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James Beard Awards Nominees 2012 – Central Florida nabs 3 noms

Ricky Ly
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James Beard Awards Nominees 2012 – Central Florida nabs 3 noms

The James Beard Foundation announced the nominees for the 2012 Restaurant and Chef Award Semifinalists today.  The James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine.

Three well deserved  nominations from the Central Florida area for Best Chef of the South were announced:

James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL
Henry Salgado, Spanish River Grill, New Smyrna Beach, FL

The James Beard Foundation also announced four new categories for the 2012 Awards: Outstanding Bar Program, Food Coverage in a General Interest Publication, Food Coverage in a Food-Focused Publication, and Visual Storytelling (Photography, Journalism, Design). Be sure to swing by their Twitter page on March 19 where they will be announcing the narrowed down list of Restaurant and Chef Award nominees, as well as the nominees for the Book; Journalism; Restaurant Graphics and Design; and Broadcast and New Media Awards.

Best New Restaurant
Altura, Seattle
AQ, San Francisco
The Bachelor Farmer, Minneapolis
Bistronomic, Chicago
The Catbird Seat, Nashville, TN
The Dorrance, Providence, RI
The Farm and Fisherman, Philadelphia
Fiola, Washington, D.C.
Harvest, Louisville, KY
Isa, NYC
Little Serow, Washington, D.C.
The Macintosh, Charleston, SC
MB Post, Manhattan Beach, CA
Next, Chicago
Ollie Irene, Mountain Brook, AL
Park Tavern, San Francisco
Petite Jacqueline, Portland, ME
Picca, Los Angeles
Pistou, Burlington, VT
Pondicheri, Houston
Restaurant 1833, Monterey, CA
Salt, St. Louis
ShinBay, Scottsdale, AZ
Tashan, Philadelphia
Tertulia, NYC
Trade, Boston
Tremont, NYC
Yardbird Southern Table & Bar, Miami Beach, FL
Zeppoli, Collingswood, NJ

Outstanding Bar Program
Anvil Bar & Refuge, Houston
Arnaud’s French 75 Bar, New Orleans
The Aviary, Chicago
Bar Agricole, San Francisco
Beretta, San Francisco
Clyde Common, Portland, OR
The Columbia Room, Washington, D.C.
Cook & Brown Public House, Providence, RI
Cure, New Orleans
Drink, Boston
The Esquire Tavern, San Antonio, TX
The Franklin Mortgage & Investment Co., Philadelphia
High West Distillery & Saloon, Park City, UT
Holeman & Finch Public House, Atlanta
La Belle Vie, Minneapolis
The Old Fashioned, Madison, WI
PDT, NYC
Pegu Club, NYC
The Porter Beer Bar, Atlanta
PX, Alexandria, VA
Rivera, Los Angeles
Standard Tap, Philadelphia
The Violet Hour, Chicago
The Zig Zag Café, Seattle

Outstanding Chef
Jody Adams, Rialto, Cambridge, MA
Sean Brock, McCrady’s, Charleston, SC
David Chang, Momofuku Ssäm Bar, NYC
Gary Danko, Restaurant Gary Danko, San Francisco
Suzanne Goin, Lucques, Los Angeles
Daniel Humm, Eleven Madison Park, NYC
Paul Kahan, Blackbird, Chicago
Melissa Kelly, Primo, Rockland, ME
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Tony Mantuano, Spiaggia, Chicago
Tim McKee, La Belle Vie, Minneapolis
Carrie Nahabedian, Naha, Chicago
Vitaly Paley, Paley’s Place, Portland, OR
Charles Phan, The Slanted Door, San Francisco
Stephan Pyles, Stephan Pyles, Dallas
Frank Ruta, Palena, Washington, D.C.
Nancy Silverton, Pizzeria Mozza, Los Angeles
Holly Smith, Cafe Juanita, Kirkland, WA
Janos Wilder, Janos, Tucson, AZ

Outstanding Pastry Chef
Julieta V. Adauto, Orange Peel Pastries, Cakes & More, El Paso, TX
Joanne Chang, Flour Bakery + Cafe, Boston
Melissa Chou, Aziza, San Francisco
Patrick Fahy, Café des Architectes, Chicago
Ken Forkish, Ken’s Artisan Bakery, Portland, OR
Michelle Gayer, Salty Tart Bakery, Minneapolis
Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami
Maura Kilpatrick, Sofra Bakery and Cafe, Cambridge, MA
Yasmin Lozada-Hissom, Olivea, Denver
Lisa Lu, Jardinière, San Francisco
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Cheryl Maffai and Jonathan Stevens, Hungry Ghost Bread, Northampton, MA
Dahlia Narvaez, Osteria Mozza, Los Angeles
Ghaya Oliveira, Boulud Sud, NYC
Jessie Prawlucki, Fond / Belle Cakery, Philadelphia
Aaron Russell, Restaurant Eugene, Atlanta
Mindy Segal, Mindy’s HotChocolate, Chicago
Philip Speer, Uchi, Austin, TX
Bob Truitt, Ai Fiori, NYC
Cynthia Wong, Empire State South, Atlanta

Outstanding Restaurant
August, New Orleans
Balthazar, NYC
Blue Hill, NYC
Boulevard, San Francisco
Canlis, Seattle
Charleston, Baltimore
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Highlands Bar and Grill, Birmingham, AL
The Kitchen Restaurant, Sacramento, CA
Magnolia Grill, Durham, NC
Marcel’s, Washington, D.C.
Oleana, Cambridge, MA
Patina, Los Angeles
Picasso at Bellagio, Las Vegas
Restaurant Alma, Minneapolis
Terra, St. Helena, CA
Tru, Chicago
Vetri, Philadelphia
Vincent on Camelback, Phoenix

Outstanding Restaurateur
Edward Aloise and Claudia Rippee, E&C Restaurant Management Corporation, Manchester, NH
Nick Badovinus, Flavor Hook, Dallas
Ashok Bajaj, Knightsbridge Restaurant Group, Washington, D.C.
Tom Baron and Bill Fuller, big Burrito Restaurant Group, Pittsburgh
Roger Berkowitz, Legal Sea Foods, Boston
Frank Bonanno, Bonanno Concepts, Denver
Bruce Bromberg and Eric Bromberg, Blue Ribbon Restaurants, NYC
Richard D’Amico and Larry D’Amico, D’Amico & Partners, Minneapolis
Jason Dady, Jason Dady Restaurants, San Antonio, TX
Tom Douglas, Tom Douglas Restaurants, Seattle
Sam Fox, Fox Restaurant Concepts, Scottsdale, AZ
Richard Gonzmart, Columbia Restaurant, Tampa, FL
Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta
Donnie Madia, One Off Hospitality, Chicago
Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
Piero Selvaggio, Valentino Restaurant Group, Santa Monica, CA
Stephen Starr, Starr Restaurants, Philadelphia
Caroline Styne, Lucques/A.O.C./Tavern, Los Angeles
Phil Suarez, Suarez Restaurant Group, NYC
Doug Washington, Mitchell Rosenthal, and Steven Rosenthal, Stock & Bones, San Francisco

Outstanding Service
Brigtsen’s, New Orleans
Café Boulud at the Brazilian Court Hotel, Palm Beach, FL
Clancy’s, New Orleans
The Compound, Santa Fe, NM
Cyrus, Healdsburg, CA
Fountain Restaurant at Four Seasons Hotel Philadelphia, Philadelphia
The French Room at the Adolphus Hotel, Dallas
Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
L’Espalier, Boston
La Grenouille, NYC
Manny’s Steakhouse, Minneapolis
Michael Mina, San Francisco
Nopa, San Francisco
The Oakroom at the Seelbach Hilton, Louisville, KY
Picholine, NYC
Providence, Los Angeles
Restaurant Eve, Alexandria, VA
Spiaggia, Chicago
Topolobampo, Chicago
Vetri, Philadelphia

Outstanding Wine Program
A16, San Francisco
The Barn at Blackberry Farm, Walland, TN
Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
Canlis, Seattle
Charleston, Baltimore
CityZen at Mandarin Oriental, Washington, D.C.
CUT at Beverly Wilshire, Beverly Hills, CA
Emeril’s New Orleans
Five and Ten, Athens, GA
Frasca Food and Wine, Boulder, CO
Hatfield’s, Los Angeles
No. 9 Park, Boston
Patina, Los Angeles
Perbacco, San Francisco
Picasso at Bellagio, Las Vegas
Restaurant Eve, Alexandria, VA
Sepia, Chicago
Tria, Philadelphia
Troquet, Boston
Wild Rice Restaurant, Bayfield, WI

Outstanding Wine & Spirits Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey, Single Village Mezcal, Ranchos de Taos, NM
Merry Edwards, Merry Edwards Winery, Sebastopol, CA
Greg Engert, Neighborhood Restaurant Group, Alexandria, VA
Alex Golitzin, Quilceda Creek Vintners, Snohomish, WA
Paul Grieco, Terroir, NYC
Ken Grossman, Sierra Nevada Brewing Co., Chico, CA
Lance Hanson, Peak Spirits, Hotchkiss, CO
David Hirsch, Hirsch Vineyards, Cazadero, CA
Manfred Krankl, Sine Qua Non, Ventura, CA
Jim Koch, The Boston Beer Company, Boston
Steve McCarthy, Clear Creek Distillery, Portland, OR
Garrett Oliver, Brooklyn Brewery, NYC
Jorge Ordoñez, Fine Estates from Spain, Dedham, MA
Virginia Philip, Virginia Philip Wine Shop & Academy, West Palm Beach, FL
Neal Rosenthal, Mad Rose Group, Pine Plains, NY
Jörg Rupf, St. George Spirits, Alameda, CA
Abe Schoener, The Scholium Project, Napa, CA
Eric Solomon, Eric Solomon Selections – European Cellars, Charlotte, NC
Sean Lilly Wilson, Fullsteam, Durham, NC

Rising Star Chef of the Year
Dave Beran, Next, Chicago
Noah Bernamoff, Mile End, NYC
Danny Bowien, Mission Chinese Food, San Francisco
Katie Button, Cúrate, Asheville, NC
Clayton Chapman, The Grey Plume, Omaha, NE
Joe Cicala, Le Virtù, Philadelphia
Preston Clark, El Paseo, Mill Valley, CA
Chad Colby, Mozza2Go, Los Angeles
Joshua Drew, Farmshop, Santa Monica, CA
Kevin Gillespie, Woodfire Grill, Atlanta
Bryce Gilmore, Barley Swine, Austin, TX
Grant Gordon, Tony’s, Houston
Emma Hearst, Sorella, NYC
Matthew Kirkley, L2O, Chicago
Casey Lane, The Tasting Kitchen, Venice, CA
Aaron London, Ubuntu, Napa, CA
Sara Lukasiewicz, Red Devon, Bangall, NY
Thomas McNaughton, flour + water, San Francisco
JD Morton, Domaine Hudson, Wilmington, DE
David Posey, Blackbird, Chicago
Jesse Schenker, Recette, NYC
Lee Styer, Fond, Philadelphia
Benjamin Sukle, The Dorrance, Providence, RI
Max Sussman, Roberta’s, NYC
Christina Tosi, Momofuku Milk Bar, NYC
Jarrod Verbiak, DB Bistro Moderne at the JW Marriott Marquis Miami
Sameh Wadi, Saffron Restaurant & Lounge, Minneapolis
Blaine Wetzel, The Willows Inn, Lummi Island, WA
Micah Wexler, Mezze, Los Angeles
Kris Yenbamroong, Talésai, West Hollywood, CA
Sue Zemanick, Gautreau’s, New Orleans

Best Chef: Great Lakes
Josh Adams, June, Peoria Heights, IL
Richard Blondin, Refectory Restaurant & Bistro, Columbus, OH
Michael Carlson, Schwa, Chicago
Jean-Robert de Cavel, Jean-Robert’s Table, Cincinnati
Luciano Del Signore, Bacco Ristorante, Southfield, MI
David Gilbert, Forest Grill, Birmingham, MI
Greg Hardesty, Recess, Indianapolis
Stephanie Izard, Girl & the Goat, Chicago
Anne Kearney, Rue Dumaine, Dayton, OH
Regina Mehallick, R Bistro, Indianapolis
Matthew Millar, Reserve, Grand Rapids, MI
Martial Noguier, Bistronomic, Chicago
Chris Nugent, Goosefoot, Chicago
Kent Rigsby, Rigsby’s Kitchen, Columbus
Jonathon Sawyer, The Greenhouse Tavern, Cleveland
Bruce Sherman, North Pond, Chicago
David Tallent, Restaurant Tallent, Bloomington, IN
Giuseppe Tentori, GT Fish & Oyster, Chicago
Paul Virant, Vie, Western Springs, IL
Andrew Zimmerman, Sepia, Chicago

