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First Look: Inside Big Fin Seafood Kitchen’s 2019 Magical Dining Menu

Tiffany Nguyen
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First Look: Inside Big Fin Seafood Kitchen’s 2019 Magical Dining Menu

Celebrate Orlando’s culinary scene with Visit Orlando’s Magical Dining®, now in its 14th year.  Running from Aug. 23 through Sept. 30, 2019, it’s your chance to enjoy three-course, prix-fixe dinners at more than 120 of Orlando’s best restaurants for just $35 per person.  Additionally, through Visit Orlando, $1 from each meal will benefit two local charities: the National Alliance on Mental Illness (NAMI) Greater Orlando and Lighthouse Central Florida.

We were invited to Big Fin Seafood Kitchen for a sneak peek and taste of their Magical Dining menu this year prepared by Executive Chef and Partner James Slattery and his team.

Big Fin Seafood Kitchen, an award winning seafood restaurant in Orlando, Florida is an upscale casual restaurant with a relaxing energy.

They are located in the Dellagio town center on Sand Lake Road’s “Restaurant Row”, just minutes away from Walt Disney World® Resort and Universal Orlando® Resort.

Appetizer

½ Dozen Freshly Shucked Raw Oysters (GF)
Can be served raw or steamed

Smoked Fish Dip (GF)
Pickled jalapeño garnish, scallions

Crispy Fried Popcorn Shrimp
Served with cocktail sauce

Caesar Salad
Romaine, parmesan cheese, garlic croutons

Cup of the Soup of the Day

Main Course

Big Fin Trio
Fried popcorn shrimp, bay scallops and catfish served with French fries and coleslaw

Shrimp Orleans (GF)
Blackened shrimp, spinach, mushrooms, sun-dried tomatoes, crawfish Parmesan grits, Cajun cream sauce

Signature Crab Crusted Corvina
Corvina baked with a blue crab crust and served with garlic mashed potatoes, grilled asparagus and lemon butter sauce

Surf and Turf (GF)
5oz filet and 3oz lobster tail served with garlic mashed potatoes and asparagus

Dessert

“Apple Pie” Bread Pudding (V)
Braised cinnamon apples, salted caramel sauce, crumb topping, vanilla ice cream

Ooey Gooey (V)
A gooey-layered pie cake topped with whipped cream.  I *highly* recommend this dessert.  You will not regret it.

Brownies & Cream (V)
Triple chocolate gooey brownie, vanilla ice cream & drizzles of salted caramel & chocolate sauce

Thank you Executive Chef and Partner Chef James Slattery & the staff at Big Fin Seafood Kitchen for a wonderful meal!  Be sure to check them out for Magical Dining this year!  Reservations are strongly recommended.

Big Fin Seafood Kitchen
8046 Via Dellagio Way Orlando, FL 32819
(407) 615-8888
visitorlando.com/en/magical-dining/restaurants/big-fin-seafood-kitchen/30460

First Look: Simply Gyros opens on Restaurant Row

Tiffany Nguyen
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First Look: Simply Gyros opens on Restaurant Row

We were invited to check out the new Simply Gyros located on Sand Lake Road’s ‘Restaurant Row’.  They have been open since January.

Simply Gyros offers an authentic taste of the Mediterranean in the heart of Orlando, near Dr. Phillips in the Plaza Venezia.

The portions were good, the food was delicious, and pricing was fair.  Gyros start at $8 for a falafel gyro, and $9 for chicken or traditional.  The gyro itself is definitely worth making a trip for and checking out.

Here Are 6 Must-Try Menu Items From Simply Gyros:

1. Beef & Lamb Gyro

Hand stacked seasoned beef & lamb gyro wrapped in a pita bread with lettuce, tomatoes, onions & tzatziki (Greek yogurt, herbs, and veggies).  Served with seasoned crinkle fries.  This was my favorite!

2. Beef Souvlaki

Marinated grilled beef on a skewer.  It was succulent and flavorful.  All of their souvlaki is marinated in a unique blend of mediterranean spices and are served with soup, salad, rice, pita & hummus.

3. Greek Salad

Fresh lettuce, tomatoes, onions, cucumbers, peppers, olives, feta and house dressing. A delicious, well-made salad with a greek touch.  The house dressing was sweet and refreshing.  I had to stop myself from almost drinking the leftover dressing.

4. Phyllo Chicken

Crispy chicken patties with mozzarella and pesto sauce. If you’re on the lookout for one-bite deliciousness, look no further!  The Phyllo Chicken appetizer packs a quick, flavorful bite.

5. Spanakopita

Spinach and feta cheese pie baked in layers of phyllo dough.  An amazing Spanakopita that will leave your mouth watering.

6. Pita & Hummus

Thin layered flat bread served with smooth blend of chickpeas.

About Sunny Corda, owner of Simply Gyros:

1. What was the inspiration to open Simply Gyros?
After Mumbai, Dr. Phillips is Sunny’s second home. He practically grew up here – always hanging around Dr. Phillips while enjoying some happy hour at Seasons 52 or enjoying that big steak dinner at Eddie V’s or just catching up at Corona Cigar Company.  He could practically get all the foods from around the world along Dr. Phillips’ Restaurant Row (Sand Lake Road) but when it came to gyros he had to drive to Colonial Dr. which he did not enjoy.  So when Bark Avenue Bakery moved, Sunny wanted to open a local gyro spot joined with a simple concept of serving flavorful gyro meat, garnished with homemade hummus & tatziki sauce wrapped in soft pita bread.  That’s how Simply Gyros was born.

2. What is the goal for the restaurant?
The goal for the restaurant is to service our local Dr. Phillips clients with enjoyment and fulfillment – nourishing souls as well as stomaches. We want to be that spot next door where kids, teens and their parents all come to enjoy quick casual, scrumptious food that can be enjoyed in our restaurant or picked up for a fantastic feast in the comfort of your home.

Be sure to check out the delicious Simply Gyros the next time you are in the Dr. Phillips area!

Simply Gyros
7728 W Sand Lake Rd, Orlando, FL 32819
(321) 250-2155
simplygyrosus.com

First Look: Inside Bulla Gastrobar’s 2019 Magical Dining Menu

Tiffany Nguyen
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First Look: Inside Bulla Gastrobar’s 2019 Magical Dining Menu

Celebrate Orlando’s culinary scene with Visit Orlando’s Magical Dining®, now in its 14th year.  Running from Aug. 23 through Sept. 30, 2019, it’s your chance to enjoy three-course, prix-fixe dinners at more than 120 of Orlando’s best restaurants for just $35 per person.  Additionally, through Visit Orlando, $1 from each meal will benefit two local charities: the National Alliance on Mental Illness (NAMI) Greater Orlando and Lighthouse Central Florida.

We were invited to Bulla Gastrobar for a sneak peek and taste of their Magical Dining menu this year prepared by Executive Chef Mariano Vegel & Chef Danielle Sandefur.

Bulla Gastrobar is a fun casual gathering place in Winter Park inspired by the most popular tapas restaurants in Spain.

Appetizer

Serrano and Manchego Tabla
Sheep’s mild, nutty, sweet, tangy flavor, aged 6 months & ‘Femin’ Serrano ham, aged 15 months.  This is actually a complimentary appetizer for all Magical Dining diners, so you are getting a 4-course meal for only $35!

Tapas

Fried Artichokes
Artichoke hearts, lemon, mint aioli

Pinxto Moruno
Cumin marinated pork loin skewers, mojo verde, greek yogurt

Ensaladilla Rusa
Paprika rubbed seared ahi tuna, potatoes, carrots, green peas, piquillo confit, crispy capers

Kale Salad
Barley, roasted beets, spanish goat cheese, lemon maple dressing

Montadios
Brisket, tomato marmalade, guindilla, tetilla cheese

Main Course

Curry Chicken
Chicken, curry cream, steamed rice, artichoke confit

Salmon
Baby spinach, chickpeas, lemon cream

Arroz Caldoso
Seafood, chicken, red sofrito, saffron

Braised Oxtail
Steamed rice, house made shoestring potatoes, shishito peppers

Grilled Steak
9oz bistro steak, truffled potato & mushroom foam, salsa criolla, arugula salad

Dessert

Churros Con Chocolate
traditional fried dough, chocolate sauce, dulce de leche

Bread Pudding
‘Pan de Calatrava’ caramelized brioche, sherry raisins, whipped cream

Thank you Executive Chef Mariano Vegel, Chef Danielle Sandefur, Elba, Amanda & the staff at Bulla Gastrobar for a wonderful meal!  Be sure to check them out for Magical Dining this year!

Bulla Gastrobar
110 S. Orlando Avenue Suite #110 Winter Park, FL 32789
(321) 214-6120
visitorlando.com/en/magical-dining/restaurants/bulla-gastrobar/46180

First Look: Inside Ravello’s 2019 Magical Dining Menu

Tiffany Nguyen
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First Look: Inside Ravello’s 2019 Magical Dining Menu

Celebrate Orlando’s culinary scene with Visit Orlando’s Magical Dining®, now in its 14th year.  Running from Aug. 23 through Sept. 30, 2019, it’s your chance to enjoy three-course, prix-fixe dinners at more than 120 of Orlando’s best restaurants for just $35 per person.  Additionally, through Visit Orlando, $1 from each meal will benefit two local charities: the National Alliance on Mental Illness (NAMI) Greater Orlando and Lighthouse Central Florida.

We were invited to Ravello at Four Seasons Resort Orlando for a sneak peek and taste of their Magical Dining menu this year prepared by Executive Chef Fabrizio Schenardi, Chef Massimilano, and the Ravello team.

Modern Italian cuisine is the specialty at Ravello restaurant in Orlando. For Magical Dining this year guest can add extra courses and feast on spaghetti, hot fresh pizza, and bread made at the wood-burning oven.

Appetizer

Arancini (V)
Crispy risotto balls, tomato, mozzarella, spicy pomodoro

Bruschetta Albese
Country bread, beef tenderloin, truffle aioli, lemon, Parmesan.  This was our table’s favorite appetizer!

Main Course

Pollo Saltimbocca (GF)
Chicken breast, prosciutto, sage, garlic potatoes, white wine

Orecchiette (VG)
Semolina pasta, broccoli rabe, roasted peppers, ricotta salata

Cernia
Local snapper, saffron risotto cake, lemon, fresh herbs

Dessert

Torta degli Angeli con Fragole
Strawberry compote, vanilla whipped cream

Semifreddo Alle Nocciole
Sea salt caramel, Piedmont hazelnuts.  This was my favorite dessert!

