Saturday, November 2, 2024

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Feeding Ukraine at Rosen Shingle Creek

Laura Dembowski
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Feeding Ukraine at Rosen Shingle Creek

 

On a stormy Orlando night, the sunflowers were out at the Rosen Shingle Creek for the Feeding Ukraine event to benefit Jose Andres’ World Central Kitchen.  The event was put on by the Adam Michael Rosen Foundation and began with a cocktail hour outside the Sebastian Ballroom.  Appetizers and drinks were served as people socialized and looked at items featured in the silent auction.  Many local restaurants and resorts participated in the auction with something for everyone to bid on.

The action moved inside when the ballroom doors opened.  The spacious ballroom was filled with tables, each featuring a sunflower arrangement and allowing people to grab a seat after checking out the many food stands.  While getting settled, a few magicians roamed the room to entertain one on one, stilt walking chefs were spotted, and the band jammed.

There was truly something for every appetite with Indian from Tabla, Pan-Asian from Yak and Yeti, and Jamaican from Jam Eng.  The Rosen Hotels had a strong presence with everything from tomahawk steaks to duck gnocchi to tiny desserts.  Orlando classic 4Rivers Smokehouse featured Ukrainian inspired polenta and pork belly, while borscht was on the menu from the Disney team.

Tomahawk steak from A Land Remembered

 

Pork belly and polenta from 4Rivers Smokehouse

Nestle’s Italian sausage pasta was a big hit and the mini lobster roll from the Nauti Lobstah was not to be missed.  The Florida Dairy team’s Churro Milkshake is something that won’t soon be forgotten with the intense cinnamon flavor and incredible creaminess.

With so many amazing food stands and plenty of open bars spaced throughout the room, lines were practically nonexistent, allowing everyone to mix, mingle, and try a wonderful variety of food and drink.

Speaking of the drinks, Tres Generaciones tequila was featured, serving both a margarita and ranch water and personalizing bottles of resposado with the cost going directly to charity.  This was a nice touch and a great keepsake of a memorable evening.

When the totals were all tallied, thanks to this event, World Central Kitchen received $203,000.  While hopefully the need for this event is short lived, it was exceptional, and perhaps could go on in the future as a way to support the recovery of Ukraine.

If you are interested in learning more about the Adam Michael Rosen Foundation, you can visit their website here.  Also, if you want to learn more about the efforts of World Central Kitchen, you can visit their website here.

The Rosen Shingle Creek is located at 9939 Universal Boulevard, Orlando, Florida, 32819, and all their offerings are listed on their website.

Inside Look: Twenty Pho Hour – Asian Fusion – South Orlando / International Drive

Ricky Ly
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Inside Look: Twenty Pho Hour – Asian Fusion – South Orlando / International Drive

Did you know that Orlando is home to America’s first 2-D restaurant? Eating here is like eating inside a cartoon strip that’s all in black and white. Reminiscent of that “Take on Me” music video by Ah-ha.

Twenty Pho Hour might be 2-D but the flavors at this Asian fusion restaurant on South I-Drive is full dimensional. We recently visited in partnership with Visit Orlando to celebrate Asian Pacific American Heritage Month this May!

I was pleasantly surprised by the quality of noodle soups and dishes here, particularly the “pho let mignon” – a pho topped with filet mignon, and the beef short rib pho featuring a gargantuan beef short rib! They even make their desserts here fresh – including the taro fried cream puff.

I’d definitely return again.

 

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A post shared by Visit Orlando (@visitorlando)

Here is an Inside Look at Twenty Pho Hour in South Orlando

TWENTY PHO HOUR
11951 B-2 INTERNATIONAL DR, ORLANDO FL 32821
407-778-1201
https://www.twenty-pho-hour.com

The Chef and I – Special Private Dining, Corporate Lunches and Culinary Team Building Experiences in Orlando

Ricky Ly
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The Chef and I – Special Private Dining, Corporate Lunches and Culinary Team Building Experiences in Orlando

Regionally acclaimed, Nashville restauranteurs, husband and wife team Executive Chef Chris Rains and Erica Rains bring their culinary experience to Orlando’s newest dining concept, the Hall on the Yard, with the fantastic new The Chef and I.

But did you know in addition to dining, they have unique corporate lunch and team building experiences available?

From corporate lunches and teambuilding experiences to private dinners and celebrations of life, The Chef and I Orlando is here to make your next get together one to remember.

They offer:

  • Culinary Teambuilding
  • Corporate Lunches
  • Event Catering
  • Residential Dining Experiences
  • and more!

Culinary Teambuilding:

One unique offering from The Chef and I Orlando is their Culinary Teambuilding! Gather your co-workers, friends or family and opt to take a cooking or mixology class together. Looking for some healthy competition? Go head to head in the kitchen and choose from one of their Tastebud, Mystery Box or Curve Ball Challenges!

Residential Dining Experience:

If you are looking to host an upscale dinner party, The Chef and I Orlando has you covered there too! Leave the cooking to them and enjoy an elevated experience that features a private chef, full kitchen takeover, presentation of courses and tailored menu just for you!

For more information, please email Carol@Thechefandinashville.com

Photos are by David Bishop of @TactileFood

A Foodie’s Travel Guide to Silver Dollar City – Ozarks – Branson, Missouri

Kayla Springmyer
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A Foodie’s Travel Guide to Silver Dollar City – Ozarks – Branson, Missouri

Nestled within the Ozark mountains in Branson, Missouri, Silver Dollar City transports guests back to the 1880’s (with a modern flare, of course).

At Silver Dollar City, guests can enjoy a variety of thrilling rides and coasters, demonstrations from local craftsmen, unique festivals and themed dining experiences. The origins of this theme park date back to 1894, when William Henry Lynch and his two daughters, Miriam and Genevieve, opened a tourist attraction around Marvel Cave. In 1960, the attraction expanded to the Silver Dollar City theme park as we know it today, and Marvel Cave remains one of its most popular attractions.

We were invited to explore Silver Dollar City and sample some of the theme park’s tastiest eats and treats. Here is our Foodie’s Travel Guide to Silver Dollar City.

A Foodie’s Travel Guide to Silver Dollar City

Cinnamon Apple Biscuit at Sullivan’s Mill

Start your morning off right by heading to Sullivan’s Mill to try some of their delicious Cinnamon Apple Biscuits. These sweet treats are the perfect breakfast snack to enjoy on the go.

Guests are welcome to watch the bakers work their magic inside Sullivan’s Mill.

Aunt June’s Peanut Brittle at Browns Candy Factory

Did you really visit Silver Dollar City if you didn’t stop by Browns Candy Factory to enjoy some homemade peanut brittle? It’s one of the theme park’s most famous offerings, and it’s certainly worth a try for any peanut lover.

For the past 55 years, June Ward has worked as a master candy maker at Silver Dollar City. We highly recommend making time to stop by Browns Candy Factory during one of her demonstrations. June perfectly captures the essence of Silver Dollar City and the theme park’s dedication to family and community. She’s also hilarious.

Breakfast Buffet at Molly Mill’s Restaurant

If you’re looking for a buffet style breakfast option, Molly Mill’s Restaurant is just the spot. We enjoyed a variety of bites including scrambled eggs, fresh fruit, breakfast potatoes and silver dollar pancakes.

Baked Goods at Eva & Delilah’s Bakery

If your sweet tooth still isn’t fulfilled, you’ll want to stop by Eva & Delilah’s Bakery for an assortment of freshly baked goods. From their famous cinnamon rolls to handcrafted danishes and artisan breads, we thoroughly enjoyed these treats.

BBQ Spread at Rivertown Smokehouse

If you’re looking for the perfect spot to enjoy a hearty lunch, Rivertown Smokehouse is just the place. While there are many unique dining options across Silver Dollar City, we have to admit that this bbq spot is at the very top of our list. We were able to sample a large assortment of bbq meats, sides and specialty dishes.

Street Fest Bites

We also got to try some of the specialist dishes available for a limited time during Silver Dollar City’s annual Street Fest. The theme park hosts a number of uniquely themed festivals throughout the year, so be sure to check what seasonal bites are available during your trip. We were also provided with a Tasting Passport which allowed us to make the most of our trip. For $30, these food sampling lanyards allow you to try five festival dishes during your visit.

Many of these dishes were impressive, but my personal favorite was the Korean Pork Noodle Bowl.

The Loaded Mac N Cheese was another crowd favorite.

The Loaded Ravioli is another must-try Street Food dish we highly recommend.

Tater Twists

For our last snack of the day, we enjoyed a delicious Loaded Potato Tater Twist. This treat was another favorite of ours. Guests can enjoy Tater Twists all year long at Silver Dollar City, but speciality flavors like the Loaded Potato are only available during select festivals.

Explore Marvel Cave

Silver Dollar City as we know it today simply wouldn’t exist without Marvel Cave. Taking a guided tour of the cave was a true highlight of our trip. In fact, I’d argue the cave is reason enough to visit this theme park even without all the tasty food options. It’s incredible to witness.

If you visit at just the right time, you might also be lucky enough to witness the sunshine entering the cave in the most magical way.

Silver Dollar City is also home to many exciting thrill rides. Our favorite was Time Traveler — a spinning coaster with a launch and three inversions.

Thank you to Silver Dollar City and Explore Branson for hosting us. You can visit SilverDollarCity.com to learn more about the theme park, and ExploreBranson.com to plan your next trip to Branson!

 

BizLinkOrange.com Launches to Help Grow Small Business in Central Florida Plus Interview with Jerry Ross, National Entrepreneur Center

Ricky Ly
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BizLinkOrange.com Launches to Help Grow Small Business in Central Florida Plus Interview with Jerry Ross, National Entrepreneur Center

Orange County Mayor Jerry L. Demings is partnering up with Bizlink Orange®  –  a new one-stop Website That Helps Grow Entrepreneurs and Small Business Owners in Central Florida

In partnership with Central Florida’s National Entrepreneur Center, Orange County Mayor Jerry L. Demings says he is committed to growing small businesses in Central Florida through a new website.

BizLink Orange®, an innovative online platform to seamlessly connect Central Florida entrepreneurs and small business owners to business assistance organizations in over 50 different languages.

“Orange County is home to some of the most innovative and hard-working business owners in the world,” said Demings. “Orange County Government was a founding sponsor of the National Entrepreneur Center and this new tool provides the next step for connecting business owners throughout Central Florida to the resources that will support their growth. This initiative benefits our entire region.”

The service is free and includes access to business coaches, research materials, a regional business event calendar, and a variety of business-building services across the six-county region of Central Florida.

BizLink Orange® utilizes the proprietary SourceLink® software, which is already in use in many communities throughout the United States.

The National Entrepreneur Center manages BizLink Orange® which has already attracted more than 60+ participating organizations.

“Entrepreneurs have different needs at different times,” said Jerry Ross, President of the National Entrepreneur Center. “Our community has been at the forefront of building dynamic resources to support our business community at every stage of growth. BizLink Orange® expands our existing collaborative model exponentially, while providing quick and easy access to business services.”

BizLink Orange® is funded by Orange County Government and managed by the National Entrepreneur Center. The online platform is free to the public to access and free for non-profit resource partners to join. For more information, visit www.BizLinkOrange.com or call 3-1-1.

Interview with Jerry Ross, President of National Entrepreneur Center

Tasty Chomps: Tell us about the new BizLink platform – what are some of your favorite features on this new site?

Mr. Jerry Ross: The Resource Navigator, the Business Event Calendar and the Personal Action Plan features are all pretty amazing. Anyone can access BizLink Orange.com from anywhere at any time to download a help checklist for a variety of business topics, or use the Resource Navigator to navigate over 60 business assistance organizations to find the ones who can specifically respond to your needs. The 6 county event calendar enables clients to locate training or networking events anywhere in Central Florida, or a visitor to the website can request a “personal action plan” and withing 48 hours, they will receive connections to local assistance to help them start or grow their business!

