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PRESS RELEASE – Friday, April 26 is Teak Neighborhood Grill Orlando’s Nine-Year Anniversary

Katherine Nguyen
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PRESS RELEASE – Friday, April 26 is Teak Neighborhood Grill Orlando’s Nine-Year Anniversary

Teak Neighborhood Grill Orlando has been serving up award-winning, unique and delicious eats for nine years, and now it’s time to celebrate.  On Friday, April 26 from 4pm-7pm, Teak fans, patrons and foodies alike are all invited to Teak’s original Metrowest location in Orlando to join Teak in celebrating this special birthday.

The party will feature live music, Teak’s epic trivia with cash prizes, select complimentary drinks, plus the debut of brand-new cocktail menu.

Over the past nine years, Teak Neighborhood Grill has received an impressive number of both local and national recognitions for Teak’s amazing, original burgers, relaxed indoor and outdoor dining atmosphere and more, including most recently being featured on the Cooking Channel’s “Late Night Eats”.

Teak Orlando and Teak Maitland are home to over 60 craft beers and over 30 signature hand-crafted burgers found on Teak’s ever-evolving menu created by Executive Chef Ricky Demers.

“We cannot believe that it’s already been nine years of Teak,” says Teak Neighborhood Grill Owner Jon Proechel.  “We are extremely grateful for all of the positive praise we’re received over the years, and we’re excited to celebrate with all of our loyal patrons and continue serving the best burgers and drinks in town for many more years to come.”

 

Celebrate Teak Neighborhood Grill’s Nine-Year Anniversary Friday, April 26 at 6400 Times Square Avenue, Orlando, Florida 32835.  For more on Teak, visit www.teakorlando.com.

First Look: Cat-Tails Pool Bar & Grill at Rosen Shingle Creek

Tiffany Nguyen
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First Look: Cat-Tails Pool Bar & Grill at Rosen Shingle Creek

We were graciously invited by Chef David Watters of Cat-Tails Pool Bar & Grill at Rosen Shingle Creek to come by and check them out.  Chef David told us that he has been at the hotel for 12 years since the opening and now oversees three restaurants at Rosen Shingle Creek.

During our visit, we sipped on mocktails and tried their signature dishes.  Our favorites were the tuna watermelon poke, chimichurri steak sandwich, and Caribbean jerk chicken nachos.  So good.  The service and hospitality at Cat-Tails was top-notch as well.  We truly felt like VIPs during our time there.  Pictures below.

*Pro-tip: rent a cabana at Cat-Tails, it makes for a fun experience!*

Chilean Seabass Ceviche, Crispy Chicharitas 

Tuna Watermelon Poke – Ahi Tuna, Watermelon, Fresh Jalapeno, Cucumber, Celery, Cilantro, Citrus Tamari, Wasabi Chips

Sunshine Salad – Mixed greens, Florida Orange and Grapefruit Segments, Red Quinoa, Sunflower Seeds, Fresh Pomegranate, Crumbled Feta Raspberry Vinaigrette

Mango Rum Glaze Grilled Chicken Wings – Blue Cheese, Celery Sticks

Tequila Lime Mahi Tacos – Seared Mahi, Citrus Slaw, Cotija Cheese, Cilantro Lime Aioli, Corn Tortillas, Crispy Fries

Chimichurri Steak Sandwich – Grilled Skirt Steak, Lettuce, Tomato, Shaved Red Onion, Salsa De Ajo, Grilled Pita Bread, Crispy Fries

Caribbean Jerk Chicken Nachos – Multi Colored Corn Tortillas, Pulled Jerk Spiced Chicken, 3-Cheese Queso, Fire Roasted Salsa, Green Onion

IMPORTED ITALIAN GELATO

Rosanna Raspberry Sorbetto – Fresh Berries and Chocolate Sauce

Banana Dulce De Leche – Nuts and Caramel

Click here for more information on the upcoming Easter Brunch at Rosen Shingle Creek

Rosen Shingle Creek
9939 Universal Blvd, Orlando, FL 32819
(866) 996-9939
rosenshinglecreek.com/dining/restaurants-lounges/cat-tails-menu/

Easter Brunch Specials in Orlando 2019

Ricky Ly
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Easter Brunch Specials in Orlando 2019

Easter is back on April 21st, and there are plenty of restaurants in Orlando to choose from for Easter Day Brunch. Here are some below:

Taproom at Dubsdread

Easter Sunday Brunch – April 21st
Enjoy the Buffet at Taproom or the Highland Manor
Please join us for Easter Brunch Buffet at Historic Dubsdread or Highland Manor.
Reservations required. Call 407.650.0100
Adults $47.95 | Children 10 and under $14.95 | Children 2 and under Free
http://www.taproomatdubsdread.com/event/join-us-easter-sunday/

Ocean Prime Orlando

On Easter, April 21, and Mother’s Day, May 12, Ocean Prime Orlando will be open from 11 a.m. – 9 p.m. presenting a special brunch menu from 11 a.m. – 3 p.m., which includes:

Drinks:

Blood Orange Mimosa featuring blood orange juice, simple syrup, Cointreau and champagne
Signature Bloody Mary featuring choice of vodka, house made mix and jumbo shrimp

Entrées:

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

The restaurant will also offer its traditional menu, featuring premium seafood, prime cuts of steak, signature cocktails, a Wine Spectator-honored wine list and more.

