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10th Annual Walt Disney World Swan and Dolphin Food & Wine Classic Returns Nov 8-9 2019

Ricky Ly
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10th Annual Walt Disney World Swan and Dolphin Food & Wine Classic Returns Nov 8-9 2019

The Walt Disney World Swan and Dolphin Resort has revealed the menu and themed areas for the 2019 Swan and Dolphin Food & Wine Classic, taking place Friday, November 8, and Saturday, November 9. The menu features recurring festival favorites alongside delightful new dishes.

At this epic food and wine event, guests can sample wines from around the world and savor culinary artistry from pastries to pasta. The 10th annual event also offers eleven educational seminars if you would like to impress friends with your knowledge of wines, cocktails, beer, pasta-making, cheese pairing or the fine art of sushi and sake. Most seminars begin at 4:30pm and last approximately one hour. Causeway event tickets are now available for $145 which includes the Beer Garden upgrade! Check out our post recapping 2018’s Swan and Dolphin Food and Wine Classic event here.

Fans can now visit www.SwanDolphinFoodandWineClassic.com to view the 2019 food menu as well as purchase tickets and overnight packages. More information on the special celebratory additions for the event’s 10th year will be announced later.

Notable new dishes on the 2019 menu include:
• Pan-seared rock fish with cotechino, toasted fregola, romanesco with Lambrusco from Todd English’s bluezoo
• Vegan pho with rice noodle, bok choy, carrot, bamboo shoot, hoisin and sriracha from Fresh
• Organic Kabocha Squash Ravioli with pumpkin seed and sage gremolata, pumpkin crema and pecorino from Il Mulino
• Poutine, French fries and cheese curds topped with gravy at the Beer Garden
• Barbacoa beef taco with ancho Chile braised beef, minced red onion, lime wedge, lime cilantro and “chimichurri” sauce from Picabu
• Seared Salmon with caramelized cabbage, sauce soubise, chestnut gnocchi ossolani from Garden Grove
• Vegetarian rice bowl with roasted vegetables, seasoned sushi rice, tempura crunch from Cabana Bar and Beach Club

Returning favorites include:
• Oven-roasted angus beef tenderloin with Idaho mashed potatoes, caramelized field mushrooms, sauce bordelaise from Shula’s Steakhouse
• Dynamite Rock Shrimp from Todd English’s bluezoo
• Kimonos and Dragon sushi roll from Kimonos
• Funfetti fried Oreo cookie with dark chocolate ganache at Carnival Corner
• Traditional Earth baked kalua pork at The Pig & The Poke
• Yu Chen’s crispy duck at Chinatown
• Kentuckyaki chicken wings with cilantro-lime dipping sauce at the Beer Garden

The Pig & Poke, the fan-favorite Hawaiian Luau themed area debuted in 2018, will make its return in 2019 along with the other themed areas:
• Carnival Corner, carnival games and food with a twist
• Chinatown, cuisine and beverages inspired by San Francisco’s noted neighborhood
• Bubble Lounge, a sophisticated atmosphere serving sparkling beverages with perfectly paired hors d’oeuvres
• Beer Garden, craft beers with dishes inspired by Oktoberfest

Walt Disney World Swan and Dolphin Resort Executive Chef Dan Herman will feature his personal barbecue favorites at Smokin D’s Barbecue, while original dessert offerings will once again be served by the resort’s executive pastry chef and World Champion Pastry Chef Laurent Branlard.

For a full list of current menu offerings, please visit
www.swandolphinfoodandwineclassic.com/eat/menu/all.html

The Swan and Dolphin Food & Wine Classic offers guests unlimited tastings at more than 90 stations featuring culinary selections from the hotel’s award-winning restaurants and wine from more than 60 wineries amidst a festive backdrop of live entertainment on the hotel’s scenic causeway. This year, causeway tickets include access to the Beer Garden. The event also includes hands-on seminars with the hotel’s chefs and certified beverage experts.

With 17 restaurants and lounges, and a distinguished culinary and beverage team, the Walt Disney World Swan and Dolphin Hotel continually earns national recognition for its food and beverage program. The hotel features more than 70 certified wine sommeliers and 1,400 wine selections

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

Inside Look: Kobe Steakhouse Celebrates 35 Years in Orlando on July 4th

Ricky Ly
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Inside Look: Kobe Steakhouse Celebrates 35 Years in Orlando on July 4th

This Thursday July 4th, Kobe Ichiban Japanese Steakhouse celebrates their 35th Anniversary with flashback prices from the 80’s starting at only $9.95 starting at 5pm. With over 11 Central Florida locations, locally family owned and operated Kobe Steakhouse employs over 600 incredible, hard-working, and dedicated employees today. This summer they will open their new St. Pete location, and then a new South I-Drive location soon after.

Kobe is probably best known for their live dinner cooking show featuring chefs who perform teppanyaki grilling. This involves using a flat iron griddle where teppan chefs slices and dices vegetables, igniting little volcanoes made of onion and cooking oil, stirring up fried rice and noodles, steak, shrimp, chicken – and of course, a ladle of the special house white sauce.

Though they specialize in teppanyaki cooking, there is also quite an extensive sushi and bar menu at Kobe Steakhouse, too.

Sometimes in the US, we mistakenly call this style of cooking hibachi. However, hibachi involves grilling over small, portable barbecue grills that are made from cast iron, commonly using charcoal as their heating source – kind of like what we know as “Korean barbecue” grilling nowadays.

We recently visited to get an inside look at Kobe Steakhouse at the Alafaya East Orlando location.

Here’s what it’s like to eat at Kobe Steakhouse:

Step One: Order from the list of Teppanyaki Entrees including steak, chicken, scallop, shrimp, lobster tail, and more

Step Two: The Server Brings Out Japanese Clear Onion Soup with Mushrooms and House Salad with Ginger Dressing

Step Three: The Teppanyaki Chef Rolls out with His Cart and Confirms Your Orders

Step Four: The Teppanyaki Chef (our chef was named Chef Vu) Begins Cooking the Fried Rice

Aw, look it’s fried rice in the shape of a heart!

Step Five: The Teppanyaki Chef Begins Cooking the Vegetables

Here, a dash of soy sauce is all the seasoning these veggies need!

Step Six: The Teppanyaki Chef Plays With Fire – The Onion Ring Volcano

Chef Vu seems to enjoy playing with fire! A lot!

Step Seven: The Teppanyaki Chef Begins Cooking the Proteins including Shrimp, Scallop, Chicken, and Steak

Some more fire play ….

Step Eight – The Final Step: The Teppanyaki Chef Plates Your Meats 

Enjoy the meal!

Kobe Steakhouse

for more information, visit
https://kobesteakhouse.com/

Perfect Summer Wines for 2019

Ricky Ly
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Perfect Summer Wines for 2019

By Brittney Coutts

With Florida summer fast approaching, let’s be real – summer is already here in Florida. It’s well above 90 degrees today. I really wish instead of sitting at my desk waiting on my next rep to walk through the door, I want to be on the beach, lathered in SPF 50 sunscreen, eating some watermelon, and sipping on a lightly bubbly rose out of my discrete McDonald’s cup so I don’t have to worry about another ticket like that one time in college. So maybe the beach is a tricky place to enjoy your favorite rosé or lager of choice, but by your pool is a worry free and definitely less problematic place to enjoy your favorite rosé or lager of choice.

So let’s talk about the wines that leave me daydreaming here at my desk.

Florida summer and cookouts go hand in hand with rosé. It doesn’t matter where it’s from, rosé is just darn good in the Florida heat. One of my favorite rosés right now is Delinquente Rosato. It’s made from Nero D’Avola which is a grape that is indigenous to Italy, but Delinquente is an Australian producer. The wine is as natural as they come, meaning there is little winemaker intervention, and their pesticides and production is all naturally based. It’s a fuller bodied rosé, making it perfect for that grilled chicken breast or even your burger. $20.99/Bottle @ The Wine Barn

Another rosé keeping me on my toes is the crisp freshness of Les Lauzeraies Tavel Rosé, it’s a darker color rosé and a nose full of fully ripe strawberries, raspberries. It’s super fresh and has a nice balanced acidity with a slight touch of salinity. They give this wine a longer maceration and it’s a blend of free run juice and pressing juice to hold structural integrity. According to my rep and their website, this one is made from Black Grenache (50%, softness and high aromatic potential) – Mourvèdre, old Carignan and Syrah (17%, color, spicy aromas and fullness) – Clairette (6%, floral aromas) – Picpoul and Bourboulenc (7%, flower aromas and liveliness) – Cinsault (20%, delicacy). $15.99 @ The Wine Barn

We’ll step out of rosé for a second and tap into some awesome white wines. First up is Bosman Family Vineyards Chenin Blanc Pet Nat. Bosman Family is located in South Africa. Honestly I’m a little obsessed with natural wines, so a basically naturally occurring sparkling wine is right up my alley. Bosman Family has a female winemaker, and is focused on organics. Organic wine that tastes good is hard to come by, so this one is what I like to call a unicorn wine. It’s got pear, light hints of vanilla, and some green tropical fruit. It’s crisp and fresh. $32/bottle @ The Wine Barn

Okay, back to rosé! My last recommendation is going to be sparkling. To continue with the theme of organics, Domaine Bousquet which is owned by an extremely nice gentleman named Labid and his wife Anne. Bousquet has a very high tone fruit forward nose, lots of clean crisp strawberry, and a very fresh fine bubble to it. The Bousquet vineyard is an all organic vineyard in Argentina. This specific sparkling rosé is made using traditional champagne grapes, which are pinot noir and chardonnay. In order to achieve the light pink rosey color, they expose the pressed juice to the skins of the pinot noir. This wine is also vegan friendly, which means the method of filtration is most likely diatomaceous earth. This wine comes in at $21.99 @ The Wine Barn

Hopefully this helped point you in the right direction of a great bottle of wine to enjoy. I know for a fact I’ll be drinking some if not all of these bottles mentioned above this summer. As I mentioned above the place you can find all these bottles and more is The Wine Barn in Winter Park. They just added fresh pastas and as always the wood fired pizzas. They carry 400+ labels so I’m sure you will be able to find anything that you are looking for.

ABOUT BRITTNEY COUTTS

Brittney Coutts was born and raised in Orlando. From her first job in the restaurant industry, she knew there was something magical about the pairings of food and wine that brought joy to the staff and patrons alike.

At the tender age of 18, she began independent study of wine, and the sciences behind it. While serving at a restaurant, and not being able to taste the wine there. She did what any teenager would do, and asked her friends older sibling to purchase the wine she was looking for. While her friends were in it for the free booze, she was in it for the study. At the age of 22 she received her WSET Level 1 and at age 23 she received WSET Level 2 with Merit.

As of now, Brittney is focusing on educating the public on wine, as well as her brand new online wine retail store called Natty Daddy Wine. Her selection focuses on wine that focuses on sustainable and transparent winemaking methods, and bringing attention to why these wines are important.

Since working for a distributor, a few restaurants, and a retail entity, Brittney has worked every angle aside from production of wine. She brings a fresh approach to the education and enjoyment of some of the world’s lesser known wine regions. She brings her pairing skills from her time working in a restaurant kitchen and uses that to help make some of the most seamlessly paired wine dinners.

When she’s not talking about wine, she can be found at the beach with her fiancé and her daughter soaking up the Florida sun.

First Look: Juicy Pot opens on West Colonial

Tiffany Nguyen
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First Look: Juicy Pot opens on West Colonial

We were invited to the soft opening of Juicy Pot, located in front of 1st Oriental Supermarket on West Colonial Drive.  The restaurant was modern and clean and there was a variety of fresh premium ingredients to choose from off the menu and conveyor belt.  Each booth had 4 personal hot pot cookers.

The unique thing about Juicy Pot is the broth styles here are very 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.

How to dine at Juicy Pot:

1. Choose your broth and fresh ingredients from the menu and conveyor belt.


2. Bring broth to a boil and slowly add in all your ingredients.

3. Use soup ladle to move ingredients into your bowl.  Then enjoy!

Grilled scallops from the kitchen.  Perfectly flavored.  So delicious!


They also have boba teas.

Green tea matcha and taro boba tea.

Be sure to check them out next time you are in the West Colonial area!

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

Orlando Weekly’s Bite Night 2019 Benefiting Edible Education Experience

Tiffany Nguyen
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Orlando Weekly’s Bite Night 2019 Benefiting Edible Education Experience

The 6th Annual Bite Night presented by Publix Aprons Cooking School was held at Orchid Garden & Ballroom at Church Street last Thursday.  The event featured over 25 of the city’s top local restaurants and chefs serving bite-size samples of their most creative dishes, an open bar, an exciting bite fight featuring Orlando Meats, Pizza Bruno, & La Femme Du Fromage, live entertainment from Violectric (pictured above), Salvador Live!, Robotman + Brian Hayes, all benefiting Edible Education Experience.

