Conveniently located on Par Street off Edgewater Drive, Tap Room at Dubsdread is an award-winning gathering spot to enjoy a friendly and upbeat atmosphere while relaxing in a beautiful and unique woodsy setting nestled among the high trees with hanging moss.
The Tap Room at Dubsdread may have one of the longest histories in Orlando, dating back to when the golf course first opened in 1924, eventually becoming a popular hangout spot for officers during World War II and popular ever since. Politicians, celebrities, friends and families dine in for lunch, dinner and happy hour on the Verandah overlooking the historic 100-year-old Dubsdread golf course.
The Tap Room at Dubsdread boasts a heritage of culinary excellence. Today, under the guidance of owner Steven Gunter and Chef Stewart Barney, their spectacular setting and delicious food have made them a perennial favorite for Central Floridians and has gained them recognition as some of the best steaks, seafood, and outdoor dining in town. They recently launched a healthy lite & fit menu that offers a variety of nutritious salad, perfect for that 2023 New Year resolution mid-year check in!
Here are the new healthy lite & fit menu items at The Tap Room at Dubsdread:
Embarking on a culinary adventure through Thailand means immersing yourself in a vibrant tapestry of flavors, colors, and aromas.
Nestled inside Orlando’s own I-Fresh Market right off of Colonial Drive and Bumby Avenue, Orlandoans can discover a hidden gem that that takes you straight to the streets of Thailand: Meng’s Kitchen.
This small, hole in the wall restaurant is led by Chef AJ Asawin Jockkeaw who has re-created the flavors of Thailand in their kitchen including the Thai-style Hainan Chicken and Rice.
This delectable creation starts with fragrant Hainanese rice, infused with ginger and garlic with a side of tender poached chicken and accompanied by a tantalizing Thai-style dipping sauce. We chat with Chef AJ about the restaurant and also check out the most popular dishes at Meng’s Kitchen – read on!
Top Seven Dishes to Try at Meng’s Kitchen, Orlando
1. Hainan Chicken & Rice
Poached chicken served over Hainan style rice pilaf with ginger, garlic & soy dipping sauce, ginger scallion oil and a side of broth.
2. Chicken Kutsu Curry
Fried Panko Breaded Chicken Breast over Jasmine rice with Thai Yellow Curry sauce, Onions, Carrots and Potatoes.
3. Drunken Hainan Chicken & Rice
Poached chicken topped with Chinese wine sauce served over Hainan style rice pilaf with Ginger Scallion oil, House made hot sauce and a side of broth.
4. Biryani Chicken & Rice
Chicken thigh marinated with yogurt, Garam Masala, cooked to perfection, served with spiced yellow rice, house mint & cilantro sauce, and a side of sour broth.
Biryani Rice
5. Laab Fried Chicken
Tempura style Fried Chicken thigh, Topped with Laab Sauce (Lime Juice, Fish Sauce, Sugar, Chili Powder, Mint, Cilantro and Red onions) Served with Steamed Jasmine Rice and side of broth.
6. Combo Chinese BBQ Pork & Crispy Pork Noodle Bowl
Egg noodle topped with fried garlic oil, Steamed Yu choy, Crispy Fried Pork belly, Chinese BBQ Pork and Savory-Sweet Gravy and a side of broth.
7. Chicken Broth w/ Winter Squash topped with Cilantro and Scallions.
Tasty Chomps Interview with Chef AJ of Meng’s Kitchen
Ricky Ly: If you had to choose one ingredient to cook with for the rest of your life, what would it be and why?
Chef AJ: I have to say “Garlic” because Garlic makes food smell and taste better.
What’s the most important lesson you’ve learned as a chef that you wish someone had told you when you first started?
It’s one of a Hardest job, long hours, intense labor and sometimes is underappreciated.
If you could only eat one cuisine for the rest of your life, which one would it be and why
Thai Cuisine for sure, because I was born and raised in Thailand.
What’s the most popular dish at your restaurant and why do you think it’s so popular?
Hainan Chicken & Rice. Because of Fragrant Hainan Rice with Aroma of Fresh Ginger, Garlic and Pandan leaves, Topped with soft poached chicken combine with Thai style dipping sauce (a mixture of Fresh ginger, garlic, Thai chili peppers, soybean paste, sweet soy sauce and vinegar).
It’s my favorite dish – because I grew up eating it since I was 4 years old. My dad used to walk me to a kindergarten school but we always stopped to have Hainan chicken & rice for breakfast before we get to school.
What inspired you to become a chef and how did you get started in the culinary industry?
What inspired me is a love of food and love of cooking, I started as a dish washer and work my way up to prep cook position, then grill cook, lead cook and later as The Executive Chef for a total of 8 years.
How do you approach creating a menu for Meng’s Kitchen? What are the key factors you consider?
My menu approach is going toward Southeast asian home cook meals, and key factors are my customers.
Can you share any tips for home cooks who want to improve their culinary skills?
Keep Enjoying cooking and always keep an open mind, we’re learning something new everyday.
Meet Chef and Owner Eddie Nickell, the mastermind behind all of our menus at the iconic Bites & Bubbles restaurant in Orlando’s Mills 50.
While many may not be aware, Chef Eddie has an impressive background, having worked alongside some of the world’s most renowned chefs and restaurants throughout his career.
His culinary expertise extends beyond the regular offerings, as he also curates specialized Wine Dinners on a monthly basis in addition to flawlessly executing private dinner functions, leaving guests with unforgettable dining experiences.
What sets Chef Eddie apart is his unwavering commitment to freshness and quality. The menu changes frequently, and sometimes even daily, to ensure that only the freshest ingredients are used. Chef Eddie personally handpicks the ingredients each day, foregoing the convenience of buying in bulk for the sake of offering exceptional flavors.
We recently had the honor of interviewing Chef Eddie Nickell – read on below!
Tasty Chomps Interview with Chef Eddie Nickell of Bites & Bubbles
Ricky Ly: What dish are you most proud of creating?
Chef Eddie Nickell: It’s quite difficult for me to pick just one dish as my proudest signature creation in the kitchen since my menu constantly changes. Every day, I draw inspiration from the freshest ingredients available, which leads me to create new dishes that reflect my current passions. As a result, tomorrow’s menu will always be an exciting new adventure for me. If you happen to spot something you like on the menu, I encourage you to order it because it may not be available the next day.
I often receive requests from diners who have enjoyed my past creations, and some have even asked for my recipes. In response to these requests, I am currently working on a cookbook that will feature many of my signature dishes, as well as stories from my childhood and culinary career. Stay tuned for more updates on the progress of the book!
Can you share a story about a memorable meal you prepared?
One meal that really stands out in my memory is a “Family Gathering” that we had lakeside with our chosen family from the restaurant industry. We started the evening with fun games and shared stories while sipping on Peach Daiquiris. Throughout the evening, we enjoyed an assortment of cheeses as a perfect complement to the meal. For the main course, I grilled some mouth-watering filet mignon, succulent lobster tails, and these gorgeous giant shrimp that I tequila grilled. I also served my grandmother’s delicious homemade potato salad recipe. We wrapped up the night with a campfire and made S’mores while sipping on a nightcap of bourbon.
