When it comes to vacation resorts, Orlando is home to many, but few offer the level of luxury and impeccable cuisine as Reunion Resort. This world class resort which sits on 2,300 acres of beautiful Florida land, and offers some delectable choices when it comes to dining fare.

The Grande Lobby Sushi Bar is a prime choice for the casual sushi aficionado; from spicy tuna rolls to their signature Grande Reunion Roll, any choice is a good choice when deciding on sushi. Reunion also has plans to expand their sushi bar and selections in the near future.

Forte is one of Reunion’s signature restaurants and is currently modernizing while maintaining focus on the culinary history of Tuscany & Milan. Chef Russell Stehle created his own taste of some classic pairings.

Compressed Watermelon with Feta and Mint was a delightful and refreshing way to start the meal. The sweetness of the melon paired with the balsamic reduction was a pleasurable contrast while coupled with the saltiness of the Feta and bright flavor of the micro mint.

The Panzanella Salad was a continuation of bright and bold flavor from the Heirloom tomatoes to made- in- house croutons that served as great vehicles for Forte’s signature vinaigrette.

Braised Beef Short Rib with Mushroom Risotto, Grilled Shrimp and Fried Leeks was the main course for this meal. The risotto was cooked to delicate perfection and plated beautifully. This dish combined all the best tastes of umami and was by far my favorite.

Wine Pairings

Rosso Di Montalcino Col D’Orcia 2011

Château Montelena Chardonnay 2010

For dessert, Reunion Resort’s flagship restaurant Eleven, located on the 11th floor, offered a selection of mini pastries including s’mores tarts, creme brulee and many others. My personal favorite was the mini fruit tart with a combination of sweetened cream and fresh fruits.

Reunion Resort is a hidden gem along Florida’s culinary map. This is a worthwhile destination that offers a unique dining experience. I highly recommend visiting Reunion Resort on your next trip to the Sunshine State.

Reunion Resort

7593 Gathering Drive Kissimmee, Florida 34747

http://www.reunionresort.com/

We were happy to visit Dragonfly Robata Grill & Sushi for a VIP Robata Dinner Experience, which consists of a special preview menu that is hand fabricated daily and quantities are limited. 

Each dish is created by David Song, Chef De Cuisine, and his team to their best capabilities.

Aka Salad – fennel, cucumber, yuzu, heirloom tomato, micro wasabi green, shoyu vinaigrette. The octopus is very tender and the cucumber added a light, watery touch to the dish as the vinaigrette creates a unique taste for your palate.

Roberta Top Neck Clams – shoyu, sake, mirin, micro shish. This was my favorite dish of the night. The clams are delicious with or without the sauce in the shells.

Maitake Mushrooms – goma ai, togorashi, pine nut, micro cilantro. Maitake mushrooms were nicely cooked and tender. The sauce is creamy as well as slightly sweet and nutty.

Robata Grilled Bison – Japanese eggplant, sweet shoyu broth, togarashi, ryu oil. The grilled bison is nicely flavored and tender, yet slightly gamey. It goes very well with the sweet shoyu broth. The eggplant is a bit too soft for my preferences.

Bronzino – ginger scallion, ponzu, pickled radish. The fish is fresh and is great, even without the citrus-based ponzu.

Dango – red bean ice cream, anko paste, sweet shoyu glaze. The red bean ice cream is wonderful, especially with the shortbread crumble. The anko paste adds a sweet touch to the mochi it is glazed over. The Sweet shoyu glaze is not my favorite as I still think of its salty flavors.

The VIP Robata Dinner Experience can be booked by groups at robata@dragonflyrestaurants.com

For more information, please visit Dragonfly Robata.

Photos by myself as well as Ruby Sea Official.

Second Harvest Food Bank teamed up with Lighthouse Central Florida, the Orlando Police Department SWAT team, award-winning Chef Jill Holland, staff and students, and our community for another successful Dining in the Dark. With all hands on deck, a total of $13,250 was successfully raised for our community.

Dining in the Dark is a unique sensory experience like no other. It was a world of smell, taste, sound, and total darkness as we join together to help bring light to the isolation that hunger and vision loss can cause. The Orlando Police Department SWAT team was decked in night vision goggles and served guests in complete darkness.

The food looked great! This is what it looked like before the lights came on at the end of the night. Many have asked and the answer is: yes, the food was all plated beautifully whether or not the light was on.

