Did you know you could find some of Orlando’s best barbecue on International Drive?

The legendary Brother Jimmy’s BBQ started in North Carolina back in the 1980s at ACC football games, before opening up in the heart of Manhattan’s Lower East Side in 1989. Now, they have brought their North Carolina style Southern BBQ from Manhattan to their 7200 SF location in Orlando at Icon Park on International Drive.

In this exclusive interview, local Orlando owner Mike Daquino shares the restaurant’s origins from its humble beginnings from tailgates to opening their first location in 1989 on the Upper East Side of Manhattan and their journey to Orlando.

Read on to learn about the past, present, and future of Brother Jimmy’s BBQ and their flavorful barbecue right here in Orlando.

Tasty Chomps Interview with Mike Daquino of Brother Jimmy’s BBQ

Tasty Chomps:  How did Brother Jimmy’s BBQ start out? We heard the whole thing started with like a bbq tailgating experience for the ACC football games? 

Mike Daquino (Brother Jimmy’s): So it started in 1989 on the Upper East Side of Manhattan. The original founder of Brother Jimmy’s, Jimmy Goldman, went to school in Carolina. He went to a year of UNC and a year of Duke.

Although he didn’t finish, he kind of came back to Brooklyn with a nice book of recipes, and at that time in New York, no one knew what, like Southern BBQ Real BBQ.

In New York, “barbecue” was like hamburgers and hot dogs on the grill in your backyard. It wasn’t slow smoking for overnight 16 hours, anything like that.

So Jimmy popped 2 smokers into kind of like a little dive bar on the Upper East Side and then just started pouring BBQ smoke out into the Upper East Side neighborhood and people just didn’t have no clue what it was.

This first Brother Jimmy’s BBQ spot in the Upper east Side was a very trendy place, just like a kind of a enigma in a way, in Manhattan, and was a popular nightlife spot. It was voted like top five in Zagat for a while for as a nightlife spot.

It was kind of the place where if you went to school anywhere in the ACC, you knew to come to Brother Jimmy’s to work and enjoy barbecue like in the Carolinas while in Manhattan.

So a lot of brothers and sisters, cousins, family members of people that work there, knew to come to Brother Jimmy’s when they were coming to Manhattan for like their internship, whether they were gonna be a banker or they were an actress or a singer or whatever they were going to be.

This was a spot they could go to earn money and it was authentic in their Southern cuisine and that made it kind of authentic in the clientele because you would ordering a southern meal from a southern server who ate that meal their whole life. So it was very authentic.

What are some of the most popular items right now on the menu at Brother Jimmy for people who have never been there before, you know? Any specials for the Holidays?

Mike Daquino (Brother Jimmy’s): Our ribs and our brisket – I think of the two best items we do – a  great Carolina style pulled pork where it’s pulled, not chopped.

Carolina BBQ uses vinegar sauce so all of our sauces are made with vinegar.

I feel like when you use a vinegar sauce, especially in a pork, it just keeps it so much moisture. The moisture stays in – we don’t really sauce any of the meat. We try to set the sauces on the tables. This way the meat comes out and you’re gonna taste the actual meat.

It’s not all just gonna taste like the same BBQ sauce, so we do our wet ribs with minimal sauce and you can put any extra sauce on the table. We do our brisket and our chicken with no sauce. We do a marbled brisket, which is just really, really good.

For the holidays, we’ll do a smoked Turkey for Thanksgiving. We also do a cranberry glaze for our ribs and we do some candied yams for a side for the holidays. We try to add a few things here and there throughout the year. In the summer, we’ll do a seafood boil like oil and style.

How did you get connected with the Brother Jimmy’s?

Mike Daquino (Brother Jimmy’s):  I went to college out in South Hampton, and with my background in nightlife,  I opened a few restaurants and bars in the Hamptons. There’s some big summer spots and I’ve worked at most of the big summer spots out there through college.

So a buddy of my brother went to Albany, University of Albany and he’s a good friend of Jimmy’s. They owned a few bars there that he worked for and I was kind of in between in 2008. My brother had said to me, hey, you got to meet my friend John.

So I took a shot at it, went in, met with John. He was great. I like country music – I can get behind the brand. It was a lot of fun and was a lot of good people. The food was great – it was easy to sell the product and you could stand behind it consistently.

How did Brother Jimmy’s expand from its first restaurant in Manhattan?

Mike Daquino (Brother Jimmy’s): So originally Jimmy had three stores and they were just kind of ran independently, kind of dive bars. But you know, basically it became popular and then these two guys, Josh Leibowitz and David Cutrer, two of the bartenders back in 1999, they took the brand really to the kind of the next level. They branded it and put procedures together, they made it a franchise-able commodity and then they opened up five more in Manhattan. They built a central commissary so we would order this food from a central kitchen and Brother Jimmy’s truck would drive around the city every morning and drop it all off – all with the same great consistency.

