The Ravenous Pig: Seasons of Florida

news

Ricky Ly

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Aug 25, 2012

The Ravenous Pig Releases Its New Cookbook of
Seasonal Specialties

In The Ravenous Pig: Seasons of Florida, James and Julie Petrakis showcase
their home state. With dozens of recipes for dishes that have won legions of
loyal fans, The Ravenous Pig: Seasons of Florida, by James and Julie Petrakis,
(Story Farm; 256 pages; $35) offers culinary inspiration for home chefs and a
gorgeous keepsake for fans of the award-winning Winter Park restaurant.
“This cookbook took us over a year to create as we moved through all the
seasons,” says Julie Petrakis, who is co-owner of The Ravenous Pig with her
husband James. “It’s a tribute to all the people who got us here. Without the
support of our family, our Ravenous team, and our guests this would never have
been possible. James and I are fortunate to do what we love every day, and now
we get to share how we do it with others.”

With more than 100 photographs and tips on everything from ?leting ?sh to
roasting mushrooms, The Ravenous Pig: Seasons of Florida shares the secrets
behind some of the restaurant’s most popular dishes, including Gruyere
Biscuits, Shrimp and Grits, the sinful dessert Pigtails, to such seasonal favorites
as Southern Oysters Rockefeller and Roasted Red Snapper with Black-Eyed
Pea and Hominy Stew. The book also contains recipes for hand-crafted
cocktails, such as the Bacon Old-Fashioned and the Umatilla Smash.

The Ravenous Pig will host a Release Party on September 30th for a limited
number of guests. Tickets are $50 for two people and include passed hors
d’oeuvres from recipes in the book, beer, wine, and one signed ?rst-edition copy
of the book. Additional books will be for sale for $35. Tickets are available at the
restaurant. The book will of?cially be released on October 2, coinciding with the
restaurant’s ?fth anniversary. Throughout that week the restaurant will feature
dishes from the cookbook on its menu.

The Ravenous Pig: Seasons of Florida is available exclusively at The Ravenous
Pig and its soon to open sister restaurant, Cask & Larder. It is also available
through www.theravenouspig.com

Peterbrooke Chocolatier of Winter Park Celebrates International Bacon Day 9-1-2012

news

Ricky Ly

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Aug 25, 2012

0

PETERBROOKE CHOCOLATIER OF WINTER PARK CELEBRATES INTERNATIONAL BACON DAY: 9/1

Help Local Chocolatier Tip the 10,000 Mark for Chocolate-Covered Bacon Pieces Sold

WHAT: With a goal to tip the 10,000 mark, for Chocolate-Covered Bacon slices sold, Peterbrooke Chocolatier of Winter Park (“Peterbrooke”) hopes to hit its goal by teaming up with C&S Brisket Bus, a mobile gourmet delicatessen known for braised brisket and specialty bacon. All in favor of pork-goodness can celebrate Peterbrooke’s Bacon Bash on International Bacon Day, Saturday, September 1 from 12-4 p.m.

“Collaborations with bacon experts like C&S Brisket Bus make partnerships all the more sweet,” states Kevin Wray, owner of Peterbrooke Chocolatier of Winter Park. Partnering with local businesses is essential to our business model. “In addition to this partnership we currently collaborate with Luma on Park and Prato, The Spice & Tea Exchange of Winter Park, Jane’s Short & Sweet as well as The Yum Yum Truck.”

For one-day-only bacon lovers can experience unique and new-to-store bacon flavors provided by C&S Brisket Bus to be baked to a crisp and dipped in chocolate including:
o Brown Sugar Brined
o Sweet Tea Brined
o Hickory Smoked
· Bacon Chocolate Chip Cookies
· Pistachio Bacon Brittle
· Bacon Bites—chopped chocolate-covered bacon sold by the ounce
· Gelato with bacon toppings

While the food bus will be on the road during the event, merchandise such as T-shirts will be onsite for guests to purchase. Social media followers can also participate, as one Facebook fan will receive bacon for a year (one slice per week).

MORE ABOUT PETERBROOKE CHOCOLATIER OF WINTER PARK
Peterbrooke of Winter Park is locally owned and operated by Jami and Kevin Wray. The Winter Park
location boasts 1400-square-feet of chocolate bliss with unique-to-store delectables like chocolate-covered bacon, sea salt caramels, spicy chili chocolate and for the those looking for traditional favorites, the gourmet chocolate-covered popcorn is available in dark and milk chocolate. The chocolate boutique is open daily from Monday – Thursday from 10 a.m. to 10 p.m., Friday and Saturday 10 a.m. to 11:00 p.m. and Sunday from 12 p.m. to 9 p.m.

DATE: Saturday, September 1, 2012 from 12-4 p.m.

WHERE: Peterbrooke Chocolatier of Winter Park
300 South Park Avenue
Winter Park, FL
407.644.3200

TastyChomps.com’s Best Burger of Orlando 2012 Poll

Burgers

Ricky Ly

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Aug 21, 2012

0

TastyChomps.com’s Best Burger of Orlando 2012 Poll

With the oncoming burger trend movement coming to Orlando in full force, especially with the new opening of BurgerFi in Winter Park, I thought it would be interesting to see what readers think is the best burger in Orlando. A thick, juicy beef patty between delicious buns, who could deny the America’s love for the burger?

Here are the nominees, feel free to add your own and vote on Facebook here at this link:

http://www.facebook.com/questions/10151108574701037/

Voting ends Friday August 31st 2012 at 5pm!

orlando best burgers 2012 — Vote for Orlando’s Best Burgers 2012 poll

BurgerFi – the burger trend has arrived….

Ricky Ly

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Aug 16, 2012

3

BurgerFi – the burger trend has arrived….

BurgerFi recently opened in Winter Park along busy Park Avenue in a rather popular corner overlooking Fairbanks Avenue and Rollins College across the street. I paid the place a visit recently to scope out the first of many burger joints to open up in Orlando as part of the national gourmet burger trend on the rise. These burgers, unlike the fast food burgers of yore, are thought of as beefier, more global citizen minded, and with higher quality ingredients. Some burger joints even go so far as to place flakes of gold, foie gras, and truffles as toppings to their beef burgers.

BurgerFi sits at the mid range level of the gourmet burger trend with prices ranging around $8-$10 per meal, and I’d put it just slightly above Five Guys burgers on the burger charts. Founded in Delray Beach, BurgerFi prides itself on its use of grassfed beef that’s never frozen, as well as being environmentally conscious in its operations.

The restaurant is beautiful inside, with a rustic feel from the wood panel walls and unique lighting, yet also a modern, sleek look from the outside panels, giving it a feeling of fitting right alongside some of the other more posh eateries along Park Avenue. The place appears to be bustling with business, with students from nearby Rollins, parents and friends from around the neighborhood all meeting up, sitting alongside businessmen and seniors at one of their communal tables.

You walk up to the counter to order here, choosing from a list of burgers, or you can make your own burger – with premium ingredients like sunny side up egg and hickory bacon for extra – as well as adding sides that include fries, beef hot dogs, “real” Coca Cola from real sugar without the corn syrup, frozen custard desserts, and beer & wine. There is even a (rather poorly kept) “secret menu” that you can find here http://burgerfi.com/menu.php#secret that includes orders like “urban fries” and “alternative style” burgers a la In-N-Out burger on the west coast.

Busy lines at BurgerFi!

My dining companion chose the original BurgerFi burger, topped with lettuce, tomato and a secret sauce. I chose, upon recommendation from my friend Gabby (of Audubon Park District), the “B.A.D. – Breakfast All Day” Burger that comes with egg, hash browns, and bacon. The orders are brought to you via a remote location device that you place on the center of the mat at your table.

Each burger here is marked with the signature “BurgerFi” logo grill marks seared on top of the bun, though I did not recognize any “burnt” tastes from it, thankfully. My friend’s burger turned out, rather disappointingly simple and bland. I suppose there may have been too much hype leading up to this moment. The burger’s buns were a bit too soft and sticky to chew on and the beef patties themselves were a bit lacking in the flavor department. Also, the patties were a bit too dry, thin, and flaky for my tastes and it probably could be best compared to Five Guys, whether you like that or not. Though my BAD burger tasted a lot better, aided mostly by the addition of the bacon and hash browns – not by the well done egg – I still found the buns and the burger meat patties themselves to be lacking. The parmesan and herb fries that we ordered with the meal were also lackluster and rather limp, as though they had not been fried long enough resulting in a slightly soggy texture. Hopefully this was a fluke and an off day for them, but I do hope they figure it out soon.

The burger trend has arrived, but I hope the scene gets better. Overall, the experience just felt a little bit too much like eating at a high school cafeteria, despite the nicer digs, and with slightly better food offerings.

Communal dining tables at Burger Fi

The BurgerFi burger

Parmesan and herbs fries

Kouzzina by Cat Cora’s CoraNation Room

Disney
Greek

Ricky Ly

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Aug 16, 2012

0

Its location on Walt Disney World’s Boardwalk resort puts it slightly off the radar for many Orlando locals, but Kouzzina by Cat Cora, the Food Network’s first female Iron Chef, reigns supreme under the house of Mouse. Kouzzina by Cat Cora is the Greek American chef’s first table side restaurant, featuring a diverse menu of Greek and Mediterranean specialties inspired by recipes from her childhood and heritage. The atmosphere is loud and family friendly and the restaurant itself is accented with shades of woods, creating a rustic, homey environment surrounding a large open kitchen area. When Chef Cat Cora is away, this Kouzzina (which means kitchen in Greek) is led by the fabulous and fun Chef Dee Foundoukis and her team, bringing together flavorful dishes made on the restaurant’s wood-burning grill and oak-fired ovens. The dishes range from oak-grilled steak and lamb, Greek spinach pie, to calamari, and more.

