Friday, November 29, 2024

Home Blog Page 30

First Look: New Vietnamese Fast Casual Restaurant Opens in East Orlando – Phoresh Noodles

Katherine Nguyen
-
0
First Look: New Vietnamese Fast Casual Restaurant Opens in East Orlando – Phoresh Noodles

A new delicious Vietnamese restaurant hits the streets with popular Vietnamese dishes. It is owned and run by a local family who wants to share Vietnamese street fare with the Orlando community. I’m glad they’re not saving these dishes for only their family gatherings and are sharing the dishes with everyone instead.

Take a look at their menu:

What’s better than delicious, flavorful dishes that are also great for your wallet!? A little bird also told me how they have special menu items here and there on weekends. Make sure you ask them if they have any if you visit during the weekends.

Don’t forget to Pho It Up with a bowl of pho, where you can decide each step what to add from the broth to how much noodles and protein you’d prefer. They even have vegetarian options (photographed here)!

The next popular Vietnamese dish is the Vermicelli, which I love with their well-seasoned pork. Their fish sauce isn’t as fishy as other places, which is nice. It has a sweetness to it, but it’s not overpowering because they are pretty good at making their own. Many of you may not know that fish sauce served to you with dishes isn’t coming directly from the bottle you find in stores, but it is diluted with vinegar, sugar, etc.

Street Fare options also include Roti Paratha Cakes. The sauce is like a curry and the roti is made nice and warm. Be careful because it comes out steaming. I crave this every day since I have had it. I can’t wait to have my foodie meet up and share it with other foodie enthusiasts so I hope I see you there.

Phoresh Noodles also has chicken wings, which are super crispy on the outside yet moist and tender on the inside. They’re made with garlic butter and fish sauce. It sounds odd, but it tastes great. Trust me.

Yum Squid is another that you may not run into often. The squid is served shredded with papaya, red onion, cilantro, and a Thai chili sauce. Although it says Thai chili, it’s not Thai hot so don’t sweat it.

While you wait for your food, enjoy some fresh lemonade. It was my first time having fresh lemonade the Vietnamese way and I wish ordering this had free refills because I’d drink it all day.

Don’t forget to grab a Vietnamese iced coffee, which is known to be made with condensed milk. I fancy my Vietnamese iced coffee with less condensed milk so I can taste all the notes coming from the coffee. Shout out to Made In Orlando for being one of my hand models.

For more information on the Foodie Meet Up, visit Yelp or check out my Flyer. With COVID19-19, the meet up is currently on hold for further notice. Do still RSVP so we have your information for updates when we do have the event!

For more about Phoresh Noodles, visit their website.

Interview: Life in Beijing Two Months After Coronavirus / COVID-19 Outbreak

Ricky Ly
-
0
Interview: Life in Beijing Two Months After Coronavirus / COVID-19 Outbreak

As of today, March 20th 2020 – globally, the virus has infected over 270,000 people and killed just over 11,000 and climbing, according to the WHO. Almost 90,000 people have recovered from the infection, according to data collected by Johns Hopkins University. The first several cases appeared in late December of 2019, with Wuhan, and many other cities beginning quarantine in China on January 23, 2020. This week, China reported no new domestic cases.

I spoke with my friend and fellow foodie Kirsten Harrington about her time in China and how life is going on there right now, as well as any advice she may have for us living through this in Central Florida now. Kirsten is a former Orlando freelance writer currently living Beijing, China with her two sons and husband Mike who works for Universal Studios, set to open in Beijing in 2021. She writes about her adventures on her blog at http://peelinganorange.com

Recently, she shared some photos on her social media of scenes in Beijing this week as life started to get back to “normal” with 6 feet / 1 meter distanced chairs in restaurants and mandatory face masks even today.

Ricky: How was it in Beijing when the coronavirus first began to spread in China?

Kirsten: I’ll admit I didn’t really get it when it started here. I had the same thinking “what’s the big deal? I’m probably not going to get sick and if I do it won’t be that serious.”

But still I abided by the Chinese government regulations that seemed very strict. It’s only now, in hindsight as I watch this virus spread around the globe, that I realize the measures weren’t taken so I didn’t get sick as an individual. It was about stopping the spread into Beijing from other provinces.

It worked. We had less than 500 cases in Beijing.

Ricky: When did you first realize this was going to be serious?

Kirsten: I first realized how serious this was when we were in Japan for the New Years holiday at the end of January. We were ready to head back to Beijing and received an email that the boys school would go online after break. Then we heard that some countries would not allow their carriers to fly into China. And that Chinese travelers would be quarantined if they came to the US.

We wondered if we would be stuck in Japan, unable to get to China and barred from the US. We stayed a few extra days in Japan and then returned to Beijing. Everything was closed, except the Western grocery store in my compound. I heard the virus had spread to Japan and S. Korea, where we had just traveled. More people in Wuhan were dying. I knew it was serious. All of my Chinese friends kept texting me, telling me to be careful, not go out

Ricky: I think that is the phase we are at right now in America. The state is shutting things down and encouraging us to do social distancing, take out / delivery at restaurants, work from home, universities / schools are closed till who knows when. What were some of the measures that they took in Beijing?

Kirsten: As of early February masks became mandatory in public places. Some stores had a limit so people wouldn’t hoard. All schools were closed, including public, private, day care, preschool, after school, art school, sports etc.

Any business who defied this and stayed open lost their license to operate. (Except online). Gyms, movie theaters closed, churches closed in December. Temperature checks became mandatory everywhere – entering the subway, a shop, a mall, shuttle bus, office building.

Banners are hung all over the city urging citizens to stay home, wear a mask, check for fever, not panic, wash hands. Microphones throughout public places carried the same message. All Chinese New Year celebrations were cancelled.

Temples were closed at that time. Transportation was restricted into and out of Beijing. For example at one point private cars or ride share vehicles were not allowed to cross the city limits. Villages on the outskirts barred visitors by blockading roads with vehicles, this happened in Beijing too. Students and employees at various companies had to fill out surveys daily to report their whereabouts and health status.

All Starbucks and Apple stores and large retailers closed for a time, some are reopening just now. All tourist places – the Great Wall, forbidden city, museums, etc closed. Some are still closed. All neighborhoods I know of are still “closed” – residents only, no visitors. Must show ID and submit to temperature check to get in or out. Arrivals into Beijing by foreigners require two week quarantine.

Over 10 million people left BJ (Beijing) for new year. The government imposed restrictions on which provinces were allowed to return to Beijing. I read as of last week there are still 800,000 people in BJ under quarantine of some sort.

Most shops and restaurants were closed for a period of time. It’s really only been in the last 2-3 weeks that some places are open again

The regulations change daily, sometimes twice a day. It’s hard to keep up. Oh and most people worked from home, many are still not back at work. Sometimes it’s company policy, sometimes government policy.

It was like a ghost town from the end of January until about two weeks ago. Chinese people receive texts on their phone telling them not to go out. Foreigners were the only ones out, because we did not have that same level of fear instilled into us (because of the language gap in part) and we are naturally more rebellious!

I went out for groceries everyday because my online ordering skills are not very good in Mandarin.

Also I forgot to mention some places (including restaurants) make you scan an app that asks the phone company to share your data to prove you have been in Beijing at least two weeks or they won’t let you in.

Ricky: Wow – how did the people of China survive through this period without working or businesses in operation?

Kirsten: Some employers were ordered to keep paying people. Many small mom and pop shops are still not open. I don’t know if they will survive. Many vendors in the markets aren’t back yet.

Ricky: Did the Chinese government implement any new measures to aid?

Kirsten: I don’t know but I’m guessing the barriers to entry are lower here- noodle stands come and go often. I am very worried for our restaurant and hotel industry here. Hotel capacity is down 90 percent here, roughly. Mandatory quarantines are not good for business

Some restaurants survived on delivery. Our favorite Italian place is still not open to dine in, but they deliver. Chinese people are used to having food delivered, many people eat this way everyday, or twice a day, so that was an easier hurdle to jump

Restaurants were required to record the temperature of chef, handler and delivery guy. It was written and included with your order. They are not allowed to come to the door, food handlers all wear masks and gloves.

Ricky: May be a good idea to start implementing that here …lol

Kirsten: When entering and restaurant that is open now you have to check you temperature and leave your phone number. You are not allowed to sit across from each other, Must keep one meter apart. Mask on unless eating. Rules vary to one diner per table to max of 4. It’s constantly changing

Ricky: There are very few people with masks on here – I wonder if that will change

Kirsten: Paying by phone is preferred-no touching money etc. some places like Starbucks at first you had to order the drink on the app from outside the store and they would hand it to you with gloves on.

Restaurants are fined or managers are detained if the allow too many customers in. Some places have signs on the table asking you to comply with the rules so they won’t be penalized

Many places have reopened with limited hours – like a cafe that used to open at 8 now opens at 11.

Two cooking schools I know of have posted online cooking classes- easy dishes to cook at home. I don’t think it helps them financially but it it’s good marketing

The restaurant restrictions (capacity restrictions, takeout only, hours, etc) vary by district in Beijing and they have changed constantly, making it very difficult for owners to comply. This confusion – along with the fear local citizens have in venturing out – has led to the demise of some longtime beijing restaurants. Even if they were allowed to stay open the demand is not there because citizens were told to stay inside

We just got back from dinner. This restaurant was limited to 15 diners, at a restaurant that could hold 60 on a normal day.

Ricky: What do your kids do with school being out? How is society spending its time? What made you want to return to Beijing? Were there signs it would be safe? or was it just the same as in the States?

Kirsten: This week is spring break, but otherwise they have a full high school course load online. They have a more relaxed schedule, since they don’t have to commute, so they have time to cook breakfast every day. We go out for lunch to see which places are open and support the economy. There aren’t really any social opportunities for them yet, as gathering in groups is still not allowed and they can’t have friends over. We did take a break to go to the states to have a little more freedom, that was just when the outbreak started in Washington.