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

B Resort & Spa

B Resort and Space will host an Easter Egg Hunt, one random egg will have a golden ticket and whoever finds it wins a full-size Easter basket. There will also be a coloring station and additional crafts for kids.

The Hotel at Margaritaville Resort Orlando

Join Us For Easter And An Egg Hunt For All Ages, Even Adults!

Gather your family and friends for a special Easter holiday at the Margaritaville Hotel Orlando restaurant, On Vacation, from 11 a.m. – 8 p.m. Indulge in a multi-station buffet of tropical breakfast and brunch options including Jamaican Jerk Rubbed Pork Tenderloin and a Bananas Foster station with Sautéed Sweet Plantains. Cost is $59 for adults and $20 for children (ages 12 and under). For reservations, call (407) 479-0950 ext. 830 or click here to make your reservation online.

Easter Egg Hunts – Win prizes, giveaways and discounts!

The Hotel at Margaritaville Resort Orlando will be hosting Easter Egg Hunts for all ages: Kids (3-12), Teens (13-17), and even an Adult Egg Hunt (18+). The kids and teens Egg Hunts will include complimentary chocolate and vanilla Easter-inspired milkshakes and prizes. The adult Egg Hunt will include giveaways and discounts to redeem at The Hotel’s restaurants and bars, as well as retail and the spa suite. Meet near the flip flop in the hotel lobby at 10 a.m. for complimentary Easter baskets and map. Click here for more information or to sign-up.

Disney Springs for Easter Brunch on Sunday, April 21 at Maria & Enzo’s Ristorante, Enzo’s Hideaway Tunnel Bar, or The Edison for an unforgettable spring dining experience.

Maria & Enzo’s Ristorante

From 9:30 a.m. to 3 p.m., enjoy a festive buffet of classic Italian dishes for the entire family such as Mascarpone French Toast, Poached Hen Egg & Quinoa Kale Salad, and hand-carved NY Strip Steak. The guest of honor, the Easter Bunny, will also be available for a complimentary printed photo souvenir. Tickets for Brunch with the Easter Bunny are $45 per adult and $20 per child. For reservations, visit mariaandenzos.com or call 407-560-8466.

Enzo’s Hideaway Tunnel Bar

Beginning at 10:30 a.m., guests are invited to feast on the hearty Roman-style offerings from Enzo’s Hideaway’s traditional menu along with three specialty à la carte items. From savory to sweet, these exclusive gourmet dishes include a Spicy Italian Breakfast Skillet (spicy Italian sausage, pancetta, potatoes, red peppers, tomatoes, fontina, calabrian pepperoncini), Nutella French Toast (brioche bread, fresh berries, vanilla mascarpone, whipped cream, maple syrup), and a Frittata Rustica (classic Italian omelet, mushrooms, tomatoes, broccoli, onions, ricotta, ciabatta toast). Make a reservation by visiting, enzoshideawayfla.com or calling 407-560-3696.

The Edison

Beginning at 10:30 a.m., dine on The Edison’s signature menu items or choose from a selection of three Easter à la carte specials for a delicious holiday brunch. Whether you’re craving a stack of fluffy Lemon Ricotta Pancakes (whipped ricotta cheese, lemon, macerated berries, butter, maple syrup), are in the mood for an Edison Egg Burger (brioche bun, bacon, egg, avocado, Edison spicy sauce, hash brown potatoes), or want to dive into a Smoked Salmon Frittata (smoked salmon, roasted shallots, tomatoes, fontina cheese, chive sour cream, hash brown potatoes), The Edison has a decadent dish to satisfy every palate. Reservations can be made at theedisonfla.com or by calling 407-560-9288.

CANVAS RESTAURANT & MARKET
Orlando

Join executive chef Jason Bergeron and his team at the Bunny Brunch Buffet! Adults are $30, and kids eat for just $12. The Easter Bunny will make a special appearance, and the event runs from 10 a.m. until 3 p.m. on Saturday, April 20.  Make reservations by calling 407-313-7800.

CHROMA MODERN BAR + KITCHEN
Lake Nona

Lake Nona’s sleekest spot will offer two shareable specials on Easter Sunday. A salmon special sits alongside couscous primavera salad with sun-dried tomatoes, asparagus and rainbow carrots ($20). Additionally, a confit duck breast entrée features grilled corn salad and purple mashed potato accompaniments ($20). Make reservations by calling 407-955-4340, or at ChromaLakeNona.com.

