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Chef’s Corner: Catching up with Soseki’s Chef Mike Collantes – Spring 2023

Ricky Ly
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Chef’s Corner: Catching up with Soseki’s Chef Mike Collantes – Spring 2023

Soseki  led by Chef Mike Collantes is known for their sushi and globally inspired seasonal dishes that takes diners on a culinary journey. Since Soseki means “foundation” and Omakase means “leave it to the chef”, guests can expect a Japanese forward menu that includes a piece by piece sushi nigiri with a modern take on European dégustation service.

In 2022, Soseki was awarded One Michelin Star in the inaugural Michelin Guide Florida awards. Here is what Michelin Guide had to say about Soseki:

“One MICHELIN Star: High quality cooking, worth a stop!

This tiny operation with Chef Mike Collantes at the helm is an ideal illustration of a contemporary meal expressed by way of an omakase. Diners should make their way down a hallway to arrive at the glorious space, outfitted with dark walls, sleek wood floors and a counter armed with ten plush seats. A laser-like focus on local Florida produce results in a menu that changes monthly. As a result, guests are likely to experience a new culinary theme each time they visit. If you’re lucky, sample the “Scandinavian-style” sashimi, entailing salmon that’s cured like gravlax and arranged with smoked mozzarella. The dish may sound busy, but each element unites so seamlessly and displays that desired balance between complexity and creativity.”

In his past, Chef Collantes has worked for some of the best Michelin starred chefs including Wolfgang Puck, Joel Robuchon, Eric Ripert, Masa Takayama and Jennifer Carroll.

In this interview, we catch up with Chef Mike Collantes and where he has been and where he is going, including his memories growing up in Orlando and an upcoming new a la carte sake and wine experience coming soon next door to Soseki.

Chef’s Corner: Catching up with Soseki’s Chef Mike Collantes – Spring 2023

How would you describe Soseki to people who have never been before?

Can we call Soseki a sushi bar? We have sushi as an element of the experience and we use Japan sensibility when it comes to the rest of the menu, but of the 20+ bites, the sake and the dining experience is just built on what we think is the best for the guests and putting it out there 4 nights a week. With Soseki meaning cornerstone or foundation we hope to build long lasting roots in Winter Park.

Ricky Ly, TastyChomps: How is business going since the Michelin star?

Chef Mike Collantes: Amazing! We are seeing some amazing new guests coming from all over the world to our little shop in the middle of Orlando and get to really showcase the 44+ local vendors, farmers, and growers we are in rotation with annually. As well the local seen has really taken to our concept and get to explore local Orlando in a new way and experience sake for the first time during our sake classes.

How have things changed or not changed at Soseki?

We have added to the original team and have been able to grow into additional space in our building, with that we are currently only 4 days a week to allow a day for RnD. When Soseki received our first star we were barely 1 year old and still creating our voice and ideals, while we do change our menu like we change socks, the team has really built their own voice within fine dining. This flows down to the service and beverage program, trying to create a unique and personal experience.

Oyster Aperitif – Little Honeys – Corpse Reviver (fennel, citrus)

 Tell us about the project at AVA – what is that like for you so far?

AVA MM Club is a 41 seat private members club set underneath the AVA bar, down some narrow staircase. I came on board with RDG to help consult and get the program going and have stayed as the culinary director for herre and Mila MM Club in Miami. Don’t let the private members club scare you, they are constantly adding new members and creating nightly programs for the members. It has been a great experience working with a big group with a lot of top tier talent to bounce ideas with like the culinary partner Chef Michael Michaelidis who spent the better part of 16yrs with Joel Robuchon.

Sashimi – Hotaru ika (firefly squid), cucumber, miso, hanaho, myoga

What are some of your upcoming plans for your restaurants?

We are in the process of opening an ala carte sake and wine focused experience next door. Just adding 25 seats for another intimate experience but will allow us to have the occasional walk in business as well. This really came out of wanting to do more with our guests who frequent Soseki, hoping to do more with the exploration of sake down the road.

Crisp – a5, watercress, egg yolk

How have things changed since you were young growing up in Orlando?

Well coming from a 16 year old kid starting out at Sbarro’s in the Fashion Square mall with all this I would say, we are doing alright. I do miss my Fazoli’s, Rangetsu’s and Ming Courts I have seen this city really and food scene really grow into something uniquely Orlando.

Duck, Duck, Goose – confit, egg yolk, foie gras, white bean, tomato, parsley

What are some of your favorite ingredients to work with now?

At Soseki we are sourcing amazing fish from Japan but also staying about 90% local within, eggs, produce, dairy, cheese. So creating utilizing what is only around us and in season has its challenges, but it is the story we want to tell. Strawberry season starts in December and has been going strong and I think one of the best things we produce locally. You will find my family out at the U pick farms gathering strawberries for the season at Soseki from green ones to ferment and pickle to the plump ripe ones we get from Southern Hills and Big Daddy’s. It is my favorite ingredient because I get to share the experience with my kiddos. 

Broccoli, Beets…Battlestar Galactica
Beetroot, miso, brown butter, maple vinegar, sansyo

 How is the Orlando food scene doing right now in your opinion?

On Fire! I think Michelin helped bring an awareness of local restaurants, chefs and restaurateurs who have been working at this scene for some time. With Chef Henry Moso now being the first to secure a Finalist spot with James Beard, VnA back at full swing and even hearing amazing things from the recently reopening of Norman’s, not to mention my former team at Omni Group by the Tung brothers opening some incredibly unique concepts in the upcoming year.

Michael Collantes
Chef/Owner Soseki
Culinary Dir. of MM Club
Honmasu – Aomori
Uni – Hokkaido
Toro – Spain
Akami – Spain
Ishidai – Kagoshima

Hirame – Korea
Hirame – Korea

Shima Aji – Ehime
A5 Kagoshima Sukiyaki
Wagyu Ribeye, Daikon, egg jam, kale
Dessert – Angel food cake, strawberry, elderflower, almond
Caviar no Musubi – sake lee, caviar, potato

Soseki

  • 955 W. Fairbanks Ave., Winter Park, 32789, USA

  • info@sosekifl.com

Photography credit: John Cheng – Follow Him at @thejohncheng on Instagram

 

UPDATED: Grills Seafood Restaurant Cancels Bud Light, Owner calls Anheuser-Busch “the epitome of evil”

Ricky Ly
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UPDATED: Grills Seafood Restaurant Cancels Bud Light, Owner calls Anheuser-Busch “the epitome of evil”

UPDATE 4/20/2023:

The owner of Grills has posted a new letter on Facebook directed to Anheuser-Busch Corporation, “the epitome of Evil”, encouraging the use of cannabis over alcohol, and replacement of AB marketing materials:

04/20/2023

Anheuser-Busch Corporation
I am disgusted by what you have done and what you are doing. You are the one causing this division and anger in our society. You are responsible for making some of the gay community think Grills does not welcome them. And you knew EXACTLY what you were doing when you launched this campaign. How could you not? “Good ole boy beer…meets Dylan Mulvaney? Hmm. Let’s see what that does to the country.” NOBODY is that stupid. This goes way beyond transgenderism. This wasn’t a marketing mistake. Your corporation knew the fire storm they would ignite in this country but chose to do it anyway. I pray all our eyes are opened as to why.
Our current plan is to eliminate Bud and Bud Light from our locations and replace it with a locally brewed, much higher quality Pilsner. Reference to all other Anheuser-Bush brands will be eliminated. This includes but is not limited to all promotional items such as umbrellas, neon lights, coasters, and apparel. Grills Restaurants and Sunrise Marina will not co-sponsor or seek endorsement from Anheuser-Busch for any local events, such as fishing and golf tournaments that we have jointly promoted for nearly three decades. We are going to pray deeply about whether we should vaporize all your brands and corporate corruption from all our restaurants and shift to all locally brewed beer. Decision pending.
To the gay and trans community. We do love you and all of us have close friends or family who are gay and some who are considering this option. There is no judgment in my heart towards you. Life has delt us all a different hand I have no explanation for the pain some have endured. I care about you, and I know it’s been a tough ride for many. But I cannot believe surgically altering a human body is the best form of suicide prevention we have available. Is this really the best option the AMA (American Medical Association) has for a child or young adults? If it is, then it’s time to look somewhere else. But my Biblical faith tells me there is something much deeper and darker than bad medical and psychiatric care.
Transgenderism is reaching younger and younger children, now under the veil of sports urgency. It does irreversible damage to young bodies before their own minds can make adult decisions about that choice. NOBODY should take that right away from a developing child. There ARE dark hearted, profiteering “medical” corporations using mind control “affirmation” techniques, to profit from 300K alterations of perfectly healthy children. That to me is the epitome of evil and Anheuser-Busch Corporation is clearly in partnership with it. I will not align with that in any way.
To the community at large. Thank you so much for the support over the years and I am grateful for so many words of encouragement and prayers now. Let’s remember Dylan Mulvaney and anyone who doesn’t agree with this position is not our enemy. As Christians we need to pray in fear and trembling instead of screaming in rage and anger or we gravely miss the mark of love we were called to exhibit.
‘Come out of her, my people,’ so that you will not share in her sins, so that you will not receive any of her plagues; Rev 18:4.
In Love, Fear and Trembling.
Joe Penovich
Grills Restaurants.
Ps-PSA. As a Christian I do pray about the scourge of Alcohol for many people. I know more and more people personally that are getting benefits from proper cannabis use in fighting that battle. If you’re struggling in that area, I’d much rather you stay at home, pray and beat the grip, than come to my bar. Felt God told me to share that as well! Love you all. God Bless.

This is updated from a copy obtained by The Space Coast Rocket here in which the owner used expletives and called Anheuser Busch “of the Devil”. Read here: https://thespacecoastrocket.com/fck-you-you-are-of-the-devil-grills-owners-flaming-letter-to-anhueser-busch/

via The Space Coast Rocket

According to a story by The Space Coast Rocket, Grills Seafood has pulled Bud Light from their offerings. The restaurant has locations in Orlando, Port Canaveral, and Melbourne.

We called the Orlando location to confirm, and management confirmed that they o longer serve Bud Light, but would not say why.

Some speculated that this is due to Anheuser-Busch’s recent marketing campaign that featured transgender activist, Dylan Mulvaney. Mulvaney posted on April 1 about a $15,000 giveaway that the company had sponsored during March Madness, mentioning that she had been given a special tallboy can with her face on it to celebrate a full year of her “Days of Girlhood” series documenting her transition online.

In a statement, Anheuser-Busch said it works with “hundreds of influencers across our brands as one of many ways to authentically connect with audiences across various demographics” and that it sometimes sends commemorative cans to influencers as a gift. The cans are not available for purchase by the public.

Yesterday, Grills restaurant owner Joe Penovich released a statement on the decision.

This is a developing story and will be updated as more information is available.

James Beard Foundation hosts Benefit Dinner in Orlando on April 19th with Good Salt Restaurant Group

Ricky Ly
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James Beard Foundation hosts Benefit Dinner in Orlando on April 19th with Good Salt Restaurant Group

Great news from the James Beard Foundation this year with Kabooki Chef Henry Moso named as a finalist this year for Best Chef of the South. Many of our Orlando chefs and restauranteurs have been named as semi-finalists before and this is a first in a long time for one of our own to advance to the finals.

This week, Good Salt Restaurant Group led by Sue and Jason Chin (past James Beard Award nominees for Best Restauranteurs) is proud to welcome the James Beard Foundation back to Orlando at The Monroe on April 19th. Good Salt Restaurant Group is renowned for delicious concepts, thoughtful and inclusive leadership, as well as great culinary talent.

Their talented chefs from all four Good Salt restaurants (The Monroe, The Osprey, Reyes Mezcaleria, and Seito Baldwin Park) feature dishes inspired by the concepts that they helm as well as from their respective cultural backgrounds in a lively reception style setting.

Also included are cocktails, spirits, wine and local beer tastings, desserts from pastry chefs and live music in support of #goodfoodforgood.

Friends of James Beard Benefits provide critical funding for programs, to help JBF achieve its mission to celebrate, support, and elevate the people behind America’s food culture, and champion a standard of Good Food for Good anchored in talent, equity, and sustainability.

Evening Hosts/Owners
Sue and Jason Chin
Good Salt Restaurant Group, Orlando, FL

Featured Participants

Executive Chef Nikk Burton
Pastry Chef Robbie Lamison
The Monroe, Orlando, FL

Executive Chef Michael Cooper
The Osprey, Orlando, FL

Chef/Partner Wendy Lopez
Pastry Chef Denise Newberry
Reyes Mezcaleria, Orlando, FL

Chef/Partner Huy Q. Tin
Seito Sushi, Orlando, FL

Beverage Director Lorena Castro
Good Salt Restaurant Group, Orlando

MENU

Tickets: https://www.jamesbeard.org/events/fojbb-orlando#

 

What are JBF programs?


Good Food for Good stands for and the types of programs that are rooted in leadership, equity, and sustainability. Programs include scholarships, mentorships, advocacy training, policy summits, women’s leadership initiatives, food waste and sustainable seafood issues, programs to support the BIPOC and Queer Communities, and much more.

The James Beard Foundation is a nonprofit organization whose mission is to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability. 

Izabela Wojcik, Director, Friends of James Beard Benefits, will be traveling to Orlando to represent JBF at the event. We spoke with her via e-mail about the upcoming event – read on!

Tasty Chomps Interview with Izabela Wojcik, Friends of James Beard Benefits

Ricky Ly, TastyChomps: What are some big plans for the James Beard Foundation this year

Izabela Wojcik: The James Beard Foundation’s mission as a national organization is to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability. In that capacity, we look to engage with culinary partners across the US to highlight great talent, engage with those businesses in joining and supporting our mission, and inspiring and educating consumers to celebrate and support their local food scene as well support our mission.

James Beard Foundation has just launched (on April 1st) an exciting new, mission-driven event space and hub for all activities in NYC, Platform by JBF and Good to Go kiosk at Pier 57.

As we say, it’s the ultimate culinary experience where culture, pleasure and purpose meet.

James Beard has also just launched our partnership with the US State Department on Culinary Diplomacy and are gettting ready to host the next cohort of chefs in mid-may at our next Chef Boot Camp for Policy and Change in Albuquerque, a decade-long program that has provided tools and resources for over 400 chef advocates.

And that is just for starters!

Why is this event important to the Orlando community?

Our hope is that Friends of James Beard events in general, and this one in particular with Good Salt Restaurant Group, put a spotlight on amazing culinary talent, which makes everyone from the culinary side, to front of house to management feel validated and recognized. Diners recognize the James Beard Foundation affiliation is an honor and feel a sense of excitement. And our goal is to provide meaningful engagement with James Beard Foundation, looking to build a relationship and highlight Orlando as a dining destination.

What makes the Good Salt Restaurant group a special highlight for the Foundation this year?

JBF has enjoyed a long relationship with Good Salt Restaurant Group through the years, with showcase events at both the Beard House in NYC as well as in Orlando, and have always been stellar stewards of culinary talent, and warm hospitality. We are especially delighted to be coming back to Orlando, engaging with all their chefs, and getting a taste of all their concepts while reflecting the chefs’ individual heritage and style. That is truly in keeping with our mission to highlight the people that are shaping our food culture.

Tickets: https://www.jamesbeard.org/events/fojbb-orlando#

The 7 Best Food Halls in Orlando 2023

Irene M
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The 7 Best Food Halls in Orlando 2023

There seems to have been quite the boom in Food Halls lately in Central Florida.

