Saturday, November 30, 2024

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Claw Into Florida Stone Crab Season in Orlando 2019

Ricky Ly
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Claw Into Florida Stone Crab Season in Orlando 2019

Florida stone crab season is back – legal for harvest from October 15 until May 15. They are given a time limit in order to maintain a sustainable population. The Monterey Bay Aquarium has given the Floridian stone crab fishery its highest rating of “Best Choice” for maintaining high fishing standards and working hard to keep the stone crab a viable fishery.

The Florida stone crab is harvested by removing one or both claws from the live animal and returning it to the ocean where it can regrow the lost limb(s). To be kept, claws must be 2.75 inches (70 mm) long, measured from the tips of the immovable finger to the first joint.

The catch varies from year to year, ranging between 2.0 and 3.5 million in the period 1982–2009, overwhelmingly from the Gulf coast (as opposed to Atlantic coast). Last year, due to red tide, the stone crab harvest was considerably less.

Claws are sold by size, generally in four sizes: medium, large, jumbo, and colossal.

Here are Seven Places in Orlando to Get Florida Stone Crab:

Big Fin Seafood Kitchen

8046 Via Dellagio Way, Dellagio Town Center in Orlando; 407-615-8888; Bigfinseafood.com

Create your own seafood platter now available with stone crab! Get it while you can. We open at 5pm.

Stone crab season is HERE!
Call for details (407) 615-8888

Bar Harbor Seafood

?STONE CRABS – NEW LOWER PRICE? Special price begins now and runs while supplies last. Sizes offered: medium, large and jumbo.

Johnnie’s Hideaway

All-You-Can-Eat Stone Crab Claws – Every Monday Night
For AYCE Stone Crab At Johnnie’s Hideaway:

– On Mondays only
– Pricing is $65 for medium, $85 for large, and $135 for jumbo (sizing depends on Mother Nature so I would call ahead to see what sizes they have that day!)
– Includes Johnnie’s mustard but you can ask for melted butter and they’ll provide it (or do what I do and upgrade to truffle butter).
– For an additional $5 you get their amazing cheesy bread and signature salad!

Fishbones

ALL-YOU-CAN-EAT STONE CRAB CLAWS
Every Night When Available

Lombardi’s Seafood

Sold by the Pound

Bites & Bubbles

Fall Temptation Menu at Bites & Bubbles- Three Courses with choices for only $42! Book your reservations and view menu online at www.bitesbubbles.com/temptation-menu

The Oceannaire Seafood Room

Sold by the Pound

Inside Look: Chamberlin’s Natural Foods 

Tiffany Nguyen
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Inside Look: Chamberlin’s Natural Foods 

We were invited to a media event at Chamberlin’s Natural Foods on East Colonial Drive, near Baldwin Park, to learn more about what they have to offer.  Vegans, fitness, food and lifestyle bloggers were in attendance.

Chamberlin’s Natural Foods is a local natural food grocery store chain with a diverse offering of homeopathic remedies, vitamins & prepared food.  Their popular items include all-natural vitamins and groceries, organic and local produce, cruelty-free cosmetics, and even organic pet food and baby care.  They do not sell any products with artificial flavors, colors or preservatives and their knowledgable staff members are specialized in giving customers one-on-one attention so that they can choose the products that are the best fit for them.

Here are some pictures from the event:


Mary Ann, director of Chamberlain’s welcomed us to the media night.


Delicious and nutritious smoothie samples.

One of the employees said she wanted to see someone take a picture at the “edible wall” pretending to eat the lettuce, so I did it!

Blogger Lori and her adorable son, Soren.  She told us she shopped at Chamberlain’s regularly when she was pregnant with him.


A variety of kombucha on tap.

Fresh guacamole and juices.

We also got to participate in an interactive shopping experience.

Here are my top 5 picks at Chamberlin’s:

1. Thai Crystal Deodorant Stone

Deodorant stone is made from crystallized natural mineral salts which kills odor causing bacteria.  It does not contain any harmful chemicals, oils, perfumes, or emulsifiers.  It is pure and natural.

2. Collagen Peptides

For skin elasticity, strong nails, healthy hair, joints & mobility.

3. Essential Oils

I love dropping essentials oils into my diffuser – doesn’t matter what time of the day.  Any time is the perfect time to use a diffuser.

4. Bragg’s Liquid Aminos

I’ve been using this natural soy sauce alternative at home for years, especially for my take-out sushi or homemade fried rice.  It is made with vegetable protein from soybeans and purified water.

5. Bragg’s Nutritional Yeast Seasoning

A popular cheese alternative for vegans and non-vegans.  A great addition to soups, salads, vegetables, pasta, dips, popcorn, juices and smoothies for added flavor and nutrition.  Contains no salt, sugar, egg, milk, gluten, wheat, corn, starch, soy, animal derivatives, artificial colors & preservatives.

The icing on the cake – I won their raffle drawing!

Thank you Think Creative Inc. and Chamberlain’s for hosting an amazing media event!

Chamberlin’s Natural Foods
4924 E Colonial Dr, Orlando, FL 32803
(407) 228-1373
chamberlins.com

Limited Time Offer: Tijuana Flats Offers Double Stacked Cheesy Tacos

Katherine Nguyen
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Limited Time Offer: Tijuana Flats Offers Double Stacked Cheesy Tacos

Tijuana Flats offers double stacked cheesy tacos for a limited time until Nov 4, 2019.

You have a few days left to grab this amazing offer for only $7.99.

The double stacked cheesy tacos consists of a hard shell and soft shell with cheese in between!

The ingredients inside of the middle taco (hard shell) are the same as what they usually have for dos tacos and you can adjust the topics according to your preferences.

Speaking of dos tacos, have you tried their crispy fish? It’s unique and add a crunch to the bite, especially if you went with the soft shell like I did.

Of course, I can’t go without having the usual beef dos tacos at my visit. However, I made it megajuana this time, which means it has double the meat.

At Tijuana Flats, they also offer bowls like this one with steak. Next time, I want to try it with the crispy fish. I think it’ll be great with the flavors of the rice itself.

After ordering, don’t forget to stop by the sauce bar and grab as many sauces you’d like to try on your tasty dishes. Also, each Tijuana Flats is unique in their decorations and artwork.

For more information and to find a Tijuana Flats close to you, visit the website.

Inside Look: All You Can Eat Dining at Mia’s Italian Kitchen Orlando

Tiffany Nguyen
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Inside Look: All You Can Eat Dining at Mia’s Italian Kitchen Orlando

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

All Day Bottomless Dining allows diners to select as many of the menu items as they’d like for an endlessly delicious dining experience!  The cost is $34 per person and all dining party guests must choose this option if doing the endless dining option.  Bistecca & Raviolo are excluded from the Bottomless Dining special.

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.

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 bread lover and she said it was the best bread she’s ever had.

Grilled Stuffed Calamari House made spicy italian fennel sausage, romesco sauce.  This was a fun and elevated way to eat calamari.  The sausage had a nice kick to it.

Mussels Alla BirraBlue mussels, mustang sally amber ale, house italian sausage, calabrese chiles, roasted san marzano tomatoes, fennel, grilled rustic bread

Fettuccine Al Funghi

Roasted cremini, black trumpet, and porcini, mascarpone, herbs. I added shrimp as my protein and it was perfect. It was the best pasta I’ve ever had!

Biscotto GiganteMia’s giant walnut-oatmeal-chocolate chip cookie, gelato.  The cookie is warm, baked fresh in the same wood-burning oven that they cook their pizza in.

I was in awe of all the High Renaissance art work on their ceiling tiles.

Friendly staff and management, delicious authentic Italian cuisine in a grand setting, and a warm yet relaxed ambiance.

Be sure to check out Mia’s Italian Kitchen the next time you are in the I-Drive area.  The hype is real.  Highly recommended!

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

From Puerto Rico to Primo: Chef Eric Santiago of Primo at JW Marriott Orlando, Grande Lakes

Ricky Ly
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From Puerto Rico to Primo: Chef Eric Santiago of Primo at JW Marriott Orlando, Grande Lakes

After the devastating Hurricane Maria struck Puerto Rico in September of 2017, Chef Eric Santiago made a decision for his family to come to Central Florida for a new and better future. With his experience with cooking for chefs Jean Georges Vongerichten and Jose Andres, he had the opportunity to become chef de cuisine for Primo at JW Marriott Orlando, Grande Lakes. We chat with him about his journey as well as upcoming plans for the menu at Primo.

 

Tasty Chomps Interview with Chef Eric Santiago of Primo by Melissa Kelly at JW Marriott Orlando 

Tell us about your background and culinary experience. What inspired you to become a chef?

I started my culinary studies in the Universidad Del Este in Carolina Puerto Rico on 2004 where I did an associate’s degree in culinary arts and a bachelors in restaurant management. During those years I went and did an internship in the Breakers Hotel in West Palm Beach, and it was there working in that luxury hotel where I saw and felt that this is what I wanted to do for the rest of my life.

Coming back to Puerto Rico, I started working in Club Nautico de San Juan which is a prestigious yacht club where weddings and various activities are done.

During the following years, I kept moving around and different hotels – mostly luxury and it is when I had the opportunity to work at St. Regis Bahia Beach Hotel during the opening of Fern by Jean Georges Vongerichten lead by Maycoll Caldreon, in which I started as a prep cook working my way up until I became a cook for the breakfast and brunch.

Getting the experience there and working different shifts helped me learn and progress throughout those years until the Dorado Beach – a Ritz Carlton Reserve Hotel – opened.

In 2012, I joined the Dorado Beach culinary team and opened Mi Casa by Jose Andre’s, working with the night crew, learning all of the stations and recipes for a year. When the opportunity came, chef de Cuisine Jacob Ramos and sous chef Victor Rosado gave me the opportunity to oversee and lead the morning team. This being very important to me, I took over and kept doing my best until I became one of the sous chefs for that amazing team for almost two years.

In September of 2017, Hurricane Maria struck the island and I needed to make a drastic change for me and my family and this is when I started to look for the next step, which I’m very proud of. In December 2017 Chef David Daniel, John Janucik and Melissa Kelly gave me the opportunity to become part of the JW Marriott and Primo family as chef de Cuisine leading a wonderful kitchen with talented young chefs.

What are some of your favorite memories working with Jean Georges and Jose Andres?

Working along with these two great chefs is the best memory I could have, but listening to them and actually have guidance from them and their respective teams is one of the most memorable things I can take from both. Another thing I can say from this is that in both restaurants I worked as one of the opening team members. We worked from having nothing inside the coolers and in a couple of months I could see what they had become. It is something I would not forget during my whole career as a cook and chef.

Primo Sangria

How has the transition to living in Central Florida been so far since moving from Puerto Rico?

At the very beginning, it was difficult because I never had the chance to see or visit the area before moving to Orlando. Yes, I had previously visited the parks before but I never thought to actually live here and do what I love. Now after almost two years living here, I look back and remember the first weeks here in the area and adapting to the way of living, and trying the restaurant that are around which are similar but not the same to what I used to visit in Puerto Rico.

