WHAT: ‘Tis the season for giving back and serving smiles as the popular, fast-growing, Central Florida-based Huey Magoo’s launches its annual “A Very Magoo’s Christmas” 2019.
For the special company-wide event, a portion of proceeds from Huey Magoo’s Chicken Tenders restaurants will be donated to the Christmas Dreams charitable organization. Guests are also gifted with a free meal card for their next visit, with store purchase.
HOW: During the event, 15% of proceeds from each participating location will benefit Christmas Dreams, who provide Christmas experiences all year for children and families battling life threatening illness.
Diners will receive a coupon for a free 3-piece tender meal to be used on their next visit (good through January 2019). Guests also have the opportunity to share their support and post a holiday Magoo selfie to their favorite social site.
WHEN: Saturday, December 14, 2019 – Open to Close.
WHERE: All Huey Magoo’s locations in Central Florida (excluding UCF). For a list, visit www.hueymagoos.com.
WHO: Christmas Dreams is a Florida-based charitable organization committed to creating memorable, fun experiences and igniting hope for children battling life-threatening illnesses.
Whether through the use of Dream Boxes, decorating patients’ rooms or hospital lobbies, delivering handmade holiday pillowcases, a visit from Santa in the Neonatal Intensive Care Units (NICU), or their fun-filled “Christmas is Coming” semi-trailer boasting interactive holiday experiences, Christmas Dreams brings the hope and fun of Christmas anywhere, 365 days a year.
For more information, visit www.ChristmasDreams.org.
We ordered their New England Clam Chowder, Shrimp Pasta, Crispy Shrimp, and Stone Crabs and it was all delicious!
NEW ENGLAND CLAM CHOWDER – Bacon, potatoes, cream.
1 LB. STONE CRAB – served with honey mustard sauce.
Fun fact: Paddlefish is the only restaurant in Disney Springs that offers rooftop-level, waterfront seating on the shores of Lake Buena Vista.
The succulent meat is tender and flaky with a sweet taste and contains Omega-3 polyunsaturated fatty acids that is not made by the body and must be consumed in diet to help provide protection from heart disease and aiding brain development.
Excellent stone crabs and service.
Thank you Executive Chef Steve Richard for an amazing lunch!
It was also super cool to witness from our table the rare and vintage Amphicar riding guest around the Disney Springs property for a 25-minute tour.
Lastly, do not miss out on this amazing deal at Paddlefish! Purchase a $100 gift card this holiday season and receive a FREE $25 gift card valid January 1st – March 31st of next year.
Pork Schnitzel with Mushroom Sauce and Spaetzle
Potato Latke with Sour Cream
Smoked Salmon Potato Latke
Canadian Wild Rice and Ham Soup with Almonds served with a Pretzel Roll
Frozen 2’s Bruni double chocolate cupcake can be found at Kringle Bakeri in Norway.
Chocolate Peppermint Shake featuring Twinings Peppermint Cheer Tea and Whipped Cream Vodka
Celebrity Disney expert Lou Mongello takes a picture with Egg Nog with Spiced Rum & Chocolate Peppermint Shake featuring Twinings Peppermint Cheer Tea and Whipped Cream Vodka
Holiday Cookie Stroll – this fun activity features 5 locations where you can purchase a sweet treat and receive a stamp in your festival passport at each location. Once you’ve collected 5 stamps, bring your Passport to the Sweets & Treats Holiday Kitchen to receive a complimentary Santa Mickey Sugar Cookie.
Official Cookie Stroll Locations
Mickey & Minnie in their holiday costumes.
Belle in her beautiful enchanted dress.
Chinese Lion Dancers can be found in the China Pavilion. Catch a glimpse of this colorful performance that brings good fortune and happiness in the Lunar New Year.
JOYFUL! A Celebration of the Season: celebrate two holidays of the seasons -Christmas and Kwanzaa – with spirited, uplifting R&B, Pop and soul-stirring renditions of classic holiday music.
Stop by American Adventure to visit Santa and Mrs. Claus, who have slipped away from their workshop at the North Pole to bring good cheer to you this holiday season.
