Have you heard of Dharma Southern Chick’n? They recently moved to their new digs from Market On South alongside Valhalla Bakery to the new Cheney Collective right by Baldwin Park.
Dharma serves up some of the best sammies in town, and they are all 100% Plant Based!
Their new Georgia Peach Sloppy Joe, filled to the brim with saucy BBQ “beeph” tips is my absolute favorite right now!
They also recently locked down their secret “Nashville” hawt blend that’s available on chicken, curly fries, pickles, anything you want!
To celebrate their recent move, we are teaming up with Dharma Southern Chick’n for an IG Giveaway promotion – read on!
Must Try’s at Dharma Southern Chick’n include:
Georgia Peach Sloppy Joe
Nashville Hawt
Carolina BBQ Pulled Jackfruit
Phish Filet
Classic
Kidz Nugz drizzled with Honee
Buffalokra Fried Okra
Mac N Cheese
Cheesy Hommies
Crispy Brussels
They also have gluten free buns for those looking for gluten free options.
We spoke with Shaun Noonan from Dharma recently about their upcoming plans at Dharma.
Tasty Chomps Interview with Dharma’s Shaun Noonan
Tasty Chomps: Where does the name “Dharma Southern Chick’n” come from? How does Dharma influence your food philosophy? (Dharma means “truth” or the eternal and inherent nature of reality)
Shaun: Dharma is a concept I’ve been blessed to exposed to early in my twenties and it really changed my life , we wanted to showcase it in our brand so that others can learn and hopefully make a small change for the better in our customers lives and in our world as a whole
My dharma is a unique one and it’s always evolving, when we set out to bring plant based comfort food to central Florida in 2013 we thought we had an arduous road in front of us but turns out , great food is great food and we were blessed with our communities response
What are some new dishes/things people can expect at the new location?
We’ve locked down our secret Nashville blend! It’s the most popular thing on the menu and we will add it to anything you want! Nashville chickn’ , Nashville curly fries, Nashville nugz we even have a Nashville pickle on a stick!
What are some of your upcoming plans for Dharma and co?
Our plans are to focus on quality. Not only the quality of our food but also our quality of life. It’s time we threw away those old standards of hospitality where the layout confuses the guest, the guest relays confusion and anger to the staff, the staff become emotional punching bags. We’re throwing all of that away. We’ve created an easy laid back environment for both guest and staff and it’s really working out great! So come hungry and come relaxed.
Top 3 sellers right now?
Nashville Chick’n Sandwich, Classic Chick’N Sandwich, Mac and cheese
Free Mac and Cheese promotion – all you have to do is show up at Dharma and show them you follow and tagged them on Instagram in the post below and you get FREE MAC And Cheese with purchase ! Everyone who shows up with this will get free mac and cheese with purchase!!!
Did you know that Waldorf Astoria Orlando& Signia by Hilton Orlando Bonnet Creek are hosting special, intimate 14-seat progressive dinner tours this fall?
The Epicurious Progressive Dinner Tour, a curated progressive dining experience that tantalizes your curiosity and taste buds will be available on Fridays & Saturdays starting October 6 – November 11, 2023 from 6 p.m. to 10 p.m. just in time to coincide with the Epcot International Food and Wine Festival.
During this 4-hour intimate progressive dinner, guests will enjoy culinary specialties from the highly acclaimed restaurants of Waldorf Astoria Orlando & Signia by Hilton Orlando Bonnet Creek all in one magical evening.
We were recently invited to a media preview of the Epicurious Progressive Dinner Tour – read on for more!
From exceptional wine tastings, innovative food pairings, customized mixology session and decadent Bar du Chocolat sweet treats, Epicurious Progressive Dinner Touris an indulgence for the senses and an adventure for the palette.
The 4-hour epicurean food tour is led by a knowledgeable culinary guide and includes five stops throughout the resort complex.
Tickets are $250 per person, plus tax and gratuity. Limited spots available. Reservations required.
Here is a first look of the 2023 Epicurious Progressive Dinner Tour at Waldorf Astoria + Signia Orlando Bonnet Creek:
Sip, Swirl & Savor
Pine-Aperol Spritz
La Luce
La Luce, Signia by Hilton Orlando Bonnet Creek’s signature restaurant was created by famed Napa Valley chef and restaurateur Donna Scala. This modern Italian country kitchen serves dinner nightly and features thin crust pizzas, homemade pasta, Mediterranean-inspired drinks and a Trattoria-style wine program. Executive Chef Alberto Navarrete Arias. and the team carry on the legacy of excellence at La Luce.
SEASONAL FRUIT, BURRATA AND PROSCIUTTO FLATBREAD
RISOTTO AL TARTUFO – Porcini Mushroom, Shaved Black Truffle
Nortico Alvarinho, Minho Portugal
Zeta Asia
Signia by Hilton Orlando Bonnet Creek’s second signature restaurant, Zeta Asia serves pan-Asian cuisine in swanky surroundings. Drawing inspiration from Asian tradition and Western culinary techniques, Chef Jesus Pinto and the Zeta Asia team unlock hidden layers of flavor on every plate. Inspired mixology complements each dish with an extensive selection of award-winning sake, Japanese whiskeys, wines and beers from across the globe. Zeta Asia is more than a restaurant—it’s a haven for food enthusiasts with diverse and discerning palates, tailored to your tastes by this talented culinary team.
Vibe Kitchen is Waldorf Astoria’s signature food truck – last few years serving up Peruvian specialties for the Epicurious event – this year Bull & Bear is taking over with a “smokehouse” theme with Executive Sous Chef at Waldorf Astoria Orlando, Jeremy Gibb.
BULL & BEAR SMOKEHOUSE 2-MEAT PLATTER – House Smoked Pulled Pork, Smoked Brisket, Cole Slaw, Cheddar Biscuit, House Made Pickle and House BBQ Sauce
Burgaurd Morgon Cote de Py, Beaujolais France
Mixology at Peacock Alley
MONKEY BUSINESS – Hamilton Pot Still Black Rum, Banane du Brasil, Cocchi Americano, Demerara, Lime Clarified in Garam Masala Coconut Milk
Bull & Bear
Due to ongoing renovations, Bull & Bear will be temporarily relocated to Oscar’s until Bull & Bear reopens on October 15, 2023. Guests will still be able to enjoy the Bull & Bear offerings with the same world-class service in the meantime at Oscar’s.
An alternative dining experience, Bull & Bear Brasserie led by Chef Juan Suarez fuses casual elegance with upscale sophistication for a refined resort dining experience. Located inside Oscar’s Brasserie, Bull & Bear Brasserie is open daily for dinner, offering a legendary farm-to-table menu, impeccable service, personalized tableside preparation, al freso dining, and thoughtful wine and cocktail pairings in a relaxed setting.
Featuring Bull & Bear classics, including Wagyu New York Strip, the Tomahawk for Two, fried chicken, pan seared sea bass, and The Lemon, a famously delicious dessert prepared using a whole lemon, Bull & Bear Brasserie invites guests to sit back, indulge, and savor the taste of bold tradition.
BRAISED RABBIT – Chestnut Spaetzle, Seasonal Wild Mushroom, Local “Frog Song farm” Seasonal Winter Vegetables, Pomegranate
Pride Mountain Syrah, Napa Valley CA
CRISPY FROZEN PAVLOVA – Smoked Madagascar Vanilla Bean Ice Cream, Strawberry Sorbet and Red Berry Emulsion
Chateau Roumieu, Bordeaux France
Lasting Impression
BAR DU CHOCOLAT – A selection of chocolate confections hand-crafted by Waldorf Astoria Orlando’s world-class pastry team.
Take the Elevator Home
Guests can turn their epicurean dining experience into a food & wine weekend getaway! And this is probably the most recommended course of action after the 4-hour tour of 7+ food and drink pairings.
Epicurious Progressive Dinner Tourparticipants can take the elevator home when they book an overnight staycation at Signia by Hilton Orlando Bonnet Creek or Waldorf Astoria Orlando for a special price.
The staycation package includes accommodation in a Standard guest room, waived resort fee and complimentary valet parking for the night of your dinner all for an exclusive rate of $195 per night, plus taxes at Signia by Hilton or$295 per night, plus taxes at Waldorf Astoria Orlando.
In addition to the Epicurious Progressive Dinner Tour, there will also be a special Epicurious: Sip and Savor event coming this December. Read on / Save the Date below:
SAVE THE DATE
EPICURIOUS: SIP & SAVOR UPCOMING EVENT
The epitome of culinary decadence, Epicurious Sip & Savor is an immersive, gourmet event that invites you to explore the art of the palette. Showcasing over 35 tastings through interactive programming, intimate wine tastings, and hands-on culinary experiences, Epicurious Sip & Savor brings together an incredible roster of chefs, wine and spirit experts, and top culinary talent for a deliciously unforgettable evening. Enjoy inspired bites, lavish libations, and fresh flavors as you taste your way through eight culinary kiosks and nine pop-up bars.
Date: Saturday, December 9, 2023
Time: 6pm – 10pm
Location: Bonnet Creek Ballroom & Foyer Space (located at the adjacent Signia by Hilton)
Pricing: $210 per person (plus tax and gratuity)
Get a taste of our 2023 event offerings. View the Dining Menu Here
For booking and information, please email BonnetCreekEpicurious@hilton.com or Call (407) 597-3712. Tickets are non-refundable and non-exchangeable
You may have seen stories about the beautiful, spacious, and new state-of-the-art $2.8 billion terminal at the Orlando international Airport, Terminal C. Unless you are flying JetBlue or going on an international flight, it might be difficult to make your way over there to Terminal C and check out their new shopping and dining outlets as well as public art installations and immersive and interactive CGI content.
To boost the numbers, the airport is offering a special “Experience MCO” pass, where locals can go through the security checkpoint at Terminal C, even without a ticket to fly. Meaning you can enjoy the amenities and also drop off any loved ones at the gate with them.
Here’s all about the ExperienceMCO Visitor Pass Program:
Provide your date of birth, gender, and full legal name exactly as it appears on your TSA-approved photo ID (passport or driver’s license.)
You’ll receive a confirmation email verifying that your request has been received.
The request will be reviewed by the Transportation Security Administration (TSA.)
If approved for entry, the Guest will receive their Experience MCO Visitor Pass attached to their approval e-mail.
When entering the TSA Checkpoint, Guests should have the Experience MCO Visitor Pass attachment and their TSA-approved photo ID available.
Experience MCO Visitor Pass Guests must enter the Terminal C TSA Checkpoint general screening line. (Pre-Check and Clear lines are not permitted for use with this pass.)
Entry is available from 10am-4pm, and Guests are required to exit Terminal C by 8:00 PM.
Guests are subject to the same security regulations as ticketed passengers and must comply with TSA’s screening procedures.
Guests are then able to explore Terminal C at their leisure.
Retail and Food Concessions inside Terminal C
There are 30+ retail and food options including many local Orlando favorites such as Old Hearthe Bread Company and Wine Bar George. Don’t miss the fire breathing dragon straight out of the Wizarding World of Harry Potter at the Universal Studios store.
The current Terminal C concessions are:
3Sixty Duty Free
Auntie Anne’s/Cinnabon
Barnie’s Coffee & Tea Co.
Cask & Larder Public House
Chick-fil-A
City Arts Market
Cucina & Co.
Desano Pizzeria
Eola Market
Gatlin Trade
Greenbeat
Harvest & Grounds
Main Street Market with Einstein Bros. Bagels
Olde Hearth Bread Co.
Orange County Brewers
Orlando Brewing Bar & Bites
PGA Tour Grill
Provisions by Cask & Larder
Raw Juce
Replenish with Illy Coffee
SeaWorld
Shake Shack
Starbucks
Summer House Orlando
Sunglass Hut and Brighton
Sunshine Diner by Chef Art Smith
The Scoop
Tripadvisor
Universal Studios
Walt Disney World
Wine Bar George
The Plaza Premium lounge at MCO is located on the second level of the Palm Court area and will feature artwork from the Orlando Museum of Art and silent digital art from Full Sail University. Passengers can find food and beverage options, as well as Wi-Fi and areas to work and relax. To access the Plaza Premium Lounge you will need a day pass or use an eligible American Express or Capital One credit card.
Parking
Parking your car at Terminal C at Orlando International Airport is available at Garage “C” which has 2,500 parking spaces and easy access to the terminal or Terminal Link (APM) train and future access to the Brightline train to and from Miami.
Here is a Look Inside Orlando International Airport’s Terminal C:
Have you ever had Peking Roast Duck served two ways before? At YH Seafood Clubhouse, the fine Cantonese Chinese Dim Sum and Seafood restaurant in Orlando’s Dr Philips Area they prepare Peking Duck with the crispy skin so you can make your own bao buns / tacos as well as a duck meat salad.
With fall coming, it’s also a great chance to try new dishes like their pumpkin with oxtail or their wok sealed sea bass!
