Blog Posts - Page 87 of 108 - Tasty Chomps: A Local's Culinary Guide

Driscoll’s Tasting Event at Wolfgang Puck’s Grand Cafe

Ricky Ly

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Nov 11, 2012

Driscoll’s Tasting Event at Wolfgang Puck’s Grand Cafe

I was recently invited to attend an event hosted by Driscoll’s at Epcot’s Food & Wine Festival. The live culinary demonstration was to showcase Driscoll’s commitment to healthy eating performed by Chef Jon Ashton and Dietician Dr. Wendy Bazillian. Though I did not make it to the event in time, you can read more about the demo’s at our friend’s blogs:

I did however make it to the media event at Wolfgang Puck’s Grand Cafe at Downtown Disney after the demonstration. Wolfgang Puck, one of the most successful celebrity chefs in the world, created his own personal style by fusing formal French techniques with Asian—and California—influenced aesthetics and by using only the best ingredients. The menu here is a unique eclectic mix of pizzas, sushi, salads, and more. Overall it was a fun time, chatting the night away with fellow bloggers and talking about the most recent going-ons in the world.

The Dining Room, located on the upstairs level of Wolfgang Puck’s Grand Cafe, features a more sit down and classier affair than the bustle of the downstairs amenities.

Dr. Wendy Bazilian with Fran, marketing director for Driscoll’s Berries

The menu for the Driscoll’s dinner at Wolfgang Puck’s

Vegetable Spring Rolls
Asian vegetables, Chinese mustard

Oven Roasted Salmon in lobster butter sauce – ordered by Julie Fagan of PBFingers.com

Herb Roasted Half Chicken
Oven roasted wild mushrooms, dressed watercress with natural rosemary jus

Spicy Beef Goulash – Braised beef with sauteed spaetzle, parsley, marjoram and paprika. My first time having beef goulash and fried spaetzle dough. The dish reminded me of a hearty, home cooked beef stew, with a nice touch of spice. I enjoyed it especially since it was a bit chilly that evening and the stew warmed me up quite well

Lovely cheesecake with fresh berries from Driscoll’s – the berries were fresh and not too tart, just right.

Inside the bottom floor of Wolfgang Puck’s Grand Cafe at Downtown Disney

Cocina 214 – Tex-Mex – Winter Park

Mexican

Ricky Ly

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Nov 11, 2012

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Cocina 214 is a contemporary Mexican Kitchen and Bar with its name, cocina, coming from the Spanish word for kitchen and 214, the Dallas area code, and home place of the owners of Cocina 214. Tucked off a side street from busy Park Avenue, its location on Welbourne Ave can be easy to miss, but once inside you will find it to be more than memorable.

The decor here is elegant and classy, and definitely well deserved of its title of the best place to bring a client from the Orlando Business Journal.

The owners of Cocina 214 missed the Tex-Mex food of their native state of Texas so much that they created this restaurant off of Park Avenue to bring the flavors that they missed to Winter Park.

The 214 salsas are all made in house and come as mild (fire roasted salsa), medium (verde and pineapple habenero), and hot (habenero and coconut habenero). Start off with some of their hand mashed, chilled guacamole with chips and a wedge of lime.

Chunky mashed guacamole, enough to share with a group

The taqueria menu features a number of “street” tacos made in different ways like the brisket tacos, with beef brisket, pico de gallo, and cheese served on flour tortillas, or the Don Carlos, blackened fish tacos with slaw, avocado, and jalapeno vinaigrette salsa. The tacos here are served on a very different style of tortilla that we are accustomed to, made in house and very light and fluffy, almost the consistency of the Indian naan or roti bread, and very delicious.

In addition to the tacos, there is also of course an exhaustive selection of margaritas, mojitos, tequilas, and specialty cocktails for enjoyment.

Brisket Tacos made with beef brisket, pico de gallo, and cheese on house made flour tortillas

The Park Ave Lux margarita, made with Patron Silver & Patron Citronge, hand shaken with fresh lime juice

Tres Leches Cake three-milk cake, a sponge cake, also made in house, soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk.

Cocina 214
151 E. Welbourne Ave., Winter Park (between West Morse Boulevard and West New England Avenue)

Eat Local Week 2012 by Slow Food Orlando

Events

Ricky Ly

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Nov 4, 2012

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Eat Local Week 2012 by Slow Food Orlando

EAT LOCAL WEEK: NOVEMER 9-17, 2012 Presented by Slow Food Orlando

The 3rd Annual Eat Local Week—a weeklong celebration of local food, community and culture in Central Florida—takes place November 9 – 17, 2012.

Over a dozen FREE activities are scheduled throughout the week so that people all over Central Florida can EAT LOCAL, DRINK LOCAL, SHOP LOCAL, and LEARN LOCAL. In addition, several area restaurants and other establishments will present three-course, prix fixe menus all week long, featuring ingredients from local farms, ranches and fisheries.

Presented by Slow Food Orlando, a local chapter of an international organization that promotes regional and authentic foods, community events throughout the week emphasize the core values of Slow Food: that food should be “Good, Clean and Fair.”

By attending a free event or ordering the Eat Local Week menu at one of the participating restaurants, community members can enjoy the taste of fresh, seasonal food and support the growing local-food movement.

Participating Restaurants with Prix-Fixe Menus ($15-45)

Infusion Tea (1600 Edgewater Dr, Orlando)

The Rusty Spoon (55 West Church St, Orlando)

al Fresco (146 West Plant St, Winter Garden)

fresh. (535 West New England Ave, Winter Park)

McCoy’s Bar & Grill at the Hyatt Regency OIA (9300 Airport Blvd, Orlando)

Hawk’s Landing Steak House at the Orlando World Center Marriott Resort (8701 World Center Dr, Orlando)

Paxia (2611 Edgewater Dr, Orlando)

Merritt’s Table (170 North Grove St, Merritt Island)

The Wave … of American Flavors at Disney’s Contemporary Resort (4600 World Dr, Lake Buena Vista)

Wild Ocean Seafood Market (at Audubon Park Community Market and Brevard Farmers Market)

Dandelion Communitea Café (618 North Thornton Ave, Orlando)

Big Wheel Mobile Food Truck (at Audubon Park Community Market)

EVENT TIMELINE (all events have FREE admission unless otherwise noted)

Friday, November 9 5-7pm:

DRINK LOCAL at Kick-off Happy Hour at Redlight Redlight Beer Parlour, 2810 Corrine Dr, Orlando. Flights of local beer will be available at a special price, and Cigar City Brewing Company will have a representative on hand to talk about one of Florida’s most award-winning breweries!

Saturday, November 10

9am-3pm:SHOP LOCAL at the Lake Meadow Naturals Farm Store, 10000 Mark Adam Rd, Ocoee.

noon-2pm: Visit the Slow Food Table at the Sanford Farmer’s Market, 200 East 1st Street, Sanford to LEARN LOCAL and sign up for free home delivery of Edible Orlando magazine.

Sunday, November 11

noon-4pm:SHOP LOCAL at Heart of Christmas Farms farm store, 21310 Fort Christmas Rd, Christmas.

noon-4pm: LEARN LOCAL at Spacecoast Farm Tours: Tomazin Farms, 191 South Cucumber Lane, Samsula; Green Flamingo Farm, 398 North Putnam Grove Road, Oak Hill; Wild Ocean Seafood Market, 710 Scallop Dr, Cape Canaveral

4-8pm: EAT LOCAL at a Farm Dinner at Green Flamingo Farm. Enjoy a meal prepared by Chef Chris from Merritt’s Table, featuring fresh ingredients from Green Flamingo Farm, Wild Ocean Seafood Market, Log Cabin Groves, Tomazin Farms, Winter Park Dairy and Lake Meadow Naturals. $45 per person, $60 with wine pairings. Purchase tickets at www.eatlocalweek.com.

Monday, November 12

6-10pm: SHOP LOCAL and Meet the Producers at Audubon Park Community Market, 1842 East Winter Park Rd, Orlando. Slow Food Orlando will be on hand with tips for seasonal produce; local food for purchase from Big Wheel Provisions; free live music under the stars.

Monday, November 12-Saturday, November 17

6pm: DRINK LOCAL and enjoy a Tour of Orlando Brewing, Florida’s only Certified Organic brewery. Large selection of locally-produced beers on tap available for purchase.

Tuesday, November 13

4-8pm: SHOP LOCAL at the Kissimmee Valley Farmers Market, 201 East Dakin Ave, Kissimmee.

Wednesday, November 14

6-7pm: Edible Orlando publisher Kendra Lott will give a LEARN LOCAL lecture on “How to Eat Local on a Budget” at Orange County Public Library. Food samples provided.

Thursday, November 15

3-7pm: SHOP LOCAL at Brevard Farmers Market, Wickham Park Pavilion, Melbourne.

Saturday, November 17

10am-4pm: EAT, DRINK, SHOP & LEARN LOCAL at the Winter Park Harvest Festival at Central Park’s West Meadow, 150 North New York Ave, Winter Park. A full day of food, lectures, demos, live music and a producer-only farm market with vendors from throughout Florida.

For complete listings, prix-fixe menus, and to purchase Farm Dinner tickets, visit

www.EatLocalWeek.com

FACEBOOK.com/eatlocalweek

TWITTER: @eatlocalweek

The Dessert Lady – Church Street Station location has closed

Ricky Ly

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Nov 3, 2012

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The Dessert Lady – Church Street Station location has closed

As many of you know by now, the downtown location of The Dessert Lady at Church Street Station has closed. One of the last tenants of the once bustling historic Church Street Station, The Dessert Lady is in the process of moving to a new locale along Sand Lake Road (aka Restaurant Row) at the Dr. Phillips Marketplace.

I had always liked The Dessert Lady, with its deep red decor and setting a throwback to the yesteryear of Orlando. I could imagine, maybe back to the days cowboys would walk the halls of the Church Street Station and having a drink at the Cheyenne Saloon next door, finishing up their night in the arms and sweet caress of the Dessert Lady.

The cakes here were always quite delicious, and a rather generous portion, though you do pay for it. Flavors ranged from the traditional key lime pie and lush carrot cakes to the ever popular chocolate zuccotto and coconut brulee cheesecake varieties. You could get a sampler plate of four cakes together to share if you couldn’t settle on just one. Don’t forget to get a glass of milk goes well.

During this transition to the Dr. Phillips Marketplace location, they will still be accepting whole cake orders for pick up at our bakery at the Kirkman Rd bakery by appointment. by calling 407-999-5696. You can see their offerings here: http://www.dessertlady.com/

Below are some last photos of the Dessert Lady at Church Street Station for posterity:

A look inside The Dessert Lady at Church Street Station

Four cake sampler: coconut brule, chocolate zuccotto, key lime, and strawberry not so shortcake.

The coconut brulee cheesecake on a macadamia nut crust, topped with caramelized coconut.

Chocolate zuccotto, made with white and dark chocolate mousse, surrounded by chocolate cake dipped in amaretto.

Until we meet again, my fair Dessert Lady.

Bonefish Grill opens in Disney Area in Kissimmee

news

Ricky Ly

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Nov 2, 2012

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Bonefish Grill opens in Disney Area in Kissimmee

Founded in 2000 in St. Petersburg, Fla., Bonefish Grill specializes in market-fresh fish and other wood-grilled specialties. They recently opened a new location near Disney World at the following location:

Bonefish Grill
7801 W Irlo Bronson Memorial Highway
Kissimmee, Fla. 34747
PHONE: 321-677-0103

The nearly 5,000 square-foot restaurant at 7801 W. Irlo Bronson Memorial Highway also features a spacious dining room with an open kitchen and a large bar area, which includes three large community tables each seating eight guests. Overall, the restaurant has a seating capacity for approximately 260 patrons, including approximately 15 in the bar area and approximately 35 on the patio. This location will also employ approximately 90 Orlando-area residents.

Fresh Apple Martini
Fall apples soaked 3 days in vodka, with ginger liqueur, cinnamon and honey. Tastes like apple pie!

Recently named “Top Overall Restaurant”, “Best Seafood,” “Top Service,” “Top Rated Food,” “Top Healthy Options” and “Top Rated Facilities” category winner of ZAGAT’s 2011 National Chain Restaurants Survey and “Best Seafood Restaurant in the Nation” by a leading consumer product guide, Bonefish Grill has locations in several states and prides itself on the local feel of each restaurant. For more information on Bonefish Grill, visit www.bonefishgrill.com, facebook.com/BonefishGrill or follow on Twitter via @bonefishgrill.

