverage with our guests in a tangible, interactive way,” said Luciano Sperduto, the resort’s director of food & beverage. “We couldn’t be more excited to pick up where we left off and create an even more delicious, energetic and memorable experience this year.”

Menu highlights will include:

  • Hand-crafted smoked pork belly, apple butter-bourbon barbeque, buttered grits, shaved radish, roasted chestnut puree served by Smokin’ D’s BBQ
  • Roasted Linz heritage black angus beef tenderloin, mashed potatoes, roasted carrots, hollandaise sauce served by Shula’s Steak House
  • Kimonos Roll: ahi tuna, yellowtail, sustainable salmon, wasabi mayonnaise served by Kimonos

Themed areas will include:

  • The Beer Garden
  • The Bubble Lounge
  • The Pig & The Poke
  • China Town

Overnight packages for the event start at $580 and event-only tickets options are $165 per person (inclusive of tax and service fees, for more information or to book, visit www.FoodandWineClassic.com. Guests can now reserve accommodations at the resort’s newest tower, the Walt Disney World Swan Reserve, a 14-story hotel offering an upscale, boutique atmosphere as well as 149 suites ideal for families.

The event will employ appropriate safety measures in accordance with Center for Disease Control recommendations and Walt Disney World policies at the time of the event.

With a variety of restaurants and lounges and a distinguished culinary and beverage team, the Walt Disney World Swan and Dolphin continually earns national recognition for their food and beverage program. The resort boasts numerous certified wine sommeliers and 1,400 wine selections.

For the latest, guests can visit www.FoodandWineClassic.com, follow www.facebook.com/swandolphinfwc or call 1-888-828-8850.

About the Walt Disney World Swan and Dolphin

In the heart of the Walt Disney World, the award-winning Walt Disney World Swan and Dolphin reside amongst the greatest theme parks and attractions in Central Florida. They are located between EPCOT and Disney’s Hollywood Studios, and nearby Disney’s Animal Kingdom Theme Park and Magic Kingdom Park. Guests can discover 20 world-class restaurants and lounges, sophisticated guest rooms and the luxurious Mandara Spa. The resorts feature six pools, three health clubs, nearby golf and complimentary transportation throughout the Walt Disney World Resort. The newest addition, the 14-story Walt Disney World Swan Reserve, opens summer 2021 and offers an upscale, boutique atmosphere as well as 149 suites ideal for families and two presidential suites. The resorts can be reached at 800-227-1500. For more information, visit www.swandolphin.com and connect via social media @SwanDolphin #swandolphin.

NEW “EDOBOY • Standing Sushi Bar” coming soon from Sonny Nguyen of DOMU/Tori Tori in Orlando’s Mills 50 District

Ricky Ly
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NEW “EDOBOY • Standing Sushi Bar” coming soon from Sonny Nguyen of DOMU/Tori Tori in Orlando’s Mills 50 District

PRESS RELEASE

Orlando’s Only Standing Sushi Bar to Open Fall/Winter 2021

 (Orlando, FL):  Orlando is about to get its very first standing sushi bar. EDOBOY, founded by Domu and Tori Tori proprietor Sean “Sonny” Nguyen, will provide a unique Japanese experience featuring an 8-person bar that will offer a selection of nigiri sushi along with a few hand roll options.  The 700 sq-ft concept will be located directly behind the popular Tori Tori pub at 728 N. Thornton Ave in the Mills 50 district.

Like its name suggests, a standing sushi bar is where guests stand at a bar and order sushi directly from the Chef behind the counter.  Sushi originally was eaten standing up during the Edo period, and is still done so at many bars in Japan today. Although rare to see in the States, these “eat and go” concepts can be found scattered throughout Tokyo.  Typically casual, walk-in only, and everything made fresh to order, these havens are a common stop for those that need a quick sushi fix.

“It’s a unique way of dining that isn’t really done here in the US.  It’s fast, and is offered at a good price point with quality fish,” says Nguyen.

Guests will walk in, be led to an available spot at the bar, and be greeted with an oshibori, or wet towelette.  Chopsticks (if one opts to use any), soy sauce, and water will be self-serve. Guests will be encouraged to order a few pieces at a time, enjoy those few bites and then order the next round.  An “O-Kaikei” or a simple “check please” will signal the Chef to hand over the bill that guests will take to the cashier to pay.

“By removing the server as a middle man, we can expedite things and give the customer immediate satisfaction. Not having seats keeps things fast and flowing,” says Nguyen.

 Although efficient, EDOBOY will not be cutting corners when it comes to the quality of its ingredients.

Alongside classic staples characteristic of any good sushi bar, EDOBOY’s menu will feature fish flown in weekly from Japan as well as fish sourced locally based on seasonality.  On morning trips to a direct local supplier, Chefs will have the option to hand-select local Florida fish for that day’s menu based on what was brought in from the fisherman’s boats.

Japanese fish especially are considered premium due to their cold water climate.  Florida fish that live in cooler waters closer to the bottom of the sea, such as B-liner Snappers, Florida Madai, and Snowy Groupers, however, are great locally-sourced options that also deliver good quality right in our own backyard.

EDOBOY’s menu will be led by Chef Tyler Inthavongsa.  With 4 years of professional experience working under the Domu Dynasty, Chef Tyler has climbed the ranks, and has had a hand in opening each of the restaurant group’s new concepts.  With the last year spent training in preparation for EDOBOY’s opening, Inthavongsa will be fulfilling a lifelong dream by stepping into the role of Lead Sushi Chef when the concept opens its doors for the very first time.

 “The experiences I’ve gained during my time with Domu Dynasty have taught me the value of patience, and the understanding that opportunities come with it as long as you’re persistent. This company has shown me more than I have ever imagined, and I’m truly grateful,” says Chef Tyler.

EDOBOY will be an extension of Tori Tori in hopes of creating more foot traffic in the Mills 50 district. The ultimate goal is to make the area a more pedestrian-friendly, walkable destination. The sister concepts are intended to complement each other, providing a key element that the other lacks — EDOBOY supplying the sushi, and Tori Tori delivering the cocktails.

“People have been asking us non-stop about when the handies will make their return since we took them off Tori Tori’s menu during the pandemic. This is our answer to fill the void,” says Nguyen.

EDOBOY is a personal passion project for Nguyen, which will mark the first in a series of upcoming projects inspired by his travels to Japan.

“When traveling to Tokyo, standing bars were my wife and I’s favorite way of enjoying sushi. We are excited to be adding a unique dining experience that is very authentic to the Orlando food scene, and hope that everyone enjoys it as much as my wife and I did,” says Nguyen.

With architectural plans in their final stages, EDOBOY is anticipating an official open date in late fall/early winter 2021. Follow @edoboysushi on social media for updates!

 

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

Ricky Ly
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‘Camille’ by Chef Tung Phan to Open Pop-Up in Domu Lab at East End Market

Orlando’s Only Modern Vietnamese Chef’s Table Experience to Open in September 2021

PRESS RELEASE

(Orlando, FL): Orlando is about to get its very first taste of modern French-Vietnamese served Chef’s table-style. Camille, a pop-up, will be opening in Audubon Park this summer. The concept, led by Chef Tung Phan, will be located in the new The Neighbors project upstairs at East End Market at 3201 Corrine Drive, and will provide an intimate, Chef-to-guest experience at an 8-seat kitchen table.  Chef Tung will be starting with a seven-course prix fixe menu that will include wine, beer, and craft cocktail pairings. Camille will be open for dinner with two seatings each evening by reservation only. Guests can expect to be able to book a seat in August with the pop-up projected to open in Fall of 2021.

“We chose Audubon Park because of it’s up-and-coming food community. It’s an exciting area to visit if you’re looking for cool restaurants and bars,” says Tung.

Chef Tung will be the first resident chef at Domu Lab to host a pop-up, and hopes to gain exposure for the new concept.  A chef’s incubator by design, Domu Lab will host rotating pop-ups for local chefs to showcase their talents under the mentorship of restaurateur partners Sonny Nguyen and Johnny Tung.  Domu Lab will be located in the kitchen of the new The Neighbors concept in the former event space upstairs at East End Market.  The project is headed by East End Market founder, John Rife, and Freehand Goods proprietor, Jacob Zepf. The Neighbors project is currently remodeling the former venue into a retail space and cocktail bar.

Although the pop-up at East End Market is short-term, Tung is eyeing the Mills 50 area for a permanent brick-and-mortar spot. With its deep, rich history of Vietnamese immigration in the 1970s, Mills 50 became known as “Viet Town” or “Little Saigon” to locals, and is home to the most concentrated Vietnamese population in Florida. The area has special significance to Chef Tung.

