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Inside Look: A Refresh at Hemingway’s at Hyatt Grand Cypress Regency with Chef David Didzunas

Ricky Ly
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Inside Look: A Refresh at Hemingway’s at Hyatt Grand Cypress Regency with Chef David Didzunas

Established in 1984, Hemingway’s is Hyatt Regency Grand Cypress’ signature restaurant drawing inspiration from the places and travels of the eponymous writer Ernest Hemingway – especially the flavors and aromas of Key West, Cuba and Spain.

The restaurant at Hyatt Regency Grand Cypress recently underwent a renovation and refresh with a new sophisticated look and amenities, featuring a palette of grey and blue hues with golden accents, accentuated by the restaurant’s still stunning and gorgeous sunset and panoramic nighttime views of the Hyatt Grand Cypress’ private Lake Windsong.

One of my favorites on the menu is the coconut shrimp, a very unique rendition of the dish wrapped in shredded phyllo dough and served with a strawberry habanero chutney – divine! Tapas of the Sea – a sharing appetizer dish featuring Spanish Garlic Shrimp, Seared Scallops and Caviar, Octopus Ceviche, Salmon Beet Crudo was another standout. Along with the Deconstructed Lobster, Chilean Seabass, and the Cayo Hueso Crab Cake – these seafood dishes are sure to make any “Old Man” or woman happy.

COCONUT SHRIMP
Coconut Milk Marinated, wrapped in Shredded Phyllo, Strawberry Habañero Chutney, Pickled Mango

Hyatt’s global philosophy is “Food. Thoughtfully Sourced. Carefully Served.” We spoke with Executive Chef David Didzunas about his almost 40 year career (beginning in 1981) with Hyatt Hotels as well as the recent changes at Hemingway’s. For the restaurant’s menu, Chef Didzunas stays in touch with the latest trends in food and wine by traveling to Spain, Italy and various parts of the U.S.

MAINE LOBSTER 
Deconstructed Whole Lobster, Saffron Potato Purée, Orange-Fennel Butter

Chef David Didzunas is a graduate of The Culinary Institute of America in Hyde Park, New York and he started his career with Hyatt Hotels in 1981 in his hometown of Pittsburgh, Pennsylvania.

From there, he held chef positions at properties in Dallas, Washington, D.C. and Atlanta, and was executive sous chef for the Hyatt Regency Grand Cypress and executive chef for the Hyatt Charlotte at Southpark in North Carolina. In 1997, he was appointed executive chef for Hyatt Regency Orlando International Airport and returned to Hyatt Regency Grand Cypress as executive chef in late 2015.

MATADOR BURGER
Grilled Beef Tenderloin Steak and Lobster Tail, Horseradish Cheddar Cheese, Roasted Tomato Aioli, Bibb Lettuce, Squid Ink Sesame Bun, Shoestring Fries

Tasty Chomps: What are some of the biggest changes at Hemingway’s from the recent debut? What has stayed the same? 

Chef David Didzunas: The renovation of the dining room and bar are the most noticeable. With its blue and grey color palette, it’s comfortable, casual and relaxed.

We refocused our menu on the travels of Ernest Hemingway which lead us to Key West Florida, Cuba and Spain, these places inspire us with the flavors for our dishes.

“CAYO HUESO” CRAB CAKE
Famous Recipe Crab Cakes, Congaree & Penn Purple Rice Grits,
Corn Salsa, Asparagus

Some menu items have stayed the same, such as the Cayo Hueso Crab Cakes, Duval Street Shrimp Scampi, and Calamari.  We changed up the accompaniments and presentations for a more modern updated feel, yet still kept the quality ingredients and recipes.

The physical layout is the same as it was, the individual rooms create an enjoyable dining experience, whether watching the sunset or overlooking the pool, each area has its own personality and feel, and many of our customers have their favorite spots that they request.

LAMB CHOPS
Grilled, Mojo Rojo, Mojo Verde, Pickled Mustard Seed

Why is now a good time for change at Hemingway’s? 

Right now is such a perfect time to debut a refreshed look and feel at Hemingway’s. Last year we finished our guest room refurbishment and in a few short weeks will be opening our brand new 25,000 sq. ft. Windsong Ballroom. We can’t wait to introduce Hyatt Regency Grand Cypress to all of our new customers and welcome back all our long-term guests.

Tell us more about the culinary team at Hemingway’s and their background

We have a team of seven with years of culinary service ranging from one year to over 25 years with Hyatt Regency Grand Cypress.

All are passionate and driven by producing a consistent quality product every day.  Most importantly, they all care about each other as a team and for our guests.

For example, Sous Chef Ibis Lopez was born and raised in Humacao, Puerto Rico and was greatly influenced by his grandfather, a passionate home cook who grew his own fruits and vegetables, raised chickens and rabbits and handcrafted a variety of coconut desserts for which he became renowned in the east side of the island.

What are some of the most popular dishes at Hemingway’s right now on the new menu?

As far as starters go, the octopus, calamari, lamb chops and stuffed mushrooms are always moving fast. For entrees the Duval Street Shrimp Scampi, Bronzino, Scallops for the seafood and Vaca Brava, Ft. McCoy Grass Fed Ribeye are all very popular. And you can’t forget the Matador Burger.

CHILEAN SEA BASS 
Seared, Congaree and Penn Middlins Coconut Lime Rice, Baby Carrots,
Passion Fruit Butter Sauce (gf)

What are some of your personal favorite dishes on the new menu and why?

The Branzino for its simplicity and flavors; Chilean Sea Bass for its unique coconut lime rice and flavorful passion fruit butter sauce; the Vaca Brava for its high quality of 21-day dry age along with our Barbacoa butter and Patatas Bravas — this is our “Spanish influenced Steak Frites’.

Having worked at Hyatt over 35 years ago, what was it like in those first days when you were here in Orlando compared to now? How has the food culture from guests changed or stayed the same?

When I worked at Hyatt Regency Grand Cypress in 1988-89 as Executive Sous Chef, we were pretty much the only hotel in the Lake Buena Vista area, nothing much around at all like it is today. The food culture from our guests has stayed the same in some ways, always expecting great quality, consistency and something interesting.

SPANISH SANGRIA
Spanish Red Wine, Brandy, Fresh Fruit, Splash of Sparkling Water

What makes Hyatt a great company to work for all these years?

Hyatt gives us the opportunity to be creative, innovative and be the best leaders we can be. Our culture of caring so people can be there best is what drives us, along with treating our colleagues with dignity and respect every day.

“All my life I’ve looked at words as though I were seeing them for the first time.”
– Ernest Hemingway

TAPAS OF THE SEA
Spanish Garlic Shrimp, Seared Scallops and Caviar, Octopus Ceviche, Salmon Beet Crudo serves 2-4 persons

 

BURRATA SALAD 
Agostini Burrata Mozzarella, Arugula, Gazpacho Verde, Tomato, Toasted Pistachios, Toasted Crostini

STUFFED MUSHROOMS
Braised Short Rib, Tarragon and Boursin, topped with Au Jus (gf)

VACA BRAVA
New York Strip Steak 12oz. 21 day dry aged, Grilled, Barbacoa Butter, Patatas Bravas

GRASS FED RIB EYE
Florida Raised, 12 oz. Grass Fed, Duck Fat Confit Potato, Watercress Salad

DESSERT

COCONUT KEY LIME SQUARE
Coconut-Almond Crust filled with Key Lime Custard, Coconut Sauce, Lace Tuile, Key Lime Meringue

Hyatt Regency Grand Cypress is located at One Grand Cypress Blvd., Orlando, Florida, 32836 with convenient access to Orlando International Airport and Interstate 4 off Exit 68 in Lake Buena Vista. For more information and reservations, call 407. 239.1234, visit hemingwaysorlando.com and follow Hyatt Regency Grand Cypress on Facebook and Instagram and Twitter at @HRGrandCypress and use #HemingwaysOrlando. Restaurant Hours: Nightly Dinner 6 to 10 p.m., Lounge: 5:30 to 10 p.m.

Behind the Dish with Chef Shane Schaibly from First Watch – Brilliant Beet Toast

Ricky Ly
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Behind the Dish with Chef Shane Schaibly from First Watch – Brilliant Beet Toast

First Watch has released their newest seasonal menu, featuring three brand new dishes and a fresh option from the juice bar – healthy and perfect for those of us working to improve our eating habits in 2020. Chef Shane Schaibly, First Watch’s Corporate Chef, speaks with us at Tasty Chomps! about their new menu as well as his childhood memories of beets growing up. Read more below!

Interview with Chef Shane Schaibly, First Watch

Tell us more about your culinary background and favorite “food” moments.
Before I joined First Watch, I actually worked in fine dining for brands like the Ritz-Carlton in Miami Beach and Tampa’s Café Ponte. I joined The Melting Pot in 2007, and one of my favorite food moments there was setting the Guinness World Record for Largest Cheese Fondue Set while working as manager of culinary development. I also served as The Melting Pot’s director of food and beverage and ultimately corporate chef, where I helped develop menu items and had the chance to travel around the world opening restaurants.

What were some of your favorite breakfasts from your childhood?
My mom was a single parent, so my brother and I didn’t grow up having a lot of elaborate breakfasts. We were always heading out to some sort of game, practice or tournament as Mom is a champion coach and had us involved in sports, like all year round! So, we had a lot of Pop-Tarts, Eggo waffles and cereal! That said, for a special treat she ALWAYS made us Pillsbury Cinnamon Rolls from the can: round pan, 8 rolls, icing from the little can on top – pure magic!

Ricky Ly, Tasty Chomps: What are you most excited about for the new seasonal menu here at First Watch?

Chef Shane Schaibly, First Watch: The dish I’m most excited about on this season’s menu is definitely our Brilliant Beet Toast. When I was growing up, I dreaded having to eat beets – they were so oily, mushy and gross – ew. So, I’ve made it my mission to make them appealing and downright tasty, and not only that, they’ve got health benefits for days. For one, they’ve got so many nutrients in just a few calories, and they can help regulate blood pressure, fight inflammation and improve digestive health, just to name a few. I can’t wait for you to check out this recipe!

Brilliant Beet Toast is made using our whole grain artisan toast topped with house-made beet hummus, fresh avocado, house-pickled onions, diced red beets, lemon dressed arugula and herbed Goat cheese, and we serve it with two cage-free basted eggs (or, however you like your eggs cooked is good with us!). It’s a vegetarian dish, and if you’re one of our gluten-free diners, you’re always welcome to sub the whole grain artisan toast for our Udi’s gluten-free toast – for free!

You can try this great new dish at a First Watch near you through March 15, alongside our seasonal Vanilla Chai Latte Pancakes, Baja Chicken Burrito Bowl and our Blue Booster juice. Check out the rest of those new menu items here!

Beets were not a popular dish when we were growing up, how did this change over the years for you? What has First Watch done for this new beet dish?

Funny story about beets and me… Again, Mom wasn’t doing a lot of cooking back in the day but my Mema (grandmother) always had amazing family meals, cooked from scratch, for all of my aunts and uncles and cousins. Unfortunately, one of the items frequently on the menu was beets… canned, pickled beets… so gross but for some reason they were ALWAYS around. But, I DID love cranberry sauce; canned, jellied cranberry sauce like for Thanksgiving. So, one day my Mom was tired of me not eating the beets and told me it was cranberry sauce. Of course I dove right in, huge bite and almost got sick right then and there. I vowed to never eat beets again!

Fast forward about 15 years, I was working in Tampa at a fine dining restaurant called Café Ponte. Chef would bring in these absolutely beautiful little candy-striped beets from a local farm. We house pickled them in sugar, spices, sherry vinegar and used them on a Beet Salad with panko fried goat cheese. AMAZING. My life had been changed! From there, we incorporated beets into so many great dishes over the years: Beet Carpaccio, Beet Tartare, Beet Cous Cous, Beet Pasta, salads, crudité, all the things. And so began my love affair with beets!

Now, I have the unique opportunity to possibly change some lives with beets here at First Watch. We already have our Morning Meditation Juice which is orange, lemon, agave, turmeric and ginger in the base and then a Beet juice topper – a beautiful finished product showcasing the color and earthy flavor of the humble beet! We’ve also just rolled out our Brilliant Beet Toast on our Seasonal menu, which starts with our Whole Grain Artisan Toast topped with Beet Hummus, fresh sliced avocado and a salad of lemon dressed arugula, diced Greek beets, house-pickled red onions and herbed goat cheese.

What are some of the inspirations behind the new seasonal dishes?

As with all of our Seasonal menus, the seasonality of great ingredients is always a huge part of the inspiration. Now some people might argue that beets have no season because they are available year round! I’d say they are great in every season, the only change is how you prepare them for the best flavor. In Summer and Fall, we roast a lot of beets and then winter comes and pickled or fresh boiled and diced come into play. Then Spring calls for juicing!

For our Jump Start seasonal menu, we know it is still winter and most Chefs go the route of hearty, heavier dishes to combat the cold weather. In contrast, we choose to develop dishes that play to a brighter, fresh chord that highlights the ingredients themselves.

Vanilla Chai Latte Pancakes with fresh raspberries, bananas and Maple Chai Almond Butter and our new Baja Chicken Burrito Bowl showcasing ancient grains quinoa, farro and brown rice, salsa verde chicken, black beans, kale slaw, fresh avocado, cilantro and cotija cheese.

VANILLA CHAI LATTE PANCAKES
We added vanilla chai and fresh banana to our multigrain pancake batter. Served as three mid-sized pancakes topped with fresh sliced bananas, raspberries, maple-chai almond butter and super-seed crunch.

BAJA CHICKEN BURRITO BOWL
Ancient grain blend of farro, quinoa and brown rice, with seasoned black beans, salsa verde chicken, pico de gallo, lime crema, kale slaw, fresh sliced avocado, Cotija cheese, fresh cilantro and a cage-free sunny-side-up egg.

