Do you know about this hidden gem inside the Orlando International Airport?

Located on the lobby level, McCoy’s Bar and Grill has been serving inside the MCO for over 30 years, offering an eclectic array of menu items (including their famous crawfish chowder), from fresh sushi and calamari to the McCoy’s kids menu.

If you’re waiting to catch a flight, their Lobby Bar also serves refreshing cocktails until midnight daily in addition to their McCoy’s to-go daily from 7 a.m. to midnight.

They recently debuted a new menu on March 1, 2024 drawing inspiration from chef Jose Alberto “Beto” Ortiz Lopez. We had the chance to catch up and interview with him about his background and the debut of the new menu – read on!

New Spring Menu Highlights at McCoy’s 

* Street brisket tacos – Smoked brisket with a Crispy Monterrey Jack cheese custard, topped with citrus corn salad and Chipotle ranch.

* Tropical coconut Shrimp – Crispy Coconut shrimp, topped with mango

* Fresno Jam Meatballs – their traditional meatballs tossed in a homemade fresno pepper jam

* Mexican street corn Dip – Fresh sweet corn combined with Monterrey jack cheese, red onion, jalapeno, lime juice and garnished with queso fresco and tajin, served with Crispy tortilla chips

* Fish Tacos – Fried Blackened Mahi Mahi with tropical Cole slaw, Savory pickled red onion topped with roasted poblano mayo and queso fresco

* Crispy tuna tartar – Tuna tartar with yuzu miso honey on top of crispy fried rice paper, garnish with micro cilantro

Tasty Chomps Interview with Chef Jose Alberto “Beto” Ortiz Lopez, McCoy’s

Ricky Ly, Tasty Chomps: What inspired you to become a chef?

Chef Beto Ortiz Lopez: During my childhood growing up in UVM-GLION Tabasco, Mexico, my grandmother would cook all of her traditional recipes for the entire family. Over time, my mom continued cooking with the same techniques and recipes as my grandmother had. The distinctive smells that came from the kitchen every time she cooked, made me feel that we were together. When I cook for my family, friends or my wife, it is my way to say how much I care for them and love them.

What are some lessons learned in the kitchen that you carry to this day?

Always make sure you have a dry towel on you and your knife is sharpened daily. The team you work with is your family, and you should respect everyone that works with you no matter their position, you never know where you meet again.

What are some advice you would give to someone who is starting out on their cooking journey?

Look for ways daily to enhance your knowledge, improve your skills, and be open to learning. When relocating, go to farmer markets to try local products, try a variety restaurants from different regions, read culinary books, and absorb information from your chefs by asking questions.

Growing up, what are some of your favorite childhood memories around food?

During my childhood, I would visit the local markets with my grandma and sister to try all the street food. We went to all the tianguis in merida, Tabasco, Mexico City to sample tortas de lechon, relleno negro, tacos de cochinita and traditional Yucatan food. We always celebrated with food during birthdays, family reunions and quinceanera parties as a way to keep closed with our large family.

Tell us about this new menu – what are the inspirations and what are you most excited about?

Local Florida flavors mixed with American traditional dishes and topped with a Latin Flare,

For someone who has never been to McCoy’s before, how would you describe it to them and what is special or unique about McCoy’s?

McCoy’s is special place where you will enjoy a warm welcoming from our crew, who have perfected their hospitality. We make our menu with love and give special attention to the diversity of the culture in our area. Our menu items consist of traditional American cuisine with international flavors, with love and care mixed in. From our famous crawfish chowder, to our best seller cobbler dessert or our savory Hot chicken sandwich, there is always a dish for any palette!

McCoy’s Bar and Grill at Hyatt Regency MCO

Tel: +1 407 825 1234
9300 Jeff Fuqua Blvd, Orlando, Florida 32827
https://www.hyatt.com/hyatt-regency/en-US/orlan-hyatt-regency-orlando-international-airport/dining

This is one of the best restaurants I have ever had the pleasure of dining at in my life. I still remember fondly the first time I ever tried the “pasta explosion” and the “escargot & gnocchi” at Bull & Bear – truly among the best dishes I have tasted not only in Orlando, but in all my travels.

If you have not visited the Waldorf Astoria Orlando’s award-winning Bull & Bear recently, the restaurant and hotel late last year finished up new renovations including a brand-new look and feel. Thankfully, many of the classic dishes remain – but there are a few new decadent additions with the revamp as well.

Named one of the Top 100 Restaurants in the United States by Open Table, Bull and Bear also has introduced several newly refined dishes (and table-side preparation) as well as new hand-crafted cocktails.

Some of their new dishes include:

• The Grand Seafood Tower – Complete with oysters, jumbo shrimp, Alaskan king crab, chilled lobster and more

• The Bull & Bear Carving Board – Inclusive of a tomahawk steak, fried chicken, a Maine lobster tail, and your choice of two sides

• The iconic $100 Baked Ootato – served with petrossian Ossetra Caviar, jamon iberico de bellota, sour cream, and a gold leaf touch

• The Ring of Yuzu for dessert – Strawberry whipped ganache with a basil sponge cloud, garnished with strawberry and presented with a cloud of liquid nitrogen!

