The case of Trayvon Martin’s death and George Zimmerman in Sanford, Florida, a suburb north of Orlando in Seminole County has brought unexpected repercussions to Sanford’s local businesses and restaurants.
“I feel guilty about what happened in our town. People say we’re sorry you’re from Sanford. We are nice people here in this town, it’s just the town that this happened in,” said Mr. Theo Hollerbach of Hollerbach’s Willow Tree Cafe over the phone. “We’re proud to be from Sanford ever since our opening in 2001, the people of our town are good people.”
Hollerbach’s Willow Tree Cafe, a popular restaurant serving authentic German food in Sanford’s Historic Downtown district, has a “Proud to be in Sanford” motto on all of their t-shirts and gear. Mr. Theo Hollerbach, a long time resident of Sanford, worked and trained at Le Cordon Bleu restaurant in Winter Park next to the old Harper’s Tavern under the tutelage of Chef George Vogelbacher (now of Winter Park Fish Company).
On Tuesday, Mr. Hollerbach posted on the restaurant’s facebook page that the Trayvon Martin case has caused the Willow Tree to cut hours from staff because people are afraid to come to Sanford. According to their posting, business is down over $10,000 in sales last week, that is $1500 Tips for their servers, or 250 hours that had to be cut from the weekly schedule, resulting in 74 people getting a smaller paycheck because of how the media describes the town of Sanford.
Theo Hollerbach on Facebook posted that “The demonstrators are coming here to help a cause, they want to make our world a better place, they are peaceful and kind only problem from my end is they don’t want to spend money in our town. this punishes good people who work hard and also want to make the world a better place.Bottomline Sanford still deserves your business we are good people who care about our neighbors and our community. Thanks for listening.”
Photo Credit: CFNews 13
As a result of media attention, patrons have been cancelling reservations because of concerns for parking and dangers they feel might happen from large groups of protesters.
Janet Zeak, who works at the Willow Tree Cafe, said that a similar occurrence happened when the riverfront flooded a few years ago. The news media made it seem like the entire area was flooded but in reality, the downtown area was high and dry. “We are antique shops, bookstores, bars, and restaurants all locally owned, we’re the little guys who are being affected,” she said.
Since the facebook posting, there has been an unexpected and sudden outpouring of support from local fans of Willow Tree Cafe. Fans from all over have started to come back and things are looking better for the restaurant; Mr. Hollerbach had to add hours last night for his staff and expects to do the same tonight.
He hopes the trend will continue for the local businesses of Sanford.
The restaurant describes itself as a German Oktoberfest beer hall from the 80s with great home cooked meals, bands, beer stands, schnitzels, and people all around are smiling. “It’s a place where life is good,” said Mr. Hollerbach.
For more information:
Hollerbach’s Willow Tree Café
(407) 321-2204
There are only a handful of land marks in Central Florida that, for whatever reason, have stood the test of time and lasted. Beefy King on Bumby Avenue, Lee and Rick’s Oyster Bar off of Kirkman Road, and Hot Dog Heaven on Colonial Drive stand out in my mind as a few olde Orlando classics, a mythic time period pre-dating the arrival of the Mouse to Orlando.
There is also Olde Dixie Fried Chicken, celebrating its 50th year this year, complete with its huge, colorful sign with a friendly chicken, licking its lips, beneath a Confederate rebel flagbedazzled cap. Yes, Olde Dixie is a proud southern chicken from times of the good old days of the Civil War. Just a reminder that we sometimes forget that Florida is technically, geographically at least, a Southern state, though usually not considered one as we are pretty much a state of transplants from other states who have come to enjoy the Florida sun since the times of Henry Flager and John D. Rockefeller.
Anywho, Olde Dixie Fried Chicken sits on Orange Avenue about 5 miles south of downtown within the Pine Castle community (originally established in 1870). When you first enter, you immediately feel like you are in another time period, I think I felt transported back to the 1970s. Something in my mind just kept telling me, I should back away slowly…
But, the sound of crackling chicken coming from the deep fryer next to the counter allayed my concerns.
The kitchen is run by a group of women, they seemed like mothers, daughters, and grandmothers all together around the fryer area. You order at the counter where there was a single, simple paper menu of the various chicken pieces, sides, and choices.
You can dine at a table in an adjoining room where the decor probably hasn’t changed much since they first opened in the 1960s; various chicken memorabilia (somehow reminding me of the other, more refined chicken place up the street, Le Coq Au Vin) adorn the walls in the dining room.
I ordered a combo that came with fried chicken breast, a wing, and a leg as well as baked beans and french fries for the side. The french fries were nothing to write home about, and the baked beans were not much better, but they had a comforting familiar taste that I did not mind. The fried chicken was good, kind of like what you would imagine home-style fried chicken would taste. Certainly not the best ever, especially with the out-dated kicks, but it’s comfort food. Better than Kentucky Fried Chicken and Maryland Fried Chicken, on par with Bojangles, but not better than Popeye’s I would reckon.
It’s interesting to note what restaurants have stayed around for so long here in Orlando where it seems things can open and close on a dime. A trait that the older Orlando establishments seem to share is doing one thing, and doing it well. Just like succeeding in life.
1. Sign up for the upcoming TastyChomps.com e-newsletter here! Don’t worry we will only send you periodically the latest and greatest foodie news, updates, events, and more! (if you already signed up, skip on to number 2)
a. Chefs from what restaurants will be at the Opening Night Party for the Florida Film Festival?
b. True or False: There will be a Saturday Night Feast with a Five Course meal created by Chef Brandon McGlamery at Luma during the Film Festival.
c. How much does the Whole Foods Tasting Night on Tuesday April 14 cost?
d. What foodie film are you most looking forward to see?
Deadline for entry: April 3, 2012 at 11:00pm.
The Winner will be chosen randomly from the correct answers and announced here on this page and the Florida Film Festival folks will send you the tickets! Good luck!!
Here are two “foodie films” showing at the event
Jiro Ono, recognized by the Japanese government as a national treasure for his contributions to Japanese cuisine, may be the greatest sushi chef in the world. Yet his restaurant, humbly located in a Tokyo subway station, seats ten and serves only sushi. The Michelin Guide has awarded it three stars, which means that just to dine at the restaurant is worth a trip to Tokyo. Seats are reserved up to a year in advance and the meal costs at least $300. The title speaks to the legendary 85-year-old chef’s tireless commitment to perfecting his craft. With a score by Philip Glass, incredible shots of the work that goes into his sublime creations, a fascinating look at a tuna being rated in the famous Tsukiji Fish Market, and an intimate peek into his relationship with his son, this debut film from director David Gelb must be seen to truly understand mastery.
Since 1926 a Michelin star has been a coveted award that translates into fame and fortune for a chef and his restaurant. Three stars, Michelin’s highest rating, means “exceptional cuisine, worth a special journey,” the equivalent of an Academy Award®. Who reviews these restaurants? How are these treasured stars awarded? THREE STARS sheds light on those questions through interviews with Jean-Luc Naret, the Guides’ evasively polished director, and plows through the controversies to which they give rise. Ten celebrity chefs from three countries are featured in their kitchens, gardens, and fields discussing the merits and travails of being three-starred. Featuring Jean-Georges Vongrichten (Jean-Georges), Yannick Allénoe (Le Meurice), Juan Mari & Elena Arzack (Arzack), Sven Elverfeld (Aqua), Sergio Herman (Oud Sluis), Hideki Ishikawa (Ishikawa), René Redzepi (Noma), Olivier Roellinger (Le Coquillage), and the luminous Nadia Santini (Dal Pescatore), this film presents a rare opportunity to visit great chefs where they work and live. Watch for Jiro Ono!
Dates: April 13-22, 2012
Location: Central Florida
Venues:
Enzian, 1300 South Orlando Avenue, Maitland, FL 32751
This is an inspiring challenge from two local Central Florida women, Trish Strawn and Rebecca Reis-Miller. The task: eat everything for three months coming from Florida. With the increased public awareness on the importance of local sourcing in our nation’s food supply, and with the desire for more healthy, sustainable, and more humane food, this challenge accentuates the need for us as Floridians to be aware of how much we can do with the food around us.
From the Press Release:
Two Florida women are up for a challenge –for three months, everything that they eat must come from their home state, Florida, beginning on the first day of spring. The two women, Trish Strawn and Rebecca Reis-Miller have been active participants in the local food movement and agriculture for nearly a decade. Strawn is a 5th generation rancher, with expertise in grass-fed beef and lamb production and the current Chair for the Florida Food Policy Council. Reis-Miller co-founded and lead Slow Food Orlando, Central Florida’s sustainable food advocacy group for 4 years.
Last year, the duo decided to take their commitment to local food to the next level and begin their small consultation and distribution company for small farms called Growing Synergy. The company has created a niche specifically focused on proteins from small Florida farms and ranches including beef, lamb, veal, poultry, dairy, pork and even gator. Rather than focus on a single distribution channel, the company provides access to consumers, health food stores, hotels, food trucks and restaurants alike. Health Food Stores include Living Waters in Ormond Beach and DeLand Natural Bakery in DeLand, Florida. Food Truck, Big Wheel Provisions, Restaurants include The Table, K Restaurant, Ritz Carlton Orlando and Norman’s in Orlando, Graze at Harmony Golf Preserve, 3030 Ocean and Market 17 in Fort Lauderdale, Altamare in Miami Beach, and Pearl in the Grove in Dade City, Whistle Stop in Safety Harbor, Sideberns in Tampa, just to name a few.
The two believe that Florida has much to offer in the way of local food, and feel that if they lead by example more consumers and businesses will be receptive to increase their spending with small farmers. University of Florida/IFAS reports that there are approximately 47,000 small farms in Florida. Strawn’s focus with the Florida Food Policy Council is to complete an impact study that will show Florida constituents just how much of an impact their dollars will have on small farms.
Strawn and Reis-Miller already have a list of farms, restaurants and consumers lined up for support. The Table in Orlando has agreed to host a closing dinner on June 20, 2012 (to make a reservation and have dinner with Strawn and Reis-Miller please book here http://thetableorlando.com/). Other participating restaurants include Pearl in the Grove in Dade City, Ritz Carlton Orlando, Lake Nona Deli and Market and 3030 Ocean.
The challenge will be taking place March 20-June 19, 2012. All of the food that the women eat will come from the State of Florida. The restrictions include that they may eat locally produced artisan foods that may or may not include locally source raw ingredients.
Follow their journey, Eating From Florida 90 Day Food Challenge on Facebook at “Growing Synergy” or on their website at www.GrowingSynergy.com
Here are some great Florida farmers & artisans that they are supporting during their 90 day journey!
