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

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

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

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

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

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

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

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

2. D-Luxe Burger

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

3. Amorette’s Patisserie

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

4. The Ganachery

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

5. Rainforest Cafe

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

6. Wine Bar George

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

7. Polite Pig

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

8. House of Blues – The Smokehouse

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

9. Splitsville

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

10. YeSake

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

11. T-REX

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

12. Chef Art Smith’s Homecomin’

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

13. Wolfgang Puck Bar & Grill

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

14. Paddlefish

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

15. The BOATHOUSE

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

16. Pizza Ponte

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

17. STK Orlando

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

18. Paradiso 37, Taste of The Americas

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

19. Planet Hollywood

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

20. Morimoto Asia

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Zero-entry grand pool.

Waterslides for the kids.

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

Gaming station for the teens.

Virtual sports simulator.

And an instagramable wall in the teen gaming room.

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

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

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

The Story of How Sonny’s BBQ Started

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

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

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

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

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

Tasty Chomps Interview with Sonny’s BBQ Founder Sonny Tillman

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

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

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

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

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

When did you know this would be a success?

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

What advice would you give to aspiring restaurateurs?

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

Interview with Sonny’s Head Pitmaster Bryan Mroczka

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

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

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

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

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

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

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

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

 

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

Alex’s Fresh Kitchen Joins Orlando with Delicious Bites

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

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

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

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

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

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

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

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

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

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

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

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

Hours:

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

Location:

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

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

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

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

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

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

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

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

Owner Kelli O’ Grady

 

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

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

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

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

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

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

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

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

What are some of the most popular flavors right now?

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

How did this all become a success?

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

What makes Pop Fusions stand out?

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

Some of Pop Fusion’s Wine Pop Flavors include:

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

Some of Pop Fusion’s Fruit Pop Flavors include:

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

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

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

Taste! Central Florida Celebrates 30 Years of Fighting Childhood Hunger

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

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

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

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

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

Highball and Harvest Celebrates 5 Year Anniversary – Sept 4

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

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

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

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

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

SONY DSCand Chef Nathan Hardin….

and most recently, Bar Chef Brenda Mulero…

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

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

SONY DSC

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

Highball & Harvest’s 5-Year Anniversary

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

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

Reservations required; 407-393-4648.

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

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

Tapa Toro Debuts New Sunday Bottomless Brunch Menu

Katherine Nguyen
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Tapa Toro Debuts New Sunday Bottomless Brunch Menu

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2. Thai Chili Crispy Chicken Skewers

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

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

3. Mini Wonton Pork Tacos

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

4. Summer Salmon with Smoked Tomato Marmalade

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

5. Sesame Seared Tuna

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

6. Pumpkin Cheesecake

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

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

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

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

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

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


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

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

 

A Sobremesa with El Tesoro Tequila and La Floresta Café

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

 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Here are scenes inside Chef Bob’s Sunday Supper:

Chesapeake Bay oysters.  They were delicious!

Hush puppies

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

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

Rockafeller oysters

Loaded baked potato salad

Grilled beach corn


King crab legs

Lobster mac ’n cheese

Deviled eggs

Key lime pie

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

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

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

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

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

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

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

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

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

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

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

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

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


Both solid smoothies full of nutrients.

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

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

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

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

In Store Promotions:

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

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

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

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

Pepe’s Cantina Debuts New Brazilian Dishes on Summer Menu

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

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

The new…

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

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

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

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

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

The old, yet still mouthwatering…

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

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

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

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

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

Inside Look: Teak Neighborhood Grill Debuts New Menu

Stephanie Scelsi
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Inside Look: Teak Neighborhood Grill Debuts New Menu

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

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

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

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

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

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

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

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

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

Inside Look: Tony Roma’s New Summer 2019 Menu

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

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

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

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

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

  1. Tony’s BBQ Trio:

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

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

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

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

2. Loaded Tater Tots:

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

3. BBQ Baby Back Rib Flatbread:

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

4. Summer Peach & Blackberry Cobbler:

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

5. Watermelon Romarita:

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

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

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


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

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

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

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

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

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

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

Here are scenes inside the Mockingbird Dinner:

Caramelized sweet corn tart

Crab salad on brioche toast 

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

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

Ocean broth, Mexican squash

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

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

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

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

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

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

Bulla Gastrobar Launches New Seasonal Menu for the Summer

Tiffany Nguyen
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Bulla Gastrobar Launches New Seasonal Menu for the Summer

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

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

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

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

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

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

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

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

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

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

Thank you Executive Chef Mariano Vegel for the delicious dinner!