Born in Vietnam, but raised American, Tung’s family moved to the midwest just a year after he was born, and then relocated to Orlando when he was 12 years old.  An Orlando resident for nearly 20 years, Tung is a seasoned veteran with a decade of experience in the culinary industry.  Along with being a graduate of Le Cordon Bleu, where he learned the fundamentals of classical French cooking, Chef Tung has worked at the award-winning Victoria and Alberts at Walt Disney World Resort, and Isleworth Country Club, where he currently works.  Chef Tung has also been mentored by Michelin-starred classical French Chef Pascal Sanchez.

At age 14, Tung gained his first experience in the industry, scrubbing dishes at a restaurant owned by a family friend.  At that time, Tung had no interest in paving a career in the culinary field. The real turning point came during his trips to Europe and Southeast Asia, where he traveled as an acrobatic performer. This is where he discovered different food cultures, people, and regional ingredients, and ultimately, where his love of cooking was cultivated.

That path of discovery, along with Chef Tung’s own personal journey to understand his heritage, was the recipe for Camille’s creation.

“I chose Vietnamese cuisine as a means of finding my identity, and going back to my roots. I just wanted to honor that — know more about where my family came from, and pay homage to the food as well,” says Tung.

The seasonal menu will feature modern Vietnamese-inspired dishes with global influences.  Guests can look forward to items like Th?t Kho Ravioli (slow braised caramelized pork), wild-caught prawns with Viet-cajun beurre blanc and house-crafted semolina pasta, and the Mediterranean-inspired mung bean falafel with Imperial caviar and Thai basil yogurt. With Vietnamese cuisine already heavily influenced by France after over a century of occupancy, much of the menu will lean towards French-Vietnamese fusion.

“It’s very challenging. Opening Camille is almost like being a pioneer — taking the vibrant food culture of Vietnam and presenting it in a more refined, progressive way,” says Tung.

Menu items will be based on seasonality with an emphasis on premium-quality ingredients, either sourced locally or flown in, such as A5 wagyu, exotic truffles and caviar, fresh Florida pompano, and locally-grown citrus.

In naming the concept, Chef Tung drew inspiration from his first-born daughter, whose middle name is Camille. The word, translated in French, means “perfect and pure.”  And perfection is exactly what Tung strives for in his dishes — creating food that is pure to him, with experiences he’s picked up on his past travels.  With plans for his next visit to Vietnam in the works, Chef Tung will be using the trip as a means to further his education on authentic Vietnamese ingredients and soak up the regional cooking techniques.

“I wanted to do something different…inspiring, fresh, and immerse myself in the culture at the same time. I want guests to leave feeling like they’ve experienced Vietnamese food in a way they haven’t before, ” says Tung.

Follow @Camille.Orl  on Instagram for updates on opening and reservations!

Bowigens Beer Company Set to Open New Location at Marketplace at Avalon Park, Grand Opening Date Announced

Ricky Ly
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Bowigens Beer Company Set to Open New Location at Marketplace at Avalon Park, Grand Opening Date Announced

Avalon Park Group announced this week that the company’s latest venture, Marketplace at Avalon Park food hall will celebrate its grand opening event on Saturday, September 18, 2021, Noon – 8:00 pm.

Marketplace at Avalon Park occupies approximately 7,500 square feet of the ground floor of the Avalon Innovation Center, located at 3801 Avalon Park East Boulevard.

The food hall is comprised of 9 eatery bays with indoor and outdoor seating to accommodate over 200 patrons, a commissary kitchen, live entertainment and event space, a general store, an indoor/outdoor bar, and a gathering kitchen.

The 9 eatery bays include Rosso Specialty Coffee, Sip ‘N Roll, Cheese to Share, Pico de Gallo, KBBQ Kitchen, NOLA Avalon Park, Brazas Chicken, LemonShark Poke, BBQ50. The indoor/outdoor bar is owned and operated by Bowigens Beer Company.

Avalon General also joins the line-up with shopping features including quality wine, local makers, and artisans.

“The offerings at the Marketplace bring a multi-cultural diversity in dining all to one place,” says Derek McCracken, General Manager, Marketplace at Avalon Park. “Featuring the latest food and artisan creations in the heart of Downtown Avalon Park allows for the entire community to enjoy unique culinary creations while supporting local artisans and innovators.”

Beginning September 7th, The Marketplace will hold a series of private soft opening events before the grand opening date. After the grand opening event, the operating hours will be Sunday – Thursday, 11:00 am – 9:00 pm and Friday – Saturday, 11:00 am – 10:00 pm.

“My vision for Downtown Avalon Park has always been that it is a place where residents, neighbors, friends, and family can come together to connect in a place they feel like they belong,” says Beat Kahli, CEO, Avalon Park Group, “and the Marketplace adds another element to the city center for people to be able to do just that.”

Bowigens Beer Company at The Marketplace at Avalon Park

We spoke recently with Bobby Bowen, co-founder of Bowigens Beer Company about their upcoming new location opening at the Marketplace.

Bowigens Beer Company is an award-winning American craft brewery based out of Central Florida. Pronounced Boh-Wee-Ghens, it is named after the two owners Bobby Bowen and Kevin Wigen.

The Bowigens Beer Company currently operate three locations; A taproom and 3 BBL brewery in Casselberry (Where it all started!), A 7 BBL Production Facility in Longwood and a Taproom in Avalon Park.

Mr. Bowen tells us, “We specialize in creative, innovative and full-flavored beers. At Bowigens, we consider ourselves artistic brewers. We are not interested in creating a beer unless we feel we’re making something that we are truly passionate about. We’re all about the experience.”

“We’re about that “Epiphany Moment when you had the first craft beer that opened your eyes to what beer could be. Beer is not just about the ingredients, it’s about passion, art, a time and place and it’s a medium we can express ourselves with.””

Interview with Bobby Bowens of Bowigens Beer Company

Tasty Chomps: What’s Your First Memory of your love for cooking?

Bobby began brewing in his apartment in NYC. He then moved to Florida to work at a brewery as he continued to perfect his craft. His love for cooking also played a role in inspiring recipes. In 2014 he was able to transform his dream to reality with the opening of the Bowigens Brewery/Taproom in Casselberry. His passion has driven him to brewing multiple award winning beers and opening a Production Facility in Longwood and a second Taproom in Avalon Park.

Where were you trained?

Bobby began his brewing journey in his tiny apartment in NYC he moved that to homebrewing in his home in FL with 8 refrigerators, his wife was just as eager for him to move to a brewing facility. He also worked at a brewery in Orlando to learn how to brew larger scale.

What is your favorite dish to create?

Our CORE line up which we brew year around has a variety of styles to chose from. It’s impossible to pick just ONE of those beers as a favorite. Beer has such a wide range of flavors from our 407 Pils – German Pilsner to our 7 Layer Stout – Milk Stout, you taste buds will rejoice with how each beer has an amazing balance of eclectic flavors.

What is your favorite dish to eat?

Just as difficult as picking a favorite beer, selecting my favorite beer to drink depends on the day, weather, what I’m eating, time of year and mood I’m in. I enjoy all of our beers and each has a unique flavor profile that I’ll base per day.

What 4 ingredients are necessary in your kitchen?

Hops, Yeast, Malt and Water.

Some of the Awards Won by the company include: “407 Pils -German Style Pilsner: Medals: Bronze 2019 US Beer Open, Silver 2020 Best of Florida, Avalon Park Amber – Amber Ale: Medals: GOLD 2020 Great American Beer Festival, 7 Layer Stout – Milk Stout: Medals: Gold 2017 Best of Florida, Silver 2018 Best of Craft Beer Awards, Gold 2018 US Beer Open, Silver 2019 Best of Craft Beer Awards”

Bowigens Beer Company at Marketplace at Avalon Park

3801 Avalon Park E Blvd, Orlando, FL 32828
Website https://bowigens.com
https://www.instagram.com/bowigensavalonpark/
https://www.facebook.com/Bowigensavalonpark

For more information visit www.MarketplaceAtAvalonPark.com or contact Info@MarketplaceAtAvalonPark.com or 407-730-3515.

First Watch Launches New Fall 2021 Menu, featuring Pumpkin Pancakes, Truffle Mushroom Hash and more

Ricky Ly
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First Watch Launches New Fall 2021 Menu, featuring Pumpkin Pancakes, Truffle Mushroom Hash and more

This past week, First Watch launched their new fall 2021 menu. Their menu changes quite often – approximately every 9 weeks – so make sure to visit soon to make the most of the menu before the dishes rotate out again.

September is here, and fall is in the air – and that means – pumpkin season! Pumpkin pancakes are back and they brought some fall harvest themed friends.

First Watch’s Chef Shane Schaibly, Corporate Chef and Vice President of Culinary Strategy of First Watch, notes that, “Fall is one of my favorite times of year and it’s all because of the rich flavors it brings!”