How has the job market changed since the pandemic? Have you noticed more entrepreneurs?

The pandemic forced many people to work from home and as many businesses closed, I believe that entrepreneurship became a more inviting prospect to many who were laid off. Additionally, I think as people realized that a lot of work CAN be done from home, they began to explore the entrepreneurial options that could provide some additional income, or allow these home based workers to pursue providing services remotely in a way that would have been unthinkable prior to 2020.

May is Asian Pacific American Heritage Month – what do you think makes Orange County / Central Florida attractive to AAPI entrepreneurs?

Wallet Hub has just named Orlando/ Central Florida as a top city for starting and growing a small business! The National Entrepreneur Center is now in its 20th year of operation and is home to the Asian American Chamber of Commerce along with Chambers that serve the Hispanic community, the African American Community and the LGBTQ Community as well. Our region is well known for collaboration, so many international entrepreneurs feel very welcome here and with 70 million visitors to the region each year, there is a demand for a variety of products and services. By the way, The City of Orlando is hosting an AAPI event on 5/18 https://asianamericanchambercfl.org/events/#!event/2022/5/7/celebrating-asian-pacific-american-heritage-with-orlando-mayor and the Orlando Magic are hosting an event for Asian American Chamber members on Friday 5/27. https://asianamericanchambercfl.org/events/#!event/2022/5/27/aacc-orlando-magic-reception

What are some of your favorite tips for someone just starting out on their own setting up a new business/idea?

  • Don’t try to do it alone! Connect with a coach at the national Entrepreneur Center! www.nationalec.org
  • Check out BizLinkOrange for all kinds of ideas, download the “help” guides and request a Personal Action Plan! www.bizlinkorange.com
  • Talk to other entrepreneurs!

What are some of your favorite books of all time that has helped you or others become successful in both business and life?

  • The E-Myth – Michael Gerber
  • The Rainforest – Victor Hwang
  • Where the Jobs Are – John Dearie
  • The Magic of Thinking Big – David Schwartz
  • Business Shorts – Jerry Ross – LOL!

What is Orange County’s role in this partnership for Biz Link?

Orange County has invested in the National Entrepreneur Center for over 20 years! I looked at the software that produced BizLink Orange over 10 years ago and did not have the funding to move forward. Orange County made the NEC AND BizLinkOrange happen! There is no question that without the full support of Orange County Government, neither the NEC or BizLinkOrange would not be here today!

How can traditional corporations help foster a sense of entrepreneurship among their employees?

Today that is absolutely necessary to compete in the new (post-covid) economy. Every business MUST think entrepreneurially or they will not be able to compete. Just look at Blockbuster vs. Netflix, or Kodak vs. the iPhone and digital photography. How do you foster that in employees? – remove the fear of failure and allow creativity to be tested and valued as a company asset.

What are some trends you foresee in entrepreneurship over the coming years? How can Orange County better prepare its citizens at an earlier age to be ready for this?

Lots… of ideas on this one…. Hard to answer in writing with limited time….

I would say that as a region we need to think bigger and pay more attention to the thousands of small businesses that keep the foundations of our regional economy strong… they may not get the big headlines or be flashy for the news headlines, but when thousands of small businesses add just 1 job…. It had huge impact on those employees, their families and the region as a whole.

What are some advice you would give someone who is interested in starting a new food concept?

Attend our food expo in September being planned for the I-drive area. We conducted outreach events last year entitled “The Business of Food” which was very well received. Everything from cottage law and catering to restaurants and food trucks. When we raised additional funding we will most likely repeat those events in the future. In the meantime – connect with a coach at SCORE! They have several coaches who are very experienced in the food/restaurant industry and the best part …. Its FREE!

About Orange County Government: Orange County Government strives to serve its residents and guests with integrity, honesty, fairness and professionalism. Located in Central Florida, Orange County includes 13 municipalities and is home to world-famous theme parks, one of the nation’s largest convention centers and a thriving life science research park. Seven elected members make up the Board of County Commissioners, including the Mayor, who is elected countywide. For more information, please visit www.OCFL.net or go to Orange County Government’s social media channels.

About the National Entrepreneur Center: The National Entrepreneur Center is a public-private partnership funded by the Central Florida Community. Founded in 2003, the center provides a shared facility that is home to over a dozen entrepreneur support organizations dedicated to the development, growth, and success of small businesses. The resident Resource Partners of the National Entrepreneur Center coach and train thousands of small businesses each year. For further information visit www.nationalec.org

About SourceLink® SourceLink provides research and development assistance to help communities strengthen their entrepreneurial ecosystems. As the nation’s premier online resource for powering entrepreneurs, SourceLink has successfully engaged with more than 100 communities, and connected over 4,700 resource providers nationwide. Affiliated networks include Baltimore SourceLink, Colmena66 in Puerto Rico, IASourceLink in Iowa, KCSourceLink in Kansas City and more.

Local Craft Pop-Up Sunset Market at The Pointe Orlando – Friday Nights

Ricky Ly
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Local Craft Pop-Up Sunset Market at The Pointe Orlando – Friday Nights

Pointe Orlando recently debuted a new, weekly pop-up Sunset Market featuring goods from local Central Florida businesses and artisans.

The Sunset Market takes place Friday evenings from 6 to 10 p.m. beginning May 6, 2022 on the lower-level common area.

Local small business owners showcase their one-of-a-kind masterpieces in décor, fashion, art, design, plants/succulents, and more.

The Sunset Market, produced by experienced team at Open Air Markets and More, is  designed to create a place where local artisans interact with Central Floridians and visitors alike with seasonal offerings including baked goods, artwork, and produce.

As an extra incentive during the month of May, the first 50 guests to spend a minimum of $15 at the Sunset Market will receive a complimentary parking voucher from the Market Information Booth valid for self-parking in the Pointe Orlando garage.

“Pointe Orlando is made for memorable experiences as Orlando’s favorite open-air dining and entertainment destination. Guests enjoy the local and brand-name restaurants, bars, nightclubs, 20-screen movie theater, comedy club, and attractions. The Sunset Market complements these offerings and adds even more opportunities for guests to explore The Pointe to find unique gifts and treasures,” said Erica Gutierrez, marketing manager at Pointe Orlando.

Additionally, several restaurants and bars offer happy hour to sip a handcrafted cocktail or ice-cold beer before strolling the Sunset Market.

Guests are invited to linger longer and stay for dinner, catch a flick at Regal Cinema, laugh out loud at the Improv Comedy Club, or throw a few strikes at Main Event Entertainment.

“Locals and visitors know that The Pointe has a unique and welcoming vibe that embraces sophisticated fun with or without the kids. At The Pointe, there’s something for everyone to Sip. Dine. Experience. the best of Orlando,” continued Gutierrez.

Vendors (subject to change) include:

  • Kiskis Kreations
  • Mementos Design
  • Nani’s Treats & Sweets
  • butterfly Vintage
  • The High End Corner
  • Mysterious Selections
  • Mantra Flowers
  • Julia’s Natural Shop LLC
  • Infiniti Toys
  • Kick Bright Shop & Buttons
  • Friends Products
  • Sunset Market Information Booth
  • Engel Fashion Store
  • LIWA EVERYTHING FOR LOVE
  • White Rose Farms

About Pointe Orlando

Pointe Orlando is located at 9101 International Drive, just a short drive from Orlando’s major theme parks, and across the street from the Orange County Convention Center.

Pointe Orlando features more than 20 entertainment options, including an eclectic mix of award-winning restaurants, many unique to the area. Pointe Orlando is owned and operated by Brixmor Property Group, a leading owner and operator of more than 380 high-quality, open-air centers across the nation.

For more information, visit www.pointeorlando.com. Sign up as a Pointe VIP to be among the first to know of happenings and special offers at The Pointe.

Stay social @pointeorlando on all platforms and use #GetToThePointe.

 

Inside Look: Little Weekly Vietnamese Vegan Market at Phap Vu Buddhist Temple – Sundays 8am-2pm

Ricky Ly
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Inside Look: Little Weekly Vietnamese Vegan Market at Phap Vu Buddhist Temple – Sundays 8am-2pm

Did you know there is a little weekly vegan Vietnamese food market on Sundays in east Orlando?

It’s located at Phap Vu Buddhist Temple on Sundays 8am-2pm on 716 N Dean Rd in East Orlando.

Menu items change from week to week but the below is a good idea of what it is like!

Proceeds go to benefit the temple and its run by volunteers.

Inside Look at the Phap Vu Temple Weekly Vegan Vietnamese Food Market

They make hot fresh banh cuon – Vietnamese rice crepe noodles rolled with mushrooms and fried onions

Fresh Bun Hue – a vegetarian version of the Vietnamese bun bo hue noodle soup without the beef

Vietnamese vegetarian mi noodle soup

Banh bot loc – Vietnamese boiled dumplings

Michelin Guide Miami, Orlando and Tampa to be unveiled June 9th at The Ritz-Carlton Orlando, Grande Lakes

Ricky Ly
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Michelin Guide Miami, Orlando and Tampa to be unveiled June 9th at The Ritz-Carlton Orlando, Grande Lakes

The first selection for the MICHELIN Guide Miami, Orlando and Tampa will be unveiled at 6:30 p.m. June 9 at The Ritz-Carlton Orlando, Grande Lakes.

Chefs will learn in real time whether their restaurants have earned MICHELIN Stars or the Bib Gourmand distinction. Sommelier of the Year and the Exceptional Cocktails Award also will be announced.

“We are so excited to let the world know just how special the culinary scene is in Miami, Orlando and Tampa,” said Gwendal Poullennec, International Director of the MICHELIN Guides. “The inspectors have found that the chefs and restaurant teams in these cities are delivering amazing meals and experiences to their patrons.”

These Florida cities join the four MICHELIN Guides in the United States: New York City, Washington DC, Chicago and California. The MICHELIN Guide California was released in June 2019 as the country’s first statewide MICHELIN Guide.

Last week, Toronto became the Guide’s sixth North American destination.

As an international mobility company, Michelin published its first “Red Guide” in the U.S. in 2005 with the New York City edition.

Recognized globally for excellence and quality, the MICHELIN Guide offers a selection of world-class restaurants. The famous One, Two and Three Stars identify establishments serving exceptional cuisine rich in flavor and infused with the personality of a talented chef. Bib Gourmands are designations given to select restaurants that offer good quality food for good value – often known as personal favorites among the inspectors when dining on their own time. The MICHELIN Green Star awards restaurants at the forefront of their practices and committed to a more sustainable gastronomy.

The MICHELIN Guide remains a reliable companion for any traveler seeking a great meal. The guides were first published in France at the turn of the 20th century to encourage tire sales by giving practical advice to French motorists. Michelin’s inspectors still use the same criteria and manner of selection that were used by inspectors in the very beginning, now applied to Guides in more than 35 countries around the world.

The Florida restaurant selections will join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in Washington and around the world. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to book unforgettable hotels and make restaurant reservations through partners OpenTable, Resy and SevenRooms.

About the MICHELIN Guide
Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently around 35 countries, the MICHELIN Guide has become an international benchmark in fine dining. The selections of all restaurants in the guide are made by Michelin’s anonymous inspectors, who are trained to apply the same time-tested methods used by Michelin inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin inspectors pay all their bills in full, and only the quality of the cuisine is evaluated. To fully assess the quality of a restaurant, the inspectors apply five criteria defined by Michelin: product quality; mastery of flavor and cooking technique; harmony and balance of flavors; the chef’s personality reflected in his or her cuisine; and consistency over time and across the entire menu. These criteria guarantee a consistent selection so that a star restaurant has the same value regardless of whether it is in Paris, New York or Tokyo.