The Bang bang shrimp is popular especially on Wednesday night’s for their happy hour.

Dinner is served seven days per week:
Monday – Thursday: 3 p.m. to 10:30 p.m.
Friday – Saturday: 3 p.m. to 11:30 p.m.
Sunday: 3 p.m. to 10 p.m.

Cheng’s Asian Bistro

Ricky Ly

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Nov 2, 2012

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Once an Asian buffet, Cheng’s Asian Bistro has turned back into an Asian restaurant serving up a mix comprised mostly of Chinese cuisine and Japanese sushi with a little bit of Thai offerings added. I was recently invited by my friend and co-worker to try out this restaurant out in West Orange county in the city of Ocoee.

The decor is nice here, a touch above other stereotypical Chinese places with granite table tops and deep red painted walls. A sushi bar set beneath a green roof is positioned in the back wall.

The interior of Cheng’s Asian Bistro

Traditionally a Thai dish, this Tom Yum soup with shrimp was fresh and hearty, very similar to what you may expect to find at a Thai home.

Cheng’s Asian Bistro serves up some rather tasty renditions of rather typical Chinese fare. Start off with some crispy beef, a Szechuan based dish made with thinly sliced beef that’s fried to a crisp. It’s fun to eat though it can be a bit dry. The flavor of the sauce is slightly tangy, spicy, and sweet, but not overpowering.

One of my favorite Chinese dishes, the “White Snow Prawn”, or more commonly known as creamy walnut shrimp, is made to perfection here. Jumbo plump, fresh shrimp lightly battered in a creamy mayonnaise sauce and topped with walnuts, truly a delight.

Chicken three ways: lemon chicken (fried), General Tso’s chicken, and Chicken with vegetables

Sushi is a big hit here as there is an all you can eat $19.95 sushi menu

Giant Dragon Roll with fresh tuna and Unforgettable Sunshine roll with eel

Overall, Cheng’s Asian Bistro was a welcome change with food that is fresh and tasty and not too heavy.I would definitely try it again when I am in the mood for some traditional dishes done well.

Marlow’s Tavern: Interview with Executive Chef John C. Metz

Interviews

Ricky Ly

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Nov 1, 2012

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Marlow’s Tavern, a new American pub establishment based out of Georgia, recently opened in Pointe Orlando.

Locally in Orlando, restaurateur industry veteran Alan Palmieri will be responsible for the day-to-day operations and future development of the Orlando market. After retiring from Darden Restaurants, Inc., where he was executive vice president of operations in the Specialty Restaurant Group, found what he thinks is “the perfect neighborhood restaurant to serve his family, friends and the Orlando community” in Marlow’s Tavern.

I got the chance to ask Executive Chef and co-founder John C. Metz a few questions about what to expect below.

Executive Chef John C. Metz

“Marlow’s Tavern was created to offer a food and bar experience that represents a casual comfortable, yet with warm rich elements that would surprise its guests and the neighborhood it serves. We promise to deliver ‘affordable luxury’ with ‘chef-driven’ food and hand-crafted cocktails with Marlow’s ‘world class hospitality’ to the neighborhood at Pointe Orlando.

As one our founding values and attributes, we will ensure excellent and consistent execution of food and beverages. We serve ‘familiar favorites’ in an innovative way – house-made, fresh daily, unique with our Marlow’s twist.

It started with an “I would rather eat at your bar, than drink in your dining room” philosophy. We look to the industry for trends and standards, yet remain true to our original concept of an American tavern created for the 21st century offering a great spot to gather with friends and family for a delicious meal or hand-crafted cocktail made with fresh, high-quality ingredients.”

TastyChomps: What are some signature dishes at Marlow’s Tavern and what were the inspirations for them?

Marlow’s is known for offering creative American tavern fare in a comfortable neighborhood environment. The savory menu is filled with items that change seasonally depending on the availability of fresh and local ingredients. Signature offerings include:

Shrimp & Crab “Nacho” Plate (Rock Shrimp, Crab, Pepper Jack Cheese and Fresh Jalapeño)
We created a unique twist where the star ingredients are featured in every bite of the individually crafted nacho with flavor evenly distributed from start to finish. Shrimp and crab is an unexpected variation to more traditional chicken or beef toppings.

Black & Blue Steak Salad (Grilled Beef Tenderloin, Crisp Field Greens, Roma Tomato, Scallion, Slivered Red Onion with Creamy Gorgonzola Dressing

It’s the homemade Gorgonzola dressing that enhances this Tavern classic. The milder flavor of the Italian Blue Cheese rather than traditional blue cheese paired with fresh chives balances the citrus marinated tenderloin for a tender and delicious entrée salad.
The Tavern Burger (Our Classic, Simple and Seasoned Perfectly Served with “House-Made” Tomato Bacon Jam)

We carefully created this classic with fresh, never frozen beef seasoned perfectly with a salt and pepper blend paired with fresh baked Brioche sesame seed bun seared then topped with hand-cut roman tomatoes and hand-shredded romaine lettuce, and signature tomato, bacon, and onion jam. We use an 80 / 20 meet to fat ratio to ensure signature flavor of a classic Tavern burger. The Tavern “Double Cheese” Cheeseburger offers your choice of any cheese in the kitchen.

TC: Do you use local ingredients in your food at Marlow’s Tavern in Orlando?

Marlow’s Tavern embraces the Farm to Table approach to food and beverage offerings through Fresh Point Central Florida, North America’s leading and most respected fresh produce distributor.

The bar and menu selection is filled with items that change seasonally depending on the availability of fresh and local ingredients. For example, all Juices and mixers including oranges, limes, and lemons are hand-squeezed for all beverages and garnishes.

The inventive hand-crafted cocktail list consists of concoctions made with the freshest fruit juices, herbs, simple syrups and small batch liquors. The Blueberry Buck is one of Marlow’s signature “Soon to be Classic” cocktails with garnishes and flavor profiles updated seasonally.

The tavern also offers a wide variety of bottled beers craft, imports and including local favorites from Orlando Brewing and Florida Beer Company.

TC: What are some signature cocktails at Marlow’s Tavern?

Marlow’s Tavern created one of the first Pomegranate Martinis found in the city (Atlanta), a house classic served with Smirnoff Vodka Since 2004 and still popular today. New to the scene is the Marlow’s “BLT” Bloody Mary with house made bacon vodka with caraway and thyme infused spiced tomato juice.

YaYa’s Cuban Cafe and Bakery – Semoran Blvd

Cuban

Ricky Ly

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Oct 30, 2012

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YaYa’s Cuban Cafe and Bakery – Semoran Blvd

Located off of Semoran Boulevard, this little neighborhood Cuban cafe is a bit hidden and definitely a hole-in-the-wall, though one with a lot of sabor. Some people have problems with hole in the wall places, often with unwarranted fears of the unknown. But it’s often these very small places, still untouched and unique in their own ways, that often serve the best food. Because their food is made with heart and you can tell.

The first things you’ll notice are the trays of quesitos, pastries filled with cream cheese and honey glaze, and pasteles de queso and guava (cheese and guava pastries). These pastries are all quite delectable and delightful, baked fresh on the premises each day. They are crunchy, flaky, and perfect.

Assortment of pastries: quesitos, pasteles de guava, queso

Breakfast at Yaya’s includes 2 eggs, bacon, sausage, or ham on Cuban toast, and a small cafe con leche to jump-start your day.

The menu includes the customary array of Cuban sandwiches filled with ham, roast pork, mojo chicken, and more.

With any respectable Cuban establishment are the customary frijoles negros (black bean soup over rice) and Cuban sandwiches, pressed and filled with roasted pork, ham, swiss cheese, mustard, mayo, and pickles. The beef frita (vaca frita) is my favorite entree here, an ample portion of stewed beef seared to a crispy outer finish with onions and spices.

The proprietor of YaYa’s, Sr. Ruben, has a rather interesting presence on Youtube, teaching all the basics of Cuban cuisine to all who would hear. Like how to make a nice cup of Cuban coffee or a medianoche sandwich.

Roast Pork with yellow rice

Ropa Vieja – Beef Stew

Vaca Frita – literally fried beef…my favorite platter at YaYa’s

They recently opened a revamped, new shop for YaYa’s on Curry Ford Road, so make sure to check that one out as well!

Seasons 52 – Full Fall Autumn Menu

Events

Ricky Ly

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Oct 29, 2012

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Seasons 52 Invites Wine Lovers To “Drink Them Before They’re Famous”

Six Unique, Must-Try Wines on the Verge of Stardom Highlight New Autumn Menu

Orlando, Fla. – October 3, 2012 – Seasons 52, the highly acclaimed fresh grill and wine bar restaurant, is giving wine lovers the opportunity to discover a series of insider wines that are on the verge of becoming highly rated, widely recognized and the next talked-about wines of the season. Hand-picked by Master Sommelier George Miliotes, these six wines are designed to complement the flavors of the season which are expertly presented on Seasons 52’s new Autumn menu. Tastychomps team writer Lap Nguyen recently went out to try the new menu for this Autumn.

Highlighting the “Drink Them Before They’re Famous” wine program are a number of selections with stories as delicious and exciting as the varietal itself:

Vista Hills Pinot Grigio-Orange Wine ‘11 (Willamette Valley, Oregon) – a current trend-setter and favorite of in-the-know sommeliers, this wine is neither white nor red and like no other wine you’ve ever experienced. The practice of making Orange wine dates back thousands of years to when white and red grapes were treated the same way in the winery. For this wine, the Pinot Grigio grapes are kept at length on their grape skins as they are made resulting in characteristics of both red and white wines. A mix of ripe flavors of raspberry and apples with hints of tannin in a crisp finish, this Vista Hills pairs great with pork, chicken, seafood and appetizers.
Avanthia Godello (Valdeorras, Spain) – made from the Godello grape varietal that was nearly extinct 20 years ago, this is as world class a white wine as made anywhere in the world at any price. Featuringan intoxicating golden color with aromas of white flowers and earth, flavors of cantaloupe and baking spice with an amazing long finish, this wine is now recognized as having the potential to be Spain’sand the world’s next great white wine. Great to enjoy on its own, Avanthia Godello is recommended to pair with seafood and white meats.
Glenelly Cabernet Sauvignon ’09 (Stellenbosch, South Africa) – considered a French adventure on African soil, this wine owes its existence to May-Eliane de Lencquesaing, former owner of Château Pichon Longueville Comtesse de Lalande. “Lady-May,” as she is known, purchased the Glenelly Winery in 2003 and completed the state-of-the-art winery building in 2009. This red wine has been fermented naturally and made with as little intervention as possible, seeking to achieve the perfect balance of French style and South African terroir. This charming Cabernet delivers a classic Bordeaux profile of complex flavors of black currant, cherry and dark chocolate, tinged with alluring herbal and spice notes, and can be enjoyed with all red meats and darker fin fish.

Additional wines featured on the “Drink Them Before They’re Famous” list include a 2010 Tilia Bonarda from Mendoza, Argentina; Lodi, California-based David Michael Winery’s 2010 “Petite Petit”; and a 2009 Farrier “Andiron” Semillon from the Alexander Valley region of Sonoma, California.

“Our ‘Drink Them Before They’re Famous’ wines are an important element in creating a personalized dining experience that is focused on adventure and exploration,” explains Miliotes. “These six wines represent what I believe to be new, now and next in the wine world and I’m confident our guests will find these selections something worth sharing with friends and family.”

The Seasons 52 “Drink Them Before They’re Famous” program has served as a springboard for many of today’s recognizable and well-reviewed wines. For instance, in 2002 Master Sommelier Miliotes recommended a relatively unknown South African chardonnay called Indaba. Since featured as part of the program, Indaba has consistently been reviewed as one of the best chardonnay values available, including being called “truly mind-boggling values” by The Wine Advocate’s David Schildknecht.

In addition to the new wine offerings on the Autumn menu, Chef Clifford Pleau, Executive Chef at Seasons 52, is introducing seasonal culinary offerings with an abundance of flavors that capture the essence of the harvest:

Double Hummus & Crisp Sea Salt Lavosh – minted edamame hummus, red roasted chili hummus
Cider-Glazed Grilled Chicken Skewers – Fuji apple slaw, sun-dried cranberries, toasted pumpkin seeds
New Zealand Venison Chili – black beans, cilantro sour cream
Maple Leaf Farms Sesame Duck – chopped greens, apples, mint, cranberries, butternut squash, toasted pecans
Autumn Vegetarian Tasting – “grains of life,” soft taco, chili relleno, vegetables, cedar roasted tofu, mango chutney
Springer Mountain Farms All-Natural Grilled Chicken Breast – tamarind glaze, sweet potato mash, pumpkin seeds
Pumpkin Pie Mini Indulgence – ginger snap crust

Seasons 52 changes its menu four times a year with weekly fresh features to truly capture the flavors of the season. Each valued guest can be guaranteed the highest quality fresh food, prepared without compromising great taste or a rich and complete dining experience. Nothing on the menu is more than 475 calories, from the signature flatbreads and appetizers, to all entrees and the popular Mini Indulgence desserts.