For more information, visit all the  new menu items at First Watch here!

Brunch at Canvas Restaurant & Market

Tiffany Nguyen
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Brunch at Canvas Restaurant & Market

One of my favorite restaurants in the Lake Nona area, Canvas Restaurant & Market, recently added a new dish to their brunch menu.

We were invited to try their new Steak & Eggs ($26) and we really enjoyed the brunch new dish along with some other classics, the ambiance of the restaurant, and their always exceptional service!

First, we started off with their Twice-Cooked Yuca Fries made with seasoned salt & honey drizzle, accompanied with cilantro-lime dipping sauce.
 
These are my FAVORITE yuca fries ever.  I wish I could eat this sweet & crispy yuca fries every day of my life.  My friends and I always rave about them.  Highly recommended!

Then we tried their Steak & Eggs made with refried black bean and potato hash, red peppers, onions, sunny-side up eggs, harissa aioli.  A hearty dish, perfect for any meat eater.

Finally we tried the Lobster Benedict – vanilla butter poached cold water lobster, béarnaise sauce, flaky biscuit, poached eggs.  It was really good.

Canvas Restaurant & Market is located in the Laureate Park Village Center in Lake Nona, just south of SR 528. They are owned and operated by Tavistock Restaurant Collection.

Canvas Restaurant & Market
13615 Sachs Avenue, Orlando, FL 32827
(407) 313-7800
canvaslakenona.com

Interview with Chef Bruno Fonseca – The Foreigner – A Culinary Experience

Ricky Ly
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Interview with Chef Bruno Fonseca – The Foreigner – A Culinary Experience

The Foreigner – A Culinary Experience – by Chef Bruno Fonseca provides its guests a 5 course omakase/menu confiance style dinner, with an opportunity to live the inner workings of an active kitchen. Chef Fonseca previously operated the 5 Gastronomy food truck in the beginning of the gourmet food truck days here in Orlando as well as Millenia 106 and has also taught at Le Cordon Bleu Orlando.

The Foreigner experience currently takes place every Saturday at The Heavy (1152 Harmon Ave, Winter Park, FL 32789).

Chef Bruno Fonseca, who is of Brazilian descent, tells us more about the Foreigner Experience.

“The Heavy is an amazing space, loaded with character. We sit 10 -12 ppl at their flower bar, and cook and execute the entire dinner right in front of the guests, with a menu that changes entirely weekly.”

“The “human factor” of a few strangers breaking bread together is pretty incredible. Often times guests exchange numbers at the end of their meals, and also guests that made friends that night with others come back and become regulars. Dinner tickets are typically put on sale at the end of a month for the entire following month. We are now doing 5 courses with an optional wine pairing.”

“The inspiration to do this is to offer a better product to the public on a multi course format, and tell the story of a foreigner’s perspective on food, let it be the food that I grew up eating in my house (multicultural house-Brazilian food, Portuguese, Italian etc…), the food that I encountered when I moved to the US, and the food that I grew up cooking in the different kitchens here in the US. It is not fusion as different dinners have an underlying theme…we have had honey, citrus, “Americana” to name a few….”

The Logo
People often ask me” why the Octopus on the logo”? The octopus has an underlying theme of mystery thru centuries, as it also has a theme of braving the unknown, which is what I try to do, feed the people foods that may be familiar and somehow entirely different, but for a reason. In other words we aren’t doing this on a dare to be different, but we are trying to expand horizons, and show the guests different foods, its pairings and most of all delicious dinners that are intimate, different and delicious.

Tickets for all events are sold at http://www.theforeignerexperience.com/

 

Interview with Chef Jason Shenefield – Stone Crab in Orlando

Ricky Ly
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Interview with Chef Jason Shenefield – Stone Crab in Orlando

Chef Jason Shenefield has worked for over 30 years at establishments ranging fom Walt Disney World Resort’s Victoria & Albert’s, Le Cellier, and Coral Reef Restaurant to the Bohemian Hotel Celebration, The Plantation House, Red Rose Dining Room as well as The Terrace Hotel in Lakeland FL.

A Florida native, Chef Shenefield’s background includes a Bachelors of Science in Hospitality and Culinary Arts from Johnson & Wales University and Hospitality Management, Nutrition and Healthy Living from Cornell University and he is a Certified Executive Chef and Certified Culinary Educator from the American Culinary Federation, Certified Hospitality Educator from the American Hotel and Lodging Educational Institute, Advanced Level Sommelier from the court of Master Sommelier and a 10 years in Culinary and Hospitality Education as a Chef Instructor at Le Cordon Bleu College of Culinary Arts in Orlando, Fla.

He has also been the Team Chef for NASCAR’s Famed Hendrick Motorsport’s Jeff Gordon and Jimmy Johnson and prepared and cooked for both drivers and their teams on race days at a variety of tracks for two seasons.

Chef Shenefield currently specializes in showcasing his professional creativity for Ultra High Net Worth (UHNW) Individuals and Families in their Private Homes and on their Luxurious Private Jets and Yachts domestically and Internationally.

His love for cooking started in the kitchen with my mother and grandma – the love continued to grow with self gratification for cooking for family and friends at different gatherings. In high school, he went through a unique Home Economics Program, where they actually created a restaurant that fed the Teachers and the High school athletics program.

While attending Johnson & Wales University, Miami campus, he had the unique opportunity to work and learn from all of the “mango gang” Chefs for lengthy time. These “rock star” local Miami chefs included Cindy Hutson, Allen Susser, Mark Militello, Douglas Rodriguez, Norman Van Aken and Robbin Haas who were all a part of the “Mango Gang,” the group that helped stamp the bright, sweet and spicy flavors of South Florida’s “Floribbean Cuisine” onto the national scene.

Chef Shenefield also served as a Le Cordon Bleu Chef Instructor for a variety classes including: Safety and Sanitation, Meat Fabrication, Culinary Fundamentals, Cuisine Across Cultures, Cost Control, Wine and Beverage, Dietary Trends and Nutrition, Traditional Asian Cuisine, Catering and Buffet and Intro to Patisserie and Baking.

A few of his past students include:

Joe Dodd- King of the Coop Tampa
-Michelle Hulbert – K Restautant, Michelle Pastries
-Patrick Tramontana-Antonio’s
-Bruno Fonseca- The Foreigner Experience
-Ryan Mclaughlin K Restaurant and Dexters-New Standard
-Jason Wolf -K Restaurant
-Alexis Lorenzo – (The main man behind the curtain and Sonny’s sidekick at Domu and Tori Tori)
-Wendy Lopez -Tapa Toro/Reyes
– Frank Galeano-Tapa Toro
– AJ Haines (The main man behind the curtain at Pizza Bruno)
Corwin Cowart (Corwin’s Personal Chef and Catering)
Brandon Basista- The Bearded Chef (James Beard Award Winner)

Successful Student who are away from Central Florida
-Tartiana Pairot (chopped champion/Beat Bobby Flay)
-Edouardo Jordan (2 James Beard Awards for June Baby and Salare Seattle)
-Ryan Ratino (Awarded his Michelin Star a second year in a row at Bresca D.C.

This Stone Crab Season, Chef Jason has begun offering a special service for local residents.

Chef Jason Shenefield: “I wanted to bring central Florida a product and Service that no one was offering. At the beginning of the stone crab season, I happened to have posted some pictures of freshly caught stone crab claws being taken right off the boats by the crabbers and then a video of them being cooked and chilled on my social media pages. Instantly, that post reached over 50k people in less than 24 and over 150 shares. With that much interest, I saw a demand and craving that seafood lovers needed fulfilled.”

“As a Chef, I always seek out the freshest and best available products. To ensure this, I’ve always went to the source omitting a middle man. Being a native Floridian, getting the freshest seafood as possible just makes sense. I work with boat captains directly and all my orders that I fill are right off the boat the morning I pick them up before being delivered. So that means that all my inventory is fresh daily and customers who’ve placed their orders, receive the freshest Stone Crab Claws as possible unless they have caught and cooked their own.”

Some Tips to Eating Stone Crabs from Chef Shenefield

– Stone crabs are recommended to be eaten cold but if you and your guest want them warm.

-Fill a pot large enough to comfortably hold all of the crab claws with enough water to cover the claws.

-Bring the water to a boil, then remove the pot from the heat

-Place the crab claws into the hot water, ensuring each claw is completely covered. Allow the claws to soak in the water for at least two minutes.

– Remove the claws from the hot water and crack and serve them

If you’re new to the stone crab phenomenon, here are NINE things you might like to know:

1) Florida Stone Crabs are harvested October 15 through May 15 of Each Year.

2) Commercial & Recreational Harvesters, typically use baited traps, and each have their own identifiable floats/bouys at the surface.

3) Commercial crabbers might put out as many as several thousand traps each year; recreational anglers are allowed 5 traps with a proper license.

4) Unlike other crab harvesting methods, stone crabbers remove only one approved-size claw from each crab, then they return the crab to the water. An adult crab will regenerates its claw after about 1 year and, within 3 years, it will have regained about 95% of its original claw size. The process is carefully managed by the Florida Fish & Wildlife Conservation Commission, to ensure longevity of the species.

5) Many commercial fishermen cook the claws on their boats or at the docks after harvesting — it not only ensures freshness, but also reduces the possibility of meat sticking to shells. When cooked, they take on that beautiful red-orange color.

6) Stone crab has white, flaky meat that’s sweet, tender and oh-so-succulent and delicious.

7) Most seasoned crab eaters will tell you that the best way to enjoy them is cold, but you can also enjoy them slightly warmed.

8) Once you crack open the shell, you can devour the meat all by itself OR dip it into a sauce — the classic, must-have is mustard sauce, but drawn butter runs a close second.

9) Cracking them open doesn’t require heavy tools like a hammer or a fancy crab-cracking device. Nope. A sturdy kitchen spoon achieves great results, with moderate shell fragments in your kitchen (although, it’s probably best to take the operation outside). Simply lay each claw in the palm of your hand then rap the shell firmly with the back of the spoon – one, two or three times should do it. This fractures the shell into a couple of large pieces (as opposed to smashing it to smithereens) then you should be able to pull out the meat easily. The knuckle also has lots of meat, so be sure to use the spoon to crack that as well.

I have met many wonderful and passionate foodies, Chefs and Restaurant owners who have just raved on and on about ultimate fresh quality and of course how much they have loved my two accompaniment sauces that I’ve offered for $5 each including

-Roasted Garlic and Citrus Herb Butter (Think Scampi Butter Sauce but even more addicting)

-Creamy Horseradish Mustard Sauce (Think Joe’s Stone Crab’s Traditional Sauce elevated to an new dimension)

For inquires regarding Intimate Dinners, Elaborate Parties, Interactive Food and Wine Classes and how to place your order for some of the freshest right off the boat Stone Crab available, Please see his professional Facebook Page Chef Jason Shenefield. Available sizes and prices are on a post pinned to the top of the page.

Chef Jason Shenefield’s Facebook Page

No Passport Required with WUCF TV at the Orlando Public Library – Jan 12 2020

Ricky Ly
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No Passport Required with WUCF TV at the Orlando Public Library – Jan 12 2020

Join WUCF TV, Central Florida PBS, for an exclusive after hours foodie experience as we celebrate Season Two of the television show, No Passport Required.*

Sunday, January 12, 2020

from 6:30 PM to 9:30 PM EST

at
Orlando Public Library
101 E. Central Blvd.
Orlando, FL 32801

Enjoy a sneak peek of the premiere episode and an informal chat about Orlando’s vibrant immigrant food culture with Faiyaz Kara of Orlando Weekly, Ricky Ly of TastyChomps.com, and Bruno Fonseca of The Foreigner – A Culinary Experience.

Explore the rich diversity of Central Florida’s local food scene with free tastes from restaurants covering a wide range of cultures. Space is limited. Registration required.

Participating Restaurants include:

Cress Restaurant
The Foreigner – A Culinary Experience
Mecatos Bakery
Nile Orlando
Paris Banh Mi
Sticky Rice

Visit wucf.org/culture for more details.

*Marcus Samuelsson will not be appearing at this event.

Interview Q and A with Ricky Ly of TastyChomps.com for the Orlando Public Library Magazine January edition

Why is it important for people to know where a dish originated?

Knowing where dishes originate is so important as it tells you so much about a people’s culture, history, and their environment. When learning about cultures, one of the first ways we learn is through their cuisine. We gather our families and communities around food, whether it is for our daily meal or festive occasion.

What do you hope people learn about Orlando’s food scene with this event?

I hope people will learn about how diverse Orlando’s food scene is and can be. With so many immigrant communities – from Vietnamese to Brazilian to Puerto Rican and more – Orlando is truly home to so many different people, each bringing their own flavors and ingredients to the communal table. I hope we will all learn a little more about our neighbors and maybe find a new dish or cuisine to enjoy.

What immigrant cuisine is Orange County lacking?

We are blessed with so many wonderful cuisines from all over the world here in Orlando, but I think we could definitely use some more great Persian cuisine – I love the Persian basmati rice pilaf served with a sizzling skewer of beef shish kebabs.

Do you think our food scene would be as diverse without our theme parks?

I think we owe a bit of our diversity to the theme parks – many people from all over the world come to Orlando to experience our world class theme parks and quite a few stay and make Orlando their dream home. When Epcot first opened in the early 1980s, there were people who came from Italy, Japan, Morocco and many other places as a part of the World Showcase and many of those families still live and thrive here in Central Florida today.

What would you consider Orlando’s signature dish?

