Four Flamingos: A Richard Blais Florida Kitchen, the Michelin Recommended restaurant at the Hyatt Regency Grand Cypress, 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.

Drawing upon her more than a decade of experience, Gallardo is already developing new cocktails to pair perfectly with dishes from the Four Flamingos kitchen. A common ingredient guests can expect to find in her creations is citrus, which complements most spirits. She says cocktails should be fun and taste great – a balance Four Flamingos prides itself on.

“Four Flamingos’ dinner menu is the most impeccable menu I have ever worked with,” Gallardo said. “The goal is the dinner menu and the cocktail menu working harmoniously together like a symphony.”

Gallardo joins an award-winning team, consistently recognized for its excellence in food, service and cocktails with titles of “best seafood in Orlando” and “hottest restaurant in Orlando.”

Gallardo graduated from the University of Central Florida in 2016 and earned her certification in Hospitality & Tourism Management in 2020.

Tasty Chomps Q&A from Kat Gallardo, mixologist at Four Flamingos: A Richard Blais Florida Kitchen

Ricky Ly: What inspired you to become a mixologist?

Kat Gallardo: Throughout my career in hospitality, I found my passion behind the bar. Experimenting and playing around with the different ingredients created a fun atmosphere. What really won me over was the history of spirits and how they were used for medicinal purposes before any other application.

Learning about the process of distilling, the history of how this spirit came about or why this glass is shaped the way it is – it all serves a purpose and there’s so much to learn.

Can you tell me about your favorite Four Flamingos cocktail creation and what makes it unique?

That’s a hard one, it’s like choosing a favorite child! I’ll have to give credit to the first cocktail I made that we added to the menu, which is the Flamingo Barraquito.

It’s a dessert cocktail with layers comprised of condensed milk, Licor 43, espresso and topped with our house-made coconut foam and smoked sea salt.

What makes the cocktail unique is the guest can control the sweetness by how much they mix in the bottom layer of the condensed milk, providing an individualized experience.

How do you approach the process of creating new and innovative cocktails?

I ask myself questions like: What produce is in season? What liquor are we replacing on the menu? How can I make this unique? Then, my favorite part of the process is the recipe development because you never know what’s going to work until you try it!

Involving the team during the process has been so much fun. Receiving their personal and professional feedback is so important, I couldn’t ask for a better scenario.

Can you share any tips or techniques for home bartenders looking to improve their cocktail-making skills?

I highlight recommend making your own infusions and liqueurs! It may seem daunting but the process of infusing is so easy that anyone could do it. Look up classic combinations or experiment and get weird on your own.

Just takes a bottle of base spirit, pack of fruit/herbs and some time. It makes for a pretty great gift as well!

What are some emerging trends or popular flavors you’ve noticed in the cocktail industry recently?

The clarified milk punch has made a resurgence, and I am here for it! Clarification dates all the way back to the 1700s and there’s even a recipe written by Benjamin Franklin. Clarified milk punch is essentially making any cocktail clear by removing the color and cloudiness.

Take your base cocktail – by adding milk, the proteins will coagulate and form curds. While the cocktail is getting strained, the curdled milk will act as a filtration system, resulting in a clear cocktail. The process sounds weird but it works and it’s really cool! Not only does it make the drink clear, but it gives the smoothest finish to any cocktail.

For anyone who could never enjoy a Negroni, try this method. It removes the harsh, bitter and medicinal notes through the clarification process.

Are there any classic cocktail recipes that you believe every aspiring mixologist should master?

If there is one cocktail anyone should master, it has to be the Old Fashioned. As classic as it is controversial, there are an endless number of variations and opinions on the matter. I’ll never forget one of the first Old Fashioneds I ever made that got denied and returned immediately.

The drink never made it in his hand once I put a splash of club soda in it, completely ruining the cocktail. Embarrassing to say the least, but I can say after all these years, I haven’t had an old fashioned returned since.