Primo Meatballs – yellow polenta, roasted Zellwood corn, Pecorino Romano, grilled crostini

What are some things you like about living in Orlando?

Now that I have seen a bit more, I like the diversity of people and cultures when visiting Sunday farmers markets, the various options for dining, the places to stay and most of all, the places Orlando has for kids to have fun and play around.

What are some things you miss about Puerto Rico?

Right now I miss the crystal clear beaches Puerto Rico has, and the local food, but now that we are going into Christmas season – the Puerto Ricans like to gather a lot during the holidays to cook fire roasted whole pork, rice, potato salad, and traditional beverages along with the joy and stories you hear from friends and people you just meet in these gatherings that make you stay and eat, and drink – there are some times that we do this with no sleep!!

Primo’s Farmer Salad – garden lettuces, house bacon, croutons, soft boiled egg, lemon-parmesan vinaigrette 17

How are you bringing some of your Puerto Rican heritage to Primo?

When making menus, I try to think of food I have eaten or made from childhood to now, basically I have made some dishes that are from my island and modified them to make them fit into what Primo stands for. I use some of the techniques like sofritos, escabeches, and herbs that can be used in Mediterranean cuisine but at the same time the dish can tell you where I’m from.

Tell us about the very special octopus dish, how is it made and what inspired it?

The octopus dish that is currently on the menu is basically inspired in the ingredients and animals we have in the farm I wanted to showcase more of what we have here in house.

Adding to this, the way the octopus is cooked is the way my grandfather used to do it back in the days. He was a fisherman growing up, and he taught me when I was little kid growing up in Puerto Rico – all the techniques and time it takes to make it tender and full of flavor is thanks to him. It was with my grandfather when I saw for the first time the freshest fish Puerto Rico can give us.

What are some of your favorite things to cook for yourself at home for a comfort food item?

When I am in my time off and cook I like to go very Puertorrican , white rice and beans, fried pork chops – very crispy – and tostones. This is food I grew up with eating on a daily basis: the rice and beans in my house school and family gatherings and is something my mom has taught me very well, and being far from my homeland it transports me to it.

What are some challenges you faced on your journey to become a chef? How did you overcome them?

One of my biggest challenges was the fear of letting down a team of cooks who wanted to learn and be successful. I auto-analyzed myself first and looked at my flaws, fixing them with a lot of patience – and then I started to trust more myself and lose that fear of failing and what people could say about me.

Nowadays I can see the impact this had made in my career and the cooks as well. I have spoken to cooks I used to lead in the past and who are very successful in their career thanking me for coaching them and being a mentor.

Sea Scallops – lump crab & saffron risotto, chorizo, green beans & garden tomatoes 38

What are some exciting new things coming to Primo this coming season?

Right now the team and I are already talking about fall menu changes, with this we want to integrate house made charcuterie, dry age steaks, and more pasta options. This way customers and guests can see, taste and feel in every bite the love, passion and time we put in every dish we prepare.

What are the most popular items at Primo right now from guests?

At Primo, people like to try new things but they also like to stick more to our staple dishes like the pork saltimbocca, farmer salad and of course the house made cannoli’s, which are chef Melissa’s staple dishes.

We do have other dishes like the octopus, house made pastas and pizzas which people rave about.

What makes Primo special and stand out from other restaurants?

I can say Primo is special because I can say we have an on-site garden and the Whisper Creek farm, which gives us very fresh and excellent produce to make recipes according to the season with the freshest ingredients right there from our backyard. Like I say, adding to this is the love our prep cooks and cooks put in everything that is done which is from scratch step by step to make it perfect.

Tell us about the sourcing of ingredients for Primo.

Here in the restaurant, we always strive to get the freshest local ingredients and of course the ones our farmers harvest for us. For example, we use Cape Canaveral Rock Shrimp, Lake Meadows Pork Belly, Florida grown Tomatoes, local fish and when making the menus I get with my purchasing team to source more local farms and purveyors.

At Primo, there is an on-site organic garden with three growing seasons that supply their restaurant with the freshest ingredients on a daily basis. Fall and spring are considered our hot seasons. During that time, they plant vegetables and herbs that thrive at high temperatures. Even though Florida’s winter season is short, the cold growing period provides Primo with squash, cauliflower and different types of lettuce.

What are some restaurants you like locally in town?

Basically when it’s time to eat I go very simple I have been to quite a few restaurants in Winter Park to do brunch on Sundays like Boca Kitchen – and the rest I try to visit small authentic restaurants.

Primo at
JW Marriott Orlando, Grande Lakes
Address: 4040 Central Florida Pkwy, Orlando, FL 32837
Phone: (407) 393-4444

Press Release: 11th Annual Colonial Town Park “Halloween Block Party”

Katherine Nguyen
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Press Release: 11th Annual Colonial Town Park “Halloween Block Party”

North Orlando’s block party and nightlife destination is back to do what they do best — put on another spectacular block party.  Liam Fitzpatrick’s Restaurant and Irish Pub joins together with Colonial Town Park plaza neighbors Graffiti Junction, Dexter’s of Lake Mary, Duffy’s Sports Grill, and F&D Cantina to throw the 11th annual “Halloween Block Party” on Saturday, October 26, 2019 starting at 8pm. 

Trick or treat yourself to the free event open to the public.  All guests (21 & up) are invited to drink, dance and show off their scariest looks outside Liam Fitzpatrick’s and around the festive plaza, while enjoying two live DJ’s spinning throughout the night, tasty brews and bites and the area’s biggest costume contest awarding $1000 in cash prizes for the winners.

Liam’s Halloween Block Party supports Orlando City Youth Soccer, who will be on site collecting donations and receiving 100% of proceeds from a specialty Halloween shot available all night at their tent.  Orlando City Youth Soccer is the preeminent youth club in Central Florida, whose core values are player development, parental guidance, coaches education and community outreach.

“Our block parties are a must-see in Central Florida, and we are excited to bring the community another round of delicious drinks, food and Halloween fun,” says General Manager Dominick Coloni.  “We are happy to join back together with our plaza neighbors and support Orlando City Youth Soccer, and we look forward to seeing all of our patrons come out for another unforgettable event.”

Experience the 11th annual Halloween Block Party hosted by Liam Fitzpatrick’s Restaurant and Irish Pub at Colonial Town Plaza located at 951 Market Promenade Ave., Suite 1115, Lake Mary, FL 32746.  For more information, call 407-936-3782 or visit www.liamfitzpatricks.com.

First Look: 2019 Swan and Dolphin Food & Wine Classic Media Preview Menu

Tiffany Nguyen
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First Look: 2019 Swan and Dolphin Food & Wine Classic Media Preview Menu

The Walt Disney World Swan and Dolphin Food & Wine Classic returns to celebrate its 10th year Nov. 8-9, featuring a wide selection of food, wine, interactive seminars and live entertainment.

This year’s menu features recurring festival favorites alongside delightful new dishes.

Fans can now visit foodandwineclassic.com to view the full menu as well as purchase tickets and overnight packages.

Here are some dishes from the 2019 Swan and Dolphin Food & Wine Classic menu:

Meat & Seafood



Hand Crafted Smoked Duroc Pork Belly (NEW)
Beer Bread Puree, Honey Gel, Pickled Pearl Onion, Crispy Onion Chards Presented by Smokin’ D’s BBQ
Friday

Oven Roasted Angus Beef Tenderloin
Idaho Mashed Potatoes, Caramelized Field Mushrooms, Sauce Bordelaise
Presented by Shula’s Steak House
Friday and Saturday

Pan Seared Rock Fish (NEW)
with Cotechino – Toasted Fregola, Romanesco, “Lambruesco”
Presented by Todd English’s bluezoo
Saturday

Maryland Crab Cake Slider
Maryland Blue Crab, Old Bay, Remoulade, Toasted Brioche Bun
Presented by Garden Grove
Friday

Dragon Roll
Crispy Shrimp, Yellowfin Tuna, Haas Avocado, Kewpie Mayonnaise
Presented by Kimonos
Saturday

Vegetarian

Organic Kabocha Squash Ravioli (NEW)
Pumpkin Seed & Sage “Gremolata”, Pumpkin Crema, Pecorino
Presented by Il Mulino New York Trattoria
Friday

Vegan Rice Bowl (NEW)
Roasted Vegetables, Seasoned Sushi Rice, Tempura Crunch Presented by Cabana Bar & Beach Club Friday

Vegan Pho (NEW)
Rice Noodle, Bok Choy, Carrot, Bamboo Shoot, Vegetable Broth, Hoisin, Sriracha
Presented by Fresh
Saturday

Hearts of Palm Ceviche (NEW)
Thinly Sliced Fresh Hearts of Palm, Lime Juice, Bermuda Onion, Bell Pepper, Chili Peppers
Presented by Hang 10 (NEW)
Friday & Saturday

Dessert Action Stations

Original dessert offerings will once again be served by the resort’s executive pastry chef and World Champion Pastry Chef Laurent Branlard.

Chocolate Peanut Ganache Filled S’mores (NEW)
Presented by Chef Laurent Branlard
Friday

Key Lime Curd Frangipane (NEW)
Presented by Chef Laurent Branlard
Friday

The Swan and Dolphin Food & Wine Classic offers guests unlimited tastings at more than 90 stations featuring culinary selections from the hotel’s award – winning restaurants and wine from more than 60 wineries amidst a festive backdrop of live entertainment on the hotel’s scenic causeway.

This year, causeway tickets include access to the Beer Garden.

The event also includes hands – on seminars with the hotel’s chefs and certified beverage experts.

Walt Disney World Swan and Dolphin Resort Executive Chef Dan Herman, pictured above with his assistant Jessica Pherai, will feature his personal barbecue favorites at Smokin D’s Barbecue.

For a full list of current menu offerings, please visit: www.swandolphinfoodandwineclassic.com/eat/menu/all.html

Inside Look: Luigi Coppo hosts Coppo Wine Pairing Dinner at Ravello – Four Seasons Resort Orlando

Tiffany Nguyen
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Inside Look: Luigi Coppo hosts Coppo Wine Pairing Dinner at Ravello – Four Seasons Resort Orlando

This past weekend, Ravello at Four Seasons Resort Orlando hosted a five-course dinner with wine pairings selected by Resort Sommelier Antoine Boissonot and special guest Luigi Coppo from Coppo Winery.

The Coppo winery was founded by Piero Coppo in 1892 in Canelli, the undisputed capital of Italy’s famed sweet, sparkling wine, Moscato d’Asti.  After surviving two world wars, Piero’s son Luigi expanded the winery with improved equipment to produce other classic Piedmont varieties like Barbera and Nebbiolo to cater to a new post-war audience.