Thank you Executive Chef Fabrizio Schenardi & the staff at Ravello for a wonderful meal!  Be sure to check them out for Magical Dining this year!

Ravello at Four Seasons Resort Orlando
10100 Dream Tree Blvd. Lake Buena Vista, FL 32836
(407) 313-6161
visitorlando.com/en/magical-dining/restaurants/ravello/42231

First Look: Inside Reyes Mezcaleria’s 2019 Magical Dining Menu

Tiffany Nguyen
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First Look: Inside Reyes Mezcaleria’s 2019 Magical Dining Menu

Celebrate Orlando’s culinary scene with Visit Orlando’s Magical Dining®, now in its 14th year.  Running from Aug. 23 through Sept. 30, 2019, it’s your chance to enjoy three-course, prix-fixe dinners at more than 120 of Orlando’s best restaurants for just $35 per person.  Additionally, through Visit Orlando, $1 from each meal will benefit two local charities: the National Alliance on Mental Illness (NAMI) Greater Orlando and Lighthouse Central Florida.

We were invited to Reyes Mezcaleria for a sneak peek and taste of their Magical Dining menu this year prepared by Executive Chef Wendy Lopez & Pastry Chef Denise Newberry.  

Reyes Mezcaleria specializes in agave spirits with a large emphasis on mezcal, the celebrated spirit of Oaxaca.  Regionally inspired Mexican dishes are served up in style at this conveniently located North Quarter, Downtown eatery.

This third unique concept by local restaurateurs Jason and Sue Chin is a continuation of their commitment to thoughtful design and uncompromising quality of ingredients.

Reyes Mezcaleria is a perfect place to enjoy unique, high quality Mexican cuisine and spirits in an upscale setting while exploring Downtown Orlando.

Appetizer

Arctic Char Aguachile (GF)
Cured arctic char, pineapple aguachile, avocado, red onion, puffed quinoa, serrano peppers.  This was our table’s favorite appetizer!

Peach Mollete (V)
Grilled rustic bread, queso fresco, grilled peaches, mint, radish

Barbacoa Tostada
Beef brisket, beans, salsa roja, pickled red onion, cotija

Main Course

Grilled Pork Chop (GF)
Duroc pork, peanut mole, roasted cauliflower, baby carrots.

Local Catch (GF)
Pan seared white fish, sweet corn, puree, rainbow cauliflower-caper salsa

Churrasco Steak (GF)
Grilled skirt steak, pipian verde sauce, charred green beans, pickled red onion

Dessert

Churros (V)
Traditional churros with berry compote, caramel sauce

Guera Cake (V)
Layers of flan and tres leches cake, sable, house whipped cream.  This was our table’s favorite dessert!

Mexican Opera Cake (V)
Almond sponge cake, coffee syrup, valrhona chocolate

Thank you Executive Chef Wendy, Pastry Chef Denise Newberry & the staff at Reyes Mezcaleria for a wonderful meal!  Be sure to check them out for Magical Dining this year!

Reyes Mezcaleria
821 North Orange Avenue Orlando, FL 32801
(407) 868-9007
visitorlando.com/en/magical-dining/restaurants/reyes-mezcaleria/47638

 

First Look: Summer Staycation Experience at The DAYTONA Hotel

Tiffany Nguyen
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First Look: Summer Staycation Experience at The DAYTONA Hotel

The loud deafening roar of the NASCAR race car engines reverberates throughout the stadium as my heart beats faster and faster. Next to me is a NASCAR professional racing instructor, speeding his way around and around one of the nation’s premier speedways.

The NASCAR Ride Along is an experience you do not want to miss – and now, if you are staying at the brand new The Daytona Hotel, you can get this as part of a package for your stay.

Located just an hour away from Orlando, we were recently invited to experience a summer staycation at the newly built The DAYTONA Hotel, enjoy dinner at the property’s restaurant Sir Malcolm, and experience a VIP Speedway tour at the Daytona International Speedway.

The gorgeous DAYTONA hotel recently opened its doors directly across from the world-famous Daytona International Speedway, with a design and features that pay homage to the area’s iconic racing history. You can actually hear the engines from the NASCAR race cars from your hotel room – it is quite thrilling to experience it all.

The DAYTONA embodies the world of racing with a vibrant, sleek signature style.

The elegant and modern six-story Marriott Autograph Collection property features 144 custom luxury designed guest rooms, a full-service restaurant and bar, an outdoor bar & terrace, heated swimming pool, outdoor fire pit, meeting space, and more than 10,000 square feet of indoor and outdoor event space.

Guests can experience historic Daytona Beach through The DAYTONA’s food and beverage programs.

At the property’s flagship restaurant, Sir Malcolm, guests will soak in the views from the outdoor terrace, overlooking the high-energy at ONE DAYTONA, a dining and entertainment district.

The DAYTONA’s bar, The Blue Flame, allows guest to step back in time to the Prohibition era with menu and design touches that pay homage to the famous raceway.

Named after the rocket-powered land speed racing vehicle driven by the legendary Gary Gabelich, The Blue Flame features more than 16 custom craft beers on tap and signature Moonshine cocktails in partnership with Sugarland’s Shine, the official Moonshine of NASCAR.

The property’s signature Moonshine lighting ritual is held at The Blue Flame.  Moonshine cocktails are served in the original tins that were used to smuggle Moonshine during Prohibition.

Fun fact: During Prohibition, Moonshine was lit on fire to determine its drinkability.  A yellow flame meant it was bad to drink; a blue flame meant it was good.

The hotel’s restaurant Sir Malcolm gets its name from the legendary British racing motorist Sir Malcolm Campbell who broke land and sea speed records – five on the track in Daytona.  This restaurant holds legendary status as the hub of racing’s fans, legends and elite.

Sir Malcolm is a sophisticated, classic American restaurant with international influences, spearheaded by Executive Chef Jason Ward.

The contemporary menu features a whimsical twist on classic American comfort food while paying homage to a bygone era and the area’s iconic racing history.

Here Are Our 5 Favorite Menu Items from Sir Malcolm at The DAYTONA Hotel:

1. House-Made Corn Bread with Moonshine butter

2. Burrata Toast
Charred sourdough, tomato spread, extra virgin olive oil, balsamic glaze, key lime sea salt.

3. Sir Malcom Burger with FriesSugarland Moonshine tomato jam, pastrami crisp onion, block cheddar, sunny egg.

4. Butterscoth Moonshine Creme Brûlée 

5. Dulce de Leche Waffles with Smoked Bourbon Ice Cream

Daytona International Speedway, located directly across the street from the hotel, boasts the most diverse schedule of racing on the globe, including The DAYTONA 500, the largest and most prestigious NASCAR® race on the schedule.

They also offer daily track tours and the NASCAR® Rookie Experience, where guests can learn to drive a real race car!

They also offer a ride along experience which we got to experience as part of a package offered by The Daytona Hotel.

For the ride along experience, we sat shotgun in a NASCAR race car while a professional racing instructor drove 3 laps around the world-famous track at top speeds, up to 175 mph.

I was super nervous at first at the thought of riding shotgun in a car going 175mph, but I ended up having such an awesome time thanks to my driver, Mark.

Suiting up for the ride….

A real NASCAR racing car and yes, I am nervous underneath that helmet…

The DAYTONA Hotel offers the NASCAR ride along experience that can be purchased through the hotel.

The package includes overnight accommodations, breakfast for two, a welcome amenity, and $50 food and beverage credit.

It is valid on stays till December 31, 2019 and rates start at $329/night.

For additional information or to book this experience, please visit: thedaytona.com

The DAYTONA Hotel
1870 Victory Cir. Daytona Beach, FL 32114
+1 (386) 323-9777

 

New Yakitori Omakase Tasting Coming Soon To Susuru

Stephanie Scelsi
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New Yakitori Omakase Tasting Coming Soon To Susuru

Susuru is a retro-themed izakaya located near the Lake Buena Vista area. They are arguably best known for their grilled skewers, the Yakitori (chicken), in particular. Another Japanese culinary tradition is an Omakase where the chef creates the dishes that will be served.

We were invited to Susuru’s very first Yakitori Omakase featuring skewers, soup, and of course dessert!

It started off light with some shredded root veggies topped with fresh herbs.

Next up was possibly one of the best soups I have ever tasted. It was a simple chicken broth base soup with mushroom. However, I have never had quite such a flavorful broth. I could have easily eaten about 3 of these!

After soup and salad, the Yakitori skewer plates started making their way out one by one. We tried every cut/part of the chicken you could possibly eat: thigh, breast, wing, skin, heart, liver, and oyster. My favorite was easily the Chicken Oyster.

The chicken liver definitely had the most distinct taste and texture, but I didn’t mind it! If you’ve ever had liver, you know what I mean. They topped the liver with uni which balanced it really well!

 

It was the most flavorful, tender, and juicy cut of chicken I tried. This was the Susuru staff’s favorite as well!

The plates of Yakitori were split up with possibly my favorite dish of the night, Grilled Onigiri (rice ball) with a Soy Cured Egg and aged Parmesan . Grilling the onigiri gave the rice a next crispier texture and pairing it with the Soy Cured Egg was an extraordinary taste. Add some aged Parmesan on top, and you have the most memorable dish of the night.

Of course, you have to end the meal with a light dessert. So, what better than Kakigiri (shaved ice) with homemade match syrup and whip cream? It was super refreshing, not too sweet, and the most perfect way to end the night!

Stay tuned to find out when Susuru’s official Omakase will be available to the public!

SUSURU

8548 Palm Pkwy, Orlando, FL 32836

Home

 (407) 778-4813

Local Orlando Spotlight: Southeast Steel Appliance Warehouse at 79 Years in Orlando

Ricky Ly
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Local Orlando Spotlight: Southeast Steel Appliance Warehouse at 79 Years in Orlando

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

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

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

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

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

As they prepare for their 80th (!!!) Anniversary in Orlando in 2020, we spoke recently with Spencer Kimball, who along with his father Stu Kimball, own and run Southeast Steel here in Orlando. Spencer is the third generation in the family to own and run the shop.

Local Orlando Industry Spotlight – Southeast Steel

Tasty Chomps: When was Southeast Steel founded? How did it all begin?

