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First Look: Grande Lakes Orlando hosts “Fall on the Farm” every weekend in October

Tiffany Nguyen
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First Look: Grande Lakes Orlando hosts “Fall on the Farm” every weekend in October

The sprawling 500-acre resort, Grande Lakes Orlando, home to The Ritz-Carlton Orlando and JW Marriott Orlando, is hosting “Fall on the Farm” every Saturday and Sunday in October from 10am-3pm.

Fall on the Farm is family friendly fall-themed outdoor event that takes place at Whisper Creek Farm, the 18,000 square feet farm located on-property.

Whisper Creek Farm features all the culinary bounty of Central Florida: from the on-site apiary, which produces honey for Grande Lakes Orlando’s restaurants and spa, to the vast assortment of fruits, vegetables, and herbs, to the dozens of chicken, ducks and quail; Whisper Creek Farm is one of the largest farms in the Orlando area that is open year-round to visitors for tours and culinary programming.

We loved the autumn-centric activities including a hayride, pumpkin picking, and pumpkin carving and painting workshops with the resort’s Olympic medalist and two-time World Champion culinary artist and carver, Victor Dagatan.

We also enjoyed arts and crafts, corn hole, maze, and family games.

Live & upbeat entertainment

Another highlight was the farmer’s market where we purchased a taste of Grande Lakes Orlando’s locally produced and homemade items such as honey, Surplus Beer, jams, BBQ sauces, rubs, popcorn, and more.

Some of the wonderful food options for purchase included pulled pork and brisket sliders, pulled pork sliders, hot dogs, warm pretzels bites, and bbq chips – all expertly prepared by the Grande Lakes Food and Beverage Team.

Grande Lakes Orlando’s Director of Fly Fishing, Captain Mark Benson shared fun facts about fishing and how to properly setup fishing line and lure.

The Master Falconer visited between 12-12:30pm so guests had the opportunity to see a falcon and learn about falconry school.

Baby pigs

Access to Fall on the Farm is $40 per person for overnight resort guests, and $60 per person for non-resort guests.  Children ages two and under are complimentary.

During the event, a shuttle will be provided for overnight resort guests.  Non-resort guests can park directly at Whisper Creek Farm.  Signage will be located along John Young Parkway to direct traffic.

Families and friends can also schedule a photography session with The Photography Concierge to capture your fall family portrait, packages start at $30.

PERFECT OPPORTUNITY FOR FALL FAMILY PHOTOS:
• The Photography Concierge to capture fall family portrait. Advanced reservations required. Email rco@photographyconcierge.com or call (407) 393-4530.
• Souvenir Package: $30, 1 Pose, 1 Digital Image.
• Upgraded Souvenir Package: $50, 2 Poses, 2 Digital Images.
• 15 Minute Mini Session: $100, All Digital Images.

Grande Lakes Orlando is the perfect place for a relaxing staycation or a retreat within driving distance.

CHOOSE FROM THREE PACKAGES:
• Grande Escape Package – offers 15% savings, $25 daily resort credit, and complimentary self-parking. (Online Promotional code: D3Q)
• Family Escape Package – buy one king guestroom and receive a second guaranteed connecting guestroom with two queen beds at 50% savings as well as self-parking and a 2 pm late checkout. (Online Promotional Code: MAJ)
• Suite Family Getaway Package – purchase a
King Executive Suite and receive a complimentary connecting Lakefront View guestroom with two queen beds as well as self-parking, 2 pm late checkout. (Online Promotional Code: MAJ)

Reservations will be required for all guests and space is limited. To purchase tickets, visit: fallonthefarmatglo.com or email guestrelations.orlando@ritzcarlton.com

Celebrating Hispanic Heritage Month 2021 – 17 of Our Favorite Latin Restaurants in Orlando

Kayla Springmyer
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Celebrating Hispanic Heritage Month 2021 – 17 of Our Favorite Latin Restaurants in Orlando

Every year from Sept. 15 to Oct. 15 is National  Hispanic Heritage Month, celebrating the achievements, history and culture of Latin and Hispanic Americans – and food is a significant part of that Hispanic American culture.

To celebrate the occasion, we are shining a spotlight on some of the most notable Latin restaurants throughout Central Florida. Below are 17 of our favorite Latin restaurants in Orlando, Florida – which ones have you been to and which ones will you be visiting soon?

17 Our Favorite Latin Restaurants in Orlando

1. Tapa Toro (Spanish)

8441 International Dr #260, Orlando, FL 32819

(407) 226-2929

TapaToro.Restaurant.com

Photo by Tiffany Nguyen

2. Reyes Mezcaleria (Mexican)

821 N Orange Ave, Orlando, FL 32801

(407) 868-9007

ReyesMex.com

Photo by Tiffany Nguyen

3. Tortas el Rey (Mexican)

6151 S Orange Blossom Trl, Orlando, FL 32809

(407) 850-6980

TortaselReyOrlando.com

Photos by Ricky Ly

4. Aji Ceviche (Peruvian)

11236 S Orange Blossom Trl, Orlando, FL 32837

(407) 635-0548

AjiCevicheBarOrlando.com

peruvian restaurant
Photo by Aji Ceviche

5. Black Bean Deli (Cuban)

1835 E Colonial Dr, Orlando, FL 32803

(407) 203-0922

BlackBeanDeli.com

Photo by Black Bean Deli

6. Don Julio Mexican Kitchen & Tequila Bar (Mexican)

59776 Eagle Creek Center Blvd., Orlando, FL 32832

(407) 412-5551

DonJuliosMexicanKitchen.com

Photo by Tiffany Nguyen

7. Super Rico (Colombian)

57 W Central Blvd, Orlando, FL 32801

(407) 426-7007

SuperRicoColombia.com

Photo by Super Rico

8. Agave Azul (Mexican)

4750 S Kirkman Rd, Orlando, FL 32811

(407) 704-6930

AgaveAzulCocinaMex.com

Photo by Agave Azul

9. Cuba Libre Restaurant & Rum Bar (Cuban)

9101 International Dr, Orlando, FL 32819

(407) 226-1600

CubaLibreRestaurant.com

Photo by Tiffany Nguyen

10. Papa Llama (Peruvian)

2840 Curry Ford Rd, Orlando, FL 32806

(407) 706-9463

PapaLlamaOrlando.com

Photo by Ricky Ly

11. Mecatos Cafe (Colombian)

20 N Orange Ave Ste 102A, Orlando, FL 32801

(407) 704-3841

MecatosCafe.com

Photo by Mecatos Cafe

12. Black Rooster Taqueria (Mexican)

1323 N Mills Ave, Orlando, FL 32803

(407) 601-0994

BlackRoosterTaqueria.com

Photo by Black Rooster Taqueria

13. Rice and Beans (Cuban)

504 N Alafaya Trail #106, Orlando, FL 32828

(407) 380-9962

RiceandBeansOrlando.com

Photo by @afoodiesroute

14. Zaza’s Cuban Comfort Food (Cuban)

3500 Curry Ford Rd, Orlando, FL 32806

(407) 228-0060

ZazasCubanComfort.com

Photo by Zaza’s Cuban Comfort Food

15. Hunger Street Tacos (Mexican)

2103 W Fairbanks Ave, Winter Park, FL 32789

(321) 444-6270

HungerStreetTacos.com

16. Lechonera Latina (Puerto Rican)

9998 E Colonial Dr, Orlando, FL 32817

(407) 249-0207

LechoneraOrlando.com

SONY DSC

17. Jaleo at Disney Springs (Spanish)

1482 E Buena Vista Dr, Orlando, FL 32830

(321) 348-3211

https://www.jaleo.com/location/jaleo-disney-springs/

Kimpton Angler’s Hotel South Beach: A Food Lover’s Itinerary

Kayla Springmyer
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Kimpton Angler’s Hotel South Beach: A Food Lover’s Itinerary

Kimpton Angler’s Hotel South Beach is a boutique hotel located in the heart of Miami, Florida, just steps away from the beach. In addition to its trendy suites and impressive views, Kimpton Angler’s offers an unparalleled lineup of dining experiences.

Many of the meals we enjoyed were Miami Spice specials. During Miami Spice Restaurant Months, guests can enjoy three-course meals at a variety of top-tier restaurants throughout the greater Miami area, for only $28 for brunch and lunch, or $48 for dinner.

We were invited to stay at Kimpton Angler’s to experience the hotel from a foodie’s perspective, and we were far from disappointed. Here is our food lover’s itinerary for Kimpton Angler’s Hotel South Beach.

Kimpton Angler’s Hotel South Beach: A Food Lover’s Itinerary

Check In

The first step in your unforgettable stay at Kimpton Angler’s is checking in! We stayed in a Deluxe King Guest Room. The room was spacious and modern, offering the perfect space to sit back and relax.

The bathrooms at Kimpton Angler’s feature large walk-in showers with stylish tiling throughout.

Our room featured a full balcony with lovely views of Miami’s Washington Ave. (only two blocks away from the beach).

Brunch at Seawell Fish N’ Oyster

Once you’ve had time to settle into your room a bit, it’s time for brunch. Seawell Fish N’ Oyster is modern American seafood restaurant located at Kimpton Angler’s South Beach. Seawell Fish N’ Oyster is a participating restaurants during Miami Spice Restaurant Months, and we were lucky enough to begin our foodie journey at Seawell with their Miami Spice brunch.

Priced at $28 per person, the Miami Spice brunch is available on Saturdays and Sundays from 8 a.m. to 3 p.m.

To wake us up, we started our brunch with the Boozy Berry Lemonade (rum) and the Mezcal Sunrise (tequila).

Berries + Yogurt

The first course of Seawell’s Miami Spice brunch is the Berries + Yogurt. This dish is light and tasty, combining the sweet flavors of yogurt, fresh fruit and granola.

Crab Benedict

Next up on the brunch rotation is the Crab Benedict. Fresh crab, sliced avocado, a poached egg and greens are all artistically paired atop a slice of toast. While every dish was delicious, the Crab Benedict alone is worth the price of the entire brunch. The crab is remarkably fresh and the combination of flavors simply work.

Ricotta + Lemon Pancake

Ricotta + Lemon Pancakes are last up for Seawell Fish N’ Oysters’ Miami Spice brunch. The ricotta and lemons flavors are complemented wonderfully by fresh blueberries. These pancakes are sweet without being overpowering, making them the perfect third course dish.

Drinks by the Rooftop Pool

Kimpton Angler’s Hotel South Beach offers guests unparalleled views from its rooftop pool and lounge area. On a warm Miami afternoon, it’s the perfect spot to cool off and enjoy some cocktails.

We ordered the Blood Orange Spritz and the Cucumber Spritz. The Blood Orange Spritz is made with blood orange, aperol, mionetto prosseco and club soda, while the Cucumber Spritz featured Beefeater Gin, cucumber, mint and bubbles. Both were delicious and refreshing.

The rooftop pool offers guests dynamic 360 views of Miami.

For those who can’t stop by the pool, cocktails can also be purchased at the Minnow Bar, which is located right in the hotel’s lobby.

Oyster Hour at Seawell Fish N’ Oyster

Every day from 6 to 7 p.m., Seawell Fish N’ Oyster hosts an “Oyster Hour.” During this time, guests can enjoy half off all oysters, and $9 glasses of Aperol Spritz or Prosecco.

The Aperol Spritz is a must. The cocktail pairs perfectly with the fresh oysters, and who are we kidding? We’ll take any excuse to enjoy an Aperol Spritz or two.

Staying in Miami Beach, you can be confident that your oysters will be fresh and appetizing. That was certainly the case during our Oyster Hour experience.

We ordered a 1/2 dozen of raw oysters, and a 1/2 dozen of charbroiled oysters. Both were outstanding, and absolutely worth it. If you can’t decide between the two, we recommend ordering half and half like we did (they are half off after all).

Dinner at Seawell Fish N’ Oyster

Finally, for dinner we are heading back to Seawell Fish N’ Oyster. We had the opportunity to try their Miami Spice dinner, and we were once again left thoroughly impressed. For $48 per person, you can enjoy a decadent three course meal at Seawell Miami.

To drink, we started with the Brazilian Mule and the Cucumber Spritz. Both were prepared well and offered generous servings of liquor.

Roasted Red Beets + Greens

The first course of Seawell’s Miami Spice dinner is Roasted Red Beets + Greens. This dish combines the unique flavors of PEI mussels, pomegranate elderflower tea and arugula air. We can say with confidence that we’ve never tasted anything quite like it before. The Roasted Red Beets + Greens were unique and delectable.