Amuse by Chef Riccardo SalaOstriche

blue point oyster | spumante | parsley | black pepper

First course by Chef Riccardo SalaCrudo di Tono e Riccio


yellow fin tuna | sea urchin | chive | lemon | olive oil

Paired with La Rocca Gavi, Gavi DOCG 2018

Second course by Chef Riccardo Sala


Sformato di Parmigiano e Funghi


parmesan custard | crunchy parmesan | roasted mushrooms | mustard greens


Paired with Barolo DOCG 2012

Third course by Chef Riccardo SalaGnochetti al Brasato

pan sauce | fall vegetables | horseradish

Paired with PomoRosso, Barbera d’Asti 2015

Fourth course by Chef Riccardo Sala
Bue Brasato con Polenta
braised short rib | glazed vegetables | polenta | gremolata


Paired with PomoRosso, Barbera d’Asti 2019

Dessert by Chef Guillermo Soto

Semifreddo al Cioccolate Bianco e Purea di Lampone

white chocolate | raspberry puree | Piedmont hazelnut


Paired with Moncalvina, Moscato d’Asti 2018

Special thanks to Four Seasons Resort Orlando and Luigi Coppo for hosting us!

Ravello at Four Seasons Resort Orlando
10100 Dream Tree Blvd. Lake Buena Vista, FL 32836
(407) 313-6161

First Look: New Wine Bar, VINIA Wine & Kitchen opens in Winter Park

Katherine Nguyen
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First Look: New Wine Bar, VINIA Wine & Kitchen opens in Winter Park

VINIA is a new wine bar and kitchen located on West New England Ave in Winter Park’s Hannibal Square District. It is owned and led by Fabio Perricelli and Paula Gamba, a brilliant couple who came to Orlando from Brazil to share their passions of fabulous food with our community. With a chef by their side, it feels like nothing can stop them from making their wine bar and kitchen a new community hangout.

The wine bar and kitchen offers a variety of European and Mediterranean wines, as well as a selection of cheeses, meats and other appetizers all designed to go well with wine.

Every time I’m there, I see so many community members sending time with their friends and family. Fabio and Paula make every person feel welcomed from the moment they walk through the door. To me, they’re a true definition of community, especially when their guests surprise Fabio for his birthday with a cake and dressing up similar to him.

They have so many dishes and separated based on type: vegetarian, land, sea, and sweets. Each dish has a unique trait that makes them enjoyable.

For their wines, they also have a wide variety and Fabio is more than happy to help you find your new favorite like he did with me. When speaking about food and wine with Fabio and Paula, you can see their passions glisten in their eyes as well as hear it in their voices.

One of my top wines to enjoy at VINIA include this Greek wine I discovered with the help of Fabio. If not, I’d have their Douro from Portugal or Bordeaux from France. The wines I do like are definitely on the side of bold, full-bodied and tastes of tannins.

Every time I’m here, I usually order the Romeu & Julieta. These are Authentic Brazilian cheese bread (pão de queijo) with guava sauce. They are made with tapioca, which gives them their chew. You will have trouble keeping your hands off of these and might fight others at the table for the last bite.

Empanada de Carne con Queso are beef and mixed cheeses empanadas that have a delicious crispy and dense exterior that balances out the smooth texture of the interior. The flavors are very mellow and a touch of the chimichurri and pepper oil both add a nice touch to each bite. It’s definitely a lighter option than many other places with empanadas.

The Bacalhau ao Forno is pan roasted cod, honey roasted butternut squash flan lemon sage sage, and sauté spinach. This is one of my favorite dishes here because of how unique it is with the flan. There’s such savory sweetness to it that makes it unique and impossible to find anywhere else in town, especially when it is as good as this one.

The Ravioli Fatti a Mano is the Chef’s composition with artisan ravioli. Each day may have a different selection and flavor so make sure you ask Fabio and Paula what the Chef’s composition is that day. When I went, it was cheese and mushroom stuffing, which was very nice and comforting. I’m all about the comfort feeling when I take a bite of pasta.

Rabo de Toro is composed of 15 hour braised ox tail, black eyed pea spaetzle, preserved tomato, mustard greens, and au jus. The flavorful ox tail melts in your mouth supported by the spaetzle and vegetables.

Porc en Croûte de Cacao Épicé is a dish revolving cocoa rubbed smoked pork tenderloin on a bed of polenta and tomato coffee sauce. The coffee flavors are very mellow in the tomato sauce and on the pork tenderloin. The pork tenderloin is cooked well and moist, especially when taking a bite with the smooth and delicious polenta. I’ve had polenta before, but I’ve never enjoyed it this much.

After all those dishes, I still made room for some desserts. As you can see, I couldn’t tell which one I really wanted. Luckily, they have a dessert flight with all three options in smaller portions. Also, you can pair it with some dessert wines for an additional cost.

The Affogato is vanilla gelato dosed with caramel espresso. For me, I’d like this to be the large size… in a cup with ice and a straw.

Torta de Maçã is a thin Granny Smith apple pie topped with pastry cream and cinnamon sugar. I love how it’s a thin bite, which gives it a crispy touch that I quite enjoy. You could dip this in the Affogato or next dessert like I did for a variety of flavors.

Last, but not least, I tried the Pot de Crème au Chocolat. It is a rich chocolate custard with crated dark chocolate and sea salt. I would absolutely order this in its full size all the time! I can’t wait to come back for more food and more of this dessert.

For more information, visit their website as well as like them on Facebook and Instagram.

First Look: Weekend Brunch at American Social Bar & Kitchen

Tiffany Nguyen
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First Look: Weekend Brunch at American Social Bar & Kitchen

We were invited to the newly opened American Social Bar & Kitchen to try their brunch menu and experience what they have to offer.  American Social is an upscale, yet casual, 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, weekly events like Trivia Nights and Cocktail Therapy, big-screen televisions highlighting must-see game, and private and semi-private dining areas.

There’s such a fun vibe to this restaurant, from the purple lighting to the fantastic sound system – classy yet casual.

“AmSo” is located on Sand Lake Road, next door to Bento Asian Kitchen + Sushi, in the location where Bar Louie used to be.

This is their fourth location in Florida.  They opened their first location back in 2012 in Fort Lauderdale, their second in 2014 in Miami, third in 2017 in Tampa, and then their fourth, the Orlando location on Aug. 8, 2019.

AmSo is the place for friends to come together, eat all-American food favorites, and make memories while upbeat music fills the air and all the big games can be enjoyed with friends and fellow fans.

Guest can order handcrafted signature cocktail or choose from their extensive craft brew menu that will make you feel as if you’ve reached beer heaven.  Their resort style outdoor bar & patios will breeze your worries away.

On the weekends, they have an extensive brunch menu.  Whether you want savory bacon and eggs or something sweeter, there is something for every palate.

You can get your weekend started on the right foot with bottomless mimosas every Saturday from 11 a.m. to 2 p.m and ladies get a free champagne with any purchase, excluding donut holes.

Here are our Top 5 Brunch Items at American Social Bar & Kitchen:

1. Cinnamon French Toast Crunch

Cereal milk soaked brioche bread, crushed cinnamon toast crunch, cereal milk custard, sliced bananas, servedwith peanut butter toffee and mixed berry compote dipping sauces for dipping the french toast in.  Everything about this dish was perfection – from the soft brioche bread to the fantastic peanut butter toffee dipping sauce. It takes you back to those Saturday mornings watching cartoons and enjoying breakfast, but this time – more elevated.  Best cinnamon french toast I’ve ever had!

2. Breakfast Pizza

Sausage, tomato sauce, bacon, white cheddar, scrambled eggs.  Who doesn’t love a good breakfast pizza served on an American flag board?

3. Pork Belly Benedict

Two poached eggs, English muffin, house cured Canadian bacon, tomato, hollandaise, English muffin, petite salad.  It was delicious thing, super rich, fork-tender and flavorful.

4. Smoked Salmon Benedict

Two perfectly poached eggs, fried potato cake, hollandaise, super green spinach, petite salad. We have had a lot of eggs benedicts in town, but the eggs in both the benedict dishes were cooked to perfection, with that nice egg ooze when you slice down the middle. It was nice to have a contrast to the traditional egg muffin with the crunchy savory potato cakes served as the base for this dish.

5. Maui Mimosa

A sweet and delish take on the traditional Mimosa made with Stoli vodka, crushed pineapple, champagne, pineapple juice, passion fruit.

It was also great running into my longtime friend DJ Alejandro Rincon playing during their Sunday brunch. The music and vibe was bumping.

The atmosphere is perfect for gathering with friends and family – from the lighting to the music, the friendly staff, and tasty food and drink options, this spot is worth checking out.  The ambiance is fantastic, fun, and vibrant.

And if you look closely, you can see Tiger Woods’ locker.  It’s the second one.

American Social offers a menu full of tasty options and fun memories that will leave you coming back for more.

With Breast Cancer Awareness Month in full swing, American Social is also thinking pink to spread the word and support the fight for a cure. This year, American Social created three pink beverages: the Pink Whitney Cocktail ($7), Pink Whitney Shot ($5), and Frosé ($8), all of which will benefit the Gina McReynolds Foundation with $1 from each cocktail going towards the organization.

In addition to the month-long special, American Social will host a ticketed fundraising event on Tuesday, October 29 from 6:00 – 8:00 p.m. featuring cocktails and passed bites at $20 per person, also benefitting the Gina McReynolds Foundation.

Specials

  • Every Saturday from 11:00 a.m. – 2:00 p.m. ladies receive complimentary bottomless mimosas with the purchase of a brunch entree
  • Mondays – $5 #AmSo Burgers (all day)
  • Wednesdays – $10 Pizzas and Bottles of Wine, $4 wines by the glass
  • Thursdays– Ladies Cocktail Therapy ( Ladies drink free ketel botanicals from 9pm-11pm) $4 Margaritas, House Wines all night
  • AmSo serves as the spot for football this season with game day specials including $4-6 draft beers, $4-6 shots of Bacardi, Fireball, Jameson, Grey Goose, and Patron, and $15 Bud Light and $20 Heineken beer buckets.
  • Halloween happenings
    • Zombie Athletes Party (10/26) – Come dressed up in your spooky best for American Social’s Zombie Athletes party. From 9pm to close, enjoy a night filled with music from local DJs, drink specials and a zombie costume contest where the best dressed undead jocks can win cash prizes! Don’t miss out on $4 bottles of Dos Equis, $4 jager nippers and $7 Grey Goose, Bacardi & Patron cocktails!
    • A Nightmare on Sand Lake Road (10/31) – For the scariest night of the year, American Social has planned an epic monster bash where guests will be able to party until the witching hour to great music while enjoying $4 bottles of Dos Equis, $4 jager nippers and $7 Grey Goose, Bacardi & Patron cocktails!
  • American Beer Day (10/27) – In celebration of the “holiday” AmSo will offer $15 Bud Light buckets and $4 Michelob Ultra drafts all day long.