Food halls are indoor spaces where you can find multiple food and beverage vendors in one place. They typically have a communal seating area, where you can enjoy a variety of artisanal and gourmet offerings.

Food halls also offer a great opportunity for small and independent food businesses to showcase their culinary creations without the high costs of opening a standalone restaurant. With events and live entertainment often available, food halls are a great spot to hang out with friends who love good food with a little something for everyone. Get up and go explore these food halls asap!

We polled the Orlando Foodie Forum for the 2023 Best Food Halls in Orlando and here are the results!

Here is our list of The 7 Best Food Halls in Orlando 2023

1.East End Market at Audubon Park

3201 Corrine Dr, Orlando, FL 32803
(321) 236-3316
Current vendors include: The Neighbors, Winter Park Biscuit Company, Dochi, Domu, Farm & Haus, Gideon’s Bakehouse, Hinckley’s Fancy Meats, La Femme du Fromage, Lineage Coffee Roasting, Wafu, Skyebird Juice Bar

2. Plant Street Market in Winter Garden

426 W Plant St, Winter Garden, FL 34787
(786) 671-1748
https://web.facebook.com/plantstmarket

Current vendors include: Axum Coffee, Jodo Sushi, Michael’s Ali Coal Fired Pizza, Mac’d Out, Morthan Cheese, Press’d Juice Bar & Kitchen, Sir Benji’s Donuts, This Little Piggy, Paleteria, Ceviche Mix, Nosh, Hunger Street Tacos, BENTO Sushi + Poke, Norigami, Bruno’s Oysters

3. Henry’s Depot in Sanford

212 W 1st St, Sanford, FL 32771
(407) 548-6931
henrysdepot.com

Current vendors include: Sweet & Salty, Mahogany Coffee Co., The Current Seafood Counter, Salvatore’s Prime Sandwiches, Git-N-Messy Smokehouse, Oak Flame Pizza

4. The Marketplace at Avalon Park

3801 Avalon Park East Blvd. Orlando, FL, US 32828
(407) 730-3515
marketplaceatavalonpark.com

Current vendors include: Dusty’s Dogz, Sip’N Roll Creamery, Rosso Coffee Bar, Spoleto, KBBQKitchen(Korean), LemonShark Poke, NOLA Avalon Park, Bowigens Beer Company, Chicharron Grill, Cheese to Share

5. A La Cart Orlando

609 Irvington Ave. Orlando, FL 32803
(407) 776-4693
alacartorlando.com

Current vendors include: PokeKai (Hawaiian), Korgette, Steak It Easy (Brazilian), Fly Guy Pizza Pie, Dulce Pecado Bistro

6. Boxi Park, Lake Nona

6877 Tavistock Lakes Blvd. Orlando, FL 32827
(407) 536-9666
boxiparklakenona.com

Current vendors include: Before It Melts, Canonita Street Taqueria, Claw & Order, Fowl Play, The Grill Next Door, Soto Hand Rolls (Japanese), Barnona, Hops And Vine, Lacajita

7. The Hall on the Yard, Lake Ivanhoe

1460 Alden Rd Orlando, FL 32803
(407) 887-4255
Current vendors include: Fork & Hen, Wabi Sabi, Pasión Orlando, True Island Food, The Chef and I, Norma’s Italian Eatery, Spice Affair, El Greco, HUMBL

Inside Look: Rosa Mexicano opens first Orlando location at Walt Disney World Swan and Dolphin Resort

Tiffany Nguyen
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Inside Look: Rosa Mexicano opens first Orlando location at Walt Disney World Swan and Dolphin Resort

Did you know the iconic Rosa Mexicano officially opened its newest and first Orlando location last week at Walt Disney World Swan and Dolphin Resort in the Dolphin side?

Rosa Mexicano offers authentic Mexican classic dishes in a stylish and festive atmosphere. The restaurant honors Mexican heritage as well as the culinary techniques, global explorations and inspirations of its acclaimed founding chef, Josefina Howard who opened the flagship Rosa Mexicano on New York’s Upper East Side in 1984 and popularized Mexican regional cuisine in NYC.

With current locations in New York, Pennsylvania, Massachusetts, New Jersey, Connecticut, Virginia and Maryland, as well as upcoming openings in Las Vegas and Fort Lauderdale, the dynamic brand offers an elevated fiesta dining experience, including signature menu items and award-winning margaritas.

The restaurant also features Rosa Mexicano’s renowned beverage portfolio, which boasts over 100 varieties of tequila and agave-based spirits – and of course, the restaurant’s signature frozen pomegranate margarita, named the best in New York City.

Pomegranate Margarita

Here are our Top Picks at Rosa Mexicano:

Guacamole en Molcajete – Made Tableside Since 1984

Fresh To-Order with Warm Corn Tortilla Chips and Roasted Tomato Salsa

Parrilladas – Rosa’s Own Mexican-Style Mixed Grill, Served on a Sizzling Platter
Accompanied with Freshly Made Corn Tortillas, Roasted Onions, Frijoles Borrachos, Cheese-Stuffed Jalapeño, Charred Tomato Salsa, Pico de Gallo, Guacamole

Recommended for 6 People – Red Chile Chicken, Grilled Chorizo Sausage, 10oz Certified Angus Beef® NY Strip, Jumbo Shrimp with Cilantro Chimichurri, Grilled Cocoa Rubbed Short Ribs

Chile Relleno – Black Beans, Quinoa, Roasted Corn, Queso Oaxaca, Watercress, Roasted Tomato Chipotle Sauce

Roasted Half Chicken – Mole Poblano, Sautéed Spinach, Crema, Sweet Plantains, White Rice, Corn Tortillas

Roasted Chicken Enchilada Suizas – Tomatillo Salsa Verde, Chihuahua Cheese, Crema, Cilantro, Onion

Enchilada Tasting – Pick your Three Favorites! Served with Mexican Rice or White Rice

Tuna Ceviche – Mango Habanero Salsa, Serrano Chiles, Scallions, Guacamole Tostadita

Birria Quesatacos – Braised Angus Beef Brisket, Queso Oaxaca, Cilantro, Onions, Consommé Dip, Corn Tortillas

Red Chile Chicken Tacos – Avocado, Tomatillo, Pico de Gallo, Queso Fresco, Corn Tortillas

Quesadilla – Chihuahua Cheese in a Flour Tortilla, Crema, Pico de Gallo, Cotija Cheese

Mexican Fried Rice – Chorizo, Fried Egg, Bacon, Corn, Black Beans, Scallions, Cilantro, Tomato, Chiles Toreados

Churros

Tres Leches

Tasty Chomps Founder Ricky Ly, Rosa Mexicano Chef Ryan Mills, Executive Chef Dan Herman

“We are pleased to be the first Orlando location for Rosa Mexicano and to expand our current dining options for local Orlando residents and our hotel guests,” said Sean Verney, area general manager of the Walt Disney World Swan and Dolphin Hotel. “This is a great partnership of two iconic food and beverage teams, and we couldn’t be more excited for guests to experience this newest, unique offering.”

For more information, visit: swandolphin.com/dining/rosa-mexicano/

Rosa Mexicano – Walt Disney World Dolphin Resort
1255 Epcot Resorts Blvd, Orlando, FL 32836

Orlando Science Center presents Science of Wine Event – April 22, 2023

Ricky Ly
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Orlando Science Center presents Science of Wine Event – April 22, 2023

The 11th Annual Science of Wine fundraising event, benefiting the Orlando Science Center. Science of Wine is a unique wine and food tasting with an educational twist returning April 22, 2023 | 7:00 – 9:00 p.m.

Sip, Savor, and Support The Orlando Science Center!

The Science of Wine is not just another wine tasting, but an oenological odyssey with presentations on multiple aspects of wine growing and wine tasting in addition to samples of more than 150 fine wines from the world’s most important wine regions and some of the best food from your favorite region, Central Florida!

This event offers a chance to celebrate with others who enjoy the culture of wine while also benefiting Orlando Science Center’s mission to “inspire science learning for life.”

Ready your mind and palate for a night of wining, dining and learning at Central Florida’s most unique wine event, the Science of Wine!

Uncork your inner sommelier (and scientist) to support the mission of Orlando Science Center at this annual fundraiser presented by Southern Glazer’s Wine and Spirits!

Plus, bid on silent auction items, including travel packages like one round trip flight for two guests to any regularly scheduled and marketed WestJet destination or a two-night complimentary stay at the Barrymore Hotel Tampa Riverwalk.

There will also be special sessions about pairing the right cheese with the perfect wine by Florida Dairy Farmers, they will share what makes a good match based on acidity, alcohol content, fat, and so much more. Come learn from the best!

You must be 21 or older to attend. Learn more and get tickets at www.osc.org/wine.

BECOME A SPONSOR OR PARTNER

To learn more about becoming a food partner, entertainment partner, or event sponsor, please email wine@osc.org.

Science of Wine

$100 Members & Young Professionals
$125 General Admission

A group of friends enjoying food and drinks on the terrace.

What’s New This Year?

SOMMELIER SCIENCE

Melissa McAvoy, owner of Swirlery Wine Bar, will be taking over Dr. Dare’s Lab to share her experience as an advanced sommelier! Enjoy a free-flowing environment where you’ll learn about the elements that make wine unique, including terroir, tannins, varietals and more.

MORE TO POUR

In addition to our selection of reds, whites and rosés, we’ll also be serving cocktails this year! Plus, we’ll have non-alcoholic options for our designated drivers and those who elect not to drink.

GUIDED WINE & CHEESE PAIRING

Our friends at Southern Glazer’s and Florida Dairy Farmers will lead a one-of-a-kind lesson on pairing wine and cheese. Explore what makes a good match based on acidity, alcohol content, fat, and more.

SCREEN PRINTING IN THE HIVE

Learn to screen print in The Hive: A Makerspace and take home a custom canvas tote bag generously provided by IKEA! It’s the perfect bag for periodic trips to your local wine shop.

Photos credit to Roberto Gonzalez Photography

8 New Orlando Restaurants Added To The MICHELIN Guide Orlando April 2023

Ricky Ly
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8 New Orlando Restaurants Added To The MICHELIN Guide Orlando April 2023

The MICHELIN Guide today announced 11 additions to the selection in Florida – eight in Orlando and three in Tampa. Eight Miami additions were announced in February.

The MICHELIN Guide reveals culinary gems throughout the year. Some of these restaurants could be awarded Bib Gourmands or Stars. For now, these establishments are highlighted as “New” on guide.michelin.com and the MICHELIN Guide app to help food lovers enjoy these new discoveries before the full selection is revealed May 11.

“By revealing some of the new additions made by our inspectors throughout the year, we enhance our digital tools to further strengthen the ties that bind us to food lovers,” Poullennec said. “We hope that these regular revelations and updates to the selection throughout the year will provide opportunities to highlight the profession and invite everyone to discover and support the restaurants around them.”

The 2023 MICHELIN® Guide Miami, Orlando and Tampa will be unveiled at 6 p.m. May 11 at LoanDepot Park in Miami. Chefs and restaurant teams will learn in real time whether their establishments have received culinary distinctions such as MICHELIN Stars, Bib Gourmands or other professional award distinctions. The event is by invitation only.

“We are eager to share the 2023 edition of the MICHELIN Guide in Miami, Orlando and Tampa,” said Gwendal Poullennec, International Director of the MICHELIN Guides. “Florida’s finest flavors continue to impress the inspectors, who have enjoyed their visits to the Sunshine State. The restaurant teams are clearly inspired to serve the most delectable cuisine to food lovers – day in and day out. We are excited to celebrate their accomplishments and can’t wait to share those new discoveries with gourmets and travelers.”

The eight Orlando restaurants added to the Michelin Guide recommendations include:

  • Edoboy (Sushi
  • Toledo (Spanish)
  • Twenty Pho Hour (Vietnamese / Asian)
  • Victoria & Albert’s (Fine Dining)
  • Doshi (Modern Korean)
  • Otto’s High Dive (Cuban / Rum)
  • Kaya (Filipino)
  • Juju (Japanese)

Sonny Nguyen, owner and chef of Domu, Tori Tori, and Edoboy tells us, “We are ecstatic about being included in the Michelin Guide and I know that our team will be celebrating tonight! I am so proud and happy for everyone included on that list today and it goes to show that Orlando/Florida is here to show out to the world. Let’s all keep pushing each other up! This is what it is all about!–”

A refresher for those wondering why a tire company is giving out awards to restaurants – The guide was first published by the French tire company Michelin in 1900 as a way to encourage more people to drive and thus buy more tires. It was initially focused on France but has since expanded to cover numerous countries worldwide. Today, the Michelin Guide is a prestigious and influential annual guidebook that reviews and rates restaurants and hotels in select cities around the world.

The Michelin Guide uses a three-star rating system to evaluate restaurants, with three stars being the highest honor. One star signifies “a very good restaurant,” two stars mean “excellent cooking that is worth a detour,” and three stars indicate “exceptional cuisine that is worth a special journey.” The guide also includes “Bib Gourmand” distinctions for restaurants that offer high-quality food at a reasonable price, as well as various other awards and recognitions. The Michelin Guide is highly respected in the culinary world, and receiving a Michelin star or other recognition can greatly enhance a restaurant’s reputation and business.

Stay tuned for the Michelin Guide Florida 2023 debuting on May 11. For now, read about the new eight restaurants recommended in Orlando.

Inside Look: Nile Ethiopian Orlando – Taste of the Nile Platter and Coffee Ceremony

Tiffany Nguyen
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Inside Look: Nile Ethiopian Orlando – Taste of the Nile Platter and Coffee Ceremony

Founded in 2006, the award-winning Nile Ethiopian on International Drive boasts a history of bringing authentic Ethiopian cuisine to the community for over 15 years. Owner Abeba Gonetse transports diners to a traditional Ethiopian home kitchen where everything is cooked from the heart.

For those new to Ethiopian cuisine, the food is a vibrant and flavorful blend of herbs, spices, and unique cooking techniques featuring savory stews to crispy flatbreads.

Over 15 years ago, Nile became the first Ethiopian restaurant open in Orlando under Abeba. Her friends and people would always ask her to open an Ethiopian restaurant and so she did to help share her experiences and the culinary traditions of Ethiopia.

For those who have not been before, Nile Ethiopian features authentic, traditional options as well as dishes for vegans and non-vegans, people with gluten allergies and celiac, as well as people who are adventurous.

Over the years some of Abeba’s favorite lessons in the restaurant industry has been learning how to socialize with people, learning from people a lot of things, including behaviors, character, friendship and family.

Amongst numerous awards consistently throughout the years, Nile Ethiopian recently won Critic’s Choice for Best African in the 2023 Orlando Sentinel Foodie Awards.

Ethiopian cuisine is characterized by the use of spices such as cumin and cloves as well as sauteed meat (tibs), stewed dishes (wat), and a fermented sourdough bread (injera).

One of the most popular dishes in Ethiopian cuisine is injera, a spongy, sourdough flatbread made from teff flour. This bread is used to scoop up a variety of stews and curries, creating a delicious and interactive dining experience.

Growing up in Ethiopia, chicken dorwat was a specialty made by Abeba’s mom for special occasions and a personal favorite for Abeba today. Another favorite is shiro – made with vegetables – affordable and healthy and eaten regularly.

Steak Tartare, Yellow Split Peas, Collard Greens, Cabbage & Carrots, Red Lentil, Chicken & Spice, Chicken Doro Wat, Beef Stew, Seasoned Beef

There are also fantastic vegetarian/vegan options which include stewed cabbage, mixed lentil beans, collard greens, and more. Definitely get the Taste of the Nile veggie platter for those interested in plant based dishes.