Some may say it is the honey nougat glace, but I think our signature dish is still in formation. We are still a young city compared to others, but I think our food culture is definitely maturing as more people put down roots here. We are on the cusp of finding ourselves, and I don’t think it is a coincidence that a lot of “signature” dishes from the big cities are a creation of immigrant culture, interacting and changing with the ingredients and techniques favored by their city. In a lot of ways this is how culture is – we think of it as something stagnant and traditional, but in reality it is something fluid and changing like water filling up whatever vessel it finds itself in, but at the end of the day it’s still water – something nourishing.

Inside Look: Blue Bird Bake Shop 2.0

Katherine Nguyen
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Inside Look: Blue Bird Bake Shop 2.0

Blue Bird Bake Shop is a daily, scratch-made bakery specializing in delicious treats and drinks. For ten years, they’ve been a staple on Corrine Dr and worth stopping in whenever you’re in the area or to make a trip just to stop in.

Some of my favorites are their brownies. Usually, the flavors they offer are overpowering in general, but they’re able to make it where you can enjoy every bit without the thought of any overpowering flavors.

I highly recommend the peanut butter and sea salt caramel brownies!

There are many cupcakes on their menu as well and one of their original offerings. They tend to have a number of flavors they offer daily as well as a few special rotating flavors.

My all time favorite cupcake flavor of Blue Bird Bake Shop is their Peppermint Bark cupcake. The Peppermint Bark cupcake is chocolate cake with chocolate chips topped with peppermint buttercream and crushed candy cane & chocolate curls. Doesn’t that sound unbelievably amazing?

Cookies can be found here, which are also individually wrapped. Besides treating Santa around this time, think about treating yourself every now and then too. These cookies are soft and far from being dry.

Last, but not least that I tried were the pop tarts. There are sweet pop tarts as well as savory pop tarts. From strawberry and blueberry to jalapeño pop tarts. I love all of these and prefer the jalapeño because I prefer savory over sweet. The jalapeño pop tarts do contain dairy.

For more information, check out their Facebook.

First Look: New Brunch at Delaney’s Tavern

Tiffany Nguyen
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First Look: New Brunch at Delaney’s Tavern

There is a new brunch spot in Orlando!

Every Sunday Delaney’s Tavern at The Delaney Hotel, located directly across from Orlando Health, hosts a Sunday Funday Brunch.

The menu – created by Executive Chef Anthony Albino (formerly of Santiago’s Bodega Orlando) features all you can eat decadent dishes such as crab claws, prime rib, deviled eggs, candied bacon, a carving station, a cronut station and more!

Their brunch runs from 10am – 3pm and they plan to change it up from week to week with new items featured on the hot line, cold line, action carving station, action dessert station and a la carte items.

Buffet is $39.99 per person and unlimited mimosas or Bloody Mary’s for $9.99 per person.  Free parking is available in the garage located behind the restaurant.  I know this will be a very popular Orlando brunch spot very soon.

Q & A with The Delaney’s Hotel + Delaney’s Tavern’s Executive Chef Anthony Albino and President Greg Allowe:

1. How did the concept of Delaney’s Tavern come about?
Greg Allowe: I live in Delaney Park and I was frustrated with the limited options in the area.  Chatting with my partners Dr. Tom Winters and Dr. Rebecca Moroose who are based out of Orlando Health we knew that the residents of Delaney Park must feel the same way, so from that conversation Delaney’s Tavern was born.  Much like the hotel we knew we wanted a place that was really comfortable, a place where you could come to get away from fast pace of life and slow down, relax and enjoy innovative food and drink.  We designed a menu that is social, we wanted our guests to share hence the array of small plates and shareables.  Unlike most hotel restaurants we built Delaney’s Tavern for the locals, not focusing on the hotel guests.  We wanted it to be a place where you could come after work, on a date night, with friends and family.  We knew that if the locals enjoyed us that the hotel guests would as well.  We interviewed many talented chef candidates and are delighted that we found Chef Anthony.  He has a great background and the personality we were wanting.  He really understood the vibe we and we gave him a great deal of creative license to bring our vision to life.

2. What do you want guests to experience when they come to Delaney’s Tavern?
Greg Allowe: We want them to feel comfortable and at ease.  We want them to savor the flavors that the chef has created, enjoy the relaxed ambience and impeccable service (however not stuffy) we want them to feel pampered and most of all we want them to leave with a smile and that when they return it will feel like family.

3. Tell us about your background in the hospitality industry.  What were some key moments that made you say this is what I want to do?  What inspires you?
Greg Allowe: During the summers when I sixteen I worked as a bellman at a resort hotel in upstate New York.  After my bellman shift was over I would work as busboy in the dining room.  By the next summer I knew that I was in love with the business.  I knew I wanted to own a hotel and restaurant, with that dream i went to get a degree in hospitality management at SFSU.  After graduating I was recruited by Hyatt hotels where I spent the next eleven years.  It was a great experience and prepared me well.  I worked in every department from the bottom up before becoming a general manager.  However, I still dreamed of having my own hotel… well dreams do come true.  I met an M & A attorney who was willing to take a chance on me and we bought a old run down hotel called Nordic Hills, I fixed it up ran it for a few years and sold it.  This is now my 11th project in the past twenty five years.

4. What are some upcoming plans for the hotel and restaurant in the near future?
Greg Allowe: We have some great outdoor spaces to build out.  We have what will be known as Delaney’s Terrace just outside of the tavern.  We plan to do outdoor music and movies that will played on a 70-foot-high wall on the adjacent building, additionally we are adding 50 rooms.  These will be VIP and key access only floors with a private lounge.  Lastly, we are looking at other markets in central and north Florida to add additional Delaney Hotels and Delaney’s Taverns.

5. Tell us about your background.  How did you end up working in the restaurant industry?
Chef Anthony: I started in working in the restaurant industry as a teen for Broadway Pizza and also Shipyard located at the OIA.  Then I became a carpenter for several years and took on the mortgage industry during the boom.  I was a Licensed Mortgage Broker for about 6 years – and when the boom finally came crashing down I put myself through Le Cordon Bleu and studied Culinary Arts.  Trying to get back into the business was tough.  Imagine a mortgage broker trying to become a line cook.  At several points I was even trying to prove my worth by washing dishes.  Finally, I got a break from a small restaurant in Altamonte Springs, R.G. Brewski’s.  After working for R.G. and going to school, another student said I should try to work with him at Bubba Gump Shrimp Co.  So I went and applied, shortly after I became a Certified Corporate Trainer and then I was off to open my first restaurant under Bubba Gump in Cancun, Mexico.  Shortly after opening a second Bubba Gump in Gavelston Island, TX, I met Jason Dugan – Owner/Operator of Santiago’s Bodega. After helping opening that location, Jason offered me the position of Executive Chef.  I was Executive Chef for 6 years at the Orlando location then eventually crossing paths with Greg Allowe to open and create the Delaneys brand.

6. What inspired you growing up to cook?  What are some memorable moments in the kitchen that inspire you today?
Chef Anthony: Growing up with a single mom and a sibling forced me to cook.  Also watching my abuela and aunts cook.  I would spend every summer for the first 12 years of my life down in Puerto Rico at my abuela’s house which stayed open all day for visitors and family to come by and grab a meal.  She would cook anything and everything.  The camaraderie of the kitchen is what inspires me today.  Literally I spend more time with my restaurant family than my actual family, so we embrace each other as such.  A lot of my kitchen crew, we have been working with each other for the past 10-12 years so we are intertwined in each other’s life and have been on an incredible journey.

7. What were some of your favorite dishes growing up?
Chef Anthony: Watching my abuela and aunts cook I was very keen on cooking Spanish food and particularly where my abuela lived we cooked a lot of comida criolla (Creole style food) so I fell in love with southern style cooking, specifically Creole.

8. Santiago’s Bodega has won quite a few accolades for their food.  What are some of the things you have learned from that experience coming to
Delaney’s Tavern?
Chef Anthony: Teaching, learning from and trusting my staff.  Honestly at the end of the day these guys and girls are making the magic happen.  Coming up with recipes, teaching them how to do it consistently, making sure they have the tools and equipment to do so is my job.

9. What are your most popular dishes right now at Delaney’s Tavern?
Chef Anthony: The Blue Crab Beignets are our #1 seller followed by the meatballs and the Tavern burger.  Honestly, I created a wide variety on the menu so you can come back and try something new every time and get it while it lasts, the menu will change seasonally with the newest menu set to roll out in the next few days.

10. Tell us about the brunch menu.  How did you come up with some of the
dishes and what do you have planned in the coming months for brunch?
Chef Anthony: I created the brunch menu at the bodega some time ago and it took off.  I personally love a brunch that features a buffet so I implemented the buffet style featuring classic brunch items with a twist here at Delaney’s.  The plans are to change it up from week to week with new items featured on the hot line, cold line, action carving station, action dessert station and a la carte items.   I have an army of talented chefs especially my sous to not hold back the creative juices and let them share. Obviously I will always keep an ear out for items that need to stay and those players will be in rotation but people are going to have to come check it out so I know.

Here are pictures from the inaugural Sunday Funday Brunch:

Stone Crab Claws

Deviled Eggs

Charcuterie Board

Tuna Poke Nachos

Salmon Ceviche

Deconstructed Salad

Chopped Caprese Salad

Smoked Turkey (top), Beef Short Rib (bottom)

Biscuits & Sausage Gravy

Scrambled Eggs, Sausage & Candied Bacon

Poblano & Onion Hash, Smoked Gouda Mashed Potatoes

Grilled Chicken, Wild Rice

Crawfish Étouffée

Cauliflower & Broccoli Gratin

House Rolls

Vegan Rangoon – vegan buffalo chicken

Mini Monte Cristo – applewood smoked ham & smoked gouda, raspberry chipotle

Made To Order Omelette – onions, red peppers, jalapeño, mushrooms, tomatoes, bacon, sausage, chorizo, feta, cheddar

Cronut Station

Sugar Cookies, Chocolate Chip Cookies

Crossiants

Cheese Danish, Strawberry Danish

Be sure to check out Delaney’s Tavern in SoDo for their new Sunday Funday Brunch!  Highly recommended, cheers!

Delaney’s Tavern
1315 S Orange Ave Suite B, Orlando, FL 32806
(407) 849-0801
eatdt.com

Inside Look: Highball and Harvest – Winter Test Kitchen

Ricky Ly
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Inside Look: Highball and Harvest – Winter Test Kitchen

Highball & Harvest of The Ritz-Carlton Orlando, Grande Lakes is led by Chef De Cuisine Scott Pizzo who cooks with a passion for southern fare and the evolving culinary scene in Orlando.

Pizzo’s culinary career and roots in Central Florida began after his graduation from Le Cordon Blue CulinarySchool in 2007. He flourished as Chef Tournant under internationally acclaimed author and chef, Norman Van Aken at Norman’s located at The Ritz-Carlton Orlando, Grande Lakes.

His experience led him to DragonflyRestaurant, where he took over the Chef de Cuisine position. Because of his adoration for American cuisine,and the desire to develop his skills, Pizzo made the move to The Ravenous Pig and Cask & Larder.

Under Chef James and Julie Petrakis, he developed his zeal for southern inspired cuisine utilizing the region’s agriculture and seasonal crops.

I met with Chef Jared Thate (formerly of Cask and Larder) at Highball and Harvest to check out some new dishes inside their test kitchen including cured and brined duck breast with golden raisin curry, aged ribeye with toasted marshmallows and fingerling yams, fried chicken and french toast w foie gras, and bone in pork ribeye with butter beans and Whisper creek farm greens. Fantastic!

Cured and Brined Duck breast with Golden raisin curry
Fried chicken and french toast w foie gras
Fried chicken and french toast w foie gras
Bone in pork ribeye with butter beans and Whisper creek farm greens.
Aged ribeye with toasted marshmallows and fingerling yams
Candied Yams, Bourbon Pecans, Toasted Marshmallow

For more information and reservations please call (407)393-4422.

Rosen Hotel hosts inaugural “Sock It To Cancer” fundraiser in honor of late Adam Michael Rosen

Tiffany Nguyen
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Rosen Hotel hosts inaugural “Sock It To Cancer” fundraiser in honor of late Adam Michael Rosen

Rosen Hotels and The Adam Michael Rosen Foundation recently hosted the inaugural “Sock It To Cancer” fundraising event at Rosen Shingle Creek on Dec. 6 in memory of Adam Michael Rosen, Harris Rosen’s 26-year-old son who passed away on November 23, 2018 due to brain cancer.

Local restaurants generously provided creative culinary dishes and signature holiday drinks, Rockin’ Robin spun tunes and close to 30 local charities uniquely showcased their missions through cheerfully decorated holiday trees.

Guests voted on their favorite tree one new pair of socks at a time, with A Gift for Teaching winning the tree competition receiving a $5,000 check from the foundation.

The event gathered hundreds of new socks now provided to Orlando’s homeless and raised awareness of Central Florida’s giving community, providing inspiration for generosity during this holiday season.

For more information, visit amr-foundation.com.

Here are photos from the inaugural Sock It To Cancer:

Trisha Rosen & I

 

Kona Poke opens new location in Sanford

Ricky Ly
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Kona Poke opens new location in Sanford

Kona Poké welcomes its second location in Sanford, Florida (1813 WP Ball Boulevard, Sanford, FL 32771) this month.

Guests of Sanford’s 1,300 square foot restaurant will enjoy Kona Poké’s healthy and delicious Hawaiian-style poké bowls with fresh sushi-grade fish, house sauces and over 40 fresh toppings to choose from, plus vegan, gluten-free and cooked options available.

They can also choose from a variety of Signature Poké Bowls, Build Your Own Bowls, Soup, Salads and Mochi Ice Cream, which they’ll savor inside Kona’s contemporary, relaxing restaurant vibe with subtle elements of poké’s Hawaiian heritage. Also, instead of the usual Coke products, they offer carbonated craft Stubborn soda.

