Tasty Chomps: A Local's Culinary Guide | A local's perspective to food and drink – food guides and more

Kona Poke opens new location in Sanford

Ricky Ly

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Dec 19, 2019

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.

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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Dec 13, 2019

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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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Dec 13, 2019

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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 12^th 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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Dec 12, 2019

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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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Dec 11, 2019

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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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Dec 11, 2019

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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.

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.

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.

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!

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

Orlando

Katherine Nguyen

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Dec 11, 2019

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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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Dec 10, 2019

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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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Dec 9, 2019

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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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Dec 3, 2019

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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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Nov 30, 2019

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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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Nov 28, 2019

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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

Orlando

Ricky Ly

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Nov 27, 2019

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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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Nov 27, 2019

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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 28^th 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

AMERICAN SOCIAL BAR AND KITCHEN

American Social Bar & 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 28^th, 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

Address: 9150 international Drive, Orlando, FL 32819
Reservations: https://delfriscos.com/promotions/thanksgiving-day-dinner/

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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Nov 26, 2019

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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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Nov 24, 2019

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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

First Look: Sus Hi Eatstation Opens Sixth Location on Chickasaw Trail

Tiffany Nguyen

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Nov 22, 2019

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First Look: Sus Hi Eatstation Opens Sixth Location on Chickasaw Trail

Founded by husband and wife Robert and Teresa Ly, Sus Hi Eatstation have now officially opened six restaurants across Central Florida. From their first location across from UCF back in 2011, to Altamonte Springs, Millenia, Lake Nona, East Colonial and now Chickasaw in the Rio Pinar Plaza (near Publix and Planet Fitness), the young, hard-working restauranteurs do not plan on stopping anytime soon. They are currently working on opening their next stores in Tampa and Gainesville.

Tiffany Chan aka “Master Turtle” – Marketing Master at Sus Hi Eatstation

Sus Hi Eatstation offers customizable sushi rolls, bowls, and burritos using high-quality ingredients and classic cooking techniques. Proteins include everything from salmon to tuna to steak and tempura shrimp and tofu. Some more colorful ingredients include bacon and cheese, as well as edamame and tempura flakes. Since it is a “build-your-own” concept, the possibilities are endless!

What makes them stand out from the rest is their distinctive Ninja theme. They set out to “build a fun ninja community for creativity and passion to thrive through food, love, and family.”

Pro-tip: Download the Sus Hi phone app and order from the app and get $5 off $20 or more. Use code: “5off20”.

Here Are My Favorite Menu Items at Sus Hi Eatstation:

1. Deep Fried Burrito

I have a weakness for sushi + fried food so these deep fried burritos satisfied every single taste bud of mine.

2. Bowl
Their bowls are my go-to order when I want something delicious and fulfilling. I love to eat them after my morning CrossFit workout, for lunch, before work, after work, dinner – I love to eat them at any time of the day, really!

3. Roll

Customizable sushi rolls. Need I say more?

4. Spicy CauliflowerCauliflower is getting all the love nowadays and these flavorful spicy cauliflower bites that are battered and then deep fried are definitely deserving of it.

5. Loaded Rice FriesMy first thought every time I eat this is “what is this??” Rice wrapped in nori, coated in batter and panko, then deep fried until golden brown. For $1.50 extra, you can top it off with cheese (I prefer mine melted – FIYAH!), bacon, scallions, & jalapeños. Served with Triple X sauce or your choice of sauce.

6. Vegan Edamame DumplingsEdamame, tofu, cabbage, & potato filling. 100% vegan.

7. Krab RagoonsSeasoned krab & cream cheese wrapped in a wonton wrapper then deep fried until golden brown. YES.

8. Cheesecake BitesSus Hi Eatstation hosted a “Food Wars” competition between their employees and these Cheesecake Bites made by Ninja Element from their Lake Nona dojo won the food competition. They are available at all locations for a limited time only.

Here Are More Photos Of The New Sus Hi Eatstation On Chickasaw:

Be sure to check out the new Sushi Hi Eatstation the next time you are in the Chickasaw area for build-your-own rolls, bowls, and burritos!

Sus Hi Eatstation
417 S. Chickasaw Trail
Orlando, FL 32825
sushieatstation.com

Inside Look: Vinzo’s Italian Grill & Pizzeria in Casselberry

Stephanie Scelsi

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Nov 22, 2019

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Inside Look: Vinzo’s Italian Grill & Pizzeria in Casselberry

Located right off FL-436 is a small, unassuming Italian restaurant offering New York Style pizzas, pasta, and classic Italian desserts.