These dishes and other Chinese delicacies including the best fried rice in Orlando are highlighted this week below! Read on –
Featured Fall YH Seafood Clubhouse dishes:
* PEKING DUCK (2 WAYs) • ??? (2?)
a. Skin – Steamed Bun, Green Onion, Cucumber, Hoisin Sauce Duck Meat
b. Tossed With Field Green Salad and Vinaigrette Dressing
* JUMBO OYSTER WITH SHELL (2 PCS) • ???? – Choice Of: Steamed Garlic Soy / Black Bean Sauce Crispy Fried With Sweet Chili Sauce
* BLACK TRUFFLE SCALLOP • ?????? • U10 Scallops, Black Truffle, Chinese Green, Assorted Fresh Mushroom
* WOK- SEAL SEA BASS • ???? • Chilean Bass, Assorted Fresh Mushroom , Chinese Green, Garlic Butter Sauce
New Southern Biscuit Breakfast and Lunch Spot in Orlando Alert ! Did you know that the first North Carolina-based Rise Biscuits in Central Florida is now open daily 7am-2pm in Winter Park at Lakeside Crossing, 110 S. Orlando Avenue, next to Bulla Gastrobar and Sixty Vines?
Home of the “Best Dang Biscuits” since 2012, Rise recently won “Best Biscuits in the US” by Food and Wine Magazine for their fresh, made-in-house, pillowy, warm-buttered Southern biscuits.
With the recent closing of The Coop and Popeye’s nearby, will Rise “rise” to rule the roost at the top of the Chicken Strip District?
Rise relies on locally-sourced ingredients like North Carolina-milled flour from Renwood Mills, 100% butter (no shortening in these biscuits).
Serving up Southern Biscuits, Righteous Chicken Sandwiches and Donuts, they are having their GRAND OPENING Event on Saturday, September 9th starting at 7am.
Here’s what they’ve got in store for GRAND OPENING Day:
Free Winter Park exclusive sticker for first 100 customers
Spin the Wheel to win one of several prizes, including free Rise food and merchandise. Everyone is a winner!
Join Rise Rewards for a free biscuit on your next visit!
Rise will also be donating 10% of sales on Saturday September 9th to Bishop Moore Catholic High School!
For more information on their grand opening festivities and to win free Rise food and drink follow/like Rise on Facebook and Instagram @risebiscuits.
Founded in North Carolina, Rise is taking the country by storm with their fresh take on Southern breakfast and lunch. Rise might be fast and casual, but founder Tom Ferguson was a formally trained chef from the Culinary Institute of America, and has worked for himself and for others in high-end restaurants around the country.
Nashville Hot Chicken Biscuit
Rise serves breakfast and lunch comfort foods with a playful twist–like the Righteous Chicken Sandwiches topped with anything from crispy bacon to fried green tomatoes.
Hot Honey Chicken Biscuit
Their chicken is tenderized, brined in buttermilk, fried to golden-brown perfection and then served on a biscuit, bun or as strips with your choice of toppings and sauces.
Avocado Toast Closed faced with guacamole, tomato, fried egg, and boom boom sauce.
Donut flavors range from your standard old-fashioned to Maple Bacon Flavored and Cheerwine donuts.
Sides like cheese grits, fried okra, cheddar tots, and country gravy round out the Southern menu. They also have a fantastic sweet-glazed blueberry biscuit that is a must try!
The Rise ordering and pickup process is streamlined to get customers their orders quickly and efficiently. Orders are placed online via the RISE app and website or via kiosks in the restaurant.
Convenient pickup is available through heated food lockers – just like those automats from NYC back in the day.
They are not stopping at Winter Park, with plans in the works for a second location of Rise in downtown Orlando coming soon.
It’s official – Fazoli’s Orlando officially opens on September 6th, 2023.
After a 15-year absence, Fazoli’s, the Kentucky-based Italian fast-food restaurant, is set to make a comeback in Orlando. The new location will open at the intersection of East Colonial Drive and Bennett Road. There is another location in Central Florida in Clermont that opened in 2022.
This site was previously occupied by a Boston Market that closed its doors in September.
Orlando residents who have fond memories of indulging in Fazoli’s famous buttery, garlicky breadsticks and savoring their Italian ice will be delighted by this news.
In 2008, Fazoli’s bid farewell to its previous Orlando establishments on East Colonial Drive (now Peter’s Kitchen China Bistro) and Collegiate Way (now Del Taco).
In addition to these former locations, Fazoli’s had previously operated in Altamonte Springs, Daytona Beach, Kissimmee, Melbourne, Merritt Island, Orange City, Oviedo, and Winter Park. The menu at Fazoli’s features a variety of options including pasta, salads, pizzas, and subs.
However, it is the unlimited breadsticks offered to dine-in customers that have become the restaurant’s most iconic and beloved item.
The Keys Group Company has been ranked by Black Enterprise magazine as one of the nation’s 100 owned black businesses over several years. During the thirty years of The Keys Group Company’s operation, over 150,000 youth have been employed; giving many their first jobs.
Today, The Keys Group Company includes eleven (11)Kentucky Fried Chicken Restaurants in Southwest Georgia; Keys News & Gift Shop, the largest minority owned airport concession in the country, located in the Orlando International Airport; WJIZ 96.3 FM and. WJYZ 960 AM radio stations in Albany, Georgia; Ramsey & Ramsey Hair Styling Salon in Detroit, Michigan; the Black Business Directory and Resource Guide of Southwest Georgia; and All Pro Ostrich Ranch.
Photos from Fazoli’s Orlando Grand Opening by Tiffany Nguyen:
In 2020, Southeast Steel Appliance Warehouse celebrated 80 years in Orlando – today they have been serving Orlando for 83 years. Founder Irving Lippton, Stu’s Father-In-Law, established Southeast Steel in 1940, providing Central Floridians with various types of hardware, home supplies, and whatever consumer appliances that were available at the beginning of WWII. Driven by consumer needs ever since, they have continued to thrive in the appliance arena and today are known as locally as the “Appliance Experts.”
In an effort to promote Taiwanese culture and cuisine, on August 25th, the Florida Taiwanese Business Association proudly presented the ‘International Tour of Taiwan Gourmet Cuisines‘ at the Valencia College School of Culinary Arts and Hospitality in Orlando.
The event, organized by the Overseas Community Affairs Council(OCAC), highlighted the culinary expertise of two globally renowned Taiwanese chefs, Chef Ko-Chin Chang and Chef Kai-Yuan Lu.
The event featured demonstrations by these two chefs and a meticulously prepared luncheon was served to 60 guests after the presentation.
Among the esteemed attendees were Vice President and General Counsel of Valencia College, William Mullowney, and his spouse; Dean of Student Services, Joe Sarrubbo; Special Assistant to Orange County Mayor Jerry Demings, Shally Wong; Director of Orange County Arts and Culture Affairs, Terry Olson; OCAC Secretary at the Miami Office, Maria Liu; Executive Director of Asia Trend, Gary Lau; President Anne Tsoi; and Vice President of Asian American Chamber of Commerce of Central Florida, Katie Nhu Nguyen.
Additionally, Daniel Contreras, Executive Chef of Disney’s Be Our Guest Restaurant and Instructor at Valencia College School of Culinary Arts, led a group of 20 students during this exciting occasion.
Photo by Gary Lau – Asia Trend Magazine
Following the opening remarks, the chefs demonstrated the preparation of iconic Taiwanese dishes.
First, they showcased the technique behind ‘Formosa Beef Noodle Soup,’ toasting various spices and simmering the broth using beef and pork bones.
They then demonstrated the art of ‘Wine-Infused Drunk Chicken Rolls’ with Mrs. Mullowney, revealing the best way to roll and prepare the dish. She expressed her excitement to learn authentic Taiwanese cuisine and eagerly took notes, planning on replicating the dishes at home.
The final dish, ‘Sweet and Sour Pork with Fresh Fruits,’ was introduced by Chef Chang, who explained that the Cantonese term ‘gu-lou’ originated from Cantonese cuisine, referring to the process of repeatedly simmering the tamarind sauce to enrich its flavors.
Chef Chang demonstrated the unique technique of slicing pork loin into butterfly-like pieces before frying to enhance flavor absorption. Disney’s Chef Daniel Contreras also joined the stage to collaborate on the presentation.
During the demonstrations, students from the culinary school were enthusiastic and actively engaged, taking notes, asking questions, and learning valuable cooking techniques and theories from the chefs.
Following the demonstrations, the President of the Florida Taiwanese Business Association, SuHwa Brown, presented certificates of appreciation to the chefs for their dedication to teaching.
Photo by Gary Lau – Asia Trend Magazine
Subsequently, the chefs prepared a delectable luncheon for the guests, which included the three demonstrated dishes as well as an additional item, the ‘Tiger Bites Pig Bao (Braised Pork Belly Bao).’
Attendees praised the exquisite Taiwanese flavors and applauded the chefs for their adaptation of authentic Taiwanese cuisine using locally acquired ingredients, resulting in a convenient yet equally satisfying experience.
The chefs further greeted the guests during the luncheon, exchanging gifts and opinions, fostering opportunities for future international collaborations.
Photo by Gary Lau – Asia Trend Magazine
The event concluded on a high note, leaving attendees with a memorable experience of indulging in mouthwatering Taiwanese cuisine and engaging in fruitful interactions with the chefs. The ‘International Tour of Taiwan Gourmet Cuisines’ event in Orlando was a resounding success, showcasing the harmonious convergence of flavors and cultures.
Did you know there is a multicourse Japanese fine-dining omakase tasting menu experience at Epcot?
Omakase—or “leave it up to the chef”— a special gastronomical experience during which the chef curates the meal – can be found at Takumi-Tei at the Japan Pavilion at Epcot’s World Showcase.
Meaning “House of the Artisan” in Japanese, Takumi-Tei features 5 beautiful rooms, each inspired by a natural element–water, wood, earth, stone or washi paper. Every area features beautiful, handcrafted works of art honoring the element that brought it to life.
The menu is inspired by the perfect balance of art and nature, where guests can enjoy signature Japanese cuisine and regional flavors.
Select from 2 omakase menus:
Kiku – The Omnivorous Course (starting at $250, tax and gratuity not included)
Hasu – The Plant-based Course (starting at $150, tax and gratuity not included)
Both menus are specially designed to delight and surprise both connoisseurs and newcomers to Japanese cuisine. Dishes include Japanese A5 wagyu steak, lobster tempura, seasonal sashimi and strawberry yuzu sorbet. Diners should plan for dinner experiences lasting about 180 minutes.
You may also enjoy signature cocktails, premium sake, wine and craft beer. Guests must be at least 21 years of age to consume alcohol.
Today, Takumi-Tei is led by chef Aphisek Yongsirikun, who joined the Mitsukoshi team in 2006 from Thailand, where he learned the basics of Asian cooking. Chef Aphisek started at Mitsukoshi as a kitchen assistant and worked his way up through all the culinary positions to become chef of Takumi-Tei.
Tasty Chomps Interview with Takumi-Tei
Takumi-Tei actually opened in 2020 but had to close due to the pandemic, finally re-opening up in 2022. (We actually visited in February 2020 but the pandemic began before we were able to share the photos and experience – for historical reference, you can see photos from 2020 below)
The restaurant’s name, Takumi-Tei, means “House of the Artisan” in Japanese. Artisanship is all about quality, care, and attention to detail. This name was chosen to reflect the restaurant’s focus on artisanship throughout the dining experience, from the architecture, décor, service, and cuisine. Artisanship plays a significant role in Japanese culture, and the quality of artisanship in Japan is world-renowned.
The artisan concept remains unchanged post-pandemic.
What has changed is the menu selection: before the pandemic, the menu featured Japanese-inspired dishes and offered two dining experiences: à la carte and omakase.
In Japanese, omakase literally means “I’ll leave it up to you.” In Japanese culture, omakase is more than just a meal. It is a way of showing trust and respect to the chef. When you order omakase, you are essentially saying that you trust the chef to choose the best ingredients and prepare them in the best way possible. You are also showing respect for the chef’s expertise and creativity. As the omakase experience allows guests to more fully experience the artisanship concept, after reopening in 2022 Takumi-Tei’s menu features exclusively omakase options.
How would one describe Takumi Tei to someone who has never been before?
Takumi-Tei: Once you are welcomed through the Takumi-Tei entrance by our kimono-clad cast members, you are instantly transported away from the hustle and bustle of the park to a quiet haven of peace, tranquility and beauty. After passing through the magnificent threshold explaining the concept, you are seated in one of our 5 beautiful rooms, each inspired by a natural element–water, wood, earth, stone or washi paper. Every area features beautiful, handcrafted works of art honoring the element that brought it to life.
What are some inspirations behind the dishes and setting for the restaurant?
We offer two omakase menus: Kiku, the omnivorous course, and Hasu – the plant-based course. Both menus were inspired by the concept of artisanship: they express the chef’s creativity and skill while connecting with the past to create something of lasting value. and to create something of lasting value. Every dish is prepared with exquisite attention to detail to ensure it is perfectly prepared: from the temperature of the A5 wagyu steak, to the presentation of the tempura, to the texture of the strawberry yuzu sorbet.
What are some of the must try dishes and why?
The A5 wagyu steak is our must-try dish. It is made from Japanese Wagyu cattle, which are raised in a specific way that results in incredibly tender and flavorful meat. Our wagyu is highly marbled, which gives it a buttery texture and a rich, umami flavor. It is also relatively rare, making it a special treat.