Best Chef: Mid-Atlantic
Andrew Araneo, Drew’s Bayshore Bistro, Keyport, NJ
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Pierre Calmels, Bibou, Philadelphia
Jay Caputo, Espuma, Rehoboth Beach, DE
Tony Conte, The Oval Room, Washington, D.C.
Scott Drewno, The Source, Washington, D.C.
David Gilberg, Koo Zee Doo, Philadelphia
Spike Gjerde, Woodberry Kitchen, Baltimore
Michael Krikorian, Copper Canyon, Atlantic Highlands, NJ
Johnny Monis, Komi, Washington, D.C.
Peter Pastan, Obelisk, Washington, D.C.
Konstantinos Pitsillides, Kanella, Philadelphia
Maricel Presilla, Cucharamama, Hoboken, NJ
Dale Reitzer, Acacia, Richmond, VA
Chip Roman, Blackfish, Conshohocken, PA
Kevin Sousa, Salt of the Earth, Pittsburgh
Vikram Sunderam, Rasika, Washington, D.C.
Marcie Turney, Barbuzzo, Philadelphia
Bryan Voltaggio, Volt, Frederick, MD
Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest
M.J. Adams, The Corn Exchange, Rapid City, SD
Justin Aprahamian, Sanford, Milwaukee
Mike Brown and James Winberg, Travail Kitchen and Amusements, Robbinsdale, MN
Steven Brown, Tilia, Minneapolis
Gerard Craft, Niche, St. Louis
Doug Flicker, Piccolo, Minneapolis
Josh Galliano, Monarch, St. Louis
Colby Garrelts, Bluestem, Kansas City, MO
Ted Habiger, Room 39, Kansas City, MO
Jan Kelly, Meritage, Milwaukee
Russell Klein, Meritage, St. Paul, MN
Paul Kulik, The Boiler Room, Omaha, NE
Stephen Logsdon, Lucca, Des Moines, IA
Tory Miller, L’Etoile, Madison, WI
Shinji Muramoto, Restaurant Muramoto, Madison, WI
Kevin Nashan, Sidney Street Cafe, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Dan Van Rite, Hinterland, Milwaukee
Kevin Willmann, Farmhaus, St. Louis
Stewart Woodman, Heidi’s, Minneapolis

Best Chef: Northeast
Jamie Bissonnette, Coppa, Boston
Jason Bond, Bondir, Cambridge, MA
Kara Brooks, Still River Café, Eastford, CT
Penelle, Megan, and Phoebe Chase and Ted LaFage, Chase’s Daily, Belfast, ME
Tim Cushman, O Ya, Boston
Krista Kern Desjarlais, Bresca, Portland, ME
Jeffrey Gimmel, Swoon Kitchenbar, Hudson, NY
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Brian Hill, Francine Bistro, Camden, ME
Dano Hutnik, Dano’s Heuriger on Seneca, Lodi, NY
Liz Jackson, Libby’s Bistro, Gorham, NH
Matt and Kate Jennings, La Laiterie, Providence, RI
Serge Madikians, Serevan, Amenia, NY
Demos Regas, Emilitsa, Portland, ME
Bjorn Somlo, Nudel, Lenox, MA
Champe Speidel, Persimmon, Bristol, RI
Danai Sriprasert and Nattasak Wongsaichua, Boda, Portland, ME
Bill Taibe, LeFarm, Westport, CT
Sai Viswanath, DeWolf Tavern, Bristol, RI
Eric Warnstedt, Hen of the Wood, Waterbury, VT

Best Chef: Northwest
Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
Aaron Barnett, Restaurant St. Jack, Portland, OR
Matthew Bennett, Sybaris, Albany, OR
Matt Costello, The Inn at Langley, Langley, WA
Matt Dillon, Sitka & Spruce, Seattle
Jeff Drew, Snake River Grill, Jackson Hole, WY
Renee Erickson, Boat Street Cafe, Seattle
Jason Franey, Canlis, Seattle
John Gorham, Toro Bravo, Portland, OR
James Honaker, Bistro Enzo, Billings, MT
Christopher Israel, Grüner, Portland, OR
Jeff Keys, Vintage Restaurant, Ketchum, ID
Brendan Mahaney, Belly, Eugene, OR
Naomi Pomeroy, Beast, Portland, OR
Adam Sappington, The Country Cat Dinner House & Bar, Portland, OR
Ethan Stowell, Staple & Fancy Mercantile, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Wills, Restaurant Beck, Depoe Bay, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: NYC
Michael Anthony, Gramercy Tavern
April Bloomfield, The Spotted Pig
Marco Canora, Hearth
Scott Conant, Scarpetta
Wylie Dufresne, wd~50
John Fraser, Dovetail
Kurt Gutenbrunner, Wallsé
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, Corton
Anita Lo, Annisa
George Mendes, Aldea
César Ramirez, Brooklyn Fare
Sean Rembold, Diner
Masa Takayama, Masa
Bill Telepan, Telepan
Rich Torrisi and Mario Carbone, Torrisi Italian Specialties
Jonathan Waxman, Barbuto
Michael White, Marea
Galen Zamarra, Mas (farmhouse)

Best Chef: Pacific
Matthew Accarrino, SPQR, San Francisco
William Bradley, Addison at the Grand Del Mar, San Diego
Josef Centeno, The Lazy Ox Canteen, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Chris Cosentino, Incanto, San Francisco
David Féau, The Royce at the Langham Huntington, Pasadena, CA
Beverly Gannon, Hali’imaile General Store, Makawao, HI
Loretta Keller, COCO500, San Francisco
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
David LeFevre, MB Post, Manhattan Beach, CA
Jim Moffat, Bar Acuda, Hanalei, HI
Matt Molina, Osteria Mozza, Los Angeles
Daniel Patterson, Coi, San Francisco
Richard Reddington, Redd, Yountville, CA
John Rivera Sedlar, Rivera, Los Angeles
Paul Shoemaker, Savory, Malibu, CA
Hiroyuki Urasawa, Urasawa, Beverly Hills, CA

Best Chef: South
Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Clay Conley, B?ccan, Palm Beach, FL
Paula DaSilva, 1500º at Eden Roc Renaissance Miami Beach, Miami Beach, FL
Justin Devillier, La Petite Grocery, New Orleans
Justin Girouard, The French Press, Lafayette, LA
John Harris, Lilette, New Orleans
Chris Hastings, Hot and Hot Fish Club, Birmingham, AL
Scott Hunnel, Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa, Lake Buena Vista, FL
Chad Johnson, SideBerns, Tampa, FL
James Lewis, Bettola, Birmingham, AL
Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach, FL
Tory McPhail, Commander’s Palace, New Orleans
Sergio Navarro, Pubbelly, Miami Beach, FL
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Lee Richardson, Ashley’s at the Capital Hotel, Little Rock, AR
Jeanie Roland, The Perfect Caper, Punta Gorda, FL
Henry Salgado, Spanish River Grill, New Smyrna Beach, FL
Alon Shaya, Domenica, New Orleans
Wesley True, True, Mobile, AL

Best Chef: Southeast
Hugh Acheson, Five and Ten, Athens, GA
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Tyler Brown, Capitol Grille at the Hermitage Hotel, Nashville, TN
Ashley Christensen, Poole’s, Raleigh, NC
Craig Deihl, Cypress, Charleston, SC
John Fleer, Canyon Kitchen at Lonesome Valley, Cashiers, NC
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Linton Hopkins, Restaurant Eugene, Atlanta
Vivian Howard, Chef & the Farmer, Kinston, NC
Scott Howell, Nana’s, Durham, NC
Anthony Lamas, Seviche, Louisville, KY
Edward Lee, 610 Magnolia, Louisville, KY
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Daniel Lindley, St. John’s Restaurant, Chattanooga, TN
Ouita Michel, Holly Hill Inn, Midway, KY
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN
Aaron Vandemark, Panciuto, Hillsborough, NC
Ken Vedrinski, Trattoria Lucca, Charleston, SC
Tandy Wilson, City House, Nashville, TN

Best Chef: Southwest
Bruce Auden, Biga on the Banks, San Antonio
Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ
Bowman Brown and Viet Pham, Forage, Salt Lake City, UT
Bruno Davaillon, Mansion Restaurant at Rosewood Mansion on Turtle Creek, Dallas
Mitsuo Endo, Aburiya Raku, Las Vegas
Silvana Salcido Esparza, Barrio Café, Phoenix
Mark Fischer, Six89, Carbondale, CO
Manabu Horiuchi, Kata Robata, Houston
Anita Jaisinghani, Indika, Houston
Jennifer James, Jennifer James 101, Albuquerque, NM
Jennifer Jasinski, Rioja, Denver
Maiya Keck, Maiya’s, Marfa, TX
Frederick Muller, El Meze, Taos, NM
John Murcko, Talisker on Main, Park City, UT
Hugo Ortega, Hugo’s, Houston
Paul Qui, Uchi, Austin, TX
Martín Rios, Restaurant Martín, Santa Fe
Teiichi Sakurai, Tei-An, Dallas
Alex Seidel, Fruition Restaurant, Denver
John Sharpe, The Turquoise Room at La Posada Hotel & Gardens, Winslow, AZ

 

Awards Watch: The 2012 Restaurant and Chef Award Semifinalists

http://blog.jamesbeard.org/2012/02/awards-watch-2012-restaurant-and-chef-award-semifinalists/

Fin.esse (n: the Restaurant) in Lake Mary

Ricky Ly
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Fin.esse (n: the Restaurant) in Lake Mary

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Fin.esse is one of those rare gems in Central Florida’s sometimes barren foodie landscape that you can bring out to your friends in a conversation as an example of what great food can exist Orlando, outside of the chains and fast food joints (Orlando recently earned the dubious distinction of ranking number one for the fast food market in QSR magazine).

Fin.esse, located in Lake Mary off of CR 46A, is owned and operated by a partnership of chef-owners Alex T. Brugger, and Autumn Mccoy. At the helm is Chef Alex and his lovely wife Autumn. Chef Alex is a former Executive chef at the award winning Citrus restaurant in downtown Orlando as well as concept chef for Timpano, Samba Room, and more. He started at 16 as a dishwasher for acclaimed celebrity chef Norman Van Aiken and worked his way up to the top. The inspiration for the food at Fin.esse comes from French, Spanish (many of the dishes are odes to Chef Alex’ grandmother’s home recipes), and American influences.*

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Inside the restaurant, the decor is very modern and clean, similar to a city back drop. Definitions of cassoulets and confits adorn the walls at Fin.esse, a theme that gets carried away all the way down to the list of items on the menu.

For appetizers, the crowd of bloggers and media folk sampled an assortment of offerings from Fin.esse including the Oxtail Marmalade, made with succulent, meaty chunks of simmered oxtail, hints of thyme, port wine, shallots, carrots, topped with a sweet & spicy vinaigrette and served with delicious bread. The pork belly n’ eggs was spiced & slow roasted, made with two farm fresh sunny-side eggs, topped with a marsala demi-glace was excellent: the pork belly was crispy and flavorful and the eggs were delicious alongside the pork belly. A favorite was the Hawaiian poké made with diced pieces of ahi tuna, toasted coconut, avocado créma, soy, sesame, onion, and served with tostones, green plantains. They also whipped out the delicious signature duck confit puffs, a kind of duck pot pie made with maple leaf duck, fork tender 12 hour roast inside a puff pastry.

For entree, I had the paella risotto, a dish inspired by Chef Alex’ Cuban grandmother, made with tiger shrimp, chorizo, lobster, chicken, all in a saffron-shell stock with mussels and arborio rice ($24). The lobster was tender and cooked well on top of the flavorful arborio rice, probably one of the best renditions of paella I have had in Orlando. My partner enjoyed her smoked bacon scallops made with bacon wrapped diver scallops and served with a sweet potato-corn hash and a pom-port glaze ($22).

For dessert, I sampled the fried banana cheesecake, made with a banana cheese cake wrapped in a tortilla, sugar & cinnamon dusted, and fried with a side of caramel ice cream. The dessert was fun to eat, though I had a bit too much of the carbs for me that night, and anyways I wanted to save room for the lovely dessert that was said to have been what made Chef Autumn fall in love and eventually marry Chef Alex (ask about its nickname): the chocolate oranje molten cake  a decadent and delightful molten cake made with ghirardelli chocolate, a ganache center, and served table side with  the pour of the peanut butter anglaise. Magnificent.

