Question 5 (THE LAST QUESTION):
Question 4:
China Yuan. Tampa Bay Florida.
It was a cloudy afternoon in Tampa Bay. My brother Johnny and I were in the mood for Yummy House as I had been hearing raves about it for a while now, (they say its better than Tasty Wok!) But to our disappointment, Yummy House was closed that afternoon (I think the family went on a vacation to China for a few weeks?)
So off we went down the street to China Yuan, the next best Chinese place on the list.
Located in a small strip mall typical in these parts of Tampa, China Yuan belies its gritty exterior where inside is a rather large, clean, and most importantly, authentic Chinese restaurant deriving from the Cantonese traditions.
We ordered three dishes, all reasonably priced and all in very large portions. The first dish to arrive was the seafood tofu hot pot, a rather fresh seafood tofu pot with steaming tofu, squid, vegetables, and succulent shrimp. The dish was delicious and ranks up there among the better seafood tofu hot pots, though not “the” best. The second dish was the salt and pepper squid, a plate with large pieces of savory squid spiced with salt and pepper, fried to a crisp on the outside and chewy on the inside. Also a commendable dish. The last to come was another huge plate: the orange beef, double fried in a tangy sweet and sour sauce and all in all a great dish.
Although we didn’t get to visit Yummy House and try them out, China Yuan wasn’t too bad for a replacement. If this place was in Orlando, it would probably be among the top five Chinese places (though that’s not saying much due to the lack of abundantly good Chinese places around Orlando)
Seafood tofu hotpot
The Salt and Pepper Squid
Orange beef
Tasty Chomps Rating:
Score: B+
Price: $$
Question 3:
I had the unique opportunity and distinct honor this past week to interview Master Sommelier George Miliotes, Orlando native and Master Sommelier of The Capital Grille, also headquartered here in Orlando, Florida.
The Master Wine Tasting Event is going on now at The Capital Grille for the next 12 weeks. The first six weeks will feature wine from California’s Napa Valley, including a Bancroft Ranch merlot from Beringer Vineyards, a cabernet sauvignon from Sella & Mosca Marchese di Villamarina and other Italian varietals as well as a pinot noir and other varietals from New Zealand’s Villa Maria Cellar Selection. The second six weeks will highlight a chardonnay from California’s Cambria Winery and Vineyards, an impressive collection from Spain (including a Jorge Ordoñez Muscat Alexandria) and several wines from Australia (including The Chook Sparkling Shiraz).
For more info about the Master Wine Tasting Event at The Capital Grille going on now: http://www.thecapitalgrille.com/videos/MasterWine2010/V1/main.asp
Who is George Miliotes?
Born and raised in Orlando, George comes from a family which have owned restaurants and have been active in the food industry in Central Florida since 12 years old. His first work with wine began at 14 with his family’s delis in the mall, where he began cleaning and reading the labels for the selection of wine in the back rooms, sparking his life-long curiosity and interest in the food industry.
With college, his extensive alcohol knowledge resulted in positive outcomes and after college, George went on to add even more knowledge about wines, and became a dedicated professional specializing in beverages and food.
With his knowledge he was able to travel to Argentina, Spain, Italy, and Germany to make the best product possible as Master Sommelier for The Capital Grille
What is a Master Sommelier?
George Milotes is one of 170 wine experts in the world to hold that title, given to a person only after 4 levels of testing in the Court of Master Sommeliers. The first test includes 45 minute questions about alcohol, how they are made, different laws, serving requirements, and temperatures. The second test is a service exam where a dining room is set up and the candidate is tested on canting wine, opening champagne, bordeaux vinetages, wine lists, as well as sales and humility. The third test is probably the most daunting: a blind test where three Master Sommeliers judge you with 6 wines, 3 white and 3 red, with 25 minutes to describe their origin, quality, year, and make. Quite a daunting task to accomplish and indeed an honor to be a Master Sommelier.
Master sommeliers place huge priority on teaching and educating people, technical terminology and the parameters to speak about wine and food.
What is the Master Wine Tasting Event?
What’s special about the Capital Grille is that the Capital Grille servers are trained in pairings for wine and dishes, with each having their own personality and way about it. The Capital Grille Master Wine Tasting Event allows the guest to have 11 different wines to try from around the world.