We spoke with Bull and Bear‘s chef de cuisine Juan Suarez as well as Waldorf Astoria’s food and beverage director Justin Jaret about the new changes as well as his inspiration behind the menu.

Tasty Chomps Interview with Chef Juan Suarez, Bull & Bear Chef de Cuisine

Ricky Ly: Tell us about your childhood -– what inspired you to become a chef?

Chef Juan Suarez: I was born and raised in San Juan, Puerto Rico, and cooking was an integral part of my upbringing, largely by the culinary traditions my father introduced. I began cooking with my grandmother at the age of two, and can’t recall ever wanting to be anything else. I started my career in the kitchen at the age of 12, and I’ve been cooking professionally for 23 years now. I had my first executive Sous Chef job at Big Fin Seafood, I then became Sous Chef at the James Beard nominated Cask & Larder and later spent 6 years working at the Ravenous Pig.

What are some of the new menu items and inspirations behind them?

We have added new dishes across all sections of our menu, including our dessert offerings and an all-new cocktail menu. One dish that is near and dear to my heart is the Carabineros Shrimp Seafood Paella. With my father originating from Spain, our family tradition included gathering every Sunday while my dad would cook Paella. This dish celebrates my Spanish heritage and draws inspiration from Sunday family gatherings where paella and music were always on the menu.

 Another new dish is The Tomato, which sits in our salad section of the menu. After the success of our lemon, our team was inspired to create another puzzling dish guests could enjoy.  While it appears you’ve been served a whole raw tomato, the surprise that unfolds as Burrata cheese is sure to delight.

Tell us about this baked potato…

The Baked Potato is luxury personified. It is made with a large Idaho grown potato that is sous vide for five hours in olive oil and aromatics. The dish is completed tableside as our team tops The Baked Potato with butter, sour cream, chives, Jamón Ibérico de Bellota, Petrossian Royal Ossetra Caviar, and an edible gold leaf. At $100 it’s the height of indulgence.

What are some of the most popular items right now at the restaurant?

Our classic dishes, such as the Pasta Explosion and The Lemon continue to shine and are always crowd pleasers. The Carving Board, a new addition quickly becoming a guest favorite, offers a selection of beloved dishes including the Bull & Bear Fried Chicken and Tomahawk Steak for Two, among others.

It was inspired by the overwhelming popularity of our Bull & Bear Fried Chicken, which was often ordered as an appetizer. We designed this board to eliminate the need for guests to choose between favorites, allowing them to enjoy a bit of everything.

Plans for the menu in 2024?

In 2024, you can expect a menu that continues to blend tradition and innovation, offering both timeless classics and exciting surprises. Our team’s dedication to growth means there are always new exciting menu items in the works!

Bull & Bear is one of the best restaurants in Orlando period. What makes it such a great restaurant in your view?

The legacy behind Bull and Bear is the foundation we build upon to continue to create a great restaurant. Our goal is always to be one step ahead of the trends, while paying tribute to our past, and creating innovative dishes that wow our guests. This is what drives us at Bull & Bear. We utilize only the best ingredients and combine traditional cooking techniques with technology and innovation.

We showcase tableside preparations as much as possible to give our guests an interactive show, and we love to use optical illusions and showmanship to demonstrate our passion on a nightly basis. Though, what truly sets Bull & Bear apart is the flawless fusion of tradition and innovation, evident not just in the menu but also in its service model.

The collaboration of four team members per table creates a unique and personal touch for each guest, which certainly leaves a lasting impact. I, as Chef de Cusine, and our General Manager Lia Moretti partner to ensure everything from kitchen to dining room is perfectly orchestrated. In short, it is a true pleasure to dine at Bull & Bear and our team makes every guest feel special.

What local ingredients do you use in the menu?

While we have a deep appreciation for our imported ingredients, we love partnering with local farms and farmers to ensure that we are representing a sense of place that rings true to what it means to be in Central Florida.

To name a few – our Arugula and Radishes are Frog Song Organics in Alachua County, and we utilize Play of Sunlight mushrooms, harvested here in Central Florida. Moreover, our Heirloom Tomatoes are from The Villages Grown and we proudly source our Clams from Cedar Key. In 2024 we continue to seek to further expand localization efforts and consistently procure exceptional local ingredients.

Interview with Justin Jaret, Director of Food & Beverage at Waldorf Astoria Orlando

Tell us about this new renovation – what were the inspirations behind it?

As guests step into Bull & Bear, they’ll notice a transformed space with the heightened experience of a classic steakhouse accented by notes of Mid-Century Modern era style. We looked a lot at the legacy of the original Bull and Bear in the Waldorf Astoria NYC when pulling inspiration.

Bull & Bear is a timeless expression of an enduring culinary institution—the American Steakhouse. Our brand is rooted in the heritage and elegance of the original 1931 New York location, while firmly being in the here and now. It conveys the dedication to tradition and modern innovation of our dining experience. The biggest challenge was that we didn’t want to alter the feel of Bull and Bear, while completely altering the look. I think we landed exactly where we wanted to with both the look and feel.