Swordfish

The main course for this dinner is the Swordfish, a divine dish featuring fresh swordfish paired with kohlrabi + green apple, heirloom baby carrots, tangeringe and a habanero glaze. We are not exaggerating when we say this is the best Swordfish we’ve ever tasted. Run, don’t walk, to Seawell’s Miami Spice dinner to enjoy this dish.

Pavlova

The final course of Seawell’s Miami Spice dinner is the Pavlova. This dessert pairs a dense pavolva cake with blackberries, fermented mango and  hibiscus port wine. It may sound simple, but this treat is the perfect way to end the night. It’s sweet and flavorful, but somehow manages to remain light.

Executive Chef of Seawell Fish N’ Oyster, Craig Tooker, is the visionary behind Seawell’s impressive brunch, Oyster Hour and dinner menus. His skill, passion and expertise is evident in each and every dish served.

To learn more about Kimpton Angler’s Hotel South Beach and to book your stay today, visit AnglersHotelMiami.com. For more information about Seawell Fish N’ Oyster’s, go to SeawellMiami.com.

Thank you to Kimpton Angler’s and Seawell Fish N’ Oysters for hosting us, we are eager to return!

 

 

Inside Look: Ramen Rumble 4 presented by Morimoto Asia Orlando x Good Salt Restaurant Group

Tiffany Nguyen
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Inside Look: Ramen Rumble 4 presented by Morimoto Asia Orlando x Good Salt Restaurant Group

Ramen Rumble 4 presented by Morimoto Asia Orlando x Good Salt Restaurant Group was held on Tuesday, September 28 at 5:30PM & 8:30PM at Morimoto Asia in Disney Springs.

Morimoto Asia proudly hosted this year’s fourth annual Ramen Rumble in partnership with event founders, Jason & Sue Chin of Seito Sushi (Good Salt Restaurant Group).

Ramen Rumble is a friendly ramen cook-off where six of Orlando’s best and brightest chefs compete for the championship title, bragging rights, the coveted “Broth Belt” trophy, and a sizable check to donate to charity partner, Give Kids the World.

Each contestant manned their own soup station, presenting six steaming bowls of tasty ramen with Sun Noodles filled with creative toppings and interesting textures for guests to sample and vote on in order to crown the next Ramen King or Queen of Central Florida.

The aim of the Ramen Rumble competition is to unify and lift up our culinary community through philanthropic events and to further build the appreciation of the many ramen styles available to us in Orlando.

Here are photos from Ramen Rumble 4:

Surf N’ Turf Ramen (bowl with chopsticks), Morimoto Asia

XO Mazemen, Seito Sushi

Tantan Men, Susuru

Ramen, Ichicoro Ramen

Tonkotsu Gyokai, Ramen Takagi

Vegan Spicy Miso Ramen, Yugiri Ramen Project

Japanese mochi donut, a traditional Asian dessert provided by dochi.

In the end, Yugiri Ramen Project won third place, Susuru won second place, and Chef Yuhi Fujinaga of Morimoto Asia won with his Surf N’ Turf Ramen, donating the $3,000+ check to Give Kids The World Village located in Kissimmee, FL.

Shout out to Jason and Sue Chin for hosting this incredible event for the community every year, the competing restaurants and their staff who all came together for a good cause, and the generous sponsors at Beam Suntory, Ivanhoe Brewing, and Sun Noodles!

Get to The Pointe: A Taste of Nightlife at The Pointe Orlando

Ricky Ly
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Get to The Pointe: A Taste of Nightlife at The Pointe Orlando

Playtime is essential at any age. At The Pointe, there’s something for everyone to Sip. Dine. Experience. the best of Orlando.

We are always looking for new things to experience, do (and eat!) at night.  For some memorable experiences and a night out for bites, sips, and music with friends, we recently visited The Pointe, the open-air entertainment destination, featuring local and brand-name restaurants, bars, nightclubs, 20-screen movie theater, comedy club, and attractions.

Locals know that The Pointe has a unique and welcoming vibe that embraces sophisticated fun with or without the kids.

The Pointe really comes alive after dark, when playtime for adults switches into full gear. Follow us below for our “Taste of Nightlife at The Pointe.”

* specials and hours are subject to change

Here is A Taste of Nightlife at The Pointe Orlando

1. Marlow’s Tavern

Start off the night with a visit to Marlow’s Tavern, which features the ‘best of the best’ in American tavern fare and handcrafted cocktails. The dinner menu features tavern favorites including Pappardelle, award-winning Shrimp & Grits, and Steak Frites.

The beverage menu includes a wide variety of wines from around the world, a unique and varied beer list featuring local favorites, craft and import offerings by the bottle and on draft. Plus, the handcrafted cocktail menu combines fresh juices and specialty, small batch liquors in an innovative and approachable way.

Insider favorites include the New Fashion and the Blueberry Buck, but on our visit we tried their Firecracker Shrimp in spicy and sweet chili sauce, as well as a blackberry mojito with muddled mint.

Guests are invited to enjoy Marlow’s with in-tavern and covered patio dining, via delivery through Uber Eats, DoorDash®, and to-go online ordering through our website.

FIRECRACKER SHRIMP
Tempura Shrimp, Carrots, Cilantro, Roast Peanuts, Cracklin’ Spicy & Sweet Chili Sauce

BLACKBERRY MOJITO
Bacardi Light, Muddled Mint, Blackberry Syrup, Fresh Lime, Fresh Blackberry

Complimentary self-parking in the garage with purchase of $35+.

Hours

Sun-Thurs 4 pm – 10 pm
Fri-Sat 4 pm – 11 pm

(407) 351-3627
marlowstavern.com

2. Hampton Social

This dining hotspot invokes the relaxed nautical ambiance of The Hamptons, bringing a fresh coastal-inspired menu, cocktails and live music in a beautifully designed atmosphere.

Live music is featured nightly and a “Rose’ All Day” lounge add to this engaging experience. Don’t miss their special “Giant Seashell” cocktail drinks, enough to share with the whole crew.

Grilled Octopus – grilled octopus, green lentils, roasted seasonal vegetables

Crab + Shrimp Bruschetta  – pan seared shrimp, lump crab, sweet chili aioli, smoked tomatoes, crispy ciabatta

Lobster Roll – With House Potatoes – manhattan style: warm, buttery deliciousness -OR- maine style: chilled, creamy goodness

Smash Burger With House Potatoes – double patty, cheddar, pickles, mustard aioli, egg bun

 Big Boats and I Cannot Lie –  ceres vodka, passoã passion fruit, ginger beer in Large Format Giant Seashell $36

Hours

Sun 10 am – 11 pm
Mon-Wed 3 pm – 11 pm
Thurs 3 pm – 12 am
Fri 3 pm – 2 am
Sat 10 am – 2 am

(689) 800-6760
thehamptonsocial.com

3. The Pub Orlando

Grab a pint of London’s Pride ale over at The Pub. They also have some of the finest fish and chips as well as Scotch egg –  delicately boiled egg wrapped in sausage & parmesan – this side of the pond.

Inspired by the classic corner British pub, The Pub Orlando offers a unique combination of genuine British hospitality and American flair. The award-winning exterior of The Pub and their recently voted “Best Fish & Chips in the USA” will make you feel as if you have transported to the streets of London.

Open for lunch and dinner, The Pub features classic British pub fare along with some American favorites. With two “Pour Your Own Beer Walls” and over 70 different draught beers, scotches, and bourbons, The Pub is the perfect place to “Be a Brit Different” and host your event!

Hours

Mon 3 pm-11 pm
Tues-Thurs 11:30 am–11 pm
Fri 11:30 am–12 am
Sat 10:30 am–12 am
Sun 10:30 am–11 pm

(407) 352-2305
experiencethepub.com

4. Main Event Entertainment

For some fun and games, visit Main Event Entertainment at The Pointe. Main Event Entertainment combines dining, state-of-the-art bowling, high ropes adventure courses, billiards, big screens, and V Play Virtual Reality, the first U.S. free-roam, multiplayer virtual reality game all under one roof.

Hours

Mon-Fri 3 pm – 12 am
Sat-Sun 11 am – 12 am

(407) 352-3300
mainevent.com

5. Taverna Opa

Located on the second level, Taverna Opa Orlando features authentic Greek cuisine from Yia-Yia’s cookbook in a fun atmosphere.

Bringing a touch of the Mediterranean to Orlando, Taverna Opa imports cheeses, olives, and oil directly from Greece and is known for their abundant selection of fresh seafood delivered daily as well as their delectable Lamb Chops, the restaurant’s best seller. Signature selections such as Tzatziki, Hummus, Greek Yogurt and Dolmades are made daily on premises and from scratch.

Guests can enjoy belly dancing entertainment and Greek music nightly. The restaurant has a semi-private room for parties and meetings and offers menu options ranging from a la carte to family-style service along with vegan and gluten-free dishes.

Come ready to dance, throw napkins, and say, “Opa!” all night long!

Hours

Sun-Thurs 12pm-10pm
Fri-Sat 12pm-11pm

(407) 351-8660
opaorlando.com 

6. Cuba Libre

Cuba Libre features a contemporary interpretation of traditional Cuban cuisine and a broad base of authentic Cuban cocktails, including an extensive rum selection highlighting a signature mojito. Dine, drink and dance the night away at Cuba Libre as you experience the vibrant culture of Old Havana.

Cuba Libre features a contemporary interpretation of traditional Cuban cuisine by nationally renowned chef and restauranteur Guillermo Pernot, along with a broad base of authentic Cuban cocktails, including an extensive rum selection highlighting their signature mojito.

Hours
Wed-Sun 5 pm – 10 pm
Cuba Nights – Fridays 11 p.m. to 2 a.m., Saturdays 11 p.m. to  2:30 a.m.
New Mojito and 3-course menu for Hispanic heritage Month
Learn more: http://www.cubalibrerestaurant.com/en/orlando/blog/
(407) 226-1600
cubalibrerestaurant.com

7. Blue Martini

End the night at Blue Martini located at Pointe Orlando,  a local hot spot for the late ‘nightlife’ at Blue Martini featuring unique bar experiences and a dance floor with a high energy, fun loving crowd. Combine more than 42 martinis, a full bar and a global tapas menu with live music or a DJ and Blue Martini is your perfect night out.

Guests can go casual on the patio, be in front of the entertainment by the stage, or go exclusive in the VIP lounge.   Live music is also available on Thursday and Saturday evenings until 11pm including Latin and Party Band music.

THE BLUE MARTINI 
Van Gogh Blue Vodka, Bols Blue Curacao, Sour, Orange Juice, Served On The Rocks In An Oversized Snifter

LYCHEE 
Grey Goose La Poire Vodka, Bols Lychee Liqueur, Pineapple, Lychee Garnish

BEEF TENDERLOIN SLIDERS
House Marinated Beef Tenderloin, Sliced and Sitting on a Bed of Arugula, Melted Gorgonzola, Spicy Horseradish Sauce, on a Soft Toasted Slider Roll

Hours

Wed-Thurs 6 pm – 2 am
Fri-Sat 6 pm – 2 am

(407) 447-2583
orlando.bluemartini.com

* Hours, entertainment and dining options subject to change. Call ahead to confirm

 

Join the Pointe Orlando VIP Club and Enter to Win Dinner for Two

Are you a Pointe VIP? Click here to join. We’ll enter you in the sweepstakes for your chance to win a Full Rodizio for two at Rodizio Grill, a Brazilian steakhouse (an $89 value). Plus, you’ll be the first to know of happenings at The Pointe.

Start playing now and Get to The Pointe. Stay social @pointeorlando.

Garage and valet parking available for a nominal fee. Ask your server for validation options while enjoying The Pointe.

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Re-Modeling? Upgrading Appliances for the Holidays? Orlando’s Southeast Steel Appliance Warehouse Asks Locals to Get Appliance Orders for the Holidays In ASAP

Ricky Ly
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Re-Modeling? Upgrading Appliances for the Holidays? Orlando’s Southeast Steel Appliance Warehouse Asks Locals to Get Appliance Orders for the Holidays In ASAP

It’s September 24th today – officially two months away from Thanksgiving and the official holiday season – for those of us looking to entertain our family and friends for the holidays, make sure you get your upgraded/updated/new appliance orders in ASAP as there may be some lag time due to shipping and logistic issues – see below from local Orlando’s Southeast Steel Appliance Warehouse.

If you or your family members are going to be doing a lot of cooking for holidays, now is the time to shop – not late October or November to find what they need.

Some items will have to be ordered, and that is taking much longer than normal. Also, if you are planning to re-model, do consider ordering any appliance packages much further in advance than pre-COVID.

Southeast Steel  Appliance Warehouse is a local family owned and operated appliance business serving Central Florida since 1940.

Today, the appliance warehouse showroom displays over half a football field of brand name appliances, carrying the latest models of the most popular American and European brands and maintains an extensive inventory of the most popular models.