What other way to start an Italian meal than with garlic knots? They come with most entrees are covered with fresh garlic. I could make a meal off of these garlic knots alone they are so delicious.

While Vinzo’s offers Calamari and Burrata, we went with the Spinach & Artichoke Bites for the appetizer. Artichokes, spinach, and mozzarella are pan-fried and served their creamy jalapeño sauce. Be sure to keep the sauce after finishing the bites, it goes great on the garlic knots and pizza crust!

One of the customer favorite pasta dishes is the Shrimp and Lobster Cannelloni. The dish comes with two large pasta sheets filled with shrimp, lobster, spinach, and ricotta cheese baked in a lobster sauce. If you are a seafood and cheese lover like me, you will love this dish!

My favorite entree of the night was Vinzo’s Italian Classic Pizza. Their pizzas are all New York Style thin crust and baked in a brick oven. The Italian Classic is topped with four cheeses: parmesan, provolone, muenster, and mozzarella; and then finished off with plum tomatoes and pesto sauce. The pizza is simple yet so flavorful and the crust is perfectly crisp!

Vinzo’s offers many different pizza creations or you can create your own 12 inch or 16 inch, and they also offer a gluten free crust.

Now for my favorite part of every meal, dessert. As soon as I sat down for dinner, I knew I had to try their tiramisu. And, I was not disappointed. Vinzo’s tiramisu is the best I have tried in the Orlando area. It was light with the perfect amount of coffee flavor.

If tiramisu is not your thing, then their cannoli is also a great option. The filling is made from scratch in house and the shells have a nice crunch. They also create seasonal flavor cannolis, like the pumpkin spice offered now!

Inside Look: 2019 Swan and Dolphin Food & Wine Classic

Tiffany Nguyen

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Nov 20, 2019

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Inside Look: 2019 Swan and Dolphin Food & Wine Classic

The Walt Disney World Swan and Dolphin Food & Wine Classic returned to celebrate its 10th year on November 8-9 and featured a wide selection of food, wine, games, interactive seminars and live entertainment.

This year’s menu featured recurring festival favorites alongside delightful new dishes.

Here Are My Top 5 Dishes:

1. Kimonos RollAhi Tuna, Yellowtail, Sustainable Salmon, Avocado, Wasabi Mayonnaise. Presented by Kimonos.

2. Yu Chen’s Crispy DuckSteamed Bun, Cucumber, Hoisin. Presented by Chinatown.

3. Shanghai DumplingPan Roasted Pork Dumpling, Spicy Sauce. Presented by Chinatown.

4. Beef SliderMini Beef Burger, Truffle Aioli, Applewood Smoked Bacon, Roma Tomato Chutney, Butter Lettuce. Presented by The Fountain.

5. Dynamite Rock Shrimp
Late Season Zellwood Corn, Wasabi Foam, Matsutake & Japanese Eggplant, Crispy Lotus Root. Presented by Todd English’s bluezoo.

Here are more photos from the 2019 Swan and Dolphin Food & Wine Classic:

Wine:

Performers:

Photo ops:

For more information, visit: foodandwineclassic.com

Grande Thanksgiving Feast 2019 at Reunion Resort

Katherine Nguyen

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Nov 17, 2019

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Grande Thanksgiving Feast 2019 at Reunion Resort

Reunion Resort is a location in Kissimmee, FL that is a lifestyle in itself. This Thanksgiving, and that of every year, they host a Thanksgiving Feast for you and your loved ones. Not to mention, they have Thanksgiving Dinner To-Go Bundle for those who want to stay in and still serve 6-8 people.

We were blessed to be invited to have an experience of this lifestyle at Reunion Resort dining at Forte. It was a Friendsgiving for the books and the ambiance was greatly set by Reunion Resort and their hospitable staff.

We were able to sample a number of dishes that will be served at the Thanksgiving Feast as well as the Thanksgiving Dinner To-Go Bundle.

The bundle itself consists of items from the Thanksgiving Feast itself.

The first items we sampled while mingling with one another and waiting for us all to arrive included Cured Meats, Winter Park Artisan Cheeses, Breads & Savory Condiments, and a selection of Pate and Terrines with Accoutrements. It all tasted as wonderfully as it was displayed. I cannot pick a favorite from any of these items because they’re all my favorites. Besides the breads, I prefer the meats, cheeses and pickled items.