“We are thrilled to open our second location in Sanford less than a year after opening in Lake Mary and kick off the tremendous growth for the Kona Poké brand, says Owners Matthew Ting and Ernie Falco III. “With the holiday season here, we wanted to give back to the community that’s been so welcoming to us by providing different specials all week long. We are excited to celebrate with everyone, and we look forward to continuing to expand and more and more people experiencing just how insanely delicious Kona Poké is.”

We spoke with partner Matthew Ting about his childhood growing up as well as their inspiration behind Kona Poke. The team plans to expand pretty quickly and are partnering with several market developers to expand the brand across the state.

Partner Matt Ting

Tasty Chomps: How did the concept of Kona Poke come to be?

Partner Matthew Ting: When my brother started fishing years ago, he immediately got me hooked.

We would go offshore, bring home a ton of fish, and then have family dinners at my house. That’s when we started making poke bowls. Everyone enjoyed them and we couldn’t get enough.

We’ve had “tuna” parties at my house for years and years. I’ve always loved a fresh yellowfin tuna poke bowl.

As a restaurant operator for over 18 years, I saw an opportunity to share my passion for poke with other people. When my partner Ernie approached me about opening a poke restaurant after returning from the west coast, I couldn’t resist.

Kona Fire (Fresh ahi tuna marinated in our signature classic Hawaiian sauce, topped with seaweed salad, green onions, avocado, sesame seeds, sriracha aioli, sriracha and onion crisps)

What are some of your favorite earliest memories around food?

My favorite earliest memories around food has to be when I was a kid eating Dim Sum. My grandfather lived in NYC. We would visit him frequently. He would take us to the same dim sum restaurant in China Town every visit. I loved the action and vibe of this dirty, little hole-in-the-wall restaurant. My grandfather and father would order everything, such as chicken’s feet, octopus and other insane dishes for us kids to try. It was my favorite part of visiting the city growing up. To this day, my family will still meet at a dim sum restaurant whenever we can.

What inspired you to get into the food industry?

I started in the food industry when I was in high school. I worked at a sports bar as a busboy and worked my way to become general manager within two years. After I realized I was pretty good at it, I stuck with it.

I have been involved with the group that owns the Tijuana Flats in Volusia County for the last 12 years. The stores are very healthy, and I am very proud of what we have accomplished for the community.

What are the most popular dishes at Kona Poke right now?

Our most popular dishes at Kona are: Kona Fire (Fresh ahi tuna marinated in our signature classic Hawaiian sauce, topped with seaweed salad, green onions, avocado, sesame seeds, sriracha aioli, sriracha and onion crisps), Tidal Wave (Fresh ahi tuna topped with seaweed salad, green onions, eel sauce, sriracha aioli, avocado and onion crisps) and Bourbon Chicken (Marinated bourbon chicken topped with green onions and sesame seeds).

To commemorate the opening, Kona Poké Sanford is celebrating all week long offering the following daily specials (11am-9pm):

Monday, December 16 – First Responders receive 50% off one bowl
Tuesday, December 17 – Tuna Tuesday $9.99 tuna bowl and fountain drink
Wednesday, December 18 – Teachers receive 50% off one bowl
Thursday, December 19 – Students receive 50% off one bowl
Friday, December 20 – Ribbon cutting at 11am, followed by BOGO buy one bowl, get one bowl 50% off and complimentary Kona beer all day.

Find Kona Poké Sanford located at 1813 WP Ball Boulevard, Sanford, FL 32771 and the first Kona Poké Lake Mary located at 242 Wheelhouse Lane, Unit 1230, Lake Mary, FL 32746. Hours of operation are Monday thru Saturday 11am-9pm, Sunday 11am-8pm. For additional information, future locations, menu and more, visit www.konapokebowls.com.

Inside Look: Bem Bom On Corrine with Chef Chico Mendonca

Ricky Ly
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Inside Look: Bem Bom On Corrine with Chef Chico Mendonca

What began as a food truck and catering concept, locally-owned Bem Bom on Corrine has become one of the hottest restaurants in Orlando – and for great reason.

The eatery in Audubon Park Garden District, Orlando, FL, provides some of the best Mexican & Portuguese cuisine in town, led by world class chef Chico Mendonca from dishes like the Prego de Frango Piri-Piri, piri-piri marinated chicken sandwich served with freshly baked Portuguese bread and hot mustard, cilantro, and pepper relish to the whole oven roasted octopus in olive oil.

One of our favorite dishes here is a special known as the alheira, a poultry-based Portuguese chorizo style sausage invented by the Jews of Portugal, during the Inquisition period in the 1400s. As a way to avoid attracting the attention of the Portuguese Inquisition or in rural areas the Portuguese Christians, they began to make sausages from other meats such as poultry and game, mixed with bread for texture.

We got a chance to chat with Chef Chico about his journey from the Azores, the group of islands just west of Portugal on the edge of the old World, to America and Orlando, Florida in the “new” World.

Tell us about your childhood – what are some favorite memories you have about the Azores growing up?

I was born and raised in Povoacao, Sao Miguel island, Azores an autonomous region of Portugal. Povoacao, was the first populated area of the Azores, back in 1432. It’s a gorgeous place with the main town at the edge of the ocean and 7 villages sitting on top of 7 hills with the highest mountain on the island as back drop.

Back in the sixties, we had no T.V. available, until I was 11 years old. Ny parents had the first T.V. in the village I come from, so on Sundays we set the T.V. in the window on the main square and it would be packed with people watching T.V. for the first time.

Because of that, most entertainment was soccer, street games, and most people would hang out on the streets. In my case, I would go the beach almost daily. I was fortunate, since most of my friends and cousins had to work at very early age and would only complete minimum school, which back then was 4th grade and later on 6th grade.

My family had a grocery, hardware and liquor store in the center of the village, till the day my dad passed away, we supplied the goods to the community. My dad loved planting vegetables and herbs first thing in the morning before opening the store – that was his way of relieving stress. And luckily for our family, we had the best veggies ever.

Food was a big ritual in our household, and my mom was a incredible cook, from fresh baked bread, soups, fresh fish everyday. We raised our own poultry, cattle and pigs.

What would you say to people if they have never been or heard of the Azores?

Azores is absolutely beautiful, exotic, quaint, old, modern and the people are their greatest asset. My favorite time of the year is summer, at least twice a day to the beach, long lunches and even longer dinners with family and friends, beautiful streets, cafes, bakeries, restaurants, bars, whale watching, etc.

Looking back over the years, what were some important moments in your life which made you decide you wanted to become a chef?

Bermuda, I’ve lived in Bermuda for 11 years, never cooked professionally before. I had several British chefs friends. One day the executive chef at the resort I was working needed some help in the kitchen, asked me to help out, I did and it was love at first sight.

I knew then that was my path going forward.

What is your “food philosophy”?

Being classically French and continental cuisine trained in Bermuda, when moving to Dallas Texas, I’ve always pursued incredible restaurants to work for, going to dine on those establishments several times, before applying for a job. For a long time I was really into fine dining. After awhile, it can get very stressful.

Nowadays, I still apply French techniques to my cooking, but along the way, I’ve learned so much from different cultures and incorporate it. For sometime now, my philosophy, is, keep it simple, use the best, freshest, local ingredients possible and having been a saucier chef, sauces are a huge part of everything I serve.

How did you come to have your love for Mexican and Portuguese cuisines?

Mexican food was definitely Dallas, most cooks I’ve worked along with were Mexican. Staff meals were always legendary and authentic, just like they ate back home. I made a few visits to Mexico to visits friends and it’s a life changing event.

Portuguese was very natural. After cooking so many cuisines, I wanted to showcase my country. In a way, it reconnects me to childhood and of course I wanted so much for this community to get to know Portuguese cuisine.

By the way, a lot of people are not familiar with the cuisine, but Portuguese cuisine is very complex, with some influences from South American (Brazil), African, Indian and Asian cultures. These cuisines are all a integral part of our cuisine because of the discoveries…I could write books about this subject.

Tell us about the piri piri sauce – what is special about it?

Piri-Piri sauce originated in Mozambique a former Portuguese colony, brought to Portugal and made famous by restaurants in the Algarve region and then nation/worldwide. Most Portuguese make their own, with various degrees of success and style. The special thing about piri-piri, is the heat and flavor of the chile( malagueta), unfortunately I haven’t been able to get fresh malgueta peppers in USA. 5 basic elements to a good piri-piri, malagueta pepper, garlic, lemon, whisky and olive oil.

We loved the bread and the pastel de nata – tell us about the bakery and process?

I have a Portuguese baker for our Azores roll and natas. I love to eat bread, actually don’t know how to eat without, but do not like to bake.

The lamb burger was a huge hit – can you tell us about how you make this beautiful dish?

Thank you. Please watch the video on Food Network with step by step.
https://www.youtube.com/watch?v=MY_hjvWM-5Q

What are some of the most popular dishes right now at Bem Bom?

The most popular dishes right now include the Cod fritters, Frango Churrasco, Enchilladas, Carnitas, Lamb burger, Octopus, Carne assada, 12oz Cod and Natas

What are your plans for the restaurant and food truck in the near future?

We have a new menu coming, with small plates(petiscos), more Portuguese dishes, and we will make fresh cheese in house and chouriço (Portuguese sausage) as well. We also will expand patio seating, hopefully cover the patio and be able to serve alcohol which would be amazing. As far the food truck, right now we are doing mostly private events and catering rentals.

Christmas at The Ritz Carlton Orlando – Gingerbread School and Santa’s Teddy Bear Tea Time

Ricky Ly
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Christmas at The Ritz Carlton Orlando – Gingerbread School and Santa’s Teddy Bear Tea Time

Gingerbread House Day was this past Thursday, December 12th and what better way to celebrate the holidays than at a life-sized gingerbread house created by the award winning pastry chefs at The Ritz-Carlton, Grande Lakes Orlando!

In all it’s 12 feet tall and 14 feet wide delicious glory, The Ritz-Carlton’s gingerbread house was created by their pastry team including Olympian ice-carving medalist and 3-time World Ice Art Champion, chef Victor Dagatan, the hotel’s Kitchen Artist as well as Executive Pastry Chef, Stephane Chéramy.

Located in Santa’s Workshop in the lobby of The Ritz-Carlton, the merry creation is made with ingredients including 1,200 eggs, 800 hard candies, 700 pounds of cake flour, 350 pounds of powdered sugar, 200 pounds of brown sugar, 200 chocolate spheres, 15 pounds of marshmallows and 2 bottles of rum.

During this holiday season, The Ritz-Carlton also invites families to take part in their Gingerbread School to create their very own gingerbread house alongside this carving Olympian and the pastry team!

Students are guided by The Ritz-Carlton’s pastry chefs to build their very own gingerbread house and features a special guest appearance from Santa’s little helpers. Cost is $195 for a family of four and includes a donation to the Children’s Miracle Network and a personalized brick on Santa’s Workshop.

The Ritz-Carlton is also hosting Santa’s Teddy Bear Tea, a holiday version of their traditional tea and includes a special gift for the children, an ornament craft and a visit from Santa.

For dates and details, visit:

https://www.grandelakes.com/events

Inside Look: Ramen Rumble 3 presented by Seito Sushi Baldwin Park & The Osprey Tavern

Tiffany Nguyen
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Inside Look: Ramen Rumble 3 presented by Seito Sushi Baldwin Park & The Osprey Tavern

Ramen Rumble presented by Seito Sushi Baldwin Park & The Osprey Tavern was held on Monday, December 9th at The Osprey Tavern.

This year, over 150 people attended the event, raising $3000 for charity, chosen by the winning Ramen Rumble chef.

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.

In the end – Chef Jundel Dumancas of Kai Asian Street Fare won with his tonkotsu ramen with pork belly, mushrooms, scallions and nori, taking home the $3,000 for the charity of his choice, The Humane Society.

Here are photos from Ramen Rumble 3:

Kaizen Izakaya – Denni Cha, Chef de Cuisine

Shaman Ramen: Florida wild gator and wild boar broth, robata-grilled gator tail and jowl, Sunshine State ajitama, Nearby Naturals mushrooms, Florida hearts of palm kimchi.
Charity: Clean the World https://cleantheworld.org

Swine & Sons Provisions – Rhys Gawlak, Chef/Owner

The One True Southern Slurp: Sorghum shoyu trotter broth, flat cut rye noods, collard kimchi, rolled pig head, crispy pork, bacon fat maitakes, pickled egg, Nash’arashiville Spice, bread & butter ginger.
Charity: Grind for Life http://www.grindforlife.org

Kai Asian Street Fare – Jundel Dumancas, Head Chef
Tonkotsu ramen: Pork belly, mushrooms, scallions, nori.
Charity: The Humane Society https://secure.humanesociety.org

Desserts by Executive Pastry Chef Kristy of The Osprey Tavern


Seito Sushi Executive Chef Huy Tin, The Osprey Tavern Pastry Chef Kristy Carlucci, The Osprey Tavern Executive Chef Elek Kovacs

Donuts from Mochi Dochi

Sake tasting


Shout out to Jason and Sue Chin of Seito Sushi, The Osprey Tavern, and Reyes Mezcaleria for hosting this incredible event for the community!

The Osprey Tavern
4899 New Broad Street Orlando, FL 32814
ospreytavern.com

Happy Hour at Dragonfly Robata Grill & Sushi

Tiffany Nguyen
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Happy Hour at Dragonfly Robata Grill & Sushi

Dragonfly Robata Grill & Sushi on Sand Lake Road’s ‘Restaurant Row’ offers an amazing Happy Hour menu everyday from 5pm to 7pm.  Prices range from $3 – $7 and it is totally worth it.  I did not try everything, but everything I did try was delicious.  Highly recommended if you are looking for an affordable dinner!

Click here to view the full Happy Hour menu.