For a more quiet, intimate, and sophisticated experience, reserve and head on over to the restaurant’s private “CoraNation Room” on Friday and Saturday Nights. Here, up to 24 guests are treated to a specially created, seasonal five course menu meal for $65, with wine paired with three of the courses (appetizer, entrée and dessert) for an additional $35. This experience is available at 6:30 p.m. on Friday and Saturday nights and reservations must be made at least 72 hours in advance by calling 407-WDW-DINE.

I was recently invited to a media dinner featuring a sample menu for the “CoraNation” dinner. From the amuse bouche featuring poached lobster to the leeks with glazed duck, everything tasted very good, delicate and refined. There were fennel dusted goat cheese salads, made with lettuce grown on Disney property at one of the EPCOT farms, as well as a chilled watermelon drink. The main entrees included oak grilled and peppered lavender lamb loin served with clamshell mushrooms in a smoked tomato lamb jus as well as pan roasted red grouper with kalamata olive oil hollandaise, summer squash, and kasseri corn cake. The meal ended with a sweet note, or rather, three: crispy phyllo filled with fig honey and farmer’s cheese, phoenika with chocolate tahini, Greek yogurt panna cotta with za’atar spiced grapefruit. Each dish came with a wines, many from Greek and some from Chef Cora’s private label, as well as sides of various luscious Greek olive oils.

For a preview of what you may find at this experience, see the photos below from the media event at Kouzzina featuring this “CoraNation” experience:

Sample menu for the CoraNation room – RSVP ahead

Glazed duck and lobster amuse bouche items

Fennel, goat cheese, baby beets salad

Cat Cora’s private label Greek Extra Virgin Olive Oil

Olives and olive oil from Greece

Watermelon shooter

The entree of pan seared grouper and lamb loin

Pan seared grouper with kasseri corn cake

Oak grilled Lamb loin with mushrooms and au jus

Dessert

Greek yogurt panna cotta with za’atar spiced grapefruit.

phoenika with chocolate tahini

crispy phyllo filled with fig honey and farmer’s cheese

David’s Club of Hilton Orlando presents ice cream filled “screamin’ cupcakes”

Desserts

Ricky Ly

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Aug 13, 2012

0

David’s Club of Hilton Orlando presents ice cream filled “screamin’ cupcakes”

Hilton Orlando’s David’s Club Bar & Grill recently introduced a new line of “screaming cupcakes”, with a twist. The tasty little cakes are creatively filled with an ice cream center, bringing together both ice cream and cupcakes into one singular dessert with explosive outcomes…for your sweet tooth. The items are part of a new line of desserts coming from the casual pub at Hilton Orlando on International Drive. The culinary team is led by Le Cordon Bleu trained Chef Mark Baize, who recently began at David’s Club after a tenure as sous chef at Roy’s on Sand Lake Road. Expect to see a few more additions and touches from the chef and his team at David’s Club in the near future.

Current Flavors:

Chocolate Chip
Vanilla Cake filled with Vanilla Ice Cream and topped with Chocolate Whip Cream

Red Velvet
with Butter Pecan Ice Cream filling and topped with Cream Cheese Icing

Strawberry Shortcake
Angel Food Cake filled with Strawberry Sorbet and topped with Whip Cream

Baked Alaska
Chocolate Cake filled with Neapolitan Ice Cream and topped with Roasted Meringue

Carrot Cake
filled with Cheesecake Ice Cream and topped with Cream Cheese Icing

Nutty Irish Man
Chocolate Cake filled with Baileys and Guinness Sorbet topped with Whip Cream

Triple Chocolate
Chocolate Fudge and filled with Chocolate Ice Cream

Photos from David’s Club of the Screaming Ice Cream filled Cupcakes

The assorted list of cupcakes

Share Our Strength’s 23rd Annual Taste of the Nation® Orlando

Events

Ricky Ly

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Aug 13, 2012

0

Share Our Strength’s 23rd Annual Taste of the Nation® Orlando

WHY: This premier culinary event features unique and succulent specialties from 30 of Central Florida’s finest restaurants and chefs, a fabulous silent and live auction, and entertainment. EVERY DOLLAR raised fights hunger and homelessness in our community and around the world.

LOCAL BENEFICIARIES: Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida

WHEN: Saturday, August 25, 2012
6:45 pm – 10:00 pm

WHERE: Orlando World Center Marriott
8701 World Center Drive
Orlando, FL 32821

TICKETS: VIP Tickets: 6:45 pm – 10:00 pm, $150 each
On Wednesday, August 15 there is a one day promotion where you get $25 off a VIP ticket with the code ONEDAY

Includes access to the exquisite appetizers, entrees and desserts from over 30 of Central Florida’s leading restaurants, along with wine, coffee and beer.

FOLLOW: Website: http://tasteofthenation.org/orlando
Facebook: www.facebook.com/OrlandoTaste
Twitter: @OrlandoTaste #orltaste

CONTACT: Andrea Patenaude, 407.514.5469 or ap6433@att.com

ATTIRE: Cocktail/Semi-Formal

PRESENTING SPONSOR: Darden Restaurants

MAJOR LOCAL SPONSORS:
Walt Disney World, Regions Bank, Creekstone Farms, Cadillac, Whole Foods Market, Randy E. Schimmelpfennig of Morgan & Morgan, Hilton Grand Vacations, Orlando World Center Marriott, JetBlue, Progressive Communications, Neiman Marcus, WFTV Channel 9, MIX 105.1, 1059 Sunny FM

100% OF TICKET SALES HELP ENSURE NO KID IN AMERICA GROWS UP HUNGRY!

2012 MENU PREVIEW

Bahama Breeze

B.B. King’s Blues Club

Bosphorous Turkish Cuisine

CHICKEN ADANA

Hand Chopped Chicken Seasoned and Grilled

The Capital Grille

Christner’s Del Frisco’s

CRAVE

Creekstone Farms

Cress

FRESH FLORIDA SEAFOOD CEVICHE

Cilantro & Mint Chimichurri, Local Pork Chicharon

LOW AND SLOW PULLED CREEKSTONE FARMS PRIME BRISKET

Smoked Onion Infused House-Made Crème Frâiche, Lentil Crisp

OPEN-FACED ROASTED LOCAL VEGETABLE BISTEEYA

Caramelized Shallot & Blackberry “Mornay”, Peppercorn & Parmeggiano Shortbread

Cuisiniers Catered Cuisine & Events

CUISINIERS TAQUERIA

Slow Roasted Pork, Salsa Verde, Black Bean Moustarda

Beef Brisket, Asian BBQ, Pickled Cabbage

Blackened Shrimp, Sweet Chili Aioli, Pickled Celery, Roasted Corn

Dine With Shamu at SeaWorld Orlando

Emeril’s Tchoup Chop

Char Siu Short Ribs in Chinese Bao with Kim Chi Style Slaw

Empress Sissi

FreshPoint

Fulton’s Crab House

Hilton International Drive: Spencer’s for Steaks and Chops

Cold Water Lobster Tail

Heirloom Tomato Tar Tar

Smoked Morel

Green Harissa Aioli

Journey’s Catering

JW Marriott Orlando Grande Lakes

Jagerwurst, Sweet Corn “Fluff,” Black Eyed Pea Kettle Corn, Apple-Bacon Jam, Popcorn Shoots

K Restaurant and Wine Bar

Seared Hudson Valley Foie Gras, Fried Rosemary Waffle, Bacon Chutney, Blueberry Marmalade

Bacon Rilettes, Crostini

Pan Seared Scallop, Heirloom Tomato, Peach, Watermelon Gazpacho

LongHorn Steakhouse

Nestle Professional

Olde Hearth Bread Company

Orlando World Center Marriott

Portobello

Red Wing Restaurant

Elk Stroganoff over Homemade Spatzle

Rosen Shingle Creek: A Land Remembered Steakhouse

Rock Shrimp Texas Caviar

BBQ Spiced Filet

Honey Bourbon Sweet Potato, Pickled Vegetables

Fried Corn Bread

Chocolate Crème Brulee

Fruit Coulis & Fresh Berries

Rosen Shingle Creek: Cala Bella

Spaghetti Squash Pasta

Tuscan Roasted Vegetables, Parmesan Crisp

Lobster Risotto, Micro Basil

Royal Plaza

Chef Jean-Louis’ Famous Bananas Foster

Roy’s

Ahi Tuna Poke & Grilled Szechuan Spiced Pork Ribs

Sanaa at Disney’s Animal Kingdom Lodge

South African Butter Chicken Curry, Cumin and Cardamom Infused Basmati Rice, Minted Cucumber Raita, and Cracked Black Pepper Papadum

Sushi Pop

PORK TACOS

Cinnamon and Star Anise Braised Pork, Avocado Puree, Greens & Cilantro Sprouts, Hoisin BBQ Sauce

BUBBLE GUM SORBET

Sorbet Liquid Nitrogen Style with Pop Rocks, Whipped Cream

Taverno Opa

Roasted Lamb with Lemon Potatoes and Side of Tzatziki

Baklava – Walnuts, Cinnamon, Cloves and Honey

Three2OH Ice Cream

Timpano Italian Chophouse

Universal Orlando Resort

Creekstone Farms Short Ribs, Wild Mushroom Risotto

Asian-inspired Duck

Chocolate Banana Torte, Mascarpone Cream

Uno Chicago Grille

Whole Foods Market

Indulge in an Assortment of Specialty Items, including Cheeses, Charcuterie, Gourmet Olives, Refreshing Gazpacho and a Wonderland of Miniature Desserts; Accompanied by Fine Wines

Wolfgang Puck Grand Café

Seared Sea Scallops with Thai Spiced Eggplant and Red Curry Sauce

70 Restaurants Ready to Dish Out Savings During Visit Orlando’s Magical Dining Month

Events

Ricky Ly

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Aug 13, 2012

1

70 Restaurants Ready to Dish Out Savings During Visit Orlando’s Magical Dining Month

Newly-Updated Website Features Menus, Message Boards and Reservations

ORLANDO, Fla. – For the entire month of September, 70 of Orlando’s top restaurants will serve up three-course prix-fixe dinners for $30 during Visit Orlando’s Magical Dining Month. The newly-updated OrlandoMagicalDining.com features menus, message boards, reservations and a mobile version launching late August. In addition, the month-long event will benefit the Edgewood Children’s Ranch, with $1 from every meal donated to the organization. Edgewood Children’s Ranch provides residential, educational and counseling services for troubled children and their families. For more information visit EdgewoodRanch.com.

