Saturday, November 30, 2024

Home Blog Page 37

First Look: Dexter’s of Thornton Park – New Dinner Menu and Renovations

Tiffany Nguyen
-
0
First Look: Dexter’s of Thornton Park – New Dinner Menu and Renovations

Dexter’s of Thornton Park, near Lake Eola Park, is known for their award winning Sunday brunch with bottomless mimosas but they have recently come out with a new dinner menu, bringing a renewed emphasis on their dinner offerings.

We were invited to Dexter’s to preview their new menu created by owner and Executive Chef Drew Weisner and we enjoyed everything we tried.  The flavors and presentation for every dish was on point.

Here are our Favorite Dishes from the New Menu at Dexter’s of Thornton Park:

1. Chef’s Charcuterie of the Day & Chef’s Burrata Board

The Chef’s Charcuterie of the Day consists of a selection of cured meats and cheeses, olives, fruit, crackers or pressed French bread.  The Chef’s Burrata board consists of house pesto, burrata, sangria tomatoes, crostini – altogether fun, and always a sign of the beginning of a special time.

2. Thai Chili Crispy Chicken Skewers

Four chicken skewers dipped in chef’s Thai chili herb sauce.  The chicken skewers were cooked perfectly and plated beautifully with a glaze that was sweet and flavorful.

Chef Drew showcasing some of the dishes from the new dinner menu: Thai Chicken Skewers and Mini Wonton Pork Tacos.

3. Mini Wonton Pork Tacos

Three crispy wontons filled with freshing and delicious braised pork, topped with house slaw and spicy BBQ sauce.  The crispy taco shells made with deep fried wonton wrappers were a game changer – with delightful textures of both crunchy and soft.

4. Summer Salmon with Smoked Tomato Marmalade

This is a delicious new chargrilled salmon steak served on perfectly grilled summer squash and zucchini topped with house made smoked tomato marmalade, a sweet and addictive glaze.

5. Sesame Seared Tuna

This dish blew my mind – sesame crusted tuna seared rare served with grilled kimchi marinated baby bok choy, jasmine rice and unagi. The tuna was very fresh and delicious and paired well with the spicy pickled kimchi marinated baby bok choy.  The warm, crispy, crunchy rice made this dish comforting.

6. Pumpkin Cheesecake

Just in time – this delicious seasonal dessert will be available during the upcoming fall season.  It will cast a spell on those non-pumpkin eaters and turn them into believers.

Thank you Executive Chef Drew and Chef Desmond for preparing all our delicious food!

Dexter’s has been operating in Thornton Park for 24+ years and also recently went through a major renovation where they’ve revamped their booths, bar, and walls separating the kitchen, with wood accents that make you want to try some new whiskeys with the meal.

Guest can also enjoy crafted cocktails or wine from their unique, extensive collection by the glass or bottle at the newly-renovated full bar.

A fun historical fact is that the building used to be home to one of the first-ever Publix stores in Orlando back in the 1930’s.

You can find framed photos of the first Publix owners (pictured above) and staff hung up on the wall at Dexter’s Thornton Park.


Be sure to check out Dexter’s the next time you are in the Thornton Park area for not only great brunch, but also a fabulous dinner full of excellent food and service!

Dexter’s – Thornton Park
808 E Washington St, Orlando, FL 32801
(407) 648-2777

 

A Sobremesa with El Tesoro Tequila and La Floresta Café

Alex Chou
-
0
A Sobremesa with El Tesoro Tequila and La Floresta Café

 

On Monday I enjoyed a Sobremesa hosted by El Tesoro Tequila and La Floresta Café at Luma on Park. Sobremesa literally means “over the table” but it represents a much more meaningful translation. It’s the time spent after a meal- digesting, conversing, relaxing, and enjoying the company of family or friends. Tequila has always struggled to shed the stigma of being alcohol that causes painful reactions and leads to bad decisions. “I get a headache and angry when I drink tequila” was said to me by a guest, and the lyrics “tequila makes her clothes fall off” were referred to by another. My personal experiences with tequila changed when I was working at a Mexican restaurant and befriended a bartender who expanded my education of the spirit through many, many shots.

I was pleased to have been able to join many of the area’s top bartenders as a media guest for this event. Carlos Camarena, Master Distiller for El Tesoro Tequila, personally guided us on a special tasting with a tequila-paired dinner. We were introduced to tequila neat and through cocktails, as well as educated on the transformation of tequila from the agave plant to the final spirit in our glass.

Camarena is a third-generation Master Distiller and his passion for tequila was palpable as he spoke. As an agronomist, he has studied the planting and harvesting cycles of the 100% estate-grown blue agave he uses. Camarena is also leading efforts to the conservation of bat species that aid in the pollination of tequila plants around the region. As a distiller, he maintains quality by instilling a patient, taste focused philosophy in everything he touches. Finally, as he describes himself, a “caretaker of tradition,” he champions traditional tequila-making methods that have been passed down for generations, such as using a Tahona wheel to extract the flavor and juices from the traditional oven-baked agave.

Camarena’s excitement for tequila was, dare I say it, intoxicating. By the end of the night, I only wanted to drink tequila for all occasions. An interesting thought he shared was how his competition wasn’t other tequila brands, but other liquors and spirits. If he can convert one vodka, whiskey, or gin drinker to drink tequila, he views that as a win for the industry overall. With so many different kinds of tequila available, there is an El Tesoro tequila for all tastes. Camarena thinks about tequila from morning to night (literally, he even suggested having tequila for breakfast), and this dedication to his craft shines in the product he creates. Below is a table of the many varieties of El Tesoro tequila.

Blanco Aging: Un-aged and bottled immediately
Aroma: Fresh agave, honey and a touch of green olive
Taste: Sweet taste balanced with agave, white pepper, and subtle green notes
Finish: Sweet with hints of white pepper
Reposado Aging: Aged in ex-bourbon barrels for nine to 11 months
Aroma: Fresh agave mixed with honey and a touch of green olive
Taste: Robust blend of oak and agave with smoke and pepper
Finish: Pepper-forward with oak notes
Anejo Aging: Slowly aged in ex-bourbon barrels for two to three years
Aroma: Floral jasmine and oaky character with agave back notes
Taste: Sweet agave balanced with pepper, oak and floral tones
Finish: Light green notes with a vanilla finish
Extra Anejo Aging: Slowly aged in American oak ex-bourbon barrels for four to five years
Aroma: Coffee, cinnamon, and butter with notes of caramel
Taste: A balanced blend of coffee, dark chocolate, dry fruits, and roasted almonds
Finish: Hints of pepper and oak
Paradiso Aging: Slowly aged in French oak ex-Cognac barrels for five  years
Aroma: Butterscotch, herbs, hints of smoke, oak, and tropical notes
Taste: Blend of sweet butterscotch and herbs
Finish: Butterscotch, herbs, hints of smoke, oak and tropical notes

Coriander crusted yellowtail with agua chile and smoked jalapeno oil (paired with Blanco)

Coffee rubbed tenderloin with green pistachio mole and corn cake (paired with Reposado)

Dark chocolate custard with dulce de leche, coffee gelee, Mexican chocolate crumble and churro (paired with Anejo)

Chocolate custard with chocolate paint, chocolate streusel, whipped creme fraiche, and cocoa nib brittle

Continuing this educational evening, coffee artisan Barbara Angel of La Floresta Café shared how coffee has shaped her life from growing up around coffee to even meeting her husband through coffee. She answered a panel of questions and demonstrated creating a unique blend of coffee. As a former barista, I was excited to be able to create my own blend from their various 100% Arabica beans, grown in the highlands of Mexico. My personal blend included Armonia Clasico, Jade Oaxaca, and Amatista Veracruz. We also learned how to make Café de Olla, a traditional Mexican coffee that uses piloncillo and cinnamon to “spice up” your mornings.

Thank you to El Tesoro Tequila, La Floresta Café, Luma on Park, and Savona Communications for an incredible evening.

La Sandia – El Tesoro Blanco, lime, honey, watermelon water, and matcha

Chef Bob Aungst celebrates 5 year anniversary at inaugural Sunday Supper with Lombardi’s Seafood & Rockpit Brewing

Tiffany Nguyen
-
0
Chef Bob Aungst celebrates 5 year anniversary at inaugural Sunday Supper with Lombardi’s Seafood & Rockpit Brewing

We were recently invited to celebrate the five year anniversary of Chef Bob Aungst’s brand at his inaugural Sunday Supper hosted by Lombardi’s Seafood in Winter Park.  The ticketed-event consisted of live culinary demos, fresh seafood and sides, Lombardi’s famous key lime pie, and beer pairings by Rockpit Brewing.

Chef Bob handcrafts culinary experiences for lovers of food and spirits.  He’s based in Central Florida and travels worldwide to serve celebrities, political leaders, professional athletes, VIPs, and luxury brands at large and small special events.

Lombardi’s Seafood is a third generation retail and wholesale premium seafood company. A fixture of the Winter Park community, Lombardi’s offers the freshest selection of seafood and serves up seafood favorites in the cafe.

Here are scenes inside Chef Bob’s Sunday Supper:

Chesapeake Bay oysters.  They were delicious!

Hush puppies

Guest witnessed three seafood culinary demos by Chef Bob and Mike Lombardi as they shared tips for preparing oysters, crab legs, and live lobster.

Throughout the evening Ashley from Blonde Brew Reviews interviewed Chris Rock from Rockpit Brewing.  Rockpit Brewing is a coal-country inspired brewery featuring made-from-scratch brews by brewmasters Danny and Jeremy.

Rockafeller oysters

Loaded baked potato salad

Grilled beach corn


King crab legs

Lobster mac ’n cheese

Deviled eggs

Key lime pie

Chef Bob will be hosting his second Sunday Supper on Sunday, November 10, 2019 at St. Augustine Distillery, the most visited distillery in the U.S.  Click here for more details.

First Look: Freshii, a healthy fast-casual restaurant in Dr. Phillips

Tiffany Nguyen
-
0
First Look: Freshii, a healthy fast-casual restaurant in Dr. Phillips

We were recently invited to check out Freshii, a Canadian-based healthy fast-casual restaurant located in Dr. Phillips.  We enjoyed our first visit and everything we tried was fresh, full of flavor, and delicious.  Freshii aims to provide affordable, fresh and nutritious meals that energize people on the go and with seven different menu categories – bowls, burritos, salads, wraps, soups, smoothies & juices, there is something for everyone to enjoy.

Freshii operates hundreds of locations around the world.  This is their only location in Orlando.

Owner Luciana Almeida welcomed us with a big smile and open arms.

Their menu is constantly evolving.  Every 90 days they roll out a new item that incorporates the latest health and food trends.