What else is planned for the restaurant in 2024?

For us, 2024 will be all about the details. We are committed to continuing to drive success with a strong focus on unique tableside moments and personalized guest experiences. We can also say that our menu development is far from finished. The Tomato and the Carabineros Shrimp Seafood Paella, among other new items, are just the beginning of what we have in store for our guests. With that being said, our beloved Bull & Bear favorites are here to stay.

Tell us about the history of Bull & Bear and how it started – what legacies can be found in Orlando?

The history of Bull and Bear predates the Waldorf Astoria Orlando. It all started in NYC in a time where a steak and a martini were a lunch time staple. The original restaurant was named after the stock market, to be either “Bullish” or “Bearish” while trading. When Waldorf Astoria Orlando first opened its doors, we aimed to pay homage to the iconic Waldorf Astoria New York, as we proudly stood as the only newly constructed Waldorf property outside of New York City. We named all of our food and beverage outlets after our counterparts in New York.

Bull and Bear started as a typical Orlando Steakhouse, however, we quickly realized that we wanted the experience to be more of a show than just a dinner. The Chefs went through a period of research and development to create unforgettable dishes like the Lemon, the Bull & Bear Fried Chicken, and the Pasta Explosion. To us, Bull and Bear is a place where you can indulge in the service of the past, while experiencing the creativity of the future. Over time, we found that we were a true representation of our name. We need to be both “Bullish”, willing to take risks and innovate, as well as “Bearish,” discerning  and consistent. 

Beyond culinary excellence, Bull & Bear has cultivated a loyal community of regulars since its opening. This sense of community, along with the low turnover rate and a unique service model where four team members collaborate to serve each guest, distinguishes the restaurant. The team’s unique service model allows staff to authentically engage with guests, fostering a culture of appreciation.

Chef Juan Suarez, weaves his Hispanic heritage into the culinary narrative through dishes such as his seafood paella, and General Manager Lia Moretti, a trailblazer in the industry, contributes to the restaurant’s diverse leadership. In essence, Bull & Bear isn’t just a restaurant; it’s a dynamic blend of tradition and innovation, a community hub, and a bastion of culinary excellence led by a diverse and passionate team. This is all brought together and elevated by the culmination of the Waldorf Astoria Orlando’s full reimagination which elevates the entire Bull & Bear experience from arrival or post dinner drinks in Peacock Alley. 

For more information about Waldorf Astoria Orlando or to make a reservation, please visit the hotel’s website or call 407.597.5500.

For more information about Waldorf Astoria Hotels & Resorts, visit stories.hilton.com.

Photos by So May Ly Photography

UPCOMING EVENT – SAVE THE DATE – EPICURIOUS: SIP & SAVOR

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: Friday, December 6, 2024
• Time: 6pm – 10pm
• Location: Signia by Hilton Bonnet Creek Ballroom (new location due to weather)
• Pricing: $100* for tickets purchased before March 31, 2024.  Regular priced tickets are $165 per person. Purchase tickets here.

For discounted Sip & Savor room rates and information, please email BonnetCreekEpicurious@hilton.com. Tickets are non-refundable and non-exchangeable.

The Hyatt Regency Grand Cypress Resort celebrated its 40^th anniversary recently during an evening event that included Orange County Mayor Jerry Demings, and Central Florida Lodging Association (CFHLA) President and CEO Robert Argusa and the guests of honor, 14 employees who have worked at the hotel for 40 years.

The employees were honored during a ceremony in which General Manager Paul Joseph announced the dedication of an island at the resort to the group, naming it Ruby Island after the 40^th “ruby” anniversary and announcing plans for a special bench to be installed in their honor.

During the ceremony, Mayor Demings proclaimed Feb. 1, 2024 as Hyatt Regency Grand Cypress Day. In 1984, the hotel opened as one of Orlando’s first major resort properties and helped pave the way for the area’s tourism boom.

Through the decades, the resort has continued to maintain its prominence as one of the area’s signature accommodations, earning recognition in 2023 as a top Orlando resort by readers of Conde Nast Traveler and earning the Orlando Sentinel’s Top Places to Work award.

“Forty years is a special achievement and everything we’ve accomplished over that time is thanks to our incredible team,” said Joseph. “What better way to celebrate this milestone than by honoring these talented and dedicated staff.”

The 14 employees honored for their 40 years of service were:

• Annette Dennard, Security
• Binh Nguyen, Culinary
• Chau Nguyen, Cafeteria
• David Osborn, Four Flamingos
• Jean Weliver, Four Flamingos
• Kip Conway, Event Services
• Linda Reed, Security
• Mike Wainwright, Four Flamingos
• Million Ketema, Event Services
• Robert Platz, Culinary
• Robert Torres, Guest Services
• Sherman Smith, Event Set up
• Steve Click, Guest Services
• Thac Pham, Stewarding

We spoke with Mr. David Osborn, a server at Four Flamingos restaurant about his time at the Hyatt Regency Grand Cypress below:

Name: David Osborn

Role when started at HRGC: Server assistant

Role now: Server

Tasty Chomps: First of all – congratulations on 40 years!! That is a lifetime of service!!  