The dictionary definition of Finesse is “refinement or delicacy of workmanship, structure, or texture.” Fin.esse in Lake Mary tries and succeeds at this refinement in its delightful culinary creations, truly something not to be missed and definitely a place to try again and again with friends. At Fin.esse, where they recently won “Best New Restaurant 2011” by Seminole Magazine, you can tell the owners have a passion for food and it shows.

Fin.esse also hosts their famous Chef’s Table 12 (call for reservations) and also serve artisan “craft” beers, independent and interesting wines and hosts a full bar.

Website: http://finesse-therestaurant.com/

Address: 7025 County Road-46A (also known as H.E. Thomas Parkway) in Lake Mary, located in the Park Place Plaza at International Parkway, near the Marriott Hotel.

Hours: Lunch 11 a.m.-3 p.m. Tuesday-Friday, dinner 5-10 p.m. Tuesday-Sunday, brunch 10:30 a.m.-3 p.m. Sunday

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Grouper cheeks, tender, flaky, perfect with the aioli sauce

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Hawaiian poké made with diced pieces of ahi tuna, toasted coconut, avocado créma, soy, sesame, onion, and served with tostones, green plantains

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Oxtail Marmalade, made with succulent, meaty chunks of simmered oxtail, hints of thyme, port wine, shallots, carrots, topped with a sweet & spicy vinaigrette and served with delicious bread

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Paella risotto, a dish inspired by Chef Alex’ Cuban grandmother, made with tiger shrimp, chorizo, lobster, chicken, all in a saffron-shell stock with mussels and arborio rice

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Smoked bacon scallops made with bacon wrapped diver scallops and served with a sweet potato-corn hash and a pom-port glaze

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Sweet flan, a family recipe?

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Fried banana cheesecake, made with a banana cheese cake wrapped in a tortilla, sugar & cinnamon dusted, and fried with a side of caramel ice cream

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Chocolate oranje molten cake  a decadent and delightful molten cake made with ghirardelli chocolate, a ganache center, and served table side with  the pour of the peanut butter anglaise. Magnificent.

Finesse (n: the restaurant) on Urbanspoon

The Food Truck Bazaar at Fashion Square Mall – February 12th 2012

Ricky Ly
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1
The Food Truck Bazaar at Fashion Square Mall – February 12th 2012

Mark Baratelli of TheDailyCity.com, producer of The Food Truck Bazaar and promoter of all things Orlando

It’s been almost a year since the first Food Truck Bazaar was held at Discovery Church in Orlando and what a year it has been. Ever since then, food trucks have arrived in a big way on the Orlando Food scene and the foodie landscape will never be the same. Featured spotlights on the Cooking Channel, Fox 35, and even a new Best Food Truck category in the Orlando Sentinel’s Annual Foodie Awards, and more have all brought attention and acclaim to the ever-growing food truck world.

There has been a lot of criticism about the hours and locations of these food trucks, some who appear and disappear and reappear at the slightest excuse or cold breeze or only showing up at food truck events rather than operating in a dependable location and time. This happened to me personally a few times when I tried to show up at a food truck spot and there were no food trucks there. To be safe, just check their twitter feeds ( I try to gather them all in an easy list here https://twitter.com/#!/TastyChomps/orlando-food-trucks ). Usually if they haven’t tweeted in a day it means they’re probably not out operating. The food truck landscape is still shaping and evolving to the needs of the city as well as the business needs so please do be patient.

This past weekend, almost as a sign of the maturing food truck industry, the largest food truck bazaar in the history of the city went down in the back parking lots of the Orlando Fashion Square Mall with 35 food trucks on site. The truck’s offerings ran the gamut from barbecue, soul, Caribbean, new American, Vietnamese, Middle-eastern, Sushi, cupcakes, desserts, crepes, pretty much all you could want from every cuisine all conveniently located in a two block radius. It was one of the coldest Sundays of the season but many families and participants still came out to enjoy the good food.

I saw one of the new trucks in town “Saigon Sizzle”, a Vietnamese food truck based out of Orange City.  The owners of Saigon Sizzle are a friendly and sincere Asian American husband and wife team who are proud to show off their menu of banh mi sandwiches, Vietnamese rice noodle bowls with grilled pork and chicken, and rice platters, all topped with your choice of sriracha, soy sauce, or thai sweet and spicy chili sauce at the table.

I knew I probably won’t be travelling to Orange City any time soon so I had to take the opportunity and order the chicken and pork tacos ($6 for two) from the Saigon Sizzle food truck. The tacos were full of fresh grilled soy sauce and fish sauce marinated chicken and pork, pickled carrots, cucumbers, and fresh herbs all wrapped in a soft tortilla. It was enjoyable, especially with the great abundance of fresh veggies in the taco and the added topping of the spicy chili sauce. I wish them much luck out in Orange City and hope they get to come down to Orlando more often, though it will be tough to compete with the great Vietnamese restaurants in the Mills 50 district at the heart of the city.

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Saigon Sizzle food truck of Orange City

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Grilled beef and rice noodle platter

saigon sizzle food truck orange city

Vietnamese Chicken and Pork tacos from Saigon Sizzle

Saigon Sizzle (Food Truck) on Urbanspoon
A few stops down, the large white truck of Island Paradise sat with its large grill hooked up to the back and scenes of the Caribbean island life and Christian scriptures graffiti-ed on the sides. The proprietor is a kindly woman with a big smile and roots from the islands. The menu consists of ribs, jerk chicken, goat, oxtail, and other Caribbean/Jamaican staples. I ordered the jerk chicken with fresh cabbage and mac and cheese ($11) platter, a huge meal probably about two hearty meals worth in a styrofoam to go container. The jerk chicken was the best I have had in Orlando, the chicken was tender and flavorful, full of all sorts of delicious spices and peppers, and it had that awesome grilled/smoked flavor that you can’t get anywhere else, like you are back in St. Martin or Jamaica enjoying some nice barbecue on the beach side. Wonderful. The cabbage was also very flavorful and delicious, steamed and cooked to perfection. I loved their steamed cabbage. The mac and cheese was also pleasant and a treat for my inner child, though it’s no friend to my health. They are usually located near Rio Grande and Church Street but I would call them to be sure 407-928-6336

 

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 Jerk Chicken from Island Paradise with Steamed Cabbage and Mac and Cheese

Also spotted at the Food Truck Bazaar, the cute new truck for The Crepe Company, found most days at the Winter Park Food Truck Stop on US 17/92. They make both savory crepes with ham and turkey and cheese, etc. as well as sweet crepes with nutella, banana, and more.

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crepe lady food truck

The Crepe Lady

nutella banana crepe

 Nutella and Banana Crepe from The Crepe Company

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Sisters May and June enjoying the warm crepe in the cold winter afternoon at the Food Truck Bazaar in Orlando

The Crepe Company Food Truck on Urbanspoon

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 Big Wheel Food Truck !

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Big Wheel’s Fresh Plant City Strawberry soda made with a iSi Twist and Sparkle soda maker 

big wheel productions food truck

Big Wheel Food Truck’s Moroccan style seared Florida Octopus with braised chickpea ragut, creme fraiche, and chive $8

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5 Gastronomy, one of the new boys in town!

 

wicked wiches food truck

The Pimanti sandwich from Wicked Wiches of Tampa!

korean bbq taco box food truck

The Original Korean Taco Box I , a classic!

FOOD TRUCK BAZAAR SCHEDULE

5-8PM
1st Fridays Kissimmee: Kissimmee Civic Center, 201 E. Dakin Ave
1st Saturdays Sanford: Hood Ave at Seminole Blvd
1st Sundays Orange City: Lowes, 901 Saxon Blvd
2nd Fridays: Casselberry: City Hall on 17-92
2nd Sundays Orlando: Fashion Squaure Mall
3rd Sundays Oviedo: Lowes on Red Bug Lake Rd
4th Sundays Lake Nona: CrossPointe Church, 11002 Lake Hart Dr

ABOUT
The Food Truck Bazaar is (1) friends & family eating together (2) outdoors (3) from local food trucks (3) in an unexpected and often under-utilized urban space: a parking lot. As the original mobile gourmet food truck party in Central Florida started in March 2011 by Mark Baratelli, The Food Truck Bazaar (http://www.TheFoodTruckBazaar.com/) makes monthly stops at cities across Central Florida.

FACEBOOK GROUP:
http://www.facebook.com/home.php?sk=group_172747776112435

WEBSITE:
http://www.TheFoodTruckBazaar.com/

TWITTER:
http://www.twitter.com/TheDailyCity

WHO PRODUCES THIS?
Mark Baratelli
mark@thedailycity.com

KNOW BEFORE YOU GO
1. Expect long lines
2. Some trucks will run out of food
3. Expect to experience 1 – 2 trucks
4. Prices are $6-$10 per meal
5. Picky kids should bring their own meals
6. Bring your own chairs, tables, tents. Think tailgating.
7. Some trucks take credit cards and all take cash.

Fin.esse Valentine’s Day menu!

Ricky Ly
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Fin.esse Valentine’s Day menu!

Fin.esse

finesse-therestaurant.com

7025 County Road 46-A Suite# 1011

Lake Mary, FL 32746

(407) 805-9220

VALENTINE’S DAY MENU
FEBRUARY 14TH
2012
“…a 4 course dining experience”

Limited Seating, RSVP Suggested
Call (407) 805-9220 or email chefalex@finesse-therestaurant.com

-starters

duck•confit
(n: 12 hour roast maple leaf duck, truffle roasted wild mushrooms)
ceviche•mojito
(n: fresh grouper, scallops, grilled octopus, bell peppers, cilantro, mint, habanero mojo)
crispy•porkbelly
(n: slow roasted, crispy skin, marsala demi-glacé, farm fresh sunny side egg)

-soups & salad

lobster•crab•soup
(n: shelled maine lobster & maryland crab, brandied cream stock)
maytag•wedge
(n: crisp iceberg, bacon lardons, red onion, tomato, “the best bleu cheese dressing”)
green•goddess•salad
(n: sardine goddess dressing, romaine, foccacia croutons, shredded grana)

-main

beef•wellington
(n: truffle & mushroom duxelle, puffed pastry, veal demi-glace, scalloped potatoes,)
crab•stuffed•maine lobster
(n: 1 ½ lb maine, split & stuffed, wild mushroom orzo, sweet carrots)
grouper•oscar
(n: florida black grouper, lump crab, grilled asparagus, classic béarnaise, scalloped potatoes)

-dessert

chocolate-oranje•molten•cake
(n: ghirardelli chocolate, chocolate ganache center, peanut butter anglaise, drunken berries)
vanilla•bean•creme brulee
(n: cracked sugar top, cinnamon sugar dusted churros, ghirardelli covered chocolate strawberries)

$99.00 PER COUPLE
(plus tax & gratuity)

Wine & Champagne Flights Available

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Rosen Hotels celebrate Valentine’s Day

Ricky Ly
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Rosen Hotels celebrate Valentine’s Day

Check out Rosen Hotel’s events for Valentine’s Day below:

Rosen Shingle Creek

9939 Universal Blvd Orlando, Florida 32819
(407) 996-9939

Cala Bella – three-course gourmet meal: http://www.rosenshinglecreek.com/2012-Valentines.asp

The Spa at Shingle Creek – Valentine’s menu: http://www.spaatshinglecreek.com/ValentinesMenu.aspx

Shingle Creek Golf Club: Valentine’s promotion

Rosen Centre

9840 International Drive, Orlando, Florida 32819

(407) 996-9840 | Toll Free (800) 204-7234 | Fax (407) 996-0865

Valentine’s Package – $165 per couple: http://www.spaatshinglecreek.com/ValentinesMenu.aspx

Rosen Plaza

9700 International Drive Orlando, Florida 32819

For Reservations (800) 627-8258 | For Meetings Call (800) 366-9700 | Phone: (407) 996-9700 | Fax: (407) 354-5774

Jack’s Place Valentine’s Dinner: http://www.jacksplacerestaurant.com/Valentines.asp

Jack’s Place Valentine’s Dinner: Menu

Fogo De Chao Brazilian Steakhouse coming to International Drive Orlando

Ricky Ly
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Fogo De Chao Brazilian Steakhouse coming to International Drive Orlando

 

Fogo De Chao, a  Brazilian Churrascaria/steakhouse based out of Sao Paulo, Brazil is coming to Orlando’s International Drive area just across from the old Rangetsu building, set to open Thursay March 15 2012.

Fogo de Chão specializes in espeto corrido, or “continuous service,” in which a team of Brazilian-trained gaucho chefs prepare and serve 15 different cuts of beef, lamb, chicken and pork. Guests dictate both the pace and the portions of their dining experience by using a small, double-sided color-coded disc that signals to the gaucho chefs that they are ready for additional service.