Can you share any stories or anecdotes from your experience as a mixologist that have stood out to you?

One of my favorite parts of my position is creating that unique and whimsical experience for the guest. There are times where the cocktails on the menu aren’t to their liking or there’s an allergy restriction or even someone who just wants to be at the bar and order a mocktail.

I love creating something new and on-the-spot just for them, and in turn, the guest feels special. I want my bar to have a welcoming energy where people aren’t afraid to ask what they want.

Do you have any signature cocktails that have become customer favorites?

One of the newest additions, Summer Thyme, is showing to be a fan favorite! It’s selling just as well as the original staples and the guests absolutely love it. Summer Thyme is the perfect summer cocktail, light and refreshing with strawberry infused vodka, limoncello made in-house and a hint of thyme. It brings me back when I was a kid, eating those strawberry Italian ice in the little white cup with the wooden spoon!

Visit Four Flamingos soon to try these fantastic cocktails by Kat and the team.

Thank you Kat for chatting with us!! PS GO KNIGHTS!

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.

If you have been following social media recently, you may have noticed a certain celebrity has been visiting us here in Orlando.

Philip Rosenthal is an American television writer and producer who is the creator, writer, and executive producer of the CBS sitcom Everybody Loves Raymond (1996–2005). In recent years, he has presented food and travel documentaries I’ll Have What Phil’s Having on PBS and Somebody Feed Phil on Netflix. Phil travels the world and explores different cultures one bite at a time, often with childlike wonder and curiosity about different cultures, with food serving as the entry point for deeper understanding and connection.

In January 2023, the show was renewed for a seventh season – with Orlando as one of its destinations.

Some of the places he visited include: East End Market, Sampaguita, Crocante, and Tien Hung Market’s Banh Mi Boy in Orlando’s Mills 50 District, to name a few…and I was honored to be a guest host for his visit to Banh Mi Boy, sharing a delicious bite of Crispy Roast Pork Belly (HEO QUAY) Banh Mi sandwich while discussing the history of Orlando’s Vietnamese American community and sharing the great work that Second Harvest Food Bank of Central Florida does in our community.

Stay tuned for the premiere to find out what Orlando fed Phil here while he was in town this coming January 2024 on Netflix!

Beefy King Restaurant (424 N. Bumby Avenue) in Orlando’s Milk District celebrates 55 years with a party on this Saturday June 17 from 11 a.m.-3 p.m.

To celebrate, Beefy King will be selling a limited edition, 55th Anniversary tie-dye shirt, starting on June 17th discounted to $15.

They will also have cake and cookies by @2smartcookiesfl available for purchase and giveaways along with the regular menu.

The drive-thru will be closed on the day of the anniversary so it can be used as a t-shirt sales area.

We spoke briefly with “third-generation Beefy Princess” Shannon Woodrow who runs and owns Beefy King with her husband James on this momentous occasion.

Tasty Chomps Interview with Beefy King’s Shannon Woodrow

Ricky Ly of Tasty Chomps: Wow 55 years!! how has Orlando changed for better or for worse in those decades?

Shannon Woodrow, owner: n my 47 years I have seen the milk District grow by leaps and bounds. I have seen so many times when our community has come together to support one another. We feel this slice of Orlando is special and we are honored to have survived the many changes to our surrounding area over the years!

 What do you think is the secret sauce behind the years of success for Beefy King?

No secret, just good, hard work! Family is always present, we are part of daily operations and always involved! We know the ins and outs of our building and equipment. We get our hands “dirty” and wouldn’t have it any other way! And customers and staff are like family.

What is next for the family and restaurant?

My husband and I will continue on running the Beefy as long as we can! It’s been 23ish years so far. We have 3 boys, 2 in college & 1 in high school, if they choose to jump in as the 4th generation then we will support them just like my parents support us!

 What is the most popular order at Beefy King’s ?