Our must-try beverage is IWA 5 sake. Created by renowned winemaker Richard Geoffroy, IWA 5 is made using a unique blending process called assemblage which blends three different types of sake rice, each from a different region of Japan. The rice is then polished to different degrees, which affects the flavor of the sake. The sake is also fermented with five different types of yeast, which further adds to the complexity of the flavor profile. IWA 5 sake has a rich, full-bodied flavor with notes of fruit, flowers, and spice. Like most artisan products, IWA 5 that is meant to be savored, and it pairs well with both our Kiku and Hasu menus.
Water Room
The Water Room, a quiet and elegant space featuring a waterfall flowing behind the head of the table, offers a unique and exclusive atmosphere, perfect for special occasions or intimate gatherings with friends and family.
To reserve the Water Room––which seats up to 8 Guests––simply contact Mitsukoshi by emailing TakumiTei@mitsukoshi-orlando.com or by calling (407) 827-8504. Guests under 18 years of age must have parent or guardian permission to call.
There is a fee of $100 per party for the private dining experience, which includes exclusive use of the room and a dedicated server to attend to your every need.
HOURS AND LOCATION
HOURS
Thursday – Monday, 04:00 PM – 07:30 PM
For Reservations and Information, please call 407-827-8504, or email us at TakumiTei@mitsukoshi-orlando.com
LOCATED
In the Japan Pavilion at Epcot next to the Mitsukoshi merchandise store
Minion Land is now officially open at Universal Orlando Resort!
Universal Orlando Resort revealed that Minion Land on Illumination Avenue officially opened to guests on August 11, 2023 at Universal Studios Florida.
Minion Land was created in partnership between the visionary teams at Universal Creative and Illumination and brings to life a whole new level of Minion mischief and diabolical fun.
This one-of-a-kind land expands upon the wildly popular Despicable Me Minion Mayhem attraction to engage the entire family in a new collection of humorous adventures inspired by Illumination’s beloved Minions franchise.
Guests of all ages can now step into the beloved world of the Minionsfranchise like never before at Universal Studios Florida.
“We are thrilled to officially welcome our guests to the all-new Minion Land,” said Karen Irwin, President & COO of Universal Orlando Resort. “This immersive and captivating new addition to our destination was brought to life in a partnership with our colleagues at Illumination and puts our guests into the heart, and villainous minds, of this diabolically fun franchise. This rich new environment has so much for all our guests to enjoy.”
Chris Meledandri, Founder and CEO of Illumination, said, “After we visited Villain-Con in the first MINIONS, we all felt that there were many more stories to tell. I am thrilled for guests of all ages to discover our new Minion Land including the innovative gamified experience at Villain-Con Minion Blast where they can battle our favorite villains featured in the Despicable Me franchise, from the iconic Vector to the most recent supervillain, supergroup, The Vicious 6.”
Guests are welcomed to the land with a fun, photo-worthy “Minion Land” marquee featuring 22 Minions before embarking on more mayhem that awaits along Illumination Ave., including the groundbreaking new attraction – Illumination’s Villain-Con Minion Blast – where guests can blast their way to supervillain stardom.
Guests can also savor tasty dishes at Minion Cafe, snack on banana-flavored popcorn at Pop-a-Nana, cool off with sweet treats at Freeze Ray Pops, shop exclusive Minion-inspired merchandise and goodies at Bake My Day and the Evil Stuff retail store, laugh alongside the Minions while experiencing absolute Mayhem at the beloved Despicable Me Minion Mayhem, and meet lots of fan-favorite characters along the way at Illumination Theater.
Here’s a closer look at the collection of new experiences guests will find enjoyably despicable in Minion Land:
VILLAIN-CON MINION BLAST
Villain-Con Minion Blast blends immersive sets, interactive game-based technology, and an original storyline for a first-of-its-kind attraction that puts guests’ villainous skills to the test to see if they have what it takes to become a member of the Vicious 6 – a notorious group of supervillains from the hit film, “Minions: The Rise of Gru.”
Villain-Con Minion Blast is also the first Universal Orlando attraction to feature a connected gameplay experience via The Official Universal Orlando Resort App.
By syncing their blaster to the app with just a tap, contenders can take their game to an entirely new level and track their scores, embark on special missions within the attraction, unlock evil perks and extra powerful blasts to help them gain more points and earn digital collectibles.
MINION CAFE
At the new Illumination’s Minion Cafe, guests can expect an immersive new eatery that offers something for everyone in a highly entertaining dining experience that features three themed areas designed after beloved Minions Kevin, Stuart, Bob and Otto: the Kitchen, the Breakroom and the Dining Room.
Guests can also enjoy their meal at the outdoor patio that overlooks the fun of Minion Land.
Guests of all ages can enjoy inventive fare featuring nearly 20 items inspired by memorable characters and staples from the Minionsfranchise.
Minion Cafe also features an express window with a limited menu for those looking to satisfy their mischievous cravings quickly and return to the mayhem in Minion Land.
BAKE MY DAY
Topped with a massive pink cupcake that’s visible from anywhere in Minion Land, Bake My Day is a whimsical retail location and bakery featuring a selection of Minion-themed sweet treats, including cupcakes, macarons, s’mores and more, along with exclusive Minion-inspired merchandise like apparel, plush, drinkware, accessories, keychains and more.
EVIL STUFF
At this unique retail store, guests can pick up all the items necessary to complete their villainous transformation. This new retail store offers a variety of Villain-Con and Minions merchandise, making it a one-stop destination for those seeking to embrace their “evil” side.
ILLUMINATION THEATER
Not only can guests discover murals and photo ops of popular characters from Illumination films throughout Minion Land, but now guests can meet, greet and interact with beloved characters like the Minions, Gru, Margo, Edith and Agnes, plus new additions from the hit film “Sing” – Rosita, Gunter and Johnny – at the Illumination Theater.
POP-A-NANA
This walkup location features sweet and savory popcorn, including a special banana flavor, inspired by the Minions’ love for bananas. Here, guests may also find an assortment of fun popcorn buckets, including the Disco Minion.
FREEZE RAY POP
Guests can cool off with a visit to Freeze Ray Pops, a walk-up window serving refreshingly colorful frozen treats inspired by Gru, the Minions and Vector.
DESPICABLE ME MINION MAYHEM
One of the most comedic, heartwarming, and beloved theme park experiences ever created brings Minions, mayhem, and tons of laughter to a ride that turns guests into Minions. This simulator attraction is a fan favorite and must-see while experiencing all that Minion Land has to offer.
Below are the menu offerings available at Minion Cafe
Mr. Gru’s PB & Jelly – pressed peanut butter & Gru’s jelly with Minion tots and a mini bananaChicken Stuart’s Szechuan Surprise – Szechuan glazed rotisserie chicken, stir fried vegetable lo meinWells Banana Bread Beer – a dark Golden English Ale which balances the flavor and aroma of ripe bananas with roasted, toast-and-caramel malt notesPX-41 Punch & The AntidoteOtto’s Pet Rock – peanut butter mousse, strawberry jelly, crushed peanuts, banana cake dipped in a chocolate shellMinion Swiss Roll – vanilla cake with a pineapple cardamom whipped ganache, passion fruit “banana” with a chocolate shellBob’s Teddy Bear Chocolate Cream Puff – filled with a chocolate whipped ganacheFluffy Unicorn Cupcake – confetti cupcake, vanilla & bubble gum icing, topped with a a chocolate unicorn hornFreedonia Festival of Mac & Cheese – mini shells tossed in a creamy white cheddar cheese sauce with Minion tots and a mini bananaShrunken Moonballs with Flying Sauce – mini meatballs in marinara over spaghetti with Minion tots and a mini bananaMini Boss’ Mega Melt – pimento cheddar grilled cheese with Minion tots and a mini bananaEl Macho’s Salsa y Salsa Ropa Vieja – braised beef with tomato cucumber salad, cilantro rice, salsa roja and El Macho tostonesUncle Dru’s Belly Fillin’ Pork Sandwich – slow roasted porchetta, chimichurri sauce, mustard aioli, apple butter, bacon jam, arugula, Hawaiian pretzel bun, green banana chipsKevin’s Chopa Chopa Salad – purple cabbage and arugula, tomatoes, cucumber, edamame, crispy pork belly, pulled rotisserie chicken, green banana chips and a mustard ale vinaigretteAgnes’ Honeymoon Soup – green tomato soup, crispy pork belly, tomato gummy bear, basil oil served with a pimento cheddar grilled cheese sandwichOtto’s Noodle Bowl – slow roasted porchetta, udon noodles, tare egg, cilantro, roast corn, shrimp dumpling, tonkotsu broth
Mel’s Meatball Mountain – wood oven baked stuffed pizza with meatballs, basil, fresh mozzarella and marinaraLucy’s Top Secret Salmon – wood-grilled Atlantic salmon, coconut blue rice, Thai cucumbers, edamame, lipstick taser sauceCarl’s Crispy Cauliflower – crispy cauliflower florets with sweet & spicy chili sauce, coconut blue rice, Thai cucumbers and edamameSteak & “Cheese Ray” Sandwich – French onion dipped roast beef, caramelized onions, secret sauce, cheesy blast pimento cheese on a cheddar & onion roll
Halloween Horror Night’s Taste of Terror
Brand new this year is Taste of Terror, a separate ticketed dining event that allows guests to get a sneak peek and unlimited samples of the haunted house themed menu offerings that will be available at this year’s Halloween Horror Nights.
Included in the Taste of Terror experience, guests can enjoy
o An exclusive preview of all-you-care-to-enjoy tasting-sized portions of select Halloween
Horror Nights food and beverage items
o A souvenir Halloween Horror Nights light – up cup (21+ only)
o A Halloween Horror Nights Coca – Cola Freestyle cup
o One digital download photo taken at the Taste of Terror experience
o Alcoholic beverages will be available at a hosted bar (Must be 21+ with valid photo ID to drink)
Select menu items include, but are not limited to
o The Last of Us – Left Behind Ravioli
o Yeti – Bloody Campground Poutine
o Day of the Dead – Vegan Walking Taco
o Traditional Halloween – Peanut Blooder Burger
o Desserts – Pumpkin Dulce de Leche Puff, Trick or Treat Bucket, Bloody Snowball, Mummy Oreo Cheesecake Pop and more
Taste of Terror runs 6:30 p.m. to 8:30 p.m. on Aug. 18, 19, 25 and 26. Tickets cost $139, plus tax. Theme park admission is required.
Peanut Blooder Burger – Smash Burger w/ Peanut sauce, raspberry jelly, cheddar cheese, shaved onions, jalapeño bacon & cherry peppersSurfer Boy Hawaiian Pizza – French Bread style pizza with crispy spam, pineapple chutney, jalapeño scallions, and mozzarella. Vegan Option includes vegan sausage crumble and vegan mozzarellaBloody Campground Poutine – Crispy fries, topped with Asian-inspired gravy, char-sui roasted pork, cheese curds, scallions, and crispy chilis“Burnt Ends” Poutine (vegan) – fries, topped with beef-less “burnt ends,” gravy and vegan cheesesLeft Behind Ravioli – Mini Cheese ravioli w/ marinara, truffle cream, and tempura fried enoki mushroomsFried Til’ The End Chicken – fried popcorn chicken tossed in Nashville Hot Sauce, drizzled with ranch, topped with scallions and chili threadsVegan Walking Taco – Fritos chips topped with Vegan Chorizo, shredded mozzarella, roasted corn salsa, pico de gallo, shredded lettuce, and cilantroOreo Mini Mummy Pop – Oreo cheesecake pop with candy popTrick or Treat Bucket – chocolate crème brulée topped with peanut butter buttercream, caramel popcorn, candy corn, M&M’s, Reese’s PiecesBloody Snowball – chocolate cake with marshmallow buttercream and desiccated coconutChicharrónes de Harina – deep fried flour crisps seasoned with cinnamon and sugarHellfire Mini Cake – layered chocolate cake with mango cayenne filling topped with chocolate guitarPumpkin Dulce De Leche Puff – pumpkin and dulce de leche filled puff topped with whipped ganache, pumpkin seeds, and gold accents
And lastly, Universal Orlando Annual Passholders will be able to take advantage of Passholder-only menu offerings across the resort from August 15th through September 30th.
Island Chicken Pancit Bowl (Whakawaiwai Eats) – Sautéed noodles and mixed vegetables topped with grilled chicken in a sweet and tangy sauceZucchini Fritters (Mythos Restaurant) – Cretan herbed zucchini fritters, served with a cucumber tomato salad and tzatziki sauceLobster Mac & Cheese (Lombardi’s Seafood Grille) – Savory Maine lobster chunks, sea shell pasta, white cheddar Monterey Jack, parmesan cheese sauce, crunchy herb toppingGuava Cheese Doughnut (Voodoo Doughnut) – Raised yeast shell filled with cream cheese and guava filling, dipped in yellow honey icingThe Maloney Stack (Finnegan’s Bar & Grill) – Char-grilled premium Angus beef burger, beer battered onion rings, challah roll, braised beef short rib with savory bordelaise and Guinness cheese sauceWagyu Beef Sliders (Confisco Grille) – Wagyu beef sliders on brioche buns with bourbon bacon jam, cheddar cheese, arugula, and garlic aioli, served with truffle fries
Universal Orlando Resort invites U.S. and Canadian residents to take advantage of an incredible offer – three extra months free when purchasing or renewing any 2-Park or 3-Park Annual or Seasonal Pass. Available for purchase now at www.UniversalOrlando.com, the “3 Months Free on Any Pass” offer allows guests to save significantly on an extraordinary year of theme park perks that includes 15 months of admission to Universal Studios Florida and Universal Islands of Adventure, as well as Universal Volcano Bay for select Passes – three theme parks that boast some of the most innovative, immersive and popular theme park experiences ever created. Blockout dates apply on select Passes.