Spicy Kobachi Handroll – salmon, cucumber, scallions, kobachi sauce. $5

Chicken Thigh Karaage – marinated fried chicken. $5

Crunch Roll – tempura shrimp, avocado, japanese mayo, roe, tempura flakes, eel sauce. $6

Create Your Own Sushi $4 – $6
Hosomaki – $4
Choose 1 seafood
Box Sushi (pictured below) – $6
Choose up to 4 kinds of seafood salmon, white fish, mackerel, shrimp, tuna or yellowtail
Optional Toppings: avocado, masago, jalapenos – $1
tempura flakes, spicy sauce – free

Be sure to check out Dragonfly’s delicious Happy Hour menu the next time you are in the Restaurant Row area from 5-7pm!

Dragonfly Robata Grill & Sushi
7972 Via Dellagio Way, Orlando, FL 32819
(407) 370-3359
http://dragonflyrestaurants.com/orlando-florida/

Corkcicle Debuts New Lunchboxes – Q & A with Founder Benjamin Hewitt

Tiffany Nguyen
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Corkcicle Debuts New Lunchboxes – Q & A with Founder Benjamin Hewitt

Twice named a Red Dot Design Award recipient and one of Inc. 5000’s fastest-growing private companies in America, Corkcicle has also landed on “Oprah’s Favorite Things” list three times since 2011.  The popular Orlando-based company recently debuted their latest product, stylish cooler bags that make packing your own lunches look cool, so we thought now would be a good time to interview Corkcicle founder Benjamin Hewitt to get to know him and his company a little bit better as they continue to expand and dominate the market of sustainable products.

Pictured: Baldwin Boxer Lunchbox

Q & A with Corkcicle founder Benjamin Hewitt

1. How did Corkcicle start?
Corkcicle is a global lifestyle brand that makes cool things. Headquartered in Orlando, FL, Corkcicle creates award-winning hydration and barware products, and has reimagined drinkware, cooler bags and lunchboxes as functional fashion accessories. Corkcicle’s fashion-forward innovation is inspired by modern design and rooted in social responsibility. What started in 2011 as an endeavor to chill wine to the perfect drinking temp quickly evolved into a pursuit to make every sip an experience. Corkcicle’s growing product line is delightfully deliberate in its commitment to complement personal style while simultaneously reducing personal impact on the planet.

2. Corkcicle was founded locally in Central Florida – how has that made a difference for you all as a company?
Fortune 500 companies and start-ups alike have found success in Orlando. Not only have we been able to draw top talent to build our growing team right from our backyard, but we’ve been honored to partner with some of the coolest local organizations (Rifle Paper Co., University of Central Florida, Lineage, Orlando Magic, Creative City Project – just to name a few) for successful collaborations.  In addition to providing custom logo products to more than 100 local Orlando businesses, Corkcicle has worked collaboratively with some of the most premium brands in the world. Collaborations and customized products include work with Jean-Michel Basquiat, Yves Saint Laurent, Free People, Travis Mathew, Pappy, Stance, TED Conferences, Vineyard Vines, Rifle Paper Co. and many more.

3. What makes Central Florida special?
Innovation and design are the principles that guide us and where we spin our wheels, so it makes sense to call Central Florida- a creative community bustling with innovation and talent- our home. Having a front row seat to witness and celebrate the successes of our fellow citizens and contribute to the thriving social and economic landscape is why we are proud to stay.

Corkcicle has had the opportunity to partner with more than 200 local non-profits and community organizations in the Central Florida area, including its recent sponsorship of Immerse Orlando and the Creative City Project, an annual arts event in Downtown Orlando featuring Cirque du Soleil, Orlando Ballet, the Central Florida Community Arts Orchestra and more than 2000 other artists. Corkcicle’s partnership debuted “Worlds of Corkcicle”, an immersive photo experience featuring 3D, immersive worlds that integrated light, sets, projection and effects. It’s our community — and the people in it — that make Central Florida so special.

Worlds of Corkcicle at IMMERSE 2019 presented by the Creative City Project

 4. Originally the company started with wine tumblers and drinkware, what inspired the jump to lunchboxes?
Every successful company wants to stay relevant. We’re always thinking about new products that could disrupt the industry or ways we can improve upon existing products in the marketplace. Corkcicle approached the market for designing a cooler bag by identifying two huge gaps that existed in the current marketplace. First, coolers had not transcended into the world of fashion, apparent by the lack of stylish, attractive cooler bags available. Secondly, we noticed an opportunity in the market for soft coolers that appeal to women’s trendsetting tastes, while performing to their impeccable standards.


Pictured: Adair Crossbody

Existing products were built with technicality in mind but not to the sensibility of a stylish and savvy female consumer. This consumer has numerous practical and joyful reasons for daily use — leisure trips to the beach or pool, lunch for the office, sports and family activities, etc.  With those gaps in mind and aesthetics as a primary goal, the resulting design has burst off the drawing board and into the market by elevating the current concepts of both design and functionality, and includes four color-ways as part of a larger collection of cooler bags. We named each bag after lakes in Central Florida. Waterproof ultrasonic welding provides high-performance insulation on the inside and a beautiful (and durable) handbag on the outside. Its accelerated aesthetic brings the cooler bag market to play in a way fashion has never seen before, and easily paved the way for our lunchboxes to do the same.

5. Looking back at all the milestones that made Corkcicle where it is today, what were some important moments that particularly stand out along the way?
We’re grateful for everything Corkcicle has accomplished to date. Twice named a Red Dot Design Award recipient and one of Inc. 5000’s fastest-growing private companies in America, Corkcicle has also landed on “Oprah’s Favorite Things” list three times since 2011. In 2018, we announced the company would donate 5% of all sales on corkcicle.com to charity: water to provide clean drinking water for those in need. With so many organizations doing good in our world, it was hard to choose just one. However, the day we selected charity: water as our flagship charitable partner was a really special milestone for the company.

Pictured: Adair Crossbody

6. What is next for Corkcicle?
We’re taking over the world – one reusable cup at a time. In all seriousness, we’re on a mission to make our world a better place and have pledged to eliminate single-use plastic from all Corkcicle packaging by the end of 2020. We can’t give away ALL of our secrets, but it’s safe to assume more cool things will be coming from Corkcicle. Stay tuned!

Pictured: Sport Canteens

Special promotions exclusively on corkcicle.com right now:
– Get 10% off your first order when you sign up for their mailing list.
– Buy any drinkware, get FREE straws when you sign up for texts.
– Spend $100 and get 1 FREE flute.* Code: FREEFLUTE100
– Spend $100 and get 1 FREE flute.* Code: FREEFLUTE200 
*Must add flutes to your cart.

Press Release: A Very Magoo’s Christmas

Katherine Nguyen
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Press Release: A Very Magoo’s Christmas

WHAT:  ‘Tis the season for giving back and serving smiles as the popular, fast-growing, Central Florida-based Huey Magoo’s launches its annual “A Very Magoo’s Christmas” 2019.

For the special company-wide event, a portion of proceeds from Huey Magoo’s Chicken Tenders restaurants will be donated to the Christmas Dreams charitable organization.  Guests are also gifted with a free meal card for their next visit, with store purchase.

HOW:  During the event, 15% of proceeds from each participating location will benefit Christmas Dreams, who provide Christmas experiences all year for children and families battling life threatening illness.

Diners will receive a coupon for a free 3-piece tender meal to be used on their next visit (good through January 2019).  Guests also have the opportunity to share their support and post a holiday Magoo selfie to their favorite social site.

WHEN:  Saturday, December 14, 2019 – Open to Close.

WHERE:  All Huey Magoo’s locations in Central Florida (excluding UCF).  For a list, visit www.hueymagoos.com.

WHO:  Christmas Dreams is a Florida-based charitable organization committed to creating memorable, fun experiences and igniting hope for children battling life-threatening illnesses.

Whether through the use of Dream Boxes, decorating patients’ rooms or hospital lobbies, delivering handmade holiday pillowcases, a visit from Santa in the Neonatal Intensive Care Units (NICU), or their fun-filled “Christmas is Coming” semi-trailer boasting interactive holiday experiences, Christmas Dreams brings the hope and fun of Christmas anywhere, 365 days a year.

For more information, visit www.ChristmasDreams.org.

Inside Look: Orlando Weekly’s Sweet & Savory at The Wellborn House Bar & Kitchen

Tiffany Nguyen
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Inside Look: Orlando Weekly’s Sweet & Savory at The Wellborn House Bar & Kitchen

We were invited to Orlando Weekly’s Sweet & Savory: Candy Land event at the historic The Wellbourn House Bar & Kitchen in downtown Orlando and we had a great time!  The exclusive and intimate evening featured the city’s most decadent eateries serving indulgent desserts as well as succulent savories, cocktails, brews, and entertainment provided by DJ ET.

Featuring sweet and savories from: Publix Apron’s Catering, La Femme du Fromage, Sweet by Holly, La Boucherie, Le Cafe De Paris, The Nutty Peanut, Frozen Nitrogen Ice Cream (Ice Cream Shop), Grilled Cheezus, Omelet Bar, Bahama Breeze Island Grille, Smiling Goat Goods, The Soda Fountain, Phenomenom Winter Park, Fig & Flour Bakery, Foxtail Coffee, Crepe Delicious, Blue Bird Bake ShopHeartship Baking Co., Beauty and the Board.

Presenting sponsor: Publix Aprons Cooking School

Supporting sponsors: Hard Rock Hotel at Universal Orlando, Omelet Bar, ABC Fine Wine & Spirits, Renewal by Andersen of Florida, Andretti Indoor Karting & Games Orlando, Orange Blossom Brewing Co., The Wellborn House Bar & Kitchen.

Here are some photos from Sweet & Savory:

Stone Crab Season in Full Effect at Paddlefish in Disney Springs

Tiffany Nguyen
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Stone Crab Season in Full Effect at Paddlefish in Disney Springs

Stone crab season starts on October 15 each year and runs through May 15. We were invited to Paddlefish at Disney Springs to enjoy their fresh stone crabs along with some other dishes. Quantities for the stone crabs are limited, so please call ahead for availability.

We ordered their New England Clam Chowder, Shrimp Pasta, Crispy Shrimp, and Stone Crabs and it was all delicious!

NEW ENGLAND CLAM CHOWDER – Bacon, potatoes, cream.

SHRIMP PASTA – Linguine, Florida Rock shrimp, asparagus, tomato, crab broth.

CRISPY SHRIMP – Flash fried, cocktail sauce, skin-on fries.

1 LB. STONE CRAB – served with honey mustard sauce.

PRICE: $55 per pound and $30 per half pound.

Stone crab claws are a Florida specialty since nearly 100% of stone crab comes from Florida’s warm waters. Once the stone crabs are caught, their claws are removed and cooked immediately on crabbing boats or dockside so that the meat does not stick to the shell.

Stone crabs can regenerate their claws if they are removed correctly. To properly remove the claw the stone crab must be large enough to legally harvest (claw atleast 2.75 inches long) then snap downward with a quick pop. This ensures the muscles and tissue the crab needs to rebuild its claw will remain healthy and intact for its next harvest in three years.

Fun fact: Paddlefish is the only restaurant in Disney Springs that offers rooftop-level, waterfront seating on the shores of Lake Buena Vista.

The succulent meat is tender and flaky with a sweet taste and contains Omega-3 polyunsaturated fatty acids that is not made by the body and must be consumed in diet to help provide protection from heart disease and aiding brain development.

Excellent stone crabs and service.

Thank you Executive Chef Steve Richard for an amazing lunch!

It was also super cool to witness from our table the rare and vintage Amphicar riding guest around the Disney Springs property for a 25-minute tour.

Lastly, do not miss out on this amazing deal at Paddlefish! Purchase a $100 gift card this holiday season and receive a FREE $25 gift card valid January 1st – March 31st of next year.

Upcoming menu special at Paddlefish: On Christmas, guests can enjoy a King & Snow Crab boil consisting of Dutch Harbor King, Canadian Snow, sweet corn, red potatoes & cornbread for $60.

Paddlefish at Disney Springs
1670 Buena Vista Dr. Orlando, FL 32830
(407) 934-2628
paddlefishrestaurant.com

Inside Look: Universal Orlando’s Sweets & Sounds Dessert Party

Tiffany Nguyen
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Inside Look: Universal Orlando’s Sweets & Sounds Dessert Party

Returning for its second year this holiday season is the Sweets & Sounds Dessert Party at Universal Orlando.

During this dessert party, guests have access to an exclusive viewing area of Universal’s Holiday Parade featuring Macy’s and the Mannheim Steamroller concert performance along with all-you-care-to-enjoy seasonal desserts, savory bites, sparkling wine and assorted non-alcoholic beverages.

Sweet & Sounds Dessert Party Dates:
November – 16, 17, 23, 24, 30 2019
December – 1, 7, 8, 14, 15 2019

Prices:
Adults – $49.99 plus tax
Children (ages 3 – 9) – $29.99 plus tax

Start times:
4:30pm, 4:45pm, 5:00pm, 5:15pm

Here are photos from the Sweets & Sounds Dessert Party:

After the parade, guest will be given access to a reserved viewing area at Universal Music Plaza Stage for an hour-long concert presented by Mannheim Steamroller, the biggest-selling Christmas artist of all time.  Seating starts at 6:45pm and the concert begins at 7pm.

Universal Orlando
6000 Universal Blvd, Orlando, FL 32819
(407) 363-8000
universalorlando.com

Lucky’s Market Showcases Local Orlando Food Businesses

Katherine Nguyen
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Lucky’s Market Showcases Local Orlando Food Businesses

As the Saturday after Thanksgiving is known for a day to support local and small businesses, Lucky’s Market aims to support local businesses every day. We were invited to Lucky’s Market during a showcase of many great local businesses hosted by Michelle Sanchez of Made in Orlando (@MadeInOrlando on Instagram).