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

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

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

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

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

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

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

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

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

Photo Courtesy of Hyatt Regency Grand Cypress

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

Tell us about your inspiration behind your dishes

Pork and Waffles dish

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

Beyond Tartare

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

How does it feel to win the competition?

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

Chef Shelby Farrell

What did the judges think of your dish?

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

Chef Shelby Farrell

Where do you go from here?

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

What are some upcoming plans at Hemisphere?

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

What are your favorite dishes at the restaurant right now?

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

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

Inside Look: Gelato-go in Winter Park, FL

Katherine Nguyen
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Inside Look: Gelato-go in Winter Park, FL

Gelato-Go makes their own Gelato base daily with fresh ingredients. Their secret is the meticulous search of the ingredients used in each of the recipes, imported from their homeland of Italy and from all over the world.

Some of the ingredients used in the production of the Gelati are pistachios from Bronte, Sicily, hazelnuts from Langhe, Piedmont, and Vairhona chocolate, which sources cocoa beans of the finest variety from a plantation in Venezuela.

They serve you a healthier product by using milk which does not contain artificial hormones or antibiotics.

Here, there’s the pistachios and dark chocolate sorbet. Both create such a rich mixture that dances well on your palate. It’s not too sweet, which makes it great.

They also make every effort to obtain fruits grown by local farmers for their SORBETTI. And since it’s non-dairy and fatfree, sorbetti is a perfect treat for those who may be lactose intolerant. The sorbetti do not contain any colorings or preservatives whatsoever and this is what makes it a true and refreshing treat.

Photographed is the dragon fruit sorbet, which is also light in flavor. Slightly tart and all around delicious, especially with a little macaroon to top it off.

Gelato-go helped me in creating this mountain of Gelati, which includes coffee, dark chocolate, stracciatella, and more! So delicious and quick to melt on a hot summer day in Florida.

For more information, check out Gelato-go in Winter Park for yourself. 513 S Park Ave, Winter Park, FL 32789

Del Frisco’s Debuts New 2019 Prime Pair Menu, 3-Courses for $59 All Summer Long Plus Interview with Executive Chef Greg Thompson

Tiffany Nguyen
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Del Frisco’s Debuts New 2019 Prime Pair Menu, 3-Courses for $59 All Summer Long Plus Interview with Executive Chef Greg Thompson

Del Frisco’s Double Eagle Steakhouse started in 1981 with a bold vision to embody the rich tradition of the classic American steakhouse.

Starting now through September 2nd, guests at Del Frisco’s can enjoy the 3-course Prime Pair menu for $59.  The special menu includes salad, a fresh steak or fresh seafood entrée paired with Del’s infamous jumbo lump crab cake and a side dish.

Del Frisco’s Executive Chef is Greg Thompson, who brings more than 18 years of experience in the restaurant industry. Most recently, he served as vice president of food services at Hope Haven, Inc. He also worked with Morton’s The Steakhouse, SFUZZI and Loews Hotels. Thompson’s skills in the kitchen come from formal training, graduating from the Culinary Institute of America.

We were recently invited to try out the new Prime Pair menu.

Here are our Favorite Dishes from the Prime Pair Menu at Del Frisco’s:

1. Del’s Salad

Mixed greens, tomatoes, shaved carrots, croutons & crisp bacon.  The dressing is made with avocados and it was so good I had to stop myself from licking all the dressing off my plate.

2. Blue Cheese Lettuce Wedge

Cherry tomatoes, crisp bacon & danish blue cheese dressing.  Loved the presentation of this salad.  It was crisp and fulfilling.

3. Hand-cut filet 8 oz. & Del’s jumbo lump crab cake with cajun-lobster cream sauce

Tender, juicy, seasoned steak paired with a succulent crab cake.  Delicious!

4. Fresh salmon with Himalayan sea salt & Del’s jumbo lump crab cake with cajun-lobster cream sauce


The salmon was fresh and excellent.

Side dishes: Château mashed potatoes, seasonal asparagus, creamed spinach, baked potato


These château mashed potatoes were creamy and well-flavored.  Solid side dish!