“Our menu this season pulls in hearty, robust ingredients like braised beef short ribs, roasted mushrooms and truffle oil and robust butternut squash. And of course it wouldn’t be Fall without pumpkin, which is why I’m so excited that in addition to bringing back those iconic pumpkin pancakes, we’re adding sweet, fluffy pumpkin spiced donuts into the mix too!”

Earlier this spring, First Watch, opened their newest eatery this morning in the heart of Winter Park at 140 N. Orlando Ave. The new location marks the 21st restaurant for the company in the greater Orlando area.

Part flagship, part prototype evolution, the Winter Park restaurant is a thoughtful response to drastically altered customer preferences that evolved over the past 12 months.

Among the new features are: Dedicated Take-out & Delivery Entrance, A 360° Indoor/Outdoor Bar & Cocktails, Expansive Patio & Outdoor Lounge seating, and a spacious interior with new design elements. You have to visit soon to check out all the new features.

Here is a First Look at First Watch’s New Fall 2021 Menu:

Pumpkin Pancake Breakfast

Two cage-free eggs cooked any style plus one of First Watch’s signature spiced Pumpkin Pancakes and a Jones Dairy Farm grilled all-natural savory chicken sausage patty.

Truffle Mushroom Hash

House-roasted Shiitake and Crimini mushrooms, crispy diced bacon and Monterey Jack cheese atop fresh, seasoned potatoes. Topped with two cage-free eggs any style, Parmesan cream sauce, truffle oil and lemon dressed arugula.

Butternut Squash Bisque

Rich and creamy butternut squash soup sweetened with carrot and a touch of nutmeg. Garnished with sour cream and fresh herbs. (vegetarian)

Short Rib Omelet

Savory red wine–braised beef short ribs, house-roasted shallots and Crimini mushrooms, fresh spinach and Mozzarella cheese. Topped with Parmesan cream sauce and fresh herbs. Served with lemon dressed organic mixed greens and ciabatta toast.

Pumpkin Spiced Donuts

Warm cake donut holes tossed with pumpkin spiced sugar and lightly dusted with powdered cinnamon sugar. Served with salted caramel apple butter and crème anglaise.

Carrot Crush

Carrot, orange, coconut water, turmeric and lemon.

First Watch also now gives you the option to boost your juice with a wellness shot of vitamins B3, C & D, Zinc, echinacea and elderberry.

Signature Cocktails

First Watch, announced in 2020 that it is bringing alcohol to its restaurants for this first time since its founding in 1983 and unveiled a new menu of signature brunch cocktails.

SIGNATURE COCKTAILS include:

  • Cinnamon Toast Cereal Milk – Coconut rum, cold brew coffee, coconut milk and agave nectar make for a delicious, sweet cocktail that will remind you of your favorite cereal
  • Million Dollar Bloody Mary – Gluten free vodka, house made bloody Mary mix and a strip of First Watch’s signature Million Dollar Bacon
  • Morning Glory – Gluten Free Vodka, fresh orange juice, lemon, turmeric, organic ginger and agave nectar
  • Pomegranate Sunrise – Tequila, pomegranate juice, fresh lime and agave nectar
  • Vodka Kale Tonic – Gluten Free Vodka, fresh juiced kale, Fuji apple, English cucumber and lemon

CLASSIC COCKTAILS

  • Mimosa – 100% cold squeezed orange juice and Brute Cuvée
  • Sparkling – Brut Cuvée

The fall menu is now available through October 31st*

*Not available in Tampa Bay Area

First Look: 2021 Magical Dining Menu – Big Fin Seafood Kitchen on Orlando’s Restaurant Row

Tiffany Nguyen
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First Look: 2021 Magical Dining Menu – Big Fin Seafood Kitchen on Orlando’s Restaurant Row

Big Fin Seafood Kitchen, an award-winning seafood restaurant located in the Dellagio Town Center on Sand Lake Road’s “Restaurant Row”, just minutes away from the theme parks, is one of the most popular spots for Magical Dining every year due to its exceptional cuisine and relaxing energy.

Photo captured in 2019

We were invited to Big Fin Seafood Kitchen to get a first look at their 2021 Magical Dining menu and we enjoyed our dining experience.  The service, food, and ambiance was incredible!  The Magical Dining menu offers a delicious three-course meal for just $37 per person, dine-in only, starting now through Sunday, Oct. 17, 2021.

Guest will also have the option to order upgrades such as: Hong Kong Seabass (+$10) and 18oz Ribeye (+$18), and add-ons such as: 3oz Broiled Lobster Tail (+$19), 4oz Filet Beef Tips ($16), 5ea Sautéed or Fried Shrimp (+$6).

What is Magical Dining?

  • 3 courses – Appetizer, Entrée, and Dessert
  • Price: $37 per person, price does not include tax or gratuity.
  • Over 85+ participating restaurants
  • Aug. 27 – Oct. 17, 2021
  • Through Visit Orlando, $1 from each meal served will benefit Pathlight HOME and IDignity, both of which help to combat homelessness in Central Florida.

Here is a first look at Big Fin Seafood Kitchen’s Magical Dining menu offerings:

APPETIZERS

House Salad

Baby spring mix, cucumbers, carrots, onions, tomatoes, choice of dressing: citrus ginger vinaigrette, buttermilk ranch, bleu cheese, honey mustard, red wine herb vinaigrette

Classic Caesar

Romaine hearts, parmesan cheese, house-made garlic croutons

New England Clam Chowder

A classic, made from scratch daily

ENTRÉES

8oz Center Cut Filet Mignon + Lobster Tail (+$19)

Center cut choice filet, served with garlic mashed potatoes and roasted chef’s vegetable

Hong Kong Sea Bass (+$10)

DESSERT

New York Style Cheesecake

Rich and velvety with a classic graham cracker crust, topped with strawberry purée

Ooey Gooey

Decadent layered pie-cake topped with house made whipped cream, ask your server for today’s flavor

This Magical Dining meal is truly not to be missed!  Everything we tried was delicious, but our favorites were: New England Clam Chowder, 8oz Center Cut Filet Mignon with Lobster Tail, & Ooey Gooey!  You must check out Big Fin Seafood Kitchen this year during Magical Dining if you want a delicious meal for an amazing price.  Thank you Big Fin Seafood Kitchen for a wonderful experience!

For more information, visit: magicaldining.com/listing/big-fin-seafood-kitchen/30460/

Big Fin Seafood Kitchen
8046 Via Dellagio Way Orlando, FL 32819
(407) 615-8888
bigfinseafood.com

First Look: 2021 Magical Dining Menu – Aurora at The Celeste

Elisa Castillo
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First Look: 2021 Magical Dining Menu – Aurora at The Celeste

Conveniently located in East Orlando, on the campus of University of Central Florida, Aurora at The Celeste offers interstellar, out-of-this-world dining, unlike any other. Featuring eclectically-crafted American cuisine, celestial-inspired cocktails and an awe-inspiring atmosphere, this cosmic themed restaurant is not to be missed.

Chef Mike Trudnak walked us through every meal, discussing his inspiration and ingenious process. “It’s American cuisine. It’s a melting pot,” stated Trudnak about the various flavors, processes, people and elements he brings together to create the meals and special menus.

We had the pleasure of being invited to Aurora at The Celeste to get a first look at their Magical Dining menu. Some of our favorite items included the Jamaican Spiced Alligator Empanadas, Grilled Salmon and the Warm Bread Pudding. Starting Friday, Aug. 27th, guests can enjoy the Magical Dining menu until Sunday, Oct. 3, 2021. 

What is Magical Dining?

  • 3 courses – Appetizer, Entrée, and Dessert
  • Price: $37 per person, price does not include tax or gratuity.
  • Over 85+ participating restaurants
  • Aug. 27 – Oct. 3, 2021
  • Through Visit Orlando, $1 from each meal served will benefit Pathlight HOME and IDignity, both of which help to combat homelessness in Central Florida.

