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New Happy Hour Menu at American Kitchen Bar & Grill on Lake Buena Vista

Tiffany Nguyen
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New Happy Hour Menu at American Kitchen Bar & Grill on Lake Buena Vista

American Kitchen Bar & Grill is a full service, family-friendly restaurant known for its farm-to-table concept sourcing local and sustainable product whenever possible. Just like America, their menu is a melting pot of multiple influences and techniques.  They take an artisan approach to numerous items on their menu which give them the opportunity to share a unique spin on New American Fusion Cuisine.

We were invited to check out their new daily Happy Hour menu prepared by Executive Chef Venoy Rogers III (pictured in the middle), winner of Food Network’s Chef Wanted with Anne Burrell.

Happy hour is available every day from 5:00 – 7:00pm.

Drinks:
1/2 off domestic/draft beers
1/2 off house wines
1/2 off house liquors

Food:
1/2 off everything from the menu below, including their Small Bites Tour:

For my Small Bites Tour, I choose my top 3 favorites: Tempura Avocado, Korean Glazed Pork Ribs, and Fried Chicken “Oysters”.  The presentation and flavors in each of these appetizers were on point.

Here Are The New Happy Hour Dishes at American Kitchen Bar & Grill:

1. Tempura Avocado
Tomato-chipotle jam and cilantro-lime crème fraiche.  The avocado was creamy and had a great crunch.

2. Korean Glazed Pork Ribs
Chinese carrot cabbage slaw, sweet soy glaze, radish and sesame.  The ribs were sticky, sweet and succulent.

3. Fried Chicken “Oysters”
Tender chicken morsel, house aioli, crispy kale, lemon, buttermilk.  The fried chicken was crispy and seasoned well.

4. Grilled Chicken Wings
Bourbon bbq, signature buffalo, or honey jerk glazed.  These wings were solid.

5. Firecracker Cape Canaveral Rock Shrimp
Pepperoncini, chili garlic aioli, gochujang, toasted sesame.  The rock shrimp bursted with flavor in every bite.

6. Carne Con Queso Eggrolls
Slow braised certified Angus beef, pepper jack cheese, au jus.  The eggrolls were crispy and satisfying.

American Kitchen Bar & Grill is located inside B Resort & Spa, just a mile away from Disney Springs.  Parking is free when dining at the restaurant.

American Kitchen Bar & Grill
1905 Hotel Plaza Blvd, Lake Buena Vista, FL 32830
(407) 827-3080
americankitchenbarandgrill.com

First Look: New Ceviche Bar Opens at Don Julio Mexican Kitchen & Tequila Bar

Tiffany Nguyen
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First Look: New Ceviche Bar Opens at Don Julio Mexican Kitchen & Tequila Bar

We were invited to check out the newly expanded Don Julio Mexican Kitchen & Tequila Bar, located in the Publix plaza on Chickasaw Trail & Lake Underhill Road.

They have expanded their dining area and added a ceviche bar, more tables, booths, and paintings on the wall.  The painting of the beautiful women on the right is a tribute to the owner Larry’s late mother.

The new ceviche bar made its debut three day ago and is spearheaded by Food Network Chef, Chef Roberto Treviño.

What is ceviche?  Ceviche originated in Peru is made with fresh raw seafood marinated in vinegar or citrus juice from lemon or lime.  The citric acid effectively “cooks” the seafood even though there is no heat involved.

Here are our favorite dishes from their new ceviche bar:

1. Huachinango Mango
Fresh raw snapper, marinated in lime juice, onions, jicama, pepita seeds & mango in chamoy chile

2. Fresh Ahi TunaRaw tuna cubes with lime, marinated vegetables, fresh avocado, chopped peanuts & served with chicharrones

3. Classic Shrimp Agua ChileRaw shrimp, marinated in red onions, lime, cucumber, agua de serrano, cilantro & chile

4. Conch De Choncha Tender conch served in an lemon onion, escabeche with red pepper & cilantro

They have another location in Lake Mary and plan on opening up three more restaurants within the next few months in Waterford, Lake Nona, and Orlando International Airport.

Specials:
Marg Monday – $3 margaritas all day
Taco & Tequila Tuesday – $2 tacos, $2 tequilas
Imported Beer Draft Wednesday – $2 all day
Live Mariachi Band Thursday – 7:00 – 10:00pm
Live DJ Friday – 7:00 – 11:00pm
Live DJ & Band Saturday – 7:00 – 11:00pm

Huge thank you to Larry for having us!