The beauty of this experience is that if you order fried calamari as appetizer, you will learn that it is not a italian cabernet, but the persecco from northern italy will go well with the calamari instead. When you order your steak and order a delmonico, you can order three different reds and you can figure out yourself what can go well with the steak and what will be pleasurable to you.
Tips for Newbies
When pairing wine with food
There are Two types of pairings between food and wine
Contrasting and Complementary
Contrasting Pairing-
When you have a steak, steaks have a lot of richness and fat. You would want to cleanse the palate each time of bite, and
taste will not taste as good each time if you don’t cleanse the palate. The cabernet’s tannon cleanses the palate and tastes extra good with the taste of the steak. With the next bite of steak, it contrasts the richness of the steak and the tannon in the red wine.
Complementary Pairing
If you order a rich lobster, a rich shell fish you will be paired a chardonnay aged in oak, also very rich and they work together very well
So two things to look at:
To contrast: to cleanse palate and make taste better
or to complement: take two things that taste well together
Fabolous opportunity to learn in the next 12 weeks about wine. For the next 6 weeks for 25$ for wine tastings , three of the wines can be tried in any amount, one would be 130$ per bottle, merlot, cabernet usually 150$ / bottle, merina cabernet from italy 150$ to 200$ for wine, but because of their work for pricing you can come in and have your server show you fabolous wines at a very good price for hand picked wines.
During the 2nd six weeks , they take italian wines and new zealand and then use spanish, australian and american wines.
http://www.thecapitalgrille.com/videos/MasterWine2010/V1/main.asp
Question 2:
Question 1:
HELLOOOO Readers!
Boston Bakery & Cafe – Banh Mi
Located just west of Bumby Avenue off of Colonial Drive, Boston Bakery and Cafe probably has some of the best banh mi in Orlando, if they have them available on your visit…
Do keep in mind this place neither has much to do with Boston nor is it a bakery in the traditional sense of the term.
They sell Banh Mi! Those lovely Vietnamese sub sandwiches filled with carrots and daikon, cucumbers, veggies, and deli meats or meat balls or pate all for $3.00!
What makes the banh mi at Boston bakery good is their home made bread that they use, fresh and tasty and crunchy.
But do not expect much else from this place as it is a hole in the wall.
Do not expect
1 . Good Service or any type of Service (you may have to holler for attention )
2. Pay by any other means of card (they only accept cash)
3. A place to sit (theres only two tables, when i went i shared a table with a stranger)
Simply Frozen Yogurt – Dessert
Simply Frozen Yogurt is a new establishment with a simple name referring to its goods: frozen yogurt, or the newest craze to hit Orlando. I don’t mind that these places have been popping up lately as they are mostly quite delicious and a great place for affordable dessert after a meal. Although they often pride themselves of being low in cholesterol and overall much healthier than traditional ice cream, I think time will tell if they are really “good” for you or if that dose of sugar will kick you in the liver down the road.
Simply Frozen Yogurt sits just a few doors down from Rice and Beans and Buffalo Wild Wings in the plaza across from Waterford Lakes off of Alafaya Trail. The place is designed with modern decor, hip, stylish and aesthetically pleasing for a dessert place, with nods to the economically affordable and european IKEA furniture wares.
The selection at Simply Frozen Yogurt here in Orlando boasts over 50 toppings and 12 flavors of frozen yogurt to choose from. The way it works, much like the other newer places open, is you take a cup, fill it up with your chosen flavors and toppings, and then you pay by its weight, usually around 39 cents an ounce and quite a deal.
Overall, I thought the frozen yogurt was superb, and the toppings were exceedingly fresh. I hope they have much success in the future.
Bahamas
Qi Dragon Bakery is a relatively new Chinese style bakery that has opened up off of Orange Blossom Trail in a small shopping plaza just a few blocks north of the Florida Mall.
Inside the selection is few, with the bare basics of bakery sweets from the sponge cupcake to lotus bean cakes to napoleons to cookies, pastries, and more. They also have my favorite cakes in the whole world, the Chinese birthday cakes with the fruit in them (they’re less sweet than the traditional cakes and lighter).
The bakery items I had were sweet, fresh, and among the best quality I’ve had from traditional Chinese bakeries.