How do you come up with new menu ideas?
Thomas Keller’s famous quote, “A recipe has no soul. You, as the cook, must bring soul to the recipe,” resonates deeply with me. Cooking is not just a mechanical process of following instructions; it’s an art that requires passion and creativity. For me, cooking is a labor of love, and I always strive to infuse my dishes with soul.
When I cook, I want my food not only to look appetizing but to taste amazing. Flavor is paramount, and I’m not afraid to err on the side of boldness and complexity to achieve it. My ultimate goal is to create dishes that not only satisfy hunger but also stir emotions and evoke memories.
Pork Belly – Pork belly, polenta, pepper jam, fried egg sunny side u
What’s your favorite ingredient to work with and why?
It’s difficult to pick just one favorite ingredient as there are so many that are essential in any kitchen and can elevate almost any dish. Here are five ingredients that immediately come to mind as must-haves:
• Butter, which adds richness and flavor to dishes and is a common ingredient in sauces and other recipes.
• Garlic, a staple in many cuisines known for its pungent flavor and aroma. It can be used in a variety of dishes, from soups and stews to sauces and marinades.
• Olive oil, a healthy fat that is a staple in Mediterranean cuisine and can be used for cooking, drizzling over salads or pasta, or as a dip for bread.
• Citrus, including lemons, limes, and oranges, are popular in cooking and can add brightness and acidity to dishes while balancing out rich or heavy flavors.
• Fresh herbs like basil, rosemary, thyme, and parsley, which add flavor and aroma to dishes and can be used in a variety of recipes, from marinades to dressings to sauces.
What’s the most important lesson you’ve learned as a chef?
Cooking is a never-ending journey of learning, experimentation, and refinement. There is always something new to discover, a new technique to master, or a new ingredient to work with. Chefs must continually challenge themselves and remain open to new ideas and approaches in order to grow and improve their skills.
Additionally, attention to detail, patience, and dedication are crucial qualities that any successful chef must possess.
How do you balance creativity with the demands of running a kitchen?
Balancing creativity with the demands of running a kitchen can be a challenge for chefs. On one hand, creativity is essential for developing new and innovative dishes that can set Bites & Bubbles apart from the competition. On the other hand, the demands of running a kitchen can be overwhelming, with the need to manage staff, maintain food quality and safety, and meet the expectations of customers.
To balance creativity with the demands of running the kitchen I have established a structured routine and process for menu development and kitchen management. This involves setting aside dedicated time for experimenting with new dishes, while also maintaining a focus on optimizing kitchen operations and ensuring consistency in food quality and service.
Another important aspect is effective communication and collaboration with kitchen staff. By involving the team in the creative process, I encourage my team to bring new ideas and perspectives to the table, which can lead to more innovative and exciting dishes. By working together as a cohesive unit, we can strike a balance between creativity and efficiency, resulting in a successful and thriving kitchen.
Can you share some tips for home cooks on how to improve their cooking skills?
Start with the basics. Begin by mastering the foundational cooking techniques such as sautéing, roasting, boiling, and grilling. These techniques will give you a solid foundation to build on and help you tackle more complex recipes in the future.
Follow recipes, start by following recipes from reputable sources. Pay attention to the ingredients, measurements, and instructions, and follow them closely. As you become more comfortable in the kitchen, you can start experimenting with variations and substitutions.
Invest in quality tools, good tools make cooking easier and more enjoyable. Invest in quality knives, pots, and pans that will last for years and make cooking more efficient.
Taste as you go! Taste your food as you cook and adjust the seasoning as needed. This will help you develop your palate and learn how different ingredients work together.
Don’t be afraid to fail, cooking is a process of trial and error, and even the best chefs make mistakes. Don’t be discouraged if a dish doesn’t turn out perfectly – learn from your mistakes and keep trying.
Learn from others, take a cooking class, watch cooking shows, or cook with friends and family who have more experience. You can learn a lot from others and gain new ideas and perspectives.
Finally, practice, practice, practice! The more you cook, the better you’ll get. Don’t be afraid to cook the same dish multiple times until you get it right and keep challenging yourself with new recipes and techniques.
What’s your favorite food memory from childhood?
My passion for cooking was ignited by my Grandma Della, who was always in the kitchen surrounded by recipe cards and well-worn cookbooks. When I was just a young child, I would watch her intently as she cooked, and one day she called me over and said, “If you’re going to watch, then you’re going to learn something! Come here and help me!” Some of my fondest childhood memories were spent in the kitchen with Grandma Della.
She taught me about the nuances of flavors and to never be afraid of experimenting with them. She would show me a recipe, and then encourage me to put my own spin on it. Though not all of my attempts were successful, she always urged me to try new things. She cooked with an abundance of love, and the meals she prepared were a tangible way for her to express her affection for family and friends.
I have carried her lessons with me throughout my life, and I take great pleasure in cooking for others. To me, it is a labor of love.
How do you incorporate sustainability and ethical practices into your cooking?
I have been a member of the Monterey Bay Aquarium Seafood Watch program for several years now. The program is backed by over two decades of experience in the seafood industry, and it is dedicated to providing valuable information on how to locate and sell sustainable seafood.
Through the Monterey Bay Aquarium Seafood Watch program, both consumers and restaurants are empowered to make informed choices when it comes to selecting seafood that is sourced through environmentally friendly and ethical fishing or farming practices.
It is alarming to see that many fish species that we frequently consume are facing challenges due to the harmful effects of destructive fishing and farming practices. However, by making responsible seafood choices, we can play an active role in protecting the health of our oceans, both for present and future generations.
What’s your favorite dish to make for family and friends outside of work?
When I am not working, I love to prepare pot roast with root vegetables for my loved ones, accompanied by a refreshing green salad dressed with a homemade mustard and apple vinaigrette. It’s definitely one of my go-to dishes because it reminds me of my Grandma Della!
Thank you Chef Eddie for chatting with us!
Upcoming Event – Bites & Bubbles will be hosting their next wine dinner on July 13th in honor of Bastille day.
Indulge in an exquisite evening at Bites & Bubbles as we celebrate Bastille Day on Thursday, July 13th. Prepare to be transported to the enchanting world of French cuisine as Chef Eddie and his skilled culinary team curate a mesmerizing four-course dinner, expertly paired with exceptional wines. Immerse yourself in the flavors and elegance of France, as each dish is thoughtfully crafted to captivate your palate. This unforgettable experience, priced at $125 per person, all inclusive, promises to be an extraordinary celebration. Don’t miss your chance to be part of this remarkable event—book your spot now for Thursday, July 13th – https://www.bitesbubbles.com/bastille-day
*Menu Subject to Change
Reception
French 75
First Course
Pâté with Goose – Pâté with Goose foie, goose liver added to our pâté recipe, French baguette, cornichons, grain mustard
Wine Pairing: Domaine de Vaufuget, Vouvray Reserve, Chenin Blanc, Loire Valley, France
Tartini Pizzeria & Spaghetteria – the Italian restaurant known for wood-fired pizza and flaming cheese pasta dishes led by owners Oleksandr Nechyporenko and owner/chef Alvaro Ramirez – alongside wife Mabel – continue to serve up a taste of Italy at their south Orlando restaurant.