It will be the third Brazilian churrascaria in Orlando joining the ever popular Texas De Brazil (infamous among my friends for meat-induced comas and the un-buckling of belt notches) up the road on International Drive and Nelore Churrascaria, which originally was on International Drive, but is now in Winter Park.

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.

I can see this being most interesting to the immediate Orange County Convention Center area, where quite a bit of new lively developments have opened along International Drive in the past few months including Senor Frog’s, Dave and Buster’s, adding to the many options for convention go-ers after hours. It’s also an interesting addition noting the increased amount of tourists from Brazil that Central Florida has been enjoying in recent years, the second largest group visiting Orlando in 2012 behind the Canadians according to Visit Orlando. Get ready to say “Muito Bem Vindo!” to Fogo De Chao this March!

 


Press Release below!

Continue

Technique Restaurant at Le Cordon Bleu College Orlando

Ricky Ly
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Technique Restaurant at Le Cordon Bleu College Orlando

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Le Cordon Bleu is one of the most respected names in culinary education, originating in Paris in 1895. Synonymous with high quality, excellence in education, and fine ingredients Le Cordon Bleu teaches classic culinary techniques with modern innovations and the latest in global cuisine.

One of the 17 campuses of Le Cordon Bleu in America is right here in our backyard in Orlando just north of SR 528 on John Young Parkway. Despite being located in a drab office/commercial complex, the campus is very lively within the walls, full of the clattering of pots and pans and students perfecting their techniques in beautiful kitchen classrooms.

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On a recent tour of Le Cordon Bleu with fellow bloggers @AggiesKitchen, @EclecticRecipes,  @MegaYummo , @Droolius and @TheLittleKitchn, I was introduce to the wonderful world behind the culinary creations guided by our gracious hosts President Joe Hardiman and Chef William Mather.

I was truly taken aback by how deep the food industry goes: from not only traditional settings like hotels and restaurants but there is also the need at prisons, life care facilities, manufacturing products, and countless other food service industry opportunities for culinarians.

At Le Cordon Bleu, students are lead by professional chef instructors and learn hands-on in an environment where they can develop their creativity and own sense of style to learn the way to a culinary career that’s anything but ordinary.

Le Cordon Bleu keeps up to date with teaching contemporary cuisines as well as the traditional techniques and methods for cooking. Teacher and Chef William Mather told us that whats en vogue fads right now at the school includes: molecular gastronomy, gluten free, food for diabetics, sugar substitutes, modifying traditional recipes to work with new ingredients. The food truck scene in Orlando with Gastro truck and the Crooked Spoon and Big Wheel and more are all part of the growing overall food scene in America today. (Big Wheel’s Chef Tony Adams is a former partner at the on-site student-run restaurant Technique)

During the tour, Le Cordon Bleu’s president Joe Hardiman and Chef William Mather showcase all the various classrooms and kitchens that are available for students, with all of the curriculum available bilingual in spanish and english. The classrooms have all the latest kitchen equipment for both pastry and cuisine, and many are bustling this evening with students at their knives and pots cooking away the night. Chef Mather’s favorite is baking room 116, where he might just be experimenting or baking his favorite dish a baked strudel apple with granny smiths.

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The curriculum is offered in bilingual in both Spanish and English. The school recently won the honor of having the Guinness World Record for largest creme brulee, at 26 feet in diameter weighing in at 1599.96 lbs on February 12, 2005. With over 1400 students currently enrolled, they have over two dozen student clubs each with their own interests including cheese club, asian club, and beer club.

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As part of six weeks at the Technique restaurant, the students are taught appreciation for not only the kitchen in the back of the house, but also appreciation for the front of the house where they spend 3 weeks working as servers and hosts before flipping to the kitchen side. It teaches the students humility and appreciation for the other side, says school president Joe Hardiman. I think that is a great way to teach as the restaurant experience is not only about the quality and taste of the food but also about the service and ambiance itself at restaurants these days, increasingly so.

The dining room at Technique is rather simple, much like any dining room that you can find in a hotel, with white table cloths and blue accents, and a nice view of the open kitchen from the dining room. The servers are of course students at the school and can at times be nervous or unsure, but are all very genuine and attentive, trying their hardest to please.

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If you are to dine at Technique, know that walk-ins are okay, but just be on the safe side and call ahead to make sure they are open. The dinner has a 3-course meal option for $12 and 4-course meal for $15, which are a great deal at the price (http://www.techniquerestaurant.com/TECHNIQUE_menu.pdf). It’s a shame not more people know about this place and its very unique dining experience.

 

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French Onion Soup
Sour Dough Crouton with Melted Gruyere

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Caprese Salad – served with fried mozzarella, heirloom tomatoes, roasted red peppers, basil, olive oil, balsamic vinegar reduction

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Filet Mignon, Tomato Hollandaise – served with housemade fries, roasted zucchini and tomato salad

Bananas Foster
founded in Brennan’s Restaurant in New Orleans

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Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited. The bananas and sauce are then served over the ice cream.


Le Cordon Bleu College of Culinary Arts
8511 Commodity Circle
Suite 100
Orlando, FL 32819
1-877-563-4222
www.chefs.edu/Orlando

Technique Restaurant – Le Cordon Bleu College of Culinary Arts
8511 Commodity Circle
Orlando, FL 32819
407-313-8792
www.techniquerestaurant.com

Hours of Operation
Lunch – Monday through Friday.
11:00 a.m. – 12:45 p.m.

Dinner – Tuesday through Friday.
6:00 p.m. – 7:30 p.m.

Reservations are recommended and can be made through OpenTable.
http://www.opentable.com/technique-at-le-cordon-bleu-orlando

We end with a famous saying:

Wine brings wisdom
Beer brings joy
And water has bacteria
So lets enjoy the wine

 

Technique Restaurant on Urbanspoon

Spencer’s for Steaks and Chops Valentine’s Day at The Hilton Orlando

Ricky Ly
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Spencer’s for Steaks and Chops Valentine’s Day at The Hilton Orlando

Spencer’s for Steaks and Chops at The Hilton Orlando 

Address: 6001 Destination Parkway, Orlando, FL 32819

Valentine’s Day Special
This Valentine’s Day, enjoy a romantic three course menu with your someone special at a location that is as memorable as it is delicious.

Menu:

Warm Brandy Poached Lobster with white asparagus, fingerlings, baby greens, shallot vinaigrette and caviar

Passion Fruit Martini Push-Pop with rosewater pearls as the Intermezzo

6oz Center Cut Natural Filet with chocolate port demi, lavender honey carrots, black trumpet ragout

Morello Chocolate Cake with cherries, roasted meringue and a Champagne float

$68 per person
Add a wine pairing for $18.
Enjoy live music while you dine.
Each couple will receive a rose.

Best Hotel Restaurant

Spencer’s for Steaks and Chops was recently selected as the Critic’s Choice in the 2011 Orlando Sentinel’s Foodie Awards.

Make your Reservation today here

The Boheme’s Art of Valentine’s Day Specials 2012

Ricky Ly
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The Boheme’s Art of Valentine’s Day Specials 2012

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The Boheme restaurant inside the Grand Bohemian Hotel is celebrating Valentine’s Day with a special menu available a la carte February 10-13 and per person at $79 on February 14th.

I had a chance to preview items on the menu and must give the compliments to Chef Rene and the staff at the Boheme restaurant. There were more hits than misses on their creative new menu. It is funny that they use first, second, third dates to refer to appetizers to entrees respectively.

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Out of the first date (appetizers) dishes, I would recommend the fresh oysters, oriental mussels in a wonderful curry coconut broth, or the wagyu beef carpaccio. The second date recommendations include the aphrodite salad and the roasted pear salad, both very fresh and delightful. I would forgo the love poisson elixir, made with absinthe, as the anise in the liquor appears to overpower the dish. Out of the third date (entrees) try the flaky, delicious chilean sea bass or the perfectly cooked new zealand rack of lamb, but skip the filet mignon as the almond and brie crust did the luxurious tender cut a disservice.

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The Valentine’s Day menu for The Boheme is provided below.

À la carte from February 10th – February 13th

$79 per person only on February 14th

-First Date-

OYSTERS AND CHAMPAGNE 14

Freshly shucked oysters with a tasting of champagne

VENUS CRAB CAKES 15

arugula, basil oil, rémoulade, grilled lemon

ORIENTAL MUSSELS 12

Curry coconut broth, cilantro and kaffir lime leaves

SMOKED DEVILED EGGS 10

Smoked salmon, jalapeño, mustard, cumin and cilantro mayo

TEMPTING SHRIMP TEMPURA ROLL 13

avocado, fruit salsa, sriracha, honey and ginger aioli

WAGYU BEEF CARPACCIO 14

arugula, crispy capers, mustard aioli, shaved parmesan and crostini

GIANT ASPARAGUS SPEARS 15

Prosciutto ham, pecorino and spicy hollandaise


-Second Date-


APHRODITE SALAD 8

Organic mix greens with almonds, feta, grape tomatoes and almond extract vinagrette

ROASTED PEAR SALAD 9

Half roasted pear, candied walnuts, goat cheese and berry orange vinagrette

LOBSTER BISQUE 10

Remy martin, cilantro and cumin

LOVE POSSION ELESIR 8

Clear tomato broth soup with provence liquor made from botanicals and shaved fennel


-Third Date-

COFFEE RUBBED BONE-IN RIBEYE 38

Mushroom and truffle butter and sour cream chive mash

PAN-SEARED CHILEAN SEA BASS 36

Beet reduction and sweet yam and Yukon mash

KISS ME TENDER FILET MIGNON 34

Brie blue cheese crusted, almond, carrot and potato mash, zinfandel reduction demi

SEAFOOD STRUDLE 28

shrimp, scallops and salmon baked in philo served with lobster sauce

NEW ZEALAND RACK OF LAMB 42

Goat cheese crusted, asparagus risotto, port wine reduction

OPEN FACE RAVIOLI 22

Mushrooms and vegetable lasagna with ricotta and tomato béchamel


-Dessert for Two-


TOBLERONE CHOCOLATE FONDUET 18

Melted swiss chocolate accompanied with biscotti, cookies and fruits

STRAWBERRY DIP & ROLL 24

Fresh strawberries served with melted chocolate, white and brown sugar

CARAMELIZED BANANAS 16

Bananas with brandy, orange and lemon juice sauce and vanilla bean ice cream

PASSIONATE PUFFS 14

Cream puffs filled with white, dark and milk chocolate mouse

About the Grand Bohemian Hotel Orlando – Orlando, FL

Celebrated as an experience in art and music, the AAA Four Diamond Grand Bohemian Hotel, a signature Kessler Collection property, takes center stage as downtown Orlando’s landmark luxury hotel. From the moment of arrival, a dazzling blend of art, music and memorable hospitality greats guests with a fanciful flavor. Italian mosaic tiled, barrel-vaulted ceilings and harlequin inspired sculptures invite guests into an oasis of sheer beauty, housing an unprecedented collection of more than 150 rare works of art. Located moments away from downtown’s cultural gems as well as Orlando’s magical theme parks, Grand Bohemian Hotel fosters a setting that celebrates creativity and inspires the soul.

For more information or to make a reservation at Grand Bohemian Hotel
Orlando, please visit grandbohemianhotel.com or call 407.313.9000.

About The Boheme Restaurant

Guests enjoy luxurious fare in a casual setting at the AAA Four-Diamond Boheme Restaurant. The delectable cuisines, including favorites and new menu items, range from the Kessler signature calamari, cognac lobster bisque and cashew crusted salmon to mascarpone cream cheese cake and Florida mixed berries in French vanilla sauce. Fine wines from the restaurant’s extensive wine cellar, including Kessler signature vintages created exclusively by Napa Valley winemakers, provide offerings from all over the world to pair with a memorable meal. The Boheme also introduced the Kessler Chophouse Menu, featuring the highest quality premium Black Angus select cuts.

The Boheme – 325 South Orange Avenue, Orlando, FL 32801, Phone: 407-313-9000 – www.grandbohemianhotel.com

 

Photos from The Boheme

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Wagyu Beef Carpaccio

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Fresh oysters – Bluepoint oyster with a vinaigrette, pickled cucumbers and jalapenos

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Crab cakes

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Oriental mussels

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Asparagus spears with prosciutto ham

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Roasted pear salad

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Aphrodite salad

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Chilean sea bass

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New Zealand rack of Lamb, goat cheese crusted, asparagus risotto, port wine reduction

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Filet mignon

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White, dark, milk chocolate puff pastries

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 Toblerone Chocolate Fondue

PETERBROOKE CHOCOLATIER LAUNCHES 90-MINUTE “101 CLASS” FOR $40 PER PERSON

Ricky Ly
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PETERBROOKE CHOCOLATIER LAUNCHES 90-MINUTE “101 CLASS” FOR $40 PER PERSON

PETERBROOKE CHOCOLATIER LAUNCHES 90-MINUTE “101 CLASS” FOR $40 PER PERSON

WHAT:
Take a teaching from the pros and learn firsthand all there is to know about being a chocolate connoisseur. On February 12, Peterbrooke Chocolatier of Winter Park (“Peterbrooke”) will launch Chocolate 101, the first in a series of interactive classes for 2012.