Inside Look: Luke’s Kitchen and Bar – Maitland – Spring 2022 Menu

Ricky Ly
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Inside Look: Luke’s Kitchen and Bar – Maitland – Spring 2022 Menu

Luke’s Kitchen and Bar in Maitland – the winner for Orlando Sentinel’s best restaurant of the year 2021 recently debuted their new Spring Menu.

Luke’s Kitchen and Bar is led by visionary chef Brandon McGlamery, Executive Chef Jason Campbell , and operations maven Tim Noelke featuring seasonally ingredient-driven dishes focused on unique takes on American cuisine, made in-house and sourced locally as much as possible (including local Central Florida farms such as: Big Daddy Organics and Frog Song CSA.

The restaurant specializes in carefully curated oysters and freshly roasted entrees cooked over an open Florida oak wood fire grill.

The beverage program features hand crafted, seasonal and classically-inspired libations as well as an extensive selection of craft beer and wine.

Interview with Chef Jason Campbell of Luke’s Kitchen and Bar

Tasty Chomps: Tell us about your experience growing up in Orlando. What were some of your favorite memories around food growing up?
Chef Jason Campbell: Being born and raised in Orlando is something I’m very proud of and you really don’t meet a lot of people born here, it’s a huge transit city which creates a huge melting pot of great food to eat.
We really didn’t eat out too much as my mom and grandfather were great cooks and always had a huge garden, so we ate at home mostly where my cooking began, my mom and grandfather were polish so my first cooking memories were helping them shred potatoes for potatoes cakes, pork and sauerkraut and making pierogi!
One of my uncle’s had a small Farm where I learned to live off the land and know where our food came from, we had some amazing family cookouts and holidays based on the food he had grown and raised himself.
Another great thing I love about growing up in Orlando were all the food festivals geared around food and the culture of the people that we went to a lot throughout the year. I love all the nooks and crannies of great food from all areas of the city. I love seeing my friends doing great things outside of the tourist areas and doing great local business! I believe we are a great food city and it’s exciting to be a part of our food culture in my hometown. Love this city!
What inspired you to get into the food industry?
I can say I was inspired by my family and friends,  I always enjoyed cooking with and for my family and friends,  it kinda just came to me naturally always being around food at home. I would cook for myself and friends from elementary school all the way to high school/college parties lol,  its always just been fun to cook for people. I would always watch food shows on PBS with my mom and we would try some of the things we watched, which was great to create something from nothing! Once I graduated from high school a few years later I went to culinary school at le cordon Bleu in 2003 with no restaurant experience, but was interesting in learning how to cook and ready to start my journey.
What are some of your favorite lessons learned in your years in the industry?
Some of my favorite lessons learned in the industry is to be patient, things don’t happen overnight or on the first, second, third try.  But you have to keep digging and pushing forward,  ask questions and absorb everything you can! I feel this is one industry that you can learn everyday if you’re looking for it, kinda like long term college lol.
What are some of the most popular dishes right now at Luke’s?
Blackened fish collars – ask for shabang style for secret menu upgrade- inspired by king cajun crawfish, one of my favorites in the city
Weekly lunch box offering – great value and assortment of options
Gulf shrimp
Wings
NY Strip
Red fish
Lamb Sausage- brunch
Egg souffle-brunch
Strawberry and Honey
Sesame cake
Meyer lemon cake
Anything woodfired!
Tell us about the spring menu – what are your favorites and why?
My favorite time of year to cook as everything is green, vibrant and so fresh! But some items are around a few weeks so its exciting to see the menu flex around the availability of all the amazing produce.
Right now I’m really loving the Red fish with farro verde from Anson Mills, with beautiful English peas and heirloom carrots from Frog song organics.
New York Strip that screams spring with ramps, green garlic, delta asparagus, king trumpet mushrooms and meyer lemon salsa verde,  all the bright vegetables go great with the smokiness from the woodfire grill.
Meyer lemon cake with Florida blueberries, poppy seeds ice cream and a pound cake tuile
What is something you wish people to know about Luke’s their first time dining there?
For the first time diner I would suggest that just take your time and look around the menu,  it’s full of great hidden gems. I suggest that you get a few items from each section to get a feel for the style of cooking and then dive in on the entrées and don’t skip on dessert!!! We tend to cook on the lighter side so you won’t get too full snacking around the menu.
Future plans for Luke’s?
Our goal is to continue growing and getting better everyday, we are a little out of the way so would love the name of Luke’s to be know all over town so we can share our tasty goods with everyone! We are always trying to push ourselves to keep creating with the seasons around us and support our local farms so they can grow with us. We do have some exciting news coming up but I can’t share it quite yet but it’s going to be a great addition. We love our community and team and couldn’t be where we are without them!

Spring 2022 Menu at Luke’s :

* strawberry & honey  // brioche  , sunflower seed, farmers cheese , meyer lemon

* wedge salad // bacon , tomato , blue cheese, everything crunch

* n.y. strip // asparagus, king trumpet , ramp, meyer lemon

* roasted cauliflower // shishito, marcona, fregola, sweet pea, mint

* redfish // farro verde, english pea, heirloom carrots

* soft serve ice cream & sorbet // madagascan vanilla, marionberry

* florida strawberries // sesame mousse, white chocolate

* blackened fish collar // lime, salsa verde

Luke’s Kitchen and Bar – Maitland
640 S Orlando Ave, Maitland, FL 32751
eatatlukes.com

Inside Look: The Monroe in Paramore, Creative Village – Downtown Orlando plus a Farewell

Ricky Ly
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Inside Look: The Monroe in Paramore, Creative Village – Downtown Orlando plus a Farewell

Located on the ground floor of The Julian Apartments at Creative Village in Downtown Orlando, The Monroe is a diverse social gathering place with a main dining room, bar, lounge/study, backyard patio, semi-private dining area, and daytime coffee bar. The restaurant is owned by James Beard award nominated restauranteurs Jason and Sue Chin, who also own The Osprey, Reyes Mezcaleria, and Seito Sushi Baldwin Park as part of The Good Salt restaurant group.

Executive Chef Josh Oakley recently announced that he will be heading to a new venture in the Carolinas, and we wish him well. The Orlando Weekly reported on this recently – chef Oakley has worked at the Rusty Spoon, Ravenous Pig and Cask & Larder, as well as leading the Smiling Bison and 1921 Mount Dora.Oakley will be the executive chef of a small rural hospital overseeing patient meals and the hospital’s cafe. His last day will be Saturday May 14th and we wish him all the best on his next journey.

Inside Look at The Monroe

Biscuits and Gravy
– Buttermilk biscuits, country ham gravy, crispy chicken

Coffee and A Doughnut

Grilled St Louis Ribs


Orlando Hot Chicken Sandwich

Pork Belly and Grits

The Monroe Orlando
448 N Terry Ave. Orlando, FL 32801
(407) 734 2102
Creative Village, Downtown Orlando
https://www.themonroeorlando.com/

First Look: YH Seafood Clubhouse – Orlando – Dim Sum and Chinese Cantonese Cuisine

Ricky Ly
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First Look: YH Seafood Clubhouse – Orlando – Dim Sum and Chinese Cantonese Cuisine

The NEWest Hong Kong-style Dim Sum & Modern Cantonese Cuisine in Orlando has finally opened!

YH Seafood Clubhouse is a new upscale Chinese & Cantonese restaurant by John Zhao and Tommy Tang, the owners of the Yummy House restaurant chain in Tampa (YH stands for Yummy House).

The new concept is located on Sand Lake Road’s “Restaurant Row”, behind Whole Foods Market, and can seat up to 280 people, including outside seating. The decor is stunning, with gorgeous settings that really bring a more elevated feel that you might get in New York or Hong Kong.

In addition to a wide selection of Cantonese cuisine and Hong Kong cuisine, guests are also able to select fresh, live seafood from more than a dozen different tanks including succulent lobster and 14 lb King Crab ($85/lb) cooked by chefs from NYC and Hong Kong. I am told they sell quite a few of these each week.

There’s some nice twists on traditional dim sum dishes as well – such as black truffled shrimp ha gow dumplings and charcoal and egg yolk buns.

Dim Sum

Black Truffle Shrimp Ha Gow Dumpling


Charcoal & Egg Yolk Buns


Abalone Siu Mai


Steamed Chicken Feet

Salt & Pepper Calamari
Pan Fried Chive Dumpling
Sesame Balls
Hong Kong Sticky Rice

We actually went for dinner just a few days later for Mother’s Day and had a fantastic dinner as well. The chefs have brought a new eye to traditional dishes, updating and modernizing Cantonese cuisine for the 21st century. Check them out soon!

Sample CLUBHOUSE MENU
$888 (8-10 ppl)

Four Lobster ( Clubhouse Style / Steamed)
Hot & Sour Seafood Soup / Seafood Fish Maw Soup
Abalones (10 Pcs)
Chef Style Lamb Chop (10 Pcs)
Whole Fish ( Strawberry Grouper)
Whole Hong Kong Style Roasted Chicken
Chinese Green of the Day ( Garlic Wine)
Amazing Fried Rice
Bottle Wine ( Red / White)
Dessert of the Day

YH Seafood Clubhouse
8081 Turkey Lake Rd #700
Orlando, FL 32819 United States
(407) 440-4979
http://yhseafoodclubhouse.com/

OPENING HOURS
Sunday – Thursday
11:00 AM to 2:30 PM
5:00 PM to 9:00 PM
Friday – Saturday
11:00 AM to 2:30 PM
5:00 PM to 9:30 PM

Summer Cocktail Recipes from Ron Barceló and Strega Liqueur

Ricky Ly
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Summer Cocktail Recipes from Ron Barceló and Strega Liqueur

Summer is upon us here in Central Florida – below are some refreshing summer cocktail ideas from Ron Barcelo (bottle prices ranging from $15.99 – $99.99) and Strega Liqueur ($40.00 per 750 mL bottle).

Ron Barcelo

The origin of Barceló rum dates back to 1929, when Julián Barceló arrived in the Dominican Republic with the purpose of producing rum that would then go down in history as the best in the world.

Just a year later, in 1930, he founded the company Barceló & Co. At that time the young Spaniard was only 26 years old, but with many dreams, and in a short time he started the production and marketing of his first rums throughout the country.

In 2016 Ron Barceló became the first rum in the world to be certified as Carbon Neutral. They became the first distillate and rum in the world to be part of the UN’s “Climate Neutral Now” initiative. Ron Barceló Organic was launched – they acquire emission reduction credits from formally certified reduction projects of the EGE Haina’s Los Cocos I and II wind farms.

Barceló Organic is distilled from the fresh juice of organic sugar cane and aged in new American oak barrels. Whether served straight over ice or mixed in a refreshing cocktail such as a Barceló Organic Highball (see recipe below), the amber-colored, 80-proof Barceló Organic possesses a rich taste and a long, smooth finish.

Strega

Liquore Strega is an Italian herbal liqueur produced since 1860 by the S. A. Distilleria Liquore Strega in Benevento, Italy. Its distinctive yellow color comes from the presence of saffron. Strega is bottled at 80 proof (40% ABV), which is an alcohol content comparable to most hard liquors, but it has a sweetness and viscosity typical of liqueurs.

Among its approximately 70 herbal ingredients are mint and fennel, giving it a complex flavor with minty and coniferous notes. The production process begins with the milling of about 70 herbs and spices, characterized by special aromatic properties, imported from all over the world and selected with great skill.

Among them we can mention: the cinnamon of Ceylon, the Iride Fiorentino, the juniper of the Italian Apennines, the mint of Sannio, which grows spontaneously along the rivers of the region. Its characteristic yellow color comes from the addition of the precious saffron to the distillate of aromatic herbs.

The liqueur Strega, is aged for a long time in oak tanks in order to assimilate an expressive breadth and elegance of the bouquet as an expression of many different aromas originating a liqueur obtained by distillation of the aromatic component, from the alcohol content of 40% vol.