For sure the Beef cheese and lots of people love it with onion. The meal deal, with spuds and a drink is the most ordered combo.

Favorite memories throughout the history of Beefy Kings?

There are so many….I remember being 2 and all the employees walking me around Beefy, I loved raising our boys and taking them in to see grandpa & daddie. When Jimmy Fallon, Alton brown, daniel Tosh….and other celebs visited Beefy and told their fans! And now it’s the customers that come in with huge smiles and want to share their Beefy stories with me and want to meet Beefy family members. It’s an absolute honor to own the Beefy King!

From Beefy King: Another great Beefy memory! Grandpa (Freeman Smith) Uncle (Ken Smith) and Dad (Roland Smith)! From the early 70’s to our 50th in 2018. So many memories in this place! Excited to celebrate 55 this Saturday 6/17 normal 11am-3pm hours!

Did you know that Orange County is home to the highest percentage (7%) of Asian Americans and Pacific Islanders (AAPI) in the state of Florida? The roots of AAPI in Central Florida’s history also run deep, dating back to the late 19th century when a Chinese American immigrant and accomplished horticulturalist named Lue Gim Gong became a key figure for Florida’s citrus industry by developing a cold-resistant orange and other plants.

Today, the impact of the AAPI community on Central Florida’s economy continues to reverberate, including the most recent announcement of the 2023 MICHELIN Guide’s Bib Gourmand awards. In fact, three of the four Central Florida restaurants honored are AAPI owned and operated, including Isan Zaap, Norigami and Taste of Chengdu. Six others were also announced as MICHELIN Recommended, including Doshi, EDOBOY, Juju, Kaya, Twenty Pho Hour and YH Seafood Clubhouse.

No surprise, given that Orlando is an expanding enclave of authentic Asian food markets and restaurants. Today, second- and third-generation Asian Americans and Pacific Islanders are making their own mark on the Central Florida culinary and economic landscape while also honoring their heritage and ancestors’ traditions. Just northeast of downtown, the Mills 50 district is home to the largest Vietnamese American community in Florida, with an expanding roster of authentic Asian restaurants, shops and markets.

For AAPI Heritage Month, read on as we highlight 4 Local AAPI restaurants including Bombay Street Kitchen, Kaya, Kai Asian Street Fare, and Isan Zaap with Visit Orlando here.

Did you know Ritz Carlton Orlando & JW Marriott Orlando’s #GLOSummer kicked off this past Memorial Day Weekend?

For the first time ever, Ritz Carlton Orlando & JW Marriott Orlando are lighting up their pools every Saturday through Labor Day to celebrate 20 years.

Guests can dive into fun for the whole family with games, crafts, delectable food & beverage options, and a spectacular GLO Fireworks show over Grande Lakes!

GLO Summer includes fireworks every Saturday at 9pm (both Saturday & Sunday during holiday weekends) in addition to the following:

• Illuminated pool (beach balls, tubes, necklaces/bracelets)
• Live Music
• Swim up Bar with GLOware
• VIP Firework Viewing Areas
• Signature cocktails
• Ice Carvings & Fire dancers
• Games
• Dessert Trolley

Want to win a complimentary two-night weekend stay at JW Marriott Orlando plus a complimentary premium firework viewing experience including prime lakeside seating at their Lakefront Gazebo, wine, and sweet & savory bites?

Click here to enter our giveaway on instagram 

Here is a recap of Grande Lakes Orlando’s GLO Summer kickoff during Memorial Day Weekend:

Memorial Day 5K at JW Valencia Terrace

Primo Aperitivo Hour in Primo Garden

Aperol Spritz

Charcuterie Board

Arancini

Breads

Coconut Macarons & Chocolate Ganache Balls

GLO Fireworks Picnic at Lakefront Gazebo

After GLO Dessert & Champagne Party

Lakefront view room at Ritz Carlton Orlando

Thank you Grande Lakes Orlando for generously hosting us and for the impeccable service all weekend from all of the team members involved. The resort did a phenomenal job planning all the exciting Memorial Day weekend & #GLOSummer activities for hotel guests. We are looking forward to another staycation in the near future!

