Friday, November 15, 2024

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20th Annual Cattle Baron’s Ball benefiting American Cancer Society at Rosen Shingle Creek

Tiffany Nguyen
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20th Annual Cattle Baron’s Ball benefiting American Cancer Society at Rosen Shingle Creek

The 20th annual Cattle Baron’s Ball benefiting American Cancer Society at Rosen Shingle Creek brought together cowboys and cowgirls for an evening of western-themed fun to help raise over $500,000 to fund local and national programs supporting cancer patients, education and life-saving research.

Festivities began at 6pm with a reception that included a silent auction, followed by a gourmet dine-around featuring food from many of Central Florida’s finest chefs, a live auction and incredible entertainment.

Food –
American Culinary Federation – Central Chapter Culinary Team
Andretti’s Indoor Karting and Games
A Land Rembered at Rosen Shingle Creek
Benihana
Cala Bella Restaurant at Rosen Shingle Creek
Capa at Four Seasons Resort
Cuisiniers
Empress Sissi Cake & Pastry Specialties
Everglades at Rosen Centre
Florida Nitro
Gordon Food Service
3Nine Poolside at Rosen Plaza
Jack’s Place at Rosen Plaza
John & Shirley’s Catering
King’s Dining & Entertainment
Nestle’ Professional
Orlando Food Department
Rosen Centre
Savor… at Osceola Heritage Park
Seasons 52
Sonny’s BBQ
Sysco
The Whiskey
Vital Flair Catering
Yak & Yeti

Beverages –
ABC Fine Wine and Spirits
Breakthru Beverage Florida
Cooper’s Hawk Winery
Crooked Can Brewery
Florida Distributing Company
Jim Beam
Nestle’ Waters
NOI Caffe
Enjoy Spirits
Orange Blossom Brewery
Orlando Brewing
Palm Ridge Reserve
Rico Foods
Southern’s Glazer’s Wine and Spirits
Tito’s Handmade Vodka 

For more information, please visit: cattlebaronsballorlando.com

 

Taco Tuesdays at Tijuana Flats

Katherine Nguyen
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Taco Tuesdays at Tijuana Flats

Taco Tuesday is nothing without tacos and amazing sauces. It has been a minute since I stopped into the college hot spot for tacos and took the sauce bar for a spin.

The Smack My Ass and Call Me Sally Sweet Chili Hot Sauce and Jason’s Mom’s Sauce are two of my favorite sauces to try.

Of course, you can’t go wrong with dos tacos on Taco Tuesday.

Or enjoy some quesadilla stacks. All is good with the sauce bar sauces.

Finish off with some cookie dough flautas that taste the best while still hot.

Before leaving (or even ordering), make sure you ask about their secret menu items. I wouldn’t want to ruin it for you so you’ll have to check it out yourselves!

For more information, visit a Tijuana Flats near you today!

Happy Hour Hit List: Big Fin Seafood Kitchen

Ricky Ly
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Happy Hour Hit List: Big Fin Seafood Kitchen

Sand Lake Road in southwest Orlando is known as Orlando’s Restaurant Row – home to some of the best restaurants in town. There’s also a number of great happy hour specials on Restaurant Row – a great draw for the nearby conventioneer traffic as well as for locals.

Big Fin Seafood Kitchen is no exception – serving up some of the finest seafood and happy hour specials in Central Florida.

Big Fin™ Seafood Kitchen opened on December 1, 2009, one of the few owner-operated restaurants in the area, in the Dellagio Town Center.

Located in the heart of Central Florida’s tourist area near all of the Orlando attractions, hotels and resorts, this year Big Fin celebrates their 10th year anniversary.

The upscale casual restaurant with two full service bars and an outdoor patio is open every day at 5pm and serves “Global Fresh Seafood, Steaks and Pasta along with Sushi and a Raw Bar with featured items such as fresh raw oysters, served chilled, and more.”

Many of these dishes are featured on the happy hour at happy hour prices with the same quality – going perfect with a drink like a classic Manhattan as well. Some of my favorites include the Big Fin style broiled oysters with garlic butter and topped with parmesan cheese – there’s a hint of New Orleans style in the dishes here – all done very well.

Since the opening in December 2009 Big Fin™ has served:

  • 1.75 million fresh shucked oysters
  • 125,000 lbs. of Whole Maine Lobsters
  • Over 300,000 Stone Crab claws
  • 250,000 Sushi Rolls
  • 175,000 lbs. of Grouper
  • …and counting…

Executive Chef and Partner James Slattery has resided over Big Fin’s kitchen since its opening in the fall of 2009. Prior to working at Big Fi, he resided as Executive Chef at Circa on Park Avenue in Winter Park. Chef Slattery’s career in the culinary world began in the late 1990’s at Emeril’s restaurant at Universal’s City Walk, becoming sous chef and then moved to Emeril’s second Orlando restaurant Tchoup Chop at the Royal Pacific Hotel as Executive Sous Chef until 2007. Before joining Big Fin, Chef Slattery also worked at A Land Remembered, the steakhouse at the Rosen Shingle Creek Resort.

Chef Slattery continues to be proud of the work Big Fin has accomplished these past 10 years and looks forward to preparing dishes using his chemistry background, his classical techniques and above all, his creativity.

There is a sense of pride – and rightly so – when he speaks about the quality of the dishes here at Big Fin from the seafood to the steaks and lamb.

For all of 2019 to celebrate Big Fin Seafood Kitchen’s 10th year serving the Orlando community, ALL LOYALTY CARD MEMBERS will receive 20% off their ENTIRE check through out the entire year!! Loyalty Exclusive Menu – 20% off all dining and alcohol purchases Not valid on Happy Hour or any other promotions. Sign up here: https://bigfinseafood.com/loyalty-program/

Big Fin Seafood Kitchen

Happy Hour Specials
Mon-Sat: 5-7 pm / Sun: 5-9 pm
To be eligible for Happy Hour prices, a beverage must be purchased.

Happy Hour Menu Highlights

Chilled 3 oz Lobster Tail…9

Angus Beef Slider* with Gruyere Cheese and
mushrooms…2.50

Grilled ½ dz Oysters* garlic & butter, topped
with parmesan cheese…10

Point Judith Calamari fried with artichoke,
lemon slices, cherry peppers & sweet Thai chili
sauce……7

Fried Green Tomato fried with seasoned bread crumbs
and remoulade…7

Lamb Chop Lollipops…$9

Frog Legs Cajun Style with Remoulade

DRINKS

Manhattan– Black Velvet Whiskey, Sweet Vermouth, Bitters & Topped with a Cherry

$4 Beer
Becks N/A, Budweiser, Bud Light, Miller Lite, Yuengling

$7 House Wines
House Red or House White
Beringer White Zinfandel, California

$7 House Martinis
Appletini– Svedka Vodka, Apple Pucker, Sour Mix
Cosmopolitan-Svedka Vodka, Orange Liquour, Lime Juice, Splash of Cranberry Juice
Lemon Drop– Svedka Vodka, Orange Liquour, Lemonade with a Sugared Rim
Sex in the City-Svedka Vodka, Peach Schnapps, Pineapple Juice, Cranberry Juice

$7 House Liquors
Svedka Vodka
Aristocrat Gin
Calypso Rum
Giro Tequila
Ballantines Scotch
Black Velvet Whiskey
Aristocrat Bourbon
***ON THE ROCKS ADD $1******SERVED UP ADD $2***
$7 Classic Cocktails
Rum Mojito– Calypso Rum, Muddled Fresh Mint, Simple Syrup, Mojito Mix,
Splash of Club Soda
Classic Margarita-Giro Tequila, Orange Liquour, Sweet and Sour Mix, Splash of Orange Juice
Manhattan– Black Velvet Whiskey, Sweet Vermouth, Bitters & Topped with a Cherry

Big Fin Seafood Kitchen
8046 Via Dellagio Way
Orlando, FL 32819
http://bigfinseafood.com

Happy hour is served Monday-Saturday from 5-7pm, and Sunday from 5-9pm.

Dinner “Under the Stars” at Planet Hollywood in Disney Springs

Tiffany Nguyen
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Dinner “Under the Stars” at Planet Hollywood in Disney Springs

We were invited to a media dinner hosted by Planet Hollywood in Disney Springs to experience the restaurant’s signature gourmet menu items.  Since Planet Hollywood has joined forces with Guy Fieri, they have created a new menu featuring Guy Fieri’s burgers and sandwiches and everything we tried was pretty good!  My favorite dish was Guy’s award-winning bacon mac-n-cheese burger (pictured above) which consists of applewood smoked bacon, six cheese mac-n-cheese, cheddar, lettuce, tomato, onion, pickle, crispy onion straws, & donkey sauce on a brioche bun.

Below are pictures of other dishes that we got to try:

Hummus trio

Citrus kale salad

Pimento grilled cheese

High roller sampler

Penne, chicken & broccoli pasta

Bbq ribs & triple fries

World famous chicken crunch

Strawberry Big Bang milkshake & chocolate comic milkshake

Cosmic cotton candy milkshake

Brownie sundae martini

Sticky toffee pudding

Star Jars

Big thanks to Chef David & the manager Mark for their generosity and unparalleled hospitality!

Planet Hollywood – Disney Springs
1506 E. Buena Vista Drive Orlando, FL 32836
407-827-7827
planethollywoodintl.com/restaurants/orlando/

Inside Look: Jaleo at Disney Springs Grand Opening Party with Chef José Andrés’

Tiffany Nguyen
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Inside Look: Jaleo at Disney Springs Grand Opening Party with Chef José Andrés’

We were invited to the official grand opening party for Jaleo [pronounced Huh-LAY-oh], Chef José Andrés’ new Spanish restaurant at Disney Springs® and everything was excellent.

During the event, guests had the opportunity to celebrate the restaurant’s opening with José himself and enjoy specially selected signature cocktails and tapas in a festive atmosphere.

We heard from Chef José Andrés’ that he visited Disney when he was 25 years old and did not see any Spanish restaurants there so 25 years later at age 50, he built his own.  This is his fifth and largest, most spectacular Jaleo thus far.

Jaleo
1482 Buena Vista Drive Orlando, FL 32836
321-348-3211
jaleo.com/location/orlando-jaleo/

Inside Look: 2019 Beard in Baldwin benefiting the James Beard Foundation National Scholars Program

Tiffany Nguyen
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Inside Look: 2019 Beard in Baldwin benefiting the James Beard Foundation National Scholars Program

We were invited to attend Beard in Baldwin, annual food & wine festival benefiting the James Beard Foundation National Scholars Program to help support the next generation of great American chefs.

The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone.  Scholarship recipients study a variety of disciplines including: culinary arts, baking and pastry, hospitality management, food studies, agriculture, sustainability and food security.