Heart of Christmas Farms, Christmas, FL
Hydroponic produce grown to organic standards
Front Porch Dogs, Sebring, FL
All-natural dog treats
Crackerman Crackers, Surfside, FL
Crackers, Breads, Vegan Cookies
For More info Contact:
Rebecca Reis-Miller, Founder/Partner Growing Synergy, 407-733-7657 rebecca@growingsynergy.com
Trish W. Strawn, Founder/Partner Growing Synergy, 407-733-7657 trishstrawn@gmail.com
Tasty Chomps Eats Local:
Grilled Shoulder of Lamb from Ocala’s Florida Fresh Meat company
at Lake Nona Deli and Market!
The 2012 Florida Film Festival is ramping up. Check out these AWESOME foodie events that are going on during the Festival.
OPENING NIGHT PARTY
Film. Food. Fun.
Kick off the 2012 Florida Film Festival with a delicious night of food, drink, and revelry. Jam to the folksy tunes of The Mud Flappers and dine on the best of local cuisine. Top chefs serve up mouthwatering dishes from Eden Bar, The Ravenous Pig, White Wolf Café, K Restaurant, Black Bean Deli, Hyatt Regency Grand Cypress, and Sushi Pop!
Friday, April 13, 8PM – 12 Midnight at Enzian and Eden Bar
Cost:
Party: $85
Opening night film Orlando production RENEE and party $100
Tickets available at FloridaFilmFestival.com
TASTE & PRESENTATION: THE DIGITAL DISH
Foodies unite for a one-of-a-kind discussion sponsored by Edible Orlando on books, blogs, television, and film presented by culinary superstars Marcel Vigneron, Chad J. Galiano, Gui Alinat, Jeff Porter, and Martha Hall Foose. These food connoisseurs will discuss everything from food fame and chef brands to how to stand out amongst thousands of foodie bloggers. Devour the latest scoop on current topics in the food world and savor tasty treats prepared by the Enzian kitchen. Mingle with celebrity chefs and grab an autograph or two during an exclusive meet-and-greet following the forum at Eden Bar.
Saturday, April 14, 11:30AM at Enzian
Cost: $10
Tickets available at FloridaFilmFestival.com
SATURDAY NIGHT FEAST
Ever wonder what happens when great chefs cook for one another? Find out at this one-time-only gathering of gastronomical geniuses. Brandon McGlamery, the visionary LUMA ON PARK and created PRATO, hosts an intimate five-course dinner in his private dining room, exclusively prepared for a few very special people: visiting chefs, special patrons, and YOU. Don’t miss this fun and festive event, which is sure to sparkle with personality… and be remembered for years to come! Food, wine, and celebration take on a special quality when it is shared with folks who really appreciate it!
Saturday, April 14, 6:30PM – 10PM at Luma on Park
290 South Park Avenue, Winter Park, FL 32789
Cost: $125 (very limited tickets available)
Tickets available at FloridaFilmFestival.com
ITALIAN CINEMA NIGHT
This staple tasting night has become a beloved ritual for Festival attendees. Join us at Eden Bar for a tasting of Italian treats and delights courtesy of festival supporter Olive Garden Italian Restaurant. The tasting reception is preceded by Marriage Italian Style at 6:30PM inside the theater. Film tickets at $10 each. The tasting reception is complimentary.
There is simply nothing better than cutting edge cinema and incredible food. On the Tuesday of the Festival, Whole Foods Market is pleased to offer Festival patrons a delicious sampling of their fine fare in an exciting between-film reception at Eden Bar. This complimentary tasting reception is certainly a “can’t-miss”!
Cost: FREE
Tuesday, April 17, 7:30PM – 9:30PM, Eden Bar
SUNDAY MORNING BRUNCHES
On both Sundays of the festival, enjoy a delicious brunch of frittata, homemade biscuits and gravy, and other favorites. Meet new festival friends and reminisce with old ones while sipping on a mimosa in the tropical locale of Enzian’s Eden Bar. These brunches are just what the doctor ordered for the morning after (or before) a full day of film viewing!
Sunday, April 15 and Sunday, April 22
11AM–2PM
Eden Bar
Cost: A la Carte
FILMS FOR FOODIES:
Food Films
Three Stars Enzian – Saturday, 4-14 1:45 pm
DIRECTED BY LUTZ HACHMEISTER
GERMANY, 2011, 94 MIN
IN ENGLISH, GERMAN, FRENCH, ITALIAN, AND SPANISH WITH ENGLISH SUBTITLES
SOUTHEAST PREMIERE
Sponsored by Consulate General of the Federal Republic of Germany in Miami and the Honorary Consul of the Federal Republic of Germany in Orlando
Since 1926 a Michelin star has been a coveted award that translates into fame and fortune for a chef and his restaurant. Three stars, Michelin’s highest rating, means “exceptional cuisine, worth a special journey,” the equivalent of an Academy Award®. Who reviews these restaurants? How are these treasured stars awarded? THREE STARS sheds light on those questions through interviews with Jean-Luc Naret, the Guides’ evasively polished director, and plows through the controversies to which they give rise. Ten celebrity chefs from three countries are featured in their kitchens, gardens, and fields discussing the merits and travails of being three-starred. Featuring Jean-Georges Vongrichten (Jean-Georges), Yannick Allénoe (Le Meurice), Juan Mari & Elena Arzack (Arzack), Sven Elverfeld (Aqua), Sergio Herman (Oud Sluis), Hideki Ishikawa (Ishikawa), René Redzepi (Noma), Olivier Roellinger (Le Coquillage), and the luminous Nadia Santini (Dal Pescatore), this film presents a rare opportunity to visit great chefs where they work and live. Watch for Jiro Ono!
PRECEDED BY
Zergüt
DIRECTED BY NATASHA SUBRAMANIAM AND ALISA LAPIDUS
USA, 2011, 6 MIN
SOUTHEAST PREMIERE
In this modern day Fantasia, animated foods in an overstuffed fridge do battle to Prokofiev. Will the fresh or the rotted win?
JIRO DREAMS OF SUSHI preceded by PIMENTO CHEESE, PLEASE!, Sunday, April 15, 2:45PM Regal Winter Park Village 20
Jiro Dreams of Sushi DIRECTED BY DAVID GELB
USA, 2011, 81 MIN, RATED PG
IN JAPANESE WITH ENGLISH SUBTITLES
FLORIDA PREMIERE
Jiro Ono, recognized by the Japanese government as a national treasure for his contributions to Japanese cuisine, may be the greatest sushi chef in the world. Yet his restaurant, humbly located in a Tokyo subway station, seats ten and serves only sushi. The Michelin Guide has awarded it three stars, which means that just to dine at the restaurant is worth a trip to Tokyo. Seats are reserved up to a year in advance and the meal costs at least $300. The title speaks to the legendary 85-year-old chef’s tireless commitment to perfecting his craft. With a score by Philip Glass, incredible shots of the work that goes into his sublime creations, a fascinating look at a tuna being rated in the famous Tsukiji Fish Market, and an intimate peek into his relationship with his son, this debut film from director David Gelb must be seen to truly understand mastery.
PRECEDED BY
Pimento Cheese, Please!
DIRECTED BY NICOLE LANG
USA, 2011, 16 MIN
SOUTHEAST PREMIERE
With a lively discussion of an iconic and much debated foodstuff featuring past FFF chefs, this film will leave you wanting more.
The dining room was set in the dark, with white linen draped round tables and strings of lights hung around the dining area. A young woman, Camryn Wessner, played some light music with her ukelele and keyboard, setting a more intimate mood for the evening. I just wish I brought my boots to weather the fish processing room better!
The event was a memorable, immersive experience for the first ever Scott Joseph Pop Up Restaurant hosted at Gary’s Seafood and Specialties in Orlando.
Scott Joseph was the gracious host this evening and, after spending many, many years as one of Central Florida’s restaurant critics, learned first-hand the horrors and triumphs of running a restaurant. He even had to start washing dishes at one point after a dishwasher who was scheduled to show up, didn’t show. “I’ve always said that I would never open a restaurant,” said Scott Joseph, at the end of his debut Pop Up restaurant experience, with a smile, “And after tonight, I really, really, really never want to open a restaurant.”
Scott Joseph, owner of ScottJosephOrlando.com and restaurant critic for the Orlando area for over 20 years, worked with two highly acclaimed James Beard award-nominated chefs for Orlando’s first-ever pop up restaurant event. Chef Hari Pulapaka (2011 James Beard Award Nominee) of Cress Restaurant in Deland and Chef Henry Salgado (2012 James Beard Award Nominee) of Spanish River Grille in New Smyrna Beach, both plied their culinary skills and expertise for the courses for the evening in a very unlikely, yet rather appropriate facility: Gary’s Seafood and Specialities on Amelia Street near downtown Orlando.
Gary’s Seafood provides not just seafood to many Central Florida restaurants but also specialty items as Kobe beef, Kurobuta pork, truffles, infused salts, vinegars, foie gras, game birds, caviar and cheeses. The only thing they can’t sell, it seems, is lion and black bear due to federal regulations. Over 250 types of cheese are stored at Gary’s and over 1000 lbs of mushroom are sold each week from their store. Guests were given a chance to see where the food that many local restaurants use come from, and treated to a tour of the facility and shown the refrigeration rooms where they kept their meats and cheeses before finally being led to the expansive fish processing room where the pop-up restaurant dining area was set up.
The event was staffed by the good people from Chef Jamie McFadden’s Cuisiniers Catered Cuisine company and the wine was provided by Vibrant Rioja, (@riojawine) the award winning wine region of Spain.
Pop up restaurants are, much like the food truck movement, often a kind of a between point for new chefs who have yet to open their own restaurants due to financing, allowing them to open at a certain place for certain nights without having the overhead of monthly rent and staff. The Wall Street Journal recently did a story on the pop-up trend. Though Chefs Hari and Henry both have their own highly regarded brick-and-mortar restaurants, they indulged us with the pop-up experience this evening as many of the local diners in Orlando have yet to trek out to Deland and New Smyrna Beach to experience their cuisine. I would highly recommend that you make that trek as soon as possible.
The make-shift pop-up kitchen at Gary’s Seafood
Chef Hari Pulapaka of Cress and Chef Henry Salgado of Spanish River Grille, plating the Surf and Turf course
The chefs did a wonderful job working with the tiny make-shift kitchen that they set up at Gary’s, making creative, well-executed meals for the 50 attendees at the event.
Chef Henry’s “Hot, Sour, Salty, Sweet” course which featured candided Kurabota Pork Belly, cider glazed Mote Marine sturgeon with black eggs, and “Migas Extremadura”
My favorite from Chef Henry included the “Hot, Sour, Salty, Sweet” course which featured candided Kurabota Pork Belly, cider glazed Mote Marine sturgeon with black eggs, and “Migas Extremadura”. The sturgeon was a unique fish that isn’t featured often in restaurants, and it was interesting to serve the fish, known most for its luxurious caviar, with some of its eggs on top. The pork belly was sweet, crispy, and divine.