Universal Orlando Annual and Seasonal Passes are loaded with exclusive benefits and perks to experience the resort like a pro – including discounts at dining and shopping locations throughout the parks and Universal CityWalk. Plus, each pass gives guests access to special offers at Universal Orlando Resort Hotels to take their vacations to the next level.
The “3 Months Free on Any Pass” is the perfect offer for guests to explore and enjoy all the exhilarating entertainment that can only be found at Universal Orlando Resort. With more than 60 highly-immersive attractions and experiences across its award-winning theme parks – plus the debut of the all-new Minion Land and the interactive blaster game experience, Illumination’s Villain-Con Minion Blast – Universal Orlando is the place to vacation in 2023 and beyond.
Passholders can also enjoy exclusive seasonal benefits, such as Passholder Appreciation Days between August 15 and September 30, giveaways and year-round access to the Passholder Lounge at Universal Islands of Adventure.
For more information about the “3 Months Free on Any Pass” offer and Universal Orlando Resort, visit www.UniversalOrlando.com
Universal Orlando Resort is an award-winning theme park destination that welcomes all to truly be themselves while enjoying world-class attractions that redefine theme park experiences. Here, a multitude of authentically thrilling, exciting and spontaneous adventures await – each inviting guests to embark on whatever vacation they crave while igniting their full range of emotions like never before – from the awe of walking the streets of Hogsmeade or Diagon Alley in The Wizarding World of Harry Potter to the rush of adrenaline that takes over when coming face-to-face with a Velociraptor in Jurassic Park to the wide-eyed joy of seeing an entire slice of cake atop a delectable milkshake at The Toothsome Chocolate Emporium and Savory Feast Kitchen.
The 700-acre resort is home to three exhilarating theme parks – Universal Studios Florida, Universal Islands of Adventure and Universal Volcano Bay – that boast some of the most innovative and immersive experiences ever created, with a fourth next-level theme park, Universal Epic Universe, on the way. Guests can also relish in exciting dining and entertainment at the Universal CityWalk entertainment complex and enjoy incredible accommodations and magnificent theming across eight hotels that offer something for every style and budget – Loews Portofino Bay Hotel, Hard Rock Hotel, Loews Royal Pacific Resort, Loews Sapphire Falls Resort, Universal’s Cabana Bay Beach Resort, Universal’s Aventura Hotel and Universal’s Endless Summer Resort – Surfside and Dockside Inn and Suites.
As thousands of residents continue to flee the devastating wildfires in Maui, Hawaii, which has now become the deadliest wildfire in modern U.S. history, many are wondering how they can lend a helping a hand.
This week, Ricky Ly of TastyChomps.com worked together with local Orlando restaurants and hospitality industry as well as UCF Football player and Hawaiian native Lokahi Pauole to start a virtual silent auction and gofundme to benefit the Maui Strong Fund created by the Hawaii Community Foundation.
Hawaii Community Foundation’s “Maui Strong” fund was created to provide community resilience with resources for disaster preparedness, response, and recovery. The Maui Strong Fund is providing financial resources that can be deployed quickly, with a focus on rapid response and recovery for the devastating wildfires on Maui. HCF is working in close collaboration with state and county leaders, nonprofit organizations, and community members to get an understanding of the quickly evolving priorities.
Hawaii Gov. Josh Green called the wildfires, which have killed at least 96 people and resulted in more than 11,000 evacuated, “the largest natural disaster in Hawaii state history.” Green estimated the flames had already caused “billions” of dollars worth of damage, according to NBC News.
Jeff Hickman, spokesperson for Hawaii’s Department of Defense told TODAY that the biggest thing people can do now to assist in the recovery is to send monetary donations. There are at least 1,100 people in shelters and an overflow of donated items like water, baby formula and pillows.
Some highlights from the silent auction include:
Two-Night Hotel stay and Two Tickets to Wantilan Luau by Universal’s Loews Royal Pacific Resort ($1000 value)
Omakase Dinner for 2 by Morimoto Asia at Disney Springs ($500 value)
Set Dinner for 2 by Kaya ($240 value)
Master Mixology Class for 4 by Maxine’s on Shine ($400 value)
Mills 50 Food Tour Lunch Experience with Tasty Chomps’ Ricky Ly
Lunch experience with Orlando Sentinel’s Amy Drew Thompson
Gatlin Hall Brewing Tour
Gift Cards from
Hanalei Shaved Ice
Sweet and Salty Island Grindz
Overrice
Domu / Tori Tori / Edoboy – Domu Dynasty
Bento Group
Isan Zaap
Sampaguita Ice Cream
Sonny Nguyen of Domu Dynasty tells us, “Hawaii was a special place for us when we visited and it is devastating to see Maui and its locals hurting right now. We are happy to band together with the city of Orlando to extend a helping hand – our own way of ohana – to those in need.”
Maxine from Maxine’s on Shine says, “We live in the restaurant industry, we feed people. When we see pain and suffering, it is second nature to us to come together and want to help out and to nurture! We are all part of a global community.”
UCF Football player Lokahi Pauole, who is Hawaiian, is working with the group to get a signed football donated from the UCF Football team as well as a lunch experience at a local Hawaiian restaurant.
“It’s just a really sad day for the Hawaiian islands, sad day for the country,” Pauole told reporters on Saturday. “It’s a tourist destination, a spot where everyone loves to visit. I donated back to help out Maui’s community – I took some of my NIL money and donated back to them. I just feel like in Hawaii, we’re all a family. Ohana is a real thing.”
Did you know about this epic Food Hall in East Orlando?
The Marketplace at Avalon Park is an innovative food hall, general store, and event space that soon will be celebrating their 2nd anniversary in downtown Avalon Park in East Orlando.
Pico de Gallo
The food hall is comprised of 12 food and beverage vendors with indoor and outdoor seating to accommodate over 200 patrons, craft beer, wine, and cocktails as well as a general store.
They will be hosting a 2nd Anniversary Party on Sept. 16th – details to come.
This fall, several new happenings have begun at Marketplace at Avalon Park continuing throughout the week, including:
Monday-Bowigens Run Club
Tuesday-Bowingo Bingo
Wednesday-Live Music, Kids Eat Free (select vendors with purchase of entree) and Wine of the Week
Thursday-Trivia
Friday-Sat-Live Music
M-F-Happy Hour 3-6 pm
HAPPY HOUR MONDAY – FRIDAY, 3-6 PM
AVALON GENERAL:
$2 Off all Wines by the Glass and Slushies
BOWIGENS:
$1 Off All Bowigens 16oz Drafts (Does not include guest taps or cans)
SIP ‘N ROLL:
$1 Off Smoothies or Ice Cream Scoop
CHEESE TO SHARE:
3 for $5 Tequeño Flight: 3 White Cheese Sticks Wrapped in Thin Soft & Crunchy Dough
KBBQ KITCHEN:
Two 6-inch flour tortilla with chees, and lettuce. (Comes with one sauce.)
$9.00 Bulgogi Taco
$8.00 Chicken Taco
$8.00 Spicy Pork Taco
NOLA AVALON PARK:
10% Off Bar Bites Menu Below:
Voodoo Fried Chicken Tenders – $7.99
Louisiana Meat Pie – empanada with a Bayou twist! – 2 for $6.99
Boudin Balls – ground pork, rice, Trinity deep-fried with choice of dipping sauces – 4 for $6.99 or 12 for $14.99
Beignets – fried pastry sprinkled with powdered sugar – 3 for $6.99 or 12 for $19.99
Specials from Spoleto
Kids eat free Wednesdays with purchase of Entree
New menu items- prosciutto pizza, margherita pizza, fig prosciutto salad
Specials from NOLA Kitchen – soon to be Voodoo Kitchen
NOLA BOWLS
Louisiana-Inspired dishes
Jambalaya Red , Spicy Clucker
LUNCH SPECIALS
Mon-Fri 11am-2pm Buy one NOLA Bowl get a 2nd for 1/2 price
Four Flamingos: A Richard Blais Florida Kitchen, the Michelin Recommended restaurant at the Hyatt Regency Grand Cypress near Walt Disney World has a new seasonal menu and we got a first look and taste with Chef de Cuisine Shelby Farrell!
In addition to the new menu items, Bravo’s “Top Chef All-Stars” Season 1 winner Chef Richard Blais will be at Four Flamingo this week on Aug. 17 & 19 with Chef Tucker Ricchio, WINNER of Fox’s “Next Level Chef”. Reservations are recommended, you do not want to miss this experience!
Here is a first look at the new menu items at Four Flamingos:
Local Burrata Salad – Blistered Tomatoes, Meyer Vinaigrette, Greens
Four Flamingos has introduced Kat Gallardo as its new mixologist to lead the restaurant’s innovative beverage program. She will be responsible for curating the signature cocktail menu drawing inspiration from local Florida ingredients and other tropical flavors that drive the restaurant’s theme.
Be sure to visit Four Flamingos soon to welcome Kat and check out their new menu! We highly recommend the Ice Cold Oysters & Pearls and Wagyu Picanha!
About Hyatt Regency Grand Cypress
The award-winning 1,500-acre Hyatt Regency Grand Cypress is located adjacent to Walt Disney World and close to Universal Orlando and SeaWorld Orlando with a host of amenities and activities, including a full-service Marilyn Monroe Spa and Jack Nicklaus-designed golf. Located along the 1,000 feet of white sandy beach of the private Lake Windsong, the free-flowing lagoon pool boasts 12 waterfalls, two whirlpools, water slide tower pavilion, children’s rock-climbing stations, interactive water jet splash zone, walking paths and expansive, wrap-around sundecks. These features complement the resort’s favorite activities, including a s’mores pit, beach volleyball, tether ball, watersports and marked jogging, walking and biking trails.
Four Flamingos: A Richard Blais Florida Kitchen
Hyatt Regency Grand Cypress Resort
Grand Cypress Blvd, Orlando, FL 32836
(407) 239-3854 fourflamingosorlando.com
Did you know there is a new menu and new chef at Aurora at The Celeste Hotel in East Orlando?
Located at 4105 N Alafaya Trail right on UCF Campus, Aurora is known for its emphasis on fresh, locally-sourced food, colorful flavors, stunning ambiance, and refined service.
With the departure of chef Mike Trudnak, Aurora’s new executive chef Ibis Lopez had some big shoes to fill.
At the Celeste, Lopez now oversees the culinary service operations at Aurora, in addition to planning and executing food and beverage service for meetings, corporate events, local catering functions, and special occasions in the hotel’s indoor and outdoor event space.
Chef Ibis Lopez comes with more than a decade of culinary and hospitality experience at establishments including the Hyatt Grand Cypress and the Ritz Carlton Grande Lakes.
A graduate of Le Cordon Bleu, an international network of hospitality and culinary schools teaching French haute cuisine, Lopez focused on hospitality management, culinary arts, and gastronomy.
The biggest question is – has chef Lopez been able to meet the expectations?
I think we can now say confidently, absolutely yes.
Born and raised in Puerto Rico, Lopez was greatly influenced by his grandfather, a passionate home cook who grew fruits and vegetables, raised chickens, pigs and rabbits. His grandfather also created a variety of coconut desserts for which he became renowned for on the east side of the island.
A lot of these influences can be seen in the new menu – from the tamarind mango bbq pork belly appetizer to the coconut dessert surprise. Not only are these creations delicious with delicately balanced flavors, but they also have a gorgeous presentation to them.
Read along for a sneak peek at their recently debuted new menu which is available to order now at Aurora.
Inside Look at the New Menu at Aurora at The Celeste Hotel
Experience Magical Dining Month at the Aurora at the Celeste Hotel
August 18 – Oct 1st
The Aurora at the Celeste Hotel is proud to participate in the VisitOrlando’s Magical Dining Month. Enjoy three-course, prix-fixe dinners of modern American cuisine with an emphasis on fresh, locally sourced food and the inspiring culinary genius of our chefs. for more information, visit – https://www.magicaldining.com/listing/aurora/50615/
Did you ever want to know the story behind the wines you drink?
Central Florida-basedinedos (winedos.com) is a new online wine project founded by father and son duo Enrique and Ivan del Barco.
Enrique and Ivan personally travel to where the best wines with history are, there, they taste the wines, learn their history, and spend a few days meeting the winemakers.
They also produce detailed informative video documentaries about the individual wines, their producers, and the denominations of origin where the wines were made so that wine lovers can learn and enjoy their wines in a deeper sense.