Mike, my husband did not leave Beijing, we returned to be together as a family. And the number of new cases in China had fallen dramatically. China is our home. In retrospect is what’s the right decision because if we had waited travel would have been very problematic.

Today – More people are out, walking in the park, going back to work – oh but the haircut place may be still closed ?

Things are much safer in China now (than in other countries). The virus is under control. All of the strict measurements were meant to limit the movement of people and thereby reduce transmission. It worked. It was extreme. People in Wuhan paid a price. Some are still in lockdown I believe. It was uncomfortable and inconvenient. There is a cost, economic, social and physical.

Ricky: What are some of the costs you are expecting to see lay bare in the coming days or even right now as you look around Beijing? How long till you think it will take to return to normal if ever?

Kirsten: People will lose jobs, businesses will fail, here and abroad. Is it worth it to save lives? I think so. But this is where we need to pull together. Help you neighbor, share resources, do what you can.

I’m still waiting to see if my favorite baozi restaurant will reopen. It’s too early to tell what the full impact will be. The spring weather helps, people want to get out

Many expats won’t come back, the restrictions are too onerous for quarantine.

Some schools may finish the year online. The tourism industry has been hit really hard

But the welfare of the people is more important

Back to normal? Maybe this summer – We see signs of normalcy in that places like the Summer Palace is open again with capacity limits. More restaurants are open. More traffic on the street. It’s a purposely controlled reawakening to prevent a flare up. When schools open it will be slowly, a few grades at a time

It really is amazing for Beijing that there were only 500 cases – I read that if they had closed off travel out of Wuhan one week later, there would have been 60% more cases

Ricky: What do you have to advise people of Orlando ?

Kirsten: Advice:

Listen to the scientists. Practice social distancing. It’s not about you.

Be willing to be inconvenienced to keep others safe and slow the spread of the virus. Wash your hands and don’t hoard toilet paper. Look out for your neighbor.

Share what you have. Can you order groceries or food delivery for someone who can’t get out? Do it. Encourage a friend, bake cookies, don’t panic.

Practice soul care. Mediate, pray, go for a walk (if you can), listen to music, pet the dog, watch a movie. This is likely to be a marathon, not a sprint. Slow down and breathe. We will all get through this if we act rationally and do our part.

If you are able, pour money into the economy in any way that is safe to do so. Cover someone’s rent for a month or give $20 to the food bank.

Photos by Kirsten Harrington

Kirsten Harrington is a former Orlando freelance writer currently living Beijing, China with her two sons and husband Mike who works for Universal Studios, set to open in Beijing in 2021. Follow her blog at http://peelinganorange.com . Read her series of posts on the coronavirus at http://peelinganorange.com/going-viral/

Chef Laurent Hollaender Spotlights New Dishes from The Boheme

Stephanie Scelsi
-
0
Chef Laurent Hollaender Spotlights New Dishes from The Boheme

Located inside The Grand Bohemian in downtown Orlando, The Boheme is an upscale restaurant featuring amazing dishes from Chef Laurent Hollaender. We had the opportunity to experience a selection of The Boheme’s newly reimagined menu featuring brand-new vegan items.

Starting with appetizers, there are options such as Beef Carpaccio, Tomato & Burrata, Calamari, and Grilled Peach Salad.

The Beef Carpaccio is marinated dry aged Wagyu with shaved parmesan, arugula, crispy capers, and mustard aioli. The dry aged Wagyu was just as tasty as you could imagine!

The Tomato.& Burrata is great for cheese lovers as the Burrata is served with heirloom tomatoes, olive oil, aged balsamic, fresh oregano, fleur de sel, and cracked pepper.

My favorite appetizer was definitely the Calamari. The calamari is fried perfectly with jalapeños, olives, pequillo peppers, Capote capers, Meyer lemon, oregano, and Moroccan harissa sauce. The calamari and Moroccan harissa sauce pair so well together!

For those who love their salads, the Grilled Peach Salad (filed greens, pecans, goat cheese, raspberries, cornbread croutons, fig and sherry vinaigrette) is a pretty and delicious option.

Next, we were able to sample items from their brand new Vegan menu!

The Spiced Chickpea and Lentil Soup has a lovely flavor and a perfect starter to a meal.

However, it was the Beet Poke Bowl blew me away. If I hadn’t had known beforehand, I would have never guessed these were beets. They’re marinated so well, that they have such a similar flavor to the fish you typically would get in poke bowls. And it’s served with kimchi cucumbers, radish, carrots, grilled scallions, avocado, and jasmine rice.

The Vegan Linguini Bolognese is made with ground cauliflower, mushrooms, carrots, onions, pumpkin seeds, and sun-dried tomatoes topped with cashew parmesan. And to make it even better, the linguini was cooked perfectly al dente.

Now for my favorite part of the evening, The Tomahawk Experience. A 42 oz. 1855 beef tomahawk is flambéed and carved table side for a fun little show. It’s served with Porcini mushroom sauce and sides of grilled asparagus, grape tomatoes, Yukon golden potatoes, and a yellow beet mash.

We finished the evening with two different dessert offerings. The Black Bee Honey Cheesecake is an orange blossom honey cheesecake, Grand Marnier caramel sauce, and a honeycomb waffle crisp. And you can’t forget about the cute, little chocolate bees!

The Blueberry Lavender Gelato is served with a lemon almond crisp. The lemon almond crisp was like a light cookie (somewhat comparable to the texture of a macaron).

 

Visit The Boheme at The Grand Bohemian Hotel at 325 S Orange Ave., Orlando, FL 32801. https://www.kesslercollection.com/boheme-restaurant/

 

Grand Opening of Sixty Vines in Winter Park, FL

Katherine Nguyen
-
0
Grand Opening of Sixty Vines in Winter Park, FL

Sixty Vines brings wine country to Winter Park, FL with 60 wines on tap with their Grand Opening on March 17, 2020.

It is a Texas-based restaurant that currently has two locations — one in Dallas and another in Plano, with a Houston location slated to open this summer. This location in Orlando is the first outside of Texas.

Sixty Vines bring brunch, lunch and dinner options as well as tappy hour and specials throughout the week.

Sixty Vines gives you an open kitchen experience where you can watch the chefs do their magic, especially with their amazing pizza oven.

Pizzas with their oven can be made in 6 minutes to bring it out fresh to your table sooner than later for you to enjoy. You can have the chef be creative and make you something special. Yet, their most popular pizza is the Fig & Prosciutto with white sauce, mozzarella, local honey, arugula, and sesame seeds.

This Margherita pizza is made with basil pesto, fresh tomatoes, mozzarella, romano, and micro basil.

All of the ingredients used by Sixty Vines are fresh and you can tell. Maybe you’ll even catch the chef and his salt bae impression like we did.

Goat cheese and pickled veggies to enjoy with some small, crisp flatbreads as the delivery system.

What wine restaurant would it be without a charcuterie board? Luckily, we don’t have to answer that question.

With this machine, that charcuterie board is made in a pinch.

There are many vegetarian friendly dishes and/or vegan dishes as well for everyone to enjoy. These are Toasts, which is a vegetarian friendly dish that combines sweet and savory notes. It consists of sea salt ciabatta with avocado & togarashi, brie & candied dates, raclette & tomato bacon jam.

The Meatballs are made with pork & local wagyu, san marzano tomato sauce, and pecorino romano. They’re so tender, moist and flavorful.

I’m not big on sweets, but holy cow would I order desserts at Sixty Vines. Their desserts are so decadent and enjoyable with any type of wine or to enjoy on their own.

Don’t forget to stop by the bar with Beau and his pals as your bartenders. They make such delicious cocktails.

This thyme influenced drink is one of their most popular. They infuse watermelon juice/water into the drink to make it lightly sweet, but more of that idea of summer on your mind.

Something a little more sweet is this peach and tequila drink. Tequila seems to be a girl’s best friend from what my close friends seem to enjoy. You won’t go wrong with this whether or not tequila is your jam.

There are a number of cocktails on the menu for you to explore and enjoy. I recommend trying them all. Maybe not all in the same night. Or do. I won’t judge.

OR you could go with one of the 60 wines on tap, which the menu shows them all categorized by type and they each have their own description too.

For more information, visit Sixty Vines for more information. I hope to see you there opening night of March 17, 2020!

Coronavirus / COVID-19 – Central Florida Restaurant Industry Update – March 17, 2019

Ricky Ly
-
0
Coronavirus / COVID-19 – Central Florida Restaurant Industry Update – March 17, 2019

UPDATED: Friday March 20, 2020

– Governor Ron DeSantis issued Executive Order 20-71, directing all restaurants and food establishments within the State of Florida to suspend on-premises food and alcohol consumption for customers. The listed establishments may, however, operate their kitchens for the purpose of providing delivery or take-out services.
– This Executive Order lifts the restriction that prohibits a specially licensed food service establishment from selling package sales of alcohol for delivery, take-out or consumption off-premises for restaurants complying with Executive Order 20-68, through the expiration of the state of emergency declared in Executive Order 20-52. Alcohol sales to go with food that is pick-up or delivered will be permitted and I.D. will be required for orders including alcohol.
– Additionally, the Executive Order requires the closures of gymnasiums and fitness centers within the State of Florida. The Department of Business and Professional Regulation (DBPR) shall utilize its authorities under Florida law to further implement and enforce the provisions of this Executive Order and shall take additional measures as necessary to protect the public health, safety and welfare.

Read the Executive Order here:

https://www.flgov.com/wp-content/uploads/orders/2020/EO_20-71.pdf?fbclid=IwAR3HPNULeJnO-CMst2yDOja5dXsToMynzFM4dZKveZvhCc9lA19sh7MyUi4

Things have been getting real in Central Florida these past few weeks. The Coronavirus / COVID-19 pandemic has been rapidly spreading across the world including here in Florida. This documentary showcases what life was like in Wuhan, China during the lockdown – and currently the Italian healthcare system is crippled under the strain of so many patients that they are deciding who lives and who dies because there are not enough ventilators – it is serious.