My favorite of the evening: Chef Hari’s Florida Gulf Coast Snowy Grouper, panko-herb crusted with cilantro and basil, with Pasture Primes Farm house-made Andouille sauce, with grilled royal trumpets, signature Cress organic grits, and a sauce creole.
Wines from the Rioja region were paired during each of the courses and included the 2010 El Coto Blanco, 2011 El Coto Rosado (the premiere of the rose in the United States), 2008 Bodegas Riojanas “Monte Real” Crianza (my personal favorite of the evening, a wonderful, sweet red wine without overly bitter tones), 2004 Bodegas Riojanas “Vina Albina” Reserve, 2004 Bodegas Riojanas “Monte Real” Reserve, and 2010 Marques de Caceres “Santinela” Semi-Dulce Blanco.
The following are photos from the event:
Gary’s Seafood
Grouper and Mahi Mahi Filet demonstration at Gary’s Seafood
Buffalo Trace Bourbon whiskey with hand-made sour mix and Rioja wine
Gary’s Seafood Wild game and meats room
Black truffles
Cheese room
Local Winter Park Cheese
Gary’s Fish on Display
Chef Henry’s Local Cedar Creek Clam, steamed in Sherry tomato water, green olive-Marcona almond pesto and Chef Hari’s Darling Downs Wagyu Beef hanging tender, jerk spices, apple wood smoked Vo-Lasalle Farms onion cream, kerala green peppercorns on top of a Parmigiano-Reggiano cookie
Collaborative Savoury Course: Chef Hari’s stewed goat with papadam with Chef Henry’s spicy pickled vegetable accompaniment of carrots, cucumbers, collareds, and beet.
Chef Henry’s “Surf and Turf” with Seared sea scallop, kombu seaweed salad, sake braised wagyu beef cheek, caramelized Florida Spring Onion Puree, and roasted potato fingerlings
Chef Hari’s Tenderloin of domestic Ostrich, blackberry habenero reduction, parsnip puree, cardamom foam
Collaborative Cheeses
Chef Hari of Cress, Gary Reed of Gary’s Seafood, Rioja Wine, Chef Henry of Spanish River Grill, Scott Joseph
Overall, the event was very much a success, featuring not only the signature wines from Rioja Spain, but also the great level of culinary skill that exists in Central Florida with Chef Hari Pulapaka and Chef Henry Salgado. The future of Central Florida’s foodie scene looks bright, for sure. Look forward to Scott Joseph’s next event by signing up for his newsletter at http://scottjosephorlando.com
Chef/Owners James and Julie Petrakis of The Ravenous Pig
I had the opportunity to talk to Erin Allport of The Ravenous Pig recently about the upcoming Cask and Larder, revealing new details about the restaurant taking over the Harper’s Tavern spot, like a 15-seat table for serving entire roasted pigs and goats, as well as the announcement of their new Brewmaster.
James and Julie have now teamed up with another husband and wife team, Tracy Lindskoog (currently general manager at The Ravenous Pig) and Dennis Dernard (who hails from James Beard award nominated Blackbird in Chicago), to open Winter Park’s newest restaurant Cask & Larder in the historic building previously called Harper’s Tavern. Tracy will manage the ‘front of the house’ as Managing Partner and Dennis will run the ‘back of the house’ as Chef de Cuisine. The 6,000 square foot, 150 seat southern-inspired restaurant will also house its own brewery.
The name Cask & Larder has two meanings; “Cask” refers to the beer being made in-house and “Larder” the deep rooted name for a Southern pantry. Cask & Larder will continue the mission of The Ravenous Pig, to utilize locally-sourced, seasonal ingredients. A majority of all items served will be made in-house, including the beer. The prohibition era-inspired cocktail menu has been so popular at “The Pig” will continue at the Cask and Larder with a southern-inspired cocktail menu.
All of this is very exciting news for the Winter Park area, experiencing a renaissance of sorts with new shops and markets opening despite the closing of some in the area, such as Circa, Brandywine Deli, and Spice as reported at ScottJosephOrlando.com
Ron Raike, the new Brewmaster of Cask and Larder – Photo Credit: Michael Lothrop
From the press release:
James & Julie Petrakis, chefs & owners of The Ravenous Pig, have named Ron Raike the brewmaster for Cask & Larder, their new Southern-inspired restaurant that opens this summer.
Raike began brewing beer 20 years ago while studying for his Master’s from the University of Central Florida in computer engineering. He realized his passion for brewing beer, and has been brewmaster at Shipyard Brewing Company for more than a decade. He is one of the few Certified Cicerones ™ in the state of Florida, and for more than 10 years has been teaching graduate level students at the University of Central Florida Rosen School of Hospitality Management about the art of brewing English Ales, Belgium Ales and Belgium Sours. Raike recently won “Best of Show” at the 11th annual Best Florida Beer Championships 2012 in Tampa.
He recently toured Belgium to gain more experience in the Belgium style of brewing, which no one is doing in the Southeast, according to Raike. He plans to work with the kitchen using local ingredients to be a truly local Orlando brewpub.
“It’s exciting to be working with James and all the chefs from Cask & Larder,” says Raike. “I’m really looking forward to brewing the best beer possible and bringing truly great beer to Orlando – I’m following my passion to make awesome beer to go with awesome food.
Harper’s Tavern on Fairbanks, Courtesy of Kincaidconstruction.com
James Petrakis said, “We’re very excited to be bringing back some life to this historic location. Our roots are here and we are a part of this community. We live here, our business is here and we’re raising our son here. We’ve always wanted to have a second restaurant that would complement the pig but also give chef’s an opportunity to showcase what they can do. Cask & Larder is just that.”
According to Erin Allport, the Cask and Larder should open sometime at the end of August 2012. The beer equipment will arrive at the location sometime in May, allowing the team to have ample time (usually brewing will take about 6 weeks) to test out and ready their batch for opening, and allowing the locals to try everything out before the snow birds arrive for the winter.
The restaurant will feature dishes such as Appalachicola oysters and country hams, and less on charcuterie that The Pig is already known for. Additionally, Chef Dennis who was known for his Sunday brunch in Chicago, will be bringing a similar Sunday Brunch Concept to the Cask and Larder.
There will be a 15-seat communal table that guests can either book or seat randomly with guests. At the table, the guests can request to roast a whole animal, from a whole pig, lamb, fish, goat etc.
The O’Boys BBQ that once sat in the location also left behind a smoker which is a chef’s meat-smoking dream come true. Also left behind were Tom Harper prohibition era bottles that will remain as part of the new restaurant after all the renovations are completed.
Erin says that the Cask and Larder will be open most days from 3pm-Midnight. According to Erin, the Hannibal Square area in Winter Park has a strict no-alcohol policy after midnight where they will snatch the alcohol out of your hand. Hopefully that will change.
This past Thursday, March 15, Fogo de Chão (pronounced fo-go dèe shoun), the authentic Southern Brazilian steakhouse that’s been named one of Zagat’s top U.S. restaurants, opened in Orlando on International Drive just south of Sand Lake Road. I recently attended a preview dinner at the restaurant.
The name Fogo de Chao is Portuguese for “fire on the ground”, developed during a time when Brazilian cowboys gathered around a fire to roast the evening’s meal. It sits in the same location where restaurants Bogard’s and India Blue once were before they were razed for the construction of Fogo De Chao.
The restaurant’s dining experience is based on the centuries-old gaucho tradition known as churrasco, the art of roasting meats over an open charcoal fire. A prix fixe menu features 15 freshly grilled meats carved tableside from roasting skewers. Also featured are traditional Southern Brazilian side dishes on a sumptuous more than 30 item gourmet salad and sides bar.
The restaurant offers a 200-label wine list, for which it has received Wine Spectator’s Award of Excellence for the past eight years. Guests can also enjoy decadent desserts include the restaurant’s signature Papaya Cream, made with fresh papaya.
During my visit, I noticed that the acoustics of the building made it very difficult for me to carry on a conversation with my dining partner. Maybe it was all the caipirinhas that all the guests had enjoyed during the evening making everyone a little bit more rowdy than usual, but I don’t think that was the case. If you go, be prepared for a busy, exciting evening with a lot of noise. The place is sure to be bumpin’.
Upon entering Fogo De Chao (shaped on the outside oddly enough like a Native American teepee hut or a fire pit ?), there is a large bar/waiting area where you can order from their impressive selection of 200 wines or get that awesome and popular caiprinha, the national cocktail of Brazil.
At the center of the building is a long salad bar area that serves up not only your typical salad items but also proscuitto, smoked salmon, shitake mushrooms, salumi, manchego cheese, sun-dried tomatoes, and more. Those of you who have been to Brazilian steakhouses before, like the nearby Texas De Brazil up the street, will know to be wary of the salad bar area and to tread lightly in its waters. The Gaucho meat parade will soon be marching to your table.
At your table you are given a circular disc, one side red meaning stop, the other green meaning go. Flip the green side up and soon the gauchos arrive with sticks of grilled PICANHA (Top Sirloin – Garlic or Traditional seasoned), FILET MIGNON, BEEF ANCHO (Ribeye), ALCATRA (Top Sirloin), FRALDINHA (Bottom Sirloin – one of my favorite cuts), COSTELA (Beef Ribs), CORDEIRO (Lamb – just wonderful here), FRANGO (Chicken), COSTELA DE PORCO (Pork Ribs), LOMBO (Pork Loin), or LINGUICA (Sausage). They arrive very quickly in rapid succession so just be ready for them as it might take you by surprise when they all arrive at once with all this meat in your face, like a kid in a meat candy store for sure. When you’ve had enough, just turn your disc over to red for them to stop.
Rack of Lamb, full of wonderful flavor
Out of all the meats, I would have to say the bottom sirloin, lamb chops, and rack of lamb were my favorite, all very seasoned flavorfully and grilled to a nice temperature for enjoyment. The pork ribs were a bit dry and may have needed some more seasoning. Obviously there will be comparisons between Texas De Brazil and Fogo De Chao as they are both going to be Brazilian steakhouses on International Drive. Texas De Brazil is wonderful, ambiance and meats, and all, but Fogo De Chao’s meats were more memorable and had more flavor than Texas’. They both have a warm place in this meat eater’s heart for sure.
Fogo De Chao serves mashed potatoes and sweet bananas with their meats to cleanse the palate between cuts. They also have this nice fried polenta dish that reminded me of this yummy fried tofu that my mom would make at home, we ordered a few more rounds of the fried polenta for our table because we loved it so much. They also used this thin metallic plate especially made from Brazil that I at first thought was fancy plastic ware until my friend Pearleen of Megayummo told me no, it’s actually nice silverware from Brazil. Thank you Megayummo!