THE GLASS KNIFE
Orlando

The Winter Park specialty bakery is all dressed up for spring, and will offer a trio of sweet springtime treats in time for Easter, including the Robin’s Egg Coconut Cream Cake, and two cookies – one shaped like a bunny and one like a butterfly. The cake is available for preorder with three-day notice. Visit TheGlassKnife.com for more information.

Tapa Toro

Easter – Sunday, April 21 st
Easter Brunch Buffet – Available 11am-3pm
$38 per adult (plus tax & gratuity) $15 per child (plus tax & gratuity)
Buffet brunch with Spanish-inspired favorites like tortilla española, omelettes,
quiche, a featured pallea, and a waffle station!

Easter Dinner – Available 4pm-close
$25 per person (plus tax & gratuity)
Our succulent pig roast is back! Come enjoy a roasted pig dinner with deviled eggs
and tres leches. Get a free glass of house wine with dinner when your party orders
4 or more Easter dinners!
Reservations recommend for brunch & dinner. Visit www.tapatoro.com or call
407-226-2929.

Taverna Opa

As for Taverna Opa, you’ll have not one, but two weekends to enjoy their Easter special, as the Greek-eatery celebrates Easter and Greek Easter on April 21 and 28, respectively. Restaurant goers will receive a complimentary glass of house wine with any lamb entree purchased, enjoy traditional Greek entertainment all day, and the chance to experience Tsougrisma, the Greek tradition of cracking red eggs for good luck! Opa!

Easter – Sunday, April 21 st
Greek Easter – Sunday, April 28 th
Celebrate with wine & lamb!
Receive a free glass of house wine with any lamb
entrée.
Open regular hours with our traditional Greek
entertainment plus Tsougrisma, a Greek Easter tradition
of breaking red eggs for good luck!

Reservations recommended. Visit www.opaorlando.com or
call 407-351-8660.

Brunch 9am-3pm; Dinner 3pm-9pm

Roy’s Hawaiian

Create a new tradition Easter Sunday with brunch or dinner at Roy’s. Celebrate with innovative adaptations of brunch favorites, like our signature Hawaiian Seafood Omelet or Slow Roasted Prime Rib of Beef.

For dinner, a selection of Roy’s classic dishes will be served including Misoyaki “Butterfish” and Blackened Island Ahi. Our Keiki Menu is offered for $12.95.

Reserve your table today for a memorable experience sure to delight the entire family

Del Frisco’s Double Eagle Steakhouse

Description: Opening early at 11 a.m., Del Frisco’s Double Eagle Steak House will be featuring their award-winning slow-roasted Prime Rib, all day. Enjoy a 16oz cut for $45 and a 20oz cut for $55. Enjoy special brunch dishes only available on Easter Sunday, including Filet Mignon Benedict ($46) and Lobster Benedict ($46).

Menu Link: https://delfriscos.com/steakhouse/orlando/menus/easter/

Hours: Brunch 11 a.m. – 2 p.m.; Prime Rib available from 11 a.m. – 10 p.m.

Address: 9150 international Drive, Orlando, FL 32819

Event Link: https://delfriscos.com/promotions/easter-elevated/

Reservations: https://delfriscos.com/reservation/

Ace Cafe Orlando

Saturday, April 20, 8:00 am – 3:00 pm – 47th Annual Easter Rod Run

During this special fundraiser at Ace Cafe, join the Orlando Early Irons for their 47th annual Easter Rod Run. All vehicles are welcome. This open event will feature kid’s games, an appearance by the Easter Bunny, “Minute to Win It” games, Show ‘n’ Shine, a big 50-50 drawing, NSRA safety inspections, and awards. Proceeds raised at the event will go to the Russell Home for Atypical Children. For more information, or to register, e-mail EarlyIrons@ymail.com.

Sunday, April 21, 10:00 am – 2:00 pm – Easter Brunch at the Ace

Long known as one of the most celebrated brunches all year, the Ace invites you and your friends / family to take the holiday off from cooking at home and enjoy its famed brunch buffet – complete with bottomless mimosas if you so choose – this Easter.

WHERE:

Ace Cafe Orlando, 100 West Livingston Street, Orlando, FL 32801. On the corner of Garland Avenue and Livingston Street. Parking located on-site at the Ace Cafe surface “car park” on first-come, first-serve basis, and in nearby parking garages. Click here for a map.

407.996.MOTO (6686) or www.acecafeusa.com

The Capital Grille

The Capital Grille offers an exceptional brunch experience in celebration of Easter and Mother’s Day. Guests can enjoy signature dishes from a Prix Fixe brunch menu: brunch will be served for $49 per person and $15 for children, in addition to serving its dinner menu all day. For the appetizer course, guests can choose between menu items such as Caesar Salad or White Cheddar Potato and Leek Soup. Guests can then select from a range of items for their main course, including Lobster Frittata, Bone-In Dry Aged NY Strip with Fried Egg, Shrimp and Grits, and Chicken and Waffles.

Brunch concludes with decadent dessert choices like Classic Crème Brûlée or Flourless Chocolate Espresso Cake. Dessert is also accompanied by the restaurant’s award-winning wine list of over 350 wine selections, and brunch beverage classics including Mimosas for $9.