Dessert:

The following desserts are from their regular menu and they were so good, I just could not pass up sharing with everyone.

1. Chocolate Hazelnut Crunch Bar

Chocolate pearls, vanilla rum sauce, ganache.  It is like a crunch bar version of a Ferrero Rocher then decorated in some chocolate pearls.  So good!

2. Butter Cake

Butter pecan ice cream, fresh whipped cream & caramel.  Another great dessert.

Interview with Del Frisco’s Executive Chef Greg Thompson

As executive chef for Del Frisco’s Double Eagle Steak House, Thompson is responsible to maintain complete control of the kitchen at all times and to maximize the productivity of the kitchen staff. He maintains impeccable safety and hygiene standards in the workplace.

TastyChomps: What are some of the greatest influences in your life in becoming a chef?

Chef Greg Thompson: Years spent at the Culinary Institute of America in Hyde Park, NY were the foundation that I have built my house upon.

TastyChomps: What are some of your favorite food memories growing up?

Chef Greg Thompson: Steak and potatoes and anything Italian!

TastyChomps: What are some of the most popular dishes right now at Del Frisco’s?

Chef Greg Thompson: I am a huge fan of the “16oz Dry aged ribeye” it’s literally in my top 10 best steaks in the world!

TastyChomps: What are some of your favorite dishes on the menu that people should try?

Chef Greg Thompson: We have a Wagyu Beef Carpaccio that is amazing one of my favorite items on the menu!

TastyChomps: What is the secret to a great steak?

Chef Greg Thompson: A very hot grill and perfect seasoning we use kosher salt and black pepper.

TastyChomps: What are some “kitchen” tools that you can’t live without?

Chef Greg Thompson: A really good set of tongs because they are like an extension of the arm!

TastyChomps: What are some ingredients that you love working with right now?

Chef Greg Thompson: We use a fantastic King Salmon flown in from New Zealand called Ora-King that is some of the best salmon I have ever had. It’s extremely succulent and rich.

TastyChomps: What is the best knife to get for cooking?

Chef Greg Thompson: I like the Wusthof Grand Prix Chefs Knife in the 10-inch length – perfection.

TastyChomps: What are some upcoming changes guests can expect at Del Frisco’s?

Chef Greg Thompson: We just rolled out a new bar menu and it is all winners not a dog in the bunch!

TastyChomps: Where do you go to eat when you aren’t working?

Chef Greg Thompson: I usually grill on a weber kettle with charcoal at home!

TastyChomps: What do you make when you have no time or when it is really late at night – something that just hits home?

Chef Thompson: Gourmet Hot dogs, uncured, top sliced roll, all the toppings, pickles, avocado, sauerkraut, mustard and mayo.

TastyChomps: Favorite thing about Orlando?

Chef Thompson: The people of course.

For more information, please visit: delfriscos.com/promotions/prime-pair-summer-steak-crab/

Del Frisco’s Double Eagle Steak House
9150 International Dr, Orlando, FL 32819
(407) 351-5074
http://delfriscos.com

Inside Look: TastyChomps x Christner’s Macallan Scotch Dinner

Ricky Ly
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0
Inside Look: TastyChomps x Christner’s Macallan Scotch Dinner

On Friday, June 21, we here at TastyChomps and Christner’s Prime Steak & Lobster partnered up to host The Macallan Scotch Dinner.

Christner’s Prime Steak & Lobster has been owned and operated by the Christner family since 1993 and remains an award-winning favorite of the Orlando community featuring the finest USDA Prime steaks in town, as well as fresh seafood and outstanding wine and spirits.

Erin Yesser of Edrington gave us a rundown on The Macallan and its rich history.

Originally, The Macallan was matured only in oak sherry casks brought to the distillery from Jerez, Spain.  The Macallan works closely with fully integrated ‘tree to finished seasoned cask’ companies in Spain; to identify the oak trees in the forests of northern Spain, fell the trees, saw and air dry the oak staves before shipping them to the south for further air-drying to reduce the moisture even more. The casks are then seasoned for 18 months before making the journey to Scotland where they are filled with The Macallan ‘new make’ spirit.

All of The Macallan whiskies take 100% of their color from the wood in which they are matured. As wood is a natural product, each tree is different and in turn, imparts different flavors and colors to the whisky during maturation.