Spencer Kimball: Founded in 1940 by my grandfather Mr Lippton, as a building supply company, slowly evolving into kitchen appliances, still selling them today.

What were some of the biggest challenges in those first years? 

As 3rd generation, I wasn’t around back in the first years, but I would imagine the steel used to produce the early appliances made delivery quite a challenge!

What were some memorable challenges through the years?

Biggest challenges today, as I’m sure previously, is the competition. From the days of Montgomery Wards, and HH Gregg to Amazon and Wayfair, plenty of options to buy appliances.

Growing up, what are some of your favorite memories of the store?

I’ll always remember visiting grandpa at the store, he would always have mason jars filled with nuts, bolts and screws, my was counting them, he had endless supply of jars ! Also playing in the piles of cardboard boxes, never lacked supply for fort-making material.

In those first years, what were the most popular appliances/items sold?

My guess, the refrigerator, washers & dryers ….. gotta have them !

What are some popular appliances/ items sold from back then that no longer exist today?

There was an item called a Hi-Low Range, it was an oven mounted above your range, instead of today’s microwave.

In your opinion, what are some things which differentiate Southeast Steel from other retailers?

Our knowledgeable staff to start, there are no other departments, lighting, lawn care, or lumber – We are just appliances and KNOW appliances!

What are some changes you have noticed from what customers want from then to today?

For the most part customer’s wants haven’t changed they come looking to build their dream. Whether it’s a commercial style kitchen, or upgrade to a quieter dishwasher, to getting more space in their laundry room with a stacked washer & dryer, the basic needs are the same.

Spencer and Stu Kimball of Southeast Steel

What are some current popular appliance/items today?

One of the more popular items is the French-door style refrigerator; it’s the ‘IN’ thing Induction cooking has become much more mainstream, the speed and precision you get with induction rivals gas cooking

Where did your love of food trucks come from? (Follow Spencer’s food adventures at @mcofoodie on Instagram!)

I have a love of food, cooking and eating. The food trucks allowed the restaurants to become mobile, whether gathering in a parking lot offering multiple cuisines or having a truck cater an event, if its good food I’m in !

What are some of your favorite food trucks/restaurants around town?

Oh my, we are spoiled with so many great choices ….. must I choose ???!!!

Trucks: Little Blue Donut, SwedeDish, BemBom, Over Rice, Hot Asian Buns, Sushi & Seoul, Hayburner, The Pass Progressive Cuisine, Caro-Bama BBQ, Churros & Cream, KBBQ Taco Box,

Restaurants: BemBom on Corrine, Tamale Co, Pig Floyd, Bosphorous Turkish Cuisine, Hawkers Asian Street Fare, Christner’s

What does Southeast Steel have planned in the coming year?

Continue to help build those kitchen dreams for our customers. Going on 80 years in business, keep doing what we are doing ….. so far so good!

Southeast Steel
63 West Amelia St.
Orlando, FL 32801

407-423-7654
www.southeaststeel.net

Inside Look: Discover “Flavors of Florida” at Disney Springs – Summer 2019

Ricky Ly
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Inside Look: Discover “Flavors of Florida” at Disney Springs – Summer 2019

Now through Sept. 2, enjoy a slice of summer flavors with a selection of Florida-inspired paired dishes, cocktails and brews at 20 dining locations at Disney Springs for the “Flavors of Florida” experience.

We were recently invited as media to check out the experience first hand. The menus focus on iconic Florida flavors — think Key Lime Pie, fresh seafood, citrus-inspired dishes, refreshing craft cocktails and local Florida brews. There’s even alligator on a menu or two. Dining options on the menu range from sit-down to grab-and-go.

Pick up a pamphlet at any of the participating restaurants or at the Welcome Center (located next to D-Luxe Burger in the Town Center Area). It’s kind of like a self-guided foodie scavenger hunt – and actually this is the 4th self-guided food and beverage experience ever at Disney Springs. Maybe next year we can get these babies stamped with unique stamps from each vendor like they do at some other food events in the area :).

Some of my favorites that we tried included the blood orange mousse from Amorette’s Patisserie, and the fantastic Florida orange chocolate square at The Ganachery. If you are a beer lover, definitely try La Playita from The Tank Brewing, a craft brewery based in Miami, Florida – love the floral, citrus notes of this beer that makes it absolutely refreshing.

Here’s the Full List of 20 Restaurants and their Food and Drink Menu Items for Flavors of Florida at Disney Springs

  1. Jock Lindsey’s Hangar Bar
  • Fountain of Youth Chicken Wings – Chicken wings served with St Augustine Datil Pepper Sauce
  • Florida Rain – Orange vodka, gin, coconut rum, blue curaçao, and sour mix

2. D-Luxe Burger

  • Southern Burger – Signature beef blend patty topped with a fried green tomato, pimento cheese, lettuce, grilled onion, and bacon
  • Orange Crème Milkshake – Vanilla gelato blended with zesty orange flavors and topped with whipped cream
Southern Burger – Signature beef blend patty topped with a fried green tomato, pimento cheese, lettuce, grilled onion, and bacon
Orange Crème Milkshake – Vanilla gelato blended with zesty orange flavors and topped with whipped cream

3. Amorette’s Patisserie

  • Blood Orange Mousse – Lemon chiffon cake with grapefruit gelée
Blood Orange Mousse – Lemon chiffon cake with grapefruit gelée

4. The Ganachery

  • Disney Springs Dark Chocolate Bar – Dark chocolate bar with orange
  • Florida Orange Ganache Square – Dark chocolate blended with Florida orange juice and orange zest
  • Key Lime Ganache Pop – White chocolate blended with Key lime juice and fresh lime zest covered with dark chocolate
Key Lime Ganache Pop – White chocolate blended with Key lime juice and fresh lime zest covered with dark chocolate
Florida Orange Ganache Square – Dark chocolate blended with Florida orange juice and orange zest
Disney Springs Dark Chocolate Bar – Dark chocolate bar with orange

5. Rainforest Cafe

  • Conch Fritters – Conch fritters served on a bed of tropical slaw with Key lime tartar sauce
  • Funky Buddha Floridian Hefeweizen

6. Wine Bar George

  • Frozcato Cookie Sandwich – Frozen pineapple frozcato sandwiched between two house-made sugar cookies
  • Frozcato – Moscato, vodka, and Dole Whip Pineapple

7. Polite Pig

  • Smoked Prime Rib Slider – Prime rib served with a citrus aïoli and a green papaya horseradish slaw
  • Florida Mango Frosé – Fresh mango purée, sparkling rosé, and citrus

8. House of Blues – The Smokehouse

  • Key Lime Pie – Key lime pie with graham cracker crust and toasted coconut
  • Sandbar Sunday Islamorada Beer Company American Pale Wheat Ale

9. Splitsville

  • Tuna Poke Tower – Seared ahi tuna, spicy crab mix, diced Florida avocado, and Asian slaw stacked and served with crispy wonton chips
  • Strawberry Sake Spritzer – Local strawberries, lemon juice, elderflower liqueur, and rosé-infused sake garnished with a whole strawberry and mint

10. YeSake

  • Fresh Tuna Tekka Don – Fresh, customizable poke bowl featuring sushi-grade tuna on a bed steamed rice topped with avocado, cucumber, seaweed salad, tempura crunch, and a zesty house-made yuzu aïoli
  • Violet Sake Slushie – Japanese sake, prickly pear, and lime topped with konpeito candy
    Frozen Beer Shandy – Kirin draft beer with fresh-squeezed orange juice topped with frozen Kirin foam

11. T-REX

  • Boom Boom Alligator Tacos – Flour tortillas, fried alligator, and tropical fruit slaw topped with micro cilantro and spicy garlic sauce
  • Sailfish Brewing Co. Tag & Release Amber
    The Ice Age – Rum, blue curaçao, piña colada purée, and orange juice

12. Chef Art Smith’s Homecomin’

  • Key West Shrimp Cocktail – Seasoned shrimp hand tossed with avocado, mango, cucumber, and house-made cocktail sauce and served with buttermilk crackers
  • Blood Orange Madras – Blood orange moonshine, freshly muddled strawberries, pineapple purée, and cranberry juice

13. Wolfgang Puck Bar & Grill

  • Local Buratta – Buratta made in Pompeo Beach, Florida served with prosciutto, arugula, fresh peaches, and basil pesto
  • Cigar City Jai Alai IPA

14. Paddlefish

  • Crab Ceviche – Blue crab, avocado, bell pepper, jalapeño, cilantro, and lime served with tortilla chips
  • Key Lime Wheat Ale

15. The BOATHOUSE

  • Steamed Peel and Eat Florida Shrimp – Florida shrimp dusted with Boathouse seasoning and served with drawn butter
  • Conch Republic Key Lime Wheat Ale
Steamed Peel and Eat Florida Shrimp – Florida shrimp dusted with Boathouse seasoning and served with drawn butter

16. Pizza Ponte

  • A Zesty Slice of Florida – Pizza bianca with Florida lemon, ricotta cheese, arugula, and black pepper
  • Guyebera Citra Pale Ale

17. STK Orlando

  • Market or Fresh Catch Ceviche – Ceviche with passion fruit, lime, and chilis
  • La Playita Lager

18. Paradiso 37, Taste of The Americas

  • Florida Scorpion Shrimp Paella – Colossal gulf shrimp, mussels, pancetta, peas, crushed red pepper, tomatoes, and savory Key lime butter tossed with Calasparra rice and broiled to perfection
  • Sunset Margarita – Tequila, cointreau, and fresh-squeezed Florida orange juice

19. Planet Hollywood

  • Citrus Kale Salad – Superfood blend of kale, julienned broccoli, slivered Brussels sprouts and cabbage, feta, fresh grapefruit and oranges, cranberries, sunflower seeds, and agave dressing
  • Key Lime Martini – Vodka, ice cream, fresh lime juice, and simple syrup with a graham cracker crumbs rim

20. Morimoto Asia

  • Orange Gator & Waffle Cone – Tempura alligator wok-tossed with a sweet Florida orange sauce and served in a house-made waffle cone
  • Pulp Friction Grapefruit IPA

This event runs through September 2, 2019. For more information and to make reservations, visit the Walt Disney World Resort website or call 407 WDW-DINE (407 939-3463).