This month on Tuesday August 22nd, the Winedos team are hosting a special event – Wine Tasting, Wine Book, Jazz Quartet, and Organic Pizza in Winter Park! Experience the Rioja/Spain-Casablanca/Chile Connection. The event is 6 – 8pm at the Winter Park Collective – 959 West Fairbanks Avenue Winter Park, FL 32789 .
Estela Lecea (from Bodegas Lecea – San Asensio, Rioja Alta, Spain ) presents her winemaking experience during a 1-year trip to the Casablanca Valley in Chile where she collaborated with Kingston Family Vineyards to exchange winemaking information with her historical winery in Rioja.
Organic pizza will be served and a jazz quartet will entertain the participants. Sparkling wine selected from the Winedos portfolio will be served at 6pm.
Stay tuned for more events coming up from WineDos!
For more information visit winedos.com
Tasty Chomps Interview with Ivan Del Barco, Founder of WineDOS
Tasty Chomps: For those who have never heard of WineDOSbefore, how would you describe to them so they can understand what you are all about?
Ivan Del Barco, WineDos: We are an online retail store of wine that enhances the customers connection to the wines they drink from our website. We visit wineries around the world, and develop a video documentary about the winery, region, and each individual wine. We post these documentaries on our website www.winedos.com with the option of purchasing each wine. We do this for two main reasons: 1. So the customer is able to know everything about the wine before he/she purchases it. 2. So the customer can experience drinking the wine as if he/she is in the winery. The explanation of how the wine is made, the history behind it, and the history behind the region, is all from the producers’ word of mouth and explained in our videos.
Q: Tell us about your background and memories around food and wine growing up?
A: Ivan- When I was young, I was surrounded by wine every day. My grandfather and my dad both had a passion for wine. With every meal, my dad still has a bottle of wine to accompany his food. Because of this, I started trying wines at an early age (as is the norm in Spain). My dad always explains where each bottle comes from, and how it tastes. This sparked my initial interest in winemaking and wines in general.
Q: Can you tell us about the inspiration behind starting Winedos and what led you to create an online wine delivery business that focuses on sharing the history and stories behind the wines?
A: Ivan- Every wine has a story behind it. You can’t hear about this story unless you are visiting the winery yourself. My dad would always complain about the label on each wine not having enough information about it. He wanted to know more about what he was drinking. So I asked him to try and find more information about his wines online. When he could not find sufficient information, it sparked the idea to start our business and take care of it ourselves.
Q: Could you walk us through the process of curating and sharing the stories behind the wines you deliver? How do you research and uncover the fascinating histories and anecdotes associated with each bottle?
A: When we visit a new wine production area we are always in search of representative, authentic and traditional wineries in the region. We look for specific wineries that have a historical background in order to have worthy stories that will impress the viewer. When we visit these wineries, we ask the producer if he/she has any specific wines that they are most proud of. With the selection they give us, we start filming videos and interviews about those wines. These wines can be meaningful for several reason, such as the grapes coming from centenary old vines, or because the wines are made using traditional old methods. My favorite reason is because the wine has an original story of how it was made or how the vineyard came to be. Once we have our stories, we include them in the documentaries and post them for the whole world to see. Out of those wines, the ones that we consider of the highest quality are incorporated in our online store. We have a very strict selection process to only offer high quality wines to our customers.
Q: In what ways do you believe that sharing the history and story behind a wine enhances the overall drinking experience for customers? What kind of feedback have you received from customers who appreciate this aspect of your business?
A: Knowing the history behind a wine that you drink changes the entire wine drinking experience. Imagine you are drinking a red wine that you really like. You like the flavors and aromas that are in your glass and you are content with it because you know it is a good wine. Now imagine you’re drinking the same wine, while also knowing that it comes from a vineyard that was run by many generations of the same family and the producers today still make it the way their great grandparents made it. That, for example, the vines are worked with a horse to get dust on top of the leaves and prevent bugs from damaging it. Or that they step on the grapes in a big lagar to get the juices out, and they rest the wine in a subterranean cellar that their ancestors built using a pickaxe. This changes your perspective of the wine, right? This is what we strive for in each wine at Winedos. Our customers have given us amazing feedback regarding this new experience of drinking wine, some have even told us they will not buy a bottle unless they know the story behind it.
Q: Are there any particular regions or wine styles that you find particularly intriguing in terms of their histories and stories? Could you share an example of a wine that carries a compelling narrative?
A: There is one wine that comes to mind. “Corazón de Lago” from Bodegas Lecea in Rioja. This is a wine that is made by pressing grapes by foot using a “lagar” (or lago). During crushing, people from all around Spain come and visit the winery to step on the grapes as they used to do in the old days. The first, more clear juice out of the grapes is discarded. The second once they start stomping the grapes is the best and call corazon (heart), which is the one they use for the wine. After that the still press the remaining grapes even more with a mechanical wooded press, but that liquid goes to lower quality wines. Corazon de Lago wine is made using these traditional old methods and has become famous in Spain for it. It turns out to be a spectacular wine.
Q: What is your advice to people who want to learn about what type of wine pairs best with food generally?
A: This is important to know when drinking a wine. In our videos, we always ask the producer which foods they would pair the wine with, so the consumer knows what food to eat with the wine. Generally, I would advise people to pair wines with food that will not change the taste of the wine. Meaning, highly acidic wines should be paired with acidic foods. Low acidic wines should be paired with low acidic foods. Although, if people want to go more in depth about pairing, they should watch the wine videos on our website in which it is explained more thoroughly.
Q: Do you have any upcoming virtual tastings or educational events, to further engage with your customers? Tell us about it!
A: For this question, I will give you a response at the end of the week as we are currently planning events for August and September.
Q: How do you see Winedos contributing to the overall wine industry and the appreciation of wine history? What impact do you hope to make through your business in terms of raising awareness and fostering a deeper connection between consumers and the wines they enjoy?
A: Personally, I see Winedos changing the wine industry completely. I believe it will become the norm to know everything about your wine before purchasing it. Whether this is through video documentary or other forms of knowledge. Appreciating the history behind the wine lets the consumer appreciate the wine they drink on another level. Once a customer is connected with their wine through its story, they will feel like something is missing without it. At least, this is what happens to me.
This year’s Epcot International Food and Wine Festival begins July 27 through November 18, 2023, starting with more than 25 Global Marketplaces located throughout EPCOT, and later almost 30 Global Marketplaces by Fall.
Returning favorites will include Brew-Wing at the Odyssey (including a Muppet Labs Takeover), Flavors from Fire and Shimmering Sips hosted by CORKCICLE.
Later this fall, the culinary team will add four new Global Marketplaces to commemorate the Disney100 celebration: Char & Chop, Wine & Wedge, Bubbles & Brine and Swirled Showcase.
Dr. Bunsen Honeydew and his faithful assistant, Beaker, who appear throughout the Brew-Wing at the Odyssey vvenue via videos from Muppet Labs, will welcome you to their taste-testing headquarters, where the inventive duo are busy creating scientific snacks and mind-blowing beverages.
You’ll have a chance to sample some of their kooky concoctions like the Unnecessarily Spicy, Yet Extremely Tasty Scotch Bonnet Pepper-Curry Wings, or the Pickle Milkshake.
We were recently invited by the Disney team to attend a media preview which included a sneak peek at some of these fun lab dishes as well as some new merchandise debuting at the Epcot Food and Wine Festival this year!
My favorite dish? The Orange Cardamom Wings!! Tangy, sweet, absolutely delicious!!
Read on for more..
Inside Look at Epcot International Food and Wine Festival 2023
Southern Pimento Cheese with bread-and-butter pickled vegetables and grilled bread (New) (Emile’s Fromage Montage)
Artist Palette of Wine and Cheese: Assorted Artisanal Cheeses and Accoutrements paired with Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese, Hartley Apple Brandy, and Florida Orange Groves Winery Black and Blue Port (New)
Florida Orange Groves Winery Black and Blue Port (New)
Flight
NEW! Bubbles & Brine (Opening Later This Fall)
Food Items:
Jumbo Shrimp Cocktail with prosecco cocktail sauce and grilled lemon (New)
Jonah Crab Claw Cocktail with stone-ground mustard sauce (New)
Beverages:
Moët & Chandon Impérial
Veuve Clicquot Rosé
Dom Pérignon
NEW! Swirled Showcase (Opening Later This Fall)
Food Items:
Mickey-shaped Liquid Nitro Cake
Soft-serve in a Waffle Cone
Vanilla
Apple-Cinnamon
Salted Caramel
Cream Soda Float with vanilla soft-serve
Fanta Grape Float with vanilla soft-serve
Beverages:
Frozen Apple Pie (Non-alcoholic)
Cinnamon Apple Cider (Non-alcoholic)
3 Daughters Toasted Coconut Porter
3 Daughters Toasted Coconut Porter Float with vanilla soft-serve
Berry Fizz Fragolino Red Sparkling Wine Float with vanilla soft-serve
Mexico
Food Items:
Tostada de Carnitas: Braised pork on a fried corn tortilla with black beans, avocado mousse, queso fresco, and chives (New)
Taco de Costilla: Slow-braised beef short rib on a corn tortilla with salsa de chile morita, avocado mousse, and spring onions (New)
Pastel Imposible: Layers of traditional Mexican flan and tres leches with guava and cajeta (New)
Beverages:
Mexican Craft Beer
Trouble in Paradise Margarita: Ilegal Mezcal, Combier Watermelon Liqueur, Rosé Wine, Lime Juice, and Agave with a Chili-Lime Powder Rim (New)
Fly Away Margarita: Nocheluna Sotol, Pineapple-Ginger Juice, Chile Ancho Verde Liqueur, and Ambhar Blanco Tequila with a Sweet Dried Chili Salt Rim (NEW)
France
Food Items:
Beignet aux Trois Fromages: Warm beignet filled with three cheese blend
Croissant aux Escargots: Escargot croissant with garlic and parsley
Boeuf Bourguignon, Pommes Dauphine: Braised short ribs in cabernet with puffed potatoes
Crème Brûlée Vanille à la Confiture de Fraises: Vanilla crème brûlée with house-made strawberry jam
Beverages:
Strawberry Rose Mimosa: Pol Remy Sparkling Wine, orange juice, and Monin Strawberry Rose
Merlot-Cabernet Sauvignon Blend (New)
Chardonnay (New)
Parisian Cosmo Slush: Vodka, Grey Goose Le Citron Vodka, Grand Marnier, and cranberry juice (New)
Cavatelli with sweet sausage ragoût and crispy Applewood-smoked bacon (New)
Lemon Ricotta Cheesecake with vanilla cream and strawberry compote (New)
Beverages:
Prosecco
Moscato
Chianti
Italian Sangria (Red or White)
Italian Margarita with tequila and limoncello
Peroni Pilsner
China
Food Items:
Pan-fried Chicken Dumplings with house-made sweet-and-spicy sauce
Crispy Duck Bao Bun with hoisin sauce (New)
Dandan Noodles: Spicy pork with Sichuan sauce, peanut butter, and sesame
Beverages:
Passion Fruit Bubble Tea (Non-alcoholic)
Fiery Dream: Citrus vodka, triple sec, guava nectar, and spicy hot honey syrup
ByeJoe Punch: Chinese BaiJiu spirit, piña colada mix, lychee syrup, and sparkling water
Fireworks: Jose Cuervo Gold Tequila, citrus vodka, orange juice, and mango syrup
Brew Hub Lychee Foo Draft Beer
Japan
Food Items:
Teriyaki Chicken Bun: Steamed bun filled with chicken, vegetables, and teriyaki sauce
Fire Taiko Roll: Sushi roll with spicy tuna, cucumber, and pickled daikon radish served with spicy sauce (New)
Beef Wa-Gyu Don: Traditional Japanese rice bowl with American wagyu beef over steamed white rice (New)
Beverages:
Sake Passion Cocktail (New)
Moon on the Water Sake (New)
Brew Hub Momo Amber Ale (New)
Funnel Cake
Food Item:
Candied Bacon Funnel Cake: Funnel Cake topped with Vanilla Ice Cream, Candied Bacon, and Maple Syrup Drizzle (New)
Joffrey’s Coffee & Tea Company
The American Adventure – Nutty Caramel Mocha Cold Brew: A sweet blend of caramel mudslide cold brew, caramel syrup, peanut butter syrup, and chocolate syrup topped with whipped cream and caramel sauce (Spirited version available with Carolans Peanut Butter Irish Cream Liqueur)(New)
Near Canada – Frozen Roseberry: A refreshing blend of frozen lemon and strawberry-rose syrup (Spirited version available with Grey Goose Vodka)(New)
World Discovery (Near Mission: SPACE) – Amaretto Iced Tea: A sweet and nutty blend of black iced tea and amaretto syrup (Spirited version available with Citrónge Orange Liqueur)(New)
World Showcase (Near Disney Traders) – Java Horchata: A sweet blend of espresso and horchata topped with whipped cream and cinnamon (Spirited version available with Grey Goose Vodka and Kahlúa Liqueur) (New)
There you have it – the Foodie Guide to this year’s EPCOT International Food & Wine Festival presented by CORKCICLE! I hope you and your tastebuds enjoy a flavorful journey across the globe.
With exciting events like this and so many more, the possibilities for fun and adventure are endless at Disney Parks!