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

 

Medalla Light 40th Anniversary Special Edition Cans by Alexis Díaz

Alex Chou
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Medalla Light 40th Anniversary Special Edition Cans by Alexis Díaz

MEDALLA LIGHT MARKS ITS 40TH ANNIVERSARY WITH THE LAUNCHING OF SPECIAL EDITION CANS DESIGNED BY RENOWNED PUERTO RICAN ARTIST

Acclaimed muralist Alexis Diaz turns P.R.’s emblematic beer cans into his canvases for a special edition series available in Florida, while the company will also mark the milestone with a gift to the Puerto Rico Museum of Art.

As part of its 40th-anniversary celebration, Medalla Light reaffirms its commitment to Puerto Rican art and culture with the launch of limited edition Medalla Light beer cans embellished with the art of Alexis Díaz, one of Puerto Rico’s most recognized muralists.

They recently held a launch party here in Orlando at the brand new American Social restaurant on Sand Lake Road, Orlando’s Restaurant Row.

The company has pledged to donate to the Puerto Rico Museum of Art in San Juan part of the proceeds of a line of products inspired on Díaz’s designs that include T-shirts and baseball caps.

“Our brand, in addition to providing our consumers with a product of the highest quality and freshness, bets on those who relentlessly work as hard for Puerto Rico or their country of origin, to be recognized and talked about worldwide in a positive manner,” said Jorge Bracero, Medalla’s chief marketing officer. “Alexis Díaz is someone who works tirelessly to achieve this goal, and who follows his heart uncompromisingly.”

With a four-decade history in ‘The Island of Enchantment’, Medalla arrived in Florida last year to stay for good, exceeding all expectations and breaking sales records. The beer has found a home in the nostalgic heart of the state’s Puerto Ricans community and has attracted new loyal fans throughout. It is available in more than 1,000 establishments all over Florida, including large U.S. chains like Walmart, BJ’s and Sam’s, as well as Latin stores such as Sedano’s and Bravo Supermarkets.


Orlando blogger and proud boricua Lea Montes (instagram.com/leacakes)

Díaz has made the art of painting murals his in a very unique way. His works can be found in different parts of the world including France, Mexico, England and the United States. Now, Díaz is the first artist to adorn with his designs the iconic Puerto Rican Medalla beer can.  Díaz does not spray paint his murals, but instead utilizes brushes and a small jar of Chinese ink which, combined with patience and discipline, give life to magical pieces.

“This time my canvas was Medalla cans, which for me is a great honor. Being able to display my art in partnership of one of the most emblematic Puerto Rican brands, is a dream come true,” Díaz said. “The designs were inspired by the island, its people and the emblematic images that represent us, like the Puerto Rican jíbaro (countryside man), the beach, our musical rhythms and the maga flower (PR’s state flower). All these as seen from my perspective, with the touch of mythology and fantasy that goes into my pieces.”

Medalla Light is also pledging to support the Puerto Rico Museum of Art by donating some of the profits made through the sale of a line of products inspired on Diaz’s designs. Located in San Juan, the museum preserves and promotes Puerto Rican art. As part of its permanent exhibit, it is unveiling a new mural on its facade created by Díaz.

For more information on the special edition cans or on the availability of the designs-inspired merchandise, visit Medalla Light’s social media platforms on Facebook @MedallaLightofficial, Twitter @Medallaofficial and Instagram @Medallalight.

Special thanks to Maria from eleven11communications for the invitation.
Product photography by Ace Collective Photo (acecollectivephoto.com/food)

Sneak Peek: Upcoming Holiday 2019 Events for Ritz-Carlton Orlando and JW Marriott, Grande Lakes Resort

Ricky Ly
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Sneak Peek: Upcoming Holiday 2019 Events for Ritz-Carlton Orlando and JW Marriott, Grande Lakes Resort

This holiday season, a plethora of opportunities await for those wishing to celebrate at Ritz-Carlton Orlando and JW Marriott, Grande Lakes Resort!

Gingerbread School

The Ritz-Carlton Orlando, Grande Lakes invites you to join the Pastry Team to build your own gingerbread house. Guests can use the life-sized gingerbread house in the Lobby as inspiration to build and assemble their own creation at Santa’s Workshop. The fun-filled activity begins by building the house with prebaked gingerbread panels on a wooden foundation, then guests can select from dozens of different types of candy and other edible details to decorate and personalize their house! Treats and to-go kits available. Gingerbread School price includes a $10 donation to The Children’s Miracle Network and a personalized brick on Santa’s Workshop.

Saturday, November 30th – 9am + 12pm + 3pm

Sunday, December 1st – 9am + 12pm + 3pm

Saturday, December 7th – 9am ONLY

Sunday, December 8th – 9am & 12pm ONLY

Thursday, December 19th – 9am + 12pm + 3pm

Friday, December 20th – 9am + 12pm + 3pm

Saturday, December 21st – 9am + 12pm + 3pm

Sunday, December 22nd – 9am + 12pm + 3pm

Cost – $195 per family of 4. Reservations required; 407-393-4648.

BUBBLES & GINGER:

Celebrate National Gingerbread House Day in good company with champagne and savory treats while creating your own version of a Gingerbread House.

Thursday, December 12, 7 p.m., $255 Group (maximum 4 per group; must be 21 or older, valid ID required). Space is limited, reservations required; 407-393-4648.

THANKSGIVING FEAST AT HIGHBALL & HARVEST:

Enjoy a festive southern style Thanksgiving spread with traditional items and a variety of farm-fresh southern sides.

Thursday, November 28, 12 – 8 p.m., $120 Adults, $50 Children 12 & under.

Reservations required; 407-393-4648.

SANTA’S TEDDY BEAR TEA:

This holiday version of our Traditional Tea includes a special gift for the children, an ornament craft and a visit from Santa.

Saturday, December 7th – 11am + 3pm

Sunday, December 8th – 11am + 3pm

Friday, December 20th – 11am + 3pm

Saturday, December 21st – 11am + 3pm

Sunday, December 22nd – 11am + 3pm

Monday, December 23rd – 11am + 3pm

$65 Adults and Children. Reservations required; 407-393-4648.

CHRISTMAS DAY CELEBRATION AT HIGHBALL & HARVEST:

Dine in casual elegance on The Most Wonderful Day of the Year. Enjoy southern inspired farm-to-fork buffet, a plentiful raw bar with all the fixings and live entertainment. For Resort Guests Only.

Wednesday, December 25, 12 – 8 p.m., $120 Adults, $50 Children 12 & under.

Reservations required; 407-393-4648.

NEW YEAR’S EVE DINNER AT HIGHBALL & HARVEST:

Enjoy our à la carte menu as well as holiday-inspired dishes paired with specialty crafted champagne cocktails! For Resort Guests Only.

Tuesday, December 31, 5:30 – 9 p.m. Reservations required; 407-393-4648.

NEW YEAR’S EVE IN THE LOBBY LOUNGE:

Celebrate in elegant style in The Lobby Lounge with cocktails, hors d’oeuvres and live entertainment. Limited reserved seating available. For Resort Guests Only.

Tuesday, December 31, 5 p.m. – 1:30 a.m. Must be 21 or older, valid ID required.

Limited reserved seating available; 407-393-4648.

RECOVERY BRUNCH AT HIGHBALL & HARVEST:

Celebrate the new year with a spectacular brunch featuring chef-attended omelet, traditional southern picks and unlimited Champagne and Mimosas! For Resort Guests Only.

Wednesday, January 1, 12 – 2 p.m. $58 Adults, $20 Children 12 & under. Reservations required; 407-393-4648.

National Pizza and Beer Day with Park Pizza & Brewing Co

Alex Chou
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National Pizza and Beer Day with Park Pizza & Brewing Co

Last week I celebrated National Pizza & Beer Day at Park Pizza & Brewing Co in Lake Nona. This has very quickly become one of my favorite holidays as it pairs two of my favorite things that always translate to a great time. We had the opportunity to sample Park Pizza’s signature dishes, from wood-fired dough knots to fresh salad and delicious cannoli, and of course, plenty of handmade pizza and house-brewed beer from the onsite brewery.

Upon entering Park Pizza, I automatically felt a great atmosphere that was both welcoming and friendly. From the great food and drinks to the friendly staff, I can see this location as an ideal happy hour destination. Lake Nona is quickly growing as a popular neighborhood and I am happy to see how Park Pizza will continue to influence the area.

We started the night with dough poppers, a fun take on a pizzeria favorite that was easy to share. The wings were well seasoned and juicy, perfect for watching a game at the bar. I don’t normally remark about salads but the house vinaigrette for the house salad was fantastic. The cannoli had a rich filling that was a great ending to the night.

National Pizza and Beer Day would not be complete without pizza and beer, and here Park Pizza truly showed their strengths. We opted for a split pizza of two specialty pizzas: “Chicken and Goat” and “Awesome Saus!” for a pizza packed with flavor. The Awesome Saus! featured San Marzano tomato sauce and house-made sausage among elephant garlic and baby portabello mushrooms for a very rustic combination. The Chicken and Goat was my favorite as it featured a garlic cream sauce, goat cheese, roasted chicken and avocado for a simplistic, creamy and comforting slice.

Each item was paired with a fantastic beer from their in-house brewery. My personal favorite was the Belgian wit, a refreshing and cloudy wheat ale that was perfect for the pizza. The pub amber, with its caramel and toffee malty notes, will be great as the weather continues to cool down. While not usually a fan of IPA’s, their IPA had a balanced flavor and moderate bitterness that was more drinkable. Similarly, the red ale was hoppy but had a smooth floral and citrus flavor. Park Pizza beers are also available at Boxi Park for your enjoyment as well.

Unfortunately, my SD card got corrupted *shakes fist at technology*, so these pictures from my phone will have to suffice for now, but I will definitely be making a trip out to Lake Nona for great pizza, beer, and company soon!

Our personalized menu for the night

The House Salad

Split pizza with Chicken and Goat (left) and Awesome Saus! (right)

Belgian Wit, my favorite of the night

Cannoli, because there’s always room for dessert!

Special thanks to Rockaway PR and General Manager MaryAnna for a fantastic evening.

 

Park Pizza & Brewing – Lake Nona
6941 Lake Nona Blvd Suite 100, Orlando, FL 32827

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“Amerikase” Omakase Chef’s Tasting Dinner with Chef Venoy Rogers III at the B Resort & Spa’s American Kitchen Bar & Grill – Friday Nov 1

Ricky Ly
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“Amerikase” Omakase Chef’s Tasting Dinner with Chef Venoy Rogers III at the B Resort & Spa’s American Kitchen Bar & Grill – Friday Nov 1

Join us for a very special “Amerikase” Chef’s Tasting Dinner with Chef Venoy Rogers III at the B Resort & Spa’s American Kitchens Inc on Friday, November 1, 2019 – 6:30 PM – 9:30 PM

As a chef who’s traveled the world and experimented with an array of unique cooking styles and exotic ingredients, and thanks to some helpful prodding by local foodies such as Aldo Ferrari, member of The Orlando Foodie Forum hosted by Tasty Chomps, Chef Rogers has begun offering Omakase style tastings dubbed “Amerikase” (both for American Kitchen and American cuisine).