First Look: The All-New Solstice Bar & Grille at Solara Resort

Tiffany Nguyen
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First Look: The All-New Solstice Bar & Grille at Solara Resort

We were invited to Solstice Bar & Grille, a brand new, full service, casual restaurant featuring simply prepared American classics.  They are located in the clubhouse at Solara Resort, a neighborhood of resort-style vacation townhomes and single-family homes just 8 miles away from world class theme parks, and a short commute to world-famous Orlando area attractions.

Solstice Bar & Grille hopes to provide “delectable food with aesthetics that create the perfect environment to enjoy a relaxing, wholesome meal.”  Guest can witness the outdoor amenities and the beautiful neighborhood surrounding it from inside the restaurant.  The restaurant is open to the public.

Here are Our Top 5 Favorite Dishes from the all-new Solstice Bar & Grille:

1. CLUB SANDWICH All natural turkey, ham, applewood bacon, Swiss cheese, mayonnaise, lettuce and tomato on toasted multigrain bread. $13

2. VEGGIE 10″ GLUTEN-FREE PIZZA Cauliflower crust, red sauce, mozzarella, parmesan, bell peppers, red onion, mushrooms and diced tomato. $13

3. LUAU SALAD Thai peanut glazed chicken chilled and served atop crisp greens mango, pineapple, strawberries, tomato, cucumber, red pepper, cilantro and a sesame ginger dressing. $12

4. CHOCOLATE CHIP COOKIE SKILLETVanilla bean ice cream and caramel sauce. $5

5. HULA HULA (NON-ALCOHOLIC) Piña colada mix and passion purée.  $7

Here is an Inside look at the Brand-New Solara Resort Clubhouse:

The Splash Poolside Bar offers full food service and tropically inspired cocktails, a selection of local craft beers and world class wines.

Zero-entry grand pool.

Waterslides for the kids.

Flowrider – wave/surf machine.  The cost is $30.00+tax per person for unlimited all day riding.

Gaming station for the teens.

Virtual sports simulator.

And an instagramable wall in the teen gaming room.

Solstice Bar & Grille at Solara Resort
1575 Carey Palm Cir, Kissimmee, FL 34747
(407) 479-5500 Ext 104
solaraclubhouse.com/restaurant

Interview with Sonny’s BBQ Founder Floyd “Sonny” Tillman and Head Pitmaster Bryan Mroczka

Ricky Ly
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Interview with Sonny’s BBQ Founder Floyd “Sonny” Tillman and Head Pitmaster Bryan Mroczka

The Story of How Sonny’s BBQ Started

In 1968, Gainesville, Florida, wasn’t exactly the BBQ epicenter of the world. So when Floyd
“Sonny” Tillman opened a restaurant dedicated to serving his personal brand of real pit BBQ, no one was sure it would make it. No one, that is, except for Sonny. He believed that once people tried his slow-smoked Southern BBQ, they’d love it as much as he did. And he was right.

Floyd “Sonny” Tillman moved to Gainesville in 1968 with $1,800 and a dream to own the best BBQ place in town. The first restaurant opened was originally called “Fat Boys.” Tillman changed the name to “Sonny’s Real Pit” in 1977 when he opened his third restaurant.

People loved Sonny’s BBQ so much, they brought their family and friends to eat there regularly. Pretty soon, people were driving from all across Florida to get a taste of what Sonny was smoking.

As word spread about his delicious BBQ and friendly Southern hospitality, his restaurant became more popular than he ever imagined it could be. So popular, in fact, that in 1977 Sonny started franchising his restaurant to help meet the growing demand for his slow-smoked Southern BBQ goodness.

Today, there are 100 Sonny’s BBQ restaurants across eight Southeastern states.

Tasty Chomps Interview with Sonny’s BBQ Founder Sonny Tillman

Tasty Chomps: What inspired you to open Sonny’s BBQ?

Mr. Sonny Tillman: I thought after working for my cousin at his BBQ restaurant for six years that I could do it on my own in my hometown of Gainesville. It was and still is my passion.

What were the obstacles you faced in the first few years? How did you overcome them?

Once we opened, we thankfully didn’t face too many obstacles. One thing we did find challenging was teaching franchisees how to consistently maintain an open pit, so we switched our systems and partnered with Southern Pride to make a custom smoker. This transition made it easier for us to get new franchisees in business, and it also helped the environment.

Another obstacle that I faced, in the beginning, was that my father passed away
shortly after I started the company.

When did you know this would be a success?

I guess it was when I saw people wrapped around the building to eat there. It built up my confidence in my craft and affirmed the quality of our food.

What advice would you give to aspiring restaurateurs?

The BBQ business is different from a lot of run-of-the-mill restaurants. It’s a tough market now. You have to be dedicated to your guests on a different level these days. You have to treat people right. But it’s also part luck, too. Just don’t give up.

Interview with Sonny’s Head Pitmaster Bryan Mroczka

What trends have you seen in the local Florida restaurant and food industry since you opened?

What made us great when we first started was cooking low and slow over oak wood. Today, we do the same, but advancements in the technology of our BBQ equipment have helped with food consistency, particularly with smoking meats.

We have stayed true to our roots, but as the food scene evolves we see the need to engage our guests with new dishes that are both full of Southern flavor and fun to eat and share.

This ongoing desire from our guests often leads to the launching of new seasonal items like the ones found on our Smoke & Fire menu.

Current fan favorites include Loaded Hot Tots piled high with tender Pulled Pork, crispy onion straws and melty cheese, and spicy sweet sauce, and our Brisket Grilled Cheese .

Pork ‘N Donut | $7.99: The Original slow-smoked Pulled Pork stacked high on a Signature Sweet Tea- glazed donut drizzled with Sonny’s Sweet Sauce.

What are the most popular items right now at Sonny’s BBQ?

As with most smokehouses in the South, pulled and sliced pork, and ribs dominate, but we are seeing a steady growth trend on our other items like our Certified Angus Beef Brisket and Jalapeño Sausage.

 

Certified Angus Beef patty and Hot Links stacked with smoked pimento cheese, banana peppers on a toasted bun or garlic bread. $9.99

Alex’s Fresh Kitchen Joins Orlando with Delicious Bites

Katherine Nguyen
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Alex’s Fresh Kitchen Joins Orlando with Delicious Bites

Chef Alex began his journey in the culinary world at the age of 15 working with his dad, who is also a chef. Alex helped in opening many restaurants in and out of Florida before he decided to open his own in June 2019 – Alex’s Fresh Kitchen. Now, he has his parents by his side to help with his dreams.

His dad, Chef Alexander Diaz is temporarily helping until Chef Alex gets into his own groove. Chef Alex’s mom, Deborah McDowell, bakes the best goods I have ever tasted and they’re all gluten-free.

Deborah began her adventures with gluten-free treats when she discovered her wife being gluten sensitive. You should try her Gluten-Free Blueberry Muffins… they grill them before serving you and they are to die for.

Not only are the baked goods gluten-free, but Chef Alex can make his dishes gluten-free too. With any food allergies or sensitivities you may have, Chef Alex can make adjustments to his dishes to make it possible for you to enjoy with the freshest ingredients possible.

The Croissant Sandwich includes a choice of ham or turkey, free-range egg any style with cheddar, and served with home fries or a fresh salad. The home fries start as potatoes boiling in Chef Alex’s cozy kitchen before he fishes them off on the grill with simple ingredients to season them.

Chef Alex has Mini Chicken Waffles served on a skewer with vanilla sauce and infused vanilla maple syrup before being garnished with a caramel crunch and chives. The mini waffles are already sweet, but not too sweet. This was the first time I’ve had chicken and waffles. Chef Alex did NOT disappoint.

Chef Alex makes a bomb diggity Fried Green Tomato Salad with fresh green tomatoes fried to perfection, served on a bed of leafy greens, pecans and remoulade vinaigrette. This was also the first time I had fried green tomatoes, and I also fell in love with it as I did with Chef Alex’s Mini Chicken Waffles dish. Chef Alex’s fried green tomato slices are crispy in each bite with nice notes of flavors.

The Steak Frites are two free range eggs any style, 6 oz rib-eye served with fries and demi sauce. Along with all of the dishes we’ve tried so far, including this one, Chef Alex doesn’t stop surprising me with his culinary knowledge and expertise in making things just the way I like my dishes.

After enjoying his dishes, Chef Alex decided on making us a special and unique dessert. This dessert is his take on a creme brûlée, but with blueberries, mango and blackberries.

Each bite is fresh and smooth. Nice for a hot summer day. Good thing there’s an unlimited number of those days in Florida for us to enjoy bites like this one.

For more information, stop by Alex’s Fresh Kitchen yourself.

Hours:

  • Thursday-Sunday 7am-3pm
  • Closed Mondays

Location:

  • 1015 SR 436 Suite 109, Casselberry, Fl. 32707

Inside Look: Pop Fusions – Gourmet Ice and Wine Fruit Pops – Now Available at Disney

Ricky Ly
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Inside Look: Pop Fusions – Gourmet Ice and Wine Fruit Pops – Now Available at Disney

Disney is now selling gourmet cocktail and wine pops by Inverness, Florida’s Pop Fusions at a mobile cart in front of Via Napoli at Epcot World Showcase and inside the Pizza Ponte restaurant at Disney Springs.

Recently, we visited Pop Fusions’ shop in Inverness, FL to get a behind the scenes look at how these gourmet ice and wine popsicles are made. I actually got a chance to go through the process of removing the popsicles right from their freezing machines as well as do a little taste test.

On our visit, they were making a test batch of liquor-infused limoncello pops with real lemon rinds frozen in. These popsicles blue me away with the very deep and real lemon flavor – I wanted a whole case of these to go, but sadly I will just have to wait.

Founded by friends Kelli O’Grady and Nancy Glessner, the pair recognized there was huge gap in the market with the need for a fresh and healthy, real fruit snack. They wanted to create a fruit pop that was not diluted with artificial sweeteners and flavorings while using the freshest Florida ingredients.

In the summer of 2016, they went and bought a 1966 vintage airstream vending trailer, shined it up, signed it up and were in the ice pops business within 30 days of the purchase.

Owner Kelli O’ Grady

 

Kelli had spent her childhood in the kitchen – her favorite place in any house. While her friends were reading “Seventeen “ magazine, she was reading cookbooks like they were novels. Before starting Pop Fusions, she spent a few years in the baking business doing highly detailed cookie decorating and baking as well as cupcakes and cakes. She tells us that, “I love that food is often tied to memories.”