Terrine of Blue Crab, Pico de Gallo and Guacamole wrapped in Yellowfin Tuna. Each ingredient is fresh, full of flavor and adds a different texture to the dish.

Vegetarian/Allergen Option: Cold Summer Vegetable Terrine (Ratatouille vegetables with agar agar jellied tomato sauce)

Watermelon, Endive, Feta Tile Salad with Carambola (mint, pickled red onion and watermelon rind). The Carambola and watermelon were very refreshing. The watermelon was very sweet, but the starfruit was a tad sour.

Chicken Ballantine with apricots and pistachios with a size of roasted asparagus and sweet potato purée. The apricots added a unique sweetness to the chicken. The chicken was nicely made, but slightly dry. The roasted asparagus were not soggy nor were they tough to eat.

Vegetarian/Allergen Option: Stuffed Portabella Cap and sweet potato purée

Mango and Guava Mascarpone Profiteroles with Port Glaze and Peanut Brittle

About the Organizations:

Second Harvest Food Bank is a private, non-profit organization with a drive to lend a helping hand to neighbors in Central Florida with the help of donors, volunteers and a caring, committed community. Approximately 64 million pounds of grocery products are distributed to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. The food bank also creates self-sustaining opportunities through their culinary and warehouse training programs to do their best to improve the lives of those within our community.

Lighthouse Central Florida is a private, non-profit organization that provides services, including education, independent living skills and job training and placement, for people who are completely blind to those who have varying degrees of low vision (i.e., a vision impairment that cannot be corrected and interferes with daily activities).The non-profit provides services for babies, children, teens, adults and seniors, as well as their support systems of family and friends. Since 1976, the organization has served more than 100,000 people with sight impairment and their families in Orange, Osceola and Seminole Counties.

The Petrakis Family and friends are working in full speed over drive. With the recent announcement of The Polite Pig opening in Spring 2017 to the upcoming move to the Cask and Larder location for The Ravenous Pig, new chef de cuisines, – we now have word DoveCote, led by Chef Clayton Miller, is officially open for business in downtown Orlando! Check out the press release for more information below.

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PRESS RELEASE – DoveCote Now Open in Downtown Orlando

Orlando, FL. – DoveCote, the much anticipated new venture from Central Florida culinary visionaries Clayton Miller, Gene Zimmerman and James and Julie Petrakis, is now open on the ground floor of the Bank of America Center at 390 N. Orange Ave. The opening marks the completion of a yearlong renovation project, which transformed an iconic venue into a modern brasserie offering a casual, sophisticated dining experience in Downtown Orlando.

“DoveCote introduces an innovative take on the classic brassiere to Orlando, where guests can enjoy a quick bite, power lunch, after-work drink or a fine dining experience,” said Clayton Miller, DoveCote’s chef/co-owner. “We’re offering an elevated approach to all-day dining as well as culinary offerings found nowhere else in Central Florida.”

While developing DoveCote’s lunch and dinner menus, Miller, a past winner of a “Best New Chef” award from Food & Wine Magazine, drew inspiration from classic French cuisine to refine his take on dishes such as Cote De Boeuf, Steak Frites and Bouillabaisse. DoveCote also features a raw bar serving a curated assortment of oysters, shrimp, mussels, clams and other seasonal seafood selections.

Zimmerman, a wine industry veteran and owner of acclaimed Orlando cocktail bar The Courtesy, created DoveCote’s beverage program.

“We’ve compiled one of the most talented and knowledgeable bar teams in Orlando to oversee a cocktail menu that offers modern twists on drinks like the Sazerac and Vieux Carre,” said Zimmerman, who co-owns DoveCote along with Miller. “An equal emphasis was placed on our wine and coffee menus. The wine list leans toward boutique, family-owned vineyards that will be presented by a knowledgeable staff, seven of which are certified sommeliers, while expert baristas oversees the coffee operation.”

Cask & Larder head brewer Larry Foor collaborated with Zimmerman on DoveCote’s craft beer program. The rotating selection falls heavily into French and Belgian-style varieties, including the DoveCote Farmhouse Saison.

In addition to daily lunch and dinner service, DoveCote offers a coffee and pastry breakfast Monday to Friday beginning at 7 a.m. until supplies last. A craft coffee menu and barista service is available all day.