More pictures below:

Publix Aprons Cooking School

Chroma Modern Bar & Kitchen

Oyster Bob’s

Nicole Macaron

La Femme Du Fromage


Natalie’s Orchid Island Juice Company

Cafe Tu tu Tango

Terralina Crafted Italian

Paddlefish

Mia’s Italian Kitchen

Omelet Bar

La Boucherie

The Paleo Bakery

ABC Fine Wine & Spirits

SUSURU

Gideon’s Bakehouse

Le Ky Patisserie

Andretti Indoor Karting & Games Orlando

Sweet by Holly

Hard Rock Cafe

Castle Hotel/ Antler’s Lounge

Eden Bar

The Outpost

Reel Fish

Felipe Rodriguez Tequila House

Poke Hana

Chela Chroma Modern Bar & Kitchen

Corwin’s Catering

Orlando Meats

Hawker’s Asian Street Fare

Homestyle Chicken & Waffles at Cheddar’s Scratch Kitchen

Katherine Nguyen
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Homestyle Chicken & Waffles at Cheddar’s Scratch Kitchen

Cheddar’s Scratch Kitchen added a few new and limited time items to their menu and we enjoyed our chance trying a handful. This includes their limited time Chicken & Waffles.Stop by now through July 21st to get yours!

This dish comes with 4 crispy tenders on top of 3 mouthwatering waffles with powdered sugar and a side of syrup for only $8.99.

The chicken is tender, moist and coated with a crispy coat. It balances out the sweet waffles that is slightly dry. The waffles soaks the moist savory bite of the chicken…as well as your drool at the thought of Cheddar’s Scratch Kitchen Homestyle Chicken & Waffles.

Aside from chicken & waffles, we tried more delicious dishes. Who wouldn’t want a plate of Honey Butter Croissants after a long day? I’d love it any day – long or not. Golden brown and drizzled with house-whipped honey butter is my favorite way to enjoy a buttery croissant that melts in my mouth with each bite.

The Texas-Sized Nachos is a new appetizer on the menu. You get a choice of chicken or ground beef with queso, black beans, jalapeños, cilantro, corn, fresh pico de gallo, and a drizzle of honey BBQ and ranch. It is served with queso and salsa on the side. We decided to make it a vegetarian friendly dish and opted out of having chicken or ground beef. Each bite, with or without dipping a loaded chip into queso or salsa, was an explosion of flavor. The honey BBQ adds a surprisingly enjoyable sweetness to the dish.

The Blackened Salmon Salad is a lighter option from the fried dishes on their menu. It consists of blackened salmon, fresh greens, tomatoes, carrots, Parmesan cheese, glazed pecans, and homemade croutons served with pomegranate vinaigrette. The salmon is a flavorful protein that was made well. The greens add a nice crunch and the glazed pecans add a sweetness. Each ingredient adds its own uniqueness like a texture and/or flavor.

My not so favorite new dish I tried was the Better Than Mom’s Meatloaf, but that’s because I am not too fond of meatloaf or sweetness on my meatloaf. Two thick slices of tender meatloaf is baked with a tomato glaze served over a bed of mashed potatoes and one side.

Two new mini cakes hit the dessert menu – the Chocolate Raspberry Mini Cake and this Cheddar’s Painkiller Mini Cake. The Cheddar’s Painkiller Mini Cake is a homemade coconut cake filled with Pusser’s Rum-Butter sauce and topped with whipped cream, freshly toasted coconut and a cherry. This mini cake is like a bread pudding with how warm it is, but with whipped cream instead of ice cream. I’m not fond of sweets, but I’d love this again!

When you’ve reached your maximum limit of 2 Cheddar’s Painkiller cocktails, try another craft cocktail. Tito’s Watermelon Vodkarita (left) is another limited time item that can be served on the rocks or as a slushy. It comes with a fresh and sweet slice of watermelon. Spicy Mango Mojito (right) is Cruzan Mango rum with fresh mint and lime juice. Both are on the sweet and refreshing side for a hot summer day that’s basically year round in Florida.

For more information on Cheddar’s Scratch Kitchen, visit their website and find your location for a visit.

Christmas in July: A Barnie’s Coffee x Kelly’s Homemade Ice Cream Collaboration

Stephanie Scelsi
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Christmas in July: A Barnie’s Coffee x Kelly’s Homemade Ice Cream Collaboration

Ice cream and coffee are possibly one of the best combinations. And chances are if you don’t like one of those, you like the other! Kelly’s Homemade Ice Cream is a classic and very popular spot around Orlando. So what better way to celebrate half-way to Christmas by a Barnie’s Coffee and Kelly’s Homemade Ice Cream collaboration?

Santa’s White Christmas has been a long-time fan favorite at Barnie’s, so they knew this was the flavor they had to go for. For Christmas in July, Barnie’s and Kelly’s have released three treats available exclusively at Kelly’s Homemade Ice Cream starting July 1st.

The first item is the classic Santa’s White Christmas Ice Cream. Barnie’s Santa’s White Christmas coffee is coconut, vanilla, and sweet caramel flavored coffee, so you could imagine that it would have to be delicious in ice cream form as well! If you are a caramel lover, you will love this July flavor!

Barnie’s Cold Brew Float was my personal favorite. A scoop of Santa’s White Christmas ice cream in a cup of Barnie’s Cold Brew coffee is sure to give you that afternoon pick-me-up. The sweetness of the ice cream balanced so well with the bitterness of the cold brew. It was a super tasty, not as sweet treat!

Lastly, there will be a Santa’s White Christmas Milkshake. Using Kelly’s Homemade Ice Cream with Barnie’s Christmas flavoring, it is a wonderful treat during the hot Florida summer!

Barnie’s Coffee will be having a special tasting at their cafe in Winter Park this Sunday, June 30th from 12:00 PM to 2:00 PM. And be sure to stop by Kelly’s Homemade Ice Cream throughout July to try all of these special offerings!

 

 

 

 

1921 Mount Dora with New Executive Chef Josh Oakley

Ricky Ly
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1921 Mount Dora with New Executive Chef Josh Oakley

Chef Josh Oakley – known for his impressive house-made charcuterie and a veteran of Central Florida hot spots such as Smiling Bison, Cask & Larder, Ravenous Pig, and Rusty Spoon – has recently joined 1921 Mount Dora as Executive Chef.

“The food scene in Central Florida has come so far in my nearly 20 years here. It’s been an honor and a joy to have been a part of it,” says Josh. “And I couldn’t be more excited for this opportunity to continue pushing it forward in such an amazing restaurant and town.”

Pastry Chef Rachel Jenkins and Chef Josh Oakley of 1921 Mount Dora

The restaurant embraces sustainable practices working closely with local Mount Dora farms, purveyors, and food artisans in Central Florida. With an acclaimed wine collection and craft cocktail menu, 1921 Mount Dora sets the bar for exceptional dining experiences. A feast for the eyes, as well as the palette, the restaurant features an extensive collection of art, with select pieces on loan from the adjacent Modernism Museum.

On changes to 1912 since he took the reins, Chef Josh Oakley tells us, “We’re producing all sorts of house-made charcuterie right now, which is new for 1921 Mount Dora.”

Chef Oakley is striving to keep the menu creative yet approachable and also to use the best ingredients they can get our hands on. “I try to keep a nice balance of some classics and some more adventurous things on there, in hopes of appealing to as many folks as possible.”

We were recently invited to try some of Chef Oakley’s new tasting menu items – a showcase of chef’s wheelhouse full of delicious delights.

Some of my favorites of the evening included crispy pork belly with blood orange mojo, the house chicken liver mousse, and the Diver Scallop ceviche – all deftly cooked and seasoned by chef Oakley and his team.

House Chicken Liver Mousse
Crispy Pork Belly with Blood Orange Mojo and Brussel Sprouts
Grilled Octopus Pizza with Romesco, Olives, Piquillo Peppers
Diver Scallop Ceviche
Pork and Duck Country Terrine
Ponce Inlet Cobia with Vegetable Cream, Peas, Asparagus, Trumpet Mushrooms and Wild Ramps
Wood Grilled Teres Major Steak with Alba Mushrooms, Broccoli, and Black Garlic Hollandaise
Glazed Orange Cake with Triple Berry Compote, Candied Almonds and Whipped Cream

Pastry Chef Rachel Jenkins also crafts a lovely repertoire of desserts, including a fantastic glazed orange cake with triple berry compote. I am still salivating at the thought of all these fantastic dishes at 1921.

Interview with Chef Josh Oakley – 1921 Mount Dora – Chef’s Profile

Tasty Chomps: Tell us about your background. What inspired you to become a chef?

Chef Josh Oakley: It kind of just happened really. I’ve always loved cooking and learning about food, but never really had plans to do it as a career. I was a psychology major in college – fascinating stuff to me but not something that really ended up inspiring me to pursue it as a career. I worked at a fast food place in high school and also washed dishes at a fine dining place in my hometown. I loved the unique blend of precision and structure along with the chaos and occasional debauchery required to make it in this business.

Tasty Chomps: What are some of your favorite childhood memories around food?

Chef Josh Oakley: So many it’s hard to pick! We had a pretty big garden on our land growing up and in season, one night a week we had an entire meal using only ingredients from it.

Also my grandmother on my Dad’s side made the most amazing fried chicken ever. In a cast iron skillet with Crisco. I can taste it right now just thinking about it.

My Mom’s family is all Polish. I remember watching my 90 year old great grandmother boiling off pierogies when I was probably 6 or 7. When I asked her how long she cooked them for she replied ” ’til they’re done.” I didn’t get it at the time, I figured there had to be a certain time attached to it. In retrospect it was a pretty profound lesson in using your instinct and powers of observation and not strictly adhering to a recipe all the time. There are so many variables in cooking and you have to go with your gut sometimes.

What are some of your favorite ingredients to work with right now?

Chef Josh Oakley: I really love making and eating pasta. So we’re doing a lot of that. And whatever fish we get in from Kris and Kelly seafood. They bring it straight from the docks to us twice a week. It couldn’t be any fresher. It’s a joy to work with such consistently fresh seafood. It baffles me sometimes that it’s so hard to find places using fresh Florida seafood when it’s so abundant in these parts. We’re definitely very proud to be able to offer that to our guests. Beyond that it changes every day. I guess I get bored easily and love changing things up often.

Current dining guest favorites on the menu?

Chef Josh Oakley: The fish dish whatever it may be is always quite popular. We have a great scallop dish on that is the last remaining holdout from the menu I inherited when I got here. It’s going to be hard to take it off the menu some day because people love it so much.

It’s been about 3 months now since you have joined 1921, how are things going now and what do you have planned for the near future?

Chef Josh Oakley: It’s going great. I couldn’t be happier. It was the hardest decision I’ve ever made to leave The Bison. It was my baby. But I feel like I’m right where I belong for now. I feel like I’m barely getting started here, finally getting the lay of the land. Summer is traditionally the slowest time of the year so we’re utilizing the down time to get everything tweaked to where we want it and be really ready to roll when the busy season comes back around.

That chicken liver mousse you made for us was divine! Tell us about your passion for charcuterie – what is your philosophy behind the food you make?

Chef Josh Oakley: Growing up Polish, I’ve always loved sausage. It’s one of the perfect foods I think. Takes a lot of skill and utilizes the off cuts a lot of the time. It’s important to use everything. Some of the best dishes I’ve come up with have been born out of the necessity to use absolutely everything. The steak on our menu is great, but I’ll take the Bolognese or sausage we make out of its scraps and trim every time! Philosophy wise I like to keep it simple and clean and pay attention to detail. You don’t have to set out to create some revolutionary new dish every time, you’ve just got to make sure it’s great and executed properly no matter what it is.

What is the secret to a really good mousse?

Chef Josh Oakley:  If I told you, it wouldn’t be a secret.

When you are hungry for something late at night, what do you find yourself making at home?

Chef Josh Oakley: I really don’t cook much at home, so maybe a BLT or some hot dogs, or some toaster oven nachos. It’s a misconception that chefs only eat fancy food. I love splurging for a great meal at Luma on Park or The Ravenous Pig whenever I can, but I’m always just as down for some doctored up instant ramen or a good PB&J!

As a native of Buffalo, will you or do you have any influences from this region on the menu?

Chef Josh Oakley: We have a Beef On Weck on the lunch menu, that’s as popular as Chicken Wings are up there, if not more so. Beyond that I don’t think so really. I think the South is the Cradle of American food, country ham, fried chicken, biscuits and gravy, etc. Buffalo is a great food town beyond the wings and weck, but culinarily I don’t know that the food up there has too awful much to do with my mindset as a chef.

1921 Mount Dora is located in the heart of the town’s historic district at 142 East 4th Avenue, Mount Dora, Florida. Call (352) 385-1921 for reservations. Web: www.1921mountdora.com

Hours:
Brunch: 11:30 a.m. to 2 p.m. Saturday & Sunday
Lunch: 11:30 a.m. to 2 p.m. Wednesday-Saturday
Happy Hour: 4:30-6:30 p.m. Tuesday-Friday and 2-6:30 p.m. Saturday-Sunday
Dinner: 5 p.m. to close Tuesday-Sunday

First Look: King Cajun Crawfish opens in Dr. Phillips

Tiffany Nguyen
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First Look: King Cajun Crawfish opens in Dr. Phillips

We were invited to the new King Cajun Crawfish of Orlando in Dr. Phillips for their grand opening media night.