When they set out to start their business, they wanted to create a personal relationship with their farmers and knowing that the fruit they use is fresh. All of the pops also serve a health conscious market by being: gluten, dairy, nut, and soy free. The fruit pops are hand cut, blended, poured and then flash frozen. Pop Fusion’s gourmet wine pops are created using locally sourced, fruit and Florida’s own Island Grove Wine Company’s wines.

“We wanted to change the “ me first “ mentality and highlight other companies products and to partner with them. We love “ fusing” other brands into ours to create something special. Whether it’s a farm, a winery or a brewery we love community!” Kelli said.

Today, they are operating a state-of-the-art, allergen free, facility inside a small house off of the main street of Inverness and can make up to 100,000 gourmet pops a week, staffed by Trevor Van Voorthuijsen, production manager, with help from Kelli’s mom, Dianne Lakeman.

Trevor Van Voorthuijsen, production manager making a new batch of popsicles
Kelli’s mom, Dianne Lakeman, working to make sure Kelli’s new lemonade stand is a success!

Interview with Kelli O’ Grady, Owner of Pop Fusions:

Tasty Chomps: What were some of your biggest challenges in the beginning?

Kelli O’Grady: Our biggest challenges have been distribution. Moving a frozen product throughout the country is a tall order. We have taken a craft fruit pop and made it accessible to many. Learning the ropes of how to do business with larger corporations while not compromising the mission of our business (knowing our growers , knowing our buyers , family first , having fun , enjoying the journey) has been challenging.

What are some of the most popular flavors right now?

Since opening our 1966 airstream camper window “ Florida Orange “ has been a best seller. It’s like taking a bite of a freshly picked Florida orange! 2nd place is probably our Sangria pops. We teamed up with Island Grove Wine company to create them .

How did this all become a success?

Success …. I’m always hesitant to call it success but if I were to I would attribute it to the incredible people we have surrounded ourselves with but particularly our customers . We have created flavors with our customers in mind. Customers and patrons that care about what we are trying to build and understand the value of real food made with a real purpose.

What makes Pop Fusions stand out?

I hope it’s that we leave an impression ! I hope it’s that you take a bite and say wow that’s the best thing I’ve ever taken a bite of ! I hope we have been part of creating a moment that you remember forever and I hope it’s that you hear our story and fall in love with us and our team and root for us to succeed .

Some of Pop Fusion’s Wine Pop Flavors include:

Berry Sangria Wine Pops – made with Island Grove Wine Company Sunshine State Berry Sangria blended with cold pressed Florida blueberries, oranges, lemons, limes & zest,
White Sangria Wine Pops – made with Island Grove Wine Company Sunshine State White Sangria blended with pineapple and mangoes.
Backporch Peach Wine Pops– made with Island Grove Wine Company Backporch Peach wine blended with fresh lime dipped nectarines and peaches.

Some of Pop Fusion’s Fruit Pop Flavors include:

Honey Dew Coconut Kiwi – Handcut honey dew with pure coconut water and kiwi—vacation on a stick!
Strawberry Basil – Delicious ripe strawberries blended with fresh from the garden basil.
Blackberry Vanilla – Cold pressed blackberries perfectly sweetened with bourbon vanilla.
Watermelon – Our fabulous watermelon pop with a fun twist of mint.
Florida Orange – Florida Navel and Valencia oranges juiced to perfection with zest. Tastes just like biting into a fresh orange!
Strawberry Lemonade – Freshly squeezed lemonade blended with cold pressed strawberries and garnished with whole strawberries.
Blackberry Lemonade – Freshly squeezed lemonade blended with cold pressed blackberries and garnished with whole blackberries.
Blueberry Lemonade – Freshly squeezed lemonade blended with cold pressed blueberries and garnished with whole blueberries.
Strawberry – Fresh strawberries blended with cane sugar and a squeeze of lemon.
Pineapple Mango – Fresh pineapple blended with mango and cane sugar.
Power Pop – Organic kale, fresh pineapple, banana, limes and tangerines blended with local honey.

In addition to Disney Springs and Epcot, Pop Fusions ice and wine pops are available locally at Lucky’s Market. They can also ship to anywhere in the US.

For more information, visit: http://popfusions.com/

Taste! Central Florida Celebrates 30 Years of Fighting Childhood Hunger

Ricky Ly
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Taste! Central Florida Celebrates 30 Years of Fighting Childhood Hunger

30th Anniversary Taste! Central Florida will be held on Saturday, September 14, 2019 at Orlando World Center Marriott. Visit http://tastecfl.org to purchase tickets today.

Featuring the area’s most accomplished chefs, brewers, wine purveyors and spirit vendors, Taste! Central Florida invites the community to enjoy an evening of tasting portions of signature dishes accompanied by fine wines, craft beers, and specialty cocktails.

This annual celebration of the community’s culinary excellence is a volunteer-driven event with local chefs, brewers and distilleries donating their time, talent and creations to make this event one of the largest fundraisers of the year for Second Harvest Food Bank of Central Florida and Coalition for the Homeless of Central Florida.

Last year, Taste! Central Florida raised $252,031 to fund childhood hunger relief programs at Coalition for the Homeless of Central Florida and Second Harvest Food Bank of Central Florida.

Highball and Harvest Celebrates 5 Year Anniversary – Sept 4

Ricky Ly
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Highball and Harvest Celebrates 5 Year Anniversary – Sept 4

We’ve been big fans of Highball & Harvest, the rustic, sleek restaurant featuring Southern inspired farm-to-table fare and handcrafted cocktails since the first day they opened five years ago inside The Ritz-Carlton Orlando, Grande Lakes.

The restaurant also sources locally – how local? Well they sourced a lot of their fresh produce and herbs from the resort’s on-site 7,000-square-foot garden at Whisper Creek Farm. Honey is harvested from their resident bees, and the citrus is pulled from their orchard.

In celebration of its five-year anniversary, Highball & Harvest is hosting a special event on September 4th with live entertainment and a reception featuring favorite appetizers, entrees, desserts and signature cocktails.

Over the years, we’ve interviewed opening Chef Mark Jeffers…

SONY DSCand Chef Nathan Hardin….

and most recently, Bar Chef Brenda Mulero…

This time, we speak with Scott Pizzo, current Chef de Cuisine of Highball & Harvest and Anniela Flores, Food & Beverage Events and Marketing Lead of The Ritz-Carlton Orlando, Grande Lakes.

Chef Pizzo’s career began in 2007 after graduating from Le Cordon Blue Culinary School. He joined Norman’s here at The Ritz-Carlton Orlando, Grande Lakes where he grew into the position of Chef Tournant. He then went on to work as chef de cuisine of Dragonfly, Executive Sous Chef of The Ravenous Pig under Chef James Petrakis, and finally Chef de Cuisine of Cask & Larder before finally returning back to The Ritz-Carlton Orlando, Grande Lakes where he is now as Chef de Cuisine at Highball and Harvest.

SONY DSC

Tasty Chomps: What do you have planned so far for the menu for the 5 year anniversary?

Chef Pizzo: We are bringing back some of the old favorites and staple dishes from the previous H&H chefs and myself – like pig & potatoes, pimento cheeseburger, shrimp & grits and highlighting some current favorites as well.

Anniela Flores: We are also incorporating elements of the restaurant that have made us who we are such as the décor, the special events, the cask wines, etc. We are taking all of these things and making “timeline stations.”

Tell us about some of the highlights from the H & H menu these past 5 years – what are some guest favorites?

Chef Pizzo: I think it’s been about the southern classics like shrimp and grits and dishes like these that find the connection through the past of southern cuisine to our guests and how H&H has expressed the educational guidance of local cuisine and the importance of using sustainable ingredients.

Anniela: We have had certain comfort food dishes that each of our chefs (past and present) have created different variations of it to add to our menus however there are a few items that I think if we ever took off the menu, some of our loyal guests would come protesting. Dishes like the Pimento Cheeseburger, the H&H Jerky, our Aged n Cured are timeless.

What are some things you have planned for the menu in the coming months ahead? What do you see H & H doing in 5 years?

Chef Pizzo: Well the menu at H&H is always evolving, always looking at new beautiful ingredients that our farmers are bringing in. There is no mapped out course but about the only guide lines we kind of give ourselves is that we stay true to the cuisine but refined but also to have fun and be playful with what we have and give as much flavor impact as possible. We look to the past to move this cuisine forward, instill the preserved aspect as much as possible such as pickling, smoking, fermenting, etc. as well as evolving these to new modification processes like ex. turning fruits and vegetables into lardo, always something new to create for ourselves and our guests.

Anniela: Chef Scott and his team do such a great job at always evolving and always thinking outside of the box. That mindset has translated well into our constant menu changes. As he said we don’t necessarily have a mapped out course, sometimes we just take what is right in front of us whether that is at our on-site farm or from our local farmers and then create something new both in our food and our beverages.

In your own words, what makes H & H special?

Chef Pizzo: Its authenticity, creativity, passion and understanding what we are trying to preserve and teach to our guests to give them a memorable experience.

Anniela: I couldn’t have said it better myself. All of our teams (bar, servers, cooks, chefs, etc.) push each other to be better and we play off one another.

What is something you can find only at H& H here in Central Florida?

Chef Pizzo: There are ingredients we are growing on and around our own property farm that bring back the past of Florida that most Floridians didn’t know existed.

Anniela: The ingredients, the dishes, the cocktails, the stories, and the ambiance. We tell our story thru our food, our cocktails, and our service and because it is OUR story, it can’t be found anywhere else around here.

What are some special things guests can expect at the anniversary event?

Chef Pizzo: High quality favorites from both food and beverage, the overall Ritz Carlton experience, old and new friends and a great experience of remembering the past and of what’s to come!

Anniela: We have so much happening that evening! Some things old, some things new and a whole lot of fun. Guests can expect surprises with just about every element of the restaurant we will be celebrating (food, cocktails, beer, wine, entertainment, etc.)

 

Highball & Harvest’s 5-Year Anniversary

Wednesday, September 4, 2019 at 6 PM – 8 PM

$100 per person. Each attendee will be entered for a chance to win a $100 gift card and a Chef’s Table Experience for Two (valued at $500).

Reservations required; 407-393-4648.

