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6th Annual Field to Feast Dinner with Disney Chefs – Feb 23, 2019

Ricky Ly
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6th Annual Field to Feast Dinner with Disney Chefs – Feb 23, 2019

Edible Orlando magazine is again teaming with the Walt Disney World chefs and Master Sommelier George Miliotes for the 6th annual Field to Feast Dinner Feb. 23 at Long & Scott Farms in Zellwood.

All proceeds benefit the Kids Cafe Program of Second Harvest Food Bank of Central Florida, an after-school meal service program that provides food to needy children in Orange, Seminole and Osceola counties. More than $100,000 has been raised since the event’s inception in 2013.

Celebrating locally sourced cuisine in an open-air setting with a casual dine-around, this year’s dishes will again be paired with wines, beers and cocktails. Live music, farm tours and a raffle also are part of the event from 3-6 p.m.

Featured Disney restaurants for 2019, each paired with a Disney sommelier, include Tiffins, California Grill, The Hollywood Brown Derby, Yachtsman Steakhouse, Be Our Guest Restaurant, the Epcot International Flower & Garden Festival chefs, Disney Park Events Operations and Premium Events chefs, Magic Kingdom Park pastry chefs and Disney’s Animal Kingdom Lodge Bakery team.

The event is presented by Edible Orlando magazine with Walt Disney World Resort as a major sponsor.

Tickets are $175 at edibleorlando.com. The event sold out the last five years.

Walt Disney World’s chefs have put together a truly magical menu for the 6th Annual Field to Feast, and each stellar station will feature a wine, beer or cocktail pairing selected by Master Sommelier George Miliotes.

Check out the menu below and get your tickets to join us at Long & Scott Farms on February 23, 2019. As always, 100% of the event’s proceeds will support the Second Harvest Kids Cafe.

Golden Oak at Walt Disney World Resort

Chef Phil Ponticelli
Sommelier Melissa Schreiber

Grilled Cheshire pork belly with Asian slaw and sticky rice; Golden Oak pork and beef hot dog with spicy onions and mustard; charred carrot hot dog with red curry chickpea paste

California Grill

Chef Daniel Sicilia
Sommelier Catherine Thompson
Shrimp, pork and crab bird’s nest spring rolls with green strawberry-green garlic n??c ch?m, radish and local herbs

Yachtsman Steakhouse

Chef Michael Rodriguez
Sommelier Kristopher Soto
Smoked Wagyu brisket bahn mi with apple and fennel kimchee and yuzu pickles

Be Our Guest Restaurant

Chef Marco Chaves
Sommelier Cindy Hoevaars
Poulet rouge roulade with lavender-scented goat cheese on focaccia crostini

Disney Park Event Operations and Premium Events

Chef Leonard Thomson
Sommelier Marianne Hunnel

Ocala Adena Farms grass-fed skirt steak marinated with Indian River citrus, Florida muscadine and pomegranate gastrique and served with Epcot Land-grown begonia and crispy chickpea crouton scented with mint and smoked sea salt

Epcot® International Flower & Garden Festival

Chef Wade Kamerer
Sommelier Darlyn Aquilar

Carnitas with local corn relish, white corn tortilla, cilantro and lime crema; barbacoa with local tomato-serrano salsa, blue corn tortilla, huitlacoche sauce and pickled mushrooms

Tiffins

Chef Robby Sayles
Sommelier Bill Bloom

Seared scallop with uni, Florida citrus and marinated peppers; Florida gazpacho with Canaveral rock shrimp and pickled strawberries

Plant-based Disney

Chef Gary Jones
Sommelier Stefan Riemer
“Seafood” platter with hearts of palm crab cake, mushroom scallops and mushroom ceviche

The Hollywood Brown Derby

Chef Axel Martinez
Sommelier Keith Gimbel
Sweet and spicy duck wings with bacon-cheddar biscuit, pepper jelly and green-strawberry slaw