Want to know the latest and greatest foodie updates? Explore the Disney Eats topics page and follow @DisneyEats on Instagram and Facebook to stay up-to-date on all the tasty news coming your way.
(Note: All offerings are subject to change and availability.)
Did you know there is a new 3-course prix fixe menu at the iconic California Grill restaurant located on the rooftop of Walt Disney World’s Contemporary Resort?
Recently, the Michelin Guide recognized California Grill as a Michelin Guide “Recommended” Restaurant in 2023.
Hop on the private elevator to the 15th floor of Disney’s Contemporary Resort to reach California Grill where guests take in exquisite panoramic views of the shimmering lagoon, Floridian woodland, and Cinderella’s Castle at Magic Kingdom – as well as some of the best views of Magic Kingdom’s nightly fireworks in all of Walt Disney World.
Inside, California Grill – which first opened in May 1995 – guests can enjoy the lively open and onstage kitchen, where chefs combine global flavors in deliciously inventive new ways, inspired by Californian cuisine and celebrating fresh, seasonal ingredients and the international, melting-pot culture of the Golden State.
California Grill’s chefs creatively blend new flavors, textures and techniques, delivered in a 3-course selection menu where guests can enjoy an appetizer, entrée, and dessert.
California Grill’s new 3-course dinner meal includes an appetizer, entree, and dessert; the cost is $89 per adult or $39 per child (ages 3 to 9) plus tax and gratuity, with Annual Pass and Disney Vacation Club discounts offered. Optional wine pairings are available for an extra charge.
After dinner, guests can watch Magic Kingdom fireworks from the rooftop’s private viewing area – so plan accordingly!
Below are some of our highlights from the fantastic new 3-course menu – Full menu for those interested in seeing all the options!
Disney’s California Grill 3-Course Menu Highlights
Grande Lakes Orlando has debuted a new Green Menu, focused on locally-sourced, clean, and vibrant cuisine.
The 500-acre luxury resort anchored by The Ritz-Carlton Orlando, Grande Lakes and JW Marriott Orlando, Grande Lakes is home to the renowned Knife & Spoon restaurant led by Chef John Tesar.
Knife & Spoon, the resort’s signature steak and seafood restaurant, was recently awarded the One MICHELIN Star consecutively in Florida’s prestigious MICHELIN Guide for both 2022 and 2023.
Knife & Spoon’s first Green Menu was curated by Tyler Kineman, Chef De Cuisine, and Julian Silvera, Sous Chef, who worked closely together to create a simple yet flavorful menu using fresh and clean ingredients from local farms and businesses, providing local ties behind the flavors of each dish. The Green Menu includes unique dishes such as Cured Local Catch with Miso Sand, Ocean Vegetables and Sea Foam; a Dayboat Catch with Aji Broth, Charred Corn Puree and Frog Song Vegetables; and a Mille-Feuille with Peaches, Caramelized Honey Phyllo, Vanilla Cream, along with several other curated dishes.
However, the Green Menu isn’t merely a culinary exploration. It’s a conscientious effort to promote sustainability and bolster local businesses. Beyond tantalizing your taste buds, this initiative aligns with principles of reducing food waste, embracing resourcefulness, and championing local flavors.
The Green Menu at Knife & Spoon includes:
Cured Local Catch
Miso Sand, Ocean Vegetables, Sea Foam
Seasonal Vegetables
Pistachio Puree, House pickles & ferments
Dayboat Catch
Aji Broth | Charred Corn Puree
Frog Song Vegetables
Mille-Feuille
Peaches | Camerlized Honey Phillo
Vanilla Cream
Tyler Kineman, Chef De Cuisine at Knife & Spoon tells us, “At the heart of the new Green menu lies a deep appreciation for the local farms in Florida, whose dedication and hard work provide us with an abundant array of fresh and vibrant ingredients.”
“These farms are the true heroes behind the flavors that grace your plate, and we extend our sincere gratitude to each and every one of them. One of the pillars of our sustainable culinary philosophy is the art of fermentation. By harnessing the natural processes of fermentation, we transform surplus fruits and vegetables into delightful vinegars that add complexity and character to our dishes.
This approach not only celebrates the incredible flavors of the region but also minimizes food waste and showcases our resourcefulness in repurposing ingredients. We also pay homage to the age-old tradition of fermentation by crafting garums from leftover meats and fish. Through this meticulous process, we unlock the umami potential of these ingredients, resulting in rich and savory flavors that elevate our culinary creations.
By utilizing every part of the animal and minimizing waste, we embrace a more sustainable approach to gastronomy.”
“As you embark on this culinary journey with us, we invite you to savor the flavors and appreciate the thoughtfulness behind each dish.
By choosing to dine with us, you contribute to a sustainable food ecosystem that supports local farms, minimizes waste, and celebrates the extraordinary flavors of our region.”
The Knife & Spoon team worked with the following local businesses for the Green Menu:
Florida Classics —Dundee, FL
Frog Song Organic Farms – Hawthorne, FL
Grande Lakes Bakery —Grande Lakes, Orlando, FL
Harpke Farms —Davie, FL
Hawthorne Creek Creamery —Hawthorne, FL
Indian River Oyster Company —New Smyrna, FL
Ivanhoe Park Brewing Company —Orlando, FL
J.F. Haden’s Craft Liqueurs —Miami, FL
Lake Meadows Farm —Ocoee, FL
Mack Farms —Lake Wales, FL
Mick Farms —St Cloud, FL
Play of Sunlight —Tallahassee, FL
Simple Seafood by Kelly —New Smyrna, FL
Suncreek Brewery —Clermont, FL
Sutton Milk —Okeechobee, FL
The Villages —The Villages, FL
Whisper Creek Farm —Grande Lakes, Orlando, FL
Wicked Dolphin Rum Distillery —Cape Coral, FL
Photos Courtesy: Grande Lakes Orlando
The Green Menu is available at $135 per person, with an optional $75 upgrade for beverage pairings, which include house made meads and kombucha.
About Grande Lakes Orlando
Hidden in the heart of Orlando, Grande Lakes Orlando sits on 500 lush acres at the headwaters of the Florida Everglades. The resort features a 582-room Ritz-Carlton, 1,010-room JW Marriott hotel, the 40,000-square-foot Ritz-Carlton spa as well as three picture-perfect pools. The Ritz-Carlton Golf & Tennis Club, which hosts the PNC Championship, includes an 18-hole Greg Norman-designed championship golf course. A dozen celebrated dining venues throughout include Knife & Spoon, a steak and seafood restaurant led by award-winning chef John Tesar, and Primo, Mediterranean/Italian fare by multiple James Beard award-winning chef Melissa Kelly, a leader in the farm-to-fork movement. Grand Lakes Orlando restaurants source fresh ingredients from Whisper Creek Farm, an on-property 18,000-square-foot working farm, as well as on-site apiaries. The resort features a wide array of additional activities: kayaking, eco-tours on Shingle Creek, falconry, mountain biking and fishing school. Conference and meeting attendees have their pick of meeting space options located across 150,000 square feet plus more than 100,000 square feet of outdoor space. Grande Lakes is located 15 minutes from the Orlando International Airport, five minutes from the Orange County Convention Center and minutes from the major theme parks.
Follow Grande Lakes Orlando @grandelakesorlando on Instagram and grandelakesorlando on Facebook. Also, The Ritz-Carlton and JW Marriott on Twitter @RC_Orlando and @JW_Orlando, Instagram @ritzcarltonorlando and @jwmorlando and Facebook ritzcarltonorlando and jwmarriottorlando.
Mills 50 is set to welcome an exciting addition to its culinary landscape with the upcoming opening of Zaru, a brand new handmade Japanese udon shop. Brought to you by restaurateurs Jimmy and Johnny Tung, recently nominated for a James Beard award for Outstanding Restaurateur, Zaru promises to deliver fresh made noodles in a casual, sit-down setting.
Located at 1114 E. Colonial Drive, Zaru’s 25-seat dining room and open kitchen will neighbor Vietnamese cornerstone Tien Hung Market. Designed by Make Studios, the udon shop marks the first of several innovative concepts planned for the expansive 10,000 square foot market.
“We wanted to carry on the 500-year-old noodle making tradition. Traveling throughout Japan earlier this year, I loved how the udon tasted there, and wanted to bring that experience back to Florida. We’re sourcing premium udon flour, and working with a local Japanese company for custom equipment from the Kagawa region,” says Johnny.
Zaru is named after the shallow bamboo basket used to prepare udon noodles in Japanese cuisine. The concept will allow guests to enjoy scratch-made Sanuki style udon noodles, and the menu will feature an array of specialties including housemade crab gyoza, zaru udon, ikura shiso udon, and Edo style tempura. Cold noodle dishes, and a curated selection of Japanese beers and sake will also be offered as a welcome relief to the Florida heat.
“Everyone enjoys udon a little differently so we’re also giving guests the ability to craft their own bowls,” says Johnny of the customizable options that will be available on the menu.
Zaru will be open daily for lunch and dinner. Zaru is anticipating an opening date this September 2023. Follow @Zarufl on Instagram for the latest updates.
With this new book, Disney Parks’ most comfy classics, festival favorites, and international cuisines are whisked together and presented in this bright collection from the Delicious Disney recipe vault.
Filled with personalized notes from the chefs who created and enhanced them, mouthwatering food photos, helpful hints for easy preparation, and, of course, a little Disney magic, this cookbook enchants with 101 tried-and-true recipes from across the years.
Pam began her career as a senior publicist for Walt Disney World Resort in 1987 and has worked on public relations’ food & beverage projects for Disney parks around the globe for the last 20 years, including the opening of Shanghai Disney.
Beyond Disney, she is the co-author of “Culinary Confessions of the PTA Divas” and two Florida cookbooks, the award-winning “Field to Feast, Recipes Celebrating Florida’s Farmers, Chefs and Artisans” and “Good Catch, Recipes & Stories Celebrating the Best of Florida’s Waters.” She also is managing editor of Edible Orlando magazine. Brandon resides in Winter Park, Fla. We spoke with Pam Brandon about the new Disney Parks Cookbook – read on!
Ricky Ly, TastyChomps: What inspired you to become a cookbook author? How did the first cook book come together? Where did the idea for this latest cookbook come from?
Pam Brandon: My very first cookbook was “Culinary Confessions of the PTA Divas” that I wrote when my son was at Hillcrest Elementary and my friend Anne-Marie Denicole and I were cooking to uplift dedicated teachers, and they kept requesting recipes. I bought a copy of “The Recipe Writer’s Handbook” and taught myself how to properly write a recipe. That first cookbook, still available on amazon.com, landed us on The Today Show in Rockefeller Plaza when a food editor friend of mine at the New York Daily News wrote a little snippet about it.
My Disney books were an idea I pitched to Disney Publishing when I was part of the Disney Press & Publicity team, charged with marketing the new restaurants coming on-line in the mid 1990s: California Grill, Flying Fish and others, and there hadn’t been a Disney cookbook written since the 1980s. They loved the idea, and since then, I’ve written 24 Disney cookbooks. Guests love to take home a recipe to re-create a memory. My latest, the Official Disney Parks Cookbook, is a compilation of favorites. And, coming in 2024, the Official Disney Festivals Cookbook. Meantime, I’ve just finished a Disneyland cookbook to celebrate 100 years of The Walt Disney Company that debuts in October.
What are some things that have changed at Disney in the food and beverage department since beginning back in 1987?
So much. Way back then, there was a Central Bakery that turned out every piece of baked goods for every restaurant. Today, Disney sources from local bakeries, as well as Florida seafood, produce and other purveyors. There are so many more restaurants (plus two more theme parks – when I started there was just only Magic Kingdom and Epcot!). And an incredible diversity of cuisine across the resort. Plus, we have Michelin recognition.
Can you walk us through your process for recipe development and testing?
Every cookbook is really a big editing job. We start with requesting recipes from all the restaurants, whittle down hundreds, then start putting together a book. There needs to be a number of beverages, appetizers, sides, main, sweets (depending on the book theme). You can’t have 25 cocktails and two protein dishes. So it’s an interesting and fun balancing act. We also want recipes that guests can re-create in their own kitchen with relative ease. So we test each recipe in a home kitchen; I test as many as I can, but also have a roster of faithful testers that I trust. (And now Disney has a fabulous tester on staff!) And recipes from chefs generally feed dozens, so we have to re-create that recipe for 4 to 6 diners. The general rule of thumb: test a recipe three times, and if it’s still not just right, toss it.
What are some common mistakes for home cooks to avoid in the kitchen?
Not having the right ingredients and getting in a hurry. Cooking should be fun! Gathering friends and family around your table is an act of love, so make the food with love.
What are some of your favorite essential tools or ingredients that every home cook should have in their kitchen?
A good knife and a cast-iron skillet. With those two things, you can do most anything. I might add a good cutting board. Ingredients I’m never without – a good olive oil (I’m a big fan of all the oils at Ancient Olive), coarse salt and freshly ground black pepper. Fresh lemons and good hot pepper flakes. I also love a little easy Asian flavor with rice wine vinegar and good tamari. And butter!
How do you stay up-to-date on food trends and new ingredients?