Now, come and enjoy an intimate dinner event brought to you by Chef Rogers in partnership with Tasty Chomps, featuring special dishes created by chef to deliver something “incredible that you will never forget” – AMERIKASE.

Menu:

Welcome Cocktails
Passion Fruit Margarita


Bread & Butter
Local Caraway Loaf, House Umami Butter

Foie and Fig
Hudson Valley Foie Gras, Fig Jam
Paired With La Marca Prosecco, IT

Tempura Avocado
Tomato-chipotle jam, Cilantro-lime Crème Fraiche
Paired With White Haven Sauvignon Blanc, Marlborough NZ

Marinated Heirloom Tomatoes and Whipped House-Ricotta
Basil Granita, 9 Year Aged Balsamic, Toasted Walnuts, Black Truffle
Paired With Sterling Vineyard Sparkling Rose, CA

Razor Clam Chowder
New England Razor Clam foam, Grilled Razor Clam, Carrot Powder, American Caviar, Pearled Potato, House-Bacon Bits, Smokey Cracker Crumb, Broccoli Flower
Paired With Provence Sauvignon Blanc, CA

Uni Pasta
Uni Butter Sauce, House-made Squid Ink Fettuccine, Spring Peas, Fresh Baja California Uni
Paired With Maso Canali, Pinot Grigio IT

PLUS
3 other SECRET COURSES to be unveiled by Chef Venoy Rogers III during dinner!

For tickets, visit: https://www.eventbrite.com/e/american-kitchen-bar-grill-amerikase-experience-tickets-76171277341

Big Fin Seafood Kitchen Celebrates 10 Years – and Renews Lease at Dellagio Town Center On Restaurant Row for another 10 Years

Ricky Ly
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Big Fin Seafood Kitchen Celebrates 10 Years – and Renews Lease at Dellagio Town Center On Restaurant Row for another 10 Years

Since opening in 2009 Big Fin™ Seafood Kitchen has occupied 11,000 square feet on Sand Lake’s famed Restaurant Row in the iconic Dellagio Town Center. Winner of many prestigious foodie awards, Big Fin™ offers event planning for corporate and social events and boasts a unique loyalty program – offering LOYALTY CARD MEMBERS 20% off all dining and alcohol purchases.

Inside Big Fin Seafood Kitchen

“Big Fin Seafood Kitchen is part of the heartbeat of Dellagio, one of the iconic brands that has been around since day one- and the cuisine is among the best on restaurant row” Joe LeBas, President, Managing Director and Founder, Concorde Group Holdings, LLC

This 2019, Big Fin Seafood Kitchen celebrates 10 years – and has now renewed their lease at Dellagio Town Center on Restaurant Row for another 10 Years. We speak with COO and Executive Chef James Slattery about this big 10 year milestone in our Q and A below.

Executive Chef, James Slattery has resided over Big Fin’s kitchen since its opening. Prior to working at Big Fin™ he was Executive Chef at Circa on Park Avenue in Winter Park. Chef Slattery’s career in the culinary world began in the late 1990’s at Emeril’s restaurant at Universal’s City Walk.

Big Fin Style Grilled Oysters – Garlic Creole Butter Topped with Parmesan Cheese

“It’s always been about the experience offering guests a scrumptious variety of seasonal menu items and using fresh ingredients in surprising ways” James Slattery, Executive Chef, Big Fin™ Seafood Kitchen

The Big Fin™ menu features a delectable mix of Cajun and Latin inspired signature dishes and boasts one of Restaurant Row’s most impressive raw bar experiences. Big Fin™ Seafood Kitchen is located at 8046 Via Dellagio Way and is open from 5:00pm to 9:30pm – five days a week and until 10pm on Friday and Saturday. For private dining and reservations visit  www.bigfinseafood.com.

Big Fin Seafood Kitchen’s 10 Year Anniversary – The Q and A

TastyChomps: This year marks 10 years for Big Fin – no small achievement in the restaurant world – What in your opinion has made Big Fin such a success over the years?

COO / Executive Chef James Slattery: Big Fin has been family owned and operated since its opening. One of the things Bobby and I always agreed on was having great consistent food, good strong drinks and great hospitality. I think we have achieved that. Of course Bobby retired in 2017, but I continue as one of the owners and the executive chef. I have also now transitioned into the ownership role giving the kitchen over to my talented chef de cuisine, Darlene Christeleit.

TastyChomps: What were some of those obstacles you faced in those first years and how did you overcome them?

COO / Executive Chef James Slattery: Well it was and continues even more to be the fact that we reside on restaurant row. There is a flavor for everyone in such a small area. Restaurant Row (west sandlake) is such a competitive market and we are blessed to have made it to our 10th year. We recently resigned our lease and look forward to our next 10 years.

Pan seared Grouper with rock shrimp vegetable saute, roasted tomato key lime butter sauce, and sunchoke chips

TastyChomps: What have been some classic dishes that have been on the menu since the beginning? Why do you think guests have loved them to this day?

COO / Executive Chef James Slattery: If I have to choose then it really is a no brainer. There are 2 “legendary” dishes. This dish is the creation of our Former owner, Bobby Moore. The first and foremost dish would be our Blackened 14oz swordfish served with our secret sauce. You see the amazement in their face when they see the dish but the moment they take that first bite it’s all over, hook, line and sinker!

The second dish is our Orleans. The protein really does not matter here for this dish but rather what we call the “Orleans set.” So in other words, you can do blackened shrimp or blackened scallops or my favorite, blackened catfish over the “Orleans set” which consists of the best crawfish grits you will ever have, a bed of garlic and rosemary infused sundried tomatoes, cremini mushrooms and baby spinach and then the whole dish is finished off with our Cajun butter cream sauce and grated parmesan cheese. Just close your eyes and you will think you are in New Orleans.

Big Fin Signature Dessert (GF)
Milk Chocolate Cup, Loaded with Peanut Butter
Mousse, Butterfinger Bits & Vanilla Ice Cream,
Topped with Hot Fudge Sauce

TastyChomps: What are some of the most popular dishes at Big Fin right now?

COO / Executive Chef James Slattery: Today the legendary 2 discussed above continue to be very popular, but you can also add our Blue Crab crusted Corvina and another original is our Lobster Mac and cheese. I have been doing this dish on my menus well before everybody started doing mac and cheese variations on their menus!

Blue Crab Crusted Corvina with lump crab meat, lemon beurre blanc, garlic mashed potatoes, and asparagus

TastyChomps: What do you have planned for the menu in the coming months as fall arrives?

COO / Executive Chef James Slattery: We are actually finalizing our fall menu right now. Chef Darlene is planning on introducing a new PEI mussel appetizer with a little curry flare, We have introduced a new Seafood pot that is reminiscent of a classic southern seafood boil consisting of snow crab legs, whole crawfish, clams, shrimp, corn on the cobb and potatoes all steamed in our creole compound butter.

New Orleans BBQ Shrimp – Blackened Shrimp, New Orleans Style BBQ Sauce, over sticky rice

TastyChomps: What are you doing to celebrate the 10 year anniversary right now?

COO / Executive Chef James Slattery: We decided that the best way to celebrate was by giving all our loyalty club member’s a 20% discount when they dine with us for the entire 2019. (Sign up here: LOYALTY CARD MEMBERS 20% off all dining and alcohol purchases.)

TastyChomps: Tell us about how you came up with the Sesame Seared Ahi Tuna on the menu?

COO / Executive Chef James Slattery: Back in the day way before Big Fin, I used to pair tuna with sides such as sautéed cabbage tossed with wakame seaweed or lomein noodles and a pickled ginger butter sauce and then one day, and I really cannot remember when the 3 main “colors” as I call them actually came together but the real epiphany came when I realized that the addition of the edible orchid to the pickled ginger butter sauce at the right stage of building the sauce would give me the bright pinkish purple hue that just creates that contrast with the wakame seaweed infused pearl pasta that is fluorescent green. It is funny, last weekend I met a couple that comes if every few weeks to get their “fix” of my tuna. They told me that they always laughed that they crave it yet other than the tuna, they had no idea what they are eating just that they love it and crave it. This is why I do what I do. Over the years other changes that have helped to accentuate the dish is the sweet soy glaze for an umami effect and then the addition of the fried lotus chips for texture.

Sesame Seared Ahi Tuna with Wakame Seaweed, Pearl Pasta Sauce, Pickled Ginger, Fried Lotus Root Chips, and Sweet Soy Glaze

Inside Look: Four Seasons Resort Orlando at Walt Disney World Resort Holiday Preview

Tiffany Nguyen
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Inside Look: Four Seasons Resort Orlando at Walt Disney World Resort Holiday Preview

This holiday season, take a winter escape to Four Seasons Resort Orlando at Walt Disney World Resort, Central Florida’s only AAA Five Diamond resort, featuring a five-acre water park with a winding lazy river and adult-only pool, offerings in celebration of Star Wars: Galaxy’s Edge at Disney’s Hollywood Studios, special holiday activities planned for the whole family to enjoy, and much more.

We were invited to Four Seasons Resort Orlando for a holiday preview celebration in anticipation of the festive season.  We got an exclusive sneak peek of their holiday gift selects and welcome drinks, had a wonderful dinner at Capa, and ended the evening with consuming holiday desserts at Ravello in a winter wonderland themed setting.

Holiday shopping is a breeze at Four Seasons lobby level boutiques, Wardrobe and Fable, where exclusive designer jewelery and apparel can be found. From fabulous outfits to chic accessories, Four Seasons logo apparel and more, there are numerous choices at all price levels.  In the stores, discover bespoke merchandise such as Stoney Clover Lane customisable bags and pouches, gold-plated “Minnie” ears by Gigi Burris, and accessories with the Resort’s signature artwork by illustrator Dallas Shaw.

For this media preview evening, local social media bloggers were welcomed with holiday-inspired drinks and a sneak peek of the season’s exclusive gift items at Wardrobe and Fable boutique, located on the lobby level.

Fashion, food, and lifestyle influencer David Plowden (@davidsmanor) struck a pose with their holiday-inspired cocktail.

We learned from the stylists at Wardrobe and Fable boutique that the gold-plated Minnie ears by Disney x Gigi Burris Millinery are the perfect holiday gift or park accessory.

And I fell in love with the Minnie ears as soon as I saw them.  It was literally love at first sight.

After shopping, we had dinner in one of Capa’s elegant private dining rooms.  Capa is located on the 17th floor of the resort and you can watch some amazing nightly Walt Disney World fireworks directly from their rooftop terrace.