The 90-minute class is available for up to 8 guests and can also be booked privately for events, birthday parties and themed celebrations. For $40 per person guests will have their chance to:

– Learn the history of chocolate
– Understand and take a chance at tempering
– Sample four wines and understand suggested wine pairings
– Sample eight chocolates including the Ultimate Truffle, Sea Salt Chocolate, Milk & Dark Chocolate Covered Bacon, Sea Salt Chocolate-Covered Caramel, 65% and 72% Cocoa Chocolates, Chocolate-Dipped Strawberries and the Peterbrooke signature, Chocolate-Covered Popcorn
– Receive a 10 percent discount on purchases made that night

Those interested in attending the class must RSVP by calling Peterbrooke, but hurry as seats are melting away.

MORE ABOUT PETERBROOKE CHOCOLATIER OF WINTER PARK

Peterbrooke of Winter Park is locally owned and operated by Jami and Kevin Wray. The Winter Park location boasts 1,400-square-feet of chocolate bliss with unique-to-store delectables like chocolate-covered bacon, sea salted caramels, spicy chili chocolate and for those looking for traditional favorites, the gourmet chocolate-covered popcorn is available in dark and milk chocolate. The chocolate boutique is open daily from Monday – Thursday from 10 a.m. to 10 p.m., Friday and Saturday 10 a.m. to 11 p.m. and Sunday from 12 p.m. to 9 p.m. For more information about the Chocolate of the Month Club, please visit the Peterbrooke Chocolatier Winter Park location at 300 South Park Avenue, Winter Park, FL 32789 or call 407.644.3200.

WHEN:
February 12, 2012

6:30 to 8:00 p.m.

$40 per person please call to reserve your space

WHERE:
Peterbrooke Chocolatier300 South Park Avenue

Winter Park, FL 32789

407.644.3200

Fleming’s Prime Steakhouse & Wine Bar Turns Up the Passion with Three Day Valentine’s Celebration

Ricky Ly
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Fleming’s Prime Steakhouse & Wine Bar Turns Up the Passion with Three Day Valentine’s Celebration

Also, Fleming’s is hosting Super Bowl specials of $29.95 3-Course Prime Rib Dinner and their “5 for 6 ’til 7” Bar Menu all Night this Sunday, Feb 5th!

Fleming’s Prime Steakhouse & Wine Bar will celebrate the passion this year with three evenings of luxe specials and a unique Valentine gift for couples dining on Sunday, Monday and Tuesday, February 12th through the 14th.

To enhance the occasion, Executive Chef Russell Skall has created three mouthwatering entrees perfect for Valentine’s dinner that will be available in addition to Fleming’s popular a la carte menu. “Valentine’s celebration is always a memorable time for our guests,” remarked Chef Skall. “There is nothing more romantic then savoring the pleasures of a delicious dinner and wine with someone you love.”

Filet Mignon & Prawns, Prime New York Strip & King Crab, and Colossal North Atlantic Lobster Tail with Lobster Mac & Cheese will be offered, each at $69.95. A dessert for two, Red Velvet Cake with Espresso Truffles, is $9.50. Wine Director Maeve Pesquera has crafted a Cupid-perfect cocktail for the holiday: The Bella-Tini is a Bellini-inspired cocktail with Belvedere Vodka, peach puree and Mas Fi Cava sparkling wine for $9.95. Suggested wine pairings to toast the evening include Tiamo Chianti, Italy, 2010; Terra Valentine Cabernet Sauvignon, Napa Valley, 2007 and Roederer Brut Rose, Anderson Valley NV.

To give guests another reason to celebrate, Fleming’s is offering each couple dining February 12th through February 14th a complimentary $25 Fleming’s Dining Card to use toward a future rendezvous with their sweetheart.* Reservations advised and may be made by visiting www.FlemingsSteakhouse.com.

The Valentine’s Celebration Menu offers:



Filet Mignon & Prawns
Filet mignon on a bed of sauteed portobello mushrooms
and smoky bacon, paired with crab-stuffed prawns and
a lemon garlic butter sauce $69.95**

Prime New York Strip & King Crab
Presented Oscar-style, topped with butter-poached
king crab, asparagus and a champagne bearnaise sauce,
served with a sweet potato quenelle $69.95**

Lobster & Lobster
Colossal North Atlantic lobster tail with drawn butter,
served with lobster mac & cheese $69.95**

Dessert for Two
Red Velvet Cake served with espresso truffles $9.50

Suggested Wines for Romance:
Tiamo Chianti, Italy, 2010
Terra Valentine Cabernet Sauvignon, Napa Valley, 2007
Roederer Brut Rose, Anderson Valley NV

*$25 Valentine’s Card offer is for visits occurring on 2/12/12, 2/13/12 and 2/14/12 only. Limit one Valentine’s Card per couple.

Valentine’s Card will be delivered at the end of the dinner and will be valid through March 31, 2012.

By Jamie O’ Donnell 407-234-7631 / Jamie@L2inc.com

Hillstone’s in Winter Park – new and old favorites

Ricky Ly
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Hillstone’s in Winter Park – new and old favorites

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Hillstone’s in Winter Park recently released a few new menu items and the pr folks at Wellons Communications invited us to showcase it here on TastyChomps. It was my first time to the restaurant, originally called Houston’s until they changed their name to Hillstone’s in 2010. Hillstone’s name derives from the hillside vineyard in the Napa Valley which produces Cabernet Sauvignon grapes.  Executive General Manager Todd Martin opened the Winter Park branch of the national high-end chain in 1996 and continues to oversees operations here at Hillstone’s today.

The restaurant is most known for its beautiful view on Lake Killarney, with tall windows facing the lake and a nice sized outdoor dining area, the view is rather stunning, especially on those cool central Florida afternoons. They have a strict no cell phone policy in the dining room in order to sustain a focus on the dining experience, but I wonder how long that will last as our society becomes more and more digital oriented, for better or for worse, with all the tweeting, facebooking, foodspotting, e-mailing, texting, etc. that goes on with our smart phones as the world becomes more and more interconnected. We’ll have to see, but until then I think the no cell phone policy is a brief, maybe soon to be antiquated, but welcome respite from that brave new world.

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The dining menu recently came out with their new deviled eggs, made from a classic Texas family recipe served with Crystal’s hot sauce and topped with cracked pepper and parsley.

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They also released their new banana cream pie, made with a vanilla custard filling base, and includes a walnut and graham cracker crust. This treat is topped with fresh bananas, homemade whipped cream, caramel sauce and chocolate dust.

The prices are a bit high here but the food was decent and it’s worth it if you have the discretionary income needed to eat out often or for that special night out .

Photos from the event:

 

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The new Deviled Eggs at Hillstone’s

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The new Banana Cream Pie at Hillstone’s

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Stone Crab

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Brussel Sprouts

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Hawaiian Rib Eye, reminiscent of the Korean kalbi barbecue short ribs, this steak is marinated for 48 hours in pineapple juice, soy sauce and is hardwood grilled, served with a baked potato.

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Their infamous wood grilled artichokes (don’t eat the whole artichoke, just bite and pull the flesh off)

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Famous French Dip Au Jus
Roasted prime rib thinly sliced and piled high on a toasted house-made French roll

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The spinach and chicken Waldorf salad
with Julienne apples, bacon, cashews and chopped egg

 

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Hand filleted salmon, wood grilled and served with seasonal vegetables (grilled asparagus)

Hillstone is located at 215 South Orlando Avenue in Winter Park  and is open Sundays through Thursday from 11 a.m. to 10 p.m., and Fridays and Saturdays from 11 a.m. to 11 p.m.

Hillstone Restaurant on Urbanspoon

Vietnamese Lunar New Year Tet in Orlando 2012

Ricky Ly
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Vietnamese Lunar New Year Tet in Orlando 2012

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The Vietnamese Lunar New Year or Tet or Tet Nguyên Dán is upon us here in Orlando again! A time to spend with family, friends, and welcome in the new year.

Last weekend St Philp Phan Thanh Minh, the largest Catholic Church in Orlando, hosted their annual Tet Festival at the Central Florida Fairgrounds to bring in the new year of the Dragon.

This weekend, the Vietnamese Community of Orlando is hosting their own Tet Festival with a Miss Vietnam of Florida Pageant starting at 1pm on Sunday. Entrance is $5 but I definitely recommend going especially for the food. Here at the festivals, you get a chance to taste different authentic Vietnamese dishes and street food that are usually not available at local Vietnamese restaurants. The prices are a bit steep, especially for the noodle soups, but a lot of the foods here are home-made and go to a good cause usually. Address is 4603 West Colonial Drive Orlando, FL 32808-8158.

If you can’t make it out this Sunday, next Sunday on February 5th there is the Dragon Parade Lunar New Year event hosted by the Chinese American Association of Central Florida and the Mills 50 District starting at 11:00 AM – 3:00pm. More details here: http://www.facebook.com/events/136825883100048/

 

Below are some scenes from last weekend’s Tet Events:

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Orchids and flowers and plants for sale, welcoming in Spring.

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Vietnamese high schoolers doing traditional Vietnamese rice hat dance for the festival

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The Vietnamese rice hat dance

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Chim cut roti or roasted quail

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It gets busy here at the Vietnamese New Year Festival!

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Nem nuong and thit nuong, or meat balls and grilled pork on a stick. A favorite street food item of mine!

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Banh teo, a kind of Vietnamese fried donut pastry

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Vietnamese calligraphy. The Vietnamese language was romanized by the French centuries ago, previously things were written in chu nom, a kind of Chinese character system used by the elites.

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Bun bo hue, the Hue style spicy beef noodle soup

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Watching the show!

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Grilled pork

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Hop vit lon, or balut in the Phillipines, boiled fertilized duck fetus eggs

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Pate a choux, meat filled pastries, and banh bao, pork and egg filled buns, relics of the French and Chinese influence on Vietnamese cuisine.

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Bun rieu, a seafood crab tomato noodle soup dish.

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The Table Orlando – Restaurant Row

Ricky Ly
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The Table Orlando – Restaurant Row

I was invited to attend a dinner recently at The Table, the newly-opened creation of husband and wife team Chefs Tyler Brassil and Loren Falsone. Located on the far west side of the Dellagio plaza on Sand Lake Road, near the Regions Bank, it is a bit easy to miss. Beneath the large “Taste & See Catering” sign,you might be able to make out the words “The Table” printed ever so lightly on the door.

You may have heard about it through the grape vine: The Table is unique in Orlando as it is a restaurant that solely features 22 seats together around one beautiful, magnificent table for Friday and Saturday nights only. The menu is prix fixe at $100 per person, tax and gratuity included, consisting of hors d’oeuvre and five courses with wine pairings.

There is a certain feeling when you enter The Table, like you just walked into someone’s living room for a secret foodie dinner party. The dining room, designed by Chef Tyler Brassil himself, resembles much like a modern home decked out with a large painting of a foggy bridge passage hanging on one wall, a large mirror and candles on another, and a beautiful hanging chandelier in the center over the large, black dining Table. On one corner of the room is the bar area where mixologist and partner Dominick Tardugno tended to the wine and champagne for the evening.

The crowd on this night is diverse, ranging from young professionals to families going out for a birthday, an elderly couple celebrating an anniversary. You are seated next to strangers who grow to become good company throughout the evening. It’s interesting to see people of different backgrounds come together in a common bond, for the shared love of food, as a community around The Table.

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Chef Loren Falsone, explaining the freshness of ingredients, like this lobster, at The Table

The menu here is local, sustainable, and seasonal New American cuisine. Chef Loren Falsone, featured as one of the Top Ten New Chefs in 2000 by Food and Wine Magazine and also a former executive chef at Seasons 52, explained that the ingredients all come fresh from local farms and local fishermen who bring whatever they caught that day and the kitchen then uses these items to makes their dishes for the meal. As of January 2012, there have yet to be one meal served twice the same way yet at The Table.

Each course is presented by Chef Tyler Brassil, a winner of the Top 10 Bertolli Sous Chef Awards, or by his wife Chef Loren Falsone and the drinks are explained by Mr. Tardugno. Service, just like the food here, is exemplary.