The redesign of the 5,000-square-foot venue was led by Drew White, whose firm, Lot 1433, also designed The Courtesy. DoveCote’s dining room can accommodate 184 guests, with street-side terrace seating for 36 guests as well as additional tables in the center’s lobby. The space is also available for private parties, special events and corporate meetings.

In addition to the redesign efforts from Lot 1433, local artist Brigan Gresh enhanced DoveCote’s European-style aesthetic with an original wall mural.

It was while sitting outside talking over ideas for the restaurant that the partners came up with the name DoveCote, which is derived from the medieval term for a structure that provides shelter for game birds.

“Some of the building’s architectural features, like the parapets, reminded me of ancient dovecotes seen in Europe,” said Zimmerman. “We started tossing the name around and it grew on us.”

Beyond its reference to a place of shelter, the name has further significance, Zimmerman said, since it offers a nod to the French term côte, which in the viniculture world means a hillside where grapes are grown.

DoveCote is open Monday to Friday 7:00 a.m. to 10:00 p.m., Saturday 5:00 p.m. to 10:00PM and closed Sunday.

DoveCote Menu Lunch

DoveCote Menu Dinner PDF
DoveCote Menu Lunch PDF

Images Courtesy of DoveCote.

I was invited to relive the travels of Vassilis and Katerina Coumbaros (Taverna Opa’s owners) to Greece through their limited edition menu, ‘Summer in Greece’. The menu will feature three authentic dishes that are made with fresh, Greek ingredients and are inspired directly by the country’s latest food trends.

The limited menu will be available from June 29 to August 6, with dishes ranging from $7 to $15.

Sfoliata (7)
A blend of Greek cheese wrapped in flaky puff pastry layers. It was recommended to us to drizzle some honey with it! and it took it to a totally different direction, definitely worth a try.

Kefte (15)
Kefte Kabob, usually ground beef and ground lamb, in an open face pita bread. Along with tzatziki sauce, red onions, tomatoes, and fries.

Loukoumades (7)
Greek style beignets that’s densely packed dipped in syrup and sprinkled with crushed peanuts.

Although the menu features special limited edition dishes I invite you to also try their regular menu items as well.
Orlando Mango (9)
Malibu mango rum, pineapple juice, splash of banana liqueur.
Saganaki (10)
Vlachotiri cheese flamed table side with brandy. Melty and gooey goodness.

Slow Roasted Lamb (24)
They roasted the lamb for a about 9 hours before serving it. Also includes lemon potatoes and seasonal veggies. Incredibly tender but not grassy or gamey.

Along with the tasty dishes, Taverna Opa offers a fun and lively environment with live belly dancing shows everyday around 7:00 PM.

The entire restaurant pauses as the focus is now on the belly dancer. As she entertains the crowd she also invites guests to get on top of their tables and show off some of their own moves!

My experience was great. I do recommend this place for large parties, such as birthdays or reunions. The laid back environment will encourage guests to have fun and loosen up for their visit in little Greece of Orlando.

Taverna Opa of Orlando 
Address: Pointe Orlando, 9101 International Dr #2240, Orlando, FL 32819
Phone: (407) 351-8660

With a recent visit to Ocean Prime, we enjoyed a heartfelt and elegant experience with their limited time Cooper River Salmon from the Alaska Seafood institute. This fish comes straight from Alaska’s Copper River, which is the birthplace of some of the most renowned wild Alaskan salmon.

Aside from the food, the Ocean Prime family at the Orlando, FL location would be the main reason for us to return to the restaurant; the staff is very tentative and genuine.

To begin our meal, we had the Sonoma Goat Cheese Ravioli with Golden Oak Mushrooms. Textures were fabulous, but it was a touch too salty for my preference.

Heirloom Tomato and Burrata Cheese was light, especially with the arugula salad. The Burrata cheese is very smooth and tasted a little sweet like cheesy whipped cream.

This is nicely done Yellowfin Tuna with Marble Potatoes, Fava Beans and Truffle Jus, with tuna itself accentuated by the sauce that brought out different flavor notes of the tuna.

The Copper River Salmon is served with Alaska King Crab Salad, Asparagus, Spring Peas and Lemon Vinaigrette and topped with Tomato Fondue. (Price varies by location.)

Salmon is rich in heart-healthy Omega 3 fatty acids and are a great source of protein and essential amino acids.