Both immigrants to America, Chef Alvaro and Oleksandr express gratitude to guests for the opportunity to showcase their service and skills, create delectable food, and share the best that Tartini’s has to offer.
Looking to the future, Chef Alvaro has exciting plans for the menu at Tartini’s including “Wood-fired Specialties,” which will feature innovative dishes cooked inside their oven. Additionally, vegetarian options, appetizers, and pastas are being introduced to further expand the culinary offerings.
We dropped by recently to check out some of their latest offerings as well as classic Tartini favorites.
New and Classic Dishes To Try at Tartini
Manicotti
Stuffed with chicken, roasted tomatoes, basil pesto and ricotta cheese
Pearl Of The Ocean
Creamy seafood risotto with shrimp, squid and mussels with fresh parsley
Ratatouille
Medley of vegetables, including tomatoes, eggplant, zucchini, bell peppers, onions, and garlic, cooked together with herbs and spices.
Pesto Pasta with Fresh Mozzarella
Cartoccio Pasta
Chicken, beef or shrimp, mixed vegetables, mushrooms and Italian herbs
For those unfamiliar with “cartoccio”, it is an Italian cooking technique that involves baking or steaming food inside a parchment paper or aluminum foil pouch. The term “cartaccio” comes from the Italian word “carta,” meaning paper. This method is commonly used for cooking fish, seafood, vegetables, or even pasta.
The pouch is placed in the oven or on a grill, allowing the food to cook gently and evenly. The enclosed environment helps to lock in the flavors and juices, resulting in a moist and flavorful final dish.
When the cartaccio is ready to be served, it is often presented to diners still in the pouch. The pouch is carefully opened at the table, releasing the aromatic steam and revealing the beautifully cooked contents. It is a popular technique in Italian cuisine, particularly in regions like Campania and Sicily, where it is often used to prepare seafood dishes showcasing the region’s abundant fresh catches.
Here at Tartini’s the Cartoccio comes prepared in the shape of a beautiful steaming swan! Definitely a must try!
Located at 6321 Hansel Avenue, Orlando, Tartini Pizzeria and Spaghetteria is a must-visit destination for Italian cuisine enthusiasts. The restaurant operates Tuesday through Sunday. To ensure a spot at this popular establishment, reservations are highly recommended, particularly for parties of six or more.
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.
Get ready for a fiesta of flavors as Kavas Tacos + Tequila, the latest venture from the renowned Meraki Food Group (which includes Taverna Opa Orlando and Tapa Toro), recently opened its doors at Pointe Orlando.
We got a chance to have a first look inside the stylish new Mexican restaurant as well as highlights for some of their signature dishes – read on for more!
“We’re thrilled to bring the Kavas experience to International Drive and share our love for Mexican cuisine with the vibrant Orlando community,” said Katerina Coumbaros, co-owner of Kavas Tacos + Tequila. “We’ve poured our hearts into creating a restaurant that combines fantastic food, top-notch entertainment, and a lively atmosphere. Our goal is to provide a perfect blend of flavors and fun, allowing guests to immerse themselves in the true spirit of Mexican culture!”
Kavas Tacos + Tequila offers a menu inspired by the lively street food of Mexico City, infusing traditional Tex-Mex classics with playful twists.
Guests can embark on a culinary journey with a variety of tantalizing dishes. Start the feast with mouthwatering options like Shrimp Coctel and Ceviche, available in both pescado and vegan styles. Indulge in antojitos such as Classic Street Corn and Black Bean Empañadas before diving into savory delights like Classic Guacamole and Queso Fundido. The menu also features an array of fajitas, including the Surf & Turf, and main plates like Mezcal Mango Salmon and Chimichangas.
For those seeking a true taco extravaganza, the 3-Foot Taco Board steals the show, allowing guests to savor 12 of their favorite tacos.
Vegetarian and vegan options, as well as delectable desserts like Coconut Tres Leches and Flaming S’mores Tacos, complete the culinary journey. Diners can enjoy their meals a la carte or in a family-style setting.
To complement the exquisite dishes, Kavas Tacos + Tequila presents a bar that boasts an impressive selection of over 150 tequilas, along with imported and local wines and spirits.
The bar’s mixologists have crafted a range of specialty cocktails and mocktails, including the Un Poco Coco, Saint Kavas, and Mexican Spritz Tree. Non-alcoholic beverages like Horchata and Agua Frescas are also available to satisfy all tastes.
St Kavas Cocktail: Tanteo Habanero Tequila, Passionfruit Puree, Agave, Edible Shimmer, Flaming Lime
Step into Kavas Tacos + Tequila, and you’ll find yourself immersed in the vibrant colors and lively atmosphere inspired by the heart of Mexico City. The restaurant’s interior, designed by the esteemed Tina Marie Interior Design, showcases authentic Mexican fabrics, alebrijes, and cacti, transporting guests to a world of cultural richness.
The venue offers multiple private dining rooms and event spaces named after Mexican legends like Frida Kahlo and Selena, perfect for hosting memorable gatherings. Additionally, catering services for all occasions and take-out options are available.
As the sun sets, Kavas Tacos + Tequila truly comes alive with captivating live music and mesmerizing fire shows (starting at 7pm) that will make your evening unforgettable. Dance the night away and immerse yourself in the vibrant energy of this modern Mexican hotspot.
Kavas Tacos + Tequila, located at Pointe Orlando (9101 International Drive, Suite 1198, Orlando, Florida.
Top Dishes to Try at Kavas Tacos + Tequila
Chips and Guacamole
Quesabirria Tacos
Grilled Street Corn: Aioli, Cotija Cheese, Lime, Tajín, on the Cob
Ahi Tuna Tostadas
3-Foot Taco Board (A Dozen Tacos): 4 Grilled Chicken, 4 Carne Asada, 4 School Taco
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!
Sad news to share – Chris Christini (Christakos), owner and founder of Christini’s Ristorante Italiano, has passed after a long battle with cancer. In 2019, we had the honor of interviewing Mr. Chris Christini on the 35th anniversary of the founding of Christini’s in Orlando. He will be dearly missed – our prayers and thoughts are with his family and friends here in Orlando and around the world.
The restaurant posted the below on social media:
“On June 23rd, we lost the one and only Chris Christini (Chris Christakos). He battled fiercely and bravely for years with cancer and will be remembered for his tenacity, his passion and his legendary quest for perfection. He is survived by his wife Helen, and daughters Caty and Elli and his beloved grandchildren and extended family and will be missed greatly by all who knew him. Christinis will continue with his same standards of excellence and hospitality.