Don Julio Mexican Kitchen & Tequila Bar
551 S Chickasaw Trl Orlando, FL 32825
407-930-3735
donjuliobarandgrill.com

First Look: Flippers Pizzeria opens in Oviedo

Tiffany Nguyen
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First Look: Flippers Pizzeria opens in Oviedo

Flippers Pizzeria will open their newest location in Oviedo’s Stonehill Plaza on Tuesday, July 9th.

Flippers Pizzeria was founded back in 1987 by two college graduates who were seeking fresh, high-quality pizza in a fast-casual environment in Orlando and could not find many options in the area.  They opened their first location near Sea World.

Fast forward to present day, Flippers Pizzeria now has 14 locations across Central Florida.  We were also informed that they will be closing their UCF location to focus on this new location.

The new Flippers Pizzeria is conveniently located in corner of Mitchell Hammock and Alafaya Trail, just miles away from UCF.

Pictured: Flippers Pizzeria COO Ben Richardson has been with the company for 21 years.

Pictured: Chef Jack Johnson

Their dedicated pizza chefs take pride in handcrafting fresh dough daily using unbleached artisan flour and extra virgin olive oil.  From their fresh-packed, San Joaquin pizza sauce and crushed imported DOP San Marzano tomatoes to their 100% Wisconsin whole milk mozzarella and BelGioioso fresh mozzarella, they obsessively seek out the finest ingredients.  Their meats are all-natural, spices are hand-picked, and their vegetables are hand-chopped, sliced, diced, and roasted in-house.  You won’t find artificial colors, flavors or preservatives in anything they serve.  Pizzas are baked at 600 degrees in their brick oven.

Breadsticks – garlic butter, romano, side of pizza sauce

This is one of their most popular pizzas that I highly recommend getting with thin crust to really enjoy the flavors of the fresh ingredients.  Pig & Pesto – EVOO, organic spinach, smoked bacon, prosciutto, ricotta dollops, fresh mozzarella, basil pesto drizzle.

Flippers Big Pie – pepperoni, Italian sausage, smoked bacon & ham, baby portabella mushrooms, green peppers, red onions & black olive

California Classic – aged mozzarella, basil pesto sauce, organic spinach, red onions, roasted red peppers, grape tomatoes & artichokes

BBQ Chicken BBQ – sauce, chicken breast, smoked bacon, red onions, aged mozzarella & sharp cheddar

Flippers All Meat Pie – pepperoni, Italian sausage, smoked bacon, ham and meatballs

Bacon Honey Buns – smoked all-natural bacon, hand-rolled dough, cinnamon glaze, local honey & powdered sugar

Flippers Pizzeria
45 W Mitchell Hammock Rd. Suite #1361
(407) 890-9001
flipperspizzeria.com

Inside Look: Tasty Chomps x Orlando Foodie Forum Lunch Crawl at Disney Spring’s Terralina and Paddlefish

Ricky Ly
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Inside Look: Tasty Chomps x Orlando Foodie Forum Lunch Crawl at Disney Spring’s Terralina and Paddlefish

On June 29th, we held our very first Orlando Foodie Forum lunch crawl at Disney Spring’s Terralina Crafted Italian and Paddlefish – where over 25 guests came to enjoy a delicious three-course lunch with Terralina’s Executive Chef Justin Plank who shared some of his favorite dishes in celebration of the restaurant’s one year anniversary.

Afterwards, we headed over to Paddlefish for a complimentary Buzz Pop cocktail tasting (located conveniently next door) on the top floor outdoor patio with beautiful views overlooking Disney Springs.

Truly an outstanding lunch event with great dishes and great company!

Also  – Terralina just celebrated its first anniversary and both Terralina and Paddlefish restaurants have many special events (from ravioli making classes to special wine dinners) going on every week and a very full calendar of unique opportunities to take advantage of on their websites (https://www.terralinacrafteditalian.com and https://paddlefishrestaurant.com/).

Look out for more events to come for our foodie meetups in the near future, including one in partnership with First Watch to celebrate the debut of their new summer menu – save the date for that one on Friday July 19th for lunch.