For the GLO programming, visit: www.grandelakes.com/specials/glo-summer-nights-at-grande-lakes-orlando

Meet Ashley and Israel, the dynamic duo behind Phat Ash Bakes! This power couple left behind the hustle and bustle of New Jersey to make their cookie dreams a reality in Florida. Combining Ashley’s passion for baking with Israel’s career in management, they have created an incredible community centered around their mouth-watering cookies.

Starting with Ashley’s famous oatmeal raisin cookie, The OG, their business has grown to become a beloved local favorite. Not only do they get to indulge in their love of baking every day, but they also give back to the community through monthly donations.

Recently, Orlando’s very own Phat Ash Bakes & Foxtail Coffee launched their newest collaboration: Cookie Phactory – a curated collection of your favorite cookie flavors at the Foxtail Coffee location at 3122 E Colonial Dr. Orlando, FL 32803.

Read on to discover how their passion for baking has turned into a thriving business.

Tasty Chomps Q and A with Phat Ash Bakes Owners Ashley and Israel

TastyChomps: How did you come up with the idea and inspiration to start Phat Ash?

The combination of Ashley’s love of cooking, and hard-knocks-necessity. Ashley was working two jobs; at Lululemon in Winter Park and Winter Park Fish Co. while Israel was starting a new career with Atrium Management. Baking was Ashley’s outlet. We remember one time having to make the choice of treating ourselves to pizza for dinner, or buying butter to test bake. I’m sure you can figure out which choice won! We’ve had the opportunity to create an incredible community with Phat Ash Bakes, that allows us to bake cookies everyday (what a dream!) and give back to the community through our monthly donations. Double win for us!

How long have you been baking cookies and what motivated you to turn it into a business?

We’ve been baking cookies since the end of 2019. Ashley obsessed over creating a recipe for her first cookie – The OG, an oatmeal raisin cookie loaded with chocolate chips, shredded coconut, macadamia nuts and maldon salt. After testing 3,485,798 (totally exaggerating) test batches, her friends & co-workers encouraged her to have a bake sale. Once I realized that I was making more money than my 9 to 5pm, we began to take things seriously. We transitioned from a Cottage Food License to a fully licensed and insured kitchen.

What makes your cookies unique and stand out from others in the market?

Our cookies are unique because they’re big, fat, and full of our favorite snacks! Pop tarts, Oreos, M&M’s … you name it, we’ve probably tried to use it! But aside from unique flavors, we are proud to be able to give back to our community; one of the pillars of Phat Ash Bakes. We choose a different charity each month to partner with by donating $1 per sale of one of our Phat Chocolate Chip cookies. Local charities we have worked with are The Zebra Coalition, SALT, NextStep Orlando, Stand Up Survivor and The Primrose Center.

How do you source your ingredients and ensure their quality for your cookies?

We source our junk food wherever and whenever we can. A lot of our mix-ins are seasonal so we are always looking out for the newest flavor drops everywhere we go!

What challenges have you faced and how have you overcome them?

Imposter Syndrome is a real thing! Ashley has definitely had her moments of doubt – “what am I doing here? … am I really a baker? … why would people want what I am making?” But that is why we are such a dynamic and amazing team; Israel has always stepped up in those moments to love, encourage and support. Our entire relationship is rooted in love and support, and so even when things are challenging we are definitely there to lift each other up & overcome.

How do you decide on your cookie flavors and variations, and how do you keep them fresh and interesting for your customers?