Sambusa – Deep fried pastries stuffed with lentils, finely chopped red onions and jalapeño peppers.

St. George Beer

Habesha Cold Gold Lager

Coffee Ceremony at Nile Ethiopian – A Must Try For Any Coffee Lover

Nile Ethiopian is also known for their traditional coffee ceremony where green coffee beans are hand roasted in a flat pan over hot coals, ground in a pestle and brewed in a black clay pot called a jebena.

The ceremony is considered a sign of respect and friendship and usually performed by the woman of the household as an honor.

After roasting, the beans are brewed and served fresh at your table.

Be sure to check out Nile Ethiopian the next time you are in the I-Drive area for a delicious and fun Ethiopian experience with welcoming hospitality and phenomenal coffee!

For more information, visit: nileorlando.com

Nile Ethiopian
7048 International Drive
Orlando, Florida 32819
Mon – Fri: 5–9PM
Sat – Sun: 12–9PM

Save the Date: #407Day returns to Central Florida this April 7th, 2023 – Celebrating Local Restaurants and Businesses

Ricky Ly
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Save the Date: #407Day returns to Central Florida this April 7th, 2023 – Celebrating Local Restaurants and Businesses

Orange County Government, The City of Orlando and Visit Orlando Celebrate #407Day (April 7) to Support Local Businesses

Orange County Government, The City of Orlando and Visit Orlando have announced the return of #407Day this Friday, April 7, 2023, for residents to celebrate their hometown pride and support local area businesses.

This special campaign, inspired by the destination’s longtime area code, encourages residents to support their favorite restaurants, bars, shops, boutiques, services and other locally owned businesses by sharing posts and photos on their social media channels using the hashtag #407Day.

Where will you be going that day to support our local Central Florida / Orlando businesses?

Orlando Magic on Twitter: "happy 407 day Orlando ? https://t.co/oZFoS0nwGF" / Twitter

We at Tastychomps.com will also be partnering with Visit Orlando for a very special, mega-giveaway (details to come).

In 2023, #407Day will continue to evolve as a day of pride and support for Orlando and Orange County.

Celebrate #407Day to Support Local Businesses

The central event for this year will be the unveiling of the Unbelievably Real mural on Friday, April 7. After being displayed in key markets, the mural is finally coming home to Orlando. The mural is a visual representation of everything that makes Orlando unique, inspiring residents and visitors to embrace all the elements within the mural, ranging from innovation, technology, dining, arts and culture and more.

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Tasty Chomps and Z Asian Vietnamese Kitchen, Michelin Bib Gourmand 2022, with Visit Orlando CEO Casandra Matej

Celebrate #407Day with Local Orlando Dishes including…

McCoy’s Bar & Grill & Hemisphere at Hyatt Regency Orlando International Airport
Restaurant Address: 9300 Jeff Fuqua Blvd. Orlando, FL 32827
Local Dish Highlight: Crawfish Chowder – Legend has it that when Shaq was drafted to the Orlando Magic, the restaurant wanted to create something with all the hype coming to the city.  So, with his LSU background the Cajun crawfish chowder was born

 The Whiskey
Restaurant Address: 7563 W. Sand Lake Rd. Orlando, FL 32819
Local Dish Highlight: The Southerner
Regular Menu Item or Special Limited Time? Regular menu item

Maxine’s on Shine
Restaurant Address : 337 Shine Ave – Orlando
Local Dish Highlight: Squid Ink Linguine w/ Seared Gulf Shrimp and tomato lobster butter, served w/ Fava Beans Spinach and grape tomatoes – All ingredients used on the pasta dish are locally sourced.
It’s a Special for the whole week

 Café Tu Tu Tango
Address: 8625 International Drive, Orlando, FL 32819
Local Dish Highlight: SPICED ALLIGATOR BITES- crispy wild caught Florida gator, key lime mustard – gator from Central Florida Trophy Hunts in Cocoa.

The Chef and I Orlando
Restaurant Address: 1412 Alden Rd. Orlando, FL 32803
Local Dish Highlight: Apple Arugula Salad –  locally grown arugula tossed with granny smith apple matchsticks, crumbled feta cheese, roasted peppers, and candied pecans in a local honey and chile vinaigrette and finished with extra virgin olive oil -The arugula for the salads is from B&W out of Fellsmere https://bwqualitygrowers.com

Paddlefish, Disney Springs:

Craft Beer Selection – Voted best rooftop bar/view of Orlando many times! Paddlefish’s key lime pie is made with the classic regional brand of Nellie & Joe’s Key lime juice out of Key West.

4 Rivers Smokehouse, several Orlando locations

Barbocoa Bowls (Shredded lettuce, white rice, black beans, cilantro lime creme fraiche, guasacaca, cilantro onion salsa, queso fresco, and squeeze of fresh lime juice with your choice of sazon pork or sazon brisket) Onions are from Pexco Farm, Plant City, FL; tomatoes are from Lipman Family Farms with multiple FL locations.

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Nola Avalon Park at Marketplace at Avalon Park – 3801 Avalon Park East Blvd Orlando FL 32828

– Fried Fish sandwich or platter with Florida Key Lime aioli and 407 jalapeño slaw or seasoned curly fries
Fried Florida Gulf Shrimp Po’ boy or platter with Florida Key Lime aioli and 407 jalapeño slaw or seasoned curly fries

Café Coqui

Restaurant Name: Cafe Coqui
Restaurant Address:3819 Avalon Park East Blvd Orlando, FL 32828
Local Dish Highlight: Tripleta, and puertorrican pastries.

No photo description available.

Cheese to Share

We will be featuring our Signature Bread Bowl, one of our most popular dishes, crafted using locally sourced ingredients such as the sourdough bread bowl from a local artisan bakery and one goat cheese featuring the grade A goat dairy and creamery in Central Florida.

Restaurant Address: 3801 Avalon Park E Blvd, Orlando, FL 32828

Playa Pizza – 407 Pizza Slice Giveaway 

407 Day Downtown
Looking for a fun-filled evening to celebrate 407 Day? Look no further than the 407 Day Game Night at Orlando’s signature park on Friday, April 7, 2023 from 4-8pm. Join DTO for this free event at Lake Eola Park on the East Lawn for an evening of games, food, and fun for everyone. There will be a variety of games onsite to kick off your weekend – or feel free to bring your own! Discover Downtown is currently having a sale on 407 merch so you can look ready for the part.

 

This year’s celebration also marks the debut of Orlando’s newest mural. Unveiled at a special event on April 7 at the corner of Orange Avenue and Pine Street, the mural is an initiative for the “Unbelievably Real” brand platform, a first-of-its-kind partnership between Visit Orlando and Orlando Economic Partnership developed to speak to all audiences — leisure, meetings and business.

Unbelievably Real Mural Social Media Images #2
‘Unbelievably Real’ Mural in Downtown Orlando
From April 7 – 17, 2023, residents and visitors are encouraged to post selfies with the new mural on social media and tag Visit Orlando (@VisitOrlando) and Tasty Chomps (@TastyChomps) to have a chance to win prizes from local businesses, attractions and restaurants. Lucky winners will be awarded giveaways from attractions, service providers and restaurants, including:

Select local businesses are also celebrating with special #407Day offers, including:

  • The Glass Knife: Offering limited-edition Vegan Chocolate Coconut donuts
  • The Nauti Lobstah: Florida Sunset cocktails for just $4.07 each
  • NOLA Avalon Park: Special dishes designed to honor #407Day and Good Friday, including Fried Fish (sandwich or platter) and Florida Gulf Shrimp (po’boy or platter)
  • Orlando City Soccer Club: Use promo code ORL407 for 40.7% off ticket purchases made on April 7, 2023, for the April 22 Orlando City and April 15 Orlando Pride matches
  • Playa Pizza: Giving away 407 slices of pizza (one slice per customer with any purchase)
  • VINIA Wine & Kitchen: Three-course menu for $59 including wine pairings

Check with your favorite local businesses to see how they’re participating.

INTRODUCING THE ‘UNBELIEVABLY REAL’ MURAL

Designed by Orlando-based artist Clark Orr, the mural brings to life how all aspects of the region shine, from tourism highlights like nightly fireworks and water adventures to innovative technologies such as simulation and rocket launches. The mural has been displayed in Brooklyn, Mexico City, Manchester and London in the past year, and now makes its debut in Orlando.

2022 Unbelievably Real mural at 96 Whitechapel in the UK
‘Unbelievably Real’ Mural at 96 Whitechapel in the United Kingdom
“Nearly a year after the global launch of our ‘Unbelievably Real’ brand, we are excited to bring home a mural, designed by an Orlando artist, that is a visual representation of our entire destination, incorporating everything from our theme parks and beloved landmarks to elements of our dining, arts, culture and technology scenes that showcase Orlando’s dynamic nature,” said Casandra Matej, president & CEO, Visit Orlando.

“This mural brings to life all of what makes our region transformational and groundbreaking, from nightly theme park fireworks and adventures on our waterways to our region’s role in developing some of the world’s most innovative technologies and leading the nation’s space race,” said Tim Giuliani, president & CEO, Orlando Economic Partnership. “It showcases the imagination and innovation of our vibrant region, enriches people’s perceptions of Orlando, and demonstrates to our residents and visitors alike that they are part of what makes Orlando ‘Unbelievably Real’ too.”

2022 Unbelievably Real mural on Thomas Street in the UK
‘Unbelievably Real’ Mural on Thomas Street in the United Kingdom
The “Unbelievably Real” brand launch is part of a multiyear initiative for Visit Orlando and Orlando Economic Partnership. The two organizations also launched O.U.R. (Orlando Unbelievably Real) Culture Project to engage with Orlando residents and cultivate new methods to showcase pride in the Orlando region. Future activities will include the creation of a new symbol for Orlando and the installation of a permanent Orlando sign to become an interactive and iconic backdrop.

The #407Day contest will be over before you know it, so make plans now to post your “Unbelievably Real” mural images by April 17, tag @VisitOrlando and @TastyChomps, and earn your chance to win prizes while enjoying our city’s newest artwork and supporting all your favorite Orlando businesses.

Spring into JW Marriott Grande Lakes Orlando – Inside Look at Knife Burger by Celebrity Chef John Tesar + New Water Park and New VIP Cabanas

Tiffany Nguyen
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Spring into JW Marriott Grande Lakes Orlando – Inside Look at Knife Burger by Celebrity Chef John Tesar + New Water Park and New VIP Cabanas

Did you know there is a new water park, new VIP Oasis Lounge & new poolside burger concept by the legendary Michelin-Star Chef John Tesar now open at JW Marriott, Grande Lakes Orlando resort?

Guests can enjoy a luxurious pool day at JW Marriott Grande Lakes Orlando with a myriad of fun and enjoyment the whole family will love, including their signature lazy river, an aquaventure course, three watersides, full-service cabanas, delicious dining, and a Oasis VIP firepit lounge featuring large family cabanas and daybeds with their own plunge pools.

Three-time James Beard “Best Southwest Chef” semifinalist, two-time Bravo’s “Top Chef” contestant and head chef of Ritz-Carlton Orlando’s Michelin-Star Knife & Spoon, John Tesar, recently brought to Orlando a new concept called Knife Burger, located poolside at the JW Marriott.

Knife Burger offers some of the best tasting patty in town, sourcing beef from high-quality, Texas raised cattle including 44 Farms ground sirloin patty.

Knife Burger’s Double Ozersky burger

Tuna Poke Bowl

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Tasty Chomps Q&A with Grande Lakes Orlando:

Tasty Chomps: What’s new this spring at Grande Lakes Orlando for local Orlandoans foodwise and attractions wise?

It’s an exciting year for Grande Lakes, as we have recently completed a 120 million-dollar renovation for The Ritz-Carlton and JW Marriott, which includes new rooms, suites, restaurants, and a water park. Our newest addition has been Knife Burger next to the water park, which serves premium burgers and shakes from legendary Michelin Star Chef John Tesar.

Tell us about the new water park – what are the new features for people who have not had a chance to check it out yet?

The Grande Lakes Water Park has several areas to play and is home to a lazy river, Headwaters Slide Tower with three waterslides, restful lagoons, and an Oasis VIP firepit lounge. There’s something for everyone. The new cabanas and daybeds throughout the water park have been very popular since they opened, particularly the Oasis VIP cabanas that offer private plunge pools.

Knife Burger – what makes these burgers unique and some of the best in Orlando?

Knife Burger serves farm-raised beef from the famous 44 Farms in Texas, America’s premier 100% Black Angus Prime & Choice Grown Beef provider. Each burger is placed in a cVap (controlled vapor technology) oven to allow the beef to steam and brown at the same time. They are then added to the griddle with butter for a nice sear. Knife Burger makes everything from scratch, including the buns to ensure you get the freshest tasting burger.

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

Double Ozersky burger with American cheese, red onion, on a white bun with a side of hot fries. There are many options for cocktails, but favorites are the Grande Lakes Colada (Bacardi light rum, Captain Morgan spiced rum layered with Pina Colada and strawberry daquiri), or the Chef’s Kiss with Patron Silver, watermelon, and Thai basil lime cordial. For those keeping it simple, we have homebrew Surplus Honey Citrus and a pale ale made from the Orlando Grande Lakes partnership with Big Storm Brewery.

Grande Lakes Colada

Popular Items at Oasis?

You’re likely to see our guests regularly ordering our Think Green Hummus plate, which highlights edamame hummus, radish, roasted sweet potato, endive heirloom carrots, taro chips and togarashi za’atar grilled naan.

What are some specials going on this spring at Grande Lakes? Where can people find more info?

We have several Spring specials such as the “Grande Escape” package, where you receive up to a $50 daily resort credit or a “Stay Longer, Save More” package which offers up to a 20% discount on stays of three or more nights. For more information on special packages please visit: www.grandelakes.com

How has business been so far this year? What is coming down the pipeline for the resort this 2023?

We are fortunate to be considered a destination property and have been very busy this year. There has been a buzz around the new water park and award-winning restaurants making the resort a unique experience for everyone. Coming down the pipeline, we will have a special event called GLO SUMMER NIGHTS. Starting May 27th, each Saturday from Memorial Day weekend until Labor Day, you will see the lake light up with fireworks at 9pm. The festivity will include live music, sweet treats, delicious cocktails, games for the kids, and a few surprises. Also, this June Grande Lakes Orlando will celebrate its 20-year anniversary! And we are planning an unforgettable event to celebrate being part of the Orlando community for over two decades. Stay tuned for more details!

For more about all the spring happenings at Grande Lakes Orlando, visit: https://www.flipsnack.com/marriottenhancements/grande-lakes-orlando-fall-2022-newsletter/full-view.html

JW Marriott, Grande Lakes Orlando Resort
4040 Central Florida Parkway, Orlando, Florida 32837
www.grandelakes.com

Local Orlando pastry chef, Joshua Cain of Caribe Royal Orlando featured on Food Network’s Spring Baking Championship

Ricky Ly
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Local Orlando pastry chef, Joshua Cain of Caribe Royal Orlando featured on Food Network’s Spring Baking Championship

Caribe Royale Orlando’s celebrated pastry chef, Joshua Cain has been chosen to be a contestant on Food Network’s Spring Baking Championship.