Wild Baby Greens with dressings and assorted garnishes were fresh and delicious. Our salads included slices of apples and grapes too, which added a wonderful texture and notes of sweetness to each bite.

The Yukon Four Cheese Herb Mashed Potatoes is so creamy and delightful.

Look at that cheese pull from the Yukon Four Cheese Herb Mashed Potatoes dish. The cheese stretch is as strong as my bond with my friends after a night like this at Reunion Resort.

Not going to lie, this was the first time I’ve had Traditional bread-based Stuffing and it didn’t disappoint. It was like a Hallmark movie in each bite. It’ll be served at a Carving Station of Herb Roasted Turkey along with Pan Gravy and Chipotle Cranberry Sauce.

Speaking of the Herb Roasted Turkey, wait until you are in the presence of this dish. Seeing the photo brings back how amazing it smelt and how amazing it tasted. The carving station has both white meat and dark meat for you to choose from if you had a preference.

However, if you’re not in the mood for turkey, then there are still plenty of dishes for you to enjoy like this Oven Roasted Fish served with a Lobster Barigoule with a Pistachio Gremolata. This fish was so juicy and tender even without the lobster barigoule and pistachio gremolata. The lobster barigoule is abundant in lobster bites. Both the lobster barigoule and pistachio gremolata add different textures to this dish. Please don’t shy from this dish because it’s truly an amazing add to a Thanksgiving Dinner.

Reunion Resort won’t shy away from enticing your sweet tooth. This Spiced Pumpkin Roulade is creamy, yet fluffy. For the right cake to cream ratio, take a center cut because it’s the best.

From appetizers to desserts, all of the items Reunion Resort serves up are very unique as they add a touch to each dish that makes you feel how special it is to experience life at Reunion. For instance, check out this Orange Chocolate Cheesecake! Its like my childhood dreams came to life. It was like a creamy chocolate orange dreamsicle in each bite.

And of course, don’t forget about the variations of pies they’ll have like this gorgeous pecan pie. It brought me back to the days I spent with my God Grandmother and she’d make her pecan pies from scratch.

For more information, check out life at Reunion Resort on their website for more information about their Grande Thanksgiving Feast as well as any stays you’d like to make here in general.

Little secret, they have a rooftop bar where you can enjoy a drink and watch the Disney fireworks any night you’re here. You’ll love your experience at Reunion Resort as much as we did because they truly made us feel at home and made us individually feel special. If only we could stay forever.

The Tennessee Truffle by Chef Nat Russell in Sanford

Ricky Ly

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Nov 17, 2019

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The Tennessee Truffle by Chef Nat Russell in Sanford

Right in historic downtown Sanford, there are culinary creations blooming at The Tennessee Truffle, a restaurant featuring a southern-infused menu with fantastically light and fluffy buttery biscuits. Dedicated to using fresh ingredients and supporting small farmers, Memphis-born Owner and Chef Nat Russell sees every dish as an opportunity to share his love of good, honest food. They take pride in curing their own bacon, pickling everything, and making those very best biscuits in house.

Their breakfast and lunch menu features 12-day aged Duroc pork belly bacon, over-easy Lake Meadow Naturals farm eggs, and Olde Hearth Bread Company bread in addition to their signature house made biscuits. Dinner specials change nightly – on a recent night, they had Kentucky ham croquettes, Harissa aioli, with tomato jam.

As a Culinary Institute of America graduate and the former executive chef of Winter Park’s Café de France, opening The Tennessee Truffle was a natural evolution. We got to speak with Chef Nat recently about the restaurant, his background, and upcoming plans at The Tennessee Truffle

Biscuits & Gravy are made with Todd Myer’s Farm pork + toasted fennel + sausage gravy

Southern-Style Potato Salad – Red potatoes + tarragon whole grain aioli + red onion

The Journey to Sanford

Chef Nat Russell of The Tennessee Truffle: I started my culinary career in 2000 at a small Japanese Restaurant in Memphis, Tennessee. After working there for a little over two years, my wife and I packed up and started doing seasonal work.

“We lived in Yellowstone national park and the Ocean Reef club in Key Largo. I cooked and Elizabeth bar tended. In 2004, my wife ended up writing my essay for culinary school. Elizabeth has always pushed me I was what you might call a procrastinator. We ended up in Hyde Park, NY where I attended the Culinary Institute of America.

After graduating in 2006, my wife wanted to be close to her family. So we ended up here in Sanford. Since my arrival, I have worked at Luma on Park, I was a Sous chef at The Boathouse in Winter Park ( hich was in the space that the Ravenous Pig is now in) and executive chef for 5 years at Cafe de France on Park Avenue. I have also made menus for three restaurants two of which have been in Central Florida.