Kudos to restauranteurs Jason & Sue Chin (owners of Seito Sushi, The Osprey Tavern, and Reyes Mezcaleria) for hosting such an amazing event for a great cause!

Here are scenes from the event:

Beard in Baldwin
4899 New Broad St.
Orlando, FL 32814
beardinbaldwin.com

Inside Susuru, the Retro Japanese Izakaya and Ramen Pub – near Disney Springs

Ricky Ly
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Inside Susuru, the Retro Japanese Izakaya and Ramen Pub – near Disney Springs

It’s like a scene out of 1960s Japan – the cooks in the open kitchen stirring large steaming vats of ramen broth while guests sit street-food style on faux soda bottle cart seats. Looking around the room, there’s walls and cases adorned with vintage Japanese pop culture toys and posters. Smoke from the yakitori skewers grilling in the kitchen fills the air.

When Chef Lewis Lin thinks about what he loves to eat most, it’s usually Taiwanese beef noodle soup, bringing him back to his childhood in Taiwan.

Late in 2018, drawing from these memories of Taiwan and Japan – he and his partners opened Susuru – a retro-themed Japanese GastroPub (Izakaya in Japanese) in a hidden strip plaza near Disney Springs.

Susuru was inspired by Lin’s late nights and fond memories growing up made in local izakayas in Japan. The word “susuru” means “slurp”, an onomatopoeia of the sound people make when slurping on ramen noodles.

Lin explains, “Izakayas are social environments in Japan that many people come to after work. That same energy and food is something that we could not find in Orlando, so we wanted to bring that experience here for our neighbors and those visiting.”

Lin tells us that “Taiwanese culture has been greatly influenced by Japanese culture in many ways: food, architecture, art, language, etc, particularly during the Showa period.”

The Showa era is the period of Japanese history corresponding to the reign of Emperor Showa (Hirohito) from December 25, 1926 until his death on January 7, 1989.

Many look back nostalgically to the time, particularly after World War II as post-war Japan began to rebuild – when times were simpler, before it became an economic powerhouse. This time corresponds to when Japanese goods were still thought as cheap or poorly made, when Godzilla debuted, and the time of Tokyo’s hosting of the 1968 Olympic Games gave Japan an international stage.

Lin says, “The showa era was a special time in Japan’s history because it was a time when Japan experienced dramatic changes and strong economic growth. Tin toys were produced en masse, and exported all over the world. Electrical goods came into people’s lives. Correlating with this growth was the expansion of Izakayas in Japan.”

“People still can find Showa style houses/ stores in Taiwan. My grandparents were born in Showa period, and they always missed those old days. I still remember my grandpa used his satellite dish to watch Japanese TV programs everyday. He usually listened to his favorite Japanese songs when fixing my toys.”

Popular Dishes Right Now at Susuru

Some of the most popular dishes at Susuru right now are:

  • Mentaiko Fries which is topped with spicy cod roe mayonnaise

  • Susuru Chashu Gohan – a mini rice bowl with aged soy and housemade chashu. “Many of our guests top this Chashu Gohan rice bowl with uni and ikura,” Lin says.

His favorite items on the menu right now are the chicken oyster and chicken butt grilled yakitori skewers.

“Every chicken only has two oysters and it’s the most tender part of the chicken. Our chefs have to carve around the chicken thigh to extract the oyster. The chicken butt has a unique texture and flavor that is unlike any part of the chicken.”

Upcoming Plans for Susuru

In the near future, Susuru is planning on expanding the menu and creating seasonal dishes such as mentaiko pasta, nanban chicken, and more Japanese desserts.

They will also be revamping their cocktail lists and offering Japanese whiskeys (think: Japanese highball) as well as doing late night happy hours and yakitori omakase.

White Oak Akashi is currently one of chef Lin’s favorite Japanese whiskeys. “This whiskey is quite unique as it is not like typical whiskeys, it’s really a smooth, relaxing whiskey!”

Along with the compliments of their food people love the immersive atmosphere that Susuru offers, bringing them back to their memories of traveling in Japan and/or growing up – sweet songs of yesterday hidden in the umami flavors of skewered meats and a bowl of ramen noodle soup – nostalgia in a stick and a bowl.

Susuru
Retro Japanese GastroPub • Yakitori • Izakaya • Ramen
8548 Palm Pkwy, Orlando, FL 32836, USA

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Huey Magoo’s Chicken Tenders Now Open In Apopka

Katherine Nguyen
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Huey Magoo’s Chicken Tenders Now Open In Apopka

Hunt Club marks 15 years of Huey Magoo’s operations in Central Florida for local entrepreneurs Armstrong and Hudgens, who also own stores in Altamonte Springs, Winter Springs and Ocoee opening later this year.

Central Florida’s greatest tasting chicken tenders “Huey Magoo’s” continues widespread expansion with the grand opening of its newest restaurant in the Hunt Club sector of Apopka, Huey Magoo’s CEO and President Andy Howard announces today.

Hunt Club will feature the newest and most unique design elements for the beloved brand, including easy flow for both dine-in and pick-up guests, custom lighting, antique wood, vaulted ceilings, architectural soffits and Huey Magoo’s signature branding and marketing wall. At the same time, they’ll be serving up the same award-winning, fresh and delicious chicken tenders and family-friendly atmosphere that Huey Magoo’s is celebrated for.

Guests dining at Huey Magoo’s can enjoy grilled, hand-breaded or “sauced” premium chicken tenders, farm fresh salads, sandwiches and wraps, available as individual meals, meals for two and family-sized options making it the ideal place for a casual lunch or group dinner.  Each tender is always fresh, all natural and made with no hormones, no steroids and no preservatives.

Enjoy Huey Magoo’s Chicken Tenders now open at 446 S. Hunt Club Boulevard, Apopka, FL 32703.

Hours of operation are 11am-9pm Sunday through Thursday, 11am-10pm Friday and Saturday.

For more information on Huey Magoo’s, visit www.hueymagoos.com, or call 407-755-5300 for the Hunt location.

For franchising information, contact Andy Howard at 214-293-1564 or andy@hueymagoos.com.

A Sweet Celebration of Four Seasons Orlando Executive Pastry Chef Rabii Saber

Ricky Ly
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A Sweet Celebration of Four Seasons Orlando Executive Pastry Chef Rabii Saber

Four Seasons Resort Orlando at Walt Disney World Resort recently hosted a special dinner in honor of Executive Pastry Chef Rabii Saber’s James Beard Award Nomination for Outstanding Pastry Chef. The three course-dinner (each with a twist by Chef Saber) with wine pairings was held on Thursday, March 14, and we were graciously invited to attend as media.

Rabii Saber, Executive Pastry Chef at Four Seasons Resort Orlando at Walt Disney World Resort, oversees the dessert options for the Resort’s five restaurants, in-room dining, and banquet operations and was profiled on Tasty Chomps in 2017 as a part of National Chocolate Day celebrations.

“The world of sweets is for everybody. No matter your taste, you can always find something on the dessert menu that will make you happy.” – Rabii Saber, Executive Pastry Chef

Saber was born and raised in Morocco, and recalls helping his mother late into the night creating sweets from honey and almonds for morning holiday festivities. Though it was “a little bit nuts for men to be in the kitchen in Morocco those days,” Saber kept at it, fashioning cakes for siblings and friends before studying the culinary arts and heading off Five-Star restaurants across Europe and the US.

His path took a pivotal turn in the mid-‘00s when Top Chef Michael Voltaggio offered him a slot as head pastry chef slot at a start-up in Los Angeles. His boss at the time, Frederic Monti, a renowned Master Patissier in his own right, advised Saber to turn it down. “He told me if I wanted to be a good pastry chef, I should stay in hotels,” he recalls. “He was right. With dining rooms, banquets and room service, there are so many possibilities. At restaurants, all you do is plated desserts.”

Like Hawaii, Saber has found Orlando to be a little slice of paradise. “The skies, the trees, the sunsets here are so beautiful.” Passionate about fishing, Saber likes to go Florida bass fishing whenever he can find the time.

Moroccan-born Saber joined Four Seasons Orlando by way of Four Seasons Resort Lana’i. In 2016, after an extensive interview and vetting process, Saber was selected to be on the US team for the 2017 Coupe de Monde de la Patisserie in Lyon, France. Saber was in charge of chocolate artistry, and his chocolate cake creation won best in the competition.

When he’s not traveling to represent Four Seasons Resort Orlando at prestigious festivals and events, Saber oversees all of the dessert production at Four Seasons Resort Orlando – from the trendy gelato flavors at Lickety Split (such as the Guinness flavor for St. Patrick’s Day) to the decadent Peanut Butter Pie at The Lobby Bar and wedding cakes for special occasions.

MENU

1st Course – Risotto | Cape Canaveral shrimp | vanilla-lemon emulsion

2nd Course – Prime Sirloin tagliata | Rub: 80 % chocolate, thyme | Chocolate-Bordeaux sauce | potato ciambella

3rd Course – Nougat Glace l Fruits of the Forest l Valrhona Bahibe 46%

The nougat glace, usually a creamy, frozen dessert from Provence–a mix of Italian meringue, whipped cream, fruit, and caramelized nuts is truly a delight to the senses – from the textures of the sweet and refreshing icy nougat glace to all the wonderful features of forest flavors – it is no surprise that Chef Saber placed as a semi-finalist for these prestigious awards.

Although Chef Saber ultimately did not place as a finalist in this year’s James Beard Foundation Awards, he has already done so much to make Orlando, our city beautiful, very proud.