Here is An Inside Look At The Macallan Scotch Dinner presented by TastyChomps and Christner’s

Onion Ring Stuffed with Fried Oysters

Beefsteak Tomato with Sliced Onions

USDA Prime Ribeye with Chateau Potatoes and Asparagus

Carrot Cake

Featured Scotch

Macallan 12 Year Sherry Cask

Macallan 12 Year Double Cask

Macallan 15 Year Triple Cask Mature

Macallan Rare Cask Batch No. 3, 2019 Release

Stay tuned for more meetup and dining events to come!

First Look: New Happy Hour Menu at Wolfgang Puck Bar & Grill in Disney Springs

Tiffany Nguyen
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0
First Look: New Happy Hour Menu at Wolfgang Puck Bar & Grill in Disney Springs

Wolfgang Puck Bar & Grill at Disney Springs has officially launched a happy hour called Social Hour.

Wolfgang Puck Bar & Grill at Disney Springs, which recently re-opened, modernizes the traditional “bar and grill” concept and is inspired by traditional farmhouses and a touch of California elegance, made popular by Puck himself with his flagship restaurant, Spago.  Designed by Tony Chi, the menu here highlights the best of Wolfgang’s signature dishes with Mediterranean influences, innovative takes on comfort food classics, and handcrafted specialty cocktails, beer and wine.

From Monday through Thursday from 3pm to 6pm, guest can enjoy signature cocktails for $12, glasses of wine for $7 and draft beers for $5 and favorite bites at special prices.  Available at the bar only.

Happy Hour will also feature a special cocktail of the day.

Here are Our Favorite Plates From The New Happy Hour Menu at Wolfgang Puck Bar & Grill:

1. Italian Sausage Pizza – pickle peppers, roasted fennel. $14


A delicious, flavorful pizza.  Every bite was perfection.

2. Tempura Calamari – olives, zucchini, lemon aioli. $12



The tempura calamari, zucchini, and olives was light and crisp and tasted great dipped in lemon aioli.

3. Truffled Potato Chips – blue cheese sauce. $7

The best truffle potato chips.


4. Bruschetta – tomatoes, mozzarella, pesto, ciabatta. $9

The ciabatta bread was soft, and the toppings complimented it very well.

5. Roasted Meatballs -Tomato sauce, ricotta, basil. $10 

These meatballs were delicious!

5. Tuscan Roasted Potatoes – garlic, chili. $5

I was surprised how crispy these potatoes were.  They were addicting.

 

Dessert:

The “Campfire Sundae” is not on their Happy Hour menu, but it is so good, I just could not pass up sharing with everyone.  Made with salted caramel gelato, chocolate cookie crunch gelato, pretzel sticks, mini marshmallows, chocolate cheesecake, marshmallow fluff, and caramel popcorn.  Highly recommended!

Wolfgang Puck Bar & Grill – Disney Springs
1780 Buena Vista Dr, Lake Buena Vista, FL 32830
407-815-2100
disneysprings.com/dining/wolfgang-puck-bar-grill/

 

Umi on Park Avenue launches $10,000 Christmas in July Giveaway

Katherine Nguyen
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Umi on Park Avenue launches $10,000 Christmas in July Giveaway

From July 1, 2019 through August 22, 2019, Umi Japanese Restaurant is hosting a $10,000 Christmas in July giveaway with some red envelopes.

We were able to stop in to taste some of the local favorite dishes as well as hear more about the red envelope giveaway!

With all of the red envelopes, the giveaway totals up to $10,000 worth of quality food.

When dining at Umi July 1 – August 22, 2019, you’ll receive a red envelope at random once get your bill.

Come back within this time period with the UNOPENED red envelope to claim one of their great secret prizes.

The prize you may win could be gyoza, a five course dinner for 2, robata charcoal grill, a give course dinner for 4, edamame, or the chef selection for Sea of Japan!

Before showing you what the Sea of Japan dish is, I’m going to ease you into Umi with other beautiful and delicious dishes including this one – Scallop Carpaccio (raw).

The scallops are served with an Asian salsa verde, micro greens, berry ponzu gel, ikura, red tabiko, sakuri, and orange zest.

This dish, like all of the other dishes we’ve had at Umi, was very fresh with well balanced tastes in each bite.