More here: https://bit.ly/2JC85I2

The Ritz-Carlton Orlando, Grande Lakes
4012 Central Florida Parkway, Orlando, Florida 32837
Reservations required; 407-393-4648.

Tapa Toro Debuts New Sunday Bottomless Brunch Menu

Katherine Nguyen
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Tapa Toro Debuts New Sunday Bottomless Brunch Menu

Tapa Toro is a beautiful restaurant in the International Drive area with a Spanish influenced energy and atmosphere. They have cooking classes and group dining available. Not only that, but they have added a Sunday brunch as well.

From unlimited mimosas and sangrias to a pork belly benedict, you won’t want to sleep through these delicious bites.

The new brunch menu features dishes dreamed up by talented Tapa Toro executive chef Frank Galeano, including:

  • Avocado Toast ($12), rustic bread with avocado spread, pickled onions, radish gin cured salmon, and goat cheese
  • Pork Belly Benedict ($13), crispy Duroc pork belly, braised greens, bagel bread smoked tomato hollandaise, and hot honey glaze
  • Spanish Toast & Fruit ($10), Spanish-style French toast, spiced butter, chantilly seasonal fruit compote, red wine syrup
  • Lamb Hash ($15), crispy fried braised lamb, mixed potato hash fried bread crumbs, chiles padrones, and salsa verde
  • Calamari Sandwich ($16), rustic bread, fried calamari, spicy aioli tomato, arugula, and patatas fritas
  • Eggplant & Tetilla Cheese Napoleon ($8), breaded eggplant, Tetilla cheese, honey smoked almonds, and romesco
  • Mushroom & Polenta ($12), oyster & portobello mushrooms, leeks, roasted garlic truffle cream, manchego cheese polenta, and migas

Have a glass of sangria while you wait on your food. Whether you like red or white, both options are available for a glass or bottomless.

Here is the Pork Belly Benedict – crispy Duroc pork belly, braised greens, bagel bread with smoked tomato hollandaise, and a hot honey glaze.

This is the Lamb Hash – crispy fried braised lamb with mixed potato hash fried bread crumbs, chiles padrones, and salsa verde.

For more information, please visit Tapa Toro’s website.

First Look: Dexter’s of Thornton Park – New Dinner Menu and Renovations

Tiffany Nguyen
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First Look: Dexter’s of Thornton Park – New Dinner Menu and Renovations

Dexter’s of Thornton Park, near Lake Eola Park, is known for their award winning Sunday brunch with bottomless mimosas but they have recently come out with a new dinner menu, bringing a renewed emphasis on their dinner offerings.

We were invited to Dexter’s to preview their new menu created by owner and Executive Chef Drew Weisner and we enjoyed everything we tried.  The flavors and presentation for every dish was on point.

Here are our Favorite Dishes from the New Menu at Dexter’s of Thornton Park:

1. Chef’s Charcuterie of the Day & Chef’s Burrata Board

The Chef’s Charcuterie of the Day consists of a selection of cured meats and cheeses, olives, fruit, crackers or pressed French bread.  The Chef’s Burrata board consists of house pesto, burrata, sangria tomatoes, crostini – altogether fun, and always a sign of the beginning of a special time.

2. Thai Chili Crispy Chicken Skewers

Four chicken skewers dipped in chef’s Thai chili herb sauce.  The chicken skewers were cooked perfectly and plated beautifully with a glaze that was sweet and flavorful.

Chef Drew showcasing some of the dishes from the new dinner menu: Thai Chicken Skewers and Mini Wonton Pork Tacos.

3. Mini Wonton Pork Tacos

Three crispy wontons filled with freshing and delicious braised pork, topped with house slaw and spicy BBQ sauce.  The crispy taco shells made with deep fried wonton wrappers were a game changer – with delightful textures of both crunchy and soft.

4. Summer Salmon with Smoked Tomato Marmalade

This is a delicious new chargrilled salmon steak served on perfectly grilled summer squash and zucchini topped with house made smoked tomato marmalade, a sweet and addictive glaze.

5. Sesame Seared Tuna

This dish blew my mind – sesame crusted tuna seared rare served with grilled kimchi marinated baby bok choy, jasmine rice and unagi. The tuna was very fresh and delicious and paired well with the spicy pickled kimchi marinated baby bok choy.  The warm, crispy, crunchy rice made this dish comforting.

6. Pumpkin Cheesecake

Just in time – this delicious seasonal dessert will be available during the upcoming fall season.  It will cast a spell on those non-pumpkin eaters and turn them into believers.

Thank you Executive Chef Drew and Chef Desmond for preparing all our delicious food!

Dexter’s has been operating in Thornton Park for 24+ years and also recently went through a major renovation where they’ve revamped their booths, bar, and walls separating the kitchen, with wood accents that make you want to try some new whiskeys with the meal.

Guest can also enjoy crafted cocktails or wine from their unique, extensive collection by the glass or bottle at the newly-renovated full bar.

A fun historical fact is that the building used to be home to one of the first-ever Publix stores in Orlando back in the 1930’s.

You can find framed photos of the first Publix owners (pictured above) and staff hung up on the wall at Dexter’s Thornton Park.


Be sure to check out Dexter’s the next time you are in the Thornton Park area for not only great brunch, but also a fabulous dinner full of excellent food and service!

Dexter’s – Thornton Park
808 E Washington St, Orlando, FL 32801
(407) 648-2777

 

A Sobremesa with El Tesoro Tequila and La Floresta Café

Alex Chou
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A Sobremesa with El Tesoro Tequila and La Floresta Café

 

On Monday I enjoyed a Sobremesa hosted by El Tesoro Tequila and La Floresta Café at Luma on Park. Sobremesa literally means “over the table” but it represents a much more meaningful translation. It’s the time spent after a meal- digesting, conversing, relaxing, and enjoying the company of family or friends. Tequila has always struggled to shed the stigma of being alcohol that causes painful reactions and leads to bad decisions. “I get a headache and angry when I drink tequila” was said to me by a guest, and the lyrics “tequila makes her clothes fall off” were referred to by another. My personal experiences with tequila changed when I was working at a Mexican restaurant and befriended a bartender who expanded my education of the spirit through many, many shots.

I was pleased to have been able to join many of the area’s top bartenders as a media guest for this event. Carlos Camarena, Master Distiller for El Tesoro Tequila, personally guided us on a special tasting with a tequila-paired dinner. We were introduced to tequila neat and through cocktails, as well as educated on the transformation of tequila from the agave plant to the final spirit in our glass.

Camarena is a third-generation Master Distiller and his passion for tequila was palpable as he spoke. As an agronomist, he has studied the planting and harvesting cycles of the 100% estate-grown blue agave he uses. Camarena is also leading efforts to the conservation of bat species that aid in the pollination of tequila plants around the region. As a distiller, he maintains quality by instilling a patient, taste focused philosophy in everything he touches. Finally, as he describes himself, a “caretaker of tradition,” he champions traditional tequila-making methods that have been passed down for generations, such as using a Tahona wheel to extract the flavor and juices from the traditional oven-baked agave.

Camarena’s excitement for tequila was, dare I say it, intoxicating. By the end of the night, I only wanted to drink tequila for all occasions. An interesting thought he shared was how his competition wasn’t other tequila brands, but other liquors and spirits. If he can convert one vodka, whiskey, or gin drinker to drink tequila, he views that as a win for the industry overall. With so many different kinds of tequila available, there is an El Tesoro tequila for all tastes. Camarena thinks about tequila from morning to night (literally, he even suggested having tequila for breakfast), and this dedication to his craft shines in the product he creates. Below is a table of the many varieties of El Tesoro tequila.

Blanco Aging: Un-aged and bottled immediately
Aroma: Fresh agave, honey and a touch of green olive
Taste: Sweet taste balanced with agave, white pepper, and subtle green notes
Finish: Sweet with hints of white pepper
Reposado Aging: Aged in ex-bourbon barrels for nine to 11 months
Aroma: Fresh agave mixed with honey and a touch of green olive
Taste: Robust blend of oak and agave with smoke and pepper
Finish: Pepper-forward with oak notes
Anejo Aging: Slowly aged in ex-bourbon barrels for two to three years
Aroma: Floral jasmine and oaky character with agave back notes
Taste: Sweet agave balanced with pepper, oak and floral tones
Finish: Light green notes with a vanilla finish
Extra Anejo Aging: Slowly aged in American oak ex-bourbon barrels for four to five years
Aroma: Coffee, cinnamon, and butter with notes of caramel
Taste: A balanced blend of coffee, dark chocolate, dry fruits, and roasted almonds
Finish: Hints of pepper and oak
Paradiso Aging: Slowly aged in French oak ex-Cognac barrels for five  years
Aroma: Butterscotch, herbs, hints of smoke, oak, and tropical notes
Taste: Blend of sweet butterscotch and herbs
Finish: Butterscotch, herbs, hints of smoke, oak and tropical notes

Coriander crusted yellowtail with agua chile and smoked jalapeno oil (paired with Blanco)

Coffee rubbed tenderloin with green pistachio mole and corn cake (paired with Reposado)

Dark chocolate custard with dulce de leche, coffee gelee, Mexican chocolate crumble and churro (paired with Anejo)

Chocolate custard with chocolate paint, chocolate streusel, whipped creme fraiche, and cocoa nib brittle

Continuing this educational evening, coffee artisan Barbara Angel of La Floresta Café shared how coffee has shaped her life from growing up around coffee to even meeting her husband through coffee. She answered a panel of questions and demonstrated creating a unique blend of coffee. As a former barista, I was excited to be able to create my own blend from their various 100% Arabica beans, grown in the highlands of Mexico. My personal blend included Armonia Clasico, Jade Oaxaca, and Amatista Veracruz. We also learned how to make Café de Olla, a traditional Mexican coffee that uses piloncillo and cinnamon to “spice up” your mornings.

Thank you to El Tesoro Tequila, La Floresta Café, Luma on Park, and Savona Communications for an incredible evening.

La Sandia – El Tesoro Blanco, lime, honey, watermelon water, and matcha

Chef Bob Aungst celebrates 5 year anniversary at inaugural Sunday Supper with Lombardi’s Seafood & Rockpit Brewing

Tiffany Nguyen
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Chef Bob Aungst celebrates 5 year anniversary at inaugural Sunday Supper with Lombardi’s Seafood & Rockpit Brewing

We were recently invited to celebrate the five year anniversary of Chef Bob Aungst’s brand at his inaugural Sunday Supper hosted by Lombardi’s Seafood in Winter Park.  The ticketed-event consisted of live culinary demos, fresh seafood and sides, Lombardi’s famous key lime pie, and beer pairings by Rockpit Brewing.