Holiday Dining at Four Seasons

  • For Christmas Day, Wednesday, December 25, 2019: Capa is offering an a la carte menu plus a 30-day dry-aged tomahawk steak from Demkota Ranch of South Dakota. Seatings are available from 6:00 to 10:00 pm. Ravello is offering a Christmas Dinner Buffet for USD 115 per adult/ USD 45 per child. Seatings are available from 2:00 to 8:00 pm.
  • For New Year’s Eve, Tuesday, December 31, 2019: Capa is offering a four-course prix-fixe dinner menu for USD 295 per adult and USD 65 per child. Ravello will offer a buffet for USD 150 per adult and USD 45 per child. Both restaurants will offer seatings between 5:00 to 11:00 pm.
  • New Year’s Eve Celebration: Little Resort guests can ring in the New Year with a Kids For All Seasons party just for them, in the Grand Ballroom East, from 6:00 to 10:30 pm. A special kid-friendly New Year’s countdown and balloon drop will be held at 10:00 pm. Families are welcome to attend, or kids ages 4-12 can be signed in with the Kids For All Seasons team. The price of entry is USD 45 per child, or USD 75 per child including dinner served until 9:00 pm, and complimentary for adults. Guests ages 13 and over can celebrate in The Lobby Bar with DJ entertainment starting at 10:00 pm and a Champagne toast for adults at 12:00 midnight.

Character Dining

The Resort is also pleased to offer the Good Morning Breakfast with Goofy and His Pals every Thursday and Saturday morning at Ravello, and select Tuesdays during the festive season: December 24 and 31. The fun-filled breakfast includes an amazing buffet of breakfast favorites, including an omelet station. In addition to the character breakfast, guests of Four Seasons have the option of hosting a private character event at the Resort, in one of the event spaces. Four Seasons Resort Orlando works with Disney to offer incredible on-property events with magical touches.

For guests who wish to host events incorporating Disney, Four Seasons Resort Orlando works closely with the Disney Event Group to offer access to events in some of the Disney parks. Events held at Four Seasons Resort Orlando can feature Disney décor, entertainment acts, character appearances, and more. Four Seasons event professionals are able to arrange private events such as a holiday-theme breakfast with Disney characters dressed in holiday attire.

The Capa team prepared an exceptional Spanish tapas, steak, and seafood dinner for us from start to finish.

Stunning holiday tablescape were assembled with personalized charger plates by Dogwood Blossom Stationery and centerpieces by Greenery Productions.

Our tasting menu consisted of a four-course meal with sides.

Four Seasons Resort Orlando’s Director of Public Relations and Communications Dana Berry with the delicious Jamon de Bellota appetizer.

Jamon de Bellota – pure iberico acorn fed ham

Pan con Tomate – bread, tomato

Datiles – nueska Bacon wrapped medjool dates, marcona almonds

Quesos – chef’s selection of artisan cheeses

Gambas – shrimp, egg yolk, chili, celery root chips

Colifor – cauliflower, caper, egg

Ensalata de Tomate – tomato, cucumber, smoked garlic vinaigrette

Ensalata Verde – bibb lettuce, pomegranate, paprika pecans

Pescado – chilean Seabass, mushroom broth, seasonal vegetables

Carne – tomahawk, capa steak sauce

Patatas – yukon gold, brown butter & broccoli – caper, garlic, chili, tomatillos

On this media preview night, dessert was served in the Ravello demonstration kitchen, where Assistant Pastry Chef Guillermo Soto served holiday pies.

Festive Treats

From peppermint s’mores at PB&G to holiday gelato flavours of eggnog and white peppermint at Lickety Split, the holidays are the perfect time to indulge. Lickety Split will also offer an array of holiday treats, such as pistachio and cranberry bark, pecan toffee, mini mint chocolate cookies and more to satisfy a sweet tooth. The whole family will enjoy complimentary cookie decorating with Chef Rabii Saber, a 2019 James Beard Award semi-finalist for Outstanding Pastry Chef, offered to Resort guests on select dates.

The holiday pies were complimented with a scoop of gelato and toppings from Lickety Split.

We enjoyed our holiday desserts on the Ravello terrace with Florida “snow”, a hot cocoa bar, and entertainment by DJ Jacob Co.

Be sure to celebrate the holidays at Four Seasons Orlando Resort this season for a magical experience!

For more information, visit: http://bit.ly/2LIjCYF

Four Seasons Resort Orlando
10100 Dream Tree Blvd Orlando, FL 32836
(407) 313-7777

Inside Look: Duffy’s New Menu

Ricky Ly
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Inside Look: Duffy’s New Menu

Duffy’s Sports Grill recently launched their new menu Florida wide. The original “Duffy’s Drafthouse”, was founded by two childhood friends turned business partners in Lake Park, Florida in 1985. A little bit of history about myself – I actually was raised in Lake Park and remember going by Duffy’s on the way to school. It’s a small town just outside of West Palm Beach, tucked in between Palm Beach Gardens and Riviera Beach. I remember the ribs and particularly the chicken wings were very good here. They have expanded since those days to over 30 restaurants all over Florida.

This new menu features some sizzling new menu modifications like: flame-grilled fajitas, mahi-mahi, lobster dishes, and …The Impossible Burger.

Lemon Pepper Spice Wings

Some of the new menu items include:

  • Flame-Grilled Fajitas Feast: steak, shrimp and chicken
  • Maine Lobster Mac and Cheese
  • The Impossible Burger
  • Grilled Turkey Burger
  • Two new wing sauces: Lemon Pepper Spice and Florida Heat (plus a Wings 3 Ways option)
  • Mahi Reuben
  • Tex-Mex Salad
  • Mahi-Mahi Caesar Salad
  • Maine Lobster Cobb Salad
  • Classic French Dip
  • Giant Pretzel appetizer
  • Coconut Shrimp appetizer
  • Chocolate Mint Pie
  • Jameson Irish Coffee

Maine Lobster Mac and Cheese – Maine lobster in corkscrew pasta and a creamy blend of 3 cheeses with toasted bread crumbs.

Maine Lobster Mac and Cheese – Maine lobster in corkscrew pasta and a creamy blend of 3 cheeses with toasted bread crumbs.

Coconut Shrimp appetizer – Sweet coconut batter and spicy orange ginger sauce.

Chocolate Mint Pie – Ice cream chocolate mint pie with Oreo® crust and laced with chocolate fudge

There are several Duffy’s located in Orlando, including by Waterford Lakes and Millenia Mall. Visit https://www.duffysmvp.com/ for more details.

New Coffee Shop and Photography Studio – Qreate Coffee + Studio – opens in Orlando

Ricky Ly
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0
New Coffee Shop and Photography Studio – Qreate Coffee + Studio – opens in Orlando

If you ever asked yourself, “Why isn’t there a place with premium-roast blends, artisan coffee and tea drinks that’s also a shared creative space/studio with blazing-fast Wi-Fi where I can chill and be inspired to create and collaborate with other people?”, then wait no more – Qreate Coffee + Studio is here to solve your coffee + studio problems.

Located in the Mills 50 District on Woodward Street (a few doors down from Ming Bistro), they are now open in soft opening mode and will have their grand opening coming on October 19 – 20th.

We recently spoke with Quay Hu (Instagram: @AroundQ) about his background and why he wanted to make Qreate a reality.

Tell us about yourself and your background

In 2015 after 20 years in corporate operations, I quit my traditional 9-5 position to move into a freelance and commercial role. While working on projects I discovered my passion for traveling and often found myself working at coffee shops and creative spaces.

My goal is to bring together creators and photographers with similar interests in a space that will allow us to network and inspire one another, all while enjoying delicious craft coffee and specialty drinks.

How did the idea for your new business come about?

I am fortunate to travel often for my work and always enjoy visiting local coffee shops wherever I go. No matter how far away I am from home, there is always a local coffee shop that I can find familiarity and comfort in. My travels have certainly shaped my view of coffee and coffee shops. Traveling continentally to cities such as New York, Chicago, San Francisco, Nashville, Seattle and Dallas and internationally to countries such as Italy, Spain, Hong Kong, and Australia, have all contributed to the menu items and design at Qreate.

Of all the memories you have around food growing up, what is the most memorable moment and why?

As a first-generation immigrant, we grew up very frugal. Going out for dim sum or an authentic Chinese dinner was always a treat commonly reserved for holidays and birthdays. My favorite memories of those events were the time spent with family and friends when everyone could relax and enjoy one another among great food and company.

Similarly, the creative community is very familial and we welcome anyone with an open mind to join us as we enjoy great drinks and company together.

What inspires you?

My family inspires me to pursue my dream and build something for the community that is bigger than myself. I am always inspired by meeting new people and other artists who share the mindset of building a culture and network together.

What do you want customers to know about your business?

Everyone is welcome here. We have a family-oriented space with friendly faces and great specialty coffee. We aspire to inspire one another. Our motto is “Connect, Create, Caffeinate” and we are looking forward to seeing you!

What are some must try’s at your place?

The Purple Pearl is a popular favorite, as well as our version of Vietnamese coffee. The Dirty Matcha latte is a drink that I’m very proud of as well. I also have a soft spot for the affogato because who doesn’t love an excuse for some ice cream?

What is the most challenging aspect of opening a new business and how did you overcome it?

It’s extremely stressful opening a new business and there is a lot of pressure to open as soon as possible especially if you are as excited as I am. Working with contractors and building trust with them to further my vision was a new experience for me and I am thankful to have referrals for contractors that were vetted and professional.

Building a team of highly skilled baristas that understand and want to be a part of the vision and culture was a challenge for me. I am extremely proud of my team #GUJIgang and excited to be working with such a committed and passionate group of people. I’m confident in the abilities they each bring to the table and look forward to everyone getting to know them more.

What are your upcoming plans?

Our official grand opening is October 19-20th. We will be doing giveaways and hosting a photo walk so be sure to mark your calendars!

Photography workshops, networking events, SONY Alpha week, and more creative drinks are all coming soon as well.

We are currently in our soft opening but always adding to our menu so there may be something new that you haven’t tried before!

Rules for the contest are displayed here:
https://www.instagram.com/p/B3auApkhhwq/?utm_source=ig_web_copy_link

 

View this post on Instagram

 

To celebrate the grand opening of QREATE COFFEE + STUDIO, we will be giving away over $3000 in prizes through out the NEXT 2 weeks. WINNERS WILL BE RANDOMLY DRAWN EVERY DAY STARTING OCTOBER 13TH AND ENDS OCTOBER 31st. Prizes @Sony RX0 $100 @BHPhoto Gift Card 3 Capture One Subscriptions @Wandrd Prvke 2 Passes to @wallcrawlorlando 2 Passes to Immerse by @CreativeCityProject 2 @Sony Tough SD Cards Manfrotto Camera Bag Think Thank Sling Backpack 5 16×20 Prints by @AroundQ #GujiGang T-Shirts Chemex Pour Over Coffee Set $50 Qreate Coffee Gift Card HOW TO ENTER: 1. TAG a friend/creator/coffee lover 2. Visit @QreateCoffee 3. Follow on IG and Like @QreateCoffee on FB 4. Buy a specialty drink 5. Take a picture of your drink 6. Post and Tag @QreateCoffee #QreateGiveaway on FB/IG We will select winners through the #QreateGiveaway hashtag only.