WHAT: This Easter and Mother’s Day, in addition to their full dinner menu, The Capital Grille will offer a prix-fixe brunch menu.

WHEN: Sunday, April 21, 2019 and Sunday, May 12, 2019

Brunch 10:00 a.m. – 2:00 p.m.

Dinner 2:00 p.m. – 9:00 p.m.

WHERE:

The Capital Grille Orlando – Millenia
4200 Conroy Rd.
Orlando, FL 32839

The Capital Grille Orlando – I-Drive
9101 International Drive
Orlando, FL 32819

Eddie V’s

In addition to serving its signature dinner menu all day, Eddie V’s will serve traditional brunch favorites at $49 per person and $15 for children. For the appetizer course, guests can choose between Norwegian Smoked Salmon, Roasted Avocado and Jumbo Lump Crab, or the Deviled Egg Trio. Guests can then select from a range of items for their entrée, including Pan-Seared Steak and Eggs, Lobster Quiche Florentine, Shrimp and Grits, Alaska King Crab Omelet with Three-Citrus Hollandaise, and the Crispy Chicken White Cheddar Jalapeno Biscuit. The three course brunch menu also includes fresh baked cinnamon rolls to share. Starting at 4:00 pm, guests will be able to enjoy live music in the venue.

Conclude your brunch on a high note with one of Eddie V’s decadent dessert choices. Enjoy delightful options such as Banana Foster Cake with Butter Pecan Ice Cream, Butterscotch Panna Cotta with Salted Caramel and Biscotti, or fresh seasonal berries with freshly baked cookies. Brunch is also accompanied by the restaurant’s award-winning wine list of over 300 wine selections, as well as special cocktails such as mimosas, Bellinis and Bloody Mary’s for $9.

WHAT: This Easter and Mother’s Day, in addition to their full dinner menu, Eddie V’s will offer a prix-fixe brunch menu.

WHEN: Sunday, April 21, 2019 and Sunday, May 12 2019
10:00 a.m. to 2:00 p.m. – Brunch menu served
2:00 p.m. to 8:00 p.m. All-day dinner menu served

WHERE:

Eddie V’s Orlando
7488 West Sand Lake Rd
Orlando, FL 32819

The Alfond Inn

Hotel Announces Details For Popular Easter Brunch & Egg Hunt, April Get Your Jazz On and Mother’s Day Brunch

The Alfond Inn, 300 E. New England Ave. in Winter Park, will host its annual Easter Sunday Brunch and Egg Hunt on Sunday, April 21. First seating will be at 10 a.m. followed by Egg Hunt at 11:30 a.m. Second seating will be at 1 pm followed by Egg Hunt at 2:30 p.m. Price is $69 per adult and $29 for children ages 5-12. Make reservations at: www.eventbrite.com. Don’t forget to bring your Easter Baskets!

The Spring edition of the hotel’s popular Get Your Jazz On series will take place 6:30 to 9:30 p.m. on April 26, featuring live music from the Buzz Catz. The event features unlimited select wine, beer, spirits, and seasonally blended cocktails will be available. The culinary team will be serving their award-winning roasted pig and vegetarian selections will be available along with incredible food from a featured VIP food sponsor. General Admission Tickets $55, VIP Tickets with front of the stage seating and dedicated server are $80. Purchase tickets at: www.eventbrite.com.

The annual Mother’s Day Brunch at the Alfond Inn will be held Sunday, May 12 with first seating at 10 a.m. and second seating at 1 p.m. Chef attended stations in the Conservatory will be featured, as well as complimentary mimosas and live music. Make reservations at www.eventbrite.com.

Cuba Libre Restaurant & Rum Bar

Celebrates Easter Sunday with A Festive Brunch Feast

WHAT: Cuba Libre Restaurant & Rum Bar, located at Pointe Orlando at 9101 International Drive, Orlando, 32819, will offer a special Easter buffet with seating available from 11 a.m. to 3 p.m. Priced at $39.95 per person and $14.95 for children 12 years and younger (tax and gratuity not included), the impressive brunch buffet includes Cuban-style brunch classics along with seasonal tapas and a carving station. Curated by Executive Chef Jose Gonzalez, the menu includes dishes such as Jumbo Lump Crab Meat & Potato Cake with salmon caviar and tomato hollandaise; One Eyed Brisket Ropa Vieja with Maduro, boniato, potato, plantain and corn hash, served with a fried egg and whole wheat toast; Chorizo Waffles & Crispy Fried Chicken served with roasted jalapeño maple syrup; Garlic & Herb Rubbed Roasted Leg of Lamb with salsa verde; Paella Vegetariana with baby spinach, “soyrizo”, wild mushrooms, garbanzo beans, saffron long grain rice and asparagus, served with an artichoke heart salad; Citrus-Infused Banana Leaf Wrapped and Roasted Salmon, and the Country Ham and Swiss Cheese Stuffed French Toast a la Cubana with pure maple syrup. For a sweet finish, guests can enjoy a sampling of classic mini Cuban confections.