The details for his memorial service are as follows:
Where:
Holy Trinity Greek Orthodox Church of Greater Orlando
1217 Trinity Woods Ln, Maitland, FL 32751
When:
The viewing is on June 27th and the funeral will be June 28th.
Tuesday 5-7 pm viewing
Wednesday 10 am funeral
Vinzo’s Italian Grill and Pizzeria is a testament to the enduring love affair between Orlando’s food lovers and the exquisite flavors of Italy.
I had the pleasure of sitting down with Vinny Essa, the owner and founder behind Vinzo’s, as he shared his inspiring journey, mouthwatering creations, and his vision for the future.
Mr. Vinny Essa is a restaurateur with an extensive 24+ years in Italian/Pizza experience and as an owner/operator for 21 years of them.
Since 2005, he has owned/operated numerous restaurants in Central Florida including: Italian Village Pizza, Café Paisano, Vinzo’s, and Vincent’s of Mount Dora.
From Humble Beginnings
Mr. Essa with a passion for both cooking and business, embarked on his culinary journey at his uncle’s restaurant. What started as a side job soon transformed into a lifelong love affair with the art of Italian cuisine. Vinny’s dedication to honing his skills – including getting an accounting degree from UCF in 2010 – eventually led him to become an owner/operator, driving his success in multiple locations throughout the years.
Meat Amante Pasta – Your choice of pasta with homemade bolognese meat sauce with a touch of cream, meatballs and Italian sausage
Flavors from Family
Vinzo’s Italian Restaurant stands apart by meticulously preserving the authenticity of Italian recipes. While many recipes have been inherited from Vinny’s family, he also adds his own innovative twists to make them stand out from the crowd. Vinny firmly believes that the quality of ingredients is paramount, and he spares no expense to ensure his customers enjoy the finest flavors. His philosophy is simple: the best ingredients not only satisfy but also captivate the discerning palates of his guests.
Favorite Dishes at Vinzo’s
His favorite Italian dish to prepare is the Salmon Valentino, an originally Valentines day special that became an instant sensation. It combines the major taste groups: Fat – Salt – Sweet – and Acid, making it a perfectly balanced dish.
Vinzo’s Italian Classic Pizza – Plum tomatoes, pesto sauce, Parmesan and mozzarella cheese
Their menu has a healthy mix of Pizza-Pasta-Subs and salads, but especially focus on pizza since that’s what they are well known for.
While their pizza remains a customer favorite, with signature pies like Margaretta Pizza, Mediterranean Pizza, and the delectable Masterpiece, their offerings extend far beyond. Pasta enthusiasts rave about dishes like Salmon Valentino, Cajun Chicken Pasta, and the timeless Eggplant Parmesan. And for those seeking a delectable start to their meal, Vinzo’s Dip and Calamari E-pepe are appetizers that never fail to impress.
Shrimp & Lobster Ravioli – Ravioli stuffed with shrimp and lobster served in our homemade lobster cream sauce
From the Kitchen to the Community
During the trying times of the COVID-19 pandemic, Vinzo’s took the initiative to launch the “Feed the Nurses” campaign, collecting donations from the community and matching it and providing lunches and dinners to the nurses in most of central Florida hospitals.
The response was overwhelming, showcasing the power of unity and compassion during difficult times.
The Italian Tradition Lives on at Vinzo’s
When discussing the future, Vinny emphasizes the evolving nature of Italian cuisine and the need for efficiency without compromising quality. With every dish they create, they strive to strike the perfect balance between honoring their Italian roots and catering to contemporary palates.
Meat Lovers Pizza
VINZO’S ITALIAN GRILL & PIZZERIA
1006 State Road 436
Casselberry, FL 32707
(407) 331-9090
Monday: 11:00 am – 9:00 pm
Tuesday: Closed
Wednesday – Sunday: 11:00 am – 9:00 pm
World-renowned Japanese chef Masaharu Morimoto’s new sushi competition show – Morimoto’s Sushi Master – premiered on June 16, 2023, on The Roku Channel.
And, one of Orlando’s very own – chef MIchael Collantes of Soseki modern omakase in Winter Park, FL – is a part of the competition!
The show tests the sushi skills and abilities of eight expert chefs, with Masaharu Morimoto, J. Kenji-Alt and Dakota Weiss as the leading judges.
Challenges include everything from butchering whole fish and conveyor belt sushi to a full omakase service and more – all for a chance to win the $25,000 cash prize and the prestigious title of Sushi Master.
Morimoto’s Sushi Master is the first-ever cooking competition series focused on sushi – all six episodes are available to stream for free via The Roku Channel now.
Cheer on Soseki chef Michael Collantes and see how far he makes it!
Michael Collantes is a Filipino-American chef and an Orlando native who is driven by the local ingredients of Central Florida and influenced by his impressive repertoire of culinary experiences.
Throughout his decades-long career, he has worked under the tutelage of some of the country’s most celebrated chefs, including Wolfgang Puck, Joel Robuchon, Eric Ripert, Masa Takayama, and Jen Carroll.
Today, he is the Head Chef and Owner of Soseki, a one Michelin star modern omakase restaurant located in his hometown of Winter Park, FL. Collantes also serves as the Culinary Director for the MM Member’s Club at Ava Winter Park and Mila Miami – and, in his free time, he co-hosts Diaries of a Master Sushi Chef on YouTube, as well as his hospitality-focused podcast, 86 The Podcast. Collantes is also a contestant on Season 1 of Morimoto’s Sushi Masters, which airs on June 16, 2023 on Roku.
Tasty Chomps Interview with Chef Mike Collantes, Soseki
Ricky Ly, Tasty Chomps: How did you become interested in sushi and Japanese cuisine?
Chef Mike Collantes: My interest in sushi and Japanese cuisine came from watching late night episodes of Iron Chef in the early 2000s. Right out of culinary school at Valencia. I had the opportunity to join the sushi team at Wolfgang Puck in Downtown Disney Orlando. It was so different and unique from the rest of the restaurant that I wanted to be a part of it.
What kind of preparation or training did you undergo to become proficient in making sushi?
I trained at Wolfgang Puck for a little under four years. I also trained at the original Rangetsu in Orlando where I learned more about traditional Japanese cuisine. The biggest opportunity came from working as executive chef at Bar Masa in the Aria Casino in Las Vegas.
Have you participated in any other culinary competitions before? If so, how did those experiences shape your approach to this sushi competition?
I have participated in small competitions throughout my career, but nothing of this magnitude or tournament style. I really wanted to showcase what we have been doing at Soseki for the past year, so a lot of the inspiration came from my past, working with amazing chefs and the creations we’ve made at the restaurant. I wanted to take an open approach, utilizing the best ingredients we had each day of the competition to create something new.
Are there any particular sushi ingredients or flavor combinations that you enjoy working with or that you think will impress the judges?
For sure, the rice vinegar I brought. It is the same rice vinegar we use at Soseki and has been aging since we opened in 2021. I just wish there was more opportunity to showcase sushi rice operations during the competition.