Chef Cain has become known in Central Florida and beyond for his talent in chocolate artistry, creating realistic molds created in a custom blend of chocolate he created while visiting France. Most recently, Cain created life-like holiday displays for the resort made entirely out of chocolate, including Santa, all eight reindeer, a sleigh and a chocolate train. Chef Josh’s favorite part of baking is whipping up colossal chocolatey treats. His past coco creations include an 11-foot-tall chocolate rocket and a massive 32-foot-long chocolate train (which used 16,000 pounds of chocolate)!

Chef Cain joins 12 bakers competing for a chance to win the $25,000 prize and the title of Spring Baking Champion, on Food Network Mondays at 8|7c. “Food Network’s annual baking series celebrate the season with visually stunning, edible creations and spirited competition between the incredible bakers,” said Betsy Ayala, Head of Content, Food, Warner Bros. Discovery. “Monday nights have become appointment viewing for fans for this reason and they are in for a treat with a double-stacked night of spring baking skill and craftsmanship.”

Spring Baking Championship features 12 bakers who enter the Spring Baking kitchen and are tasked by host Jesse Palmer to give a fresh Spring makeover to the desserts that made them fall in love with baking. Judges Kardea Brown, Nancy Fuller and Duff Goldman determine which baker’s skills have blossomed to move on in the competition. One of the biggest culminations of love is a wedding – in the finale the three remaining bakers must design and create a dream wedding cake for a real couple. In the end, one baker is crowned the new Spring Baking Champion and takes home the cash prize and a spot in Food Network Magazine. Fans can meet the newest batch of bakers and see the best creations from past seasons of Spring Baking Championship at FoodNetwork.com/SpringBakingChampionship. Get an exclusive look behind the scenes with Jesse, Kardea, Duff and Nancy, as they take on their own challenges on social media using #SpringBakingChampionship.

Chef Joshua Cain
Executive Pastry Chef – Caribe Royale Orlando

Chef Joshua Cain’s passion for chocolate and pastry creation have led him to be a distinguished chef and leader across the hospitality industry. With over 26 years of combined culinary and pastry experience at AAA Four and Five Diamond hotels and restaurants, his diligence and creativity shines through the excellent quality of his work. Now acting as Executive Pastry Chef at Caribe Royale Orlando, where he leads pastry innovation with a special focus on chocolate artistry, he plans to continue sharing his passion for culinary in exciting ways.

Born and raised in Fayetteville, North Carolina, Cain’s introduction to the culinary industry came from his first job working in a kitchen at 14-years-old, where he was drawn to the fast-paced, creative work environment. Deciding to pursue it as a career, he proceeded to go to college and earn Associate Degrees in Culinary Technology and Baking & Pastry Arts.

Through his early years as a pastry chef, Cain developed a deep affinity and love for chocolate. Spending time working as Pastry Chef de Partie at The Ritz-Carlton Hotels in both Amelia Island, Florida, and Charlotte, North Carolina, he oversaw production and quality of all pastries and desserts. In Charlotte, he was recruited to open the hotel’s dessert bar, “Bar Cocoa”, where he led production and menu design for the hotel’s restaurants, VIP events and weddings. He shared his passion for chocolate and desserts by teaching pastry classes in a state-of-the-art “Cocoa Lab.” There, he had the opportunity to challenge himself to create artful, edible displays, including a 1,500-pound, life-size organic gingerbread house for the holidays.

His passion for creating dramatic creations out of chocolate continued, gaining notoriety while creating chocolate masterpieces, including an eleven-foot Saturn V Rocket to celebrate the 50th anniversary of the 1969 moon landing. Cain even received national recognition for his artistry in sugar work, winning 1st place in the 2010 Sugar Art Casting Challenge and a Competitors Choice Award in the 2012 Pastry Live Showpiece Competition.

After leading the pastry departments at a variety of hotels and restaurants, today Cain leads as Executive Pastry Chef at Caribe Royale Orlando. His chocolate creations have become well-known by the culinary community, including his 40-foot chocolate train, accompanied by a chocolate-molded Santa Claus snowman, ornaments and presents during the holiday season. His work is also seen daily at the resort’s signature restaurant, The Venetian Chop House, where guests have the opportunity to enjoy his signature desserts like “The Ultimate Choc Sphere,” a chocolate lover’s dream dish, flambéed with caramel liquor as it is presented to the table.

He plans to continue pastry excellence at Caribe Royale in 2023, as the resort plans to debut a pastry kitchen that will include immersive experiences for guests, in addition to an expanded chocolate program.

Inside Look: Rocco’s Italian Grille in Winter Park Plus Chef’s Corner with Proprietor Rocco Potami

Tiffany Nguyen
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Inside Look: Rocco’s Italian Grille in Winter Park Plus Chef’s Corner with Proprietor Rocco Potami

Rocco’s Italian Grille is a romantic Italian restaurant in beautiful Winter Park, located across from The Glass Knife, and just a 10-minute drive from Downtown Orlando. Rocco’s proudly presents an authentic Italian cuisine prepared by their experienced native chefs.

Proprietor Rocco Potami was born and raised in Italy and he has always been passionate about cooking.  His restaurant offers recreated recipes of his homeland which he has spent years researching, developing, and perfecting. Rocco’s uses only the freshest meats, imported pastas, and sauces made from scratch to serve a broad selection of dishes from each of Italy’s regions.

Rocco has 41 years of experience cooking in Central Florida. In 1982, the opening of Disney’s Epcot called him down from Montreal to work at the Italy pavilion.

Rocco’s menu is composed of a variety of appetizer, pasta, seafood and meat dishes that recreate old favorites and bring out new flavors. Choose one of their wines from the wine list, where you will find wines ranging from Aglianico to Zinfandel.  They offer an ample selection of Italian wines, along with great Californians and others. Sip on an Amarone, Barolo or Caymus, you will find just the right one for your meal.

Here are some popular menu offerings at Rocco’s Italian Grille:

Bruschetta – Goat Cheese, Ricotta Cheese, Smoked Salmon
Caprese – Buffalo Mozzarella, Tomato

Cesar Classico

Parpadelle Pasta – Pesto, Scallops

Ravioli – Lobster Vodka Sauce

Veal – Parmigiana Style + Beef Tortellini

Pesce – Swordfish Grilled, Cherry Tomato + Caprese, Basil, Extra Virgin Olive Oil

Chocolate Mousse

Lemon Tart “Torta Della Nonna”

Chef’s Corner with Proprietor Rocco Potami

What are some of the most popular dishes right now at Rocco’s?
Daily specials of homemade Ravioli, Veal and Fish dishes, Pappardelle alle Cinque Terre – Pappardelle (wide flat noodle-like pasta) with shrimp, scallops and lobster, braised in a white wine tomato basil cream sauce, topped with shaved Parmigiano Reggiano cheese and basil.

See Rocco make this dish on YouTube: https://www.youtube.com/watch?v=5fOkcvh7L6s

What are some of your upcoming plans for 2023?
To work with new and fresh ingredients, locally-grown.

For those who have never been before, what would you say to describe Rocco’s to them?
It is like walking into a restaurant straight out of Italy with a relaxed atmosphere in an old-world setting. Everyone is greeted at the door. I take pride in providing an authentic Italian dining experience with authentic Italian dishes created by my team and I, cooked fresh daily and served by a knowledgeable and professional staff.

What are some of your favorite lessons learned throughout your career in the food and beverage industry?
Never take success for granted and always strive to meet people’s needs whenever possible.

What makes Winter Park a special place for you as a chef/owner?
Many of the clientele from Winter Park and nearby love to travel and experience cuisine from around the world so it is fun to serve authentic food that they will enjoy and recognize.

What inspired you to go into the food world?
I love to travel and eat! This industry enables me to do both and it also gives me a way to express my creativity through the food I create at my restaurant.

What are your favorite ingredients for Spring 2023?
There are so many! Stone Crab is a favorite as well as anything that is fresh and can be found locally!

Rocco’s Italian Grille
400 Orlando Ave, Winter Park, FL 32789
(407) 644-7770
roccositaliangrille.com

Orlando’s Best Restaurants for a Egg-straordinary Easter Celebration – Easter Specials in Orlando 2023 !

Ricky Ly
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Orlando’s Best Restaurants for a Egg-straordinary Easter Celebration – Easter Specials in Orlando 2023 !

As Easter (Sunday, April 9, 2023) approaches, many restaurants in Orlando, Florida are gearing up to offer special menus and experiences to celebrate the occasion. From classic brunch options to creative takes on Easter favorites, there is something for everyone.

Join us as we explore some of the top Easter specials being offered by local restaurants, and discover the perfect spot to celebrate the holiday in style.

  • Tradewinds Restaurant at Renaissance Orlando at SeaWorld
  • Four Flamingos at Hyatt Regency Grand Cypress
  • Tabla Indian Cuisine 
  • Hemisphere Restaurant – Hyatt Regency Orlando International Airport
  • Aurora at The Celeste Hotel – UCF area / East Orlando
  • JW Marriott Bonnet Creek Orlando
  • The Wilson
  • Taverna Opa at Pointe Orlando
  • Tapa Toro
  • STK at Disney Springs
  • Universal Orlando Resort – Loews Portofino Bay Hotel, Hard Rock Hotel, Loews Royal Pacific Resort and Loews Sapphire Falls Resort
  • More to Come…

Tradewinds Restaurant at Renaissance Orlando at SeaWorld

6677 Sea Harbor Dr, Orlando FL 32821
https://www.opentable.com/tradewinds-restaurant

https://www.marriott.com/en-us/hotels/mcosr-renaissance-orlando-at-seaworld/overview/

Four Flamingos at Hyatt Regency Grand Cypress

Easter Brunch from Four Flamingos: A Richard Blais Florida Kitchen at the Hyatt Regency Grand Cypress:

On Sunday, April 9, Four Flamingos: A Richard Blais Florida Kitchen will serve an exclusive Easter Brunch from 10am – 3pm, with highlights including:

Whole Florida Snapper and Rack of Lamb carving stations with accompaniments

  • Signature Ricotta Pancakes with lemon curd, raspberry coulis, berries and whipped cream
  • Chicken & Waffle Tostada with strawberry habanero syrup, pecan butter and spinach
  • Asparagus & Crab Benedict with stone crab, poached egg and lemon vanilla bean hollandaise
  • Selection of sweets, unlimited mimosa add-on, and more

Reservations: https://fourflamingosorlando.com/

Pricing: adults $108 per person, kids 12 & under $50 per person

Tabla Indian Cuisine

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Get Ready for an Eggstraordinary Easter Feast at Tabla Indian Restaurant – Indulge in our Special Menu and Satisfy Your Cravings!

Our Easter menu includes a variety of vegetarian and non-vegetarian options, such as Achari Paneer, Deviled Eggs, Aloo Vatana Chilli Puff, Panchporan Fish Tempura, and Chicken Doughnuts. For dessert, indulge in Tabla’s Sweet Tooth Fairy Dessert – an Easter egg-shaped Mango Malai Kulfi that will satisfy your sweet cravings. Don’t miss out on this unique and delicious dining experience!

For more information, visit: tablacuisine.com

Hemisphere Restaurant – Hyatt Regency Orlando International Airport

9300 Jeff Fuqua Blvd, Orlando, FL 32827
Contact Arlene Diel at (407) 825-1315 or email arlene.diel@hyatt.com
hemisphereorlando.com

Aurora at The Celeste Hotel – UCF

4105 N Alafaya Trail, Orlando, FL
689-205-0100
thecelestehotel.com

“For April 1 & 2 and April 8 & 9, we will be offering our traditional weekend a la carte brunch menu. However, the Easter Bunny will be hopping by during brunch hours to spread holiday cheer to all of our guests.”

Reservations are still available, so make yours today at https://www.opentable.com/r/aurora-orlando

JW MARRIOTT® ORLANDO BONNET CREEK RESORT & SPA

14900 CHELONIA PARKWAY,
ORLANDO, FLORIDA, USA, 32821

 

The Wilson at Melia Orlando

The Wilson Cocktails & Seafood at the Melia Orlando Hotel Celebration is open for a special Easter brunch on Sunday, April 9th with a buffet menu curated by Executive Chef, Nicholas Mut – which is perfect for both adults and children.

Reservations can be made via this link: https://www.sevenrooms.com/experiences/thewilsonorlando/easter-brunch-8856008618

  • $45 for adults, and includes coffee, tea, juice, soft drinks, prosecco, beer, wine, and mimosas

  • $15 for children under 12, and includes juice, milk, and soft drinks

  • Children 3 and under are free

Taverna Opa Orlando at Pointe Orlando

American Easter – Open Sunday, April 9 – 12-10 p.m.

Receive a free glass of house wine with the purchase of any lamb entrée!
Full menu available
Belly dancing entertainment begins at 7 p.m.
Reservations are highly recommended!
To reserve, call 407-351-8660 or visit www.opaorlando.com

Greek Easter – Sunday, April 16 – Open 12-10 p.m.

Receive a free glass of house wine with the purchase of any lamb entrée!
Limited amount of Tsougrisma available (a Greek tradition of cracking red eggs for good luck)!
Full menu available
Belly dancing entertainment begins at 7 p.m.
Reservations are highly recommended!
To reserve, call 407-351-8660 or visit www.opaorlando.com

Tapa Toro Easter Brunch Buffet

Easter Brunch Buffet | Sunday, April 9 from 10:30 a.m. – 3 p.m.

$49 per adult & $18 per child under 10 (plus tax & gratuity)

Brunch Buffet Menu

Cold Appetizers: Charcuterie & Cheese, Assorted Crackers & Breads, Fresh Fruit, Hummus, Caesar Salad, Beet Salad, Ceviche
Breakfast Classics: Waffles with a toppings bar, Fluffy Scrambled Eggs with a toppings bar, Chicken & Churros
Main Dishes: Seafood Paella, Vegetable Paella, Steak Carving Station, Honey Spiral Ham
Sides: Manchego Truffle Whipped Potatoes, Roasted Seasonal Vegetables, Macaroni & Cheese
Seasonal Desserts
Live Flamenco dancing during brunch

Reservations are highly recommended! To reserve, call 407-226-2929 or visit www.tapatoro.com

STK AT DISNEY SPRINGS

Celebrate with Mimosas, Bloody Marys, Eggs Benedict, Brunch Classics & Easter Specials this Saturday & Sunday!

 

Trattoria del Porto

Hard Rock Hotel

The Kitchen

Loews Royal Pacific Resort

Islands Dining Room

Loews Sapphire Falls Resort

Amatista Cookhouse

New “Gin On Wheels” Cart Launches at JW Marriott Orlando Bonnet Creek Resort & Spa

Ricky Ly
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New “Gin On Wheels” Cart Launches at JW Marriott Orlando Bonnet Creek Resort & Spa

Did you know that JW Marriott Orlando Bonnet Creek Resort & Spa – located just outside of Disney Springs at Walt Disney World- has over 153 different gins & specialized gin cocktails from all over the world – AND is the largest gin offering in Florida?

They also recently launched a brand new “Gin on Wheels” cart in their Lobby Bar and Sear + Sea Woodfire Grill.

Manned by the resort’s talented “Gin Experts,” the cart roves around serving up original takes on Gin & Tonics, with fun tableside prep perfect for Instagram.

The cart features the following:

  • New Gin + Tonic specials:
  • Mindful Moment: Rosemary infused Nikka Coffey Gin, Housemade Sear + Sea Tonic, Wild Moon Liqueur, Cucumber Juice and edible flowers
  • Rosa G & T: Malfy Rosa Grapefruit, Grapefruit Fever Tree Tonic, Dried Grapefruit and Rosemary Sprig
  • Florida Sunset: Old St. Pete Sunset Gin, Sear + Sea Tonic, Fresh Orange Peel, Star anise & Cinnamon Spice, and Thyme Sprigs
  • House-made tonic water in a classy old-fashioned perfume bottle
  • Aromatics such as star anise, rosemary and dried fruit

On the culinary side, the resort even integrates this beloved spirit into the dishes at Sear + Sea with a Gin-infused pepper that’s offered tableside in the restaurant.