Disney’s Animal Kingdom Lodge Bakery

Pastry Chef Michael Craig
Sommelier Joey Arteaga

Carrot Cake with Parsnip Cream Cheese, Tangerines, and Strawberries

Magic Kingdom Bakery

Pastry Chef Alex Vacher
Sommelier Keyan Roberts

Mickey’s chocolate-pretzel brownie with salted caramel, peanuts, milk-chocolate Chantilly and caramel popcorn; Minnie’s strawberry sam with strawberry mousse and almond crunch

Make a Memory at Currito in Lake Mary, FL

Katherine Nguyen
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Make a Memory at Currito in Lake Mary, FL

Another delicious restaurant joins Lake Mary, FL. Soon enough, Lake Mary, FL will be booming with delicious bites. Currito brings value to your meals and keeps it real with buying food from local farms. What’s better than delicious foods and supporting local businesses?

You can start by building your own bowl or pick from a list of populars on the menu that can be meat friendly or vegan friendly. Also, there are absolutely gluten free options!

There are many sauces you can add and their house spicy sauce (not pictured) is one of my favorites.

The hot sauce I mentioned above might be somewhere in this photo where it is added at the end. Check it out and see where it is!

I had the Bangkok bowl, which is also pretty to photograph. Made of asian cabbage, cilantro lime rice, cucumber, shredded carrots, slivered almonds, thai-style peanut sauce, spicy cashew vinaigrette, sesame seeds, and flour tortilla. This dish is a bit is sweet, savory and spicy.

Enjoy a healthy or savory smoothie with your dish while you’re there. Here’s a Cranberry Citrus that’s fresh and packed full of natural energy for you to conquer your day.

After being so healthy with your visit, why not have a bite of their giant chocolate chip cookie.

Speaking of supporting local businesses… Let the Currito family of Lake Mary, FL know that you’re friends of Tasty Chomps and they’ll give you 20% off your dinner for any evening in February 2019! How amazing is that?

For more information, check out their website. Also, visit @KatherineNPhotography on Instagram for a $50 gift card giveaway to Currito! Running January 31 thru February 2, 2019. Winner is chosen on February 3rd around noon.

Kona Poké Joins Lake Mary, FL

Katherine Nguyen
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Kona Poké Joins Lake Mary, FL

Kona Poké brings island bowls of fresh fish and ingredients to Lake Mary. They recently opened and everyone is already talking about them! We recently received the chance to visit this restaurant where everyone treats you as part of the family…the type you actually like.

Check out some of the dishes I sampled and maybe you’d like to make it a combo for yourself.

Part of the combo includes a Miso Ramen Soup or Ginger Side Salad. I tried the Miso Ramen Soup and it was amazing for a chilly day.

If you fancy a kick to your dish, try the Kona Fire, which is my favorite. It consists of fresh ahi tuna, classic Hawaiian sauce, seaweed salad, green onions, sesame seeds, avocado, onion crisps, sriracha aioli, and sriracha. Trust me, it has a kick, but it’s not too spicy you can’t handle.

If that last dish wasn’t spicy enough, add some of this fancy sriracha, which is a sweet yet less spicy version of the original red sriracha everyone knows of.

If you’re not a fan of spicy but you prefer something with sweeter notes, this next bowl is for you. The Tidal Wave looks similar to the Kona Fire, but it’s definitely not. It is made of fresh ahi tuna, seaweed salad, green onions, crispy sweet onions, avocado, eel sauce, and sriracha aioli.

For those that want a tropical twist to things, there’s also the Bird of Paradise, which is also a vegetarian friendly dish! This is made up of tofu, edamame, sweet onions, cucumber,  avocado, green onions, sesame seed, mango, and sweet heat sauce. The sweet heat sauce is not spicy at all so don’t worry.

The last bowl I mentioned isn’t your cup of tea but you still want a vegetarian friendly dish? You can substitute tofu in for any protein in other bowls.