Though the selection is a bit limited, I would come back again to try out their other items and its a nice place to drop by if I am in the area going to the Florida Mall or shopping nearby. I thought it was funny that theres a baby carriage in the back, the life of a Chinese son/daughter in the food business 😀
Ladies and gentlemen… dig through your cookbooks, scour the internet, or call up grandma for her secret recipe and start your mixers!!
http://www.baldwinparkrotary.org/independence-day-bash.html
and this is for the Pie Contest:
http://www.baldwinparkrotary.org/best-homemade-apple-pie-contest.html
– Each person may enter multiple recipes (but you still need to provide two pies for each recipe).
– Pies must be delivered to the designated judging area (in the New Broad Street Realty Office) between 4pm to 5pm on July 3rd.
JUDGING CRITERIA :
1. Appearance / Creativity – Before we cut into the pies, the judges rate them all on aesthetics
2. Crust – Judges are instructed to taste just the crust and rate on flavor, flakiness, melt-in-your-mouth-ness
3. Filling – Judges taste the filling alone and rate on flavor, consistency, and other intangible factors
4. Overall – Judges taste filling and crust together and rate on the symbiosis of the two.
SCORING :
Each judge assigns a numerical value (1-5) in each category. Once all the pies have been judged, the results are tallied on the spot with all four categories receiving even weight in the process (each category counts for 25% of the total). There are no statistical variances involved in the tally, just straight arithmetic. The entry with the highest point total wins. In the case of a tie, we will have a tie-breaking judge pick the winner.
PRIZES :
Besides the glory and high acclaim of having the best homemade apple pie in all the land, the winner will also take home a fabulous cash prize! The amount will be equal to half of all the registration fees, so it will be based on the number of entries received on the day of the event. The second and third place winners will receive non-cash prizes.
Winners will be announced during the band’s break (between 6:15 and 6:30)
Pie slices of all pies will then be sold for $3/slice and all proceeds from the sale will used by the Rotary Club of Baldwin Park to fund its many activities and service projects.
Got a question, comment, or suggestion? Email Lily Wu at purelilyliving@gmail.com.
Teppanyaki Vs Hibachi?
According to Wikipedia.com, “hibachi-style” is often misused in the U.S. as a term for Japanese teppanyaki cooking, in which gas-heated hotplates are integrated into tables around which many people (often multiple parties) can sit and eat at once. The chef performs the cooking in front of the diners, typically with theatrical flair and tricks.
As the restaurants became popular at tourist spots with non-Japanese, the chain increased the performance aspect of the chef’s preparation. Benihana was the first to bring this style to the US in 1964
Kobe Steakhouse is the most prominent teppanyaki grill style restaurant chain in Central Florida with locations from International Drive to Altamonte Springs (Thanks Watch Me eAT!). This was my first visit to Kobe’s (for a friend’s graduation party) and I was actually pleasantly surprised by my experience.
Upon reaching Kobe’s, you are immediately awestruck by the majesty of the towering blue temple like building that houses Kobe. Outside, a line already is forming to go inside (they usually won’t seat you until a majority of your party is there). Inside, the place is teeming with people and the loud clangs of spatulas and knives flipping in the air from the master “chefs”.
Over 20 teppanyaki grill tables inhabit Kobe Steakhouse, the most awesome amount of grill tables I have ever seen. After our table is seated, a chef strolls along in with a push cart full of ingredients for the meal. Meals are around $25 a person and definitely not cheap, especially if you go for lobster or filet mignon rather than regular sirloin, chicken, shrimp, or scallops. Part show, part food party, playing with your food is something these guys do with charm and wit. Our chef was pretty funny, cracking jokes and eggs just as easily. My favorite part is when they construct a volcano of onion, dousing it in vegetable oil, and exploding it in volcanic fire spewing out puffs of white smoke.
Overall I thoroughly enjoyed my meal, although it is a bit pricey for what it is, it was definitely an entertaining night for everyone at the table.
The Onion Volcano
Explosion!
Fizzle
Sake Bombs!
Scallops!
Bon Apetit
After the cooking was finished, I felt it seemed that they rushed us out a bit though. I also wanted to note alot of my friends suggested double white sauce and skipping the ginger sauce. I thought this helps but sometimes the flavor should stand on its own without extra sauce, just sayin’.