The owners opened up their first King Cajun Crawfish of Orlando back in 2010 after relocating to Orlando when Hurricane Katrina damaged their hometown.  They are proud to bring their family’s modern twist of New Orleans to the Sunshine State.

This is their fourth location with the other three locations in Mills 50, East Colonial, and Cocoa Beach.

Catfish po’ boy

Chicken po’ boy

Oyster po’ boy

Calamari po’ boy

Shrimp, clams, mussels, sausage and corn boil

Crawfish, sausage and corn boil


Gumbo

Wings

French fries

Sauce flavors.  The Shabang sauce is a mix of all the flavors and their most popular choice.

Beignets and vanilla ice cream drizzled in chocolate and honey.


Milk teas: honey dew, coconut, and taro.

Manager, owner Tuan, and PR Tasha.

King Cajun – Dr. Phillips
7637 Turkey Lake Rd. Orlando, FL 32819
407-723-8870
kingcajuncrawfish.com

Summer Lobster at The Palm – Hard Rock Hotel at Universal Orlando

Ricky Ly
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Summer Lobster at The Palm – Hard Rock Hotel at Universal Orlando

Located in the Hard Rock Hotel, The Palm Orlando brings the legacy of the famous New York steakhouse to Universal Orlando Resort. Caricatures of celebrities and sports figures adorn the walls (both local and national) – a nod to the original Palm restaurant’s roots in the newspaper district of Manhattan, where famous cartoonists would often exchange drawings for their meals. You may notice a few of the “local” celebrities including Orlando City Mayor Buddy Dyer and Orange County Mayor Jerry Demings.

The restaurant’s storied past begins in 1926, when Pio Bozzi and John Ganzi of Parma, Italy opened the first Palm in New York City – and it is still owned by the families who started it today.

They originally wanted to name the restaurant “Parma” but the name was mistakenly registered as “Palm” due to their thick Italian accents. The Palm quickly became a hub for local journalists and artists and takes off as a steakhouse after a customer requests a steak and Ganzi runs up Second Avenue to a butcher shop to get one, cooking it to order. They’ve become known for steaks ever since.

The Palm Orlando’s General Manager Christian Gabriel and Executive Chef Kyle Bowser

Locally, the Palm is managed by General Manager Christian Gabriel, a New Jersey native, who joined The Palm in 2009 as Beverage Manager (he’s also a certified sommelier). The kitchen team is led by local Winter Park native Kyle Bowser who serves as Executive Chef and joined The Palm in 2007.

World-renowned for prime aged steaks and massive Nova Scotia lobsters, The Palm’s is celebrating summer with Summer Lobster specials, featuring massive, fresh 4-pound (and up) Jumbo Nova Scotia lobsters, two starter sides (choose from the mixed green salad, caesar salad or lobster bisque soup), and a choice of vegetable or potato side, served family style for $109. There’s also a surf and turf special for one and lunch specials as part of the Summer Lobster Special.

Summer Lobster Celebration at The Palm!
Join The Palm June 1st through July 31st and indulge once again in this legendary feast.

Lobster Dinner for Two – $109

Choice of Two Starters:
Andy’s Mixed Green Salad
Classic Caesar Salad
Lobster Bisque

4-pound Jumbo Nova Scotia Lobster – Split for Two
with melted butter and fresh lemon

Choice of One Side
Choose one signature vegetable or potato side, served family-style.

Just For You – $65
Choice of Starter
Andy’s Mixed Green Salad
Classic Caesar Salad
Lobster Bisque

9-ounce Filet Mignon or 14-ounce New York Strip Topped with Poached Nova Scotia Lobster
Oscar-style, with grilled asparagus and Béarnaise sauce

Choice of One Side
Choose one signature vegetable or potato side for one

Seasonal Side
Fresh Corn crispy pancetta and caramelized pearl onions
Also available à la carte

Lobster Lunch Features
Nova Scotia Lobster Roll
jicama slaw and cottage fries

Nova Scotia Lobster Cobb
toasted corn, cherry tomatoes, avocado, egg, Applewood smoked bacon, Danish blue cheese, and chives
tossed in maple Dijon dressing

Though it started out as a poor man’s food, lobster has become more and more synonymous with “eating well” and “fine dining.” What is it about these prized crustaceans that makes us love them so? Is it the tender tail and claw meat?

One thing I have to say is the lobsters here at The Palm can get very large – from the 4 lb lobster, you can order larger by the pound for $15 extra per pound. They’re sourced fresh from right off the coast of Canada in Nova Scotia.

6 lb Lobster
6 lb Lobster

Along with the lobster special, two starter side dishes are available as well as a shareable side. The classic Caeser salad here is made with fresh romaine lettuce and topped with a creamy dressing and a few slices of anchovies (optional).

Classic Caesar Salad with Anchovies
Gigantic Black Pepper Grinder

You can tell Chef Kyle and the kitchen team at The Palm take a lot of pride in their side dishes as each of the side dishes we sampled were cooked perfectly from the fried hashbrown potatoes to the seasonal corn with crispy pork to the wild mushrooms with a balsamic vinaigrette and the classic brussel sprouts. My favorite of them all was the corn dish.

Wild Mushrooms
Seasonal Corn with crispy pork
Brussels Sprouts – Shallots and lemon zest
Hash Brown Potatoes

Aside from the dishes that come with the special, you can also order sides such as the meaty lamb chop lollipops and bacon wrapped scallops, all exceedingly delicious.

Bacon Wrapped Scallops – With a balsamic and basil reduction
Bone-In Colorado Veal Rib Chop

The lobster, which is meant to be shared, comes out on large plates and one of our servers deftly cracks the lobster claws with just his bare hands and a table napkin. It was quite the feat, and much appreciated as it makes eating the lobster that much easier. It’s served with drawn butter and lemon – a nice citrus zest to complement the fresh lobster meat from tail to claw.

Nova Scotia Lobster
Nova Scotia Lobster
Nova Scotia Lobster
Prime New York Strip Steak
Hand crushing the Lobster Claws
Hand crushing the Lobster Claws

For dessert – there’s a small list of classics such as the NY Cheesecake, Key Lime Pie, and of course chocolate cake, and seasonal berries – all done quite well, as is expected of a great steakhouse.

With dishes as gorgeous and delicious as these, it’s no wonder The Palm has become such a classic American steakhouse – and will probably continue on another 100 years!

The Palm Orlando at Hard Rock Hotel at Universal Orlando Resort
5800 Universal Boulevard
Orlando, FL 32819
407-503-7256

https://www.thepalm.com/restaurants/orlando/

First Look: Park Pizza & Brewing Company in Lake Nona

Tiffany Nguyen
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First Look: Park Pizza & Brewing Company in Lake Nona

It is easy to see why Park Pizza & Brewing Company, located in Lake Nona Town Center across from Boxi Park, won this year’s Orlando Sentinel Foodie Awards categories for “Reader’s Choice Best Newcomer” & “Reader’s Choice Best Pizza”.

Park Pizza & Brewing Co. is Lake Nona’s home away from home; a welcoming retreat for the entire community.  They serve up fresh, delicious wood-fired pizzas and house-brewed beers with a sense of neighborhood pride.

Manager Tim gave us a personal tour of their brewery

Visible through glass walls inside and out on the street, Park Brewing’s showcase brewery is a state of the art system tended to by their in-house Head Brewer, Marco Reyna.

This summer Park Pizza & Brewing Company is hosting a summer beer series called “Let’s Get Weird”.  From June 20 through July 25, Park Pizza will release six new unique summer-inspired house-brewed beers every Thursday.

While Park Pizza & Brewing Company generally focuses on conventional beer styles and brewing techniques, these six upcoming summer-inspired beers will feature a “weirder” approach to brewing for a truly unique tasting experience.

1. Boo Radler (3.5% ABV) – to be released first on June 20, is a Meyer lemon and rosemary radler. Radlers are typically German wheat beers blended with lemon or grapefruit sodas for a refreshing seasonal Bavarian summer beverage. This brew blends the sweetness of Meyer lemons with savory rosemary aromas. Two cocktails will be derived from this beer as well, the Tequila Mocking Bird and the Atticus Gin.

2. Nashi Pear Gose (4.2% ABV) – Tart and refreshing, a sour wheat ale that combines the sweetness of Asian pear with fresh ginger and a touch of sea salt.

3. Citrus Citrus (7.2% ABV) – the quaffable IPA is brewed full of Citra hops and pomelo citrus fruits. The beer will feature notes of orange peel, lemon, grapefruit and blood orange.

4. Old ‘98 (5.5% ABV) – Cucumber and honeydew melon are the fruit-forward notes inspired by the must-have scent of the late 1990s Bath & Body Works’ Cucumber Melon. This golden ale is also brewed with a hint of thyme.

5. Watermelon Wit (4.6% ABV) – each barrel of this Belgian-style wheat beer is brewed with 30 pounds of watermelon, plus fresh mint, lime and chili.

6. Marvin Berry Berliner Weisse (3.8% ABV) – a low-ABV, sour, German-style wheat ale packed with strawberries, blackberries, blueberries and raspberries with a hint of summer basil.

Additionally, during this time period, Park Pizza & Brewing Company will introduce new Monday through Friday Happy Hour specials.  From 3:30 p.m. to 6:30 p.m., the restaurant will offer:

  • $4 pints of house-brewed draft beers
  • $5 beer flights
  • 50% off sangria

We were recently invited to come check them out and we were blown away with their wood-fired pizza and in-house brewery concept.

During our visit we got to customize our own pizza and also try one of their most popular pizzas, the Chicken and Goat pizza, pictured above.  It is typically made with goat cheese but we substituted ours with grande mozzarella and it was so delicious.  The pizza was then topped with garlic cream, fire-roasted chicken, and avocado.

Be sure to check them out next time you are in the Lake Nona area!

Park Pizza & Brewing Co.
6941 Lake Nona Blvd, Orlando, FL 32827
(407) 955-4472
parkpizzalakenona.com

Happy Hour at Rocco’s Tacos & Tequila Bar

Tiffany Nguyen
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Happy Hour at Rocco’s Tacos & Tequila Bar

Rocco’s Tacos & Tequila Bar is happy to announce that Happy Hour will now be available at the bar daily from 4 to 7 p.m.

Guests can now enjoy from the new Happy Hour menu:

1. $2 signature tacosSlow roasted chicken in adobo & slow roasted pork

Spicy ground beef

Vegan mushroom, tequila, jalapeño, garlic 

2. $2 appetizersEmpanadas de carne molida

Classic housemade chips and salsa

3. $3 bottled beers and wine

4. $5 wells and margaritas in a variety of flavors, including watermelon, frosé, volcanic, traditional and skinny.Frosé

6. $50 Veuve Clicquot

Tableside guac is a must while you’re there!

Rocco‘s Tacos & Tequila Bar
7468 W Sand Lake Rd, Orlando, FL 32819
(407) 226-0550
roccostacos.com/orlando/

Recess Pizza Celebrates Grand Opening on June 22 at OCB

Katherine Nguyen
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Recess Pizza Celebrates Grand Opening on June 22 at OCB

The culinary team behind the acclaimed sandwiches at Orlando Meats have taken their talents to inventive new pizzas at Recess Pizza. After taking over the kitchen inside Orange County Brewers in May, the team have refined their unique dough and are ready to celebrate on Saturday, June 22 with their grand opening.

Culinary Director Eliot Hillis and Head Chef Seth Parker have developed an alkaline dough for their pizza crust which will be topped with the same high-quality ingredients from local purveyors used at Orlando Meats.

In the same vein as ramen or pretzel, the shifting transition from base into acidity lends itself to an interesting combination of textures and great flavor. The crust is crisp, yet airy like a baked cloud.

The menu at Recess Pizza will also include a selection of hot sandwiches and salads. Brunch items will be available on weekends and will be featured at the grand opening. The restaurant will also offer online ordering via Slice and delivery through Uber Eats and Grubhub.

Special limited-run pizzas will be available for the grand opening along with beer specials by the brewery. Guests can also participate in a raffle featuring prizes from local partners.

Kya consists of hallumi, chimichurri, crema, and usually pork belly (unless you’re vegetarian). Tasteful and seems healthy enough, right?

Tammi is a pizza with pulled pork, slaw, cheddar, and spicy white stuff. That’s literally the description if you don’t believe me. This slaw is TO DIE FOR with it’s slight heat, fresh flavors, and crispiness.

Beverly consists of spicy pork, broccolini, ricotta, mozzarella, and pomodoro. In my opinion, these are all the ingredients you could ask for to make a well rounded pizza in each bite. The pork isn’t overwhelmingly spicy so you can taste how savory it is. This may be my absolute favorite.

Steph includes ham and cheddar, blue cheese, and garlic puree. Each bite is absolutely smooth to the palate with mellow flavors that blend together. If I could change one thing, I’d add more garlic… I love myself a whole lot of garlic.