Another cold plate we choose to try was the Spicy Kimchi, which is made in-house.

I’m not a big fan of Kimchi myself, but this was pretty good! I’d order this again at Umi for sure.

As you may have noticed, many Asian restaurants have edamame. However, not many have the flavors like Umi does. From the common sea salt to 3 other unique flavors, Umi also has spicy kimchi, garlic lime, and truffle salt edamame for you to try and share. Here shows truffle salt edamame and it was definitely tasty. The truffle salt adds an earthy note to each bite.

Next on the menu, you may notice Hot Stone Wagyu Ishiyaki and you may not know what it is. Well, here it is.

You’d receive 3oz of Wagyu steak, shiitaki mushrooms, shishito peppers, yellow onion, and a dish of yuzu vinaigrette sauce to dip each item into before placing it onto a table top hot stone.

This is a fun dish to order when on a date for you two to cook together.

The wagyu is best if you only leave it for a few seconds and the inside is still pink when you take it off the stone.

Be careful with the shishito peppers, some can be spicy so you’d be playing a little Russian roulette.

As you may have noticed, Umi provides many different and unique options.

Therefore, they do not shy away from that concept of being unique with their sushi.

Hearing that we weren’t sure of which to order but still want to try eel, they decided to give us a common roll with a twist to it created on the spot by the Chef.

Here, you see the California roll with tempura eel on top.

It was fresh and crispy with the tempura eel on top of the California roll that Umi makes with snow crab, cucumber and avocado.

The other roll we tried was the Hokkaido (raw). This roll is pretty and creative.

The Hokkaido consists of fried shichimi-breaded calamari, Hokkaido scallop, thinly sliced lime, yuzu tobiko, truffle ume vinaigrette, and shredded nori.

I mainly tasted the freshness of the scallops and calamari, crispy texture of the shichimi-breaded calamari, and citrus zest of the lime. All of these pinpoints made this sushi one of my all-time favorites.

This may be what you’ve been waiting to hear about… the “Sea of Japan”! Umi’s Itamae masterfully prepares a selection of 20 pieces of Sashimi, 20 pieces of Nigiri and 3 signature rolls.

Creating this masterpiece requires at least 30 minutes to prepare for you. It will comfortably feed up to 4 people.

Each item is made with fresh seafood and lined up beautifully, which requires the lengthy preparation time.

Yet, you may not want to order anything else if you’re going to get the Sea of Japan unless you’re with a group because it will definitely fill you up.

My favorite Sashimi will have to be Tako (Octopus) with the thinly sliced lemon that comes with it.

The lemon adds that citrus note that I love so much with the tasty texture of the tako.

Whether or not you get the Sea of Japan, be sure to make room for desserts like this delicious creme brûlée. I’m not a fan of sweets, but I do fancy this dish because it isn’t very sweet at all. The sugar crust is crispy and adds a crunchy texture to each bite of the smooth custard.

Stop in for any of the dishes I tried (and more) as well as to check out their new happy hour menu.

For more information, please visit their website.

Monsieur Paul at Epcot’s France Pavilion Launches Secret Special Discovery Menu till Sept 27

Ricky Ly
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Monsieur Paul at Epcot’s France Pavilion Launches Secret Special Discovery Menu till Sept 27

Starting this Friday, July 19th, Monsieur Paul, the gourmet French restaurant at the France Pavilion in Epcot is launching a Secret Special Discovery Menu.

Located just upstairs from Les Chefs de France, this special menu for Monsieur Paul will be served until September 27th, but this is such a great deal that it will be only offered by request.

Chef Paul Bocuse first opened Les Chefs de France at Disney’s Epcot in 1982—it was the first Bocuse-affiliated restaurant in America. His son, Jerome Bocuse, owns the company behind Monsieur Paul.

Named Best French Craftsman in 1961 and Chef of the Century in 2011 by the Culinary Institute of America, Chef Bocuse has achieved extraordinary culinary honors throughout his career. He achieved 3 Michelin stars for 48 straight years at his famous Lyon restaurant, Auberge du Pont de Collonges.

The new menu is created by Chef Nicolas Lemoyne, who previously practiced his craft at l’Auberge du Pont de Collonges, the 3-star restaurant from Paul Bocuse.