Stu Kimball, owner of Southeast Steel, mentioned to us about how people come in daily and scratch their heads, AMAZED and CONFUSED when they tell them there is a waitlist on most appliances across the Country.

A big reason is due to a chip shortage, which happened when chip makers were forced to close their facilities during the pandemic. That closure created a back log. In fact those little chips that Cars, Computers, and Cellphones are in dire need of, so are the electronic panel in most ranges and other appliances.

Stu tells us, “If someone is looking to entertain this Holiday Season – they need to shop NOW, get their name on the waitlist for certain products, or they will be highly disappointed come November.”

Depending what product and brand you are buying, Kimball says the appliance could be delivered anywhere from the next day to sometime next year.

Not every business in Orlando can boast that they have been around since 1940, but Southeast Steel has been able to buck the trend and continue going strong over the years.

For over 80 years, that success is credit to their motto and mission to “give every customer a superior appliance shopping experience at competitive prices through experienced and knowledgeable sales consultants and a wide assortment of appliances from well known manufacturers.”

Many of these sales consultants have worked at Southeast Steel for decades.

“Since COVID impacted us, the hot trend is to upgrade your home. So the DEMAND for new appliances hasn’t slowed down since the start of COVID. On the contrary, it is greater than it’s been in several years!”

Southeast Steel since the Pandemic

Southeast Steel has grown since the pandemic and has captured many new customers that were typical Home Depot and Lowes customers.

“They leave their money at the big-box stores, are promised 3-4 weeks the products will be in, then after months of waiting, confidence wains and they decide to shop around.”

“Then, when they come to us for the first time, most are amazed. We either have it, have something similar that they can get now, or make the experience so much better, that they prefer to wait it out for the perfect appliance with us.”

The company plans a HUGE expansion of warehouse space in the next year to ensure they keep plenty of inventory. And in fact, they have over 3 ½ million dollars in inventory in stock now – ready for delivery with a large selection of brands, and if you can’t get what you want, they can at least compare features and make suggestions of what they do have that compares.

Status Update on Appliances on Hand at Southeast Steel

Currently, Southeast Steel has everyday ranges including GE, Frigidaire, LG, and more coming in daily. As for the higher-end ranges, there are some inventory with Bosch, Thermador, Viking in stock. WOLF is hard to get at the moment and still filling backorders. We do have the “King of Ranges” the 48″ Dual Fuel Pro Range w/ sous vided with the newest line – the Signature Kitchen Suite (SKS Line by LG) 

In the News: Ripple effect: From chips to truck drivers, shortages trickle to consumers – https://www.mynews13.com/fl/orlando/news/2021/09/10/ripple-effect–from-chips-to-truck-drivers–shortages-trickle-to-consumers

 

 

 

Upcoming Event: Knife and Spoon One Year Anniversary Dinner – Thursday October 7th

Ricky Ly
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Upcoming Event: Knife and Spoon One Year Anniversary Dinner – Thursday October 7th

Knife & Spoon, the signature steak & seafood restaurant led by award-winning Chef John Tesar at the Ritz-Carlton Orlando, Grande Lakes is celebrating its first anniversary very soon.

To commemorate, the restaurant is hosting a very special five-course celebration dinner event on Thursday, Oct. 7, with celebrity chef and Knife & Spoon founder John Tesar joining James Beard award nominee chef de cuisine Gerald Sombright and Executive Pastry Chef Stephane Cheramy.

Joining them will be special guest chefs Alex Seidel of Denver (Best Chef: Southwest James Beard Foundation Award in 2018) and Top Chef finalist Casey Thompson.

KNIFE & SPOON – ANNIVERSARY CELEBRATION

Cocktail reception with live music
Five Courses | $295/person | Wine Pairing
(available for additional fee)
Thursday, October 7th | 6:00pm
CALL 407-393-4333 TO RESERVE

Proceeds benefiting Parramore Kidz Zone

THE CHEFS

CHEF JOHN TESAR
John Tesar was called “the single most talented cook I ever worked with”
by Anthony Bourdain. Tesar also enjoys the pseudonym Jimmy Sears in
Bourdain’s bestselling memoir KITCHEN CONFIDENTIAL and in MEDIUM
RAW. An iconoclastic celebrity of the food world, Tesar came up as a chef
in New York City at 13 Barrow St, 44 & Hell’s Kitchen, Vine, and the Supper
Club. Chef Tesar opened KNIFE & SPOON located in the The Ritz-Carlton
Orlando, Grands Lakes in fall 2020.

CHEF GERALD SOMBRIGHT
A James Beard Award nominee, Chef Gerald’s culinary skillset has taken
him all across the United States, and was chosen to be a contestant on Top
Chef season 14, filmed in Charleston. currently opening Knife and Spoon
at the Ritz Carlton Orlando, Grande Lakes. Gerald is a frequent featured
talent at some of the country’s most sought out culinary festivals including
Aspen, Atlanta, Charleston, and Pebble Beach. He was also featured at
the James Beard House once again in 2019 for Silvia Barban’s inaugural
dinner. Gerald is also a level-two certified WSET Sommelier.

CHEF STEPHANE CHERAMY
Have you ever taken a bite of dessert and been immediately transported to
a state of bliss? Executive Pastry Chef Stephane Cheramy strives to deliver
this experience with every confection he serves. He currently oversees an
international team of 30 pastry cooks and bakers. Along the way he has
also trained pastry chefs for Ritz-Carlton Worldwide and participated in and
judged numerous pastry competitions. Chef Cheramy loves desserts which
combine sensations of fresh, creamy, and crunchy, and diners can expect
to find this style of addictive confection at our hotels.

SPECIAL GUEST CHEFS

CHEF ALEX SEIDEL
Born in Wisconsin, Seidel began his culinary career young, and attended
culinary school at Western Culinary Institute in Portland, Oregon, finishing
at the top of his class. Alex has been the recipient of many accolades,
including Food & Wine Magazine’s Best New Chef in 2010, and Seidel
was awarded the 2018 James Beard Foundation Best Chef: South West.
Alex very much enjoys furthering the culture of cuisine all the while
staying down to earth and championing such causes as food advocacy,
mindfulness when it comes to eating habits and waste.

CHEF CASEY THOMPSON
A Texas native, Chef Casey Thompson is one of America’s most forwardthinking
and innovative chefs. She credits her global travels for inspiring
her unconventional techniques, picking up influences from culinary
destinations as far afield and diverse as Thailand and Argentina. Chef
Casey Thompson Launched Folktable Restaurant at Cornerstone Sonoma
in December 2020. Situated at the gateway between San Francisco and
Sonoma wine country, Folktable fuses the best of both worlds, offering
elevated cuisine in a casual garden marketplace setting.

ABOUT PARRAMORE KIDZ ZONE

Parramore Kidz Zone aims to reduce juvenile crime, teen pregnancy, and high school drop-out rates in Orlando’s highest poverty, highest crime neighborhood, and ultimately replicate this model in other Orlando neighborhoods also struggling with disproportionately high rates of juvenile crime, school failure and teen pregnancy. PKZ is achieving this by investing in things that make a difference in children’s lives – such as quality early childhood education, after school programs, programs that build family economic success, youth development programs for teenagers, access to health care, mentoring and more.

KCuvee x Tasty Chomps – Introduction to Wine Course Event – Tuesday October 19th at Emeril Lagasse Foundation Kitchen House in Orlando

Ricky Ly
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KCuvee x Tasty Chomps – Introduction to Wine Course Event – Tuesday October 19th at Emeril Lagasse Foundation Kitchen House in Orlando

We all help each other at the TastyChomps foodie forum but many of us have never met in person!

Don’t miss the opportunity to meet other like-minded food lovers and enjoy a Kcuvée Wine Tasting event at a discounted rate for TastyChomps Foodie Forum members only!

There’s no 5-star dining without a good glass of wine, but not just any wine, the PERFECT wine to compliment your meal.

Explore your own palate and learn everything you need to make better decisions when you’re in front of a wine shelf or a wine list.

The event will be hosted by Kcuvée Co-Founders Carolina Marin (Sommelier, WSET Level 4 Candidate) and Katie Bean (Entrepreneur and Host), MPACT and Tasty Chomps.

At the Wine Tasting/Educational Course, guests will use all five senses to better understand wine and their own preferences. Through this course, you will gain all the tools you need to start your wine journey and enjoy the themed tastings we have developed for you, including:

  • The main grape varieties and how to differentiate between them
  • The basic principles of winemaking
  • How to properly taste wine
  • How to read wine labels and choose the wines you love
  • Basic Wine Terminology

KCuvee x Tasty Chomps – Introduction to Wine Course Event 

Where?
College Park Emeril Lagasse Foundation Kitchen House & Culinary Garden
26 E King St, Orlando, FL 32804

When?
Tuesday October 19th @ 6:00PM
Sign Up Deadline – by Friday October 15th.

Cost
$119 per person exclusive pricing (normally $150)
Additional $49 for a three-course meal prepared by James Beard Award Nominee Chef Kevin Fonzo.

What to Know / Bring

  • Please bring a photo ID. All participants must be age 21+.
  • All guests under age 21 are not permitted.

We will taste 5 delicious wines + a Welcome drink.

Attendees will receive a Beautiful Study Guide and Certificate of Completion.

Sign Up Link: https://fareharbor.com/embeds/book/kcuvee/items/263710/calendar/2021/10/?flow=468250&full-items=yes

About Kcuvée

If you are looking to entertain and wow your friends or top clients, Kcuvée creates custom experiences and events tailored just for you.

Whether you’re looking to have a fun night out with friends and loved ones, entertain your clients, or simply have a curiosity to learn more about wine, Kcuvée provides an education that will unlock your palate and change the way you sip and taste wine.

Employing all five senses, Kcuvée brings the terroir of the world to you through an experiential, tactile wine education experience. Discover unknown grapes, learn the stories behind the labels, and most importantly, discover what you truly enjoy so you won’t have to punish your palate again. With understanding and education comes empowerment: choose more of what you like. Wine lists and shelves can be intimidating – so many labels, varietals, blends, and regions – that it’s hard to know where to begin. Kcuvée is here to help you make the right decisions – both at restaurants and at home.

First Look: Newly renovated Primo at JW Marriott Orlando, Grande Lakes

Tiffany Nguyen
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First Look: Newly renovated Primo at JW Marriott Orlando, Grande Lakes

Primo at JW Marriott Orlando Grande Lakes unveiled its beautiful, newly renovated restaurant on Tuesday night during a media event.

Primo owner Chef Melissa Kelly is the first female chef to win the James Beard Foundation’s award for Best Chef, 2x.

Chef Kelly opened the first Primo in Maine in 2000, a second at the JW Marriott Grande Lakes in Orlando in 2003, and the third in Tuscon, Arizona in 2005.

The restaurant’s design draws from Chef Melissa’s Puglian heritage.

Primo’s classical cooking and preparation methods is inspired by cuisines off of the coastal regions of Italy, France and Spain.  Primo is named after Chef Kelly’s grandfather, Primo Magnani. Chef Kelly grew up around her grandfather’s butcher shop and learned all the Italian classics from her grandmother.

The menu focuses heavily on farm-to-table experience with organic ingredients harvested on-site at Primo Garden and Whisper Creek Farm.

Primo chefs incorporate local produce and responsibly farmed meats to create eye-catching appetizers, entrees, and desserts that are bursting with Italian flair.

“Seasonal, fresh, local, and organic”.  One could argue that the farm to table movement in Orlando started here at Primo.

Primo V2 will reopen for dinner service this Friday, September 24th from 6pm – 10pm.

Here is a first look at the newly renovated Primo:

Primo Bread Service – Extra Virgin Olive Oil, 12 Year Balsamic

Cocoa Camillo – Aviation Gin, Campari Infused With Cacao Nibs, Martini Rossi RSV, Tempus Fugit Alla Vanilla Cacao

Manti – Beef Dumplings, San Marzano Tomato & Chicken Brodo, Yogurt Espuma, Sumac

Primo Arancini – Bolognese, Mozzarella, Garden Herbs

Lake Meadows Duck Confit – Sun-Dried Farm Tomato, Braised Beans

White Clam Pie – Cedar Key Pie, ‘Nduja, Calabrian Chile, Pecorino

Ricotta Cavatelli – Grilled Shredded Chicken, Local Mushrooms, Field Peas, Spinach & Herbs

Prime Beef Ribeye – Truffle, Crispy Vidalia Onion, Garden Argula, Preserved Local Mushroom, Shaved Parmesan, Corn and Potato Puree

Grand Cru Dark Chocolate Crémoso – Praline Emulsion, Chocolate Crunch, Pear Sorbet

Olive Oil Semolina Cake – Confit Blood Orange, Warm Rosemary Citrus Syrup, Buttermilk Gelato

Veneto Tiramisu –  Fluffed Mascarpone, Maple Crisp, Espresso Gelato

House Made Cannoli Siciliana – Signature Ricotta Cream, Pistachio, Amarena Cherries Reduction, Almond Truffle

Primo Affogato – Espresso Float, Vanilla & Chocolate Gelato, Fried-To-Order Zeppole

If you are looking for fresh, delicious, seasonal cooking – whether with influences from Spain or Italy or France, Primo is a must try for anyone serious about the farm to table movement in Orlando.  You will find the heart in their cooking with ingredients from the gardens in the farm yard, to the kitchens, to dining room tables in their beautiful, newly-renovated space.