Sweet City Gelato has flavors of every type that cater to many dietary needs. They have many that are dairy-free for the lactose intolerant as well.

The gelato and sorbet are not too sweet, while being nice and smooth to the palate.

The Netherlands delight of waffle cookies filled with caramel. These are made locally by Gezellig Cookies, like our other vendors mentioned in this post. Honestly, the best way to eat one is when pouring yourself a cup of coffee or tea at the office. Nevertheless, this recommendation shouldn’t stop you to eat it with the Sweet City Gelato.

Make sure your drink is hot and steamy, and place the waffle on top of your mug. Leave it there for a few minutes until it starts to soften. Turn over if needed, and eat it warm.

Gezellig Cookies make them in a few flavors, but you can never go wrong with the original.

Although the Gezellig Cookies already have caramel fillings, you can add some vegan Nutty Peanut with it or make sandwiches with the Nutty Peanut like normal people. Either way, Nutty Peanut spreads are all natural and GMO free. My favorite ones are Cocoa Nutty Nana (chocolate and bananas infused peanut butter) and Wake Up Nutty (espresso infused peanut butter).

Amelia Toffee Company brings smaller bites where you can enjoy by yourself or with friends. There are five main flavors aside from the seasonal flavors they release.

Anyone who knows me will know that I’ll be a sucker to try the bourbon or coffee flavors. Both of which are my favorites. Yet, it’s not a Florida staple without a Key Lime, which there’s a Key Lime version as well.

These Melatta fruit spreads are top on my list of recommendations. There were three of these present for us and the passion fruit one is my favorite. It’s dairy-free as well! I thought you could eat this on it’s own like yoghurt, but apparently it’s a spread…however, it won’t stop me from eating it on its own. It is that good.

Le’Ann’s Cheesecakes in a jar are packaged individually so you’re not tempted to have more than the right portion, but who said you should stop there? Treat yourself and buy a few. There are different flavors with or without CBD.

Speaking of CBD… Elev8 Hemp’s mission is simple: craft the highest-quality, organic hemp products for consumers in search of a healthier, happier lifestyle. Everyone needs to get the proper amount of healthy proteins to keep them feeling better and more energetic. So, remember how I mentioned you should try the Gezellig Cookies with coffee? Here’s your local coffee to try with those cookies!

Elev8 Hemp has hemp coffee, hemp tea, CBD infused iced coffee, and CBD infused iced tea. You can buy the coffee beans/grounds as well as bottled pre-made coffee and tea at your local Lucky’s Market. The coffee is nice and smooth, which is a nice additive to the long list of benefits this already provides to your healthy lifestyle.

Don’t forget to wash down the bites with kombucha from Farm Boy Produce (Instagram or Facebook), which also has lemonade versions. I’m not a big fan of kombucha, but I really like their ginger as well as lavender lemonade kombuchas.

If you like to be creative and mix some things together like I do, try adding a little honey from I Heart Bees into the kombucha…or into some whiskey.

There are many different flavors as well as bee pollen, which has so many benefits to your health. My favorite is the Florida Summer, raw Allergy Blend, and bee pollen. The Strawberry is not on my list of favorites because it’s too sweet for my taste, but you can taste how fresh the strawberries are in the strawberry infused honey.

Terrapin Ridge Farms was present with their aioli, dressings, and more. Many of their products are friendly for keto, vegan, low-sodium, gluten-free, and plant-based diets. This is what I love best about their products besides their delicious tastes.

Finding items for dinner parties where many guests have specific dietary needs is hard, but having sauces and dips by Terrapin Ridge Farms helps with keeping everyone safe and happy. It’s a win win situation.

With some chips and pretzels of Terrapin Ridge Farms, you can also dip it in some O’Dang Hummus dressing for extra protein. You’d expect it to be grainy and thick, but it’s absolutely not. The texture is similar to other dressings you may have, but with healthier ingredients.

If you prefer the usual thick hummus dips, try Sultan Fresh Foods because they have a smoked hummus that’s creamy compared to the chips or veggies you use as a delivery method.

For dips with a kick, I recommend the Naked Up Queso and the hot salsa, which are both made by Tres Amigos Salsa. If you take a bite of the queso and hot salsa right after, it’ll take your tastebuds on a wonderful journey of flavors.

Last but not least for this visit is Fat D’s BBQ Sauce. They have sweet bbq as well as mustard-based bbq sauces. My favorite of theirs is the spicy mustard-based bbq, which you should make a trip to Lucky’s and pick up a bottle along with all your other treats you’re interested in from this post and more.

If you rather buy straight from the vendors or find out more about who they are, you can find links to their websites throughout this post if available.

First Look: 2019 Epcot International Festival of the Holidays presented by AdventHealth

Tiffany Nguyen
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First Look: 2019 Epcot International Festival of the Holidays presented by AdventHealth

‘Tis the season!  The Epcot International Festival of the Holidays presented by AdventHealth is starting soon, and we were recently invited to a media event at Epcot to experience a taste of the fun that is to come.

From November 29 – December 30, the theme park will brim with holiday magic as guest indulge in seasonal food and beverage offerings inspired by the holiday traditions of Epcot’s 11 World Showcase nations, delight in live entertainment, enjoy festive decor, meet characters in their Christmas costumes, purchase exclusive festival merchandise, and much more.

Food

Bavaria Holiday KitchenPork Schnitzel with Mushroom Sauce and Spaetzle

L’Chaim! Holiday Kitchen
Potato Latke with Sour Cream

L’Chaim! Holiday KitchenSmoked Salmon Potato Latke

Yukon Holiday KitchenCanadian Wild Rice and Ham Soup with Almonds served with a Pretzel Roll

Holiday Sweets & Treats

Frozen 2’s Bruni double chocolate cupcake can be found at Kringle Bakeri in Norway.

Chocolate Peppermint Shake featuring Twinings Peppermint Cheer Tea and Whipped Cream Vodka

Celebrity Disney expert Lou Mongello takes a picture with Egg Nog with Spiced Rum & Chocolate Peppermint Shake featuring Twinings Peppermint Cheer Tea and Whipped Cream Vodka

Holiday Cookie Stroll – this fun activity features 5 locations where you can purchase a sweet treat and receive a stamp in your festival passport at each location.  Once you’ve collected 5 stamps, bring your Passport to the Sweets & Treats Holiday Kitchen to receive a complimentary Santa Mickey Sugar Cookie.

Official Cookie Stroll Locations

– Bavaria Holiday Kitchen at the Germany Pavilion Linzer Cookie
– American Holiday Table at the America Pavilion Gingerbread Cookie
– Yukon Holiday Kitchen at the Canada Pavilion Peppermint Pinwheel Cookie
– Feast of the Three Kings near the Mexico Pavilion Chocolate Crinkle
– Cookie L’Chaim Holiday Kitchen between the Morocco and France Pavilions Black-and-White Cookie

You can bring your stamped Passport to Epcot at any time during the Festival of the Holidays to complete your stroll.

Characters

Mickey & Minnie in their holiday costumes.

Belle in her beautiful enchanted dress.

Live Entertainment

Chinese Lion Dancers can be found in the China Pavilion.  Catch a glimpse of this colorful performance that brings good fortune and happiness in the Lunar New Year.

JOYFUL!  A Celebration of the Season: celebrate two holidays of the seasons -Christmas and Kwanzaa – with spirited, uplifting R&B, Pop and soul-stirring renditions of classic holiday music.

Stop by American Adventure to visit Santa and Mrs. Claus, who have slipped away from their workshop at the North Pole to bring good cheer to you this holiday season.

Merchandise

Special merchandise is available for sale during the festival which includes: adult long-sleeve tee spirit jersey, light bulb crossbody bag, light bulb mug Chip ‘n Dale ornament, cookie stroll cookie jar, and much more.

Epcot
200 Epcot Center Dr, Orlando, FL 32821
(407) 939-5277
https://disneyworld.disney.go.com/events-tours/epcot/holiday-festival/

Special Announcement: Welcome Baby Chomps 2 – Jeremy Ly

Ricky Ly
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Special Announcement: Welcome Baby Chomps 2 – Jeremy Ly

Our family welcomed our newest addition this past week – baby Jeremy Ly was born at Oviedo Medical Center at 7lbs 11 ounces, happy and healthy. I’m so glad I finally have the chance to sit down and do this post – it will be a quick one though! We just want to say thank you to the entire Oviedo Medical Center staff especially Dr. James who helped our family deliver Jeremy into this world.

“Food is symbolic of love when words are inadequate”

Oviedo Medical Center offers a complimentary “Celebration” dinner that is actually quite good – they deliver with blue tablecloth, entrees including beef tenderloin and mushroom risotto, and desserts.

Also, coincidentally – lucky for us 🙂 – Cheddar’s Scratch Kitchen was running a special promotion last week where they would visit local hospitals or birthing centers to send new families home with a welcome bundle that included their signature honey butter croissants – which my wife is a huge fan of!!

Pretty hilarious….

During the first days with a newborn, new parents are too busy to cook or even eat. In fact, 80% of new moms report forgetting a meal. To ease the stress of the first night with a newborn and guarantee parents a warm, homemade dinner, Cheddar’s surprised families with gifts of croissants, ready-made meals and baby essentials on their way home.

The Welcome Home Bundle contained a dozen signature Honey Butter Croissants, Homemade Chicken Pot Pies, Broccoli Cheese Casserole, Hot Fudge Cake and croissant-inspired baby items, including an infant support pillow, onesie and blanket.

A Special thank you to Cheddar’s Sanford location Managing Partner Sean Woods who came to us in Oviedo to deliver the croissants and bundle.

We shared the croissants with the birthing ward staff who were very happy to enjoy them with us.

Such a special time and I can’t wait for many food memories to come with our new baby boy!!!

Dining Out / Restaurants for Thanksgiving in Orlando 2019

Ricky Ly
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Dining Out / Restaurants for Thanksgiving in Orlando 2019

Who doesn’t wish they could leave Thanksgiving cooking up to others and forget all about the prep and clean up? Well here’s a list of restaurants serving up Thanksgiving Specials in Orlando this 2019:

CATERING FOR GOOD – SUPPORTING SECOND HARVEST FOOD BANK

As part of its mission to fight hunger in Central Florida, Second Harvest Food Bank finds creative solutions for how to get food into hands that need it most.

One program is its very own catering company, called Catering for Good. You can hire them for pretty much any function – including Thanksgiving dinner and holiday parties in the home or office.

The team has developed its holiday menu, which includes Sage Butter Turkey Breast, Harvest Stuffing and Cranberry Chutney. By letting Second Harvest cater your Thanksgiving, you’ll be doing good. Revenue generated through sales with Catering for Good is put right back into Second Harvest’s mission and specifically its Culinary Training Program, a 16-week education course that prepares adults for a career in the food service industry. Log onto www.feedhopenow.org to see the menu. Call 407-514-1048 to order.

THANKSGIVING FEAST AT HIGHBALL & HARVEST:

Enjoy a festive southern style Thanksgiving spread with traditional items and a variety of farm-fresh southern sides.

Thursday, November 28, 12 – 8 p.m., $120 Adults, $50 Children 12 & under.

Reservations required; 407-393-4648.

American Kitchen Bar & Grill

American Kitchen Bar & Grill in the Disney Springs Resort area will be showcasing their annual Fall Feast on Thanksgiving Day, November 28th from Noon to 10PM.

$29 All-Inclusive

smaller portions available for kids 12 and under at $14

 Location:       1905 Hotel Plaza Blvd, Lake Buena Vista, located inside B Resort & Spa

Parking:         Free when dining at American Kitchen. See hostess for validation.

Reservations: Opentable: https://www.opentable.com/r/american-kitchen-bar-and-grill-at-b-resort-and-spa-lake-buena-vista

STK AT DISNEY SPRINGS

Eat, drink, and give thanks on Thanksgiving at STK Steakhouse; featuring a Roasted Turkey Special, Traditional Pie & Full STK Steakhouse Menu.

STK Steakhouse, the “not your daddy’s steakhouse,” invites you to eat, drink and give thanks on Thanksgiving with a Roasted Turkey Special with Chestnut Cornbread Stuffing, Green Beans, Sweet Potato, Yukon Gold Potatoes, Old School Gravy, and Cranberry Orange Chutney for only $42 per adult and $16 per child (12 and under). In addition, the full STK Menu will also be available, as well as a special children’s menu. On Thanksgiving Day, STK Orlando will be open 11am – 12am, STK Las Vegas will be open 12pm – 11pm, and all other STK locations will be open 12pm – 10pm. They will also be offering bonus dinning dollars with every gift card purchase made between November 1 and December 31. Guests will receive a $10 bonus dinning card for every $50 they spend and $25 bonus dinning card for every $100 they spend.  Bonus cards can be redeemed January 1, 2020 – March 31, 2020.

ROASTED TURKEY SPECIAL ~ $42
($16 Children 12 & Under)
Chestnut Cornbread Stuffing, Green Beans, Sweet Potato, Yukon Gold Potatoes, Old School Gravy, Cranberry Orange Chutney

TRADITIONAL PIE ~ $12
Spiced Pumpkin or Cinnamon Apple, Boozy Cream, Vanilla Ice Cream

RAGLAN ROAD AT DISNEY SPRINGS

1921 MOUNT DORA

1921 will be open on Thanksgiving from 12:00pm to 6:00 pm with traditional Thanksgiving offerings done the 1921 Mount Dora way. Reserve now by calling 352.385.1921

0234A377-AA11-4FA9-A7E2-2C51165291B5_1_201_a.jpeg

AMERICAN SOCIAL BAR AND KITCHEN

Address: 7335 W Sand Lake Rd Suite 101, Orlando, FL 32819
Details: On Wednesday, November 27, American Social will host an epic pre-Thanksgiving bash to ring in the holiday and celebrate the long weekend. The restaurant and elevated sports bar will feature a complimentary Tito’s happy hour from 9:00 – 11:00 p.m. along with a live DJ to set the mood for the night, and late night happy hour including signature AmSo bites including East Coast Oysters, personal pizzas, and pork belly empanadas, ranging from $3-8 starting at 10:00 p.m.