We spoke with Heliana Bartlett, Restaurant General Manager of Sear + Sea Restaurant and Lobby Bar at the JW Marriott Orlando Bonnet Creek Resort & Spa about the new Gin offerings at the resort – read on below!

Tasty Chomps Interview with Heliana Bartlett, Restaurant General Manager of Sear + Sea Restaurant and Lobby Bar at the JW Marriott Orlando Bonnet Creek Resort & Spa

Ricky Ly: How did this all come to be?

Heliana Bartlett: This idea came to be during the pre-opening phase of the Sear + Sea Lobby Bar. The vison was to have instinctive differentiation amongst all our bars at the JW Marriott Orlando Bonnet Creek, creating a journey of different beverages between the outlets. Each bar has a special focus on a distinctive spirit and the Lobby Bar quickly became the target for gin. The original idea was to feature a large spectrum of craft gins from all over the world and involve them in a special cocktail program. After the vision took form, we enhanced the idea to also include gin tastings and the development of a customized ‘gin + tonic on wheels’ offering.

Biggest challenges?

Some of the biggest challenges with our gin program is training the staff on the 150+ different bottles, and being able to reach the top shelf gins – we need a very large ladder as the high back bar is 15 feet!

Is this Orlando’s only specialty gin themed menu?

The JW Marriott Orlando Bonnet Creek is the only gin bar with 153 different gins and specialized craft gin cocktails in Orlando.

Why gin?

In our concept discussion, gin was always a hot topic as we researched and noticed a trend of many gin companies creating unique types of the spirit, especially in Europe. Gin can also be considered a healthier alcohol option for the way it is produced and its lower sugar content.

Tell us about your role and background and how it relates to this project

I am the Sear + Sea GM and responsible for the Sear + Sea Lobby Bar as well. As part of the opening team, my heart is connected to this project and I am very excited to put this sophisticated and trendy experience out into the market, introducing resort guests and locals to new types of gin.

How does this fit in with Marriott Bonnet Creek’s overall food and beverage program?

Our gin program fits into the JW Bonnet Creek’s F&B program very well. It differentiates Sear + Sea and the Lobby Bar from our other outlets, like the local rum selection at Palm Cove, the Japanese whiskey selection at our rooftop bar illume, and our craft beer focus at UnReserved. There is something for all tastes at the JW Marriot Orlando Bonnet Creek.

Thank you, Heliana!

JW MARRIOTT® ORLANDO BONNET CREEK RESORT & SPA
14900 CHELONIA PARKWAY,
ORLANDO, FLORIDA, USA, 32821

About JW Marriott Orlando Bonnet Creek Resort & Spa

The full-service, five-star JW Marriott Orlando Bonnet Creek Resort & Spa opened in July 2020 and has everything guests need for a luxurious Orlando getaway, from 516 plush guestrooms to fun-filled amenities. Situated conveniently right outside the gates of Disney World, the resort boasts a 10,000 square foot spa with treatments unique to the resort; an outdoor pool with swanky cabanas; seven onsite restaurants and bars, including the chic steak and seafood restaurant Sear + Sea and the new illume rooftop bar; a rooftop miniature golf course and rock-climbing wall; and a complimentary shuttle service to the theme parks.

Jaleo Disney Springs and Southern Hill Farms Collab for 2023 Sweet and Savory Strawberry Menu

Ricky Ly
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Jaleo Disney Springs and Southern Hill Farms Collab for 2023 Sweet and Savory Strawberry Menu
Jaleo at Disney Springs is teaming up with beloved local Central Florida farm, Southern Hill Farms, to offer a limited-time Strawberry Festival menu from March 14 to March 26, featuring seven Spanish-style tapas using fresh, locally grown strawberries.
Menu items include a gazpacho, consisting of strawberries and Pipirrana, a popular summer salad from Southern Spain, and a Basque-style cheesecake topped with strawberries.
Jaleo’s executive team, including Head Chef Kristopher Anderson and General Manager Mario Bernal, worked closely with Southern Hills Farm to design the menu during peak Strawberry season.
The pair visited Southern Hill Farms in February, handpicking strawberries to ensure absolute freshness.

All the dishes on the Festival de Fresas menu feature strawberries from Southern Hill Farms, located in Clermont, Florida, just southwest of Orlando. Southern Hill Farms is a family owned and operated u-pick and commercially harvested blueberry, strawberry, peach and seasonal vegetable farm. They currently have 40 acres of blueberry bushes, five acres of peaches, 15 acres of strawberries and one acre of blooming sunflowers on the 120-acre farm, open for u-pick December-May.

We spoke with Jaleo Disney Springs’ Head Chef Kristopher Anderson about his background and the new special Strawberry menu partnership with Southern Hill Farms in an interview below – check it out!

Tasty Chomps Interview with Jaleo Disney Springs’ Head Chef Kristopher Anderson

Ricky Ly: Tell us about your background – how did you end up in Orlando? 

Chef Kristopher Anderson: Growing up I never wanted to be a chef. It wasn’t until I received my first job in the kitchen at 16 — just as a way to make money over the summer — that I considered it.

Fast forward two years, and it was time for me to go off to college. I really excelled in the kitchen, and I enjoyed going to work more than I enjoyed going to school. I was always afraid to tell my parents that I wanted to be a chef. They wanted me to go the traditional route of going to college and focusing on a degree. I met them halfway.

I ended up attending Le Corden Bleu College of Culinary Arts here in Orlando, and that’s pretty much how my career started. I worked at Emeril Lagasse’s Tchoup Chop for four years. This is where I held my first sous chef position in 2015. Emerils eventually closed in 2017. I had a small stint at Seito Sushi in Baldwin Park before José Andrés Group called me in 2018, to help open Jaleo Disney Springs.

In 2021, I opened Jaleo Chicago as the Executive Sous Chef, and then in March 2022, I headed back down to Disney to take on the role of Head Chef at Jaleo Disney Springs.

What is your inspiration behind this strawberry menu? 

The inspiration behind the menu comes from a mindset of simplicity, where we try and let the product shine without adding too many different flavors to the actual product. We also want to pay homage to classic Spanish dishes, such as Fresas con Nata (strawberries and cream), which had a huge influence.

We know what José likes and how he treats the product. For the chefs and I, we always pay close attention to a few main points when creating dishes. First, we talk about the product. And with the strawberries from Southern Hills Farms, we didn’t have to do much to create beautiful dishes. Next, we think about Jaleo, our brand and making sure we are staying in the realm of José’s vision.

This doesn’t mean we can’t limit our creations, but we want to make sure what we are doing makes sense for our restaurant and guests. There are some dishes on the menu that are Jaleo classics and some where we stepped a little outside the box to create something new that works for our restaurant.

Tell us about Southern Hill Farms – Why is the relationship with Southern Hill Farms important? 

At the end of 2022, the chef team and I talked about some goals that we had for 2023. One of the main points was getting more of the locals from Orlando to come and try our restaurant. Sometimes it’s hard to get people to come out to Disney from the other side of town. We are not a small restaurant.

And even doing things like a festival for two weeks takes a lot of prep. We are serving anywhere from 800 to 1,300 guests a day.

We want to show the local Orlando community that even though we are a big restaurant, we can still specialize in local ingredients and make special plates that are off our menu for guests to enjoy.

What are your upcoming plans for the menu in the future? 

We have one of the biggest menu changes that this restaurant has ever seen coming at the end of March. We have over 10 new dishes coming to the menu. I am really excited about our Paellas also.

In the past, we offered only 1 paella and we plated it on a small plate. Now we will have 5 paellas readily available, and they will be ordered by the Full Pan. Each pan feeds six to eight people.

Guests will enjoy the real experience of enjoying the paella straight out of the pan. We have a lot of ideas and goals this year to get our name to the local crowd of Orlando, and we are excited!

Jaleo Disney Springs x Southern Hill Farms Strawberry Festival Menu

March 14th-26th, 2023

Sopa de Frutos Rojos ($12)
Cold soup of Southern Hill Farms berries with olive oil yogurt ice cream

Ensalada de Cerezas y Fresas ($14)
Salad with cherries, Southern Hill Farms Strawberries, goat cheese and Pedro Ximenez Reduction

Cono de Hígado de Pato y Mermelada de Fresas ($8)
A savory cone with Foie Gras Mousse and a strawberry marmalade made from the hand-picked strawberries at Southern Hill Farms

Tarta de Queso con Sorbete de Fresas ($16)
Our Basque-style cheesecake served with local strawberries from Southern Hill Farms

Fresas con Nata ($10)
A traditional Spanish dessert, “strawberries with cream”

Helado con Fresas y Vainilla ($6)
Vanilla soft serve with macerated strawberries

Gazpacho de Fresas ($10)
Cold soup with strawberries and “Pipirrana”

Jaleo Disney Springs
1482 E Buena Vista Dr, Orlando, FL 32830
Menu: jaleo.com

Photos courtesy of Jaleo and @bytiffanynguyen

2023 St Patrick’s Day Specials in Orlando

Ricky Ly
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2023 St Patrick’s Day Specials in Orlando

Every year, America is the leader in throwing the biggest St. Patrick’s day festivities. Read on for more of the special festivities happening in Central Florida this St Patrick’s Day – which falls on Friday March 17th this year.

The Whiskey

Get a head start on St. Patrick’s Day with a “Luck of the Irish” tasting party at The Whiskey on March 13. Savor a four-course meal with whiskey pairings from Redbreast Irish Whiskey, featuring traditional flavors like cured salmon, shepherd’s pie with corned beef, lamb lollipops and traditional Irish Apple cake.

St Patrick’s Day in Avalon Park

This year, Avalon Park brought the St. Patrick’s day celebrations through its restaurants and the Marketplace. From themed drinks to Lucky Charms french toast, there was something for everyone to celebrate with.

ST. PATRICK’S DAY SPECIALS

Most places in Avalon Park added their own St. Patrick’s Day twist to some menu items. Dishes included the staple corned beef and green-colored food items. Pistachio ice cream at the Marketplace ended the night on a sweet note.

ST. PATRICK’S DAY-THEMED COCKTAILS

The Feisty Leprechaun and Green Melon Margaritas highlighted the drinks for St. Patrick’s Day. The Marketplace had a great lineup of specialty drinks that went hand-in-hand with the holiday.

For more info – St Patrick’s Day in Avalon Park

 

Raglan Road at Disney Springs

Mighty St. Patrick’s Festival March 16-19, 2022

Celebrates Before, During, and After the Irish Holiday!

At Raglan Road Irish Pub & Restaurant, guests can celebrate a rip-roaringly-fun St. Patrick’s Day before, during, and after the March 17 holiday. It’s the Raglan Road Mighty St. Patrick’s Festival—the most authentic Irish festival in America—opening Thursday, March 16 and running through Sunday, March 19.

The craic begins with notable Irish bands flown in for the celebration, including the most heralded U2 tribute band on the planet, Elevation—this year celebrating the group’s 20th anniversary.

“You won’t find Irish talent like this anywhere else in the U.S. on St. Patrick’s Day,” says pub co-owner John Cooke. “Our festival is for everyone—bring the family and enjoy good times together. We’ll have gift competitions and loads of giveaways. The Mighty Festival has earned its reputation as the best Irish hospitality experience in America.”

The Mighty Festival will take its live Irish music and dance to the Disney Springs street outside Raglan Road with five outside bars, fun St. Paddy’s merchandise, face painting, and more.

Revelers can enjoy Raglan Road’s Signature Brew Flight, Whiskey Flight, or craft beers, wines, and hand-crafted cocktails of their choice while choosing from the chef’s selection of authentic Irish dishes, including the dry-aged prime short rib and brisket beef OMG Burger, Shepherd’s Pie (beef and lamb version or the popular plant-based option), and fresh-caught fish with chips. Those authentic fish & chips also are available to go at the adjacent Cooke’s of Dublin counter.

Reservations are encouraged for guests who plan to celebrate at Raglan Road on March 16, 18, or 19, where they can lift a pint, sip a cocktail, and dine on authentic contemporary Irish cuisine while enjoying the festival revelry. On St. Patrick’s Day only, March 17, Raglan Road will open at 11 a.m. with a $20 cover charge for guests 18 and older; (first-come, first-served—no reservations on this day only); younger patrons may enter free of charge.

Raglan Road Irish Pub & Restaurant is located at Disney Springs in the Walt Disney World Resort, 1640 E. Buena Vista Dr., Lake Buena Vista, Fla. Visit www.raglanroad.com or call 407/938-0300.

The Edison at Disney Springs 

The lavish, 1920s-themed restaurant, bar and entertainment destination, The Edison at Disney Springs will offer a specialty cocktail for St. Patrick’s Day throughout the month of March. The Irish Goodbye is $19 and includes coffee-infused Teeling Irish Whiskey, Benedictine, black walnut bitters and salted caramel.

Promenade at Sunset Walk

Join in on the fun as Promenade at Sunset Walk hosts its St. Patrick’s Day Outdoor Street Party and Celebration on Friday, March 17, from 2 pm to 11:30 pm. Guests will enjoy food and beverage specials from participating restaurants, as well as  live music, street performers and lucky leprechauns. Admission and parking are FREE. See here for more information.

Gordon Ramsay Fish & Chips at ICON Park 

Available throughout the month of March, Gordon Ramsay Fish and Chips will offer The Mint Chocolate Shake, a mint custard shake with chocolate sauce, whipped cream, and topped with a chocolate mint, available only in March and appropriately green. See an image of the shake HERE.

TooJay’s (See here for locations)

From March 6 to April 20, enjoy traditional Irish dishes from homemade recipes, plus made-from-scratch seasonal desserts to celebrate the holiday. See below for full menu details.
  • Irish Breakfast ($14.99)
  • Includes two eggs served any style with grilled tomatoes, home fries, smokehouse bacon, sausage links, sausage patties and toasted egg bread
  • Irish Benedict ($13.99)
  • Put some Irish in your eggs benedict with a little corned beef hash
  • Traditional Corned Beef and Cabbage Dinner ($19.99)
  • Served with New England Clam Chowder or choice of soup or side salad
  • New England Clam Chowder (Cup: $7.99 & Bowl: $10.99)
  • Pastrami Grilled Cheese ($14.99)
  • Tender, chopped pastrami & American cheese come together in this crowd favorite. Served on our grilled Challah bread.
  • Irish Cream Cheesecake (Slice: $7.99 & Whole Cake: $34.99)
  • Chocolate covered cheesecake, available for purchase as a slice or whole
  • Seasonal Green and White Cookies: 
  • TooJay’s famous shortbread cookies smothered in chocolate or vanilla icing

CROOKED CAN CELTIC FESTIVAL 2023 AT PLANT STREET MARKET (MARCH 17 – 19, 2023)

Celebrate the luck of the Irish with live Celtic music, Irish dancers, delicious eats and more during the 8th Annual Crooked Can Celtic Festival. Hosted at Plant Street Market in historic Winter Garden, this lively event is ideal for all ages.

ST. PATRICK’S DAY AT ICON PARK  ®

All 64,000 LED Lights on The Wheel at ICON Park   ™will light the town green on St. Patrick’s Day. ICON Park   ®will also host a themed bar crawl from 2 – 6 p.m., featuring stops at Tapa Toro Tapas Bar & Paella Pit, Tin Roof, Brother Jimmy’s, Sloppy Joe’s, Max Action Arena and more. Collect stamps from every stop on your tour and receive a free ride on The Wheel.