Acclaim for Chef Saber

“Chef Rabii is truly an innovative pastry chef who helped to change the landscape in Central Florida when it comes to dessert and his James Beard House nomination is a great reflection of his leadership and passion. His complexity in flavor, texture, taste and presentation is truly unique. Chef Rabii is a true craftsman, who earned his skills while working with many accomplished pastry chefs throughout the world. His professional integrity and his decisiveness make him an industry leader for our profession. Congrats to chef Rabii and his team at the Four Seasons!”  -Stefan Riemer, Executive Pastry Chef, Culinary Development/Food & Beverage, Walt Disney World

“I am very pleased that a remarkably creative and well-rounded talent such as Rabii Saber has been nominated as Outstanding Pastry Chef by the James Beard Foundation.  The immense talent, excellent workmanship and generous camaraderie he exhibited during the preparations for the Coupe du Monde de la Patisserie in 2017 was commendable.  I can only wish him even more success.” –Ewald Notter, World Champion Pastry Chef

“Pastry Chef Rabii Saber possesses a rare combination of technical skills and artistic brilliance. He is a master chocolatier who is capable of creating intricate showpieces, but is equally adept at crafting a simple and memorably delicious plated dessert. He is exceptionally talented, and also happens to be one of the nicest guys in the business – I am a huge fan!”- Tish Boyle, Managing Editor, Pastry Arts Magazine

“Chef Saber is a very driven and passionate Pastry Chef.  His craftsmanship and creativity are superb.  I strongly support his nomination as a semifinalist for the 2019 James Beard Outstanding Pastry Chef award.”  – Executive Pastry Chef Robert Nieto, Jackson Family Wines

Chef Saber is a true and talented professional pastry chef. I have known Rabii for about 10 years when he worked for the prestigious Greenbrier… Rabii never stopped to move forward and learn the art of pastry… he took the challenge to work for the most talented pastry chefs in the world to continue learning and improving his talent day after day. I was not surprised when I found out that he was selected to represent the USA team at the prestigious coupe du monde in Lyon France, when he was awarded the best chocolate cake in the world. Chef Rabii deserves to be selected for the James Beard Award and I am very confident that he will go to the final. I really wish him great success because i know he deserves it.” -Hichem Lahreche, Founder / CEO/Master Pastry Chef, Criollo Chocolatier LLC
“Chef Rabii is a true and genuine craftsman of pastry; the award would be well deserved.”- Bill Foltz, Executive Pastry Chef, L”Auberge Casino Resort, Lake Charles, Louisiana
“I am writing to provide my support to Chef Rabii Saber as he is being considered for the 2019 James Beard Award for Outstanding Pastry Chef. While I was Executive Pastry Chef at The Greenbrier Resort, Chef Saber worked for me. He is a hard worker with strong leadership skills. Over his years in the industry he has earned a reputation for being able to continuously produce high quality products.” –Chef Frederic Monti, CEO, Norman Love Confections, Inc.

“I had the pleasure to work with Rabii at The Bellagio in Las Vegas; his talent and remarkable palate are some of the reasons why I put his name in the hat to represent Team USA at the Pastry World Cup in France.” –Christophe Feyt, Executive Pastry Chef, Mandalay Bay

“In 2016, Rabii became member of the U.S. Team which competed in the 2017 Coupe du Monde de la Patisserie in Lyon, France. Rabii quickly assimilated in this group of expert pastry chefs. He brought his energy, passion, excellent pastry and chocolate skills to the group, and spent countless hours practicing and preparing for this challenge of a lifetime under a tight schedule and extreme pressure. Never did Rabii loose his calm and positive attitude. He is an excellent team member of whom we can always count to take on new tasks and initiatives. When I had the opportunity to visit him at the Four Seasons Resort in Orlando, I found him surrounded by a large staff, whom he had modeled his kind and friendly values. His international experience in some of the world’s best hotels and pastry shops, his mastering of multiple languages, and his sincere caring for fellow pastry chefs make him an excellent ambassador of our profession. Rabbi is a true gentleman who is always ready to lend a hand to fund raise for any noble cause. I am proud to call Chef Rabii Saber a friend and I wish the world to know him and appreciate his company as much as I do.” — Gilles Renusson, Chef and Pastry Instructor at the Secchia Institute for Culinary Education, President, US Pastry Team

“Rabii Saber is an outstanding  pastry chef. He is very talented and has shown his mastery of the craft throughout his career in the luxury hospitality industry. Leading by example with an effervescent style of positivity, Rabii has always inspired others to follow and succeed along his path. His true passion for his craft has propelled him to a record of continuous overachievement. Rabii is deservedly respected and appreciated by his colleagues and customers for his dedication, diligence and spirit of cooperation. Equally as impressive is Rabii’s enthusiastic support of new food trend initiatives and company mindedness. It’s a pleasure to see Rabii’s continued successes, which I follow with great interest and applause.” – Franck Riffaud, Executive Pastry Chef , HILTON ORLANDO BONNET CREEK & WALDORF ASTORIA ORLANDO

“Chef Rabii, you are a rare combination of humility, dedication, sincerity, hard work and immense skills. Your efforts to share, grow and contribute to further our industry are much respected and appreciated. My best wishes.” – Anil Rohira, Export Corporate Pastry Chef at Felchlin -Switzerland

“Competitions, accolades and awards received speak for themselves. Chef Saber is one of the best and most talented pastry chefs in the US, and to represent American at the Coupe du Monde de la Patisserie in France is an exceptional achievement in a pastry chef’s career. I am honored to have had the opportunity to work with Chef Saber and still exchange about our passion for the pastry world.” – Jean-Marie Auboine, President & CEO, Jean Marie Auboine Chocolatier

“Our clients in Orlando are so lucky to have the talents of Chef Rabii to design and execute sublime pastry offerings for their events.  I truly appreciate how he is constantly seeking new ways to elevate their experience and surprise guests with something unique.  He is exceptionally skilled in the art of chocolate and I always look forward to what creations he will come up with next.   I am so thrilled for Chef Rabii and his much deserved recognition as a semi-finalist this year for the James Beard Awards.” – Whitney Devin Carillon, Owner, Whitney Carillon Events and Très Chic Southern Weddings

“Rabii is an artist who challenges the boundaries of possibility and creates unimaginable textures, flavors and works that defy creativity and is unmatched in the pastry world. Rabii is the the most talented, creative and empowering pasty leader I’ve worked with. He constantly takes my breath away with his inspirational works of art. Wishing Rabii all the best for this deserved recognition!” – Phil Clough , General Manager, Aegis of Queen Anne on Galer, Seattle, Wash.

“Chef Rabii is talented, passionate, humble and creative pastry chef! Watching him compete on the Pastry Team USA, he proved he is innovative, a strong team player and highly motivated professional.”
– Luba Petrash, GRCC Banquet Chef, Grand Rapids, MI

 

First Watch opens on Lee Vista

Ricky Ly
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First Watch opens on Lee Vista

First Watch, the popular Florida based breakfast and brunch restaurant, after many years expanding in other parts of the States, has begun to expand its base here in Central Florida. This week, First Watch officially opened at Lee Vista Promenade (just north of the Orlando International Airport off of Semoran Blvd on Lee Vista Blvd in Southeast Orlando).

The restaurant, first founded in the 1980s in California, gets its name from the nautical reference to the first work shift aboard a ship as First Watch restaurants are only open 7:00am to 2:30pm. A few years ago, they debuted their first single origin coffee supporting women growers in Huila, Colombia.

With the new opening, they hosted a friends and family event, with donations going to a local Orlando based charity – Quest which “supports Central Floridians with developmental disabilities by offering choices and opportunities to live, learn, work and play.”

The restaurant is modeled after a rustic-modern farmhouse look which speaks to the menu and fresh ingredients.

On this happy occasion, we were also able to sample a dish from the new Spring menu, which includes Lemon Blueberry Quinoa Pancakes, as well as Asian Pork Belly Breakfast Bowl, Smoked Salmon Tzatziki Toast, and the drink Spring Clean (Granny Smith apple, celery, cucumber, lemon and coconut water) which lasts until June 2.

LEMON BLUEBERRY QUINOA PANCAKES
Three mid-sized blueberry quinoa pancakes topped with lemon blueberry butter and the housemade granola. Served with mixed berry compote and warm syrup.

Other popular menu items we ordered included:

MILLION DOLLAR BACON
Four slices of our signature hardwood smoked bacon baked with brown sugar, black pepper, cayenne and a maple syrup drizzle.

BACADO OMELET
Bacon, avocado and Monterey Jack. Topped with sour cream and served with a side of housemade Pico de gallo.

First Watch Lee Vista – Now Open
6622 Eagle Watch Drive, Suite 575
Orlando, Florida
Call (407) 698-3447  – firstwatch.com

Pepe’s Cantina’s New Brunch Buffet and Bottomless Mimosas

Katherine Nguyen
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Pepe’s Cantina’s New Brunch Buffet and Bottomless Mimosas

Pepe’s Cantina has been voted Best Mexican Food in Orlando, FL in the Orlando Weekly. They have locations in Winter Park, Downtown Orlando, and on International Drive. My favorite location is in Winter Park because it’s in a less busy part of town and there’s plenty to walk around and do while trying to digest all the delicious food.

Pepe’s Cantina offers a brunch buffet at their Winter Park and Downtown Orlando locations. This includes the bar for unlimited mimosas, sangria and guacamole. We were invited to try out the brunch as part of media.

The brunch buffet offers a Mexican twist to your regular breakfast favorites… like these potato bites, bacon, scrambled eggs, and toast.

The french toast from Pepe’s Cantina is known to be a popular item. It’s flavorful and the syrup that goes with it is not overwhelmingly sweet like many other places you may think of.

Who wouldn’t want a brunch buffet after a long week or long Saturday night? Not interested in the bottomless mimosas or sangria bar? Check out the Hangover Cure from the main menu, which consists of a freshly squeezed lime juice margarita with agave nectar and tequila topped with an upside down Top Chico. This is refreshing and will help you rejuvenate after any headache you have.

Afterwards, treat yourself for one of their house margaritas; these would also come from the main menu. Here, we have the Avocado Margarita and can be served frozen or on the rocks. You may find the name different, but it’s a good type of different because it’s tasty. Plus, it’s healthy because it has avocado in it, right?

You could also order items off the main menu and still enjoy the brunch buffet. These Stuffed Avocados are a nice vegetarian dish, or you could add steak or chicken for an extra cost.

This is the Huevos Rancheros dish, which can be ordered off the menu.

You can create breakfast tacos by wrapping the Huevos Rancheros in a tortilla (soft corn, hard corn, or soft flour).

This next dish was recommended to me by a friend and the recommendation did not disappoint. This is the Hawaiian Fajita consisting of the steak and chicken fajita with grilled pineapple and topped with melted cheese. It’s served in a pineapple and usually has shrimp, but they’re very good at accommodating with allergies and food requests. The sweet and refreshing notes of pineapple brings additional flavors to the regular chicken, steak and shrimp fajitas offered at Pepe’s Cantina.

On all of our dishes, we enjoyed using the house spicy sauce. It’s not for the weak, but it’s not going to burn your tastebuds off either. I enjoyed this sauce and will request it each time I visit.

For more information, visit the Pepe’s Cantina website.

American Cancer Society’s Cattle Baron’s Ball in Orlando – Saturday April 6, 2019

Ricky Ly
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American Cancer Society’s Cattle Baron’s Ball in Orlando – Saturday April 6, 2019

The American Cancer Society’s Cattle Baron’s Ball brings together cowboys and cowgirls for an evening of western-themed fun and raises funds to help the Society attack cancer from every angle. This year’s Cattle Baron’s Ball will be held on Saturday, April 6, 2019 at Rosen Shingle Creek in Orlando. Festivities begin at 6pm with a reception that includes a silent auction, followed by a gourmet dine-around featuring food from many of Central Florida’s finest chefs, a live auction and incredible entertainment.