What are some of the biggest challenges you anticipate facing in this sushi competition, and how do you plan to overcome them?
The biggest challenge for me was time. While it is just fish and rice, it takes years to learn how to master that. So, playing by the rules of the game and trying to keep the integrity of sushi was tough.
Can you give us a glimpse into your strategy for the competition? What will be your main focus or signature style?
My goal was to work each individual challenge for what it is and not have a preconceived objective. If they want dessert, I’ll give them dessert. If they want baked sushi, I’ll give them baked sushi. My main focus was showcasing the technical skills I have in sushi preparation.
What was it like working with / in front of Chef Morimoto?
Chef Morimoto is a chef I have looked up to for much of my career and is considered one of the best sushi chefs in the world. Nervousness is an understatement, but I wanted to create my sushi from the heart, not replicate or try to impress him.
Lastly, what are your overall goals and aspirations in participating in this sushi competition?
The main goal for this competition – which I took very seriously – was to compete at a high level and really exhibit the craft of sushi making. I wanted to push the boundaries of sushi, showing that there is more to sushi in America than spicy mayo and eel sauce.
Photo Credit: Images courtesy of Soseki and Fernando Delgado / 86Media
Kick off your summer in style and show your patriotism Tuesday, July 4th at the Downtown Avalon Park Fourth of July Festival!
Enjoy a host of thrilling attractions, from a wet/dry bounce park and a bike parade to special performances and an apple pie bake-off, from 5-9 pm. Round out your night with an amazing fireworks show at 9 pm!
Stay around, as festivities will continue throughout the evening. The night will be filled with community performances, a wet/dry bounce park, food trucks, vendors, and music.
Restaurant, retail, and service businesses will also be offering specials and deals throughout the evening. Finishing off an exciting day, the festivities will be concluded with a magnificent fireworks display over Avalon Lake at 9:00 p.m.
For up-to-date news and events, visit us online at AvalonParkOrlando.com and follow us on social media: Facebook and Instagram.
Do you fancy yourself as the creator of the most scrumptious apple pie? Then join the Apple Pie Bake-off which is returning this year with sponsorship from All-Star Dance Company. Individuals are invited to enter a homemade apple pie by registering online before July 3rd. The top three submissions will be awarded cash prizes and announced at the Town Park stage during Avalon Park’s 4th of July festival at 7:30.
Join us at the Avalon Park YMCA to start the patriotic bike parade around Avalon Lake! Deck out your bikes, strollers, or wagons in red, white, and blue and be at the starting point by 5:30 p.m. At the end, prizes will be distributed to those with the most creative and best group entries. All are invited to be a part of this amazing community event! There is no cost to register, but participants are encouraged to do so before July 3rdonline.
The Avalon Park Foundation Firecracker 5K marks the beginning of the day-long festivities, starting at 8 a.m. Whether you want to run, jog, walk, stroll or roll through Downtown Avalon Park, join in the festive fun while also helping to support grants and scholarship programs. You can register online until June 30 or onsite on July 4th at 7 a.m. at 3651 Avalon Park E Blvd. The first 150 participants will receive a patriotic medal to commemorate the event!
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!
The new AVA MediterrAegean in Winter Park is a Michelin Recommended, multi-sensory restaurant bringing dining experience and pleasure together in a refined and spirited atmosphere. AVA’s culinary philosophy embraces the importance of slowing down and enjoying the moment.
AVA, which means “life, water, island, and bird” in Greek, offers delectable food in a vibrant atmosphere. Each dish pays homage to the cycladic region.
AVA recently launched their brunch menu available every Saturday and Sunday from 11am – 3:30pm.
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.
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?
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!
Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida proudly announce the return of their annual event, Taste! Central Florida! This highly anticipated event serves to fight childhood hunger and homelessness throughout the Central Florida community.
Taste! Central Florida 2023 is a premier food and beverage event and will be hosted at the Orlando World Center Marriott on August 18, 2023 .
Chefs and partners from more than 40 local restaurants will prepare small plates of their finest dishes, with a variety of beverage and cocktail samples from some of Orlando’s top beverage vendors.
Use code TASTY25 for $25 off until August 1, 2023.
In its 30+ year history, Taste! Central Florida has raised over $4 million dollars which has provided over 16 million meals to children facing hunger.
Currently, 1 in 5 children in Central Florida are experiencing food insecurity and may not know where their next meal will come from. Although the event is back after three years, the risk of hunger never left.
Vendor and Sponsor Packages are available online at the TasteCFL.org website. Individual tickets are on sale now.
All event proceeds from Taste! Central Florida 2023 remains in the community to help provide much needed food for children experiencing hunger in Central Florida.
Second Harvest Food Bank of Central Florida directs the funds raised from Taste! Central Florida to childhood hunger relief programs at their agency to assist the 1 in 5 kids who are facing hunger.
Sponsorship Opportunities
Taste! Central Florida? presents its sponsors the opportunity to engage affluent, well-educated, charity-minded individuals and entertain key clients and stakeholders in a fun and dynamic environment. Cash and in-kind sponsorships underwrite all event costs.
To learn more about how you can partner with Taste! Central Florida? and help close the gap on childhood hunger in our community, click here to view the list of sponsorship opportunities available or contact Michele Byington, Co-Chair.
“We’re so excited that Taste! Central Florida is coming back in 2023! There’s nothing quite like the energy of a room full of people who are coming together to fight one of the most critical issues in our community – childhood hunger. Over the years, funds raised at this event have made an incredible difference for the youngest shelter guests at the Coalition. On any given day, there are about 100 children staying in our Center for Women and Families. Your generous support of Taste! Central Florida ensures that these kids wake up to a nutritious breakfast and end the day eating dinner with their families, never worrying when their next meal will be.” – Allison Krall, President/CEO of Coalition for the Homeless of Central Florida
“Funds from Taste! Central Florida make it possible for Second Harvest to continue to provide 250,000 meals to those who face uncertainty every single day. Thanks to the kindness, generosity, and support of our community, we can continue to close the gap on childhood hunger in Central Florida which unfortunately remains too wide at this time. Thank you for caring, and for helping to make this possible.” – Derrick Chubbs, President & CEO of Second Harvest Food Bank of Central Florida
Please consider purchasing one of the Donor/Sponsor Packages, joining the team as a Chef partner, or attending Taste! Central Florida 2023! For more information on how to get involved, please visit the TasteCFL.org website.
Did you know there is a new craft brewery and eatery in historic Downtown Clermont? It is called the Clermont Brewing Company and it is the place for craft beer, cocktails, artisanal food, Tuesday night Bingo, and live music Friday through Sunday.
Voted “Best Place for Drinks” in the Best of South Lake Awards, Clermont Brewing Company has an on-site brewery where guests can taste exquisite seasonally changing craft beers paired with thin crust Neapolitan pizzas cooked in their 800 degree imported pizza oven while enjoying live music by Central Florida’s finest musicians and entertainers. For the live music calendar, click here.