What makes it special for Brother Jimmy’s BBQ being in Orlando at Icon Park?

Icon Park and Orlando is a special place – people visit from all over the world and there are so many places to go. We love Florida – we love everything about it. I mean, maybe we went back to New York once. Like we’re Florida people now – I’m very happy – we tell people down here, we are just shoveling sunshine. And they’re all gonna be shovel and snow in New York pretty soon – there’s no sun for almost a year. We said we gotta get outta here and I’m an Italian New Yorker.

What are your plans for 2024?

So we are potentially starting January 1st in the Amway Center. We’re gonna take over our food kiosk.  It will be cool to get the brand out in front of people more and and be able to do some bounce back stuff.

I didn’t realize that Orlando was the number one NBA team for international groups -it makes sense when I think about how many international groups come here. There’s no football team to go to. There’s no baseball team. There’s no hockey team, so they want to see a professional sport. It’s basketball.

We’re hoping that if you know basketball goes well, then we can slide into doing some concession over at the soccer stadium as well.

Anything else you wanna mention about Brother Jimmy’s that will let people in Orlando know about?

Mike Daquino (Brother Jimmy’s): We are blessed to be at Icon Park, where you can you can park for free.

We try to give back as much as possible, so kids eat free every day with purchase of adult entree. All the time.

It’s not just a monstrous portion; it could be a hot dog, a kids cheeseburger, or a pulled pork slider with fries. It’s enough for a child to sit, eat, and enjoy.

And the quality is excellent; all our food is of high quality. We don’t bring in any preservatives or frozen food. Everything is made from scratch, including our meat, sides, and sauces. From blue cheese to ranch dressing, it’s all crafted in-house. It’s not just generic ranch dressing; everything is made from scratch, ensuring it’s real food.

The regular burger we sell, made with half brisket, is broken into pieces to create a kids’ burger. Everything is of high quality; when you feed your kids, you’re feeding yourself real food.

Visit soon!

Brother Jimmy’s at ICON Park seats 200 people inside, 60 on the outdoor patio and can host cocktail events for over 500 guests.

ICON Park is at the center of the new Orlando Entertainment District. With free parking and conveniently located near I-4, Universal Boulevard and the Beachline, this premiere entertainment complex is easy to access for any Central Florida resident or Orlando tourist.

To learn more about Brother Jimmy’s at ICON Park, visit https:/brotherjimmys.com/locations/florida/icon-park/. To learn more about ICON Park, visit https://iconparkorlando.com.

Brother Jimmy’s BBQ at ICON Park
Address: 8441 International Dr #290, Orlando, FL 32819
https://brotherjimmys.com/locations/florida/icon-park/

Did you know that Second Harvest Food Bank hosts a Culinary Training Program?

The Second Harvest Culinary Training Program is a 16-week continuing education opportunity offering adults facing barriers to employment with the culinary and life skills training needed to pursue a full-time sustainable career in the food industry.

Students enrolled in the program gain valuable “hands-on” experience learning in our teaching kitchen during their lab time with our team of award-winning chefs.

We spoke with three recent graduates of the program to get their insights and also future plans – including Asjah Hemmings, Breanna Tippins, and Penielle Hyppolite. Read on to learn more about their journey!

Penielle Hyppolite (AKA Penny)

Penny is a 20-year-old Haitian American female from Greenville, SC, and is the youngest of 7.

How did you hear about the program?

After graduating high school, I was looking for a culinary school. The only thing was, I needed a school that was affordable, either located in SC or FL, and didn’t have a long program. I then searched up “Culinary training programs in Central Florida” on Google, and Second Harvest came up. I thought it was a scam and that there was a catch because it was marketed as a completely free program until I called, and it was actually true!

What inspired you to pursue culinary arts as a career?

Growing up, I was always in the kitchen, either learning new dishes from my dad, washing the dishes, cooking, or eating. Being in that setting and cooking with my dad really grew a love between me and the kitchen. Seeing what I can create, with or without a recipe, inspired me to see how far I could go with the skills that I have in the culinary industry.

What was the most challenging aspect of your culinary school experience?

In my opinion, the most challenging aspect of my experience was keeping my “at-home” knowledge away from the kitchen. It was hard to keep myself from adding the spices and ingredients that I would at home to every recipe. But eventually, the habit broke because the Chefs did a great job at reminding me to STICK TO THE RECIPE!