Full Fall/Autumn Menu for Seasons 52

Flatbreads

Artichoke & Goat Cheese leaf spinach, balsamic onions, roasted peppers
Ripe Plum Tomato fresh basil, roasted garlic, melted Parmesan cheese
Garlic Chicken balsamic onions, roasted red peppers, mozzarella cheese
Spicy Chipotle Shrimp grilled pineapple, feta cheese, roasted poblano peppers
Steak & Cremini Mushroom fresh spinach, crumbled blue cheese

Appetizers

New Zealand Venison Chili black beans, cilantro sour cream
Sno-Pac Farms Organic Edamame steamed whole soybeans, Japanese green tea salt
Double Hummus & Crisp Sea Salt Lavosh minted edamame hummus, red-roasted chili hummus
Cider-Glazed Grilled Chicken Skewers Fuji apple slaw, sun-dried cranberries, toasted pumpkin seeds
Sonoma Goat Cheese Ravioli organic tomato broth, roasted garlic, fresh sweet basil
Lump Crab, Roasted Shrimp & Spinach Stuffed Mushrooms under Parmesan-panko crust
Sushi-Grade Ahi Tuna Seared Rare sliced and served chilled, Asian cucumber salad, sesame crisps
Grilled BBQ-Glazed Shrimp guacamole, corn salad, tomatillo salsa verde
Spicy Chicken Chile Relleno sun-dried tomatoes, goat cheese, spinach, pico de gallo
Prince Edward Island Mussels steamed in zesty marinara sauce, grilled ciabatta bread

Small Salads

Organic Arugula truffle dressing, Portobello mushrooms, Parmesan cheese
Kalymnos Greek feta cheese, cucumbers, tomatoes, sliced red onions, kalamata olives
Organic Baby Spinach seasonal pears, toasted pine nuts, crumbled gorgonzola cheese
Organic Mixed Greens toasted pumpkin seeds, tomatoes, cucumbers, white balsamic vinaigrette

Entree Salads

Autumn Vegetarian Tasting “grains of life,” soft taco, chili relleno, vegetables, cedar roasted tofu, mango chutney
Maple Leaf Farms Sesame Duck chopped greens, apples, mint, cranberries, butternut squash, toasted pecans
BBQ Chicken organic field lettuce, fresh corn, roasted red peppers, pumpkin seeds, crumbled blue cheese
Maui Tuna Crunch sushi-grade seared tuna, organic greens, pineapple, toasted almonds, miso vinaigrette
Lemongrass Salmon organic greens, pineapple, mango, jicama, toasted sesame dressing

Fish & Seafood

Grilled Boneless Rainbow Trout roasted rainbow carrots, parsley new potatoes, broiled lemon
Caramelized Grilled Sea Scallops roasted asparagus, sun-dried tomato-mushroom pearl pasta
Grilled Jumbo Shrimp Penne Pasta spinach, mushrooms, garlic, sour cream, sun-dried tomatoes
Roasted Artichoke-Stuffed Shrimp wilted leaf spinach, pasta pearls, clam cioppino sauce
Cedar Plank Roasted Salmon roasted sweet rainbow carrots, fresh asparagus, red bliss potatoes

Poultry and Meat

Springer Mountain Farm All-Natural Grilled Chicken tamarind glaze, sweet potato mash, pumpkin seeds
Wood-Roasted Pork Tenderloin soft herb polenta, cremini mushrooms, broccoli, shallot-Dijon glaze
Grilled Lamb T-Bone Chops roasted asparagus, truffle mashed potatoes, red wine glaze
Oak-Grilled Filet Mignon cremini mushrooms, rainbow carrots, asparagus, garlic mashed potatoes
Piedmontese All-Natural Bone-in Strip Steak, 11 oz. roasted asparagus, cremini mushrooms, Fingerling potatoes

Desserts

Mini Indulgences

Key Lime Pie
Mocha Macchiato
Chocolate Peanut Butter Mousse
Pecan Pie with Vanilla Mousse
Pumpkin Pie with Ginger Snap Crust
Belgian Chocolate Rocky Road
Raspberry Chocolate Chip Cannoli
Market Fresh Fruit

Interview with Emily Ellyn, Orlando’s Next Foodie Star

Interviews

Ricky Ly

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Oct 26, 2012

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Interview with Emily Ellyn, Orlando’s Next Foodie Star

The Winter Park Food & Wine Classic (“WPFWC”), a two-day festival curated by ABC Fine Wine & Spirits’ David Larue and celebrated chef-owner of 4 Rivers Smokehouse, John Rivers, will take place on October 26-27 at 150 North New York Avenue Winter Park, FL. Visit http://wpfoodandwineclassic.com for more info.

With a rustic, western scene set for 400 guests, the 2nd Annual Cows ‘N Cabs (“CNC”) is a food-and-wine walk around, which raised more than $40,000 last year for three local charities in past years. Hosts for the evening include a chef-studded line up of personalities from the Food Network’s “The Next Food Network Star” including Nikki Martin of season eight, Orlando-based Emily Ellyn of season eight and along with recent Bravo TV’s “Chopped” winner Giorgio Rapicavoli.

We got the chance to talk to Emily Eilyn recently on her past experiences and her future projects as well as thoughts on Orlando’s up and coming dining scene.

Emily currently divides her time between finishing her Ph.D in Food Service Education at University of Central Florida’s Rosen College of Hospitality Management in Orlando, teaching food and beverage classes, doing consulting work, and developing her Retro Rad culinary TV career after competing on The Food Network’s “Next Food Network Star.”

Follow her on www.EmilyEllyn.com where she is continually cooking up projects like a new cooking calendar featuring recipes, cooking techniques and more!

Fabulous Emily Ellyn

What will your involvement be as MC of the Winter Park Food & Wine Classic? What are you looking forward to the most?

Emily: I am looking forward to supporting an event in my hometown that celebrates our local restaurateurs, food purveyors, vintners and brewers while giving back to the community and the Coalition for the Homeless, Community Food & Outreach Center.

We all have that first memory growing up that made us fall in love with food, what was yours?

Emily: I have known I wanted to cook and be part of the hospitality industry since birth! My mother used to prop my sister and I up in our bassinets and we would watch her cook, can and jam. When we got older we were cooking right beside her!

At about the age of 12 I over heard the “adults’ talking about my second cousin who had gone to the Culinary Institute of America and it was perceived as THE BEST!! So, right there and then I had my sights set on the CIA.

I applied when I was 17 and on my 18th birthday I got a phone call that said I got accepted and did I want to start in July or October! I said October…moved to the CIA and started my culinary education. I was always working through school, but at the CIA I assisted the chefs with a lot of continuing education classes and then after my bachelors program at the CIA I stayed on and did a teaching assistantship where I taught all the baking students how to own and operate a café! Right then and there I knew I would be teaching, consulting, or mentoring people for the rest of my life! Lots of education and I am still teaching – my goal is to be on TV so I can touch a greater audience!

What are some of your favorite dishes from around Orlando right now?

Emily: It may have seemed to take awhile but Orlando is evolving from having the reputation as a touristy town that capitalizes on corporate food chains into a food town. We have some gems that are starting to get recognized by more than the locals. I am a HUGE fan of Teak Neighborhood Grill’s BURGERS (BEST IN TOWN)! Also, RusTeak their sister restaurant has a great selection of wines and AMAZING specials! I LOVE Four Rivers pulled pork and CORNBREAD SALAD (DROOL), TAKO CHEENA has the yummiest Pan Asian selections rolled up in Latin wrappers, Cask and Larder has the best brunch with their peanut butter and jelly profiteroles and Maxine’s on Shine has the coolest retro rad fare and flare.

I also have to give a shout to Courtesy for elevating our bar scene down town with their boot legged speak easy! And, when it comes to food trucks – The Brisket Truck is a meat Mecca with DELICIOUS sweet tea cured bacon adn tender brisket!

After graduating from the Culinary Institute of America, you travelled to Paris for a while, can you share with us a few highlights or memories of your visit?

Emily: There are highlights from all my memories, but most memorable was the food! Having the town close down on Wednesdays and Sundays for the markets, buying all my produce from the market or from my favorite vendors off my street (because as you may not know Paris is fighting the big “super-sized” grocery with one-stop shopping and still maintains individual stores that specialize in one thing (i.e. bakery, butcher, fromagier…)

Any favorite foods from Paris?

Emily: RILLETTE and baguette sesame (I will elaborate on the experience as I talk)! I could eat rillettes buttered on baguette everyday until the day I die!

What is the most challenging dish you have cooked? Most challenging dish that you’ve eat?

Emily: Hmmmmm…well, maybe it had to be one of my first solo cooking projects! I was about 10 years old drooling over the book LaVarene and I attempted Dacquoise! Maybe my meringue did not keep its shape as good as hoped because my small arms could not beat the egg whites enough?! Regardless, the dish still haunts and intrigues me!

Most challenging dish you have eaten?

Emily: LIVE Octopus – which squirms around and sticks to your cheeks and throat as you consume!

What is next for Emily Ellyn?

Emily: I am grateful that the Food Network helped launch my culinary TV career! I am continually cooking up new projects like a calendar, which can be seen on my website www.EmilyEllyn.com. I am working on launching webisodes, blogs and book “Leave it to Cleaver,” while perusing the television goal!

Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans

Interviews

Ricky Ly

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Oct 22, 2012

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Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans

Pam Brandon, Katie Farmand, and Heather McPherson travelled thousands of miles, tasting some of the freshest ingredients along the way. They found world-famous chefs who eagerly share their enthusiasm for fresh, seasonal ingredients. And they sought out the best recipes to highlight those flavors. In Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans, they share such treasures as chef Renee Savary’s crispy roast duck, a grown-up grilled cheese from Jodi Swank, and Reda Larson’s divine peanut butter pie. The result is a cookbook like no other; a delicious celebration of Florida food and cooking that’ll lead you from the kitchen to the farmers’ market and home again.

I had the opportunity to interview these three remarkable women recently for the release of their new book. They will be presenting at Books and Cooks, an evening celebrating local talent at the Winter Park Civic Center this Thursday October 25th 2012 (details below).

Pam Brandon is managing editor of Edible Orlando magazine and a food columnist for OrlandoSentinel.com and the Palm Beach Post. She has written eleven cookbooks, including Delicious Disney Holidays and the 2012 Epcot International Food & Wine Festival cookbook. Pam grew up in West Virginia, where farm to table was a way of life. Her favorite taste of Florida is a toss-up: spicy hot boiled peanuts or wild-caught Gulf shrimp.

Katie Farmand claims the rare title of native Floridian. She was born and raised in the Sunshine State sipping Polar Cups and eating backyard tomatoes in February. Katie is the editor of Edible Orlando magazine and a freelance food writer, recipe developer, and food stylist. Her recipes have been featured in the Palm Beach Post, the Orlando Sentinel, and the Tampa Tribune. Her blog, TheThinChef.com, is a collection of her original recipes and photography. This is her first cookbook.

Heather McPherson is the food editor and restaurant critic for the Orlando Sentinel and a past president of the Association of Food Journalists. She has written two cookbooks, including Barbecue! Great Ideas for Backyard Get-Togethers, and has edited four others, including The Florida Cookbook: A Lighter Look at Southern Cooking. Heather grew up in Indiana sneaking vine-ripe cherry tomatoes from her grandmother’s summer garden and helping her mother, sister, and cousins snap beans for family dinners. For her, no Florida meal is complete without local beef, sweet corn, fried okra, warm biscuits dripping with honey, and late-winter berries.

Heather McPherson, Pam Brandon, and Katie Farmand – Photo Courtesy of FieldtoFeastFL.com

TastyChomps (TC): How do you ladies all know each other? How did the idea of Field to Feast spring up?

Pam Brandon (Pam): Heather and I have been friends for more than 20 years – we met through work when I was a Disney publicist and she was (still is) food editor for The Orlando Sentinel; Katie is my daughter, and Heather has known her since she was a child. We all have journalism degrees; Katie develops recipes and does food photo styling, so we all brought writing-editing skills to the table.