The salmon is nice and buttery, but can risk being dry if overcooked. The salad is refreshing with the lemon vinaigrette and served with a generous portion of Alaska King Crab.

Black Truffle Mac & Cheese and Creamed Spinach are two of the many sides on the menu at Ocean Prime. Both are smooth and creamy in their own way.

The Chocolate Peanut Butter Pie consists of Peanut Butter Mousse and Bittersweet Chocolate Ganache. The mousse had more of a cream cheese taste with a hint of peanut butter. The mousse is covered by a dark chocolate coating and placed on the bittersweet chocolate ganache.

The dark chocolate coating is nice, but the ganache did not make a big impression, though beautifully presented.

The Butter Cake is served with Vanilla Ice Cream, Fresh Berries, and a fruity wine reduction sauce. My favorite part is a bite of ice cream with the gooey center of the cake. Another twist is when we added a bit of the chocolate ganache from the Chocolate Peanut Butter Pie with that bite.

To find a location near you and for more information regarding Ocean Prime, please visit

Ocean Prime
7339 Sand Lake Rd #400, Orlando, FL 32819
Phone: (407) 781-4880
http://www.ocean-prime.com/locations-menus/orlando
Photographers: Ruby Sea and myself (Katherine Nguyen)

HOT OFF THE PRESS RELEASE PRESSES —

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PRESS RELEASE: The Polite Pig, sister restaurant of The Ravenous Pig in Winter Park, Florida, to open in Disney Springs at Walt Disney World Resort

WINTER PARK, Fla. – Husband and wife chefs James and Julie Petrakis, who have won wide acclaim for their Winter Park, Florida restaurants Cask & Larder and The Ravenous Pig, will expand their Swine Family Restaurant Group to Disney Springs with a new concept, The Polite Pig. Partnering with the James Beard Foundation-nominated chefs will be Brian Petrakis, who owns and operates popular Orlando eatery Greens & Grille. The partnership unites the Petrakis brothers on a restaurant venture for the first time.

Scheduled to open in spring 2017, The Polite Pig will feature a variety of wood-fired smoked and grilled items. The restaurant will also introduce an innovative beverage program that serves all drinks on tap, including Cask & Larder beer, wine, and cocktails.

“As a locally-based restaurant group, it’s great to bring our new concept to Disney Springs where we’ll have the opportunity to showcase genuine Florida cuisine for guests from around the world,” James Petrakis said. “With so many talented chefs opening new restaurants at Disney Springs, we’re really excited to be part of a group helping Orlando distinguish itself as a world-class culinary destination.”

The Polite Pig will be located in the Town Center neighborhood. The 5,000-square-foot venue will be open daily, with seating for about 200 guests. Construction will be led by Gomez Construction, and HHCP Architects will oversee the restaurant’s overall design. Anna Schmidt Interior Design will handle interior design and Lure Design will spearhead branding efforts. All four firms are based in Florida.

Photos of the building and construction can be found at WDWMagic.com.

About The Swine Family Restaurant Group:
Since opening in 2007 as one of the first Florida restaurants devoted to seasonal and local food, The Ravenous Pig has won numerous regional and national awards, including multiple James Beard Foundation “Best Chef” nominations for the Petrakises. It has also served as a career launching pad for chefs who have moved onto leading roles at other restaurants. Likewise for Cask & Larder, which was named one of Esquire magazine’s Best New Restaurants in 2014 and continues to garner acclaim not only for its Southern-inspired food, but for its brewery, under the direction of brewmaster Larry Foor, Jr. Swine & Sons, located just a few steps west of Cask & Larder, opened in 2015 under the direction of chef/partners Rhys and Alexia Gawlak. It serves breakfast, eat-in or takeout sandwiches and snacks, along with house-made charcuterie.

The Petrakises are also partners/consultants in a pair of much-anticipated restaurants that will open in the near future – DoveCote, in downtown Orlando, and a Cask & Larder location at Orlando International Airport.

On June 10th 2016, the Sofrito community celebrated their one year anniversary. Sofrito Latin Cafe is a Latin restaurant opened by Maria and Carlos. They offer a communal dining experience and serves dishes from all over Latin America.

Their goal is to make this restaurant a community space as they desire guests to come, relax and feel that they are at home. This is just what we did as everyone was very welcoming and joyful; our waiter was the best and Maria, herself, walked around to greet all of her guests to ensure we all had a wonderful time.