Can you describe your favorite dish that you learned to cook during your culinary program?

My favorite dish was the Diri Djondjon, Poul Fri ak Sòs, Griot, Bannann Peze, and Pikliz. Which is Black Mushroom Rice, Fried Chicken and Sauce, Pork, Fried Plantains, and Haitian Pickled Vegetable Relish. It was my favorite because we didn’t have to follow a recipe; we all knew what we were doing!

How do you plan to continue developing your culinary skills after graduation?

As a prep cook, I plan to continue developing my culinary skills by seeking out opportunities to learn from experienced chefs in professional kitchens. I will also continue to watch cooking shows and experiment with new recipes in my spare time. Additionally, I may consider enrolling in more culinary classes or workshops to further enhance my skills and knowledge. I believe that continuous learning and practice are crucial to becoming a skilled and successful cook, and I am committed to pursuing these opportunities to further my career in the culinary industry.

What are your long-term career goals in the culinary industry?

My long-term career goals are to become a private/personal chef, and I may consider a catering business. My definite and biggest long-term goal is to open a successful Haitian restaurant in the heart of Greenville, South Carolina.

What are some of your favorite moments from the program?

My favorite moments were getting into the kitchen and watching a meal be prepared from beginning to end by a group of women that barely knew each other but were able to work together to prepare a meal from a cuisine we had little to no experience with.

All the fun moments we had and the laughs we shared, even with the Chefs and the staff.

And last but not least, the last meal/cuisine we prepared, Haitian cuisine.

Seeing the class use the skills and safety rules, working as a well-oiled machine, using our time management wisely, and most importantly the confidence in our kitchen knowledge, allowed us to prepare a flavorful, well-presented meal that put a big smile on everyone’s (including all the staff and Chef’s) faces.

Breanna Tippens

How did you hear about the program?

I heard about Second harvests program from my mom, a family member went through the course a couple years ago so my mom thought it would be good for me.

What inspired you to pursue culinary arts as a career?

My passion for cooking and the joy I felt from others genuinely enjoying my food, I can say that’s something that inspired me to pursue Culinary Arts. It really is an art and I just love that I’m able to pour myself into my cooking and you really get a taste of who I am.

What was the most challenging aspect of your culinary school experience?

The most challenging aspect of my experience, was just starting school and getting myself into the program. I was finally starting the process and getting on track with what I want to do with my future, after I did that it was easy for other things to fall into place.

Can you describe your favorite dish that you learned to cook during your culinary program?

There are too many dishes to choose from, but I will say the dish I was most impressed with and recreated it at home for my family, was the Moussaka. It’s essentially eggplant lasagna with a creamy bechamel sauce, it was one of those dishes that I was nervous wouldn’t come out correctly. Making a long story short, it was quite delicious even though the bechamel didn’t set how it was intended.

How do you plan to continue developing your culinary skills after graduation?

I am continuously developing my culinary skills, working in the restaurant at the Hyatt it provides me the opportunity to learn new things, sharpen my mind, and be able to develop new skills that I need to take me further in my career as well as keeping what I know in tact.

What are your long-term career goals in the culinary industry?

My long term career goals is to be able to start opening my own restaurant and opening up my influence to the world. I’m excited about the journey and the steps to get there, I know it won’t be easy but the rewards will be great.

What are some of your favorite moments from the program?

I enjoyed the program as a whole. It really helped me to be able to focus on one thing and accomplish something and by doing that it made paths for me to step into my career. The program really is a hidden gem, the connections you’ll be able to make and to see the potential of where you can go it was a blessing for me.

What do you plan to do now?

My plans now is to continue to do what I’m doing. I’m working at the Hyatt Regency on an internship alongside people who are equally as passionate about what they do. I’m going in the direction I want to go and can’t wait to get to the destination.

Asjah Hemmings

What inspired you to pursue culinary arts as a career?

My grandmother. Watch her cooking and seeing how her cooking brought everyone together always me happy and made me want to do the same

What was the most challenging aspect of your culinary school experience?

Adjusting to a big and professional kitchen. Cooking at home is very different so coming into the kitchen was a bit overwhelming but I adjusted

Can you describe your favorite dish that you learned to cook during your culinary program?

My favorites dish that I made was a apple streusel muffin. It was a moist sweet muffin with a slight tartness from the apples and the crunch of the brown sugar crumble on top creates the most perfect combo

How do you plan to continue developing your culinary skills after graduation? What are your long-term career goals in the culinary industry?

I just plan on continuing to practice and keep learning and gaining more knowledge. I want to work my way up to sous chef or even executive. I wanna be able to spread my knowledge amongst everyone if possible. I plan to work my way up the culinary scale while still learning while taking care of myself and living life the best I can,

What are some of your favorite moments from the program?