It is only after completion of this maturation that the liqueur is bottled and distributed throughout the world.

Ron Barcelo:

 The Heart Beet (Cocktail for Her)

2 oz Barcelo Imperial Rum

4-5 oz ginger beer

1 oz fresh beet juice

Fresh lemon leaves for garnish

Pomegranate seeds for garnish

Mint for garnish

 Directions:

In a shaker add rum, beet juice, and ice. Shake & strain into glass. Top off with ginger beer.

Garnish with a lemon slice, pomegranate seeds, and mint optional

Papaya Pa Ya (Cocktail for Him)

2 oz Ron Barceló Gran Añejo

1 slice of muddled papaya

1 oz lemon juice

.75 oz all spice infusion sugar (simple syrup cooked with all spice blend)

Mint and papaya for garnish

Directions:

Muddle papaya fruit with lime juice. Add Barceló Añejo Rum and All-Spice infusion sugar and shake well. Strain over crushed ice.

Garnish with a slice of papaya and mint leaves

Barceló Organic Highball 

INGREDIENTS 

Barceló Organic Rum – 1½ oz 

Orange juice – 1/4 oz 

Lime juice – 1/4 oz 

A dash of Angostura® bitters (optional) 

Ginger beer – 3 oz 

  PREPARATION 

Build Barceló Organic, orange juice, lime juice and Angostura® bitters in a highball glass with ice.  Add ginger beer and gently stir.  Garnish with a slice of lime or orange and fresh lavender. 

 Strega Liqueur

The Strega Golden Daiquiri (Cocktail for Her)

1 oz Strega Liqueur

1 oz  Barcelo Rum Gran Platinum

0.75 oz Fresh Lime Juice

0.50 oz Simple Syrup

 Directions:

Pour all ingredients into a shaker with ice, shake and strain into a coupe glass.

Garnish with lime twist optional

The Stazione Strega (Cocktail for Him)

1 oz Strega Liqueur

1 oz Fernet Branca

1 oz Red Vermouth

Directions:

Stir and strain into a coupe glass

Strega Spring Apple

INGREDIENTS

Strega Liqueur – 20 ml

Vodka – 45 ml

Raspberry syrup – 20 ml

Lime juice – 30 ml

Apple juice – 45 ml

PREPARATION

Add all ingredients to shaker and shake well.

Pour into a tumbler with ice cubes

Garnish with slices of red apple and fresh raspberries

Strega Swizzle

INGREDIENTS

Strega liqueur – 45 ml

Agricultural rum – 30 ml

Lime juice – 30 ml

Sugar syrup – 20 ml

White Vermouth – 15 ml

Angostura – 3 dashes

PREPARATION

Add the lime, sugar syrup, vermouth and rum to a glass

Add crushed ice to glass and mix with a bar spoon

Pour in Strega Liqueur

Add 3 dashes of Angostura and garnish with a sprig of fresh mint and lime slices

Inside Look: One Year Anniversary – illume at JW Marriott Bonnet Creek near Disney Springs

Tiffany Nguyen
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Inside Look: One Year Anniversary – illume at JW Marriott Bonnet Creek near Disney Springs

Orlando’s hottest new rooftop lounge, illume at the JW Marriott Orlando Bonnet Creek Resort & Spa celebrated its One Year Anniversary this past Tuesday, May 3rd. Attendees enjoyed breathtaking 360-degree views, a delicious Asian-inspired menu, artistic cocktails, and the nightly Disney fireworks shows surrounding Bonnet Creek Preserve.

With its chic ambiance, inventive menu and the best views of the Disney fireworks in all of Orlando, illume brings an exciting new dining concept to the city’s food scene and has become the go-to spot for date nights, evenings out on the town and celebratory events for locals and JW Marriott Orlando Bonnet Creek guests.

Here is an Inside Look of the culinary offerings from the One Year Anniversary event:

Sushi Display

Tuna Poke | soy sauce, avocado, scallions

Sunset @ Rooftop | spicy salmon, cucumber, avocado, ikura, bubu arare, ell sauce

Gyu No Kani | snow crab, avocado, seared tenderloin beef, cucumber, black garlic aioli, scallions, kabayaki sauce, truffle aioli

Crispy Garden Roll | caramelized onion, mushroom, cucumber, kabayaki, Spicy Vegan mayonnaise (VF)

Hot Display

Torarashi Spiced Edamame (VF)

Shishito | garlic ponzu vinaigrette (VF)

Bao-PEI | smoked pork belly, hoisin sauce, yuzu mustard aioli, cabbage slaw, toasted peanuts, cilantro

Bao-Kinioko | crispy shiitake, cucumber slaw, spicy BBQ, cilantro (V)

Sticky Ribs | hoisin chili sauce, sesame

Fuirkake Rice

Dessert

Green Tea Flan


Matcha Green Tea Tiramisu

Ginger Chocolate Cake

Firebird | Suntory Haku vodka, Tozai sake, cantaloupe, green tea syrup, local ginger jam

Illumination | Casamigos Blanco tequila, passion fruit liqueur, agave nectar, lime

About JW Marriott Orlando Bonnet Creek Resort & Spa

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

illume
14900 Chelonia Pkwy, Orlando, FL 32821
(407) 919-6376

Local Orlando Mother’s Day Brunch Specials 2022 – Sunday May 8th 2022

Ricky Ly
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Local Orlando Mother’s Day Brunch Specials 2022 – Sunday May 8th 2022

Mother’s Day is coming very quickly – Sunday May 8th this year – and we really do love to celebrate mom with brunch out to share our appreciation for her love and care – below is a list – ongoing compilation so check back often – of our favorite local Mother’s Day specials for brunch this year.

Highlights include:

  • Aurora at The Celeste Hotel in East Orlando
  • Hemisphere at The Hyatt Regency Orlando International Airport
  • The Ritz Carlton at Grande Lakes Orlando Resort
  • Primo by Melissa Kelly at JW Marriott Grande Lakes Orlando
  • JW Marriott at Bonnet Creek
  • STK at Disney Springs
  • Marketplace at Avalon Park
  • Tabla Indian Cuisine
  • Wyndham Grand
  • Morimoto Asia at Disney Springs
  • Four Flamingos at Hyatt Regency Grand Cypress

Aurora at The Celeste Hotel in East Orlando

Mother’s Day Brunch Buffet
Sunday, May 8 from 11:00 AM – 4:00 PM

Featuring:

Cheese and Charcuterie Display
Breakfast Station with Made-to-Order Omelets
Seafood Station
Pasta Action Station
Carving Stations
Children’s Buffet
Dessert Buffet
…Unlimited Mimosas & Much More!

Menu Curated by Executive Chef Mike Trudnak
Reservations Required
P: 689-205-0100 or E: Mike.Trudnak@thecelestehotel.com
$75 per Adult | $25 for 12 & Under | 3 & Under are Free

Hemisphere at the Hyatt Regency Orlando International Airport

Mother’s Day Brunch returning to Hemisphere after a Two Year Hiatus

Mother’s Day AND Bottomless mimosas at $70.00++

TREAT MOM TO A MOTHER’S DAY BUFFET AND BOTTOMLESS MIMOSAS AT HEMISPHERE RESTAURANT LOCATED ON THE 9TH FLOOR OF THE HYATT REGENCY ORLANDO INTERNATIONAL AIRPORT

$70.00 Per Adult, Tax & Gratuity not Included $35.00 Per Child (Ages 5 – 12)

Sunday, May 8, 2022
11:00am – 3:00pm

Fresh Cage Free Egg Creations & Accompaniments
– Omelets to Order – Choice of Onions, Peppers, Mushrooms, Tomato, Cheddar Cheese, Diced Ham, Bacon, Sausage
– Breakfast Potatoes Topped with Leeks and Peppers
Salads, Fruits, Cheese, Bakeries
– Mixed Greens, Baby Watercress, Petite Spinach, Frisee, Tuscan Kale, Arugula, Romaine Shaved Carrot, Red Onion,
Sliced English Cucumbers, Baby Heirloom Tomatoes, Shaved Watermelon Radish, Toasted Pecans, Diced Turkey,
Cubes of Cheddar Cheese, Pencil Asparagus, Toasted Pine Nuts, Chopped Cashews, Hand Shaved Parmesan and Croutons
Dressings: Honey Pecan, Poppy Seed, Avocado Ranch and Caesar
– Sliced Seasonal Fruit, Mandarin Orange Segments, Grapefruit Segments, Red Grapes
– Assorted Local Cheese, Local Honey, Everything Fennel Crackers, Strawberry Jalapeno Jam, Nuts, Sliced Cured Meats
– Chef’s Assorted Breakfast Breads – Petite Croissants, Danish and House-Made Muffins

Soup
Our Signature Crawfish Chowder

Cold Bar
– Jumbo Shrimp and Oysters on the Half Shell
with Cocktail Sauce, Lemon and Tabasco
– Hand Rolled Sushi – California, Spicy Tuna and Salmon Rolls

Brunch
– Seared Herb All Natural Chicken with Champagne Cream Sauce Topped with Organic Mushrooms and Herbs
– Boursin Mashed Potatoes
– Three Cheese Ravioli, Beurre Rouge Sauce, Pine Nuts, Arugula Topped with Walnut Gremolata
– Chef’s Fresh Cut Local Spring Vegetable Medley
– Raspberry Cashew Baked French Toast – 24 Hour Soaked Brioche Bread, Raspberry Chambord Coulis,
Topped with Cashew Granola Crumble
– Salmon Benedict – English Muffin with Wilted Spinach, Smoked Salmon, Soft Poached Egg
Topped with Capers and Dill Hollandaise

Carved
– Carved Tri Tip Steak – Served with Bourbon Sauce
– Flaked Farm Raised Atlantic Salmon Basted in Honey Grain Mustard Sauce with Mini Artisan Rolls

Sweets & Treats
– Assorted Cheese Cakes
– Lemon Meringue Tart Topped with Swiss Meringue & Mini Key Lime Tarts
– Make Your Own Strawberry Short Cake – Fresh Whipped Cream, Macerated Strawberries and Olive Oil Cake
– Shooters – Pink Velvet and Cream Cheese Frosting, Caramel and Nutella, Lemon and Blueberry

And More of Chef’s Creations

$70.00 Per Adult, Tax & Gratuity not Included $35.00 Per Child (Ages 5 – 12)

Complimentary Valet Parking

For Reservations, Please Contact Arlene Diel at 407-825-1315 or arlene.diel@hyatt.com

Hemisphere at HYATT REGENCY ORLANDO INT’L AIRPORT
9300 Jeff Fuqua Boulevard, Orlando, FL 32827, USA
https://hemisphereorlando.com/orlandoairport.regency.hyatt.com

The Ritz-Carlton at Grande Lakes Orlando

MOTHER’S DAY TEA
Treat Mom to our signature Mother’s Day Tea with live entertainment. Includes a
special gift for Mom. Saturday, May 7 & Sunday, May 8 at 11am & 3pm
The Ritz-Carlton Lobby Lounge, $95 per person
Reservations required, call 407-393-4034

MOTHER’S DAY AT THE SPA POOL
This Mother’s Day, give the gift of relaxation with a treatment at The Ritz-Carlton Spa. Give in to the soothing elements of nature and emerge refreshed, relaxed and revitalized. This
wellness retreat offers 40 treatment rooms, a full salon and an array of services. Between or post-treatment, relax in the outdoor lap pool or enjoy a healthy meal at Vitale, a Spa Café featuring a Moet Ice and Mimosa Bar. Saturday, May 7 & Sunday, May 8, 1 1am – 3pm
Reservations required, call 407-393-4200

MOTHER’S DAY-THEMED CRAFTS
Offered during Ritz-Kids Open House
Friday, May 6 – Sunday, May 8,
10am – 11:30am

MOTHER’S DAY BRUNCH AT HIGHBALL & HARVEST
This Southern-inspired restaurant pays homage to days gone by and provides the ideal setting to make your celebration together truly special. The menu features ingredients from local farms and the resort’s own garden.
Sunday, May 8, 12:30pm – 7pm
Reservations required, call 407-393-4034

MOTHER’S DAY AT KNIFE & SPOON
Now open! Voted #1 2020 Best New Restaurant in Orlando (Orlando Weekly) and one of the Top 3 2020 Best New Restaurants in the U.S. (USA Today 10 Best), Knife & Spoon features New American steak and seafood conceived and led by award-winning chef, John Tesar. Á la carte menu and special menu insert.
Sunday, May 8, 12pm – 7pm.
Reservations required, call 407-393-4034

for more information, visit: grandelakesorlando.com

Primo by Melissa Kelly at JW Marriott at Grande Lakes Orlando

PRIMO MOTHER’S DAY CELEBRATION

Reward Mom with some of Melissa Kelly’s brunch favorites and assorted spritz
cocktails at the newly renovated Primo restaurant. Mother’s Day, Sunday, May 8, 10am – 3pm

for more information, visit: grandelakesorlando.com

JW Marriott at Bonnet Creek

MOTHERS DAY BRUNCH
May 8, 12.30 – 3 pm
Celebrate Mom over a lavish brunch
buffet at Unreserved Food Bazaar
featuring live music and a collection
of signature recipes from our talented
culinary team.
95/guest, 23/child 4-12, Complimentary under 4

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

STK at Disney Springs


STK Orlando has the perfect way to earn favorite child status this Mother’s Day with Roses & Rosè brunch and dinner featuring special pours by the glass and roses at each table for mom.