The Capital Grille Uncorks Exclusive Master Wine Tasting Event
with Hand-Selected Vintages from Leading Master Sommelier
Orlando, FL (April 26, 2010) –The Capital Grille announced today the return of the popular Master Wine Tasting Event, which will showcase a robust collection of remarkable wines hand-selected by one of the world’s few Master Sommeliers, George Miliotes. This one-of-a-kind event will offer wine enthusiasts the rare opportunity to sample well-known vintages as well as insider wines they’ll want to know, from five of the world’s most celebrated wine growing regions.
“I strongly believe that wine education must be experiential and first-hand,” Miliotes observed. “That is why I am thrilled to be able to provide a fun and thorough wine exploration at The Capital Grille. We are especially pleased to bring some of the world’s most exclusive wines to our guests this summer, in an enlightening taste journey.”
The Master Wine Tasting Event will take place from June 7 through September 5, for $25 per person at dinner. Each tasting will feature generous pours of up to 11 fine wine selections.
The first seven weeks (June 7 – July 25) of The Capital Grille’s Master Wine Tasting Event will feature:
· Wine from California’s famed Napa Valley, including a Bancroft Ranch Merlot from esteemed Beringer Vineyards
· A Cabernet Sauvignon from Sella & Mosca Marchese di Villamarina, and other Italian varietals
· A Pinot Noir and other varietals from Villa Maria Cellar Selection of New Zealand
The second six weeks (July 26 – September 5) will highlight:
· World renowned wines from Napa Valley, including a Chardonnay from Cambria Winery and Vineyards
· An impressive collection from Spain, including a Jorge Ordoñez Muscat Alexandria
· Several wines from Australia, including The Chook Sparkling Shiraz
The Capital Grille’s knowledgeable staff will guide guests through the sampling, providing suggested menu selections to best complement the flavor and character of each wine. To further assist them in their tasting decisions, every guest will be presented with tasting notes from George Miliotes, as well as space to add notes of their own. In addition, The Capital Grille will prepare custom flights for guests particularly interested in comparing and contrasting similar varietals from the regions being presented during each phase of the event.
The Capital Grille, known for its dry-aged, hand-carved beef selections, fresh seafood and extensive, award-winning wine list, houses roughly 4,000 bottles in the restaurant’s floor-to-ceiling, temperature-controlled wine cellar. Additionally, The Capital Grille offers more than 325 New and Old World wine selections, including a Captain’s List of some of the world’s most highly allocated and sought-after wines. For guests with especially discerning tastes, the restaurant offers a private wine locker membership, by annual lease. Routinely recognized by Wine Spectator magazine, the restaurant has also received the American Culinary Federation’s “Achievement of Excellence Award.”
For additional information about the Master Wine Tasting Event and The Capital Grille experience, please visit www.TheCapitalGrille.com and contact: Heather Dratler at 212-871-3020, ext. 110 or hdratler@jgordonassociates.com
I just got this release from Jennifer B. over at Crave
Looking for a place to watch the World Cup in South Africa this next week?
Check out Crave’s WORLD CUP Specials!
CRAVE Restaurant
4158 Conroy Road, Orlando, FL 32839
Corner of I-4 and Conroy Rd. (Next to Mall at Millenia)
Phone: 407.345.8788 Fax: 407.363.5781
o CRAVE offers fresh and innovative cuisine along with an impeccable wine selection brought to life in a chic, yet casual atmosphere.
o The diverse and extensive menu at CRAVE features a variety of items that range from a full sushi bar to Certified Angus Beef steaks. It also includes fresh seafood, roasted meats, fire baked pizzas, pastas and salads that are continuously re–mastered utilizing the freshest seasonal ingredients.
o The grand sushi bar extends the dining experience, appealing to both traditional sushi lovers and adventurous epicureans alike.
o CRAVE currently has three locations in Minnesota, one in Orlando and will open this summer in Omaha, Neb.
o CRAVE has received a variety of accolades, including “Best New Restaurant” in 2008 by the readers of Mpls.St.Paul Magazine and recent recognition as “one of the Twin Cities’ success stories” by the Minneapolis Star Tribune.
o Hours of Operation:
Monday – Wednesday: 11 a.m. – 11 p.m.
Thursday: 11 a.m. – 12 a.m.
Friday – Saturday: 11 a.m. – 2 a.m.
Sunday: 10 a.m. – 2 a.m.