Some of my favorite moments was making jerk chicken for the first time, being in the kitchen and working together with my peers, and working along 3 awesome chefs

Congratulations, graduates!

As the holiday season approaches, Orlando World Center Marriott invites guests to indulge in a culinary celebration with an array of exquisite dining experiences.

For those who have never been before, Orlando World Center Marriott is the largest Marriott property in the world, complete with all the resort amenities and trimmings for those looking for a great staycation here in Central Florida. With ten unique dining outlets onsite, ranging from authentic Japanese hibachi grilling to contemporary Italian twists, Southern delights, and poolside indulgences, there is has a world class culinary team at the Orlando World Center Marriott ready to delight guests this holiday season.

From a bountiful Thanksgiving buffet to a Christmas feast and a New Year’s Eve extravaganza, Latitude & Longitude Restaurant at Orlando World Center Marriott will host several great holiday buffet dining experiences this year. Read on to learn all about it and how to reserve!

Thanksgiving Buffet: A Harvest of Delight

Thursday, November 23, 2023 | 1 PM – 8 PM

Kick off the holiday season with a Thanksgiving feast at Latitude & Longitude Restaurant. Priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under, this buffet promises a delightful journey through traditional and innovative dishes.

Highlights of the Thanksgiving Buffet:

• Breads: An artisanal bread and butter display sets the tone for a hearty meal.
• Soups: Warm up with Butternut Squash Soup featuring spiced crema and crispy pepitas.
• Salads: Explore a variety of salads, from mixed local greens with diverse toppings to composed creations like Cornbread Salad and Broccoli & Cauliflower Salad.
• Sides: Indulge in classic Thanksgiving sides such as Garlic Thyme Mashed Potatoes, Green Bean Casserole, and a Baked Potato Station.
• Carved Delights: Herb-Roasted Turkey, Mustard Rubbed Bone-In Ham, and Whole Roasted Cedar Key Snapper take center stage.
• Desserts: Conclude your feast with a selection of sweet treats, including Pecan Pie, NY Style Cheesecake, and Vegan Chocolate Mousse Shooter.

Reservations for this Thanksgiving buffet at Latitude & Longitude can be made on OpenTable.com.

Christmas Buffet: Yuletide Joy in Every Bite

Monday, December 25, 2023 | 1 PM – 6 PM

Celebrate Christmas with a festive buffet featuring an array of delectable dishes. Similar to the Thanksgiving buffet, the Christmas feast is priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under.

Highlights of the Christmas Buffet:

• Breads: Enjoy an artisanal bread and butter display to start your festive journey.
• Soups: Savor Potato Leek Soup as a comforting beginning to your Christmas feast.
• Salads: HyCube greens take center stage with a variety of toppings and dressings, while composed salads like Pear Salad and Roasted Rainbow Carrot Salad add a touch of sophistication.
• Sides: Feast on Potato & Parsnip Au Gratin, Corn Succotash, and Creamed Spinach.
• Carved Delights: Herb-Rubbed Prime Rib, Roasted Pesto-Rubbed Florida Snapper, and Roasted Pork Tenderloin await your indulgence.
• Desserts: Conclude your Christmas celebration with delights like Eggnog Crème Brulée and Peppermint Chocolate Cake.

Reservations for the Christmas buffet at Latitude & Longitude can be made on OpenTable.com.

New Year’s Eve Buffet: Ringing in the New Year with Flavor

Sunday, December 31, 2023 | 5 PM – 9 PM

Bid farewell to the year with a New Year’s Eve buffet, priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under. Experience a culinary journey that welcomes the new year with style.

Highlights of the New Year’s Eve Buffet:

• Breads: Start your evening with an artisanal bread and butter display.
• Soups: Begin your meal with FL Rock Shrimp Chowder.
• Salads: Explore a variety of salads featuring HyCube greens and an assortment of toppings.
• Composed Salads: Delight in options like FL Blue Crab Salad and Roasted Winter Squash Salad.
• Sushi: Indulge in a selection of sushi rolls, from Spicy Tuna to Rainbow Roll.
• Carved Delights: Revel in dishes such as Smoked Beef Ribs, Porchetta, and Whole Roasted Mahi.
• Desserts: Conclude your year on a sweet note with treats like White Chocolate Champagne Shooter and Chocolate Raspberry Layer Cake.

Reservations for the New Year’s Eve buffet at Latitude & Longitude can be made on OpenTable.com.