WHEN: Sunday, April 21 from 11 a.m. to 3 p.m. A la carte dinner service will be available from 5 p.m. to 8 p.m.

WHERE: Cuba Libre Restaurant and Rum Bar is located at Pointe Orlando at 9101 International Drive, Orlando, Florida 32819; Phone (407) 226-1600. For additional information, please visit www.cubalibrerestaurant.com.

CELEBRATE EASTER AT FOUR SEASONS RESORT ORLANDO

Enjoy brunch at Ravello or Plancha

March 4, 2019, Orlando at Walt Disney World Resort, U.S.A.
On Easter Sunday, April 21, 2019, indulge in one of two decadent brunch menus offered at Four Seasons Resort Orlando at Walt Disney World Resort.

Ravello

The Resort’s modern Italian restaurant Ravello will present a lavish Easter buffet. The menu includes a wide array of offerings, ranging from a raw bar/seafood display to an antipasti and salad bar, a carving station with prime rib of beef and garlic thyme rotisserie chicken, a hot entrée station with vesuvio pasta scampi and pork medallions, a devilled egg action station, and much more. Guests with a sweet tooth will be delighted with the dessert station, including raspberry pot de crème, mixed berry trifle, mango tiramisu, bunny carrot cupcakes, assorted macarons and more. A special children’s buffet will feature items such as pigs in a blanket, cheese and pepperoni flatbreads, petit filet, mashed potatoes, Easter egg Rice Krispie treats, and Easter Bunny brownies.

The Ravello Easter brunch will be offered from 12:00 noon to 7:00 pm for USD 115 per adult and USD 45 per child ages 2-12.

Plancha

“Hop” over to Plancha at the Four Seasons Golf and Sports Club Orlando clubhouse to celebrate Easter Sunday. The lakeside American restaurant with a Cuban flair will be offering a decadent brunch with the option to enjoy bottomless Mimosas and Bloody Marys. The menu includes a charcuterie and cheese display, fruit parfaits, salad bar, crab cake action station, and much more. Classic breakfast favourites will be offered as well, such as buttermilk pancakes, eggs, roasted potatoes, and Spanish frittatas. The children’s buffet will include cheese and pepperoni flatbreads, grilled salmon, macaroni and cheese, chocolate chip cookies, and more.

The Plancha Easter brunch will be offered from 10:00 am to 3:00 pm for USD 68 per adult and USD 45 per child ages 2-12.

For reservations at Ravello or Plancha, call 407 313 6161.

Ruth’s Chris Steak House

 Ruth’s Chris Steak House is offering a three-course meal starting at $45.95 with exquisite dishes that are hard to resist. The Spring Classics Menu will be available for the holiday and include multiple options for any pallet including Blackened Scallops over Jambalaya Risotto, Signature Steaks, Stuffed Chicken Breast, and more. To finish the meal, a Blueberry Crumb Cheesecake as well as coffee and tea will be available for dessert.

https://www.ruthschris.com/promotions/easter-sunday-dinner/

Harbor Nights Primavera – Loews Portofino Bay Hotel at Universal Orlando

Tiffany Nguyen
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Harbor Nights Primavera – Loews Portofino Bay Hotel at Universal Orlando

We attended Harbor Nights at Loews Portofino Bay Hotel as media guests and we really enjoyed ourselves!  During this incredible ticketed event, guests got to try select wines and expertly prepared gourmet foods from each of the hotel’s restaurants in surroundings inspired by the beauty and charm of the picturesque seaside village of Portofino, Italy.  My personal favorite was the grilled beef petite tender with Boursin cheese mashed potato, wild mushroom and peek rags from Sal’s Deli Market.  I visited their station twice and I am now regretting not going back for thirds.  The ricotta, gorgonzola, and pear-filled cannelloni from Bice Ristorante was my second favorite.  It was so delicious!

Sal’s Deli Market – Grilled Beef Petite Tender with Boursin Cheese Mashed Potato, Wild Mushroom and Leek Ragu

Bice Ristorante – Ricotta, Gorgonzola, and Pear-Filled Cannelloni

Trattoria del Porto – Bao Bun or Taco with choice of topping to include Braised Short Rib, Roasted Vegetables, Sautéed Shrimp or Char Siu Pork, and choice of condiments to include Cabbage Slaw, Pickled Onions, Scallions, Sweet Soy Sauce, Crispy Potato.