Along with tasty foods, Sofrito offers natural juices (orange, guava, passion fruit, mango, and sour-sop) and Latin canned sodas as well as water and milk. We tried the guava and passion fruit juices. Both were great; the passion fruit is a tart juice and guava is sweeter, but it is not overpoweringly sweet.

In the back, we have the fried corn-flour Colombian Empanada filled with beef, potatoes, and spices. In the front, there is a Cheese Mini Tequeño and two Venezuelan Empanadas. The Cheese Mini Tequeños are baked pastry dough surrounding cheese; they are chewy, savory, and delicious.

The Venezuelan Empanada are slightly fried and filled with shredded chicken or beef. Both the Colombian Empanada and Venezuelan Empanadas are nice to try, but we prefer the Venezuelan as the sweet corn-flour added a great touch to the empanada along with the moist, sweet, and tender meat.

The Cachapa is a traditional Venezuelan sweet corn pancake filled with Queso de Mano (Artisan Handmade white soft cheese) and topped with cream. (Add shredded beef or roasted pork for an extra $3). This is one of my favorites because of all the cheese. The cheese has a similar texture and taste to mozzarella.

The Patacon Venezuelan sandwich consists of shredded beef or pork, lettuce, tomato, cheese, and a homemade cilantro-garlic sauce kept together by two fried green plantains. The fried green plantains have a good texture and holds the content in well. The shredded beef has delicious flavors, but I wish it was more tender.

Cuban Sandwiches are known by many and can be found at a number of places in Florida. Sofrito makes their Cuban sandwiches with ham, house-made roasted pork, Swiss cheese, house-made pickles, and mustard in Cuban bread before being pressed. This specific one did not make my list of favorite Cuban sandwiches. The bread is a bit tough and dry for each bite. Also, the contents were a bit too salty for my preferences.

The Nutella Empanada is a fried pastry stuffed with Nutella and dusted with powdered sugar. It smells even better than it looks and it looks beautiful. I am sure it tastes just as great! Unfortunately, we did not try it due to allergies.

The Coconut Flan is an egg custard with subtle hints of coconut. This has to be my favorite item on the menu (out of the items we tried) because desserts are the best and this was just heavenly with the texture at the consistency I like my flan to be at. Would I go back for more of this Coconut Flan? Absolutely! I am drooling just thinking about it now.

Fun Facts about Sofrito Latin Cafe:

• Maria’s and Carlos’ Favorite Entrees: Roasted Pork and Rotisserie Chicken
• Most Popular Plates: Cuban sandwich, Tripleta Sandwich, and Cheese Tequeños
• Maria’s Dessert Obsession: Tres Leche

Location: 8607 PALM PKWY, ORLANDO, FL, 32836

More information: Sofrito Latin Cafe

Second Harvest Hosts Chef’s Night Featuring the Chefs of LongHorn Steakhouse 

“Year of the Steak” Series to Benefit Second Harvest’s Culinary Training Program

WHAT: As part of its commitment to the community, Executive Chefs Jens Dahlmann, Michael Senich and Josh Evans of Orlando-based LongHorn Steakhouse will prepare a special dinner for Second Harvest’s “Year of the Steak” Chef’s Night series.

Chef’s Night brings Central Florida’s top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise funds for a good cause. This year’s series, named “Year of the Steak,” features local chefs and restaurants that have a “steak” in our community.

Guests will enjoy a four-course dinner beginning with a cocktail reception. The event will celebrate steak and the start of summer grilling season, and will also feature several chance drawings and prizes for winners.

All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.

MENU:

Passed Hors d’oeuvres: Chilled Wild West Gulf Shrimp and Montamore Stuffed Ribeye Meatball

First Course: Grilled Diver Scallop with Braised Pork Belly, Sweet Onion Jam and Preserved Mango

Salad: Heirloom Watermelon with Pickled Red Onions, BW Farms Arugula, Shaved Ricotta Salata, Orange Blossom Honey and White Balsamic Vinaigrette

Entrée: Slow Roasted Wagyu Zabuton Steak finished with Pan Jus, Loaded Potato Gratin and Brown Butter Poached Carrots

Dessert: Campfire “Chocolate Stampede”

WHEN: Thursday, June 23
6 p.m.