Cafe Tu Tu Tango

Leave it to Café Tu Tu Tango to put their own innovative twist on Thanksgiving!

The I-Drive restaurant will be open from 12 to 9 p.m. on Thanksgiving Day, and will offer their regular menu along with the following five inventive specials:

TURKEY PAPAS RELLENA $10

yukon gold potatoes, mushroom gravy, smoked dark meat turkey, pickled shallots, herbs

AUTUMN SALAD (GF) (V) $9

lolla rossa, goat cheese, pickled honey crisp apples, candied pecans, apple cider gastrique, lemon-thyme vinaigrette

DUCK FLATBREAD $12

duck leg confit, feta cheese, green tomato salsa, cranberry gastrique, red mustard green frills

TURKEY CHORIZO TACOS $12

smoked sweet potatoes, pickled red onion, roasted poblano peppers, charred corn salsa

PUMPKIN FLAN $7

oat streusel, whipped cream

FOGO DE CHAO ON I-DRIVE

Fogo de Chão locations nationwide are open on Thanksgiving (11:00 a.m. – 9:00 p.m.) and will offer a unique menu on that day, which, in addition to fire-roasted meats and Market Table offerings, include Roasted Turkey Breast, Turkey Au Jus, Cranberry Relish, Brazilian Sausage and Apple Dressing and Sweet Potato Casserole. Reservations can be made at fogo.com; children 6 and under dine free, children 7 to 12 are half price

They will offer the bonus cards deals – both in-restaurant and online at Fogo.com – on purchases made between October 28 and December 31. Bonus cards can be redeemed January 1, 2020 – March 29, 2020. Bonus offers as follow:

o   Receive $25 Holiday Bonus Card for every $125 gift cards purchased

o   Receive $75 Holiday Bonus Card for every $300 gift cards purchased

o   Receive $100 Holiday Bonus Card for every $400 gift cards purchased

SPENCER’S FOR STEAKS AND CHOPS AT HILTON ORLANDO

Thanksgiving at Hilton Orlando

Serving up elevated takes on Thanksgiving staples, the Thanksgiving buffet at Hilton Orlando’s Spencer’s for Steaks & Chops has something for everyone. Featuring a traditional carving station with a selection of roasted tomahawks, rack of lamb, roasted turkey and maple bourbon roasted ham, guests and locals alike can choose from an array of upscale sides such as traditional cornbread stuffing with duck confit and truffle, roasted sunchoke ragout and spiced sweet potato with oatmeal cinnamon crumble. For dessert, guests can indulge in fall-infused treats like mini pumpkin, apple and pecan pies, individual cheesecakes, poached pears and apples and more.

Prices start at $59 for adults and $25 for children (14 & under)

Buffet is available from 2:00 – 6:00 p.m. on Thanksgiving Day (reservations recommended) 

For reservations please call 407-313-8625 or book a table online.

MIA’S ITALIAN KITCHEN on I-DRIVE

Mia’s Italian Kitchen on International Drive in Orlando will offer a three-course menu for $29 on Thanksgiving Day, in addition to their regular menu. Hours of operation on Thanksgiving Day are noon-8 p.m.

FIRST COURSE

BUTTERCUP SQUASH GNOCCHI

brussels sprouts, pancetta, saba, lemon, mascarpone

or

FALL SALAD

kale, peppercress, arugula, compressed persimmons, pickled shallots, grana padano, hazelnut-sorghum vinaigrette

SECOND COURSE

BRICK OVEN ROASTED TURKEY BREAST

semolina-fennel stuffing with apples, garlic green beans,

balsamic roasted sweet potatoes, lemon gravy

or

CITRUS-GLAZED ROASTED PORK LOIN

creamy polenta, broccoli rabe, fennel jam

or

MUSHROOM BOLOGNESE

san marzano tomatoes, roasted vegetables, herbs, red wine, house-made fettuccine

DESSERT

PUMPKIN-RICOTTA CHEESECAKE

pumpkin seed tuile, salted caramel

or

APPLE-RICOTTA DONUTS

cinnamon sugar, crème anglaise

THE RAVENOUS PIG

Thanksgiving Roast, Thanksgiving Dinner and Gift Card Deals

The Ravenous Pig will offer a Thanksgiving To-Go catering basket for order and pick-up before the holiday. The restaurant will be closed for normal operation on Thanksgiving Day.

Deadline for orders is Monday, Nov. 25 at 5:00 p.m. Pick-up is on Wednesday, Nov. 27.

Also, a reminder about the restaurant’s Black Friday gift card offer: Customers who purchase $100 in gift cards can choose either a $20 bonus gift card, or a copy of Field to Feast: The Ravenous Pig Cookbook.

TURKEY BREAST $20

brined & seasoned, uncooked includes cranberry mostarda & turkey gravy

2-3 lb // serves 4 – 6 people

WHOLE TURKEY $45

brined & seasoned, uncooked

includes cranberry mostarda & turkey gravy

10-14 lb // serves 8 – 10 people

SIDES $15 each

each side serves 4 people

STUFFING

herb brioche

MASHED POTATOES

brown butter

SWEET POTATO CASSEROLE

marshmallow fluff

GREEN BEANS

mushroom gravy

PUMPKIN PIE $24

chai chantilly // serves 8 – 10 people

WOLFGANG PUCK BAR AND GRILL AT DISNEY SPRINGS

On Thursday, November 28th, Wolfgang Puck Bar & Grill at Disney Springs will be having Thanksgiving Dinner Specials:

  • $49/pp – for a full 4 course meal (including Turkey of course!)

o   Guests will be able to enjoy a Roasted Pear and Parsnip Soup, Honey Crisp Apple Salad, Yukon Mashed Potatoes, Brussels Sprouts, Cranberry Ranch, Mushroom and Leek Stuffing with House Made Gravy and Pumpkin Pie

  • $37/pp – for just the Turkey Dinner
  • $15 for kids

For reservations

Link: https://www.sevenrooms.com/reservations/wolfgangorlando

Or call: 407-815-2100

4 RIVERS – THE PILGRIM – THANKSGIVING SANDWICH

smoked turkey, savory cornbread stuffing, warm turkey gravy, and 4R Cranberry Chutney. On special now through Nov. 30. Gobble one down at your local Smokehouse today!

TONY ROMA’S ON I-DRIVE

 Tony Roma’s on International Drive is open from 4:00 p.m. to 11:00 p.m. on Thanksgiving Day.

 Share the gift of Tony Roma’s with the ones you love and get a $15 bonus card when you purchase $50 in gift cards in-store or online at  https://www.buyatab.com/custom/tonyromas/  *US only, including Guam | #TonyRomas

Make someone’s Monday (or any day!) with a Tony Roma’s gift card. Providing smiles since 1972! Purchase in-store or online at https://www.buyatab.com/custom/tonyromas/! *US only, including Guam | #TonyRomas

TEAK NEIGHBORHOOD GRILL – DRINKSGIVING

H CUISINE

The H Cuisine in Dr. Phillips is offering a two-course Thanksgiving dinner ($39.95 adults, $15 kids 12 and under) on Nov. 28 during normal business hours, in addition to their regular menu:

First course: The H Salad — frisée lettuce, julienne tomato, cucumber, bell pepper, olives, white cheese, lemon-oil dressing

Main course: Roasted dark meat turkey with herbed rice pilaf and charred seasonal vegetables

ROY’S RESTAURANT

Gather The Family
Celebrate Thanksgiving At Roy’s
Open 10 a.m. – 9 p.m.
Gather friends and family and join us for our traditional three-course Thanksgiving dinner, or add a little Aloha to your celebration with Roy’s Classic prix fixe menu. Our children’s menu, including turkey dinner with all the trimmings, is offered for just $12.95.

THANKSGIVING MENU
STARTER
Caesar Salad or Lobster Bisque

ENTRÉE
Pan Roasted Teriyaki Glazed Turkey

SIDES
Portuguese Sausage Stuffing, Haricot Vert and Hazelnuts
Sesame Carrots, Truffle Mashed Potatoes
Bacon Pan Gravy

DESSERT
Maple Brown Sugar Pumpkin Tart or Chocolate Torte

$39.95 per guest
$59.95 including 2 glasses of paired wines
Lyric by Etude Pinot Noir Santa Barbara County
Franciscan Chardonnay Napa Valley

DEL FRISCO’S ON I-DRIVE

 Del Frisco’s Double Eagle Steakhouse is offering a great meal for an even better deal – I’ve included more information below:

Meal:

Appetizer (select one)

  • Butternut Squash Soup
  • Harvest Salad
  • Mixed greens, goat cheese, walnuts, sun-dried cranberries, warm bacon vinaigrette dressing

Entrée:

  • Slow Roasted Turkey Breast
  • Trimmings include: Apple-sausage stuffing, Mashed sweet potatoes and chateau potatoes, Thin green beans, Pan gravy, Cranberry relish

Dessert (select one)

  • Pumpkin Cheesecake
  • Pecan Pie a la mode

Price: $49/person

HAMILTON’S KITCHEN AT THE ALFOND INN – WINTER PARK

Reservations are now open for The Alfond Inn’s annual Thanksgiving Feast which will be held this year on Thanksgiving Day, Thursday, Nov. 28 with seatings at 1 and 4 p.m.  Cost is $69 per person, $29 per child ages 5-12, complimentary for children ages 4 and under, with complimentary valent parking.  The Alfond Inn is located at 300 E. New England Ave., Winter Park.  For more information, go to www.thealfondinn.com or call     (407) 456-7598.  See link below to make reservations via EventBrite.com.  Also see featured menu below. Your patronage helps fund The Alfond Inn at Rollins College Scholars Program which awards Scholarships to deserving Rollins College Students.

https://www.eventbrite.com/e/thanksgiving-feast-at-the-alfond-inn-tickets-74820260413

 

The Alfond Inn Thanksgiving Feast Featured Menu

Menu

Banana Bread, Pumpkin Bread
Assorted Rolls and Flatbreads
Butternut Squash Bisque, Crispy Bacon
Shrimp Cocktail

Salads

Field Greens, Baby Kale, Spinach
Assorted Salad Toppings
House Balsamic, Citrus Vinaigrette, Vanilla Bean Vinaigrette
Traditional Caesar Salad
Broccoli Salad
Waldorf Salad
Fruit Display

Main Entrees

Roasted Whole Turkey, Traditional Cranberry Sauce
Herb and Garlic Stuffed Prime Rib, Horseradish Sauce
Parmesan Crusted Salmon, Rustic Tomato Sauce
Grilled Chicken, Mushroom Ragout

Side Dishes

Classic Stuffing
Whipped Potatoes and Gravy
Candied Yams
Wild Rice Pilaf
Green Bean Almondine
Bacon Brussels
Roasted Vegetable Melange

Dessert

Carrot Cake
Chocolate Truffle Cake
Pumpkin Pie
Pecan Pie
Cookies and Brownies

TERRALINA CRAFTED ITALIAN AT DISNEY SPRINGS

Terralina Crafted Italian, the Disney Springs restaurant from James Beard Foundation Award-winner Tony Mantuano and executive chef Justin Plank, will be serving a Thanksgiving feast during regular business hours on Nov. 28. Please find details below.

Thanksgiving Traditional Turkey Dinner
Herb roasted turkey breast, pancetta and apple stuffing, whipped Yukon gold potatoes, green beans, cranberry relish, rosemary pan gravy.

(Adults, $33; children, $16)

In addition to the Traditional Turkey Dinner special, Terralina will also offer their regular menu of housemade Italian favorites.

Canvas Restaurant & Market

Canvas will be open only for dinner service on Thanksgiving Day, Nov. 28. The restaurant will offer its full dinner menu, in addition to the following three-course Thanksgiving special, plus a children’s special. Price for the three-course menu is dependent on entrée selection, and prices are located next to the entrée listings below:

APPETIZER

Fairytale Pumpkin Bisque
cinnamon sour cream, spiced pepitas
Suggested wine pairing: Torbreck Woodcutters Shiraz  13

OR

Farmhouse Salad
rustic greens, soft-boiled egg, goat cheese, candied bacon,
radishes, housemade granola, warm maple-honey vinaigrette
Suggested wine pairing: Whispering Angel Rose  15

MAIN COURSE

Cider-Brined Slow Roasted Turkey
housemade sausage stuffing, Yukon Gold mashed potatoes, green beans,
citrus cranberry sauce, turkey gravy  32
OR

Australian Wagyu Strip Steak
chili rubbed, butternut squash hash, corn, black beans,
avocado crema  70

Suggested wine pairing: Jean Paul & Benoit Droin Chablis  14

DESSERT

Pumpkin Pie

flaky crust, maple whipped cream

CANVAS KIDS

Slow Roasted Turkey

Yukon Gold mashed potatoes, green beans and citrus cranberry sauce
$12 per child

Chroma Modern Bar + Kitchen

Chroma Modern Bar + Kitchen will be open for normal business hours, and will serve their regular menu in addition to two entrée specials, three shareable side-dish specials, and two dessert specials. The entrée and side-side specials will be available Thursday, Nov. 28 only. The dessert specials will be available from Thursday, Nov. 28 to Sunday, Dec. 1.