In May of 2016, I thought it was time to venture out and open a restaurant.

The reason for opening The Tennessee Truffle was to have more time with my daughter. At that time in 2016 Ella my daughter was six years old. I knew that I had already missed out on way to much of her life already. So I thought what about doing a breakfast and lunch spot. I had never cooked southern food but in my head I pictured myself with a Southern-style high end diner.

Berkshire Belly – Pulled Belly + heirloom Tomato & Bacon Jam + Cheddar Mornay + toasted rustic Old Hearth Bread Company bread

What’s in a Name? The origin of the namesake The Tennessee Truffle.

Weeks before we started thinking about names for the restaurant I was paging through an old southern cookbook for ideas/recipes and there it appears – Tennessee Truffle – which was a name given for Ramps. Story goes that in the Appalachian mountains the Ramp (in the onion family) is the first plant to rise from the ground in the spring with one of the shortest life spans. The ramp has broad leaves and the stock is more like a scallion. The taste is a mix of mild onion and garlic.

Weeks later my wife, daughter, and myself were sitting in my daughters room with a large piece of paper. We had a lot of good names that seemed strong but this one always stood out to me.

BLT – Pan seared Duroc bacon + heirloom tomatoes + Bibb lettuce + house-made garlic mayonnaise – can also come with a fried, runny Lake Meadow farm egg

Challenges in the Kitchen?

Some challenges for me starting out have been nerves in the kitchen and dyslexia. Which has made it hard in the kitchen and in day to day life.

Restaurant Life in Sanford

Sanford has been amazing since day one. Everyone from the business owners to my friends the Sanford residents! Everyone has shown me why this has always been the place for me and my family. Sanford is so much different in the fact that the community really comes together. Which this is my first restaurant you can tell how cutthroat other areas can be.

What’s the Secret to the Perfect Grits?

I think the secret to good grits is using the best possible ingredients from the grits to the cream to your own stock. We use Anson Mills antebellum white grits – famous white Carolina mill corn known for its high mineral and floral characteristics and its creamy mouthfeel. We bring 2 parts home made vegetable stock, 1 part while milk, and 1 part cream to a simmer with a bay leaf and fresh thyme. Once we are at a simmer we slowly pour in the grits and are sure to continue stirring so the grits do not stick and burn. We check and taste these constantly and seasoning as we go. We finish these with sourgum, scallion, radish, and candied pecans.

Tell Us about the Popcorn Trifecta Dessert

Our popcorn trifecta comes from my love of popcorn and things I’ve learned and picked up along the years in my career and not knowing where to stop in a dish. I feel less is more in food and then there’s this dis. With the popcorn trifecta I think staggering the same flavors in different techniques, textures, and temperatures makes this childish dish work.

Upcoming Plans at The Tennessee Truffle?

I think we have some fun new dishes worth checking out! Such as our take on a southern classic – Chicken and Dumplings. This is chicken thighs that have been cooked in chicken fat, a glazed brunoise of mire poix( carrot, celery, onion) a beautiful chicken jus, celery leaves, burnt lemon, and hot sauce. For the dumplings we make a light gnocchi that we pan sear with beach wood mushrooms. We also have a new Berkshire pork belly that we braise in pork stock and Coca Cola and serve with Maque Choux ( a Southern Louisiana dish). Peanuts and candied jalapeños. I’m not sure what the future has in store for us. I do know it will be tasty!

The Tennessee Truffle
125 W 1st Street
Sanford, FL 32771
https://www.thetennesseetruffle.com/

New Fall Menu Items at Capa – Four Seasons Resort Orlando

Tiffany Nguyen

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Nov 16, 2019

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New Fall Menu Items at Capa – Four Seasons Resort Orlando

We were invited to Capa at Four Seasons Resort Orlando to try their new fall menu items prepared by Chef Gabriel Massip and his team. The new dishes were inspired by the change of seasons, such as the Pato which is made with a pork and bean ragu from Asturias, a Northern region of Spain and Chef Gabriel also incorporated some more traditional Spanish tapas and entrees, including the Tortilla de Patatas and the Arroz Con Pollo.

Capa, located on the rooftop of the 17th-floor resort, has become one of my favorite places to dine in Orlando. This steakhouse & bar serves fresh Florida seafood, boasts expertly grilled cuts from their wood-burning grill and unique Spanish influenced cuisine in a vibrant and romantic setting. I have enjoyed some of the best Spanish tapas and steaks here along with great service. Their attention to detail in everything they do is outstanding.