We started with 5 flavors on the menu, and have made over 200 flavors at this point! Since we change the menu weekly, aside from our Phat Chocolate Chip, we’ve been able to keep it fresh. Ashley and her team of amazing bakers come up with cookie flavors by browsing the supermarket aisles & eating different desserts. It sounds silly, but we can find inspiration in so many places. We have also definitely gotten some great ideas from guests at our Bake Nights! A 90 minute experience at our Speakeasy Bakery where star bakers can come to whip up some wild cookie creations! We provide the dough, a large variety of mix-ins, fillings & glazes and then they take it from there.

Can you share some of your proudest moments or achievements on this journey thus far? What can be done with a delicious cookie, other than eat it?

Well, with our chocolate chip cookie we were able to collect over 500 pairs of shoes for SALT Outreach – a community resource center helping those experiencing homelessness in Orlando & Central Florida. We’ve also recently partnered up with Foxtail Coffee Company to introduce our cookies to coffee lovers around Florida and beyond. They are expanding quickly and we are proud that our cookie company has made so much noise that they wanted to offer our flavors to their customers. Keep your eyes out for The Cookie Phactory by Phat Ash Bakes at Foxtail Coffee East Colonial.

From a culinary standpoint, one of Ashley’s proudest moments has been creating our dough recipes from scratch. Baking is science! And let us tell you, there were LOTS of experiments! And some … not so great. But after countless test batches, meltdowns, & recipe revisions we landed on the recipes that create cookies that WE love – soft, thick, and packed with flavor.

One of her other proudest moments has probably been that esteemed Pastry Chef, Stuart Whitfield, is one of our OG supporters. I remember he ordered cookies back when we were running this out of our apartment. After handing him his cookies and closing the door, a friend at our house asked her if I knew who he was. When she told me, I didn’t even know what to do with myself! It’s been 3 years, and I will forever be honored every single time I see him at one of our events. There really aren’t words to describe how it feels to have a chef with such culinary experience support you. Sorry Stuart, we had to put you on blast with that one!!! lol!

What are your plans for the future of your cookie enterprise?

We don’t know what the future holds. The Universe will provide us with whatever we are supposed to be doing, whenever things are supposed to happen. One thing we know is that we have to always enjoy what we are doing and have fun. Life is too short!

What are your most popular cookie flavors right now?

Ube N’ Cream; an ube and cookies & cream combo. Campfire Cookie Butter; inspired by cookie butter-s’mores. and Miss Betty Lee; lemon creme & raspberry

What are some upcoming plans for the menu?

As always we’re going to be keeping it fresh and full of surprises!

Thank you Ashley and Israel of Phat Ash Bakes for speaking with us at Tasty Chomps!!

For more info, visit: phatashbakes.com

Photos by Tiffany Nguyen @bytiffanynguyen

In February 2003, Darden Restaurants’ Seasons 52 opened the doors of its very first restaurant in Orlando.

It was also that same year that Steven Pham and Nav Manwani began their careers with the brand, as a food runner and a host, respectively.

Fast forward to today, 20 years later. Steven is now the Managing Partner and Nav is one of the managers at that very same restaurant on Sand Lake Road.

Today, Seasons 52 has also grown to 45 restaurants.

The brand itself has evolved but has stayed true to the basics: promising guests that any menu item they choose will be 595 calories or less and never once adding a fryer to the kitchen even after all these years.

Nav Manwani joined Seasons 52 on Sand Lake in Orlando, FL in 2003 as a host. From there, he held a variety of different positions in the restaurant, but spent the majority of time as a server for 15+ years of his career. Nav became the Beverage Manager at Seasons 52 in March 2019.

Nav graduated from Valencia College with an associate’s degree (AS) in Business Finance and completed the Introductory Court of Master Sommeliers in 2006.

Steven Pham joined Seasons 52 on Sand Lake in Orlando, FL in 2003 as a food runner. Wanting to ultimately advance his career, Steven rotated through many roles in the restaurant including sous chef and various front of house positions. Steven was on the opening team for multiple Seasons 52 restaurants: Altamonte Springs, FL in 2010 as Service Manager, two restaurants in Houston, TX between the years of 2012-2014 as Sales or Service Manager, and Memphis, TN in 2014 in his first Managing Partner role. Steven returned to Altamonte Springs as Managing Partner in 2016 before ultimately ending up back at the Sand Lake location as Managing Partner in 2018 where he remains today.