The Table after all was conceived after Tyler and Loren, who still teach classes at Le Cordon Bleu culinary school here in Orlando, began an experiment in inviting friends over to their home for dinner. The dinners grew and grew, eventually overfilling their home and selling out. That’s when they decided to get a bigger place, and hence the Table was born.

You can really feel their passion for food flowing into The Table. It calls to you, to sit, to relax, and to enjoy the epicurean journey with them.

The experience begins at 7:00 pm with the bites at the bar and end around 11:00pm. Reservations are a must. The Table is also available for private parties or corporate events on other evenings.

The Table
8060 Via Dellagio Way, Suite 106 (across from Regions Bank)
Orlando, FL 32819
407-900-Dine
http://thetableorlando.com/
Reservations are required

 

Photos of the Table Orlando


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 Russian caviar , smoked salmon, creme cheese

 

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Hummus octopus amuse bouche served in Asian soup spoons

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Fois gras with kumquat and relish

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Local Three Boy Farm Greens and Three Baby Salads
made with black beans, pickled red cabbage, purple Peruvian potato, and herbaceous shallot vinaigrette with a Domaine Gullarman 2009 Colombard Ugni-Blanc

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Lobster and local head on shrimp with chanterelle, royal trumpet, yellowfoot mushrooms, calamarata, fava beans paired with a glass of The Scholium Project 2008.

 

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Aged Local Wagu Beef with Three Boys first red peppers algro dolce, and mashed celeriac
with Domaine Du Grapillon D’or 2009 Gigondas

 

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The Table’s Cheese Course with Asiago, Truffle Tremor, Aged Gouda, Bellavitano, Empire apple butter, paired with Capital de Roari 2008 Amerone from Italy

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Freshly squeezed Blood orange curd merengue tarts with chocolate ganache with Rudera 2008 Noble Late Harvest from South Africa

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The Table Orlando on Urbanspoon

The Capital Grille Orlando – Winter Lunch Plates

Ricky Ly
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The Capital Grille Orlando – Winter Lunch Plates

The Capital Grille is a fine dining restaurant here in Orlando known for its wonderful selection of steaks and great service. Something that is not well known however is that you can get a relatively great lunch at The Capital Grille for a great price as well.

The Capital Grille recently changed up their lunch “plates” menu where you can choose 3 items from a list of soups, salads, entrees, and sides for $18 for lunch. The items often change from season to season with various items switching in and out. The Lobster Roll and Mini Tenderloins seem to be a crowd favorite as it has appeared on the list the past few seasons, as are the truffle fries.

The Capital Grille’s Winter “Plates” menu recently debuted these three new selections:

– Roasted Pepper Soup

– Roasted Root Vegetables

– Wagyu Cheeseburger with Fried Egg with Crisp Onions

The spicy, hearty Roasted Pepper soup consists of red peppers, celery, onion, parsnip, carrots, chicken broth and cream and is sure to warm you up on those cold winter days (of which we have been lacking much this season quite honestly).

The root vegetables sides are made of roasted celery, parsnip, and carrots which are in their peak in the winter season. They were good but not my favorite. I guess I am not a big fan of vegetables in general.

Something I was a big fan of was the wagyu cheeseburger. The Wagyu Cheeseburger with Fried Egg with Crisp onions was a wonderful burger, made with Wagyu, the American version of Kobe beef, that has been ground and seasoned and cooked to the temperature of your liking. The havarty cheese and the fried egg still runny on top and the crunchy crisp onions all make for a great contrast in textures and accentuating the taste for this burger.

Check it out at the Capital Grille in Orlando on International Drive soon before the menu changes up again!

The Capital Grille
(407) 982-37109101
International Dr
Orlando, FL 32819

The Capital Grille’s Winter Lunch Plates Menu
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Roasted Pepper Soup
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The Wagyu Cheeseburger at the Capital Grille

Bayridge Steakhouse and Sushi at Avalon Park

Ricky Ly
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Bayridge Steakhouse and Sushi at Avalon Park
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In a dining room out in East Orlando, deep in the downtown area of Avalon Park, families and friends gather around a grill table-top to watch a young, playful hibachi chef twirl his metal spatula and light a sliced onion into a flaming onion volcano. As the volcano extinguishes, the chef slices up the vegetables and mix the fried rice, butter, and meats together for their plates for the patrons to enjoy here at the newly opened Bayridge Sushi and Steakhouse.

Bayridge Sushi and Steakhouse has a very sleek, modern, upscale ambiance with smooth black table tops and lit by colorful neon lights. The restaurant hosts a lively bar area with a large drink selection and table tops for diners waiting for a spot in the hibachi / teppanyaki area or the main sushi dining area. The restaurant tends to get noisy with the chatter and talk around the room.

The hibachi area has 6 tables with about 20 seats each table and a separate dining area with a nice sushi bar and padded back table seats. The service here is attentive; waiters visit often and are courteous, although it may take a while for some dishes to prepare especially in busy periods.

For appetizers, we chose the Sushi Dumpling,made with sushi white fish and tuna fried in a xiu mai like wonton wrapping shell. The Spicy Tuna-tini appetizer was a very interesting and unique appetizer made from chunks of spicy tuna in a sesame oil base on top of seaweed salad all inside a martini glass (p.s. it’s a non-alcoholic appetizer).

For sushi rolls, we try the Sexy Lobster roll made with tempura lobster, asparagus, avocado, lettuce, tobiko, almonds, black sesame seed with chef’s special sauce, the Monster Roll, made with tempura shrimp avocado & cream cheese roll with tempura shredded crab, scallion, spicy powder on the top, and the Super Crunch roll made with spicy tuna on the top of a tuna and cream cheese avocado roll.

The rolls are all very large and filling, with complements to the 2 sushi chefs who rocked it out behind the sushi bar and handled all the sushi requests for the restaurant. They will probably need to add extra sushi chefs in the future for the increased demand.

Overall, the Bayridge Sushi and Steakhouse restaurant is a great addition to East Orlando and especially the Avalon Park neighborhood. I can see it being very popular for a long time if their service continues to improve and their ingredients stay fresh and tasty. I visited on a weeknight and the place was pretty busy and full. I think one of the things they have to work on is timing of dishes to get it out sooner and to avoid long waits.

For dessert we ordered the traditional ice cream tempura, a sweet and delicious way to end the meal.

Bayridge Sushi and Steakhouse at Avalon Park is the third location for the Bayridge establishment, joining its sister restaurants in Apopka and Longwood.

For more information visit,
Bayridge Sushi and Steakhouse3680 Avalon Park E BlvdOrlando, FL 32828(407) 282-8488www.brsushi.com

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Hibachi tables here at Bayridge
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Sushi Dumplings
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Eel Handroll
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Monster Roll
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Tempura ice cream

Bayridge Sushi on Urbanspoon

Flyers Wings and Grill – West Orlando

Ricky Ly
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Flyers Wings and Grill – West Orlando

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Flyer’s Wings and Grill has some of the best wings in Orlando if you are willing to brave the trip out to West Orlando. The place has been serving these tasty, fried bits of chicken wings for over 20 years on the northwest corner of Kirkman Road and Colonial Drive in its yellow and red building. It looks a bit run-down on the outside, and on the interior things look a bit like your charming aunt’s living room that hasn’t seen a renovation since the ’80s, but hey it’s all about the wings right?

Their wings, though they appear small, are actually quite meaty and fresh, crispy yet also tender. The sauces my companions are chose were the lemon pepper, medium, and sweet and tangy. The favorite of the bunch was definitely the lemon pepper, a delicious buttery flavor that was one of the best chicken wing sauces I have had. Our attentive and friendly waitress let us know that one of the most popular sauce choices was the lemon pepper, hot, and garlic mix, which I will definitely try next time. Overall the wings were fantastic and I would definitely come by to have the wings again.

The sweet tea at Flyer’s was also quite delicious, with the perfect mix of tea and sugar, not too overly sweet and not too bitter from the tea. We ordered extra cups of these to go.

They have an “all you can eat” wings night on Monday nights that is really popular as well.

Check Flyer’s out sometime if you want some great wings and don’t mind the dive-y digs.

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Inside Flyer’s Wings and Grill
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Chicken wings galore
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Lemon pepper wings, the favorite
Flyers Wings & Grill on Urbanspoon

Singh’s Roti Shop in West Orlando

Ricky Ly
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Singh’s Roti Shop in West Orlando
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A Trinidadian family sits around a table enjoying their hot lunch while Bollywood musical remixes play on the television sets. An ornate, grand chandelier hangs from the center of the dining room lit by green and pink neon lights, and in the back, behind steamed counters, there are heated trays of curry goat and duck and Chinese fried rice waiting for your order.

For those adventurous foodies, Singh’s Roti Shop offers its West Indies cuisine (particularly deriving from the tropical island-nation of Trinidad) inside a gated plaza off Kirkman Road and Old Winter Garden Road in West Orlando, where most of the Caribbean community in Orange county resides.

The cuisine of Trinidad featured at Singh’s has strong influences from Indian cuisine, with blends of native American traditions, European, African, Creole, Chinese, and Lebanese.

The woman working at the register has the look of the angry cafeteria lunch lady with a heart of gold, if only you give her a chance and a smile. The atmosphere is very relaxed, but there is a Caribbean no nonsense attitude that you get from the staff here, like you should just know what you want, order it, eat it, and enjoy.

Looking around quickly, and upon the register lady’s suggestion, we order the doubles, curry duck over rice, and a beef roti.

Their menu boasts that they have the best doublesin town, which is made of two fried flat breads and stuffed with spicy curried chick peas. You eat it with your hands like a small sandwich made of curry chickpea deliciousness. It is exquisite and hearty, served fresh and hot out of the back counters.

Rotis and curries are popular dishes here, a cuisine adopted from indentured laborers from India who came to work in Trinidad via the British in the 19th century.

Roti is a thin, unleavened bread made primarily of wheat and cooked on a tava griddle and served either stuffed or on the side. Roti dish options at Singh’s include aloo (potato), channa (chickpeas), chicken, goat, beef, shrimp, conch, duck, curry/stew snapper, and curry gilbacker fish.

Our beef roti is a huge wrapped package comprised of a mostly chewy, stewed beef over rice with chickpeas and potatoes wrapped in the roti bread. It really reminds me of a tortilla, the similarities to a Indian style burrito are striking. If you like, use a fork and knife to cut through the roti to make it a more formidable eat.

Curry duck, a brownish stewed dish, is a savory, heaping hot mess over fluffy basmati rice tasting full of spices like cumin, tumeric, and curry of course. It was my favorite item here.

If you aren’t a fan of picking through bones, I would forgo the goat roti.

Singh’s also serves cutters, which is a popular sandwich made with a bread roll that is cut in half, crossways and stuffed with a savory filling.

Curiously enough, there is also a Chinese menu at Singh’s roti shop, owing in no small part to the influence of Chinese immigrants who came to the West Indies over the past century during the time the Chinese Exclusion Act was instated in the United States.

This menu includes fried rice, lo mein, and other typical Chinese items but also lap chong, the chinese sausage, and roast duck. I’ll have to check that out next time.

Prices rose recently, I would recommend that they update their prices as soon as possible in order to avoid misunderstandings with customers who might think they are being over charged from prices advertised. Around $10 for the curry and roti dishes.

A large bar area takes up the left half of the restaurant, used primarily when Singh’s Roti Shop turns into a night club of sorts after hours.

Overall, a nice place to start your adventure into the food of the West Indies. Definitely worth a try for their curry duck and vegetable dishes.

Photos from the Visit to Singh’s Roti Shop

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What is going on here?

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Please do not touch the glass…with your lips.

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Veggies and more

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Doubles! stuffed with chickpeas

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Curry duck over rice with some West Indian Queen Kola Champagne

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The roti package has arrived.

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Beefy Roti.

Singh's Roti Shop Restaurant & Bar on Urbanspoon

Peterbrooke Chocolatier of Winter Park

Ricky Ly
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Peterbrooke Chocolatier of Winter Park

Peterbrooke Chocolatier of Winter Park

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Located in downtown Winter Park on Park Avenue, Peterbrooke Chocolatierwas established here in 2001. Recently they celebrated their 10th anniversary where they threw a small public event with free chocolate fondue and demonstrations to the community and passerbys. In 2009, the store underwent a change of ownership when Jami Wray and her husband Kevin Wray realized their dream of owning a chocolate store.

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From their website:

Peterbrooke Chocolatier, Inc. was founded in 1983 in a quaint historical neighborhood in Jacksonville, Florida known as San Marco. It’s visionary, Phyllis Geiger, named her business after her children Peter and Brooke.Like fine artists, Peterbrooke Chocolatier creates its mouth watering masterpieces by skillfully blending special milk, dark and white chocolate molded, enrobed and hand-dipped. Lusciously enrobed creamy fondant centers, cordial cherries, buttery toffee and hand made truffles. Fresh picked strawberries that are hand-dipped daily.