? Cattle Baron’s Ball is an organization of volunteers working together to support your local American Cancer Society and its fight against cancer. Since the first Orlando Cattle Baron’s Ball in 1999, they have proudly contributed more than $6 million to local and national cancer support services, as well as groundbreaking research.

The Orlando Cattle Baron’s Ball promises another year of toe-tapping, knee-slapping, rip-roaring good times, all for an event better cause! So grab your hat, pull on your boots, and join us!

To purchase tickets, visit https://www.cattlebaronsballorlando.com/

Menu Preview

Andretti’s Indoor Karting and Games
Chef- Chip Pacilio

*Famous Andretti Pulled Pork Parfait. Decadent layers of all your favorite comfort foods. Creamy mashed potatoes, our Big Green Egg smoked pulled pork, Four cheese mac n’ cheese, and bbq sauce, topped with green onion, shredded Cheddar, and Applewood smoked bacon

Capa at @ Four Seasons Resort Orlando
Capa Chef-Gabriel Massip

*Braised Beef Short Rib | Black Garlic | Carrots

Cuisiniers
Chef-Jason Wolfe
Chef de Cuisine

*Lebanese spiced ground beef/ hummus/ crispy chickpeas/ micro herbs

Empress Sissi
Owner- Karina

*Devils food cream cheesecake
*Flourless Italian caramel cake
*White chocolate raspberry cheesecake
*Coconut Macaroon Berry Cake
*Carrot cake

Gordon Food Service
Chef- Adam Walkover

*Twisted Hawaiian Tuna Poke
Fresh Diced Tuna Cubes tossed in a nontraditional Korean Bulgogi Sauce drizzled with a spicy mayo and topped with pickled ginger, sesame seed medley and fresh micro picante greens.

*Southwestern Cowboy Salmon Poke
Fresh Diced Salmon cubes tossed in a sweet chili soy bbq glaze, drizzled with a pineapple chili sauce and topped with a corn and black bean salsa, pickled ginger and micro green onions

John and Shirley’s Catering
Chef- Shirley Stamper

*Johnny Kabob chicken and swamp salsa shooters

Kings Dining & Entertainment
Executive Culinary Chef- Joseph Malo

*Baja Steak Skewers
*Chocolate Dipped Oreo Truffles

Nestle Professional
Chef-Bryan Frick
Chef-Allan Gazaway
Chef- Josh Dixon

*Braised Short Rib with Cavatappi Pasta in a White Cheddar Cheese Sauce
*Crispy Pork Belly, Noodles, Asian Broth Bowl

Orlando Food Department CO.
Executive Chef/President- Robert Grebic
Head Chef/Vice President- Dunya Grebic

*Truck 11 Chicken (OFD’s Signature Dish)
A recipe that was created by Firefighters that will satisfy any hunger fire

Osceola Heritage Park
Executive Sous Chef -Jim Weinland- Savor/Osceola Heritage Park

* Seared Maple Glazed Pork Belly atop a Fire Roasted Corn/ Mac & Cheese
*Chipotle Cake topped with Micro Chives

Rosen Centre
Executive Chef- Michael Rumplilk

*Rock Shrimp po’ boy
Rock Shrimp with lettuce, tomato & Cajun Remoulade
*Creekstone Farms Tenderloin Slider Arugula, Red onion, Gorgonzola Drizzled with Balsamic vinaigrette
*Harry’s Salmon Salad
Wild Caught salmon Pan seared
Organic Greens, Blueberries, strawberries, Mango

Rosen Plaza Hotel
Executive Chef- Michael McMullen

3NINE and Jack’s Place
*3NINE Poolside Tuna Poke
Sashimi Grade Tuna Tossed in our Poke Sauce with Cucumber, Avocado and Wakame
Tempura Wasabi Crisp
*3-Way Duck Crepe
Duck Confit Wrapped in a Delicate French Crepe
with Pan Seared Duck Breast and Foie Gras Crema

Rosen-Shingle Creek
Executive Chef- Jorge A. Oliveira

A Land Remembered Restaurant
*Seared Ahi Tuna
Napa Slaw, Chili Pepper Vinaigrette, Avocado Relish
*Land Remembered Lobster Bisque Shooter
Butter Poached Lobster, Splash of Sherry
*San Marco Filet & Crab
Sliced Tenderloin, Hollandaise & Crab
*Mini ALR Desserts
*Key Lime Brule
*Pistachio Meringue, Raspberry Coulis
*Strawberry Short Cake -Grand Marnier Strawberries, Whipped Cream & Strawberry Sauce

Cala Bella Restaurant
*Fried Calamari
Parmesan Breaded, Roasted Garlic, Pickled Peppers,Basil Aioli
*Petit Tomato Caprese Fresh Mozzarella, Basil, Olive Oil, Balsamic & Cracked Pepper
*Braised Osso Bucco, Wild Mushrooms Risotto, Natural Jus
*Limon Cello Panna Cotta

New Vietnamese “Pop Up” ChauHaus inside Sushi Pop Winter Park

Ricky Ly
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New Vietnamese “Pop Up” ChauHaus inside Sushi Pop Winter Park

Chef Chau Trinh of Sushi Pop recently opened the first outpost of the Oviedo mainstay in classy Winter Park, right off of Park Avenue on Lyman Avenue.

On Wednesdays through Sundays from 11am to 3pm inside Sushi Pop Winter Park, Chef Chau opens up ChauHaus – his new “pop up” lunch featuring elevated Vietnamese classics cooked from his childhood memories including: 16 hour bone broth pho beef noodle soup, bun bo hue spicy beef noodle soup, banh mi – served french dip style with a side of pho broth , duck curry, rice and noodle bowls with charcoal grilled lemongrass pork and house-made pork sausage.

We recently visited ChauHaus as part of our weekly Orlando Foodie Forum lunch meet up and I was just blown away by the flavors in the bun bo hue noodle soup and the fantastic cuts of meat and house made sausage in the bowl.

We spoke with him in-depth on the new Sushi Pop, his new Vietnamese Pop Up Chau Haus, his favorite kitchen utensils, his Vietnamese cooking tips, and upcoming plans.

Chef Chau Trinh (right) with Chris Roberts of EatLocalOrlando.com

How has the opening at Sushi Pop Winter Park been so far?

Great! The community has received us well and we are excited to be cooking for so many new people that have heard about us but have never ventured to the Oviedo location.

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

This is a twofold answer. First, I’m fortunate that I come from a family of good cooks. Most of my uncles and aunts can wield a knife and hold their own in the kitchen, so delicious food was never far away.

My grandmother and mother were certainly driving forces in teaching me how to cook, to be patient, to focus and appreciate the work.

So cooking was never a chore, it was part of family bonding and an honor/pride to cook for everyone. I loved the intenseness and dedication they all had. They argued who made it best, which always made the food better. This has influenced my life now as a chef as it is the way I approach food, it’s the same attitude and respect I have for cooking as my family did.

And two, I visited Nobu NYC way back in 2001 and it completely changed the way I saw sushi. Nobu was a master pioneer in blending cuisines together seamlessly without calling them “fusion.” He elevated and presented sushi in a way no one had ever seen before. Peruvian flavored with Japanese execution. Mind blown!

I told myself that I wanted to cook like that. A few cookbooks later and…

What are some of your favorite food memories growing up?

Certainly being around family during large gatherings.

Waking up with my cousins and faintly hearing my aunts bicker in the kitchen about the proper way to make a dish.

The fresh herbs and scents of food simmering and sizzling always attracted me even in my youth.

And of course, eating the food, seeing every ones happy faces as they shoved all the hard work and prep down with each bite.

What are some of the most popular dishes right now at Sushi Pop Winter Park?

The cold tastings are always fire and sell well. The menu changes quite a bit but I’d say the Hamachi Ceviche (coconut leche de tigre, palapa, fresno chili, cilantro oil, gochujaru soft boiled peanuts) and the 3M ( 3 different types of mushrooms, porcini seared akami tuna, mushroom soy, shitake bacon, lemon juice, olive oil, black garlic and herbs) .

The tiradito is also popular with kombu cured golden tile, yuzu, EVOO, poppy seeds, pineapple, jalapeno, shiso pepper.

Oh – and any hot dish with octopus sells.

Tell us all about ChauHaus – What was the inspiration behind it? 

ChauHaus is a love project, it’s a reflection of my child hood and a cuisine closest to my heart. For a long time I was disappointed with the Vietnamese food in Orlando. Not because it didn’t taste exactly like what I had, but it just tasted watered down and economical.

Not to say all the restaurants are like this because Vietnam Cuisine is bomb, I love their Bun Cha Hanoi and fresh Banh Cuon. They are doing things right, doing it slower and taking time. You can taste it in the food, you can smell it and see it. That’s what I’m bringing with ChauHaus.

That’s the inspiration to ChauHaus, to bring quality, focus, pride and attention to Vietnamese cuisine that I grew up with. Vietnamese food is all about balancing the crunchy with the soft and chewy, crispy with the sweet and salty, the fresh herbs with the funk of fermented sauces.

I want to teach people how to eat it right, without skimping on the fish sauce or fermented shrimp paste. That’s the stank and umami in your bun bo hue you liked.

Are people ready for it? I think so. I hope so.

What is something people can find here at ChauHaus and no where else in Orlando?

I believe we are the only ones making spring rolls with rice paper and not the Chinese wheat version. It’s great, especially with some fresh herbs wrapped in a lettuce leaf and dipped in nuoc cham.

I also imported a kosei grill, the only gas robata grill that also uses bincho-tan charcoal. So all the meats get cooked over charcoal, mimicking the true flavors of street vendors in Saigon. You can’t fake smoky goodness that comes from the high heat and smoke of charcoal, it permeates the lemon grass and 5 spice pork that we cook.

We’ve also partnered up with some local artisans.

Olde Hearth Bread Company is making a fantastic banh mi exclusively for us, it’s crispy and crackly on the outside and an airy and chewey texture inside that’s indicative of great banh mi.

Foxtail Coffee is roasting a unique blend of beans with chicory for our café sua da. It’s really good and addictive, you can taste and smell a little cacao, rich dark expresso and floral notes from the chicory. Spoon in some condensed milk and pour it over ice and it’s magic with a bowl of pho.

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

The menu is small and a fraction of what you’d find at other Vietnamese restaurants. This is because we want to focus on doing things right and execute properly. So, it’s all good.

The 16 hour pho is fantastic.

The chicken pho I believe is really special, we use organic Belle and Evans whole chickens to make the broth.

Once cooked we tear the chicken meat for the pho, peel the skin and deep fry it as a topping for the soup.

A little black garlic oil and crispy shallot with fresh cilantro and scallions rounds out the pho. It needs nothing but maybe a quick squeeze of lime.

Oh – and we have chicken fat schmaltz with fresh grated ginger and scallion oil for dipping your chicken in.