Here’s an Inside Look at the Tasty Chomps x Orlando Foodie Forum Lunch Crawl at Disney Spring’s Terralina and Paddlefish

1st Course – Family-Style – Appetizers

Antipasti Towers

Crispy Eggplant Fries

2nd Course – Entrees

Ravioli Gigante

Chicken Parmesan

Citrus Marinated Half Chicken

Mahi Peperonatta

3rd Course – Dessert

Lemon Panna Cotta

Chocolate Dipped Gelato Sandwich

Paddlefish – Buzz Pop Cocktails

Inside Look: Hinckley’s Fancy Meats with Chef Matt Hinckley

Ricky Ly
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Inside Look: Hinckley’s Fancy Meats with Chef Matt Hinckley

Earlier this year, Chef Matt Hinckley opened up his highly anticipated Hinckley’s Fancy Meats sandwich and charcuterie shop inside East End Market, our local Orlando food hall and a kind-of start-up incubator for food concepts. In addition to sandwiches, the meat shop also offers up cured meats, sausages, and all sorts of meaty delights for purchase.

The sandwiches and charcuterie here, in my opinion, are some of the very best Orlando has to offer – the quality of the ingredients and the wonderful flavors that Chef Hinckley is able to create and craft together are truly top notch.

The menu at Hinckley’s includes:

SANDWICHES MENU

PORCHETTA Salsa Piccante. Broccoli Rabe. Roasted Peppers. Ciabatta. $14

PASTRAMI ON RYE Russian Dressing. Fresh Horseradish. Cabbage. Havarti. $14

CHICKEN SALAD Roasted Chicken. Citrus Aioli. Celery. Arugula. Croissant. $13

THE CUBAN Apple Wood Ham. Mojo Pork. Swiss Cheese. Yellow Mustard. Pickles. $13

FRENCH DIP Grass Fed Roast Beef. Caramelized Onion. Gruyere. Bone Broth Jus. $15

BLT Apple Wood Smoked Bacon. Bacon Jam. Tomato. Lettuces. Smoked Paprika Aioli. Brioche. $15

BANH MI Country Pâté. Duck Liver Pâté. Pickled Veggies. Radish. Cilantro. French Baguette. $14

THE GREATEST AMERICAN HERO Grass Fed Roast Beef. Apple Wood Smoked Ham. Mojo Pork. Provolone. Fresh Greens. Pickled Veggies. Radish. Lemon Vinaigrette. $15

Chef Hinckley has literally traveled the world honing his craft from Africa to New Zealand before returning to Florida. Driven by a food philosophy committed to “respectful farm-to-table cooking, sourcing locally and honoring the quality of fresh ingredients” and “zero waste”, he has since accumulated over 15 years of culinary experience including leadership positions in both James Beard award-winning and Michelin-starred kitchens.

Notably, Chef Hinckley’s Charcuterie Box has been featured recently in the New York Time’s Holiday gift guide for their fabulous sausages and smoked meats.

BANH MI Country Pâté. Duck Liver Pâté. Pickled Veggies. Radish. Cilantro. French Baguette. $14

In Miami, he worked with James Beard award-winning Michael Schwartz at Michael’s Genuine Food & Drink.  In New York City, he worked with Brad Farmerie first at Saxon + Parole and then at the helm of the Michelin-starred flagship, PUBLIC.

“I learned a lot of new techniques in both kitchens and had the privilege of working next to some very talented cooks and chefs. We maintained the Michelin star and I moved on once again. This time headed back, full circle, to Orlando where the adventure began,” chef Hinckley said.

“I want to bring all of the knowledge that I gained, all of the technique that I learned, all of the responsible farming practices I became familiar with, and all of the stories that I picked up along the way back home so that I can share them with my friends and family.”

Ricky Ly of Tasty Chomps: Tell us about your background – what inspired you to become a chef?

Chef Hinckley: I spent the early part of my life trying to find “real jobs”. I’d get frustrated with cubicle work and rebound to the hospitality industry where I could make quick cash bartending or waiting tables. I fell in love with the people that gravitated to this industry, but the pirate-like camaraderie of the back-of-house was ultimately better suited to me. I found inspiration by looking up to the chefs who came before me.

PASTRAMI ON RYE Russian Dressing. Fresh Horseradish. Cabbage. Havarti. $14

Tasty Chomps: What are some of your most memorable moments in the kitchen through the years?

Chef Hinckley: I’d say that the most memorable moments in the kitchen for me come from mistakes. Either mistakes that I’ve made or mistakes that I’ve seen other chefs make. You become better at anything by recognizing your weaknesses and learning from your failures. Any success that I have in the kitchen has a long history of mistakes and failures behind it. It’s important to remember that and to stay humble.

Tasty Chomps: What made you want return to Orlando?