For more information, visit: grandelakes.com/dining/primo

PRIMO at JW Marriott Orlando Grande Lakes
4040 Central Florida Parkway, Orlando, Florida 32837
(407) 393-4444

First Look: 2021 Swan and Dolphin Food & Wine Classic Media Preview Menu

Tiffany Nguyen
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First Look: 2021 Swan and Dolphin Food & Wine Classic Media Preview Menu

The Walt Disney World Swan and Dolphin Food & Wine Classic returns to celebrate its 12th year on October 29-30, 2021 featuring a wide selection of food, wine, live entertainment, and fireworks under the stars at the world famous resort from 5:30pm-9:00pm each day.

Event-only tickets are $165 per person, excluding tax & service fees, and 1-night room packages start at $580 and include 2 event tickets.  For a full list of current menu offerings, please visit https://swandolphin.com/wp-pdf/other/fwcmenu.pdf.  Fans can visit www.SwanDolphinFoodandWineClassic.com to purchase tickets to the outdoor event.

This year’s event will be set outside among the scenic ambiance of the resort where food and wine lovers can stroll the causeway and enjoy a diverse selection of delectable delights at 20 food stations prepared by award-winning chefs offering unrivaled cuisine to please every palate and also sample 100+ beverage selections of fine wine, beer and spirits from around the world.

This is a great opportunity to sample beverages you may not have thought to try before.  Certified sommeliers will be on hand to answer all questions regarding choosing the right wine for your meal or celebration.

The menu will feature recurring festival favorites alongside delightful new dishes highlighting the resort’s many on-site restaurants such as il Mulino, Picabu, Kimono, todd English, Shula’s, and Amare at the new Swan Reserve hotel as well as themed areas. Themed areas will include:

  • The Beer Garden
  • The Bubble Lounge
  • The Pig & The Poke
  • China Town

Here are some dishes from the 2021 Swan and Dolphin Food & Wine Classic menu:

Black Pepper Smoked Beef Brisket – Braised Greens, White Corn Spoon Bread, Caramelized Brussels Sprouts, Smoked Tomato Barbeque Sauce (Smokin’ D’s BBQ)

Brandade Black Pepper Agnolotti – Wilted Sweet Onion, Eggplant, Tomato Petals, Crispy Pancetta, Nduja Vinaigrette (Il Mulino)

Mexican Street Corn (Frida’s Kitchen)

Croquetas – Fried Smoked Ham & Cheese Dumpling, Cilantro Crema (Frida’s Kitchen)

Grilled Mahi Mahi – Tuscan Kale, Toasted Fregola Sarda, Spanish Caper Sauce (Amare at the Swan Reserve – the new hotel will open next month!)

Vegetarian Rice Bowl – Roasted Organic Vegetables, Seasoned Sushi Rice, Curry Sauce, Tempura Crunch (Cabana Bar & Beach Club)

Beef Sliders – Hand Formed Angus Beef Patty, Truffle Aioli, Hobb’s Bacon, Roma Tomato Chutney (The Fountain)

Lemon Pepper Seared Salmon – Charred Broccoli, Quinoa, Meyer Lemon Sauce (Picabu)

Poutine – Yukon Gold Fries, House Gravy, Cheddar Cheese Curds (Beer Garden)

German Chocolate Cake – Warm Chocolate Pecan Brownie, Coconut Cream, Caramelized Pecans, Toasted Coconut, Fudge Icing (Swan and Dolphin Pastry Kitchen)

Bourbon Apples – Caramelized Apples, Bourbon Vanilla Ice Cream, Caramel Whipped Ganache, Almond Pound Cake, Honey Granola Crumble (Swan and Dolphin Pastry Kitchen)

The event will employ appropriate safety measures in accordance with Center for Disease Control recommendations and Walt Disney World policies at the time of the event.

For the latest information about the event or to book event tickets, guests can visit www.SwanDolphinFoodandWineClassic.com, www.facebook.com/swananddolphin or call 1-800-227-1500.

 

Inside Look: The Marketplace at Avalon Park – New Food Hall Opens in East Orlando

Ricky Ly
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Inside Look: The Marketplace at Avalon Park – New Food Hall Opens in East Orlando

The Marketplace at Avalon Park is a brand new and innovative food hall, general store, commissary kitchen and event space that just celebrated their grand opening this past weekend in downtown Avalon Park in East Orlando. It is such a cool new addition to Eastern Orange County and is sure to be a delightful space for families and neighbors for a long time to come. We recently had a chance to check the space out and were blown away by both the great design of the Marketplace as well as the many excellent food and other vendors available.

Marketplace at Avalon Park occupies approximately 7,500 square feet of the ground floor of the Avalon Innovation Center, located at 3801 Avalon Park East Boulevard.

The food hall is comprised of 9 eatery bays with indoor and outdoor seating to accommodate over 200 patrons, a commissary kitchen, live entertainment and event space, a general store, indoor/outdoor bar and a gathering kitchen.

The 9 eatery bays include: Rosso Specialty Coffee, Sip ‘N Roll, Cheese to Share, Pico de Gallo, KBBQ Kitchen, NOLA Avalon Park, Brazas Chicken, LemonShark Poke, BBQ50.

The indoor/outdoor bar is owned and operated by Bowigens Beer Company.

Avalon General also joins the line-up with shopping features including quality wine, local makers, and artisans.

The operating hours will be Sunday – Thursday, 11:00 am – 9:00 pm and Friday – Saturday, 11:00 am – 10:00 pm.

HERE IS A FIRST LOOK INSIDE THE MARKETPLACE AT AVALON PARK 

BBQ 50

The award winning barbecue company by Dan Ashby, a “corporate guy turned Pitmaster simply for the love of the smoker and how it turns cuts off meat into works of culinary beauty”.

 

KBBQ

KBBQ began in 2011 as Korean BBQ Taco Box, one of Orlando’s first food trucks and serves classic Korean and Asian fusion offerings such as their KBBQ Signature Boxes (Bulgogi, Spicy Pork, K-Fried Chicken, Vegetable). A full-sized meal, each box comes with Korean side dishes including ginger dressing salad, Japchae noodles, fried Mandu dumplings, fried cheese rolls, and rice.

Brazas Chicken Peruvian Food 

Having owned and operated Brazas Chicken’s Orange Avenue location since April 2006, Avalon Park resident Franco Del Solar and his business partner Doris Del Solar are now opening a second Brazas Chicken at Marketplace at Avalon Park.   The Brazas Chicken express menu boasts classic Latin tastes and flavors such as their tender and juicy Rotisserie-style Chicken, popular Papa a la Huancaina (sliced potatoes with creamy cheese), and seafood offerings like Ceviche and Shrimp.

CHEESE TO SHARE

Based on shareables that look as good as it tastes inspired by a Spanish tapas-style. Cheese To Share Mount Dora opened in October 2019, offering different creations, rich in quality and presentation varying from Cheese and Charcuterie Boards, Cheese and Chocolate fondue, Toast Platters, and high-end Sandwiches.

SIP N ROLL CREAMERY

An Orlando resident for over 15 years, Bruce Galicia has run fast casual franchises in the Central Florida area for over a decade. This new dessert spot features homemade ice cream as well as flavorful Smoothies and a variety of interesting Ice Cream Treatz like “Me Want Cookies” featuring Nom Nom Crunch swirl ice cream with crushed Oreos, marshmallows, and Cookie Crisp cereal. Sip ‘n Roll Creamery also sells refreshing Slush‘Teas combinations and unique Floa’Teas drinks like “Whatz a Matcha With You,” a pink Lychee Slushie with strawberries, bubble pearls, and Matcha swirl ice cream.

ROSSO SPECIALTY COFFEE

With coffee beans coming from Brazil, Colombia, Ethiopia, and Guatemala, they locally roast their specialty beans to a medium roast. Roasting is a delicate process as this affects the coffee’s flavor.

PICO DE GALLO 

Two immigrant sisters from Nicaragua finding in the USA the American dream of creating a restaurant with healthy, nutritional food, and accessible to everyone regularly. Heisell graduated in Culinary school in Nicaragua and Heidi with two established and successful businesses came together joining their knowledge. They introduced their new passion for food and industry to healthy nutrition.

NOLA AVALON PARK

NOLA’s Chef Kevin Brune “knows what it means to miss New Orleans.” That’s why he’s been bringing the flavor of the Big Easy to Central Florida for 20 years. From helping develop “Mardi Gras” at Universal Studios, to bringing “Voodoo Kitchen” to the Orlando food truck scene, to opening a new micro restaurant in The Marketplace at Avalon Park, the story of “NOLA in Orlando” continues.

BOWIGENS

Bowigens Beer Company is an American craft brewery based out of Central Florida. Pronounced Boh-Wee-Ghens, it is named after the two owners Bobby Bowen and Kevin Wigen. They currently operate three locations; A taproom and 3 BBL brewery in Casselberry (Where it all started!), A 7 BBL Production Facility in Longwood and a Taproom in Avalon Park.

AVALON GENERAL 

A general store for the modern day, Avalon General promises an unforgettable shopping experience through inspiration, variety and community with an ever changing product list. Shop their wonderful selection of local provisions, crafted with love by your very own Central Florida friends and neighbors.

GATHERING KITCHEN

Inspired by chef’s table experiences and farm-to-table meals, the Gathering Kitchen offers foodie experiences with a theatrical flair. Decorated by a gallery of local artists, foodie events unfold inside our ‘black box’ of eatertainment like a season of shows.

During the day, chefs perform culinary demonstrations and makers host cookie decorating classes for kids. But at night, the lights dim for some dining drama. A swanky Supper Club; cocktail attire required. Date night at the Speak Easy; grab your feather boa at the door. Diamonds and denim—jambalaya and jazz.

The sky’s the limit in this shared space. In addition to their in-house events, you can book your own. From bridal luncheons and book club nights, to birthday parties and baby showers…and the catering’s in the house!

Looking for more info? Check out their website: https://marketplaceatavalonpark.com/events/

 

“10 People Making Orlando A Better Place to Live” 2021 by the Orlando Sentinel’s Scott Maxwell

Ricky Ly
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“10 People Making Orlando A Better Place to Live” 2021 by the Orlando Sentinel’s Scott Maxwell

What an honor to be included along with Amy Drew Thompson in Scott Maxwell’s column in the Orlando Sentinel this Sunday as “10 People Who Make Orlando a Better Place to Live” for 2021!

Grateful to be a part of this community and most thankful for the love and support of family and all of our food-loving friends who help make this all possible for years passed and for years to come –

You can read it online here: https://www.orlandosentinel.com/opinion/scott-maxwell-commentary/os-prem-op-10-people-who-make-orlando-better-2021-scott-maxwell-20210902-5vfvpcoorjg6xai5s3tboctssm-story.html

(PS the Sentinel is running a promotion right now for six months subscrition for only $1!)

Chef’s Profile: Executive Chef Melissa Sallman at Sear + Sea at JW Marriott Bonnet Creek Resort

Ricky Ly
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Chef’s Profile: Executive Chef Melissa Sallman at Sear + Sea at JW Marriott Bonnet Creek Resort

The JW Marriott Orlando Bonnet Creek Resort & Spa, opened July 2020, has hired Chef Melissa Sallman as its new executive chef. In this role, Chef Melissa will oversee oversee all dining outlets at the resort—illume, Sear + Sea, the Sea + Sea Lobby Bar, Unreserved, the Unreserved Beer Garden, Palm Cove and the JW Market—and the resort’s banquet options. 

Chef Melissa will be adding her own flair to the restaurant’s inventive dishes, bringing experience from her time at the JW Marriott Marco Island, where she spent over 3 years as executive sous chef.

Tell us about your background – where did you grow up and how did you get started into food?