We started our evening off with a charcuterie board consisting of chef’s selection of artisan cured meats.

And then we moved on to try their new fall menu items.

Here are their new fall menu items (all of which were AMAZING):

1. Tortilla de Patatas Spanish Omelet, Piquillos, Zamorano Cheese, Cage Free Eggs

2. Pescado
Chilean Seabass, Vermouth Crema, Daikon Radish, Fish Jus

3. Arroz Con Pollo Airline Chicken Breast, Culantro Sofrito, Calasparra Rice, Truffle Goat Cheese

4. Pato Pekin Duck Breast, Fabada Asturiana, Quince, Aji Amarillo

5. Verano Gin Tonic Hendrick’s Gin, Fever Tree Elderflower Tonic, Cucumber, Rose, Citrus, Botanicals

We also enjoyed these delicious dishes from their menu:

1. Patatas BravasPotato, Chipotle Aioli, Paprika Tomato Sauce, Cornichons

2. PulpoOctopus, Paprika, Garbanzo Beans

3. Porterhouse SteakA 32-ounce cut of prime beef from Creekstone Farms, Arkansas City, Kansas

4. Iberico Pork Chop 12-ounce Chacinerias Diaz, (Extremadura, Spain)

5. SaucesBernesa, Rioja, Jerez, Verde, Capa Steak Sauce, Truffle Butter

6. SidesJudias Verdes – Green Beans, Sorrel, Marcona Almonds, Cranberries
Setas – Mushrooms, Sabayon

7. DessertGuindilla – Chocolate Cream, Reus Hazelnut, Spicy Chocolate Ice Cream
Churros De Madrid – Chocolate, Dulcey
Arbequina Olive Oil Cake – Lemon, Blackberry, Yogurt Sorbet

During dinner you can take in some of the best views in town at their sophisticated rooftop lounge, complete with sleek banquettes and its own outdoor terrace.

Here is the gorgeous cotton candy sky that I witnessed while I was there. You can also catch spectacular views of the nightly Walt Disney World Resort fireworks right from here too. Be sure to check out the Disney Calendar for times and dates.

Overall, always an amazing experience at Capa and highly recommended. They are open to the public.

Capa at Four Seasons Orlando
10100 Dream Tree Blvd, Orlando, FL 32836
(407) 313-7777
fourseasons.com/orlando/dining/restaurants/capa/dinner/

First Look: New BBQ Spot In Sanford – Git-N-Messy BBQ with Chef Chuck Cobb

Ricky Ly

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Nov 13, 2019

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First Look: New BBQ Spot In Sanford – Git-N-Messy BBQ with Chef Chuck Cobb

There’s a very good, new barbecue spot hidden inside a gas station off of Lake Mary Boulevard in Sanford. Git-N-Messy BBQ is the brainchild of Chef Chuck Cobb featuring barbecue smoked using aged live oak wood chips. Their menu includes smoked chicken, ribs, brisket, and more.

We speak with Chef Chuck Cobb about his journey as a chef as well as the creation of Git-N-Messy BBQ.

“Growing up I always enjoyed eating Thanksgiving dinners at my Nanna and Uncle James’ house,” Chef Cobb said. “My uncle made this amazing sauce that we brushed over slow smoked BBQ pork that was spicy but heavenly delicious. It took me 30 years before I was allowed to have the ingredients to this recipe for his sauce and it is now one of our best BBQ sauces on the menu. We just call it tangy sauce – it has a Heinz 57 base but that’s about all I can say. I made a promise to hold the recipe and not share it.”

“I use lump charcoal instead of briquettes, I use oak wood that has been aged for 7 months, producing a dry but still wet wood that just produces a perfect flavor and aroma that I think a lot of BBQ places have forgotten.”

“The most important thing about great BBQ is the amount of time you spend learning about the craft. Any great chef will admit he doesn’t know anything and is constantly learning – and I believe that holding onto that notion and concept has been able to allow me to produce such an amazing product that everyone enjoys to this day.”

“Honestly what makes the food at Git-n-Messy delicious is the dedication that all chefs put into their creations. The dry rubs are simple but have depth, The sauces are simple as well but paired with the correct meats are an exceptional compliment.”