All of their packaging is made from biodegradable corn and potato resin or is easily recyclable.

Here are our favorite menu items from Freshii in Dr. Phillips:

1. Quickie, 1-Day Juice Cleanse
These juices are to be taken for a whole day to detoxify the body.  They are loaded with nutrients and help naturally reset the body while energizing it at the same time.

2. Buddha’s Satay Bowl Rice noodles, broccoli, carrots, cabbage, crispy wontons, green onions, spicy peanut sauce.  Not your traditional healthy bowl.  This one had a kick to it and the noodles were a nice change from a salad.

3. Tex Mex BurritoBrown rice, avocado, aged cheddar, black beans, corn, salsa fresca, greek yogurt ranch.  A great tasting burrito.

4. Recoverii Smoothie (Dairy Free) – banana, turmeric, mango, pineapple, honey, coconut milk & Strawberry Banana Smoothie – strawberries, banana, low-fat frozen yogurt


Both solid smoothies full of nutrients.

5. Cobb Salad Romaine & field greens, hard boiled egg, avocado, bacon, blue cheese, tomatoes, corn, honey dijon dressing.  This salad had a variety of fresh ingredients and was packed with flavor in every bite.

6. Fiesta Salad Field greens, avocado, aged cheddar, corn, black beans, salsa fresca, cilantro lime vinaigrette.  This salad was delicious and paired well with the Tex Mex burrito.

7. Pangoa BowlBrown rice, avocado, aged cheddar, cherry tomatoes, black beans, corn, cilantro, lime wedge, fiery bbq sauce.

8. Energii BitesPeanut butter, honey, oats, coconut, chocolate chips.  This is one of their most popular menu items.  The Energii Bites are a convenient healthy snack for those on the go. Sweet, nutty, and chewy.  These are a MUST.

In Store Promotions:

– Buy one, get one 50% off every Wednesday.

– Kids eat free every weekend from the kids menu with the purchase of a regular priced entree.  Limited time only.

Be sure to check out Freshii, near Bar Taco, the next time you are in the Dr. Phillips area!

Freshii
7600 Dr Phillips Blvd #10, Orlando, FL 32819
(407) 203-8856
freshii.com

Pepe’s Cantina Debuts New Brazilian Dishes on Summer Menu

Katherine Nguyen
-
0
Pepe’s Cantina Debuts New Brazilian Dishes on Summer Menu

From beginning to end, the night was fabulous as always at Pepe’s Cantina. We had a media sneak peak of the new and old menu items.

The new…

The Picanha Fajitas are new to the menu and everyone is drooling while they wait for the new menu to hit the streets.

Picanha is a favorite steak cut of mine and many as it’s popular in the Brazilian and other Latin American countries.

It is so tender and flavorful. Each bite made my mouth water!

The Watermelon Margarita is new to the menu. You can get the margarita on ice or as a slush. Take it from me, get the slush. It’s so much nicer and smoother.

There’s no need to worry about watermelon chunks blocking up your straw when it’s all blended as a slush.

The old, yet still mouthwatering…

While waiting for the Picanha Fajitas to be available for you to eat, snack on some fresh guacamole that’s made table side. I love avocado and guacamole. I can eat it all day with chips or on its own. Once the Picanha Fajitas come out, slap some on top!

The Jarritos Margarita is nice and tall in the back. It’s strong if you don’t allow the soda to dilute the drink. However, if you don’t drink, the soda will drain into the glass and the drink will overflow the glass… Ironic, no? Diluted or not, these drinks are some of my favorites – aside from the watermelon margarita slush.

The Loaded Carne Asada Fries has so many flavors and textures, but soggy isn’t one. When you see loaded fries, you may think of how the fries are soggy because that’s what I usually think. To my surprise, these fries are far from being soggy and that’s pretty great. These are good how they are or you can dip them in the fresh table side guacamole.

The Meli-Malibu can be found on the cocktail menu. It consists of Malibu served with orange and pineapple juice, a spicy salted rim, and topped with a housemate margarita mix. This drink is quite unique and I want you to let me know what you think of it.

For more information, check out one of the Pepe’s Cantina locations around Orlando, FL.

Inside Look: Teak Neighborhood Grill Debuts New Menu

Stephanie Scelsi
-
0
Inside Look: Teak Neighborhood Grill Debuts New Menu

Starting last week, Teak Neighborhood Grill has debuted a new menu filled with original appetizers, entrees, flatbreads, and burgers.

We had the chance to try some of the new dishes as well as some classic favorites. Since I had never been before, I knew I had to have Teak’s most popular appetizer, the Fresh-Fried Mozzarella Rounds. These fresh mozzarella slices are panko-crusted and quick-fried served with a side of marinara sauce. The cheese pull for these mozzarella rounds was unreal, and the fresh marinara only elevated this delicious appetizer.

Next, we tried one of the new flatbreads, the Firecracker Flat. This flatbread comes topped with chopped shrimp tossed in their own firecracker sauce, tomatoes, mozzarella cheese, smoked bacon, and scallions. Honestly, I think this was my favorite dish of the night. It had a slight spice to it thanks to the firecracker sauce, and the smoked bacon paired nicely with the shrimp.

On to the main course of burgers! The Hawaii 5.0 (cheese, julienned spam, teriyaki sauce, pineapple slice, mango salsa and bibb lettuce), Californication 2.0 (Turkey patty, avocado, alfalfa sprouts, cilantro aioli, tomato, and spring mix), and Tap Takeover (Smoked gouda, teak chips, Guinness Imperial stout glaze, jalapeño pear chutney, chipotle aioli, pretzel bun) are three of their new burgers. We went with the Tap Takeover, and it was a stacked burger! I loved the addition of the teak chips giving the burger a nice crunch with each bite.

To balance out the savory, we also ordered the Wicked Waffle. Fried chicken, cinnamon sugar jalapeño spread, ghost pepper cheese, and bacon are sandwiched between two pearl infused sugar waffles. These infused sugar waffles are unlike any waffles I had before. They were just slightly sweet and not overpowering, so it paired great with the cheese and bacon.

We can’t forget about the sides! Two of Teak’s most popular sides are the Garlic Bistro Fries and Scallop Potatoes, and I can see why! I have a weak spot for Garlic Fries and these were absolutely delicious. However, the scallop potatoes really stood out for me. I’ve never seen them served like they are at Teak, and the potatoes were cooked perfectly.

Some of their other new menu options include the Irish Quesadilla (a St. Patty’s fave that’s sticking around), Porky’s Last Revenge (Pork chop with truffle mashed potatoes and broccolini), Mac n Skillet (pasta with American cheese, smoked gouda, bacon, ghost pepper sauce), and Peary Mason Flatbread (Pear, spinach, feta & mozzarella, balsamic glaze). I, for one, can’t wait to return to try the Mac n Skillet and Truffle Mashed Potatoes!

Pro Tip:  Check out Teak’s Facebook Page for the Underground Menu Password for more burger choices!

Teak Neighborhood Grill has two locations, Orlando (Metrowest) and Maitland, both serving daily specials. It’s a perfect spot for the upcoming football season!

Inside Look: Tony Roma’s New Summer 2019 Menu

Ricky Ly
-
0
Inside Look: Tony Roma’s New Summer 2019 Menu

Oh, Florida summers – the heat, the humidity, the intermittent rain and beating sunshine that makes you want to reach out for a glass of lemonade or a slice of watermelon to cool you down. It’s the perfect weather for some barbecue, too.

Available at participating locations from June 4 – August 18, Tony Roma’s has released a new special Summer menu featuring dishes that celebrate the flavors of summer including Tony’s BBQ Trio, BBQ Baby Back Rib Flatbread and Watermelon Romarita.

“This special menu showcases new ways to enjoy our World-Famous Baby Back Ribs with a fun, casual vibe,” said Chef Bob Gallagher, Sr. Vice President of Culinary and Beverage. “Our guests from all over the world are in for quite the treat, as this menu offers the chance to experience our signature dishes in a unique and savory way.”

Here Are Six (6) New 2019 Summer Menu Dishes at Tony Roma’s:

  1. Tony’s BBQ Trio:

World-Famous Baby Back Ribs with original BBQ sauce plus guest’s choice of one chicken dish and one pork dish. Served with corn on the cob, coleslaw and fries.

o Chicken: Choice of quarter BBQ chicken or Crispy Nashville Hot Chicken on bread and topped with pickle slices.

o Pork: Choice of grilled smoked sausage or pulled pork on white bread and topped with original BBQ sauce and pickle slices.

The barbecued baby back ribs are what Tony Roma’s is known for, but this crispy Nashville Hot chicken is definitely a new hit – spicy, tangy, crunchy, all around delicious.

2. Loaded Tater Tots:

Love the cheese on this crispy tater tots dish – perfect for that “cheese pull”, it’s topped with a blend of Cheddar and Italian cheeses, bacon, chives, and a side of chipotle sauce, served with chipotle sour cream.

3. BBQ Baby Back Rib Flatbread:

This crispy flatbread is topped with tender pulled rib meat, caramelized onions, BBQ ranch, Cheddar cheese, charred jalapenos and a BBQ sauce drizzle.

4. Summer Peach & Blackberry Cobbler:

Fresh berries and peaches baked with a crunchy topping. Served warm with two scoops of vanilla ice cream. Southern slice of Heaven in a bowl.

5. Watermelon Romarita:

Sauza gold tequila, Cointreau®, watermelon puree. Served with a salt & sugar rim and fresh watermelon garnish.

6. Alcohol / Alcohol-Free Strawberry and Jack Daniel’s Lemonades:

o Strawberry Lemonade: Fresh lemonade, Absolut Citron vodka, strawberry puree, fresh strawberries.


o Jack Daniels® Lemonade: Fresh lemonade, Jack Daniel’s®, lemon wheels.

Tony Roma’s
8560 International Dr, Orlando, FL 32819
https://locations.tonyromas.com/united-states/fl/orlando/8560-international-dr

First Look: Mockingbird hosts inaugural pop-up dinner at the Emeril Lagasse Kitchen in College Park

Tiffany Nguyen
-
0
First Look: Mockingbird hosts inaugural pop-up dinner at the Emeril Lagasse Kitchen in College Park

We were invited to attend Mockingbird’s inaugural pop-up dinner hosted at the Emeril Lagasse Kitchen in College Park.  Mockingbird is a seven-course tasting menu directed by Chef Albert DeSue and his team of chefs focusing on creating progressive Florida cuisine using local, sustainable ingredients.

Chef Albert DeSue is a creative and enthusiastic chef who loves the rush of being in a kitchen.  He leads by example and tries to create a serious but fun environment to work in while fostering a great dining experience for his guests.  His career goal is to prove that he is one of the best chefs in Central Florida and to take Orlando’s food scene to the next level.