The name Lily is a perfect one for this spring tomato, basil, fresh mozzarella, and focaccia combo. Fresh ingredients over an airy crust is like riding a cloud to that healthy body in no time.

Stacks on stacks on stacks – how I like my sandwiches. From top to bottom: Melissa, Venus, then Petunia.

  • Melissa consists of roast beef, provolone, pickled onion, and horseradish. Horseradish isn’t my cup of tea so I’d order it without the horseradish the next go around.
  • Venus is my favorite with the smoked turkey, cheddar, and honey mustard. The turkey is light and flavorful on its own and I could go for another.
  • Petunia is like an alternative of a Cuban sandwich with its ham, swiss, and dijon. Add some pickles, spicy slaw, or pickled veggies and I’d be a happy camper… OR you could add all of these. That would be heaven.

For more information or to learn more about Recess Pizza, please visit www.recesspizza.com or follow @recesspizza on Instagram.

Paul Wahlberg Serves Up Burgers and Sides at Wahlburgers

Stephanie Scelsi
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Paul Wahlberg Serves Up Burgers and Sides at Wahlburgers

Chances are, you have probably heard of the Wahlberg name in movies (Mark Wahlberg) or on the radio (Donnie Wahlberg/New Kids On The Block). But their older brother, Paul Wahlberg, chose the path of becoming a chef. Paul was inspired by the dinners he had with his family and friends growing up, so by the age of 16, he was already working as a caterer. Before long, he would spend nine years at Bridgeman’s (Hull, MA) and move on to opening up his first restaurant, Alma Nove. Soon after, Wahlburgers made its debut in Hingham, MA.

Wahlburgers is a fun, laid-back restaurant serving up all kinds of specialty burgers, sides, salads, and desserts. With so many options and a family friendly environment, you cannot help but to find something you love at one of the 29 locations throughout the US.

 

We started off with a Toasted Coconut Margarita that is perfect for summer! The drink itself was not too sweet at all, and I loved the tasted coconut around the rim of the glass. They also offer up their signature Wahlbrewski if you are more into “hoppy” beers.

Next, came the main course. The Super Summer Bacon Burger includes an 8oz beef patty, smoked cheddar, bacon, bacon aioli, crispy onions, housemade roasted corn salsa, and lettuce. This burger is stacked, and the bacon aioli really made it stand out.

My personal favorite though was the O.F.D. “Originally from Dorchestah” burger. It had Swiss cheese, bacon, sautéed mushrooms, and housemade tomato jam.

 

 

 

What is a burger without sides? Choose between classic French Fries, Thin Crispy Onion Rings, Sweet Potato Tots, or Alma’s Macaroni Salad to complete your dinner.

The Onion Rings were perfectly crispy and if you are a sweet potato lover, the Sweet Potato Tots would be perfect for you!

If you are in the mood for dessert, the Grilled Fluffanutta is a great choice! It is basically a grilled sandwich packed with sliced banana, peanut butter, fluff, and Nutella. The peanut butter and Nutella made a wonderful combination and paired with banana slices, it makes a satisfying dessert.

Wahlburgers currently has two locations in Orlando, one in downtown and the other in Waterford Lakes.

First Look: Pizza Ponte at Disney Springs

Ricky Ly
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First Look: Pizza Ponte at Disney Springs

From spicy salame with mozzarella to prosciutto di parma, at Pizza Ponte, jovial pizzaiolos serve up Pizza al Taglio, Sicilian-style pizza by the slice for those Disney Springs guests seeking something pronto yet also deliziosa.

There’s also a variety of handmade Italian sandwiches (mortadella!) and salads alongside house-baked sweet-and-savory Italian pastries as well as a selection of Italian coffee, birra (beer) and vino (wine) for those seeking refreshment.

Pizza Ponte is the quick-service restaurant that rounds out the collection of Italian-based concepts from the Patina Restaurant Group at Disney Springs, who also operates the sit-down Italian restaurant Maria & Enzo’s next door and the speakeasy-ish Enzo’s Hideaway. The group also operates Morimoto Asia Japanese Restaurant and The Edison nearby.

You may be familiar with Patina Restaurant Group’s work inside Epcot at Walt Disney World, where they own and operate celebrity chef Joachim Splichal’s Tutto Italia Ristorante  and the much loved Via Napoli Ristorante e Pizzeria at the Italy World Showcase.

With such great experience and knowledge of real Italian pizza and cuisine, it’s no wonder Pizza Ponte serves up some wonderful slices of pizza and Italian sandwiches. We recently chatted with Executive Chef Charlie Restivo who oversees the operations at Pizza Ponte at Disney Springs about the restaurant, the “secret” to great pizza, and their upcoming plans this summer. Buon Appetito!

Interview with Executive Chef Charlie Restivo of Pizza Ponte at Disney Springs 

Chef Charlie Restivo has worked with Patina Restaurant Group for over 25 years. As a Head Pizzaiolo, he has overseen Patina’s Italian restaurants that specialize in pizza and managed those programs such as Naples 45 in New York City, the flagship restaurant that launched Via Napoli at Epcot. He grew up in a Sicilian family with a strong culinary background and have traveled to Italy many times over the years, reconnecting with those roots.

Tasty Chomps: What is your favorite memory around food growing up?

Chef Restivo: Sunday supper. It started at 1 p.m. and the aroma of the meal and spices that wafted throughout the house all day as it cooked was amazing.

Tasty Chomps: What inspired you to become a chef?

Chef Restivo: I wanted to observe guest satisfaction over and over again as a direct result of the dishes that I had a hand in creating.

Tasty Chomps: What are the most popular dishes right now at Pizza Ponte?

Chef Restivo: The Big Roman. It’s a huge slice of pizza (12 inches) covered with cheese and baked to perfection, also making it my favorite menu item.

Tasty Chomps: What are some upcoming dishes that would be perfect for the summer at Pizza Ponte?

Chef Restivo: An upcoming pizza that we have slated to debut at Pizza Ponte is the Pizza Bianca. It’s made with arugula, charred lemons, whipped ricotta , and Florida shrimp, making it the perfect summer indulgence.

Tasty Chomps: What is the secret to the “Perfect” Pizza?

Chef Restivo: The flour and process of making the dough are the make or break components of “perfect” pizza. We use Caputo “00” flour imported from Italy, which means it’s the best selected wheat and is milled twice. This makes pizza dough flavor very intense. The process is comprised of a three day proofing made with a mother’s yeast at 80 percent hydration.

Tasty Chomps: What makes pizza at Pizza Ponte special?

Chef Restivo: Our signature cooking methods and ingredients. We use water that mirrors the chemical composition of the water found in Naples to help create the consistency of our dough, which contributes to our pizza’s perfectly chewy texture. The slight char on the crust that is characteristic of Neapolitan style pies is another aspect that is key in delivering results to our guests reminiscent of the slices of pizza they could order on the streets of Naples.

Tasty Chomps: If you could eat anything for the rest of your life, what would it be?

Chef Restivo: I think I already have! If I could choose one food to eat for the rest of my life, it would have to be pizza. I even have a pizza oven in my backyard at home.

Tasty Chomps: What are some upcoming plans for Pizza Ponte?

Chef Restivo: We’re constantly playing with combinations of toppings and dreaming up new types of pizza to introduce. We also look forward to continuing to offer new pastries that are all freshly made onsite.

Pizza Ponte at Disney Springs
1560 East Buena Vista Drive, Lake Buena Vista, FL 32830
http://pizzapontefla.com
OPEN DAILY
Sunday-Thursday 11:30AM-10PM
Friday-Saturday 11:30AM-1AM

Here are Some More Scenes Inside Pizza Ponte at Disney Springs:

The Sandwich Menu
Mortadella Sandwich

Chicken Artichoke Salad

Desserts Menu

Desserts and Pastries at Pizza Ponte

Some of the best cannolis in Orlando
Nutella stuffed dessert pastry

Anthony Bourdain Day Fancy Pig Roast on June 25

Ricky Ly
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Anthony Bourdain Day Fancy Pig Roast on June 25
In true Anthony Bourdain fashion, Hinckley’s Fancy Meats will be roasting a whole pig in the East End Market courtyard & our Market friends will be joining us with side dishes & refreshments.
When: Tue., June 25, 4-8 p.m.
Price: $30
They will be donating 100% of the proceeds from this event to the local charity, Devereaux Advanced Behavioral Health.
Come out & celebrate the life & legacy of the most influential person on the American food scene in modern history.
“Barbeque may not be the way to world peace, but it’s a start.” – Anthony Bourdain
$30 donation per plate includes pork sandwich, salad, mac & cheese, grilled vegetables, beverage & a cookie bite.
Tickets:
Special thanks to food & beverage donations from the following:
La Femme du Fromage – Mac & Cheese
Bird of Paradise – Salad
Skyebird – Beverages
Gideon’s Bakehouse – Cookie Bites
Farm & Haus – Grilled Vegetables

Kobe Steakhouse Celebrates 35 Years in Orlando this July 4th

Ricky Ly
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Kobe Steakhouse Celebrates 35 Years in Orlando this July 4th

If you have lived in Central Florida long enough, chances are you have celebrated at least one birthday at Kobe Steakhouse, peering over the iron teppanyaki griddles as a chef slices and dices vegetables, igniting little volcanoes made of onion and cooking oil, all while cracking both eggs and jokes. There’s lots of laughter, lots of fried rice, lots of butter, stir fried noodles, steak, shrimp, chicken – and of course, the special white sauce.

With over 11 Central Florida locations (with a new St. Pete location opening this year), Kobe Ichiban Japanese Steakhouse is celebrating their 35th Anniversary in the Central Florida community on Thursday, July 4th. To join in on the celebration, visit any Kobe location for dinner on Thursday, July 4th and receive flashback prices from the 80’s starting at only $9.95.

It may surprise many of you to know that Kobe is locally family owned and operated right here in Central Florida. Today, we are lucky to be blessed with some very good Asian restaurants from Vietnamese pho restaurants to dim sum and Malaysian street food to Sichuan Chinese to Japanese ramen. The restaurant landscape was very different 35 years ago here in Central Florida.

We got a chance to speak with Mr. Chau Nguyen, current owner of Kobe Steakhouse and the son of founder Doi Tan Nguyen, about those first days of Kobe Steakhouse right here with the first location in Altamonte Springs and their plans for the future.

Chau and son Hien

Their story began in 1984 when Doi Tan Nguyen, along with his son Chau left Montreal, Canada. They came to Altamonte Springs and launched Kobe. Mr. Nguyen, a refugee of the Vietnam War, had big ideas for his restaurant concept in the Orlando market and wanted to deliver a unique dining experience that would offer an exciting and vibrant environment for guests to gather and celebrate over delicious food and drinks.

In 1996, son Chau Nguyen took over the company and remains the owner of the Florida native brand today. Over the years, Kobe has grown to become a big family business that includes his sister, uncle, children, nieces and numerous dedicated employees that have been with the company through the decades. Indeed, I personally have had many friends who were able to pay their way through college because of weekend and after school jobs at Kobe Steakhouse.

Interview with Mr. Chau Nguyen, Kobe Steakhouse

Tasty Chomps: Tell us about your background and life before Kobe started – how did your family end up in Montreal and then in Altamonte Springs?

Mr. Chau Nguyen: My family lived in Saigon during the time of the Vietnam War.  When the city fell in 1975, we felt that we had to leave and relocated to Montreal, Canada. There, I attended McGill University where I received degrees in computer science and accounting, completed my MBA, and received my CPA certification. I went on to work for a large telecommunications firm for many years. Meanwhile, my father opened his first Kobe restaurant in Montreal in 1978.

Shortly after opening the Kobe in Montreal, we vacationed in Orlando and were very much taken by its warm weather, attractions, and community, and we decided to take another leap. My father, with my help, relocated the restaurant to Altamonte Springs.

There were not many Japanese restaurants in the area at the time. Teppan Edo was new and popular at Epcot, but it was limited to those visiting Disney. We saw an opportunity to offer Teppanyaki style cooking outside of the attractions.

What was your father’s background and experience before opening Kobe?

My father started several successful business endeavors in Vietnam from tile manufacturing, and hotels, to banking. My father was an entrepreneur at heart. He did not have any previous experience in the restaurant business, but he always favored the hospitality industry, and enjoyed sharing good food and surrounding himself with lively people.

In 1984, what was the food scene like in Orlando? What are some restaurants you remember?

There were a few independent restaurants in the area, but the most popular restaurant was Olive Garden which was new to the Darden brand at the time.

What was the initial reception like from the community when Kobe first opened?

There was a lot of anticipation for our restaurant to open. It took us two years to build the restaurant in Altamonte Springs and to get it fully prepared to serve our new community. Gratefully, we were busy right away – right from the day we opened.

What do you notice in the trend of dining habits from the time you first opened to today?

Guests today want a shareable experience, customization and convenience.

What were some struggles and challenges you overcame in the beginning?

We quickly learned that we needed to adjust our recipes to provide a better value. Our greatest struggle was finding good help, especially skilled Teppanyaki chefs. When we opened our Altamonte Springs location, we had to fly some chefs down from Montreal to help open and train new chefs. One of these chefs still works for us today as a District Head Chef. We are fortunate to have had so many employees stay with us for years (even decades) to help build Kobe to what it is today. Although staffing remains a current day challenge, we now have over 600 incredible, hard-working, and dedicated employees and continue to look to grow our Kobe family.