Steven graduated from Valencia College with an associate’s degree (AA) in General Studies and has completed the Introductory Court of Master Sommeliers.

We recently spoke with Steven and Nav about their experiences with Seasons 52 and how things have changed over time.

Tasty Chomps Interview with Steve and Nav of Seasons 52

Ricky Ly, Tasty Chomps: What was it like working at Seasons 52 when they first opened in Orlando? What were your favorite memories?

Nav Manwani, Beverage Manager – Seasons 52 in Orlando, Fla:  There were a couple things that really made Seasons 52 stand out to me in the beginning. I served tables for 15 years and Seasons 52 was able to accommodate my schedule as a parent, which allowed me to be present in raising my kids. We also had what they called family meal, which was a meal made by our Chef for the entire team once a week. Now, we are proud to offer family meal every single day. I have loved the culture and work-life balance since the beginning, which you just couldn’t find at other restaurants at the time.

My favorite memories always center around our guests. We have a guest whose wife’s favorite restaurant was Seasons 52. When she became terminally ill and too sick to come dine with us, he came in every day to get her Cedar Plank Salmon. Years after she passed away, he got remarried and reached out to us to have his wedding at our restaurant. These meaningful connections with our guests make us all part of a family.

Steven Pham, Managing Partner – Seasons 52 in Orlando, Fla: The excitement of working in a new concept like Seasons 52 was amazing. It was and still is the place to dine! Our calorie conscious and naturally flavorful menu was intriguing to all our guests, it wasn’t something they had seen before.

My favorite memory at the start of Seasons 52 was our seasonally changing menu. We still change our menu with the seasons four times each year, but I can remember the fun and excitement when I first joined the team of seeing what new items were being added to the menu.

What was the food scene like in Orlando back then? What were the most popular / best restaurants that you remember at that time?

Nav: The food scene back when we opened was almost nonexistent. There were a few chain restaurants, but nothing like there is now.

Steven: There was not much of a food scene at the time, and especially nothing that compared to Seasons 52. We had restaurants like Timpano’s, now Eddie V’s, and Samba Room, now Rocco’s Tacos, that were our neighbors at the time. There were also steakhouses nearby like Ruth’s Chris, Roy’s, and Moon Fish. The success of Seasons 52 is directly related to continued support from our local and out of town guests that helped us stand the test of time.

How do you think Seasons 52 changed the restaurant scene for Orlando when they first opened?

Nav: Seasons 52 made a huge impact on the restaurant industry being one of the few that began printing and actively promoting the caloric value of each menu item. It has become a norm throughout most restaurants today, but we were able to differentiate ourselves early on for being proud of the calories we printed since nothing on our menu exceeded 595 calories.

Steven: Seasons 52 changed the food scene in a couple ways. We proved that naturally lighter and flavorful dishes were possible, which influenced and even encouraged other restaurants to explore delicious, calorie conscious options. We were also one of the first wine bars and were able to make wine interesting again. Our wine list was created with different wines from all over the world, offering 52 wines by the glass. The excitement in the wine industry over our wine bar concept allowed us to get the best wine makers to work with us from the start, some who are still working with us today!

 What were some of the inspirations behind why Seasons 52 started?

Steven: Seasons 52’s entire reason for existing stems from our wish to offer people a balanced approached to food and wine, without sacrificing in taste, style or value. We started at a time where massive portion sizes and fast-food offerings were becoming the norm and there was a rising interest in healthier dining options. There was a large misconception, however, that healthy food didn’t taste good, so we set out to open a restaurant that had both great service and great tasting healthier food. When we opened, we really exceeded expectations and quickly became one of the most popular restaurants in Central Florida. We help give guests the freedom to enjoy everything on the menu, because every choice is one they can feel good about.