Booking Information and More

• All holiday buffets at Latitude & Longitude require credit card or room charge payments, with an 18% gratuity added for parties of 6 or more.
• For reservations or additional information, call the hotel at 407-238-8528.

This holiday season, let Orlando World Center Marriott be the backdrop to your festive celebrations, where each bite is a symphony of flavors and every moment is wrapped in the joy of the season.

Fall is in the air once again in Central Florida (for a few weeks at least) and it is time to get out and explore some of our area’s enticing fall festivals and events – including here in East Orlando in Avalon Park as well as fall foodie specials at Marketplace at Avalon Park, East Orlando’s local food hall.

Whether enjoying one of the large quarterly festivals or relaxing in the park at one of the monthly movies, Downtown Avalon Park is full of life and a variety of family activities.

Fall Craft Fair at Avalon Park – Saturday November 11th, 2023 11am-3pm

Shop from local vendors featuring:

Holiday Decorations • Jewelry • Sweet Treats • Soap • Art • Candles • Plants & More!

Don’t miss the mimosa bar! There is also an all you can drink ticket available for purchase: https://www.eventeny.com/events/fall-craft-fair-5588/ 

Fall Specials at Marketplace at Avalon Park

From Thanksgiving Cheese Boards at Cheese to Share to Pumpkin Ravioli at Spoleto Italian, there’s something for every palate at Marketplace at Avalon Park. Juice Box, which recently opened at Marketplace, is featuring frozen butter beer and acai bowls. New Argentinian restaurant Resto Urban Kitchen offers Holiday Braised Short Ribs, while NOLA Avalon Park presents a November special featuring Quidditch balls and Sweet Potato Pie Bread Pudding. For those seeking seasonal brews, Bowigens Beer Company introduces classics like Broken Hearted Pumpkin Ale and the award-winning 7 Layer Milk Stout. Read on about how to savor these flavors of fall at Marketplace at Avalon Park!

Cheese to Share

Thanksgiving Cheese Boards

Charcuterie Board Class – Saturday November 4th

Juice Box

Frozen Butterbeer

Acai Bowls

Avalon General

Fall Wines and Merchandise

Ornament Making Class

Spoleto Italian

Bier Fig Pizza

Butternut squash Gnocchi

Pumpkin Ravioli

Resto Urban Kitchen

Holiday Braised Short Ribs

Argentinian Empanadas

Chorizo

NOLA Avalon Park

Quidditch balls

Sweet Potato Pie Bread Pudding (November special)

Bowigens Beer Company 

Broken Hearted Pumpkin Ale

Spiced Ale – ABV 6.5% 12IBU – One of our classics is back! This spiced ale made with REAL pumpkins and fresh spices hits in all the right places.

A7 Layer Milk Stout. STOUT FEST 2023 on December 2nd (same day as Avalon Aglow) .  7 Layer Milk Stout Awards: Gold 2017 Best of Florida, Silver 2018 Best of Craft Beer Awards, Gold 2018 US Beer Open, Silver 2019 Best of Craft Beer Awards, Bronze 2023 Best of Florida

Visit https://avalonparkorlando.com/ for all the latest updates!

Visit us on Instagram.com/tastychomps for a giveaway contest including a $150  valued Thanksgiving pre-game pack including a large charcuterie board from Cheese to Share and a selection of wine from Avalon General!

Sear + Sea, located at JW Marriott Bonnet Creek near Disney Springs in Orlando, Florida, recently debuted a new Fall 2023 menu led by Chef Peter Cox.

Recently named a Michelin Guide Recommended Restaurant in the 2023 Michelin Guide, Sear + Sea is known for specializing in quality, natural cuts of dry aged beef, fresh seafood, and unique accompaniments.

The Woodfire Grill brings classic steakhouse dining to the area, featuring prime cuts of meat, seafood, and an impressive 1,200 bottle wine cellar.

Before dining at the restaurant, be sure to drop by the Sear + Sea Lobby bar for their handcrafted libations and quality champagnes with the largest gin selection in Florida.

The fall 2023 menu introduces a range of delectable autumnal inspired dishes, including the Moulard Magret Duck Breast with fois gras dressing and roasted grapes, and the Juniper-Rubbed Venison with currant au poivre and baby leeks.

Another standout is the Agnolotti with shallot mascarpone, pecorino cheese, and hazelnuts, among other flavorful ingredients.

For those with a penchant for short ribs, the 72-Hour Creekstone Farms Short Rib is a highlight, featuring a 72-hour braise and an array of accompanying vegetables.

Additionally, the A5 Wagyu Carpaccio offers a delicate and delicious option with thinly shaved wagyu and a horseradish vinaigrette.