Amazing live music by The I-4 Band

Splendido Bar & Grill – Ocean Bass marinated in Herbs and Pink Peppercorn, served with Penne Primavera

Mama Della’s Ristorante – Mama’s Signature Beef Lasagna with Cheese Veloute, Olive Pomodoro, Caper Gremolata

Gelateria – Orange Sorbetto and Chocolate Gelato

Dessert Italian – Classic Cannoli and Key Lime Tart

Red Wines – Masseria Altemura • Ricasoli Toscana • San Felice Chianti Classico • Tommasi Rompicollo • Butera Merlot • Sterling Cabernet Sauvignon • Chateau St. Jean Pinot Noir • Dark Horse Red Blend • Hess Select Cabernet

White Wines – Fetzer Moscato • Perrin CDR Rose • Santa Marina Pinot Grigio • Bibi Graetz Casamatta Bianco • Umani Ronchi Verdicchio • Prophecy Sauvignon Blanc • William Hill Chardonnay • Bisol Jeio Prosecco (sparkling)

Harbor Nights is a 21+ over event that is held four times a year.  For tickets and more information, visit universalorlando.com/web/en/us/things-to-do/events/harbor-nights-wine-tasting-jazz/index.html or call 407-503-1200

New French and Korean Artisan Bakery – Bread & Co – now open in Winter Park

Ricky Ly
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New French and Korean Artisan Bakery – Bread & Co – now open in Winter Park

Bread & Co, a new French and Korean Artisan Bakery is now open in Winter Park, right off of Fairbanks Ave and US 17-92 in the former location (briefly) of Wonton Kitchen. The name is rather generic, but what lays inside is anything but.

Inside, there’s a modern cafe set up with the smell of sweet pastries, baguettes, and breads filling the air. But there’s some Asian influences as well to the traditional French pastries – here you’ll find breads a little lighter, fluffier, and slightly less sweet as well as flavors such as green tea, red bean, yuzu cream, and condensed milk.

As they are in soft opening mode (kind of like beta testing mode), you can find curious neighbors enter the shop, happy and delighted smiles on their faces as they see the beautiful cakes and buns to be found inside. In a corner, a group of young Korean women chatter about their day over coffee and pastries.

Looking around you can see some traditional French pastries such as croissants but also Asian favorites such as red-bean filled mochi rice cakes and Korean influenced French pastries like the soboro-ppang and “hot dog” buns.

Soboro Bun

Soboro-ppang is a sweet bun with a streusel-like upper crust popular in Korea. The bun is made of flour, sugar, eggs, and dough and baked with a crisp, bumpy surface on top. It is very similar to the Cantonese “pineapple” bun or Japanese melonpan. Inside it is a slightly sweet and delicious custard filling. Definitely recommended.

Another favorite was the condensed milk bread loaf, lightly sweet and airy – just a perfect sweet bread.

Definitely worth a visit for the gorgeous spectacle alone – and I dare you to not buy something to gorge upon when you make your visit here.

More details to come…

Bread & Co Artisan Bakery
1230 W Fairbanks Ave
Winter Park, Florida
soft opening hours are Monday-Sunday 9:00am-9:00pm! ?

“It Is Here” at Icebar Orlando

Katherine Nguyen
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“It Is Here” at Icebar Orlando

Fans of the hit fantasy drama television series “Game of Thrones” are in for an icy treat as world-famous Icebar Orlando announces its month-long celebration “It Is Here” to commemorate the series finale.

From Saturday, April 13 until Saturday, May 18, guests of the coolest bar in Orlando can take the throne within Fire Lounge with no cover Sunday through Friday and enjoy the bar and dance floor, or cross over the wall and join Night’s Watch inside of Icebar featuring specially-themed Game of Thrones cocktails available on a secret menu.

Guests will receive a souvenir digital picture, take in live ice carvings every Saturday starting at 7pm and entertainment by special guest DJs.

Icebar will also host Game of Thrones trivia Sunday through Thursday from 5pm-9pm and Fridays and Saturdays from 5pm-7pm.  Trivia participants who get five or more answers correct will receive half-off a drink and be entered to win a $1,000 VIP experience.

No tickets are required for “It Is Here”.  The “Small Counsel VIP Package” with bottle service, appetizers, desserts and faux fur coat upgrades is available for $350 (five people). 

Experience Icebar Orlando located at 8967 International Drive, Orlando, FL 32819.  For more information, visit https://icebarorlando.com/, www.facebook.com/icebarfans or call 407-426-7555.

Ethos Vegan Kitchen Makes Even the Most Skeptical Omnivores Feel at Home

Ricky Ly
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Ethos Vegan Kitchen Makes Even the Most Skeptical Omnivores Feel at Home

By Kristen Pizzo

If just hearing the word “vegan” intimidates you, Ethos Vegan Kitchen can provide the exposure therapy you need to help you conquer your fear.

This family-owned, local plant-based eatery was born in 2007 from the creative fusion of the minds of husband and wife team Kelly and Laina Shockley. Kelly provides the cooking expertise
and Laina is a seasoned businesswoman with a background in hospitality and a penchant for baking.

The couple designed Ethos to be a truly ethical restaurant down to its core. The establishment sources fair trade foods, ensures that no sweatshop labor is used in the making of the employee uniforms, uses sustainable produce, offers biodegradable takeout boxes, minimizes the use of disposable utensils and uses LED bulbs in the restaurant lighting.