A post shared by QREATE COFFEE + STUDIO (@qreatecoffee) on

LOCATION
1212 Woodward St
Suite 1
Orlando Fl 32803

407.601.1796

Sneak Peek: Hollerbach’s Willow Tree’s New $1.6 Million Expansion Project in Sanford

Ricky Ly
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0
Sneak Peek: Hollerbach’s Willow Tree’s New $1.6 Million Expansion Project in Sanford

Chef and Owner Theo Hollerbach of the popular German restaurant Hollerbach’s Willow Tree Cafe recently gave us a tour of their new $1.6 million expansion project next door in historic downtown Sanford.

The Willow Tree first opened on August 1, 2001 with just seven employees. Since then, they have continually expanded the restaurant, added two new businesses, and grown their staff to over 90 employees. In addition to the Willow Tree Café German restaurant, the Hollerbachs also own and operate the Magnolia Square Market a true German deli, and Outfitters costume and jewelry shop next door.

The new expansion project includes two stories of bars and Sanford’s first rooftop bar. The wood is 200 to 300 years old refurbished from barns and old buildings from Bavaria, shipped straight from Germany and assembled here.

They will be opening in phases most likely this December 2019.

Meanwhile, this weekend they celebrate Oktoberfest – Orlando!

Inside Look: Orange County Library hosts Booktoberfest 2019 – Wizard of Oz

Tiffany Nguyen
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0
Inside Look: Orange County Library hosts Booktoberfest 2019 – Wizard of Oz

Booktoberfest takes over the Orlando County Library for one night every year.

This year attendees sampled a variety of beers from local brewers in the Bungalower Biergarten and enjoyed light bites from Roque Pub, The Greenery Creamery, Florida Technical College’s Culinary Arts students and more.

L. Frank Baum’s ‘The Wonderful Wizard of Oz’ was selected as this year’s theme because it is the 80th anniversary of the film adaptation featuring Judy Garland.

There was a costume contest, so some guest dressed to this year’s Wizard of Oz theme.  The best costume won tickets to Legoland.

The event first started in 2013 by friends of the Orange County Library System.  It was a fairly humble event where the whole thing fit in the Albertson Room on level 3.  Now the event takes up the entire first floor.


Friends gathered around to play to games, trivia, and learn about the brewing process.


Jon Busdeker was the host and DJ – all the music he played can be found at the library.


All proceeds benefited the Friends of the Orange County Library System, which helps fund important library programs and initiatives.

Food vendors were:


Greenery Creamery – handmade dairy and vegan ice creams.


Florida Technical College – samplings from the culinary school.

Texas Roadhouse – bread and sweet cream.


Roque Pub – traditional, German-style potato salad, beer pretzel, chocolate dessert.


Peach Valley Cafe – famous housemade peach cobbler.


Enchantra’s Treats – homestyle cookies, brownies, candy apples, cake pops, and more.


Pom Pom’s – sandwiches.

The breweries in the Bungalower Biergarten were:


Ivanhoe Park – an independent craft brewery and tasting room located in the historic Ivanhoe District of Orlando, FL.  Ivanhoe Park Brewing Company celebrates the spirit and pioneering ways of early 20th century Lake Ivanhoe founder George l. Russell.

Rockpit Brewing – a coal-country inspired brewery that’s quickly turned into the gathering place for locals who love to enjoy a good local craft beer with friends and family.

Sideward Brewing – a family-owned brewery, taproom and kitchen in the heart of Orlando.  Their three co-founders – Garrett, Mandy, and Austin – grew up in here.

Hop Life – a firefighter owned and run brewery offering 18 beers on tap, 8 in distraction, and has a warm atmosphere, inviting staff, and nightly events.

Motorworks Brewing – a craft-beer obsessed collective of spirited, inspired and talented individuals devoted to creating and sharing world-class libations with Brandenton, FL and beyond.

Ravenous Pig – an American Gastropub experience, set against the backdrop of the cozy and comfortable neighborhood ambiance of downtown Winter Park.

Cocktail station from The Hammered Lamb.

Ten10 Brewing – a local brewery with a relaxed, modern vibe offering housemade craft beers, bar snacks & sandwiches.  Ten10 is located on the border of Ivanhoe Village, along the Dinky Line bike trail.

There was also:

Literary themed trivia hosted by Erica Lee.

Button making station.

Silent auction that ran throughout the night.

Performance by the Central Florida Accordion Club.

Overall, it was a great night.  Be sure to check out Booktoberfest next year for a fun night out benefiting our local library!

Orlando Public Library
101 E. Central Blvd.
Orlando FL 32801

Inside Look: Rocco’s Italian Grille in Winter Park

Tiffany Nguyen
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0
Inside Look: Rocco’s Italian Grille in Winter Park

Rocco’s Italian Grille, is a charming, romantic and intimate Italian restaurant located inside a vintage 1940’s building in Winter Park right on US 17/92. The neighborhood has changed some since the opening of Rocco’s in the 2000s, but one thing has not changed – the consistency of Rocco’s Italian cuisine.

For the past 13 years, Rocco’s proudly serves authentic Italian cuisine prepared by their experienced native chefs.  They have a full bar and a cozy cocktail lounge where you’ll find wines ranging from Aglianico to Zinfandel.  You’ll also find live music playing Thursday through Saturday from 7:30pm to 10:30pm.

Proprietor Rocco Potami, born and raised in Italy and with a lifelong passion for cooking, has spent years recreating the recipes of his homeland. Mr. Potami has almost 40 years of experience cooking in Central Florida. In 1982, the opening of Disney’s EPCOT called him down from Montreal to work with Chris Christini at L’Originale Alfredo di Roma Ristorante in the Italy Pavilion.

Using only the freshest meats, imported pastas and sauces made from scratch, they serve a broad selection of dishes from each of Italy’s regions that recreate old favorites and brings out new flavors.

We were recently invited to try out some of their classic as well as special dishes of the day.

Begin the meal with freshly baked bread…

Fresh bread with garlic and rosemary olive oil.  A really great starter courtesy of Rocco’s.

As an appetizer, try the gorgeous Gamberoni Al Gorgonzola, a shrimp dish flambéed with a Vecchia Romagna Brandy and finished in a Gorgonzola cheese reduction.

GAMBERONI AL GORGONZOLA Shrimp flambéed with a Vecchia Romagna Brandy and finished in a Gorgonzola cheese reduction.

This dish was delicious – juicy shrimp paired well with the Gorgonzola cheese reduction over fresh bread.

GNOCCHI AL LATRENTINA

Simple yet super fresh – this homemade ricotta gnocchi is tossed with speck, imported mix of wild mushrooms and an aurora tomato based sauce.

FILET MIGNON
If you enjoy steak, Rocco’s filet mignon is among the best in Orlando – served with Peppercorn sauce, potato wedges, and green beans.  This was the special of the day, but it really should be on the permanent menu.

End your meal with La Bomba  – a specialty dessert that will wow your eyes and your taste buds.

LA BOMBA A fun and sweet dessert to end a wonderful meal – La Bomba is a chocolate and vanilla gelato with a cherry and almond center coated in chocolate.

Rocco’s Italian Grille is a hidden treasure that offers comfortable atmosphere, scrumptious food and first-class service.  Be sure to check them out the next time you are in the Winter Park area!

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

New Egyptian Restaurant, Makani, Opens on I-Drive

Stephanie Scelsi
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0
New Egyptian Restaurant, Makani, Opens on I-Drive

New to the Orlando restaurant scene is the recently open Egyptian restaurant, Makani, located on International Drive. Whether it’s shawarma, kofta, grilled meats, or hummus and falafel, you can count on Makani for their Egyptian and Middle Eastern specialties.

The name “Makani” means “my place” or “my location” in Arabic – and with this new place it is not hard to see why this is the “place” to try some new Egyptian cuisine.

A great way to start off your meal, especially with a large group, is the Makani Signature Platter which comes with Hummus, Baba Ghanouj, and Salad. My personal favorite was the hummus with their large plate of pita bread.

Or if Hummus isn’t your style, you can try the Falafel!

Starting with the entrees, is the Koshari which is great for vegetarians! It’s macaroni pasta, rice, tomato sauce, chickpeas, lentils, and fried onions served with a garlic vinegar.

The Hawashi was a dish that reminded somewhat of a meat pie. The center was a mixture of ground beef, onion, and parsley served in a pita with French fries. I really enjoyed the simplicity of the hawashi, however, it may sound strange, but the French fries were probably some of the best fries I’ve had. They are perfectly crispy and go great with any of their home made sauces!

Now, you can’t go to Makani without ordering one of their Shawarma Platters (choice of beef or chicken) or the Kofta. My personal favorite was the Kofta, and the portions are plenty big enough for one person.

Makani also offers a rack of lamb (consisting of 4 lamb chops) which was delicious and comes with the French fries or rice.

Now for the highlight of the night, at least for me, the Makani Mix Grill. A large golden grill is brought out filled with smoking chicken, kafta, lamb, and shish. All of the meats had the perfect “char”/sear and were super tender. Even the grilled vegetables were great! And it comes with a family style plate of rice.

After dinner, you can move to their patio and order a Hookah with one of their many different flavors!

Makani
8255 International Dr suite 108, Orlando, FL 32819
https://www.facebook.com/pg/makaniorlando/

First Look: CUBA 1800’s, A New Cuban Restaurant, Opens in East Orlando

Katherine Nguyen
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0
First Look: CUBA 1800’s, A New Cuban Restaurant, Opens in East Orlando

A new authentic Cuban restaurant joins East Orlando in Central Florida – Cuba 1800s. Outside, it looks small. Inside, it’s very spacious with plenty of tables and chairs, stage, and areas that display all the delicious bites.

You can start with the grains, beans and protein as they plate it all up for you in front of your memorized eyes.

Next comes the potatoes, tamales and other hot sides you’d like to add to your plate.

Before you pay, you’ll get a chance to add some cold sides. Walking through, you may want to buy all the delicious and beautiful food items. Until then, check out what we tried and what we like.

This is roasted pork served on white rice. The white rice is seasoned and topped with the slices of roasted pork carved in front of you.

The rice is soft, while the pork is tender and flavorful. My favorite part is the skin.

White rice with black beans and shredded beef. The shredded beef is SO flavorful, like all of the other food items on the menu. This means that it’ll be delicious no matter what you decide on ordering.

The tamales come steaming hot and you have to be careful when opening it. It’s the perfect temperature for each bite once you get to the actual tamale.

The croquettes are made with protein on the inside and is very crispy on the outside. This is a wonderful Cuban version of mozzarella sticks, but with protein and more flavors.

On the side, you can have any option you’d like. Like I did with these fried pork chunks and fried yucca fries. Both can be enjoyed on their own or with one of the dipping sauces offered. I’d definitely order both again and recommend that you try them too.