We spoke with Chef Peter Cox about his inspirations as well as took a first look at the new menu below:

Tasty Chomps Q and A with Chef Peter Cox

Tasty Chomps: What inspired you to become a chef?

Chef Peter Cox: My family weren’t very good cooks growing up, but, they were extremely good at making sure I had an open mind and was curious to taste anything I could. When I started buying things I had never seen before, cooking for my friends in high school I fell in love with the magic of transforming a few ingredient into something else.

How do you come up with new and innovative dishes?

I usually start with an ingredient that’s in peak season and then I think about what it pairs with and work from there. I also have a habit of thinking about a dish and how I can do something completely different but with that original dishes flavors, for example we have a new side dish that’s made from Georgia grits but it tastes exactly like She-Crab Soup.

Do you have any favorite kitchen tools or equipment that you couldn’t live without?

My spoons, I hate cooking without them. A lot of chefs collect vintage spoons, it’s odd, I know.

Can you share a favorite / memorable kitchen cooking story?

Early in my career, I had a Chef ask me “who had tied my shoes for me? because I was obviously too stupid to tie them myself”-  You can’t get away with that type of behavior now luckily.

Can you recommend any tips for someone looking to improve their home culinary skills?

Don’t cook with olive oil – it has a very low smoke point and turns carcinogenic. Use olive oil to finish things – it’s an ingredient or a garnish. Also, if you’re eating raw fish – use salt and sugar to cure it for about 20 minutes before rinsing it off and patting it dry, it will help firm up the texture of the fish.

For someone who has never been to Sear + Sea before, how would you describe it?

It’s a classic Steak house but with a modern twist. For example most of our sides are Vegan – I’m originally from central California which grows a vast amount of the produce in this country so produce is very near and dear to my heart. We respect our carrots at Sear + Sea just as much as our steaks, so please do try our glazed carrots, they are a staff favorite.

What are some of the inspirations behind this new menu at Sear + Sea?

Fall is my favorite season and we really wanted to lean into the flavors you think of when you think of fall,  here’s something comforting to me about parsnips and duck for example.

 

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Did you know there is a network for local food champions that just started here in Florida working to promote local, sustainable food in the Sunshine State?

The Florida Local Food Project is launching a member-only, rapidly growing network of key local food actors across the state providing the opportunity to build meaningful relationships and business connections. The Florida Local Food Network is the online branch of the project that will provide access to resources and tools for local food, exclusive event invitations, increased visibility, and a thriving network of like-minded individuals who share a passion for local food.

They are looking for key stakeholders and influencers, including restaurant owners, chefs, farmer’s markets, farmers, local food businesses, nonprofits, government agencies, and food advocates who promote, grow, and/or sell local food within the Florida local food system to join the network.

It’s free to become a member and there is no time commitment to join the network , which serves as a community hub for members to gain resources, connections, and knowledge.
The mission of the Florida Local Food Project is to create a thriving local food system where consumers have ready access to nutritious, locally grown food and where local food producers can thrive, supporting the resilience and prosperity of our communities.

This network not only increases access to fresh local products but promotes economic sustainability, contributes to community resilience, enhances food security, reduces the carbon footprint, supports small-scale farmers producers, and the health and well-being of consumers by offering nutritious, locally sourced goods.

Join Today: https://foginfo.org/our-programs/local-food-promotion-project/

MEMBER BENEFITS

Becoming a member of the Florida Local Food Project’s Local Food Network offers numerous benefits for local food actors, whether you are a farmer, restaurant owner, local food business, nonprofit, or any other stakeholder in Florida’s local food system.

Here are some more reasons to join:

1. Engage in a Thriving Local Food Network: Membership grants you access to a dynamic network of like-minded individuals and organizations who share your passion for local food. By connecting with this community, you can collaborate, share ideas, and tap into valuable resources.

2. Stay Informed with Newsletters: As a member, you will receive newsletters from Florida Organic Growers (FOG) featuring relevant and up-to-date information about the local food scene in Florida. Stay informed about industry trends, policy changes, and opportunities to further your involvement in the local food movement.

3. Access to Member-Only Platform: Join the member-only platform to engage in discussions, share insights, and seek advice from fellow members. This interactive platform allows you to stay connected with the local food community and gain valuable perspectives from your peers.

4. Acquire Resources and Tools: The Florida Local Food Project offers a wealth of resources and tools to assist local food actors. By being a member, you gain access to these valuable assets, which can help you overcome challenges, enhance your operations, and contribute to the growth of local food in Florida.

5. Exclusive Event Invitations: Enjoy exclusive invitations to Florida Local Food Project events. These events provide excellent opportunities to network, learn from experts, and foster meaningful connections with others who are passionate about local food.