WHERE: Second Harvest Food Bank of Central Florida
411 Mercy Drive
Orlando, Fla. 32805

COST: $100 per person

TO
REGISTER: Purchase tickets at www.FeedHopeNow.org or call 407-514-1048 for more information.
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About Second Harvest Food Bank of Central Florida
SHFBCF is a member of Feeding America – the largest charitable domestic hunger-relief organization in the United States. SHFBCF secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida. Last year, with the help of food and financial donors, volunteers and a caring, committed community, the food bank distributed 43 million meals to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. In addition, Second Harvest’s 14-week culinary program teaches foodservice-based technical, life and employability skills to economically hard-pressed adults. Our community turns to Second Harvest’s partner agencies more than 71,000 times per week. To learn more about SHFBCF, visit www.FeedHopeNow.org.

Every spring, the Rotary Club of College Park hosts the Taste of College Park Food & Wine Festival. The festival takes place at the Historic Dubsdread Ballroom. This year’s event is scheduled for Thursday, April 21, 2016.

The Taste of College Park combines food, wine, music, and silent & live auctions for an extraordinary evening in College Park. Nearly a dozen local restaurants and distributors provide the food and wine; local retailers supply items for the silent and live auction. College Park businesses and Rotary Club members sell nearly 500 tickets.

The event was intimate and lively as it was held in a quaint ballroom that then opens up to an outside gathering.

You’re able to experience the quaint and rustic ballroom

as well as the open outside in the patio.

Although I suggest you come early to get a taste of everything because it can get crowded quite fast.

The event allows you to indulge in as many servings of your favorite dish crafted by the participating restaurants as you can handle… as well as wine and beverages.

The Outpost: Root chips

The Outpost: Pulled pork on polenta and mango salsa 

Infusion Tea: Vegetarian options- Fried eggplant, Spring rolls, avocado on toast.

Rusteak set up 

Rusteak: Blueberry Gin Sling 

Rusteak: “The Port” Shrimp salad

North Quarter Tavern

North Quarter Tavern Deli slices sandwich Citrus 

Citrus: Rock Shrimp Sandwich 

K Restaurant: Gazpacho 

Cookie Cousins: Sugar cookies

All in all I do recommend Taste of College Park Food and Wine festival for those enjoy an intimate setting and not have to wander too far to get a taste of each venue!

And congratulations to the title winners of the night. See you next year!

Hard Rock Cafe known as one of the premiere food and entertainment venues at Universal CityWalk, has recently revamped their special events catering service. Hard Rock Catering keeps their rock ‘n’ roll theme and it shows in their cuisine. Keeping up with the ever evolving tastes of the American palate, showcasing Korean inspired dishes as well American classic fare. their made in house specialty cupcakes were a nice finishing touch to the menu.

Spanish inspired paella with chorizo sausage and shrimp.

Beef Tenderloin with crab and Bearnaise sauce

Peanut Butter and Amaretto Cake

Death by Chocolate

Havana Banana Cream with Grand Marnier

Disney Springs recently had a nice addition to their family.

Sprinkles is the world’s first cupcake bakery by Food Network and their location at Disney Springs is the 20th location for the brand nationwide as well as the 12th Cupcake ATM nationwide that will dispense fresh cupcakes straight to customers.

At Sprinkles, they offer freshly baked cupcakes and an assortment of ice cream and cookies. Not to mention, vegan, gluten-free and sugar-free cupcakes, cookies and ice cream are also available daily.

Combinations can be made like this cookie ice cream sandwich. You can decide on what cookies and ice cream you’ll be served. Not a fan of cookies? How about a fudge brownie ice cream sandwich? The fudge brownie alone is moist, airy, thick, and sweet enough to give you cavities on impact.

If you can’t decide between having ice cream or a cupcake, you can combine those too. Here’s a delicious Sprinkles cupcake with a scoop of red velvet ice cream in the middle.

At Sprinkles, they have bits and pieces of the red velvet cake in their red velvet ice cream. I don’t think you can imagine how delightfully surprised I was when I discovered this fact. It adds a nice dense texture to the ice cream that I truly enjoyed.

A variety of seasonal flavors will be available at various times throughout the year. They deliver within a 100 mile radius for online and phone orders – this could be great and horrible news for us all.

When Sprinkles has extra food items at the end of the day, they donate to a nonprofit organization called A Grateful Mind that works to feed the homeless in Central Florida and provide programs for the area’s youth. How can you not support a good cause?