What are some future plans for Kobe?

We look forward to opening our new St. Pete location this summer, and then South I-Drive soon after. We want to continue to create memories at Kobe and to provide quality food and entertainment in Central Florida.

With 11 locations spanning from Orlando to Tampa, the Kobe team strives to continue to deliver the best Japanese Steakhouse dining experience to all local guests and those from all around the world.

Photos Courtesy of Kobe Steakhouse

Kobe Steakhouse

for more information, visit
https://kobesteakhouse.com/

First Look: American Kitchen with Chef Venoy Rogers

Ricky Ly
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First Look: American Kitchen with Chef Venoy Rogers

Chef Venoy Rogers III is the executive chef of American Kitchen Bar & Grill at B Resort and Spa, and a former winner of the Food Network’s Chef Wanted television program. American Kitchen recently released a few new dishes on the menu, which changes seasonally, and we were invited to drop by to chat with chef and take a taste of the new dishes.

Here are a few of the new dishes at American Kitchen:

1. Fried Chicken “Oysters” – Delicious, tender chicken morsels fried with a house aioli sauce and crispy kale.

2. Tempura Avocado – served with tomato-chipotle jam and cilantro-lime creme fraiche. 3.Beet and Burrata

4. Beet Root Ravioli – house made beet and ricotta ravioli with local goat cheese, pine nuts, and beet “soil”

5. Three Cheese Potato Gratin (side)

6. Dry Aged Certified Angus Beef – Delmonic Ribeye Steak

Chef Venoy also talks to us about his food inspirations, growing up in a Brazilian and African American household, and his plans for American Kitchen at B Resort here in Orlando.

Chef Venoy was born in Oceanside, California to an African American father and Brazilian mother – growing up with strong food and cultural influences from South America and the American South.

“My father was in the Marine corps which allowed us the opportunity to live in japan and to have a really diverse group of family friends which all shared their food and culture with us when I was growing up,” Chef Venoy told us in an interview over e-mail.

As a child growing up he enjoyed all of the different types of foods as well as the culture that goes along with it.

“We had Japanese, Filipino, Brazilian, Southern, German, Samoan, Thai and Laotian foods all the time, just to name a few. Growing up my mother made rice with every meal and we had chicken adobo a minimum of once per week. We even ate with our hands a lot as well! I was always intrigued with the different flavors and preparations that our friends shared with us and eventually my parents started making on their own. This most definitely planted the seed for me becoming a Chef. I loved all of it!”

Tasty Chomps: What are some of your earliest childhood food memories?

Chef Venoy Rogers III: One of my earliest childhood memories around food was eating at Sanzoku aka “The Chicken Shack” in Iwakuni, Japan. I must have been four or five years old the last time I ate there. Although we had lived in japan at the time this place and memory has never been forgotten in my mind. I remember sitting on the floor with my family and sometimes friends and taking in the waterfall and ambiance. The thing that stands out the most is the memory of their chicken on a stick which I can almost smell and taste if I close my eyes tight enough. Sticky, sweet, juicy, and charred are the first things that come to mind when thinking back on that experience. It’s funny now that I think about it because when I first started really cooking on my own, I was really into “sweet and meat”. This must have been me subconsciously trying to recreate the flavors I loved so much from the Chicken shack.

Tasty Chomps: How does culture influence some of your dishes – are there any dishes at American Kitchen that draw from your Brazilian roots?

Chef Venoy Rogers III: Culture is huge as far as inspiration in my cooking. Whether it be the holidays, traditional methods of eating, presentations or ingredients; I feel that it makes things interesting and very American. I actually brought one of my Brazilian cousins into the kitchen here to help me perfect my pao de queijo. We ran it as our house bread for “Fuego Fridays”. Currently I have some Brazilian ingredients and condiments being used but not necessarily a Brazilian dish. We use a Brazilian style chimichurri as a marinade, seasoning and finish to a few items on the menu. One dish that is inspired by one of my favorite Brazilian dishes is our East Coast bouillabaisse which is similar to Moqueca, a Brazilian style fish stew.

Tasty Chomps: For those who are fans of the Food Network, what are some dishes that draw inspiration from your time on the show?

Chef Venoy Rogers III: The “Mole Chicken” on our current menu was created with a bit of inspiration drawn from my time on Chef Wanted. I made “Baja mole Chicken lollipops”, which Chefs Ivy Stark and Anne Burrell both said that my mole was pretty damn good. I had some Mexicans on my team that also agreed.

Tasty Chomps: What was your favorite memory on the show “Chef Wanted”?

Chef Venoy Rogers III: The competition. Competing is in my blood and it was pretty intense. I remember being locked in “the zone” numerous times throughout the competition. I thought I was going home a couple of different times. I have to also give props to Chef Anne who took time when the cameras weren’t rolling to coach and push me through the process. I’ll never forget that.

Tasty Chomps: What are some of your favorite ingredients to work with right now?

Chef Venoy Rogers III: It’s spring and I love PEAS! I love the fresh flavor that goes with almost anything and the natural pop they have in your mouth. They are like natures Spherification or vegetable caviar. Another favorite is prime Certified Angus Beef ® brand beef. Its all over my menu and the quality makes it such a fun product to share with our guests. Fruit vinegars and fermented foods have made their way more heavily into my repertoire as well.

Tasty Chomps: What is your favorite meal to eat when you want some “comfort food”?

Chef Venoy Rogers III: I’m pretty straight forward when it comes to comfort food. I think my two favorite things come directly from my parents influence; feijoado (black beans and rice) or Bbq ribs.

Tasty Chomps: Upcoming plans for American Kitchen this summer?

Chef Venoy Rogers III: We will continue to build on our open concept and continue to get better at everything we do. I want to add even more artisan items and continue to expand the already super diverse offerings. We have added large party catering menus done directly through the restaurant and have also started our own “Amerikase” Chef table tastings. We want to do more pairing dinners as well… wine, beer and spirits. The lunch and dinner menus will be redone for the summer season and we are also looking to add a weekend brunch menu as well (maybe before summer). I have always tried to be as well rounded as possible as a cook and I want to continue building my team and sharing our talents with everyone who comes through our doors. I am extremely blessed to have onsite leadership, as well as our owners who trust me and allow me the opportunity to create and express the true meaning of American cuisine and the melting pot that it is.

American Kitchen Bar and Grill
Located inside the B Resort & Spa
1905 Hotel Plaza Blvd, Lake Buena Vista, FL 32830
407.827.3080
https://www.americankitchenbarandgrill.com/

First Look: New Brunch at Hawkers Windermere

Tiffany Nguyen
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First Look: New Brunch at Hawkers Windermere

Inspired by their travels to Asia and memories of growing up, the owners of Hawkers Street Fare all craved the unapologetic flavors of true Asian food—dumplings with bounce, spicy curries, crisp pork belly, and the list goes on. Prominent on the streets of Asia, “hawkers” are street vendors who depend on locally grown ingredients to create dishes sold from mobile carts and stands.

We were recently invited to check out the brand new brunch at Hawkers Street Fare – available every Saturday and Sunday from 11 a.m. to 3 p.m. at the Windermere location only.

Our favorite dish was the Hash Rules Everything Around Me, a fried potato hash dish with fried pork belly, crisp potatoes, bell peppers, onions and a fried egg, smothered in their signature curry gravy.  For dessert, our favorite was the HK Bubble Waffle, a sweet, tasty, and fun dessert.

Here’s Six New Brunch Dishes at Hawkers:

1. Soup Dumplings
Handmade xiaolongbao filled with crab, pork and a savory broth.  $10

2. HK Bubble Waffle
Classic Hong Kong street treat. Sweet bubble waffle with fresh lemon custard, whipped cream and seasonal berries.  $9.5

3. Stacks On Stacks
Fluffy Japanese soufflé pancakes covered with nutella, banana slices, and housemade sesame peanut sauce.   $9.5

4. Hash Rules Everything Around Me
Fried pork belly, crisp potatoes, bell peppers, onions and a fried egg, smothered in their signature curry gravy.   $7

5. Seoul Bisc-A-Lot
Two freshly-baked biscuits stacked with Seoul hot chicken, sausage gravy, fried egg and sauced with sweet and spicy gochujang.  $12.5

6. Teach Me How to Congee
Hawkers’ take on shrimp and grits. Hearty rice congee with rich white cheddar, shrimp, aloha sauce and bell peppers.  Perfect for grit lovers looking for a hearty dish in rice congee. $10

To view the full brunch menu please click here.

Hawkers Asian Street Fare – Windermere
9100 Conroy Windermere Rd suite 110, Windermere, FL 34786
(407) 583-6334

Tiffany’s Five Favorite Vegan Dishes in Orlando

Tiffany Nguyen
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Tiffany’s Five Favorite Vegan Dishes in Orlando

If you’ve been following me since I first started writing for Tasty Chomps back in 2013, you’ve probably noticed that I took a hiatus between 2015-2017.

I had fasted meat for two years for spiritual reasons and I stopped attending foodie events because as a serious meat lover I knew that meat would be at these events and the temptation would be far too hard for me to be around.

During my meat-free season I began to hit up some local vegan joints and non-vegan establishments owned by friends and family and I grew quite fond of their plant-based dishes.  Who knew that vegan food could be so tasty?  I sure didn’t. Although I am no longer fasting meat, I still eat and enjoy these delicious cruelty-free dishes made at these amazing locally-owned businesses till this day.

Dixie Dharma at Market on South
Photo courtesy of Dixie Dharma

1.  Heirloom T.L.T. (right)- Heirloom tomatoes, arugula, smoked maple tempeh bacon & lemon mayo on Texas toast.

Their Florida Fried Green Tomato sandwich (left) is a strong contender.  You can find Dixie Dharma and Valhalla Bakery inside Market on South, located in Orlando’s Milk District.  I’ve been a huge fan of both vegan concepts ever since they first opened their doors.  Valhalla Bakery currently has two concepts and Dixie Dharma is currently working on opening their fourth concept.  Shaun Noonan, owner of Dixie Dharma, is one of the best guys I know.  He’s a very kind and humble gentleman.

2603 E South St, Orlando, FL 32803
marketonsouth.com

Leguminati at Hourglass Social House

Photo courtesy of Leguminati

2. OG Crunchwrap – asada season soy-based ground beef, nacho cheeze, lettuce, tomato, vegan sour cream, and a crunchy tostado, wrapped and grilled in a jumbo flour tortilla

Their chik’n salad is pretty amazing too.  I’ve been a huge fan of Leguminati since their pop-up days when they used to set up and sell food in various parking lots of restaurants and supermarkets, all of which I would show up at every week.  Now as of last year, they have their own store in the Hourglass District.  I’m so happy for Rebecca “Bex” Larsen and her team!

2401 Curry Ford Rd, Orlando, FL 32806
bean-team.com

District at Mills 50
Photo courtesy of District at Mills 50

3. Impossible Brunch Cheeseburger – Impossible Foods meat-free burger patties, Violife Foods smoked provolone slices, Altar Offering glorious bacun, Just Egg or organic tofu, tomato, lettuce, vegan mayonnaise, Olde Hearth Bread

Luckily for me this spot opened up during the time I started fasting meat.  Since it was so close to my work I would pop in some days for breakfast, lunch, or dinner.  They sell vegan burgers, sandwiches, cheese, mock meats, plant milk, coffee, and juices and they’ve proudly celebrated their 3 year anniversary.  Owners Jamey & EJ always make you feel welcomed like you are their best friend.  Menu changes daily so be sure to follow them on instagram, link below, to stay up-to-date on the special of the day.  Everything they make is truly delicious!

1221 N Mills Ave, Orlando, FL 32803
instagram.com/districtatmills

Sus-Hi Eatstation

Photo courtesy of Sus-Hi Eatstation

4. Vegan Ninja bowl – Tofu, avocado, cucumbers, sweet potato flakes, scallions, almonds, walnuts, carrots, edamame beans, tempura flakes, sesame seeds, ginger sesame.

Orlando’s first create your own sushi rolls, bowls and burritos.  Sus-Hi Eatstation is a “build-your-own” concept which makes it easy to accommodate all types of diet: vegan, gluten-free, paleo and keto.  The owners Robert & Teresa Ly are some of my closest friends from UCF.  I’ve known them since before they got married and opened up their first Sus-Hi Eatstation across from campus back in 2011.  They both have a heart of gold and they always step up to help out friends, family, and the community as much as possible without expecting anything in return.  Their love for others shows through their food.

Locations in UCF, Altamonte Springs, Lake Nona, Millenia, and East Colonial.
sushieatstation.com

Saigon Noodle & Grill

5. Vegetable and Tofu Noodle Soup – Vermicelli noodles (I substituted mine with clear noodles), fresh garden vegetables, tofu, fried onions, vegetable broth.