· Happy Hour:
Monday – Saturday: 3 – 6 p.m. (Early Happy Hour)
Monday – Thursday: 9 – 11 p.m. (Late Happy Hour)
Sunday: 8 p.m. – 1:30 a.m. (Late Happy Hour & Hospitality Night)
· Brunch: Sunday: 10 a.m. – 3 p.m.
· Music & Entertainment: Friday & Saturday: 9 p.m. – Close; Sunday Hospitality Night 8 pm – Close.
o The 8,600-square-foot restaurant offers two private dining rooms and an adjacent patio, which are available for private parties, corporate meetings and other affairs; the restaurant is also available for buy outs.
o Free WiFi – great for business pros on the go
o Management Team: Cedric Cheung (General Manager); Brett Lipkin (Assistant General Manager); Amber Alloway (Manager): Jimmy Mohammed (Executive Chef); Juan Mercado (Sous Chef); Ahnh-Tuan Tran (Sushi Supervisor); Patricia Hale (Director of Group Sales)
o For more information about CRAVE, visit www.CRAVEamerica.com.
Beneath a bridge in Queens in a mall plaza sits Grimaldi’s pizza, home of one of the more delectable pizzas in New York. Famed for its coal fired brick oven style pizza, the Grimaldi pizza has that slightly burnt yet intriguing taste in the crust. A little history from Grimaldi’s…
In the world of pizza, Grimaldi’s is an institution. Grimaldi’s history of coal-fired brick oven pizza cooking can be traced to the first pizzeria in America back in 1905. Coal-fired brick oven cooking gives pizza a unique smokey flavor and a crisp crust that is just not possible with gas, convection, or wood ovens.
The pizza was pretty good
Dunkin’ Donuts will be launching a Twitter account encompassing Orlando/Daytona Beach/Melbourne/Ocala and points in between on National Donut Day – Friday, June 4.
The account will be @DDCentFla (www.twitter.com/DDCentFla) and will be handled similarly to the way the @DDSoFla account has been handled for the six-county South Florida area since it launched in mid-November 2009.
Aloha Friday Farmers’ Market Dinner:
Chefs at Loews Royal Pacific Resort are celebrating the bounty of Central Florida with a special Farmer’s Market Dining Experience that features locally-grown food. In partnership with Slow Food Orlando and as part of Loews Hotels’ “Adopt-a-Farmer” program, the hotel consistently sources and buys food items that are grown and raised in the local area. Experience the Farmer’s Market Dinner on Friday, May 28, 2010, from 6:30 – 8:30 PM.
Menu for Friday, May 28:
Hearts of Christmas Farms, LLC
“Create your own salad station”
Cucumbers, Carrots, Local Tomatoes, Red Onion, Croutons, Sunflower Seeds, Shredded Cheddar, Parmesan Cheese, Sun dried Cherries
Choice of Strawberry Balsamic, Ginger Soy, Avocado Ranch
Olde Hearth Bread Company Artisan Bread Display
Wild Ocean Market
Port Canaveral Shrimp Dumpling Station
Ruby Red Shrimp Dumplings with Bean Sprouts, Cilantro, Basil and Red Curry Broth
Palmetto Creek Farms
Pork Taco Station
Roast Pork Carnitas Station with freshly made Corn Tacos, Shredded Lettuce, Guacamole, Tomato Salsa and Chipotle Sour Cream
Deep Creek Ranch Livestock
All Natural Roast Beef Sandwich
Italian Style Roast Beef with Fresh Mozzarella, Giardiniera, Sweet peppers on Semolina Bread
Dessert
Florida Peach Cobbler, Blueberry Upside down Cake, Carmel Ice Cream
About Slow Food Orlando:
Slow Food envisions a future food system that is based on the principles of high quality and taste, environmental sustainability, and social justice. We are working for food that is Good, Clean and Fair. We work with producers and co-producers: farmers, chefs, citizens, educators and other activists to ensure that the food shed of Orlando and beyond is safe, healthy and delicious! Please visit www.slowfoodorlando.org for more information.
Nile Ethiopian – International Drive – Orlando FL
Ethiopia is one of the oldest countries in the world with its civilization dating back to around 10,000 BC and yet most of us do not know much about this ancient land or its cultures. Luckily for us here in Orlando, we don’t have to travel internationally to Ethiopia to have a taste of Ethiopian culture, all we have to do is travel to a small strip mall off of International Drive to find Nile Ethiopian restaurant.