The book started over a cup of coffee — Heather and I meet for a monthly gab and coffee. We often mused about projects we could work on together. When Katie and I launched Edible Orlando (she’s the editor, I’m the managing editor), we began to discover the stories of local farmers and artisans, and Heather has followed the local dining movement for years as food editor for The Orlando Sentinel. Heather wrote the proposal to University Press of Florida, and we were delighted when they said “yes!” A book was born.

TC: During the process of bringing this book to life, you all travelled thousands of miles around the state tasting the freshest ingredients along the way and meeting local chefs and farmers. Do you have any special stories from your adventures to share?

Pam: From peanuts and olive trees in the Panhandle to exotic tropical fruits in South Florida, we found such abundance. And we love that we discovered families who have been farming for generations, and neo-agrarians who grow just to sell at a local farm market. And pretty much everything in between. I loved the story of Teena Borek, a tomato farmer in Homestead who lost her husband when they both young farmers in their 20s and she went on to become a farmer with her two young sons — she grows some of the best hydroponic tomatoes I’ve ever tasted. I adored the Swank family in Palm Beach County, who live in a humble manufactured home on the farm with their three young children and raise vegetables that are sold at some of the top restaurants in South Florida — Darrin delivers the produce right to the kitchen door, and Jodi is a fixture at the Palm Beach farm market. Truly, every farmer has a story worth sharing. A doctor of psychology who’s now growing tropicals in Homestead; a Swiss woman who’s raising ducks in North Florida; a guy who’s growing hydroponics with solar power in Ruskin. We loved the stories and wish we had more room!

Katie Farmand (Katie): One of my favorite stories is of Don Meuller of Green Gate Olive Grove. He fell in love with olives while visiting Europe, and when he retired to Florida in the panhandle, he worked for many years to get olive trees not just to grow, but also to produce fruit…and eventually he was successful! Now he has a thriving olive grove and produces his own oil, as well as brined olives.

Heather McPherson (Heather): I loved the legacies that are thriving such as Doug McGinnis and his sister Patricia at Tropical Blossom Honey Co. in Edgewater, south of New Smyrna Beach. The company was founded in 1940 by their parents, David K. and Helen McGinnis. David kept bees in the orange groves, swamps and forests of Central Florida. Helen packed the bee’s honey in jars and they sold their hand-packed treasures up and down Florida’s coasts. The company specializes in the thick, sweet elixirs that are uniquely Florida: orange blossom, Tupelo, palmetto, unfiltered tropical wild honey and citrus honeys enhanced with the natural essence of Key limes and tangerines. Tropical Blossom sells honey throughout the United States and to more than 20 countries around the world.

Also, for 12 generations the name Lightsey has been associated with cattle ranching. Since the 1850s, in Central Florida, there have been six generations who have worked the land. Marcia and husband Cary, along with Cary’s brother Layne and wife Charlotte, manage more than 6,000 head of cattle on more than 32,000 acres in three Florida counties for the Lightsey Cattle Co.. The 7th and 8th generations are now learning the trade. It’s big farming with an eye for critical environmental detail. Marcia Lightsey told me: “One day you realize that as ranchers you have the same goals as environmental activists. Clean water, good soil and clean air are critical to our livestock and preservation of our land. Instead of pushing back, we opened our doors and invited people in to see how practices — such as rotational cattle grazing to prevent erosion, water recycling in our groves and controlled burning to rejuvenate the land and wildlife habitats — have paid off. Our ranches are home to many rare and endangered species. We have about 14 active bald eagles’ nests, scrub-jays, gopher tortoises and black bears. Our 3,000-acre ranch on Brahma Island in Lake Kissimmee is home to 28 protected species, including snail kites.”

Dale Volkert, Lake Meadow Naturals

TC: As long time foodies, I am sure you have probably seen your share of food trends come and go. What were some of the strangest that you can remember? What are some of your favorite food trends today?

Heather: As a culture we have a hard time of grasping moderation. Headlines tell consumers eat this, eat that, live longer, run faster etc. I remember phone calls from readers who were drinking olive oil because they heard monounsaturated fats were good for you. They are. Just not by the cup. Some of my favorite trends today include no boundaries as we explore the flavor nuances of diverse cuisines (blueberries, corn masa, cardamom), local sourcing of food, shopping at real farm markets, community supported agriculture and retro-cocktails.

Katie: – I’ve noticed a real shift in people caring where their food was grown, and where and how the meat they eat was raised. Many chefs are putting lists of farmers and artisans on their menus, and local-only farmers’ markets are popping up in communities all around us. I think it’s really exciting, not only to see the support of small farms, but also to see people getting interested in finding the roots, so to speak, of what ends up on their dinner plates.

TC: A few local chefs are also featured alongside local farmers in the book. Can you tell us a little about them?

The local chefs we feature are all sourcing as much as they can regionally, and celebrate Florida farms with their menus. Kevin Fonzo (K Restaurant & Wine Bar) grows a garden right outside the restaurant’s back door – and spends a great deal of his time educating children about the importance of eating healthfully through a program with a local school. Chef Brandon McGlamery (Luma on Park and Prato) has local farmers delivering produce right to the restaurant. Chefs James and Julie Petrakis (The Ravenous Pig and Cask & Larder) showcase local farmer products on a blackboard in the dining room at Cask & Larder, where there’s usually a dozen or more featured.

TC: Both Katie and Heather have fond memories of ripe tomatoes growing up, if you could go somewhere locally, where can we get the best tomatoes in Central Florida?

Pam and Katie: [We] love the hydroponic tomatoes from Waterkist Farm in Sanford. You can get them at the Winter Park Farmers’ Market from November through June. Heather agrees, but also suggests checking out the Blue Bayou (Yalaha) and Long & Scott (Zellwood) farm markets. [She] also love[s] the flavor of the Florida grape tomatoes especially Santa Sweets sold in major supermarkets.

Palmetto Creek Farms

TC: Pam, what’s the secret to a really good bag of spicy hot boiled peanuts?

Pam: Fresh green peanuts and the recipe from Page 34 in the book – I’ve tried the roadside version many times, but this recipe from Holland Farms up in Milton was simply the best. (And let them cool in the water to completely soak up the flavor.)

TC: I know it’s like asking a mother to pick her favorite child, but what were some of your favorite recipes from the book?

Pam: The boiled peanuts (Holland Farms in Milton), Dale Volkert’s lemon curd (Lake Meadow Naturals in Ocoee) Renee Savary’s roast duck (Twin Oaks Farm in Bonifay) and the fresh passion fruit juice (Gaby’s Farm in Homestead).

Heather: The Spicy Strawberry Margarita with nice jalapeno kick (Parkesdale Farm and Market in Plant City), Cilantro-Lime Kohl Slaw (Superganic Farm, Pensacola) and Radish Top Soup (Worden Farm, Punta Gorda)

Katie: [My] favorites are the saucy beef tacos (Lightsey Cattle Co. in Lake Wales), the olive oil cake (Green Gate Olive Grove in Jackson County) and the sweet corn chowder (Long & Scott Farms in Zellwood).

TC: If you could give advice to all the home chefs out there looking to cook good food at home, what advice would you give them?

Heather: Think fresh and buy local as much as possible. For Central Florida, local to me is a 100 mile swath that circles up to Alachua County, out into the Gulf of Mexico and Atlantic Ocean and across the St. Johns River and loops downward to the top of Lake Okeechobee. That’s a huge market basket of produce, fish, seafood, beef, poultry, eggs and more.

Katie: Don’t be afraid to try something new and out of your comfort zone. Pick one new recipe a week that you’ve never attempted—it’s a great way to learn new skills and to try different flavors. And always use the best quality ingredients you can afford. When you can, buy them from local sources. Choose fresh, crisp veggies with brightly colored skin…use whole milk, real butter, and kosher salt…use fresh herbs and a fresh lemon juice to brighten the flavor of almost anything…and, most importantly, have fun in the kitchen.

TC: Where can we find the book locally? Will you be at any book signing events soon?

You can purchase signed copies at our website, www.fieldtofeastfl.com. It’s also available at Barnes & Noble, Books a Million, and Amazon; we’re at Books & Cooks Oct. 25 at the Winter Park Civic Center, and will be selling and signing books at the Winter Park Harvest Festival on Nov. 17.

What are some future projects you are working on?

A companion Florida seafood book is next!

Catch Pam, Heather, and Katie at Books and Cooks this Thursday October 25th at the Winter Park Civic Center

Orlando Travels – Restaurant highlights

Sponsored

Ricky Ly

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Oct 22, 2012

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Often called the ‘Theme Park Capital of the World’, the city of
Orlando, Florida, attracts hundreds of thousands of tourists
every year. The home to the world’s most-visited theme park,
Disney Land, Orlando has sprung up a huge industry that caters
to the entertainment and hospitality needs of tourists. Needless
to say, the city has become home to a number of top restaurants,
making it a virtual paradise for food lovers.

A
food trip through Orlando will take you to some of the finest
restaurants in America catering to every taste bud imaginable.
The city’s food industry feeds off the millions of tourists that
stream into the Orlando every year. As such, there’s something
for every palate and every budget, from high-end French
restaurants to hidden eateries patronized by locals. The
competition to attract customers is intense, and many
restaurants offer discounts and deals to retain clientele.
Tourists can often compare late deals to get massive discounts on food.

With that said, let’s get ready for a food trip through Orlando!

1.
Padrino’s Cuban Bistro
Location:13586
Village Park, Suite 304

This is the kind of restaurant that is possible only in Orlando: a
modern take on classic Cuban cuisine. Cutting-edge and comfort
food at the same time, this is a restaurant you can’t afford to
miss.

2.
Earl of Sandwich
Location:
Disney,
1750 East Buena Visa Drive

A favorite among locals and tourists alike, Earl of Sandwich does
sandwiches like no other place in Orlando. This perennially
filled place serves budget food and is perfect for travellers
looking to cut down on their costs without sacrificing on taste.

3.
Seasons 52

Location:
7700 W Sand Lake Road

Classic American cuisine done right, Seasons 52 is perfect for an
evening out. Hearty American food that won’t blow a hole in your
pocket make this one of Orlando’s favorite restaurants.

4.
Fogo De Chao

Location:
8282 International Drive

Orlando’s cosmopolitan culture finds a face in Fogo De Chao, which serves
extraordinarily delicious Brazilian fare. The restaurant will
delight every meat lover with its extensive range of grilled
seafood and steaks.

5.
Yellow Dog Eats Cafe

Location:
1236 Hempel Avenue

An exceptional menu and a small deli atmosphere make Yellow Dog
Eats Cafe one of the must-visit places on your Orlando food
trip. The food is eclectic and inspired by different cuisines.
The place is affordable enough for a family evening out with
kids.

6.
Ethos Vegan Kitchen

Location:
1235 North Orange Avenue, Suite 101

Who knew vegan food could be so delicious? Eat at Ethos Vegan
Kitchen once and you will change your mind about vegetarian
food. A fusion inspired menu boasting of myriad culinary
influences and a welcoming atmosphere have quickly made this the
go-to restaurant in Orlando.

Winter Park Food and Wine Classic 2012

Events

Ricky Ly

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Oct 20, 2012

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Reality TV Chef Personalities – Emily Ellyn, Nikki Martin & Giorgio Rapicavoli – To Co-Host The Weekend in Benefit of Local Charities

The Winter Park Food & Wine Classic (“WPFWC”), a two-day festival curated by ABC Fine Wine & Spirits’ David Larue and celebrated chef-owner of 4 Rivers Smokehouse, John Rivers, will take place on October 26-27 at 150 North New York Avenue Winter Park, FL. Visit http://wpfoodandwineclassic.com for more info

Kicking off the weekend is Friends of James Beard, a family-style dinner plated by eight of Central Florida’s most recognized chefs, including Rivers; James & Julie Petrakis of The Ravenous Pig; Henry Salgado of Spanish River Grill; Hari Pulapaka of Cress, Kevin Fonzo of K Restaurant; Brandon McGlamery of Luma on Park and Jamie McFadden of Cuisiniers. Limited to 150 guests, proceeds from tickets will benefit the James Beard Foundation and the UCF Rosen School of Hospitality Management by pledging a $7,500 scholarship donation. To further educate, Kris Moon of the James Beard Foundation will be in attendance offering guests a chance to learn more about the Foundation’s mission.