Bring your family and friends and grab a seat in one of their three dining areas. Choose from their elevated farmhouse inspired indoor dining to their covered patio or their vibrant beer garden.
Every Tuesday at 6:30pm is Bingo night. Come grab a seat and play for cash prizes. Hosted by Off Beat.
Guests can also enjoy their Happy Hour menu available Tuesday through Friday from 3pm – 6pm.
Here is an inside look at the Happy Hour menu at Clermont Brewing Company:
LOADED CBC FRIES – Garlic seasoned crispy fries, melted colby jack cheese, queso blanco, applewood bacon, chipotle ranch, and scallions.
SEASONED FRIED PICKLES – Seasoned pickle chips, fried to perfection. Served with chipotle ranch.
BREWER’S NACHOS – Blue/white corn tortilla chips smothered in warm queso blanco, pico de gallo, pickled jalapenos, salsa verde, sour cream, house made salsa, and chipotle sauce.
Choice of: oak smoked beef brisket, smoked pork or Korean bbq chicken
KOREAN CHICKEN TACOS – Two flour tortilla filled with house smoked chicken, toasted sesame slaw, house pickled red onions and jalapenos, scallions, sriracha aioli, white & black sesame seeds.
CALIFORNIA ROLL – Classic California roll with krab, avocado and cucumber.
Topped with toasted sesame seeds.
HOG WINGS – Crispy, mini pork shanks tossed in a sweet soy garlic sauce and scallions. Served with ranch dressing and carrots sticks. (3 pieces)
All house beers, wines, margarita, sangria, and well drinks are $4 each.
Be sure to check out Clermont Brewing Company the next time you are in the area!
Orlando’s hottest new rooftop lounge, illume at the JW Marriott Orlando Bonnet Creek Resort & Spanear Walt Disney World is excited to offer a brand new brunch for guests and locals to enjoy.
Every Sunday from 12pm-3:30pm, diners can experience a Japanese-inspired brunch buffet featuring freshly rolled sushi, a variety of dim sum, a selection of signature entrees, à la carte creative cocktails, a Dessert Lounge, live entertainment from DJ Marjorie, panoramic views of Orlando, and complimentary self-parking. Prices are $75 per adult, $29 per child.
The full new brunch menu including intricately curated cocktails perfect for spring can be found here.
Here is an inside look of the new Sunday Brunch Experience at illume:
Hot Station
Dessert Lounge
Cocktails
Breathtaking 360-degree views, delicious Japanese-inspired brunch buffet, and artistic cocktails near Walt Disney World… what more can you ask for?
About JW Marriott Orlando Bonnet Creek Resort & Spa
The full-service, five-star JW Marriott Orlando Bonnet Creek Resort & Spa opened in July 2020 and has everything guests need for a luxurious Orlando getaway, from 516 plush guestrooms to fun-filled amenities. Situated conveniently right outside the gates of Disney World, the resort boasts a 10,000 square foot spa with treatments unique to the resort; an outdoor pool with swanky cabanas; seven onsite restaurants and bars, including the chic steak and seafood restaurant Sear + Sea and the new illume rooftop bar; a rooftop miniature golf course and rock-climbing wall; and a complimentary shuttle service to the theme parks.
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!!
The MICHELIN Guide Miami, Orlando, and Tampa just dropped its latest Bib Gourmand selections for 2023!
The 2023 edition of the MICHELIN® Guide Miami, Orlando and Tampa includes eight restaurants making their debut in the Bib Gourmand selection, offering foodies a chance to indulge in flavorful international feasts without breaking the bank.
A big congrats to Orlando’s Michelin Guide BIB Gourmand winners (4 out of the total 8 awarded in Florida!!) including: Isan Zaap (Thai), Norigami (Japanese), Otto’s High Dive (Cuban), and Taste of Chengdu (Sichuan/Chinese).
Very well deserved and congratulations to all!!
The Bib Gourmand restaurants are known for their quality dishes and ingredients, combined with an approachable atmosphere and price. This announcement precedes the MICHELIN Guide Ceremony on Thursday, May 11, in Miami.
Norigami – Photo by Shaina Ofstein-
Bib Gourmand restaurants offer a meal of good quality at a good value.
“The restaurants joining the Bib Gourmand selection prove that foodies can find flavorful international feasts right in their own backyard – in Miami, Orlando or Tampa,” said Gwendal Poullennec, International Director of the MICHELIN Guides.
“Not only are these establishments unique for their tasty dishes and quality ingredients, but they’re also approachable in terms of price and atmosphere. The inspectors are excited about these additions, and these restaurants teams have a lot to be proud of.””
Here’s the list of new Bib Gourmand restaurants in the Orlando / Central Florida area, with excerpts of the inspector notes from each restaurant:
Isan Zaap (Orlando, Thai cuisine)
Orlando’s Thai restaurants typically dole out southern curry dishes and the ubiquitous pad Thai, but Isan Zaap strays from the pack with its gaze trained exclusively on northeast Thai cuisine with Laotian overlaps. There is an impressive level of attention to detail and a nice balance of spice and fermented flavors, and though impeccably executed curry makes an appearance, there’s also an entire section dedicated to som tums that can be topped with fermented crab or fermented pork sausage.
Norigami (Winter Garden, Japanese/Sushi cuisine)
There are just eight seats at this tiny but mighty spot at the Plant Street Market from Chef David Tsan. This is sushi done in a casual “choose your own adventure” style, as guests pick from various cuts of fish and shellfish and then select as either nigiri, sashimi aburi or temaki. Can’t choose? The well-priced, ten-piece omakase is a nice option.
Otto’s High Dive (Orlando, Cuban/American cuisine)
This tiny but oh-so-sweet space recalls the charm of Old Florida with its whitewashed brick walls and white tile floors. Billed as a neighborhood rum bar, Otto’s High Dive is on point at every turn, from the genuine service to the unfussy but well-executed food. The kitchen delivers a concise edit of Floridian/Cuban fare with oodles of tropical elements.
Taste of Chengdu (Orlando, Chinese/Sichuan cuisine)
A long-standing restaurant in the Orlando area, Taste of Chengdu promises exactly that, as the expansive menu is singularly focused on Sichuan specialties. Chef Xiong “Tiger” Tang shows restraint in his use of spices, instead opting for depth and balance; while classics like mapo tofu are given a nuanced nudge.
The other Bib Gourmands in Florida were awarded to:
Gorkhali Kitchen – Photo by Rajesh Pathak
Gorkhali Kitchen (Tampa, Nepali cuisine)
Take the short drive from downtown for a taste of Himalayan cuisine at Gorkhali Kitchen. The menu is large with a Nepalese focus along with some Indian elements. Of course, there must be momo, those iconic Nepalese dumplings that are seared, pan-fried or even in jhol (soup). Chicken is a popular protein that appears often on the menu, but don’t shy away from the goat specialties. They’re falling-off-the-bone tender and savory.