According to the New York Times, a dire scientific report gave warning that, without action by the government and individuals to slow the spread of coronavirus and suppress new cases, 2.2 million people in the United States could die.

As flights are canceled, conventions are canceled, reservations are canceled, schools are closed, etc. in order to flatten the curve on this very real health crisis, there is a concurrent economic crisis unfolding as restaurants and their workers see less hours and money coming into the region.

The situation is fluid, with new updates from the CDC and the Florida state government each day – as of March 16, 2020 the CDC recommends people congregate in groups of no bigger than 10, use social distancing of 6 feet of more, and washing hands.

Ways to Help the Central Florida / Orlando Restaurant Industry

  1. Order to Go / Curbside Pick Up / or Delivery

  2. Tip more than usual if you can 

  3. Buy Gift Cards to help increase current cash flow to local businesses and use them later

    4. Call your local elected officials to support suspending rent, debt, utilities payments and other relief measures

To be honest, this is uncharted territory for many as this can possibly last not just weeks but months.

Below are a few resources as well as updates from local Central Florida / Orlando restaurants – including providing curb side pick up and more delivery options:

Central Florida / Orlando Restaurants Providing Curbside Pick Up / Delivery / Updates – Call Ahead

Se7en Bites

Pom Pom’s Teahouse and Sandwicheria

Proper and Wild / The Sanctum Cafe – Realdamngoodfood.com

The Ravenous Pig

Oh My Gyro

MX Taco

Hook and Reel Cajun Seafood and Bar

Saffron Indian Orlando

The Tap Room at Dubsdread

First Watch

Taglish

Stefano’s Trattoria

Smoke and Donuts

The Meatball Stoppe

Market on South

JJ’s Fusion Grille

Hungry Pants

Hunger Street Tacos

Farm and Haus

Cafe Madrid Deli and Bakery

Bites and Bubbles

Bad As’s Sandwich

Aashirwad Indian

Antonella’s Pizzeria

American Social Orlando

The Old Jailhouse

Cress Restaurant

East End Market

Maxine’s On Shine

Tandoori Bowl

Pig Floyd’s Urban Barbakoa

La Femme Du Formage

Vines and Forks by the Wine Barn

The Hammered Lamb

Taverna Opa

Taverna Opa

Tapa Toro

Talk of the Town Restaurants – Charlie’s Steakhouse, Moonfish, Johnnie’s Hideaway, Vito’s Chophouse

Orlando Restaurants with Free Meals for Students/Kids Out of School

Toasted

Git N Messy BBQ

Maple Street Biscuit Company

Chicken Fire

Bad As’s Sandwich

 

GIVING AND RECEIVING ASSISTANCE

Heart of Florida United Way 211 Information and Referral Crisis Line is connecting with residents to share information about available resources in the community including locations of nearest food pantries, crisis mental health services, and more. The service is provided 24/7, 365 days a year. Translation services are available around the clock. Residents can connect by dialing 2-1-1 from a phone, texting their zip code to 898211 or by chatting online at HFUW.org/Chat

Second Harvest Food Bank
The best way to connect those in need to locations in their local community that are distributing food is through the Second Harvest Food Bank’s online food finder tool on their website. Find it here: feedhopenow.org/findfood

People who want to help and donate food can do this online by starting a virtual food drive. Information can be found here: virtualfooddrive.org. Physical food drives are discouraged at this time to protect the safety of the food chain.

One Blood
Over the past week, because of fear about the coronavirus, blood centers throughout the country and here in Central Florida, are experiencing a significant drop in donations which is limiting the ability for the nation’s blood supply to be adequately replenished. The coronavirus does not pose any known risk to blood donors during the donation process or from attending blood drives. Blood centers are regulated by the FDA and must follow specific guidelines to ensure safe blood is available for patients at all times. The FDA has also confirmed that there have been no reported or suspected cases of transfusion-transmitted coronavirus and the virus poses no known risk to patients receiving blood transfusions. To donate blood today, visit oneblood.org/covid19/.

Florida Department of Economic Opportunity (DEO)
Governor Ron DeSantis announced the activation of the Business Damage Assessment survey to assess the impact of COVID-19 on Florida’s local business operations. The survey, managed by the Florida Department of Economic Opportunity (DEO), will evaluate businesses affected by COVID-19 and the impacts the virus has had on the local economy so actions to implement appropriate relief programs can begin. The Business Damage Assessment Survey can be taken online at https://floridadisaster.biz/. Results from this survey will be shared with state agencies and local partners. Surveys submitted by small businesses can be used to access the Small Business Administration’s Economic Injury Disaster Loan, made available for COVID-19 through the Coronavirus Preparedness and Response Supplemental Appropriations Act. For inquiries or assistance with the survey, businesses can contact the State of Florida Emergency Operations Center business liaisons at ESF18@em.myflorida.com

Florida activates website for free student meals during school closure

On Sunday, Agriculture Commissioner Nicole “Nikki” Fried and the Florida Department of Agriculture and Consumer Services (FDACS) activated their Summer BreakSpot website, where families can find free meals for children under 18 during the current coronavirus school closures. The meal locations may be found at SummerBreakSpot.FreshFromFlorida.com.

As of March 15, there are 934 active BreakSpot sites statewide in the following counties: Alachua, Baker, Brevard, Broward, Charlotte, Clay, Collier, Miami-Dade, Duval, Franklin, Gilchrist, Hamilton, Hardee, Hillsborough, Lake, Lee, Leon, Levy, Liberty, Manatee, Marion, Osceola, Palm Beach, Pasco, Pinellas, Polk, St. Johns, St. Lucie, Santa Rosa, and Seminole.

Florida Small Business Emergency Bridge Loan Program

is currently available to small business owners located in all Florida counties statewide that experienced economic damage as a result of COVID-19. These short-term, interest-free working capital loans are intended to “bridge the gap” between the time a major catastrophe hits and when a business has secured longer term recovery resources, such as sufficient profits from a revived business, receipt of payments on insurance claims or federal disaster assistance. The Florida Small Business Emergency Bridge Loan Program is not designed to be the primary source of assistance to affected small businesses, which is why eligibility is linked pursuit to other financial sources.  Note: Loans made under this program are short-term debt loans made by the state of Florida using public funds – they are not grants. Florida Small Business Emergency Bridge Loans require repayment by the approved applicant from longer term financial resources. https://floridadisasterloan.org/

BARTENDER EMERGENCY ASSISTANCE PROGRAM from USBG 

https://www.usbgfoundation.org/beap

If you feel sick

The Florida Department of Health has opened a COVID-19 Call Center at 1-866-779-6121. Agents will answer questions Monday through Friday, 8 a.m. to 5 p.m. Questions may also be emailed to covid-19@flhealth.gov. Email responses will be sent during call center hours.

LINK: Florida’s COVID-19 website

Brunch at Mia’s Italian Kitchen

Tiffany Nguyen
-
0
Brunch at Mia’s Italian Kitchen

Mia’s Italian Kitchen Orlando, located on International Drive near ICON Park, recently debuted a new “Bottomless Brunch” option for guests.



Bottomless Brunch allows diners to select as many of the menu items as they’d like for an endlessly delicious brunch experience!  The cost is $26 per person.

Here is what we tried from Mia’s Italian Kitchen’s Bottomless Dining menu:

PANE AL FORMAGGIO – rustic semolina loaf, roasted garlic butter, rosemary, thyme, mozzarella.  A great cheesy garlic bread.  My mom is a huge fan of bread  fan and this is her favorite bread in the world.

GIANT MEATBALL – 12oz. house made all beef meatball, fresh mozzarella, marinara, grilled rustic bread.

CAPRESE  – fior di latte, confit cherry tomatoes, extra virgin olive oil, basil. 

Lemon Ricotta Silver Dollar Pancakes – blueberry compote.

BRUNCH PIZZA

Scrambled eggs, italian sausage, crispy bacon, mozzarella, provolone.

BREAKFAST SPAGHETTI

Kale, bacon, scrambled egg, parmesan, olive oil breadcrumbs.



BREAKFAST LASAGNA

Scrambled eggs, crispy bacon, spinach,  spicy italian sausage, ricotta, san marzano marinara.

Mia’s Italian Kitchen is rooted in family.  Inspired by the owner’s grandmother from Naples, Italy, she used easy, simple, raw ingredients – an approach that Mia’s carries over in their own menu that includes house-made pasta, Italian sandwiches, charcuterie, and square pizzas.

Mia’s Italian Kitchen
8717 International Dr, Orlando, FL 32819
(407) 601-7130
miasitalian.com/orlando-fl/orlando-fl

 

Chicken Fire Keeps It Hot With Collaborations & Surprises

Katherine Nguyen
-
0
Chicken Fire Keeps It Hot With Collaborations & Surprises

Although Chicken Fire is not currently doing pop ups, it doesn’t stop Kwame from working with other locals to bring delicious and creative comfort food to Central Florida. His latest collaboration is with The Lunch Rotation for brunch.

Isaac from The Lunch Rotation created some delicious french toast that came with two tenders as a Brunch Box. You can still get the tenders at the heat level of your choice, which mine is mild heat with extra honey for that sweetness pop.

However, you won’t need any extra honey when they give you these tasty french toast and some maple syrup for the Brunch Box.

However, if you didn’t think that was enough then feast your eyes on some of Isaac’s cornbread.

How beautiful are they after they were placed on the grill?

The cornbread is served with maple whipped butter that Pedro from The Lunch Rotation was helping him whip up and serve.

Although they didn’t start taking orders until 11:30am, there was already a long line out the door by 10:30 because these collaborations are always limited on how many orders they can create on top of their usual menu items.