For dessert, my favorite would have to be the authentic Brazilian dish: papaya cream, made with fresh papaya and topped with a chassis/currant liqueur. Soft, delicate, delightful. The other desserts were great too but this one dessert stood out among the creme brulee, flan, and chocolate molten cake.
Caipirinha is Brazil’s national cocktail, made with cachaça (sugar cane rum), sugar, and lime, with some mint thrown in for measure and crushed.
Wine Room at Fogo De Chao
Center Salad Bar
Pork ribs, a bit dry and in need of a bit more seasoning
Lamb chops at Fogo
Fried Polenta cakes
Fogo’s Signature Papaya Cream
Operation hours and prices are as follows:
Lunch
$26.50 (Salad Bar Only – $19.50)
Monday – Thursday: 12:00 p.m. to 2:30 p.m.
Friday: 12:00 p.m. to 3:00 p.m.
$35.50 (Salad Bar Only – $19.50)
Sunday: 12:00 p.m. to 3:00 p.m.
Dinner
$42.50 (Salad Bar Only – $19.50)
Monday – Thursday: 5:00 p.m. to 10:00 p.m.
Friday and Saturday: 5:00 p.m. to 11:00 p.m.
Sunday: 5:30 p.m. to 9:30 p.m.
Children five years of age and under enjoy complimentary dining. Children six to 10 years of age dine at half the prices listed above. Beverages, desserts, taxes and gratuity are additional.
Fogo do Chão Orlando is located at 8282 International Drive, a quarter mile south of Sand Lake Road and about a mile north of the Orange County Convention Center.
The Downtown Food and Wine Festival at Lake Eola in Orlando is going on this Saturday March 31 – Sunday April 1 2012 with featured celebrity chefs from Bravo’s Top Chef and Food network as well as performances by American Idol Winner David Cook.
Admission is $10 per person, per day with advance online purchase at www.DowntownFoodAndWineFest.com. Tickets are also available at Centennial Bank and Mercedes-Benz locations throughout Central Florida. Admission at the door is $15 per person, per day. Admission for children under age 12 is free. Food tickets are available at the event for $2 each; food and wine tastings range from 1-4 tickets.
We are doing a giveaway in conjunction with the Downtown Food and Wine Festival for a PAIR of free tickets to the event on the date of your choice (Saturday or Sunday)
Complete the following requirements to enter:
1. Sign up for the upcoming TastyChomps.com e-newsletter here! Don’t worry we won’t spam you, only send you periodically the latest and greatest foodie news, updates, events, and more! (if you already signed up, skip on to number 2)
2. Answer all of the following questions correctly about the Downtown Food and Wine Festival in the comments below (make sure to include your e-mail when submitting). All answers can be found at www.DowntownFoodAndWineFest.com
a. What foundation is the Downtown Food and Wine Festival benefitting?
b. True or False: American Idol David Cook will be performing on Saturday
c. What is the name of the Sous Chef from Dexter’s who will be performing on the Chef’s Stage on Saturday?
d. One of the restaurants at the event, Graze, is located in what city?
e. What is your favorite restaurant that will be at the event?
Deadline for entry: Thursday March 22, 2012 at 11:00pm.
The Winner will be chosen randomly from the correct answers and announced here on this page Friday morning by 12:01 am and the Downtown Food and Wine Festival folks will send you the tickets! Good luck!! The comments will be published after the end of the deadline.
The winner is Danielle K! Check your e-mail Danielle!
Chef Henry Salgado of The Spanish River Grill in New Smyrna Beach, FL
Pop up restaurants are coming to Orlando, the City Beautiful. Taking the concept of mobile cuisine made popular by the food truck movement to a new direction, pop up restaurants are a type of restaurant that appear almost by surprise in an undisclosed location until alerted last minute through twitter, e-mail, or social media. Kind of like a foodie flash mob.
Announced earlier today via newsletter (make sure to sign up for here for the latest updates!), Scott Joseph’s first-ever Pop Up restaurant taking place on this Saturday, March 24 will be featuring Guest Chefs: Hari Pulapaka of Cress (pictured left) in Deland and Henry Salgado of Spanish River Grill in New Smyrna Beach.
“Both are James Beard Foundation Award nominees — Salgado was on this year’s list of semi-finalists — and both own restaurants that have been critically acclaimed.” Scott says.
Seven more seats for the dinner have been released just this afternoon. Tickets are $125 per person, inclusive of tax and gratuity. UPDATE: TICKETS ARE SOLD OUT. Location is going to be at a location near Amway Arena (to be disclosed).
The location will remain a mystery and will be revealed only to the registered participants on Friday. The only clue from Scott is that it is within a one mile radius of downtown Orlando. Very exciting!
The dinner will begin with a reception at 6:30 p.m. To snag one of the tickets, click this link to the registration page.
The team at 5 Gastronomy
Mark Baratelli of TheDailyCity.com hosts ClandesDine Dinner May 1, 2012
The ClandesDine dinner will feature Chefs Bryce Balluff of Fork in the Road (trained at NYC’s Per Se) and Bruno Fonseca of 5 Gastronomy will take place this May 1, 2012 from 7p.m. to 9 p.m..
Both chefs are talented and amazing. I still dream about Chef Bryce’s kurabata pulled pork spring rolls! I am sure the menu items will be superb. The location will be announced on that day with tickets at $50. For more information, e-mail mark@thedailycity.com.
Another year, another no win for our Central Florida area chefs. As reported by Scott Joseph and Tampa Bay Tribune’s Jeff Houck, who are both judges for the James Beard award, none of the final five finalists for Best Chef of the South even came from Florida. Four of the finalists hail from New Orleans and one from Birmingham, Alabama. The final nominees were announced live yesterday at The Venetian in Las Vegas. The James Beard Award nominees from Central Florida, Chefs James and Julie Petrakis of The Ravenous Pig, Chef Henry Salgado of Spanish River Grill, and Chef Scott Hunnel of Victoria and Albert’s, have all been snubbed. It really is frustrating.
Maybe the judges at the James Beard look down on Orlando or don’t believe that good food can be had here. Orlando is more than just a town with Disney / Universal theme park food. Victoria and Albert’s at Disney’s Grand Floridian resort is just an example of what great food exists even within the limits of the theme parks. The City Beautiful has a flavor and a foodie culture that is becoming more sophisticated each day. When will the time come Orlando have its day, to stand among the greats?
The below are the final nominees for Best Chef of the South
BEST CHEF: SOUTH
Justin Devillier, La Petite Grocery, New Orleans
John Harris, Lilette, New Orleans
Chris Hastings, Hot and Hot Fish Club, Birmingham, Ala.
Last year, I attended the Festival of Chocolate at the Orlando Science Center and had a ball! The producers of the Festival of Chocolate have decided to move the festival this year to UCF’s Arena. If you haven’t visited UCF recently, you will be in for a pleasant surprise. The northern side of campus has been completely transformed with a new arena, shops, restaurants, and a large plaza area that hosts the annual Light up UCF ice skating rink and carnival rides during winter.
Below is the press release:
THE FESTIVAL OF CHOCOLATE – THE ULTIMATE ALL-CHOCOLATE SHOPPING, EDUCATIONAL, AND INTERACTIVE EXPERIENCE – COMING TO UCF ARENA APRIL 27-29
TICKETS ON SALE NOW EXCLUSIVELY THROUGH TICKETMASTER
Attention Chocoholics! For anyone that has wanted to be a kid in a chocolate store…you now have your chance. The Festival of Chocolate will take place at the UCF Arena from Friday, April 27 through Sunday, April 29.
Daily tickets priced at $15.00 (adults) and $9.00 (children) are on sale now exclusively through Ticketmaster at www.Ticketmaster.com, by calling 1-800-745-3000, or at the UCF Arena Box Office. Each adult advance purchase ticket will receive two dollars in chocolate coins to spend in The Festival of Chocolate and chance to win a spot as a Chocolate Judge. Additional taxes and fees may apply.
The Festival of Chocolate, recognized as one of the Top Ten Chocolate Festivals in the USA, returns to Central Florida and makes a new home at the University of Central Florida Arena with a larger vendor showcase, more interactive activities, and additional live competitions – all for a lower ticket price! And 2012 introduces The Cocoa Couture Fashion Show on the Chocolate Yumway.
The event runs:
Friday, April 27, 4pm – 10pm
Saturday April 28, 10am – 6pm
Sunday, April 29, 10am – 5 pm
The event includes the area’s best chocolate and confection companies selling everything chocolate from truffles, cakes, crepes and cupcakes to cookies, brownies and gelato. Chocolate savory items including mocha chili, chocolate BBQ sauce, seasonings, coffee and meat rubs will also make a debut.
Throughout the weekend, award-winning pastry chefs and chocolatiers host interactive demonstrations sharing techniques and tricks of the trade while live chocolate competitions give breathtaking artistic sculptures a tasty twist.
Trendy Chocoholics can marvel at the launch of The Cocoa Couture Fashion Show featuring hand designed garments made almost completely out of chocolate wrappers. Designers will sew, stitch and eat their way to The Festival of Chocolate Yumway where they will compete for prizes judged by professionals and The Festival of Chocolate guests.
The adventurous confection crowd can whip up some chocolate lip balm and try their hand (or armpit) at creating armpit fudge. History buffs become chocolate detectives as they tour an educational chocolate-themed museum and gamers can try their luck and chocolate knowledge in Brownie Bingo, where they can eat the playing pieces!
Chocolate University taught by Chocolate Masters, A “Double-Dare You” of unusual items dipped in chocolate including crickets and jalapeños, cookie stacking contests, chocolate mustaches, a book signing, and a complimentary chocolate raffle will make The Festival of Chocolate weekend at The UCF Arena the Sweetest weekend in Central Florida.
Limited Seating Registration for Chocolate Class and Chocolate and Wine Pairings is available at www.FestivalofChocolate.com.
About The Festival of Chocolate
Former Walt Disney World Producer and owner of Indigo Creative Productions, Aileen Mand, partnered with third-generation Chocolatier Edgar Schaked to create The Festival of Chocolate. Marrying her specialty in unique, large-scale public events including Coca Cola’s Olympic City, Political Conventions and Major League Baseball’s All-Star Week with his expertise and outreach in the Chocolate Industry, they have traveled The Festival of Chocolate to Tampa, Orlando, and West Palm Beach with plans in the works for Ft. Lauderdale and Jacksonville. Aileen won the title of Producer of the Year in the Southeast for The Festival of Chocolate and The Festival of Chocolate is recognized as one of the Top Ten Chocolate Festivals in the USA.