Here is a first look at Aurora’s Magical Dining menu offerings:

Appetizers

Jamaican Spiced Alligator Empanadas

Indian Spiced Yogurt, Napa Jackfruit Slaw

Roasted Pepper Hummus

Roasted Vegetables, Grilled Pita

Parmesan Truffle Arancini

Sweet Carrot Puree, Parmesan Dust

 

Main Course

Black Garlic Pappardelle

Fresh Egg Pasta, Char Grilled Chicken, Black Garlic White Wine Cream Sauce, Wild Mushrooms

Char Grilled Strip Steak

Papaya Marinade, Parisian Yukons, Market Veg, Smoked Herb Sauce

Root Vegetable Pave (Vegan)

Compressed Root Veg, Black Rice, Market Veg, Green Pea Puree

Grilled Salmon

Parmesan Risotto, Market Veg, Lemon Cream, Hickory Smoked Salt

 

Dessert

Key Lime Pie

Graham Cracker Dust, Raspberry Coulis, Lime Zest

Coconut Milk Rice Pudding (Vegan)

Pomegranate, Coconut Cream, Berries

Warm Bread Pudding

Brioche, Chocolate Chips, Vanilla Bean Ice Cream

 

Upgrades & Enhancements

The Supernova +$10

Dark Chocolate Balloon Dome, Ghirardelli Brownie, Vanilla Bean Ice Cream, Smashed Raspberry, Candied Walnuts, Hot Rum Flamed Caramel

Looking for a sign from the Universe (on where to go for your next meal)? This is it. For more information on Magical Dining at Aurora, visit: https://www.magicaldining.com/listing/aurora/50615/

 

First Look: 2021 Magical Dining Menu – Tap Room at Dubsdread in College Park

Tiffany Nguyen
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First Look: 2021 Magical Dining Menu – Tap Room at Dubsdread in College Park

The Tap Room at Dubsdread boasts a heritage of culinary excellence.  Their spectacular setting and award-winning food have made them a perennial favorite for Central Floridians.  Politicians, celebrities, friends and families dine in for lunch, dinner and happy hour on the Verandah overlooking the historic 96-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.

We were invited to Tap Room at Dubsdread in College Park to get a first look at their Magical Dining menu and everything we tried was spectacular.  The Magical Dining menu offers a delicious three-course meal for only $37 per person, dine-in only, starting now through Sunday, Oct. 17, 2021.

What is Magical Dining?

  • 3 courses – Appetizer, Entrée, and Dessert
  • Price: $37 per person, price does not include tax or gratuity.
  • Over 85+ participating restaurants
  • Aug. 27 – Oct. 17, 2021
  • Through Visit Orlando, $1 from each meal served will benefit Pathlight HOME and IDignity, both of which help to combat homelessness in Central Florida.

Here is a first look at Tap Room at Dubsdread’s Magical Dining menu offerings:

APPETIZERS

Meatballs Marinara

House made, smothered in mozzarella with toast points

Tap Room Bleu Cheese Chips

Home style chips topped with bleu cheese fondue, balsamic glaze and scallions

Buffalo Shrimp

Lightly breaded, celery and bleu cheese dressing

ENTRÉES

10oz Herb Encrusted Prime Rib

with au jus, creamy horseradish and mashed potatoes

Sushi Grade Ahi Tuna Mignon

Sesame or peppercorn encrusted with yellow rice

Grilled Pork Chop with Bourbon Glazed Apples

Served with mashed potatoes

DESSERT

Brownie Sundae

with vanilla ice cream, chocolate sauce, whipped cream and a cherry

Key Lime Pie

Topped with whipped cream

Cheesecake

Topped with strawberry purée

For more information, visit: magicaldining.com/listing/the-tap-room-at-dubsdread/47554/

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

 

Foodie’s Guide to Vail Wine Classic 2021

Kayla Springmyer
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Foodie’s Guide to Vail Wine Classic 2021

The Vail Wine Classic is an annual celebration of all things wine, beer, spirits and snacks. The three-day-long festival shines a spotlight on a variety of local and national wineries and businesses.

This year, the wine festival took place on Aug. 12 to 14 in the premier destination of Vail, Colorado. Guests can purchase tickets to the Grand Tastings, which includes unlimited access to wine and food samplings throughout the event. For an additional cost, you can purchase early access tickets as well as tickets to different seminars and pairings throughout the weekend.

Food, wine and unparalleled mountain views combine for what is always sure to be an unforgettable evening at Vail Wine Classic.

We were invited to attend the wine festival, and received early access tickets to Friday’s event, where we sampled the many unique offerings available. Here is our foodie’s guide to Vail Wine Classic 2021.

Foodie’s Guide to Vail Wine Classic 2021

Vail Wine Classic 2021 featured about 65 different vendors, from wineries to food trucks, catering companies, breweries and more. With early access, the event began at 2 p.m. and ran until 6 p.m., allowing for plenty of time to sample everything in sight.

LangeTwins Winery and Vineyards

Based in Acampo, California, LangeTwins Winery and Vineyards is a family-run business, producing a number of unique, sustainable wines.

We sampled the Sauvignon Blanc, which was light and refreshing, and the Cabernet Sauvignon, which was equally rich and delicious. Cheers!

Ketel One Botanical

Ketel One Botanical is brought to us by the makers of Ketel One Vodka. This new brand of vodka is carefully distilled with real botanicals and infused with fruit essences. Flavors include Peach & Orange Blossom, Cucumber & Mint and Grapefruit & Rose. Our favorite was the Peach & Orange Blossom, which pairs deliciously with sparkling water.

Frankly Organic Vodka

Frankly Organic Vodka is the first of its kind, providing full transparency on their 100% organic ingredients. Frankly Vodka is also free of any refined sugars, GMO’s, gluten, synthetic pesticides and artificial colors. The strawberry vodka flavor with sparkling water makes for a delightfully refreshing cocktail.

Hors D’oeuvres from Colorful Cooking

Colorful Cooking is a catering company offering personalized services from professional chefs. Multiple appetizers were available at Vail Wine Classic 2021, all of which were fresh and tasty.

Chickpea Pancakes with Tomato Jam

These unique snacks, made from mini chickpea pancakes and topped with a flavorful tomato jam, were a festival must.

Palisade Peach Skewers

The fruit and cheese skewers, made with Palisade peaches, fresh mozzarella and grapes, were the perfect light and healthy treat during the warm Colorado summer weather.

Street Corn Salad with Pepitas

For something light and fresh, cups of street corn salad (made with local corn and pepitas) were available to snack on.

Turkey Wraps

Bite-sized wraps made with fresh turkey, artichokes, goat cheese and spinach offered the perfect handheld eat.

Meats & Cheeses from Altamira

Altamira Specialty Foods Service is a food distributor providing services to the top culinary talent across Colorado and New Mexico. Altamira provided a diverse assortment of artisan meats and cheeses for guests to create their own mini charcuterie board throughout the event, perfect for pairing with wines.

Meatballs from Avelina

Avelina is a modern restaurant located in the LoDo neighborhood in Denver, Colorado. This eatery offers contemporary American cuisine, with a culinary team led by led by Executive Chef Joshua Oakley. The meatballs were well-seasoned and flavorful.

Biker Jims Gourmet Dogs

Biker Jims Gourmet Dogs is a Colorado-based hot dog restaurant with locations in Denver and a food truck that travels throughout the region. You can also enjoy these hot dogs at Coors Field next time you’re cheering on the Rockies.

The Elk Jalapeño Cheddar Brat was featured at the Vail Wine Classic, paired cheese and jam on top of toasted bread.

Scheid Family Wines

Scheid Family Wines is a family-owned vineyard and winery located in Monterey Bay in California. Scheid produced multiple unique brands of wine, including VDR, District 7, Metz Road, Stokes Ghost and Sunny with a Chance of Flowers.

Churros from El Bajón Food Truck

El Bajón is a food truck offering some of the most delectable churros in Colorado. They offered unlimited samples of their mini classic churros at the event, and we definitely went back for seconds..and thirds.

Bird Dog Whiskey

Bird Dog Whiskey is available in a variety of flavors from salted caramel to jalapeño honey. At the event, we sampled the Peach Mule (featuring the peach flavor) as well as the Strawberry Lemonade (made with the strawberry whiskey).

Empanadas from Flavor Stop Food Truck

Flavor Stop is a food truck offering authentic empanadas and sweet unique treat creations throughout Colorado and beyond. We were able to sample the veggie, beef and shrimp & cheese mini empanadas at the festival. All were delightful, but our favorite was the veggie.

Made-In Cookware

Made-In Cookware made an appearance at Vail Wine Classic 2021, highlighting their many high-quality kitchenware products.

President and co-founder of Made-In, Jake Kalick, described the company’s journey to us. What started as a culinary project in Texas has now grown into so much more. This high-end cookware brand is used by professional chefs in multiple Michelin star restaurants throughout the nation. Learn more about Made-In here.

Live Music & Entertainment

Vail Wine Classic also features live music and entertainment throughout the weekend of events, adding to the atmosphere.

The weekend-long festival is a must for any wine lover, and worth a trip to one of Colorado’s most notable mountain towns.

For more information about Vail Wine Classic, visit VailWineClassic.com. To learn about upcoming events from Team Player Productions Inc., visit TPPEvents.com.

First Look: 2021 Magical Dining Menu – Russell’s on Lake Ivanhoe

Tiffany Nguyen
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First Look: 2021 Magical Dining Menu – Russell’s on Lake Ivanhoe

Russell’s on Lake Ivanhoe is a new upscale casual dining restaurant & bar featuring an innovative and fresh menu, all with a great lakeside view and atmosphere.