Now in its 7th year, Magical Dining Month’s restaurant list boasts a wide variety of unique atmospheres and cuisines spread across six unique dining districts:

Convention District – This area, encompassing International Drive, hosts the largest concentration of Magical Dining restaurants, including popular steakhouses like The Capital Grille, Charley’s Steak House and Vito’s Chop House.
Disney/Lake Buena Vista District – Known for its world-class theme parks and resorts, this upbeat district offers up upscale, fine dining restaurants including The Venetian Room, Todd English’s bluezoo and La Luce by Donna Scala.
Downtown District – In the midst of trendy neighborhoods and endless nighttime entertainment options, downtown Orlando hosts local favorites including Citrus Restaurant, Funky Monkey Wine Company, Le Coq Au Vin and The Boheme.
Universal/CityWalk District – Fully-themed, Universal area restaurants include Emeril’s Tchoup Chop at the Loews Royal Pacific Resort, Bice Ristorante at the Loews Portofino Bay Hotel and The Palm at Hard Rock Hotel.
Restaurant Row District – This one-mile stretch of Sand Lake Road is a mecca for upscale and casual restaurants, including Roy’s Hawaiian Fusion, Timpano Italian Chophouse and Bosphorous Turkish Cuisine. Featured seafood restaurants in the area include Ocean Prime, Moonfish, Big Fin Seafood Kitchen and Fishbones.
Winter Park District – Signature restaurants – unique to the Orlando area – including Luma on Park and Chez Vincent make up this quaint, picturesque district just north of downtown Orlando.

For additional savings in Orlando this fall, Visit Orlando is offering visitors 45 days of deals from Aug. 15 – Sept. 30. VisitOrlando.com/deals will serve as an aggregator for Orlando’s top deals, including discounted rates on hotels, plus deals on theme parks, dining and more.

More information about Visit Orlando’s Magical Dining Month, including a complete list of participating restaurants, menus, message boards and reservations are now available at OrlandoMagicalDining.com.

FUNKY MONKEY WINE COMPANY’s Stuffed Avocado – spicy ahi tuna, cream cheese, eel sauce, spicy mayo, sriracha, masago

CHEZ VINCENT’s Chocolate & Raspberry mouse with a mango sauce

Complete List of Participating Restaurants for Orlando Magical Dining Month

Convention Area

CALA BELLA	Italian
THE CAPITAL GRILLE	Contemporary American
CAPRICCIO GRILL	Italian
CHARLEY’S STEAK HOUSE	Steak
CUBA LIBRE RESTAURANT & RUM BAR	Latin
EVERGLADES RESTAURANT	Contemporary American
FIORELLA’S CUCINA TOSCANA	Italian
FOGO DE CHAO	Steak
FUNKY MONKEY WINE COMPANY	Fusion
A LAND REMEMBERED	Contemporary American
MING COURT	Asian
NAPA	Contemporary American
THE OCEANAIRE SEAFOOD ROOM	Seafood
SPENCER’S FOR STEAKS AND CHOPS	Steak
TAVERNA OPA	Mediterranean
TOMMY BAHAMA	Contemporary American
VITO’S CHOP HOUSE	Italian

Disney Lake Buena Vista

ANDIAMO ITALIAN BISTRO AND GRILLE	Italian
DEEP BLU SEAFOOD GRILLE	Seafood
HAWK’S LANDING STEAKHOUSE	Steak
HEMINGWAY’S	Seafood
IL MULINO NEW YORK TRATTORIA	Italian
JOHNNIE’S HIDEAWAY	Seafood
LA LUCE BY DONNA SCALA	Italian
MIKADO JAPANESE STEAK HOUSE	Asian
NINE18	Contemporary American
TODD ENGLISH’S BLUEZOO	Seafood
THE VENETIAN ROOM	Contemporary American

Downtown

THE BOHEME	Contemporary American
CITRUS RESTAURANT	Contemporary American
FUNKY MONKEY WINE COMPANY	Fusion
HUE RESTAURANT	Contemporary American
NICK’S ITALIAN KITCHEN	Italian
PRICKLY PEAR	Steak

Restaurant Row

BIG FIN SEAFOOD KITCHEN	Seafood
BOSPHOROUS TURKISH CUISINE	Mediterranean
DRAGONFLY ROBATA GRILL AND SUSHI	Asian
FISHBONES	Seafood
FLEMING’S PRIME STEAKHOUSE	Steak
MOONFISH	Seafood
MORTON’S THE STEAKHOUSE	Steak
OCEAN PRIME	Steak
ROY’S HAWAIIAN FUSION	Seafood
SEASONS 52	Contemporary American
TIMPANO ITALIAN CHOPHOUSE	Italian
VINES GRILLE & WINE BAR	Contemporary American

Universal City Walk

BICE RISTORANTE	Italian
EMERIL’S RESTAURANT	Contemporary American
EMERIL’S TCHOUP CHOP	Fusion
ISLANDS DINING ROOM	Asian
THE KITCHEN	Contemporary American
LATIN QUARTER	Latin
MAMA DELLA’S RISTORANTE	Italian
THE PALM	Steak
TRATTORIA DEL PORTO	Italian

Winter Park and North

BOSPHOROUS TURKISH CUISINE	Mediterranean
CHEZ VINCENT	French
FISHBONES	Seafood
FLEMING’S PRIME STEAKHOUSE	Steak
LUIGINO’S RESTAURANT	Italian
LUMA ON PARK	Contemporary American
PARK PLAZA GARDENS	Contemporary American
RANGETSU	Asian
ROCCO’S ITALIAN GRILLE	Italian
SEASONS 52	Contemporary American

Surrounding Areas

CHARLEY’S STEAK HOUSE- CELEBRATION	Steak
CHARLEY’S WILDFIRE GRILLE	Steak
CRAVE- CONROY ROAD	Contemporary American
ELEVEN- REUNION RESORT	Contemporary American
K RESTAURANT- COLLEGE PARK	Contemporary American
LE COQ AU VIN- S. ORANGE AVENUE	French
PRIMO BY MELISSA KELLY- JW MARRIOTT	Italian

Tommy Bahama’s – Tasting event

Events

Ricky Ly

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Aug 10, 2012

0

by Tony Tam, University of Florida

Tommy Bahama is probably best known as a purveyor of island themed casual wear, but at several locations throughout the US, including the location here in Orlando at Pointe Orlando, there is an attached “island” restaurant to the Tommy Bahama store. Although the menu has popular staples like jerk chicken, bbq ribs, ahi tuna tacos, and macademia nut encrusted snapper, we were recently invited to try and sample a few of the items from their special chef’s menu to try out and savor.

Ceviche

Seared tuna with wasabi sauce

The ceviche was served with a tortilla chip and was a great way to start off this summer evening. The chefs kept the pace going with the seared Tuna with a wasabi type sauce. The short ribs were soft and tender with and served with whipped potatoes.

Short ribs at Tommy Bahamas

Assorted Desserts

Desert was a Malted Chocolate Pie with a crispy Chocolate Cookie Crust, soft Mocha Mousse, and English Toffee Crumble. Butterscotch Pudding Chocolate Ganache, Scratch Caramel, White Chocolate Mousse.

The Piña Colada Cake with Vanilla Cake, Myers Dark Rum, Diced Pineapple, White Chocolate Mousse, Toasted Coconut was my favorite. It really tied the island theme well and there’s no other place that has this delectable desert. The meal was light and fulfilling.

Overall, the experience was great and the food is worth a try for some casual island fare in Orlando, a nice respite from tourist life.

——–

Upcoming event

Did you know National Relaxation Day is next week? On August 15^th, Tommy Bahama is throwing a National Relaxation Day Party at the restaurant, bar & store at Pointe Orlando complete with live music, giveaways throughout the day, in store massages, specialty cocktails & a delicious BBQ menu. This party is the culmination of a month long campaign to make National Relaxation Day an official holiday. The petition has been available to sign all month at tommybahama.com/relax; with every signer automatically entered to win a 14 Day Princess Cruise to Hawaii!

Korea House – Longwood – Korean cuisine at its finest

Korean

Ricky Ly

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Aug 5, 2012

3

Korea House – Longwood – Korean cuisine at its finest

Open since 1982 and one of the first Korean restaurants in state of Florida, Korea House has continued to provide excellent traditional and authentic Korean cuisine to all of Central Florida. The kitchen is lead by head chef Kisoo Choi with 40 years of experience in both Korean and Korean-Chinese cuisine.

Korean cuisine is marked by the use of gojuchang (fermented Korean spicy chili pepper pastes), sesame oil, and the dominance of kimchi, the national spicy pickled cabbage. The cuisine is often spicy, flavorful, and fresh. Korea House – which recently underwent renovations with additions of new wood booths and future plans for a karaoke lounge – is spacious and inviting, with several tables equipped with Korean barbecue grills for cooking at the table.

For appetizers, start off with the gun-mandu, Korean pan fried dumplings made with pork, and the haemul-pajun, a Korean style seafood pancake with green onions and hot pepper. The haemul-pajun, made from a batter of eggs, wheat flour, rice flour, is absolutely the best I’ve had in Orlando, slightly crunchy, crispy, and stuffed with green onion and bits of calamari and imitation crab. Add a dab of spicy chili soy sauce to the slice of haemul-pajun and enjoy. Japchae, clear, Korean sweet potato noodles stir-fried in sesame oil with vegetables, mushrooms, and beef, is also a tasty starter, and fun to slurp.