Reservations can be made here: mockingbirdcfl.com/reservations-mockingbird

Here are scenes inside the Mockingbird Dinner:

Caramelized sweet corn tart

Crab salad on brioche toast 

Gulf coast oysters, ocean mousse, roasted oyster mushroom, caviar 

Summer salad, macerated star fruit, fried okra, banana pepper, cucumber, black eye peas, amaranth, peach vinaigrette, Florida avocado

Ocean broth, Mexican squash

Grilled eggplant, black eye peas, caramelized onions, green sauce, amaranth, cranberry hibiscus leaf

Seared red snapper, black bean puree, caramelized onions, roasted paplano peppers, rice papper chip, cilantro sauce

Roasted chuck roast, roasted cauliflower, 2 toned sweet corn, cauliflower greens 

Semi dehydrated pineapple, pineapple broth, semi sweet gelato with farm butter shortbread and local macerated starfruit

It was an outstanding experience from start to finish.  Highly recommended!

Mockingbird at Emeril Lagasse Kitchen
26 E King St. Orlando, FL 32804
407-310-8897
info@mockingbirdcfl.comns-mockingbird 

Bulla Gastrobar Launches New Seasonal Menu for the Summer

Tiffany Nguyen
-
0
Bulla Gastrobar Launches New Seasonal Menu for the Summer

We were recently invited to Bulla Gastrobar in Winter Park to try out their new seasonal summer menu where guest can enjoy a spin of their favorite Spanish flavors for a limited time, during dinner hours only.

Seasonal cocktails (pictured above): LIFE IS A BRAMBLE – Blackberries, Amontillado Sherry, lemongrass syrup.  Your choice of: Brockman’s Gin or Pelotón de la Muerte Mezcal. $13

Bulla Gastrobar was founded by Carlos Centurion and his team, inspired by the gastrobars of Spain where Bulla was born.

Here are our Favorite Dishes from the New Seasonal Summer Menu at Bulla Gastrobar:

1. GRILLED STEAK
4 oz. bistro steak, truffled potato & mushroom foam, salsa criolla, arugula salad.  This was a light steak dish with a lot of great flavors. $14

2. BRAISED BRISKET CALDOSO Valencia-style rice, red sofrito, piquillo confit, crispy chickpeas.  Every bite was an explosion of the finest and freshest flavors. $20

3. ENSALADILLA RUSAPaprika rubbed seared ahi tuna, potatoes, carrots, green peas, piquillo confit, crispy capers.  This dish is Bulla’s take on a potato salad.  The seared ahi tuna was the perfect accompaniment. $10 

4. GRILLED VEGETABLESEggplant, zucchini, squash, tomato, scallions, asparagus, romesco sauce.  Healthy and delicious grilled vegetables.  $12

5. SHRIMP FRITTERSFish and shrimp fritters, Spanish paprika, tartar sauce. $12 

6. PUDDING ‘PAN DA CALATRAVA’ Caramelized brioche, sherry raisins, whipped cream. $8

Thank you Executive Chef Mariano Vegel for the delicious dinner!

Bulla Gastrobar
110 S Orlando Ave. Unit 7 Winter Park, FL 32789
(321) 214-6120
bullagastrobar.com

2019 Hyatt Good Taste Series at Hyatt Regency Grand Cypress plus Interview with Chef Shelby Farrell

Ricky Ly
-
0
2019 Hyatt Good Taste Series at Hyatt Regency Grand Cypress plus Interview with Chef Shelby Farrell

The Good Taste Series competition presented by Hyatt is an annual global contest that cultivates emerging chefs and celebrates cultural diversity. A testament to Hyatt’s commitment to culinary excellence and creativity, The Good Taste Series is open to anyone from line cooks to executive sous chefs in Hyatt hotels globally.

This annual competition, which has grown from a regional competition to a global stage, recognizes and further “develops Hyatt’s culinary talent, while reinforcing Hyatt’s commitment to food and beverage excellence.”

“Our purpose is to care for people so they can be their best, which includes helping our colleagues grow and realize their potential,” said Mark Hoplamazian, president and chief executive officer, Hyatt. “The Good Taste Series enhances the strong foundation that Hyatt has built for career development – from having inspiring mentors to providing an international platform to showcase our food and beverage talent – that will in turn enable our chefs to create unparalleled experiences for our guests.”

This year, the chefs were given secret ingredients including: Teff, an ancient grain, mushrooms, pork, and Beyond meat to make two dishes at the area competition at Hyatt Regency Grand Cypress.

Ten participating chefs prepared two dishes incorporating four out of five of the items from a mystery box revealed two days prior to the competition. They came from all over the region including Tampa, Atlanta, Baha-mar, and Miami.

Chef de Cuisine Shelby Farrell of Hyatt Regency Orlando International Airport won first place and will be heading to the regional competition in Seattle next.

Photo Courtesy of Hyatt Regency Grand Cypress

Interview with Chef de Cuisine Shelby Farrell of Hyatt Regency Orlando International Airport

Tell us about your inspiration behind your dishes

Pork and Waffles dish

Chef Shelby Farrell: For the Pork and Waffles dish I was inspired by the idea of combining ingredients from my southern background (ie. chicken and waffles, sorghum, and benne seed) with an Asian flavor profile. I love to take the food I grew up around and give it a fun international spin! Using heritage grains and produce is also super important in my culinary style so when I was presented with the Teff I knew I had to find a way to make it shine.

Beyond Tartare

For the Beyond Tartare the inspiration was taking a classic dish and totally spinning it on its head and making it new. Coming up in hotels I’ve always had to ride the line between the old and new, knowing how to create the classics while trying to push the boundaries at the same time. I get a kick out of making a “traditional” dish in a way no one will expect. The tartare dish came from that through and through, egg yolk, Dijon, chive, crackers, pickles, ect. Everything you’d expect in a tartare but none of it presented in the way you’d presume.

How does it feel to win the competition?

Absolutely elated! I’ve worked my way up the ladder in Hyatt, from an entree level cook to Chef de Cuisine over the past 7 years, and for the most part I’ve focused on building my career internally and rarely put myself in the spotlight like that. To know that not only can I hold my own against so many other talent Chefs but that I can win as well!? It was definitely a day I won’t be forgetting anytime soon.

Chef Shelby Farrell

What did the judges think of your dish?

The judges were all wonderfully complementary, from the presentation, to the flavors, to the ways I utilized the mystery ingredients. The waffle itself was definitely one of the highlights from what I heard, it was something completely original and no one expected it.

Chef Shelby Farrell

Where do you go from here?

On to Seattle! September is the national competition with the winners from each region going head to head, top two go onto the international competition, which rumor has it might be in Paris!

What are some upcoming plans at Hemisphere?

My biggest plan with Hemisphere is to continue to promote our name in the local community and make us the hot “new” spot in town. Until a couple years back we were a good ole steak and sides kind of restaurant and that’s definitely the image most of Orlando still has of us. It’s about time that people realize we are serving fun, creative, and absolutely delicious food in one of the coolest dining rooms in the city. We aren’t serving your typical hotel food, and definitely not your typical airport food! Its time more locals give us a shot!.

What are your favorite dishes at the restaurant right now?

Oh man, tough question! From our small plates selection I’d have to say the Panko Oysters with Kewpie Remoulade and Watercress Salad, the Grilled Octopus with Smoked Avocado and Confit Heart of Palm, and The Farro and Ramp Salad. From our entrees you can never go wrong with the Tomahawk Pork Chop with Jai Alai IPA Mustard Sauce or the Cauliflower Steak with Panang Coulis.

Here are more scenes inside the 2019 Hyatt Good Taste competition event here in Orlando:

Inside Look: Gelato-go in Winter Park, FL

Katherine Nguyen
-
0
Inside Look: Gelato-go in Winter Park, FL

Gelato-Go makes their own Gelato base daily with fresh ingredients. Their secret is the meticulous search of the ingredients used in each of the recipes, imported from their homeland of Italy and from all over the world.

Some of the ingredients used in the production of the Gelati are pistachios from Bronte, Sicily, hazelnuts from Langhe, Piedmont, and Vairhona chocolate, which sources cocoa beans of the finest variety from a plantation in Venezuela.

They serve you a healthier product by using milk which does not contain artificial hormones or antibiotics.

Here, there’s the pistachios and dark chocolate sorbet. Both create such a rich mixture that dances well on your palate. It’s not too sweet, which makes it great.

They also make every effort to obtain fruits grown by local farmers for their SORBETTI. And since it’s non-dairy and fatfree, sorbetti is a perfect treat for those who may be lactose intolerant. The sorbetti do not contain any colorings or preservatives whatsoever and this is what makes it a true and refreshing treat.

Photographed is the dragon fruit sorbet, which is also light in flavor. Slightly tart and all around delicious, especially with a little macaroon to top it off.

Gelato-go helped me in creating this mountain of Gelati, which includes coffee, dark chocolate, stracciatella, and more! So delicious and quick to melt on a hot summer day in Florida.

For more information, check out Gelato-go in Winter Park for yourself. 513 S Park Ave, Winter Park, FL 32789

Del Frisco’s Debuts New 2019 Prime Pair Menu, 3-Courses for $59 All Summer Long Plus Interview with Executive Chef Greg Thompson

Tiffany Nguyen
-
0
Del Frisco’s Debuts New 2019 Prime Pair Menu, 3-Courses for $59 All Summer Long Plus Interview with Executive Chef Greg Thompson

Del Frisco’s Double Eagle Steakhouse started in 1981 with a bold vision to embody the rich tradition of the classic American steakhouse.

Starting now through September 2nd, guests at Del Frisco’s can enjoy the 3-course Prime Pair menu for $59.  The special menu includes salad, a fresh steak or fresh seafood entrée paired with Del’s infamous jumbo lump crab cake and a side dish.

Del Frisco’s Executive Chef is Greg Thompson, who brings more than 18 years of experience in the restaurant industry. Most recently, he served as vice president of food services at Hope Haven, Inc. He also worked with Morton’s The Steakhouse, SFUZZI and Loews Hotels. Thompson’s skills in the kitchen come from formal training, graduating from the Culinary Institute of America.

We were recently invited to try out the new Prime Pair menu.

Here are our Favorite Dishes from the Prime Pair Menu at Del Frisco’s:

1. Del’s Salad

Mixed greens, tomatoes, shaved carrots, croutons & crisp bacon.  The dressing is made with avocados and it was so good I had to stop myself from licking all the dressing off my plate.

2. Blue Cheese Lettuce Wedge

Cherry tomatoes, crisp bacon & danish blue cheese dressing.  Loved the presentation of this salad.  It was crisp and fulfilling.