Special merchandise is available for sale during the festival which includes: adult long-sleeve tee spirit jersey, light bulb crossbody bag, light bulb mug Chip ‘n Dale ornament, cookie stroll cookie jar, and much more.
Paper dosa is a paper thin and crispy form of dosa which is prepared without any masala filling. It is served plain with fresh coconut chutney, tomato chutney, and sambar and can serve more than one. The presentation for this appetizer is certainly striking and I enjoyed using my hands to dip pieces of the dosa into their accompanying sauces.
Noodles, vegetables, soy sauce, garlic, chilies. This dish is made up of simple yet fresh ingredients that packed a lot of flavor. I love noodles so this dish was a fun new one to try.
Crisp chicken, bell peppers, onions, soy, chilies. This chicken appetizer is packed with a lot of flavors that will make you say “mmm!” with every bite.
Chef’s special spicy fried rice, carrot, peas. The rice was cooked more on the crispier side which I really enjoyed. It was a lot different than the fried rice dishes that I am used to. Overall, a really great fried rice dish.
Puff whole wheat bread, spiced potatoes, cumin. I loved the puff presentation and the taste.
Puff white leavened bread, spiced chickpeas, tomatoes, kasoori methi. Beautiful presentation with a light, crispy taste.
Soft noodles, fried rice, fried noodles, fried egg, chicken, peppers, broccoli, mushrooms, scallions. This is a spicy dish if you are looking for some heat and a lot of flavors.
I have a weakness for sushi + fried food so these deep fried burritos satisfied every single taste bud of mine.
Their bowls are my go-to order when I want something delicious and fulfilling. I love to eat them after my morning CrossFit workout, for lunch, before work, after work, dinner – I love to eat them at any time of the day, really!
Customizable sushi rolls. Need I say more?
Cauliflower is getting all the love nowadays and these flavorful spicy cauliflower bites that are battered and then deep fried are definitely deserving of it.
My first thought every time I eat this is “what is this??” Rice wrapped in nori, coated in batter and panko, then deep fried until golden brown. For $1.50 extra, you can top it off with cheese (I prefer mine melted – FIYAH!), bacon, scallions, & jalapeños. Served with Triple X sauce or your choice of sauce.
Edamame, tofu, cabbage, & potato filling. 100% vegan.
Seasoned krab & cream cheese wrapped in a wonton wrapper then deep fried until golden brown. YES.
Sus Hi Eatstation hosted a “Food Wars” competition between their employees and these Cheesecake Bites made by Ninja Element from their Lake Nona dojo won the food competition. They are available at all locations for a limited time only.
Ahi Tuna, Yellowtail, Sustainable Salmon, Avocado, Wasabi Mayonnaise. Presented by Kimonos.
Steamed Bun, Cucumber, Hoisin. Presented by Chinatown.
Pan Roasted Pork Dumpling, Spicy Sauce. Presented by Chinatown.
Mini Beef Burger, Truffle Aioli, Applewood Smoked Bacon, Roma Tomato Chutney, Butter Lettuce. Presented by The Fountain.
Late Season Zellwood Corn, Wasabi Foam, Matsutake & Japanese Eggplant, Crispy Lotus Root. Presented by Todd English’s bluezoo.
Spanish Omelet, Piquillos, Zamorano Cheese, Cage Free Eggs
Chilean Seabass, Vermouth Crema, Daikon Radish, Fish Jus
Airline Chicken Breast, Culantro Sofrito, Calasparra Rice, Truffle Goat Cheese
Pekin Duck Breast, Fabada Asturiana, Quince, Aji Amarillo
Hendrick’s Gin, Fever Tree Elderflower Tonic, Cucumber, Rose, Citrus, Botanicals
Potato, Chipotle Aioli, Paprika Tomato Sauce, Cornichons
Octopus, Paprika, Garbanzo Beans
A 32-ounce cut of prime beef from Creekstone Farms, Arkansas City, Kansas
12-ounce Chacinerias Diaz, (Extremadura, Spain)
Bernesa, Rioja, Jerez, Verde, Capa Steak Sauce, Truffle Butter
Judias Verdes – Green Beans, Sorrel, Marcona Almonds, Cranberries
Guindilla – Chocolate Cream, Reus Hazelnut, Spicy Chocolate Ice Cream
During dinner you can take in some of the best views in town at their sophisticated rooftop lounge, complete with sleek banquettes and its own outdoor terrace.