“I grew up in Minnesota and I was always helping my mother in the kitchen, whether canning green beans and corn from the garden or trying to figure out how to make pork spring rolls from a recipe I “found. My father’s parents had a lake home in Wisconsin where I would spend weekends and even weeks at a time fishing (ice fishing in the winter) and learning how to clean fish from my grandfather, or hiking in the woods and picking berries. My mother’s parents had a farm in Missouri, and when we visited, our treat was going into the field to feed the cows or ride in the combine during harvest season. Holidays were always special, when the whole extended family would come together to prepare the holiday meal.”

Tell us about your past culinary experiences. What are some lessons you have learned along the way as a chef?

“I’ve worked in small family style restaurants, a private country club and hotels of all different sizes around the country. From my past experience, I learned to always take ownership and be proud of what you are doing. If the meal you have isn’t something you would be proud to serve to a loved one, then you shouldn’t serve it to a guest. I’ve learned so much about food from my coworkers from around the world and how food plays a role in their culture and history. I’ve also learned how, no matter how much I cook, eat, travel or read, I will never learn everything about food. I love knowing I can always further my knowledge, hone a skill, and most importantly share my knowledge with my associates.”

What is the moment that you realized you wanted to become a chef?

“I realized I wanted to be a chef in my first semester in college while studying to be a chemical engineer. It helped me realize I didn’t want to sit in front of a computer doing math all day.”

What are some childhood memories around food that sticks with you to this day?

“My fondest memories around food come from being outdoors growing up. I made fresh salads from my grandmother’s garden and beer battered fish that I caught and cleaned myself that same day from the lake. I also ate at a Mongolian BBQ when I was 10 years old. Trying completely different foods at a young age helped me to appreciate it even more.”

As the new executive chef, what are some upcoming plans that you have for the menu and hotel/restaurant? What are some changes that guests might see?

“I am working on changing up our pastry program, which will affect the whole resort and will especially  elevate the offerings at the JW Market and Unreserved. Later this year, we have plans to start our JW garden, which will be utilized through the resort in menu applications, as well as for some craft cocktails.”

What are some goals you have for the hotel’s food offerings this year 2021?

“This year, in addition to expanding the menus and activating Unreserved to its fullest potential, I would like to start increasing the amount of plant based offerings we have around the resort.”

What are some of your favorite dishes on the menu right now and why?

“The Sunset @ Rooftop maki roll at Illume is one of my current favorites. It’s delicious and very fitting to enjoy while watching the sun set over the Orlando skyline and nearby attractions. The Florida Grouper on a bun at Palm Cove is another favorite because it doesn’t get much better than eating a locally sourced fish sandwich on a warm sunny day poolside. Last but not least, the Unreserved Burger and Oreo Chocolate Bomb at Unreserved Beer Garden – do I even need to say why?”

What are the most popular dishes right now at Sear + Sea?

“Hand cut steak tartare, The Kansas City strip and the mac & cheese prepared with pimento cheese, bacon and jalapeno are the top sellers.”

What are some lessons you have learned during 2020?

“Last year taught me how to be flexible and shift as quickly as the business ebbs and flows.”

Sear + Sea at JW Marriott Orlando Bonnet Creek
14900 Chelonia Pkwy, Orlando, FL 32821
https://www.opentable.com/r/sear-and-sea-at-jw-marriott-orlando-bonnet-creek-orlando

First Look: 2021 Magical Dining Menu – Cafe Tu Tu Tango

Tacy Callies
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First Look: 2021 Magical Dining Menu – Cafe Tu Tu Tango

Whenever someone asks me for a fun or unique place to dine in Orlando, Café Tu Tu Tango always comes to mind. As a Central Florida resident since 1995, I’ve been recommending this restaurant for literally half my life!

While Orlando’s restaurant scene has massively expanded since Café Tu Tu Tango first opened its doors more than 30 years ago, there’s still no place in town quite like it. The first thing you’ll notice is all the eclectic art on the walls. Everything you see is for sale. On any given night, you may observe a painting in progress, a belly dancer performing, or a fortune teller reading tarot cards for guests.

Now is the perfect time to visit Café Tu Tu Tango, while Magical Dining is taking place. Normally, this is a chance to enjoy a three-course, prix-fixe dinner at popular Orlando restaurants for $37 per person.

But since Tu Tu Tango is a tapas-style restaurant serving small plates, its Magical Dining menu offers five courses for $37. It’s a terrific deal and enough food for two people to share!

My guest and I were invited to sample this year’s Magical Dining menu at Café Tu Tu Tango, and it did not disappoint. Here’s what we had:

Three terrific tacos feature loads of pungent pickled onions and flaky fish hunks. I appreciate that the chef uses corn, not flour, tortillas.
The jumbo Tuscan meatballs (made from beef, pork and veal) will melt in your mouth. Pro tip: Dip a bread crisp in the tangy tomato sauce and top it with a chunk of meatball!
A pair of New York strip steak skewers are served with potato wedges, huanciana and more of those perfect pickled onions.
Dynamite shrimp lettuce wraps come with a very spicy side of Asian slaw. Heat wimps, beware!
What makes a flan extra fantastic? Nutella, chocolate chips and whipped cream!
Triple chocolate cake pops are a fun way to finish your meal.
Tu Tu Tango also offers a nice selection of creative cocktails, wine and beer. A happy hour menu is available Monday-Friday from 3:00-6:00 p.m. Pictured here are prosecco and the vodka-blueberry-lemon Starry Night cocktail.

The Magical Dining promotion has been extended to Oct. 17. One dollar from each meal served will benefit Pathlight HOME and IDignity, both of which help to combat homelessness in Central Florida. Don’t miss your opportunity to support a great cause while enjoying a special meal!

 

First Look: Bonnet Creek Epicurious – A Curated Progressive Dining Experience

Tiffany Nguyen
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First Look: Bonnet Creek Epicurious – A Curated Progressive Dining Experience

We were invited to a media preview of the newest epic gourmet journey in town called Bonnet Creek Epicurious, a curated progressive dining experience that tantalizes your curiosity and taste buds. During our preview dinner we enjoyed diverse culinary specialties from the highly acclaimed restaurants of Waldorf Astoria Orlando and Signia by Hilton Orlando Bonnet Creek all in one magical evening.

From exceptional wine tastings, innovative food pairings, customized mixology session and decadent Bar du Chocolat sweet treats, Bonnet Creek Epicurious is an indulgence for the senses and an adventure for the palette.  The four-hour epicurean excursion is led by a knowledgeable culinary guide and includes seven stops throughout the resort complex.

This elevated culinary experience for the uninhibited food and beverage lover is available on Fridays and Saturdays, September 24 – November 20, 2021 at 5:30pm and 6:30pm for $235 per person, plus tax and gratuity.

To book your reservation, email BonnetCreekEpicurious@hilton.com or call 407-597-3712.  Seating is limited, reservations required.

Here are photos from the Bonnet Creek Epicurious media preview:

Sip, Swirl & Savor

Villa Sandi Prosecco Rose

La Luce

Speck Wrapped Figs

 Gorgonzola, Arugula, Aged Balsamic, Crostini

Gnocci Verde

Ricotta, Spinach, Wild Mushroom, Truffle Oil

Movia Pinot Grigio, Slovenia

Zeta Asia

Spider Roll

Crispy Soft-Shell Crab, Avocado, Cucumber, Masago

Steamed Bao Bun with Peking Duck

Roasted Duck, Plum Sauce

Achar, Pickled Vegetable

Green Onions, Cabbage, Jalapeno, Bean Sprout, Carrots

Bravium Chardonnay, Anderson Valley

Vibe Kitchen Food Truck

Anticucho di Pollo – Grilled Free-Range Chicken Thighs, Confit Marble Potatoes, Choclo, Chalaca, Aji Amarillo Crema, Grilled Bread

Causa de Cangrejo – Pressed Potato, Colossal Crab, Salsa Verde, Avocado, Pushed Eggs, Micro Cilantro

Choclo con Queso – Peruvian Corn, Queso Fresco, Ocopa Sauce, Peruvian Peppers, Marble Potatoes

Bonnet Creek Vacay IPA

Peacock Alley Mixology Session

Enjoy a Custom Cocktail with Bourbon, Gin or Vodka

Bull & Bear

Short Rib Wellington

Perigueux Sauce, Fingerling Potatoes, Morel, Swiss Chard Fricassee

Shafer Cabernet, Napa Valley

Ispahan Sable

Lychee Mousse, Raspberry Sable, Raspberry Jam, Fresh Raspberries, Berry Marshmallow, Raspberry and Rose Scented Sorbet

Kurtatsch Schiava, Alto Adige

Bar du Chocolat

A Selection of Chocolate Confectioneries

Take the Elevator Home

Guests can turn their epicurean dining experience into a food & wine weekend getaway!  Bonnet Creek Epicurious participants can take the elevator home when they book an overnight staycation at Signia by Hilton Orlando Bonnet Creek.

The staycation package includes a Disney view guest room, waived resort fee, transportation to all four Disney Theme Parks and Disney Springs, and complimentary valet parking for the night of your dinner all for an exclusive rate of $149 per night, plus taxes.

To book your reservation, email BonnetCreekEpicurious@hilton.com or call 407-597-3712. Rooms based on availability.

For more information, visit: hiltonbonnetcreek.com/dining/epicurious

First Look: Shake Shack at the Orlando Vineland Premium Outlets

Tiffany Nguyen
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First Look: Shake Shack at the Orlando Vineland Premium Outlets

Shake Shack has officially opened its fifth Orlando location at Orlando Vineland Premium Outlets, the city’s only luxury outlet, on Monday, August 30.  This new location joins others in the area including International Drive, Florida Mall, Mall at Millenia, and Winter Park.

Guests can find Shake Shack within the food court, located at the center of the outlet mall.  The best entrance is the Banana Republic & Adidas entrance.

Founded by restaurateur Danny Meyer, Shake Shack started out as a hot dog cart inside NYC’s Madison Square Park in 2001.  Its popularity steadily grew and in 2004, Shake Shack was born.

This modern day “roadside” burger stand serves up delicious burgers, hot dogs, frozen custard, shakes, and more.  An instant neighborhood fixture, Shake Shack welcomes people from all over the country and world to enjoy fresh, simple, high-quality versions of the classics in a vibrant setting.

Here are photos from the *NEW* Shake Shack at Orlando Vineland Premium Outlets:

The store manger George and his team were very helpful and friendly.

We order a variety of their menu items and we enjoyed our meal. Pictured: Hot Honey Chicken, Avocado Bacon Chicken, Smoke Shack, Avocado Bacon Burger, Shack Stack, Bacon Cheese Fries, Hot Honey Fries, and the shakes in collaboration with Milk Bar – Cornflake Chocolate Drizzle Shake & Chocolate Birthday Cake Shake.

Shack Stack – Cheeseburger topped with a ‘Shroom Burger with lettuce, tomato, ShackSauce

Hot Honey Fries – Crispy crinkle cuts dusted with Hot Honey seasoning, served with habanero mayo sauce.

Bacon Cheese Fries – Topped with cheese sauce and Niman Ranch applewood-smoked bacon.

Milk Bar Cornflake Crunch – hand-spun with malted vanilla frozen custard, topped with Milk Bar chocolate fudge drizzle and mini marshmallows.

Chocolate Birthday Cake Shake – Milk Bar B’Day crumbs and frosting hand-spun with chocolate cake frozen custard with whipped cream.

Visit the brand new Shake Shack at the Orlando Vineland Premium Outlets for a delicious shake, burger, and bacon cheese fries!

For more information, visit: premiumoutlets.com/outlet/orlando-vineland/stores/shake-shack

Shake Shack
8200 Vineland Ave Suite 1169, Orlando, FL 32821
(407) 887-7037

FIRST LOOK: Le Creperie de Paris and Remy’s Rattatouille Adventure Ride to Debut October 1, 2021 at France Pavilion – Epcot, Walt Disney World Orlando

Ricky Ly
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FIRST LOOK: Le Creperie de Paris and Remy’s Rattatouille Adventure Ride to Debut October 1, 2021 at France Pavilion – Epcot, Walt Disney World Orlando

La Crêperie de Paris is a brand new crepe restaurant that will officially be opening in EPCOT’s newly expanded France pavilion on October 1st, 2021 – helping kick off “The World’s Most Magical Celebration” in honor of the 50th Anniversary of Walt Disney World Resort.

The restaurant will open alongside Remy’s Ratatouille Adventure, a new family-friendly attraction inviting guests into the larger-than-life world of “Ratatouille.” In the 4D ride experience, guests join little Chef Remy on a daring culinary caper that will captivate all your senses – even smell –  as you zip, dash and scurry through the bustling kitchen, dining room and walls of Gusteau’s famous Paris restaurant.  

La Crêperie de Paris, is a traditional crêperie with a menu inspired by the Brittany region of France. The table- and quick-service restaurant, where everything is made from scratch and to order, will serve thin and crispy stuffed savory galettes and sweet dessert crêpes, along with some of Brittany’s famous hard ciders.