Many years ago when he was a teenager, Chef Chuck Cobb – before he was a chef – started off as the fried chicken cook at Hardee’s – the fast food restaurant. Young Chuck worked pretty much fast food his whole teenage career before moving into his adult career with culinary training at Orlando’s Le Cordon Bleu.

Chef Cobb tells us, “I tried attending Le Cordon Bleu in Orlando where the teachers and chefs realized I had a natural talent to put dishes together on the whim. They advised me to leave school and go out into the actual restaurant world. So, I did.”

Since then, he has worked at local Orlando restaurants such as Pig Floyd’s, Blu on the Avenue, White Wolf Café, Sushi Pop, Yuki Hana, Vera Asian, and numerous places acquiring skill sets while watching other chefs – always learning, adapting, and configuring it all into his own.

He’s had his ups and downs along the way, including challenges such as other chefs stealing his ideas and creations for their own merit, and not being appreciated for his hard work and dedication. “I had all of this culinary skill but no one ever really believed in it or in me – they just saw me as an employee.” That’s when he decided to go try it out on his own.

Some projects he worked on his own before Git-n-Messy BBQ include the very popular, though short-lived sushi “pop-up” Zoetic Sushi.

Chef Cobb tells us, “Everyone knew me for creating traditional Edo sushi and aged fish in downtown Sanford with my partners Max and Janine Hoskins. They are home remodelers and have all the heavy machinery needed to do a great job. It was an amazing journey but at the risk of the Hoskins neglecting their main business focus, we decided it was time to let Zoetic go 3 months into it.”

“Afterwards, Shaun Noonan from Dixie Dharma actually reached out for my proposal of doing a Sushi and Ramen venture inside Sanford food hall concept – Henry’s Depot – a culinary collective. The offer is still on the table but I have a feeling unless I clone myself I may have to revisit that venture at a later date. But who knows what the future holds.”

Git-n- Messy BBQ transpired one day while Chef Cobb was sitting at home deciding what he should do and where he should go after having his youngest son with autism come to live with him.

“It was difficult to hold a regular job due to his behaviors, and therefore I figured I should do something together with him that would allow me to customize myself to his unique needs. So after doing some research I decided on the name filed a fictitious name application, found my pig eating a rib clip art bought the rights to that and bought a smoker Trailer and Git-n-Messy was born.”

“At first, it was tough as I mainly did events and traveled – but it allowed me to focus on my son and be there to get him to a helpful and useful place in his life. He will come to work with me on occasion. Git-n-messy was put on hold for awhile. I needed substantial income so I went back to work. It wasn’t until working for Ozlem at Vera Asian in Lake Mary and her kind words and push to become my own venture that I went out and first created Zoetic Sushi.”

“But after that I was browsing Facebook and saw Sanford Express wanted to do a culinary project inside the gas station. When I saw the beer on tap I immediately thought of BBQ. So after short talks with Ruben Perez and Josh Santos, they believed in my concept got excited about it and Git-n-Messy was once again dusted off the shelf with a better potential to become something greater.”

On the Menu Now at Git-N-Messy BBQ

“Currently on the menu we keep it simple. Rib tips which are normally seen as scraps but produce a delicious dish due to the amount of meat and cartilage. St Louis Ribs or my competition ribs. I actually hate fall off the bone ribs – I believe a rib should be tender but still hold some shape on the bone. There is the Brisket – simple yet probably one of the hardest in the BBQ world to perfect. It’s all about the fat to meat ratio: too much or too little and you just wont have an amazing product. We have split chickens slow smoked and seasoned well, we have smoked andouille sausage, Burnt ends – but those are only an as requested or on hand product so we may not always have them available. Rib sandwich, Our signature Pulled pork sandwich which is a heaping pile of pulled pork, bread and butter pickles, our Carolina mustard and vinegar based sauce, and house made slaw on a sesame seed potato bun. Our sides are our house bbq beans, collards, coleslaw, and on occasion Mac n cheese. We also have revolving pies just ask me what the pie of the day is when you visit.”

Customer Favorites So Far

“Customer Favorites are the Ribs and the Pulled Pork Sandwich. But honestly it depends which customers you ask there is something for everyone.”

Special Plans for the Fall Season

This fall I plan on doing smoked Turkeys for Thanksgiving – you can pre order up to the week before and we will have it ready for you within 3 days of order.

Upcoming Plans for Git-N-Mess and Hours

Right now the focus is just on perfecting this location but there are talks about opening a full on restaurant. My hours of operation are Tuesday- Saturday 11am-8pm and Friday Saturday until 9pm but like I say i’m here until I sell out so those hours may vary. I would suggest getting here early so you don’t miss out. I am closed Sunday and Monday for Personal days.