Here is the gorgeous cotton candy sky that I witnessed while I was there. You can also catch spectacular views of the nightly Walt Disney World Resort fireworks right from here too. Be sure to check out the Disney Calendar for times and dates.
Colossal U-8 Shrimp Cocktail – housemade cocktail sauce
Crispy Portabella Mushroom Fondue – applewood smoked bacon, scallions
Steakhouse Baby Wedge – bacon, tomatoes, housemade ranch dressing
Creamed Kale and Bacon
Cheddar Mashed Potatoes
Center-Cut Filet Mignon – creamy cognac-cracked pepper sauce
Broiled Caribbean Lobster Tail – lemon, drawn butter
Sweet Butter Cake – bourbon pecan ice cream
Housemade brownies were personally handed to us by the manager. Great customer service!
Their complimentary STK bread rolls topped with a dollop of bleu cheese butter sauce are perfect for sharing with friends & family since it pulls apart so easily. It comes with a side of pesto for dipping.
Tossed in buffalo sauce, kimchi spices and served with pickled cucumber on the side. Who knew fried octopus, buffalo fried style, would be the BEST OCTOPUS I’VE EVER HAD?! I usually have a hard time eating octopus but this one was cooked so tender it actually tasted like chicken.
Revamped – I love a good tartare and this one made with beef, caramelized onions, tarragon ranch and topped with sesame crackers was a home run.
Served with exotic mushrooms, roasted pine nuts and shaved truffle. The perfect fall accompaniment to any dish.
BEST FRIED BRUSSELS SPROUTS I’VE EVER HAD!
Also pictured above: the popular Parmesan Truffle Fries & Sweet Corn Pudding.
A couple of weeks ago, I had the pleasure of attending The Whiskey’s Masters Series Chef’s Table. It was a delightful evening featuring five uniquely crafted courses with perfectly poured pairings. The Whiskey usually specializes in gourmet burgers so this Chef’s Table event was a great way for the fantastic chef and kitchen staff to spread their creativity. Each course was paired with a craft cocktail featuring Brown-Forman liquors, and while there were no Ubers that needed to be called, a pleasant buzz surrounded the evening as each pairing was delicious. Keep an eye out for tickets regarding the next Chef’s Table event as there is typically one each quarter.
We started with a Ratatouille Napoleon, which featured a roasted garlic and pepper sauce and was accompanied by a rolled cucumber salad, bacon jam, and a pipette of elderflower dressing.
Paired with the Ratatouille was the Irish Maid, a cocktail featuring Slane Irish Whiskey, elderflower liquer, fresh lemon juice, simple syrup, and cucumbers which combined for a sweet and refreshing cocktail. I enjoyed how the elements of elderflower were present in both the dressing and cocktail during this course.
The second course was a Seared Foie Gras, resting on a pumpkin french toast, berry streusel crunch, and a bourbon maple drizzle.
The richness of the foie gras was paired with a cocktail called The Brown Derby. Made with Woodford Reserve, honey simple syrup, and grapefruit juice, it was just the bit of acidity and sweetness to complement the course.
The third course was a Chicken Confit Ball, with a barrel smoked mushroom duxelle and quail egg. My favorite part was the barrel smoked mushroom duxelle, it was full of flavor and unique.
We paired the third course with BenRiach 10 year, over ice. Speyside Scotch over ice is one of my favorite simple pleasures, so I thoroughly enjoyed this drink.