Some of the specialties that Peterbrooke Chocolatier provides include:

  • Chocolate Parties (fun for all ages!)
  • Chocolate and Wine Classes
  • Team Building Events
  • Shipping
  • Delivery (FREE delivery to Park Ave and Rollins, small fee for longer distances.)
  • Chocolate Fountain rentals
  • Wedding/Shower/Party favors
  • Strawberry trees
  • Chocolate Assortment trees
  • Corporate gifts
  • Custom gifts and baskets
  • Custom Chocolates
  • Edible Images of your family, friends, corporate/team logos, etc.

Some of their more famous items include the Jami Shoos chocolate shoes, chocolate covered bacon, and chocolate covered pretzel “cat tails”

The following are a few pictures taken from their 10th anniversary community event:

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Chocolate Covered bacon
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Chocolate covered popcorn
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Chocolate Fountain
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 Chocolate Pizza Pie
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 Kevin Wray, owner of Peterbrooke Chocolatier of Winter Park
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Chocolate Truffles
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Chocolate Jami Shoos
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OpenMonday – Thursday: 10a – 10pFriday – Saturday: 10a – 11pSunday: 12p – 9p

 Peterbrooke Chocolatier300 S. Park Ave.Winter Park, FL407-644-3200

Peterbrooke Chocolatier on Urbanspoon

Saffron Orlando on Restaurant Row

Ricky Ly
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Saffron Orlando on Restaurant Row
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Saffron is a relatively new Indian restaurant that opened in the “Restaurant Row” district in Orlando along Sand Lake Road. The decor and interior, a decidedly modern feel, is warm and sophisticated with dark wood and bright walls. The prices are very reasonable, ranging from $7.95 and up for lunch combinations. Our server was very accommodating, checking often on how our meal is going and making sure our red glasses are full with water.

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I chose the lamb xacutti lunch special ($9) which came with naan bread, basmati rice, samosa, lentil soup, spices, and gulab jamun, an Indian dessert ball. The items all came in a white tray a la bento lunch box.

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The lamb xacutti is a dish that comes from the Indian coastal state of Goa, known for its beautiful beaches and coconut trees. The xacutti is a savory, rich curry like dish with grated coconut, tender chunks of lamb and notes of blended spices in a creamy sauce. The sauce was light and delicious and went well with the charred tandoori clay oven baked naan bread and basmati rice.

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Lamb Xacutti lunch special 

My dining partner ordered the chicken tikka masala ($8.75), a similarly delicious creamy tomato based curry with chunks of chicken.

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Chicken Tikka Masala lunch special

The gulab jamun dessert is made of a doughy, homemade cheese-based balls dipped in honey syrup and flavored with rose water. It’s a popular Indian dessert dish and served hot here at Saffron.

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Gulab Jamun, Indian dessert ball

The atmosphere is very comfortable and not too stuffy like some other restaurants on restaurant row can be, which I found to be quite enjoyable. One of my new favorite Indian restaurants, I will be sure to return to try some of their other dishes.

Saffron Orlando
(407) 674-8899
7724 West Sand Lake Road
Orlando, FL 32819
http://www.saffronorlando.com/

Saffron Indian Cuisine on Urbanspoon

New Year’s Eve in Orlando 2012

Ricky Ly
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New Year’s Eve in Orlando 2012

New Year’s Eve 2012 in Orlando 

Travelocity recently ranked Orlando as the number 1 most popular place to spend New Year’s Eve for 2012. The article specifically cites Universal Studios CityWalk’s Rock in the New Year for a great party near the theme parks with “performances from Smashmouth and Big Bad Voodoo Daddy, plenty of nearby clubs, and all-you-can-eat dining, this party will help you start 2012 with a bang!”

The following is a compiled list of other local area New Year’s Eve events with great food options as well as hotel rooms to stay in for those partying extra hard for the new year or just want to take a night out on the town. If you know of any other events for New Year’s Eve, please feel free to post in the comments and I will try to update this post!
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Fin.esse 
7025 CR 46-A Suite 1011, Lake Mary, FL 32746
407-805-9220

New Year’s Eve Menu 2012
“…a four course dining experience”

$69.00 (plus tax & gratuity)
-5:30PM or 8:30PM…RSVP ONLY
Purchase your seats in advance by clicking the New Year’s Eve button on our website.
Visit www.finesse-therestaurant.com for more information.

Menu
http://www.finesse-therestaurant.com/uploads/NYE_2012_Finesse_Menu2.pdf

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Ring in 2012 in Orlando with Rosen Shingle Creek’s 
“Countdown to Savings” New Year’s Eve Package


Head Chef Dan Nester of A Land Remembered at Rosen Shingle Creek

The Rosen Shingle Creek “Countdown to Savings”

New Year’s Eve package is just $149 for Dec. 31, 2011, based on double occupancy, and includes:
 • Accommodations in a deluxe double queen guest room on New Year’s Eve ? Dec. 31, 2011
 • A second consecutive night (either Dec. 30 or Jan. 1) for just $212 for both nights
• Champagne toast for two at midnight
• Live coverage of the ball dropping in Times Square in New York City
• DJ and dancing at Headwaters Lounge
 The Rosen Shingle Creek “Countdown to Savings” New Year’s Eve package may be booked now through Dec. 31, 2011 subject to availability. Rates do not include tax or gratuities.
To book, call 866-996-6338 or visit www.rosenshinglecreek.com.
 Prior to the festivities, guests may enjoy a relaxing New Year’s Eve dinner at any of Rosen Shingle Creek’s 14 restaurants and lounges, including A Land Remembered, which proudly serves Harris Ranch All Natural Black Angus Beef, and the upscale Cala Bella, or “Beautiful Creek,” Italian bistro, which offers a presentation bar for “ringside” views of its culinary artists at work. The hotel also features two new casual dining options: Banrai Sushi bar and Tobias Flats & Watering Hole, serving a variety of flatbread-based dishes. For some relaxing downtime away from Orlando’s theme parks, guests may enjoy 18 holes of championship golf at Shingle Creek Golf Club or indulge in an afternoon of pampering at The Spa at Shingle Creek. Four swimming pools, a game room and a host of other amenities offer something for every member of the family.
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 Orlando’s Rosen Plaza Rings in the New Year with Two-Day, Two-Person Rockin’ the Plaza Package for Just $349 

Get-Away Comes Complete with Four-Course Dinner, Champagne Toast, Dancing, Countdown, Breakfast and Deluxe Accommodations
 Orlando’s award-winning Rosen Plaza hotel has planned the ultimate New Year’s Eve celebration complete with two nights accommodations, breakfast and dinner for two, and a spectacular New Year’s Eve party with live entertainment and plenty of excitement flowing into 2012.
 The Rosen Plaza New Year’s Eve package is just $349 and includes:
• Two nights accommodations for two in a deluxe guest room: New Year’s Eve, Dec. 31 as well as one additional night, Dec. 30 or Jan. 1.
• Breakfast buffet for two at Café Matisse
• A four-course New Year’s Eve dinner for two at the acclaimed Jack’s Place
• Passes for two to the New Year’s Eve party at Backstage Nightclub & Sports BarFor reservations and information, visit www.rosenplaza.com or call 1-800-627-8258. Additional room nights are available upon request. The rate is based on double occupancy, subject to hotel availability; tax and gratuity are extra. This offer cannot be combined with other promotions or offers or for group rates.Guests will be able to ring in the New Year with a champagne toast, balloon drop, drink specials, go-go dancers, DJ LaPause and the live music from Airplay.
A photographer will capture special moments throughout the evening so guests can purchase souvenir photographs online after their visit.
 Elements of Rosen Plaza’s New Year’s Eve party also may be purchased individually. The four-course New Year’s Eve dinner at Jack’s Place is available for $49.95 per person plus tax and gratuity and includes a ticket to the party at Backstage Nightclub & Sports Bar. Tickets to the party at Backstage Nightclub & Sports Bar may be purchased separately for $20 per person.
Café Matisse also offers a New Year’s Eve dinner, featuring a Prime Rib buffet for $29.95 per person plus tax and gratuity. Hours of operation are: Jack’s Place, 5:30-11 p.m.; Café Matisse, 5:00 -10 p.m.; and Backstage Nightclub & Sports Bar, 8 p.m. to 2 a.m.
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Rosen Centre 
http://www.rosencentre.com
 Orlando Hotel Offers Choice of Four-Course or Buffet Dinner, Live Entertainment, Countdown Festivities and Discounted Overnight Stays
 The hotel’s spectacular New Year’s Eve packages include the choice of a four-course or buffet dinner, live entertainment and countdown festivities as well as a deeply discounted rate on an overnight stay.The Rosen Centre New Year’s Eve packages include:
• A four-course dinner in the acclaimed Everglades Restaurant OR a Prime Rib Dinner in Café Gauguin
• A glass of select house wine or champagne
• Live entertainment and party favors
• Live coverage of Times Square festivities on multiple screens in the lobby lounge
• Complimentary champagne toast at midnight
• Complimentary valet parking
• Deluxe accommodations at a special rate of $99 plus tax when a dining package is reserved
Reservations are recommended for both New Year’s Eve packages.To book a dining package or hotel stay, call 407-996-2385.
 By the end of 2011, Rosen Centre will have just completed a multi-million dollar renovation of each of its more than 1,300 guest rooms, including all new furnishings made in America, spacious spa-like bathrooms as well as fresh carpeting in guest hallways and a complete refurbishment of Rosen Centre’s Grand Lobby.
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Hilton Orlando
6001 Destination ParkwayOrlando, FL 32819
+1-407-313-4300
 New Year’s Eve brings you two great options for your celebration:
 Spencer’s for Steaks and Chops: Live music and an elegant three course menu for $68.
 David’s Club Bar & Grill: Music with a DJ and a festive comfort food buffet for $25.
 New Year’s Day – Start your year off right with the “Hang Over Buffet” at David’s Club Bar & Grill for $22.
 View the Menus
 Make a Reservation
——-

K Restaurant Wine Bar 
1710 Edgewater DriveOrlando407-872-2332
 New Year’s Eve Dinner at K Restaurant! 
Spend your last night of 2011 with one of the best dinners Orlando has to offer!Our format for this celebratory night is a little different than previous years and we are excited about the new options. We are doing staggered seating throughout the night from 6:00 until 10:00 (reservations required) with our dinner having an option of two set menus. Chef Kevin has put together a three course menu for $55 and a four course menu for $85. Each menu looks great and promises to be one of the best culinary experiences we have offered at our restaurant.
 Here is a preview of what we’re expecting on the last night of 2011.
DATE: 12-31-11
TIME: 6:00 – 10:00
COST: $55 or $85 (excludes beverage, tax, and gratuity)
——–
 Norman’s at The Ritz-Carlton Orlando, Grande Lakes 
4012 Central Florida ParkwayOrlando, FL 32837P: 407-393-4333
 Bring in 2012 with style at Orlando’s most celebrated fine dining restaurant NORMAN’S!
 Chef Norman Van Aken and Chef de Cuisine Camilo Velasco have created our most tantalizing New Year’s Eve menu to date! Intrigued? Check out our special New Year Eve’s Menu here:http://assets.fbmta.com/clt/SM3/norman/nyemenu.jpg
———
 Ring In The New Year With Morton’s The Steakhouse in Orlando 
This New Year’s Eve, treat yourself to a specially-priced, delicious holiday menu at Morton’s The Steakhouse in Orlando for $85 per person, complete with complimentary top hats, tiaras and noisemakers. Reservations are available starting at 4:30 p.m.
 The New Year’s Eve menu includes a center cut iceberg wedge, single cut filet mignon and cold water lobster tail served with grilled asparagus topped with balsamic glaze. Featured wines for the evening include Cherry Pie, “Stanley Ranch,” Pinot Noir for $95 and Fogdog, Chardonnay for $59. The Morton’s à la carte menu also will be available. Morton’s The Steakhouse in Orlando is located at 7600 Dr. Phillips Blvd.
 For reservations or more information please call (407) 248-3485 or visit www.mortons.com/orlando.

——-

If you know of any other events for New Year’s Eve, please feel free to post in the comments and I will try to update this post!

Wódka, the cheap premium booze trend arrives

Ricky Ly
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0
Wódka, the cheap premium booze trend arrives

Interview with Wódka founder James Dale

James Dale, a native of New Zealand, and still giddy from his homeland’s recent win in the Rugby World Cup, sat down and talked to us at TastyChomps.com about the new Wódka, a cheap premium vodka that has made a big splash here in the states. The brand has recently been picked up by Publix here in Orlando, making it one of the newest and fastest growing markets for the new alcoholic beverage. I recently sampled some of the Wodka and I must agree that it is a very smooth, delightful vodka. Definitely going to go well to warm up those cold winter holiday nights.