And of course the bun bo hue, pho’s tattooed b-boy cousin. It’s tasty. So much depth and richness from the pork and beef stock and balanced with lemon grass chili. One of my favorite soups period.

What is the secret to cooking great Vietnamese dishes?

Quality ingredients, timing, patience, balance.

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

We are making all our Vietnamese bologna, pate, meatballs and sausages in house. It’s been a challenge and rewarding to learn and become proficient at.

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

Mandolin and a sharp knife.

What are some trends you have seen in the food and beverage industry over the past few years since opening Sushi Pop Oviedo?

For a while there it was modern cooking with the godfather Ferran Adria leading the way, influencing every chef with enhanced chemical cooking and sous vide. Then it was farm to table and all things artisanal and local. What I see now is sort of the blend of the two, with modern techniques applied when appropriate and needed and attention to a quality product without over complicating the dish. You see this on the grand stage of Michelin restaurants and also great restaurants in general.

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

Right now I feel like I’m always working so I don’t get to go out much. I love tacos from El Pueblo down the street from me. Cheat day is either Pizza Bruno or Prato’s pizza and dim sum is at Peter’s Kitchen.

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

Korean instant ramen with an egg and a few veggies is always, always satisfying.

Any upcoming plans for Sushi Pop this year?

OMAKASE

Current Lunch Menu at ChauHaus follows:

Chauhaus is now open Wednesdays – Sundays 11am-3pm inside Sushi Pop Winter Park at 15 East Lyman Ave, Winter Park, FL. http://sushipoprestaurant.com/ 

Cuba Libre Celebrates Mojito Mondays

Tiffany Nguyen
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Cuba Libre Celebrates Mojito Mondays

The new Mojito Mondays at Cuba Libre Restaurant & Rum Bar in Pointe Orlando offers pitchers and half pitchers of their house-made mojitos, no-jitos (non-alcoholic mojitos) and sangrias at 1/2 price every Monday.

Known to be a favorite drink of Author Earnest Hemingway, the mojito is a traditional Cuban highball consisting of white rum, sugar, lime juice, sparkling water and mint.  Cuba Libre’s version is made from a combination of freshly pressed sugar cane (called guarapo, which is pressed in-house), fresh lime juice, mint, Cuba Libre branded white rum and a splash of soda and is one of twelve handcrafted mojitos available at the restaurant.

For more information about Mojito Mondays, please visit: cubalibrerestaurant.com/en/orlando/menus/drinks/

Below are some pictures of their delicious dishes worth trying:

Crab Guacamole – Blue crabmeat, avocado, grilled golden pineapple, roasted jalapeños, fresh lime juice, extra virgin olive oil with crisp plantain chips

Seafood Paella – Jumbo shrimp, Maine lobster tail, little neck clams, mussels, squid, baby octopus, saffron long grain rice, roasted piquillo pepper salad

Yuca Fries – Crispy and creamy yuca served with cilantro-caper allioli

Tostones Hawaianos – Twice-fried green Hawaiian plantains served with dijon-mojo

Dessert shooters – their pastry chef’s favorite mini desserts tableside.  Selection changes daily.

Cuba Libre – Pointe Orlando
9101 International Drive, Orlando, FL 32819
(407) 226-1600
cubalibrerestaurant.com/en/orlando/

 

 

Uber Eats – How It Works and A Test Drive with Siam Garden Thai

Ricky Ly
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Uber Eats – How It Works and A Test Drive with Siam Garden Thai

This is a sponsored post presented by Uber Eats.

Restaurant delivery meets the 21st century with Uber Eats.

According to Forbes Magazine, Uber’s CEO, Dara Khosrowshahi, projects that Uber Eats is on track to deliver some $10 billion worth of food worldwide this year, up from an estimated $6 billion-plus last year.

In January of 2019, Uber Eats announced that it was expanding a highly-touted partnership with coffee chain Starbucks, adding to an already expansive list of both local eateries and national partners including McDonald’s.

Here is How Uber Eats works:

Browse
Uber Eats has hundreds of restaurants to choose from – and lots of local restaurants from Sus Hi Eatstation to Peter’s Kitchen to Lechonera Latina to more. When you open the app, you can scroll through the feed for inspiration or search for a particular restaurant or cuisine. When you find something you like, tap to add it to your cart.

On this day, I felt like some comforting Thai food so I chose Siam Garden Thai, a nearby restaurant I have yet to try. Definitely a lifesaver when there is no time to cook at home and you just want to stay home.

Each dish was easily customizable – I could choose between various proteins (tofu, beef, chicken, shrimp, etc) that I am used to when ordering my pad thai and red curry, but I am also able to give instructions on spiciness level and other notes in the app. It is easy to review everything on your order list in the app, too.

Order
When you’re ready to check out, you’ll see your address, an estimated delivery time, and the price of the order including tax and delivery fee. You can choose another address besides your home address if you are elsewhere.

Delivery fees vary depending on your distance from the restaurant location.

When everything looks right, just tap Place order–and that’s it. Uber Eats automatically uses the card on file so you never need cash. Everything is digital.

Track
Follow your order in the app. First you’ll see the restaurant accept and start prepping. Then, when the order’s almost ready, a nearby Uber partner–in a car, on a bike, or scooter–will go to the restaurant to pick it up.

Next, they’ll drive or ride to you, whether that is your house or some other location. You’ll be able to see their name and photo and track progress on the map.

Once the food arrives, your driver drops the food off – no awkward credit card exchanges or even need to sign any receipts. It’s all taken care of in the app.

I was able to keep track of our delivery and even time myself to get the table ready just in time for the delivery. It is fun to watch the little car on the app make its way through to your house.

The whole order/delivery process was easy, simple, seamless, and relatively fast.

There’s a ton of restaurants available on Uber Eats – so to get you started, here is our Tasty Chomps’ list of 10 of our favorite local Orlando restaurants to try on our Uber Eats.

Tasty Chomps’ 10 Local Orlando Restaurants To Try On Uber Eats

  1. Hong Kong Alley’s Kitchen – Chinese

  2. Lechonera Latina – Latin

  3. 4 Rivers Smokehouse – BBQ

  4. Peter’s Kitchen – Chinese

  5. Muzzarella Pizza and Italian Kitchen – Pizza and Italian

  6. Mecatos Bakery and Cafe – Latin Bakery / Breakfast

  7. Pio Pio – Peruvian/Colombian Cuisine

  8. Tamarind Indian Cuisine – Indian

  9. King Bao – Asian Bao Sandwiches

  10. Chuan Lu Garden – Sichuan Chinese

For a limited time (until August 1, 2019) Uber Eats is offering free delivery on your first order for all readers of Tasty Chomps: A Local’s Culinary Guide – enter the coupon code heyeats6j3d4 at checkout.

Se7en Bites Owners Chef Trina Gregory-Propst & Va Propst open SETTE in Lake Ivanhoe Village

Tiffany Nguyen
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Se7en Bites Owners Chef Trina Gregory-Propst & Va Propst open SETTE in Lake Ivanhoe Village

The table is “SETTE“!

We were invited by Se7en Bites Bake Shop owners Chef Trina Gregory-Propst & Va Propst (as seen on “Diners, Drive-Ins and Dives”) to get a first look and taste of their new Italian restaurant, SETTE, located in Lake Ivanhoe Village and wow, we were in for a real treat!  Delicious food, amazing service, and a cozy and intimate space; so perfect for your next date night.

They officially open this Friday, March 22 for dinner service and reservations can be made by calling 407-704-7771.

Caesar salad – artisan romaine, garlicly dressing, garlic parmesan croutons, shaved parmesan

Cucina salad – romaine, cucumber, tomato, goat cheese, pine nuts, champagne dijon vinaigrette, garlic parmesan croutons

Lasagna – one noodle pasta, béchamel, beef bolognese, mozzarella, pecorino, ricotta

Clam linguini – linguini, small neck clams, pancetta, fennel & fronds, lemon white wine sauce

Mussels – mussels, lemon white wine sauce, basil

Fried eggplant – ricotta cheese, shaved pecorino romano, fresh basil, pesto linguini

Tomatoes, zucchini, eggplant, risotto

Arancini – risotto, gorgonzola, fig, prosciutto crumble, pesto cream sauce

Sausage with grapes – Italian sausage, fennel, blistered grapes

Olive oil lemon cake – rosemary lemon curd, lemon mascarpone buttercream

Tiramisu – semi freddo, ladyfinger, espresso, dark chocolate ganache

Amoretti cookies & “milk” – almond cookies, white chocolate liquor ‘milk’

Brownie cake – orange marmalade, candied oranges, chantilly cream

Chef Trina Gregory-Propst was the one who recommended my family’s restaurant Saigon Noodle & Grill – Bumby to Food Network’s “Diners, Drive-ins and Dives” two years ago and we could never repay her back for what she’s done for us, we are eternally grateful.  Congrats Chef Trina Gregory-Propst & Va Propst!  You guys rock.  We wish you both continued success in all your endeavors!

SETTE
1407 N Orange Ave. Orlando, Florida 32804
(407) 704-7771
Tuesday – Thursday: 5:30pm to 10pm
Friday – Saturday: 5:30pm to 11pm
Sunday: 1pm to 8pm
setteitalian.com

Austin-based Hopdoddy Burgers opens in Orlando

Ricky Ly
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Austin-based Hopdoddy Burgers opens in Orlando

Hopdoddy Burger Bar of Austin has recently opened its first Florida restaurant at Pointe Orlando later this year, just outside of the Orange County Convention Center on International Drive.

Hopdoddy is known for its specialty burgers and handcrafted milkshakes and also has a full liquor bar.

The name “Hop” refers to the bitter plant used in beer, and “doddy” is a nickname for a type of cow.

All burgers at Hopdoddy are made with all natural meats. Hopdoddy grinds their meats in-house daily and offers a wide variety of proteins like Angus beef, grass-fed Kobe beef, chicken, turkey, and sushi-grade tuna that are stacked between baked-from-scratch buns. They also offer vegetarian and vegan menu items such as The Impossible and La Bandita burgers.

Alongside its burgers, Hopdoddy serves a lineup of hand-cut fries, fresh salads, and handcrafted milkshakes made with Jersey Cream Custard.

Hopdoddy also carries an array of local craft beers on tap as well as in cans and bottles.

PARMESAN TRUFFLE FRIES
Truffle Oil, Parmesan, Chives, Truffle Aioli

HOT HONEY & SAGE FRIES
Sweet Potato Fries with Hot Honey & Sage

VANILLA BIRTHDAY CAKE SHAKE
Funfetti Batter, Rainbow Sprinkles

As part of the mission to “Do Right,” the burger bar offers the Goodnight/Good Cause program nationwide where Hopdoddy donates a portion of the proceeds from each Good Night Good Cause burger sold to charitable organizations. Since 2010, Hopdoddy guests have helped raise more than $1,000,000.