Turkey Roulade
Brioche Stuffing, Turkey Gravy
15

Suggested wine pairing:  The Four Graces Pinot Noir  14

Lamb Tenderloin
Prosciutto, Butternut Squash Mousse, Red Wine
23
Suggested wine pairing: 8 Years in the Desert By Orin Swift, Zinfandel Blend  13

Butternut Squash Mousse
Candied Pecans, Thyme
11

Triple Butter Mashed Potatoes
Roasted Garlic, Green Onion, Sea Salt
9

Brioche Stuffing
House Bacon, Fresh Herbs
7

DESSERT SPECIALS (AVAILABLE ALL WEEKEND)
Served in the Dessert Caddy

Mini Apple Pie
Vanilla Bean Ice Cream
4.5

Pumpkin Cheesecake
Pecan Brittle, Whipped Cream, Graham Cracker Crumbs
4.5

TAVERNA OPA AND TAPA TORO

This Thanksgiving, hang up your apron and treat yourself to a delicious, 3-course prix fixe menu at Taverna Opa, priced at $27 per person, and featuring:

  • Choice of One Appetizer: Horiatiki, Spanakopita, or Keftedes,
  • Choice of One Entree: Chicken Kebob, Beef Kebob or Kleftiko,
  • Dessert: Loukoumades.

If you’re craving a hearty, fall-inspired menu, we recommend visiting Tapa Toro for their savory Thanksgiving menu, also priced at $27 per person, featuring:

  • Appetizer: Cous-Cous Salad with roasted butternut squash, cranberries, pepitas, jamon serrano, mixed greens, and sherry vinaigrette.
  • Entree: Herb Roasted Chicken with roasted airline chicken breast, Spanish ‘ratatouille,’ roasted garlic potato puree, and romesco sauce.
  • Dessert: Pumpkin Pecan Pie with pumpkin, pecans, graham cracker crust, salted caramel, and vanilla ice cream.

And after spending time with your family and catching up on holiday sales, make sure to stop by Tapa Toro on Black Friday for buy-one-get-one sangria by the glass or pitcher!

As always, Taverna Opa and Tapa Toro’s thrilling nightly entertainment of belly dancing and flamenco, respectively, will begin at 7 p.m. through closing.

THANKSGIVING FEASTS
AT UNIVERSAL ORLANDO HOTELS
 A festive lineup of Thanksgiving celebrations is coming to Loews Portofino Bay Hotel, Hard Rock Hotel, Loews Royal Pacific Resort and Loews Sapphire Falls Resort. From sumptuous holiday buffets with live entertainment to the magnificent tree-lighting at Holiday Harbor Nights, the holiday festivities at the Universal Orlando Resort hotels will make the start of the season extra merry and bright.

The hotels will also host a community-wide volunteer event on Saturday, November 30 to package 500,000 meals for Feeding Children Everywhere, a local charity that empowers and mobilizes people to assemble healthy meals for hungry children. A portion of this year’s meals will be sent to the Bahamas for hurricane relief.

Thanksgiving Day Buffets

Trattoria del Porto at Loews Portofino Bay Hotel
Savor the tastes of Italy at our Thanksgiving Day Buffet from 12 pm – 7 pm. Entertainment includes appearances by Universal Orlando characters, kids’ crafts and activities table, face painter, balloonist and live music. Adults $67, Children (ages 3 – 9) $25, under 3 free. View menu here. For reservations, click here or call 407.503.DINE (3463).

The Kitchen at Hard Rock Hotel at Universal Orlando
Join us for an awesome Thanksgiving Buffet from 11 am – 4 pm and 5 pm – 10 pm. Entertainment includes appearances by Universal Orlando characters, balloon artists, face painting and Magic Man. Adults $67, Children $24, under 3 free. View menu here. For reservations, click here or call 407.503.DINE (3463).

Islands Dining Room at Loews Royal Pacific Resort
Enjoy our Thanksgiving Holiday Buffet among the sights and sounds of the South Pacific from 11 am – 9 pm. Entertainment includes a face painter, balloonist, musician and hula dancer, and appearances by Universal Orlando characters. Adults $59, Children (ages 3 – 9) $27, under 3 free. View menu here. For reservations, click here or call 407.503.DINE (3463).

Amatista Cookhouse at Loews Sapphire Falls Resort
Join us for a delicious Thanksgiving Day Buffet from 11:30 am – 9 pm. Entertainment includes a face painter, balloonist and appearances by Universal Orlando characters. Adults $59, Children (ages 3 – 9) $27, under 3 free. View menu here. For reservations, click here or call 407.503.DINE (3463).

After Thanksgiving Events

Holiday Harbor Nights at Loews Portofino Bay Hotel
Kick off the holiday season at our popular food and wine event on Friday, November 29 from 6:30 pm – 9 pm. Enjoy select wines and sparkling wines, expertly prepared gourmet foods and live music, plus the grand illumination of Portofino’s Christmas tree and more on the picturesque Harbor Piazza. General admission $65, VIP $95 (plus tax and ticketing fee). Purchase tickets online at HarborNights.tix.com.

Loews Hotels at Universal Orlando & Feeding Children Everywhere
It’s the season of giving back. Help us accomplish our goal of assembling 500,000 meals for Feeding Children Everywhere. Volunteer for a one-hour shift at any one of our seven hotels (Loews Portofino Bay Hotel, Hard Rock Hotel, Loews Royal Pacific Resort, Loews Sapphire Falls Resort, Universal’s Cabana Bay Beach Resort, Universal’s Aventura Hotel or Universal’s Endless Summer Resort – Surfside Inn and Suites) on Saturday, November 30 between 9 am and 1 pm. Click here to sign up to volunteer.

Maria & Enzo’s AT Disney Springs

Experience an authentic Italian twist on Thanksgiving offerings at Maria & Enzo’s by feasting on their Ricotta Gnudi, made with Turkey Bolognese, parmesan cream and charred lemon gremolata for $27. Just the way Nonna used to make it!

For reservations visit: http://Mariaandenzos.com

Enzo’s Hideaway AT Disney Springs

Gather around our family tables this Thanksgiving at Enzo’s Hideaway for a gourmet holiday meal starring their Turkey Sausage “Carbonara,” made with Pappardelle pasta, roasted winter squash, toasted garlic, and rapini for $27. Then gobble down the Pumpkin Pannacotta for a drool-worthy dessert, made with spiced chocolate crumb, mandarin orange, and creamy cinnamon gelato for $11.

For reservations visit: http://enzoshideawayfla.com

Buca Di Deppo

Multiple locations

Will be open for Thanksgiving offering a prefixed menu, and providing Thanksgiving meals to go

LINK to menu

Margaritaville Resort Orlando

Spend the Thanksgiving in a tropical island-inspired paradise at Margaritaville Resort Orlando with brunch, complete with all the traditional fixings of fall. Visit multiple stations serving Thanksgiving turkey, made-to-order omelets, butternut squash, cranberry sauce, stuffing, sweet potato casserole and lavish display of holiday desserts. Visit margaritavilleresortorlando.com to make your reservation.

Margaritaville Cottages

Orlando

Enjoy Thanksgiving dinner in a private, island-inspired cottage home at Margaritaville Resort Orlando. Celebrate with a Turkey Day meal that feeds 5 to 7 people: 16 to 18 lb. roasted turkey,  Butternut Squash SoupCreamed Corn Cornbread, Roasted Root Vegetable Salad Farmer Green Salad Sweet potato casserole, Creamy Mashed PotatoBrussel Sprouts with  Bacon Green Beans, Almandine Roasted Baby Carrots, Turkey Gravy and Cranberries Sauce. A choice of Pumpkin Pie or Apple Pie for dessert. Family-style dinner is 169.95. Visit margaritavilleresortorlando.com to book.

Inside Look: Rasa – South Indian | Indo Chinese Restaurant on Sand Lake Road’s ‘Restaurant Row’

Tiffany Nguyen
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0
Inside Look: Rasa – South Indian | Indo Chinese Restaurant on Sand Lake Road’s ‘Restaurant Row’

Rasa, located on Sand Lake Road’s ‘Restaurant Row’, is known for their tapas-style Asian street food, eye-catching interior & their passion to offer a unique experience and exceptional service to guest.

I was invited to Rasa to experience their menu and I enjoyed everything I tried.  The flavors and presentation for every dish was on point and their team was more than happy to educate me about every single dish that was delivered to my table.

Rasa offers a unique menu that you are simply not going to find at standard Indian restaurants.  It is made up of the street food and signature dishes from across India with a perfect comfort-food combination of simple flavors and textures that the owners found in South India and fell in love with.  They take great inspiration from cultural street food, placing their own spin on this distinct form of cuisine.

At Rasa they bring you the authentic tastes of Indian flavors through healthy, high-quality food at value-for-money prices with quick, friendly service and fun environment.  It is perfect for work lunches, post work eats, ending your day from the theme parks, or just a relaxing meal.

Indian Chinese cuisine is the adaptation of immigrant Chinese seasoning and cooking techniques to fit the Indian tastes for spicy and tangy.  This Indian-style Chinese cuisine developed over a century ago by a small Chinese community that lived in Kolkata and is still an integral part of the Indian culinary scene today.

Foods tend to be flavored with spices such as cumin, coriander seeds, turmeric, hot chili, ginger, garlic, sesame seeds, dry red chili’s, black pepper corns and yogurt.

Some popular Indo-Chinese dishes include: vegetable Manchurian, Hakka noodles, chilli paneer, and American chop suey which are often hot, spicy, sweet, stir fried and tangy.

Here are my favorite dishes at Rasa:

1. Paper Dosa
Paper dosa is a paper thin and crispy form of dosa which is prepared without any masala filling. It is served plain with fresh coconut chutney, tomato chutney, and sambar and can serve more than one.  The presentation for this appetizer is certainly striking and I enjoyed using my hands to dip pieces of the dosa into their accompanying sauces.

2. Hakka NoodlesNoodles, vegetables, soy sauce, garlic, chilies.  This dish is made up of simple yet fresh ingredients that packed a lot of flavor.  I love noodles so this dish was a fun new one to try.

3. Street Style Chicken ChilliCrisp chicken, bell peppers, onions, soy, chilies.  This chicken appetizer is packed with a lot of flavors that will make you say “mmm!” with every bite.

4. Schezwan Fried RiceChef’s special spicy fried rice, carrot, peas.  The rice was cooked more on the crispier side which I really enjoyed.  It was a lot different than the fried rice dishes that I am used to.  Overall, a really great fried rice dish.

5. Poori BhajiPuff whole wheat bread, spiced potatoes, cumin.  I loved the puff presentation and the taste.

6. Chana BhaturaPuff white leavened bread, spiced chickpeas, tomatoes, kasoori methi.  Beautiful presentation with a light, crispy taste.

7. Triple Schezwan RiceSoft noodles, fried rice, fried noodles, fried egg, chicken, peppers, broccoli, mushrooms, scallions.  This is a spicy dish if you are looking for some heat and a lot of flavors.

Be sure to check out Rasa the next time you are in Sand Lake area!

Rasa – South Indian | Indo Chinese Restaurant
7730 W Sand Lake Rd, Orlando, FL 32819
(407) 930-0402
eatatrasa.com

8th annual Cows ‘n Cabs raises funds for After-School All-Stars & Elevate Orlando

Tiffany Nguyen
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0
8th annual Cows ‘n Cabs raises funds for After-School All-Stars & Elevate Orlando

Cows ‘n Cabs, one of Central Florida’s premiere culinary and philanthropic events, returned to 150 North New York Avenue in Winter Park’s Central Park West Meadow for its eigth year on Saturday, November 9 from 6 p.m. – 10 p.m.

This year was their biggest Cows ‘n Cabs yet.  There were approximately 2,000 attendees along with 30 restaurant partners and 57 beverage stations.  Central Florida’s chefs and restaurants showed up to serve some of their favorite dishes, making it a night full of delicious gourmet food and drink pairings. Sister Hazel was also in attendance and made a guest performance.

Hosted by 4 Rivers Smokehouse founder John Rivers and ABC Fine Wine & Spirits’ David Larue, the open-air country-western themed event benefited two local non-profit organizations: After-School All-Stars and Elevate Orlando.  With the success of this year’s event, Cows ‘n Cabs has officially surpassed the milestone of giving back one million dollars to charities supporting children in need in Central Florida.

Talent:
4 Rivers Smokehouse 4RSMOKEHOUSE.COM
The COOP ASOUTHERNAFFAIR.COM
4R Specialty Cakes 4RSPECIALTYCAKES.COM
Foxtail FOXTAILCOFFEE.COM
1921 1921MOUNTDORA.COM
Luke’s Kitchen and Bar EATATLUKES.COM
Morimoto Asia PATINAGROUP.COM/MORIMOTO-ASIA
Peterbrooke PETERBROOKEWP.COM
Pizza Bruno PIZZABRUNOFL.COM
Proper and Wild PROPERANDWILDWP.COM
Reel Fish REELFISHCOASTAL.COM
Soco SOCOTHORNTONPARK.COM
STK STKSTEAKHOUSE.COM
The Glass Knife THEGLASSKNIFE.COM
The Polite Pig POLITEPIG.COM
The Ravenous Pig THERAVENOUSPIG.COM
The Old Jailhouse THEOLDJAILHOUSESANFORD.COM
Ravenous Pig Brewery THERAVENOUSPIG.COM
Kelly’s Ice Cream KELLYSHOMEMADEICECREAM.COM
Tamale Company TAMALECO.COM
Cheerwine CHEERWINE.COM
Dovecote DOVECOTEORLANDO.COM
K Restaurant KRESTAURANTORLANDO.COM
Washburns IMPERIALWINEBAR.COM
Imperial Wine Bar IMPERIALWINEBAR.COM
Boxi Park BOXIPARKLAKENONA.COM
Seito Sushi SEITOSUSHI.COM
Hawkers EATHAWKERS.COM
Hunger Street Tacos HUNGERSTREETTACOS.COM
Cocina 214 COCINA214.COM
The Alfond Inn THEALFONDINN.COM
Grilled Cheese Social GRILLEDCHEESESOCIAL.COM

Here are photos from the event:

For more information, please visit: cowsncabs.com

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