3. Hand-cut filet 8 oz. & Del’s jumbo lump crab cake with cajun-lobster cream sauce

Tender, juicy, seasoned steak paired with a succulent crab cake.  Delicious!

4. Fresh salmon with Himalayan sea salt & Del’s jumbo lump crab cake with cajun-lobster cream sauce


The salmon was fresh and excellent.

Side dishes: Château mashed potatoes, seasonal asparagus, creamed spinach, baked potato


These château mashed potatoes were creamy and well-flavored.  Solid side dish!

Dessert:

The following desserts are from their regular menu and they were so good, I just could not pass up sharing with everyone.

1. Chocolate Hazelnut Crunch Bar

Chocolate pearls, vanilla rum sauce, ganache.  It is like a crunch bar version of a Ferrero Rocher then decorated in some chocolate pearls.  So good!

2. Butter Cake

Butter pecan ice cream, fresh whipped cream & caramel.  Another great dessert.

Interview with Del Frisco’s Executive Chef Greg Thompson

As executive chef for Del Frisco’s Double Eagle Steak House, Thompson is responsible to maintain complete control of the kitchen at all times and to maximize the productivity of the kitchen staff. He maintains impeccable safety and hygiene standards in the workplace.

TastyChomps: What are some of the greatest influences in your life in becoming a chef?

Chef Greg Thompson: Years spent at the Culinary Institute of America in Hyde Park, NY were the foundation that I have built my house upon.

TastyChomps: What are some of your favorite food memories growing up?

Chef Greg Thompson: Steak and potatoes and anything Italian!

TastyChomps: What are some of the most popular dishes right now at Del Frisco’s?

Chef Greg Thompson: I am a huge fan of the “16oz Dry aged ribeye” it’s literally in my top 10 best steaks in the world!

TastyChomps: What are some of your favorite dishes on the menu that people should try?

Chef Greg Thompson: We have a Wagyu Beef Carpaccio that is amazing one of my favorite items on the menu!

TastyChomps: What is the secret to a great steak?

Chef Greg Thompson: A very hot grill and perfect seasoning we use kosher salt and black pepper.

TastyChomps: What are some “kitchen” tools that you can’t live without?

Chef Greg Thompson: A really good set of tongs because they are like an extension of the arm!

TastyChomps: What are some ingredients that you love working with right now?

Chef Greg Thompson: We use a fantastic King Salmon flown in from New Zealand called Ora-King that is some of the best salmon I have ever had. It’s extremely succulent and rich.

TastyChomps: What is the best knife to get for cooking?

Chef Greg Thompson: I like the Wusthof Grand Prix Chefs Knife in the 10-inch length – perfection.

TastyChomps: What are some upcoming changes guests can expect at Del Frisco’s?

Chef Greg Thompson: We just rolled out a new bar menu and it is all winners not a dog in the bunch!

TastyChomps: Where do you go to eat when you aren’t working?

Chef Greg Thompson: I usually grill on a weber kettle with charcoal at home!

TastyChomps: What do you make when you have no time or when it is really late at night – something that just hits home?

Chef Thompson: Gourmet Hot dogs, uncured, top sliced roll, all the toppings, pickles, avocado, sauerkraut, mustard and mayo.

TastyChomps: Favorite thing about Orlando?

Chef Thompson: The people of course.

For more information, please visit: delfriscos.com/promotions/prime-pair-summer-steak-crab/

Del Frisco’s Double Eagle Steak House
9150 International Dr, Orlando, FL 32819
(407) 351-5074
http://delfriscos.com

Inside Look: TastyChomps x Christner’s Macallan Scotch Dinner

Ricky Ly
-
0
Inside Look: TastyChomps x Christner’s Macallan Scotch Dinner

On Friday, June 21, we here at TastyChomps and Christner’s Prime Steak & Lobster partnered up to host The Macallan Scotch Dinner.

Christner’s Prime Steak & Lobster has been owned and operated by the Christner family since 1993 and remains an award-winning favorite of the Orlando community featuring the finest USDA Prime steaks in town, as well as fresh seafood and outstanding wine and spirits.

Erin Yesser of Edrington gave us a rundown on The Macallan and its rich history.

Originally, The Macallan was matured only in oak sherry casks brought to the distillery from Jerez, Spain.  The Macallan works closely with fully integrated ‘tree to finished seasoned cask’ companies in Spain; to identify the oak trees in the forests of northern Spain, fell the trees, saw and air dry the oak staves before shipping them to the south for further air-drying to reduce the moisture even more. The casks are then seasoned for 18 months before making the journey to Scotland where they are filled with The Macallan ‘new make’ spirit.

All of The Macallan whiskies take 100% of their color from the wood in which they are matured. As wood is a natural product, each tree is different and in turn, imparts different flavors and colors to the whisky during maturation.

Here is An Inside Look At The Macallan Scotch Dinner presented by TastyChomps and Christner’s

Onion Ring Stuffed with Fried Oysters

Beefsteak Tomato with Sliced Onions

USDA Prime Ribeye with Chateau Potatoes and Asparagus

Carrot Cake

Featured Scotch

Macallan 12 Year Sherry Cask

Macallan 12 Year Double Cask

Macallan 15 Year Triple Cask Mature

Macallan Rare Cask Batch No. 3, 2019 Release

Stay tuned for more meetup and dining events to come!

First Look: New Happy Hour Menu at Wolfgang Puck Bar & Grill in Disney Springs

Tiffany Nguyen
-
0
First Look: New Happy Hour Menu at Wolfgang Puck Bar & Grill in Disney Springs

Wolfgang Puck Bar & Grill at Disney Springs has officially launched a happy hour called Social Hour.

Wolfgang Puck Bar & Grill at Disney Springs, which recently re-opened, modernizes the traditional “bar and grill” concept and is inspired by traditional farmhouses and a touch of California elegance, made popular by Puck himself with his flagship restaurant, Spago.  Designed by Tony Chi, the menu here highlights the best of Wolfgang’s signature dishes with Mediterranean influences, innovative takes on comfort food classics, and handcrafted specialty cocktails, beer and wine.

From Monday through Thursday from 3pm to 6pm, guest can enjoy signature cocktails for $12, glasses of wine for $7 and draft beers for $5 and favorite bites at special prices.  Available at the bar only.

Happy Hour will also feature a special cocktail of the day.

Here are Our Favorite Plates From The New Happy Hour Menu at Wolfgang Puck Bar & Grill:

1. Italian Sausage Pizza – pickle peppers, roasted fennel. $14


A delicious, flavorful pizza.  Every bite was perfection.

2. Tempura Calamari – olives, zucchini, lemon aioli. $12



The tempura calamari, zucchini, and olives was light and crisp and tasted great dipped in lemon aioli.

3. Truffled Potato Chips – blue cheese sauce. $7

The best truffle potato chips.


4. Bruschetta – tomatoes, mozzarella, pesto, ciabatta. $9

The ciabatta bread was soft, and the toppings complimented it very well.

5. Roasted Meatballs -Tomato sauce, ricotta, basil. $10 

These meatballs were delicious!

5. Tuscan Roasted Potatoes – garlic, chili. $5

I was surprised how crispy these potatoes were.  They were addicting.

 

Dessert:

The “Campfire Sundae” is not on their Happy Hour menu, but it is so good, I just could not pass up sharing with everyone.  Made with salted caramel gelato, chocolate cookie crunch gelato, pretzel sticks, mini marshmallows, chocolate cheesecake, marshmallow fluff, and caramel popcorn.  Highly recommended!

Wolfgang Puck Bar & Grill – Disney Springs
1780 Buena Vista Dr, Lake Buena Vista, FL 32830
407-815-2100
disneysprings.com/dining/wolfgang-puck-bar-grill/

 

Umi on Park Avenue launches $10,000 Christmas in July Giveaway

Katherine Nguyen
-
0
Umi on Park Avenue launches $10,000 Christmas in July Giveaway

From July 1, 2019 through August 22, 2019, Umi Japanese Restaurant is hosting a $10,000 Christmas in July giveaway with some red envelopes.

We were able to stop in to taste some of the local favorite dishes as well as hear more about the red envelope giveaway!

With all of the red envelopes, the giveaway totals up to $10,000 worth of quality food.

When dining at Umi July 1 – August 22, 2019, you’ll receive a red envelope at random once get your bill.

Come back within this time period with the UNOPENED red envelope to claim one of their great secret prizes.

The prize you may win could be gyoza, a five course dinner for 2, robata charcoal grill, a give course dinner for 4, edamame, or the chef selection for Sea of Japan!

Before showing you what the Sea of Japan dish is, I’m going to ease you into Umi with other beautiful and delicious dishes including this one – Scallop Carpaccio (raw).

The scallops are served with an Asian salsa verde, micro greens, berry ponzu gel, ikura, red tabiko, sakuri, and orange zest.

This dish, like all of the other dishes we’ve had at Umi, was very fresh with well balanced tastes in each bite.

Another cold plate we choose to try was the Spicy Kimchi, which is made in-house.

I’m not a big fan of Kimchi myself, but this was pretty good! I’d order this again at Umi for sure.

As you may have noticed, many Asian restaurants have edamame. However, not many have the flavors like Umi does. From the common sea salt to 3 other unique flavors, Umi also has spicy kimchi, garlic lime, and truffle salt edamame for you to try and share. Here shows truffle salt edamame and it was definitely tasty. The truffle salt adds an earthy note to each bite.

Next on the menu, you may notice Hot Stone Wagyu Ishiyaki and you may not know what it is. Well, here it is.

You’d receive 3oz of Wagyu steak, shiitaki mushrooms, shishito peppers, yellow onion, and a dish of yuzu vinaigrette sauce to dip each item into before placing it onto a table top hot stone.

This is a fun dish to order when on a date for you two to cook together.

The wagyu is best if you only leave it for a few seconds and the inside is still pink when you take it off the stone.

Be careful with the shishito peppers, some can be spicy so you’d be playing a little Russian roulette.

As you may have noticed, Umi provides many different and unique options.

Therefore, they do not shy away from that concept of being unique with their sushi.

Hearing that we weren’t sure of which to order but still want to try eel, they decided to give us a common roll with a twist to it created on the spot by the Chef.

Here, you see the California roll with tempura eel on top.

It was fresh and crispy with the tempura eel on top of the California roll that Umi makes with snow crab, cucumber and avocado.

The other roll we tried was the Hokkaido (raw). This roll is pretty and creative.

The Hokkaido consists of fried shichimi-breaded calamari, Hokkaido scallop, thinly sliced lime, yuzu tobiko, truffle ume vinaigrette, and shredded nori.

I mainly tasted the freshness of the scallops and calamari, crispy texture of the shichimi-breaded calamari, and citrus zest of the lime. All of these pinpoints made this sushi one of my all-time favorites.