6. Increased Visibility: Joining the Local Food Network will elevate your presence within the local food community. As a member, you’ll gain connections and increase visibility on social media platforms by connecting with Florida Organic Growers.

7. Contribute to a Sustainable Food System: By joining this initiative, you actively contribute to the development of a more sustainable and resilient local food system in Florida.

Join Today: https://foginfo.org/our-programs/local-food-promotion-project/
Sign Up Form: https://forms.office.com/Pages/ResponsePage.aspx?id=soztlN55lEyd0KtDwTBH5KcJlTLDVplDtzlWOS4IIUFUNTNBWkFBOTUzU1RESEVMSlFCQ0ZTUVg3MS4u

GET IN TOUCH WITH THE FLORIDA LOCAL FOOD PROJECT!

Schedule a meeting with either Lana Chehabeddine, Local Food Project Coordinator and Programs Manager, or Kathy Anderson, Events Coordinator, to explore upcoming opportunities, events, member sign up and more.

To book a meeting click here!

SAVE THE DATE – VIRTUAL TRAINING – FRIDAY OCTOBER 27

They are also hosting their first virtual training on Friday October 27
https://www.eventbrite.com/e/florida-local-food-project-navigating-networks-and-enhancing-brand-value-tickets-733820184927?aff=oddtdtcreator

TOPICS Include:
• Building Relationships in the Local Food System – Lana Chehabeddine (she/her), Local Food Project Coordinator & Assistant Programs Manager, Florida Organic Growers (FOG)
• Adding Value to Your Brand – Meredith Morgan (they/them), Service and Support Manager, Quality Certification Services (QCS)
• Diversifying Revenue Streams – Courtney Ward (she/her), Virtual Market Manager and FFMA Coordinator, Florida Organic Growers (FOG)

Join Florida Organic Growers in their first Florida Local Food Project virtual training, which will address how to 1) effectively build relationships in the local food system and be a part of a statewide network, 2) add value to your brand (as a farm and/or local food business), and 3) diversify your revenue streams.

Following the presentation, we will be engaging in an informative discussion and Q&A session with attendees.

Forum Host: Erica Hall has an extensive background as a community organizer, advocate, trainer, Board member, and Senior Legal Professional who has worked in urban agriculture, food policy, community engagement, neighborhood revitalization, historic preservation and community economic development. She is the Executive Director and Board Chair of the Board of Directors at the Florida Food Policy Council.

The Florida Food Forum is a free event, and a recording will be made available to the public after the webinar. To support their work, please consider becoming a member or making a donation.

Questions? Contact info@flfpc.org. For more information visit us at www.flfpc.org

ABOUT Florida Certified Organic Growers and Consumers Inc. (FOG)
Florida Certified Organic Growers and Consumers Inc. (FOG) is a 501(c)(3) nonprofit corporation established in 1987. FOG operates two programs: Education & Outreach and Quality Certification Services. FOG works to educate producers, consumers, media, institutions and governments about the benefits of organic and sustainable agriculture, presenting at tours, conferences, workshops, classes and other educational opportunities. Topics include but not limited to organic and sustainable farming practices, local food systems, Farm Bill opportunities, certification options, marketing, social justice and opportunities and challenges in the organic marketplace.

FOG began as a grassroots organization, with the office located at various times in someone’s kitchen or an unused corner of a barn. The Organic Food Production Act of 1990 required that the USDA develop national standards for organic products, and FOG was heavily involved in the development of the National Organic Program regulations governing organics. The National Organic Program Final Rule was published in the Federal Register in 2000. FOG continues to be very active in policy, including continuing development of the NOP standards, food safety and genetically modified food. FOG is also active in developing and implementing Farm Bill programs.

In 2001, FOG received its USDA accreditation to certify farms as organic under its certification program, Quality Certification Services (QCS). QCS is a USDA and ANSI ISO/IEC 17065 accredited certification body that offers a wide array of certification options for farming, livestock, aquaculture, compound animal feed, packing, handling, processing, and wild harvest operations.

As the largest certifier on the United States eastern seaboard, QCS meets the needs of operations regardless of type, location, or size. QCS offers the following certification options: Certified Organic (all scopes), Food Safety Certification (Produce GAPs Harmonized Standards, GFSI recognized GLOBALG.A.P.’s IFA-Crops-FV, PSS, HPSS and IFA-Aquaculture + GRASP + FoS Add-On / CFM for livestock and aquaculture feeds, BRC, IFS), Certified Transitional, Certified Hormone/Antibiotic Free, Organic Aquaculture, Aquaponics, and Specific Trade Practices. FOG’s Education & Outreach Program conducts teaching, research and service that engages the organization with external constituencies.