The following evening, the tent will transform to a rustic, western scene set for 400 guests for the 2nd Annual Cows ‘N Cabs (“CNC”), a food-and-wine walk around, which raised more than $40,000 last year for three local charities. Hosts for the evening include a chef-studded line up of personalities from the Food Network’s “The Next Food Network Star” including Nikki Martin of season seven, Orlando-based Emily Ellyn of season eight and along with recent Bravo TV’s “Chopped” winner Giorgio Rapicavoli.

Sponsored by Spraker Wealth Management and created with the vision of finding a solution to break the cycle of poverty in Central Florida, 100 percent of proceeds garnered from ticket sales and auction items from CNC will be donated to the Community Food & Outreach Center and Coalition for the Homeless. In addition to more than 16 restaurants serving including Citrus Restaurant, deep blu seafood grille, mi Tomatina and Peterbrooke Chocolatier of Winter Park, guests will also have the chance to experience more than 100 wine and 60 craft beer tastings, enjoy live entertainment and a silent auction .

Sipping for the cause continues at Cocina 214, the host for the Official After Party directly following CNC and ends when the last drink is poured. The late-night event will feature a 30-minute autograph session from the celebrity talent at 10 p.m., music and a WPFWC-inspired bar menu. Ten percent all of sales benefit the Classic’s beneficiaries.

WHEN:

Friday, October 26
Friends of James Beard
7 – 10 p.m.
COST: Friends of James Beard: $80 General Admission |$70 James Beard Members

Saturday, October 27
Cows ‘N Cabs Official After Party
6-7 p.m. VIP | 7-10 p.m. General Admission
10 p.m.- Closing
Cows ‘N Cabs: $110 General Admission | $140 VIP

Official After Party- Cocina 214
151 East Welbourne Avenue
Winter Park, FL 32789
www.cocina214.com

All-Access Weekend Pass: $190 (Admission to Friends of James Beard dinner, VIP at Cows ‘N Cabs and the Official After Party)

Christner’s Del Frisco’s Prime Steak & Lobster to Host Interactive “Meat” and Greet Series Debuting Friday, November 2

Events

Ricky Ly

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Oct 15, 2012

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CHRISTNER’S CUTTING BOARD
Christner’s Del Frisco’s Prime Steak & Lobster to Host Interactive “Meat” and Greet Series Debuting Friday, November 2

WHAT: This fall, Christner’s Del Frisco’s Prime Steak & Lobster (“Christner’s”) will debut the first of a series of interactive tasting dinners kicking-off on Friday, November 2 at 7:00 p.m. with an introduction by Andrew McIntosh, a connoisseur of beef with more than 15 years of industry experience with SYSCO and McIntosh Specialty Foods and Christner’s sommelier of more than 14 years, Dan Colgan.

To satisfy the palate:

· Hors d’oeuvres
· Dinner Salad
· Samplings of more than six different cuts of meat
· Family-style sides
· Flight of red wines
· Signature Christner’s dessert and coffee

To satisfy the mind:
· Little-known facts about beef
o What makes for the best selection
o History of beef
· Why red is the wine of choice
o Portfolio and ingredients of selected
bottles

One of Christner’s private dining rooms will be opened to an intimate group of 20, with each seat at the table available for $110 (tax and gratuity included). Reservations can be made by e-mailing ChristnersPrimeSteakandLobster@gmail.com. As a takeaway, each guest will leave with a sample of Christner’s Signature Rub.

ABOUT CHRISTNER’S DEL FRISCO’S PRIME STEAK & LOBSTER
Christner’s Del Frisco’s Prime Steak & Lobster was founded in 1993 and is one of Orlando’s oldest steakhouses. The family owned and operated restaurant is legacy of founders Russ and Carole Christner. The restaurant is open for dinner, Monday through Thursday from 5:00 to 10:00 p.m. and Friday and Saturday until 11:00 p.m. Attire is business casual, coat and tie are optional. Private meeting rooms available at no charge. Complimentary valet or self-parking available. Online Open Table reservations; also available by phone. For more information visit www.christnersprimesteakandlobster.com or call 407.645.4443.

WHERE: Christner’s Del Frisco’s Prime Steak & Lobster
729 Lee Road
Orlando, FL 32810

WHEN: Friday, November 2 at 7:00 p.m.

2012 Epcot Food and Wine Festival presented by Chase

Ricky Ly

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Oct 8, 2012

6

2012 Epcot Food and Wine Festival presented by Chase

The 17th Annual Epcot International Food & Wine Festival Presented by Chase takes place this September 28 to November 12 2012.

The Epcot Food and Wine Festival turns the World Showcase into an International Marketplace, where visitors can travel around the world to almost 30 different booths with cuisines and drinks from around the world. New this year are the “Terra” (a Vegan themed booth) and the “Florida Local” booth showcasing some great local fare.

Start off at the Festival Center, the hub for all Festival activities, including seminars, book signings, wine shop, festival merchandise and more, to pick up your Marketplace Discovery Passport and Festival Guide and plan your day. As you visit you can get “stamped” on your passport from various booths, each with their own unique stamps.

At the Festival Center, guests can also check out the Chocolate Experience: From the Bean to the Bar Hosted by Ghirardelli® Chocolate Company, filled with sweet sculptures created by Disney pastry chefs and also learn about the food’s fascinating origins while sipping some chocolate from the “chocolate bar”.

There are also Home Entertaining Seminars Hosted by HGTV at Festival Center: In these 30-minute seminars, HGTV and DIY celebrity designers teach tips on holiday table setting, herb and vegetable gardening, and kitchen or dining room changes. Friday through Sunday at 12:00 noon, with meet-&-greets at 1:00 p.m. and 3:00 p.m.

Before entering the World Showcase, visit the Cranberry Bog Display hosted by Ocean Spray® Craisins® Brand Dried Cranberries, made with 1,500 pounds of fresh, floating cranberries. Learn about the history, harvesting process and health benefits as you sample this unique fruit.

I had the chance to visit recently for a media event and met Peter Beaton, a 5th Generation farmer with Ocean Spray from Wareham, MA, who, working with his brother Doug and sister Christine, helps manage more than 400 acres of bogs and farmland in the heart of New England’s cranberry country. Ocean Spray is an agricultural cooperative owned by more than 700 cranberry growers in Massachusetts, Wisconsin, New Jersey, Oregon, Washington, British Columbia, and other parts of Canada as well as 35 Florida grapefruit growers.

The cranberry gets its name from Dutch and German settlers, who nicknamed it the “crane berry.” When cranberry vines bloom in the late spring, the pale flowers resemble the head and bill of a crane. Cranberries have one of the highest levels of antioxidant activity of many commonly consumed fruits.

Some other fun facts about Cranberries

– Cranberries are one of only three native fruits cultivated in North America.
– Inside the cranberry are four secret chambers. These tiny air chambers help the cranberries stay afloat when the bogs are flooded for harvest.

Festival highlights include:

Nearly 30 international food and beverage Marketplaces
Signature dining experiences with celebrated chefs
Party for the Senses—a spectacular tribute to the sensory arts
Culinary demonstrations and wine seminars
The Eat to the Beat concert series, with nightly musical performances from popular hit-makers
With all this—and so much more—you can look forward to tasting your way around the world!

International Food and Beverage Marketplaces this year include two new booths (Terra and Florida Local):

1. Terra – NEW! – featuring vegetarian dishes
2. Caribbean
3. Argentina
4. Australia
5. Mexico
6. Scandinavia
7. China
8. South Korea
9. South Africa
10. Cheese
11 Brewer’s Collection
12. Germany
13. Poland
14. Italy
15. Fife & Drum
16. Hops & Barley
17. Florida Local – NEW!
18. Japan
19. Singapore
20. Morocco
21. New Zealand
22. Belgium
23. France
24. Ireland
25. Canada
26. Greece
27. Desserts & Champagne
28. Hawai’i
29. Craft Beer

For more information, visit:

http://disneyworld.disney.go.com/parks/epcot/special-events/epcot-international-food-and-wine-festival/

Epcot Food and Wine festival Swag

Chef’s Showcase at the Festival Center

At the Festival Center, the HGTV showcase

Great chocolate art from Disney’s resort hotels pastry chefs

Club Cool – Coke products from around the world!

Ocean Spray’s Festival Cranberry Bog

Craft Beers at Epcot’s International Marketplace

TERRA – NEW!

Culinary Offerings:
Trick’n Chick’n Curry with Basmati Rice featuring Gardein Chick’n Breast – $3.75
Chili Colorado with House Made Chips & Cashew Cheese, featuring Gardein Beefless Tips – $3.75
Chocolate Cake with Passion Fruit Sorbet and Coconut Foam – $2.75
Beverage Selections:
Paul Dolan Sauvignon Blanc – $4.25 (3 oz.)
Paul Dolan Pinot Noir – $4.25 (3 oz.)
Silk® Berry Smoothie – $3.75 (7 oz.)

Terra (Vegetarian)’s Trick’n Chick’n Curry with Basmati Rice featuring Gardein Chick’n Breast – $3.75

For the first time in the history of the festival, Guests can enjoy an array of vegan offerings at the Terra Marketplace, featuring the Gardein® line of vegetable proteins. The sauce for this dish was developed with the help of Phillip Mathen, a vegan cook in the United Kingdom Pavilion who is originally from India.

Hawaii’s Tuna Poke with Seaweed Salad and Lotus Root Chips – $3.75

Argentina’s Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée – $5.00

Scandinavia’s Taste of Scandinavia: Cured Salmon, Herring and Shrimp Salad – $4.00

China’s Mongolian Beef with Chinese Steamed Bun – $4.50

South Africa’s Seared Filet of Beef with Smashed Sweet Potatoes and Braai Sauce – $5.00

The brand new Florida Local stand at the International Marketplace!

FLORIDA LOCAL – NEW!

Culinary Offerings:
White Corn Arepa with Mangalitsa Pork Rillette and Zellwood Sweet Corn Salad – $4.00
Florida Shrimp Ceviche with Fire Roasted Vegetables, Fried Plantains and Cilantro – $4.25
Beverage Selections:
Florida Beer Company Florida Lager – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)
Florida Beer Company Key West Southernmost Wheat – $3.00 (6 oz.), $5.50 (12 oz.), $12.00 (22 oz. souvenir)
Florida Orange Grove Key Limen – $2.75 (3 oz.)
Florida Orange Grove Hurricane Class 5, Florida White Sangria – $3.25 (3 oz.)

Florida Local’s White Corn Arepa with Mangalitsa Pork Rillette and Zellwood Sweet Corn Salad – $4.00

White Corn Arepa with Mangalitsa Pork Rillette and Zellwood Sweet Corn Salad: At the Florida Local Marketplace, enjoy some of the best ingredients Central Florida has to offer. Originally from Hungary in Eastern Europe, the Mangalitsa pig is a heritage hog breed known for its beautiful white fat and dark meat. These pigs are raised near Ocala, Florida at Pasture Prime Family Farms.

Epcot’s Japan Pavilion’s Matsuriza Japanese Drum team

Belgium’s Guylian Belgian Chocolate Seashell Truffles – $1.75

France’s Escargots Persillade en Brioche – $5.25 – Garlic and Parsley Snails in Brioche Bread

A look at France Pavilion’s Boulangerie Patisserrie, the bakery will be expanding soon…

Coca Cola Freestyle at Pei Wei

Orlando

Ricky Ly

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Oct 7, 2012

0

Pei Wei Asian Diner offers a prepared Asian items influenced by the cuisines of China, Japan, Korea, Vietnam, and Thailand. Pei Wei features a counter service where guests order from a cashier, and the food is brought out to the table. The decor is a nice fusion of Asian and modern urban look, and there is an open kitchen where you can see the cooks preparing the foods all beneath giant woks hanging from the ceilings.

Coca-Cola Freestyle®, the first in a family of new dispensers, creates branded beverages by blending concentrated ingredients with water and sweetener at the point where the beverage is dispensed via proprietary PurePour Technology™. It does not use syrup, but instead uses concentrated ingredients stored in cartridges in the dispenser cabinet.

I ordered a Lemongrass Chicken Noodle salad, which I found to be a bit too “lemon-y” for my tastes with very little chicken, as well as a custom drink from the Coca-Cola Freestyle consisting of lemonade and Dr. Pepper. Below are photos of the experience!

The Coca Cola machines here are dark black, the first time I’ve seen a color other than red for the machines. Two machines were stationed here, but the first machine was “under repair”.