The Global Spectrum-managed UCF Arena is home to the UCF Men’s and Women’s basketball programs, as well as concerts, family shows and other attractions for the Central Florida area. Visit www.UCFarena.com for more information on upcoming events.
Global Spectrum (global-spectrum.com) manages nearly 100 public assembly facilities around the world. Nearly 20-million people attended more than 11,000 events in Global Spectrum venues last year. Based in Philadelphia, PA, Global Spectrum is part of Comcast-Spectacor, one of the world’s largest sports and entertainment companies. Comcast-Spectacor also owns the Philadelphia Flyers of the National Hockey League, Ovations Food Services, a food and beverage services provider, New Era Tickets, a full-service ticketing and marketing product for public assembly facilities, Paciolan, the leading provider of venue establishment ticketing, fundraising and marketing technology solutions, Front Row Marketing Services, a commercial rights sales company, and Flyers Skate Zone, a series of community ice skating rinks. In a partnership with Disson Skating, Comcast-Spectacor annually produces eight nationally televised figure skating spectaculars on NBC-TV.
Taste of the Nation is my favorite foodie event of the year. 100% of ticket sales supports Share our Strength’s efforts to end childhood hunger. Restaurants such as The Ravenous Pig, Cress Restaurant, A Land Remembered at Rosen Shingle Creek, Cafe Tu Tu Tango and more all came to help.
Last year, over 35 restaurants from all over Central Florida presented “tastes” ranging from pork belly dishes, desserts, lobster tacos, bratwurst sandwiches, prime angus beef cuts, and much more all in the name of charity. Many of the dishes were truly outstanding, loaded with complex flavors, textures, and made from the utmost quality ingredients. I felt like I was in some foodie heaven.
Right now they are having their spring savings deal:
Buy one VIP Ticket and Get one 50% off. Must use code EBIRDORL
This code is good till March 30, 2012.
Guests will sample delectable specialties and culinary sensations prepared by chefs from Central Florida’s leading restaurants. Showcasing their talent and creativity, the combination of presentation and taste are sure to make the evening unforgettable.
Where: Orlando World Center Marriott
8701 World Center Dr.
Orlando, FL 32821
When: August 25, 2012
VIP Tickets: Taste of the Nation Orlando –
VIP Admission 6:45 – 10:00 PM | $150.00
Why: 17 million – that’s 1 in 4 – American children struggle with hunger. 637,000 of these children live in Florida. Many of them live right down the street. GET INVOLVED 100% of Taste of the Nation ticket sales benefit Share Our Strength’s efforts to end childhood hunger.
Local beneficiaries: Coalition for the Homeless and Second Harvest Food Bank of Central Florida
Last year, Coalition for the Homeless provided over 302,000 meals to homeless individuals and families, including over 220 children each night with an average age of under 10 years old; Second Harvest Food Bank distributed more than 30 million pounds of grocery product, the equivalent of over 20 million meals.
American Food. European Roots. Locally Sourced. – The Rusty Spoon
How many of us can say we know where our food comes from? How it’s made and how it’s transported to us? In our increasingly globalized world, more and more of our food is being sourced farther and father away and processed in a factory somewhere with who knows what type of chemicals to the point where we don’t even recognize it anymore. The freshness, taste is all but gone for the sake of cheaper products at greater yields.
The farm-to-table movement has become something of a rallying call for chefs around the country to bring the food back to the local community in a sustainable, natural way. In the 55 West building in the heart of the Church Street district, The Rusty Spoon is trying to bring that movement to the forefront here in Orlando, using locally sourced ingredients from local area farms like Deep Creek Ranch and Waterkist Farms in Winter Park.
The Rusty Spoon’s Owner/Chef Kathleen Blake, formerly of Primo, has been one of the fore-bearers of the Local “Slow Food” movement here in Orlando, as one of the first chefs to use local Ocoee farm Lake Meadow Natural’s for their tasty, natural eggs with orange-tinted, flavorful yolks. The restaurant also likes to change the menu and ingredients depending on what’s in season.
I had trouble spotting The Rusty Spoon at first – if I hadn’t been looking for it, I may have just walked on by to the Amway Center with nary a thought that there was a restaurant at the base of the 55 West Building. Maybe they should get a sign up to replace the banner at the front.
Self-described as a gastropub, there is a sizeable bar at the front of the house, though I did not feel most comfortable sitting there to eat and drink. There is a nice drink selection with craft beer, though not as extensive as some other places downtown.
In the dining area behind the bar, a menagerie of farm animal portraits watch over you as you dine, hanging on a brick wall. The decor is modern and the ambience is more like a city art gallery than a homey pub, though it was nice and open.
Inside The Rusty Spoon
Our waitress was fairly new but I wouldn’t have guessed it. She was attentive and knew the menu and recommendations like the back of her hand. The prices here were all very reasonable with most of the dishes under $20.
Stuffed Eggs – Lake Meadow Eggs Stuffed With olive tapenade, herbs & Oven Dried Tomatoes.
These deviled eggs were quite a delicious start to the meal, creamy and slightly salty with a nice tartness in the tomatoes.
Rusty O-Rings – Buttermilk Soaked Sweet Vidalia Onion Rings with Black Water Porter Dipping Sauce
This dish was dusted with powdered sugar like at the carnival fair. Though playful, definitely something I would expect from a regular ale-house rather than a gastropub. I enjoyed them nonetheless.
“Haystack” – Shoestring Potatoes with Three Homemade Sauces including barbeque, ketchup, and an aioli sauce.
These fries were topped with some parmesan cheese, and though they were tasty, I did not find them to be memorable or distinguishable from most other fries.
Shiitinonion Soup – 5 Onions, Roasted Double Chicken Stock, Topped with croutons & Melted Gruyere. The “55” Burger – 1/2 lb of Grass-Fed Beef Stuffed with Bacon & Gruyere, Smothered with Onions, Rusty Aioli, House-made Pickles on a Soft Roll
Shiitinonion SoupThe Rusty Spoon’s version of the French Onion soup, a very enjoyable, hearty soup that I wish did not have such a foul sounding name. The “55” burger was a bit of a disappointment for me as I really enjoy burgers, but alas the patty was too soft and wet on this occasion, maybe it was undercooked but definitely too mushy of a burger for me.
Slow Braised Lamb – Jamison Farm Lamb, sweet onion & golden raisin jam with House Made Ricotta Salata on Toasted Moroccan Bread
This lamb sandwich was a favorite of the group, the lamb had almost like a pulled pork texture and the onions and ricotta all went very well together with the sandwich.
“Dirty South” – Stew Of Cape Canaveral head on Shrimp, Local Snapper, Cedar Creek Clams With Tomato & Peanuts In A Rich Shrimp Broth
The “Dirty South” was hands down the favorite dish here at The Rusty Spoon, signature local snapper from Cape Canaveral, shrimp head-on just the way I like it, delicious creamy southern grits all on top of a rich broth. I would go back to The Rusty Spoon again just for this one dish and would probably recommend it you go.
Adult S’mores
Graham cracker crust, a chocolate-mousse cake filling, and melted marshmallows with a touch of caramel.
From The Rusty Spoon – Local Farmer Partners:
Palmetto Creek Pork – Avon Park Jim Wood uses the natural method of farming where his hogs are maintained outside in the fresh air. Jim raises small herds of the Heritage breed of Herefords hogs. They are kept outside everyday of their lives. No antibiotics or animal by-products are in his feed. Palmetto Creek’s goal is to not only provide us with natural pork but to provide us with the best possible natural pork through selective breeding. Check out Jim’s website- www.bestpork.us
Waterkist Farm, Winter Park is a family owned and operated farm using hydroponic growing methods. Melani and Roger’s produce is clean and delicious and includes heirloom and beefsteak tomatoes as well as several different varieties of living lettuces. Melani also grows our sprouts, peppers, Mediterranean cucumbers and herbs. Look for Melani at the Winter Park Farmer’s Market every Saturday.
Lake Meadow Naturals is home to a variety of Heritage breed of chickens and ducks that lay brown eggs in various shades. Dale Volkert’s happy hens are cage free, free range and free roaming. The hens have access to grass, sunshine and fresh air on Lake Meadow, right outside of Orlando. The chickens eat only wholesome grains that include corn, soybeans, wheat, millet, and various multi grains, oyster shells, and all the fresh well water they want. Lake Meadows offers soy-free eggs and duck eggs as well. Check out Dale’s happy hens- www.lakemeadownaturals.net
Deep Creek Ranch is home to David Strawn and his 100% grass fed beef. Grass fed is significantly healthier beef and is more beneficial as food than confinement beef. It also tastes delicious! Their diet is what nature designed them for and they stay healthy. The Strawn family never use growth hormones or any pharmaceuticals that persist in the animal. You can learn more about grass fed beef and the Deep Creek family- www.deepcreekranch.us
A Land Remembered, a classic “Florida” style steakhouse in Rosen Shingle Creek resort, is named after Patrick Smith’s rich novel featuring Florida’s historical moments and landscapes. I actually had no idea that the name for the restaurant was based on a book about the early days of Florida, but in my mind the name conjured up images of Florida’s wilderness, its ranching and cattle heritage, and of course, with cows come, delicious steaks. I had visited A Land Remembered once before during Visit Orlando’s Magical Dining Month and was thoroughly impressed with the slightly hidden steakhouse – found through a covered walkway off to the left side of the grand Rosen Shingle Creek resort. I was recently invited to visit again to sample their cuisine and left solidifying my earlier good impressions with much to remember and linger on after.
The Rosen Shingle Creek Resort is located on Universal Blvd just north of SR 528 and just a few blocks away from the Orange County Convention Center. A Land Remembered is not known much outside of the convention area as its location is inside (really, off to the side) of the hotel. Decked in dark woods and old Florida themes, A Land Remembered can be seen as a throwback to the old days of Central Florida’s cattle-raising history. The steaks here truly are superb.
Before we get to that, I must note that the restaurant is rated as an AAA Four Diamond restaurant, and the quality and service shows. The servers here on both occasions were attentive without being intrusive, and gracious without being too uptight. The recommendations for dinner were spot on and they made sure to check on us throughout the meal.
Interestingly enough, the restaurant tries its best to feature classic “Florida” in many of its dishes such as the Gator Creek Stew, a hearty, though a bit too mild, chili dish made with “Gator Drool” beer, white beans, tomatos, cabbage, a touch of tabasco, tomato, and farm raised gator. The gator in this dish reminded me alot of ground turkey or ground beef, very mild tasting, I imagine so not to scare off any of the visiting tourists. The “Gator Drool” beer used in this dish and a few others on the menu is produced by a local Florida microbrewery from Melbourne exclusively for Rosen Hotels. The beer was inspired by Central Florida Hotelier Mr. Harris Rosen upon encountering the “Moose Drool” beer during a trip to Vermont. I find it touching to see the level of detail that Mr. Rosen put into not only his Rosen hotel empire, but also into the intricacies of decor and even the ingredients served in his restaurants.