David Osborn: Thank you very much! Little did I know I’d stay for 40 years!

What was Orlando’s tourist scene like 40 years ago when HRGC? 

Back then it was mostly families. Disney was the main draw. We did not have all the big groups like we do today.

What was it like in those first few years? 

Everything was very new and exciting. Orlando did not have a resort like the Hyatt Regency Grand Cypress, so if you wanted an upscale hotel, you stayed with us.

What was living in Orlando like then? What were some favorite places to eat back then? 

It was always very fun. There was definitely less traffic! We had no Restaurant Row, you would go to Winter Park for dining. Park Plaza Gardens had the best steak tartare.

What are some special memories over the years that you recall the most at HRGC? 

During Christmastime, we had a big, beautiful star with lights hanging in the atrium. You could see it while driving on I-4! New Years Eve was so elegant, too. They would have snow on the drive and bring guests up in a horse-drawn sled.

What do you value most about working at HRGC? 

I’ve made lifelong friends here that I will always have. That cannot be replaced.

To learn more about the Hyatt Regency Grand Cypress, visit HyattRegencyGrandCypress.com.

The 2024 Restaurant and Chef Awards semifinalists for the James Beard Awards® presented by Capital One have been announced and there are several local Orlando chefs recognized this year. It really speaks to the growing recognition of the quality of our local Orlando food and beverage scene.

Nominees will be announced on Wednesday, April 3, and winners will be announced at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 10 at the Lyric Opera of Chicago.

Established in 1990 and first awarded in 1991, the James Beard Foundation’s Restaurant and Chef Awards are one of five separate recognition programs of the James Beard Awards. The awards recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.

The 2024 Restaurant and Chef semifinalists are recognized across 22 categories. Learn more about the James Beard Awards policies and procedures here.

The local Orlando chefs and restaurants who were recognized include:

Best New Restaurant

• Kaya, Orlando, FL

Best Chef: South (AL, AR, FL, LA, MS, PR)

• Jennifer Berdin and Mark Berdin, Kadence, Orlando, FL
• Henry Moso, Kabooki Sushi, Orlando, FL

Kaya is a Filipino casual fine dining restaurant located in Orlando’s Mills 50 district, showcasing a lively and flavorful taste of Filipino techniques, ingredients, and stories alongside the freshest Florida ingredients and a thoughtful beverage program.

Jamilyn Bailey, co-owner of Kaya alongside Lordfer “Lo” Lalicon, told us “It’s a huge honor to represent our culture and our city! We are filled with so much gratitude for a whole community of people who come together to help us put Filipino cuisine and Orlando on the map.”

“The timing couldn’t be better – seven months of municipal construction at the main intersection coming to the restaurant has definitely had an impact on business. We hope this recognition will help remind people about this special placed tucked away in the Mills50 and Lake Eola Heights neighborhoods.”

In addition to their “sama sama” tasting menu, Kaya also offers a-la cart andd walk-ins, as well as a tropical outdoor patio bar called “Bayani Bar”.  They also serve a Bongga Brunch on Sundays from 10am-2pm featuring Filipino influenced breakfast.

Congratulations to all!!

MEGACON Convention is the Southeast’s premier Comic Book, Anime, Sci-Fi/Fantasy, & Pop Culture event happening in Orlando at the Orange County Convention Center this February 1-4, 2024.

It’s also one of the largest, with attendance at last year’s event estimated at 140,000 over the four-day event.

Everyone is a fan of something, and MEGACON Orlando is the place to celebrate all things pop culture. Get an autograph or a photo with your favorite guest, and then get the inside scoop about your favorite movies and TV shows at our celebrity panels!

Watch professional comic artists battle it out in our popular Sketch Duels, learn from our “How To” workshops, and take photos with your favorite costumed characters! It’s also a great place to buy a unique gift (or treat yourself!) with a huge show floor for shopping madness. 

Fans can look forward to endless amounts of programming all weekend long, from a Japanese-style maid cafe, Wasabi Anime’s Japanese Video Game room, a custom haunted house by A Petrified Forest, an exclusive haunted pop-up Escape Room, fan meet ups, a kids zone, and so much more!

More information on tickets can be found on the MegaCon website.

For those attending MEGACON ORLANDO this year, here are some of our recommendations for eating nearby the Orange County Convention Center!