This may be what you’ve been waiting to hear about… the “Sea of Japan”! Umi’s Itamae masterfully prepares a selection of 20 pieces of Sashimi, 20 pieces of Nigiri and 3 signature rolls.

Creating this masterpiece requires at least 30 minutes to prepare for you. It will comfortably feed up to 4 people.

Each item is made with fresh seafood and lined up beautifully, which requires the lengthy preparation time.

Yet, you may not want to order anything else if you’re going to get the Sea of Japan unless you’re with a group because it will definitely fill you up.

My favorite Sashimi will have to be Tako (Octopus) with the thinly sliced lemon that comes with it.

The lemon adds that citrus note that I love so much with the tasty texture of the tako.

Whether or not you get the Sea of Japan, be sure to make room for desserts like this delicious creme brûlée. I’m not a fan of sweets, but I do fancy this dish because it isn’t very sweet at all. The sugar crust is crispy and adds a crunchy texture to each bite of the smooth custard.

Stop in for any of the dishes I tried (and more) as well as to check out their new happy hour menu.

For more information, please visit their website.

Monsieur Paul at Epcot’s France Pavilion Launches Secret Special Discovery Menu till Sept 27

Ricky Ly
-
0
Monsieur Paul at Epcot’s France Pavilion Launches Secret Special Discovery Menu till Sept 27

Starting this Friday, July 19th, Monsieur Paul, the gourmet French restaurant at the France Pavilion in Epcot is launching a Secret Special Discovery Menu.

Located just upstairs from Les Chefs de France, this special menu for Monsieur Paul will be served until September 27th, but this is such a great deal that it will be only offered by request.

Chef Paul Bocuse first opened Les Chefs de France at Disney’s Epcot in 1982—it was the first Bocuse-affiliated restaurant in America. His son, Jerome Bocuse, owns the company behind Monsieur Paul.

Named Best French Craftsman in 1961 and Chef of the Century in 2011 by the Culinary Institute of America, Chef Bocuse has achieved extraordinary culinary honors throughout his career. He achieved 3 Michelin stars for 48 straight years at his famous Lyon restaurant, Auberge du Pont de Collonges.

The new menu is created by Chef Nicolas Lemoyne, who previously practiced his craft at l’Auberge du Pont de Collonges, the 3-star restaurant from Paul Bocuse.

Monsieur Paul’s Secret Special Menu

Available by Request Only – July 19 – September 27, 2019

First Look: Melts On Main in Downtown Winter Garden

Stephanie Scelsi
-
0
First Look: Melts On Main in Downtown Winter Garden

Melts on Main is the latest addition to the Downtown Winter Garden area. Formally known as MOMS, Melts on Main has undergone a revamp under the new manager, Ashley. Ashley is a 22-year-old entrepreneur that immediately knew the once ’70s inspired eatery had potential to become a beautiful, home-y restaurant for friends to gather.

Using locally sourced ingredients, Melts on Main aims to bring delicious and healthy food for everyone. They offer everything from soups and salads to melts and desserts with gluten free and plant-based cheese options.

If you like a classic tomato bisque, then you will love their’s topped with basil, parmesan, and parsley. It goes perfect with any salad or melt!

The Chicken Avocado Caprese Salad or Mediterranean Salad are great options. The Chicken Avocado Caprese Salad is a spring mix based completed with grilled chicken, mozzarella, tomatoes, avocado slices and basil. What’s not to love about this fresh and colorful salad?!

 

If you do not eat meat or want an option without it, then the Mediterranean Salad is for you. For this salad, quinoa is mixed with cucumbers, tomatoes, bell peppers, red onion, olives, feta cheese, and basil.

The two most popular items on the menu are the Spicy Chicken Avocado Melt and Caprese Melt. I chose the Spicy Chicken Avocado and it was perfection in every way. The Swiss cheese and bacon really stepped up this sandwich, but my favorite part was the Sriracha  spicy mayo. It gave the melt a nice flavor and a slight heat which I enjoyed.

The Caprese Melt is a colorful combination of fresh tomato, sliced mozzarella, arugula, parmesan, and pesto puree. Also, every melt comes with a side salad and chips. The kettle cooked chips were very tasty and crispy!

You can finish off your meal with one of their pastries which change depending on availability. The cupcakes and cookies caught my attention! The chocolate chip cookie was good and soft. But next time, I would ask them if they could heat it up first to get it warm.

Melts on Main is located at 108 South Main Street in Winter Garden, and opened from 9 AM to 8 PM Monday thru Friday and 10 AM to 6 PM on Saturday.

 

 

The Best 6 Chinese Hot Pot Restaurants to Try in Orlando

Tiffany Nguyen
-
0
The Best 6 Chinese Hot Pot Restaurants to Try in Orlando

First off, What is Chinese Hot Pot?

It’s been said that the origin of hot pot started in East Asia when the Mongolians, those famed nomadic steppe warriors, each had their own personal pot and prepared a simple broth served with horse meat and sheep meat. Yes, the Chinese tried to keep the Mongolians and their so-called barbaric kin out of their “Middle Kingdom” with their Great Wall, but alas not even Matt Damon could help fight off these invaders forever, their tastes for hot boiling broth included.

Eventually, this cooking method became widespread throughout China and became a part of their own “melting pot”, growing in popularity because of its fun, interactive experience of communal dining among friends and family.   Hot pot has the power to enhance friendships and unite family members and the warm air will make you feel comfortable. Think of it as Chinese fondue, but with delicious soup broth instead of cheese, oil, or chocolate.

Nowadays in China, a popular style is the Sichuan Chongqing mala “numb spicy” hot pot. There are even popular hot pot chains in Asia, most notably the Haidilao chain (which made over $6 billion this year) and Little Sheep hot pot franchises. In Japan, the dish is known as shabu-shabu or sukiyaki, while in Vietnam it is known as lau.

Several local Orlando restaurants feature hot pot as a single dish cooked to order, but full hot pot restaurants have the option to have individual ingredients and broths for you to cook at your table. Yes – cooking is half the fun with hot pots – it is part of the experience!

So, How Do You Eat Chinese Hot Pot?

  1. Once the soup gets to a good boil, start by gradually dropping in ingredients such as thinly sliced meats, leaf vegetables, noodles, mushrooms, dumplings, tofu, and seafood in a simmering pot of soup broth heated by an induction burner.
  2. When the ingredients are done cooking, use the ladle to pick up them and transfer it into your bowl.
  3. Dip the cooked food in your choice of sauce and eat it.
  4. Repeat this process with the remaining ingredients.
  5. Some hot pot restaurants will have a buffet table and/or conveyor belt of fresh ingredients for you to choose from.
  6. Your server will occasionally come by with a pitcher of broth to replenish your hot pot.

Finally, Where Are the Best Places to get Chinese Hot Pot in Orlando?

1. Hotto Potto

Photo courtesy of Hotto Potto
Photo courtesy of Hotto Potto

Hotto Potto is nestled in a plaza off of Semoran Blvd, near Baldwin Park.  They offer a wide variety of ingredients including but not limited to: Wagyu beef, lamb slice, marble pork, razor clams, lobster tail, jumbo prawns and dumplings made in house with fresh ingredients.  They also have milk tea boba made in ten different flavors and topped with an in house tea mix brewed for two hours.  They are open till 2am from Monday through Saturday and till midnight on Sunday.  Be sure to follow them on their social media channels to stay up-to-date on their current specials! They are also probably most famous for their 4/20 (April 20) free “pot” of soup deal.

Hotto Potto
1700 N Semoran Blvd #118, Orlando, FL 32807
hottopotto.com
(407) 930-5366

2. Volcano Hot Pot & Bbq

This awesome new hot pot restaurant is actually located in Kissimmee, across the street from Old Town.  They just opened in the beginning of June 2019.  The restaurant is very spacious and clean and there is a variety of fresh ingredients to choose from at the buffet table and conveyor belt.  At the dining table, you each have your own soup pot and a grill to share for Korean style barbecue if you so choose.

Prices for adults & kids:
$24.99 hot pot, $10.99 hot pot
$27.98 hot pot & bbq, $12.49 hot pot & bbq

Volcano Hot Pot & Bbq
5877 W Irlo Bronson Memorial Kwy, Kissimmee, FL 34746
(407) 986-5559

3. Nine Spices Hotpot

Photo courtesy of Nice Spices Hotpot

This hot pot restaurant is located a little over a mile from Universal Studios.  With a convenient conveyor belt bringing the freshest ingredients straight to your table, you don’t even have to leave your seat.  They offer seafood hot pot, chicken hot pot, pork hot pot, lamb hot pot, beef hot pot, vegetable hot pot, or all you can eat hot pot within a 2 hour limit.  They also have boba teas.  Hours are 11:30 AM – 1:00 AM every day.

Nine Spices Hotpot
5320 S. Kirkman Road, Orlando, FL 32819
ninespiceshotpot.com
(407) 704-1033

4. Juicy Pot


This is the newest hot pot restaurant in town which has been open for a little over two weeks.  Located in front of 1st Oriental Supermarket on West Colonial Drive, they offer a variety of fresh premium ingredients to choose from off the menu and conveyor belt.  The broth flavors here are Vietnamese influenced – such as the goat broth and the sweet and sour soup style aka canh chua broth.  What makes Juicy Pot stand out from the rest is that it is affordable.  Instead of being all you can eat, it’s pay for what you eat.  Plates are color-coded to represent price points ranging from $1- $10.  My friend & I ate there on their grand opening day and our bill was under $12!  Our broth was free since it was their grand opening special which saved us $8.  They are currently running a special for 10% off your bill in July.

Juicy Pot
5206 West Colonial Dr., Orlando, FL 32808
(407) 704-4934

5. Noodles & Rice Cafe

Photo courtesy of Noodles & Rice Cafe
Photo courtesy of Noodles & Rice Cafe

Noodles & Rice offers a full menu of great Asian food including hot pot. Hot pot flavors include: Beef, Chicken, Szechuan (spicy), Fish, Herbal, Miso, and Thai. They also now have two locations in Orlando, Mills 50 and Avalon Park.

Noodles & Rice Cafe

3891 Avalon Park East Blvd. Orlando, FL 32828
321-270-8888

Mills location has closed.
noodlesandricecafe.com

6. Top Top Hot Pot

Top Top Hot Pot is located in East Orlando near Waterford Lakes and features all you can eat as well as a la carte hot pot.  There is a wide variety of ingredients to choose from their conveyor belt, including noodles, shrimp, and beef, as well as spicy and non-spicy broth options, and a “make your own sauce” bar.  Our favorite dish here is the special chef’s shrimp balls that are made fresh in house.