In addition to STK’s specialty steaks and seafood selections, mom can take her brunch or dinner up a notch with a Dungeness crab summer roll, served with Thai basil, wasabi, lettuce, nuoc cham sauce for $39; Australian Wagyu picanha, served with chimichurri sauce for $81; or Maine lobster ravioli served with lemon sauce, smoked paprika parmesan cream, and confit cherry tomatoes for $65. And because dessert is always a necessity, warm molten chocolate cake, served with strawberry jam and meringue is a must!

These specials are available all day and just on Sunday, May 8. The full menu will also be available.

Marketplace at Avalon Park

NOLA AVALON PARK
All the mommas receive a complimentary order of Beignets with the purchase of any Louisiana Classic Entree or Canal Street Combo.

Offer valid all day Sunday, May 8, dine-in only, while supplies last. Codeword: ThanksMoms

AVALON GENERAL
$5 off candles in jars or pressed glasses, any scent, no limit. Valid now through May 8th.

THE 1 CANTINA
Mother’s Day Dinner Special, Open Noon – 9 pm. Reservations Suggested. – Full Menu

Tabla Indian Cuisine

Wyndham Grand Bonnet Creek Orlando

Morimoto Asia at Disney Springs

Celebrate Mother’s Day at Morimoto Asia, as the Disney Springs restaurant hosts its Luau brunch, featuring all the excitement, delicious foods and festivities of a traditional Hawaiian party.

Guests will find themselves immersed in Asian-Pacific culture, experiencing a Hawaiian-inspired buffet, featuring a poke and sushi bar, a hot line to include Kahuku Food Truck’s Famous Garlic Shrimp, Morimoto Style Peking Duck and a whole Kalua roasted pig, in addition to an assortment of desserts, which will be served to tables, such as pineapple upside-down cake and butter mochi.

A variety of specially curated Hawaiian-inspired cocktails will also be available for an upcharge.

While guests enjoy their brunch, they will experience a series of captivating performances by a live band, Hula dancers and a strolling Ukulele player — all prepared to serenade mothers on this special occasion.

Tickets are $135++ per person and extremely limited.

Be sure to make your reservations now to join in on the festivities this Mother’s Day, May 8.

Get your tickets HERE to reserve.

MENU

POKE BAR

Traditional Ahi Poke with limu, Hawaiian salt, inamona and chili
Korean Style Tako (Octopus) poke with kimchi and gochujang
Lomi Lomi Salmon with tomato, cucumber, onion and shiso
Local Mac Salad “RAINBOW’S”
Chinatown chilled ginger chicken
Okazuya Namasu with cucumber, carrot and wakame

SUSHI BAR

Spicy Tuna roll – tuna, spicy mayo and scallion
Spicy Salmon roll – salmon, spicy mayo and scallion
Yellowtail roll – Japanese yellowtail and scallion
Shrimp Tempura roll – asparagus and spicy mayo
California roll – blue crab meat, cucumber and avocado
Chef’s selection of Nigiri

HOT LINE

Kahuku Food Truck’s famous garlic shrimp
Aloha Shoyu, slow braised chicken
Morimoto style Pecking Duck Long Rice
Steamed whole snapper with ginger, Chinese sausage, green onions and hot sesame oil
Morimoto Baby Ribs in hoisin chili
Portuguese sausage fried rice
SPAM musubi

KALUA PIG

Roasted Whole Pig – marinated in Yuzu chutney and hoisin BBQ

DESSERTS (served to tables)

Haupia Squares
Pineapple upside-down cake
Tapioca parfait-mango salad
Passion fruit pops
Butter mochi

Four Flamingos at Hyatt Regency Grand Cypress

Mother’s Day Brunch Buffet at Four Flamingos: A Richard Blais Florida Kitchen at the Hyatt Regency Grand Cypress

Enjoy a special Mother’s Day brunch buffet featuring an exclusive menu from the team at Four Flamingos: A Richard Blais Florida Kitchen at the Hyatt Regency Grand Cypress (parking complimentary) offering a raw bar, charcuterie, specialty small plate entrees, carving stations, desserts and more.

Save the Dates – Swan and Dolphin Food and Wine Classic returns Friday, Nov. 11 and Saturday, Nov. 12 2022

Ricky Ly
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Save the Dates – Swan and Dolphin Food and Wine Classic returns Friday, Nov. 11 and Saturday, Nov. 12 2022

The Walt Disney World Swan and Dolphin Food & Wine Classic is slated for Friday, Nov. 11 and Saturday, Nov. 12, including the interactive food and beverage seminars, which return this year for the first time since 2019.

The Swan and Dolphin Food & Wine Classic treats guests to a street party festival with unlimited tastings of culinary selections from the hotel’s award-winning restaurants plus bottomless wine, beer, and beverage samplings from around the world.

It all takes place amidst a backdrop of live entertainment on the hotel’s causeway featuring several themed areas such as a beer garden, carnival corner and bubble lounge.

The 2022 event will also feature the return of the interactive food and beverage seminars lead by the hotel’s expert team.

With 22 restaurants and lounges and a distinguished culinary and beverage team, the Walt Disney World Swan and Dolphin Resort continually earns national recognition for its food and beverage program.

The hotel features more than 70 certified wine sommeliers and 1,400 wine selections.

More information about the 2022 event will be released soon.

For the latest information or to purchase tickets, guests can visit www.FoodandWineClassic.com, like www.facebook.com/swandolphinfwc, or call 1-888-828-8850.

 What:              2022 Swan and Dolphin Food & Wine Classic

 When:             Nov. 11 & 12, 2022

 Where:            Walt Disney World Swan and Dolphin in heart of Walt Disney World Resort

 Tickets:          www.FoodandWineClassic.com

Seminars Return to Swan and Dolphin Food and Wine Classic For the First Time Since 2019

During the educational seminars, guests can expand their knowledge of wine, beer, spirits, or pasta-making through hands-on learning experiences led by the resort’s award-winning food and beverage team.

The 2022 seminar line-up includes:

  • Pasta Making
  • Wine Blending
  • It’s Better to Wine in Italian (Italian Wines)
  • Base to Bubbles (Champagne)
  • Beer, Please
  • Craft Cocktails

The seminars will take place on Friday, Nov. 11 and Saturday, Nov. 12 prior to the outdoor festival. Beverage seminar tickets are $75 per person, excluding tax. Pasta Making tickets are $95 per person, excluding tax. All seminars require separate tickets and space is limited. Specific dates and times of each seminar are available at www.foodandwineclassic.com.

The Swan and Dolphin Food & Wine Classic offers guests unlimited tastings at creatively spaced, outdoor stations featuring culinary and beverage selections from the hotel’s award-winning restaurants amidst a festive backdrop of live entertainment on the hotel’s scenic causeway. The event runs from 5:30-9 p.m. on Nov. 11 and Nov. 12.

 

For more information, please visit: swandolphinfoodandwineclassic.com/seminars/.

 

About the Walt Disney World Swan and Dolphin

In the heart of the Walt Disney World Resort, the award-winning Walt Disney World Swan and Dolphin resides amongst the greatest theme parks and attractions in Central Florida. The complex is located between EPCOT and Disney’s Hollywood Studios, and nearby Disney’s Animal Kingdom Theme Park and Magic Kingdom Park. Guests can discover 22 world-class restaurants and lounges, sophisticated guest rooms and the luxurious Mandara Spa. The resort features six pools, three health clubs, nearby golf, complimentary transportation throughout the Walt Disney World Resort and early entry to all four theme parks daily and extended evening theme park hours on select nights in select theme parks. The newest addition, the 14-story Walt Disney World Swan Reserve, opened 2021 and offers an upscale, boutique atmosphere as well as 149 suites ideal for families and two presidential suites. For more information, visit www.swandolphin.com.

4 Chambers Desserts Vibes – Interview with Pastry Chef/Owner Jodi Pnaskolnakorn

Ricky Ly
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4 Chambers Desserts Vibes – Interview with Pastry Chef/Owner Jodi Pnaskolnakorn

4 Chambers Dessert Vibes is a new local Orlando based online pastry shop that offers high-quality, crafted sweets inspired by artisan desserts with a blend of oriental ingredients. Pastry Chef/Owner Jodi Pnaskolnakorn, an expert in Asian desserts and bakery, brings some exotic collections of flavors to you in a form of modern sweet bites.

We recently spoke with Chef Jodi about her business and how she got started during the pandemic.

4 Chambers Desserts Vibes – Interview with Pastry Chef/Owner Jodi Pnaskolnakorn

Tasty Chomps: Tell us about your background. What inspires you to bake and cook?

Chef Jodi Pnaskolnakorn: Born in Dallas, Texas, I spent my childhood growing up in Thailand.

While Thai food is well known for its richness in flavor and delicacy, Thai desserts, though not well regarded out side of the country, have incorporated the same richness in flavors, delicacy, and heritage as Thai food.

I have built my love of Thai and Asian desserts since my young age. Though my education background was in Biomedical Science, my passion has always been culinary and pastry. I relocated to Orlando, FL in 2006, and this was when I had my first opportunity in culinary area.

I started working part time as a server in a Sushi restaurant, where later became a Sushi chef trainee, and finally a Sushi Chef.

It was not easy for me to decide to change my career path from medical science to culinary and pastry, but this was probably one of the best decisions I have ever made.

It was for the first time that my career, hobby, and passion are combined into one.

What is your culinary experience, past jobs, training?

My culinary experience starts from the front of house to the back of house. I was working as a server in local Thai restaurants since 2006.

Then, I was trained became a Sushi Chef in 2015. I, then decided to enroll in the pastry school at Le Cordon Bleu College while still working as a Sushi chef. During that time, I started baking at home by taking orders from friends as well as working part-time as a cookie decorator at a local cookie shop.

After my graduation from Le Con de Bleu College, I started working full time in the Pastry department of Waldorf Astoria and Hilton Bonnet Creek Orlando, where my skills and proficiencies broadened and passion for my own creations grew.

I worked at the Pastry department of Waldorf Astoria until the department temporarily shut down due to COVID-19 pandemic.