How has Seasons 52 evolved or changed with the times? What are some things you have noticed?

Steven: With the menu changing every season, it’s natural for Seasons 52 to evolve with the times. We can easily shift when food trends arise. We have had multiple items come on and off the menu including branzino, halibut, a tuna noodle bowl, turkey skewers, and even sushi rolls. Since we can do this, it allows us to keep or even bring back some of our guest favorites when we get positive feedback, like with our Cedar Plank-Roasted Salmon or more recently the Wood-Grilled Pork Chop. With a business model that allows us to make changes to our menu on a quarterly basis, it helps us evolve and stay current with what our guests like and what is in its peak flavor that season.

Nav: I think it’s also important to notice the things that haven’t changed. We have been brick-oven roasting and oak-fire grilling since day one. We’ve never once had a fryer in our kitchens in 20 years. Flatbreads and Mini Indulgences have been the bookends of a Seasons 52 dining experience since the day we opened. So, although our menu evolves and changes frequently, we never forgot our core value and purpose to continue providing the guest experience we sought to provide when our doors first opened.

How did the pandemic effect the restaurant and how did it meet the challenges from that time? how is the restaurant doing now?

Nav: Our guests are part of our family too, and we helped each other get through the pandemic. Being a part of this brand is a huge source of pride for me, and the way our team came together during the pandemic to take care of each other is more proof of how loyal and dedicated we are. We’ve seen return guests come in more frequently post-pandemic, and I think that is a testament to getting through that time together.

Steven: Although it was a tough time with a lot of unknowns, we came out with a lot of positive, too. Everyone was willing and able to do more than the call of duty. I truly believe the restaurant is positioned in one of the best times that Seasons 52 has seen in the past!

What makes Seasons 52 special to you?

Nav: I started as a Host 20 years ago, and in the time since, Seasons 52 has quite literally become my family. We run 5k’s and spend holidays together. We go on group outings like paintball, laser tag and dodgeball. All of that has created a very close bond. We lost a team member a few years ago, and nearly the entire Sand Lake team went to attend the funeral. Team members from our Altamonte location happily covered those shifts for us. The list goes on and on, but things like that speak volumes to how close of a family we have become.

Steven: Seasons 52 was a part time job for me while I was going to school. I started as a food runner about 20 years ago. I never thought I would find a career in the restaurant industry, but the culture is different here. My leadership at the time gave me the drive to develop in other areas as I worked as a server, bartender, and even a line cook. I had leaders who saw potential in me and assisted with my growth into a manager, sous chef, and now currently a Managing Partner. Working for Darden, the growth potential continues. With the support and development of both my leadership and team members that I have, it feels more like a family to me than co-workers.

Steven and Nav are thankful to have grown alongside the brand, and forever grateful to the community of Orlando for trusting them to host their dining experiences for the last 20 years.

For more info, visit seasons52.com 

Local Central Floridian Wess St. Victor fell in love with making barbecue and never looked back. Recently, he opened a new place on North OBT near College Park – a small hole in the wall type place which is an upgrade from his food truck called St. Vic’s Smoke Shack.

The place has some of the best collard greens I’ve had in town as well as excellent smoked ribs, pulled pork, and chicken – with a fantastic lunch sandwich deal.

We dropped by recently to check out the shop and also catch up with Wess as he starts off his business serving up some of the best barbecue in Orlando.

Tasty Chomps Interview with Wess St. Victor’s of St. Vic’s Smoke Shack

What inspired you to become a chef and how did you get started in the culinary industry?

Wes St. Victpr: I’m not a chef, I’m just someone who loves to make BBQ. It started with the search for good BBQ in central Florida.

What’s the most popular dish at your restaurant and why do you think it’s so popular?

Wess:  I’d have to say the brisket. Our brisket has a completely different flavor profile than anyone else’s in central Florida and I believe that’s why people keep coming back for it.