Find a Coca-Cola Freestyle Near You

Exciting Developments at Pei Wei: Sriracha Chicken

A Look at the interior dining room at Pei Wei

Cooks having fun

Lemonade mixes

The finished product – a very enjoyable, fun way to mix things up with soft drinks

Lemongrass Chicken Noodle Salad
Lemongrass chicken, chilled rice noodles, pineapple, carrots, scallions, iceberg lettuce, Napa cabbage, Fresno chile peppers, fried taro, lime, lemongrass vinaigrette in a butter lettuce cup. Too much lemon, with very unbalanced flavors.

Coca Cola Freestyle Info

Coca-Cola Freestyle at Firehouse Subs

Orlando

Ricky Ly

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Sep 25, 2012

2

Firehouse Subs, founded in Jacksonville, Fla., by former firefighting brothers Chris and Robin Sorensen, is a 490-unit fast-casual restaurant chain offering oversized portions of premium, hand-sliced meats and cheeses steamed to enhance their flavor, piled high with fresh produce on a toasted sub roll. Restaurants feature authentic firefighter décor celebrating local firefighting history, as well as the founding family’s 200 years of firefighting service. The industry standard, Nation’s Restaurant News, recently named Firehouse Subs’ CEO Don Fox its 2011 “Operator of the Year.”

On August 3, 2011, Firehouse subs began placing Coca-Cola Freestyle beverage dispensers in all their stores after a six-month test at the 25 restaurants in the Jacksonville market. Firehouse is the first national franchise chain to utilize the new technology in all franchises.

“The first time we saw Coca-Cola Freestyle, we knew it would revolutionize the beverage industry and we welcomed a test with our partners at Coca-Cola,” said Robin Sorensen, co- founder of Firehouse Subs. “Customers rave about Coca-Cola Freestyle. It offers an interactive experience that when combined with our subs, is unmatched, and has led to a substantial increase in beverage sales. We’re pumped to be the first national chain on the planet to bring the fountain of the future to all of our loyal customers.”

Coca-Cola Freestyle®, the first in a family of new dispensers, creates branded beverages by blending concentrated ingredients with water and sweetener at the point where the beverage is dispensed via proprietary PurePour Technology™. It does not use syrup, but instead uses concentrated ingredients stored in cartridges in the dispenser cabinet.

For brothers and former firefighters, Chris and Robin Sorensen, founding Firehouse Subs in Jacksonville, Fla., in 1994 was a dream turned reality.

Chris and Robin also utilized their travels to gain more inspiration for their food and its preparation, including a trip to the famous Carnegie Deli in New York. The result was Firehouse Subs’ unique steaming method, which intensifies the flavors and natural qualities of the premium meats and cheeses, while creating a hot sub that never sees a microwave.

More than 50 varieties of hot sauces line the counters at Firehouse Subs locations, including the signature Captain Sorensen’s Datil Pepper Hot Sauce further infusing the “hot” theme into the overall experience.

In 2005, the company created the Firehouse Subs Public Safety Foundation, Inc., a 501(c)3, non-profit organization dedicated to improving the life- saving capabilities of emergency service entities in communities served by Firehouse Subs by providing funding, resources and support to public safety entities. Over the past two years, the Foundation has donated more than $3.5 million in life-saving equipment and resources throughout 275 communities.

Hook & Ladder – Smoked turkey breast, Virginia honey ham, and melted Monterey Jack, served Fully Involved. Get it Fully Involved® – Loaded complete with mayo, mustard, lettuce, tomato, onion, and a dill spear on the side.

Firehouse Subs features Specialty Subs such as the No. 1 selling Hook & Ladder and the New York Steamer®, both named after fire trucks. The Hook & Ladder includes Smoked Turkey and Virginia Honey Ham smothered with Monterey Jack cheese. The New York Steamer, inspired by New York delicatessens, combines corned beef brisket and pastrami topped with Provolone. All large Specialty Subs boast a half-pound of meat. Firehouse Subs’ intense flavors result from a unique steaming method, which perfectly complements the natural qualities of the premium meats and cheeses.

Find a Coca-Cola Freestyle Near You

Easy to use, with a nice touch screen with countless combinations – Coca Cola Freestyle

so. many. choices.

Fanta, lemonade mix

Fleming’s Bar Bites …done right

Events

Ricky Ly

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Sep 23, 2012

0

Flemings’s Bar Offerings….Bar Bites done right – by Kha Duong, Guest Writer

Fleming’s has always been a place to find a well aged steak and a great glass of wine. With a new bar menu of a la carte items it has also become a place to get casual bite to eat. While Fleming’s does have its 5 for $6 ‘til 7. These items are a great addition to that. The tasting menu was a great selection of the best tastes and preparation techniques Fleming’s had to offer. The wine pairings also complimented each dish from white to red, with each one complimenting the flavors of each dish.

The first course with the fresh Salt and Pepper Shrimp with a delicious caper-mustard . The shrimp was well cooked and the breading did not overpower the taste of the shrimp. An additional surprise was a fried lemon wheel that added a great brightness. Paired with Conundrum, White Blend, California 2010

The second course of the Cedar Roasted Mushroom and Artichoke Flatbread. The great earthiness went well with the baked flat bread. The mushrooms and artichokes complimented cheese very well. the Paired with Maso Canali, Pinot Grigio, Italy 2011

The third course was a House Made Burrata on Toasted Garlic Crostini with Charred Grape Tomatoes and Wild Arugula. This was the favorite dish of the entire group. The Burrata had a great texture and had the right elements of saltiness and creaminess. I advised the head chef that he should jar this and sell it because it was that delicious. The chardonnay that was paired with this dish was also my personal favorite. Paired with Franciscan Oakville Estate, Chardonnay, Napa Valley 2010

The fourth course was the Prime Steakhouse Meatballs in Peppercorn Sauce with Shiitake Mushrooms. The meatballs tasted of how a great beef meatball should taste. The great flavor of the shiitake mushrooms and the peppercorn sauce tied all the elements together. Paired with Parducci, Petite Sirah Mendocino True Grit, 2008

The fifth course was Fleming’s Original Prime Rib Melt with Swiss Cheese, Sauteed Mushrooms, Whole Grain Mustard and Horseradish Slaw. If you could imagine a great prime rib sandwich where the meat is tender, juicy, and isn’t outweighed by its other elements. This is that sandwich. Paired with Pascual Toso, Malbec Mendoza Argentina, 2011.

The sixth course was a Filet Mignon Flatbread with Danish Blue and Monterey Jack Cheeses topped with an Onion Confit. Some about this dish while very american had great flavors that reminded me a childhood dish my mother used to make. It had the right amounts of beef and the great onion confit was a perfect touch. Paired with Langmeil, Three Gardens SMG Barossa Australia, 2009

While other great steak houses may offer bar menus, Fleming’s has done it right and it has me considering Fleming’s for my next casual dinning experience.

Taqueria Del Sol – Orlando opening October 1st 2012

Ricky Ly

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Sep 23, 2012

0

Taqueria Del Sol – Orlando opening October 1st 2012

James Beard Award nominated Taqueria del Sol (TDS), a twelve-year old fast-casual successful restaurant and franchise brand that features a winning combination of a simple menu with eclectic and flavorful dishes, announces plans to open its very first franchise location outside of the company-owned stores, all located in Georgia, in Orlando, Fla. on Oct. 1, 2012 just south of downtown. Franchise owners Brandon and Charlie Bengel of BRMGRP, LLC plan to open approximately 11Taqueria del Sol’s over the next several years in Central and South Florida and currently own and operate 17 Five Guys locations in Central Florida.

While the menu is driven by southwestern cuisine, many of the dishes feature cross-cultural flair with the spice of Mexican, the boldness of southwestern and the comfort of southern cuisines.

TACOS

(All tacos served in soft flour tortillas)

	MEMPHIS	Chopped smoked pork with a spicy jalapeño coleslaw and tequila BBQ sauce.
	BRISKET	Shredded beef brisket with pico de gallo.
	FRIED CHICKEN	Strips of fried chicken breast, lime jalapeño mayonnaise, lettuce and tomato.
	CARNITA	A Mexican favorite. Twice cooked tender pork with salsa frita, cilantro & onions.
	FISH	Tilapia dipped in an egg wash, rolled in corn masa and bread crumbs and deep-fried. Served with poblano tartar sauce and pickled jalapeños.
	VEGGIE	Veggie jalapeño refried beans, queso blanco and roasted tomatillo salsa.

Taqueria del Sol also keeps fans returning with the rotation of weekly blue plate, seafood and taco specials. Popular specials include the Shrimp & Grits (sautéed shrimp with Eddie’s jalapeño-tomato salsa and creamy grits), Cheeseburger Taco (a mixture of ground beef, spices and jalapeños, served with cheese dip, lime jalapeño mayonnaise, lettuce and tomato in a flour tortilla), Bob Taco (fried shrimp with crayfish mayonnaise, lettuce and pickled jalapeños in a flour tortilla), Buttermilk Fried Chicken and the Crispy Chile Relleno (two New Mexico green chiles stuffed with cheese, breaded, crispy fried and served with salsa frita, white rice and refried beans), an annual special that runs for a limited time each summer when the restaurant receives its shipment of freshly-harvested green chiles from Hatch, New Mexico.

Unique to the fast casual arena, Taqueria del Sol has a full bar in each location for the perfect drink to complete any meal. In addition to a distinctive selection of bottled beers, Taqueria del Sol boasts an expansive tequila list, specialty margaritas and a “build-your-own margarita” option.

Taqueria Del Sol’s Ballpark Taco, a playful twist to the American favorite

The effort to create such an inventive and approachable restaurant has not gone unnoticed. Atlanta Journal-Constitution stated, “the fish tacos are as addictive as the Memphis pork barbecue tacos, and the red sauce over an enchilada will put you in chile heaven.” Frommer’s describes Taqueria del Sol as “what fast food ought to be – quick and good, not to mention affordable.” Garden & Gun listed the turnip greens as one of the “100 Southern Foods You Absolutely, Positively Must Try Before You Die,” and notable southern food writer, John T. Edge, describes the dish, saying “the result violates all the rules and, in turn, sets a new standard.” Furthermore, founder Mike Klank and chef Hernandez have been nominated twice for the James Beard Foundation Award of Excellence for Outstanding Restaurateur 2011 and 2012.

Taqueria del Sol is located at 3138 South Orange Ave., Orlando, Fla. 32806 and will be open Sunday-Thursday from 11 a.m. until 9 p.m. and Friday-Saturday from 11 a.m. until 10 p.m. Visit the restaurant online at Orlando’s Facebook and Twitterpages and to contact the Orlando restaurant directly, call 407-412-5952. Stay informed on weekly specials and news for TDS Orlando by signing up for the email blast at http://tinyurl.com/TDSOrlandoEmailSignUp.

Interview with Brandon Bengel
TDS Orlando Franchise Owner

Tasty Chomps: What inspired you to bring TAQUERIA DEL SOL to Orlando?

Brandon Bengel: The food quality and presentation for the price is simply out of this world. I think people will be amazed by how delicious the food is. Orlando has never experienced a restaurant like this!

TC: How did you get started in owning Five Guys franchisees?

BB: The second Five Guys store to ever open was right down the street from my dad’s house when I was a kid. When Five Guys began franchising, it was a natural fit for us. We now have 17 locations across Central Florida.

TC: Were there obstacles and challenges faced?

BB: Premium real estate locations are always hard to come by. We spend a lot of time trying to find ideal locations.

TC: What would your advice for success in the business world?

BB: Surround yourself with great people. We are fortunate to have amazing, talented and hard working employees on our team. We also make a regular effort to show our employees how much we appreciate them.

TC: What is your fave item from Taqueria del Sol?

BB: It’s hard to choose just one favorite! The menu is constantly changing too due to the fantastic weekly specials. If I had to choose a favorite taco, I’d have to go with the Memphis taco. It has a wonderful tequila BBQ sauce. I really love the shrimp corn chowder too.

TC: What are your hobbies outside of restaurant owning?

BB: I enjoy spending time with my wife and two young kids. They keep me busy!

TC: Any future plans for other franchises?

BB: Not at the present time. We have our hands full right now—and are loving every minute of it.

Taqueria Del Sol’s Kimchi taco

TheDailyCity.com Night Market at Waterford Lakes – Sept 26 and Oct

Events

Ricky Ly

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Sep 22, 2012

0

TheDailyCity.com Night Market at Waterford Lakes – Sept 26 and Oct

TheDailyCity.com, which brought the city of Orlando events such as The Food Truck Bazaar, Orlando Improv Festival, Audience Choice Awards and Mobile Art Show, is bringing a new event currently titled “TheDailyCity.com Night Market” to Orlando, in partnership with Waterford Lakes Town Center. It will have a two-month experimental run. TastyChomps spoke with Mark Baratelli, producer of TheDailyCity.com, and talked about their upcoming project.