Where to Eat in Orlando Near MEGACon / Orange County Convention Center 

Soupa Saiyan (Asian Noodle Soups)
5689 Vineland Rd, Orlando, FL 32819

Susuru (Japanese Gastropub)
8548 Palm Pkwy, Orlando, FL 32836

Twenty Pho Hour (Vietnamese noodle soups)
11951 International Dr B-2, Orlando, FL 32821

Sushi Kichi (Japanese)
5368 Central Florida Pkwy, Orlando, FL 32821

Jo-Jo’s Shakebar at Pointe Orlando (Burgers and Shakes)
9101 International Dr #1208, Orlando, FL 32819

YH Seafood Clubhouse (Dim Sum and Fine Cantonese / Seafood)
8081 Turkey Lake Rd #700, Orlando, FL 32819

The Whiskey (Burgers & Whiskey)
7563 W Sand Lake Rd, Orlando, FL 32819

Taverna Opa at Pointe Orlando (Greek)
9101 International Dr #2240, Orlando, FL 32819

Nile (Ethiopian)
7048 International Dr, Orlando, FL 32819

Domu – Dr Phillips (Ramen)
7600 Dr Phillips Blvd #14, Orlando, FL 32819

Tabla (Indian)
5847 Grand National Dr, Orlando, FL 32819

Picasso Moments Bakery (Pastries)
8231 S John Young Pkwy, Orlando, FL 32819

Tous Les Jours (Bakery)
5555 S Kirkman Rd, Orlando, FL 32819

Did you know there is an Innovative Mediterranean Asian restaurant led by Michelin-Starred Executive Chef Akira Back in Orlando serving breakfast, lunch, dinner & Sunday Afternoon Tea? Located on the main level of Orlando’s ultra-elevated ette hotel, it’s called Salt & the Cellar by Akira Back.

Salt & the Cellar by Akira Back is also a dry, wellness-focused restaurant. While alcohol is absent from the menu, the restaurant does feature an exceptional, award-winning Mocktail menu.

And for those who prefer a more piquant libation, guests may “Bring Their Own” alcoholic options which ette’s  mixologists can serve or incorporate into their masterful creations with no corkage fee.

Featured Dishes at Salt and The Cellar include:

Spinach “Oshitashi” Salad, featuring Roasted Sesame Dressing  and Rayu (Japanese Chili Oil)

 Akira Back Tuna Pizza – A paper-thin wafer topped with tuna and drizzled with umami aioli, white truffle oil, micro shiso, marinated masago (or roe) and chojang, a sweet and spicy Korean sauce.

14 oz NY Strip Steak with signature salts. There is also Japanese A-5 Steak and Gold Wrapped and Regular Tomahawk Steaks available.

All steaks are served with their signature Persian Blue, Hawaiian Black, Espresso, White Truffle & Purple Salts.

– Into The Woods Mocktail – Fresh green herbs // Ginger // Cucumber // Lime // Cookie Crumble // Forest Aromatic Mist

Interview with Michelin Guide Award winning Chef Akira Back of Salt and The Cellar at The Ette Hotel

Michelin Guide Award winning Chef Akira Back, born in Seoul and raised in Aspen, initially pursued a career in professional snowboarding before discovering a passion for cooking. We spoke to Chef Akira Back about his inspiration and his background.

After attending the International Culinary School in Colorado, he blended his artistic vision and Korean heritage into his culinary creations. Back’s restaurant portfolio includes Yellowtail in Las Vegas and global locations for his namesake restaurant.

He’s garnered Michelin stars for his concept DOSA and launched innovative venues like ABSteak and ABar. Chef Back also leads the VIP dining experience for VOX Cinemas in the Middle East and oversees culinary aspects at North Island, Seychelles.

Recognized with awards and invited to prestigious events, he has showcased his talent on various platforms, including Food Network’s “Iron Chef America.” His latest venture, Salt & the Cellar by Akira Back, at ette hotel, offers a unique blend of Innovative Mediterranean Asian cuisine, and his cocktail creations are curated by mixologist Jarl de Vries.

Tasty Chomps Q and A with Chef Akira Back

Your journey from a professional snowboarder to a renowned chef is quite unique. How do you think your experience in extreme sports, particularly on the pro-snowboarding circuit, has shaped your approach to cooking and running a successful restaurant business?

Being a professional snowboarder taught me dedication and creativity to try new things. Before being a snowboarder, I was a very good baseball player. Baseball taught me teamwork for a common goal which is critical to the success of a restaurant.

What was it like being recognized by the Michelin Guide the first time?

It was truly amazing to win a Michelin Star and have my restaurant in Seoul, Korea recognized as one of the best. It is an honor which all chefs strive for.

What are some of your favorite memories in the kitchen over the years?

My favorite memories are seeing the growth of team members who have worked hard, learned and grown within the organization to be a leader of location. The growth in others is what fulfills me the most.

Favorite lessons learned to share with young chefs?

Perseverance. There are a lot of ups and downs in the restaurant business and especially in the kitchen. Stay true to your passion and craft to achieve the goals you seek.

Salt & the Cellar at the ette hotel Orlando
3001 Sherberth Rd, Kissimmee, FL 34747
Phone: (407) 288-1919
saltandthecellar.com

As Edible Orlando magazine transitions to new ownership, Kendra Lott, Katie Farmand and Pam Brandon are joining with the Walt Disney World culinary team, Master Sommelier George Miliotes and farmer Hank Scott of Long & Scott Farms to continue the tradition of Field to Feast, benefitting Second Harvest Food Bank Kids Cafe, an after-school meal service program that provides food to children in Orange, Seminole, and Osceola counties.

Top chefs from Walt Disney World Resort will offer locally sourced fare paired with stellar wines at this open-air event.