Jaguar Sun
Jaguar Sun (Miami, Contemporary cuisine)
This local favorite cooks as well as it shakes, offering a winning combination of excellent house-made pastas and balanced, creative cocktails. Warm Parker House rolls and Caesar salads stacked to the sky are opening acts to an umami-packed mushroom tagliatelle or spicy strozzapreti with plump mussels, ‘nduja and breadcrumbs. A warm, personal staff makes everyone feel like a regular.
Psomi – Photo by Magdalene Kavouklis
Psomi (Tampa, Greek cuisine)
Owned and run by second-generation Greek-American Christina Theofilos, this daytime eatery and bakery epitomizes warmth and comfort. The menu is laced with Greek items ranging from flavorful and tender octopus ceviche to house-made dolmades that display an added level of care. Of course, with a name that translates to bread, there must be baked goods and you’ll find it all here.
Rosie’s – Photo by Star Chefs
Rosie’s (Miami, Southern/American cuisine)
Kudos to husband-and-wife chef team Akino and Jamila West. The notably Southern menu covers a generous amount of ground. Deviled eggs with chicharrones, biscuits in guanciale gravy and fluffy banana pancakes with vanilla custard are primo brunch favorites. Heartier hits, like fried hot chicken and waffles or a generous fried fish and grits with collard greens, satiate larger appetites.
The full list of Bib Gourmand restaurants will be available on guide.michelin.com and the MICHELIN Guide mobile app immediately after the MICHELIN Guide Ceremony.
The restaurants join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in Florida and across the world. Every hotel in the Guide is chosen for its extraordinary style, service, and personality — with options for all budgets — and each hotel can be booked directly through the MICHELIN Guide website and app. The MICHELIN Guide is a benchmark in gastronomy. Now it’s setting a new standard for hotels.
Isan Zaap
A Guide to Michelin Guide Awards – Stars, Bib Gourmands, Recommendations – What do they all mean?
For those wondering – The Michelin Guide awards Stars, Bib Gourmands, and recommendations to restaurants as a way of recognizing excellence in the culinary world.
The main difference between Michelin stars and Bib Gourmands is that stars are given to restaurants of exceptional quality, while Bib Gourmands recognize restaurants that offer good value for money.
Otto’s High Dive – Photo by Blake Jones
Michelin stars are awarded on a scale of one to three, with three being the highest accolade, and are based on factors such as the quality of ingredients, creativity in the kitchen, and consistency in the dining experience.
Bib Gourmands, on the other hand, are given to restaurants that offer high-quality food at reasonable prices. The Bib Gourmand symbol is a red Michelin Bib, representing the Bibendum (the Michelin Man) character, and is awarded to restaurants that offer a full meal at a reasonable price, typically around $40 or less.
Finally, Michelin also gives recommendations to restaurants that meet its high standards but do not qualify for a star or Bib Gourmand. These recommendations are also highly coveted, as they signify that a restaurant is of exceptional quality and worth a visit.
If you’re looking for a one-of-a-kind destination that will leave you with priceless memories, day or night, look no further than Pointe Orlando!
While some visitors may remember Pointe Orlando from years ago, it has evolved into an entirely new experience that offers a unique blend of dining and entertainment options that are sure to impress.
Gone are the days of a standard mall – Pointe Orlando has transformed many of its locations to make way for special experiences that you won’t find anywhere else.
Daytime or nighttime, Pointe Orlando offers an abundance of entertainment options. WonderWorks, the iconic upside-down building you’ve seen on I-Drive, is not only a must-do photo op but also an amusement park for the mind. And for movie buffs, a visit to the theater is a must, with the option to upgrade to a 4DX movie for an even more thrilling experience.
But it’s at night when Pointe Orlando truly comes alive. While families can enjoy the many opportunities for fun during the day, adults can let loose and revel in the vibrant nightlife. Happy hour is not just an hour at Pointe Orlando – it’s an experience.
With a diverse selection of incredible restaurants, you’ll be spoilt for choice. From laid-back pubs to high-end steakhouses and everything in between, Pointe Orlando has something to satisfy every palate. Even the kids will be impressed with food options from the kid’s menus that will tantalize their taste buds.
What sets Pointe Orlando apart is the incredible dining experiences that go beyond just a meal. At Taverna Opa, you can be fully immersed in a dining experience with daily belly dancing performances that will have you clapping and dancing along.
And if you’re looking for some independent fun, Main Event offers bundles where you can play games like bowling, laser tag, and more while indulging in tasty comfort food.
This spring, Pointe Orlando also welcomes new attractions and dining experiences including Earth Illuminated, JoJo’s ShakeBar, Kavas Tacos + Tequila, and Will to Escape escape room. Plus even more will be revealed coming soon including already announced four upcoming entertainment and dining experiences.
So come along with us for A Foodie’s Guide to Unforgettable Experiences at Pointe Orlando – Spring 2023!
A Foodie’s Guide to Unforgettable Experiences at Pointe Orlando – Spring 2023
Brunch
JoJo’s ShakeBar
Starting off the day at the newly opened JoJo’s ShakeBar which brilliantly combines 80s and 90s nostalgia with creative shakes and desserts that are more than Instagram worthy and diner favorites including burgers and hot chicken sandwiches. Take a walk on the wild side and make your dessert “boozy.”
WonderWorks
Take a brief walk over to WonderWorks, an entertainment attraction that features interactive exhibits and activities designed to provide educational and entertaining experiences for visitors of all ages. WonderWorks is known for its distinctive upside-down buildings, where visitors can explore a wide range of immersive exhibits and activities that focus on hands-on experiments, virtual reality experiences, optical illusions, physical challenges, and interactive displays that encourage active learning and exploration.
With interactive exhibits like the Tesla Coil where you can become a human lightning rod, the Bubble Lab where you can create giant bubbles, or even laying on a bed of nails (yes, seriously!), WonderWorks offers “edutainment” for all ages.
Main Event Entertainment
Main Event Entertainment offers a wide variety of activities and attractions, including bowling, arcade games, laser tag, mini golf, billiards, rock climbing, and more for people of all ages as well as dining options.
Main Event Entertainment is known for its focus on providing a fun and engaging experience for families, groups, and individuals seeking entertainment in a casual and social setting with a vibrant and energetic atmosphere, with a range of activities to cater to different interests and ages.
Dinner
Taverna Opa
Round out the day with dinner at Taverna Opa, a popular Greek dining establishment that offers a lively, festive, and interactive dining experience, inspired by Mediterranean cuisine and Greek culture. Taverna Opa is known for its energetic atmosphere, live entertainment, and traditional Greek food and drink offerings. At Taverna Opa, guests can expect a vibrant and upbeat ambiance, with lively music, nightly belly dancing, and flying napkins, which is a traditional Greek custom.
In terms of food, Taverna Opa offers a menu that features a range of Greek and Mediterranean dishes, include traditional appetizers such as hummus, tzatziki, and saganaki (flaming cheese), as well as grilled meats, seafood, and vegetarian options. Popular main dishes may include moussaka, souvlaki, gyros, lamb chops, and fresh seafood. The restaurant also offers a variety of Greek-inspired cocktails, wines, and beers to complement the dining experience.