Feel free to join their perks program for benefits and rewards at Sprinkles Perks.

Bakery days and hours: Monday-Sunday 10am-midnight

ATM days and hours: Monday-Sunday 8am-2am

More information can be found at Sprinkles at Disney Springs.

What is Celiac Disease?
Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten (a protein found in wheat, rye, or barley) leads to damage in the small intestine.  It is estimated to affect 1 in 100 people worldwide.

The Melting Pot Orlando offers a variety of options ranging from drinks, entrees, and dessert that does not contain gluten.

The Menu and environment can seem a little intimidating for those who have never been but with the patience of the staff I was able to get a hang of the dining experience.

Step. 1 (optional) Pick a gluten free drink!

I had a Berry Mojito while my guest has the Sunrise Sangria. 

Step 2. Choose your Cheese

We had to agree on 1 cheese choice and we went with the “Fresh! Spinach Artichoke”
Which includes Fontina and Butterkäse cheeses, fresh spinach, artichoke hearts and garlic.

The ingredients are mixed into vegetable broth.
With the cheese being the last ingredient

Stir continuously until it becomes a gooey consistency

We then enjoy it with some gluten free bread, carrots, cauliflower, broccoli, and granny smith apples that’s surprisingly quite delicious.

Step. 3 Choose your meat options
I went with the Surf & Turf while my guest went with the Classic which offers a variety of proteins (shrimp, chicken, pork, and beef).

The meat comes raw so that you can enjoy the cooking at the table experience.We also had to decide on a broth for the cooking style and we agreed on the “Mojo” a Caribbean-seasoned bouillon with a distinctive fresh-garlic flavor and a citrus flair.

Step 4. Choose your Chocolate Fondue

Again, we had to agree on one option and that is “The Flaming Turtle” it’s an irresistible combination of milk chocolate, caramel and candied pecans flambéed tableside.

We had a selection of sweets to go with the chocolate dipping including: Strawberries, gluten free brownies, Marshmallows, bananas etc..

My guest and I definitely enjoyed our experience at the Melting Pot! It’s such a fun and interactive way to dine (especially on dates). I would say to be patient with your server since each table requires so much attention and steps to ensure the safety and the enjoyment of the guests.

The Melting Pot

I had the pleasure of dining at Capa, a restaurant sitting on the top floor of one of of Florida’s most beautiful resort The four Seasons. We started off in the lounge area with a very hip and modern décor. The open windows allowed in plenty of light to set the lively ambiance.

We then were introduced to some cocktails first the Vodka and Tonic:

Naranja GinTonic (17)
Tanqueray No. 10 | Fever Tree Mediterranean Tonic Orange, Juniper, Sage, Thyme

As well as a Gin and Tonic.

Capa GinTonic (17)
Caorunn Gin | Fever Tree Mediterranean Gala Apple, Juniper, Key Lime, Fennel

Both drinks were delicately prepared so that the aromatics were a central part of the experience.

The hordeurves started off with Artic char. They were addicting little bites that would burst with flavors of apples, buttermilk, and roe on top of a rye crisp.

We then had Datiles made with medjool dates, almond, bacon, maple, and tamarind. A harmonious combination between salty and sweet. I would let these cool a little since it proved to be difficult to conquer in one bite without scorching your mouth.

Moving onto the Pan Con Tomate Y Bellota. A finely sliced of cured ham with bread and tomatoes. Simple and focused on Bellota as the center piece.

The Albondigas: Duck meatballs, lentils, escebeche, carrots. The duck was nice and tender without the gaminess, an overall very comforting dish.

 The entree arrived and it was glorious. The Bone In Ribeye from Arkansas City, KS was grilled to a beautiful medium rare with the melt in your mouth fatty goodness. Honestly, my favorite part of the dinner – I went back to gnaw on the bone.

Everyone had to take a snap of it!

The photo snapping continued with the Pork Chop from Portland, OR. Charred and sweetened with kumquats.

Photo by Kristine Young

We ended dinner with a rather simple dessert. 

Churros with caramel and chocolate sauce dipping.

I really enjoyed my experience at Capa. The venue and atmosphere was very lively and inviting that’s quite perfect for a date night or even a girls night out. I’m excited with the new seasonal changes to the menu bringing in vibrant flavors and twists to the luxurious Four Seasons of Orlando.

Cheers to great food and great company!

Capa