It’s so easy now with social media. But I also subscribe to Milk Street, Food & Wine, Bon Appetit – print isn’t dead (as we work so hard to keep Edible Orlando magazine alive and thriving!).
What’s your favorite recipe from your latest cookbook, and why?
It’s like picking your favorite child. But, for savory, I love the Spicy Durban-Style Chicken from Sanaa. We include a recipe to make your own masala, but you also can buy your favorite. The sauce comes together quickly with canned tomatoes, fresh ginger, jalapenos, cilantro . . . all the flavors just pop. Sweet, my easy go-to is the Mango Lassi, also from Sanaa.
Did you know STK Steakhouse at Disney Springs has a delicious Weekend Brunch?
Guests can enjoy $9.99 Wagyu Burger & Fries, $30 Bottomless Mimosa or Bloody Mary, and many other delicious menu items every Saturday & Sunday from 9:30am – 3pm.
Here are our favorite menu items at STK Steakhouse at Disney Springs:
Did you know this Italian restaurant in Orlando’s College Park neighborhood makes their own pastas by hand?
It’s called Turci Pasta (formerly Trevi Pasta) and they serve up not only fresh pasta, homemade sauces, unique and authentic Italian dishes, but also delicious Italian desserts like Tiramisu, Limoncello cake, fresh filled Cannoli and Gelato.
The owners Nathalia Kalil and Vinicius Turci both have families who are Italian, influenced by watching their grandparents cooking typical Italian dishes and getting together on Sundays.
Vinicius tells us his best memories are of his grandma making gnocchi by hand and he was still a child helping in the process.
His adventure began as a lover of restaurants, always traveling for food, always having a dream of having his own one day. Before the restaurant business bug bit him, Mr. Turci worked in the corporate area, exporting food by sea.
Today, popular dishes include the pear and wine ravioli, and purple stuffed gnocchi too, but any signature dish on the menu is a hit – For those who prefer to keep it safe, there is also the “build your own” pasta option which is great for kids as well, though foodies should definitely try something from the signature menu.
The ingredients used at Turci include a mix of ingredients from Italy and also the freshest from local suppliers. The pasta is made by hand, and during Friday and Saturday nights customers can watch the pasta being made in the front of the house.
“We use old techniques that have been used for many years, but we have our own too. We don’t offer classes, but we have a future plan, because we realize that there is a demand,” Mr. Turci told us.
They have plans for the restaurant which are to always to improve, and right now they are opening Turci Pasta’s brother next door: Turci Panino, with authentic Italian sandwiches (coming very soon!)
Featured Dishes at Turci Pasta Include…
Burrata Caprese Salad
Antipasti Clothesline – Premium Italian Prosciutto di Parma, Genoa Salami, Parmiggiano Reggiano aged 24 months, fresh burrata cheese over pesto Genovese, marinated mushrooms and red Cerignola olives
Purple Sweet Potato Stuffed Gnocchi – Handmade sweet potato gnocchi stuffed with mozzarella cheese, served with 3 cheese sauce and topped with breadcrumbs, extra virgin olive oil and black pepper. Pairs well with Moscato
Pear Ravioli with Poach Pear in Wine – Pear and cheese ravioli served with 3 cheese homemade sauce with poach pear in wine and crushed pistachio. Pairs well with Prosecco
Green Tortellacci Prosciutto – Jumbo Tortellini stuffed with a blend of prosciutto, burrata cheese & herbs, wrapped in our homemade green spinach pasta and served with 3 cheese sauce. Pairs well with Pinot Noir
Tiramisu – Rich & creamy flavor mixed with the coffee soaked lady fingers. Served with a shot of espresso (to be poured over it)
Turci Pasta
2120 Edgewater Dr, Orlando, FL 32804
Phone: (407) 985-2577 turcipasta.com
If you have never been to Enzo’s On the Lake or have not visited in a while, it’s time to schedule a visit soon.
The enchanting lakeside location, the elegant decor, and the exceptional made from scratch Italian food continue to make Enzo’s a must-visit destination for anyone looking for a fine Italian dining experience.
With its recent new ownership, Enzo’s on the Lake is ready to continue this legacy of excellence for many years to come.
Locally and family founded in 1980, Enzo’s on the Lake is a renowned Italian restaurant located in Longwood, Florida.
Jo Anne and Enzo Perlini converted a house into the Enzo’s known today – a high-end dining establishment that offers authentic Italian cuisine and has done so for over four decades.
In 2022, Enzo’s on the Lake changed ownership, and Dr. John Khalil and Logan Berkowitz became the new owners. They have taken over the reins and are determined to keep the restaurant’s proven formula of success.
Khalil and Berkowitz believe that Enzo’s is simply a staple, and they love everything about it – from the ambiance to the food.
For those worried about changes with the new ownership, rest at ease.
Their plans are to enhance Enzo’s on the Lake while keeping the same wonderful tradition and taste that it has served its community over the last 43 years.
Since the transfer of ownership, Khalil and Berkowitz have not changed any recipes or formulas that have made Enzo’s a success – indeed they have only added more items to the already great menu and enhanced the wine and cocktail list. They have also renovated the outdoor space one for guests to enjoy and added live music.
The most popular dishes are tried and true, made from scratch and authentic, including the Bucatini Alla Enzo, Antipasto bar, Meatballs, Veal, Dover Sole and any fish special.
Chef Brandon Parran is a skilled chef who has dedicated 16 years of his career to serving exceptional Italian cuisine at Enzo’s on the Lake.
With a deep respect for Italian culinary tradition, Parran has developed a reputation for creating dishes that not only taste exquisite but also look like works of art. He started 16 years ago working his way up in the kitchen at Enzo’s and learning all the craft and cooking styles from the previous chefs.
Featured Dishes at Enzo’s On the Lake Include…
ANTIPASTO DELLA CASA
Variety of house specialties prepared daily by the chef
Scallopine all’Agrodolce
Veal Scalopine sautéed in extra virgin olive oil with a peppadew, prosciutto, garlic and Pinot Grigio sauce. Served with peas.
Bucatini alla Enzo
Thick, hollow pasta with a robust sauce of prosciutto, peas, bacon, mushrooms and parmesan.
Braciole di Maiale alla Griglia
Grilled pork chop topped with basil butter. Served with a creamy polenta and baby arugala salad.
Spaghetti alla Carbonara
A classic Roman spaghetti tossed in a skillet with sautéed onions, bacon, farm fresh egg yolk, black pepper and Romano cheese. Served in the skillet.
Chilean Sea Bass with Risotto
Menus
Enzo’s On The Lake
1130 S US Highway 17 92, Longwood, FL, United States, Florida
From July 1 through August 13, over 30 locations all throughout Disney Springs will be featuring a variety of dishes and sips inspired by homegrown flavors from Florida, like the Lime Garage Burger from D-Luxe Burger or the Gambas Gabardina from Jaleo by José Andrés.
Interested in seeing first-hand demonstrations from renowned chefs and restaurant owners? This year, Disney Springs will be featuring a new culinary series with demonstrations from Chef Art Smith and more!
We reached out to several of the chefs and owners from the Disney Springs Flavors of Florida event to get a “taste” of what is happening:
Wine Bar George
“Guests can join us now through August 13 for Flavors of Florida at Disney Springs! We are offering our new Dicuru Burrata with tomatoes from The Villages Grown, Belle Glade corn and Olde Hearth sourdough bread. I recommend pairing with Luna Nuda Pinot Grigio or Louis Michel Premier Cru Chablis. Both of which we offer on our menu by the glass, bottle and ounce! This seasonal burrata will be available for a limited time this summer during lunch and dinner.” — Master Sommelier George Miliotes, Owner of WineBarGeorge at Disney Springs
Jaleo by Jose Andres
“Florida is a true culinary paradise, and we like to pay tribute by putting local ingredients front and center on our plates. While we partner with neighboring farmers, fishermen and purveyors year-round, Flavors of Florida is a unique opportunity to celebrate the rich agricultural heritage of our state. Our menu tells a story of Florida, and the ingredients are only enhanced by our signature Spanish flavors.” – Jaleo Disney Springs Head Chef, Kristoffer Anderson
This month, Jaleo DisneySprings is offering the ultimate Spanish experience with Flamenco Fridays, featuring live performances from talented flamenco dancers during dinner service. Beginning at 7:30 p.m. on every Friday of June, guests can enjoy delicious Spanish tapas and shareable pans of paella, while watching a mesmerizing art form — unique to the Southern regions of Spain — that is filled with flare and raw emotion. Tantalizing tapas include Tortilla de Patatas, Spanish omelet with potatoes and onions, while larger plates include Lubina a La Pobre, whole roasted Branzino served with potatoes, olive oil and fresh herbs, and of course — a variety of wood-fire grilled paellas. Superb sangrias, cocktails and wine are also available. Flamenco Fridays are perfect for families and friends to get together on summer nights for a memorable evening. Make reservations here before the month is out.
Enzo’s Hideaway
“It was a fun challenge to incorporate local flavors and ingredients into our classic Italian-style offerings. Using shrimp from Key West in a savory risotto, and playing on the classic flavors of vanilla and orange in our Creamsicle Coppa dessert, we are to able to offer new and fresh menu items with a local flair, that are still true to what guests expect at Maria and Enzo’s and Enzo’s Hideaway.” – Chef Ben Dorado, Executive Chef at Maria and Enzo’s and Enzo’s Hideaway
Morimoto Asia
“At Morimoto Asia, we always want to stay true to our brand of delicious pan-Asian cuisine with the highest quality ingredients. Our dishes for Flavors of Florida follow these standards while adding in some Florida-inspired ingredients and flavors, such as Cedar Key clams and oranges.” – Chef Takeshi Ikeuchi, Executive Chef at Morimoto Asia
Read on to see all the dishes available this year at Flavors of Florida at Disney Springs!
Amorette’s Patisserie
Orange Cream Puff: Choux pastry with orange craquelin filled with orange curd and honey orange gel (New)
Orange Bird Dome Cake: Layers of Grand Marnier-soaked vanilla chiffon cake, mandarin pâte de fruit, mandarin orange cream, and white chocolate crispy pearls (Available for pre-orders and cake decorating experience) (New)
Strawberry Spritzer: French 75 with strawberry purée served in a Flavors of Florida CORKCICLE (New)
Key West Shrimp Cocktail: Seasoned shrimp tossed with a mix of avocado, mango, cucumber, and a house-made cocktail sauce accompanied by homemade buttermilk crackers (New)
Florida Crush Cocktail: Combination of Florida’s iconic crops – oranges and strawberries – muddled with Tito’s Handmade Vodka, then complemented with a splash of freshly-squeezed orange juice and agave syrup (New)
Chicken Guy!