While fans were camping out front, everyone was busy inside working hard to make their magic.

Stub after stub, the orders came in fast. The Chicken Fire and The Lunch Rotation teams  had such smooth systems in action to the point they didn’t sweat the rush.

Oh boy, did they deliver the magic. Looks like the dishes were approved by A Quick Spoonful.

What do you think? Would you try these dishes yourself?

Do you need another look at the Brunch Box?

What about the cornbread?

Get ready for more collaboration announcements by following Chicken Fire on Instagram.

For their next collaboration, they’re with Pig Floyd’s! Check it out.

Inside Look: New Bone-In, Bold Flavor Menu at LongHorn Steakhouse

Tiffany Nguyen
-
0
Inside Look: New Bone-In, Bold Flavor Menu at LongHorn Steakhouse

We were invited to LongHorn Steakhouse to try their new Bone-In, Bold Flavor menu and we enjoyed our visit.  We tried some appetizers as well as two menu items from their Bone-In, Bold Flavor menu and we were impressed with the flavors of everything as well as the service we received.

As part of their new Bone-In, Bold Flavor menu, LongHorn Steakhouse has brought back a guest-favorite, the Grilled Lamb Chops.  The well-marbled lamb chops are hand-cut then marinated with a garlic & herbs blend and then grilled over an open flame to bring out the flavors of the meat.  The menu also features LongHorn’s signature 18 oz. Outlaw Ribeye, which are perfectly seasoned with a proprietary blend of seasonings that enhance its flavors when cooked over an open flame char grill.  Guests can also indulge in the 18 oz. Fire-Grilled T-Bone, which brings together the marbled flavor of a strip with the tenderness of a filet.

Housemade Bread & Butter

Surf & Surf

Grilled shrimp and Blue Crab in an indulgent cheese dip, seasoned with Old Bay and served with flatbread.

Wild West Shrimp

Crispy, hand-breaded shrimp with spicy cherry peppers, garlic butter and housemade ranch dressing.

Texas Tonion – A longtime guest favorite.  Crispy onion petals drizzled with housemade crema and served with a zesty dip.

Grilled Lamb Chops – Back by popular demand.  The lamb is fire-grilled to perfection on the bone with roasted tomato, garlic-herb sauce, garlic mashed potatoes and wilted spinach.  Served with your choice of salad.

Great Steak Addition – Grilled Lobster Tail

Outlaw Ribeye

Not trying it would be a crime!  The 18 oz cut is bone-in, well-marbled, fire-grilled, juicy and delicious.  Each steak at LongHorn is boldly seasoned by one of their seven proprietary seasoning blends and then grilled to perfection by their Grill Masters.

Chocolate Peanut Butter Jar

Made with Reese’s Peanut Butter Cups.

Hurry in to LongHorn Steakhouse and check out the Bone-In, Bold Flavor menu while it is still here!

LongHorn Steakhouse
3118 Daniels Rd, Winter Garden, FL 34787
(407) 654-0272
longhornsteakhouse.com

Orange County Library System cancels classes, events and programs through March to help prevent the spread of COVID-19

Ricky Ly
-
0
Orange County Library System cancels classes, events and programs through March to help prevent the spread of COVID-19

PRESS RELEASE FROM OCLS

The administration of the Orange County Library System has announced that, to protect the health of our staff and customers, all library-sponsored events and programs scheduled from March 14 through March 30 will be cancelled.

The cancellation includes camps, classes, events, programs, staff-assisted studio sessions, tours, library pop-ups and outreach events. Online classes will continue to be offered.

Early voting at library branches will continue as scheduled, and Census 2020 is still scheduled to set up tables at our locations as planned. Meeting room bookings will be honored, but customers who wish to cancel a meeting due to concerns about the virus can have their meeting room fees refunded by calling 407-835-7323.

Libraries will remain open for normal hours to provide essential library services to customers.

The Orange County Library System has a wide variety of digital offerings for library cardholders, including ebooks and audiobooks, live online classes, streaming TV and movies, music downloads, databases, digital magazines and more. Visit our website at ocls.info for more information on how to access these services, or to sign up for a library card online.

The library’s administration is taking the spread of COVID-19 very seriously and will continue to monitor the situation as it develops. If additional cancellations or closures are necessary, we will announce them on our social media accounts and at ocls.info.

The Dellagio Town Center – New Owners at BIG FIN Seafood Kitchen, New London House replacing Urbain40

Ricky Ly
-
0
The Dellagio Town Center – New Owners at BIG FIN Seafood Kitchen, New London House replacing Urbain40

Since opening, just 11 years ago, Dellagio Town Center has been home to some of restaurant row’s favorite hot spots and award-winning restaurants.

In March 2018, the current owner Concorde Group Holdings acquired the 110K square foot Class A+ upscale lifestyle center from institutional owners.

“In 2020 you’ll notice a unique shift in how Dellagio is responding to community preferences, with the introduction of new brands, blending iconic national brands with locally inspired themes.” says Joe LeBas, President, Managing Director and Founder, Concorde Group Holdings, LLC.

New Owners at BIG FIN Seafood Kitchen

BIG FIN Seafood Kitchen – New Industry-Leading Ownership Means A Fresh Look at a Restaurant Row Favorite – Big Fin Seafood Kitchen recently celebrated 10 years at Dellagio by renewing for another 10 years. This restaurant-row hot spot was voted Best Seafood In Orlando and Best Happy Hour (Orlando Sentinel’s Best Bets 2019).  As of January, BIG FIN has new owners, Philippe Villain and Kevin O’Donnell – who are the energy behind several other Central Florida Hot Spots. Philippe says of the power of their new Sand Lake Road investment, “We always admired BIG FIN, a hot spot for locals and a favorite for special events. And there is no place like restaurant row in all of Central Florida, in terms of capturing the diversity and dynamics of the Orlando culinary scene – its where you want to be – at BIG FIN we are dedicated and immersed in genuine Hospitality”  With new ownership will come enhancements to the current menu, the addition of farm to table menu items, interactive cooking classes and an enhanced special events menu.

London House to replace Urbain40

London House at the Dellagio is a unique new concept and set to become the flagship ‘House’ of a new, ultra-exclusive private members club. The space formerly occupied by Urbain40 is being reimagined and is set to open in fall 2020. London House has 3 locations under renovation in Orlando, 2 at the Dellagio estate and 1 at penthouse level of the Chase Plaza on South Orange Avenue, downtown. The visionary behind the London House concept, Adrian Everett says of his vision, “London House provides our private members with an experience only found at the world’s finest hotels. We provide exquisite European fine dining, entertainment and extravagant parties every Saturday night. Member privacy and confidentiality are our main priority, and as such we cannot release further details about the clubs at this time.”

New Developments coming soon to Millers Field House

The space formerly occupied by Millers Field House will be taking on an entirely new character.  “We are talking with several national and local culinary brands – we are looking for the perfect complement to the existing restaurants at Dellagio – we want to partner with a dynamic restaurant and entertainment brand to bring a favorite new spot to Sand Lake.” Joe LeBas, President, Managing Director and Founder, Concorde Group Holdings, LLC

Norman’s Coming this Summer

Norman’s Coming This Summer  – Unique Renovation Under way – Chef Norman Van Aken and partners Tom and Kim Wood announce that they are re-opening their flagship restaurant on Sand Lake’s famed Restaurant Row in the iconic Dellagio Town Center. Plans for a unique renovation of the 7,500 square foot space, revealed in first quarter 2020, will show a complete reimagining of the anchor space at the corner of Sand Lake Road and Della.

Inside Look: Carrabba’s $10 Take Home Special

Tiffany Nguyen
-
0
Inside Look: Carrabba’s $10 Take Home Special

Carrabba’s Italian Grill is currently running a $10 Take Home Special for a limited time only.  Guest can order any made-from-scratch regular priced entrée, then take home a second entree with a soup or salad for only $10*.

*Dine-in only.  The offer is not available for Pizza, Filet or Ribeye. The take home entrée must be of equal or lesser value. Excludes tax and gratuity.

For more information, please visit: http://carrabbas.com/offers/10-dollar-take-home

We were invited to visit the Carrabba’s Italian Grill location near the airport and we had an exceptional experience.  The food, service and ambiance was great!  We enjoyed everything we ordered, our server Jessica was very knowledgable and friendly, and the Managing Partner Eric Hoffman was very kind and hospitable.  I highly recommend this location!

Zucchini Frite

Hand-breaded, lightly-fried and served with roasted garlic aioli.

Cozze In Bianco – Prince Edward Island mussels steamed in white wine, basil and lemon butter sauce.

Caesar Salad – wood-grilled chicken or shrimp served over romaine hearts, croutons, parmesan cheese and caesar dressing.

Mama Mandola’s Sicilian Chicken Soup – spicy chicken soup that has soothed the family for generations.  Carrabba’s most popular soup.

Sausage & Lentil – hearty lentil soup with Italian fennel sausage.

Tuscan-Grilled Filet – with marsala sauce, sautéed broccoli.  Highly recommended!

Lobster Ravioli

Ravioli stuffed with lobster and romano in white wine cream sauce topped with diced tomatoes.


Carnevale Pizza

Pepperoni, Italian fennel sausage, roasted red bell peppers, and basil with mozzarella and romano cheese.

Tuscan-Grilled Sirloin – with marsala sauce, mashed potatoes.

Hurry in to Carrabba’s Italian Grill and check out the $10 Take Home Special while it is still here!