The timing was right for me to start my own brand, using my own ideas and creations, and so 4 Chambers Dessert Vibes was created.

Where does the name 4 Chambers Dessert Vibes come from?

A heart has 4 chambers. Only when all 4 chambers of a heart work together, fulfilling each of its own function, that the heart works as a whole.

My 4 chambers are flavor, presentation, quality, and consistency. My true passion is not only to create my dessert items, but also to put a perfect blend of my 4 chambers into each and every creation I have made.

The art and science of finding a perfect balance between what make a good dessert good never fails to excite me each and every day.

What are some of your most popular items right now?

• Mango Cream Cake (an April item): Vanilla chiffon filled with vanilla chantilly, mango sauce, and fresh mango.
• Thai Tea Crepe Cake (available in store at U Roll Sushi East Colonial location): Thai Tea crepe, chantilly cream, and sweet Thai Tea sauce.
• Coffee Almond Cake: Coffee chiffon filled with coffee ganache, coffee chantilly, candied almond, drizzled caramel sauce.

What makes your desserts unique and different?

As someone who grew up in Thailand, where dessert scene ranges from traditional Thai desserts, modernized dessert creations from Japan and Korea, and fused creations of the old and the new, the idea of creatively combining different ingredients from different origins is my niche.

Fresh fruit infused dessert is not new, but my Mango Cream Cake brings the refreshing natural mango and aroma and flavor of vanilla cake together without compromising the best of each element.

Thai Tea Crepe Cake have been tried before, but my Thai Tea Crepe Cake ingredients blend together with perfect sweetness and unique flavor of the Thai tea.

What is your favorite tip for baking?

While most people consider pastry and culinary as an art, I believe it takes a good share of science and experiment to come up with a good food or dessert creation.

It is not only selecting what to put together but also how, how much, and why.

While following available recipe and instructions will likely let you bake successfully for a short amount of time and less resource, understanding each ingredient and process and their complex relationship guarantees to make a better baker out of you.

What are some upcoming items that people can order?

April menu is launched for pre-order and you can choose to pickup or delivery on the available date and time.

The Mango cream cake includes to this menu and I recommend it. New items/menu is posted every month on the store’s Instagram and Facebook.

What are your future plans? your dream?

My goal is to have a small store front that people can comes in and enjoys my creations, also ordering cakes for their special occasions. Customers can also order online for pick-up or delivery through the store application and website.

How can people find out more about you and ordering?

You can find me on
IG: @4chambers.dessert, there is link in bio which bring you to the ordering form
FB: @4chambersdessertvibes, I pinned the link on the top of the page
Linktree: https://linktr.ee/4ChambersDessertVibes
Dessert Ordering Form:
https://form.jotform.com/4chambersdessert/dessert-ordering-form
Signature/Custom Cake Inquiry: https://form.jotform.com/4chambersdessert/signaturecustom-inquiry
Email: 4chambersdessert@gmail.com

Inside Look: Tap Room at Dubsdread in College Park

Tiffany Nguyen
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Inside Look: Tap Room at Dubsdread in College Park

The award-winning The Tap Room at Dubsdread in College Park may have one of the longest histories in Orlando, dating back to when the golf course first opened in 1924, eventually becoming a popular hangout spot for officers during World War II and popular ever since.

Politicians, celebrities, friends and families dine in for lunch, dinner and happy hour on the Verandah overlooking the historic 98-year-old Dubsdread golf course.  Conveniently located on Par Street just off Edgewater Drive, Tap Room at Dubsdread is the gathering spot for all to enjoy a friendly and upbeat atmosphere while relaxing in a beautiful and unique woodsy setting nestled among the high trees with hanging moss.

The Tap Room at Dubsdread boasts a heritage of culinary excellence. Today, under the guidance of owner Steven Gunter and Chef Stewart Barney, their spectacular setting and delicious food have made them a perennial favorite for Central Floridians and has gained them recognition as some of the best prime steaks and seafood as well as outdoor dining in town.

Whether you are stopping in for a power lunch or a celebratory dinner, their menu is chock full of local favorites like their prime steaks, buffalo cauliflower, fresh grilled seafood, and award-winning cheeseburgers. The toughest decision you will have to make is whether to order one entrée or two!

Here is an inside look at Tap Room at Dubsdread’s most popular menu offerings:

Tomato, Basil and Mozzarella Flat Bread – fresh tomatoes and feta cheese.

Buffalo Cauliflower – flash fried, served with bleu cheese fondue, buffalo sauce and celery.

Tap Room Classic Burger – with Tillamook cheddar cheese.  Hand-Pattied, Award Winning.

Parmesan Encrusted Grouper – topped with lemon beurre blanc.

Maryland Style Crab Cakes – jumbo lump with house made rémoulade.

Available only on Friday & Saturday: 

The Tap Room Lobster Roll – with brown butter.

Prime Grade Herb Encrusted Prime Rib – with mashed potatoes and broccolini.

Wine List:

Romeo, a sweet service dog who did eight tours with his heroic owner.

Be sure to check out Tap Room at Dubsdread the next time you are in College Park for a delicious meal and excellent service!

The Tap Room at Dubsdread
549 West Par St. Orlando, FL 32804
(407) 650-0100

Central Florida Celebrates #407Day on April 07, 2022 plus Giveaway Contest

Ricky Ly
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Central Florida Celebrates #407Day on April 07, 2022 plus Giveaway Contest

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

Food Blog TastyChomps.com to give away offerings from local businesses and organizations in celebration of #407Day

ORLANDO, Fla. – March 31, 2022 – Orange County Government, The City of Orlando and Visit Orlando have announced the return of #407Day this Thursday, April 7, 2022, for residents to celebrate their hometown pride and support local area businesses.

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

All three entities have partnered with leading local food blog Tasty Chomps for a #407Day social media giveaway. Residents will have the chance to win prizes from local businesses and organizations by sharing their posts and photos on April 7, marked with the #407Day hashtag, via Facebook, Twitter and Instagram.

Nile Ethiopian on International Drive

Lucky winners will be awarded giveaways from attractions such as Wild Florida and WonderWorks Orlando, local nonprofit organizations Orlando Ballet and the Downtown Development Board, and restaurants such as AVA MediterrAegean, Taverna Opa, Tapa Toro Tapas Bar & Paella Pit, Orlando Cat Café, deep blu Seafood Grille, and The Glass Knife.

2018 - A Year in Review - TastyChomps' Top Food Moments - Tasty Chomps: A Local's Culinary Guide

“Small businesses are the backbone of our community, and when we come together to support each other, we all thrive,” said Orange County Mayor Jerry L. Demings. “We must continue to celebrate the local businesses that make our region a special place to live. I encourage all residents to join me on April 7 and visit your favorite local business or restaurant. Together, we can make a difference by supporting our neighbors.”

Pam Thomas of Pammie’s Sammies

“I am proud to be a resident of our vibrant, inclusive community and always enjoy sharing what I love about Orlando. #407Day gives us all the opportunity to showcase our hometown pride and the small businesses that make our community such a special place,” said Orlando Mayor Buddy Dyer.

‘Camille’ by Chef Tung Phan Opens Pop-Up in Domu Lab at East End Market

“As Orlando residents we are lucky to live in a destination that tops the vacation bucket list for millions of visitors from around the world,” said Visit Orlando President & CEO Casandra Matej. “Part of what makes our destination so special is the range of local businesses, and we encourage everyone to go out on #407Day to share recommendations and show support for their favorites.”

Prizes are being offered by the following businesses and organizations:

 #407Day 2022 Giveaway Contest Details:

How to Enter: 

  1. From now until April 7th, 2022 (407 Day) – post your favorite photo(s) supporting local Central Florida businesses and restaurants on Facebook, Twitter, and Instagram using the #407day. Feel free to caption the photo with why you love and support this local business. Make sure your account is public so that the committee can see.
  2. Winners will be chosen by a committee for the gift prizes listed above.
  3. Deadline to enter is April 7th, 2022 – 11:59pm .

About Orange County Government
Orange County Government strives to serve its citizens and guests with integrity, honesty, fairness and professionalism. Located in Central Florida, Orange County includes 13 municipalities and is home to world famous theme parks, the nation’s second largest convention center, and a thriving life science research park. Seven elected members make up the Board of County Commissioners including the Mayor who is elected countywide. For more information please visit www.OCFL.net or go to the Orange County Facebook and Twitter pages.

About The City of Orlando

The City of Orlando is committed to providing residents, businesses and visitors with premier municipal services, amenities and initiatives. We are also proud of our community’s diversity, commitment to inclusion and vibrancy, which is reflected in our arts and cultural opportunities, thriving small business scene and many outdoor amenities. For more information, visit Orlando.gov.

About Visit Orlando

Visit Orlando is The Official Tourism Association® for Orlando, the most visited destination in the United States and Theme Park Capital of the World®. Visit Orlando connects consumers with every segment of Central Florida’s travel community, whether for a vacation or meeting. Home to seven of the world’s top theme parks — as well as refreshing water parks, outdoor thrill rides, activities to connect with nature, and a dynamic dining and entertainment scene — Orlando is welcoming to travelers of all ages. With 480 hotels, visitors have choices that span multi-acre resorts to themed boutique hotels. Orlando’s trusted theme parks, attractions, hotels and businesses have developed comprehensive safety measures and worked closely with medical experts to create safe travel experiences. Find more information at VisitOrlando.com.

 

Inside Look: Weekend Brunch at STK Steakhouse at Disney Springs

Ricky Ly
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Inside Look: Weekend Brunch at STK Steakhouse at Disney Springs

STK Steakhouse Orlando at Disney Springs , the modern steakhouse and chic lounge, is a weekend brunch must try – complete with live DJ and fan-favorite bottomless mimosas and bloody marys, paired with breakfast classics like cinnamon brioche French toast, hot chicken & waffles; and filet and lobster tail combos, tuna tartare, and lobster & eggs benedict, finished with a luxe caviar hollandaise.

STK Brunch Menu Highlights:

Lobster & Eggs Benedict – lobster – baby spinach – poached eggs – caviar hollandaise – toasted english muffin

Wagyu Burger  BKFT – 7oz beef patty – american cheese – bacon- fried egg – lettuce- tomato – onion – special sauce – fries 

Cinnamon French Toast – brioche – berries – cream cheese icing – maple syrup

Tater Tots

STK at Disney Springs
1580 E Buena Vista Dr, Orlando, FL 32830
BRUNCH HOURS
Saturday & Sunday: 9:30am – 3pm
Note: Disney Springs Parking lots do not open until 9am

Easter Brunch at the Aurora at The Celeste Hotel in East Orlando / UCF Area 2022

Ricky Ly
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Easter Brunch at the Aurora at The Celeste Hotel in East Orlando / UCF Area 2022

The Easter Brunch at Aurora at The Celeste Hotel is a must try especially if you are looking for something family friendly and complete with an Easter bunny and Easter Egg Hunt. Do RSVP ASAP as the seats will likely get booked very quickly.

Aurora at The Celeste Hotel – East Orlando

4105 N Alafaya Trail, Orlando, FL
689-205-0100
Dine in Only

Reservations required – P: 689.205.0100 or MIKE.TRUDNAK@THECELESTEHOTEL.COM or directly through OpenTable.

Easter Bunny Breakfast

The 2 weekends prior to Easter, April 2nd, 3rd, 9th & 10th

Join Aurora for a modern take on a breakfast with the World Famous Easter Bunny!  Breakfast will begin at 9:00 am and the cost is $40 per adult, $25 for children 12 and under and 3 and under are free.  The Buffet will include classic favorites such as eggs benedict, Quiche, Bacon, Sausage, Waffles, Pancakes, French toast, Fresh Fruits and much more!  The Bunny will be around to greet all of the tables as well as a private photo experience where families can take their own photos with the bunny in our photo area.  Breakfast will be followed by an Easter Egg hunt for all of the children on the Endeavor Event Lawn.  Be sure to book soon to enjoy some relaxed family time with great food and the one and only Easter Bunny.  Reservations required – P: 689.205.0100 or MIKE.TRUDNAK@THECELESTEHOTEL.COM or directly through OpenTable.