I used to spend 60+hr/wk here as the general manager when my parents first opened this Vietnamese restaurant.  As a vegan at the time, this bowl of soup was my go-to for something comforting and healthy.  They say pho (Vietnamese noodle soup) cures all ailments.

101 N Bumby Ave, Orlando, FL 32803
sngbumby.com

First Look: The Local Brings Lunch to College Park

Katherine Nguyen
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First Look: The Local Brings Lunch to College Park

The Local Bar & Grill has expanded its offerings and is now open for lunch every weekday starting at 11 a.m. with us coming in to see what’s new to the menu while enjoying a local venue in a quiet area outside of the hustle and bustle of the city to unwind.

In addition to the classic dishes the restaurant is known for, guests can try meals like the “Quickie”, the “Late Riser”, and the “Local Club”: a triple-decker of fresh deli meats and melted cheese served with potato chips and a dill pickle wedge.

The Quickie consists of five jumbo wings and house-made Mediterranean-inspired crispy onion rings. Aside from the Philly Cheese Steak, this dish is another popular dish at The Local. A number of sauces can be chosen from as well as mixed to your liking. My fancy is mixing hot and garlic together and my mouth is watering as I write this detail.

The Late Riser consists of three scrambled eggs, Applewood smoked bacon and a heaping-helping of house-made hash browns. The eggs are light and airy while the hash browns are dense. A small dash of salt and pepper makes this dish popular for any time of day.

From the existing menu, this dish is a favorite of the staff. The Fried Egg Burger is a 100% Angus beef 1/2 lb. patty with fried egg, bacon, caramelized onions, and American cheese served with fries. This burger is served according to your temperature preference for the patty and the egg is served in many ways. Once popped, the yoke dripped onto the plate. Adding a little salt to the yoke before dipping the fries into it is truly delightful.

Founded in 2010, The Local Bar and Grill was created as the ideal place for residents of College Park to meet their neighbors and relax and unwind. Located on College Park’s popular Edgewater Drive, The Local serves as a distinctly “un-corporate” fixture, offering fresh takes on food and drink favorites at reasonable prices.

For more information about The Local, visit https://www.facebook.com/LocalBarOrlando/

First Look: New Happy Hour & Dinner Menu at Shari in Thornton Park

Tiffany Nguyen
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First Look: New Happy Hour & Dinner Menu at Shari in Thornton Park

Established in 2002, Shari (formerly known as Shari Sushi Lounge) has been known for their combination of classic and unique creations from the kitchen and behind the sushi bar as well as our craft cocktails, wine, and beer selections.

To celebrate 16 years in bustling Thornton Park, they have debuted a refreshed Shari.  Not only does the restaurant have a new look, they are also switching things up in the kitchen.  In addition to their beloved classics, their new menu showcases a collection of Asian & Latin fusion dishes created by their new Executive Chef Jose Joubert-Torres from Puerto Rico.

Not to fear, their local beer and curated wine list, cocktail menu, and daily happy hour are not going anywhere.

Here are Our Favorite Dishes from the New Happy Hour at Shari:

1. Yuca-Poe Spicy KrabKrab, spicy mayo, avocado, sweet plaintain & micro cilantro.  A small bite with a big crunch.  A burst of flavors!

2. Yuca-Poe Ropa ViejaShredded skirt steak, cilantro aioli, micro cilantro, sweet plantain & avocado

3 & 4. Miami Roll & Especial Roll
Miami – Salmon, tuna, hamachi & cucumber.  The Especial roll changes daily.  On this particular day it was made with sweet plaintain, avocado, tempura shallot, spicy mayo, krab, shisito pepper.  So good!

5. Eola Roll
Tuna, escolar, avocado & sriracha.  I always love Orlando-themed dishes.

6. Soy VeganoBeet flavored rice, fried tofu, vegan sundries aioli, avocado, crispy garlic & micro cilantro.  This is a great roll for vegans and non-vegans.

7. Triple TailSalmon, tuna, escolar, spicy mayo & tempura flakes

Here are Our Favorite Dishes from the New Dinner Menu at Shari:

1. Mis steakAn assortment of sashimi – from tuna to escolar to yellowtail – with chips & guacamole spread – very “meaty” indeed and also quite delicious!

2. Yellowtail FirecrackerYellowtail, sliced serrano pepper, shichimi pepper & spicy ponzu.  The acidic and tart dressing with the sashimi was perfect, creating a “firecracker” for your tastebuds.

2. Dorado ceviche
Mahi Mahi, orange-lemon-lime juices, vinegar, cilantro, sugar & salted malanga chips.  Who doesn’t love ceviche?  This mahi mahi ceviche hit all the right notes and the sugar & salted malanga chips were also tasty.

3. Hulk rollThis was a special roll created for us called the “Incredible Hulk” made with salmon, tuna, esolar, lump crab, spicy mayo, masago, spicy tuna tartare, red tobiko, micro cilantro, yuzu sauce, thinly sliced lemon & green soy paper. Loved the tart slices of lemon with the tender sashimi fish and tobiko roe.

You can find the exact same roll on the dinner menu called the “Pink Panther”, made with pink soy paper instead of green soy paper.

4. Drama QueenSpicy tuna tartare, avocado, wasabi topped with hamachi, kichee sauce & scallions – this is a classic Shari sushi roll that  customers could not get enough of – so it is here to stay!

5. The FountainGushing with flavors, this spectacular roll is filled with tuna, asparagus, cream cheese, tempura flakes, and topped with avocado, cajun baked langoustine, scallions, spicy mayo & kabayaki sauce – my personal favorite!


These are the popular menu items from their old menu that are still available to guests.

CHEF JOSE JOUBERT-TORRES

Born and raised in Rio Grande, Puerto Rico, Jose’s passion for food began when he joined his parents in the kitchen.  They would put together typical Puerto Rican dishes daily like: Mofongo, Arroz guisao, and Sancocho.  Jose began in fast food chains and made his way up to a St. Regis hotel working for Fern, a Jean-Georges fine dinning restaurant.  Jose then started his own restaurant, Sauté Spices. After two years, Jose opened his second restaurant, Masago, and at the same time he became the Executive Chef at Dos Aguas Bed & Breakfast.  Jose created an a la carte fine-dining breakfast menu and offered personalized dinners for guests based on their needs & preferences.

On July 2017, Masago opened its doors and it was a hit until two catastrophic hurricanes paralyzed the whole island in September 2017.  Jose was forced to leave Puerto Rico and leave everything he had worked for behind to provide stability for his family.  In 2018, Jose began working at The Grand Floridian & Hilton resorts until he found Shari, where he is now Executive Chef.

Jose is very proud of being the first chef to introduce Shari to a new concept, new flavors, & a new experience that he is sure everyone will enjoy.

Shari Sushi
621 East Central Boulevard Orlando, FL 32801
(407) 420-9420
sharisushilounge.com

 

First Look: Delmonico’s Italian Steakhouse – Oviedo

Tiffany Nguyen
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First Look: Delmonico’s Italian Steakhouse – Oviedo

We were invited to a media event at Delmonico’s Italian Steakhouse, a family-owned restaurant in Oviedo just miles away from UCF.  This particular location has only been open for a year but everything was phenomenal.  From the decor, ambiance, service, to the food, it was all perfect.

They have a total of 5 restaurants in New York and 2 in Orlando with the second location on International Drive. They are a scratch kitchen so all of the pasta and sauces are prepared every morning and they cut their own meat.  High quality food, impeccable service.  Highly recommended!

More pictures below:

Our lovely hostess

MARTINIS

BELLA NAPOLI – Italian Pasta Chips, Sausage, Tomatoes, Onions, Banana Peppers & Provolone w/ Asiago Cheese Sauce.

MOZZARELLA FRITTA – Fried Mozzarella hand breaded to order with fresh Marinara Sauce.

CRAB CAKES – Crispy seared jumbo Crab Cakes served with spicy Chili Aioli & Stone Ground Mustard Sauce.

BRUSCHETTA POMODORO – Grilled Italian Bread brushed with Olive Oil & Garlic, topped with Provolone, Tomato & Basil.

KICKED UP CALAMARI – Golden, crisp, fried Calamari.  Served with Spicy Pepper Glaze.

CHICKEN RIGGIES – Rigatoni Pasta, Mushrooms, Bell Peppers, Onions, Hot Peppers & Chicken in their Special Light Sauce.

FILET MIGNON GORGONZOLA ALFREDO

FRUTTI DI MARE – Fresh Clams, Mussels, Calamari, Shrimp & North Atlantic Haddock in Pomodoro Sauce with Hot Peppers over Linguine.

CHICKEN SINATRA – Chicken Breasts on sautéed Greens w/ Hot Peppers, Mushrooms, Prosciutto, Provolone & Garlic Mashed Potatoes.

GORGONZOLA SALMON – Wood-Fire Grilled 12 oz. Salmon Filet topped with Chef’s sauce of the day, served with Asiago Risotto.

PEACH BELLINI PORK CHOP – Two Boneless 8 oz Center Cut Chops grilled & finished with the Sauce Of The Day

TORTELLINI AGLIO OLIO – Cheese Tortellini, Broccoli, Mushrooms, Roma Tomatoes, Artichoke Hearts & Hot Peppers tossed in a Garlic & Olive Oil Butter Sauce

WOOD-GRILLED DELMONICO – 1-1/2 pound (24 oz.) Certified Angus Beef, Center Cut Rib-eye Steak, seasoned & seared or wood-fire grilled & garlic mashed potatoes.

HOMEMADE CANNOLI – Sweetened Ricotta in a homemade Cinnamon Waffle Shell with Chocolate Chips, Confectioner’s Sugar & homemade Chocolate Sauce.

TIRAMISU – Espresso soaked Cake with sweetened Mascarpone topped with homemade Chocolate Sauce and homemade Whipped Cream.


STRAWBERRY CHEESECAKE – Homemade Italian Cheesecake with fresh strawberries.  Topped with whipped cream.

MIXED BERRIES ZABAGLIONE – Fresh Strawberries, Blackberries and Blueberries in a sweet Italian Custard Sauce.

Delmonico’s Italian Steakhouse – Oviedo
167 E Mitchell Hammock Rd, Oviedo, FL 32765
(407) 542-7325i
delmonicositaliansteakhouse.com

Tasty Chomps Foodie Forum Lunch Crawl at Terralina at Disney Springs – June 29

Ricky Ly
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Tasty Chomps Foodie Forum Lunch Crawl at Terralina at Disney Springs – June 29

Description
Join us for a Foodie Forum first –a lunch crawl at Terralina Crafted Italian and Paddlefish! Ricky Ly and guests will enjoy a delicious three-course lunch at Terralina Crafted Italian as Executive Chef Justin Plank shares some of his favorite dishes in celebration of the restaurant’s one year anniversary. Then head over to Paddlefish for a complimentary Buzz Pop cocktail tasting. Space is limited – sign up today!

Saturday, June 29 | 12:30PM

1st Course – Family-Style
Antipasti Towers + Crispy Eggplant Fries

2nd Course – Choose one
Ravioli Gigante
Chicken Parmesan
Citrus Marinated Half Chicken
Mahi Peperonatta

3rd Course – Choose one
Lemon Panna Cotta
Chocolate Dipped Gelato Sandwich
Cannoli

35.00 per guest (includes tax, gratuity & non-alcoholic beverages)

Following lunch, guests will walk next door to Paddlefish and enjoy a complimentary tasting of Buzz Pop Cocktails on the roof top.

Date And Time
Sat, June 29, 2019 – 12:30 PM – 2:30 PM EDT

Location
Terralina Crafted Italian at Disney Springs
1650 Buena Vista Drive
Orlando, FL 32830

https://www.eventbrite.com/e/tasty-chomps-foodie-forum-lunch-tickets-63130202134?utm-medium=discovery&utm-campaign=social&utm-content=attendeeshare&utm-source=strongmail&utm-term=listing

Raglan Road Irish Pub & Restaurant at Disney Springs New Irish Exec Chef Mark O’Neill

Ricky Ly
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Raglan Road Irish Pub & Restaurant at Disney Springs New Irish Exec Chef Mark O’Neill

From the press release:

Mark O’Neill, a next-generation Irish culinary whiz with a passion for driving Irish cuisine to new levels, has been named executive chef at Raglan Road Irish Pub & Restaurant in Disney Springs. He trained and collaborated with top Irish and British Michelin Star chefs, and he honed his talents in some of the finest restaurants in London, Dublin, Germany and Australia.

O’Neill, 33, shares his vision for Raglan Road: “I’d like to do really great gastro-pub food, to have our team creating really nicely executed dishes like we have back home in Ireland. We’ll be developing fresh, made-from-scratch food that’s vibrant to the palate. It’s important that we stay in front of the modern Irish food trend and keep our guests excited about great new dishes on the menu.”

His culinary philosophy, developed over more than a decade of working in Michelin Star kitchens with some of the world’s top chefs, is to create visually pleasing, delicious dishes without over-complicating them. “Using really fresh ingredients – from produce and straight-from-the-boat fish to top-quality meats — and balancing textures on the plate guarantee a winning dish every time,” says O’Neill, who counts Thornton and celebrity chef Robin Gill among his major influences.