A warm, inviting family-friendly space decorated with eclectic art from local Orlando artists and household names like Jean-Michel Basquiat, Ethos could almost be mistaken for a local diner. Complete with booths and a seemingly endless L-shaped bar, the unpretentious eatery makes vegan seem quite approachable.

But, if you’re seeking vegan eats for the health benefits, look elsewhere. You won’t find a menu peppered with kale-based dishes, salads, juices, kombucha, acai bowls and other earthy-sounding options at Ethos.

Instead, you’ll be welcomed by jazz pouring over the radio and familiar dishes; plant-based takes on traditional comfort food. Calzones, lasagnas, Philly cheesesteaks, macaroni and cheese…the menu is hardly exotic. What distinguishes the eatery is how much everything fools you. My omnivorous parents fell instantly in love when I first took them, even though they are usually skeptical of vegan cuisine.

For non-vegans looking to get a taste of this trendy, ethical diet, Ethos is the place to test the waters. And don’t worry about not fitting in. The clientele is as diverse as the artwork on the walls, so if you don’t fit the vegan hipster profile, you won’t be alone. The front porch is often teeming with waiting families and couples young and old. I have never found the place empty, and once you try it, you’ll understand why.

The build-your-own calzone is by far my favorite entree. The warm, crispy, hearty crust that encases your choice of veggies and other fillings, along with tofu doing a spot-on impression of ricotta cheese, is heavy enough that I have yet to polish one off all in one go. If you’re toying with the idea of veganism but terrified to take the plunge because gasp how will you live without cheese, let the calzone make its case for why you won’t be missing out.

The can’t-miss menu item is no doubt the garlic knots appetizer. Warm, doughy and crispy in all the right places and served with butter-like dipping oil, these knots will become one of the many reasons you are drawn back to Ethos.

The exceptional service is on par with the food in terms of quality. At my latest visit, three different waitstaff checked in on my friend and I, and in previous visits, the employees have always been warm, welcoming, and quick to offer kind compliments and recommendations.

If vegan food seems like a foreign land, coming to Ethos will be like stopping in a McDonald’s in another country. There’s no question why they have been named Best Vegetarian Food in Orlando by several publications for years in a row. And as a cherry on top of this metaphorical nondairy sundae (they do serve real ones at Ethos, by the way), the menu prices completely shut down the myth that “vegan” translates to “expensive.” I usually walk out of there having spent only around $10-$15.

If you’re in the Winter Park area, do not skip Ethos. Your taste buds and the planet will thank you.

Ethos Vegan Kitchen
601 S New York Ave, Winter Park, FL 32789
(407) 228-3899
ethosvegankitchen.com

Kristen Pizzo is a freelance writer and a senior studying Writing and Rhetoric at the University of Central Florida. She is always on the hunt for the best coffee shops and vegan eats in Orlando. Her work can be found at https://pizzokristen.wixsite.com/writingportfolio.
She also writes down her thoughts on food, love, and issues she cares about on Medium at https://medium.com/@pizzokristen.

Yogurtland Brings a Tasty Flavor and Sweepstakes to Their Froyo Bar

Katherine Nguyen
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Yogurtland Brings a Tasty Flavor and Sweepstakes to Their Froyo Bar

Yogurtland, the self-serve dessert destination known for its handcrafted flavors, has teamed up with Knott’s Berry Farm to give fans a delicious froyo experience inspired by Knott’s most popular dessert, boysenberry pie. Fans can have their own personal boysenberry experience and indulge in the flavor beginning March 18 at all Yogurtland locations.

Each spoonful of Yogurtland’s Boysenberry Pie frozen yogurt flavor is bursting with the jammy richness and sweet and tart taste of fresh boysenberries followed by hints of a butter sweet pie crust. Inspired by the world-class award-winning pies, it’s creamy and delicious, and no doubt Mrs. Knott herself would approve.

The fun doesn’t stop at Yogurtland. Fans can take their experience to the next level and enter for a chance to win a fun-filled trip to Knott’s. This sweepstakes includes a family 4-pack of Knott’s Berry Farm tickets, and an overnight stay at the Knott’s Berry Farm Hotel at https://www.yogurt-land.com/knotts. Deadline to enter is April 28, 2019.

Knott’s Berry Farm started as a farm and evolved into a small fruit stand which has since grown into a world-famous destination known for thrilling rides, famous fried chicken dinners and delicious boysenberry pies.  From the beginning, food and dining has been at the heart of the Knott’s Berry Farm experience. The Knott’s Boysenberry Festival is an annual event that celebrates the park’s historic roots by highlighting the little berry that started it all, the boysenberry.