For appetizers, they served a pair of delicious crab cakes made with real lump crab from Maryland with a side of lemon as well as big and plump scallops from Prince Edward Island, bought, I was told, locally from Lombardi’s Seafood market in Winter Park.
A Land Remembered features Harris Ranch Black Angus Five Diamond Prime Beef, the same beef that’s served at the famed Bern’s Steakhouse in Tampa, Florida. The taste is exquisite. I had the bone-in ribeye steak, a juicy, slightly-charred cut served perfectly at the desired medium rare. The meat was tender, flavorful, and altogether one of the best steaks I have had in Orlando.
For dessert, you are treated with the creations of Executive Pastry Chef David Ramirez, trained at Johnson and Wales University, winner of American Culinary Foundation competitions and who competed in the Coupe Du Monde de la Patisserie, the World Pastry Cup, in Lyon, France as captain of Team USA. He and his wife Nicole also operate David Ramirez Chocolates (http://davidramirezchocolates.com/) off of Orange Blossom Trail in South Orlando. Choices range from chocolate flourless cake to “Warm Pioneer Bread Pudding” to “A Land Remembered Key Lime Pie”.
Keylime, creme brulee, banana pudding, chocolate mousse, NY cheesecake shooters in a horse-shoe
A Land Remembered is truly a hidden gem here in Orlando and is a classic “Florida” steakhouse with not only great service but also great, delicious flavors. It’s a great special occasion type of place for dinner, whether you are visiting Rosen Shingle Creek as part of a convention or golf outting, or out for a special night. Prices are pretty high as they are in the tourist district, but you can get a good deal by visiting Restaurant.com and getting one of their discounts there for A Land Remembered.
Valet parking is complimentary when dining at A Land Remembered. The restaurant offers a private dining room (up to 24 people) and relaxing lounge. Seating capacity: 110.
Florida Alligator-shaped Butter! how cute and tasty.
“Gator Creek Stew” – probably the least memorable dish on the menu, I think I would’ve liked more gator or sausage in it.
Ahi Tuna
Served Rare, Lemon Myrtle Crust
Nappa & Swamp Cabbage Slaw
Chili Pepper Citrus Vinaigrette
Boca Grande Crab Cake
Scallion Aioli & Red Chili Pepper Glaze
A shot of the menu prices
Bone-In Ribeye Steak, 20 oz of delicious, tender, slightly charred steak
Slow Roasted Prime Rib
Fresh Horseradish & Au Jus
12 oz
Baked Sweet Potato with Honey Butter, almost like a dessert side
Chocolate Mousse Cake
12 oz. Portion of Chocolate Mousse Cake
Layered with Pecan Nougatine
Flourless Chocolate Cake and a
Milk Chocolate Cream Filling,
Topped with Raspberry Ganache & Fresh Fruit
The Southeast Produce Council, a industry association non-profit dedicated to promoting fresh fruits and vegetables from the southeastern region of the United States, hosted their annual conference this past weekend at the Tampa Bay Convention Center. I was invited to speak on a panel on How Food Bloggers Are Influencing Produce Consumers along with The Tampa Tribune’s Food Writer and author of The Stew food blog Jeff Houck, Aggie of www.AggiesKitchen.com, and Julie Fagan of PBFingers.com. The discussion was moderated by Heidi McIntyre, Co-founder of Produce for Kids (PFK).
The discussion was lively and focused on topics like how do folks in the produce industry approach food bloggers with regards to their product and what the latest interesting trends were in both the social media aspect of reaching audiences as well as the latest trends in the food industry. It was generally agreed that the movement was going to be more and more fresh, natural and local based and sourced.
One discussion topic that was brought up during the conference was the lack of diversity and variety in our local supermarkets. How often do you see exotic fruits or produce in your neighborhood Publix, and even worse how often are the fruits and vegetables there often tasteless? I had this problem a few times with cucumbers, they were just bland and lacking any distinguishable cucumber taste. Rather than shopping for what is in season, we have fruits and vegetables year round that are imported from thousands of miles away and treated with chemicals correspondingly to make them last longer en route to your local grocer. Proponents say that this is good for us because they can provide the produce cheaper and year round allowing for more consumers, but I wonder at what cost to health and the environment.
Paula Deen is the queen of steamed veggies (butter included)
During the morning brunch, guest speaker Adam Putnam, Florida Commissioner of Agricultural and Consumer Services, spoke eloquently about the numerous threats to agriculture in Florida to the hundreds of produce industry folks from the Southeastern region (and with great composure, I might add, during unexpected interruptions at the Tampa Bay Convention by a neighboring fantasy card playing meet up).
Dramatization: Fantasy game players reacting when told to quiet down during Ag Commissioner Adam Putnam’s speech
Disastrous anti-immigration policies in neighboring Alabama has led to thousands of acres of fruits and vegetables rotting in the field due to lack of field hands to pick them. The immigration policy passed in Alabama was on the cusp of passing here in Florida, but luckily the legislature had enough sense to pull back and evaluate before criminalizing the undocumented workers that pick and pack the produce, a fact that went unspoken here at the breakfast. In addition to the quandary of labor policy, Florida faces countless threats from invasive species such as the Burmese Pythons, Giant African Land snail, and more that could throw off the delicate balance of nature in Florida and lead to disastrous billion dollar losses to the industry. In spite of all this, the outlook is cheery here at the Tampa Bay Convention Center with the Southeastern Produce Council, especially with aforementioned recent trends of more locally sourced food and produce.
Sweet Vidalia Onions from Vidalia, Georgia
“There’s a melon joke in there somewhere” – quipped Jeff Houck
Squeezable garlic in a bottle, the wonders of Spice World
Medjool dates – Natural Delights
Avocado does wonders for your skin says the National Avocado Council
With the recent warm winter, Florida’s strawberry farmers have yielded a huge harvest this season resulting in lower prices (and also lower profits) for the red gems. Florida’s strawberries account for over 15 percent of the nation’s strawberry and the one’s in Plant City in Hillsborough County make up a large bulk of that number.
The annual Florida Strawberry Festival in Plant City (just out side of Tampa) is still under way until this Sunday March 11, so make sure you check it out if you haven’t already. It’s old-time Americana, started way back in the 1930s by the Plant City Lions Club. There’s a carnival/fair type atmosphere with plenty of strawberry shortcakes, preserves, and carnival rides to go around, and even music performances (Reba is closing out the show this Sunday night) and a Miss Florida Strawberry Festival pageant. You can buy fresh strawberries all along the roadside or visit the famous Parksdale Farm Market nearby to pick up some strawberries there. For more information check it out here: http://www.flstrawberryfestival.com
Locally you can pick your own strawberries at Pappy’s Patch U-Pick Strawberry Farm in Oviedo, Florida at 700 Florida Avenue, Oviedo Florida. They are $2.50 a lb this season and you can call them for hours at 407.366.8512 or visit their facebook page. They are usually open 1pm-4pm.
Chefs in our local restaurant scene have been keen to keep their eye on the strawberry season’s peak. The following are some wonderful, sweet dishes that you can order that use local Plant City strawberries as their featured ingredient:
The Ravenous Pig’s Strawberry-Rhubarb Crisp
The Ravenous Pig’s Strawberry-Rhubarb Crisp is made with Plant City Strawberries and are available about 3 weeks of the year. They are made with an almond streusel, and topped with toffee crunch ice cream. The strawberries cook inside leaving a very tart and delightful sweet taste to the crisp. Patrons call and ask and rave about this dish all year round, waiting for the window when this crisp is back in town. Check them out at http://theravenouspig.com/
The Fork in the Road Food Truck’s Strawberry Souffle Cheesecake
The Fork in the Road Food Truck’s Pastry Chef Alan Clapsaddle creates their version of the Plant City Strawberry Shortcake and also a Strawberry souffle cheesecake. The lusciously soft souffle cheesecake has a snickerdoodle cookie base and topped with a chantilly creme home-made with rum and Chinese 5-spice, and topped with some local Winter Park honey. Visit them at http://forkintherd.com/ and on twitter @forkintherdlive and follow them on facebook for updates.
K Restaurant and Wine Bar’s has a dessert dish made with Florida Strawberries on top of a chocolate truffle ganache.
Chef Kevin Fonzo of K Restaurant’s Florida Strawberry Shortcake in A Jar
Edible Orlando publisher Kendra Lott with friends at the CityArts Factory
Slow Down Orlando with Edible Orlando magazine and the Winter Park Harvest Festival hosted “Slow Down at CityArts” a fundraising event to benefit the Downtown Arts District and Slow Down Orlando on Friday March 3rd. The event was hosted at the CityArts Factory featuring local arts and local chefs and an admission price of $15.
At the event, patrons sampled craft beers and cocktails from Florida distillers such as the Winter Park Distilling Company, Flagler Spirits, Palm Ridge Reserve Whiskey, and Widmer Brothers Brewing. I had no idea we had so many local distillers in or around our area, it gives me hope that one day Orlando will have its own Orlando Beer Week similar to the one Tampa Bay is holding this week for its inaugural Tampa Bay Beer Week (covered here in Jeff Houck of The Tampa Tribune). The craft beer culture has definitely grown in Orlando, especially with the increase in tap rooms and bars featuring more than your regular American budweiser and miller light. I think the time is ripe. What say you, Orlando beer lovers? Can we set this thing up already? Let’s hop on it.
TastyChomps’ Friends Pearleen and Al Buchala of Megayummo.com and Mike Reyes @mikochu
To go along with the sampling of drinks was a sampling of seasonal tastings of local food, all created in the mindset of the Slow Food movement, made with food that is good, clean and fair.
The event featured Dandelion Communitea Café, recent James Beard award-nominee for Best Chef of the South Chef Henry Salgado of Spanish River Grill, and Chef Kathleen Blake of The Rusty Spoon.
Dandelion Community Cafe’s Stuffed Cucumber Medallions
Dandelion Community Cafe presented Stuffed Cucumber Medallions made with marinated portobello mushroom from Zellwood Farm of Apopka, Heirloom Tomato from Organic Country Farm of S. Cloud, and carrots, red onions, scallions, and lemon zest. The ingredients were all organic, vegan, soy-free, and gluten free. The cucumber medallions were all very fresh, light, and surprisingly spicy. It gave me a nice kick in the tastebuds.
The Rusty Spoon’s Green Eggs and Ham
The Rusty Spoon served deviled “Green Eggs and Ham“, very delicious and fun to eat. I always wanted to try a rendition of green eggs and ham of Dr. Seuss fame.