Chef Hinckley: My family moved to Orlando in the 1980’s. I left for about 12 years to work and travel both internationally and here in the States. When I was in NYC trying to figure out where to put roots in the ground with my own business, setting up shop close to family was really the only option.

Tasty Chomps: What is your favorite thing about living here in Orlando?

Chef Hinckley: There’s a true southern hospitality in Orlando. At our core, we are friendly, hospitable, and full of empathy. You don’t notice it when you’re stuck in traffic on I-4. But I saw an outpouring of love and a sense of community after Pulse that I’ve never seen anywhere.

PORCHETTA Salsa Piccante. Broccoli Rabe. Roasted Peppers. Ciabatta. $14

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

Chef Hinckley: I’m drawn to the “fifth quarter”. I like using livers, gizzards, tongues, etc. And I like using off-commodity proteins – things you won’t find in Publix – like elk, antelope, wild boar, etc. I think that the mark of a great chef is in taking what other chefs discard and turning it into something extraordinary. That’s what I’m all about. I just got in some elk hearts this week.

So the contest is not to make them palatable, so that someone can say, “Look Instagam! I ate an elk heart! And lived!”. I want people to taste that and think, “Holy shit! Why haven’t I been eating elk heart my whole life!”. Just meeting peoples expectations makes for a pretty dull career.

When someone is apprehensive about ordering something that’s outside of their comfort-zone, and you supersede their best possible expectations, as a chef, you win.

Tasty Chomps: What are your most popular dishes right now at the shop?

Chef Hinckley: The most popular sandwich is the Pastrami on Rye. The most popular thing in the deli case is Duck Liver Pate.

Tasty Chomps: What are some dishes you like that more folks should try?

Chef Hinckley: I’d encourage folks to step outside of their comfort zones. Try new things. Explore. Don’t get into routines of always eating the grilled chicken with a Diet Coke. Eat the headcheese. Try the Smoked Antelope Sausage. Maybe some Duck Liver Pate. You might love it! And even if you don’t, we’ve got all sorts of craft beers that you can cleanse your palate with. We promise you’ll survive.

Tasty Chomps: What is the secret to a really good sandwich?

Chef Hinckley: Ingredients. Ingredients. Ingredients. Every single one down to the salt. No technique can mask inferior quality ingredients. Start with the best ingredients that you can source (or grow yourself!) and keep it simple. Good food doesn’t have to be complicated. If it’s an ingredient that your grandmother wouldn’t recognize, get it off the plate.

Tasty Chomps: What is your first memories around food growing up?

Chef Hinckley: My family always throws down around the holidays. So my earliest food memories go back to sitting around the table, impatiently waiting to open presents.

Tasty Chomps: What are some problems with the current food system you see right now that you would like to see fixed?

Chef Hinckley: We rely too much on other people to fix our food system. By the time the government enacts change it is too late. Corporate lobbyists essentially write in policy and law. If you want change in the food system it has to happen on your plate. The market will respond to consumer demand. Rather than rely on votes cast in the voting booth, we need to vote three times a day with our fork. Spend your money at places that treat their land, people, and animals well. The real power in this country belongs to the people.

Tasty Chomps: What are some of your favorite places to eat around Orlando right now?

Chef Hinckley: I love Chef Blake’s food over at Rusty Spoon. Ken’s sushi at Shin is awesome and close to home.

Tasty Chomps: I hear you like Chinese food – what are some favorite Chinese places for yourself?

Chef Hinckley: Little Giant regional Chinese cuisine pop-ups are the best Chinese food I’ve had in Orlando. Kristine’s breaking away from the typical American Chinese food and offering up something new and exciting.

Tasty Chomps: Favorite dish to cook at home after a long day – some comfort food?

Chef Hinckley: One pot wonders! People think that I eat meat like a Flintstone because I own a meat shop. Truth is my wife and I eat mostly veggies and whole grains at home. We mostly use meat as a component in a dish rather than the star of the show.

Tasty Chomps: Upcoming plans for Hinckley’s Fancy Meats this year?

Chef Hinckley: We’re settling in to our new home at East End Market for the time being. We’re exploring options beyond that. But for the time being, we just want to perfect what we’ve started.

For more information, visit https://www.hinckleymeats.com/ or at their shop at East End Market at 3201 Corrine Drive, Orlando, FL.