The restaurant’s theme was inspired by a business man named George Russell who moved to Florida in 1885 and made a living by selling pineapples off of Lake Ivanhoe’s shores.

We were invited to Russell’s to get a first look at their inaugural Magical Dining menu and we thoroughly enjoyed our preview experience from start to finish.  The food, service, and ambiance was impeccable.

The Magical Dining menu includes a delicious three-course meal for only $37 per person, dine-in only, starting this Friday, Aug. 27 through Sunday, Oct. 17, 2021.

What is Magical Dining?

  • 3 courses – Appetizer, Entrée, and Dessert
  • Price: $37 per person, price does not include tax or gratuity.
  • Over 85+ participating restaurants
  • Aug. 27 – Oct. 17, 2021
  • Through Visit Orlando, $1 from each meal served will benefit Pathlight HOME and IDignity, both of which help to combat homelessness in Central Florida.

Here is a first look at Russell’s on Lake Ivanhoe’s Magical Dining menu offerings:

APPETIZER

Steak Tartare

A true old world favorite.

Salmon Gravlax

House cured salmon with a dill sour cream sauce.

Wedge Salad

Iceberg lettuce with lardons & gorgonzola dressing.

ENTRÉES

Beef Tenderloin

Served with a traditional au poivre sauce.

Grilled Double Pork Chop

Served with a chimichurri sauce.

Blackened Wild Salmon

Served with a grain mustard sauce.

Each entree came with a side of creamy mashed potatoes.

DESSERT

New York Style Cheesecake

Served with raspberry coulis.

White Chocolate Bread Pudding

Served with Russell’s whiskey sauce.

Chocolate Volcano

Served with vanilla custard.

Everything we tried was phenomenal but our favorites were the Steak Tartare, Salmon Gravlax, Blackened Wild Salmon, and White Chocolate Bread Pudding.

Be sure to check out at Russell’s on Lake Ivanhoe during Magical Dining for a fantastic dinner in a relaxed atmosphere with a gorgeous waterfront.  Highly recommended!

For more information, visit: magicaldining.com/listing/russells-on-lake-ivanhoe/50612/

Russell’s on Lake Ivanhoe
1414 N Orange Ave, Orlando, FL 32804
(407) 601-3508
russellsorlando.com

First Look: 2021 Magical Dining Menu – Taverna Opa at Pointe Orlando

Tiffany Nguyen
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First Look: 2021 Magical Dining Menu – Taverna Opa at Pointe Orlando

We were invited to Taverna Opa at Pointe Orlando to get a first look at their Magical Dining menu and we enjoyed experiencing their traditionally prepared Greek dishes in a vibrant and festive atmosphere.

The Magical Dining menu includes a delicious three-course meal for only $37 per person and the option to add-on entrée and beverage enhancements such as Lobster Tail (+$22) and a wine flight and/or cocktail flight (+$16 each).

Diners will also have the opportunity to dance alongside the belly dancers as a confetti of napkins surround them.  Everyone is encouraged to participate – the more the merrier!

The Magical Dining menu will be available for dine-in and take-out starting on Friday, Aug. 27 through Sunday, Oct. 17, 2021.

What is Magical Dining?

  • 3 courses – Appetizer, Entrée, and Dessert
  • Price: $37 per person, price does not include tax or gratuity.
  • Over 85+ participating restaurants
  • Aug. 27 – Oct. 17, 2021
  • Through Visit Orlando, $1 from each meal served will benefit Pathlight HOME and IDignity, both of which help to combat homelessness in Central Florida.

Here is a first look at Taverna Opa’s Magical Dining menu offerings:

Cocktail Flight (+$16)

Daphne of Patras, Baklava Coquito, Orlando Mango.

APPETIZER

Saganaki

Vlahotiri cheese flamed tableside with Brandy.

Falafel

Chickpea croquettes, tzatziki.

ENTRÉES

Slow-Roasted Lamb

Garlic, herbs, lemon potatoes, and vegetables.

Filet Mignon

10 oz. Black Angus filet medallions, lemon potatoes, vegetables.

Lavraki Branzino

Lemon, olive oil.  Served with a side of wild greens and spinach rice.

DESSERT

Baklava

Phyllo, walnuts, cinnamon, cloves, honey.  A sweet lover’s dream.

Opa Emek

Shredded phyllo, custard, whipped topping, walnuts.

Loukoumades

Greek style donuts, honey syrup, walnuts.

Whether you are meeting with colleagues, family or friends, Magical Dining at Taverna Opa is the perfect place to celebrate any occasion all for an amazing value.

For more information, visit: magicaldining.com/listing/taverna-opa/50066/

Taverna Opa Orlando
9101 International Dr #2240, Orlando, FL 32819
(407) 351-8660
opaorlando.com

First Look: 2021 Magical Dining Menu – Tapa Toro at ICON Park

Tiffany Nguyen
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First Look: 2021 Magical Dining Menu – Tapa Toro at ICON Park

Inspired by the culture and tradition of authentic Spanish cuisine, Vassillis Coumbaros (pictured below) and his wife Katerina have created a dining experience unlike any other in Orlando.

Tapa Toro, located at ICON Park, features tapas-style dining, live entertainment, and a 12-foot paella pit serving up family-style paella, a traditional Spanish dish made of rice, vegetables, and meat or seafood.

Their elegant atmosphere and flavorful Magical Dining menu will transport diners to an dreamy evening in Spain.

The special menu will be available for dine-in and take-out starting on Friday, Aug. 27 through Sunday, Oct. 17, 2021.

Guests can experience a delicious three-course meal for only $37 per person, optional entrée and beverage enhancements, and nightly flamenco dancing performances beginning at 7pm and 9pm.

We were invited to Tapa Toro to get a first look at their Magical Dining menu and we enjoyed the food, friendly service, upbeat entertainment, and energetic ambiance.

We also enjoyed running into the restaurant’s new culinary director, Celebrity Chef Roberto Treviño most notably known for his appearances on Food Network’s Iron Chef: America, The Next Iron Chef, and as a guest judge on Beat Bobby Flay.

The bold and dynamic Magical Dining menu includes five fantastic entrees to choose from and a variety of drink options within the flight specials so there is surely something for everyone to enjoy all for a great price.

What is Magical Dining?

  • 3 courses – Appetizer, Entrée, and Dessert
  • Price: $37 per person, price does not include tax or gratuity.
  • Over 85+ participating restaurants
  • Aug. 27 – Oct. 17, 2021
  • Through Visit Orlando, $1 from each meal served will benefit Pathlight HOME and IDignity, both of which help to combat homelessness in Central Florida.

Here is a first look at Tapa Toro’s Magical Dining menu offerings:

Sangria Flight (+$16)

APPETIZER

Ceviche

Fresh fish, shrimp, cilantro, lime, tomatoes, cucumbers, jalapeno, crostini

ENTRÉE

Skirt Steak

Grilled skirt steak, house-made chimichurri, rice.

DESSERT

Tres Leches

3 milk sponge cake, whipped topping.

Our Magical Dining meal prepared by Chef Roberto Treviño was truly exceptional!  He is one of the most talented chefs that I have ever met.  Not only was the food an excellent value for the money, but the experience itself was priceless.  Highly recommended!

For more information, visit: www.magicaldining.com/listing/tapa-toro-tapas-bar-%26-paella-pit/44262/

Tapa Toro
8441 International Drive Orlando, Fl 32819
(407) 226-2929
tapatoro.restaurant

First Look: 2021 Magical Dining Menu – Christini’s Ristorante Italiano on Orlando’s Restaurant Row

Tiffany Nguyen
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First Look: 2021 Magical Dining Menu – Christini’s Ristorante Italiano on Orlando’s Restaurant Row

One of Orlando’s most treasured restaurants Christini’s Ristorante Italiano, located on Sand Lake Road’s “Restaurant Row”, was founded back in 1984 when most of the area was orange groves.  Since then, the family-owned and operated business has earned countless awards and celebrity endorsements due to the Christini family’s warm hospitality, exemplary service by its staff, attention to detail, and a tasteful menu specializing in Italian and Mediterranean cuisine.

We were invited to the enchanting Christini’s Ristorante Italiano to get a first look at their Magical Dining menu and we enjoyed our fine dining experience; it was impeccable from start to finish.  The special menu will be available for dine-in only starting on Friday, Aug. 27 through Sunday, Oct. 17, 2021.  Guests can expect a delicious three-course meal for only $37 (upgrades available) while still indulging in the full “Christini Experience” which includes live entertainment by world renowned accordionist Dariusz Grabowski and a red rose for every woman.

What is Magical Dining?

  • 3 courses – Appetizer, Entrée, and Dessert
  • Price: $37 per person, price does not include tax or gratuity.
  • Over 85+ participating restaurants
  • Aug. 27 – Oct. 17, 2021
  • Through Visit Orlando, $1 from each meal served will benefit Pathlight HOME and IDignity, both of which help to combat homelessness in Central Florida.