Spanish River Grill’s Stuffed Collard Greens & Dirty Grits
The dish that blew me away the most at the event were Spanish River Grill’s Stuffed Collard Greens & Dirty Grits made with pulled Kurabota Pork, local Shrimp, Green Plaintain, Tomazin Farms Collard Greens, Anson Mills Grits. Chef Salgado made the grits dirty style, a play on the flavors of dirty rice but stylized for Florida and its love of corn grits. It was very hearty and rich, and the flavors of the collard greens and kurabota pork and shrimp went together so beautifully. I regretted not getting a second plate all night. Time to make a trip out to New Smyrna Beach to try Spanish River Grill!
If you are downtown, make sure to check out CityArts Factory, Downtown Orlando’s largest collective of art galleries which showcases an infusion of local and international works of art, rotated on a monthly basis. Free admission Tuesday through Saturday from 11 a.m. to 6 p.m.
Please vote for your Favorite Local Blogger (you know who) and Local Eats and Businesses in the Orlando Sentinel’s Best Bets poll below! It ends this March 5th 2012 (Monday night) Thank you !
La Empanada is a lovely food truck brought to you in partnership with the good people of Black Bean Deli, the famous Cuban sandwich shop on US 17/92 in Winter Park and winner of numerous “Best Cuban” awards from around Orlando (I think they are thinking Cuban sandwich not Cuban cuisine? =) ).
The truck was actually originally owned by the parents of Andres Corton, head chef of Black Bean Deli. According to their kickstarter.com site, Mami and Papi Corton sold Cuban Sandwiches across East Orlando in this very truck (pre-renovation and upgrades) for over 20 years. Andres, along with friends Gabrielle Arnold and Janelle Luce, used their kickstarter page to help get some seed money to fix up the truck and accomplished their goals, opening their shiny new truck doors in late 2011.
The empanada is a staple of Cuban as well as most Latin American cuisine, very popular as a snack and appetizer / street food and often referred to as “envelope food” where different ingredients such as ham, cheese, olives, eggs, you name it, are all stuffed inside the pastry dough inside. They are then baked or fried for enjoyment.
Some of the best empanadas in Orlando can be found at La Empanada, not too greasy or overly fried, these delicious pockets of joy are a delight. On a recent trip to the Winter Park Farmer’s Market, I found them just off of New England Avenue a block or so away from the market on a beautiful central Florida Saturday morning.
The truck itself is very sleek and clean with a very hip, retro look. The empanadas sit inside a glass case by the main window of the truck, where usually there is a variety of 6 choices daily (changes seasonally) of savory and sweet for empanadas ($3) and also a side like soup or salad.
I had the picadillo empanada, a Cuban classic, stuffed with tasty ground beef, bits of carrots, potatos, green olives, and golden raisins. I also ordered the lentil sloppy joe made with spicy tomatoes, green bell peppers and onions. I enjoyed these empanadas much more than others I have had around town, which often were too greasy or fried or the ingredients weren’t all that great. Baked and filled with great, tasty ingredients, these empanadas at La Empanada were very good, especially with some rooster sauce!
I washed it all down with a can of Parrot brand Young Coconut Juice with pulp, refreshing and lovely.
Besame, La Empanada , besame mucho….como si fuera esta noche la ultima vez.
Follow them on twitter to find their latest locations at @laempanadatruck or follow them on facebook.
Normally I wouldn’t touch the often dreaded tourist areas of town with a ten foot pole unless there is some event going on or a friend is in town who – of course – is staying near the Disney/Universal Studio resort areas. It’s not that the areas don’t have some attractive venues, it’s just the crowds and the traffic sometimes are so hectic it’s not worth the bother. This latest visit to the Disney area was courtesy of an old friend, spoken word artist and director of the Boston Chinatown Neighborhood Center, Giles Li, in town with his lovely wife and twin children for some Disney park fun. We decided to meet up near the Downtown Disney area with my friend Nathaniel in the evening after their time at the parks.
Downtown Disney is a part of the Disney World complex, and the place was literally crawling with thousands of family and children on this weeknight in February. There are a multitude of restaurants and street attractions, all very convenient for an evening stroll after a day in the parks. The restaurants are mostly pricier due to the locale, but there is one place that has earned rave reviews for its quality and value: our old, dear friend, the Earl of Sandwich located on the north east end of Downtown Disney.
Legend has it that the first sandwich was named after John Montagu, the 4th Earl of Sandwich. Often found gambling, he did not have time to have meal during the play, so he would ask his servants to bring him slices of meat between two slices of bread during his long hours playing at the card table. This habit became well known among his gambling friends and thus the ‘sandwich’ was born. According to the Watch-Me-Eat blog, the Earl of Sandwich here at Downtown Disney was actually founded by the real-life descendent of the original Earl of Sandwich along with one of the founders of Planet Hollywood.
The hot sandwiches, as its namesake, are the draw here at the Earl’s, and at $5.99, they are a great bargain for the family. Inside, there is a line up system – the same familiar one perfected by Disney at its parks – where customers move through to the cashier to give your order.
My exchange with the cashiers wasn’t the most pleasant as they all seemed to be rushing people to order and move along in the assembly line. I didn’t even get a chance to look beyond the list of sandwiches that they served before I had already somehow ordered, given a number, and moved along down the line. In many ways this place is like Subway’s, though unlike at the Earl’s, the folks at Subway’s always asked you if you wanted a combo or drink or something else with the meal. The ingredients are much better though at the Earl of Sandwich.
I ordered the Italian and my friend Nate ordered the Caribbean Jerk Chicken sandwich. My Italian was filled with salami, capicola, roasted ham, mortadella, mozzarella cheese, roma tomatos, and topped with a nice Italian dressing. The sandwich was definitely meaty, but my favorite part was the breading for the sandwich: it was crunchy and flavorful, probably the first time I had that type of bread for a sandwich. My friend enjoyed his Caribbean Jerk Chicken with roasted peppers and a spicy jerk sauce, though I found the sauce to be a bit too mild and not at all reminiscent of any jerk flavors found in the caribbean, but it was still a good sandwich.
Overall, the Earl of Sandwich is a great value sandwich shop for families visiting Downtown Disney and probably one of the better places that you can visit at Downtown Disney. For the price point, you probably can’t get anything better than the Earl’s. The decor is similar to a Panera Bread, with some nice touches resembling a British library. The ambiance is rushed and noisy, but it’s Downtown Disney, not Downton Abbey after all.
Menu at the Earl of Sandwich
Best BLT – Smoked Bacon, lettuce, roma tomatoes, and seasoned mayo – $5.99
Cannonballs – Meatballs in a rich tomato sauce with Provolone and Mozzarella cheese. – $5.99
Caribbean Jerk Chicken – Grilled chicken, roasted peppers with a spicy jerk sauce. – $5.99
Classic Cold Sandwiches – Egg salad, Tuna salad, or Chicken salad. – $5.99
Ham ‘n’ swiss – Roasted ham, aged swiss cheese and Earl’s mustard sauce – $5.99
Hawaiian BBQ – Hawaiian BBQ ham, fresh pineapple and Swiss cheese. – $5.99
Italian – Salami, capicola, roasted ham, mortadella, zesty italian dressing,mozzarella cheese and roma tomatoes. (peppers optional) – $5.99
The All American – Roast turkey, buttermilk ranch, cranberries, cheddar cheese, tomato and lettuce. – $5.99
The Caprese – Sliced fresh Mozzarella, Roma tomato, fresh basil and drizzled virgin olive oil. – $5.99
The Earl’s Club – Roast turkey, bacon, Swiss cheese, lettuce and tomato. – $5.99
The Full Montagu – Freshly roasted beef, roast turkey, mustard sauce, Swiss/cheddar cheese, lettuce and tomato. – $5.99
The Original 1762 (Hot Sandwich) – Fresh roasted beef, creamy horseradish sauce & cheddar cheese. Fresh made to order on Artisan Baked Loaf. – $5.99
Tuna Melt – Fresh made Albacore Tuna salad and melted Swiss cheese. – $5.99
Veggie – Feta Cheese, lettuce, roma tomatoes, cucumber, red onions, roasted red peppers and mediterranean dressing – $5.99
“Don’t talk to me, I’m busy making your sandwich”
The sandwiches are wrapped in shiny foil, careful they’re hot.
Non-profit foundation “uncorks” annual food and wine benefit
ORLANDO, Fla.—(February 26, 2012)—The Cystic Fibrosis Foundation of Orlando is preparing to host its premier event, The Food and Wine Festival of Baldwin Park, on March 10, 2012, from 6-9 p.m. The event will be held on New Broad Street and will feature a selection of the finest food and beverage vendors, live music by BB King All-Star Band, and an exclusive VIP lounge.
“It’s great to see so many people coming together to enjoy the evening and contribute to our cause,” said Maureen Roth, Development Director of the Cystic Fibrosis Foundation. “We have an excellent lineup of sponsors, vendors, and A-list judges joining forces with us this year to ensure we have a successful event.”
For an all-inclusive ticket donation, guests have the opportunity to enjoy the tastes of a variety of food and beverage purveyors, including but not limited to Shula’s Steakhouse, Tap Room at Dubsdread, Brio, and 4Rivers. Additionally, guests have a chance to determine who will win the honor of ‘People’s Choice’ Award. The A-list judging panel and Mayor Buddy Dyer will choose this year’s Silver Plate award recipients.
The Festival will also showcase the CF Lounge, a VIP lounge that will feature a specially developed menu from Stonewood Grill, an exclusive silent auction, entertainment by jazz guitarist, Marc E and a relaxing lounge environment.
Cystic fibrosis is a life-threatening genetic disease that affects 30,000 adults and children in the United States and 70,000 worldwide. It is one of most common lung diseases in children and young adults. The Cystic Fibrosis Foundation is a non-profit, donor-supported organization dedicated to supporting the development of new treatments of the disease, improving the quality of life for those who live with CF, and ultimately, finding a cure. The Foundation is one of the most efficient organizations of its kind and is an accredited charity of the Better Business Bureau’s Wise Giving Alliance. For more on the Food and Wine Festival and the Cystic Fibrosis Foundation, please visit http://orlando.cff.org/foodandwine.
Participants include:
4Rivers
Barfly
Brio
Cabot Cheese
Cafe Tu Tu Tango
Cookie Cousins
Copper Canyon
Eden Bar
Funky Monkey
Gem Catering
The Glass Slipper
Jack’s Steakhouse
Lago
O’Boys BBQ
PF Chang’s
Shula’s 347
Stonewood Grill
Tap Room at Dubsdread
Terlato
Tibby’s New Orleans Kitchen
Trinchero
World Center Marriott
Yuengling
Yum Yum Cupcakes
Waiters at your table, dressed in black ties and coats, stand ready to offer great, classic service that is welcoming yet also unobtrusive. An atmosphere that is luxurious, with deep reds along the walls and in the chairs, a grand chandelier hanging in the middle of the copper dome, the decor is all a throw back to the Italian Renaissance of Venice. Dishes ranging from diver scallops to filet mignon and Chilean Seabass to the Grand marnier souffle are all on the menu at The Venetian Room.