Carrabba’s Italian Grill
Gateway Village Cir Unit 103 Orlando, FL 32812
(407) 251-8479
carrabbas.com

The 12th Annual Lake Mary St. Patrick’s Block Party On Saturday, March 14

Katherine Nguyen
-
0
The 12th Annual Lake Mary St. Patrick’s Block Party On Saturday, March 14

Celebrate St. Patty’s 2020 With Liam Fitzpatrick’s, Graffiti Junktion, Duffy’s And F&D Cantina At The 12th Annual Lake Mary St. Patrick’s Block Party On Saturday, March 14

Central Florida’s #1 Irish Pub Joins Together with Colonial Town Park Plaza Neighbors For the Biggest, FREE St. Patty’s Block Party in North Orlando Featuring Festive Live Entertainment, Multiple DJs, Drinks and Supporting Orlando City Youth Soccer

Orlando, FL (February 20, 2020) – It’s time again to go green and join the luck of the Irish at Liam Fitzpatrick’s Restaurant and Irish Pub, Graffiti Junktion, Duffy’s Sports Grill and F&D Cantina for the 12th annual St. Patrick’s Lake Mary Block Party on Saturday, March 14.  North Orlando’s biggest block party is FREE to attend and kicks off at Colonial Town Park plaza at 4pm.  The epic event features festive live entertainment throughout the night from Orlando Firefighters Bagpipes & Drums, three live DJs, drink specials and authentic Irish food and fun.

The Lake Mary St. Patrick’s Block Party also supports Orlando City Youth Soccer, who will be on site collecting donations.  Orlando City Youth Soccer is the preeminent youth club in Lake Mary, whose core values are player development, parental guidance, coaches education and community outreach.

“While we strive to deliver a traditional Irish pub experience 365 days a year, St. Patty’s is, without question, our most highly anticipated main event,” says Liam Fitzpatrick’s General Manager Dominick Coloni.  “We are excited to join back together with our plaza neighbors and Orlando City Youth Soccer, start 2020 off strong and see all of our loyal patrons at the best, the biggest and the most memorable St. Patrick’s party.”

Enjoy the 12th annual Lake Mary St. Patrick’s Block Party on Saturday, March 14 starting at 4pm at Colonial Town Park located at 951 Market Promenade Avenue, Suite 1115, Lake Mary, FL 32746.  For more information, visit www.facebook.com/liamfitzpatricks.

First look: Orlando Chef Julie Petrakis partners with Club Wyndham in new digital culinary series

Tiffany Nguyen
-
0
First look: Orlando Chef Julie Petrakis partners with Club Wyndham in new digital culinary series

Club Wyndham, the world’s largest vacation club with more than 100 resorts, has partnered with renowned chefs from around the U.S. to launch a new culinary series – Suite Meals by Club Wyndham™.

The digital culinary series features simple and delicious recipes that families can prepare right in their vacation club suite, crafted by James Beard Award nominee Julie Petrakis, local chef and restaurateur of The Ravenous Pig, Cask & Larder and The Polite Pig, from Orlando, Florida.  

Club Wyndham has also partnered with two other chefs: Chef Gabriel Paredes from Austin, TX and Chef Karl Holl from Portland, OR.

Each recipe features local ingredients and is simple to prepare, using the tools found in the in-suite kitchens or kitchenettes.  Guests will be able to recreate dishes at the resorts located in the chefs’ hometowns, thanks to in-suite recipe cards and demo videos on the resort’s TV channel and website.

We were invited to Club Wyndham Bonnet Creek resort to meet Chef Julie Petrakis who prepared for us her three signature Suite Meals dishes and they were all simple to make and delicious!

Southern-Style Breakfast Sammy

Florida-Style Shrimp and Grits

Florida Farmer Salad with Honey-Dijon Pork Chops 

Petrakis aimed to provide family-friendly dishes that everyone can enjoy while taking a break from a busy day at the theme parks.

For more information, visit: SuiteMealsbyClubWyndham.com

Club Wyndham Bonnet Creek Resort
9560 Via Encinas, Orlando, FL
(407) 238-3500
wyndhambonnetcreek.com

Mondays Burgers, Bourbons & Beats at American Social Bar & Kitchen

Tiffany Nguyen
-
0
Mondays Burgers, Bourbons & Beats at American Social Bar & Kitchen

We had the opportunity to check out the new Mondays Burgers, Bourbon & Beats at American Social Bar & Kitchen on Sand Lake Road, located next door to Bento Asian Kitchen + Sushi, and we enjoyed each of the burgers that we tried.

The Mondays Burgers, Bourbons & Beats special is available every Monday, all day long.

Prices:
$5 AmSo Burger
$8 Beyond Burger
$8 Specialty Burger
$5 Select Bourbons & Whiskeys
$10 Widow Jane 10YR

Pictured below are their $8 specialty burgers:

1. Infinity & Beyond Burger

Beyond meat plant based burger, avocado, lettuce, tomato, caramelized onion, bistro sauce, brioche bun.

This was our favorite!  The plant based patty tasted exactly like meat, it was unreal.  It was the perfect meatless burger. Simple yet delicious.

2. Social Smash Burger

Two 1/4 lb. AMSO beef blend patties, American cheese, caramelized onions, smash sauce, pickles, pretzel bun.

The patty was juicy and the caramelized onions, melted American cheese, smash sauce and pickles were ridiculously good.  I really enjoyed the pretzel bun on this one as well.

3. Horseradish Cheddar Burger

Two 1/4 lb. AMSO beef blend patties, horseradish cheddar sauce, pickled peppers, lettuce, cheddar cheese, potato sticks, brioche bun.

A more adventurous burger that had a lot of flavors and textures to it.  If you are feeling bold, try this one!

You can also find Tiger Wood’s personal locker at the front entrance when you first arrive if you look closely!

American Social is an upscale, high-energy sports bar and music-centric restaurant that offers an award-winning menu and entertainment.  Guest can enjoy live music from favorite local artists and special guests, big-screen televisions highlighting must-see game, private and semi-private dining areas, and weekly events like Trivia Nights and Cocktail Therapy.  The vibe is fun and classy, yet casual. American Social offers a variety of tasty options and fun memories that will leave you coming back for more.

American Social Bar & Kitchen
7335 W Sand Lake Road, Orlando, Florida 32819
(407) 454-9992
americansocialbar.com/orlando/

New Spring Menu at STK – Disney Springs

Tiffany Nguyen
-
0
New Spring Menu at STK – Disney Springs

STK at Disney Springs is excited to unveil brand new core and seasonal dishes to their spring menu.

As you know, STK is “not your daddy’s steakhouse,” so it should come as no surprise that they are pushing the culinary envelope again and giving guests even more reasons to dine at the Orlando restaurant.

The new dishes that they have added to their seasonal menu include: quinoa & hearts of palm, bone marrow wagyu meatballs, ceviche, roasted ora bay salmon, steamed chilean seabass, mushroom & truffle tagliatelle, sautéed green beans and roasted cauliflower.

We had the opportunity to check out their new spring menu and we enjoyed our entire visit.  We tried a mixture of classic dishes as well as some new ones and everything we ate was delicious!

LIL’ BRGS / wagyu beef – melted gouda – caramalized onions – special sauce – tomato – pickle – sesame seed bun.  I have to order these every time I dine at STK.  They are ridiculously good!

PARMESAN TRUFFLE FRIES.  Yum!

CRISPY OCTOPUS / buffalo wing glaze – kimchi spice – pickled cucumber.  My favorite rendition of octopus, ever.

TUNA TARTARE / avocado – soy-honey emulsion – taro chips.  I have had this dish a couple times and it still brings me happiness every time.

*NEW* ROASTED ORA BAY SALMON / butternut squash – miso caramel – sweet soy – edamame mushroom relish.  It was sweet and delicious.

*NEW* STEAMED CHILEAN SEABASS / wild mushrooms – bok choy – ginger chili & cilantro relish – tamari sesame oil.  This dish was inspired by Executive Chef Ryan Vargas’ grandfather.  Growing up in Hawaii, his grandfather would make this for dinner every week.  It was so fresh and the fish just melts in your mouth.

Executive Chef Ryan Vargas

*NEW* MUSHROOM & TRUFFLE TAGLIATELLE / braised mushrooms – king oyster mushrooms – baby spinach shaved black truffle – pecorino.  I’m in loooove.

WAGYU FLAT IRON 8oz.  Wow!!  This steak was AMAZING!!

L-R: STK BOLD, AU POIVRE, CHIMICHURRI, BLUE BUTTER, RED WINE, HORSERADISH, BÉARNAISE, STK

*NEW* SAUTÉED GREEN BEANS – confit garlic.  A nice, healthy side dish!

YUKON GOLD MASHED POTATOES – parmesan crust

These mashed potatoes were soft and pillowy, I really enjoyed eating them.

Chef Brandon Santiago

CHOCOLATE CRACK CAKE & COTTON CANDY, KEY LIME PIE, STRAWBERRY SHORTCAKE SUNDAE

A fun, whimsical, sweet creation!  The chocolate cake was moist and dense, the vanilla ice cream was rich, and the chocolate pearls added a nice touch to it all.

A creamy, sweet treat that honors its Key West, Florida origin.

I felt like I won the jackpot with this strawberry shortcake sundae.  It was sooo good!!

If you get Charles as your server, you are in great hands.  He was highly impressive in hospitality!

STK is a truly one-of-a-kind concept that artfully blends the modern steakhouse and chic lounge into one – offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse.  It distinguishes itself by focusing on the dining experience as a whole versus any singular aspect of a good night out.  It’s not just the food, sleek décor, in-house DJ or elevated Happy Hour offerings, but rather the combination of all these things that create the Vibe Dining found only at STK.

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

First Look: Restaurant Elize Opens in Downtown Orlando’s 55 West Church Street

Tiffany Nguyen
-
0
First Look: Restaurant Elize Opens in Downtown Orlando’s 55 West Church Street

We were invited to Elize located in downtown Orlando’s 55 West Church Street to check them out before they officially celebrate their grand opening today, and we had the best time.

Michelle Lagerweij, an experienced restaurateur from the Netherlands and award-winning Dutch Executive Chef, Leon Mazairac.