The main course of the night was Coffee Braised Pork Cheek, with truffle crispy shaved brussels and au gratin stack. I was very happy to see Pork Cheek introduced as cheek is an underrated cut. Growing up fish cheeks was a favorite dish but always sounded off-putting to others. The shaved brussels was a favorite among many diners, who all enjoyed the crispiness.
A bread side cart with smoked honey butter was a pleasant surprise, with one of the breads resembling a bao bun and the other pita chips. I really enjoyed the smoked honey butter, as I have a soft spot for smokey sweet flavors.
The Rob Roy cocktail was the pairing for the main course. Comprised of Glendronach 12 year, sweet vermouth, and filthy cherry juice, this classic cocktail, sometimes referred to as the Scotch Manhattan, was new for me, and I will definitely be drinking more of these in the future.
The night ended with a dessert trio of chocolate orange truffle, strawberry cheesecake crunch, and old fashioned bread pudding with a filthy cherry sauce. Bread pudding is a staple of southern fare, and the old fashioned twist incorporated the flavors well.
The final drink pairing was “The Whiskey” Old Fashioned, featuring Jack Daniel’s Single Barrel, rhubarb bitters, orange bitters, raw cane sugar, and filthy cherry juice. An old fashioned is one of the most popular whiskey cocktails and a fitting way to end the night at The Whiskey.
Their menu has a wide variety of different choices.
You can simply select your choices of meat, seafood, vegetables and what you’ll get is a culinary creation that will make you feel like you’re down in New Orleans.
I highly recommend their new fried scallops as an appetizer. They have a nice crispy coating on the outside and a sweet flavor and tender texture on the inside. They are really good, succulent and huge.
Their most popular menu item is their signature boil with Hook & Reel blend sauce.
The signature boils are served in a bag with your choice of proteins, seasoning, spice level and includes corn & potatoes. I ordered mine with king crab leg, crawfish, sausage and oysters. It was delicious!
Hook & Reel uses the finest and freshest seafood, coupled with fresh garlic, lemon pepper, herbs and spices, and chili powder. All ingredients combine for a one of a kind aroma and finger licking experience that makes people want to come back over and over again.
Happy Hour is at the bar from Sunday through Thursday from 3-7pm and Friday & Saturday from 10pm-12am.
They also offer $5 daily drink specials at the restaurant and the bar all day.
My friend enjoyed their signature cocktails which were Mango Mai Thai & Hook Punch.
What’s for dessert? Beignets with vanilla ice cream that will surely satisfy your sweet tooth.
Live music is Wednesday & Thursday from 5-9pm and Friday & Saturday from 6-10pm. Their performer roster rotates so check their social media to see current performers for the week. The evening that I went they had a very talented and soulful singer named Qiana Miles. She had the voice of an angel.
Hook & Reel is a great place to celebrate birthdays.
And also to have fun and dance.
Thank you to the manager Edwin and owner Eddie for having us!
Ghoulish Graveyard Dirt Cups from Before It Melts. This festive specialty sundae is made with cinnamon ice cream, Oreo dirt, gummy worms and chocolate syrup served in a waffle cup. We also requested one made with black vanilla ice cream and it was quite tasty.
The Actual Bank Robbers, a really great band.
Costume costume hosted by Beetlejuice & Lydia.
An intricate and detailed cake featuring a replica of their first store.
Executive Vice President 
Seasonal Vegetable Crudité
Sleek and easy to read new menu.
Sushi pizzas in the making.
Big eye tuna, wasabi crème fraîche, avocado, spicy mayo
Atlantic salmon, garlic shoyu, dill crème fraîche, micro greens
Alaskan crab, spicy mayo, avocado, black & white sesame, orange tobiko
1/2 lb lobster & jumbo lump crab cocktail, shrimp cocktail (8), raw oysters on the half shell (6). Fresh, high quality seafood, meaty oysters, very large cocktail shrimps and crab claws.
B
Garlic butter sauce with shrimp, scallops, mussels and stone crab.
They age and carve all their steaks in-house.
The manager made sure to personally hand us brownies before we left. Great customer service and hospitality.
Vice President and COO Seth Miller
Director of Restaurant Operations