Top Top Hot Pot
504 N Alafaya Trail Suite 119, Orlando, FL 32828
(407) 901-8888
http://www.toptophotpot.com/

Inside Look: The Whiskey on Sand Lake with Chef Chastity Harvey

Tiffany Nguyen
-
0
Inside Look: The Whiskey on Sand Lake with Chef Chastity Harvey

The Whiskey, located on Sand Lake’s “Restaurant Row”, offers gourmet burgers that are always ground fresh and cooked to order as well as craft cocktails.

Their culinary team led by Executive Chef Chastity Harvey continually strives to put out the most visually stunning plates, while offering an elevated twist to your palate.

To accomplish this, they use local ingredients from their eggs, produce, grass fed game meats, hormone & range free chicken and organic produce.

As you may expect from an establishment named The Whiskey, the restaurant proudly serves over 200 kinds of its namesake whiskey, including Bourbon, Scotch, & Rye so guests can explore the whiskeys of the world.

Executive Chef Chastity Harvey tells us one of the most popular dishes at The Whiskey is The Salty Pear; which is her “absolute favorite on the menu.” It’s a juicy freshly ground burger with poached bourbon pear, maplewood smoked bacon, creamy brie, whiskey onions, and a drizzle of garlic aioli. The BBQ Smoke House (with sliced smoked brisket) and the Southerner (with fried green tomato) are also popular burgers.

“Our namesake Whiskey Burger” sells very well because it is as awesome as the business its name’s after.  Our pimento cheese is hands down one of the best in town, so I suggest if you are a fan get it on your burger, mmmmm.  Truffle parmesan fries are the biggest side accompaniment.  Truffle is just great with everything.” – Chef Chastity.

Here Are 6 of Our Favorite Dishes at The Whiskey:

1. Tuna Poke
Ahi tuna, diced mango, sesame seeds, avocado cilantro aioli, wonton chips.  Fresh ahi tuna with crispy wonton chips – what’s not to love?

2. Bangin’ ShrimpLightly tempura battered, fried, sriracha aioli, scallions, sesame seeds.  The shrimp was crispy and the sauce had a nice kick to it.

3. Whiskey Chips House cooked chips, Gorgonzola Cream sauce, Gorgonzola crumbles, bacon crumbles, balsamic glaze, diced tomatoes, and scallions.  These house cooked chips held their crispiness pretty well.

4. Pork Belly SlidersCrispy pork belly, fried green tomatoes, house pimento cheese, balsamic glaze on sweet Hawaiian rolls.  The sliders were fun to eat and pretty good.

5. The Salty Pear Burger House patty, arugula, tomato, whiskey onions, bourbon poached pear, maplewood smoked bacon, creamy brie dollop, garlic aioli and parmesan truffle fries.  Juicy and meaty burger with the perfect compliment of sweet and savory.

6. The Royale BurgerWagyu, arugula, tomato, whiskey onions, pork belly, shredded gruyere, garlic aioli and sweet potato waffle fries.  This was my favorite dish out of everything we tried.  The wagyu and pork belly combination really took this burger to the next level.

Interview with Chef Chastity Harvey of  The Whiskey

What inspired you to become a chef?

In the early/mid-nineties my favorite pass time was the godfather of television cooking, Emeril Lagasse.  I was blown away, and completely smitten with how he was interacting with the crowd.  I would practice his BAM! at very inappropriate times and hours.  I would keep his Mrs. Dash seasonings in my room until my family had to convince me it was not the best idea.

When Crest brought him in for his own toothpaste line… I bought every flavor tube you could find.  I loved how Emeril could command everyone’s attention, make everyone laugh, and practically melt with his culinary creations.

I wanted to provoke that in others – A genuine positive culinary religious experience.


Chef Chastity Harvey of The Whiskey

What are some of your earliest childhood food memories?

I unfortunately did not grow up in a household where cooking or preparing food was something my family grasped.  My grandmother, Nunni, use to mix flour and water and throw it in a pan… boom… fried bread.  Her name sake though was cutting cauliflower and drowning it in Italian dressing.

A majority of my childhood and growing up I was vegetarian/vegan.  My food world did not officially open up until around 2009 (right before culinary school).  A highlight of my childhood was every Friday night my dad and I would go to the movies and then would go to Denny’s and get a Boca Burger.  That was honestly one of my favorite restaurants, maybe because of the Boca Burger, but it definitely put greasy diners on my food map and in my heart.

Tell us about your culinary background and education/experience.

I have been in Central Florida most of my culinary career.  I attended college at Rollins, and weeks after graduation signed up for classes at Johnson and Wales University (JWU) for Baking and Pastry and Food Service Development.  I returned to Orlando and went to Le Cordon Bleu for Culinary Arts Certification where I was on the competition team and learned urgency and mingled with other students whose drive matched mine.

I then worked for numerous well known establishments and chefs; Le Coq Au Vin, The Alfond Inn at Rollins, Dexter’s, and have worked with some great chefs in our community, but the biggest influence I’ve had has been from Jason Klingensmith, Executive Chef of The Doctor Phillips Performing Arts Center.

My time working with him at The Alfond Inn awarded me opportunities to learn from someone with such an elegant sexy style, but also push my own boundaries and try things.  He was a great influence in busting me out of my shell, helping me instill confidence in not only myself, but my food.

If it was not for him I would not be where I am today, and I am quite pleased with how it’s all turned out as of now.

What are some challenges you had to face and overcome over the years?

I am sure we all watched Hell’s Kitchen and thought, “Hey chefs scream at people, they are jerks.  Period.”  Well sometimes people conform to terrible stereotypes.  I had to learn something very crucial; this business has nothing to do with food, but how you treat people.  I could be the best chef ever but it could all be for nothing if I could not inspire great things from others because they feel mentally held hostage.  I had to learn “it is not what you say, but how you say it.”

I had a ‘tude, and was pretty rude.  Black and white with how things are and refusing to live in the many shades of grey and color.

It took patience, understanding my shortcomings, becoming a stronger teacher, and taking more pride in my staff and not only putting it into my food.  If people are happy and they enjoy being around you; they will have your back completely.  Attitude is everything.

What is your “food philosophy”?

Live well.  Do good.  Be great.  Eat like a queen and create like a boss.

What makes The Whiskey special?

The Whiskey, we are like a family.  You have your siblings, your aunts, that uncle who talks too much, the know it all, the smart a**, the joker, the bouncer, and it makes us unique and extremely fun.  Some of the people we have on staff have worked together for over a decade.  There is a sense of family that comes out when working here and I see it bringing the essence everyone has grown to love.  We are a genuine Motley Crew.

What are some of your favorite ingredients to work with right now?

Truffle, mushrooms, fruit has been a huge influence in my menu creation recently.  I am a sucker for sweet and savory.

What are some upcoming plans for The Whiskey this year?

We have some new exciting “Southern Contemporary” entrees coming out in the fall.  We are also working on some chef’s tables and whiskey tasting events.  Stay tuned!

What is your favorite meal to eat when you want some “comfort food”?

I am a huge fan of handhelds.  Most comforting food to me: subs, hot dogs, ice cream, tacos, nachos, fries, etc.  Hot dogs… one of my go-to comfort foods.

The Whiskey
7563 W Sand Lake Rd. Orlando, FL 32819
(407) 930-6517
downatthewhiskey.com

Tasty Chomps x Orlando Foodie Forum Friday Lunch at First Watch – Summer 2019

Ricky Ly
-
0
Tasty Chomps x Orlando Foodie Forum Friday Lunch at First Watch – Summer 2019

To celebrate their limited-time summer menu, First Watch is partnering with Tasty Chomps and the Orlando Foodie Forum to host a special lunch- show this post or mention you are with the Orlando Foodie Forum (join us on facebook at facebook.com/orlandofoodieforum), to unlock a special Buy One Get One Free Entree offer, only on Friday July 19th, 2019 at any Orlando-area Florida First Watch location.

You can use this special promo code anywhere in Orlando but if you would like to join us for a group meetup lunch, we will meet at the Mills Park (1414 N Mills Ave Suite 180, Orlando, FL 32803) location at noon on Friday July 19th. Feel free to organize your own foodie brunch for lunch meetups that Friday in the location that works best for you!

One of my favorites on the new menu include the corn bread pork carnitas bowl topped with fresh eggs. As always, there’s a new seasonal fruit drink available and this season’s Summer Blush – a mix of refreshing watermelon, pineapple, Fuji apple, lemon, cane sugar, and mint – is something to certainly gush about!

Here is an Inside Look at the Limited-Time First Watch Summer Menu for 2019:

MILLION DOLLAR BACON
Four slices of First Watch’s signature hardwood smoked bacon baked with brown sugar, black pepper, cayenne and a maple syrup drizzle.

SUMMER CRAB OMELET
Fresh crab, house-roasted corn and red peppers, Jack cheese and scallions. Topped with hollandaise and Cholula hot sauce. Served with lemon dressed organic mixed greens, whole grain artisan toast and all-natural preserves.

CORNBREAD CARNITAS BOWL
Savory pork carnitas and grilled cornbread topped with two poached cage-free eggs, black beans, pico de gallo, Cotija cheese, fresh avocado, lime crema and fresh cilantro.

TRIPLE BERRY ACAI BOWL
Organic Sambazon ACai topped with fresh strawberries, blackberries, blueberries and First Watch’s housemade granola. Served with whole grain artisan toast topped with almond butter and Maldon sea salt.

SUMMER BLUSH
Watermelon, pineapple, Fuji apple, lemon, cane sugar and mint.

New Happy Hour Menu at American Kitchen Bar & Grill on Lake Buena Vista

Tiffany Nguyen
-
0
New Happy Hour Menu at American Kitchen Bar & Grill on Lake Buena Vista

American Kitchen Bar & Grill is a full service, family-friendly restaurant known for its farm-to-table concept sourcing local and sustainable product whenever possible. Just like America, their menu is a melting pot of multiple influences and techniques.  They take an artisan approach to numerous items on their menu which give them the opportunity to share a unique spin on New American Fusion Cuisine.

We were invited to check out their new daily Happy Hour menu prepared by Executive Chef Venoy Rogers III (pictured in the middle), winner of Food Network’s Chef Wanted with Anne Burrell.

Happy hour is available every day from 5:00 – 7:00pm.

Drinks:
1/2 off domestic/draft beers
1/2 off house wines
1/2 off house liquors

Food:
1/2 off everything from the menu below, including their Small Bites Tour:

For my Small Bites Tour, I choose my top 3 favorites: Tempura Avocado, Korean Glazed Pork Ribs, and Fried Chicken “Oysters”.  The presentation and flavors in each of these appetizers were on point.