Elize is a European style restaurant focused on elevating the dining experience by bringing Dutch influences to its guests through simple flavors, scratch-made menu items and fine wine.  Elize is under ownership of Michelle Lagerweij, an experienced restaurateur from the Netherlands and the menu is the creation of award-winning Dutch Executive Chef, Leon Mazairac.

Executive Chef Leon has experience working in Belgium, Paris, the Netherlands and even hosted a Dutch culinary TV show called BinnensteBuiten.  He calls his personal style “complexity through simplicity.”

Elize offers what the Dutch call “Gezellig,” meaning cozy and friendly to entice guests to stay a little longer and enjoy the experience. “When you dine at Elize, you are family, sitting at our table enjoying a glass of wine and eating comfort food that allows you to taste the ingredients and the love that went into each dish,” says Lagerweij.

Lagerweij brings her European influence from her first Elize that she co-owned with her sister in Utrecht, Netherlands. Lagerweij followed her dream of relocating to the U.S. and brought a piece of the Netherlands with her.  Elize is designed to be a European gastro bar style eatery with exceptional food and drinks at reasonable prices.

Orange and cayenne pepper ice cream served inside an orange.

Our tasting menu was approachable with familiar items but also offered something for our palettes to explore.  It was all an amazing experience for my taste buds.

Raspberry Point Oyster – served on ice with all classic garnish.

“San Daniele” Prosciutto & Tinned Sardine Spread – Sourdough bread.

Shoyu Tamago – Elizes “deviled eggs” kaffir jalapeno & puffed rice.

15 x Floridian Vegetables Salad – Oxtail Vinaigrette – cauliflower cream – Dutch style yoghurt.

Tuna “ELIZE” – fresh oyster mayonnaise – ginger – kumquat.

Scallop – coco – horseradish – tarragon – raw & fried “caviar” – kitchen table version.

Roasted White Shrimps “like home” – mashed potato mousseline – brown butter – buttermilk.

Raviolo with Duck “confit” – Mascarpone – bourbon caramelized apples – Fried “lake meadows” Duck Egg.

Beef Cheeks – Jus with Bay leaves – green cabbage – sunflower seeds

Strawberries – Sweet basil topped with “Kletskop”, a Dutch cookie.

Huge thank you to the culinary team at Elize for an amazing dinner!  Everything was perfect!

Every dish had a lot of flavors and textures, it was like a great adventure.  Be sure to check out Elize the next time you are in downtown Orlando, highly recommended!

Elize
55 W Church St #101, Orlando, FL 32801
(407) 401-8811
elizefoodwine.com

Rosati’s Pizza Brings Chicago Style Pizza to Winter Park

Stephanie Scelsi
-
0
Rosati’s Pizza Brings Chicago Style Pizza to Winter Park

Rosati’s has been serving up Chicago style pizza and other Italian fare for the past 50 years. They’ve got everything from pizza to pasta to wings, so you can definitely find something you like!

You can’t go to a pizza place and not start off with garlic bread. These Dough Nuggets are little bites of pure heaven, especially with the marinara sauce.

Now for the main event, the Chicago style deep dish pizza. Just look at that cheese! If you like deep dish, then this is the pizza for you.

If you’re like me and prefer thin crust, I highly recommend the Rosati’s Monster with Italian sausage, pepperoni, Canadian bacon, onion, olives, mushrooms, green peppers, and tomato. Or, you could go with the classic Pepperoni pizza!

Rosati’s also offer subs like this Italian Beef and Meatball Parmigiana sandwiches. The Italian Beef sandwich is piled high with thinly sliced Italian beef and served with sweet peppers and hot giardiniera.

The Meatball Parmigiana is simple with meatballs, marinara, and Mozzarella, but not lacking in flavor!

One thing I did not expect from Rosati’s, was the hot wings. When you think Italian food, you typically do not think of wings, but these were very good (especially the buffalo hot sauce). Other popular flavors include BBQ and Garlic Parmesan.

For dessert, you can’t pass up the Zeppole. The same bite sized dough from the Dough Nuggest is used but tossed in powdered sugar and served with Nutella.

Check out Rosati’s Pizza at 7756 University Blvd #104, Winter Park, FL 32792.

Lunch Special at Hook & Reel Cajun Seafood & Bar

Tiffany Nguyen
-
0
Lunch Special at Hook & Reel Cajun Seafood & Bar

We were invited to Hook & Reel Cajun Seafood & Bar on West Colonial Drive to check out their weekday lunch special which runs Monday through Friday from 11:30 – 3pm.  Guest can choose one entree and two sides for only $10, lunch menu below.

We started off our lunch with a favorite childhood snack of mine called shrimp chips, or prawn crackers.  They are colorful fried chips made with a mix of cuttlefish, arrowroot flour, tapioca flour, onion, garlic, sugar, fish sauce, cracked black pepper and salt.  They have a slight sea/shrimp flavor, light/airy texture, and are seriously addicting.

For my lunch combo I ordered the 1/2 shrimp po boy with cajun fries and clam chowder.

Clam Chowder

1/2 Shrimp PoBoy & Cajun Fries

During lunch time, guest also have the option to create their own seafood boil from an à la carte menu.

We ordered one of everything from the à la carte lunch menu and had a great time enjoying the diversity of all their delicious seafood offerings.

Crawfish

Sausage

Black Mussel

New Zealand Mussel

Shrimp

Special Offers:

Check in at Hook & Reel and leave a review for a coupon good for 2×1 on selected drinks. Must show proof to server.

Mango Mai-Thai

Hook & Reel offers $5 off your first online order.  Please call the store at (407) 801-5223 for more details.

If you choose to stop by for dinner instead, make sure you come in on a Thursday evening for an breathtaking performance by Qiana Miles, a ridiculously talented singer for the Lion King show at Disney’s Animal Kingdom.  She performs every Thursday at Hook & Reel from 5pm – 9pm and you do not want to miss it.  She has the voice of an angel that is admired by all.

At Hook & Reel you will get is a culinary creation that will make you feel like you’re down in New Orleans.  Their food quality, friendly service and cleanliness will exceed your expectations.

Hook & Reel Cajun & Bar
7480 W Colonial Dr. Orlando, FL 32818
(407) 801-5223
hookreel.com

Inside Look: Duck & Drake Kitchen

Katherine Nguyen
-
0
Inside Look: Duck & Drake Kitchen
Continue

Orlando Foodie Forum Saturday Lunch at Stefano’s Trattoria on Saturday 3/7/2020

Ricky Ly
-
0
Orlando Foodie Forum Saturday Lunch at Stefano’s Trattoria on Saturday 3/7/2020

This Saturday March 7, 2020, at noon, is the exclusive Foodie Forum lunch at Stefano’s Trattoria – special menu just for us! This will be family style, $20 per person, not including tip or gratuity.

*** RSVP here. Deadline March 5th, 9pm.***

Do NOT miss this! See you there!!! ?

Appetizers:

STUFFED MUSHROOMS: Roasted silverback mushroom caps stuffed with bacon and mozzarella cheese and finished with balsamic glaze.

CRAB ARANCINI: Risotto balls with lump crab meat, mascarpone, and lemon zest breaded and fried; finished with a house remoulade.

ANTIPASTO CONTADINA: Chunks of salami, sopresato, prosciutto, sharp provolone cheese, sun dried tomatoes, artichokes. mushrooms, black and green olives and anchovies, marinated in a seasoned olive oil.

MEATBALLS AND SAUSAGE PARM STYLE: Homemade meatballs and sausage part style bake with mozzarella cheese and serve with our marinara sauce.

INSALATA POMODORO: Grape tomatoes marinated in a red wine vinaigrette with fresh mozzarella and fresh herbs.

Entrees:

TORTELLINI DI STEFANO:
Tortellini pasta in a creamy meat sauce with a touch of prosciutto, baked and topped with provolone cheese. Served with a dinner salad and bread.

POLLO DI STEFANO:
Strips of chicken with sliced sausage, mushrooms, prosciutto, pepperoncini and black olives, sauteed in a white wine lemon garlic sauce. Served with dinner salad and bread.

SHRIMP SCAMPI:
Shrimp sautéed in a garlic white wine sauce finished with lemon all over linguine.

DESSERT: Homemade Mini Cannoli. ???

Saturday, March 7th, at noon.
Location: 1425 Tuskawilla Rd, Winter Springs.

Below are photos of some of the wonderful dishes they serve on the regular menu.

 

Orlando Foodie Forum Meetup at American Social on Sand Lake for Weekend Brunch

Ricky Ly
-
0
Orlando Foodie Forum Meetup at American Social on Sand Lake for Weekend Brunch

Look out for this excellent weekend brunch going on at American Social Orlando on Sand Lake Road – delicious dishes from the smoked salmon eggs benedict to the country fried pork chop to the fried chicken sandwiches. Thanks to everyone from the Orlando Foodie Forum presented by Tasty Chomps! and NAAAP Orlando – National Association of Asian American Professionals for coming out recently to our meet up!

Avocado Toast with Egg – avocado , corn, spicy mayo, multigrain bread, sunny side up egg
Country Fried Bone In Pork Chop with Sausage Gravy and Fried Egg
Brunch BLAT – Southern Fried Chicken sandwich with sunny side up egg, avocado, bacon, lettuce, tomato, onion, honey aioli, and brioche bun
Breakfast Pizza
Wide awake Steak and Eggs with chimichurri and potato pancakes
Deviled Eggs with Candied Bacon
Smoked Salmon Benedict with two Poached Eggs and Fried Potato Cake

American Social
7335 W Sand Lake Rd #101, Orlando, FL 32819

Brunch Menu

Pompeii’s Table Project Resurrects the Food of Ancient Italy in Orlando

Ricky Ly
-
0
Pompeii’s Table Project Resurrects the Food of Ancient Italy in Orlando

Eight events open a window on the culinary past, revealing what Pompeiians ate in 79 AD

In support of this summer’s Orlando Science Center exhibition, Pompeii: The Immortal City, eight Artistic Partners across Orlando were commissioned to imagine the sights, sounds, words and, in one case, the food, of ancient Italy.