Event Dates:

Wednesday September 26
Wednesday October 24

Times:
6-9pm

Admission:
Free

Location:
Waterford Lakes Town Center, between the movie theatre and Pier One Imports

http://www.facebook.com/events/413800718681252/

Tasty Chomps: What made you want to start a night market?

Mark Baratelli: I brought my “The Food Truck Bazaar” event to Waterford Lakes and it went very well. Afterwards, they asked if I knew someone I could recommend to revive their farmers market. I thought, “What about me?” Maybe I could take what I’ve learned doing 70+ iterations of “The Food Truck Bazaar” over the past year and a half and use it towards markets. They originally wanted a farmers market, but I shared with them my vision for something different, and they were very much excited about it. So I got excited. Fingers crossed all goes well!

I am modeling the vendor selection on what I saw in New York City. I liked Hells Kitchen Flea Market and The Brooklyn Flea. I like a mix of vendors that provide antiques, vintage clothing, artisan specialty food and some unexpected stuff mixed in.

TC: What do you envision the night market to be like?

MB: The first couple will be small. Around 11 or so vendors. Its a night, so no tents. It should look like a farmers market at first glance. but when you walk up to the table, you should be surprised. Vegan donuts? Artisan marshmallows? Custom screenprinted posters? Fun, eclectic and unexpected. We’ll be in a parking lot, much like at The Food Truck Bazaar, so there’ll be plenty of free parking. Folks should be able to hope out of their cars, check out the merch, and maybe find a little something they didn’t know they needed.

TC: What should attendees expect?

MB: The form factor is a farmers market. The merch on the tables should take people by surprise. I hope! I want people to browse and leave happy knowing that their city is more creative than they might have been aware of.

TC: Why Waterford Lakes?

Waterford Lakes and I have a history. Its short, but its there. And I am happy to be working with them again. I did one of my “The Food Truck Bazaar” events there, and I very much think the space is great. So when they brought up the idea of a farmers market, I thought it would be a great space to do something unique, like this night market idea I proposed to them. So happy they went for it.

MB: What are some cool vendor items that you can find only at the night market?

You can find the items these vendors will be selling at other locations, but not at other markets. Lure Design is a graphic design and print house. Adjectives is an 80-vendor antique market in Altamonte Springs. Other Peoples Property puts on giant “Swap & Shop” events and does person one-on-one styling. The Book Worm is a small shop in the Milk District. Lollypops & Pistols is Orlando’s FIRST fashion truck. Mobile Art Show is an art show on wheels. While most of this can be found elsewhere, having it all in one place is what makes the market unique.

Lure Design: posters
Adjectives Market: antiques
Other Peoples Property: vintage clothing
The Book Worm: used books
Lollypops & Pistols: fashion truck
Mobile Art Show

TC: Are you excited about the “local” Orlando movement? Where do you see the local movement going?

MB: Local, as Tony Adams of Big Wheel Provisions says, is lovely. But the focus for TheDailyCity.com Night Market isn’t on local. Its on good. Its on quality. Its on creativity. And that can come from anywhere. Why not celebrate a person from Tampa or Jacksonville or New Smyrna Beach? This isn’t a locals-only affair. Its an interesting-only affair. Ideas are everywhere and I do not believe in limiting myself or the guests to just those vendors who happen to live in Orlando.

TC: Will there be food at the event? If so, what vendors will be there?

MB: The food offerings are snacks and gifts, not full on meals:

The Butchers Pantry: butcher
Glazed and Confused: vegan donuts
Le Muffinette: muffins
Wondermade: artisan marshmallows
Local Yolk’l: breakfast sweets
The Crepe Company: crepes

TC: Why do you think your events like the Food Truck Bazaar are so wildly popular?

MB: Its all about the food. I don’t do bounce houses or live music or video game trucks or face painting or balloon animal twisters or any of that. All of that is well and good in certain contexts, but when I am trying to make people focus on the food, that stuff can be a distraction. This is not a fair. This is about the appreciation of food, mobile food vendors, small businesses. Your kid will have fun without all that other stuff. I keep it simple. Bring your chair, bring your friends, grab some food, sit on a sidewalk or the tailgate of your truck, and eat togther outdoors with your community. Its about eating together. People like it. I also think people appreciate the curated aspect of The Food Truck Bazaar. I don’t let every food truck in. I do give those that aren’t fully prepared a chance. If they can learn from the other truck owners and improve, they stay. If not, they go. There’s a lot of choosing, tasting and truck selection that goes on behind the scenes that no one sees. These trucks don’t just pop up in your town and just happen to all be high quality. Thats my job. I make sure that happens.

TC: Who are your role models if any?

MB: Craig Ustler and Ryan Seacrest. Mr. Ustler had me for lunch one day with him and his team and three hours later, I found my hero. He is so smart and quick. He knows so much. But here’s what differentiates him from many, many others I deal with: he listens. He listened to me, some guy with food trucks in a parking lot. Some guy with a blog. I mean, Mr Ustler builds buildings for a living. He’s the lead on the Creative Village. And yet he took the time (three hours!) to listen to me and ask me questions. I won’t forget it. When I work with others and see their lack of listening, I think back to Mr Ustler. My other role model is Ryan Seacrest. He took one hosting gig and turned that one opportunity into an empire. Radio shows, tv reality shows, tv hosting gigs. Its unbelievable what he’s accomplished in the time he’s been in Hollywood. Maybe he has a powerful uncle? I dunno. I just really admire people who just go for it.

Sneak Peak – Cask & Larder’s Sunday Brunch!

Ricky Ly

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Sep 13, 2012

0

Sneak Peak – Cask & Larder’s Sunday Brunch!

Cask & Larder is premiering their Sunday brunch on this September 16 with downhome classics featuring a C&L twist— griddle cakes, biscuits and gravy, steak and eggs, chicken and waffles, along with plenty of good ol’ grits.

Sous Chef Jared Thate will orchestrate the Southern-inspired sitdown, along with Chef de Cuisine Dennis Bernard and Chef/Owner James Petrakis. Local farms like Palmetto Creek (pork) and Lake Meadow Naturals (eggs) will provide many of our ingredients, with other regional items coming from farmers and sources well south of the Mason-Dixon Line.

“I grew up eating food like this in Tennessee,” says Thate, who thrives on discovering new food sources from around the South. “I’m really excited to bring these kind of meals to Winter Park and Orlando.”

Pastry Chef de Cuisine Koralyss Henderson will bake up beignets, profiteroles, muffins, and brioche cinnamon twist.

Cask and Larder is also churning their very own house-made butter. And you can expect classic cocktails with a C&L spin, along with house-brewed craft beers from C&L brewmaster Ron Raike.

“I’m brewing beers just for brunch to enhance the flavors of the food, like a brown ale with vanilla, orange and ginger,” says Raike. “It will be cool to see how they complement the menu.”

Sunday Brunch: 10:30am-3pm
Reservations are suggested but not required. Open seating
available in the bar and seating available for walk-ins at the oyster
bar and communal table

CASK & LARDER RESTAURANT
565 W. Fairbanks Ave.
Winter Park, FL 32789

PHONE
321-280-4209

WEB

www.caskandlarder.com

See photos below, courtesy of Erin from Cask and Larder!

Baked Grits

Pickled Shrimp & Fried Oysters

Profiteroles stuffed with Peanut Butter Mousse & Blackberry Jelly

Beignets w/ bourbon caramel

Ham Steak & Eggs

Pepper Biscuits & Gravy w/ collards & fried pickled okra

Chicken & Waffles

Country Omelet

Griddle cakes & PORK belly

Books and Cooks: An Evening Celebrating Homegrown Talent presented by the Winter Park Public Library

Events

Ricky Ly

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Sep 13, 2012

1

Great event coming up in October featuring local authors and delicious food to benefit the Winter Park Public Library! Details below

THURSDAY, OCTOBER 25, 2012 6–9 PM
Rachel D. Murrah Civic Center
1050 W. Morse Blvd., Winter Park
FOOD TRUCKS PROVIDED BY
THE FOOD TRUCK BAZAAR

6-9PM
Feast on a lively panel discussion moderated by renowned novelist Bob Morris and accompanied by Cask & Larder craft brews, signature cocktails, and fine wine. Then stroll and dine from fan-favorite food trucks

Star Panel featuring
Chef Norman Van Aken
– Co-Author with son Justin of his latest book My Key West Kitchen
James & Julie Petrakis
– Owners of the Ravenous Pig and the brand new Cask & Larder
Heather McPherson, Pam Brandon, and Katie Farmand
– Co-Authors of Field to Fiest
Eileen Daspin
– Author of The Manhattan Diet: Lose Weight While Living a Fabulous Life
Emily Ellyn
– Retro Rad TV Chef from Food Network Star

9PM
After-Party at the Ravenous Pig

Tickets
$10 General Admission or
$75 General Admission plus the After Party at The Ravenous PIg
add $25 to either option for reserved seating

To Purchase Tickets Visit the Winter Park Public Library or go to www.wppl.org

Napa at The Peabody Hotel – International Drive

Ricky Ly

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Sep 8, 2012

0

Napa at The Peabody Hotel – International Drive

I had always thought it was a bit odd for a restaurant named after the famous wine country in California to be specializing in “local, fresh” Florida dishes, but Napa, located inside the Peabody Hotel next to the Orange County Convention Center, brings not only an extensive wine list but also the sustainable farm-to-fork cuisine first popularized by the Napa Valley region.

Napa brings the local, organic, sustainable movement to Florida with dishes like steamed Cape Canaveral Clams in an Orlando Brewing Red Ale broth, whole fried Yellowtail Snapper with escabeche rice and fried plantains, and Florida Heritage chicken confit quesadillas.

The restaurant itself is very modern, with a beautiful bar area and earth toned fittings, and wine bottles lined up along the walls and around the restaurant. I recently visited Napa to take advantage of the Visit Orlando Magical Dining Month specials. The prices here typically are on the level of fine dining, but the Magical Dining special this September enables locals to try the restaurant out and experience three courses with the high quality of food for a very reasonable price point of $30.

For appetizer, I ordered a very fresh, very delicious orange braised Heart of Christmas beet salad, made with arugula, Winter Park bleu cheese, candied pecans, and balsamic orange beet vinaigrette, featuring local vegetables from Heart of Christmas farms. The little orange pieces just bursted with flavors, and everything was very tasty, as if they were picked off the farm just this morning. If only the produce at local supermarkets tasted the same I think we would have a much easier time eating our veggies. My partner chose the tangy, tart Fire roasted Waterkist Farm Heirloom Tomato soup, made with tomatoes from local Waterkist Farms of Winter Park, and a dollop of basil creme fraiche.

For entree, I chose the Meyer Ranch Natural Beef Filet (typically $42 alone on the regular menu), a hearty piece of filet mignon steak, seared to perfection and the exactly requested medium rare, served with fingerling potatoes, fall vegetable hash in a salty red wine reduction. The beef filet was very filling and savory, and the accompaniments tasted great as well. My partner chose the Cioppino, a southern twist on the California favorite, composed of a spicy stew of mussels, calamari, lump crab, rock shrimp, mahi mahi, fennel, leeks, spicy tomato broth, and paprika rouille.

For the dessert, I chose the Amaretto Dark Chocolate Bar, a creamy, sticky, decadent, yet surprisingly light chocolate dessert served with a side of cafe latte gelato and topped with caramelized popcorn. This is probably one of my favorite desserts of all time after this experience. My partner chose the likewise delicious rustic apple tart, served with vanilla ice cream and roasted pecan.

Service here was good, but not the greatest, and certainly not what I expected from a fine dining restaurant. Our server was friendly, but disappeared for rather long lengths of time. I noticed that it may have been due to a staff shortage, as there were several other parties around us that were waiting for service as well.

Overall, I thought Napa at The Peabody Hotel executes the philosophy of Napa Valley, of local, fresh, and sustainable fare whenever possible with great flair and is definitely worth a try, especially if you love fresh, delicious tasting food.