Dolsot-bibimbap, a mixed rice dish served sizzling in a hot stone pot, is full of vegetables, sliced beef, and topped with a fried egg. To eat, just add some of the sweet pepper paste provided, to taste, and mix it all with your metal spoon while relishing the crunchy, slightly burnt rice on the bottom of the pot.

The Korean-Chinese food menu here is a relic of the historical influence of Korea’s Chinese neighbors on Korean cuisine. Dishes such as sweet and sour chicken, shrimp, pork, stir fried beef are all prepared with a slight touch of Korean style, full of spicy flavors and sesame oil. The jjambbong, a huge bowl of seafood spicy noodle soup, and the jajang-myun, black soybean paste noodles with beef and vegetables, are said to be particular favorites of the locals here at Korea House.

Other popular dishes here include the hot Korean stews like the Sundubu-Tzigae, a spicy, soft tofu stew with shrimp, and seafood, and the gom-tang oxtail soup that is prepared by simmering for 10 hours and served with clear noodles and beef. There is also an extensive list of fish prepared Korean style with a little bit of salt, grilled or fried, such as cod, monkfish, and mackerel fish to be eaten with white rice.

When you order large portions of the Korean barbecue menu, the dining party can opt to use the the grills built into the tables or have the kitchen prepare the dishes and bring them out on hot sizzling plates. The gal-bi, thick chunks of beef short ribs marinated in Korean barbecue sauce, are excellent here as are the bulgogi, available in pork, chicken, or beef varieties.

Korea House is a place known for quality Korean cuisine and its reputation for one of the best Korean restaurants in Orlando is well deserved.

Korean bbq booths at Korea House

Japchae – Clear, Korean potato noodles stir-fried with vegetables

Gun-mandu – Korean pan fried dumplings

Banchan – Korean side dishes including pickled turnips, tofu, kimchi, spinach, bean sprouts and more

Haemul Paejun – Seafood pancake

Spicy stir fried squid with vegetables

Sundubu-Tzigae – spicy, soft tofu stew with shrimp, and seafood

Galbi – Korean style barbecue beef short ribs grilled

Korea House Restaurant, 1155 State Road 434 West,
Longwood, FL 32750; (407) 767-5918
koreahouseorlando.com
$$

The Capital Grille’s Summer Plates Menu and Generous Wine Pour events

news

Ricky Ly

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Aug 4, 2012

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The Capital Grille’s Summer Plates Menu and Generous Wine Pour events

Back by popular demand, the Summer “Plates” menu at The Capital Grille on International Drive marks the return of the Wagyu Cheeseburger with Fried Egg and Crisp Onions – served on a buttery Brioche bun that pulls the egg, onion, cheese and Wagyu together for a truly delicious burger experience. Another notable lunch entrée is a brand new dish, full of rich and appealing flavors – Seared Sea Scallops with Sweet and Sour Tomatoes.

New Summer “Plates” menu side items also include Carrot Ginger Soup and Tomato and Watermelon Salad with Feta Cheese. Guests can customize their lunch, choosing now from ten “Plates” offerings – soup or salad, lunch entrée and a side – all for $18.

“The new Summer “Plates” lunch menu was designed to bring back some of our guests’ favorite items and introduce other, new selections for the season,” notes Executive Chef Matthew Price.

“Carrots contain plenty of natural sugars in the beginning of the season. Combining them with ginger in our new Carrot Ginger Soup creates a depth of flavor and vibrant color, well-suited for summer. We are also pleased to offer a new luxury addition to our menu, the Seared Sea Scallops with Sweet and Sour Tomatoes, served with a unique Israeli cous cous.”

Carrot ginger soup made with a chicken based broth, and topped with a dallop of sour cream, fresh chives, and a hint of orange juice squeezed at the end.

Clam chowder soup with decadent chunks of clam

Watermelon Salad with Feta Cheese

Wagyu Cheeseburger with Fried Egg and Crisp Onions

Seared Sea Scallops with Sweet and Sour Tomatoes – hints of the Mediterranean with cous cous, lemon zest, and olives

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The Most Highly Anticipated Wine Experience of the Summer
Returns to The Capital Grille
The Generous Pour Wine Event to Launch July 9

Orlando, FL ( June 26, 2012) – Imagine having the freedom to enjoy nine world-class and limited-vintage varietals, hand-selected by a Master Sommelier, all while savoring signature appetizers, dry-aged steaks, fresh seafood and house-made desserts. Make that dream a reality by unleashing your inner sommelier this summer for The Generous Pour Wine Event – just $25 per person at dinner from July 9 to September 2.

The Generous Pour Wine Event offers guests an unparalleled opportunity to enjoy generous pours of as many of the featured wines as they choose and the event exemplifies the expert, personalized service that The Capital Grille is known for. Guests will be guided through the experience, with suggested pairings and wine tasting notes for each course ordered.

Each wine was chosen from unique vineyards around the world by The Capital Grille’s Master Sommelier, George Miliotes, one of only 186 in the world. “I selected the wines for the Generous Pour Wine Event, relying on favorites from unique vineyards that I enjoy in my own personal cellar.” Allowing guests to experience the wine paired with food, tasting notes and expert guidance from our servers, adds depth to the experience that a traditional tasting event would not provide. The best way to learn about wine is to drink it!”

The Generous Pour Wine Event introduces guests to some of the season’s newest wine trends, while also offering hard-to-find varietals and known favorites. Highlights from this summer’s signature collection of choice whites and reds are:

· Conn Creek Anthology, Cabernet, 2007 – The finest vintage of the last 50 years for Cabernet in Napa, this robust blend of Bordeaux grapes from 13 of the region’s top vineyards is Conn Creek’s crowning jewel. A rich and creamy wine to complement dry aged steak.

· Ferrari-Carano Mountain Reserve, Cabernet, 2008 – The Capital Grille is proud to be hosting the exclusive debut of Mountain Reserve from Ferrari-Carano. With a mixture of aromas and a long, dry finish, this bold Alexander Valley Cabernet is the perfect accompaniment for Kona Crusted Dry Age Sirloin.

· Sim?i?, Rebula, 2008/09 – Available exclusively at The Capital Grille, this wine, also known as “Orange Wine,” is a 1,000 year-old style of wine production making a comeback. Highly aromatic, it is an ideal companion for appetizers and light fish dishes.

· Villa Mt. Eden Grand Reserve, Pinot Noir, 2007 – One of Master Sommelier George Miliotes personal favorites, this silky and smooth wine, boasting flavors of strawberry, cherry, and toffee, pairs beautifully with Cedar Planked Salmon with Tomato Fennel Relish.

El Buzo – Dive in for delicious Peruvian seafood

Ricky Ly

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Aug 2, 2012

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El Buzo – Dive in for delicious Peruvian seafood

“They’ve got grilled beef hearts, marinated Peruvian style,” my coworker mentioned one morning. We knew then and there where lunch would be at that day. We had to make our way over to Casselberry to check this little Peruvian place, El Buzo.

I first heard about El Buzo from the venerable Faiyaz Kara of the Orlando Weekly, who had visited and reviewed the Peruvian restaurant for the Weekly’s dining review section and found it to be quite good. A dear friend and co worker of mine also read the piece and requested a lunch time excursion to visit the little restaurant hidden in a strip mall in Casselberry.

El Buzo, which means “the diver”, is run by husband and wife team who man the tiny, open kitchen area and churn out these authentic, wonderful Peruvian seafood dishes that they prepare to order with the freshest fish, possibly caught by Chef Bruno himself. When dining here, you can see that the owner-chef, who was a deep sea diving champion and fishermen in Peru, excels in these “comida del mar,” where his love for the sea translates onto the plate.

Our dining party starts off with some of the anticuchos ($6.95), Peruvian style grilled beef hearts, succulent and savory with a nice texture, and some of the pulpo al olivo ($8.95), octopus covered in a olive-cream sauce, served with a side of saltine crackers. Crackers aside, these little morsels of olive flavored octopus were superb, with layers of olive and octopus flavors mingling on the tip of the tongue. I could probably order this every time.

We also order a plate of the ceviche de pescado ($9.95) , a national dish of Peru, with sashimi style grouper fish marinated in lime juices and onions, served with lettuce, sliced red onions, and of course the Peruvian staple of corn.

My co-workers order the Lomo Saltado ($9.95), a stir-fried dish – a dish influenced by Peruvian-Chinese – of beef strips and sliced onions, tomatos, and french fries, and also the filete de pescado ($9.95), a pan fried filet of grouper served with white rice and salad. I sampled some and found the fish to be very fresh and tasty, much like the other seafood dishes here.

My dish, which came out last and near the end of the meal as my companions were finishing, was the causa de camarones ($7.95), a shrimp salad rolled up in yellow whipped sheets of potato and pepper and lime. The causa came out late, I suspect, due to the lack of kitchen staff available to assist during the lunch hour. The dish was very good though – creamy, fresh and refreshingly light – which made up for the delay.

Definitely try the authentic Peruvian dishes, particularly the seafood dishes, at El Buzo. And maybe call and order ahead for lunch if you are in a hurry.

Peruvian Chicha Morada – a sweet, cool, juice made with purple corn, cinnamon, and pineapple juice originating from the indigenous Incan of Peru and a side of dried corn.

Chef Bruno at the helm

Ceviche de pescado, a national dish of Peru, with sashimi style grouper fish marinated in lime juices and onions, served with lettuce, sliced red onions, and of course the Peruvian staple of corn.