The very definition of fine dining is embodied in The Venetian Room; One of the few “Old World” style restaurants in Orlando, a place where the service is impeccable, the setting is intimate, luxurious and lush, and the food is of the highest quality along with a correspondingly fine price tag.
The Venetian Room is also an AAA Four Diamond Award winner and a recipient of a Silver Spoon award by Orlando Home and Leisure and the Orlando Magazine Annual Dining Awards for Best Restaurant and Best Service, and also a winner of “Most Romantic Restaurant” from the Orlando Sentinel’s Annual Foodie Awards.
Trained in Europe and North Africa, The Venetian Room’s Chef Khallid Benghallem worked in restaurants in France, Corsica and Morocco. He began his culinary career at the prestigious Ecole Hoteliere de Rabat in Morocco, where he was the 1992 Student of the Year and eventually went on to work at Disney’s Marrakech at Epcot and Emeril’s. He brings his talent and expertise to bring to the life the dishes at The Venetian Room.
I dined with my friends William and Don recently at the Venetian Room, where we experienced great food and great company.
We started with the Diver Scallops ($18), tender, luscious pan seared scallops on top of a porcini asparagus risotto with mushroom broth and adorned with crisps of pancetta, a type of salt cured Italian bacon. The salty, crunchy pancetta crisps paired with the contrasting, soft texture of the pan seared scallops and risotto all went together beautifully on the palate.
Another popular starter at the table was the Gnocchi Stroganoff ($19), made with sun-dried tomato potato gnocchi dumplings served with gorgonzola crusted petit filet of beef and topped with a Cognac Pearl Onion Cream Sauce and Truffle Shavings. This deliciously prepared dish was probably enough to satisfy a diner in itself. The gorgonzola petit filet and the soft gnocchi all were divine.
For my entree I chose the Duck L’Orange ($37), a blood orange glazed Hudson Valley Duck breast and Citrus confit duck leg served with a sweet potato pumpkin custard tartlet and a ruby port wine Bing cherry reduction. The duck was cooked perfectly and had that wonderful hint of citrus and port wine to it. Enjoy it as soon as it reaches the table as duck can cool and congeal quickly.
My friend, Don, enjoyed his Wagyu beef dish with diver scallops, white asparagus and quail egg, a special of the evening.
William chose the Chilean Sea Bass ($39), a Citrus Crab Meat Crusted Sea Bass with Okinawa Sweet Potato Puree, Steamed Bok Choy, and a Duet of Caviar.
One of the experiences that I still can’t stop dreaming and craving is the Grand Marnier souffle ($13) at The Venetian Room for dessert. This is one of the few times in my life that I can truly say that this dish left an imprint on me. The souffle – you have to order it early in the meal as it takes about 20 minutes to prepare – arrives for dessert like a small powdered mountain of soft, puffy eggy cake. The dish is finished with table side service, topped off by our gracious waiter with the sweet crème anglaise. The dessert and experience was pure heaven, the souffle was soft and airy, sweet and utterly delicious. A very fine way to end the meal.
Just for the souffle alone I would return to The Venetian Room again and again in order to relive that divine experience. I believe I would if my budget allowed for such indulgences every day, but sadly like most of us we probably have to put this place on that special occasions list. Definitely put The Venetian Room on your list of must-try’s especially if you have a desire to splurge a little bit. Treat yourself!
Through Levy’s ‘Farm to Fork’ program, fresh produce is provided to Amway Center.
In addition, Nuchia Foods, the leading provider for gluten-tolerant items will provide fans with alternatives to traditional stadium dining. These items include:
Vegetarian and vegan offerings including the Veggie Chopped Salad and Veggie Burger
Locally-sourced produce and cheeses
Handheld fruit and veggie cups for healthy on-the-go snacks
Gluten-free fan favorites including hot dogs, snacks and dessert
These healthy and fit items are just a part of the great food being served to fans at Amway Center this year. New menu items for the season include:
Florida favorites like the Shrimp Burger and Pressed Cuban Sandwich
Low calorie options like the Chipotle Chicken Salad and Grilled Chicken Sandwich
Popular Winter Park Tex-Mex restaurant & bar now open seven days a week
Winter Park, Fla. – (Feb. 16, 2012) – You can now have your favorite 214 Skinny Margarita, handmade Guacamole or fresh, open-face Fried Rock Shrimp Tacos without having to think about what day it is.
214 Skinny Margarita
COCINA|214, the popular Tex-Mex restaurant in the heart of Winter Park, is now open on Mondays. The change begins February 20th.
The additional day is in response to customer demand, said business manager Lambrine Macejewski.
“We want to be here for our customers. Having an off day on Monday was leading to customer confusion. Not a Monday would go by that we did not have someone knocking on our door wanting to dine,” said Macejewski.
COCINA|214, a 171-seat restaurant located at 151 E. Welbourne Ave. (behind Williams-Sonoma), will now be open:
Mon. – Sat. 11:00 a.m. – 10:00 p.m.
Sun. 11:00 a.m. – 9:00 p.m.
Bar open late Fri. and Sat.
To celebrate, on Mondays COCINA|214 is offering 214 Rocks or Frozen Margaritas for $5 all day, as well as $3 super-chilled draft beers and $3 well drinks from 4:30 p.m. – 6:30 p.m. as part of happy hour.
COCINA|214 was recently named by the Orlando Business Journal as the best place to have dinner with a client. The restaurant and bar also has an impressive resume of business and special occasion gatherings because of its large private dining room that can seat more than 60 guests. COCINA|214 offers one of the largest corporate dining rooms in downtown Winter Park.
“We have been open nearly a year now. Executive Chef Helene Garrovillo and our culinary team is putting out fantastic food. We have added the staff and we are ready to go every day,” said Macejewski.
To see the menu or to learn more on COCINA|214, visit http://cocina214.com/.
About COCINA|214
COCINA|214 is located at 151 E. Welbourne Ave. (directly behind Williams-Sonoma). COCINA|214 has award-winning Tex-Mex and Mexican favorites prepared fresh daily. Its full service bar serves a selection of specialty drinks and margaritas. The beer on tap is poured at a super-chilled 29 degrees. COCINA|214 is open seven days a week, offering lunch and dinner, with complementary valet parking for dinner. You can contact COCINA|214 by phone at 407-790-7997 or on the web at cocina214.com. For special occasions and corporate events email party@cocina214.com. To get the latest news on COCINA|214 follow our Facebook and Twitter pages.
Media Contact:
Will Wellons or Cori Pope
Office: 407-339-0879
Cell: 407-462-2718
will@wellonscommunications.com
cori@wellonscommunications.com
Downtown Food & Wine Fest Pairs Culinary Treats with National Celebrity Chef Appearances and Live Entertainment March 31 – April 1 at Lake Eola
ORLANDO, Fla. (February 21, 2012) – Mouth-watering food and global wines are paired with world-class entertainment and national celebrity chef appearances at the Downtown Food & Wine Fest at Lake Eola on Saturday, March 31 and Sunday, April 1, 2012.
Located in the heart of downtown Orlando at Lake Eola on Robinson Street, the two-day Fest features mouth-watering dishes from 40 of Orlando’s premier restaurants, domestic and international wines, and live entertainment.
Revitalized by popular demand, the Fest is presented and produced by Orlando favorites MIX 105.1 FM and 1059 SUNNY FM in partnership with the Florida Restaurant & Lodging Association. A portion of the event’s proceeds benefit the Florida Restaurant & Lodging Association Educational Foundation.
Celebrity Chef’s Stage*
Bright House Networks hosts live cooking demonstrations on the Chef’s Stage with fan meet-and-greet opportunities with the following celebrity chefs:
BRAVO’s Top Chef Just Desserts Season 1 Chef’testant Erika Davis (Saturday)
Food Network’s Extreme Chef Amadeus, winner of the “Mexican Showdown” (Saturday)
BRAVO’s Top Chef Season 9 Chef’testant Finalist Lindsay Autry (Sunday)
Live Entertainment*
Saturday, March 31 (noon to 9 p.m.)
Live Hart
John Smith and Tropical Steel
Simulcast with Scott McKenzie of MIX 105.1 FM and Bob Frier of FOX 35
American Idol Winner David Cook
Sunday, April 1 (noon to 7 p.m.)
CeCe Teneal
My Generation
Little River Band
Tickets on Sale Now
Admission is $10 per person, per day with advance online purchase at www.DowntownFoodAndWineFest.com. Tickets are also available at Centennial Bank and Mercedes-Benz locations throughout Central Florida. Admission at the door is $15 per person, per day. Admission for children under age 12 is free. Food tickets are available at the event for $2 each; food and wine tastings range from 1-4 tickets.
Stay Connected
For more information on the Downtown Food & Wine Fest:
Visit www.DowntownFoodAndWineFest.com
Like Downtown Food & Wine Fest on Facebook
Follow @DTFoodWineFest on Twitter
Call the events hotline at 407-919-1048
Email DowntownFoodandWineFest@cbsradio.com
About CBS Radio Stations Inc.
CBS RADIO, one of the largest major-market operators in the United States with stations covering news, sports, talk, rock, oldies, country, adult contemporary and urban formats, among others, offers audiences an enhanced and customized listening experience through the combination of on-air, online and new media platforms. CBS RADIO operates 130 radio stations throughout the nation’s top 50 markets and broadcasts play-by-play coverage of more than two dozen of the country’s leading professional sports franchises. CBS RADIO also has embraced interactive programming through the use of streaming, HD Radio, podcasts and mobile messaging. CBS RADIO is a division of CBS Corporation. For more information on CBS RADIO, please visit www.cbsradio.com.
About Florida Restaurant & Lodging Association
FRLA’s mission is to Protect, Educate and Promote Florida’s hospitality industry – which represents a $57 billion industry, 20 percent of Florida’s economy, $3.4 billion in sales tax revenue, and more than 900,000 employees, making it Florida’s largest employer. It is Florida’s premier non-profit, hospitality industry trade association. FRLA safeguards the needs of the hospitality industry, improves the business climate, promotes the highest levels of quality and safety for our patrons, provides legislative advocacy, and eases navigation of government regulation. The Association represents and serves more than 10,000 independent and household name members, including theme parks and the largest casual theme restaurant company in the world. Carol Dover serves as President/CEO. For more information, go to www.FRLA.org.