Guests will enjoy live music, farm tours, a raffle, and more as part of the event.

WHEN: 2-5:30 p.m. Saturday, Feb. 10

WHERE: Long & Scott Farms, 26216 County Rd 448A, Mt Dora, FL 32757

FOR TICKETS: $195; edibleorlando.com

PARTICIPATING RESTAURANTS INCLUDE:

California Grill

Port Orleans Resort

Be Our Guest Restaurant

Tiffins at Disney’s Animal Kingdom

Hollywood Brown Derby

Narcoossee’s

Toledo

Flying Fish

Port Orleans Resort

This is not a drill – Pepper Lunch is coming to Florida in 2024!

Known for their “do-it-yourself” (DIY) “sizzling your way” teppanyaki, with dishes ready in 20 minutes for under $20, Pepper Lunch was one of my favorite “chain” restaurants that I tried during my visits to Tokyo and Hong Kong. The sizzling hot plates, the fresh meat, corn, butter on rice, and affordability of the plates all brought great pleasure to my palate while overseas. 

Pepper Lunch, first established in Tokyo, Japan in 1994, has since grown to become one of Japan’s largest homegrown franchise restaurant brands with over 500 locations in 15 countries.

This week, Pepper Lunch announced that The Majestic Restaurant Group has signed on to develop 10 units over the next five years in and around the Tampa, Orlando and Gainesville markets, with the first location planned to open in Q3, 2024.

Boasting a legacy of developing and operating multiple successful concepts, each  restaurant The Majestic Restaurant Group has brought to life restaurants that include nearly a dozen sushi, poke and dumpling restaurants including the acclaimed Zukku Sushi, which have multiple locations in Tampa, reinforcing the group’s market insight. 

“Growing up in Indonesia, I have familiarity and admiration for Pepper Lunch,”  said managing partner, Ferdian Jap. “The opportunity to bring Pepper Lunch to our home location in Tampa, Orlando, and Gainesville is exciting as it fulfills Majestic Restaurant Group’s mission to expand Asian focused concepts.”

Pepper Lunch is known for their affordable teppanyaki-style concept including a menu of sizzling Steaks, Curry Rice, Teriyaki and Pasta based dishes, and the signature Pepper Rice on the brand’s patented hot iron plate. At Pepper Lunch, each guest is the MasterChef, where they can ‘Sizzle It Your Way.’

“Pepper Lunch’s service and guest experience are unique and special, and the food is authentic, yet approachable,” said Pepper Lunch CEO, Troy Hooper. “We’re thrilled to continue our domestic franchise expansion by partnering with industry veterans who understand the gameplan which leads to success.” 

We spoke with Mr. Ferdian Jap briefly about the announcement here at Tasty Chomps.

Interview with Ferdian Jap, Pepper Lunch

For those who have never been before, how would you describe Pepper Lunch?

Its an experience that you can’t get with any other restaurant concept.  You can pick your own items to go on your personal hot plate and you choose how you like it, thus the “sizzle it your way” motto.  Because you are sizzling your food in front of you, the food tastes the fresh.  Once you try it, guaranteed you will crave it.

What are the most popular items at Pepper Lunch?

Most popular item is the original Beef Pepper Rice.  My personal favorite is the noodles with the beef and pepper along with corn and egg.

Where in Orlando will the restaurant be?

We can’t disclose it yet, however we are targeting the Colonial area, UCF, – the Orlando hot spots.

Stay tuned!

According to reports by WESH News and Orlando Sentinel, an Orlando restaurant has closed for allegedly being a front for drugs and other criminal activity for over two decades.

According to the Orange County Sheriff’s Office, the list of nefarious things going down at PR House, located on Lake Underhill Road, was almost endless, including shootings, illegal guns, a murder and people turning up dead from overdoses.

Allegedly, plenty of drugs were being made and or sold at the criminal enterprise posing as a local restaurant.

“They did not sell enough beer and food to keep the lights on. It was a front for drugs,” said Ron Stucker, the director of the Metropolitan Bureau of Investigation. “Our investigation showed probably 60 to 80 people every day would enter the PR House they would be in there two to three minutes … never buy beer or anything … so 60 to 80 people were going in there to buy cocaine.”

For almost 20 years, OCSO says they’ve been working to take the bar and the people who run it down. On Wednesday, they announced the arrest of 15 people, including Rosa Lopez, who was the owner of the bar. Each of them is facing a host of charges, including racketeering and money laundering.

The arrests, announced Wednesday by Orange County Sheriff John Mina, are the result of a long-term investigation into the PR House restaurant with the assistance of the federal Drug Enforcement Administration and the Metropolitan Bureau of Investigation. Along with racketeering, all 18 suspects face charges of armed cocaine trafficking, which carries a life sentence if convicted.

NEW YEAR’S EVE FIREWORKS

COUNTDOWN TO A DAZZLING NEW YEAR’S EVE!

Get ready to ring in the New Year with a spectacular display of lights, colors, and pure magic!

Downtown Avalon Park invites you to a breathtaking New Year’s Eve Fireworks Extravaganza that will paint the night sky with joy and celebration.