Pub owners John Cooke and Paul Nolan say they were impressed with O’Neill from the get-go.

“We’re thrilled to welcome Mark to Raglan Road,” Cooke says. “His instinctive talent and creativity combined with his remarkable culinary journey make for a very exciting future for our diners at Raglan Road.”

O’Neill loved the idea of cooking great food ever since he was a child whose family often dined out in upscale restaurants. His father, once a chef, cooked at home; his mother taught him basic cooking skills like chopping vegetables. At age 18, O’Neill dipped his toe into the business as commis (assistant) chef at Brasserie Sixty6 in Dublin and, soon after, he landed the same position at Four Season’s Hotel, Dublin. A year later, he began working under renowned Irish Chef Oliver Dunne at the Michelin-starred Bon Appetit in the coastal village of Malahide north of Dublin. “He advised me as a young commis chef to go work over in top kitchens in London.”

After taking a few years to travel and work in German and Australian kitchens, O’Neill followed Dunne’s advice.His first London gig was as chef de partie at the 3AA-Rosette Sauterelle under popular modern Irish chef Robin Gill, known for his new-wave approach in the kitchen and his popular London restaurants.

Another huge London opportunity arrived when O’Neill accepted a chef de partie position at the two-Michelin Star/5AA Rosette restaurant The Green House, Mayfair where he worked under Chef Antonin Bonnet, current owner of Quinsou on the Left Bank of Paris and known for his illustrious career in gastronomy.

In 2011, O’Neill took a big leap to 40/30, where he was senior sous chef to Executive Chef Arnaud Stevens, who had worked at Gordon Ramsay’s Restaurant Maze.

“I learned so much about kitchen management – it was intense,” O’Neill recalls.  “You are working 100 miles per hour, racing against the clock all the time, cooking at a very high skill level.  Everything has to be perfect.”

Despite the pace, O’Neill found his passion for menu development. “You are always learning and challenging yourself – the fun part of the job is creating something really good, and the guests are really enjoying it.”

In 2012, O’Neill landed as sous chef at the Michelin Star, 4AA-Rosette Thornton’s Restaurant Dublin where he refined his recipe development and menu skills with Ireland’s most renowned Michelin-Star chef, Kevin Thornton. Known for its dishes featuring game, Thornton’s gave O’Neill the opportunity to learn to butcher, age and tenderize meats including deer, goats, lamb and pigs.

Two key chef gigs followed that gave O’Neill the chance to oversee huge operations and staffs – first as head chef at Intel Ireland in Co. Kildare near Dublin, the biggest catering operation in the British Isles with a staff of 170 serving 5,000 a day. O’Neill stayed four years before accepting the executive chef position at Arthur Cox Law Dublin, one of Ireland’s most prestigious law firms catering for a staff of 700 and overseeing the culinary operation for fine dining lunches and dinners sourcing freshest ingredients from Irish artisan producers.

When Raglan Road partners Paul Nolan and John Cooke offered him the Raglan Road head chef position, O’Neill, his wife, Malwina, and three children moved to Orlando to begin a new adventure.

“I’m looking forward to working with this great Raglan Road team, keeping up the high standards in place and innovating and evolving the food culture back home in Ireland to Raglan Road.”

Q and A with Raglan Road Executive Chef Mark O’Neill for TastyChomps:

Tasty Chomps: What inspired you to become a chef?

Chef Mark O’Neill: I dined out with our family a lot when I was young and always loved great food. My father was once a chef and he cooked at home. Then I got involved in a culinary program when I was young.  I really loved it and thought it would be an amazing career to pursue.

 

What are some memorable moments from your career and upbringings that made an impact on your life in becoming a chef?

I had great opportunities to travel the world and cook and learn in countries like Australia, Germany and the UK, as well as at home in Ireland. And I was fortunate to work in several Michelin-Star kitchens with some top chefs like Robin Gill, Kevin Thornton, Antonin Bonnet and Oliver Dunne.

What were some of the biggest obstacles you had to overcome in your career?

It’s a fairly substantial personal sacrifice to work the long, hard hours required of a chef. But I do work hard to get in the quality time with my friends and family.

How is everything going at Raglan Road so far?

Very good! The Raglan Road team is amazing, and it’s a really good work atmosphere here at Raglan Road. We have a lot of fun, and we’re working on some terrific new dishes that will reflect the vibrant flavours of my Irish home.

What are some of your favorite ingredients to work with right now and why?

I love working with cuts of meat that may not commonly be featured on menus but that you can turn into really great dishes. And I enjoy balancing textures on the plate to create a dish that’s both visually pleasing and delicious.

What is the most memorable dish you have made so far?

I have many — one would be my 12-hour braised Pork Shoulder, Caramelized Apple Puree, Artichoke Textures, Pickled Mustard Seeds & Smoked Black Pudding Croquettes, with Sea Beets.

What are some of the most popular dishes at Raglan Road right now?

They would have to be our famous beer-battered Fish & Chips and our Shepherd’s Pie, featured on the menu as Keen Eye for the Shepherd’s Pie, with a contemporary twist. We’ve recently added our Irish Farmhouse Board of Loveliness and it’s been a popular starter to share – it features Guinness cheddar, Irish Whiskey cheddar, and Cashel bleu cheeses, our Irish egg, cured beef, soda bread, apricot chutney and pickled veggies.

What are some new dining trends in Ireland right now?

Big trends right now are fermentation and using foraged foods. Vegan restaurants are a trend even now.

What makes a dish “Irish?”

You could take a classical Irish dish and modernize it.  We like to do a lot of twists on traditional Irish dishes.  Or creating dishes using produce grown or sourced from our island. We use the freshest-caught fish and shellfish from North Atlantic waters just as chefs in Ireland do.

What are your impressions of Orlando so far?

It’s a good life here! Of course, some spots are very busy with tourists, but over all, it’s a fun and friendly environment.  Once you get used to driving everywhere, LOL!

What are some of your favorite places, outside of Raglan Road, to eat at in Orlando?

So far, the Ravenous Pig really stands out.  I’m looking forward to trying many more local spots.

After a long day in the kitchen, what is a quick and easy dish you make at home – comfort food style?

Normally, my wife would have a nice Irish or Polish dinner ready when I’m home.  Or I’ll cook up a nice smoked sausage ratatouille or a quick and tasty pasta dish.

What are some upcoming plans for the restaurant?

We are focusing on menu development right now and plan for a new menu rollout sometime around August, so there’s lots of work to do on that!

Upcoming new menu items to Raglan Road?

You will have to wait — surprise!  Meanwhile, there are plenty of contenders on the current lunch, brunch, dinner and late-night menus, and we hope you’ll come out to try some of them. You can pair with one of our Irish gin cocktails, craft beers or whiskeys. We’ve a huge selection. And our live bands and Irish dancers will put on a great show for you!

Raglan Road at Disney Springs

http://www.raglanroad.com/

Orlando Father’s Day Specials 2019

Ricky Ly
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Orlando Father’s Day Specials 2019

Father’s Day Specials at Local Orlando Restaurants and Hotels for 2019:

Bulla Gastrobar

Bring your dad to Bulla Gastrobar on Father‘s Day weekend, where he’ll be treated like the king he is! The Spanish tapas restaurant will be offering a mouthwatering special bone-in Ribeye entrée from June 14 – June 16. Additionally, during brunch and dinner on Father‘s Day, Bulla will be gifting dads a $20 gift card to use during their next visit. Kids can get involved with a brainteaser crossword puzzle – solve the quiz and receive complimentary churros for the table!

Ocean Prime Orlando

On Father’s Day, Sunday, June 16, Ocean Prime Orlando will be open extended hours from 11 a.m. – 9 p.m., serving a special holiday brunch menu from 11 a.m. – 3 p.m. in addition to the regular dinner menu.

Father’s Day Brunch Menu:

Cocktails:

  • Blood Orange Mimosa featuring blood orange juice, simple syrup, Cointreau and champagne.
  • Signature Bloody Mary featuring choice of Vodka, House Made Mix, and Jumbo Shrimp.

Entrees:

  • Smoked Salmon featuring sliced tomato, red onion, arugula, whipped cream cheese and a bagel.
  • Crab and Eggs featuring muffin, crab cakes, poached eggs, hollandaise, fresh fruit, mixed greens and balsamic vinaigrette.
  • Braised Short Rib Surf & Turf featuring crispy gouda potato cake, lobster claw, poached egg and hollandaise.
  • Lobster Toast featuring sunny side egg, avocado, sweet peas and preserved lemon.
  • Blackened Salmon Salad featuring strawberries, grapes, cantaloupe, goat cheese, field greens, basil poppyseed, dressing and candied walnuts.
  • French Toast featuring mixed fresh berries, lemon curd, candied bacon and warm maple syrup.

With the Steak and Eggs feature, exclusively available on Father’s Day, guests can accessorize any steak with a truffle poached egg, bacon roasted potatoes, asparagus and caramelized onions topped with sliced truffles, parmesan cream and chives.

In addition, all guests dining on Father’s Day can take advantage of Ocean Prime’s regular Sunday happenings.

  • Wine Night: First, bottles of wine from Ocean Prime’s award-winning wine list priced at $99 and below are half-off.
  • Sunday Surf & Turf:  Second, for $55 per person, the Sunday Surf & Turf special offers guests a selection of a soup or salad first course, an 8-ounce filet and choice of shrimp scampi, crab cake or sea scallops, along with a choice of sides, including creamy whipped potatoes and truffle mac & cheese.

For reservations and more information on Ocean Prime Orlando, please visit www.ocean-prime.com/locations-menus/orlando or call (407) 781-4880. Ocean Prime Orlando is located at 7339 West Sand Lake Road, Orlando, FL 32819.

TONY ROMA’S ON INTERNATIONAL DRIVE

Start with your choice of Classic Potato Soup, House Chop Salad topped with BBQ onion ranch dressing or a Caesar Salad with basil pesto Caesar dressing. Then, treat Dad to a wood-grilled New York Strip 12oz steak topped with creamy, spicy Kickin’ Shrimp alongside a baked potato and grilled asparagus all for just $35.

Rocco’s Tacos

Still mapping out the perfect Father‘s Day itinerary for next weekend? Celebrate Dad at Rocco’s Tacos with tacos and beer galore! Offered throughout the day on Sunday, June 16, all dads can enjoy half-off draft and bottled beer with the purchase of any entree. Choose from an array of house-made enchiladas, tacos and delicious house specialities and sip on your favorite brew (better yet – half priced beer) in the meantime.

TALK OF THE TOWN RESTAURANT GROUP

STK AT DISNEY SPRINGS

STK Steakhouse celebrates DAD all weekend long, from Friday, June 14th – Sunday, June 16th with Food & Cocktail Specials deserving of his approval!Prime Rib Specials – 12oz for $50 – 16oz for $60 – 20oz for $70

Not Your Daddy’s Manhattan | Cigars For Dad On Sunday | Woodford Reserve Special

Vines Grille & Wine Bar

3 Course Menu – $45
*Note Regular Dining Menu Also Available

• APPETIZERS •
French Onion SoupBibb Salad
Blue Cheese, Poached Pear, Bacon
Shrimp Cocktail
Orange, Ginger and Carrot Cream with Clementine
Tuna Tartare
Avocado Crema, Ponzu Sauce, Cucumber
Spanish Glazed Pork Meat Balls with Polenta

• ENTREE • 
Faroe Island SalmonFingerling Potatoes, Asparagus, Tomato Confit
Saffron Cioppino
Shrimp, Scallops, Clams, Sea Bass served with Garlic Toast Points Pappardelle Pasta Bolognese
Beef, Veal & Pork Ragu, Ricotta, Basil, Parmigiano-Reggiano
6 oz. Filet mignon
Wild Mushroom Sauce, Whipped Potato
Pan Roasted Airline Chicken
Whipped Potato, Baby Carrots, Wild Mushroom, Pan Jus

• ENTREE ENHANCEMENTS •
Pan Seared Chilean Sea Bass + $15
6 oz Filet Mignon & Lobster Oscar + $10
Lobster Meat, Asparagus, Bearnaise Sauce, Whipped Potato
16 oz. Prime Ribeye + $15
Roasted Fingerling Potatoes, Green Peppercorn Sauce

• DESSERT•
Chocolate Bacon Cake
Pistachio Canolli Verrine
Mascarpone Cheesecake

The Palm at Hard Rock Hotel 

This Father’s Day, The Palm encourages guests to treat Dad on June 16 to all the best things in life: a perfectly-cooked steak, a classic cocktail, and quality time with the family.

At all 21 Palm Restaurant locations nationwide, The Palm will serve a special 16-ounce Bone-In Filet Mignon topped with WhistlePig Peppercorn Sauce for $65. Additionally, dads can pair their steaks with a Father’s Day exclusive Reverse Manhattan cocktail crafted with Carpano Antica Vermouth, WhistlePig 10 Year Rye Whiskey, Angostura Bitters and a brandied cherry for $17.