Bunny Tea Time

The 2 weekends prior to Easter, April 2nd, 3rd, 9th & 10th

Join Aurora for a delicious assortment of finger sandwiches, canapés, scones, pastries, fruit, desserts and of course tea!  Peanut butter and jelly, and hot chocolate for smaller adventurers. The Bunny will be around to greet all of the tables as well as a private photo experience where guests can take their own photos with the bunny in our photo area.  Bunny Tea will begin @1:00pm and the cost is $36 per adult, $22 per children 12 and under and 3 and under are free.  Reservations required – P: 689.205.0100 or MIKE.TRUDNAK@THECELESTEHOTEL.COM or directly through OpenTable.

Easter Day Brunch Buffet

April 17th 11am-4pm

Aurora will be offering a special Easter Day Brunch Buffet that will run from 11am-4pm on Easter Day. $75.00 per adult, children 12 and under $25, 3 and under free. This menu ties together our flavorful cuisine with traditional holiday elements. Featuring unlimited mimosa’s, multiple made to order stations such as Prime Rib and 3 other carved meats , Risotto Station, chef curated cheese display, omelet station, salad station, seafood display, children’s buffet, breakfast favorites, more than 25 feet of desserts and more!  Reservations required, P: 689.205.0100 or MIKE.TRUDNAK@THECELESTEHOTEL.COM or directly through OpenTable.

Here is our Inside Look at the Easter Bunny Brunch at Aurora 

Chef Mike Trudnak

Inside Look: Pasion Orlando at the Hall on the Yard – What to Try

Ricky Ly
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Inside Look: Pasion Orlando at the Hall on the Yard – What to Try

Regionally acclaimed, Nashville restauranteurs, husband and wife team Executive Chef Chris Rains and Erica Rains bring their culinary experience to Orlando’s newest dining concept, the Hall on the Yard, with two diverse and delicious concepts.

The Hall On The Yard is a collection of 9 diverse culinary offerings, 5 curated event spaces, 3 premium cocktail bars, showcased in 1 eclectic building.

The Rains are the founders behind The Chef and I, a modern take on approachable gourmet fusing international flavors into beautiful, well balanced dishes and Pasion a new Latin fusion themed restaurant putting new takes on classic Mexican, Puerto Rican and Cuban fare.

Michael Morrison serves as Chef de Cuisine – formerly Head Chef of Loretta Keller’s Famed Coco500 & Exec Chef of Hiro Sone’s Michelin Starred Ame in SF. He serves alongside Sous Chef Travis Chasteen.

Interview with Chef Chris Rains on PASION


Tasty Chomps: What are your inspirations behind the food at PASION ?

Chef Rains: I am inspired by the classic dishes first and foremost. From there I get a basic understanding and just move forward towards the end result. Incorporating what I think it should taste like with traditional techniques. It probably sounds crazy, but if you tell me about a dish that I am not very familiar with, I immediately envision what it should taste like before I take that first bite.

What are some of your favorite dishes on the menu right now? most popular dishes?

Shrimp and Agave cornbread and the Walu Ceviche. Most popular dishes are the Barria tacos and the three ceviches.

What is something you want people to know about Pasion?

That literally the name says it all. We are passionate about food and we want to make sure that each bite you take tickles all your taste buds.

Tell us more about the tres leches french toast – the process, the ingredients –

This is actually a recipe created by Chef Travis ( He is the sous chef at Chef and I our other restaurant at The Hall). We soak thick slices of Sour Dough crème anglasie over night then crisp the slices on the griddle. We serve the dish with more chilled crème anglaise, strawberries and jalapeno infused maple syrup.

Upcoming plans for Pasion for 2022?

We are developing interactive tasting experiences and teambuilding through the flavors and cultures of Latin American cuisine.

Interview with Chef Michael Morrison on PASION

Tell us about your background and culinary experience before Pasion –

Before moving to Orlando I spent 15 years living and cooking in San Francisco. I spent time in a wide range of Kitchen. Most of my formative training was split between Farm to Table and Fine Dining

What was food in your childhood like? What was the role of food growing up? What are your favorite foods growing up?

I grew up in a small town in Upstate New York, not really a place known for food. What I did growing up was awesome “junk food”. The pizza, wings and subs from the small mom and pop operations are better than any I had outside of my town. I still dream about the food at the shops.

What are some of your favorite experiences throughout your career working in various kitchens?

For sure a stand out for me time in my career would be my first Head Chef Job. I was hired by Loretta Keller to be the chef at her restaurant CoCo500.

What are some of your personal comfort foods?

I love slow cooked like Braised Short Ribs and Lamb Shanks.

How is Central Florida coming along in the food culture from your point of view?

I feel like Orlando is on the rise. The Guests we are serving are expecting new experiences and food.

Must Try Dishes at Pasion at The Hall on the Yard

Ceviche three ways – Deep Water Walu, Gulf Shrimp, and Yucatan Style Polpo (Octopus)

Beef Short Ribs and Mofongo – Beef, slow braised with wine, stock and herbs and served over a roasted pineapple achiote broth and served with a smoky bacon mofongo and a lime salted avocado .

Huevos Rancheros – with refried red lentils, smoky pasilla, ancho and guajillo pepper salsa, sliced avocado, house cured and 2 farms eggs sunny up.

Sautéed Gulf Shrimp and Agave Cornbread

Adobe Blackened Mahi Mahi Tostada

Chorizo and Chihuahua Cheese Omelet

Birria Style Tacos

Chipotle Chicken  Quesadilla

Tres Leches  French Toast  – Marinated Overnight in a Tahitian Vanilla Batter, browned and layered with tres leches milk anglaise, spiced toasted jalapeno maple syrup, and fresh strawberries with cilantro

Pasion Orlando
at The Hall on the Yard
1412 Alden Road, Orlando, FL
(Ivanhoe Village)

https://www.pasionorlando.com/

Thu 11:00 am – 11:00 pm
Fri-Sat 11:00 am – 2:00 am
Sun 11:00 am – 9:00 pm
Brunch Saturdays and Sundays from 11 am – 5 pm.

Hemisphere at Hyatt Regency MCO – Wine Dinner – Spring 2022

Ricky Ly
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Hemisphere at Hyatt Regency MCO – Wine Dinner – Spring 2022

Hemisphere restaurant at the Hyatt Regency Orlando International Airport has some of the most beautiful and unique views in all of Orlando – where else can you dine while watching flights take off and land on the runway below?

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

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

Professionally trained culinarian and nutritionist, Jeffrey Powel joined the Hyatt family in 2001, and has since then honed his epicurean skills in California, the Hawaiian Islands, Texas and most recently in New Jersey.

As Executive Chef of the Hyatt Regency Orlando International Airport, Jeffrey and his team bring his “farm fresh” approach to Hemisphere’s menu, infusing robust international flavors and seasonal local ingredients, to create dishes that are intensely flavorful and naturally spectacular.

This year, Hemisphere actually celebrates its 30th anniversary – having opened its doors for the first time back in 1992. For over 20 years, the restaurant has also been hosting wine dinners which resumed this year.

We were recently invited for a ‘Tour de France’ wine dinner which was quite fantastic – led by Chef De Cuisine Jason Moltz.

Hemisphere’s Tour de France – Wine Dinner

Friday, March 25, 2022

Featuring a Variety of French Wines
Paired with an Inspired Menu Created by

Executive Chef Jeff Powell and Chef de Cuisine Jason Moltz

MENU


1st Course:

Pignoli Crusted Kumquat Glazed Quail
Pear, Celeriac, Wild Rice, Pistou

Château Clarke, Le Merle Blanc de Château Clarke Bordeaux

2nd Course:
Seared Scallop
Trout Caviar, Apple, Fennel, Lime, Torched Piment Aioli

Les Tourelles de la Crée, Montagny 1er Cru

3rd Course:
Lamb T-Bone
Roasted Aubergine, Nastrium, Sunchoke,
Lingonberry, Demi-Glace au Agneau

Saintes Pierres De Nalys Châteauneuf-du-Pape Rouge

Dessert

Strawberry, Rhubarb, Vanilla, Pistachio


Famille Perrin, Muscat Beaumes de Venise

The night is truly a must experience for an Orlando resident – full of excellent food and wine as well as ambiance and company.

The next wine dinner at the Hemisphere, which is “Liberty” themed – right before the Fourth of July – complete with a live band in the atrium, is set for June of 2022.

For Reservations and details, Please Contact Arlene Diel at 407-825-1315 or arlene.diel@hyatt.com

Hemisphere at HYATT REGENCY ORLANDO INT’L AIRPORT
9300 Jeff Fuqua Boulevard, Orlando, FL 32827, USA
https://hemisphereorlando.com/orlandoairport.regency.hyatt.com
DINNER HOURS
5:00pm to 10:00pm
Closed Mondays & Tuesdays
T: +1 407 825 1344
Complimentary Valet for all guests makes parking a non-issue.

Heirloom Orlando – Meal Delivery Service – Spring 2022 Menu

Ricky Ly
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Heirloom Orlando – Meal Delivery Service – Spring 2022 Menu

Trying to prepare meals for the family this week and run out of ideas and time? Check out @orderheirloom ‘s brand new Spring Menu and save time on cooking and prepping so you can spend more time enjoying time with family and friends.

Super easy to prep – seconds to just pop the dish in the oven as needed according to the instructions and dinner is ready in less than an hour.

Heirloom’s new spring menu is a chef curated menu packed with freshly picked, seasonal ingredients and a variety of flavor as well as kid friendly options!

Heirloom’s New Spring Menu Includes:

CHIMICHURRI BRAISED SHORT RIB
chimichurri braised short rib, charred zucchini, basted potato, chipotle pan sauce
ARROZ CON POLLO
braised chicken, cilantro rice, calabacitas, black beans,
custom Latin inspired spice blend
THAI ALMOND SOBA NOODLE
buckwheat soba noodles served chilled tossed in a soy-free thai almond sauce
with red bell pepper, cucumber, edamame, scallion, and cilantro
MEXICAN COBB SALAD
romaine, black beans, corn, tomatoes, sunflower seeds,
cilantro, creamy avocado dressing
ROASTED CORN SALAD
roasted corn, locally sourced lettuces, peppers, pickled onion,
roasted tomato, shredded carrot, black bean, cotija cheese
HEALTH NUT BOWL
quinoa and rice blend, shaved cauliflower, roasted corn.
caramelized onion, slivered almonds, caper dressing
ITALIAN MEATBALL SOUP
mini meat balls, ditalini pasta, bread crumbs, carrots, celery, herbs and spices
KID’S CHALLAH GRILLED CHEESE & TOMATO SOUP
grilled cheese, challah, sharp cheddar, tomato soup
Kids Penne with Meatball – penne and meatball, classic marinara, parmesan cheese, broccoli
LEMON POPPY BREAKFAST LOAF
BLUEBERRY SHORTCAKE
blueberries, vanilla and coriander chantilly, shortbread

 

SPECIAL – Enjoy chef prepared meals delivered locally to your door in Orlando, Tampa and surrounding areas by using code “TASTYCHOMPS” to take $25 off your first order, no expiration or exclusions.

Visit  https://orderheirloom.com/ to start looking at the available menu items this week!

7 of the Best Restaurants for Fried Fish in Orlando / Central Florida

Ricky Ly
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7 of the Best Restaurants for Fried Fish in Orlando / Central Florida

Sometimes you just want some good fried fish. Sometimes it’s Friday and you want to order some fish, too.