Pulpo al olivo ($8.95), octopus covered in a olive-cream sauce, served with a side of saltine crackers

Tamale

Anticuchos – Peruvian style grilled beef hearts

Lomo Saltado – stir fried beef and french fries

Grilled grouper fish filet

Causa de camarones – a creamy, fresh shrimp salad rolled in yellow sheets of potato

Orlando’s Del Frisco’s becomes Christner’s Del Frisco’s Prime Steak & Lobster

news

Ricky Ly

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Jul 30, 2012

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Orlando’s Del Frisco’s becomes Christner’s Del Frisco’s Prime Steak & Lobster

As reported in Scott Joseph’s Orlando Restaurant Guide, Del Frisco’s on Lee Road has now officially become Christner’s Del Frisco’s Prime Steak & Lobster, which was founded in 1993 and is one of Orlando’s oldest steakhouses. The local, family owned and operated restaurant is the legacy of founders Russ and Carole Christner. Carole Christner and her son David carry on the family business, transitioning the Del Frisco’s Prime Steak & Lobster brand to embrace its namesake – a brand built on its reputation of good food, great service and a welcoming atmosphere.

A fine dining experience, Christner’s offers U.S.D.A. Choice Plus Filet Mignon (8oz. $39 / 12 oz. $46), U.S.D.A. Prime Strip (16 oz. /$45), U.S.D.A. Prime Ribeye (16 oz. $42 / 22oz. bone-in $51) and U.S.D.A. Prime Porterhouse (24 oz. $53) that is aged, corn-fed and cut fresh-to-order. Cold water lobster tails are imported from Australia and the restaurant boasts a wine portfolio of more than 5,500 bottles.

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. For more information visit www.christnersprimesteakandlobster.com or call 407.645.4443.

The restaurant is slated to transition to just Christner’s Prime Steak & Lobster, dropping the Del Frisco’s name entirely, at the end of the second quarter in 2013.

Below are some photos of the name changing of the signs:

Cress’ 4th Anniversary Charity Dinner featuring Fantastic Five local Chefs

Events

Ricky Ly

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Jul 29, 2012

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Cress’ 4th Anniversary Charity Dinner featuring Fantastic Five local Chefs

On the Monday of Labor Day weekend, September 3rd, five local chefs will be hosting a neighborhood charity dinner event benefitting the Neighborhood Center of West Volusia County (http://www.neighborhoodcenterwv.org).

The dinner will feature Chefs Kevin Fonzo of K Restaurant, Chef Tony Adams of Big Wheel Provisions, Chef Kathleen Blake of The Rusty Spoon, Chef Lynae Gurnsey, and Chef Hari Pulapaka of Cress. All revenues generated will benefit The Neighborhood Center of West Volusia.

The dinner will also feature a sneak preview of a collaborative show with Chef Kevin Fonzo and Chef Hari Pulapaka at 6pm.

Visit http://cressrestaurant.com for more info on tickets.

Rosen Centre Heads South of the Equator for Upcoming Vine & Dine Event “A Different View of the World: The South American Perspective”

Events

Ricky Ly

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Jul 24, 2012

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Rosen Centre Heads South of the Equator for Upcoming Vine & Dine Event “A Different View of the World: The South American Perspective”

Rosen Centre’s Vine & Dine “A Different View of the World – The South American Perspective”Event Date

Thursday, July 26, 2012

Time

7:00 PM – 11:00 PM

Location

Everglades Restaurant at Rosen Centre, 9840 International Drive, Orlando, FL 32819

Cost

Individual tickets are $75 per person, plus tax and gratuity. As with all Everglades’ guest, valet parking is complimentary. Guests enjoy special $79 deluxe room rate (plus tax and gratuity).

Event Description

Vine & Dine presents “A Different View of the World – The South American Perspective” featuring special guest speaker Master Sommelier Andrew McNamara and his selections of fine wines from Argentina and Chile paired with Chef Fred Vlachos six course menu inspired by the cuisine of South America. Vine & Dine events feature a reception with a welcome wine or unique wine cocktail, casual conversation about wines, and wonderful raffle prizes including free bottles of wine and other wine gifts.

The menu for “A Different View of the World – The South American Perspective:

Selection of Argentine Cheeses

White Asparagus Soup with Mussels Escabeche

Lobster and Artichoke Salad Green Gazpacho Vinaigrette, Shaved Fennel and Olive Oil Caviar

Papaya Lime Sorbet

New York Strip Steak Drizzled with Sherry Sauce and topped with Green Chili Aioli

Empanada Dulce & Grilled Pineapple Arroz con Leche

(Dessert Empanada & Grilled Pineapple Rice Pudding)

Contact Information

Christina Thomas

407-996-8560

cthomas@rosencentre.com

Website

www.evergladesrestaurant.com

Rosen Centre Heads South of the Equator for Upcoming
Vine & Dine Event “A Different View of the World:
The South American Perspective”

Wine Pairing Dinner Thursday July 26 to Feature Master Sommelier Andrew McNamara Presenting Wines from

South America and Chile

Guests enjoy a toast at a Vine & Dine dinner

Rosen Centre‘s popular Vine & Dine wine pairing series is heating up and heading south this summer – south of the equator, that is, as the award-winning hotel presents “A Different View of the World: The South American Perspective” on Thursday, July 26 at 6:30 p.m. Andrew McNamara, Master Sommelier at Premier Beverage, a leading distributor of wine and spirits in Florida, will select wines from Argentina and Chile to pair with a six-course South American inspired menu developed by Everglades Chef, Fred Vlachos.The six-course meal begins with a selection of Spanish Cheeses paired with a Bodega Colome Torrontes, Argentina 2011, followed by a Lobster and Artichoke Salad topped with Green Gazpacho Vinaigrette, Shaved Fennel and Olive Oil Caviar paired with a Montes “Limited Selection” Sauvignon Blanc, Chile 2011. The third course features White Asparagus Soup with Mussels Escabeche paired with a Santa Ema “Amplus” Chardonnay, Chile 2009. Guests may cleanse their palates with a refreshing Papaya Lime Sorbet before indulging in the main course, a succulent New York Strip Steak drizzled with Sherry Sauce and topped with Green Chili Aioli. Two wines will be served with the main course – a Colome Malbec, Argentina 2009 and Errazuriz Carmenere, Chile 2011. For dessert, Chef Vlachos will serve a Chocolate Cream Cheese & Chipolte Empanada and Grilled Pineapple Arroz con Leche enhanced with an Errazuriz Late Harvest Sauvignon Blanc, Chile 2010.During the dinner, McNamara will share with guests his extensive knowledge of South American wines and discuss the differences in the winemaking process in the southern hemisphere. As the seasons are reversed below the equator, what patrons may know about the growing season for California wines, for example, no longer applies in Argentina, Chile and other South American countries. McNamara has been a Master Sommelier with Premier Beverage in the Miami/Fort Lauderdale area for more than three years. Prior to joining the privately held company, he served as the Wine Department Chairman for the Professional Culinary Institute, which offers the only Court of Master Sommelier’s approved program. He is a member of numerous wine associations including the Aspiring Masters of Wine, Wine Reviews, Wine Tasting Argentina, Wine Tasting Chile, Wine Tasting Uruguay and World’s Best Sommeliers and Wine Writers.

Andrew McNamara, Master Sommelier at Premier Beverage

McNamara is just one of the many distinguished wine experts to appear at Rosen Centre’s Vine & Dine series this year. In January, Vine & Dine featured Jesse Lange, general manager/winemaker of Lange Estate Winery & Vineyards, an award-winning winery in Willamette Valley, Oregon. In March, Rosen Centre welcomed as its distinguished guest speaker, Advanced Sommelier D. Lynn Proctor, subject of the soon-to-be-released documentary film “SOMM.” Then, in May, Rosen Centre welcomed Master Sommelier Joseph Spellman of Justin & Landmark Vineyards in California, one of only 118 Master Sommeliers in North America.

Each Vine & Dine event begins with a reception in Everglades Bar featuring a welcome wine or unique wine cocktail. The group then adjourns to Everglades restaurant, offering a comfortable, yet refined setting that evokes the natural beauty and relaxed atmosphere of the Florida Everglades for a multi-course gourmet dinner highlighted by fresh, seasonal ingredients and wines expertly selectedto complement the cuisine. During dinner, guests may engage in casual conversation about wines with an experienced wine maker or knowledgeable sommelier chosen for each event. Guests can also enter to win exciting raffle prizes, such as bottles of wine, wine-related items or hotel stays. Anintimate dining experience, each Vine & Dine event is limited to no more than 40 guests, ensuring personal attention for each attendee.

The cost of each Vine & Dine dinner is $75 per person, plus tax and 20 percent gratuity. Diners may make their evenings even more special by spending the night in a deluxe guest room for a special rate of only $79 plus tax. As with all Everglades dining experiences, valet parking is complimentary.

Vine & Dine dinners can be customized for private group events. The Everglades restaurant’s extensive wine list, which features an array of wines from all regions, winemaking styles and price points, allows the culinary team to work with event and meeting planners to arrange unique experiences within any budget. The restaurant also offers an extensive selection of organic wines from wineries that share the hotel’s passion for protecting the environment and creating quality products in a sustainable manner.

For Vine & Dine reservations and more details, call 407-996-8560. For more information, visit www.evergladesrestaurant.com or www.rosencentre.com. The final Vine & Dine event of the year will take place Oct. 26, 2012.

Rosen Centre has received Meetings & Conventions’ prestigious Gold Platter Award, which is given to select properties throughout the nation that demonstrate creative and culinary excellence. Just minutes away from the Orlando International Airport and the area’s most popular theme parks and attractions, Rosen Centre is located at 9840 International Drive, Orlando, FL 32819. For more information, visit www.rosencentre.com or call (800) 800-9840.

The Ravenous Pig – National Rainier Cherry Day

news

Ricky Ly

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Jul 11, 2012

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The Ravenous Pig – National Rainier Cherry Day

The Ravenous Pig is representing the state of Florida in Northwest Cherries’ national campaign for National Rainier Cherry Day.