Chef Bob handcrafts culinary experiences for lovers of food and spirits.  He’s based in Central Florida and travels worldwide to serve celebrities, political leaders, professional athletes, VIPs, and luxury brands at large and small special events.

Lombardi’s Seafood is a third generation retail and wholesale premium seafood company. A fixture of the Winter Park community, Lombardi’s offers the freshest selection of seafood and serves up seafood favorites in the cafe.

Here are scenes inside Chef Bob’s Sunday Supper:

Chesapeake Bay oysters.  They were delicious!

Hush puppies

Guest witnessed three seafood culinary demos by Chef Bob and Mike Lombardi as they shared tips for preparing oysters, crab legs, and live lobster.

Throughout the evening Ashley from Blonde Brew Reviews interviewed Chris Rock from Rockpit Brewing.  Rockpit Brewing is a coal-country inspired brewery featuring made-from-scratch brews by brewmasters Danny and Jeremy.

Rockafeller oysters

Loaded baked potato salad

Grilled beach corn


King crab legs

Lobster mac ’n cheese

Deviled eggs

Key lime pie

Chef Bob will be hosting his second Sunday Supper on Sunday, November 10, 2019 at St. Augustine Distillery, the most visited distillery in the U.S.  Click here for more details.

First Look: Freshii, a healthy fast-casual restaurant in Dr. Phillips

Tiffany Nguyen
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First Look: Freshii, a healthy fast-casual restaurant in Dr. Phillips

We were recently invited to check out Freshii, a Canadian-based healthy fast-casual restaurant located in Dr. Phillips.  We enjoyed our first visit and everything we tried was fresh, full of flavor, and delicious.  Freshii aims to provide affordable, fresh and nutritious meals that energize people on the go and with seven different menu categories – bowls, burritos, salads, wraps, soups, smoothies & juices, there is something for everyone to enjoy.

Freshii operates hundreds of locations around the world.  This is their only location in Orlando.

Owner Luciana Almeida welcomed us with a big smile and open arms.

Their menu is constantly evolving.  Every 90 days they roll out a new item that incorporates the latest health and food trends.

All of their packaging is made from biodegradable corn and potato resin or is easily recyclable.

Here are our favorite menu items from Freshii in Dr. Phillips:

1. Quickie, 1-Day Juice Cleanse
These juices are to be taken for a whole day to detoxify the body.  They are loaded with nutrients and help naturally reset the body while energizing it at the same time.

2. Buddha’s Satay Bowl Rice noodles, broccoli, carrots, cabbage, crispy wontons, green onions, spicy peanut sauce.  Not your traditional healthy bowl.  This one had a kick to it and the noodles were a nice change from a salad.

3. Tex Mex BurritoBrown rice, avocado, aged cheddar, black beans, corn, salsa fresca, greek yogurt ranch.  A great tasting burrito.

4. Recoverii Smoothie (Dairy Free) – banana, turmeric, mango, pineapple, honey, coconut milk & Strawberry Banana Smoothie – strawberries, banana, low-fat frozen yogurt


Both solid smoothies full of nutrients.

5. Cobb Salad Romaine & field greens, hard boiled egg, avocado, bacon, blue cheese, tomatoes, corn, honey dijon dressing.  This salad had a variety of fresh ingredients and was packed with flavor in every bite.

6. Fiesta Salad Field greens, avocado, aged cheddar, corn, black beans, salsa fresca, cilantro lime vinaigrette.  This salad was delicious and paired well with the Tex Mex burrito.

7. Pangoa BowlBrown rice, avocado, aged cheddar, cherry tomatoes, black beans, corn, cilantro, lime wedge, fiery bbq sauce.

8. Energii BitesPeanut butter, honey, oats, coconut, chocolate chips.  This is one of their most popular menu items.  The Energii Bites are a convenient healthy snack for those on the go. Sweet, nutty, and chewy.  These are a MUST.

In Store Promotions:

– Buy one, get one 50% off every Wednesday.

– Kids eat free every weekend from the kids menu with the purchase of a regular priced entree.  Limited time only.

Be sure to check out Freshii, near Bar Taco, the next time you are in the Dr. Phillips area!

Freshii
7600 Dr Phillips Blvd #10, Orlando, FL 32819
(407) 203-8856
freshii.com

Pepe’s Cantina Debuts New Brazilian Dishes on Summer Menu

Katherine Nguyen
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Pepe’s Cantina Debuts New Brazilian Dishes on Summer Menu

From beginning to end, the night was fabulous as always at Pepe’s Cantina. We had a media sneak peak of the new and old menu items.

The new…

The Picanha Fajitas are new to the menu and everyone is drooling while they wait for the new menu to hit the streets.

Picanha is a favorite steak cut of mine and many as it’s popular in the Brazilian and other Latin American countries.

It is so tender and flavorful. Each bite made my mouth water!

The Watermelon Margarita is new to the menu. You can get the margarita on ice or as a slush. Take it from me, get the slush. It’s so much nicer and smoother.

There’s no need to worry about watermelon chunks blocking up your straw when it’s all blended as a slush.

The old, yet still mouthwatering…

While waiting for the Picanha Fajitas to be available for you to eat, snack on some fresh guacamole that’s made table side. I love avocado and guacamole. I can eat it all day with chips or on its own. Once the Picanha Fajitas come out, slap some on top!

The Jarritos Margarita is nice and tall in the back. It’s strong if you don’t allow the soda to dilute the drink. However, if you don’t drink, the soda will drain into the glass and the drink will overflow the glass… Ironic, no? Diluted or not, these drinks are some of my favorites – aside from the watermelon margarita slush.

The Loaded Carne Asada Fries has so many flavors and textures, but soggy isn’t one. When you see loaded fries, you may think of how the fries are soggy because that’s what I usually think. To my surprise, these fries are far from being soggy and that’s pretty great. These are good how they are or you can dip them in the fresh table side guacamole.

The Meli-Malibu can be found on the cocktail menu. It consists of Malibu served with orange and pineapple juice, a spicy salted rim, and topped with a housemate margarita mix. This drink is quite unique and I want you to let me know what you think of it.

For more information, check out one of the Pepe’s Cantina locations around Orlando, FL.

Inside Look: Teak Neighborhood Grill Debuts New Menu

Stephanie Scelsi
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Inside Look: Teak Neighborhood Grill Debuts New Menu

Starting last week, Teak Neighborhood Grill has debuted a new menu filled with original appetizers, entrees, flatbreads, and burgers.

We had the chance to try some of the new dishes as well as some classic favorites. Since I had never been before, I knew I had to have Teak’s most popular appetizer, the Fresh-Fried Mozzarella Rounds. These fresh mozzarella slices are panko-crusted and quick-fried served with a side of marinara sauce. The cheese pull for these mozzarella rounds was unreal, and the fresh marinara only elevated this delicious appetizer.

Next, we tried one of the new flatbreads, the Firecracker Flat. This flatbread comes topped with chopped shrimp tossed in their own firecracker sauce, tomatoes, mozzarella cheese, smoked bacon, and scallions. Honestly, I think this was my favorite dish of the night. It had a slight spice to it thanks to the firecracker sauce, and the smoked bacon paired nicely with the shrimp.

On to the main course of burgers! The Hawaii 5.0 (cheese, julienned spam, teriyaki sauce, pineapple slice, mango salsa and bibb lettuce), Californication 2.0 (Turkey patty, avocado, alfalfa sprouts, cilantro aioli, tomato, and spring mix), and Tap Takeover (Smoked gouda, teak chips, Guinness Imperial stout glaze, jalapeño pear chutney, chipotle aioli, pretzel bun) are three of their new burgers. We went with the Tap Takeover, and it was a stacked burger! I loved the addition of the teak chips giving the burger a nice crunch with each bite.

To balance out the savory, we also ordered the Wicked Waffle. Fried chicken, cinnamon sugar jalapeño spread, ghost pepper cheese, and bacon are sandwiched between two pearl infused sugar waffles. These infused sugar waffles are unlike any waffles I had before. They were just slightly sweet and not overpowering, so it paired great with the cheese and bacon.

We can’t forget about the sides! Two of Teak’s most popular sides are the Garlic Bistro Fries and Scallop Potatoes, and I can see why! I have a weak spot for Garlic Fries and these were absolutely delicious. However, the scallop potatoes really stood out for me. I’ve never seen them served like they are at Teak, and the potatoes were cooked perfectly.

Some of their other new menu options include the Irish Quesadilla (a St. Patty’s fave that’s sticking around), Porky’s Last Revenge (Pork chop with truffle mashed potatoes and broccolini), Mac n Skillet (pasta with American cheese, smoked gouda, bacon, ghost pepper sauce), and Peary Mason Flatbread (Pear, spinach, feta & mozzarella, balsamic glaze). I, for one, can’t wait to return to try the Mac n Skillet and Truffle Mashed Potatoes!

Pro Tip:  Check out Teak’s Facebook Page for the Underground Menu Password for more burger choices!

Teak Neighborhood Grill has two locations, Orlando (Metrowest) and Maitland, both serving daily specials. It’s a perfect spot for the upcoming football season!

Inside Look: Tony Roma’s New Summer 2019 Menu

Ricky Ly
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Inside Look: Tony Roma’s New Summer 2019 Menu

Oh, Florida summers – the heat, the humidity, the intermittent rain and beating sunshine that makes you want to reach out for a glass of lemonade or a slice of watermelon to cool you down. It’s the perfect weather for some barbecue, too.

Available at participating locations from June 4 – August 18, Tony Roma’s has released a new special Summer menu featuring dishes that celebrate the flavors of summer including Tony’s BBQ Trio, BBQ Baby Back Rib Flatbread and Watermelon Romarita.

“This special menu showcases new ways to enjoy our World-Famous Baby Back Ribs with a fun, casual vibe,” said Chef Bob Gallagher, Sr. Vice President of Culinary and Beverage. “Our guests from all over the world are in for quite the treat, as this menu offers the chance to experience our signature dishes in a unique and savory way.”