Monsieur Paul’s Secret Special Menu

Available by Request Only – July 19 – September 27, 2019

First Look: Melts On Main in Downtown Winter Garden

Stephanie Scelsi
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First Look: Melts On Main in Downtown Winter Garden

Melts on Main is the latest addition to the Downtown Winter Garden area. Formally known as MOMS, Melts on Main has undergone a revamp under the new manager, Ashley. Ashley is a 22-year-old entrepreneur that immediately knew the once ’70s inspired eatery had potential to become a beautiful, home-y restaurant for friends to gather.

Using locally sourced ingredients, Melts on Main aims to bring delicious and healthy food for everyone. They offer everything from soups and salads to melts and desserts with gluten free and plant-based cheese options.

If you like a classic tomato bisque, then you will love their’s topped with basil, parmesan, and parsley. It goes perfect with any salad or melt!

The Chicken Avocado Caprese Salad or Mediterranean Salad are great options. The Chicken Avocado Caprese Salad is a spring mix based completed with grilled chicken, mozzarella, tomatoes, avocado slices and basil. What’s not to love about this fresh and colorful salad?!

 

If you do not eat meat or want an option without it, then the Mediterranean Salad is for you. For this salad, quinoa is mixed with cucumbers, tomatoes, bell peppers, red onion, olives, feta cheese, and basil.

The two most popular items on the menu are the Spicy Chicken Avocado Melt and Caprese Melt. I chose the Spicy Chicken Avocado and it was perfection in every way. The Swiss cheese and bacon really stepped up this sandwich, but my favorite part was the Sriracha  spicy mayo. It gave the melt a nice flavor and a slight heat which I enjoyed.

The Caprese Melt is a colorful combination of fresh tomato, sliced mozzarella, arugula, parmesan, and pesto puree. Also, every melt comes with a side salad and chips. The kettle cooked chips were very tasty and crispy!

You can finish off your meal with one of their pastries which change depending on availability. The cupcakes and cookies caught my attention! The chocolate chip cookie was good and soft. But next time, I would ask them if they could heat it up first to get it warm.

Melts on Main is located at 108 South Main Street in Winter Garden, and opened from 9 AM to 8 PM Monday thru Friday and 10 AM to 6 PM on Saturday.

 

 

The Best 6 Chinese Hot Pot Restaurants to Try in Orlando

Tiffany Nguyen
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0
The Best 6 Chinese Hot Pot Restaurants to Try in Orlando

First off, What is Chinese Hot Pot?

It’s been said that the origin of hot pot started in East Asia when the Mongolians, those famed nomadic steppe warriors, each had their own personal pot and prepared a simple broth served with horse meat and sheep meat. Yes, the Chinese tried to keep the Mongolians and their so-called barbaric kin out of their “Middle Kingdom” with their Great Wall, but alas not even Matt Damon could help fight off these invaders forever, their tastes for hot boiling broth included.

Eventually, this cooking method became widespread throughout China and became a part of their own “melting pot”, growing in popularity because of its fun, interactive experience of communal dining among friends and family.   Hot pot has the power to enhance friendships and unite family members and the warm air will make you feel comfortable. Think of it as Chinese fondue, but with delicious soup broth instead of cheese, oil, or chocolate.

Nowadays in China, a popular style is the Sichuan Chongqing mala “numb spicy” hot pot. There are even popular hot pot chains in Asia, most notably the Haidilao chain (which made over $6 billion this year) and Little Sheep hot pot franchises. In Japan, the dish is known as shabu-shabu or sukiyaki, while in Vietnam it is known as lau.

Several local Orlando restaurants feature hot pot as a single dish cooked to order, but full hot pot restaurants have the option to have individual ingredients and broths for you to cook at your table. Yes – cooking is half the fun with hot pots – it is part of the experience!

So, How Do You Eat Chinese Hot Pot?

  1. Once the soup gets to a good boil, start by gradually dropping in ingredients such as thinly sliced meats, leaf vegetables, noodles, mushrooms, dumplings, tofu, and seafood in a simmering pot of soup broth heated by an induction burner.
  2. When the ingredients are done cooking, use the ladle to pick up them and transfer it into your bowl.
  3. Dip the cooked food in your choice of sauce and eat it.
  4. Repeat this process with the remaining ingredients.
  5. Some hot pot restaurants will have a buffet table and/or conveyor belt of fresh ingredients for you to choose from.
  6. Your server will occasionally come by with a pitcher of broth to replenish your hot pot.