For the second year, NW Cherries has selected one iconic restaurant in each US state to create and feature a unique Rainier cherry menu item honor of National Rainier Cherry Day on July 11, 2012. Each restaurant receives approximately $400 worth of free rainier cherries to play with (40 pounds) and incorporate on their menu. From Rainier cherry-infused cocktails and brews to rainier cherrycompotes on perfectly prepared proteins, each chef has designed a special dish that not only showcases the cherries’ sweet, crisp flavor, but also incorporates them into the cuisine for which the state is known.

The Ravenous Pig has stepped up to the challenge and will offer a special, exclusive cherry dishes in the second week of July, in the peak of Rainier cherry season for locals to enjoy. Chefs James and Julie Petrakis have prepared these recipes:

Crispy pork belly with Rainer cherry jam
Rainier cherry cobbler with almond milk ice cream
Gin & jam cocktail with cherry jam

Rainier cherry cobbler with almond milk ice cream

Crispy pork belly with Rainer cherry jam

Sesame-crusted Hudson-Valley foie gras with Rainier cherries that have been plumped in Herring Cherry Liqueur with honey-butter phyllo crackers & white sesame foam

To learn more about Northwest Cherries’ Tree-to-Table, visit www.nwcherries.com/treetotable.

Chateau Ste. Michelle – Rieslings

Wine

Ricky Ly

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Jul 9, 2012

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Riesling is a white grape variety which originated in the Rhine region of Germany made of an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked and in terms of importance for quality wines, it is usually included in the “top three” white wine varieties together with Chardonnay and Sauvignon Blanc.

In the late nineteenth century German immigrants brought with them Riesling vines, named Johannisberg Riesling to qualify them as “legitimate” German Riesling. New York, particularly in the Finger Lakes region, was one of the earliest U.S. producers of Riesling. Plantings started to appear in California by 1857 and followed in Washington State in 1871.

The grape is currently on the rise in Washington State but on the decline in neighboring Oregon. Riesling from this area ranges from dry to sweet, and has a crisp lightness that bodes well for easy drinking. Often there will be an easily detectable peach and mineral complex. Some Washington State winemakers, such as Chateau Ste. Michelle, are adapting German-style Riesling production methods, and even partnering with well-known German vintners like Dr. Ernest Loosen to create specialty wines such as the Eroica Riesling. With annual productions of over 600,000 cases a year, Chateau Ste. Michelle is the worldwide leader in the production of Riesling wines by volume.

Summertime is coming and the warm weather is one of many great reasons to enjoy delicious Chateau Ste. Michelle Riesling. The noble Riesling grape is unique among all varietals for its unsurpassed versatility. And Chateau Ste. Michelle brings Riesling to a very high level, serving beautifully both as a refreshing sipping wine and as a phenomenal complement to an almost endless range of foods. That’s because this varietal delivers a rush of fresh, yet complex fruit notes balanced by a crisp acidity.

Chateau Ste. Michelle winery was among the first to plant Riesling in Washington state more than 40 years ago, and continues to champion the grape to this day; helping to usher in its recent rise in popularity. Wine connoisseurs around the world are currently enjoying a “Riesling Renaissance” with Chateau Ste. Michelle producing the #1 selling Riesling in America. Riesling is more than just sweet – the varietal offers styles for every meal, with a natural balance of acidity and sugar, lightness of alcohol, and fruit-forward flavors.

Riesling is great as a sipping wine on its own, but its versatility is what makes it the perfect food wine. From tapas and appetizers to fish or poultry, and almost anything in between, Chateau Ste. Michelle has you covered making every meal special. Try it with hearty mains (like dishes with chili-laced sauces and spicy marinades), sides such as roasted root vegetables, or fresh oysters and appetizers of cured meats and cheeses. The choice of Riesling styles makes them capable of bringing out the best in every menu, including the spice and zest of Asian, Mexican, Indian and more.

Check out this awesome tool that you can use to find out what your food pairs with what wine.

CHATEAU STE. MICHELLE RIESLING STYLES

– Dry Riesling
The Chateau Ste. Michelle Dry Riesling is a crisp, dry and refreshing style of Riesling. It exhibits fresh flavors of white peach and mandarin orange, and ends with a clean f nish. This is an incredibly versatile food wine and my favorite with oysters. – BOB BERTHEAU, WINEMAKER

– Columbia Valley Riesling
“Our Columbia Valley Riesling is a blend of Riesling from throughout Washington’s Columbia Valley. We craft it to be a refreshing, off-dry Riesling vintage after vintage. The wine delivers sweet lime and peach character with subtle mineral notes. This is our “any day Riesling” that is a pleasure to drink and easy to match with a variety of foods.” – BOB BERTHEAU, HEAD WINEMAKER

– Harvest Select Sweet Riesling
“Our Harvest Select Riesling is made in a slightly sweeter style than our ‘Columbia Valley Riesling’ but still shows the elements of classic Chateau Ste. Michelle Riesling. It offers beautiful crisp Washington Riesling character with rich flavors of ripe pears and peaches. The fresh fruit punch and richness is balanced with crisp acidity to keep the wine in harmony. This is a perfect patio sipping wine or would be a great match with Thai food.” – BOB BERTHEAU, HEAD WINEMAKER

Rainbow Sno-cones – Audubon Park

Ricky Ly

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Jul 4, 2012

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Summer days are here in Central Florida. With the temperatures on the rise, people everywhere are looking for a little cool respite.

Located in the lovely Audubon Park district at the corner of Corrine Drive and Winter Park Road, Rainbow Sno-cones features delicious little dessert treats known as snowballs that will be sure to you cool down. Made popular in New Orleans, these balls of shaved ice are finer and more silky smooth like fresh “snow” than their coarser, less refined cousin the snowcone. The desserts here are made using an old fashioned shaved ice machine just like the ones they use in New Orleans to get that fine consistency.

Bob Homer of Rainbow Sno-Cones

Owner Bob Homer and his family have owned and operated this small walk-up storefront for over 17 years and has remained a popular place for Central Floridians for their many flavors (over 35) and tasty snowballs. The syrupy flavors are made of sugar rather than fructose based corn syrups and include flavors like strawberry, mango, coconut, grape, root beer, pina colada, and more. There are flavor combinations too like the rainbow, fuzzy navel, and the White Russian, which is a combination of coffee, chocolate and sweet cream. My favorite included the Tiger’s blood (it was here first, years before Charlie Sheen popularized the term), made with strawberry and coconut flavors. I requested some condensed milk on top to make it extra sweet. Prices are very cheap, with most items under $2.00. Cash only.

The Menu

Tiger’s Blood – a delicious mix of coconut and strawberry.

Les Petits Pleasures – College Park – French Bakery

Ricky Ly

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Jun 13, 2012

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Les Petits Pleasures – College Park – French Bakery

Ooh la la! This French bakery in the heart of Orlando’s College Park district helmed by husband and wife team Stephanie and Philippe Cahagne is truly a little delight. You might recognize the Cahagne family name – Philippe is brother of Francois Cahagne who runs the fabulous French bakery Croissant Gourmet in Winter Park.

Philippe Cahagne, who owns Les Petits Pleasures with his wife Stephanie. They recently won best dessert at the Taste of College Park hosted by the Rotary Club of College Park

On College Park’s main thoroughfare Edgewater Drive, this little patisserie, with light lavender-colored walls, features many sweet pastry pleasures. The goods run the gamut: from buttery, flaky chocolate almond croissants, to fruit tarts topped with strawberries and blackberries, little morsels of sweet, slightly crunchy macarons, decadent slices of vanilla flan, coco rochers, moist moelleux apple sponge cakes, chocolate eclairs, Napoleons, and ever more.

The bakery, open for breakfast, lunch, and dinner, also serves up some scrumptious hot sandwiches, quiches, and crepes for those wanting something more savory to go with the sweets. In the mornings, you can see the Cahagne family and staff at Les Petits Pleasures running about the kitchen area in their black aprons and head wraps, baking up their next creations.

When available, try their vol-au-vent, which means “windblown” in French, a flaky, delectable puff pastry stuffed with chicken, mushroom, Swiss cheese, and a creamy, rich béchamel sauce.

The Hawaii croque monsieur is a playful twist on the traditional grilled ham, Swiss cheese, and béchamel sandwich, topped with pineapple. You will fall in love with everything here, mon amis. It’s all about the little things in life.

Moist moelleux apple sponge cakes and coco rocher

Vol – au – vent – puff pastry with mushrooms and chicken

Prato on Park Avenue – Winter Park – Seasonal, Italian

Ricky Ly

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Jun 4, 2012

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Prato on Park Avenue – Winter Park – Seasonal, Italian

Founded by the creative team from Luma on Park, Executive Chef Brandon McGlamery and featuring Chef de cuisine Matt Cargo, has brought to life Prato, the new Park Avenue hotspot with a menu that brings out the flavors of Italy with a local flair. The menu here, changing seasonally, celebrates cuisine from Italy’s rich culinary landscape, blending Italian classics with modern techniques and seasonal ingredients.

The ambiance is one of a rustic farmhouse blended with a modern, communal lounge feel, complete with a long u-shaped bar, high ceilings, and large window-paned doors. The waiters here, all attentive and gracious, are dressed in plaid shirts like they just got off the farm – the theme continues. Water is served in half-glass bottles along with complimentary bread. Towards the back of the restaurant is the open kitchen, where patrons sitting back there can see all the action like an episode of one of those reality cooking shows on Bravo. The restaurant is all anchored around two imported Acunto wood-burning ovens from Naples, Italy, lightly touching each baked dish with a signature, smoky finish.