Saturday, December 31, 2023
Avalon Lake in Downtown Avalon Park

Highlights:
– Fireworks Display Over Avalon Lake at Midnight
– Festive Music and Entertainment at Participating Restaurants
– Food Specials at Participating Restaurants
– Family-Friendly Atmosphere

Bring your loved ones and join the community as we bid farewell to the old and welcome the new with a burst of dazzling fireworks that will leave you in awe.

**Event Schedule:**
– 6:00 PM: Festivities Begin at Participating Restaurants
– 12:00 AM: Fireworks Extravaganza

Make this New Year’s Eve unforgettable! Create lasting memories surrounded by the enchanting atmosphere of Downtown Avalon Park.

 Admission: FREE for all ages!

Don’t miss out on the most anticipated celebration of the year! Gather your friends and family for a night of joy, laughter, and a sky full of shimmering lights. See you there as we welcome 2024 in style!

Ring in the New Year at the Marketplace at Avalon Park  with Food & Drink Specials, DJ Sheldon and Fireworks over Avalon Lake at Midnight!

Stay tuned for restaurant specials and entertainment!

Date: 2023-12-31
11:59pm –
Address: Downtown Avalon Park
3801 Avalon Park Blvd. East, Orlando, FL 32828

For up-to-date news and events, visit online at AvalonParkOrlando.com and follow along on social media @avalonparkorlando

Want to win $100 at a Marketplace restaurant of your choosing to use on NYE and a Champagne toast package ( Bottle of Champagne with 2 Commemorative Glasses? Check out our instagram at instagram.com/tastychomps for details.

Photo Credit: Tanya Soto and Peter Baba Unknown Vision

• Mustard Seed of Central Florida
• Nuevo Sendero
• One Heart for Women and Children
• Salvation Army Orlando
• Samaritan Village
• Wake Up Mentoring

“Visit Orlando’s Magical Dining celebrates our destination’s vibrant culinary scene and makes an indelible impact on our local community,” said Casandra Matej, president and CEO of Visit Orlando. “In the 18th year of this program, we are appreciative for the enthusiastic support of a record-breaking 132 restaurant participants and grateful to all diners who helped us raise funds to combat human trafficking and support survivors.”

Visit Orlando is developing a Destination Tourism Master Plan to inform and guide the creation of a roadmap and 10-year vision for visitor-based economic growth and development for Orange County. The benefit of destination planning is that it connects the dots between the visitor economy, economic development and community well-being. Critical to this work will be the input of our stakeholders and residents. They are seeking feedback for the plan, so if you still need to participate in a destination survey, we invite you to share your feedback here: DestinationNEXT 2.0 – Orlando Survey. 

Did you know you could find some of Orlando’s best barbecue on International Drive?

The legendary Brother Jimmy’s BBQ started in North Carolina back in the 1980s at ACC football games, before opening up in the heart of Manhattan’s Lower East Side in 1989. Now, they have brought their North Carolina style Southern BBQ from Manhattan to their 7200 SF location in Orlando at Icon Park on International Drive.

In this exclusive interview, local Orlando owner Mike Daquino shares the restaurant’s origins from its humble beginnings from tailgates to opening their first location in 1989 on the Upper East Side of Manhattan and their journey to Orlando.

Read on to learn about the past, present, and future of Brother Jimmy’s BBQ and their flavorful barbecue right here in Orlando.

Tasty Chomps Interview with Mike Daquino of Brother Jimmy’s BBQ

Tasty Chomps:  How did Brother Jimmy’s BBQ start out? We heard the whole thing started with like a bbq tailgating experience for the ACC football games? 

Mike Daquino (Brother Jimmy’s): So it started in 1989 on the Upper East Side of Manhattan. The original founder of Brother Jimmy’s, Jimmy Goldman, went to school in Carolina. He went to a year of UNC and a year of Duke.

Although he didn’t finish, he kind of came back to Brooklyn with a nice book of recipes, and at that time in New York, no one knew what, like Southern BBQ Real BBQ.

In New York, “barbecue” was like hamburgers and hot dogs on the grill in your backyard. It wasn’t slow smoking for overnight 16 hours, anything like that.

So Jimmy popped 2 smokers into kind of like a little dive bar on the Upper East Side and then just started pouring BBQ smoke out into the Upper East Side neighborhood and people just didn’t have no clue what it was.

This first Brother Jimmy’s BBQ spot in the Upper east Side was a very trendy place, just like a kind of a enigma in a way, in Manhattan, and was a popular nightlife spot. It was voted like top five in Zagat for a while for as a nightlife spot.

It was kind of the place where if you went to school anywhere in the ACC, you knew to come to Brother Jimmy’s to work and enjoy barbecue like in the Carolinas while in Manhattan.

So a lot of brothers and sisters, cousins, family members of people that work there, knew to come to Brother Jimmy’s when they were coming to Manhattan for like their internship, whether they were gonna be a banker or they were an actress or a singer or whatever they were going to be.

This was a spot they could go to earn money and it was authentic in their Southern cuisine and that made it kind of authentic in the clientele because you would ordering a southern meal from a southern server who ate that meal their whole life. So it was very authentic.