Sunshine Shake: A blend of hand-spun vanilla soft-serve and fresh Florida orange juice garnished with a crown of fresh whipped cream
Seared Grouper: Pan-seared grouper melds with citrus chipotle rice, Cuban spiced black bean puree, smoked watermelon pico de gallo, chili oil, and micro cilantro (New)
Coca-Cola Store Rooftop Beverage Bar
Orange Cream Float: Mix of Coca-Cola, vanilla ice cream and an orange cream bar presented in a novelty cup you can take home for a memorable treat (New)
D-Luxe Burger
Lime Garage Burger: Deluxe patty topped with pepper jack cheese, pork belly, and fried green tomato served with an avocado, lime, and jalapeño spread
Orange Bird Milkshake: Artisanal shake made with vanilla gelato and orange topped with sprinkles
Dockside Margaritas
Frozen Orange Daiquiri: Siesta Key Silver rum, Cointreau liqueur, orange juice, and vanilla ice cream garnished with an orange wedge (New)
Sunny Disposition: Florida cane vodka from St. Augustine, Florida orange liqueur, Lillet Blanc, fruity fraise de bois, and local fruits including navel oranges, Minneola tangelos, Plant City strawberries, and Indian River grapefruit (New)
Key West Pink Shrimp Risotto: Fine Italian vialone nano rice, Key West pink shrimp, guanciale, sweet corn, herbs, and pecorino Romano (New)
Creamsicle Coppa: Vanilla gelato, made in-house, paired with orange sorbet, whipped cream and white chocolate crunchy pearls, recreating a classic childhood favorite dessert (New)
Everglazed Donuts & Cold Brew
Citrus Dream Donut: Orange-glazed confection with white buttercream, citrus-flavored icing, an orange-flavored candy, and fresh mint
Orange Lemonade with Sweet Cold Foam: Blend of lemonade and orange juice cold foam
Orange Shrimp Cocktail: Assortment of Florida pink shrimp, hibiscus-citrus avocado salsa, jicama, cucumber, red onions, cilantro, and lime served with tortilla chips
Honey Lavender Square: Ganache square flavored with honey and lavender and enrobed in dark chocolate (New)
Key Lime Pop: White chocolate blended with key lime juice and fresh lime zest covered with dark chocolate
Gideon’s Bakehouse
Key Lime Chocolate Chip Cookie: Vanilla bean cookie dough infused with Florida Key lime juice and blanketed with premium chocolate chips and special Key lime pie crumbs (New)
Orange Mocha Nitro Cold Brew: Dessert coffee made with locally roasted beans, maple syrup, rich dark chocolate, and delicious Florida oranges (New)
Florida Sunshine Mango Lager: New seasonal lager on draft from the Winter Garden-based brewery Crooked Can (New)
Local Florida Mahi Tacos: Tacos served on a flour tortilla, filled with pickled onion and coleslaw, and topped with cilantro crema and fresh cilantro (New)
Ensalada de Sandía y Tomate: Salad made with compressed Florida watermelon, heirloom tomatoes, PX reduction, goat cheese, pistachios, and sherry dressing (New)
Vieras crudas a los cítricos: Thinly sliced scallops dressed with Florida citrus dressing (New)
Gambas Gabardina: Beer-battered Florida Atlantic white shrimp with caper mayonnaise (New)
Pato con Melocotónes y Naranjas: Seared duck breast with sweet peaches and a Valencia orange glaze (New)
Jamón Serrano con Melón: 24-month cured serrano ham with summer melon and sherry dressing (New)
Jock Lindsey’s Hangar Bar
Florida Shrimp Tacos: Florida jerk marinated gulf shrimp, watermelon, avocado, pico de gallo, and jalapeño served on a corn tortilla with a lime
Jock’s Citrus Old Fashioned: A classic cocktail with a Florida summer twist
Cedar Key Clams “Chow Fun”: Cantonese dish with fresh Cedar Key clams, flat rice noodles, garlic chives, and Chinese black bean sauce (New)
“Banh Gan” Orange Blossom Crème Caramel: Vietnamese crème caramel reimagined with orange segments, sweet cream, and candied zest (New)
Orenji Dreamsicle: Cocktail that blends the flavors of Florida and Japan, made with Absolut Vanilia and citrus-infused Haku vodka, Cointreau, orange juice, orgeat, and Calpico (New)
Malibu Combo: Jerk seasoned mahi mahi topped with red onion and pineapple salsa served alongside Caribbean coconut shrimp with a coconut rum sauce and Caribbean rice (New)
Sailfish Brewing Sunrise City IPA: West coast-style IPA brewed with Columbus, Amarillo, and Mosaic hops, featuring a smooth finish and notes of bitter citrus (New)
Salt & Straw
Exquisito Guanabana Stracciatella: Tropical guanabana sherbet swirled with ribbons of dark chocolate Stracciatella with a floral undertone (New)
The Spice and Tea Exchange
Florida Sunshine Tea: Blend of floral and citrus flavors (New) (Available hot or iced)
Grilled Key West Pink Shrimp Salad with Strawberry Vinaigrette: Spring mix greens, strawberries, oranges, cucumbers, tomato, parsley, red onions, and feta cheese tossed in strawberry vinaigrette
Key Lime Pie Martini: Florida’s iconic dessert in a glass rimmed with graham cracker crumbs (New)
Dicuru Burrata: Dicuru burrata paired with tomatoes from The Villages Grown, Belle Glade corn, and Olde Hearth sourdough bread featuring ingredients sourced from Florida (New)
Frozen Old Fashioned: Frozen old fashioned made with DOLE Whip Orange and George Dickel 8-Year-Old Tennessee Whiskey
YeSake Florida
Fresh Poke Bowl: Fluffy rice, grilled chicken, crisp lettuce, carrots, cucumber, avocado, mandarin oranges, and tempura crunch topped with a savory roasted sesame sauce (New)
Florida Sunset: A tropical blend of Ozeki Sake, Nigori Sake, Monin Banana, and peach syrups and DOLE Pineapple Juice (New)
Outdoor Bars Throughout Disney Springs
Blood Orange Gin and Tonic: St. Augustine Gin, Tippler’s Orange, blood orange, and tonic water garnished with an orange wedge
Key Lime Margarita: Patrón Silver tequila, Grand Marnier liqueur, Key lime juice, and vanilla garnished with a half graham cracker rim (New)
Be sure to use #FlavorsofFL to show off your favorite flavors on social media
Celebrating its 18th year, Visit Orlando’s Magical Diningreturns from Aug. 18 – Oct. 1, 2023, inviting you to savor three-course, prix-fixe dinners at more than 115 top Orlando-area restaurants.
New this year is a pricing tier system of $40 and $60 for the menus plus tax and gratuity. This was designed to ensure the widest possible selection of participating restaurants, including several higher-end eateries.
The Ravenous Pig
This year’s lineup includes seven MICHELIN Guide honorees and 16 first-time participating eateries, plus Visit Orlando’s Magical Nights, featuring offers from top hotels and resorts — including many with one or more Visit Orlando’s Magical Dining restaurants.
The MICHELIN Guide spotlights 46 restaurants in Orlando.
Seven of those are participating in Visit Orlando’s Magical Dining 2023, including Bib Gourmand honorees The Ravenous Pig ($40) and Z Asian ($40), as well as the MICHELIN Recommended AVA MediterrAegean ($60), BACÁN ($60), Kabooki Sushi (Milk District location; $40), Maxine’s on Shine ($40), and The Pinery ($40).
AVA, BACÁN and The Pinery are also among the newest additions to the program.
Please note: Restaurants that aren’t linked to their OrlandoMagicalDining.com listing have not yet finalized their menus, but they will be available ahead of the program’s start.
Melia at Celebration
MAKE IT A GETAWAY WITH VISIT ORLANDO’S MAGICAL NIGHTS
Upgrade to dinner and an overnight stay with Visit Orlando’s Magical Nights, featuring offers from select Orlando hotels and resorts. Nights become even more magical with special savings and value-added perks to plan a romantic getaway or weekend escape, but be aware that demand is expected to be high. Reserve your rooms as soon as possible to help ensure your preferred dates.
Walt Disney World Swan Reserve
INCREDIBLE DINING FOR AN INCREDIBLE CAUSE
In 2023, $1 from every $40 meal and $2 from every $60 meal served during Visit Orlando’s Magical Dining will provide support for mental health counseling and trauma recovery at The Lifeboat Project. This Central Florida organization empowers the lives of survivors through short and long-term aftercare, residential programs, and education.
To ensure this donation has widespread impact throughout our community, Visit Orlando will also award a $2,000 donation to one local nonprofit in each of Orange County’s six commission districts that also assist with human trafficking prevention and education. They include:
Our favorite place to wine & dine in Disney Springs is at Wine Bar George by Master Sommelier George Miliotes. Did you know there’s only 172 master sommeliers in the country?
This summer, Wine Bar George launched a new summer menu this week including some new items such as Snapper Crudo, NY Strip Steak and the M.C.T sandwich and is participating in Flavors of Florida going on now.
“Guests can join us now through August 13 for Flavors of Florida at Disney Springs! We are offering our new Dicuru Burrata with tomatoes from The Villages Grown, Belle Glade corn and Olde Hearth sourdough bread. I recommend pairing with Luna Nuda Pinot Grigio or Louis Michel Premier Cru Chablis. Both of which we offer on our menu by the glass, bottle and ounce! This seasonal burrata will be available for a limited time this summer during lunch and dinner.” — Master Sommelier George Miliotes, Owner of Wine Bar George at Disney Springs
They also recently opened a location inside Orlando International Airport MCO’s new Terminal C where they offer 75 wines all available by the glass, the bottle and the ounce, as well as a food menu, led by Ron Rupert, Director of Culinary Development for Wine Bar George, including breakfast, small plates, cheese and charcuterie and entrees.
Read on to check out our latest visit to Wine Bar George and an interview with the founder himself, Mr. George Miliotes of Wine Bar George!
Here’s an inside look of our recent visit to Wine Bar George at Disney Springs:
Buy a Corkcicle for $40, get a complimentary frozen drink! Their Corkcicle designs rotate frequently so be sure to check out @winebargeorge on instagram for current inventory.
As for the complimentary drink, we always order the Frozcato made with Dole Whip® Pineapple, Moscato, & Vodka.
Skirt Steak – roasted potatoes, grilled bok choy, mushrooms, chimichurri
Freaujolais – Beaujolais, Vodka, Raspberry
Tasty Chomps Q&A with Master Sommelier George Miliotes
Photo courtesy of Wine Bar George
How did you develop your passion for wine, and what led you to become a specialist in this field?
I’m very lucky that my family’s been in the restaurant business since I was 12-years-old. That allowed me to become interested in wine even when I could only look at the labels. As a teenager I definitely enjoyed deciphering them. As I got older, I was allowed to start tasting and selling the wine, and from there my appreciation of food and wine grew.
I’ve always been a little obsessed with food and I still look forward to what is for lunch or dinner every single day. Becoming a specialist in wine, and wine and food together was the logical way to feed this passion.
Could you tell us about your approach to curating and developing a wine list for your restaurant?
Over my 40+ years of work in a restaurant and wine business I have my stable of wine producers who are on all the list that I’ve built. I also enjoy searching out new producers and new wines. So when developing a list, I use my experience yet I am constantly looking for things that are new and interesting, and of course delicious.
How do you stay updated with the latest trends and developments in the world of wine?
Here at Wine Bar George, we have a stable of Sommeliers, servers and bartenders, who all drive each other and me every day. This way we stay current on what is going on in the industry. It’s become almost like a game where we are testing each other as to what we know about new wine laws, new producers and new styles.
Can you share some tips for someone who is new to wine and wants to explore and learn more about it?
For those who desire to learn more about wine, I always recommend starting a relationship with a retailer and a restaurant who are as passionate about wine as they are. Asking questions, sampling as many different things and finding what you like is part of the joy of wine. Having knowledgeable people where you purchased your wine is always a good angle. I also recommend taking the introductory level class to the Court of Master Sommeliers. This class allows you to see the depth and breadth of the world of wine. We also teach you the basics of tasting wine.
In your opinion, what are the emerging wine regions or grape varieties that customers should keep an eye on?
There is so much cool and fun stuff going on in the wine world today that is hard to tag one varietal or one area about to explode. I will say that there are many areas of the United States that are not traditionally known for wine that are starting to make really interesting wine, whether it be Arizona, New Mexico, Idaho, upstate New York, North Carolina, or Maryland (to just make a few – the list is not exhaustive). And those who know me know that I am a fanatic about Riesling and Tempranillo, and the many facets those varietals take.
What inspired you to pursue a career in the restaurant industry, especially considering your family’s long-standing involvement in the field?
I was blessed with parents that loved and nurtured my passion for the food and the wine business throughout my childhood and teens. My wife Leanne always supported me in my journey of becoming a Master Sommelier, and our journey through the wine and the restaurant business. I simply would not be where I am today without her.
How has growing up in a family immersed in the restaurant industry shaped your understanding and passion for the culinary world?
My wife and I are of Greek heritage. Anyone who knows anything about Greek families knows we are most certainly food obsessed. So striving to find the best, freshest ingredients and preparing them simply, which are the hallmarks of Greek cuisine, has always been in the forefront of what we strive to do.
What valuable lessons have you learned from working in the restaurant business?
Everyone should be required to work in a restaurant at some point in time. There is so much to learn about life and people. An overriding principle to me is to care for, invest and develop your people every single day. If you can’t make running your restaurant fun, enjoyable and profitable you should probably be in another business. The idea of full hands in and full hands out translates directly over to running your household properly.
What are some of the most popular dishes and items right now at Wine Bar George?
Our family style skirt steak, crispy mac and cheese bites and the big board of cheese and charcuterie continue to be some of our most popular items from day one. We did just launch a new summer menu though and I expect that guests will come to equally enjoy our snapper crudo and NY strip steak with rosemary vinaigrette and guajillo butter.
What are your upcoming plans?
We have some exciting events in the works for this summer and fall, details will be released soon!
Wine Bar George
1610 E Buena Vista Dr, Lake Buena Vista, FL 32830 winebargeorge.com
(407) 490-1800
Carolina BBQ Pulled Jackfruit
Phish Filet
Kidz Nugz drizzled with Honee
Buffalokra Fried Okra
Mac N Cheese
Cheesy Hommies
Crispy Brussels
The 
Donut flavors range from your standard old-fashioned to Maple Bacon Flavored and Cheerwine donuts.
This walkup location features sweet and savory popcorn, including a special banana flavor, inspired by the 
– Smashburger 3-Cheese Melt with provolone, cheddar and Monterey Jack, grilled onions & peppers on garlic toast
– Deep South with house slaw, pickles, house pimento cheese and fried green tomato
Visit soon!
Italian Hot Beef Sandwich
Cioppino: Seafood Stew
Unnecessarily Spicy, Yet Extremely Tasty Scotch Bonnet Pepper-Curry Wings
Impossible Buffalo Chicken Tenders
Orange Cardamom Wings
Spicy Kazan Roll – Crab, Shrimp, Scallops, Tuna, Fireball Sauce
Wagyu Strip Loin With Kimchi Fried Rice & Steamed Dumplings (+$47 additional charge)
Black Sea Bass – Romanesco, Creamy Red Quinoa, Squash-Yogurt Purée, Charred Onion Butter, Citrus Agrodolce
Citrus Crème Brülee
Valrhona Chocolate Ganache Torte
Peanut And Banana Torte
Cured Local Catch
Garden Salad
Seasonal Vegetables
Dayboat Catch
Peaches | Camerlized Honey Phillo
Bucatini alla Enzo
Enzo’s On The Lake