ST. PATRICK’S DAY PARTY AT BOXI PARK (MARCH 18, 2023)

A unique, open-air dining and live entertainment venue in Lake Nona, Boxi Park is celebrating St. Patrick’s Day with entertainment, food and drink features, and more surprises. Boxi Park’s St. Patrick’s Day Party is also a great opportunity to check out everything else there is to do in this forward-thinking, upscale community about 15 minutes south of Orlando International Airport.

ST. PATRICK’S DAY CELEBRATION AT SEAWORLD   ®ORLANDO (MARCH 9 – 12 & 16 – 19, 2023)

At SeaWorld   ®Orlando, take your Seven Seas Food Festival voyage to the Emerald Isle with lively entertainers, traditional musicians, and classic Irish recipes, all part of the St. Patrick’s Day Celebration and included with park admission.

Inside Look: Hemisphere Restaurant at Hyatt Regency Orlando International Airport plus Chef’s Corner with Executive Chef Jeffrey Powell

Tiffany Nguyen
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Inside Look: Hemisphere Restaurant at Hyatt Regency Orlando International Airport plus Chef’s Corner with Executive Chef Jeffrey Powell

Have you ever wanted to pretend that airplanes in the night sky are like shooting stars? Here is a tip for all fine-dining fans: Hemisphere, the upscale restaurant located on the Hyatt Regency Orlando International Airport’s ninth floor, not only offers eclectic, seasonally sourced, thoughtfully prepared dishes, but also some of the most beautiful and unique views in all of Orlando.

Floor-to-ceiling views of planes etching the night sky, spectacular launches from Cape Canaveral, and cityscapes will be your backdrop to this elevated dining experience at Hemisphere. For Orlando locals, note that complimentary valet parking is available for diners.

Inside, Hemisphere’s atmosphere is equally spectacular with Illuminated wine walls, custom wine cuvees and a central lounge, making it perfect for intimate evenings, larger groups, or sharing this signature setting in the private dining room.

Led by Executive Chef Jeffrey Powell, Hemisphere’s culinary team has designed a menu that infuses robust international flavors, seasonal local ingredients, and careful pairings of select wines and cocktails from complementing hemispheres, to create a fusion of modern flavors from around the world. Read on for our interview with Chef Jeffrey Powell below.

Guests can enjoy fine dining while watching planes land and take off which makes for a memorable experience. “We have embraced the unmatched, panoramic views of one of the most active international airports as the focal point of Hemisphere. Guests are transported into a world of travel-rich sights, sounds and tastes, to create an unforgettable experience filled with dynamic views, thoughtful service, and memorable food and drinks.” says Bruce McDonald, General Manager – Hyatt Regency Orlando International Airport.

Inside, Hemisphere’s atmosphere is equally spectacular with Illuminated wine walls, custom wine cuvees and a central lounge, making it perfect for intimate evenings, larger groups, or sharing this signature setting in the private dining room.

Quarterly Wine Dinners at The Hemisphere

Did you know that Hemisphere also hosts a quarterly wine dinner?  Their next wine dinner is happening on Friday, March 10th at 6:30pm and is Italian-themed.

The Four Course Tour of Italy Wine Dinner will feature a variety of wines from the regions of Lombardia & Piemonte paired with an Italian-inspired menu created by Executive Chef Jeff Powell and Chef de Cuisine Jason Moltz.

$165.00 per adult (tax & gratuity not included) | Complimentary Valet Parking

For reservations, call 407-825-1315 or email: Arlene.diel@hyatt.com

Here is a Sneak Peek of Some Dishes from Hemisphere’s Upcoming Wine Dinner happening on March 10, 2023:

Octopus Carpaccio – Lemon Pearls, Avocado Cream, Annatto Pepper Coulis Micro Herbs, Seasonal Flowers



Braised Coniglio Tortelloni – San Marzon Tomatoes Ragu, Torn Sullivan Street Bakery Bread, Anchovie Herb Butter

For those dining at Hemisphere during normal dining hours, here are some of Hemisphere’s most popular dishes:

Seared Scallops – Mercato Di Trevi Of Orlando Hand-Made Squid Ink Pasta, Prosciutto Sausage, Saffron Sauce, Romanesco Broccol

Grilled Octopus – Sour Orange Glaze, Romesco Verde, Smoked Pepitas, Marble Potatoes And Annatto Oil

Roasted Baby Beets – Whipped Goat Cheese, Shaved Fennel, Pistachios, Citrus Zest, Tarragon

Lemon And Lychee Merengue – Fire Torched Lemon Tart With Our Special Lemon Lychee Curd, Lemon Mousse, Chambard And Lychee Center

Chef’s Corner: Tasty Chomps Q&A with Executive Chef Jeff Powell

Professionally trained culinarian and nutritionist, Jeffrey Powell joined the Hyatt family in 2001, and has since then honed his epicurean skills in California, the Hawaiian Islands, Texas and most recently in New Jersey. As Executive Chef of the Hyatt Regency Orlando International Airport, Jeffrey and his team bring his “farm fresh” approach to Hemisphere’s menu, infusing robust international flavors and seasonal local ingredients, to create dishes that are intensely flavorful and naturally spectacular.

“My culinary philosophy is centered around using only the freshest ingredients from local growers and artisanal producers, and combining complementary ingredients and showcasing their natural integrity and depth of flavor.” – Chef Powell

What are some of the most popular dishes right now at Hemisphere?
The octopus dish is a huge seller and a stunner – showcases beautiful fresh octopus, bright acidic Romesco verde sauce. The beet dish has been on the menu since the opening of the restaurant and is another that gets great reviews. True to Florida form it’s all about the seafood and the final dish is our fresh squid ink pasta and diver scallops with saffron sauce.

What are some of your upcoming plans for 2023?
To continue to train new staff so we can gain more consistency and push the vision of the restaurant forward. Try to find more local products to show case. We are about to roll out our spring changes and are very excited for a fresh spring start.

For those who have never been before, what would you say to describe Hemisphere to them?
Our restaurant has a focus on local Florida ingredients with touches of international flair since we are in the airport the theme fits. I also love the food from the south, so some Southern items sprinkled in for some more comfort-inspired dishes.

What are some of your favorite lessons learned throughout your career as chef?
My favorite disciplines in the kitchen are butchery/meat fabrication along with sauce making. Those are two fundamentals you should have as a chef. Both when done properly can set a dish apart and make them great. Butchery is my favorite and important to know how to do – it showcases patience, discipline and training. I was trained by a 3rd generation butcher. He was an amazing teacher so I learned how to breakdown whole animals. We made forced meats, terrines, pates, and sausages. It was a great experience that most pay to get and I was fortunate enough to get paid to learn for a few years.

What makes Hyatt a special place for you as a chef?
I started my career at Hyatt in 2001, I started as an apprentice. I was given my shot at a career and it’s been great ever since. I started and trained in Southern California at numerous restaurants and the Hyatt. Then I was given my first sous chef position at a resort in Idaho where I learned to forage for products and learned a lot about rustic minimalist style of cooking. Then I took a job back with Hyatt at the grand Hyatt Kauai. It was an amazing experience. I learned Pacific Rim-style cuisine, Cantonese cooking, some great Polynesian dishes. I made great lifelong friends. Then I transferred to Hyatt in Dallas working at two different properties going back to my passions of meat fabrication, learning how to really bbq and smoke items. Then I became Executive Chef in Morristown, New Jersey – I learned a lot about business management as well as doing everything you need to do to run a successful business. After a few years I transferred to here in Florida, now I’m sharing all I’ve learned with my team of chefs. I still have a passion for cooking and now teaching.

What inspired you to become a chef?
It started as a job that I was doing to make ends meet. Then I started working for passionate individuals, I saw what it meant to be a professional cook. Showing up on time ready to learn. Read all you could to gain more knowledge. During the infantcy of the internet there wasn’t much out there. I spent days off at books stores researching, looking through magazines. Shared my crazy ideas with chefs who taught me how to make my visions come to life. Then that was it I was hooked, everyday is different. That’s what I like most, I could never work a job where every day was the same. I’m on my feet all-day running around and I love it!

What are your favorite ingredients for Spring 2023?
For spring: morels, ramps, artichokes, strawberries, then stone fruit start.

Thank you, Chef!

Hemisphere Restaurant – Hyatt Regency Orlando International Airport
9300 Jeff Fuqua Blvd, Orlando, FL 32827
(407) 825-1234
hemisphereorlando.com

Chef’s Corner: Interview with Seito Baldwin Park Chef-Partner Huy Tin

Ricky Ly
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Chef’s Corner: Interview with Seito Baldwin Park Chef-Partner Huy Tin

Last year, Seito Baldwin Park announced that Chef Huy Tin, who has been with the Seito family for the last decade, has been named Chef-Partner.

Born and raised in Orlando, Chef Huy’s culinary influence stems from his father (also a chef). In 2012, he joined the team at Seito Baldwin Park, moving into the role of Executive Chef in 2017.

Chef Huy’s playful yet refined menu at Seito showcases his extensive culinary background, drawing flavors from many of the cuisines he learned from. The bold flavors matched with contemporary Japanese dishes have earned him citywide acclaim in Orlando, including recognition as Best Japanese (2021), Best Sushi (2021) in Orlando Sentinel, and was named in the top three of the Best Chef (2020) Reader’s Choice awards and Best Pan Asian (2018) of Orlando Magazine.

Beauty and The Beast Roll at Seito

“My very first day at Seito changed my perception of what restaurant ownership was and could be. I was taken back by the way Sue and Jason kindly and generously treated their staff and the restaurant culture they have created. I accepted the partnership to continue the culture they started, and to give back to the place that taught me so much. I look forward to serving the Baldwin Park and greater Orlando community, and leading Seito forward in exciting ways (stay tuned)!”

Special Wings

We recently spoke with Chef Huy Tin about his background and his plans for the future. If you have not gone recently to Seito, it is a must try – especially that Torched BBQ Salmon nigiri – one of the best bites I have had in 2023!

Tasty Chomps Q and A Seito Baldwin Park Chef-Partner Huy Tin

Ricky Ly, Tasty Chomps: Tell us about your background – how did you get started in the culinary field?

Chef Huy Tin: I was exposed to the culinary world at a very young age at my family’s Chinese restaurant Jade Palace in Longwood, Fl. However, what really sparked my interest was my first job at Tan Tien Oriental market on the west side of Orlando, I got to explore every ingredient in that store and was taught to make family meal for the staff. That led me to Kobe’s Steakhouse in Lake Buena Vista in 2006 where I started learning sushi and eventually worked at every location.

Duck Bao

What was the food scene like growing up in Orlando? How do you feel it has changed?

Growing up, my family and I would frequently visit the Mills 50 area, after Sunday service and Fashion Square Mall we would have lunch at Piccadilly’s then grocery shop at the various Asian markets there.

My parents would sometimes drop me off at my uncle’s mechanic shop along Mills Ave called Ho’s Garage to play while they shopped. Mills 50 District in the 90’s had the original establishments such as Vinh’s, Saigon Subs, Viet Garden, Kim Long’s, and Little Saigon to name a few.

Ba Le bakery was my go-to back in high school. It was the cheap, fresh baguettes served with a side of Vietnamese butter, pate, and hot tea. Worth skipping class for! We did not have as many options for dim sum as we do now, Ming Court and Trey Yuen were some of the best growing up, they had aesthetics of centuries-old architecture, sizzling dumpling carts, and live music on the weekends. The dining experience there is unrivaled till this day.

How can you not be excited about the food scene now? The next generation has creativity and well traveled palates. And the far reaching restaurateurs have set a new fabric over the city. Makes me appreciate the past yet excited for the future.

What inspires you when you create your dishes?

I’m inspired by different cultures’ food and how they develop recipes the way they do, especially using common ingredients we all share. Regarding our dishes at Seito, It all starts with our menu’s needs and what’s available in season from produce to seafood, i’m constantly thinking about components to bridge them together. We try to incorporate as much guest feedback into our ideas to deliver a menu that is not only unique but makes sense for our staff.

What are some of the most popular items right now on the menu at Seito?

We’ve added some rustic to our menu with great feedback from our guests. Dishes like roasted bone marrow with onsen tamago, whole lionfish sashimi, make your own duck Bao buns, and whole crispy flounder lettuce wraps. All of which represents simplicity but encourages interaction at the table.

Korean Chirashi

What are some upcoming plans for the restaurant menu in 2023?

We are excited to debut our own oyster, sourced exclusively for Good Salt Restaurant Group! We also have new sushi rolls coming soon!

Torched BBQ Salmon Nigiri

That Torched BBQ Salmon nigiri is one of my favorite bites thus far this year – tell us about how you make it!

Sue and Jason were the ones who inspired the idea of torching the salmon nigiri. Then, we added our bbq rub and jerk aioli to it, you get this charred caramelized Smokey soft textured perfect salmon bite.

For those who have never been to Seito Baldwin Park before or have not been back in a minute, what would you like guests to know about what dining is like here?

We want our guests to feel our atmosphere, the vibe is important to us. We try to be as well rounded as possible, not one thing overshadows the other. The food, drinks, service, music, lighting, this is our recipe for a great dining experience from first date to family dinner, everyone is welcomed.

Favorite restaurant memories?

My earliest memory was as a kid watching banquets sitting on a stool next to the dish pit at the Suzhou Pearl, the fine dining hall at the Splendid China in Kissimmee, FL. My father commanded his kitchen dropping and firing multi courses as lined up servers waited for his next call, it was exhilarating. I spent many summers there at Splendid China in the late 90’s, my father was the corporate chef there and he would let me go off and explore the park on my own.

Favorite lessons in the kitchen and outside the kitchen?

We often only learn technical skills in the kitchen, things like knife work, recipe reading, counting inventory and so forth, but my favorite lesson from my Chefs was mental strength and agility, you will need it to make it up the ranks.

My favorite lesson outside the kitchen is to take care of yourself. We often abuse our bodies in the restaurant industry with long busy shifts, stress drinking and late nights. Taking care of your body (and your family) is the key to sustaining a happy chef life.

Thank you, Chef Huy Tin!

Seito Sushi and New Japanese Cuisine – Baldwin Park
4898 New Broad St #32814, Orlando, FL 32814
Menu: seitosushibp.com

A Foodie’s Guide to Avalon Park – Spring 2023

Ricky Ly
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A Foodie’s Guide to Avalon Park – Spring 2023

The charming Avalon Park neighborhood was founded in the late 1990s by Swiss developer Beat Kahli, who envisioned a community that combined modern amenities with traditional small-town values – much like what could be found in villages in Switzerland.

The neighborhood was designed to be walkable and bike-friendly, with plenty of green space, parks, and community gathering areas. The first phase of construction was completed in 2000, and the neighborhood has continued to grow and evolve ever since.

Family-Owned East Side Bistro – Avalon Park

Over the years, Avalon Park has become known for its strong sense of community and its commitment to sustainability and environmental stewardship. Today, Avalon Park is home to more than 15,000 residents and continues to attract newcomers who are drawn to its unique blend of modern amenities and traditional community values.

Mejana’s Mediterranean Grille – Avalon Park

With its picturesque parks, top-notch dining and shopping options, and a wide range of recreational activities, this neighborhood offers something for everyone. Whether you’re looking for a relaxing getaway, a family-friendly adventure, or a lively night out on the town, Avalon Park is the perfect place to visit.