The Goodnight/Good Cause burger is made with Angus beef, Tillamook cheddar, caramelized onions, jalapeños, caffeinated barbecue, Sassy Sauce, lettuce, and tomato.

The restaurant will be open Monday-Sunday from 11 a.m. and will also be offering online ordering and delivery. They are also ramping up the catering and special event booking capacity – with its close location to the Convention Center it is no wonder why. They have space inside up to 250 people and outside up to 600 people and can do entire restaurant buy outs. For more information, contact sales and events manager Ashley Germano at Ashley.Germano@hopdoddy.com

Hopdoddy is known for its creativity across more than a dozen different burgers. They also have a special burger featured each month.

For March, the month of St Patrick’s Day, they are highlighting THE DUBLINER- a Lamb Pie patty burger featuring savory onion and spices, cooked to a perfect warm red center and sandwiched between The Veg – Pea, Carrots, and Mushrooms, The Mash – white cheddar potatoes, and a tangy Parsley Aioli.

Here are just a few of the amazing dishes you can find at Hopdoddy:

BREAKFAST BURGER – Sausage, Ham, & Beef Grind, Egg Patty, Hickory Smoked Bacon, American Cheese, Potato Hay, Herb Mayo

PRIMETIME – American Grass Fed Kobe Beef, Brie, Arugula, Caramelized Onions, Truffle Aioli, HD1 Steak Sauce, Tomato

THUNDERBIRD – Chicken, Hickory Smoked Bacon, Tillamook Pepper Jack, Poblanos, Avocado, Pico de Gallo, Chipotle Aioli, Lettuce

AHI TUNA – Sushi-Grade Tuna, Sunflower Sprouts, Nori Chips, Teriyaki, Honey Wasabi, Mayo, Pickled Ginger, Lettuce, Tomato, Onion

THE IMPOSSIBLE – Impossible Meat (made entirely of plants; contains gluten), Tillamook Cheddar, Sassy Sauce, Lettuce, Tomato, White Onion OR Make it Vegan with Vegenaise and Vegan Smoked Gouda on Whole Wheat. Also note – any of the burger styles at Hopdoddy can be made with Impossible burger – so just ask!

Hopdoddy
www.hopdoddy.com
9101 International Dr #1208, Orlando, FL 32819

Old Forester Olfactory Experience feat. master taster Jackie Zykan

Ricky Ly
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Old Forester Olfactory Experience feat. master taster Jackie Zykan

by Martin Balderama

When most people think of whiskey they usually think rough or strong or perhaps within a shot glass at a country bar. Although potentially true for inexpensive whiskey, more refined and higher quality brands will have a whole laundry list of both aromas and flavors. One such whiskey, one of the oldest and famous, Old Forester has said complex tasting and aromatic notes. Florida is one of Old Forester’s top markets and thus was excited to bring many events to help existing or new fans to bourbons the try a variety of their products.

I had the opportunity of attending one such event; the Old Forester Olfactory Experience event that The Bourbon Society of Central Florida help hosted. Not only was I introduced to the many types of flavors and scents that bourbon can have but also connected with many likeminded whisky connoisseurs. Bourbon is different from other whiskeys in that the composition of grain mash used is at least 51% corn while other whiskeys can have varying levels of wheat, rye, or barley. Bourbon whiskey is also primarily distilled in America, with Kentucky being the primary region.

As a frequent Scotch whisky drinker myself (whiskey that is distilled in Scotland), I was delighted to learn more about its American counterpart. Jackie Zykan, Old Forester’s Master Taster, did an amazing job in not only teaching the attendees the distillery process of some of the different varieties of Old Forester but also guiding us in the tasting and smelling experiences with the bourbon. With her chemistry background and extensive experience and whiskey tasting she was the perfect guide.

In front of us, we had a place mat with samples of distillates (samples of the whiskey batch prior to maturation) of their 100 proof and rye, a sample of the rye pre-maturation, and full mature samples of their rye and 100 proof. We tasted them while delicately nibbling on the three breads in the middle: corn bread, white, and rye. Each combination provided a unique flavor and taste profile similar to how white and red wine can pair with cheese and breads. From black pepper and cinnamon stick to nutmeg and oak, bourbon can have a variety of flavors. We tasted and took note on every taste and flavor as directed by Jackie. Next up however was something unique…

In the middle of the table were placed 10 small jars. Each with a cotton ball that had specific scent. Our next objective: to figure out what the scents were! One by one, everyone in the table smelling, taking heart, remembering where and when in their childhood or specific event that the scent tied to. From dill to apple, peppermint to sassafras, and lemon to magnolia. Some hitting the mark and others completely off.

To cap off the night, we were handed a sample of Old Forester’s 1910 Old Fine Whisky and 1920 Prohibition Style. The 1910 started with flavors of butterscotch, toffee, cedar, and apricots followed by a smooth mix of oatmeal raisin cookie and milk chocolate whit a hint of caramel and spices finishing with oak leads and more spices. The 1920 on the other hand had nose filled with medley of cherry preserves, drippy caramel, dark chocolate, maple syrup, and oak spices followed by tastes of malt nuttiness, sweet graham cracker, warmed green peppercorn, and coriander spice brightened with a hint of cedar. It finished with tart apple giving way to long smoky finish full of toasted marshmallow, chocolate and graham cracker sweetness. Both had wonderful flavors and both being perfect example of how bourbons can taste like.

1910 Tasting Notes:

o Nose – Interlaced layers of buttercream, sticky toffee, cedar and apricot.

o Taste –  Smooth, well rounded mingling of sweet oatmeal raisin cookie and milk chocolate leading into caramel corn and evolving spice.

o Finish – Charred oak leads with a clean peripheral spice.

1920 Prohibition Style Tasting Notes:

o Nose – An intense medley of cherry preserves, drippy caramel, dark chocolate, thickened maple syrup and seasoned oak spiciness.

o Taste – Dark caramel coats layers of malt nuttiness and sweet graham cracker all warmed by green peppercorn and coriander spice brightened with a hint of cedar.

o Finish – Tart apple crispiness gives way to a long smoky finish full of toasted marshmallow, chocolate and graham cracker sweetness.

Bayou Boil – A Universal Mardi Gras Experience 2019

Ricky Ly
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Bayou Boil – A Universal Mardi Gras Experience 2019

On a late afternoon at Universal Studios this time of year, one can stroll around the “New Orleans French Quarter” and hear a live New Orleans style jazz band playing as entertainers and performers, decked out in jester costumes and crawfish costumes call out to passerbies with jokes and quips.

Stilt walkers dressed in mermaid and exotic far eastern attire, pause to smile for selfies. There is a carnival atmosphere in the air – this is the time of year for the Mardi Gras Celebration at Universal Studios Orlando which runs this year from Feb. 9 through April 4.

Louisiana’s diverse history brings together flavors from French, Italian, Portuguese, Spanish, and African cultures into a beautiful, rustic spicy stew known as Cajun cuisine.

Much of the cuisine is characterized by steaming pots of rice, spicy Andouille sausages, juicy shrimp and seafood, tomatoes, and the holy trinity of green bell peppers, onions, and celery.

We were invited to a media visit for the Bayou Boil, a new add-on experience to the Mardi Gras Festival on select nights.

Chefs and cooks stir over steaming, boiling pots of seafood, mixing in their Cajun spice blends as the pots continue cooking for service. Servers come by to pour out buckets of the freshly prepared seafood on a platter on your table.

It’s a good old fashion southern Cajun boil.

It can get a little messy and for the crawfish novice – one word of advice, step one is to twist the head off, then pull to get to the juicy tails.

Don’t worry there’s wet naps for cleaning up afterwards, too. The setting at Battery Park Pavilion, overlooking the water and with an architecture style reminiscent of New Orlean’s French Quarter, is something you might find on Bourbon Street or overlooking Lake Pontchartrain.

As part of the Bayou Boil experience you’ll be able to enjoy an all-you-can-eat Louisiana-style boil featuring crawfish, shrimp, potatoes, and corn-on-the-cob. There’s hint of citrusy lemon in the Cajun spice blend. You can also choose from chicken and andouille sausage jambalaya on request.

Come time for the Mardi Gras parade, you’ll have an exclusive viewing area for the parade where you’ll be treated to miniature King Cakes, beignets, sparkling wine and assorted non-alcoholic beverages such as apple cider and coffee – think of it as a dessert reception for the parade.

For $59.99 per adult and $39.99 per child, it is well worth the price, especially if you are familiar with how pricing can go with theme park food and event costs.

New Orleans French Quarter Courtyard

You’ll be able to enjoy new and returning favorites daily in the French Quarter Courtyard located in the New York area in Universal Studios Florida starting at 4 p.m. from Feb. 9 – April 4 – served in tasting sizes.

Scenes from the Universal Mardi Gras Celebration Parade 2019

Enjoy nightly parades with outrageous street performers, colorful costumes and countless beads flying through the air. Catch some of the biggest names in music live in concert on select nights. Plus you’ll enjoy authentic New Orleans bands each night and mouthwatering Cajun food available for purchase. Best of all, the festivities are included with your theme park admission or Annual Pass. Seasonal Passholders can also experience the event on select nights.

Greenery Creamery Debuts Ice Cream Cake for Nerd Nite 6 Year Anniversary

Ricardo Williams
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Greenery Creamery Debuts Ice Cream Cake for Nerd Nite 6 Year Anniversary

Nerd Nite Orlando recently celebrated its 6 Year Anniversary on Thursday, March 14th and in honor of the special occasion the Greenery Creamery built a special ice cream cake.

The Greenery Creamery is an ice cream boutique in downtown Orlando. Last summer they collaborated with Nerd Nite on an assortment of nerdy, space-themed ice cream flavors, called THE GALAXY COLLECTION.

The cake is made using the Nerd Nite Orlando collaboration flavor called “little green menthe”, a mint stracciatella ice cream powered green with spirulina, a crunchy Oreo cookie crust, chocolate shell topping, and Oreo cookies (this particular cake contains soy, gluten, and coconut).

Their new mini ice cream cakes are now an official menu item and feed 6-8 people! Set menu item cakes are available for pick up any time but custom cakes can be ordered by phone or email. https://www.thegreenerycreamery.com/





Nerd Nite is an evening of entertaining and educational presentations. Speakers present for 15 minutes, followed by a brief Q&A with the audience. Nerd Nite operates in over a hundred cities around the world and launched in Orlando on Thursday, March 14, 2013. The next Nerd Nite Orlando event is Thursday, April 11th.