The Palm at the Hard Rock Hotel
Address: 5800 Universal Blvd, Orlando, FL 32819
https://www.thepalm.com/restaurants/orlando/

Roy’s Hawaiian

Brunch 9am-2pm

Celebrate Father’s Day on Sunday, June 16th with our three-course brunch menu starting at just $39*. Featuring favorites like our Kalua Pork Benedict, Hawaiian Seafood Omelet and signature Slow Roasted Prime Rib of Beef, it will be the perfect start to Dad’s special day.

Dinner 2pm-9pm

We’ll be serving our classic menu including Misoyaki “Butterfish, Blackened Island Ahi and our signature Slow Roasted Prime Rib of Beef. Our children’s menu is offered for only $12.95.

Tapa Toro

Enjoy a three-course meal, flamenco dancing, and a free 20 oz beer for Dad!

Special Three Course Menu available all day! $28 per person (plus tax & gratuity)

Course 1: Portuguese “Caldo Verde”

hearty beef & chorizo broth, potatoes, kale, white bean

Course 2: Surf & Turf

8oz churrasco, pincho de gambas, roasted garlic potato puree, charred cauliflower, tomato hollandaise

Course 3: Chocolate Volcano

devil’s food cake, peanut butter mousse, candied walnuts, caramel crunch, vanilla ice cream

Reservations recommended. Visit www.tapatoro.com or call 407-226-2929.

Taverna Opa

Dad eats for free with a family style menu for four or more! One offer per party.

Open 12-11pm with our traditional Greek entertainment beginning at 7pm. Reservations recommended. Visit www.opaorlando.com or call 407-351-8660.

RUTH’S CHRIS STEAKHOUSE

Hours: 12-9 p.m.

Address: 610 Orlando Avenue, Winter Park, FL 32789

Menu: Regular menu will be available along with their surf and turf and spring classics menu starting at $49.95.

Specials: All dads will receive a $25 gift card to use before September 1.

Event Link: https://www.ruthschris.com/promotions/fathers-day/

DEL FRISCO’S DOUBLE EAGLE RESTAURANT

Opening early at 11AM and offering a specialty menu for the occasion, in addition to the full lunch and dinner lineup. Make his Father’s Day something special with a Sherry Old Fashioned paired with Slow-Roasted, Herb-Crusted Prime Rib.

CANVAS RESTAURANT & MARKET
Lake Nona

Treat dad to lunch or dinner with a view at Canvas Restaurant & Market! In addition to our regular menu, Canvas will honor the man of the hour with 2 special menu items, available from Friday to Sunday.

    • Florida Coast Chicken Fried Shrimp with Cayenne Honey, Herb Salad and Watermelon Radish ($15)
    • Sterling Silver Filet Mignon (8 oz) with Heirloom Potatoes, Sweet Corn, Toy Box Tomatoes, Buttered Blue Crab and Roasted Jalapeño Béarnaise ($38).

Click HERE for reservations.

CHROMA MODERN BAR + KITCHEN
Lake Nona

Chroma Modern Bar + Kitchen will offer two menu specials for Father’s Day. The Burger ($16) is a delectable stack of local ground beef, cheddar cheese, smoked Fresno chile jam, baby iceburg lettuce and bacon aïoli on a potato roll, served with fries and a choice of any draft beer. The Wagyu Strip Steak ($41) is accompanied by wild mushrooms and daikon radish.

Click HERE for reservations.

Villaggio Restaurant at Magic Village Yards

Treat dad to some of the best pizza in town at The Villaggio Restaurant at Magic Village Yards, featuring the perfect gourmet menu to show appreciation for all he does for the family.

The Villaggio’s Italian-Brazilian inspired, made-from-scratch menu highlights hearty ingredients and pizza for every pallet:

Top Pizza Picks:

  • Meat Lover – Created with hearty helpings of meatballs, calabrese sausage, pepperoni, bacon, fresh mozzarella, house tomato sauce, and topped with crisp green peppers, chopped onions, and black olives
  • Vegetarian – Centered around grilled zucchini and eggplant, with fresh mozzarella, house tomato sauce, sprinkled with garlic and ample brie and parmesan cheese at the base
  • Rucola E Pomodori Secchi – Crafted with house tomato sauce, fresh mozzarella, sun-dried, tomatoes and arugula

If you have room after, the menu features delicious desserts, including pizza dolce (mozzarella and guava syrup) that pair perfectly with the wine menu –including the Villaggio’s exclusive house wine Magique, a Cabernet Sauvignon, as well a variety of white wines including a Vieira de Plata Albariño from Spain for adult guests to relish.

Location: Villaggio Restaurant – 3151 Pantanal Ln, Kissimmee, FL 34747

Weekly Event: All You Can Eat Pizza Night 

Time: 6 p.m. to 11 p.m.

Cost: Adult – $22 and Child (5 – 11 years old) – $12.50

Contact Information: (407) 507-1845 or on OpenTable

 

Sonny’s BBQ

Sonny’s BBQ knows that the quickest way to dad’s heart is through his stomach, so we’re celebrating him this Father’s Day with All-You-Can-Eat Baby Back Ribs. For $18.99, dads can enjoy this sweet deal all day on June 16 when they dine in at a participating Sonny’s BBQ.

Pollo Tropical

Pollo Tropical® is offering two great deals on Sunday, June 16 to make dad’s big day a flavorful get-together opportunity wherever and whenever you celebrate this Father’s Day!  First, Pollo is offering a special Father’s Day Party Platter – featuring th white or brown rice, beans, and rolls – for just $5.99 per person.  Pollo Tropical’s Caesar Salad or popular Sweet Plantains can be added to the Father’s Day Party Platter, starting today, for just $1 more per person. Order your Pollo Tropical Father’s Day Party Platter today for pick up on Father’s Day.

There is a 10-person minimum order for the Father’s Day Party Platter offer, but no maximum.  Order online at www.PolloTropical.com/Catering or by phone at 866-769-7696. For smaller get-togethers,  The offer requires code M30456 and is valid only on Sunday, June 16 for dine-in, pick up or drive thru orders.

Father‘s Day Package at Rosen Centre
Make it a special day for Dad at Rosen Centre Hotel with a Father‘s Day package for only $159, plus tax, for a one-night stay. The package includes:
  • One-night deluxe accommodations
  • Buffet breakfast for two at Café Gauguin
  • 25% discount on select dining, excluding the Father‘s Day Buffet
  • 25% discount on spa treatments at The Spa at Rosen Centre
  • Complimentary access to the fitness center
  • Complimentary self-parking
The package is available June 14 to 16. To book, visit RosenCentre.com or call 407-996-9840.
Who’s Your Daddy-O? Special at Rosen Shingle Creek
The Who’s Your Daddy-O? special at Rosen Shingle Creek is for any dad who likes the finer things, especially if that includes golf. For only $299 plus tax (upgrade to a suite for just $100 more), the package offers:
  • Two-nights deluxe accommodations
  • Two rounds of golf at the Shingle Creek Golf Club
  • 35% discount on individual golf lessons at Brad Brewer Golf Academy
  • 35% discount on select restaurants
  • 35% discount on an indulgent treatments at The Spa at Shingle Creek
  • Complimentary access to the fitness center
  • Complimentary self-parking
  • Complimentary scheduled shuttles to Universal Orlando Resort, SeaWorld Orlando, Aquatica and theme parks (by reservation only)
The Who’s Your Daddy-O? package is available from June 14 to 16, so call now to reserve a room and celebrate Dad in style. To book, visit RosenShingleCreek.com or call 407-996-9939.
Brad Brewer Golf Academy Father‘s Day Gift Offer
Give Dad the gift of better golf where two learn for the price of one!
Share a lesson, playing lesson, half-day Academy or more at the acclaimed Brad Brewer Golf Academy, located onsite at Rosen Shingle Creek.
The offer is open to the general public and does not require an overnight stay. The offer can be purchased now through the month of June and must be redeemed
by Jan 1, 2020.  For more details, visit BradBrewer.com.
Father‘s Day for the Entire Family at Midpointe Hotel, by Rosen Hotel & Resorts
Celebrate Father‘s Day with the entire family at Midpointe Hotel with suite accommodations fit for a king for just $85 each night, plus tax. The hotel is adjacent to sister property Rosen Centre. The package includes:
  • One-night Suite accommodations
  • Buffet breakfast for two at Café Gauguin at Rosen Centre
  • 25% discount on select dining at Rosen Centre, excluding the Father‘s Day Buffet
  • 25% discount on spa treatments at The Spa at Rosen Centre
  • Complimentary self-parking
The package is available June 14 to 16. To book, visit MidpointeHotel.com or call 407-351-5100.
Clarion Inn Lake Buena Vista Father‘s Day Overnight Stay
An excellent value with the perfect location near Orlando’s world-famous theme parks, Clarion Inn Lake Buena Vista is an ideal getaway for Dad! A special rate of just $74.44 plus tax, per night includes:
  • One-night accommodations
  • Bed & Breakfast for two
  • Two welcome drinks
  • Free scheduled shuttle service to Walt Disney World®, Universal Orlando Resort™, and SeaWorld Orlando, as well as free transportation to Orlando shopping venues. Reservations required.
Offer is good the month of June. To book, visit ClarionLBV.com or call 407-996-7236.
Father‘s Day Dining Specials
Treating Dad to a meal out that he will enjoy and appreciate also is easy with dining specials designed to appeal to every man.
Rosen Plaza’s Jack’s Place features all of Dad’s favorites.
 
EVENT: Dads and Little Ones Dine Free at Rosen Plaza’s Jack’s Place
DATE: Sunday, June 16, 2019
TIME: 5-10 p.m.
LOCATION: Rosen Plaza Hotel, 9700 International Dr., Orlando, FL 32819
COST: Complimentary meal(s) with purchase of adult entrée
DESCRIPTION: Celebrate Dad with a free entrée on his special day at Jack’s Placerestaurant, featuring the world’s most extensive collection of autographed celebrity caricatures. Plus, with the purchase an adult entree, two children will enjoy a complimentary meal each from the Kids Menu at Jack’s Place. Enjoy delicious food and extraordinary service at Rosen Plaza’s fine dining restaurant, a treat for the entire family. For reservations, visit RosenPlaza.com/FathersDay.
PHONE: 407-996-9702
WEBSITE: RosenPlaza.com/FathersDay
EVENT: Harry’s Sip & Savor Pairing Series
DATE: Friday, June 14, 2019
TIME: 6:30 p.m. reception, 7 p.m. seating
LOCATION: Rosen Centre Hotel, 9840 International Drive, Orlando, FL 32819
COST: $60 per adult plus taxes and service charge. Reservations are strongly recommended. Complimentary valet and self-parking is included.
DESCRIPTION: Treat Dad to an incredible meal and cocktail pairing that he won’t soon forget. Harry’s Sip & Savor pairing series will offer the next installment of the popular pairing events, a summertime showcase of signature spirits and cocktails featuring Avión Tequila, Absolut Vodka and Malibu Rum*. These artisan cocktails will be served along with a menu of tantalizing dishes created by the talented culinary team. It’s a night out enjoyed al fresco at the hotel’s Harry’s Poolside Bar & Grill, a tropical restaurant situated among the palm trees lining the scenic pool. Reservations are strongly recommended for this popular event. In addition, guests with Harry’s Sip & Savor dining reservations can take advantage of a special discounted rate of $119 for a guestroom to make it a complete night out.
PHONE: 407-996-3969
EVENT: Father‘s Day Picnic Buffet at Rosen Centre
DATE: Sunday, June 16, 2018
TIME: Noon to 6 p.m.
LOCATION: Rosen Centre Hotel, 9840 International Drive, Orlando, FL 32819
COST: $35.95 per adult and $16.95 for children ages 4-12, plus tax and gratuity.Complimentary valet and self-parking is included.
DESCRIPTION: Dad and the family can have a traditional cook-out without all the work at the Rosen Centre’s Father‘s Day Picnic Buffet. He’ll enjoy sharing favorite foods and relaxing with the crew in the Florida sunshine at Harry’s Poolside Bar & Grill, surrounded by the tropical ambiance of the palm tree-lined hotel pool. Dads and their guests will enjoy spiced shrimp boil, smoked island tropical chicken, Harry’s smoked spare ribs, and Harry’s Mancave Dessert Station. Each dad also will receive one complimentary craft beer with his paid meal. Treat him like a king and reserve a spot for Dad and the family today!
PHONE: 407-996-3969
EVENT: Father‘s Day Dining Special at Rosen Shingle Creek
DATE: June 12-17, 2019
TIME: 5:30 – 10 p.m.
LOCATION: Rosen Shingle Creek, 9939 Universal Blvd., Orlando, FL 32819
COST: Free entree with purchase of an entree
DESCRIPTION: Show Dad some love this Father‘s Day with a complimentary dinner at one of the two AAA Four Diamond restaurants at Rosen Shingle Creek. Choose either the fine-dining Italian bistro Cala Bella or the signature steakhouse A Land Remembered for his special meal and he’ll get a free entree with the purchase of an entrée of equal or greater value. Treat him to a luxury meal he won’t soon forget this Father‘s Day. Make a reservation now.
PHONE: (407) 996-3663
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