Imported Acunto wood-burning ovens from Naples, Italy

Fresh, creative salads, pizzas, pastas, and entrees dominate the menu, utilizing locally sourced produce, responsibly farmed meats, and sustainable seafood. Start with the red snapper crudo, a refreshing plate of slices of raw red snapper, drizzled with a pistachio-currant vinaigrette and served with sliced radishes. Squash blossoms stuffed with ricotta, roasted chiles, and almonds or roasted butternut squash salads with burrata mozzarella and field greens are all fantastic when in season.

The widowmaker pizza, consisting of fennel sausage, arugula, toscano, romesco sauce, and a local farm egg, over easy, baked in the center. The golden yolk is just perfect for dipping and sharing – which is what I did on several recent visits to Prato with friends. The signature Prato meatballs, available only at dinner (they are served as a sandwich item at lunch), are made and ground in house with veal, pork, beef and a host of other wonderful ingredients and served in a roasted tomato sauce with cippolini onions agrodolce – perfecto.

The pastas, also hand made in house are delightful: ranging from the duck ragu bolognese rigatoni to the laughing bird shrimp ravioli, one of my favorites here. Entree items also include popular dishes like the chicken leg candito served with apricot mostarda and marble potato and the short rib “brasato”, served with soffritto on garlic crostini and topped with a poached farm egg.

Save room for dessert: the chocolate sea salt hazelnut budino pudding and the luscious tiramisu in a jar are surely worth the few extra calories. An extensive bar menu is also available with wines from Spain and Italy, craft beers from Cigar City Brewing, and delicious cocktails like the amalfi sunset, made with limoncello, house grenadine, fresh orange juice and cherries.

Prices are very reasonable for the quality of food that you get, there are even half-order options for those who who desire smaller carb loads.

Prato has a lot of heart and you can feel it vibrating through those wood ovens, the waiters, pizzas, and pastas, in all the ingredients. It’s one of the reasons why I can see myself going back there again and again. It’s probably why a lot of the people who crowd Prato in the weekend evenings do so, too. Make sure to have a reservation if you go.

Red Snapper Crudo, a refreshing plate of slices of raw red snapper, drizzled with a pistachio-currant vinaigrette and served with sliced radishes

Roasted butternut squash salad with burrata mozzarella and field greens

Duck bolognese bigoli pasta

Widowmaker pizza – fennel sausage, arugula, toscano, romesco sauce, and a local farm egg, over easy, baked in the center.

Short rib “brasato”, served with soffritto on garlic crostini and topped with a poached farm egg.

Laughing bird shrimp ravioli

House made Tiramisu in a jar

mi Tomatina Paella Bar – Winter Park – Tapas

Ricky Ly

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May 31, 2012

0

mi Tomatina Paella Bar – Winter Park – Tapas

Winter Park’s mi Tomatina Paella Bar is named for Spain’s famous La Tomatina festival, where participants engage in an all-out tomato fight that soaks the streets in red. Luckily, this intimate little Spanish restaurant located in historic Hannibal Square won’t have you throwing tomatoes anywhere any time soon.

The tomatoes here are sprinkled throughout the menu of paellas and tapas, starting with the tomato dipping sauce with the house complimentary bread. The décor at mi Tomatina is inspired by the Spanish artist Joan Miró, recognizable for the use of bold reds, blues, yellows, and simple shapes, with a set of paintings on the wall and colorful mosaic tiles on their tiny tables.

If you go for their paella, make sure to be ready for a wait – it takes 20-30 minutes to make these dishes. It’s worth the wait though, especially to achieve that cherished, fragrant, dark brown caramelized crust on the bottom layer of rice, called “socarrat” by the Spanish. Try their paella fabulosa, paella rice cooked with squid, octopus, mussels, clams, shrimp, and chicken, but make sure to go with a group to share the feast as it comfortably feeds 2 or more. It is a rather expensive for what it is, and I think patrons would order it more if the price was lowered to ease that pinch in the wallet.

While you’re waiting for the paella though, mi Tomatina also features a substantive menu of both hot and cold tapas dishes to go with your red or white sangria made from Spanish wines. The white sangria is made with a albarino white wine, full of fresh aromas of peach, melon, apricot and citrus with floral notes, very enjoyable.

mi Tomatina is led by talented Chef José Baranenko, who has since last November taken the reins over the kitchen when previous long time Chef Nadia Yotti Ruiz left to Alabama with her family. Chef Jose had previously been sous chef under Chef Nadia and has kept many of the recipes the same but with a few touches and additions, especially in the areas of desserts – but more on that later.

Service here is wonderful and attentive, and one of the owners during my visit came by personally to say hello to my table and also other tables that evening. It was a cool summer evening and quite a few people had chosen to sit outside to enjoy the nice weather with their girlfriends and family.

Start off with the plato chico, served with manchego cheese, Serrano ham imported from Spain, morcilla, and cuts of lomo tenderloin served over olive oil. The papas bravas at mi Tomatina are a gourmet version of the more familiar homefries – roasted chunks of potatoes tossed in imported truffle oil, fresh parsley, and shaved Manchego cheese and served with a housemade tomato and pepper red dipping sauce. Although I am more accustomed to the creamy version of these tapas, the red pepper and tomato sauce brought a nice kick to the potato dish.

I also sampled some of the hearty tortilla con chorizo, a traditional Spanish egg, potato, and onion dish topped with chorizo sausage and accompanied by chive aioli and the always delicious but rather American classic, macaroni and cheese with a Spanish spin made with orecchiette pasta and manchego cheese, oven baked for a gratin finish.

Probably my most favorite item on the menu is the pato con peras, succulent pan roasted duck layered with slices of white wine poached pear and topped with a drizzle of sweet pear glaze – perfection! The way the pear and duck compliment each other and melt in your mouth is divine.

mi Tomatina’s winning dish from Taste of Winter Park this year, the Spanish sherry wine slow braised oxtail, accompanied by a delicate potato mousse and Pedro Ximenez Sherry wine reduction was sweet and savory but a little bit saltier than I remembered. The potato mousse and the oxtail went wonderfully together though.

By the time the paella is ready, served table-side, you’ll probably be ready for dessert if you overdid it with the tapas like I tend to do, and probably have to take the paella to go. Chef José Baranenko, a graduate of Le Cordon Bleu here in Orlando, features a delectable dessert menu with twists on traditional dishes like the sweet in house Tarta Santiago, a crispy puff pastry with Marcona almond filling, served with almond amaretto cream reduction and an almond Florentine cookie. A wonderful, sweet ending where for one lovely evening, you are transported over the seas to a tiny cafe in Spain, mi Tomatina.

On Thursday thru Saturday evenings, mi Tomatina also hosts a festive night of live acoustic Flamenco guitar and Spanish ballads from local musicians Jose Velez and Luis Garcia.

Pato con Peras – pan roasted duck layered with slices of white wine poached pear and topped with a drizzle of sweet pear glaze – absolutely a must try.

Paella Fabulosa at mi Tomatina

Papas Bravas with manchego cheese and red pepper tomato sauce

Plato Chico with imported Serrano ham, manchego cheese, morcilla, and lomo with olive oil

Spanish style Mac n Cheese with manchego cheese- ah-mazing!

Tortilla con Chorizo

Braised Oxtail with Potato Mousse

Tarta Santiago – crispy puff pastry with Marcona almond filling, served with almond amaretto cream reduction and an almond Florentine cookie

Urbanspoon named America’s top 250 most popular high end restaurants

Uncategorized

Ricky Ly

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May 30, 2012

0

Urbanspoon named America’s top 250 most popular high end restaurants

Urbanspoon has recently undertaken the largest ever review of American dining behavior data, taking into consideration over 600,000 restaurants, millions of reviews, and a billion pageviews’ worth of user behavior. The result is a list of 250 dining establishments that received the most attention from professional food critics, food bloggers, and the general dining public across Urbanspoon’s website and smartphone apps.

The list represents those super hot, $$$$ restaurants that received the most coverage across the the foodie community as well as from regular diners. Getting a Friday night table will require some advance planning, but the sheer popularity of these destinations ensures you’ll be treated to a memorable gastronomical event.

Seven restaurants were chosen for the Orlando area, many of which were blogged about it here on TastyChomps.com! They are as follows:

Orlando, FL

I will have to check out Deep Blu Seafood, Boma, and Johnnie’s Hideaway soon! I am surprised Deep Blue and Fogo de Chao are already on this list as they have opened relatively recently, but maybe that is why they are on the radar with new and recent posts about them on the interwebs. There is probably no small coincidence that three of the above listed are a meat lover’s paradise (Fogo, Boma, and Texas De Brazil), who could deny their love of endless buffet of delicious, savory grilled meats?

Congrats to all!

For the full list, visit http://www.urbanspoon.com/blog/82/Americas-Most-Popular-High-End-Restaurants.html

7 local Central Florida Restaurants fundraise for James Beard Foundation

Events

Ricky Ly

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May 30, 2012

0

7 local Central Florida Restaurants fundraise for James Beard Foundation

This summer from May 28 through September 3, in honor of the 25th anniversary of the James Beard Foundation, seven Central Florida restaurants will join together and pay homage to culinary pioneer James Beard by adding a limited-time entrée to their menus, with $1 from each dish sold to benefit the James Beard Foundation’s Silver Anniversary Scholarship Drive, supporting aspiring culinary students in their pursuit of success in the hospitality industry.

Participating restaurants include:

· 4 Rivers Smokehouse

· Cress

· K Restaurant

· Spanish River Grill

· Taverna Opa Orlando

· The Rusty Spoon

· mi Tomatina Paella bar

4 Rivers’ John Rivers will be cooking at the esteemed James Beard House next year, and the chefs of Cress, K and Spanish River Grille all have been nominated for Best Chef of the South for the James Beard Award.

To dine with a cause, look for the Serving Up James Beard logo on the menus of participating restaurants. The dishes will be inspired by Beard’s influence on American cuisine and culture and will be available from Memorial Day through Labor Day.

Restaurant and James Beard Dish

Taverna Opa
Arni Exohiko which is lamb, potatoes, carrots, peas and Manouri cheese all wrapped in phyllo dough and baked in the oven.