Talk of the Town Restaurant Group Raises over $110,000 at John’s Challenge 2019 for Kids Beating Cancer

Ricky Ly
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Talk of the Town Restaurant Group Raises over $110,000 at John’s Challenge 2019 for Kids Beating Cancer

Founded in 1974 by the father and son team of Charley and Ron Woodsby, Talk of the Town Restaurants, Inc. now encompasses ten restaurants in the Central Florida area including Charley’s Steak House, FishBones, Johnnie’s Hideaway, MoonFish, Texas Cattle Company and Vito’s Chop House.

According to the restaurant’s history, from 1963 to 1983, Charley Woodsby was a co-owner of Gary’s Duck Inn on Orange Blossom Trail in Orlando. In 1968, Charley, along with William Darden, opened the first Red Lobster in Lakeland. They expanded the restaurants to five in Florida with franchises in Georgia and South Carolina. In 1970, they sold Red Lobster to General Mills, Inc. Red Lobster went on to become one of America’s favorite seafood restaurants with over 680 locations in the United States and Canada.

The Woodsby’s continued their entrepreneurship by opening a steakhouse in 1973 in Lakeland named Talk of the Town and later expanded to four other locations in Winter Haven, Clearwater, St. Petersburg, and Orlando.

In 1984, the names of the restaurants were changed to Texas Cattle Company and the Orlando location was renamed Charley’s, after the family’s patriarch. The corporate office took on the name Talk of the Town Restaurants, Inc. and today has over 1000 employees with 64 million dollars in sales among ten restaurants.

The Woodsby’s have been personally generous to local charities and have decided to take it a step further in 2016. In keeping with the family tradition of giving back, Clark Woodsby, Senior Operating Partner, has joined his father and grandfather to create a private charity called Talk of the Town Restaurant Group Foundation.

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

This March, through the “Round Up for Charity” program, the restaurants raised $40,108.95 for the Kids Beating Cancer charity.

Kids Beating Cancer is a local Orlando based charity that helps advance cures while providing resources and support for children with cancer, leukemia and related life-threatening diseases throughout the treatment process. The organization pays for the transplant testing and donor identification, costs never covered by Medicare and only partially covered by insurance for the children. By removing these financial barriers any child can have access to bone marrow and stem cell transplantation at the Kids Beating Cancer Pediatric Transplant Center located at Florida Hospital for Children, “the best-and-only hope for a cure”.

This March, the Talk of the Town Restaurant Group took it a step further by organizing their annual special fundraising dinner called “John’s Challenge”, where 10 teams competed to raise $10,000 each for Kids Beating Cancer. The challenge is named in memory of John Voight, son of Kids Beating Cancer founder, Margaret Guedes, who lost his life to leukemia at the age of 9.

This year, the “John’s Challenge” helped fundraise an additional $115,860 for the charity, an amazing feat by any measure.

In the last two years, the Talk of the Town Restaurant Group raised $290,666.81 for Kids Beating Cancer through our Round Up for Charity and John’s Challenge campaigns. Since 2016, they have raised almost $1 million, a total of $893,919.57 and counting for local charities in Central Florida!

Their John’s Challenge dinner took place on June 6th, 2019 at Charley’s Steakhouse and we were graciously invited to have an inside look. The evening began with beautiful electric violin music from Michelle Jones of Violectric and passed hors d’ouevres including fried butterfly shrimp and roast lamb chops. The menu included appetizers such as Crispy Portabella Mushroom Fondue and Bacon Wrapped Diver Scallops, entrees – Citrus and Oak Grilled Filet Mignon, Caribbean Lobster Tail, Au Gratin Potatoes, and for dessert – Grand Marnier Chocolate Cake and Salted Caramel Cheesecake

Here Are Scenes Inside The Talk of the Town Restaurant Group Foundation’s John’s Challenge Dinner for Kids Beating Cancer 2019:

The night began with some beautiful electric violin by Michelle Jones of Violelectric music.

The special drink of the night made with fresh watermelon.

Passed hors d’ oeuvres included butterflied fried shrimp….

…and roasted lamb chops with mint sauce.

The Menu included…

Crispy Portabella Mushroom Fondue

Bacon Wrapped Diver Scallops

Citrus and Oak Grilled Filet Mignon

Caribbean Lobster Tail

Au Gratin Potatoes

Grand Marnier Chocolate Cake and Salted Caramel Cheesecake

From Left to Right – Brittanie Olavarria – Director of Marketing at Talk of the Town Restaurant Group, Sam Azar – COO & Chairman of the Board at Kids Beating Cancer, Margaret Guedes – President, CEO & Founder at Kids Beating Cancer, Seth Miller – VP/COO at Talk of the Town Restaurant Group

For more information, visit:

Greenery Creamery and Nerd Nite Celebrate Apollo 11 With Space-Themed Ice Cream

Ricardo Williams
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Greenery Creamery and Nerd Nite Celebrate Apollo 11 With Space-Themed Ice Cream

The Greenery Creamery and Nerd Nite are once again collaborating on an assortment of space-themed ice cream flavors, called THE GALAXY COLLECTION, vol. 2.