Did you know SeaWorld’s is home to Howl-O-Scream – Orlando’s newest Halloween experience?

It also has been voted #1 Best Theme Park Halloween Event for 2023 by USA Today’s 10Best Readers’ Choice Award.

This year they continue the siren filled scares with five “water based” haunted houses, seven scare zones, and lots of bloody themed food and drink!

One of my favorite things? Riding all the Seaworld rides including the new Pipeline roller coaster in the dark!

Howl-O-Scream is intended for a mature audience. This event contains intense adult content such as violence, gore, and blood. Howl-O-Scream 2023 is a separately-ticketed night event. No costumes are allowed.

Select Nights
Fridays – Sundays thru October 31
And Thursdays (beginning on Oct. 19)
Tickets as low as $48.99

Visit seaworld.com for more info!

With our Orlando food scene’s rich diversity, local Orlando chefs and restaurants share with us their stories and specials for celebrating Hispanic Heritage Month.

Hispanic Heritage Month, observed annually from September 15th to October 15th, celebrates the rich and diverse cultural contributions of Hispanic and Latino Americans to the United States.

This month-long commemoration begins on September 15th to honor the anniversary of independence for several Latin American countries, including Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua. Mexico and Chile also celebrate their independence days on September 16th and September 18th, respectively.

It serves as a time to recognize the achievements, history, and contributions of Hispanic and Latino individuals and communities in areas such as arts, politics, sports, science, and more. Additionally, it provides an opportunity for fostering a deeper understanding and appreciation of the diverse cultures that make up the Hispanic and Latino community in the United States.

Waldorf Astoria Orlando and Signia Bonnet Creek by Hilton

This Hispanic Heritage Month the Waldorf Astoria and Signia by Hilton Bonnet Creek hotels are honored to celebrate their chefs and the flavors their cultures bring to the table across their menus.

Meet the Chefs:

— Chef Dannilo Zapatel Herrera, the Executive Sous Chef for Signia Orlando Bonnet Creek, developed his culinary passion at a young age. One of his standout creations at Harvest Bistro is the renowned Salmon Bowl, featuring a tantalizing Aji Panca Marinade that blends Peruvian flavors with locally sourced produce.

— Chef Juan Suarez, the Chef De Cuisine at Bull & Bear, has honed his culinary expertise since the age of two, when he began cooking with his grandmother. The new Bull & Bear menu (coming soon!) will feature the Carabineros Shrimp Seafood Paella, a tribute to his family heritage and cherished Sunday paella traditions with his father.

— Chef Alberto Navarrete Arias, the Chef De Cuisine at La Luce, grew up cooking alongside his mother. As the guiding light of the La Luce kitchen, he draws inspiration from his mother’s teachings. His mentorship and passion empower our resort chefs to embrace their culinary journey and create unforgettable experiences for every guest.

— Chef Jesus Pinto, the Restaurant Chef at Zeta Asia, fondly reflects on his childhood with Arepas being a standout food. Among the culinary team, it’s common knowledge that Chef Jesus has a deep love for the dish – and he often prepares them as the “family meal” for the kitchen team.

KAVAS TACOS + TEQUILA AT POINTE ORLANDO

 Kavas Tacos + Tequila at Pointe Orlando is celebrating Hispanic Heritage Month by offering a special menu that will benefit Santiago & Friends | Family Center for Autism, a nonprofit by Latino Leadership that provides ABA therapy in a culturally- and linguistically-sensitive environment for Central Florida families. 

From September 15 to October 15, Kavas Tacos is offering a special three-course menu for $40 per person, with $2 from each dinner sold being donated to Santiago & Friends. 

Menu Details: The Hispanic Heritage Month Menu includes appetizers such as Chicken Flautas, Black Bean Empanadas, and Ceviche; entrees that range from Skirt Steak to Chicken Fajitas; and desserts including Churro Donut Sammies, and Cookies & Horchata. See the full menu here.

Why This Matters (Credit: AustinSpeaks.org):

• In 2023, the CDC reported that approximately 1 in 36 children in the U.S. is diagnosed with an autism spectrum disorder (ASD), according to 2020 data
• Minority groups tend to be diagnosed later and less often 
• Most insurance plans cover ABA therapy, without coverage, ABA therapy costs $62,400 to $249,600 per year, which is a burden all too heavy for many families 

Where: Kavas Tacos + Tequila, 9101 International Drive Suite 1198, Orlando, FL 32819 at Pointe Orlando

When: September 15 – October 15 for the Hispanic Heritage Month menu, and October 4 for the Cena.