Git-n-Messy BBQ
360 W Lake Mary Blvd
Sanford, Florida
https://www.facebook.com/gitnmessybbq/

Talk of the Town Restaurant Group Raises Over $60,000 for Special Olympic Florida’s Rosemary’s Challenge 2019

Tiffany Nguyen

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Nov 12, 2019

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Talk of the Town Restaurant Group Raises Over $60,000 for Special Olympic Florida’s Rosemary’s Challenge 2019

We were invited to Charley’s Steakhouse for an elegant four-course dinner hosted by Talk of the Town Restaurant Group celebrating Rosemary’s Challenge ambassadors and honorees from Special Olympics Florida. We enjoyed an evening full of inspiration, great food and wonderful company.

Did you know that more than 52,000 unified partners and athletes with intellectual disabilities compete in year-round sports competitions at no cost to them or their families? By raising funds, even more athletes will get to experience the joy of sports through the programs of Special Olympics Florida.

Talk of the Town Restaurant Group is proud to have raised over $60,000 as part of the 2019 Rosemary’s Challenge finale dinner.

Here are some photos from the event:

Colossal U-8 Shrimp Cocktail – housemade cocktail sauce

Crispy Portabella Mushroom Fondue – applewood smoked bacon, scallions

Steakhouse Baby Wedge – bacon, tomatoes, housemade ranch dressing

Creamed Kale and Bacon

Cheddar Mashed Potatoes

Center-Cut Filet Mignon – creamy cognac-cracked pepper sauce

Broiled Caribbean Lobster Tail – lemon, drawn butter

Sweet Butter Cake – bourbon pecan ice cream

Housemade brownies were personally handed to us by the manager. Great customer service!

All of the Talk of the Town Restaurant stores currently participate in a “Round Up for Charity” program each month asking guests to round up their checks to the nearest dollar to support local charities throughout Central Florida. Some of these charities in the past have included the Ronald McDonald House, Orlando Magic Foundation, Special Olympics, Coalition for the Homeless, Habitat for Humanity, and more.

Charley’s Steakhouse
8255 International Drive #100 Orlando, FL 32819
(407) 363-0228

New Fall Menu Items at STK – Disney Springs

Tiffany Nguyen

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Nov 11, 2019

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New Fall Menu Items at STK – Disney Springs

Now that autumn is officially upon us, STK at Disney Springs is excited to unveil brand new core and seasonal menu additions.

As you know, STK is “not your daddy’s steakhouse,” so it should come as no surprise that they are pushing the culinary envelope again and giving guests even more reasons to dine at the Orlando restaurant.

Their complimentary STK bread rolls topped with a dollop of bleu cheese butter sauce are perfect for sharing with friends & family since it pulls apart so easily. It comes with a side of pesto for dipping.

Here Are 5 New Menu Items Now Available at STK:

1. Crispy Octopus Tossed in buffalo sauce, kimchi spices and served with pickled cucumber on the side. Who knew fried octopus, buffalo fried style, would be the BEST OCTOPUS I’VE EVER HAD?! I usually have a hard time eating octopus but this one was cooked so tender it actually tasted like chicken.

2. Beef Tartare Revamped – I love a good tartare and this one made with beef, caramelized onions, tarragon ranch and topped with sesame crackers was a home run.

3. Butternut Squash Fregola Served with exotic mushrooms, roasted pine nuts and shaved truffle. The perfect fall accompaniment to any dish.

4. Fried Brussel SproutsBEST FRIED BRUSSELS SPROUTS I’VE EVER HAD!

5. Yukon Gold Mashed Potatoes with a Parmesan Crust Also pictured above: the popular Parmesan Truffle Fries & Sweet Corn Pudding.

Here’s a List of the 8 New Menu Items On The Fall Menu:
1. A fresh Heirloom Tomato Salad with apricots, honey ricotta, pistachios and a blood orange vinaigrette.
2. Crispy Calamari with basil, shishito peppers, roasted garlic & lime aioli, and Asian chili sauce.
3. Jalapeno Pickled Shrimp Cocktail with cocktail sauce and lemon.
4. Bigeye Tuna Katsu with butternut squash, miso caramel, sweet soy sauce and a edamame mushroom relish
5. Roasted Lamb Rack with gooseberry chutney, rainbow chard and tamarind glaze.
6. A decadent Lobster Bolognese with pappardelle, rainbow chard and a butternut squash truffle cream
7. Exotic Mushrooms
8. Fried Cauliflower

In addition, STK added an incredible 72oz dry-aged Double Tomahawk to their vast selection of steaks.