Finally, Where Are the Best Places to get Chinese Hot Pot in Orlando?

1. Hotto Potto

Photo courtesy of Hotto Potto
Photo courtesy of Hotto Potto

Hotto Potto is nestled in a plaza off of Semoran Blvd, near Baldwin Park.  They offer a wide variety of ingredients including but not limited to: Wagyu beef, lamb slice, marble pork, razor clams, lobster tail, jumbo prawns and dumplings made in house with fresh ingredients.  They also have milk tea boba made in ten different flavors and topped with an in house tea mix brewed for two hours.  They are open till 2am from Monday through Saturday and till midnight on Sunday.  Be sure to follow them on their social media channels to stay up-to-date on their current specials! They are also probably most famous for their 4/20 (April 20) free “pot” of soup deal.

Hotto Potto
1700 N Semoran Blvd #118, Orlando, FL 32807
hottopotto.com
(407) 930-5366

2. Volcano Hot Pot & Bbq

This awesome new hot pot restaurant is actually located in Kissimmee, across the street from Old Town.  They just opened in the beginning of June 2019.  The restaurant is very spacious and clean and there is a variety of fresh ingredients to choose from at the buffet table and conveyor belt.  At the dining table, you each have your own soup pot and a grill to share for Korean style barbecue if you so choose.

Prices for adults & kids:
$24.99 hot pot, $10.99 hot pot
$27.98 hot pot & bbq, $12.49 hot pot & bbq

Volcano Hot Pot & Bbq
5877 W Irlo Bronson Memorial Kwy, Kissimmee, FL 34746
(407) 986-5559

3. Nine Spices Hotpot

Photo courtesy of Nice Spices Hotpot

This hot pot restaurant is located a little over a mile from Universal Studios.  With a convenient conveyor belt bringing the freshest ingredients straight to your table, you don’t even have to leave your seat.  They offer seafood hot pot, chicken hot pot, pork hot pot, lamb hot pot, beef hot pot, vegetable hot pot, or all you can eat hot pot within a 2 hour limit.  They also have boba teas.  Hours are 11:30 AM – 1:00 AM every day.

Nine Spices Hotpot
5320 S. Kirkman Road, Orlando, FL 32819
ninespiceshotpot.com
(407) 704-1033

4. Juicy Pot


This is the newest hot pot restaurant in town which has been open for a little over two weeks.  Located in front of 1st Oriental Supermarket on West Colonial Drive, they offer a variety of fresh premium ingredients to choose from off the menu and conveyor belt.  The broth flavors here are Vietnamese influenced – such as the goat broth and the sweet and sour soup style aka canh chua broth.  What makes Juicy Pot stand out from the rest is that it is affordable.  Instead of being all you can eat, it’s pay for what you eat.  Plates are color-coded to represent price points ranging from $1- $10.  My friend & I ate there on their grand opening day and our bill was under $12!  Our broth was free since it was their grand opening special which saved us $8.  They are currently running a special for 10% off your bill in July.

Juicy Pot
5206 West Colonial Dr., Orlando, FL 32808
(407) 704-4934

5. Noodles & Rice Cafe

Photo courtesy of Noodles & Rice Cafe
Photo courtesy of Noodles & Rice Cafe

Noodles & Rice offers a full menu of great Asian food including hot pot. Hot pot flavors include: Beef, Chicken, Szechuan (spicy), Fish, Herbal, Miso, and Thai. They also now have two locations in Orlando, Mills 50 and Avalon Park.

Noodles & Rice Cafe

3891 Avalon Park East Blvd. Orlando, FL 32828
321-270-8888

Mills location has closed.
noodlesandricecafe.com

6. Top Top Hot Pot

Top Top Hot Pot is located in East Orlando near Waterford Lakes and features all you can eat as well as a la carte hot pot.  There is a wide variety of ingredients to choose from their conveyor belt, including noodles, shrimp, and beef, as well as spicy and non-spicy broth options, and a “make your own sauce” bar.  Our favorite dish here is the special chef’s shrimp balls that are made fresh in house.

Top Top Hot Pot
504 N Alafaya Trail Suite 119, Orlando, FL 32828
(407) 901-8888
http://www.toptophotpot.com/

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