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

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

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

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

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

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

For more information, please visit: cattlebaronsballorlando.com

 

Taco Tuesdays at Tijuana Flats

Katherine Nguyen
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Taco Tuesdays at Tijuana Flats

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

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

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

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

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

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

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

Happy Hour Hit List: Big Fin Seafood Kitchen

Ricky Ly
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Happy Hour Hit List: Big Fin Seafood Kitchen

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

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

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

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

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

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

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

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

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

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

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

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

Big Fin Seafood Kitchen

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

Happy Hour Menu Highlights

Chilled 3 oz Lobster Tail…9

Angus Beef Slider* with Gruyere Cheese and
mushrooms…2.50

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

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

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

Lamb Chop Lollipops…$9

Frog Legs Cajun Style with Remoulade

DRINKS

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

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

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

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

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

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

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

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

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

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

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

Hummus trio

Citrus kale salad

Pimento grilled cheese

High roller sampler

Penne, chicken & broccoli pasta

Bbq ribs & triple fries

World famous chicken crunch

Strawberry Big Bang milkshake & chocolate comic milkshake

Cosmic cotton candy milkshake

Brownie sundae martini

Sticky toffee pudding

Star Jars

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

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

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

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

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

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

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

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

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

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

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

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

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

Here are scenes from the event:

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

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

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

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

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

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

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

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

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

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

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

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

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

Popular Dishes Right Now at Susuru

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

  • Mentaiko Fries which is topped with spicy cod roe mayonnaise

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

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

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

Upcoming Plans for Susuru

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

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

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

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

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

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Huey Magoo’s Chicken Tenders Now Open In Apopka

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MENU

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

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

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

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

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

Acclaim for Chef Saber

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

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

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

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

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

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

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

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

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

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

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

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

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

 

First Watch opens on Lee Vista

Ricky Ly
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First Watch opens on Lee Vista

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

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

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

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

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

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

Other popular menu items we ordered included:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Menu Preview

Andretti’s Indoor Karting and Games
Chef- Chip Pacilio

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

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

*Braised Beef Short Rib | Black Garlic | Carrots

Cuisiniers
Chef-Jason Wolfe
Chef de Cuisine

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

Empress Sissi
Owner- Karina

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

Gordon Food Service
Chef- Adam Walkover

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

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

John and Shirley’s Catering
Chef- Shirley Stamper

*Johnny Kabob chicken and swamp salsa shooters

Kings Dining & Entertainment
Executive Culinary Chef- Joseph Malo

*Baja Steak Skewers
*Chocolate Dipped Oreo Truffles

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

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

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

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

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

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

Rosen Centre
Executive Chef- Michael Rumplilk

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

Rosen Plaza Hotel
Executive Chef- Michael McMullen

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

Rosen-Shingle Creek
Executive Chef- Jorge A. Oliveira

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

What are some of your favorite food memories growing up?

Certainly being around family during large gatherings.

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

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

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

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

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

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

Oh – and any hot dish with octopus sells.

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

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

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

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

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

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

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

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

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

We’ve also partnered up with some local artisans.

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

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

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

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

The 16 hour pho is fantastic.

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

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

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

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

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

What is the secret to cooking great Vietnamese dishes?

Quality ingredients, timing, patience, balance.

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

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

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

Mandolin and a sharp knife.

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

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

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

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

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

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

Any upcoming plans for Sushi Pop this year?

OMAKASE

Current Lunch Menu at ChauHaus follows:

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

Cuba Libre Celebrates Mojito Mondays

Tiffany Nguyen
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Cuba Libre Celebrates Mojito Mondays

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

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

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

Below are some pictures of their delicious dishes worth trying:

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

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

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

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

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

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

 

 

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

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

This is a sponsored post presented by Uber Eats.

Restaurant delivery meets the 21st century with Uber Eats.

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

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

Here is How Uber Eats works:

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

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

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

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

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

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

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

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

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

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

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

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

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

  1. Hong Kong Alley’s Kitchen – Chinese

  2. Lechonera Latina – Latin

  3. 4 Rivers Smokehouse – BBQ

  4. Peter’s Kitchen – Chinese

  5. Muzzarella Pizza and Italian Kitchen – Pizza and Italian

  6. Mecatos Bakery and Cafe – Latin Bakery / Breakfast

  7. Pio Pio – Peruvian/Colombian Cuisine

  8. Tamarind Indian Cuisine – Indian

  9. King Bao – Asian Bao Sandwiches

  10. Chuan Lu Garden – Sichuan Chinese

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

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

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

The table is “SETTE“!

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

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

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

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

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

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

Mussels – mussels, lemon white wine sauce, basil

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

Tomatoes, zucchini, eggplant, risotto

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

Sausage with grapes – Italian sausage, fennel, blistered grapes

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

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

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

Brownie cake – orange marmalade, candied oranges, chantilly cream

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

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

Austin-based Hopdoddy Burgers opens in Orlando

Ricky Ly
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Austin-based Hopdoddy Burgers opens in Orlando

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

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

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

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

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

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

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

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

VANILLA BIRTHDAY CAKE SHAKE
Funfetti Batter, Rainbow Sprinkles

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

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

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

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

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

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

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

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

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

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

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

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

Old Forester Olfactory Experience feat. master taster Jackie Zykan

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

by Martin Balderama

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

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

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

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

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

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

1910 Tasting Notes:

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

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

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

1920 Prohibition Style Tasting Notes:

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

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

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

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