What are some of the most popular items right now on the menu at Brother Jimmy for people who have never been there before, you know? Any specials for the Holidays?

Mike Daquino (Brother Jimmy’s): Our ribs and our brisket – I think of the two best items we do – a  great Carolina style pulled pork where it’s pulled, not chopped.

Carolina BBQ uses vinegar sauce so all of our sauces are made with vinegar.

I feel like when you use a vinegar sauce, especially in a pork, it just keeps it so much moisture. The moisture stays in – we don’t really sauce any of the meat. We try to set the sauces on the tables. This way the meat comes out and you’re gonna taste the actual meat.

It’s not all just gonna taste like the same BBQ sauce, so we do our wet ribs with minimal sauce and you can put any extra sauce on the table. We do our brisket and our chicken with no sauce. We do a marbled brisket, which is just really, really good.

For the holidays, we’ll do a smoked Turkey for Thanksgiving. We also do a cranberry glaze for our ribs and we do some candied yams for a side for the holidays. We try to add a few things here and there throughout the year. In the summer, we’ll do a seafood boil like oil and style.

How did you get connected with the Brother Jimmy’s?

Mike Daquino (Brother Jimmy’s):  I went to college out in South Hampton, and with my background in nightlife,  I opened a few restaurants and bars in the Hamptons. There’s some big summer spots and I’ve worked at most of the big summer spots out there through college.

So a buddy of my brother went to Albany, University of Albany and he’s a good friend of Jimmy’s. They owned a few bars there that he worked for and I was kind of in between in 2008. My brother had said to me, hey, you got to meet my friend John.

So I took a shot at it, went in, met with John. He was great. I like country music – I can get behind the brand. It was a lot of fun and was a lot of good people. The food was great – it was easy to sell the product and you could stand behind it consistently.

How did Brother Jimmy’s expand from its first restaurant in Manhattan?

Mike Daquino (Brother Jimmy’s): So originally Jimmy had three stores and they were just kind of ran independently, kind of dive bars. But you know, basically it became popular and then these two guys, Josh Leibowitz and David Cutrer, two of the bartenders back in 1999, they took the brand really to the kind of the next level. They branded it and put procedures together, they made it a franchise-able commodity and then they opened up five more in Manhattan. They built a central commissary so we would order this food from a central kitchen and Brother Jimmy’s truck would drive around the city every morning and drop it all off – all with the same great consistency.

What makes it special for Brother Jimmy’s BBQ being in Orlando at Icon Park?

Icon Park and Orlando is a special place – people visit from all over the world and there are so many places to go. We love Florida – we love everything about it. I mean, maybe we went back to New York once. Like we’re Florida people now – I’m very happy – we tell people down here, we are just shoveling sunshine. And they’re all gonna be shovel and snow in New York pretty soon – there’s no sun for almost a year. We said we gotta get outta here and I’m an Italian New Yorker.

What are your plans for 2024?

So we are potentially starting January 1st in the Amway Center. We’re gonna take over our food kiosk.  It will be cool to get the brand out in front of people more and and be able to do some bounce back stuff.

I didn’t realize that Orlando was the number one NBA team for international groups -it makes sense when I think about how many international groups come here. There’s no football team to go to. There’s no baseball team. There’s no hockey team, so they want to see a professional sport. It’s basketball.

We’re hoping that if you know basketball goes well, then we can slide into doing some concession over at the soccer stadium as well.

Anything else you wanna mention about Brother Jimmy’s that will let people in Orlando know about?

Mike Daquino (Brother Jimmy’s): We are blessed to be at Icon Park, where you can you can park for free.

We try to give back as much as possible, so kids eat free every day with purchase of adult entree. All the time.

It’s not just a monstrous portion; it could be a hot dog, a kids cheeseburger, or a pulled pork slider with fries. It’s enough for a child to sit, eat, and enjoy.

And the quality is excellent; all our food is of high quality. We don’t bring in any preservatives or frozen food. Everything is made from scratch, including our meat, sides, and sauces. From blue cheese to ranch dressing, it’s all crafted in-house. It’s not just generic ranch dressing; everything is made from scratch, ensuring it’s real food.

The regular burger we sell, made with half brisket, is broken into pieces to create a kids’ burger. Everything is of high quality; when you feed your kids, you’re feeding yourself real food.

Visit soon!

Brother Jimmy’s at ICON Park seats 200 people inside, 60 on the outdoor patio and can host cocktail events for over 500 guests.

ICON Park is at the center of the new Orlando Entertainment District. With free parking and conveniently located near I-4, Universal Boulevard and the Beachline, this premiere entertainment complex is easy to access for any Central Florida resident or Orlando tourist.

To learn more about Brother Jimmy’s at ICON Park, visit https:/brotherjimmys.com/locations/florida/icon-park/. To learn more about ICON Park, visit https://iconparkorlando.com.

Brother Jimmy’s BBQ at ICON Park
Address: 8441 International Dr #290, Orlando, FL 32819
https://brotherjimmys.com/locations/florida/icon-park/