If you had to choose one ingredient to cook with for the rest of your life, what would it be and why?

Wess: Garlic! I love the flavor profile of garlic and how it can completely change a dish based off the amount you put into it.

What’s the most important lesson you’ve learned as a chef that you wish someone had told you when you first started?

Wess:  ‘Nothing worth having comes easy’

Why is Orlando a special place for you to start your business?

Wess:  Orlando is home, and Orlando deserves good BBQ

Can you share any tips for home cooks who want to improve their culinary skills especially those interested in barbecuing and smoking meats?

Wess:  ‘Low & slow and ‘Flavor matters’ Low & Slow consists of time and patients and Flavor Matters just means to understand the protein and ingredients you are working with.

What are some of the challenges you faced when first opening, and how do you overcome them?

Wess:  Marketing is the hardest challenging. We’re currently still working on how to properly market and let people know that we’re out here.

St. Vic’s Smoke Shack
1858 N Orange Blossom Trail, Orlando, FL 32804
https://www.facebook.com/stvicssmokeshack/
https://www.instagram.com/stvicssmokeshack/?hl=en

Jeff’s Bagel Run today announces the location of its newest store in O-Town West, a new mixed-use community in southwest Orlando.

Joining the 350 acre development, Jeff’s Bagel Run will bring the same delicious bagels and welcoming atmosphere to this location but with a new look and feel.

The store is the first addition since the recent announcement of the strategic partnership with 1337 Capital.

Opening later this year, the new location is 1,200 square feet and features an open kitchen concept with bar seating so guests can watch the bagel making magic. Just like the other two existing locations, the bagels are made from scratch on-site, but in this location you can watch the process of mixing, forming, boiling, topping, and baking.

The cream cheese is still whipped on site but at this new location it will be displayed in a gelato style cabinet making it easier for guests to pick and choose their favorite flavors.

Finally, they will be substantially enhancing their coffee menu by introducing an array of espresso-based beverages, providing a diverse assortment of both hot and cold coffee choices to perfectly accompany their warm, delectable bagels.

“As we looked for our next location, O-Town West was the ideal spot,” said Justin Wetherill from Jeff’s Bagel Run. “This new development will serve residents and visitors – giving us the opportunity to share our bagels with a new community. We are thankful to Chuck Whittal and the Unicorp team for allowing us to showcase our store of the future in their world class O-Town West development. We are excited to unveil our open-concept inviting guests to see our bagels come to life later this year!”

The O-Town store joins the existing stores located in Ocoee and College Park.

Officially founded in August of 2019, Jeff’s Bagel Run bakes small batch, hand-crafted New York style bagels to order, using the highest quality ingredients and old world technique.

Jeff’s Bagel Run, founded by Jeff and Danielle Perera, is a fast-growing bagel shop which has quickly become a beloved local brand with a loyal following. Through franchising, Jeff’s Bagel Run aims to share its delicious bagels and warm community spirit with customers across the nation. For more information about Jeff’s Bagel Run visit www.jeffsbagelrun.com.

1337 Capital, led by Justin Wetherill, recently announced a strategic partnership with Jeff and Danielle Perera, founders of Jeff’s Bagel Run, with plans to expand the brand nationwide.

The expansion to O-Town West is a part of their plan for at least four additional stores in the Central Florida market in 2023.

Prior to founding 1337 Capital, Justin Wetherill was a co-founder of uBreakiFix that started in his bedroom and has grown to over 700 locations throughout North America. “Since stepping back from the day to day at uBreakiFix, I have had the opportunity to be picky and work on projects that really get me excited,” said Justin Wetherill, founder and President of 1337 Capital. “When I met the team at Jeff’s Bagel Run, it checked all the boxes and I knew I had to find a way to be involved. Jeff and Danielle have built a beloved brand in the Orlando community and I look forward to partnering with them to bring it to other communities.”