Pompeii’s Table: Sublime and Ancient Food That Survived Vesuvius’ Fury, an original series of events celebrating the powerful food legacy of ancient Italy, was conceived by Joseph Reed Hayes—freelance writer, playwright, and Dining Critic for Orlando magazine.

What do we know about the food of Pompeii, what did they eat, how did they eat it, and what can we take from that inspiration and go Ancient Roman wild?

Seventeen of Orlando’s most inventive chefs, culinarians and creative artists have joined the Pompeii’s Table project to answer these questions. Through eight culinary and artistic events they will explore the history and food of Pompeiian kitchens.

Challenging the chefs to work solely with ingredients available at the time, each dining experience is an experiment in creativity: no tomatoes, potatoes, peppers or eggplant allowed.

But seafood, goat, quail, game, cheese, fermented fish sauce and a world encyclopedia of spices—very much yes. Plus, the odd cheesecake, jelly donut, fried chicken, and hamburger, all of which appeared on Pompeiian plates.

Hayes pored through copious written records, physical and visual evidence to discover the actual ingredients and recipes of Pompeii to inspire the group to leap from the 1st century to the 21st.

Some of the recipes have traveled well through the centuries to become what we recognize as Italian food; others, such as dishes featuring stuffed dormice, lark’s tongues and haunch of giraffe, less so.

POMPEII’S TABLE COLLABORATORS:
Kathleen Osterhaus Blake, multiple James Beard Award nominee
Stephen Doyle, Hamilton’s Kitchen at The Alfond Inn
Bruno Fonseca, The Foreigner Experience
Joseph Hayes, food writer, playwright and Pompeii’s Table creator
Brent Hernandez, head brewer, Redlight Redlight
Brian Kerney and Rob Chase, Digress Wine
Susan Lilley, Orlando Poet Laureate
Anna McCambridge-Thomas, artist and animator
John O’Leary, pianist
Trina Gregory-Propst, SETTE Italian
Va Propst, SETTE Italian
Fabrizio Schenardi, Ravello at Four Seasons Resort Orlando
Jes Tantalo, Pompeii’s Table Consulting Chef
Shannon and Janice Talty, Olde Hearth Bread Co.
Bruno Zacchini III, Pizza Bruno

Pompeii’s Table events run from May through July, 2020, but will begin with a preview on March 7 at the Orlando Science Center as part of Science Night Live. Tickets for all Pompeii’s Table events may be purchased at pompeiistable.com or facebook.com/PompeiisTable.

The museum’s exhibition, Pompeii: The Immortal City, is open to the public from June 6, 2020 to September 7, 2020, at Orlando Science Center; advance tickets available at osc.com/pompeii.

POMPEII’S TABLE EVENTS:

March 07, 2020, 8pm; Forgotten Recipes of Pompeii; $16pp
Orlando Science Center, 777 E. Princeton St.
The story of food culture in Pompeii. Hayes will take the stage at Science Night Live, to offer an entertaining sneak peek at the Pompeii’s Table series, with visuals, animations and discussions, along with recreations of 1st Century Pompeiian bread, wines from the slopes of Vesuvius via Digress Wines, and samples of olive oil, cheeses and the pungent sauce called garum that accompanied the legions around the empire.

May 14, 2020, 7pm; Imperial Rome Reinvented; $125pp
Ravello at Four Seasons Resort Orlando, 10100 Dream Tree Blvd
A sumptuous multi-course meal at Ravello, from Executive Chef and Italian native Fabrizio Schenardi, who will prepare dinner live in front of the guests for a present-day version of an ancient patrician banquet.

May 24, 2020, 7pm; Pompeii’s Words: A Poetic Exploration; $10-20 suggested donation
Timucua Arts Foundation, 2000 S. Summerlin Ave.
An evening at the extraordinary Timucua Arts Foundation features Orlando Poet Laureate Susan Lilley, animator Anna McCambridge-Thomas, pianist John O’Leary and obscure italiano storytelling from Hayes. Of course, there will be some Pompeii-inspired food and wine to share.

June 6, 2020, 11am; Pompeiian Delights: “Ab ovo usque ad mala”; $70pp including beverages and valet
East End Market, 3201 Corrine Dr.
A Pompeiian-inspired brunch (“from eggs to apples”) prepared by multiple James Beard Award nominee Kathleen Blake (Rusty Spoon), and our consulting chef, Jes Tantalo. Ticket price includes a traditional, gluttonous multi-course meal, selected beverage pairings, valet parking, tax and gratuity. Beverage pairings from Digress Wines and reimagined Pompeiian beer from Redlight Redlight Beer Parlour.

June 10, 2020, 7pm; “Antiqua cervisia”: Reviving Ancient Ales; $30pp
Redlight Redlight, 2810 Corrine Dr.
Redlight Redlight head brewer Brent Hernandez instills his dual loves of history and beer into recreating Italian and Etruscan ales for a matchup of brews and Italian-style cheeses from Central Florida cheesemongers The Salty Cow.

June 19, 2020, 7pm; Et Two Brunos: A Collaborative Adventure; $75pp plus $25 wine pairings
Edible Education Experience, 26 E. King St.
A six-course dinner inspired by 1st-century Pompeii with two visionaries of the kitchen: Bruno Fonseca (The Foreigner Experience) and Bruno Zacchini III (Pizza Bruno), and wine pairings from Digress Wines.

July 9, 2020, 7pm; Journey to Pompeii; $95 including wine pairings
SETTE Italian, 1407 N Orange Ave.
A five-course modern interpretation of the heart of Pompeian life in true abundant Se7en Bites/SETTE style, from chefs Va Propst and Trina Gregory-Propst, along with authentic baked creations from Olde Hearth Bread Co. Two seatings.

July 24, 2020, 7pm; Pompeii & The World; $100 including wine pairings and valet
Hamilton’s Kitchen, The Alfond Inn, Winter Park
The final event of the series, a four-course crafted dinner influenced by Pompeii’s world-spanning trade, featuring modern interpretations of Roman staples such as boar, duck and sea bass, from chef Stephen Doyle.

Tickets and more information are available now at  pompeiistable.com and facebook.com/PompeiisTable, or write to pompeiistable@gmail.com

About Joseph Hayes
Pompeii’s Table creator, freelance writer, playwright and events producer Joseph Hayes has been writing about the Orlando scene since 1997. As the only independent producer presenting work during this series of artistic partnerships with the Orlando Science Center, Hayes is crafting the Pompeii’s Table events to celebrate Italian cuisine and its unique heritage. He has travelled extensively during the past two decades in the Campania area around Pompeii, researching the foodways and culture of the area. He writes for national and international publications about food, travel and the arts, and has won five Florida Magazine Association “Charlie” Awards for his food writing in Orlando magazine. With 42 productions and readings of his plays from coast to coast and in three countries since 2001, he continues to explore new environments for theater and jazz. He is the Chair of Word Play programming for The Timucua Arts Foundation. www.jrhayes.net

About Pompeii’s Table
Pompeii’s Table is made possible through an arts and cultural partnership with Orlando Science Center and the Orange County Arts and Cultural Affairs Office to support the event, Pompeii: The Immortal City, open to the public from June 6, 2020 to September 7, 2020, at Orlando Science Center. Info and tickets at www.osc.org/pompeii. Special thanks to the Orange County’s Arts and Cultural Affairs Advisory Council, and its Blockbuster Committee and Tourism partners.

Inside the new Kathi Rolls – Indian cuisine with Chef Shantanu Sen

Ricky Ly
-
0
Inside the new Kathi Rolls – Indian cuisine with Chef Shantanu Sen

A kati (or kathi) roll is a popular street-food dish originating from Kolkata, West Bengal, originally consisting of a skewer-roasted kebab wrapped in a paratha bread. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll.

The Kathi Roll’s origins can actually be traced back to a single restaurant, known as Nizam’s. At the time of the kati roll’s conception, Kolkata was the capital of the British Empire. The story goes that British patrons did not want to eat kebabs with their hands, so someone at Nizam’s decided to roll the meat up in a paratha–a crispy, buttery unleavened flatbread–and then serve it in a paper wrapper.

Owner and Chef Shantanu Sen started as an apprentice cook in Chennai, India, going on to specialize in ice, sugar and fruit carvings and food presentation. After India, he worked for Royal Caribbean and was in charge of Gala buffets.

He then moved to Bermuda to be the executive chef in an Italian restaurant before moving to the US. Once he got here, he worked as an executive chef for multiple corporate accounts such as universities and hospitals and used his skill to create healthy and flavorful meals in DC before making his way to Orlando.

While looking for a kitchen, he and his team happened upon the current location of Kathi Rolls on Curry Ford Road. He then shifted his focus and came up with an Indian Street Food menu for the location.

Q and A with Chef Sen of Kathi Rolls

Tasty Chomps: How did you become interested in cooking?

Chef Sen: From a very young age, I was very interested in cooking and was always in the kitchen with my mother. At 6, I could make a souffle omelet. Some of my first memories around food revolved around my mother, who inspired me to not just help in the kitchen but also learn while I was doing it. At 10, I had the opportunity to make dinner for a visiting celebrity and eventually made my passion my profession.

What do you wish people knew about Indian food?

Most people are confused about what Indian food is all about. The misconception is the concept of curry. Some love it and some don’t. It is anything in a sauce or gravy and curry powder is not used much in Indian cuisine. Spice blends are based on the dishes and each corner of India is unique and has their own flavor.

What is the secret to great Indian cuisine?

Love, passion and authenticity of recipes.

What are the most popular dishes right now at Kathi?

The Kathi Rolls of course and the naan pizzas. The samosas are very popular which are hand made and served with sauces that are made in house. The lychee lassi is the most popular drink on the menu along with our spiced chai.