CityArts Orlando Celebrates Opening in Downtown Orlando on Thursday, March 21

Katherine Nguyen
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0
CityArts Orlando Celebrates Opening in Downtown Orlando on Thursday, March 21

Downtown Orlando’s arts and cultural hub “CityArts Orlando” will open the doors of its new home in the historic Rogers Kiene Building in Downtown Orlando on Thursday, March 21.  The opening will commence with a ribbon cutting at 6pm led by Orlando Mayor Buddy Dyer, Orlando City Commissioners and Downtown Arts District Board Chair Jim Lussier.  Directly following, from 6pm-9pm, CityArts will open to the public. Renowned “Vinylinist” Michelle Jones will provide strolling violin entertainment throughout the evening.

Guests of the opening will be first to view CityArts five individual art galleries with featured exhibits:

  • Arts in Medicine, artwork created by patients in the Integrative Medicine department at Orlando Health (Upstairs Signature Gallery)
  • Attachment Hunger with Scott Donald and Sean Hartman (Redefine Gallery)
  • Solo exhibition by Vicki Wilson (Spotlight Gallery)
  • Artwork created by artists ages 15-21 (Young Artists Gallery presented by Orlando Magic)
  • Earth, Water & Land presented by OUC the Reliable One (Downstairs Signature Gallery)

Create Café, located on the first floor, will open Summer 2019 featuring local roasted coffee, quick service food, beer and wine in an artistic atmosphere.

Coming soon to CityArts Orlando, Downtown Arts District will present the 2019 Spring/Summer Female Curatorial Series aimed at celebrating women’s contributions and recognitions in the arts world.  The series will feature prominent female art curators in the Central Florida area Flynn Dobbs, Wanda Raimundi-Ortiz Klotz, Gisela Carbonell, Sorcha Baty and Rangsook Yoon, who will each develop an exhibit/performance art.  Artists featured in the month-long shows will include both local and national talent, and they are invited to participate in a speaker’s series or artist talk with the corresponding curator.

Experience the new CityArts Orlando opening on Thursday, March 21 at 6pm in the historic Rogers Kiene Building located at 39 South Magnolia Avenue, Orlando, FL 32801.  Admission to CityArts is free.  Donations are welcome.  For more information, call 407-648-7060 or visit www.DADOrlando.com.

Disney Springs’ Raglan Road Hosts Mighty St. Patrick’s Festival, March 15-17

Tiffany Nguyen
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Disney Springs’ Raglan Road Hosts Mighty St. Patrick’s Festival, March 15-17

We were invited to a media preview at Raglan Road in Disney Springs to taste dishes of traditional St. Paddy’s food and beverage that will be available at this year’s Mighty St. Patrick’s Festival.

The Mighty Festival runs today through this Sunday, March 17, 2019.

This weekend’s festival lineup.

Brehon Blonde – a refreshing, very pale, golden beer with a hoppy and citrus overtone and a malty, biscuity finish. With a 4.3% ABV, it makes this beer ideal for fish or spicy dishes.

The Pride of the Peninsula – Dingle Irish Gin, Fever Tree Elderflower Tonic, Fresh Lime, Cucumber, Mint

Method: Place cubes of ice in a goblet, squeeze half a lime over the ice, tear 3 mint leaves into glass, add shredded cucumber, add 2oz of dingle gin and a bottle of elderflower Fever Tree tonic.  Stir and garnish with a cucumber wheel.

Hog In The Box – Slow roasted pork shoulder with baby potatoes, sage and sweet onion stuffing, caramelized onions, apple sauce, garnished with pork crackling.  *Sold at Cooke’s of Dublin.*

Mini Chicken Sliders – Crispy breaded chicken, bacon jam, and picked onions served on a miniature bun.  *May soon be added to the Cooke’s menu.*

Heavenly Ham – Irish Mist glazed loin of bacon with savoy cabbage, colcannon potatoes, parsley cream sauce and a raisin cider jus

Fish & Chips – famous beer battered fish & chips served with fresh tartar sauce

Raglan Risotto – Butternut squash risotto, shitake mushrooms, parmesan, peas & macro greens with parmesan crisps

Gnocchi Sea Gnocchi Do – Handmade potato gnocchi, seared Georges bank scallops, crispy pork belly, tomatoes & kale in a white wine butter sauce

Ger’s Bread and Butter Pudding – Miniature version of their bread & butter pudding served with crème anglaise and butterscotch sauce

Fluffy Lemon Clouds – Intense lemon curd tart topped with fluffy

Executive Chef Herberto Segura being interviewed by media.

New for the Mighty Festival: a brilliant sister trio Maca.

New on the stage: Ben Gunnery, Irish music superstar multi-instrumentalist.

Remarkable Raglan Road Irish Dancers!

Raglan Road Irish Pub & Restaurant – Disney Springs
1640 Buena Vista Dr. Orlando, FL 32830
(407) 938-0300
raglanroad.com

Loews Sapphire Falls Resort’s All-New Rum 5 Course Dinner – Saturday March 23

Ricky Ly
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0
Loews Sapphire Falls Resort’s All-New Rum 5 Course Dinner – Saturday March 23

A Caribbean Culinary Journey Awaits at Loews Sapphire Falls Resort’s All-New Rum Dinner

Celebrate the islands’ spirit of choice during a special evening of rum and Caribbean cuisine at Loews Sapphire Falls Resort at Universal Orlando‘s all-new Rum Dinner. Enjoy a reception with light hors d’oeuvres, rum samplings and live entertainment on Amatista Cookhouse’s picturesque outdoor terrace before moving indoors for a mouth-watering five-course dinner.

Transport your tastebuds to the Caribbean with the distinctive flavors of Mount Gay rums from Barbados as a rum ambassador guides you through every pour, all perfectly paired with each dinner course.


Saturday, March 23 at 6:30 pm
Loews Sapphire Falls Resort at Universal Orlando

Amatista Cookhouse
6601 Adventure Way
Orlando, Florida 32819
Tickets are $70. Tax, gratuity and ticketing fees apply.
Complimentary self parking or $5 valet parking.

To purchase tickets, visit sapphirefalls.tix.com.

https://www.facebook.com/LoewsSapphireFalls/

https://www.instagram.com/universalorlandohotels/

#LoewsSapphireFalls

INTERVIEW WITH THE RUM DINNER’S CHEF RON MAYS

Chef Ron Mays is the complex executive sous chef for Loews Sapphire Falls Resort and Loews Royal Pacific Resort. He previously worked for the Ritz-Carlton Hotel Company for 15 years and studied at Le Cordon Bleu with a focus on culinary management. He sharpened his skills through The American Culinary Federation, participating in cooking competitions and coaching as well as mentoring and teaching other chefs. His culinary style is inspired by the flavors of the Midwest and southern United States, including Tex-Mex and Floribbean cuisine.

 What are some influences you drew upon for the dishes for this rum dinner?

Our primary goal for this Rum Dinner is to capture the personality and flavors of Amatista Cookhouse’s Caribbean-inspired menu that we’ve already perfected while challenging our dynamic culinary team to use their creativity to craft a one-of-a-kind dining experience. Our chefs took a hands-on approach to this as if they were cooking for their own families and thoughtfully considered how each dish would complement the rum and vice versa. Through this experience, we hope to inspire guests to take their own personal rum journey, course by course, and enjoy this unique opportunity to learn about the rich history of rum.

 Tell us about what guests can expect at Amatista and Sapphire Falls regularly outside of the special dinner. What are some guest favorites at Amatista?

The Caribbean-inspired Loews Sapphire Falls Resort transports guests to paradise where blue waterfalls cascade across lush grounds and the invitation to cool relaxation is everywhere.

Amatista Cookhouse, which serves breakfast, lunch and dinner, features authentic Caribbean-style cuisine served in an open, airy dining room with indoor and outdoor seating that overlooks the cascading waterfalls and picturesque lagoon. Guest favorites on the menu include Mojo Marinated Rotisserie Chicken, Jerk Chicken Pot Pie, House made Empanadas and Coquito Tres Leches.

Guests can continue their rum journey at the award-winning Strong Water Tavern, located in the lobby. This stylish lounge and watering hole is known for its impressive collection of more than 100 rums, Caribbean-style tapas menu and lively atmosphere.

 What makes Mount Gay rum special for this dinner? Where does it come from?

Mount Gay rum has been distilled on the island of Barbados since 1703. It’s one of the oldest distilleries in operation and has been consumed in the United States since before the Revolutionary War.

What is something that is unexpected that guests will experience at this dinner?

In addition to the inspired menu and rum pairings, a Mount Gay rum expert along with our own knowledgeable rum captains will be on hand to provide more insight and information about the rums.

 Who will be performing the live entertainment this evening?

Latin Guitarist Jorgé Hipolit will perform live throughout the evening. A self-taught Cuban guitarist and musician, Jorgé uniquely combines Latin and Flamenco music with traditional jazz, blues and pop.

 

 To purchase tickets, visit sapphirefalls.tix.com.

 

Yuki Hana Brings a new Omakase Experience

Katherine Nguyen
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0
Yuki Hana Brings a new Omakase Experience

Yuki Hana is found near the junction of Oviedo and Winter Park. It’s in a quieter part of Orlando, but a treasure to find. Eating at Yuki Hana is not merely another meal. It’s an experience to keep in your memories forever with the very humble Chef Ping Jiang. We stopped in for a tasting one evening with a number of friends and Yuki Hana brought their A-game with new flavors and combinations.

The amuse bouche was crispy peking duck is served with hoisin and scallions delivered by cucumber. It is a fun dish to enjoy and eat with your hands as if you’re eating a taco. The vegetable deliverance creates a light touch to the dish and crunch to the bite.

Kanpachi Crudo in charred negi vinaigrette with strawberry gel, sea grapes, sunflower sprout, and garlic oil. This dish was a taste of the sea. Some may say it’s a little chewy, but that makes it fun. The vegetables served with the octopus are mostly crispy and adds that diverse texture to each bite of the octopus.

These dumplings are flavored well. The meat is cooked tenderly and moist with every bite.

Chef Ping and her team can whip up quick bites for you and your friends/family to share while she works on your entrées. This dish is served chilled to ensure freshness of the seafood.

Another starter dish created by Chef Ping and her team served chilled after being slightly seared.

One of the most beautiful and simplistic dishes on the menu is this dish. There are three pieces of fish rolled up with crispy onions and micro greens in a soy sauce reduction as well as strawberry vinaigrette droplets on the rim.

Chef Ping proudly serves fresh fish flown in from Japan for each seafood dish you enjoy. The Nigiri Tasting consisted of…

  • Kanpachi with citrus sauce, serrano salt, micro cilantro
  • Bluefin tuna with tare, yuzu koshi and bonito
  • Trout belly, blow torched, honey miso
  • Aji, kombu cured, ginger scallion oil, lemon confit
  • Tamago,housed made sweet egg omelette

All of the fish are extremely fresh and this first one (in focus) is my absolute favorite of the ones on this plate. It is the Kanpachi with citrus sauce, serrano salt, micro cilantro. Although, that was a tough choice to make in deciding a favorite.