Here is a first look at Christini’s Ristorante Italiano’s Magical Dining menu offerings:

Ciabatta Bread & Eggplant Dip

APPETIZERS

Polpette di Vitello – Meatballs

Meatballs, pomodoro sauce.

Spaghettini alla Pomodoro – Penne Pomodoro

San Marzano tomatoes flavored with fine herbs.

ENTRÉES

Scaloppine alla Marsala – Veal Marsala

Veal, wild mushrooms, marsala wine.

Fun fact: Bob Hope came in for three nights during a visit to Orlando and subsequently made a joke on the Johnny Carson show about the enormous size of their veal chops.  From that point on, the restaurant has been packed.

Sea Bass (+$16)

Chilean sea bass, shrimp risotto, lobster tarragon sauce.

DESSERT

Key Lime Pie



Cannoli

Classic cannoli infused with Galliano liquor.

This Magical Dining meal is truly not to be missed!  Everything we tried was delicious but our favorites dishes were the Penne Pomodoro, Chilean Sea Bass, and Cannoli.  Not only was it an excellent value for the money, but the “Christini Experience” itself is a truly magical and delightful indulgence that you will never forget.

For more information, visit: www.magicaldining.com/listing/christinis-ristorante-italiano/42332/

Christini’s Ristorante Italiano
7600 Dr Phillips Blvd, Orlando, FL 32819
(407) 545-6867
christinis.com

First Look: Gordon Ramsay Fish & Chips Opens at ICON Park

Tiffany Nguyen
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First Look: Gordon Ramsay Fish & Chips Opens at ICON Park

You may have heard of Chef Gordon Ramsay from his television shows (Kitchen Nightmares, Hell’s Kitchen, and my favorite, MasterChef), but the internationally renowned, multi-Michelin star chef is finally opening a restaurant here in Orlando, the first Gordon Ramsay restaurant in Florida.

Chef Gordon Ramsay’s newest restaurant, Gordon Ramsay Fish & Chips officially opens its doors today, Monday, August 9, 2021 at ICON Park, the open-air entertainment destination located on International Drive and we got a behind the scenes first hand look.

Here is an Inside Look at the new Gordon Ramsay Fish & Chips at Orlando’s ICON Park:

Lobster & Shrimp Combo – 2 pieces of Crispy Lobster, 2 pieces of Crispy Shrimp, Natural Sea Salt Chips, Fountain Drink, and Choice of Two Sauces.

The fast casual restaurant serves Chef Ramsay’s take on classic fish and chips, in addition to other dishes like fried shrimp, lobster, chicken, and his signature “Fishwich.”

Fishwich Combo – 2 Fishwiches: 1 piece of Crispy Cod wrapped with warm naan bread, avocado sauce and shredded cabbage, topped with fresh tomato relish. Served with Natural Sea Salt Chips, Fountain Drink, and Choice of Two Sauces.

Sauces on the side include: Gordon’s Tartar, Curry & Mango, Sriracha Aioli, Southwest Ranch, Dijon Mayonnaise, and Cocktail sauce.

The menu also offers a “Just Chips” section of “dirty” fries with a combination of toppings like jalapeño, chorizo, cotija cheese, red onion, truffle, parmesan cheese, chives and parsley.

Dirty Chips #1 – Jalapeño, Chorizo, Cotija Cheese, Red Onion, Chives, Parsley

The restaurant also serves two delicious shakes – Sticky Toffee Pudding and Biscoff.

Sticky Toffee Shake

“Fish & Chips was a real tradition for me growing up, so I’m excited to deliver that same nostalgia to all the local residents and tourists here in Orlando,” said Ramsay.

Fish Combo – 3 pieces of Crispy Cod, Natural Sea Salt Chips, Fountain Drink, and Choice of Two Sauces.

Gordon Ramsay Fish & Chips’ first restaurant is located in Las Vegas at The LINQ Promenade, where the staff use 25,000 pounds of potatoes monthly to prepare their expertly textured chips.

Dirty Chips #2 – Truffle, Parmesan Cheese, Chives, Parsley

The ICON Park restaurant is Gordon Ramsay North America’s first in Florida. Its color scheme is reflective of the Union Jack; blue and red with industrial hardware touches. White subway tiles line the sleek kitchen space while an iconic red telephone box serves as the restaurant’s entrance and exit.

During grand opening previews the restaurant collected donations that will be given to its national charity partners, Make-A-Wish® and St. Jude Children’s Research Hospital, as well as its local partner Second Harvest Food Bank of Central Florida. The restaurant is excited to be part of the local community and eager to welcome Central Florida residents and visitors.

Gordon Ramsay Fish & Chips ICON Park is open for lunch and dinner Sunday through Thursday from 11:00am to 11:00pm, and Friday through Saturday from 11:00am to 12:00am. No reservations required and service is first come, first serve.

For more information, visit: gordonramsayrestaurants.com

Gordon Ramsay Fish & Chips at ICON Park
8391 International Dr Suite C-1, Orlando, FL 32819
(689) 244-7400

First Look: Heirloom Meal Delivery Service by Puff ‘n Stuff in Orlando and Tampa, FL

Tiffany Nguyen
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First Look: Heirloom Meal Delivery Service by Puff ‘n Stuff in Orlando and Tampa, FL

When 2020 forced the world to slow down, the owners of Puff ‘n Stuff Catering located in Eatonville, FL saw a renewed interest in family time.  They wondered, what if they crafted fresh meals for busy families to provide the convenience of take-out or delivery, and the wholesomeness of making it yourself at the comfort of your own home?  They created Heirloom to fill that need.

Heirloom is designed to encourage and support the value of family meals.  Heirloom provides a family meal without the time-consuming prep and clean up.  It is their goal to serve you and your busy lifestyle so you do not have to compromise quality time with your family.

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.

HOW IT WORKS:

1. CHOOSE – Select items from their weekly fresh-made individual or family sized meals or party platters.  Add items to complement from their pairings and market.  You can even order Heirloom for multiple weeks in one visit.

2. DELIVER – Free weekly delivery on a select day, based on your zip code, or any day delivery for a fee.  If you are not home to receive your order, you can leave a cooler out for them.  Pick-up is also available at their Tampa or Orlando offices.

3. HEAT & EAT – Follow simple reheating instructions for your oven or microwave to enjoy ther chef prepared meals at home in minutes.  Relax and start planning your Heirloom order for next week or catering for your upcoming event.

Here are the five dishes that I ordered:

1. Chilled Gazpacho Soup

A blend of cucumber, red pepper, tomato, onion, garlic, sourdough bread topped with garlic croutons.

2. Buffalo Chicken Potato Skin


Potato skins, shredded chicken in buffalo sauce, bleu cheese, scallion, & ranch dressing.

3. Summer Watermelon Salad Grilled Shrimp

Goat cheese, chili and lime sunflower seed crumble, arugula, baby kale, lemon poppy seed vinaigrette.

4. Portobello Enchiladas Individual Meal


Fire-roasted tomato sauce, jack & cheddar cheese, cilantro sour cream with roasted squash, corn, peppers, cilantro.

5.  Chocolate Chip Cookie Dough with Sea Salt

Interested in placing an order?  Use our personalized link below to automatically apply $25 off your first order.

https://orderheirloom.com/discount/TASTYCHOMPS

About Puff ‘n Stuff Catering:
Since 1980, Puff ‘n Stuff Catering has been the premier catering and full-service event planning company in Central Florida.  In 2003, Warren Dietel acquired the company with plans to expand and in 2010 theye grew to serve Florida’s West Coast as well. They have been a big part of important events for families and businesses in these communities and they look forward to continuing that tradition with Heirloom.

First Look: BBQ50 Opening Soon at Marketplace at Avalon Park with Dan Ashby – Coming Soon to East Orlando!

Ricky Ly
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First Look: BBQ50 Opening Soon at Marketplace at Avalon Park with Dan Ashby – Coming Soon to East Orlando!

The 8,000-square-foot Marketplace at Avalon Park is opening soon, including a rotating commissary kitchen, live entertainment and event space, general store and, an eclectic food hall.

From Marketplace at Avalon Park:

EATERTAINMENT HALL
Local favorites, emerging chefs, tasty cultures, and fusion at its best! This is the flavor of our food hall: unique, diverse and trending. Handpicked for you, every restaurant is original, every chef’s dish sublime. Add a local tap and musicians in the house and you get more than a flavor of fun—you get a locally crafted, culinary experience! Try our chefs one at a time, or sample several at once—the choice is yours. Come for the taste, stay for conversation.