The flavors, which are available for a limited time, celebrate the 50th anniversary of the Apollo 11 mission; the spaceflight that landed the first two humans on the moon.

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The Greenery Creamery is an ice cream boutique in downtown Orlando.

Nerd Nite is an evening of entertaining yet thought-provoking presentations.

THE GALAXY COLLECTION, vol. 2 are vegan ice cream flavors [listed below] with coconut cream as the base. They will be available for purchase at the Greenery Creamery between July 8th-12th and again on July 20th for the Nerd Nite Ice Cream Party**

The Greenery Creamery, 420 East Church St, Unit #112, Orlando, FL, 32801
Blue Moon
[coconut, soy, and gluten; colored with blue spirulina]
A phenomenon of blue vanilla ice cream with scattered Oreo chunks.

Coffee & Crater
[coconut, soy]
A blast of coffee-flavored ice cream and chocolate chips.

Spoon Landing
[coconut, soy, and gluten]
Pink vanilla with an adventurous mix of caramel swirl and chocolate cake chunks.

The Starman
[coconut; colored with spirulina]
A bridge between the worlds of green mint and chocolate fudge swirl.

Watch the announcement of THE GALAXY COLLECTION

**To check availability of certain flavors on other days, be sure to call ahead of time (407) 286-1084

Facundo Rum Dinner at Loews Sapphire Falls Resort

Ricky Ly
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Facundo Rum Dinner at Loews Sapphire Falls Resort

Loews Sapphire Falls Resort at Universal Orlando has begun featuring special rum pairing dinners several times a year, tying in perfectly with their Caribbean theme and lush waterfall setting. Rum is the islands’ drink of choice, historically made in the Caribbean and Latin America from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.

The evening begins with a reception with light hors d’oeuvres such as pork belly sliders, a swaddle of refreshing rum punch, and live entertainment on Amatista Cookhouse’s outdoor terrace overlooking cascading waterfalls – before heading inside for a five-course dinner.

The hotel’s mixologist guides guests through each pour, which are paired with each dinner course, introduced by Amatista’s executive chef.

Most recently, the dinner featured the special Facundo, part of Bacardi family on the “premium” end, and named after founder Don Facundo Bacardi Massom, who founded Bacardi in 1862 in Santiago, Cuba.

Here’s a Look Inside the Facundo Rum Pairing Dinner at Loews Sapphire Falls Resort

First Course

Octopus Salpicon
Yukon Potato Croquette, Cucumber, Tomatoes, Black Garlic-Lime Aioli.
Featuring FACUNDO NEO
Daiquiri #3

Second Course

Bronzed Florida Snapper
Saffron Farro Risotto, Braised Fennel, Romanesco, Pancetta, Watercress Vin Blanc.
Featuring FACUNDO NEO and FACUNDO Eximo
1944 Mai Tai

Third Course

Mojo Pork Cheek Tacos
Slow Roasted Mojo Pork, Pickled Radishes, Cotija Cheese, Ají Amarillo-Corn Coulis, Avocado, Corn Tortilla.
Featuring FACUNDO Exquisito
Last Typhoon – a Strong Water Tavern favorite!

Fourth Course

Bone Marrow with Beef Tenderloin Tartare*
Poblano-Caper Emulsion, Jicama, Dry Cured Egg, Horseradish Cheddar, Grilled Cuban Bread.
Featuring FACUNDO Paraíso
Served Neat

Fifth Course

Pineapple and Chocolate “Trifle”
Compressed Pineapple Cubes, Coffee-Chocolate Sauce, Banana Whipped Cream, Roasted Coconut Soil, Torn Rum Cake.
Featuring BACARDÍ Reserva Limitada
Iced Latte

The next Rum Dinner is set for Saturday, Sept. 21 and will feature Plantation Rum, including reception, five-course dinner with rum pairings, afterglow event and parking. Tickets are available at https://sapphirefalls.tix.com/Event.aspx?EventCode=1141005.

Facundo Rums – Tasting Notes

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/

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