Here Are The New Happy Hour Dishes at American Kitchen Bar & Grill:

1. Tempura Avocado
Tomato-chipotle jam and cilantro-lime crème fraiche.  The avocado was creamy and had a great crunch.

2. Korean Glazed Pork Ribs
Chinese carrot cabbage slaw, sweet soy glaze, radish and sesame.  The ribs were sticky, sweet and succulent.

3. Fried Chicken “Oysters”
Tender chicken morsel, house aioli, crispy kale, lemon, buttermilk.  The fried chicken was crispy and seasoned well.

4. Grilled Chicken Wings
Bourbon bbq, signature buffalo, or honey jerk glazed.  These wings were solid.

5. Firecracker Cape Canaveral Rock Shrimp
Pepperoncini, chili garlic aioli, gochujang, toasted sesame.  The rock shrimp bursted with flavor in every bite.

6. Carne Con Queso Eggrolls
Slow braised certified Angus beef, pepper jack cheese, au jus.  The eggrolls were crispy and satisfying.

American Kitchen Bar & Grill is located inside B Resort & Spa, just a mile away from Disney Springs.  Parking is free when dining at the restaurant.

American Kitchen Bar & Grill
1905 Hotel Plaza Blvd, Lake Buena Vista, FL 32830
(407) 827-3080
americankitchenbarandgrill.com

First Look: New Ceviche Bar Opens at Don Julio Mexican Kitchen & Tequila Bar

Tiffany Nguyen
-
0
First Look: New Ceviche Bar Opens at Don Julio Mexican Kitchen & Tequila Bar

We were invited to check out the newly expanded Don Julio Mexican Kitchen & Tequila Bar, located in the Publix plaza on Chickasaw Trail & Lake Underhill Road.

They have expanded their dining area and added a ceviche bar, more tables, booths, and paintings on the wall.  The painting of the beautiful women on the right is a tribute to the owner Larry’s late mother.

The new ceviche bar made its debut three day ago and is spearheaded by Food Network Chef, Chef Roberto Treviño.

What is ceviche?  Ceviche originated in Peru is made with fresh raw seafood marinated in vinegar or citrus juice from lemon or lime.  The citric acid effectively “cooks” the seafood even though there is no heat involved.

Here are our favorite dishes from their new ceviche bar:

1. Huachinango Mango
Fresh raw snapper, marinated in lime juice, onions, jicama, pepita seeds & mango in chamoy chile

2. Fresh Ahi TunaRaw tuna cubes with lime, marinated vegetables, fresh avocado, chopped peanuts & served with chicharrones

3. Classic Shrimp Agua ChileRaw shrimp, marinated in red onions, lime, cucumber, agua de serrano, cilantro & chile

4. Conch De Choncha Tender conch served in an lemon onion, escabeche with red pepper & cilantro

They have another location in Lake Mary and plan on opening up three more restaurants within the next few months in Waterford, Lake Nona, and Orlando International Airport.

Specials:
Marg Monday – $3 margaritas all day
Taco & Tequila Tuesday – $2 tacos, $2 tequilas
Imported Beer Draft Wednesday – $2 all day
Live Mariachi Band Thursday – 7:00 – 10:00pm
Live DJ Friday – 7:00 – 11:00pm
Live DJ & Band Saturday – 7:00 – 11:00pm

Huge thank you to Larry for having us!

Don Julio Mexican Kitchen & Tequila Bar
551 S Chickasaw Trl Orlando, FL 32825
407-930-3735
donjuliobarandgrill.com

First Look: Flippers Pizzeria opens in Oviedo

Tiffany Nguyen
-
0
First Look: Flippers Pizzeria opens in Oviedo

Flippers Pizzeria will open their newest location in Oviedo’s Stonehill Plaza on Tuesday, July 9th.

Flippers Pizzeria was founded back in 1987 by two college graduates who were seeking fresh, high-quality pizza in a fast-casual environment in Orlando and could not find many options in the area.  They opened their first location near Sea World.

Fast forward to present day, Flippers Pizzeria now has 14 locations across Central Florida.  We were also informed that they will be closing their UCF location to focus on this new location.

The new Flippers Pizzeria is conveniently located in corner of Mitchell Hammock and Alafaya Trail, just miles away from UCF.

Pictured: Flippers Pizzeria COO Ben Richardson has been with the company for 21 years.

Pictured: Chef Jack Johnson

Their dedicated pizza chefs take pride in handcrafting fresh dough daily using unbleached artisan flour and extra virgin olive oil.  From their fresh-packed, San Joaquin pizza sauce and crushed imported DOP San Marzano tomatoes to their 100% Wisconsin whole milk mozzarella and BelGioioso fresh mozzarella, they obsessively seek out the finest ingredients.  Their meats are all-natural, spices are hand-picked, and their vegetables are hand-chopped, sliced, diced, and roasted in-house.  You won’t find artificial colors, flavors or preservatives in anything they serve.  Pizzas are baked at 600 degrees in their brick oven.

Breadsticks – garlic butter, romano, side of pizza sauce

This is one of their most popular pizzas that I highly recommend getting with thin crust to really enjoy the flavors of the fresh ingredients.  Pig & Pesto – EVOO, organic spinach, smoked bacon, prosciutto, ricotta dollops, fresh mozzarella, basil pesto drizzle.

Flippers Big Pie – pepperoni, Italian sausage, smoked bacon & ham, baby portabella mushrooms, green peppers, red onions & black olive

California Classic – aged mozzarella, basil pesto sauce, organic spinach, red onions, roasted red peppers, grape tomatoes & artichokes

BBQ Chicken BBQ – sauce, chicken breast, smoked bacon, red onions, aged mozzarella & sharp cheddar

Flippers All Meat Pie – pepperoni, Italian sausage, smoked bacon, ham and meatballs

Bacon Honey Buns – smoked all-natural bacon, hand-rolled dough, cinnamon glaze, local honey & powdered sugar

Flippers Pizzeria
45 W Mitchell Hammock Rd. Suite #1361
(407) 890-9001
flipperspizzeria.com

Inside Look: Tasty Chomps x Orlando Foodie Forum Lunch Crawl at Disney Spring’s Terralina and Paddlefish

Ricky Ly
-
0
Inside Look: Tasty Chomps x Orlando Foodie Forum Lunch Crawl at Disney Spring’s Terralina and Paddlefish

On June 29th, we held our very first Orlando Foodie Forum lunch crawl at Disney Spring’s Terralina Crafted Italian and Paddlefish – where over 25 guests came to enjoy a delicious three-course lunch with Terralina’s Executive Chef Justin Plank who shared some of his favorite dishes in celebration of the restaurant’s one year anniversary.

Afterwards, we headed over to Paddlefish for a complimentary Buzz Pop cocktail tasting (located conveniently next door) on the top floor outdoor patio with beautiful views overlooking Disney Springs.

Truly an outstanding lunch event with great dishes and great company!

Also  – Terralina just celebrated its first anniversary and both Terralina and Paddlefish restaurants have many special events (from ravioli making classes to special wine dinners) going on every week and a very full calendar of unique opportunities to take advantage of on their websites (https://www.terralinacrafteditalian.com and https://paddlefishrestaurant.com/).

Look out for more events to come for our foodie meetups in the near future, including one in partnership with First Watch to celebrate the debut of their new summer menu – save the date for that one on Friday July 19th for lunch.

Here’s an Inside Look at the Tasty Chomps x Orlando Foodie Forum Lunch Crawl at Disney Spring’s Terralina and Paddlefish

1st Course – Family-Style – Appetizers

Antipasti Towers

Crispy Eggplant Fries

2nd Course – Entrees

Ravioli Gigante

Chicken Parmesan

Citrus Marinated Half Chicken

Mahi Peperonatta

3rd Course – Dessert

Lemon Panna Cotta

Chocolate Dipped Gelato Sandwich

Paddlefish – Buzz Pop Cocktails

Inside Look: Hinckley’s Fancy Meats with Chef Matt Hinckley

Ricky Ly
-
0
Inside Look: Hinckley’s Fancy Meats with Chef Matt Hinckley

Earlier this year, Chef Matt Hinckley opened up his highly anticipated Hinckley’s Fancy Meats sandwich and charcuterie shop inside East End Market, our local Orlando food hall and a kind-of start-up incubator for food concepts. In addition to sandwiches, the meat shop also offers up cured meats, sausages, and all sorts of meaty delights for purchase.

The sandwiches and charcuterie here, in my opinion, are some of the very best Orlando has to offer – the quality of the ingredients and the wonderful flavors that Chef Hinckley is able to create and craft together are truly top notch.

The menu at Hinckley’s includes:

SANDWICHES MENU

PORCHETTA Salsa Piccante. Broccoli Rabe. Roasted Peppers. Ciabatta. $14

PASTRAMI ON RYE Russian Dressing. Fresh Horseradish. Cabbage. Havarti. $14

CHICKEN SALAD Roasted Chicken. Citrus Aioli. Celery. Arugula. Croissant. $13

THE CUBAN Apple Wood Ham. Mojo Pork. Swiss Cheese. Yellow Mustard. Pickles. $13

FRENCH DIP Grass Fed Roast Beef. Caramelized Onion. Gruyere. Bone Broth Jus. $15

BLT Apple Wood Smoked Bacon. Bacon Jam. Tomato. Lettuces. Smoked Paprika Aioli. Brioche. $15

BANH MI Country Pâté. Duck Liver Pâté. Pickled Veggies. Radish. Cilantro. French Baguette. $14

THE GREATEST AMERICAN HERO Grass Fed Roast Beef. Apple Wood Smoked Ham. Mojo Pork. Provolone. Fresh Greens. Pickled Veggies. Radish. Lemon Vinaigrette. $15

Chef Hinckley has literally traveled the world honing his craft from Africa to New Zealand before returning to Florida. Driven by a food philosophy committed to “respectful farm-to-table cooking, sourcing locally and honoring the quality of fresh ingredients” and “zero waste”, he has since accumulated over 15 years of culinary experience including leadership positions in both James Beard award-winning and Michelin-starred kitchens.

Notably, Chef Hinckley’s Charcuterie Box has been featured recently in the New York Time’s Holiday gift guide for their fabulous sausages and smoked meats.

BANH MI Country Pâté. Duck Liver Pâté. Pickled Veggies. Radish. Cilantro. French Baguette. $14

In Miami, he worked with James Beard award-winning Michael Schwartz at Michael’s Genuine Food & Drink.  In New York City, he worked with Brad Farmerie first at Saxon + Parole and then at the helm of the Michelin-starred flagship, PUBLIC.

“I learned a lot of new techniques in both kitchens and had the privilege of working next to some very talented cooks and chefs. We maintained the Michelin star and I moved on once again. This time headed back, full circle, to Orlando where the adventure began,” chef Hinckley said.

“I want to bring all of the knowledge that I gained, all of the technique that I learned, all of the responsible farming practices I became familiar with, and all of the stories that I picked up along the way back home so that I can share them with my friends and family.”