If you check out their Special of the Day, you never know what you are going to get. On this particular day they were cooking up Market Feature Crab Crusted Grouper with Two Pan Seared Scallops Served on Top of New Orleans Style Collard Greens with Bacon and Brown Butter Pecan Beurre Blanc. It was delicious!

An oldie but goodie, the classic 10oz Filet Mignon.

Thank you Chef Brandon Santiago for an amazing dinner!

STK is a truly one-of-a-kind concept that artfully blends the modern steakhouse and chic lounge into one – offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse. It distinguishes itself by focusing on the dining experience as a whole versus any singular aspect of a good night out. It’s not just the food, sleek décor, in-house DJ or elevated Happy Hour offerings, but rather the combination of all these things that create the Vibe Dining found only at STK.

STK at Disney Springs
1580 East Buena Vista Drive, Orlando, FL 32830
(407) 917-7440
stksteakhouse.com/venues/orlando/

Masters Series Chef’s Table at The Whiskey

Orlando

Alex Chou

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Nov 5, 2019

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Masters Series Chef’s Table at The Whiskey

A couple of weeks ago, I had the pleasure of attending The Whiskey’s Masters Series Chef’s Table. It was a delightful evening featuring five uniquely crafted courses with perfectly poured pairings. The Whiskey usually specializes in gourmet burgers so this Chef’s Table event was a great way for the fantastic chef and kitchen staff to spread their creativity. Each course was paired with a craft cocktail featuring Brown-Forman liquors, and while there were no Ubers that needed to be called, a pleasant buzz surrounded the evening as each pairing was delicious. Keep an eye out for tickets regarding the next Chef’s Table event as there is typically one each quarter.

We started with a Ratatouille Napoleon, which featured a roasted garlic and pepper sauce and was accompanied by a rolled cucumber salad, bacon jam, and a pipette of elderflower dressing.

Paired with the Ratatouille was the Irish Maid, a cocktail featuring Slane Irish Whiskey, elderflower liquer, fresh lemon juice, simple syrup, and cucumbers which combined for a sweet and refreshing cocktail. I enjoyed how the elements of elderflower were present in both the dressing and cocktail during this course.

The second course was a Seared Foie Gras, resting on a pumpkin french toast, berry streusel crunch, and a bourbon maple drizzle.

The richness of the foie gras was paired with a cocktail called The Brown Derby. Made with Woodford Reserve, honey simple syrup, and grapefruit juice, it was just the bit of acidity and sweetness to complement the course.

The third course was a Chicken Confit Ball, with a barrel smoked mushroom duxelle and quail egg. My favorite part was the barrel smoked mushroom duxelle, it was full of flavor and unique.

We paired the third course with BenRiach 10 year, over ice. Speyside Scotch over ice is one of my favorite simple pleasures, so I thoroughly enjoyed this drink.

The main course of the night was Coffee Braised Pork Cheek, with truffle crispy shaved brussels and au gratin stack. I was very happy to see Pork Cheek introduced as cheek is an underrated cut. Growing up fish cheeks was a favorite dish but always sounded off-putting to others. The shaved brussels was a favorite among many diners, who all enjoyed the crispiness.

A bread side cart with smoked honey butter was a pleasant surprise, with one of the breads resembling a bao bun and the other pita chips. I really enjoyed the smoked honey butter, as I have a soft spot for smokey sweet flavors.

The Rob Roy cocktail was the pairing for the main course. Comprised of Glendronach 12 year, sweet vermouth, and filthy cherry juice, this classic cocktail, sometimes referred to as the Scotch Manhattan, was new for me, and I will definitely be drinking more of these in the future.

The night ended with a dessert trio of chocolate orange truffle, strawberry cheesecake crunch, and old fashioned bread pudding with a filthy cherry sauce. Bread pudding is a staple of southern fare, and the old fashioned twist incorporated the flavors well.

The final drink pairing was “The Whiskey” Old Fashioned, featuring Jack Daniel’s Single Barrel, rhubarb bitters, orange bitters, raw cane sugar, and filthy cherry juice. An old fashioned is one of the most popular whiskey cocktails and a fitting way to end the night at The Whiskey.

The Whiskey is located in The Fountains at Bay Hill (7563 W Sand Lake Rd, Orlando, FL 32819) and open from 11 AM – 2 AM daily.

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