The gluten-friendly savory galettes will be made with buckwheat imported exclusively from France and will feature classic fillings with some unique twists.

To round out the authentic French experience, La Crêperie de Paris will serve traditional Brittany hard ciders that pair perfectly with both savory galettes and sweet crêpes.

From the sweet doux to the less sweet brut and demi sec, the hard ciders are imported from France and made only with apples that Brittany is known for.

Galette – Saumon: smoked salmon, crème fraiche, chives, lemon

The restaurant will also offer a daily prix fixe menu that includes a choice of soup or a salad, one savory galette, one dessert crêpe, and a glass of hard cider, soda or juice.

Crepe – Melba: peach, red berries sauce, almonds

The full menu of savory and sweet crêpes features:

SAVORY GALETTES

Classique: ham, egg, Swiss cheese
Poulet: chicken, bechamel cheese sauce, mushrooms
Chèvre: goat cheese, spinach, walnuts
Saumon: smoked salmon, crème fraiche, chives, lemon
Ratatouille: tomato, zucchini, eggplant
Savoyarde: Raclette cheese, onions, imported Bayonne ham

Classique: ham, egg, Swiss cheese

SWEET CRÊPES

Gourmande: hazelnut chocolate spread, whipped cream
Banane: banana, caramel beurre salé
Melba: peach, red berries sauce, almonds
Poire: pear, chocolate ganache, whipped cream
Pomme: caramelized apples, caramel beurre sale

Gourmande: hazelnut chocolate spread, whipped cream

We recently had the privilege of speaking with Eric Weistroffer, Executive Director of JBI / Chefs de France, via e-mail about bringing the new restaurant to life here at the France Pavilion as well as upcoming changes at Epcot – see below for our chat:

Tasty Chomps Interview with Eric Weistroffer, Executive Director of JBI / Chefs de France 

  • Tasty Chomps: Tell us about the history of crepes / galettes in France – why is this so iconic do you think to French culture?

Mr. Eric Weistroffer: Galette originated in Brittany, France where Buckwheat grows –  here, they make a dough with water and sea salt and cooking it on a hot stone.

This hot stone is where the name Galette comes from, the stone in French are called “Galet”, and from there the Galette transformed into crepe with the addition of wheat, eggs, milk and butter and went all over France.

  • People are familiar with the traditional crepe, but tell us about the galette – the sourcing of the buckwheat flower and the cooking process? fermentation – very delicate balance I am sure involved.

The Galette are very traditional to Brittany, where a lot of Buckwheat grow. There are different kinds of Buckwheat type, and for La Creperie we chose one that is grown and milled in Brittany and is specially imported for us.

Buckwheat is naturally gluten free but because it is milled in a facility that does other type of wheat and because we handle a lot of wheat in our kitchen we call it gluten friendly.

We need to make the dough at least 1 day in advance so the flour can re-humidify itself and there is a fermentation that happen.

If we put too much water or keep it too long we can serve it anymore, also we can’t just do a mix and serve it, it wouldn’t be good. We always to make sure we have plenty of dough made but not too much.

  • For those coming to try La Creperie for the first time, what would you recommend to them?

All of the galettes or crepes are delicious and it mostly depend of what you are in the mood to eat that day. But the “Classique” also very often called the complete in Brittany and is one of the most common one. It is great any time of the day. The buckwheat galette with the cheese, the ham and the egg – it’s just a great blend, and pair it with a glass of hard cider and this is perfect.

Right now one of our favorite crepe is the melba with peach, red berries sauce and almonds, you can add to it a scoop of our house made ice cream and even a shot of Grand Marnier to have one of kind dessert!

  • What are some upcoming plans for the food in France?

We are working on a new concept to reopen Monsieur Paul, more information will come soon.

  • What do you want guests to come away with when they visit the France pavilion ?

We are trying to make our guest feel like they have been transported to France (without the jet lag) and offer the most authentic experience.

  • Besides La Creperie, what are some of your favorite dishes at the other properties in France?

It depend on the mood of the day, or the weather, sometimes it might be a Boeuf Bourguignon at Chefs de France followed by a crème brulee, a Croque Monsieur and a Macaron at Boulangerie Patisserie les Halles, or Escargot Croissant at the EPCOT International Food and Wine France festival kiosk and in the afternoon a Croque Glace with Chocolate Ice Cream from L’Artisan des Glaces.

And I forgot in the morning a Hot Chocolate with a Chocolate Brioche from the bakery!..

For now, reservations won’t be needed to enjoy this amazing taste of France in the newly expanded France pavilion, opening on October 1, with table service dining available on a first-come, first-served basis.

Be sure to keep an eye on the Disney Parks Blog, DisneyWorld.com/50 and #DisneyWorld50 on social platforms for more details on “The World’s Most Magical Celebration.” Bon appetit!

Chef’s Profile: Chef Myra Buerkle at illume at JW Marriott Bonnet Creek – New Japanese Influenced Rooftop Bar by Disney Springs

Ricky Ly
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Chef’s Profile: Chef Myra Buerkle at illume at JW Marriott Bonnet Creek – New Japanese Influenced Rooftop Bar by Disney Springs

Orlando’s hottest new rooftop restaurant, illume, recently opened at the JW Marriott Orlando Bonnet Creek Resort & Spa, on Thursday May 27th. If you are looking for a place is full breathtaking views, an Asian-inspired menu , and handcrafted Japanese sake and aged whiskey cocktails – this is the perfect place to try. Perfect for viewing the nightly nearby Disney fireworks.

The restaurant is led by chef Myra Buerkle, a Filipina native who came to Orlando just over a decade ago, bringing her skill and flair to illume’s illustrious kitchen. We spoke with her recently via e-mail about her background and her plans –

Chef Profile: Chef Myra Buerkle at illume at JW Marriott Bonnet Creek

Tell us about your background – where did you grow up and how did you get started into food?

“I grew up in the Philippines in a town called Solano Nueva Vizcaya, but I spent the majority of my time in Manila. My mother cooked for weddings, baptisms, birthdays and other special occasions. She was self-taught and never formally educated in food services, and I grew up alongside her during my formative years. After watching her cook, I was inspired to pursue her dream of becoming a chef. Although she was not able to get the proper education, she made sure that I followed my heart. Becoming a chef is a tribute to my mother, who I recently lost.”

Tell us about your past culinary experiences. What are some lessons you have learned along the way as a chef?

“I graduated from First Gourmet Academy in Manila with a diploma in Culinary Arts as my 2nd degree while interning with Manila Marriott Hotel in Resorts World. Upon coming to the United States, I joined the Wyndham Grand Orlando as part of the opening team, where I stayed for 9 years. I was the chef de cuisine for a 3-meal casual restaurant and pool bar, then later was appointed as a banquet chef. From my past experience, I learned that being a chef is not about power, it’s about responsibility. Being a chef is an earned title, where one must be a great cook and an inspiring leader.”

What is the moment that you realized you wanted to become a chef?

“I graduated with a Bachelor of Science degree in Hotel and Restaurant Management as my 1st degree and worked for Intercontinental Hotel Amman Jordan as a front of the house supervisor. While I was at the Intercontinental, I learned the Arabic language and was able to speak fluently. Since the kitchen was short staffed, I always volunteered to help do some prep. In those moments, I realized that being a chef was my true calling.”

What are some childhood memories around food that sticks with you to this day?

“One of my favorite childhood memories was hearing all the great compliments my mother received about her cooking and specialties, which included the delicious Pansit (rice noodles), Chicken Adobo, Pinakbet (vegetable stew), Pinapaitan (bitter stew) and Dinuguan (pork blood stew).”

As the new head chef, what are some upcoming plans that you have for the menu and illume? What are some changes that guests might see?

“I am excited to expand our sushi bar menu and add more of my own Asian flavor and touch. In the near future, guests will be able to experience an upscale sushi bar and new Asian delicacies at illume.”

What are some goals you have for the illume’s food and drink offerings this year 2021?

“For food, I would like to take it to the next level and bring more interesting variations of Asian cuisine and wider selections of sushi.”

What are some of your favorite dishes on the menu right now and why?

“I love the Sakana Fritters, which are the reason I got the job as chef. Honestly though, I love the whole menu.”

What are the most popular dishes right now at illume?

“Guests love our beef and chicken skewers and our Bao Pei is a best seller. The Gyu no Kani roll is very popular as well. All of our Yakitori-style skewers and signature maki along with our Omakase box are must-tries.”

What are some lessons you have learned during 2020?

“During the pandemic, I was furloughed, and then my position was eliminated altogether since illume was not yet opened. With the loss of both my parents, 2020 was a sad year, but I never lost faith that I could get back into what I really love to do, cooking!”

What are some personal resolutions you have for 2021?  

“I am looking forward to continuing to expound my knowledge, passion and repertoire. Every day is a learning day. I am not in a competition with anyone, but I would like to better myself every day.”

illume at JW Marriott Bonnet Creek Resort

Address: 14900 Chelonia Pkwy, Orlando, FL 32821

Phone: (407) 919-6376

Inside Look: Cítricos at Disney’s Grand Floridian Resort & Spa

Tiffany Nguyen
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Inside Look: Cítricos at Disney’s Grand Floridian Resort & Spa

We were invited to dine “underneath the lovely London sky” in the newly reimagined Cítricos at Disney’s Grand Floridian Resort & Spa, which pays homage to the whimsy and elegance of the film Mary Poppins Returns.

We savored delectable cuisine in their stylish dining room which brought us into a fanciful garden scene that incorporated cues from the movie including: motifs of flowers, butterflies, bird cage ceiling fixtures, decorative lamps, chandeliers, and more.

The menu, crafted by Chef Andres Mendoza, formerly Chef de Cuisine of Norman’s at the Ritz Carlton Grande Lakes, featured Florida cuisine with a Mediterranean influence.

Proprietor/Sommelier Israel Perez created drink pairings from their award-winning wine list throughout our dinner.

Photo credit: Disney

The new and exclusive Sommelier Room will allow Israel and his team to source boutique wines that pair with special creations from Chef Andres.

For a sweet ending, Pastry Chef Kristine Farmer prepared for us decadent and beautifully plated desserts.

Here are photos from our fabulous dinner at Cítricos:

Strawberry Salad – Chamomile Infused Goat Cheese, Frisée Lettuce, Bacon Vinaigrette and Spiced Sunflower Seeds

Smoked Duck Breast – Fresh Tagliatelle Pasta, Celeriac Purée and Duck Confit

Citrus-cured Hamachi – Passion Fruit Nuoc Cham, Compressed Star Fruit, Pasilla Oil and Blood Orange Puffed Tapioca

Berkshire Pork Belly – Boniato and Plantain Croquette, Salsa Verde and Jícama

Butter-poached Florida Cobia – Mashed Fingerling Potatoes, Grilled Asparagus, Local Mushrooms and Grapefruit Buerre Blanc

House Made Rigatoni – Bolognese, Seasonal Vegetables, Roasted Hen of the Woods Mushrooms and “Egg Yolk” (Plant-based)

Oak-grilled 12-oz Prime New York Strip – Potato Purée, Broccolini, Cipollini Jam, Bordelaise

Truffle Macaroni & Cheese – House-made Gnocchetti, Summer Black Truffles, Sottocenere al Tartufo and Tarragon

Grilled Marble Potatoes – Roasted Tomato Aïoli, Shaved Serrano Ham and Manchego

Smoked Cauliflower – Green Curry, Chili Crunch and Citrus Crème Faîche (Plant-based)

Orange Blossom Flan – Blood Orange Gelée, Orange-scented Shortbread and Orange Blossom Honey-drizzled Fruit

Apple Rose – Served Warm with Seasonal Apples, Marzipan, Raspberry Jam and Frozen Coconut Milk

Blackberry Tartelette – Lemon Bavarian and Blackberry Mousse enrobed in Glacage with Candied Violet

Chocolate Torte – Chocolate Financier, Dark Chocolate Ganache, Morello Cherries and Vanilla Mascarpone Cream

Be sure to check out Cítricos at Disney’s Grand Floridian Resort & Spa for delicious food & drinks, beautiful ambiance, and first-class service.  Our dinner was “practically perfect in every way.”

For more information, visit: disneyworld.disney.go.com/dining/grand-floridian-resort-and-spa/citricos/

Cítricos at Disney’s Grand Floridian Resort & Spa
4401 Disney’s Grand Floridian, Orlando, FL 32830
(407) 939-5277

Smokey Bones – New Fall 2021 Menu

Ricky Ly
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Smokey Bones – New Fall 2021 Menu

Smokey Bones recently released a new menu for the fall with notes of Oktoberfest going all the way to October 25.