What are some upcoming plans for the menu at Kathi Rolls?

We have plans for our catering menu and have weekly specials that the chef comes up with to showcase the flavors from the different regions of India. We are in the process of planning a Chai Service as well so stay tuned.

Kathi Roll’s Menu 

Kathi Rolls
$6.99 – $9.99
A spicy mixture of meats and vegetables marinated in a proprietary blend of hand-ground spices, delicately wrapped in tender and layered parathas, the kathi roll is among the heartiest and most satisfying of Kolkata street foods.

Naan Pizza
$7.99 – $9.99
Crispy naan bread topped with fresh ingredients like vegetables, meats and cheese and baked to perfection. Try this Indian twist on a classic.

Basmati Bowls
$7.99 – $9.99
Customize your bowl by starting with either white or brown rice. Then choose your protein from options like chicken, lamb, paneer (cheese) or vegetables! Finally, top it all off with one of our signature sauces based on your preferred spice level and flavor profile.

Desi Burgers
$5.99 – $7.99
Our burgers are ground in house with species and fresh herbs and made to order. They are placed in between two warm buns and topped with house made tandoori mayo and onion relish. Try our lamb or chicken burger today! We also have veggie burgers made with fresh vegetables and this can also be a Vegan based on the toppings selected.

Lassi
$3.99 – $5.99
A creamy and refreshing yogurt(Dahi)-based drink, blended with water and various fruits. Stop by and try our popular Mango Lassi today!

Samosa
$3.99
A very popular street food item! Samosas are a buttery and flaky fried turnover filled with savoury meats or vegetables and spices.

Kathi Rolls
4205 Curry Ford Rd, Orlando, FL 32806
https://kathirollsorlando.com/

Inside Look: Omni Orlando Championsgate – Zen, Trevi’s, David’s Club

Tiffany Nguyen
-
0
Inside Look: Omni Orlando Championsgate – Zen, Trevi’s, David’s Club

We were invited to Omni Orlando Resort at Championsgate for a collaborative dinner between three of the hotel’s restaurants: Zen, David’s Club and Trevi’s, and we were blown away with our experience.  It was the most perfect meal of 2020.

The progressive dinner presentation was spearheaded by Resort Executive Chef Ramesh Kaduru.

And hosted by Director of Food And Beverage Michael Hitabidel (far left) and the amazing hospitality team at Omni Orlando Resort.

I was the first to arrive to the media dinner and the ambiance was so serene and beautiful.  The calm before the storm.  However, once all media personnels got seated and situated, we were in for a surprise.  It was unlike any dinner I had experience before and I was captivated the entire time, full of curiosity of what they would bring out next.

Zen

O Toro Sushi Platters

Nigri, Sashimi, Maki, Nitro Soy

It was really great, high quality sushi.  I could have spent the whole evening eating just the sushi and went home happy.

Szechuan Duck BaoDuck Confit, Cucumber, Sriracha Bok Choy, Pickled Mushrooms, Hoisin.

An Asian fusion of traditional French duck seasoned with Asian five spice then wrapped in an Asian bao and topped in pickled vegetables.

Trevi’s

Heirloom Tomato & BurrataProsciutto di Parma, Heirloom Tomatoes, Burrata, Balsamic, Basil.

A light and refreshing antipasto dish. It was excellent.

Lobster & Truffle Agnolotti Maine Lobster, Truffle Farce, Yellowfoot Mushrooms, Tarragon.

The sous-vide lobster paired nicely with Trevi’s house-made pasta.  It was so delicious!

David’s

Prime Tomahawk Root Vegetables, Marble Potatoes, Demi.

A tasty, hearty bite!

Mascarpone Mousse with Lemon Pastry Cream.

An exciting panna cotta with a twist of fun flavors.

Cocktails

Lychee Martini with Smoked Bubble

Strawberry Peppercorn Gin & Tonic

Bramble On

Omni Hotels & Resorts’ Flavor Origins book is a helpful guide that will recommend specific cocktails for you depending on your preference.

Guest state their cocktail preference then locate its number with the corresponding cocktail in the book.

Kudos to the team at Omni Orlando Resort for an amazing dinner!

Omni Orlando Resort at ChampionsGate
1500 Masters Blvd, Championsgate, FL 33896
(407) 390-6664

Inside Look: 2020 Epcot International Flower and Garden Festival Returns March 4 to June 1 2020

Tiffany Nguyen
-
0
Inside Look: 2020 Epcot International Flower and Garden Festival Returns March 4 to June 1 2020

We attended a media preview of the 2020 Epcot International Flower and Garden Festival and got to take a first taste of what to expect at this year’s festival.  The 90-day event is Central Florida’s biggest and most spectacular harbinger of spring.  The popular festival will feature dozens of Disney-crafted topiaries and beds of multi-colored blooms that transform the Epcot landscape into a floral extravaganza.

From March 4 to June 1, new sights, sounds and flavors of spring will envelop Walt Disney World Resort guests during the 27th Epcot International Flower & Garden Festival.  Guests will also enjoy edible delights, gardens to play in and an expanded lineup for the Garden Rocks Concert Series.  With so much to see and do, your whole family will uncover something new with every single visit!

Honey-Peach Freeze in a Souvenir Spike the Bee Sipper Cup (Novelty Sipper Only Available While Supplies Last, Spork Sold Separately) from The Honey Bee-stro Hosted by National Honey Board™.

Grilled Baby Vegetables with Hummus Cream and Red Pepper Coulis from Flavor Full Kitchen Hosted by AdventHealth.

Southern Seafood Boil: Shrimp, Mussels, Crawfish, Potatoes, Corn and Andouille Sausage from Magnolia Terrace.

Grilled Oysters with Cajun Butter from Magnolia Terrace.

House-made Boudin Two Ways with Spicy Mustard from Magnolia Terrace.

Pecan Praline from Magnolia Terrace.

Popsicle Trio: Honeydew, Raspberry-Mint, and Coconut-Lime from Refreshment Port.

2020 Epcot Flower & Garden Festival official event merchandise

For more information, please visit: disneyworld.disney.go.com/events-tours/epcot/epcot-international-flower-and-garden-festival/

(Source: Walt Disney World)

Epcot
200 Epcot Center Dr, Orlando, FL 32821
(407) 939-5277

Inside Look: Brunch at Soco Thornton Park

Tiffany Nguyen
-
0
Inside Look: Brunch at Soco Thornton Park

Conveniently located in the heart of Downtown Orlando’s Thornton Park, Soco Restaurant features Southern contemporary cuisine with a progressive culinary approach under the direction of award-winning Executive Chef/Partner Greg Richie.

They offer guests genuine Southern hospitality in a warm and welcoming environment with impressive culinary dishes at the center of it all.

We were invited to experience their brunch which is available every Saturday & Sunday from 11am to 3pm and we absolutely enjoyed our visit.

During brunch hours, bottomless mimosa is available for $15 with the purchase of an entrée.

I highly recommend checking them out for brunch soon.  Amazing service, great food, lively crowd and vibrant ambiance.  You cannot go wrong with Soco Restaurant.

Here are Our Favorite Brunch Dishes at Soco:

1. Soco-Style “Chicken and Dumplings”
Chicken Breast, Lobster Dumplings, Local Mushrooms, Edamame, Soy Butter.  An innovative twist on a classic Southern dish.  This was my favorite plate out of everything I tried.  I could eat this every day!

2. Lobster Eggs Benedict
Buttermilk Biscuits, Benton’s Country Ham, Lobster Hollandaise.  Succulent lobster topped over poached eggs and delicious homemade buttermilk biscuits.

3. Chicken -N- French Toast
Maple Sorghum Butter, Almond Granola, Pink Peppercorn Whipped Cream.  This is Soco’s most popular brunch item.  It was the perfect combination of sweet and savory as well as crispy and soft and it hit all the right notes in my taste buds.

4. “Bacon, Egg and Cheese” Shrimp and Grits
Fried Egg, Tomato Butter.  The best shrimp and grits I’ve ever had.  It had a kick to it which I really enjoyed.

5. Fresh Buttermilk Biscuits and Gravy with Crispy Pork Belly
Smoked Vidalia Onion, Andouille Sausage, Gravy, Two Farm Fresh Eggs.  The highlight of this dish was the tender pork belly atop the fresh buttermilk biscuits that is smothered in a comforting house gravy.

6. Avocado Toast
Poached Egg, Bacon, Goat Cheese, Tomatoes, Radish, House Smoked Salmon.  A fun and delicious bite!

To view the full brunch menu please visit: socothorntonpark.com/our-menus/

Soco
629 E Central Blvd, Orlando, FL 32801
(407) 849-1800
socothorntonpark.com

1...293031...110Page 30 of 110

TastyChomps.com

A Local's Culinary Guide

Latest

Inside Look: Palm Tree Club by DJ Kygo’s Palm Tree Crew + Live! at the Pointe Orlando

Orlando 0
Did you know there’s a new restaurant and lounge...

Smart Cookie: An Interview with Steve Lewis, founder of Gideon’s Bakehouse of Disney Springs and Audubon Park

Audubon Park 0
You may have seen these viral, massive, almost-half-pound, chocolate...

A Foodie’s Guide to Thanksgiving in Orlando and Beyond in 2024

Guides 0
Wow! It's already that time of year again! Turkey -...

Popular

Is The Krusty Krab Restaurant Opening in Florida?

Orlando 0
The Krusty Krab is a fictional fast food restaurant in the American animated...

20 Best Brunch Spots in Orlando for Spring 2021

Best of 0
Springtime in Orlando means lots of warmth and sunshine,...

900 Degreez Food Truck – featuring Wood-Fired Oven Pizzas

food trucks 0
Artisan Pizza in just 90 seconds - all served...

Sitemap

© 2008- Present. TastyChomps.com . All Rights Reserved.