GATHERING KITCHEN
Inspired by chef’s table experiences and farm-to-table meals, the Gathering Kitchen offers foodie experiences with a theatrical flair. Decorated by a gallery of local artists, foodie events unfold inside our ‘black box’ of eatertainment like a season of shows. During the day, chefs perform culinary demonstrations and makers host cookie decorating classes for kids. But at night, the lights dim for some dining drama. A swanky Supper Club; cocktail attire required. Date night at the Speak Easy; grab your feather boa at the door. Diamonds and denim—jambalaya and jazz. The sky’s the limit in this shared space. In addition to our events, you can book your own. From bridal luncheons and book club nights, to birthday parties and baby showers…and the catering’s in the house!

AVALON COMMISSARY KITCHEN
Makers, chefs, and artisans of all kinds are invited to join our friendly commissary. No cutthroat competition to make you uncomfortable here, just a welcoming, shared-use commercial kitchen where you can innovate and incubate to your heart’s content. A safe place to work—to craft and create—to refine your best and brightest ideas. And if you’re one of our commissary members, you can be sure you’ll be invited to share your culinary creations on the shelves of our town’s General Store!

Interview with  Dan Ashby of BBQ50 BBQ Catering 

Coming soon to the Marketplace at Avalon Park

https://www.BBQ50.com

Tasty Chomps: Tell us your background before opening BBQ50 BBQ Catering

Dan Ashby: I have been in Orlando for almost 25 years. Worked many jobs in the food service industry. Started as a dishwasher overnight at a truck stop…worked fast food and Tex Mex restaurants and bars through college and into my early professional years.

I would say that I fit in the box of a corporate guy turned Pitmaster simply for the love of the smoker and how it turns cuts off meat into works of culinary beauty.

My skills have been honed over hours of watching my grandmothers work in their kitchens when I was a little kid. I cooked for my family at the age of 16, as both my parents worked and we had to get food on the table. I have also spent hours and hours researching the origins of bbq and how it’s prepared and smoked in its different ways.

My uncle has written a series of cookbooks filled with recipes from the best grandmas and moms of the Midwest. These books keep my creative juices fresh and flowing when we need to try some sides for the table.

In 2002, my wife and I moved to Avalon Park and we instantly loved it. As the neighborhood grew, so did our family and our network of friends. At block parties and cookouts, we’d fire up the smoker, load it up with meats made according to the family recipes, and the sweet smell of smoky ribs and chicken was like an aroma-magnet, pulling old and new friends out of their houses and into the streets to eat and have fun!

After six kids, 20 years working in corporate America, and lots and lots of long, back porch discussions with my wife, we made the leap to do what we love for the community we love. We started a family BBQ business!

Our first idea was to operate a food truck and that’s where the name BBQ50 came from. Our plan was to serve great BBQ from Union Park all the way to the beach along East Colonial, or “50” as it’s lovingly known to the locals.

But…money WAS an option, so we decided to start a catering business to work up the bank account first. Then, Hurricane Irma hit. People were flooded out of their homes and the power was out. But we cooked with fire! So, we coordinated with C3 Church to feed the folks affected by Irma. And the crisis became a blessing—we built relationships with our east Orlando neighbors; we put money in the bank, and we started to see the outlines of our community-based BBQ brand.

Our menu is like a peek into the recipe files of several generations of Ashby cooks. The rubs and meats are prepared the same way Bob, my grandfather cooked them more than 100 years ago.

The Southern-style sides were first made by my Grandmother Barbara (aka GrandAshby) a woman born and raised in the Appalachian Mountains of eastern Kentucky. I’ll never forget her saying, “…if you aren’t adding love and patience to each dish, then you aren’t cooking my way!”

Some of our recipes come from my Uncle Jimmy. He hosted a radio show in Iowa for many, many years and his audience was filled with sweet women who could cook the pants off everyone they knew. Lucky for us, Uncle Jimmy wrote all of those secrets down!

Serving great BBQ to our neighbors in a family-friendly kind of way is at the heart of BBQ50. What we do now is not that much different from firing up the smoker like we did 20 years ago in the neighborhood. And we hope you feel that way every time you eat with us.

What’s Your First Memory of your love for cooking?

I was eight. I remember watching my grandmother make scratch chicken and dumplings. She would hum to herself when she was in the zone. If she was making supper, she was one hand with the spatula in the pot, and one hand cradling an ice cold gin and tonic humming away as the goodness boiled so slowly. Those chicken and dumplings were perfect every time. I can still smell them.

Where were you trained?*

I was trained in the kitchens of Barbara Ashby and Gertrude Loyd. They were my grandmothers and taught me the basics to make delicious Southern food.

What is your favorite dish to create?*

I love making lasagna. To me, it reminds me of Christmas, family get togethers, and comfort. The smell that fills the home brings happiness.

What is your favorite dish to eat?*

I love eating tacos! I am addicted to them. They put me in a different place in my head.

What 4 ingredients are necessary in your kitchen?

1. Salt
2. Hot sauce
3. Sugar
4. Vinegar

Who is your biggest supporter?

My wife, Jenny, is my rock. She’s been my strength for 28 years. Second, is my amazing neighborhood, Avalon Park. It’s been a pleasure being part of this community for as long as we have.

Why did you choose Marketplace at Avalon Park?

Well, I feel like it chose me! I have been working like a nomad for years now. Finding a home for our little bbq company has always been our biggest struggle. Two years ago, my friend came to me with the opportunity of a lifetime. I live just a few blocks from the Marketplace. The building is state of the art, brand new, and filled with all of my neighbors and friends. What better place to open?!

What is your favorite dish to eat?

I like most types of food…I’m more the type that doesn’t like certain ingredients….you can politely keep your olives to yourself. Knives!! All kinds of them! I’m also a fan of the stick blender!! Well….I set my kitchen on fire when I was 21. That was fun. Good times? Gosh, cooking with/for family and friends has always been the best of memories. Also, I really enjoy getting in the zone in the kitchen by myself. I love the Zen it creates for me. Always learning and trying my best!!

Marketplace at Avalon Park
3801 Avalon Park East Blvd.
Orlando, FL 32828

Job Opportunities at Marketplace at Avalon Park: 

A Food Feast Aboard Carnival Cruise Line’s New Mardi Gras Ship

Tacy Callies
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A Food Feast Aboard Carnival Cruise Line’s New Mardi Gras Ship

If you go on a cruise and don’t gain at least a couple of pounds, either you’re doing it wrong or you are blessed with amazing metabolism.

For most vacationers, one of the highlights of cruising is indulging in the vast array of plentiful foods on board, and Carnival’s new Mardi Gras ship fits the bill.

I’m pretty sure I gained at least a pound while attending the Sip and Sea preview event. And I was only on board for six hours! Was it worth it? Absolutely.

Ready to ride!
Bolt is the first roller coaster on a cruise ship.

Visitors to the ship were greeted with champagne and  welcomed by Cruise Director Chris Williams. Carnival Cruise Line President Christine Duffy gave a short presentation acknowledging those who played a role in the ship’s creation and completion. A brief musical number activated the fun, and then visitors were invited to ride Bolt, the first roller coaster at sea. I worked up a big appetite while waiting in line for the ride.

Big Chicken

The first food I sampled was a chicken tender, fries, pickles and potato salad from Shaquille O’Neal’s Big Chicken. The chicken was tender and juicy, and the fries were thinly cut and nicely crisp. The pickles and potato salad were available at a self-serve bar, along with various dipping sauces for the chicken. I could have eaten a lot more of the creamy, dreamy potato salad, but I had to pace myself because there was much more on board to try!

Street Eats

My next stop was Street Eats, a quick-service venue for international street food located near the ship’s main pool. I sampled a char siu pork dumpling, chicken satay with rice, and Philly cheesesteak fries. The clear winner of the three was the dumpling. Fresh and fully-stuffed, it paired well with a small side of pickled vegetables. I had to summon all my self control to not get seconds, because there was still a lot more sampling ground to cover.

Bang Bang Bonsai Roll
Rock Shrimp Tempura
Friendly and attentive staff who were eager to serve were found not just at Bonsai Sushi, but throughout the ship.

My next visit was to Bonsai Sushi, one of the ship’s elegant sit-down restaurants. The items I tasted here were among my favorites of the day. Both the Bang Bang Bonsai Roll and the Rock Shrimp Tempura were worth repeating. But I passed on seconds and pressed on, determined not to tap out before trying all the available offerings.

I was excited to try ChiBang, a restaurant featuring Chinese and Mexican cuisine. The mini quesadilla was well prepared, but the lettuce wrap could have used more filling and flavor.

Cheese Quesadilla
Lettuce Wrap

Emeril’s Bistro 1396 offers a taste of New Orleans from famed chef Emeril Lagasse. Of the three items available for sampling, the Natchitoches meat pie was far and away the best. Stuffed with savory sauced meat, it reminded me of an empanada. The jambalaya was supposed to include shrimp, chicken and sausage but I only detected a bit of shrimp. While the sausage in the gumbo was melt-in-your-mouth tender, the duck skin in the soup was unappealing.