Tasty Chomps: What inspired you to go into the business and what was the most important lesson you’ve learned from your time in the business?

James Dale: I’ve worked in the spirits business in some fashion for over 20 years and have always loved it (the business and the booze) – it’s a far more complicated business that anyone gives it credit for and there’s a tremendous amount of creativity involved at every level, but at the end of the day I’m a salesman, I love to sell my brands, even as the CEO of Panache Beverages. Lessons? Humility, toughness and respect, this business is tough and it will beat you up – you have to respect the business and the competition but believe you can do it better than anyone else.

T.C.: What are the origins of Wodka and how is it produced?

Wodka was actually owned by the polish government after the war – they stopped making it a long time ago.  We discovered it while we were at our distillery in Poland and brought it back to life. We have one of the original bottles and labels from the 1950’s – keeps us remembering the egalitarian roots of the brand. Wodka is distilled three times from quality rye – its smooth, really smooth.

T.C.: What inspired you to bring Wodka to America?

We’re actually in 5 countries so I’d like to think we’re bringing Wodka from Poland to the world. People have changed since 2008 – people need and appreciate true value. We felt we has something that people really wanted rather than launching something you have to convince people they need.

T.C.: How do you think Wodka tastes compared to its competitors?

Our quality and taste is unmatched in the industry for the price – we were the first brand you can purchase for under $10 that the Beverage Testing Institute awarded 90 points to. Take Wodka Vodka and then taste some cheap vodka – actually, scratch that – taste Grey Goose and then taste Wodka Vodka – you’ll be shocked.

T.C.: Why do you think Wodka is one of the fastest growing vodkas in America right now?

We’re offering something to people that they want and we’re not trying to be something we’re not – we’re a great vodka for a really low price that doesn’t take itself too seriously. People like the taste, it doesn’t kill their pocketbook and they get a laugh when they see the marketing. It’s a recipe that’s working.

Lake Nona Food Truck Bazaar

Ricky Ly
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Lake Nona Food Truck Bazaar
TheDailyCity.com’s popular Food Truck Bazaar returns to Lake Nona and Fashion Squarethis weekend. On Saturday December 17 in Lake Nona, the Food Trucks will rally at CrossPointe Church, 11002 Lake Hart Dr., Orlando, FL 32832 and on Sunday December 18 Orlando Fashion Square Mall, 3201 East Colonial Drive, both are from 5pm-9pm.The below are some photos taken a few weeks ago from the Lake Nona Food Truck Bazaar!

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The lovely weather and crowds of families, enjoying the food truck fare in the Florida afternoon.
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I visited the Silver Bistro, a new food truck here in Orlando, usually located at the new food truck stop on 17/92 in Winter Park. They specialize in interesting fusion sandwiches such as the Miami Seoul ($8), a satisfying cuban sandwich made with roast pork, ham, gruyere cheese,  and a kick of kimchi pickled cabbages tucked in cuban bread. My partner enjoyed the Super Moose ($8) a prime rib sandwich,  reminiscent of a roast beef sandwich, served with au jus and home made horse radish sauce.
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The Miami Seoul, a Cuban with a touch of Korean kimchi
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The Super Moose, a slicked prime rib / roast beef sandwich
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The Cuban from Twisted Cuban
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Monsta Lobsta roll truck
PhotobucketSilver Bistro Food Truck on Urbanspoon

Huey Magoo’s to offer free meals for charity and donate Christmas trees on December 19

Ricky Ly
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Huey Magoo’s to offer free meals for charity and donate Christmas trees on December 19

Oviedo, FL – December 7, 2011 – As a gift to the community this holiday season, Huey Magoo’s Chicken Tenders (www.HueyMagoos.com) will be providing free meals from 11am to 8pm on Monday, December 19 at both its 4293 Alafaya Trail and 150 Tuskawilla Road locations. In addition, the company will be partnering with The Christmas Dreams children’s charity and The Sharing Center to provide Christmas trees to select Seminole County families in need.

All guests will receive one free meal consisting of chicken tenders, french fries, Texas toast, dipping sauce, and a drink. The Christmas Dreams children’s charity will be on site collecting voluntary donations, and a portion of those funds will help provide Christmas trees to needful families selected by The Sharing Center.

“This is a great opportunity for us to give something back to the community,” said Huey Magoo’s co-founder Matt Armstrong. “We’ve all seen the ‘60 Minutes’ pieces on homeless families in Seminole County. What better time is there to offer a little help than during the Christmas season? Everyone is welcome in for a free meal, and voluntary donations from our loyal fans will help support the work of Christmas Dreams and provide Christmas trees to families who cannot otherwise afford them.”

About Christmas Dreams
Thousands of children suffer from life-threatening illnesses. Their days are often filled with medical procedures, pain, and unanswered questions. Some of them will not live to see the next Christmas.  It is the goal of Christmas Dreams, a registered 501(c)(3) not-for-profit organization, to provide a way for these children and their families to celebrate the joy of Christmas year-round, free of charge. The organization is now in the funding stage to create a year-round Christmas village in Christmas, FL (just east of Orlando). To learn more about the mission of Christmas Dreams, visit www.christmasdreams.org or call 407-924-7331.

About Huey Magoo’s
Huey Magoo’s is more than just a restaurant. The company understands the importance of giving back to the community—by creating jobs, helping neighbors, and providing great meals at fair prices. For menus, maps, and more details, visit www.HueyMagoos.comor call 407-977-0213 (Oviedo) or 407-706-6004 (Winter Springs).

Azure at The Shores Resort and Spa at Daytona Beach

Ricky Ly
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Azure at The Shores Resort and Spa at Daytona Beach
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Do you ever want to get away from town for a while and take a short vacation away from home? It’s nice to have the beautiful beaches of the east and west coasts of Florida just an hour or so away from us here in Orlando (though we often forget). I grew up in West Palm Beach my whole life, with the beach only a few minutes drive away but it wasn’t until after moving away to Orlando for college did I understand how much I took the beaches for granted.

I was recently invited to visit The Shorts Resort and Spa in Daytona Beach, Florida (a winner of Orlando Sentinel’s Best Bets Awards for Best Hotel) to try out the menu at their on-site restaurant Azure as well as take in the ocean views at their hotel. Home to the Daytona 500 and the Daytona International Speedway, Bike Week, and Biketoberfest, Daytona Beach is only about an hour away after zipping along I-4 and getting off at I-95. The beaches in Daytona are famed for their wide stretches of smooth, compacted sand, attracting automobile and motorcycle races beginning in 1902 and eventually leading to the founding of NASCAR.

The Shores was originally built as the Hilton hotel in 1971. In 2004 when the hurricanes came and took down pretty much most of Central Florida, the Hilton building suffered as well. Soon the Hilton hotel moved down the street to another location and The Shores was founded at the location after a total renovation.

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Inside The Shores Resort and Spa

With the distinction of being the only AAA Four-Diamond luxury beachfront hotel in Daytona Beach, The Shores Resort and Spa definitely brings great service and luxury to every aspect of its operations, including their restaurant Azure tucked inconspicuously on the first floor near the back of the building with extra seating on the Atlantic beach front.

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Inside Azure

At dinner at the Azure, our waiter Todd was knowledgable, attentive, courteous and genuine, pretty much everything you could hope for in a waiter. He gave us several recommendations which all were spot on this night. We began with the Sweet Corn and Crab Chowder, made with blue crab, sweet potato crisps, slices of tortillas, and some of the crispiest, sweet corn in a bowl. The Steamed Middle Neck Clams dish came in a sweet, rich pinot grio white wine and butter sauce, topped with fresh tarragon, and fresh tomato and provided a wonderful sauce to dip the house bread into.

For a salad, I chose the Fried Green Tomato & Feta Cheese salad made with breaded, buttermilk marinated fried green tomatoes, feta cheese, organic field greens, olives, cracked pepper and topped with a bourbon molasses vinaigrette. The fried green tomatoes were tart and delicious. My partner chose the Baby Arugula & Sliced Crisp Pear salad with sweet pecans and a white balsamic vinaigrette dressing.

For the main course, Todd recommended to me the Caribbean Grilled Cobia, a white fish served with coconut rice, lemon garlic spinach, and a carrot citrus butter sauce. The dish was fantastic and immediately brought me back to the time I spent on the island of St Maarten in the Caribbean with its very fresh fish. The cobia was light and flavorful and the coconut rice, butter sauce, and lemon garlic spinach all melded beautifully together in my palate.

My partner chose the Atlantic Seafood Etouffee a cajun dish made with shrimp, scallops, fresh catch, and crawfish tail with steamed jasmine rice. Having visited New Orleans on multiple occasions and having etouffee as one of my favorite dishes from that region, I tend to have a prejudice when I meet other etouffee creations, judging it against the freshness and rich flavors of the roux in the etouffees found in the Big Easy. The Atlantic Seafood Etouffee, I found, was a spot on Cajun creation, filled with all the tastes and authentic textures and ingredients I had remembered before, and yet also adding its own touch on the classic with the fresh seafood from the Atlantic.

For dessert, we chose the always popular Brownie Mudslide, a delicious warm chocolate brownie, with kahlúa and bailey’s ice cream, topped with toasted pecans and a caramel sauce.

After dinner, you can take a stroll down to one of the many oceanside firepits set up and enjoy the sweet simple pleasure of seaside S’mores, made with your traditional graham crackers, toasty marshmallows and warm gooey chocolate. The s’mores, the fire pit, and the crashing waves near by all made for a very beautiful night.

After some rest in the hotel, when the sunrises, you can really see why the Shores is a popular place for weddings and meeting events. The view of the Atlantic is just breathtaking.

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Sunrise at Daytona Beach from The Shores

In the morning, the Azure restaurant serves up breakfast daily. I ordered the Stone Roasted Eggs made with two eggs cooked on a stone pan (supposedly it gives it some added grill flavor), roasted tomatoes, garlic spinach,parmesan cheese, and toast. My partner ordered the Crab Cake Benedict, a dish made with two poached eggs on blue crab cakes with hollandaise sauce and hash browns.

All in all, it really surprised me that Azure was so unknown before, tucked away like any good hidden secret, on the beautiful shores of the Atlantic beach and away from visitors’ knowledge. I hope more people find out about this place soon here at Azure, inside The Shores Resort and Spa, as it has some of the best dishes you can find here in Central Florida and I would definitely go back just to try these dishes again alone, not to mention the fantastic seaside views and amenities at The Shores. Check it out soon !

Azure on Urbanspoon

For more information, visit The Shores Resort and Spa –  2637 South Atlantic Avenue Daytona Beach Shores, FL 32118 (Tel) 386.767.7350 – http://www.shoresresort.com/



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Sweet Corn and Crab Chowder


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Steamed Middle Neck Clams in pinot grio white wine and butter sauce


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Baby Arugula and Sliced Crisp Pear salad


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Fried Green Tomato and Feta Cheese salad


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Caribbean Grilled Cobia with coconut rice and lemon garlic spinach


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Atlantic Seafood Etouffee




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Brownie Mudslide




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The firepits for S’mores at The Shores




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Banquet room at The Shores






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Stone Roasted Eggs with spinach and roasted tomatoes






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Crab Cake Benedict


New 4Rivers Smokehouse open in Longwood with The Sweet Shop in-house bakery

Ricky Ly
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New 4Rivers Smokehouse open in Longwood with The Sweet Shop in-house bakery
The third location of 4 Rivers Smokehouse is now open in Longwood, Florida at 1855 West State Road 434, Suite 230.  Located about 7 miles northeast of the flagship smokehouse on Fairbanks Avenue, the Longwood space can be found in the IOA shopping center and measures more than six times the size of the Winter Park location and nearly three times the size their Winter Garden location. 


Exclusive to this location, 4 Rivers Smokehouse launched “The Sweet Shop,” an in-house bakery helmed by Executive Pastry Chef, Amanda Eubanks. The all-things-sweet storefront offers breakfast pastries and desserts along with a full ice-creamery.  

The Sweet Shop will offer over-sized signature chocolate chip cookies, piled-high layer cakes, creative takes on whoopee pies and homemade pies made with vodka-infused crusts such items like Potato Chip Cupcakes with soda frosting; Texas Bourbon Pecan Pie Bars and Chocolate Oreo Whoopee Pies.


Keeping to their Texas-rustic design approach, the Sweet Shop offers vintage, Southern hospitality with a playful throwback to a country-style malt shop.  Check it out today!



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