We recently spoke with Peter Farrand, Chief Food and Beverage Innovation Office of Smokey Bones about their project and sampled some really delicious new items.

Smokey Bones – New Fall 2021 Menu

Spiced Pork Rinds – Housemade pork rinds dusted with our sweet and spicy dry rub A great shareable bar snack!


FALL SAMPLER
Bavarian-inspired seasonal sampler with smoked sausage, jalapeno cheddar sausage, pretzel bones and Sam Adams Octoberfest Beer Cheese Dip served with our new housemade spiced pork rinds.

USDA PRIME BONE-IN NEW YORK STRIP
Allen Brothers hand cut USDA Prime Bone-In NY Strip Steak served with your choice of two regular sides.

SMOKED MUSHROOM SHAREABLE SIDE
Nothing pairs with steaks better than these new smoked mushrooms. Hickory smoked and saute‘ed with onions and garlic and finished with fresh herbs and garlic butter.

Jager Wings –  Try our seasonal Jager Wings, doused in the classic liquor and seasoned with herbs and spices. Yeah, we’re doin shots over here: come try our Jager Wings, doused in the classic liquor you remember from college. Add in some grown up herbs and spices: this might be the nirvana of wing flavors.

Stag Killer Cocktail  – Our German take on a classic tiki cocktail. Jägermeister + Orange Juice + Coconut Re`al + Red Bull

Interview with Peter Farrand of Smokey Bones

Tasty Chomps: We love the new menus that have been coming out – please tell us more about the inspiration behind them and the latest menu

  • Peter Farrand: We were looking to expand on the idea of “what does BBQ mean to you”. Global/World BBQ was a great addition to the core of what we do: traditional low and slow Southern Style BBQ.
  • We also wanted to lean into and expand upon our steak business and feature a USDA Prime Bone-In Strip, which no other group in the casual dining segment has done.

Tell us about your culinary background – what inspired you to become a chef?

  • I grew up in the Hyde Park/Poughkeepsie area in NY’s Hudson Valley, only about 10 minutes from The Culinary Institute of America (CIA). Neighbors and friends either went, taught at, or did business with CIA. We had a lot of farms, wineries, and other food-related business in the area; some people call the Hudson Valley the East Coast Napa Valley. And my grandmother was a really good cook. So I was surrounded by great food and the food industry from a very early age. 

What is your goal and mission for the food at Smokey Bones? What do you want guests to come away saying?

  • We strive for consistency day in and day out.
  • I’m always looking to bring big, bold flavors.
  • We want to round out the menu to appeal to more guests, and increase frequency by offering even more global flavors and further reinforcing our “Meat is What We Do” positioning. We want our guests to see us as a Protein Candy Store, with something for everyone’s tastes.

Tell us about some or your favorite childhood memories around food

  • The Holidays bring back great memories, especially Thanksgiving; the majority of my family on both my Mother’s and Father’s sides were in the area, so it was not uncommon to have at least 2 meals that day if not 3… we would start at my Grandmother’s and then head over to my Aunt’s or Uncle’s house.

What are some must tries on the new menu at Smokey Bones?

  • The smoked wings are great, and we have a large variety of sauces…Our ribs are must-tries, for sure. An item that I think is underrated is our Smoked Turkey Breast.
  • On the seasonal menu, the USDA Prime Bone-in NY Strip is the star, and it pairs really nicely with our new sliced smoked mushrooms. We also have a Bavarian-inspired Fall Sampler with two types of sausage (smoked and jalapeno cheddar), pretzel bones with Sam Adams beer cheese and seasoned pork rinds; it’s a great Octoberfest-y treat, perfect for sharing and makes an ideal football snack.

What are some upcoming plans for the restaurant in the near future?

  • We have a killer slow-braised Pork Shank item hitting in late October. And pork rind “Not-Chos” in which we will top crispy pork skins with pork, crispy onions, spicy mayo and BBQ with a mix of cilantro, basil, and green onions for a Southeast Asian flavored item instead of a traditional Nacho flavor profile.

What is one thing you learned during this pandemic?

  • To be even more flexible than ever. I’ve always enjoyed being resourceful and able to find solutions to challenges, but even more so during and post-pandemic. Hospitality people in general tend to just figure things out, and for sure we all had to during Covid.

What is a challenge you faced in your career that you eventually overcame?

  • When you strive for consistency and perfection day in and day out, it is difficult at times to delegate and give up that control…but eventually you learn to teach, mentor, and hold people accountable and let them take over when needed.

For guests that have never tried Smokey Bones before, what would you tell them? What would you recommend them to try?

  • We are a fun, energetic, casual restaurant where you can get of course expect some great classic low and slow BBQ, but we also have several items you may not expect: the Prime Strip, Pork Belly Pops, Fire Grilled Shrimp. Many of our guests don’t know – and I don’t think we get credit for it – that we do real deal, low and slow BBQ 7 days a week; we run Southern Pride units with real Hickory wood and do legitimate BBQ onsite daily. 

COMING SOON: ‘Light On The Sugar’ To Open New Second Location in Winter Park this Fall 2021

Ricky Ly
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COMING SOON: ‘Light On The Sugar’ To Open New Second Location in Winter Park this Fall 2021

The owners of Light On The Sugar, a local bakery known for their creative gourmet baked goods, cakes and coffee, have officially announced that they will be opening a second location this fall.

Under the mentorship of Jimmy and Johnny Tung, Light On The Sugar founders, Yixi Qiu and Wen Pan, will be opening  their second location at 501 Orlando Avenue in Winter Park at Lee Road. This comes just a few short months following the opening of Light on the Sugar’s sister concept, Sugardough Bakehouse, which opened  in Audubon Park in August of 2021 to a line of eager customers.

Carefully designed by Justin Fong, the new 1500 square-foot Light on the Sugar bakery will be located in the space formerly occupied by Frutta Bowls next to BENTO Asian Kitchen + Sushi, Blaze Pizza and LA Fitness.

“Because of growing popularity and long lines, we would often sell out early, and have outgrown our small space. Opening up a larger, second location will allow us to meet the demand,” said Yixi.

The new shop will feature a charming, modern vibe complete with light blond wood, neutral accents, and plenty of natural light.  Along with offering alot more dining space plus an outdoor patio, Light on the Sugar #2 will be introducing cream-filled donuts and mousse cakes.

The concept specializes in scratch-made cream puffs, macarons, and crepe cakes.  Creations are all thoughtfully prepared each morning with a focus on high quality ingredients.

The constantly-rotating menu of seasonal flavors include creme brulee, ube cheesecake, black sesame, and matcha.

To wash it all down, Light on the Sugar also offers a variety of specialty drinks like Lychee Rose Lemonade, the Tiger Sugar Latte, and Tiramisu Float, along with coffee brewed in-house daily from locally-sourced roasted beans and fresh fruit teas.

Light on the Sugar was founded by husband-and-wife team Yixi Qiu and Wen Pan.  Originally from China, Yixi and Wen became high school sweethearts when they first met in St. Augustine in 2006. Both shared a passion for baking, a skill that was self-taught.  The couple moved to Orlando, and worked in the restaurant industry for several years. Wen would often times bring home-made baked goods to share with coworkers.  This hobby eventually evolved into a small business, with Light On The Sugar opening in September of 2019.

“We would travel a lot to New York just to get these delicious pastries. We were missing that style of baking back home in Orlando and wanted to open a place that offered home-style baked goods with an Asian twist,” said co-founder Yixi Qiu.

Light On The Sugar first opened its doors on Aloma Avenue in Winter Park just a few months before the Covid-19 pandemic. The 900-square-foot bakery and coffee shop gained a cult-like following after a viral TikTok video, and the brand’s Instagram account quickly amassed over 10,000 followers. Light On The Sugar became known as an Instagrammer’s dream with it’s unique, highly-photogenic treats, and themed, seasonal creations like their Pokemon character macarons, and festive, matcha-flavored Grinch cream puffs.

The concept’s namesake comes from Eastern Asian culture, where desserts tend to have less sugar content than their Western counterparts with a greater emphasis on natural ingredients like fresh fruit.

“Growing up, desserts were considered a treat only enjoyed on rare occasions. And even when we did have them, they were always on the less sweet side,” said Yixi.

Despite closing for six weeks during the peak of the pandemic, Light On The Sugar has managed to thrive, and the idea of opening a second location came straight from their very own customers.

“We get messages and requests daily on opening a second location that’s more centrally located since our Aloma Ave store is a bit further east. We’re humbled by the love and support we’ve seen thus far, and are very eager to offer our customers an even more convenient spot. We love to eat and consider ourselves foodies so we’re very excited to be part of the growing local food community. We’re also currently scouting potential locations in Jacksonville, which is closer to where we grew up,” said Yixi.

Light on the Sugar will offer delivery through UberEats and Doordash along with catering for special events.  The new location is expected to officially open its doors just in time for Thanksgiving.

Follow @lightonthesugar on Instagram or visit Lightonthesugar.com for updates on opening!

Here is an Inside Look at the Renderings for the New Second Location of Light on the Sugar Bakery

Second Harvest Food Bank of Central Florida seeks community support to help “Stock the Shelves” in September

Ricky Ly
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Second Harvest Food Bank of Central Florida seeks community support to help “Stock the Shelves” in September

Second Harvest Food Bank of Central Florida is accustomed to providing tens of millions of meals each year in the fight against hunger, and this year, the need for donations is still heightened due to the economic impacts of the COVID-19 pandemic.

As part of Hunger Action Month, Second Harvest is asking the community to help “Stock the Shelves” this September.

The month-long effort encourages Central Floridians to take action in the fight against hunger.

Second Harvest is also making it easy to get involved by featuring at-home and socially distanced activities, such as:

  • Donate 30 non-perishable food items representing each day of the month
  • Host a virtual food drive
  • Sign up for a virtual “Food for Thought” tour on Sept. 14 or 28
  • Wear orange on Sept. 17 for Hunger Action Day
  • Donate $30 for 30 days of hunger
  • Update your Facebook and Twitter profile/cover photos to spread the word
  • Sign-up to volunteer
  • Check out experiences like Jewel Orlando’s Dueling Pianos Speakeasy, Scream n Stream at Oviedo Mall and Paint for a Purpose at Calliope Street.
  • Donate your Buy One, Get One (BOGO) deals after shopping
  • Dine or shop at local establishments, such as Black Rooster Taqueria, Five Guys, Hourglass Brewing, The Coop, 4Rivers and Kendra Scott on select days; a portion of each sale will be donated to Second Harvest

Ways to get involved will also be posted on the nonprofit’s Facebook page throughout the month.

Second Harvest encourages participants to share how they’re helping “Stock the Shelves” on social media by using #StockTheShelves.

“The community is still reeling from the last 18 months, and with every donation we receive, we are able to provide more families with food so that they’re not faced with choosing between that and other critical items,” said Dave Krepcho, president and CEO of Second Harvest Food Bank of Central Florida.

“Don’t underestimate the power of donating, advocating or simply choosing to educate yourself. Every action taken this Hunger Action Month feeds hope in our community.”

To learn more about the “Stock the Shelves” campaign, Hunger Action Month and other ways to get involved with Second Harvest Food Bank of Central Florida, visit www.FeedHopeNow.org.

 

Orlando’s Ramen Rumble 4 returns September 28th at Morimoto Asia presented by the Good Salt Restaurant Group

Ricky Ly
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Orlando’s Ramen Rumble 4 returns September 28th at Morimoto Asia presented by the Good Salt Restaurant Group
RAMEN RUMBLE 4 
Tuesday, September 28 at 5:30PM & 8:30PM
Get ready to (Ramen) Rumble! Back by popular demand, Morimoto Asia is proud to host this year’s fourth annual Ramen Rumble in partnership with event founders, Jason & Sue Chin of Seito Sushi (Good Salt Restaurant Group) on Tuesday, September 28 with two sessions from 5:30 p.m. to 7:30 p.m. and 8:30 p.m. to 10:30 p.m.
Jason and Sue Chin of The Osprey Tavern – our gracious hosts!
Six of Orlando’s best and brightest chefs will compete for the championship title, bragging rights, the coveted “Broth Belt” trophy, and a sizable check to donate to charity partner, Give Kids the World.
Each contestant will man their own soup station, presenting their unique style of ramen filled with creative toppings and interesting textures for guests to sample and vote on in order to crown the next Ramen King or Queen of Central Florida.