Emeril’s Bistro 1396 and a Bellini from Bar Della Rossa

My culinary journey continued to Java Blue Cafe for a chicken pie and foursome of donuts. The pie was pretty and petite. The small donuts were just the right size for snacking, but they tasted slightly on the stale side.

Chicken Pie
Assorted flavor donuts from Java Blue Cafe
Vanilla Macaron With Raspberry Sorbet
Carnival Kitchen has cooking demonstrations.

A much better sweet treat was the sorbet-stuffed macarons at Carnival Kitchen, which features chef-led cooking demonstrations. The raspberry sorbet was fantastic; this was where I broke down and surrendered to a second helping.

Fueled by a sugar high, a headed up to the 17th deck to tackle my final stop: Guy’s Burger Joint. While eating, diners can watch a video of Guy Fieri demonstrating how he makes his burgers. I tried The Ringer, a cheeseburger topped with lettuce, tomato, raw onions, pickles, an onion ring and BBQ sauce. After I snapped the picture, I took out most of the lettuce and all of the raw onions and substituted them with bacon and sauteed onions, which were found at the restaurant’s topping bar. It was a mighty fine burger, but I was too full to finish it. I preferred the fries at Big Chicken to Guy’s fries, which were quite salty.

The Ringer

Fortunately, there were plenty of bars on board to choose from to quench my thirst after the salty fries. I opted to cap off the day with a strawberry banana daiquiri from Red Frog Tiki Bar, which I thoroughly enjoyed sipping while strolling the ship’s cabins, spa and other amenities.

Strawberry Banana Daiquiri
Towel animals are always a fun feature of Carnival cruises.
The Cloud 9 Spa includes a salt sauna, 25 treatments rooms and much more.
The new ship is named after Carnival’s first ship. While the name is the same, the boat is much bigger!

After the Sip and Sea preview, the Mardi Gras staff went right to work to prepare the ship for its maiden voyage the very next day. The ship set sail on July 31, making it the first cruise to depart from Port Canaveral since the industry-wide pause 16 months ago. Mardi Gras will visit San Juan, Puerto Rico; Amber Cove, Dominican Republic; and Nassau, The Bahamas.

Cheers to a successful first voyage!

For more information, visit www.carnival.com

 

 

First Look: 2021 Magical Dining Menu – deep blu Seafood Grille at Wyndham Grand Bonnet Creek 

Tiffany Nguyen
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0
First Look: 2021 Magical Dining Menu – deep blu Seafood Grille at Wyndham Grand Bonnet Creek 

We were invited to deep blu Seafood Grille at Wyndham Grand Bonnet Creek to get a first look at their Magical Dining menu and we enjoyed our preview experience.

The special menu will be available for dine-in only starting on Friday, Aug. 27 through Oct. 17, 2021.

Guests can expect delicious and beautifully plated dishes prepared by their new Executive Chef Alex Emery who recently moved to Orlando, FL from San Diego, CA.

What is Magical Dining?

  • 3 courses – Appetizer, Entrée, and Dessert
  • Price: $37 per person, price does not include tax or gratuity.
  • Over 85+ participating restaurants
  • Aug. 27 – Oct. 17, 2021
  • Through Visit Orlando, $1 from each meal served will benefit Pathlight HOME and IDignity, both of which help to combat homelessness in Central Florida.

Here are photos of deep blu Seafood Grille’s Magical Dining menu offerings:

Focaccia with Chef’s Compounded Lemon Herb Butter

S T A R T E R S

Curried Carrot Soup


Crème Fraiche | Macerated Golden Raisin

Bonnet Creek Salad


Artisan Greens | Grilled Peaches | Goat Cheese | Benton’s Country Ham | Whole Grain Mustard

Baby Gem Caesar Salad

Aged Parmesan | Lemon | Focaccia

E N T R É E S

Grilled 10oz Ribeye

Mashed Potato | Agridulce Mushrooms | Arugula

Pan Roasted Chicken

White Corn Polenta | Mushroom | Bacon & Onion Relish | Charred Leek Jus

Seafood Cioppino


1/2 Maine Lobster Tail | Shrimp | Local Fish | Mussels | Tomato Seafood Broth | Char Grilled Sourdough

D E S S E R T S



Chocolate Stout Cake


Vanilla Bean Crème Anglaise

Warm Walnut Apple Bar


Bourbon Caramel | Cinnamon Ice Cream

Strawberry Shortcake


Macerated Strawberries | Chantilly Cream

Everything we tried was delicious but our favorites were the Grilled 10oz Ribeye & Warm Walnut Apple Bar.

Self-parking in the garage is complimentary with a validation ticket from the restaurant.

deep blu Seafood Grille at Wyndham Grand Bonnet Creek
14651 Chelonia Pkwy Orlando, FL 32821
(407) 390-2420
deepbluorlando.com

Best Chicken Wings in Orlando? Plus National Chicken Wing Day – Thursday July 29th – at The Wing Experience and Wing Recipe from Second Harvest’s A Spoonful of Hope

Ricky Ly
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Best Chicken Wings in Orlando? Plus National Chicken Wing Day – Thursday July 29th – at The Wing Experience and Wing Recipe from Second Harvest’s A Spoonful of Hope

In celebration of National Chicken Wing Day on Thursday, July 29th, we asked our friends on the Orlando Foodie Forum where can one find the best wings in Orlando – here are the results:

Here are The Best Chicken Wings in Orlando

Papa Bees
Address: 480 S Ronald Reagan Blvd, Longwood, FL 32750
Phone: (407) 260-1122
https://papabeeswings.com/

Domu
East End Market, 3201 Corrine Dr Suite 100, Orlando, FL 32803
Phone: (407) 960-1228
7600 Dr Phillips Blvd #14, Orlando, FL 32819
Phone: (407) 630-6163
https://www.domufl.com/

Flyers
5621 W Colonial Dr, Orlando, FL 32808
Menu: flyerswingsgrill.com
Phone: (407) 297-9464

Kai Asian Street Fare
1555 FL-436 Suite 1171, Winter Park, FL 32792
Menu: kaistreetfare.com
Phone: (407) 821-3430

Chi-Kin
813 N Mills Ave, Orlando, FL 32803
Phone: (407) 730-8658
https://www.facebook.com/chi.kin.koreanfried/

Bonchon
504 N Alafaya Trail STE 118, Orlando, FL 32828
Phone: (407) 930-2035
5475 Gateway Village Cir #102A, Orlando, FL 32812
Phone: (407) 270-8565
Menu: bonchon.com

Greg’s Place Wings
2736 S Chickasaw Trail, Orlando, FL 32829
Menu: gregsplacewings.com
Phone: (407) 277-7789

In celebration of National Chicken Wing Day on Thursday, July 29th, here in Orlando, Smokey Bones and its virtual brand The Wing Experience are offering eight FREE boneless wings with the purchase of four whole wings for the regular price of $14.99.  The offer is good for dine-in or online orders at smokeybones.com and online orders at thewingx.com. 

The Wing Experience is a delivery- and pick up-only brand from Smokey Bones. The specialized menu only also offers crinkle cut fries, sweet potato fries or onion rings for guests to order alongside their wings and specialty sandwich.

My favorites on a recent delivery order with The Wing Experience included the Memphis BBQ wings which had a wonderful smokey flavor to the barbecue wings, the creamy garlic parmesan wings, the fantastic sweet and savory maple bacon wings, and a very interesting garam masala curry flavor. I was pleasantly surprised by the flavor profiles for this wings! With over 50 flavors to choose from, there’s something for pretty much everyone. You can view the entire flavor menu at https://thewingx.com/our-flavors/.

Here is an Inside Look at The Wing Experience

BONUS – Honey BBQ Chicken Wing Recipe from Chef Jill at Second Harvest’s A Spoonful of Hope

Celebrate National Chicken Wing Day July 29th with Chef Jill’s Honey BBQ Wings and @TasteCookSip Lisa Wilk’s Oven-Baked Honey Serrano Chicken Wings!

Click here to watch the replay of Chef Jill’s Cooking Demo on Facebook LIVE!

Don’t miss the final days of our BOGO FLASH SALE and stock up on individual and Trio of Tomato Basil Soup, along with a few A Spoon Full of Hope kitchen items.

Please call Elizabeth Pacelko at (407) 514-1007 to make arrangements for large orders over 12 jars of soup or corporate and client gift opportunities.

Your purchase of A Spoon Full of Hope Tomato Basil Soup, Honey, and other products directly supports the Second Harvest Food Bank of Central Florida’s Culinary Training Program.

You’re changing lives, one spoon full at a time.

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