Here Are Six (6) New 2019 Summer Menu Dishes at Tony Roma’s:

  1. Tony’s BBQ Trio:

World-Famous Baby Back Ribs with original BBQ sauce plus guest’s choice of one chicken dish and one pork dish. Served with corn on the cob, coleslaw and fries.

o Chicken: Choice of quarter BBQ chicken or Crispy Nashville Hot Chicken on bread and topped with pickle slices.

o Pork: Choice of grilled smoked sausage or pulled pork on white bread and topped with original BBQ sauce and pickle slices.

The barbecued baby back ribs are what Tony Roma’s is known for, but this crispy Nashville Hot chicken is definitely a new hit – spicy, tangy, crunchy, all around delicious.

2. Loaded Tater Tots:

Love the cheese on this crispy tater tots dish – perfect for that “cheese pull”, it’s topped with a blend of Cheddar and Italian cheeses, bacon, chives, and a side of chipotle sauce, served with chipotle sour cream.

3. BBQ Baby Back Rib Flatbread:

This crispy flatbread is topped with tender pulled rib meat, caramelized onions, BBQ ranch, Cheddar cheese, charred jalapenos and a BBQ sauce drizzle.

4. Summer Peach & Blackberry Cobbler:

Fresh berries and peaches baked with a crunchy topping. Served warm with two scoops of vanilla ice cream. Southern slice of Heaven in a bowl.

5. Watermelon Romarita:

Sauza gold tequila, Cointreau®, watermelon puree. Served with a salt & sugar rim and fresh watermelon garnish.

6. Alcohol / Alcohol-Free Strawberry and Jack Daniel’s Lemonades:

o Strawberry Lemonade: Fresh lemonade, Absolut Citron vodka, strawberry puree, fresh strawberries.


o Jack Daniels® Lemonade: Fresh lemonade, Jack Daniel’s®, lemon wheels.

Tony Roma’s
8560 International Dr, Orlando, FL 32819
https://locations.tonyromas.com/united-states/fl/orlando/8560-international-dr

First Look: Mockingbird hosts inaugural pop-up dinner at the Emeril Lagasse Kitchen in College Park

Tiffany Nguyen
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First Look: Mockingbird hosts inaugural pop-up dinner at the Emeril Lagasse Kitchen in College Park

We were invited to attend Mockingbird’s inaugural pop-up dinner hosted at the Emeril Lagasse Kitchen in College Park.  Mockingbird is a seven-course tasting menu directed by Chef Albert DeSue and his team of chefs focusing on creating progressive Florida cuisine using local, sustainable ingredients.

Chef Albert DeSue is a creative and enthusiastic chef who loves the rush of being in a kitchen.  He leads by example and tries to create a serious but fun environment to work in while fostering a great dining experience for his guests.  His career goal is to prove that he is one of the best chefs in Central Florida and to take Orlando’s food scene to the next level.

Reservations can be made here: mockingbirdcfl.com/reservations-mockingbird

Here are scenes inside the Mockingbird Dinner:

Caramelized sweet corn tart

Crab salad on brioche toast 

Gulf coast oysters, ocean mousse, roasted oyster mushroom, caviar 

Summer salad, macerated star fruit, fried okra, banana pepper, cucumber, black eye peas, amaranth, peach vinaigrette, Florida avocado

Ocean broth, Mexican squash

Grilled eggplant, black eye peas, caramelized onions, green sauce, amaranth, cranberry hibiscus leaf

Seared red snapper, black bean puree, caramelized onions, roasted paplano peppers, rice papper chip, cilantro sauce

Roasted chuck roast, roasted cauliflower, 2 toned sweet corn, cauliflower greens 

Semi dehydrated pineapple, pineapple broth, semi sweet gelato with farm butter shortbread and local macerated starfruit

It was an outstanding experience from start to finish.  Highly recommended!

Mockingbird at Emeril Lagasse Kitchen
26 E King St. Orlando, FL 32804
407-310-8897
info@mockingbirdcfl.comns-mockingbird 

Bulla Gastrobar Launches New Seasonal Menu for the Summer

Tiffany Nguyen
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Bulla Gastrobar Launches New Seasonal Menu for the Summer

We were recently invited to Bulla Gastrobar in Winter Park to try out their new seasonal summer menu where guest can enjoy a spin of their favorite Spanish flavors for a limited time, during dinner hours only.

Seasonal cocktails (pictured above): LIFE IS A BRAMBLE – Blackberries, Amontillado Sherry, lemongrass syrup.  Your choice of: Brockman’s Gin or Pelotón de la Muerte Mezcal. $13

Bulla Gastrobar was founded by Carlos Centurion and his team, inspired by the gastrobars of Spain where Bulla was born.

Here are our Favorite Dishes from the New Seasonal Summer Menu at Bulla Gastrobar:

1. GRILLED STEAK
4 oz. bistro steak, truffled potato & mushroom foam, salsa criolla, arugula salad.  This was a light steak dish with a lot of great flavors. $14

2. BRAISED BRISKET CALDOSO Valencia-style rice, red sofrito, piquillo confit, crispy chickpeas.  Every bite was an explosion of the finest and freshest flavors. $20

3. ENSALADILLA RUSAPaprika rubbed seared ahi tuna, potatoes, carrots, green peas, piquillo confit, crispy capers.  This dish is Bulla’s take on a potato salad.  The seared ahi tuna was the perfect accompaniment. $10 

4. GRILLED VEGETABLESEggplant, zucchini, squash, tomato, scallions, asparagus, romesco sauce.  Healthy and delicious grilled vegetables.  $12

5. SHRIMP FRITTERSFish and shrimp fritters, Spanish paprika, tartar sauce. $12 

6. PUDDING ‘PAN DA CALATRAVA’ Caramelized brioche, sherry raisins, whipped cream. $8

Thank you Executive Chef Mariano Vegel for the delicious dinner!

Bulla Gastrobar
110 S Orlando Ave. Unit 7 Winter Park, FL 32789
(321) 214-6120
bullagastrobar.com

2019 Hyatt Good Taste Series at Hyatt Regency Grand Cypress plus Interview with Chef Shelby Farrell

Ricky Ly
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2019 Hyatt Good Taste Series at Hyatt Regency Grand Cypress plus Interview with Chef Shelby Farrell

The Good Taste Series competition presented by Hyatt is an annual global contest that cultivates emerging chefs and celebrates cultural diversity. A testament to Hyatt’s commitment to culinary excellence and creativity, The Good Taste Series is open to anyone from line cooks to executive sous chefs in Hyatt hotels globally.

This annual competition, which has grown from a regional competition to a global stage, recognizes and further “develops Hyatt’s culinary talent, while reinforcing Hyatt’s commitment to food and beverage excellence.”

“Our purpose is to care for people so they can be their best, which includes helping our colleagues grow and realize their potential,” said Mark Hoplamazian, president and chief executive officer, Hyatt. “The Good Taste Series enhances the strong foundation that Hyatt has built for career development – from having inspiring mentors to providing an international platform to showcase our food and beverage talent – that will in turn enable our chefs to create unparalleled experiences for our guests.”

This year, the chefs were given secret ingredients including: Teff, an ancient grain, mushrooms, pork, and Beyond meat to make two dishes at the area competition at Hyatt Regency Grand Cypress.

Ten participating chefs prepared two dishes incorporating four out of five of the items from a mystery box revealed two days prior to the competition. They came from all over the region including Tampa, Atlanta, Baha-mar, and Miami.

Chef de Cuisine Shelby Farrell of Hyatt Regency Orlando International Airport won first place and will be heading to the regional competition in Seattle next.

Photo Courtesy of Hyatt Regency Grand Cypress

Interview with Chef de Cuisine Shelby Farrell of Hyatt Regency Orlando International Airport

Tell us about your inspiration behind your dishes

Pork and Waffles dish

Chef Shelby Farrell: For the Pork and Waffles dish I was inspired by the idea of combining ingredients from my southern background (ie. chicken and waffles, sorghum, and benne seed) with an Asian flavor profile. I love to take the food I grew up around and give it a fun international spin! Using heritage grains and produce is also super important in my culinary style so when I was presented with the Teff I knew I had to find a way to make it shine.

Beyond Tartare

For the Beyond Tartare the inspiration was taking a classic dish and totally spinning it on its head and making it new. Coming up in hotels I’ve always had to ride the line between the old and new, knowing how to create the classics while trying to push the boundaries at the same time. I get a kick out of making a “traditional” dish in a way no one will expect. The tartare dish came from that through and through, egg yolk, Dijon, chive, crackers, pickles, ect. Everything you’d expect in a tartare but none of it presented in the way you’d presume.

How does it feel to win the competition?

Absolutely elated! I’ve worked my way up the ladder in Hyatt, from an entree level cook to Chef de Cuisine over the past 7 years, and for the most part I’ve focused on building my career internally and rarely put myself in the spotlight like that. To know that not only can I hold my own against so many other talent Chefs but that I can win as well!? It was definitely a day I won’t be forgetting anytime soon.

Chef Shelby Farrell

What did the judges think of your dish?

The judges were all wonderfully complementary, from the presentation, to the flavors, to the ways I utilized the mystery ingredients. The waffle itself was definitely one of the highlights from what I heard, it was something completely original and no one expected it.

Chef Shelby Farrell

Where do you go from here?

On to Seattle! September is the national competition with the winners from each region going head to head, top two go onto the international competition, which rumor has it might be in Paris!

What are some upcoming plans at Hemisphere?

My biggest plan with Hemisphere is to continue to promote our name in the local community and make us the hot “new” spot in town. Until a couple years back we were a good ole steak and sides kind of restaurant and that’s definitely the image most of Orlando still has of us. It’s about time that people realize we are serving fun, creative, and absolutely delicious food in one of the coolest dining rooms in the city. We aren’t serving your typical hotel food, and definitely not your typical airport food! Its time more locals give us a shot!.

What are your favorite dishes at the restaurant right now?

Oh man, tough question! From our small plates selection I’d have to say the Panko Oysters with Kewpie Remoulade and Watercress Salad, the Grilled Octopus with Smoked Avocado and Confit Heart of Palm, and The Farro and Ramp Salad. From our entrees you can never go wrong with the Tomahawk Pork Chop with Jai Alai IPA Mustard Sauce or the Cauliflower Steak with Panang Coulis.

Here are more scenes inside the 2019 Hyatt Good Taste competition event here in Orlando:

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