The avocado salad is to die for and I HIGHLY recommend it! It is so fresh and has notes of lime and cilantro, which makes it so great and refreshing delivered by the smooth avocado and juicy tomato bites.

Chicharrónes! Fried pork belly or fried pork rinds are a way to a girl’s heart. Her arteries may be clogged, but this sure is a great way to her heart. So crispy, yet so tender. It’s very enjoyable with or without lime juice.

Of course, they have adorably wrapped guava and cheese for purchase. Looks absolutely fresh and is chilled with the cold sides.

Aside from plated dishes, there are also sandwiches like this steak sandwich. Perfectly marinated steak with fresh vegetables between perfectly baked Cuban bread.

There are sweet cakes and flan in another fridge. You can enjoy a slice on your own or with others if they’re lucky you love them enough to share.

My favorites are these pastelitos – guava and cheese, guava, and coconut. They have the right consistency of crispiness and the right amount of filling that provides sweetness. On top, they also have a thin sugar glaze.

Along with the pastelitos, you can’t go wrong with a cafe con leche made with Bustelo coffee.

What’s even better is if you get a cortadito with some milk froth and sugar. It’s an espresso drink made with Bustelo espresso. It’s served in a little espresso cup and all you need to fuel you for the day.

Later in the day and you don’t want coffee? They also serve wine, beer and other drinks. Not to mention, their fresh juices are also refreshing on a hot Florida day.

For more information, check them out on Facebook, Instagram or Yelp.

10th Annual Walt Disney World Swan and Dolphin Food and Wine Classic  Returns November 8-9 2019

Ricky Ly
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0
10th Annual Walt Disney World Swan and Dolphin Food and Wine Classic  Returns November 8-9 2019

Celebrate the 10th Anniversary milestone and make sure to take advantage of the new all-inclusive event ticket pricing!

Indulge in all you can eat and drink tastings while our chefs and sommeliers take you on a culinary world tour! Whatever your taste we have something to please your palette.

At this epic food and wine event, guests can sample wines from around the world and savor culinary artistry from pastries to pasta. The 10th annual event also offers eleven educational seminars if you would like to impress friends with your knowledge of wines, cocktails, beer, pasta-making, cheese pairing or the fine art of sushi and sake. Most seminars begin at 4:30pm and last approximately one hour.

Featuring..

All You Can Eat
• 30+ Food stations
• Meet celebrity chefs
• Uniquely themed areas
• Enjoy new menu items
• Something for every palette
• Each tasting is hand-crafted and made to order

All You Can Drink
• 70+ Beverage Stations
• Wine, beer and spirits from around the world
• Oktoberfest inspired Beer Garden
• Local breweries represented
• Take your favorites home

Educational Seminars
• Learn Food & Beverage Pairing
• Create craft cocktails
• Over 50 certified sommeliers
• Impress your friends
• Great date night
• Share your passion
*Educational seminars can be added for an additional fee.

Live Entertainment
• 6 amazing live bands
• Each area has it’s own live entertainment
• Play carnival games for charity
• Sing the night away at after hours Karaoke in Kimonos

Fans can now visit www.SwanDolphinFoodandWineClassic.com to view the 2019 food menu as well as purchase tickets and overnight packages.

Notable new dishes on the 2019 menu include:
• Pan-seared rock fish with cotechino, toasted fregola, romanesco with Lambrusco from Todd English’s bluezoo
• Vegan pho with rice noodle, bok choy, carrot, bamboo shoot, hoisin and sriracha from Fresh
• Organic Kabocha Squash Ravioli with pumpkin seed and sage gremolata, pumpkin crema and pecorino from Il Mulino
• Poutine, French fries and cheese curds topped with gravy at the Beer Garden
• Barbacoa beef taco with ancho Chile braised beef, minced red onion, lime wedge, lime cilantro and “chimichurri” sauce from Picabu  

Returning favorites include:
• Oven-roasted angus beef tenderloin with Idaho mashed potatoes, caramelized field mushrooms, sauce bordelaise from Shula’s Steakhouse
• Dynamite Rock Shrimp from Todd English’s bluezoo
• Kimonos and Dragon sushi roll from Kimonos
• Funfetti fried Oreo cookie with dark chocolate ganache at Carnival Corner
• Traditional Earth baked kalua pork at The Pig & The Poke
• Yu Chen’s crispy duck at Chinatown
• Kentuckyaki chicken wings with cilantro-lime dipping sauce at the Beer Garden

Purchase Tickets

New Fall Menu at Taverna Opa Orlando

Tiffany Nguyen
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0
New Fall Menu at Taverna Opa Orlando

There’s an old saying that goes, “you don’t mess with a good thing.”  And traditionally, Taverna Opa in Pointe Orlando has not deviated from its classic menu offerings and holiday prix fixe menus, that is, until now.

From September 9 through October 31, Taverna Opa will be bringing in the fall season right to your plate through inventive fare, bringing fresh and bold flavors for the first time in over a decade.

The new, limited-time menu includes:

  1. Roasted Red Pepper Hummus (V, GF), $6, chickpeas, olive oil, red peppers, salt, pepper

2. Ouzo Salmon, $24, sauteed salmon, fennel, asparagus, tomatoes, Greek yogurt with ouzo and orange sauce

3. Mussels with Spinach, $13, spinach, ouzo, garlic, chopped tomatoes, basil, oregano

4. Quinoa Chopped Greek Salad (V, GF), $10, quinoa, cucumbers, tomatoes, red onion, kalamata olives, peppers, feta, olive oil, oregano

5. Spanakopita Mac & Cheese, $9, spinach, onions, leeks, orzo, feta, bread crumbs

6. Chicken Plaki, $19, grilled chicken, tomatoes, onions, garlic parsley, white wine, spinach rice

Dessert from the classic menu:

Mini Delights, $15, Bite size tastings of baklava, walnut cake, ekmek, and Greek strained yogurt with honey and walnuts.

Taverna Opa also offers nightly belly dancing starting at 7pm.  A mesmerizing show!

Be sure to check out Taverna Opa at Pointe Orlando for some delicious greek cuisine and amazing belly dancing!

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

Orlando Science Center presents Science Night DEAD on Saturday October 5th, 2019

Ricky Ly
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0
Orlando Science Center presents Science Night DEAD on Saturday October 5th, 2019

Live from Orlando, it’s Science Night Live DEAD!

Enjoy everything you love about Orlando Science Center–without the kids! Special?programming is designed just for adults.

Saturday October 5th – 8:00pm – 11:30pm

The Orlando Science Center is putting a spooky spin on science at their next adults-only event!

Will we have robot overlords in the near future? Find out with traveling exhibit Artificial Intelligence: Your Mind & the Machine. Hear from engaging guest speakers, catch an interactive Synesthesia presentation with Synthestruct, and participate in ghoulishly good trivia for prizes.

PURCHASE TICKETS

But wait! There’s more! Spin the Wheel of Torture for a treacherous task, solve the murder during Night of the Chicken Dead, catch a monstrous giant-screen film, look to the stars (weather permitting) and more!

Bring your friends, or make a date night of it, and unleash your inner child at this unique experience that proves there’s no age limit on curiosity.

Must be 21 years or older to attend.

Food partners will have light bites and adult beverages available for purchase. Sip beer, wine or cocktails and enjoy small-plate edibles while you listen to music and get your geek on. We recommend purchasing with cash to reduce wait time and lines.

Hard-Rock-Cafe-Logo       The-Naked-Cupcake-Logo

Guest Speaker

Featured This Event:
HP Newquist, Executive Director, The Relayer Group presents: 
Are You Afraid Of Artificial Intelligence? More Importantly, Should You Be?
Many scientists think Artificial Intelligence could be the most terrifying technology ever developed, capable of replacing humans within a few decades. As this presentation makes clear, the reality of what AI can actually do is not quite as simple as “bad AI vs. good AI.” There are plenty of things that have gone wrong with AI—and will certainly go wrong in the future—and there will be many incredible things brought about by AI. Like all technologies, sometimes the scariest part is who controls it.
Speaker Talks:
Ginger Leigh (Synthestruct), Interactive + Audiovisual Creator presents:
Multi-Sensory: Exploring Synesthesia and Sensory Cross-Talk*
*A ticket is required and will be distributed at the presentation room 15 minutes prior to each talk.
Explore your senses in this fun and interactive presentation that examines human perception and cross-sensory experiences. Equipped with crayons and other creative tools, you’ll be challenged to explore your own unique sensorium through stimulating flavors and sounds. Synthestruct will introduce synesthesia, ideasthesia, and the famous Kiki/Bouba psychology experiment, and share how these relate to her own work visualizing sound through audio-reactive experiences, installations, and live performance.
More special programming:
  • Explore the all-new Artificial Intelligence: Your Mind & The Machine exhibit and discover what AI is and how it works with interactives.
  • Challenge others in trivia tournaments with topics Mummy Knows Best, Science of Horror Movies, and more!
  • Participate in DIY Spooky Jewelry workshop and play Hive-made board games.
  • Spin the Wheel of Torture for a chilling challenge.
  • Become a detective in Dr. Dare’s Lab and solve the murder in Night of the Chicken Dead!
  • Enjoy tasty bites and adult beverages available for purchase.
  • Experience the Science Center in a whole new way… without kids!
Guest and volunteer making origami in The Hive.

Workshops

Step into The Hive: A Makerspace and walk out with a new sense of creativity. Whether you’re making friendship bracelets or recycled costumes – you and your friends will create lasting memories during Science Night Live Workshops. Then, make your way to Dr. Dare’s Lab, strap on a pair of goggles and a lab coat and become the scientist in these self-led experiments.

Featured This Event:

Create your own spooky wearable pin in The Hive: A Makerspace (suggested donation $2), enjoy board games we made in The Hive, and become a detective and solve the murder during Night of The Chicken Dead and more! 

Guest and presenter having fun during a Science Night Live Program.
Programs

Whether it’s the interactive Science Live! Show, competitive Science Trivia, or looking to the stars on the terrace, our staff prepares unique and exciting programs for your to enjoy during Science Night Live.

Featured This Event:

Don’t miss the audience-participation Science Live! Show, How to Train Your Neural Network and learn how to train an artificial intelligence program, and experience what happens when they go awry! Plus, spin the Wheel of Torture, and participate in spooky Science Trivia, and more.

Exhibits

Explore the science center without the kids! From Kinetic Zone to our traveling exhibit, there’s no age limit on fun and curiosity!

Featured This Event:

Explore our fall traveling exhibit: Artificial Intelligence: Your Mind & The Machine! Plus, explore all four floors of the Science Center, and enjoy food and adult beverages!

Limited tickets are available for just $16 and usually sell out online in advance so purchase yours today!

Orlando Science Center Members receive complimentary admission but must reserve their tickets in advance. Check your email for a special ticket link or email oscmembership@osc.org to receive the promo code!

PURCHASE TICKETS
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