A distinct feature of Ethiopian cuisine is the injera, the staple carb in the Ethiopian diet, a sour, slightly spongy type flat bread that is used as a base for which all the other dishes complement. You take the injera and use your hands (traditionally there are no utensils here, unless you ask) to take the meats in like a dip/wrap. Dishes that are referred to as “Wot” means the dish is stewed while “Tibs” is sauteed.
Traditional seating inside Nile
Samosas with ground meat, a hint of India in Ethiopia
Injera, the bread of Ethiopia
Various tibs and wots on the injera
Delicious spare ribs
Check out Andrew Zimmern’s visit to Ethiopia on Bizarre Foods lol
[youtube=http://www.youtube.com/watch?v=pLRr_h_mAs8]
Pommes Frites in East Village, Manhattan, New York City
Pommes Frites is a specialty shop serving authentic Belgian fries, or as the Belgians call them, “pommes frites.”, in the heart of East Village. Its a tiny shop with only a few seats so this place is a mostly “to-go” spot for those hankering for some Belgian fries, and is definitely a “street food” type place.
The atmosphere reminds me of a small wooden shack, taken over by larger fryers. Here,the potatoes are fried twice. The first time they are cooked through and the second time provides a golden color giving the fries a crispy texture. The special thing about these fries are the sauces that come with them, from curry sauce, or a peanut satay sauce, or even mango chutney.
The fries all in all are fine, not necessarily the best in the world, but I can imagine how delightful they would taste after a late night on the town.
Mediterranean Deli – Winter Park, FLorida
***I was tipped off about this great little place from a reader of Tasty Chomps, thank you Hannah!
http://www.myspace.com/med_deli
Located at 981 W. Fairbanks Ave. in Orlando on the corner of Adanson and Fairbanks, between I-4 and Edgawater Dr., Mediterranean Deli is the definition of a true hole in a hole in the wall. Inside, the restaurant is tiny with only about 10 seats and with half the place taken up by the counter. Giant travel photos of ancient cities in the Middle East adorn the walls and a small cd player bellows out belly dancing and Arabic music in stereo sound. Attending the restaurant is the happy-go-lucky Lebanese owner who cheerily greets each guest and addresses them by the familial “brother”, prepares the ordered meal, and also serves as the cashier, a non-stop one man army operation. He really has one of the best attitudes I have seen in the restaurant industry, very positive and friendly and warm.
Two rotisserie sticks of shewarma meat rotate around a heat source waiting to be carved for consumption. Trays of various salads and sides from hummus to grape leaves to greek salad and shirazi and tabouleh all along the counter.
The favorite item at Mediterranean Deli is the gyro sandwich, the item which Hannah originally referred to me here as the best gyro in Orlando, the item which I dutifully order this afternoon.
The gyro is prepared in a wonderfully fluffy pita bread with fresh lettuce and tomatoes and a delicious sour cream along with generous heapings of freshly grilled gyro meat. It really lived up to its reputation as one of the best gyros in Orlando, and certainly it was one of the best I’ve had in my relatively short life time.
I would definitely come back again for this great gyro! my hero.
Bonefish Grill – Orlando International Airport
Bonefish Grill recently expanded its operations and opened a new storefront in a new plaza right by the Orlando International Airport. I was graciously invited by the establishment on this evening to try their new place out.
The first course that my companion Kha and I had was the calamari for appetizer. The calamari were lightly fried and served with marinara sauce and Thai sweet hot sauce, quite delicious for starters.
We also had the crab cakes, served with a scrumptious red remoulade. The crab cakes were made with pure chunks of crab meat and was tasty but I did think they fell apart a bit too easily, unless that is how they make their cakes. I don’t mind that there is less breading than the usual restaurant crab cakes though!
For our entrees, my companion Kha ordered the grilled Grouper, a white fish, served with a chimichurri sauce. The fish was large and served with potatoes and seasonal vegetables for a side. The grouper could have used some more seasoning, some simple salt and pepper, to be perfect. My order was the Chilean sea bass, Pan Asian style, with a sweet glaze and wasabi sauce. The fish was quite delicious, though a bit sweet.