Dusty Dogz at Marketplace at Avalon Park

Recently, Dusty Dogz, a smash burger and hot dog spot based in Michigan, Cafe Coqui, a Puerto Rican style bakery, The 1 Cantina, an authentic Mexican restaurant, and Chicharron Grill by Chef Robert Trevino have all opened up in Avalon Park.

Chicharron Grill by Chef Robert Trevino – Marketplace at Avalon Park

We spoke with Avalon Park’s Stephanie Lerret – Senior VP of Marketing and Community Relations for Avalon Park Group about what’s new in Spring 2023 and all that this delightful neighborhood has to offer.

Tasty Chomps Interview Q and A with Avalon Park’s Stephanie Lerret 

Ricky Ly : What are some big new things coming to Avalon Park in 2023?

Stephanie Lerret: With just a small parcel of land left to develop in Avalon Park, we are just about 99% complete with building. But on that small parcel you will see big things, like a large community amenity with pool, boutique hotel and age-targeted housing. The plan is to break ground on that parcel this year. In addition to building “building” we will continue community building with more programming at the arts and culture center, new events and meet-ups.

Berrylicious French Toast at Nuno’s Cafe – Avalon Park

What are some of the most popular places to eat and experience this spring in Avalon Park?

With over 28 eating establishments in Avalon Park, we truly have a place for everyone to find their favorite. One of the newest spots is the Marketplace food hall which features over 11 eatery experiences all in one location. With activities like candle making with local makers and the Bambinos Kids Club by Spoleto, the Marketplace isn’t just a place to get great food, but to also have a great experience.

Cheese 2 Share – Marketplace at Avalon Park

Upcoming Must See festivals in Avalon Park?

Absolutely Avalon is our Spring Community Festival celebrating everything that makes Avalon Park Absolutely Amazing! We celebrate the different cultures that comprise our community through food, performances, vendors and art. The evening is wrapped up with a laser light show at 9 pm. The event is free and open to the public. April 8th, 5-9 pm, Downtown Avalon Park, 3651 Avalon Park East Blvd., Orlando, FL 32828.

Other favorites like food truck nights, the 3rd Sunday of each month, Kite Day and Community Campout are coming up March 18th, as well as a few new ones, like the Vintage and Vines Sidewalk Sale on March 11th.

Jambalaya – NOLA – Marketplace at Avalon Park

What makes Avalon Park special for those who have never been before?

Avalon Park is a community where everyone can feel a sense safety and belonging, even if you don’t live here. Our tagline is Live, Learn, Work and Play and it is the mission of Avalon Park Group, to change the way that people do that. It is our goal to give everyone that comes here whether they live, learn, work or play here (or all 4), a sense of belonging. So you will see new things like the Avalon Park Arts and Culture Center come along, where we have a cultural hub for all forms of the arts and culture to be represented.

Bowigen’s Beer Company at Marketplace at Avalon Park

How has Avalon Park changed / evolved over the years?

Avalon Park celebrated the 25 year anniversary of it’s ground breaking at the end of last year. In addition to seeing buildings, houses and infrastructure completed, we have seen a community come together. There are now “kids” who have lived their whole lives here, maybe left to go to college and are now back raising their families here. We continue to grow together as a community.

Major Upcoming Events in Avalon Park

April 8th
Absolutely Avalon Spring Community Festival

July 4th
4th of July

October 13-14th
Oktoberfest

October 28th
Spooktacular

November 11th
Fall Craft Fair

December 2nd
Avalon Aglow

For More information, visit https://avalonparkorlando.com/
For their fantastic event calendar, visit https://avalonparkorlando.com/play/event-calendar/

Inside Look: Fredster’s featuring Adrian’s Bar & Grill

Tiffany Nguyen
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0
Inside Look: Fredster’s featuring Adrian’s Bar & Grill

Located down the road from RDV Sportsplex is the newest kid on the block: Fredster’s featuring Adrian’s Bar & Grill.  Some may recognize Adrian Mann from his ownership background at Dexter’s.

Fredster’s featuring Adrian’s Bar & Grill offers casual dining, global cuisine, and live music on select dates.  Guests can take advantage of the seasons with changing menus & new items.

One of the important things that Fredster’s featuring Adrian’s Bar & Gril takes pride in is that they smoke their own meats.

These are the House Smoked St. Louis Style Ribs – looking forward to trying them next time we visit!

Here are our Top Picks at Fredster’s featuring Adrian’s Bar & Grill:

Mariachi Nachos – Choice Of Seasoned Ground Beef OR Blackened Chicken Atop Of Crispy Tri-Colored Chips, House Made Guacamole, Salsa, Queso, Lemon-Parsley Sour Cream & Green Onions.

Jumbo Chicken Wings – Seven-Extra-Large Juicy Wings Coated In A Crispy Seasoned Flour, And Tossed In Your Sauce Of Choice. Buffalo (Mild Or Hot) | Ginger-Soy Sriracha | Teriyaki | Mango Habanero | Sweet Barbecue | Garlic-Parmesan | Golden Barbecue | Jamaican Jerk

Ahi Tuna with Avocado – Diced And Tossed With Dark Sesame Oil, Sriracha, Soy Sauce, Ginger, And Scallion, Stacked On Crispy Wontons With Wasabi Emulsion.

Seared Salmon Salad – Fresh Salmon On Top Of Spring Mix And Arugula, Fresh Orange Sections, Gorgonzola Cheese, Toasted Pecans, Red Onion, And Dried Cranberries. Drizzled With A Dijon Vinaigrette.

Blackened Trigger Fish Sandwich – Chipotle Aioli, Lettuce, Tomato, Red Onion, Filone Bread, Served With Sweet Potato Fries.

Chicken Tortilla Stack – Sautéed Chicken Breast, Jalapeños, Tomato Sauce, Melted Provolone Cheese, Stacked Into 3 Crispy Tortillas, Topped With Sour Cream And Scallions

Pressed Duck Sandwich – Smoked Duck Meat, Pressed On French Bread With Brie Cheese, Caramelized Onions, And Served With A Side Caesar Salad.

Vegetarian Flatbread – Naan Flatbread Topped With Homemade Basil Pesto, Spinach, Tomatoes, Red Onions, Green Bell Peppers, & Provolone. Accompanied With Adrian’s House Salad.

Tasty Chomps Q&A with Fred Badalli of Fredster’s featuring Adrian’s Bar & Grill:

What is the inspiration behind Fredster’s?

My long-time desire to own a LIVE music venue with a spacious dance floor. Dancing people are happy people!

Tell us about your background in the food and beverage / entertainment industry.

I partnered with my partner Adrian Mann, who has many years of experience in the restaurant business.

What are some upcoming events at Fredster’s that people should put down on their calendar?

Especially, our online ticketed events—”The Ultimate Pink Floyd Tribute” on Thursday, March 9th at 7pm. The “Led Hed” Led Zepplin Tribute on Thursday, March 23 at 7pm. And as always live shows with no cover Wed, Thurs, Fri and Sats so that folks can come in eat and drink and enjoy their evening with a dance or two or eight!

Tell us about the lunch and happy hour specials?

We currently have $2 off of Happy Hour drinks.

What are the top 5 dishes right now at Fredster’s?

Smith’s Salmon salad, pressed smoked duck and melted Brie sandwich, tuna/avocado stack, steak quesadillas with filet mignon, guacamole, salsa, lemon chive sour cream, and of course some of the best jumbo chicken wings on the planet, served with a selection of sauces.

Tell us about chef’s background and his training.

Chef James David Smith has worked for Adrian for 21 years at Dexters, now Fredster’s, featuring Adrian’s Bar and Grill.

What are your big plans this 2023 for the restaurant?

To further get the word out about our great new place, to further promote LIVE music including more ticketed tribute nights while keeping our positive food reviews coming, and to remain flexible and available for various private events, including: corporate events, wedding receptions, banquets, parties, class reunions, charities, and fundraisers. Plus our 32′ x 17′ stage is available to film bands, business presentations, and more. We’re also very interested in becoming the go-to place to promote kids’ bands—kids’ rock bands, kids’ blues bands, kids’ high school stage bands, and other musical performances by kids. The parents, the grandparents, friends, and guests love kids’ bands!

For those who have never been before, how would you describe Fredster’s to them?

For those who remember and/or used to go to the old Dexter’s in Winter Park—I’ve always rightly described Fredster’s as “Dexter’s on steroids”. We have the same relaxed, warm, casual, vibe and we’re child & kids friendly. And where Dexter’s was a good restaurant-bar with live music, Fredster’s is a Live music venue with very good food and drink. Musically, I especially want to promote the Big tent of Rhythm & Blues music along with themed nights for country, jazz, reggae, Latin, and karaoke. And always stressing to our bands to perform dancer-friendly music with dance-friendly tempos, regardless of genre (ticketed concert events are of course, different).

Be sure to check out Fredster’s featuring Adrian’s Bar & Grill the next time you are in the Maitland area for amazing food, drinks, friendly service and live entertainment on select evenings!

Fredster’s featuring Adrian’s Bar & Grill
1720 Fennell St, Maitland, FL 32751
(321) 444-6331
fredsters.net

Inside Look: Weekend-Monday Brunch at The Aardvark

Tiffany Nguyen
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Inside Look: Weekend-Monday Brunch at The Aardvark

The Aardvark is an old neighborhood beer store in Orlando, FL taking its turn to bring new light to the City Beautiful.

Aardvark Beverage’s story goes back over 30+ years, they are not just a bottle shop now, they have become a coastal inspired gastropub located in the historic SODO District.

The Aardvark has over 200 different beers offered in bottles or cans to enjoy in the restaurant or to take home.

They love wine! The Aardvark has a selection of sparkling, champagne, white and red – their list offers hand selections from around the world.

They also have a rotating lineup of 22 beers on tap, many regionally sourced.

Every Saturday – Monday from 10am – 4pm, The Aardvark offers brunch with unlimited mimosas.

They make everything in-house and source locally as much as possible.  Their aim is to take quality and freshness to a new level.  All locally sourced fresh fish, meats, and produce compose their take on Florida Gulf inspired cuisine.

Here is an inside look at the most popular brunch items at The Aardvark:

Hangover Sandwich – 2 fried eggs, bacon, fried heirloom tomato, smoked gouda on brioche Toast

Breakfast Dog – Sausage, scrambled eggs, cheddar cheese on a brioche bun with home fries

Southern Benedict – House-made biscuit, blackened catfish, poached eggs, fried heirloom tomato, hollandaise with home fries

Skillet Dutch Baby – Thick, fluffy, cast iron pancake, powdered sugar, seasonal fruit jam

If you are looking for a delicious brunch in the SODO area, be sure to check out The Aardvark on the weekends till Monday from 10am – 4pm with bottomless mimosas and a DJ!

To view the full brunch menu, visit: theaardvarkfl.com/brunch-in-orlando

The Aardvark
2610 S Ferncreek Ave, Orlando, FL 32806
(407) 894-9999
theaardvarkfl.com

Inside Look: Mia’s Italian Kitchen – Spring 2023 – plus Interview

Ricky Ly
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Inside Look: Mia’s Italian Kitchen – Spring 2023 – plus Interview

Mia’s Italian Kitchen located on Orlando’s International Drive is rooted in family farm-to-table home cooking.

CHICKEN PARMIGIANA crispy breaded chicken breasts, san marzano marinara, mozzarella

The menu at Mia’s was created to capture the essence of Partner, Dave Nicholas’, great-grandmother’s rustic Italian cooking. Originally from Naples, Italy, she used easy, simple, raw ingredients – an approach that Mia’s embraces in their menu, which includes house-made (!!) pasta, Italian sandwiches, charcuterie, and square pizzas (also available by the slice).

The inspiration came from partner Dave Nicholas’s unique relationship with his great-grandmother – she didn’t speak a word of English, so they communicated through food.

PANE AL FORMAGGIO stuffed rustic demi loaf with roasted garlic butter, mixed herbs, mozzarella

Arriving in the U.S. via boat in 1904 at the age of 20, Filomena Galeazzo Masucci settled in Rochester with her husband and had 7 children.

Tasty Chomps Interview – Q And A with Mia’s Italian Kitchen

?ROASTED MUSHROOM LASAGNA brick oven roasted mushrooms, sun gold tomatoes, ricotta, sharp provolone, mozzarella, parmigiano, herbs

Tasty Chomps: What inspires your team when creating your dishes at Mia’s?

Mia’s: We are really passionate about creating the best tasting Italian menu possible. We are inspired by our guests and the experience that they have when they dine with us. It is truly so special having that connection with our guests.

CHICKEN PICCATA lemon-caper sauce, garlic broccolini, creamy parmigiano polenta

For those who have never been to Mia’s before or have not been back in a minute, what would you like guests to know about what dining is like here?

We treat everyone like family. We love creating that connection with our guests and seeing them come back again and again. Be adventurous, you can’t go wrong with our Endless Dining Option which allows you to try a bit of everything!

FUNGHI & TARTUFO PIZZA
roasted mushrooms, mozzarella, confit garlic, black truffle-buttermilk crema, herbs

What are some of the most popular items right now on the menu at Mia’s Italian Kitchen?

Pane Al Formaggio, Chicken Parmigiana, Giant Meatball and Fettucine Ai Funghi

What are some upcoming plans for the restaurant menu in 2023?

By the Summer we plan to open for Lunch on weekdays and offer a delicious menu mixing lunch and brunch. Stay tuned!

ITALIAN SPRITZ aperol, galliano l’autentico, sparkling wine

Love the mushrooms on the dishes! Tell us about that inspiration with funghi!

Our Funghi & Tartufo Pizza is a top seller. We have a lot of guests who come in not liking or having tried mushrooms and leave thinking “wow I was seriously missing out!” Mushrooms are delicious and we aspire to continue to create tasty dishes for our guests to enjoy .

FETTUCCINE AI FUNGHI
?roasted cremini, black trumpet, and porcini mushrooms, mascarpone, herbs

TIRAMISU ladyfingers, espresso, marsala, mascarpone, cocoa, lemon

SUNDAY SALAD
iceberg, roma tomatoes, cucumbers, marinated cannellini beans, pickled red onions, zesty Italian dressing

CANNOLI sweet amaretto-candied orange peel-ricotta filling, chocolate chips, whipped cream

Mia’s Italian Kitchen Orlando
| Authentic Italian Cuisine
| Mon-Fri: 3 pm – 11 pm, Sat-Sun: 11 am – 11 pm
| Weekend Bottomless Brunch
| 8717 International Drive, Orlando, FL 32819
407-601-7143

Inside Look: Naan Stopp in Windermere, Florida

Ricky Ly
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Inside Look: Naan Stopp in Windermere, Florida

If you’re a food lover in Central Florida who enjoys exploring different cuisines, then you have to make a “stop” over at “Naan Stopp” ASAP – a new neighborhood Indian restaurant located in Windermere near Walt Disney World, serving modern Indian food. They specialize in North Indian food and also feature special South Indian delicacies periodically.

The name might make you think of a quick-service casual restaurant, but it is definitely more of a sit down restaurant. The decor here is absolutely gorgeous, like something from a modern Indian museum of interior design, with touches of Indian artifacts imported from the mother country.

Northern Indian cuisine is a fusion of rich flavors and aromatic spices drawing heavily from the Mughal Empire and is known for its signature dishes such as butter chicken, biryani, and tandoori chicken.

One of the standout dishes at Naan Stopp is the butter chicken.