FIRE ROASTED WATERKIST FARM HEIRLOOM TOMATO SOUP
Blistered tomatoes, basil crème fraiche, napa extra virgin olive oil

ORANGE BRAISED HEART OF CHRISTMAS BEET SALAD
Arugula, winter park blue cheese, fiery candied pecans, balsamic orange beet vinaigrette

CIOPPINO
Mussels, calamari, lump crab, rock shrimp, mahi mahi, fennel, leeks, spicy tomato broth, paprika rouille

MEYER RANCH NATURAL BEEF FILET
Fingerling potato and fall vegetable hash, red wine reduction

AMARETTO DARK CHOCOLATE BAR
Café latte gelato and caramelized pop corn

RUSTIC APPLE TART
Burnt vanilla ice cream, roasted pecan

Taverna Opa – Greek on International Drive

Greek

Ricky Ly

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Sep 8, 2012

0

Taverna Opa – Greek on International Drive

It’s a wild scene on this night out: Belly dancers and patrons shimmying on wooden table tops with diners and servers throwing fistfuls of napkins into the air yelling “opa!”, all while a DJ blasts thumping Greek music and Top 40 songs from his booth. Just another late night at Taverna Opa.

Located in Pointe Orlando off of busy International Drive, Taverna Opa is part of a family of restaurants stemming from South Florida. Locally, the restaurant is run by General Manager Vassilis Coumbaros, who spends his days and nights tending to the needs of Taverna Opa and making sure the ship runs smoothly.

On a recent visit, I saw Mr. Coumbaros watching over the servers, helping with the bar, and even assisting with the DJ-ing as the night went on. The Zorba dance song begins to play and the entire restaurant joins in on the Zorba, a traditional Greek line dance, that spins around the restaurant faster and faster, culminating with a heart-stopping table top dance off between the servers.

Usually, the lunch and early dinner time is more calm and serene, with more and more upbeat and raucous music turning on as the night goes on. It’s a great place for celebrations with groups that are looking for a different, and quite “‘Fun’ with a capital F” time.

The food here is just as good as the “Fun”, with dishes emphasizing fresh, high quality ingredients. For those dining in large parties, try some of their family style menu that comes with various courses depending on the price point. Start with some simple, but exquisite hummus, made with chickpeas, olive oil, garlic, and sea salt and pepper in a mortar and pestle for you to mash yourself and served with pita bread. The saganaki, a vlachotiri cheese is served flaming, tableside with a brandy sauce. The oak-wood grilled octopus ($12.00) is a great appetizer, crispy and tender with just the right amount of chewiness and crunch.

For entrees, there is a nice list of seafood, lamb, beef, and chicken dishes to choose from, such as the traditional gyro platters to lamb shank, braised in fresh rosemary, garlic, carrots, tomatoes and red wine, and served on a bed of orzo. The lamb chops are a good choice too, marinated for 36 hours with fresh herbs and garlic and served with roasted potatoes. For seafood lovers, try the red American snapper, a grilled dish served with a lemon caper sauce and wild greens and rice. My favorite entree here however is the grilled seabass, a perfectly seared and rather filling fillet of seabass with a garlic, dill, and lemon zest served with wild greens and rice.

For dessert, try the sweet opa ekmek is a slice of kantaifi cake made with shredded phyllo dough walnuts, and topped with whipped custard cream or the baklava made with walnuts, cinnamon, cloves and honey.

Overall, if you are looking for a memorable, entertaining evening with good food and friends, try Taverna Opa out. You’ll be dancing on table tops and savoring a taste of Greece for days to come.

A new Chef’s Tasting Menu is available during the month. Call to make reservations ahead.

Diners and belly dancers together on the table tops

The Dining Room at Taverna Opa

Mortar and pestle hummus and pita at Taverna Opa

Oak wood grilled Octopus appetizer from Taverna Opa

36 hour marinated Lamb chops

Grilled Seabass with lemon zest

Red American snapper with a lemon caper sauce

Dessert at Taverna Opa

Baklava at Taverna Opa

Walmart USDA Choice Premium Steak – is it good?

Fast Food

Ricky Ly

-

Sep 6, 2012

3

Walmart USDA Choice Premium Steak – is it good?

Recently, I’ve been watching Gordon Ramsey’s MasterChef on Fox and during the commercials and even during the show itself, there were several ads and product placements for Walmart’s new USDA Choice steaks. I was very skeptical at first, Walmart is not known for quality, mostly it’s known for cheap stuff.

The Walmart commercials showed that they replaced some of the steak at a few well known steak restaurants and “punked” some diners into thinking it was the real deal, and they said it tasted great. During the show, there were several “steak” competitions that contestants had to go through, from cooking for real cowboys to cooking steak perfectly three ways, rare, medium rare, and medium well. I guess I am a sucker for the barrage of ads because I went out and got some from the local Walmart.

Walmart is so confident that customers will love the top quality USDA Choice steaks that the retailer offers a 100% Money Back Satisfaction Guarantee. If customers aren’t fully satisfied, they can just bring back the receipt for a complete refund.

I took some steak home ($16.08 for two ribeyes), seasoned it with some Montreal steak seasoning, threw it on the grill and within about 10 minutes (flipping once half way through), I had a perfectly cooked medium rare ribeye steak ready to be eaten.

I took a cut. The meat was firm but not too tough, likely aided by the marbling of the ribeye. I placed a bite into my mouth and thought…not bad…actually pretty good. The steak was much better than what I was dreading, and was quite flavorful, no doubt because of the high fat content of a ribeye cut. But I thought they did a pretty good job at selecting their product this time. I think it may be better than the ribeye I usually pick up from Publix, a bit more flavorful and juicy. I would probably get it again if I didn’t hate Walmart so much.

A Presidential Dinner at Napa at The Peabody Hotel

Events

Ricky Ly

-

Sep 5, 2012

2

A Presidential Dinner at Napa at The Peabody Hotel

Join former White House Presidential Chef Walter Scheib on a uniquely American culinary journey on September 14 and October 20 at the Napa restaurant at The Peabody Hotel on International Drive here in Orlando. Featuring a 4-course dinner and wine from American vineyards, the Napa Presidential Dinner Series will give you an authentic taste of executive style.

For eleven years (1994 to 2005), Chef Walter Scheib, a graduate of the Culinary Institute of America in Hyde Park, had the challenge and honor of doing daily what most chefs might be lucky to do once, serving the First Family of the United States from President Bill Clinton to President George W. Bush. From planning State Dinners that paid tribute to world leaders such as Nelson Mandela to creating a repertoire of First Lady Lunches to orchestrating barbecues for thousands of guests on the South Lawn, Chef Scheib helped shape White House cuisine and events for more than a decade.

Presidential Chef Walter Scheib with President Bill Clinton

A Presidential Dinner at Napa
September 14 and October 20
6:30 pm Reception, 7:00 pm Dinner
Reservations Required 407.345.4570
Seating is Limited

Menu

SESAME CRUSTED HALIBUT

Red Curried Sweet Potato Soup
Steele Cuvée Chardonnay

TEQUILA GLAZED SMOKED
ANGUS TENDERLOIN
Warm Fruit Salsa, Chipotle Corn Sauce
St. Francis Old Vines Zinfandel

MANCHEGO TAMALE TART
Avocado, Orange & Sweet Onion Salad
Stag’s Leap Sauvignon Blanc

PEACH & BLACKBERRY COBBLER
Honey & Lavender Ice Cream
Chateau St. Michelle Late Harvest Chenin Blanc

The Peabody Orlando – www.peabodyorlando.com/dining – 407.345.4570

Chef Walter Scheib
(White House Executive Chef, 1994 – 2005)

From theamericanchef.com

In April 1994, after a lengthy application and screening process, Walter Scheib became the chef to America’s chief executive and the First Family. First Lady Hillary Clinton, impressed by the comprehensive spa menu Scheib had developed for the Greenbrier resort, as well as his highlighting of American cuisine, personally hired Scheib. For 11 years, he prepared everything from simple family meals to elaborate and formal State Dinners. His culinary creations dazzled and delighted White House guests including Nelson Mandela, Emperor Aikihito, Jacques Chirac, Boris Yeltsin, Vaclav Havel, Lady Diana Spencer, Tony Blair, Vicente Fox, and others, not to mention the thousands of congressional members, journalists, and other House visitors who got to know his food.

A highlight of Scheib’s White House achievement was his creation of a distinctly American repertoire for the nation’s First House. He continues to speak with eloquence and pride about America’s bounty today, praising the artisan cheese makers, green grocers, mushroom foragers, master bread makers, fishermen, ranchers, and farmers who have helped our national market basket evolve, and make quality cooking more accessible than ever. “America is rich in amazing produce, meats, and fish,” Scheib says. “Using just a few excellent ingredients, anyone can make a perfect meal with very little formal training.”

THE AMERICAN CHEF™ is the name Scheib has taken for his new corporation. Since he returned to private life, Scheib has founded The American Chef™, the company through which he shares his knowledge of the development of American cuisine at the White House, as well as White House remembrances, with audiences across the country. His special events often aim to bring together business leaders, using group cooking as a method of team bonding. They also offer home entertainers and party planners unique approaches to special events. For cooking schools, cooking demonstrations and lectures, Scheib teaches classes ranging from State Dinner Secrets to throwing a White House Birthday Party.

The American Chef™ offers a multitude of special-event concepts such as White House style cocktail receptions, First Lady Luncheons, State Dinners, and Outdoor “South Lawn” barbecues and picnics. His educational and entertaining sessions and demonstrations are filled with fascinating White House insider’s anecdotes, culinary insights, team building and bonding, as well as, exercises with a culinary twist. Sessions frequently feature hands-on cooking demonstrations with audience participation and interaction.

Food is Scheib’s lifelong passion. He discovered his mother’s pots and pans early in life and soon felt comfortable preparing meals for parents and friends. By the time he graduated from high school, he was eager to pursue a profession in the culinary arts. He attended the Culinary Institute of America, from which he graduated with high honors in 1979. Immediately thereafter, Scheib started as a Rounds Cook at a premier Washington, D.C. hotel, and within three years was promoted to Executive Chef. Before coming to the Greenbrier and then the White House, he served as Executive Chef at other major hotels and resorts such as the Boca Raton Resort and Club.

The American Chef™ has become a great success. Scheib has developed a very popular speaking approach regaling guests with interesting, informative and often humorous anecdotes from his years in the White House. Scheib has made numerous appearances, both national and local. On the CBS Early Show, he demonstrated how to make a “presidential burger”…on the Fourth of July, no less. Additional television appearances include The Daily Show with Jon Stewart, the CBS Early Show, Good Morning America, Weekend Today in New York, Nightline and Iron Chef on the Food Network Station. Newspaper and Magazine stories and interviews about his company and his food have been seen in The New York Times, The Washington Post, The Wall Street Journal, The Philadelphia Inquirer and The U.S. News and World Report, in addition to other articles. Please visit the americanchef.com for the full text of these articles. . He is the co-author of the newly published White House Chef: Eleven Years, Two Presidents, One Kitchen, which was released in January 2007.

Peabody Presidential Series
Recipe provided by former White House chef Walter Scheib
SESAME CRUSTED HALIBUT
with
RED CURRIED SWEET POTATO SOUP

Makes 6 portions

For the halibut
6 each 3 oz portions of skinless halibut fillet
Lightly spread wasabi paste on one side of the halibut then season with salt and pepper
and 5 spice mix and then coat that side with a mix of white and black sesame seeds
Sear the halibut and finish in the oven at service

For the soup
1T vegetable oil
2T chopped shallots
2T grated fresh ginger
2T chopped garlic
1T grated lemongrass
2 leaf Kaffir leaf
1-2t red curry paste. Careful this is very hot, add half first and check heat
2/3# roasted sweet potato puree
24 oz vegetable or chicken stock
6 oz. unsweetened coconut milk
2 oz lime juice
2-4 oz. honey depending on sweetness of potatoes
S&P

For the vegetables
2t ginger grated
2t garlic chopped
2 oz. yellow squash julienne
2 oz. zucchini julienne
2 oz. carrot julienne
3 stalks scallions greens finely julienned

CRISP RICE NOODLES
METHOD
1) Heat vegetable oil in a 2 qt sauce pot over medium heat, add shallots, ginger, garlic, lemongrass, kaffir leaf and curry paste; sweat them until tender (2-3 min.) do not let
brown
2) Add potatoes and cook about 2 min. more
3) Add stock and coconut milk, cook 20 min
4) With hand blender or in food processor, blend mix until smooth, strain into new 2 qt pot. Add more stock if the soup is thicker than needed
5) Add honey and lime juice to balance spiciness and sweetness of soup and season with salt and pepper. Hold warm for service
6) For the vegetables, in a 12 inch sauté pan over medium high heat sauté ginger and garlic, stir fry quickly all vegetables season with S&P
7) Arrange vegetables in the middle of a warm soup plate, halibut on top, ladle soup around the vegetables and garnish with scallions, and rice noodles serve

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