K Restaurant
“Duck a la Orange”…. Maple Leaf Farm’s Duck Breast, Fennel Dusted Duck Leg Confit, Duck Fat Potatoes, Orange Scented Marmalade, Candied Orange Peel

4 Rivers Restaurant
Breaded porklet with chipotle aioli, dill & arugula

Cress
Sterling Silver Pork Chop “Creole” / Breast of Grimaud Farms Duck

Spanish River Grill
Living Roots Farm Deviled Duck Egg- crispy, smokey bacon & Tomazin Farm cucumber / Cioppino- local grouper and clams, black mussels, blue crab in tomato broth, grilled bread & orange rouille

Rusty Spoon
A Butcher Board with Rilette, Scotch Eggs and Pate de Campagne…all sourced locally from Lake Meadow Naturals (eggs), Ocoee and Palmetto Creek (pork), Avon Park | Dessert Bread & Butter pudding

mi Tomatina
Pan-roasted duck breast with white wine poached pear and pear glaze

ABOUT THE JAMES BEARD FOUNDATION
Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future. A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture. These programs include educational initiatives, food industry awards, an annual national food conference, Leadership Awards program, culinary scholarships, and publications.

Donut King in Minneola, Fl

Ricky Ly

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May 20, 2012

5

Open 24 hours a day 7 days a week, Donut King is a treat for those who love hand made, fresh daily donuts. Located out in Minneola, north of SR 50 and way out west of Orlando, this unassuming little bake shop packs a big punch in terms of sweet flavors. Strangely enough, there are several menus featured here at Donut King: the donuts menu, a breakfast menu, a burger menu, and a New Orleans style cajun menu (including an impressive list of po boy sandwiches).

When you first step into Donut King, it feels like it used to be a old 50’s fast food joint, despite being open only since 2007. A few scattered chairs and tables, and a bar area on a side are all the seating available. Most patrons come in, salivating over the display of donuts on donuts on donuts, ordering their boxes and go.

Donuts ($0.79 each or $7.79 for a dozen) reign supreme here at donut king, soft, fluffy, and delicious. The glazed donut is heavenly, a sweet donut soft and fluffy like something you’d find on cloud 9 with a touch of vanilla flavor. The red velvet chocolate cake donut and the sour dough cake donut are also great, though they tasted more like cakes in donut form than a traditional donut. The sour dough cake donut reminded me particularly of a delightful apple fritter with out the apples. Custard filled donut holes, chocolate oreo crusted donuts, strawberry glazed donuts, and even a UF Gator themed sprinkled, chocolate glazed donut are some of the many flavors available.

As mentioned earlier, there is a burger menu, consisting of their signature “castle burgers“, which are much like the White Castle/Krystal’s slider variety. The bun was soft and the burger itself was agreeable, though nothing out of the ordinary. I wished there was more toppings in the burger, like more onions and pickles.

The New Orleans style cajun menu here was surprisingly good. The catfish had a spicy, flavorful batter and was fried to a golden crisp. The accompanying grits were standard fare. A whopping platter of gumbo with okra, sausage, cajun spices, and sauce over rice and french bread had a home-cooked, yet very mild taste to it, though I would have expected it to be more soup-like as I am accustomed to. One of my favorite things on the menu here were the chicken wings, fresh, crispy little wings dipped in a mild hot sauce. Simple but good.

Just the sheer amount of variety here will have you liking something on the menu. The donuts indeed were the main attraction

Let the Donut King continue his reign.

Scenes from The Donut King

Uploaded from the Photobucket iPhone App

Unassuming storefront belies what lay inside

Delicioso

The Castle Burger

What wonders behold

Donuts!

Dozen donuts please

Catfish and grits

Glazed Donuts on a stick – i call it the HoneyCatTails

Gumbo – Large $7.99

Shawarma in Orlando? The Avengers bring light to the delish dish

Ricky Ly

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May 7, 2012

6

Shawarma in Orlando? The Avengers bring light to the delish dish

“There’s a shawarma place a few blocks from here, I never tried it, but I want to” – Tony Stark aka Iron Man in The Avengers

There’s been a lot of buzz lately since the release of the new Avengers film where Iron Man, played by Robert Downey, Jr. gets the gang to try shawarma at the end of the film.

What is Shawarma?
Shawarma is a popular Arab meat preparation, where goat, lamb, chicken, beef, or mixed meats are placed on a spit and grilled and can be served in shavings on a plate or as a pita bread sandwich or wrap made with shawarma meat. Shawarma is eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips and amba.

There are a few places in Orlando where you can pick some Shawarma up, in both platter and gyro sandwich form:

Middle East Market & Deli
http://www.middleeastdeli.com/
8100 S Orange Blossom Trl
Orlando, FL 32809
(407) 855-6555

Habibi USA
http://habibiusa.com/
2451 South Hiawassee Road
Orlando, FL 32835
(407) 802-4242
6651 S. Semoran Blvd. #108
Orlando, FL, 32822
(407)730-3958
8607 Palm Parkway Drive
Lake Buena Vista, Florida 32836
(407) 239-0128 ?

Flame Kabob
7536 Dr Phillips Blvd
Orlando, FL 32819
(407) 248-2280

Whitewood Mediterranean Grill
www.whitewoodgrill.com/
1 South Orange Ave
Orlando, FL 32801
(407) 999-8959

Mediterranean Deli and Gyros
9430 E Colonial Dr
Orlando, FL 32825
(407) 271-8937

Chaat House
www.chaathouseorlando.com/
9472 S Orange Blossom Trl
Orlando, FL 32837
(407) 240-4922

Cedar Halal Food & Deli
http://www.facebook.com/Cedarhalalorlando
12100 E Colonial Dr
Orlando, FL 32826
(407) 381-8004

Mediterranean Deli
www.myspace.com/med_deli
981 W Fairbanks Ave
Orlando, FL 32804
(407) 539-2650

Cedar’s Restaurant
http://www.orlandocedars.com
7732 W Sand Lake Rd
Orlando, FL 32819
(407) 351-6000

Falafel Cafe
http://www.falafelcafe.com
12140 Collegiate Way
Orlando, FL 32817
(407) 382-6600

Mediterranean Blue
mediterraneanblue.net
435 E Michigan St
Orlando, FL 32806
(407) 422-2583

Balagan Kosher Mediterranean Café
UCF Student Union
4000 Central Florida Blvd
Orlando, FL 32816
(407) 882-0701

Tangierine Café
at Disney’s EPCOT – Morocco Pavilion
1510 North Avenue of the Stars
Lake Buena Vista, FL 32830
(407) 939-3463

Avalon Pockets
http://www.avalonpockets.com/
3564 Avalon Park East BLVD
Orlando, FL 32828
Phone: 407-601-6997

Fantastic Hummus Food Truck
Tasty Tuesday in Milk District,Food Truck Bazaar,
Maitland Farmer’s market,College park farmer’s market
http://fantastichummus.com/
Follow them on Twitter
Check their Location

Sleepy Hollow – Liberty Square – Disney’s Magic Kingdom

Ricky Ly

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May 5, 2012

6

Sleepy Hollow – Liberty Square – Disney’s Magic Kingdom

If you’re like me, living in Orlando you probably had to play host to visiting family and friends who come to vacation here at the theme parks. Despite their great dole whips and mammoth-sized turkey legs, Walt Disney World’s Magic Kingdom doesn’t necessarily always conjure up thoughts of great, creative food when compared to some of the other WDW parks like EPCOT.

Disney’s Magic Kingdom is currently undergoing some major renovations at its theme park with the new developing Fantasyland, rolling out in phases over the next few years. At the center of the new Fantasyland will be an exciting new ride based on the mine shafts prevalent in the world of Snow White and the Seven Dwarves. There is also a new game called “Secret Sorcerers of the Magic Kingdom” being played out at the park right now (more on that in a later post).

Not just the theme park itself, but the food and beverage offerings are slowly starting to get a upgrade as well.

Imagine my surprise when I found out – from the very informative and expansive DisneyFoodBlog – that there is a place that serves up waffle sandwiches at Magic Kingdom. On a recent visit with some family and friends, I knew I had to try it.

Located at the Liberty Square, Sleepy Hollow is a little hidden spot just to the left of Cinderella’s Castle probably best known as the only place to get funnel cakes in the entire Kingdom. The small counter-service spot is designed, like the rest of Liberty Square, with a Colonial American period style architecture with brick walls and cobble stoned streets. The staff, also dressed up in colonial garb, can be seen from the window working the waffle irons and making the waffle sammies fresh to order.

They actually had to get rid of the Mickey shaped waffles to accomodate the new menu, much to the chagrin of some Disney purists. The waffle sammie options include a sweet Nutella and fresh fruit waffle sandwich ($5.59), a sweet and spicy chicken or a ham, prosciutto and swiss waffle sandwiches (both $6.99) .

I was pleasantly surprised by the quality, taste, and value of these waffle sammies (large enough for two to snack on, I reckon). The waffles themselves were soft, fluffy, and slightly sweet, large enough for holding all the fillings inside without being too cumbersome for your hands.

My favorite of the bunch was the sweet and spicy chicken, made with lightly fried chicken breast that was slightly tangy, sweet, and crispy with a touch of black pepper and nicely garnished with some slaw and arugula.

The ham, prosciutto, and swiss was by no means a failure, it was pleasant and light, but it definitely did not pack the punch that the sweet and spicy chicken sandwich did. I think it may need some more prosciutto or maybe some light sauce to liven it up.

Slathered on with a base of nutella spread and filled with fresh strawberries, blueberries, and banana, the nutella and fresh fruit waffle sandwich made for a wonderfully sweet ending,

All in all, the waffle sandwiches brought a very nice culinary and creative touch to the offerings at Magic Kingdom. Don’t miss it on your next visit!