Here is our list of the 7 of the Best Restaurants for Fried Fish in Orlando / Central Florida

Boston’s Fish House

6860 Aloma Ave, Winter Park, FL 32792
Menu: bostonsfishhouse.com
Phone: (407) 678-2107

In February of 1988, Stephen Gresek opened his first restaurant in Winter Park, Boston’s Fish House. Boston’s Fish House specializes in fresh New England style seafood flavor daily from the Northeastern seaboard region. Boston’s began as a little house located on Aloma Avenue and it has grown to become one of Central Florida’s most relished landmarks.

Raglan Road  / Cookes of Dublin at Disney Springs

Address: 1640 Buena Vista Dr, Orlando, FL 32830
Menu: raglanroad.com https://www.disneysprings.com/dining/cookes-of-dublin/
Phone: (407) 938-0300

Feast on fast, fresh Irish fare at this family-owned eatery beside Raglan Road Irish Pub and Restaurant—from fish and chips to burgers, pies and more!

Gordon Ramsay’s Fish and Chips

Address: 8391 International Dr Suite C-1, Orlando, FL 32819
Menu: gordonramsayrestaurants.com
Phone: (689) 244-7400

The first Gordon Ramsay Fish & Chips opened on the Linq Promenade in Las Vegas in 2016. It’s fun, simple and classic; delicious British Fish & Chips with the Gordon Ramsay quality and style. “Fish & Chips is a really important dish to me, not only is it quintessentially British but it was part of my upbringing. I’ve found a way to elevate that classic dish, dress it up and really modernize the experience. I’ve had 3 stars in Chelsea for over 2 decades, 2 stars in France, restaurants around the globe – but my mum is most proud of the chippy.” – Chef Gordon Ramsay

The Nauti Lobstah

Address: 311 S Forest Ave, Apopka, FL 32703
Menu: https://www.thenautilobstah.com/
Phone: (407) 889-7980

Formerly The Catfish Place in Apopka, the Nauti Lobstah recently took over the space with the new owners – friends Christine, Cara and Mike. As a graduate of Johnson & Wales Culinary University in Providence, Rhode Island, Chef Mike’s experience has taken him not only to New England but Europe, Texas, and Central Florida. For the past 15 years, he was the Executive Chef at the Rosen Centre Hotel in Orlando. Chef Mike also opened the Walt Disney World Dolphin Hotel and has worked at the Peabody Orlando and the Peabody in Memphis (where one of the local favorites was catfish!). The restaurant is a friend and family-owned business offering delectable seafood creations and high-quality alternatives such as steaks, chicken and pork for our non-seafood guests… all in a warm and friendly setting!

High Tide Harry’s

Address: 4645 S Semoran Blvd, Orlando, FL 32822
Menu: hightideharrys.com
Phone: (407) 273-4422

High Tide Harry’s is a casual seafood family restaurant that serves something for everyone at a price a family can afford. High Tide Harry’s is a family-owned and operated Seafood Restaurant located 2 miles North of the Orlando Airport that has been serving the locals Crab Legs, Lobster, Shrimp, Fresh Fish, Oysters, Chicken, Steaks, Burgers, Ribs & more since 1995! High Tide Harry’s has received many awards for Orlando’s best seafood including: Orlando Sentinel’s Foodie Awards, Orlando Weekly, Best of Orlando, City’s Guide Best Bets and high acclaim from the Zagat survey.

Yorkshire County Fish Shop
at Epcot UK Pavilion

Stop by for the finest British fare this side of the Pond – inside Walt Disney World’s EPCOT UK Pavilion. Savor battered fish served with piping-hot chips. Plus, enjoy refreshing soft drinks and “draught” beer—including Bass Ale and Harp Lager.

The Chippy in Davenport

146 California Blvd, Davenport, FL 33897
https://www.facebook.com/BestBritishChippy/ Phone: (863) 438-6817

Battle of the Food Trucks in Historic Downtown Sanford – Sunday, April 10, 2022 at 1pm-6pm

Tiffany Nguyen
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Battle of the Food Trucks in Historic Downtown Sanford – Sunday, April 10, 2022 at 1pm-6pm

The very popular Sanford Food Truck Fiesta in beautiful Historic Downtown Sanford, which is usually on Saturdays, will now be held on second Sundays, with the first one starting on Sunday, April 10th from 1pm-6pm.

Join us for an epic and way overdue Battle of the Food Trucks as over 40 of Orlando area top food trucks battle it out for Central Florida bragging rights!

Judges panel from the 2019 Sanford Battle of the Food Trucks in Historic Downtown Sanford

Local food bloggers will be judging the competition and announcing the winners.  The judging panel will consist of: Tiffany Nguyen from Tasty Chomps, Lisa Wilk from Taste Cook Sip, Mike from JustPotus, Michelle from Made In Orlando, and Chantal from Let’s Try This Orlando.

Guests can enjoy craft beer, live music, vendors, free parking, and the best food all in a family and pet friendly environment!

For more information, visit: facebook.com/events/973501786702894

Interview with Central Florida’s 2022 James Beard Awards Semi-finalists

Ricky Ly
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Interview with Central Florida’s 2022 James Beard Awards Semi-finalists

Our local Orlando / Central Florida’s food scene recently had several chefs and restauranteurs nominated for the 2022 James Beard Awards, a top honor in the food industry.

“The mission of the James Beard Awards is to recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive,” according to the James Beard Foundations website.

The James Beard Foundation recently announced the semifinalists for its chef and restaurant categories with four Orlando culinarians who were nominated:

  • Henry Moso of Kabooki Sushi for Best Chef: South,
  • Rabii Saber of the Four Seasons Resort Orlando for Outstanding Pastry Chef,
  • Evette Rahman of Sister Honey’s for Outstanding Baker and
  • Jason and Sue Chin of the Good Salt Restaurant Group for Outstanding Restaurateur.

We recently spoke with them via e-mail to get their responses on being nominated for this prestigious award and what this means to them and Orlando –

Interview with Henry Moso – Kabooki Sushi – Nominated for Best Chef: South – James Beard Award

Visit Orlando Celebrates Asian Pacific American Heritage Month 2021 - Tasty Chomps: A Local's Culinary Guide

What does this award mean to you?

It means everything for me and the team. It’s a reminder for us to keep doing good work for the community.

What does this award mean to Orlando?

It is a great recognition for our food industry to keep us pushing each other and keep creating perfecting our craft.

What do you have planned for this year?

Expanding next door space for both locations and possibly scouting for the 3th location.

What are your favorite ingredients to use right now?

Seasonal fish and citrus.

What makes a good chef in your opinion? 

The chef must be a consistent calm, focus and self motivate – a drive with great creative mind.

Interview with Rabii Saber from Four Seasons Resort at Walt Disney World – Nominated for Outstanding Pastry Chef

A Sweet Celebration of Four Seasons Orlando Executive Pastry Chef Rabii Saber - Tasty Chomps: A Local's Culinary Guide

What does this award mean to you?

Being nominated as a James Beard Award semifinalist for the second time is a lifetime achievement for me.

It’s extremely rewarding to have years of dedication and hard work recognized by such a prestigious foundation, and it feels great to know there are people out there who appreciate what I’m doing.

It’s truly an incredible feeling, and at the same time motivation to keep pushing myself.

What does this award mean to Orlando?

The culinary scene in Orlando is growing and becoming more diverse year after year.

There are so many great chefs and restaurateurs in the City Beautiful that are dedicated and passionate about what they do, and their cumulative focus on improving and delivering an outstanding product to the community and tourists alike leads to this type of recognition.

I believe it’s time for this amazing city that we all call home to be noticed and not left overlooked.

How can people try your delicious creations here in Orlando?

At Four Seasons Resort Orlando, guests can enjoy our desserts in any of the resort’s six restaurants, ranging from a quick scoop of gelato at Lickety Split, our lobby level cake, to placing a custom cake order for any type of celebration, to house-made pastries and more.

I also do my best to stay in touch with the community and participate in as many local events as possible.

I was lucky enough to be invited to be featured during the Party of the Senses at Epcot Food & Wine Festival for three years in a row, and always collaborate with our restaurants during annual events including the Windermere Wine & Dine and Taste of Windermere, which benefit great causes.

What do you have planned for this year?

Coming out of the pandemic and seeing things slowly get back to normal, my focus is to rebuild our incredible pastry team and revamp our offerings at the resort.

The goal is to have completely new dessert offerings in all of our restaurants by the time we reach the holiday season.

This way, we can keep our guests happy and surprised with new menu items, while also keeping the team motivated to take on new challenges.

Something that is baking in our pastry shop is our new chocolate bar and bonbon collections, coming out soon.

Interview with Jason and Sue Chin from the Good Salt Restaurant Group – Nominated for Outstanding Restauranteur

Inside Look: Ramen Rumble 4 presented by Morimoto Asia Orlando x Good Salt Restaurant Group - Tasty Chomps: A Local's Culinary Guide 

What does this award mean to you?

Being a James Beard semi-finalist is, without a doubt, one of the greatest honors that we have ever been bestowed.

This recognition is especially meaningful to us because of what it means for our team.

They all put a tremendous amount of heart into each of the restaurants and this accolade is validation that the work that they do is worthy of national recognition.

What does this award mean to Orlando?

This year’s round of semi-finalists is huge for Orlando! There has certainly been a feeling of being “skipped over” in the past several years as there was not really much representation from our city.

With there being five semi-finalists from Orlando, we are hopeful that this year’s JBF awards will be inspiring to chefs and restaurateurs in our community and that this will continue to be an upward trend.

What were some challenges that came with the pandemic and how did you overcome them?

The biggest challenges came with the uncertainty. There were many times where we were saying to each other, “Well, we’ve had a good run. I guess this is it.” We got through it as best we could by staying nimble and pivoting quickly when the need arose.

We also had tremendous support from our communities as they rallied around us to do whatever they could to help keep us open. We are forever in debt to them.

We are thankful that we were able to pull out of it and still be able to be open, as we know there were many that were not as fortunate. We will say that a silver lining in the whole thing was being able to identify shortcomings in our industry as a whole.

We know that many restaurant owners and operators have already begun to make significant changes in how they do business to create a healthier and more sustainable work environment.

What do you have planned for this year?

This year is all about looking inward at our group and seeing what we can do better. We have had some exciting upward movement with several of our key staff members to help ensure that our restaurants are able to continually improve and that we will be ready if and when we get an opportunity to do something new.

What makes a good restaurateur in your opinion?

There are so many things a restaurateur must balance, but I feel the ultimate measure of what makes a good restaurateur is their ability to inspire and empower their team to create a culture of inclusion and positivity within their restaurants. That culture will be palpable as soon as you step through the doors of any restaurant. A good restaurateur must also do good by their communities, knowing that what they do and how they do it can make a positive impact.

Interview with Evette Rahman, owner/head baker, Sister Honey’s – Nominated for Outstanding Baker

Press & Awards — Sister Honey's Bakery

What does this award mean to you?

It is an honor to get recognized in an ocean of bakeries. It validates that we are doing the right thing.

What does this award mean to Orlando?

The rest of country will know that we are not just for theme parks and vacations, but also a dinning destination. Orlando should be proud.

What do you have planned for this year?

We would love to expand into a bigger and better operation.

What are your favorite ingredients to use right now?

We use many different ingredients for the products that comprise our menu. We love to experiment and develop new items when the schedule allows.

What makes a good baker in your opinion?

A good baker has consistency across the board. There should be a never ending desire to improve and progress.

What are some of your most popular items right now at Sister Honey’s?

Can I say everything! It’s difficult to keep up with the demand, because things sell out in a blink of an eye. Some top sellers are coconut cake, pineapple cake, hummingbird cake, pistachio cake, key lime pie, strawberry pie, tiramisu, cookies, cupcakes, and on and on!

Update: Our candidates were not able to move forward to the final round but hopefully next year.

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