In conclusion, Pointe Orlando is a destination that offers unforgettable experiences day or night.
With its unique blend of dining and entertainment options, it’s a place where adults can play, with or without kids.
Whether you’re savoring a culinary adventure, immersing yourself in interactive exhibits, or dancing the night away, Pointe Orlando has something for everyone.
Mother’s Day is just around the corner (Sunday May 14, 2023), and what better way to celebrate the special woman in your life than by treating her to a delicious brunch in Orlando and Central Florida?
Our region is home to some of the best restaurants and brunch spots, with menus that are sure to impress even the most discerning of taste buds.
Wine 4 Oysters
Whether your mom is a fan of classic brunch dishes or wants to try something new, there’s something for everyone.
In this article, we’ll be highlighting some of the best Mother’s Day brunches and specials in Orlando, so you can plan the perfect day for your mom and make her feel extra special on this special occasion.
A very special Mother’s Day brunch featuring Chef Guillaume Robin’s extensive buffet featuring seafood station, carving station, sweet treat station and so much more! The garden inspired brunch is brought to life in HAVEN Kitchen featuring vibrant Instagram opportunities, photographer and live entertainment!
MENU
Sliced fresh fruit platter, seasonal berries bowl
lime Greek yogurt
Display of granola parfait in mini jar
vanilla yogurt, granola, blues berry, poached apricot, chia seed
Wave pastry shop selection of danish and croissant display
croissant, pain au chocolate, gluten free blueberry muffin, mango danish
Smoked salmon display
capers, pickled red onion, herbs goat cheese, lemon wedges, selection of bagel
Reservations made through Open Table, Resy or another 3rd party platform
14078618462
Join on Sunday, May 14th from 11 am to 3 pm for Mother’s Day Brunch! $65 for adults and $25 for children 12 and under.
Credit card is required upon booking. Cancellations made less than 24 hours from reservation time is subject to a cancellation fee of $32.00 per person. No-shows day of will also be subject to a no-show fee of $32.00 per person.
Special Menu
Earn favorite child status and make your Mother’s Day Roses & Rose Brunch & Dinner reservation at STK Steakhouse; featuring Rose Specials & Roses for Mom. Book your Mother’s Day Brunch & Dinner reservations at STKsteakhouse.com
Mother’s Day Brunch by Bites & Bubbles
Treat Mom to a scrumptious Mother’s Day Brunch at Bites & Bubbles Sunday, May 14th from 11AM to 2:30pm. Satisfy your cravings with our delectable food stations that are spread throughout the restaurant, including a grill station on the rooftop. Indulge in an all-you-can-eat extravaganza, featuring a Chef-attended egg and omelet station with a diverse array of mouthwatering options.
You will also find a wide selection of Charcuterie and Gourmet Cheese Boards, both domestic and international, freshly baked Pastries and Croissants, and our Award-Winning Biscuits and Sausage Gravy. Breakfast favorites including Waffles, Pancakes and a beautiful Fruit Display. Satisfy your hunger with our BBQ Grill Station, serving up delicious Chicken Skewers, Beef Sliders, Grilled Vegetables, and more.
We also offer an array of appetizing options such as Shrimp Cocktail with a variety of dipping sauces, creamy Macaroni & Cheese, Zesty Orange Meatballs, Lobster Bao, assorted rolls and jams, and a Dessert Station brimming with sweet treats. Come celebrate with us and make your Mother’s Day extra special! Advanced purchase required, $89 per person; children under 12 are $29 per person. Alcohol, drinks, tax and gratuity are additional. BOOK ONLINE HERE or book on OpenTable HERE.
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.
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.
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 BagelRun, 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 BagelRun, 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.”
Universal Orlando Resort embraces the ‘aloha’ spirit with the recent return of Loews Royal Pacific Resort’s Wantilan Luau. The festive, family-friendly luau and dinner show takes off on Saturdays at 6:00 pm.
For those who have never been to Hawaii before, it’s a perfect evening escape to a luau complete with roast suckling pig and fire dancing from the islands of Hawaii and the Pacific right in our backyard here in Central Florida.
Before the show – learn some Hawaiian Hula moves
A luau is a traditional Hawaiian feast or party, a celebration of Hawaiian culture. In addition to the delicious food, luaus often feature live music, hula dancing, and other forms of Polynesian entertainment.
The origins of hula can be traced back to ancient Polynesia, and it was brought to Hawaii by the early Polynesian settlers who first arrived on the islands. Over the years, hula developed into a unique Hawaiian art form with its own distinct styles, techniques, and costumes.
The dance is characterized by graceful hip and hand movements, footwork, and facial expressions, which convey the meaning and emotions of the accompanying music and lyrics.
Hula is not just a dance, but is also considered a sacred art form that embodies the history, mythology, and values of the Hawaiian culture.
It is often used to pass down stories, legends, and history, as well as to celebrate special occasions, such as weddings, birthdays, and other important events.
Guests at the Wantilan Luau take a memorable journey through Polynesian culture featuring the elegance and enchantment of Hawaii, the ancient and vibrating pounding of the Nafa drums of Tonga, the mesmerizing hip shaking dance of Tahiti and the exhilarating and flaming art of the warrior fire dance from Samoa.
“We are delighted to offer this incredible event again to our resort guests, as well as Central Florida residents,” says Managing Director Larry Beiderman. “Every luau is a party and we are thrilled to have many guests come to celebrate birthdays, graduations, anniversaries and other special moments with us.”
Guests can enjoy a culinary and musical voyage featuring hula dancers, a fire knife dancer, lively music and an array of foods including:
A Polynesian-inspired buffet featuring traditional pit-roasted suckling pig, Hawaiian chicken teriyaki, catch of the day, lomi lomi chicken salad, Ahi poke salad, fire-grilled tender beef, island-spiced vegetables, freshly-baked breads, rolls and more
Dessert extravaganza featuring pineapple macadamia tarts, passion fruit crème brûlée and tropical fresh fruit with chocolate mousse shots
Mai tais, wine and beer for guests 21 and older
Kid-friendly buffet with pizza, chicken fingers, macaroni and cheese, peanut butter and jelly and more
The Wantilan Luau takes place Saturdays at 6:00 pm. Regular and premium seating is available. Tickets start at $89 for adults and $39 for children. Tickets are available at: WantilanLuau.eventbrite.com.
1. Hainan Chicken & Rice
2. Chicken Kutsu Curry
4. Biryani Chicken & Rice
5. Laab Fried Chicken
6. Combo Chinese BBQ Pork & Crispy Pork Noodle Bowl
7. Chicken Broth w/ Winter Squash topped with Cilantro and Scallions.
Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida proudly announce the return of their annual event, Taste! Central Florida! This highly anticipated event serves to fight childhood hunger and homelessness throughout the Central Florida community.
Buffet
3. Mango guava ombré – 6.99 mocktail, 10.99 Cocktail
Walk in