For our dessert, we finished things off with a flourless brownie, a super mountain of brownie loaded with macadamia nuts with a raspberry sauce and vanilla ice cream and whipped cream.
A perfect ending to the night.
Special Thanks to Toby Srebnik of TilsonPR and the lovely managers at Bone Fish grill for hosting this event for us this evening!
Thank you to everyone for your support this past year! It sure has been an eventful one! Over 90,000 hits to Tasty Chomps!! A blog on Tasty Eats in the past year as well as a handful of accolades such as:
Thank you to everyone who has come by and became a fan of our humble foodie blog. I hope this site helps bring to light all the different places that Central Florida has to offer as well as some of the other quirky places I visit along my journeys.
Make sure to “Like” Us on Facebook on the side bar for updates,etc.
Again, thank you sooooooo much!!!
NOM NOM NOMMM
This Cinco de Mayo, performance artist Brian Feldman invites you to join him for some chips and salsa.
Brian will be seated inside Pancho’s Mexican Food in Casselberry, Florida for the entire duration of Cinco de Mayo (a full 24 hours). Every 30 minutes, another plate of fresh chips and salsa will be delivered to his table. The public is invited to sit across from him (one diner at a time) and participate by consuming the title dish. ¡Trae a tus amigos! ¡Y su apetito!
Oms?: Brian Feldman Projects (The Feldman Dynamic | Death by Chocolate | Brian Feldman Eats Everything Off The Menu At Loving Hut)
Qué?: Chips and Salsa
Cuándo?: Cinco de Mayo (Wednesday, May 5, 2010) from 12:00 AM – 11:59 PM (24 hours)
Donde?:
Pancho’s Mexican Food
103 Semoran Blvd Casselberry FL 32730 (SR 436 @ US 17-92)
http://j.mp/panchos_map (Google Map)
http://panchosorlando.com
Costo: Free (Se aceptan donaciones)
You can also watch this event for nada, live in its entirety at http://j.mp/chipsustream (Es mucho más divertido en la vida real sin embargo!)
Sitios Web:
http://j.mp/chipsfb (Facebook Event)
http://j.mp/chipsrls (Media Release)
http://twitter.com/BrianFeldman (@BrianFeldman on Twitter)
http://twitter.com/PanchosOrlando (@PanchosOrlando on Twitter)
When referencing on Twitter, please use hashtags #ChipsandSalsa #CincodeMayo
Transporte Público | Car Parkig | Biciletas + Pies:
LYNX: From LYNX Central Station, take Link 102 to Fernwood Blvd. & Oxford Rd. Upon exiting the bus, walk northeast on Oxford Rd to the ALDI shopping plaza. Pancho’s Mexican Food is located on the northwest corner of the plaza, next to Mobil. From Link 41 and Link 103, exit the bus at Fernwood Blvd. & Oxford Rd. Walk northwest on Fernwood Blvd to US 17-92. Turn right on US 17-92 and walk to SR 436 (Semoran Blvd). Turn right on SR 436. Pancho’s is next to Mobil. | Vehicle parking is muy abundante in the ALDI shopping plaza. | Biking and walking are both good for you and pleasant modes of transportation on Cinco de Mayo, and anytime! If riding, please wear a helmet and flashing light (and reflective strip if you have one)! There is no bike rack. 🙁 ¡Lo sentimos amigos bicicleta!
Foto: Tisse Mallon (http://tisseart.com) / Diseño: Edward Alan Feldman (http://getfeldman.com)
Brian Feldman Projects is Central Florida’s premiere presenter of experimental time-based art since 2003. Dinners on stage with real life families, leaping off ladders for 24 hours, group tours in Google translated Swedish through IKEA®, comer las papas fritas y salsa junto con usted – this is what we do. Upcoming projects include Arm Wrestling Women (9 May 2010), Fringe of Nature (21-30 May 2010) and 24 Hour Embrace (after Young Sun Han) (20 Jun 2010).
It was a blistery night in January. The wind howled, testing our Florida skin against the New York icy cold winter. A few of my brothers and I were out and about in the city this evening, and were headed back to the Flushing Sheraton for some much needed rest. Outside on the corner, protected from the winter wind by blue tarps on all sides, stood a stall of street meats perfuming the air with its freshly grilled lamb, chicken, and beef kebabs over coal.
© 2008- Present. TastyChomps.com . All Rights Reserved.