As the team makes dishes as fresh as possible, it may take some time so order up some tea and clear your palate.

Tea not your thing? Order some sake. Try the Sho Chiku Bai Nigori Unfiltered Sake. It is as silky and smooth as mentioned on the label.

A dish where the sauce is served at the table. It’s a soy sauce mixture to dress the greens below the flavorful pork belly.

Don’t be alarmed, this unique dish is served chilled instead of hot like you would normally find with pork belly dishes.

Not many may know, but Yuki Hana makes their ramen noodles in-house and it shows. This is another dish where the broth is poured over the ramen in front of you chair-side. Crispy Duck Ramen consists of peking duck with house made noodles, negi, nori, benishoga, 6” egg, and crispy shallots.

Chef Ping makes her desserts similar to her meals – from scratch, with love and fresh ingredients. With it being strawberry season, she and her team went strawberry picking for this dessert. Chef is not a fan of creating desserts that are overly sweet so her desserts have a subtle sweetness. This Soy Panna Cotta is served with strawberry sauce, matcha macaroons, and ginger foam.

For more information, visit the Yuki Hana website and stop by for your own experience.

Chicken Salad Chick opens 20th Florida location near Disney Springs

Tiffany Nguyen
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Chicken Salad Chick opens 20th Florida location near Disney Springs

Chicken Salad Chick, the nation’s only southern inspired, fast casual chicken salad restaurant concept, has expanded in Florida with its newest location in Vineland Pointe.

The Orlando area restaurant marks Chicken Salad Chick’s 20th store in Florida, with four additional locations slated to open this year.

Spearheading the Orlando area growth is husband and wife duo, Glenn and Jennifer Pilson of TAB Holdings, LLC, who plan to expand their footprint into Windermere later this year.

During grand opening week, guests will experience the southern hospitality that Chicken Salad Chick is known for, with giveaways and specials that include:

  • Tuesday, March 12– Free Chicken Salad for a year – The first guest will receive one large Quick Chick of chicken salad per week for an entire year; the next 99 guests receive a free large Quick Chick of chicken salad per month. * Any guest not part of the first 100 in line can make a purchase and enter to win free chicken salad for a year.
  • Wednesday, March 13– Meet The Chicks – The first 100 guests who purchase a Chick Special will get an opportunity to “Meet The Chicks” over the next year and will receive one small scoop of a different flavor per month.
  • Thursday, March 14  – The first 100 guests at opening to purchase a Chick Trio will receive a free 32oz. RTIC Chick tumbler.
  • Friday, March 15 –Free Upgrade Friday – The first 100 guests to purchase a Chick Special will receive a free upgrade to a Chick Trio.
  • Saturday, March 16 – The first 50 guests to purchase two large Quick Chicks will receive a free Chick cooler.

With over 10 years experience owning and operating concepts like Twisted Root Burger Co. and Five Guys, The Pilsons are experts in the foodservice and franchising industry. The pair first tasted Chicken Salad Chick’s made from scratch chicken salad two years ago when they visited the brand’s hometown location in Auburn, Alabama. The restaurant’s flavorful food and comforting southern hospitality impressed the couple, pushing them to open their first location in Vineland Pointe.

“Not only have Glenn and I fallen in love with Chicken Salad Chick, but we’ve also grown to admire the management team,” said Jennifer. “We’ve been amazed with the unwavering support they have provided us, which makes opening a restaurant in the area we’ve called home for nearly 20 years that much sweeter. The residents in Vineland Pointe are always looking for something fresh and unique, so we are thrilled to introduce them to Chicken Salad Chick’s savory and authentic menu offerings.”

The Chicken Salad Chick concept was established in 2008 by founder, Stacy Brown. With more than a dozen original chicken salad flavors as well as fresh side salads, gourmet soups, signature sandwiches and delicious desserts, Chicken Salad Chick’s robust menu offers a variety of options suitable for any guest. In 2015, Eagle Merchant Partners purchased a majority stake in Chicken Salad Chick, and under the leadership of CEO Scott Deviney and team, the company now has more than 100 restaurants currently open in 13 states and remains a standout brand within the fast casual segment.

(Source: Chicken Salad Chick)

We were invited to visit their new location during grand opening week and we were impressed with their southern hospitality and made from scratch food that is served from the heart.  You can really taste and feel the love with each bite you take.

I ordered:
– A scoop of the Buffalo Barclay, Egg Salad, Sassy Scotty
– Chicken Salad BLT on a flaky buttery croissant with a side of fresh fruit
– Pimento Cheese BLT on white bread (toasted) with a side of mac n’ cheese
– Buttercream Frosted Flower Cookies

The soups are made daily from the freshest ingredients.  Take a look at their daily soup schedule for available selections.

Monday – Loaded Potato & Broccoli Cheese
Tuesday – Loaded Potato & Tomato Bisque
Wednesday – Loaded Potato & Chicken Tortilla
Thursday – Loaded Potato & Chicken Florentine
Friday – Loaded Potato & Tomato Bisque
Saturday – Loaded Potato & Chicken Florentine

Chicken Salad Chick
11587 Regency Village Dr. Orlando, FL 32821
chickensaladchick.com
407-499-0981
Hours: Monday – Saturday from 10 a.m. – 8 p.m

5 Places in Orlando to get Pie for Pi Day – March 14 (3-14) – 2019

Ricky Ly
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5 Places in Orlando to get Pie for Pi Day – March 14 (3-14) – 2019

Pizza Pies, Apple Pies, Pies – those round baked dishes made of sweet or savory ingredients, perfect for eating on March 14th also known as 3-14, the International “Pi Day”, named after the mathematical constant, defined as the ratio of a circle’s circumference to its diameter, equal to 3.14159…you get the idea.

Like the mathematical constant named for the same-sounding Greek letter, pie is a constant around the globe, a sweet or savory dish that complements any meal, whether it’s apple, pumpkin, pecan, mince, blueberry, cherry, sweet potato, peach or countless more.

On March 14, widely recognized as Pi Day, the American Pie Council® (APC) urges everyone to celebrate with a slice of their favorite pie, either as the delicious conclusion to a perfect meal or a decadent, “just because” indulgence. With millions of pies baked, sold and consumed every year, Pi Day offers the perfect day to pause and enjoy what has come to be considered “the most traditional American dessert.”

  • Why Pi Day?
  • Ancient civilizations determined the ratio of a circle’s circumference to its diameter is approximately 3.14159, a mathematical constant represented by the Greek letter (pi) since the mid-18th century.
  • The first large-scale celebration of Pi Day took place March 14, 1988, in San Francisco, noting the similarity of the date (3/14) to the first three digits of Pi.
  • In 2009, the U.S. House of Representatives passed a non-binding resolution recognizing March 14 as National Pi Day.
  • On March 14, fans can share their love of pie on social media with the hashtag #PiDay.

Meanwhile, the countdown continues for the country’s next major pie milestone – the 25th APC National Pie Championships in Orlando, a three-day competition set to identify the best pies created by amateur, professional and commercial bakers. The silver anniversary event is set for April 11-13, 2019, at Renaissance Orlando at SeaWorld®.

For all those Pie Lovers and Pythagorean diehards out there, here are 5 places in Orlando to get Pie – both savory and sweet – for Pi Day – just make sure to call ahead to order your pies.

image by Hosing Y on Yelp

P is for Pie Bakeshop
2806 Corrine Dr
Orlando, FL 32803
http://crazyforpies.com/

P is for Pie Bake Shop is a small batch artisan bakery specializing in sweet and savory pies and variations of pies, cakes, cookies, etc. Everything is made from scratch, by hand, incorporating natural, seasonal and local ingredients to every extent possible. Whole pies, small pies, and cinnamon rolls are available on a first come first serve basis on Fridays and Saturdays.

Aren’t they beautiful? #thanksgivingpies #sisterhoneys #pecanpie #pumpkinpie

A post shared by Phoebe Enstad (@phoebemarie89) on

Sister Honey’s
247 E Michigan St
Orlando, FL 32806
www.sisterhoneys.com

The founder of Sister Honey’s has won National Pie Championships – with the Blue Ribbon for her Orchard Fresh Apple Pie and has been featured on the Food Network, in Hometown Cooking Cookbook by Family Circle, was a panelist on the Crisco® Pie Tips Hotline and has received accolades in numerous publications. She also shares some of her award-winning recipes in a cookbook, America’s Best Pies, by the American Pie Council.

Proper Pie Company
145 Ridge Center Drive, Roseberry Square
Davenport, Florida
http://www.theproperpiecompany.com

The Proper Pie Company – Individually hand-made Double Crust Pies and other traditional British Fayre. Popular flavors include Chicken and mushroom, steak and mushroom and beef and onion.

Ocean Prime

For an enticing Pie delight on Pi Day this March 14th, guests at Ocean Prime can indulge on the restaurant’s signature pie, the CHOCOLATE PEANUT BUTTER PIE, featuring Peanut Butter Mousse and Bittersweet Chocolate Ganache. For more information or for reservations visit, www.ocean-prime.com/locations-menus/orlando or call (407) 781-4880. Ocean Prime is located at 7339 West Sand Lake Road, Orlando, FL 32819.

Blaze Pizza – $3.14 Pizzas

On Thursday, March 14, Blaze Pizza will celebrate Pi Day by hosting the world’s largest pizza party, serving up custom built, artisanal pizzas for just $3.14 each at more than 300 locations. This year marks the sixth straight edition of Blaze Pizza’s Pi Day celebration, with guests across the US, Canada, and abroad expected to join in the celebration, forming lines out the doors, as has been the case in years past.

In addition to the $3.14 pizza Pi Day offer, guests are encouraged to download the Blaze Pizza app to receive another discount – $3.14 OFF a pizza – good for their next visit to Blaze. The Blaze Pizza app regularly extends offers and promotions special to app users and includes a loyalty program where guests collect “flames” redeemable for free pizzas.

“Math gives us a blueprint to solve a problem, whether simple or complex. It’s with that same spirit that Blaze Pizza was founded — to solve the important problem of how to get an insanely great, scratch-made pizza that’s both fast and affordable,” said Dennis Sherer, Operating Partner for Blaze Pizza in Orlando. “This year, we calculated that we will serve more than a quarter million pizzas at $3.14. We look forward to having Blaze fans celebrate with us.”

The following Orlando-area locations are participating:
UCF: 4100 N. Alafaya Trail
Winter Park: 501 N. Orlando Ave.
Viera: 2348 Citadel Way
Daytona Beach: 1405 Cornerstone Blvd
(sorry, offer is not valid at the Disney Springs location)

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