Participating Restaurants

Morimoto Asia
Seito Sushi
Susuru
Ichicoro Ramen
Ramen Takagi
Yugiri Ramen Project
Tickets are $80++ per person and include six steaming bowls of tasty ramen (one from each chef’s entry), one beverage, and a traditional Asian dessert. A cash bar will also be open and souvenir t-shirts will be for sale.
Grab your ticket HERE to slurp up the best ramen in town while watching Orlando’s culinary masterminds battle it out for ultimate noodle glory!
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PRIVATE DINING ROOMS AVAILABLE
Each private dining room will hold six guests. The price is $475 plus tax and gratutity per room and each person in the room must also purchase a ticket.
Please contact us at OrlandoEvents@patinagroup.com for more information.

Walt Disney World Swan and Dolphin Food & Wine Classic to Return this Fall – Friday Oct 29 thru Saturday Oct 30, 2021

Ricky Ly
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Walt Disney World Swan and Dolphin Food & Wine Classic to Return this Fall – Friday Oct 29 thru Saturday Oct 30, 2021

Get your tickets soon because they are selling out fast! The Walt Disney World Swan and Dolphin Food & Wine Classic will return Friday, October 29 and Saturday, October 30 offering an outdoor festival featuring unlimited food tastings from the resort’s culinary team and wine, beer and other sips from around the world. Overnight packages and event-only tickets are now available at www.FoodandWineClassic.com.

An annual tradition since 2010, the event makes its return to the fall after a one-year hiatus and highly successful debut of the Spring Food & Wine Classic. Set outside among the scenic ambiance of the resort, the event features live music, over 20 food stations, 100 beverage selections and immersive themed areas, such as the beer garden and the bubble lounge.

“This event means so much to us because we get to share our passion for food and beverage with our guests in a tangible, interactive way,” said Luciano Sperduto, the resort’s director of food & beverage. “We couldn’t be more excited to pick up where we left off and create an even more delicious, energetic and memorable experience this year.”

Menu highlights will include:

  • Hand-crafted smoked pork belly, apple butter-bourbon barbeque, buttered grits, shaved radish, roasted chestnut puree served by Smokin’ D’s BBQ
  • Roasted Linz heritage black angus beef tenderloin, mashed potatoes, roasted carrots, hollandaise sauce served by Shula’s Steak House
  • Kimonos Roll: ahi tuna, yellowtail, sustainable salmon, wasabi mayonnaise served by Kimonos

Themed areas will include:

  • The Beer Garden
  • The Bubble Lounge
  • The Pig & The Poke
  • China Town

Overnight packages for the event start at $580 and event-only tickets options are $165 per person (inclusive of tax and service fees, for more information or to book, visit www.FoodandWineClassic.com. Guests can now reserve accommodations at the resort’s newest tower, the Walt Disney World Swan Reserve, a 14-story hotel offering an upscale, boutique atmosphere as well as 149 suites ideal for families.

The event will employ appropriate safety measures in accordance with Center for Disease Control recommendations and Walt Disney World policies at the time of the event.

With a variety of restaurants and lounges and a distinguished culinary and beverage team, the Walt Disney World Swan and Dolphin continually earns national recognition for their food and beverage program. The resort boasts numerous certified wine sommeliers and 1,400 wine selections.

For the latest, guests can visit www.FoodandWineClassic.com, follow www.facebook.com/swandolphinfwc or call 1-888-828-8850.

About the Walt Disney World Swan and Dolphin

In the heart of the Walt Disney World, the award-winning Walt Disney World Swan and Dolphin reside amongst the greatest theme parks and attractions in Central Florida. They are located between EPCOT and Disney’s Hollywood Studios, and nearby Disney’s Animal Kingdom Theme Park and Magic Kingdom Park. Guests can discover 20 world-class restaurants and lounges, sophisticated guest rooms and the luxurious Mandara Spa. The resorts feature six pools, three health clubs, nearby golf and complimentary transportation throughout the Walt Disney World Resort. The newest addition, the 14-story Walt Disney World Swan Reserve, opens summer 2021 and offers an upscale, boutique atmosphere as well as 149 suites ideal for families and two presidential suites. The resorts can be reached at 800-227-1500. For more information, visit www.swandolphin.com and connect via social media @SwanDolphin #swandolphin.

NEW “EDOBOY • Standing Sushi Bar” coming soon from Sonny Nguyen of DOMU/Tori Tori in Orlando’s Mills 50 District

Ricky Ly
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NEW “EDOBOY • Standing Sushi Bar” coming soon from Sonny Nguyen of DOMU/Tori Tori in Orlando’s Mills 50 District

PRESS RELEASE

Orlando’s Only Standing Sushi Bar to Open Fall/Winter 2021

 (Orlando, FL):  Orlando is about to get its very first standing sushi bar. EDOBOY, founded by Domu and Tori Tori proprietor Sean “Sonny” Nguyen, will provide a unique Japanese experience featuring an 8-person bar that will offer a selection of nigiri sushi along with a few hand roll options.  The 700 sq-ft concept will be located directly behind the popular Tori Tori pub at 728 N. Thornton Ave in the Mills 50 district.

Like its name suggests, a standing sushi bar is where guests stand at a bar and order sushi directly from the Chef behind the counter.  Sushi originally was eaten standing up during the Edo period, and is still done so at many bars in Japan today. Although rare to see in the States, these “eat and go” concepts can be found scattered throughout Tokyo.  Typically casual, walk-in only, and everything made fresh to order, these havens are a common stop for those that need a quick sushi fix.

“It’s a unique way of dining that isn’t really done here in the US.  It’s fast, and is offered at a good price point with quality fish,” says Nguyen.

Guests will walk in, be led to an available spot at the bar, and be greeted with an oshibori, or wet towelette.  Chopsticks (if one opts to use any), soy sauce, and water will be self-serve. Guests will be encouraged to order a few pieces at a time, enjoy those few bites and then order the next round.  An “O-Kaikei” or a simple “check please” will signal the Chef to hand over the bill that guests will take to the cashier to pay.

“By removing the server as a middle man, we can expedite things and give the customer immediate satisfaction. Not having seats keeps things fast and flowing,” says Nguyen.

 Although efficient, EDOBOY will not be cutting corners when it comes to the quality of its ingredients.

Alongside classic staples characteristic of any good sushi bar, EDOBOY’s menu will feature fish flown in weekly from Japan as well as fish sourced locally based on seasonality.  On morning trips to a direct local supplier, Chefs will have the option to hand-select local Florida fish for that day’s menu based on what was brought in from the fisherman’s boats.

Japanese fish especially are considered premium due to their cold water climate.  Florida fish that live in cooler waters closer to the bottom of the sea, such as B-liner Snappers, Florida Madai, and Snowy Groupers, however, are great locally-sourced options that also deliver good quality right in our own backyard.

EDOBOY’s menu will be led by Chef Tyler Inthavongsa.  With 4 years of professional experience working under the Domu Dynasty, Chef Tyler has climbed the ranks, and has had a hand in opening each of the restaurant group’s new concepts.  With the last year spent training in preparation for EDOBOY’s opening, Inthavongsa will be fulfilling a lifelong dream by stepping into the role of Lead Sushi Chef when the concept opens its doors for the very first time.

 “The experiences I’ve gained during my time with Domu Dynasty have taught me the value of patience, and the understanding that opportunities come with it as long as you’re persistent. This company has shown me more than I have ever imagined, and I’m truly grateful,” says Chef Tyler.

EDOBOY will be an extension of Tori Tori in hopes of creating more foot traffic in the Mills 50 district. The ultimate goal is to make the area a more pedestrian-friendly, walkable destination. The sister concepts are intended to complement each other, providing a key element that the other lacks — EDOBOY supplying the sushi, and Tori Tori delivering the cocktails.

“People have been asking us non-stop about when the handies will make their return since we took them off Tori Tori’s menu during the pandemic. This is our answer to fill the void,” says Nguyen.

EDOBOY is a personal passion project for Nguyen, which will mark the first in a series of upcoming projects inspired by his travels to Japan.

“When traveling to Tokyo, standing bars were my wife and I’s favorite way of enjoying sushi. We are excited to be adding a unique dining experience that is very authentic to the Orlando food scene, and hope that everyone enjoys it as much as my wife and I did,” says Nguyen.

With architectural plans in their final stages, EDOBOY is anticipating an official open date in late fall/early winter 2021. Follow @edoboysushi on social media for updates!

 

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

Ricky Ly
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‘Camille’ by Chef Tung Phan to Open Pop-Up in Domu Lab at East End Market

Orlando’s Only Modern Vietnamese Chef’s Table Experience to Open in September 2021

PRESS RELEASE

(Orlando, FL): Orlando is about to get its very first taste of modern French-Vietnamese served Chef’s table-style. Camille, a pop-up, will be opening in Audubon Park this summer. The concept, led by Chef Tung Phan, will be located in the new The Neighbors project upstairs at East End Market at 3201 Corrine Drive, and will provide an intimate, Chef-to-guest experience at an 8-seat kitchen table.  Chef Tung will be starting with a seven-course prix fixe menu that will include wine, beer, and craft cocktail pairings. Camille will be open for dinner with two seatings each evening by reservation only. Guests can expect to be able to book a seat in August with the pop-up projected to open in Fall of 2021.

“We chose Audubon Park because of it’s up-and-coming food community. It’s an exciting area to visit if you’re looking for cool restaurants and bars,” says Tung.

Chef Tung will be the first resident chef at Domu Lab to host a pop-up, and hopes to gain exposure for the new concept.  A chef’s incubator by design, Domu Lab will host rotating pop-ups for local chefs to showcase their talents under the mentorship of restaurateur partners Sonny Nguyen and Johnny Tung.  Domu Lab will be located in the kitchen of the new The Neighbors concept in the former event space upstairs at East End Market.  The project is headed by East End Market founder, John Rife, and Freehand Goods proprietor, Jacob Zepf. The Neighbors project is currently remodeling the former venue into a retail space and cocktail bar.

Although the pop-up at East End Market is short-term, Tung is eyeing the Mills 50 area for a permanent brick-and-mortar spot. With its deep, rich history of Vietnamese immigration in the 1970s, Mills 50 became known as “Viet Town” or “Little Saigon” to locals, and is home to the most concentrated Vietnamese population in Florida. The area has special significance to Chef Tung.

Born in Vietnam, but raised American, Tung’s family moved to the midwest just a year after he was born, and then relocated to Orlando when he was 12 years old.  An Orlando resident for nearly 20 years, Tung is a seasoned veteran with a decade of experience in the culinary industry.  Along with being a graduate of Le Cordon Bleu, where he learned the fundamentals of classical French cooking, Chef Tung has worked at the award-winning Victoria and Alberts at Walt Disney World Resort, and Isleworth Country Club, where he currently works.  Chef Tung has also been mentored by Michelin-starred classical French Chef Pascal Sanchez.

At age 14, Tung gained his first experience in the industry, scrubbing dishes at a restaurant owned by a family friend.  At that time, Tung had no interest in paving a career in the culinary field. The real turning point came during his trips to Europe and Southeast Asia, where he traveled as an acrobatic performer. This is where he discovered different food cultures, people, and regional ingredients, and ultimately, where his love of cooking was cultivated.

That path of discovery, along with Chef Tung’s own personal journey to understand his heritage, was the recipe for Camille’s creation.

“I chose Vietnamese cuisine as a means of finding my identity, and going back to my roots. I just wanted to honor that — know more about where my family came from, and pay homage to the food as well,” says Tung.

The seasonal menu will feature modern Vietnamese-inspired dishes with global influences.  Guests can look forward to items like Th?t Kho Ravioli (slow braised caramelized pork), wild-caught prawns with Viet-cajun beurre blanc and house-crafted semolina pasta, and the Mediterranean-inspired mung bean falafel with Imperial caviar and Thai basil yogurt. With Vietnamese cuisine already heavily influenced by France after over a century of occupancy, much of the menu will lean towards French-Vietnamese fusion.

“It’s very challenging. Opening Camille is almost like being a pioneer — taking the vibrant food culture of Vietnam and presenting it in a more refined, progressive way,” says Tung.

Menu items will be based on seasonality with an emphasis on premium-quality ingredients, either sourced locally or flown in, such as A5 wagyu, exotic truffles and caviar, fresh Florida pompano, and locally-grown citrus.

In naming the concept, Chef Tung drew inspiration from his first-born daughter, whose middle name is Camille. The word, translated in French, means “perfect and pure.”  And perfection is exactly what Tung strives for in his dishes — creating food that is pure to him, with experiences he’s picked up on his past travels.  With plans for his next visit to Vietnam in the works, Chef Tung will be using the trip as a means to further his education on authentic Vietnamese ingredients and soak up the regional cooking techniques.

“I wanted to do something different…inspiring, fresh, and immerse myself in the culture at the same time. I want guests to leave feeling like they’ve experienced Vietnamese food in a way they haven’t before, ” says Tung.

Follow @Camille.Orl  on Instagram for updates on opening and reservations!

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