Ricky Ly of Tasty Chomps: Tell us about your background – what inspired you to become a chef?

Chef Hinckley: I spent the early part of my life trying to find “real jobs”. I’d get frustrated with cubicle work and rebound to the hospitality industry where I could make quick cash bartending or waiting tables. I fell in love with the people that gravitated to this industry, but the pirate-like camaraderie of the back-of-house was ultimately better suited to me. I found inspiration by looking up to the chefs who came before me.

PASTRAMI ON RYE Russian Dressing. Fresh Horseradish. Cabbage. Havarti. $14

Tasty Chomps: What are some of your most memorable moments in the kitchen through the years?

Chef Hinckley: I’d say that the most memorable moments in the kitchen for me come from mistakes. Either mistakes that I’ve made or mistakes that I’ve seen other chefs make. You become better at anything by recognizing your weaknesses and learning from your failures. Any success that I have in the kitchen has a long history of mistakes and failures behind it. It’s important to remember that and to stay humble.

Tasty Chomps: What made you want return to Orlando?

Chef Hinckley: My family moved to Orlando in the 1980’s. I left for about 12 years to work and travel both internationally and here in the States. When I was in NYC trying to figure out where to put roots in the ground with my own business, setting up shop close to family was really the only option.

Tasty Chomps: What is your favorite thing about living here in Orlando?

Chef Hinckley: There’s a true southern hospitality in Orlando. At our core, we are friendly, hospitable, and full of empathy. You don’t notice it when you’re stuck in traffic on I-4. But I saw an outpouring of love and a sense of community after Pulse that I’ve never seen anywhere.

PORCHETTA Salsa Piccante. Broccoli Rabe. Roasted Peppers. Ciabatta. $14

Tasty Chomps: What are some of your favorite cuts of meat to work with right now?

Chef Hinckley: I’m drawn to the “fifth quarter”. I like using livers, gizzards, tongues, etc. And I like using off-commodity proteins – things you won’t find in Publix – like elk, antelope, wild boar, etc. I think that the mark of a great chef is in taking what other chefs discard and turning it into something extraordinary. That’s what I’m all about. I just got in some elk hearts this week.

So the contest is not to make them palatable, so that someone can say, “Look Instagam! I ate an elk heart! And lived!”. I want people to taste that and think, “Holy shit! Why haven’t I been eating elk heart my whole life!”. Just meeting peoples expectations makes for a pretty dull career.

When someone is apprehensive about ordering something that’s outside of their comfort-zone, and you supersede their best possible expectations, as a chef, you win.

Tasty Chomps: What are your most popular dishes right now at the shop?

Chef Hinckley: The most popular sandwich is the Pastrami on Rye. The most popular thing in the deli case is Duck Liver Pate.

Tasty Chomps: What are some dishes you like that more folks should try?

Chef Hinckley: I’d encourage folks to step outside of their comfort zones. Try new things. Explore. Don’t get into routines of always eating the grilled chicken with a Diet Coke. Eat the headcheese. Try the Smoked Antelope Sausage. Maybe some Duck Liver Pate. You might love it! And even if you don’t, we’ve got all sorts of craft beers that you can cleanse your palate with. We promise you’ll survive.

Tasty Chomps: What is the secret to a really good sandwich?

Chef Hinckley: Ingredients. Ingredients. Ingredients. Every single one down to the salt. No technique can mask inferior quality ingredients. Start with the best ingredients that you can source (or grow yourself!) and keep it simple. Good food doesn’t have to be complicated. If it’s an ingredient that your grandmother wouldn’t recognize, get it off the plate.

Tasty Chomps: What is your first memories around food growing up?

Chef Hinckley: My family always throws down around the holidays. So my earliest food memories go back to sitting around the table, impatiently waiting to open presents.

Tasty Chomps: What are some problems with the current food system you see right now that you would like to see fixed?

Chef Hinckley: We rely too much on other people to fix our food system. By the time the government enacts change it is too late. Corporate lobbyists essentially write in policy and law. If you want change in the food system it has to happen on your plate. The market will respond to consumer demand. Rather than rely on votes cast in the voting booth, we need to vote three times a day with our fork. Spend your money at places that treat their land, people, and animals well. The real power in this country belongs to the people.

Tasty Chomps: What are some of your favorite places to eat around Orlando right now?

Chef Hinckley: I love Chef Blake’s food over at Rusty Spoon. Ken’s sushi at Shin is awesome and close to home.

Tasty Chomps: I hear you like Chinese food – what are some favorite Chinese places for yourself?

Chef Hinckley: Little Giant regional Chinese cuisine pop-ups are the best Chinese food I’ve had in Orlando. Kristine’s breaking away from the typical American Chinese food and offering up something new and exciting.

Tasty Chomps: Favorite dish to cook at home after a long day – some comfort food?

Chef Hinckley: One pot wonders! People think that I eat meat like a Flintstone because I own a meat shop. Truth is my wife and I eat mostly veggies and whole grains at home. We mostly use meat as a component in a dish rather than the star of the show.

Tasty Chomps: Upcoming plans for Hinckley’s Fancy Meats this year?

Chef Hinckley: We’re settling in to our new home at East End Market for the time being. We’re exploring options beyond that. But for the time being, we just want to perfect what we’ve started.

For more information, visit https://www.hinckleymeats.com/ or at their shop at East End Market at 3201 Corrine Drive, Orlando, FL.

Talk of the Town Restaurant Group Raises over $110,000 at John’s Challenge 2019 for Kids Beating Cancer

Ricky Ly
-
0
Talk of the Town Restaurant Group Raises over $110,000 at John’s Challenge 2019 for Kids Beating Cancer

Founded in 1974 by the father and son team of Charley and Ron Woodsby, Talk of the Town Restaurants, Inc. now encompasses ten restaurants in the Central Florida area including Charley’s Steak House, FishBones, Johnnie’s Hideaway, MoonFish, Texas Cattle Company and Vito’s Chop House.

According to the restaurant’s history, from 1963 to 1983, Charley Woodsby was a co-owner of Gary’s Duck Inn on Orange Blossom Trail in Orlando. In 1968, Charley, along with William Darden, opened the first Red Lobster in Lakeland. They expanded the restaurants to five in Florida with franchises in Georgia and South Carolina. In 1970, they sold Red Lobster to General Mills, Inc. Red Lobster went on to become one of America’s favorite seafood restaurants with over 680 locations in the United States and Canada.

The Woodsby’s continued their entrepreneurship by opening a steakhouse in 1973 in Lakeland named Talk of the Town and later expanded to four other locations in Winter Haven, Clearwater, St. Petersburg, and Orlando.

In 1984, the names of the restaurants were changed to Texas Cattle Company and the Orlando location was renamed Charley’s, after the family’s patriarch. The corporate office took on the name Talk of the Town Restaurants, Inc. and today has over 1000 employees with 64 million dollars in sales among ten restaurants.

The Woodsby’s have been personally generous to local charities and have decided to take it a step further in 2016. In keeping with the family tradition of giving back, Clark Woodsby, Senior Operating Partner, has joined his father and grandfather to create a private charity called Talk of the Town Restaurant Group Foundation.

All of the restaurants currently participate in a “Round Up for Charity” program, each month asking guests to round up their checks to the nearest dollar to support local charities throughout Central Florida. Some of these charities in the past have included the Ronald McDonald House, Orlando Magic Foundation, Special Olympics, Coalition for the Homeless, Habitat for Humanity, and more.

This March, through the “Round Up for Charity” program, the restaurants raised $40,108.95 for the Kids Beating Cancer charity.

Kids Beating Cancer is a local Orlando based charity that helps advance cures while providing resources and support for children with cancer, leukemia and related life-threatening diseases throughout the treatment process. The organization pays for the transplant testing and donor identification, costs never covered by Medicare and only partially covered by insurance for the children. By removing these financial barriers any child can have access to bone marrow and stem cell transplantation at the Kids Beating Cancer Pediatric Transplant Center located at Florida Hospital for Children, “the best-and-only hope for a cure”.

This March, the Talk of the Town Restaurant Group took it a step further by organizing their annual special fundraising dinner called “John’s Challenge”, where 10 teams competed to raise $10,000 each for Kids Beating Cancer. The challenge is named in memory of John Voight, son of Kids Beating Cancer founder, Margaret Guedes, who lost his life to leukemia at the age of 9.

This year, the “John’s Challenge” helped fundraise an additional $115,860 for the charity, an amazing feat by any measure.

In the last two years, the Talk of the Town Restaurant Group raised $290,666.81 for Kids Beating Cancer through our Round Up for Charity and John’s Challenge campaigns. Since 2016, they have raised almost $1 million, a total of $893,919.57 and counting for local charities in Central Florida!

Their John’s Challenge dinner took place on June 6th, 2019 at Charley’s Steakhouse and we were graciously invited to have an inside look. The evening began with beautiful electric violin music from Michelle Jones of Violectric and passed hors d’ouevres including fried butterfly shrimp and roast lamb chops. The menu included appetizers such as Crispy Portabella Mushroom Fondue and Bacon Wrapped Diver Scallops, entrees – Citrus and Oak Grilled Filet Mignon, Caribbean Lobster Tail, Au Gratin Potatoes, and for dessert – Grand Marnier Chocolate Cake and Salted Caramel Cheesecake

Here Are Scenes Inside The Talk of the Town Restaurant Group Foundation’s John’s Challenge Dinner for Kids Beating Cancer 2019:

The night began with some beautiful electric violin by Michelle Jones of Violelectric music.

The special drink of the night made with fresh watermelon.

Passed hors d’ oeuvres included butterflied fried shrimp….

…and roasted lamb chops with mint sauce.

The Menu included…

Crispy Portabella Mushroom Fondue

Bacon Wrapped Diver Scallops

Citrus and Oak Grilled Filet Mignon

Caribbean Lobster Tail

Au Gratin Potatoes

Grand Marnier Chocolate Cake and Salted Caramel Cheesecake

From Left to Right – Brittanie Olavarria – Director of Marketing at Talk of the Town Restaurant Group, Sam Azar – COO & Chairman of the Board at Kids Beating Cancer, Margaret Guedes – President, CEO & Founder at Kids Beating Cancer, Seth Miller – VP/COO at Talk of the Town Restaurant Group

For more information, visit:

1...363738...110Page 37 of 110

TastyChomps.com

A Local's Culinary Guide

Latest

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

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

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

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

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

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

Popular

Is The Krusty Krab Restaurant Opening in Florida?

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

20 Best Brunch Spots in Orlando for Spring 2021

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

900 Degreez Food Truck – featuring Wood-Fired Oven Pizzas

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

Sitemap

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