BUTTER CHICKEN Shredded tandoori chicken cooked in a butter-based tomato gravy

Indian cuisine is diverse and has been influenced by various cultures and empires throughout history. One of the most significant influences on Indian cuisine came from the Mughal Empire, which ruled India from the 16th to the 19th century.

The Mughals were known for their sophisticated and luxurious lifestyle, and their food was no exception. They brought with them a rich culinary heritage from Persia and Central Asia, and it greatly impacted the Indian cuisine.

The Mughals were also responsible for the creation of the rich and creamy gravies that are a hallmark of many Northern Indian dishes. This style of cooking involved slow-cooking meats in a variety of spices and then simmering them in a rich sauce made of cream, tomatoes, and onions.

According to legend, the butter chicken dish was created by a chef named Kundan Lal Gujral, who ran a popular restaurant in Delhi called Moti Mahal. He accidentally overcooked some chicken in a tandoor oven and decided to create a sauce to cover up the dryness. The result was a rich and creamy tomato-based sauce that quickly became a hit among his customers.

Chicken Tandoori

Here at Naan Stopp, the staff are friendly and knowledgeable, always happy to help you navigate the menu and make recommendations based on your preferences.

Overall, if you’re in the mood for an authentic Northern Indian cuisine experience, then Naan Stopp is the place to be. The food is scrumptious, the ambiance is inviting, and the experience is unforgettable. So grab your friends and head over to Naan Stopp for a meal you won’t soon forget!

GOBI MANCHURIAN (DRY) Cauliflower florets cooked with soy sauce, ginger, and garlic

We recently chatted with Ram Atmakuri, owner of Naan Stopp about the restaurant – read on below for our interview!

Tasty Chomps x Naan Stopp Interview with owner Ram Atmakuri

– Tell us about your background – how did you get started in the food industry? Ram Atmakuri: Software Engineering background with passion for food and hospitality.

– What was your inspiration behind Naan Stopp’s concept?
The area did not have an Indian Restaurant, Hence opened the authentic, modern looking North Indian restaurant.

Lamb Tandoori

– What are some of your favorite childhood memories growing up around food?
Always fond of Mom’s food. My father used to take us out for vacations during Summer and Winter Holidays. The travels exposed me to different cuisines and cultures.

– We love the interior design at Naan Stopp – can you tell us more about the design?
We wanted a modern looking Indian restaurant, with a pleasant color scheme, fortunately the Interior Designer gave us wonderful interior design.

– What are some little known unique/ special things about Naan Stopp that people should know?
All the food you get at Naan Stopp is made from scratch, made fresh daily. All the food is made to order.

– What are the most popular items right now at Naan Stopp?
Butter Chicken, Chicken Tikka Masala, Lamb Curry, Chana Masala, Garlic Naan.

– Tell us about your upcoming plans for Naan Stopp as well as other restaurant ventures?
We currently are focusing on Naan Stopp and have plans to open authentic south Indian restaurants in greater Orlando, Florida in the near future.

NAAN STOPP
5845 Winter Garden Vineland Rd Suite # 130
Windermere, FL 34786
Phone: (407) 347-5487
https://www.naanstopp.com/


 

 

Inside Look: Happy Hour Edibles at The Whiskey on Restaurant Row

Tiffany Nguyen
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Inside Look: Happy Hour Edibles at The Whiskey on Restaurant Row

The Whiskey, located on Sand Lake Road’s “Restaurant Row”, offers award-winning gourmet burgers that are always ground fresh and cooked to order.  If you are looking for some of the best burgers and appetizers in town, look no further than The Whiskey’s Happy Hour Edibles menu which runs Monday through Friday from 4-7pm and offers their most popular dishes at a discounted price.

The Whiskey’s culinary team is always striving to put out the most visually stunning plates while offering an elevated twist to your palate. To accomplish this they use local ingredients from their eggs and produce, to grass fed game meats, hormone & range free chicken and organic produce.

Here are our favorite Happy Hour Edibles at The Whiskey (available Monday thru Friday 4pm-7pm):

Small Batch Whiskey Burger – 5oz. House patty, smoked Gouda, smoked applewood bacon, whiskey caramelized onions, greens, tomato, and dill aioli. $10

House Made Sampler – Beer cheese, hummus, and goat cheese spread, with warm pita. $10

Fried Mushrooms – Crispy tempura battered, served with ranch. $6

Bangin’ Shrimp – Fried, drizzled with sweet and spicy sriracha aioli. $10

You cannot go wrong at The Whiskey, they consistently deliver.  Be sure to check them out for phenomenal gourmet burgers, delicious appetizers and friendly customer service the next time you are in the Sand Lake area!

The Whiskey
7563 W Sand Lake Rd. Orlando, FL 32819
(407) 930-6517
downatthewhiskey.com

Inside Look: The Wilson Cocktails & Seafood at The Melia Orlando Hotel Celebration

Ricky Ly
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Inside Look: The Wilson Cocktails & Seafood at The Melia Orlando Hotel Celebration

The Wilson Cocktails & Seafood at The Melia Orlando Hotel Celebration is a new restaurant recently opened in Orlando featuring Northeastern coastal cuisine with global influences and seasonally inspired cocktails.

Make your way down to this place ASAP for their fantastic Lobster BLT and rigatoni Bolognese as well as their exceptional weekly burger and seafood and fish specials. Perfect for brunch as well.

In Good Company Hospitality (IGC), the New York-based restaurant group that oversees several venues across Manhattan, Brooklyn, and Queens, recently opened their newest restaurant, The Wilson Orlando, a second location of The Wilson concept.

Located on the grounds of The Meliá Orlando hotel, The Wilson at Meliá Orlando Celebration focuses on its “where the coast meets the curb” approach to the menu. Led by Executive Chef Nicolas Mut, fresh, seasonal ingredients from local farmers and purveyors highlight the modern and playful interpretations of New American classics, centered on celebrating classic seafood dishes.

Executive Chef Nicholas Mut

Executive Chef Nicolas Mut has been in the industry his entire life, having grown up in the restaurant his family owned, and starting his professional culinary career in Mexico with Anderson’s Group.

His culinary career brought him to the United States in 1999. Since then, he has lived in five states and all over Florida, following opportunities that have allowed him to pursue his passion for food. He has even had the opportunity to cook for three Presidents and many international dignitaries. His favorite part of being a chef is getting to be a part of his guests’ most special days.

We spoke with the team at The Wilson to find out more about the new restaurant and upcoming plans and got a sneak peek at the fantastic menu available now at The Wilson.

Inside Look at The Wilson Menu

BRUSSELS SPROUT TACOS
thai chili, pepper jam, caramelized yogurt

RAW BAR – OYSTERS PLATTER

CALAMARI
sweet n sour sauce, pickled hot peppers

MARGHERITA PIZZA

BRICK CHICKEN
lemon, cherry peppers

LOBSTER BLT
buttered brioche, tarragon mayo,
served with fries or mkt salad

RIGATONI BOLOGNESE
house-made pasta, soft ricotta,
grana Padano

Special – Tilefish

GOT THE ZOOMIES
absolut vanilla vodka, jf hadens espresso liqueur, espresso

THYME SQUARE
tito’s vodka, raspberry, thyme, lemon, club soda

BAKED APPLE
CRUMBLE SKILLET
salted caramel gelato

BAKED CHEESECAKE
strawberry + mango salsa

Tasty Chomps Interview with The Wilson

How did The Wilson’s inspiration come about?

The Wilson is named after a fisherman’s loyal bulldog companion. You can see the fisherman’s boat and Wilson on our logo.

What are your top most popular items?

Our raw bar offerings, Brussels Sprout Tacos, and Lobster BLT.

What are some things you would like people to know about The Wilson that have never been before?

The Wilson Orlando is a destination – complete with access to the Melia Orlando-Celebration’s pool deck, an instagrammable outdoor space called the Backyard with floating umbrellas and full bar, a spacious indoor restaurant space with full bar, and a large patio overlooking the pool.

We also have a large event space on the second floor with stunning views from the terrace. Visiting The Wilson is like visiting many different unique spaces all in one destination, conveniently located in Celebration, FL right off of I4.

Upcoming plans this spring ?

We plan on more live entertainment offerings and more family-friendly and dog-friendly events – in partnership with Melia Orlando-Celebration.

The Wilson Cocktails & Seafood

at The Melia Orlando Hotel Celebration

225 CELEBRATION PLACE
CELEBRATION, FL 34747

TEL. (407) 964-3258

OPEN DAILY
7AM-10PM

BREAKFAST
7AM-11AM

LUNCH (MON-FRI)
11:30AM-4PM

DINNER
4PM-10PM

BRUNCH (SAT + SUN)
11:30AM-4PM

—

PIZZA OVEN OPEN LATE
UNTIL 11PM
WEDNESDAY-SUNDAY

Inside Look: Space 220 Restaurant at EPCOT – Walt Disney World – Spring 2023

Ricky Ly
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Inside Look: Space 220 Restaurant at EPCOT – Walt Disney World – Spring 2023

Have you ever wondered what it would be like to dine in space? Wonder no more – you can embark on the ultimate culinary exploration from this new expansion of the EPCOT’s Mission: SPACE Pavilion. Step inside Space 220 Restaurant—featuring a celestial panorama from a space station—for a delicious meal.

We recently spoke with Chef Marc Kusche of Space 220 about the restaurant as well as new menu items – read on!

To begin your journey, board a special space elevator that will ascend to the stars.

Along the way, viewports will give you an aerial view of EPCOT as you travel high above the planet. As you dine, peer out and enjoy amazing daytime and nighttime views of Earth from 220 miles up.

Out-of-This-World Dining

Sit down to a prix-fixe, 2-course meal at lunch or a prix-fixe, 3-course meal at dinner—both featuring modern American cuisine.

Specialty beverages––like the Big Tang or the Planetary Punch––are also available, along with a wide selection of craft beer.

Meal Pricing

Lunch Menu – $$$ ($35 to $59.99 per adult) – includes Lift-Offs (Appetizer) + Star Course (Entrée)

Dinner Menu – $$$$ (over $60 per adult) – Lift-Offs (Appetizer) + Star Course (Entrée)

Most recently, SPACE 220 has just added some stellar new dishes and cocktails to its menu, awaiting guests among the stars –

The new offerings include: 
  • Imagination – Bacardi Light Rum, Malibu Rum, Blood Orange, Pineapple, Passion Fruit, Pop Rock Rim
  • Rocket Flame Seared Tuna – Fennel Spice-Rubbed Tuna Loin, Eggplant Caponata, Arugula, Aged Balsamic (gluten free & dairy free)
  • Roasted Beet Salad – Petite Rosette Lettuce, Herb Pesto, Hazelnuts, Caramelized Goat Cheese (gluten free)
  • Neptuna Nicoise – Diced Yellow Fin Tuna, Haricot Verts, Cherry Tomatoes, Potatoes, Olives, Balsamic Reduction (gluten free)
  • Coconut Curry Lobster Bisque – Butter-Poached Lobster, Snow Peas, Pearl Onions, Baby Carrots, Cherry Tomatoes (gluten free & dairy free)
  • Scallop Ravioli – Diver Scallops, Thyme, Chardonnay Sauce, Black Truffle Pearls
  • Stuffed Jumbo Shell – Crushed Chickpeas, Edamame, Saffron Tomato Ragout, Eastern Spice, Basil Pesto (vegan & dairy free)
  • Peanut Caramel Comet – Vanilla Tart, Candied Peanuts, Caramel Popcorn, White Chocolate Cream
  • Pistachio and Citrus – Pistachio Mousse, Charcoal Olive Oil, Blood Orange Sorbet and Sauce

Neptuna Nicoise
Diced Yellow Fin Tuna, Haricot Verts, Cherry Tomatoes, Potatoes, Olives, Balsamic Reduction

In addition to brand new items, some favorite dishes and cocktails have been given upgrades, with new flavors and ingredients:
  • Orion Old Fashion – Four Roses Bourbon, Grand Marnier, Chocolate Bitters
  • Espresso Martini – Tito’s Handmade Vodka, Frangelico, Kahlua, Spiced Brown Sugar Syrup, Cold Brewed Espresso, Bourbon Cream, Dark Chocolate Shavings
  • Big Tang – Espolon Reposado, Cointreau, Tang Infused Agave Nectar, Astronaut Ice Cream
  • Space Greens – Bibb and Red Leaf Lettuce, Honey Crisp Apples, Radish, Cornbread Croutons, Bacon Bites, Warm Bacon Vinaigrette
  • Roasted Chicken Breast – Maple-Glazed Parsnips & Carrots, Potato Gratin, Black Truffle Jus (gluten free)
  • Galactic Miso Salmon – Miso Glazed Salmon, Glazed Rainbow Carrots, Edamame, Celeriac Puree (gluten free)
  • Slow Rotation Short Ribs – Braised Short Rib, Cheddar Grits, Bacon, Rainbow Carrots, Brussels Sprouts (gluten free)
  • Truffled Herb Parmesan Potato Wedges 

Starry Calamari
Fried Calamari, Italian Cherry Peppers, Spicy Marinara, Roasted Pepper Citrus Aioli

ROCKET FLAME SEARED TUNA*
Fennel Spice-Rubbed Tuna Loin, Eggplant Caponata, Arugula, Aged Balsamic GF DF

Steak & Frites*
Coffee Space Rub Flat Iron, Fries, Broccolini, Chimichurri

Gelato Scoop
Chocolate or Vanilla

Moon Rocks
Coconut, Blue Cotton Candy Syrup, Lemonade, Moon Dust, and Moon Rocks served in a collectible cup, and includes a pack of Space 220 collectible trading cards.

Tasty Chomps Interview with Chef Marc Kusche of Space 220

Tell us about your background in the culinary field – what inspired you to go into cooking?

Chef Marc Kusche: My parents had a small restaurant in north Germany, so I had to help. That’s where I fell in love with the cooking. I did my apprenticeship in a family-owned restaurant for 3 years.

What were some of your most memorable moments in your career thus far?

You can’t count them, but I had for sure amazing times when I worked for Four Seasons Hotels, in my opinion the BEST luxury chain in world.

Favorite lessons learned for young chefs and cooks starting out?

Do what you love and everything else will fall in place. Also, keep learning – it never stops in our industry.

What are some plans in 2023 for the menu Space 220?

The goal for 2023 is to continue to elevate the experience even more for our guests. We also plan to keep cooking only from scratch.

What are the most popular food and drink items right now?

For an appetizer, the most popular dishes are tempura cauliflower, Calamari and of course Caesar Salad. For entrées, it’s Steak & Frites, Gemini Burger and the Galactic Miso Salmon, which is one of our signature dishes.

What are inspirations and philosophy behind the food?

I am to create fantastic food with only fresh ingredients. As much is possible locally sourced, and I like to add a fun twist in the presentation of dishes.

For those who have never been to Space 220 before – how would you describe the restaurant and experience?

Guests travel a simulated 220 miles above Earth in our special “stelevator.” Once they arrive on the space station, upscale contemporary dishes, and unique cocktails and mocktails, await them, along with stunning panoramic views of our planet. Make sure you keep an eye out for small magical moments, such as astronauts and spaceships flying by while you dine.

Favorite Local Orlando bites when you are not cooking at home?

No question Chef Fabrizio at Capa is one of my favorites, as well as Morimoto Asia in Disney Springs.

Space 220 Restaurant at EPCOT Walt Disney World 
1382 Avenue of the Stars, Lake Buena Vista, Florida, 32830

Phone: (407) 337-7223

OPEN SEVEN DAYS A WEEK

11AM-9PM

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