OR make your own bowl! There are also other proteins besides raw fish and tofu too. Check out this slide that also includes kid options.

Looking for more sides and desserts? They have Hawaiian chips, Maui chocolates, and mochi too. Chocolate mochi was my fav of all the mochi because there are little chocolate crunchy bits in it. My second fav is the mango because the ice cream inside is a refreshing sorbet.

Bring a date or friend for a bite to eat your own bowls or try each others. For more information, visit their website. Surprise! They also deliver.

Frontera Cocina at Disney Springs – New Seasonal Menu – A Taste of Mexico City

Ricky Ly
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Frontera Cocina at Disney Springs – New Seasonal Menu – A Taste of Mexico City

Open since 2016, Frontera Cocina at Disney Spring is a Mexican restaurant by seven-time winner of the James Beard Foundation Award, Chef Rick Bayless. Most people know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the French and Italian with his authentic Mexican cuisine.

His highly rated Public Television series, Mexico–One Plate at a Time, is broadcast coast to coast and has earned him multiple Daytime Emmy nominations for Best Culinary Host. His casual restaurant Frontera Grill was founded in 1987 and received the James Beard Foundation’s highest award, Outstanding Restaurant, in 2007.

Frontera Cocina brings to Disney Springs a contemporary Mexican experience with warm colors, an open kitchen and a lively atmosphere.

We were recently invited to taste items from the new Taste of Mexico City menu along with some winter seasonal offerings at Frontera Cocina.

“Mexico City—La Ciudad de Mexico, enthusiastically abbreviated CDMX these days—is one of the most astonishing cities in the world. And not just because it’s one of the biggest. No, it has some of the greatest diversity of culinary riches in the world, from legendary taco shops to a slew of restaurants that are listed in Pellegrino’s 50 Best Restaurants in the world. It’s colorful and brash. It’s sophisticated and wise. It’s ancient and modern. All simmered in together with a few of Mexico’s several dozen
chiles. And served with handmade corn tortillas.” – Chef Rick Bayless

Featured Drinks and Cocktails

Here is a look at some of the drinks available from the new menu. The people behind Frontera Cocina are also related to the folks at La Cava Del Tequila at Epcot’s Mexico Pavilion so you know their bar program is top notch.

Dark Aztec Margarita
Montelobos mezcal, charcoaled pineapple lime juice,
homemade piloncillo syrup and mole bitters, rimmed with
powdered peanuts • 15

The Taste of Mexico City features the Dark Aztec Margarita with Montelobos mezcal, charcoaled pineapple lime juice, homemade piloncillo syrup and mole bitters, rimmed with a powdered peanut rim.

La Bandera
El Velo blanco tequila, prickly pear purée, orange liqueur,
lemon juice, lime foam, garnished with cilantro • 15

La Bandera, is a fruity sweet cocktail of El Velo blanco tequila, prickly pear puree, orange liqueur and lemon juice finished with a lime foam and garnished with cilantro. The prickly pear stands out in this drink with a nice citrus touch.

La Trajinera Flight
Montelobos Tobalá mezcal, Bozal ensamble mezcal, served
with Suave de Agave Sangrita • 26

La Trajinera Flight is featured on a “trajinera”, a gondola-like boat famous in Xochimilco, a scenic borough within Mexico City known for its canals. The Flight consists of two shots of mezcal (Montelobos Tobala and Bozal ensamble) served with one chaser shot of Suave de Agave Sangrita, a sweet juice-y sangrita shot made from agave.

STARTER

Shrimp Ceviche Tostadas
Crispy corn tostadas topped with Florida Pink Shrimp,
sun-dried tomato, crunchy jícama, olives, serrano chiles, fresh
lime, cilantro, onion, avocado (contains shellfish) • 17

The Shrimp Ceviche Tostadas had lovely crunchy jicama chunks in it that were sweet and juicy like apple bites, pairing well with the Florida Pink Shrimp and lime.

ENTREES

Swordfish Al Pastor
Grilled swordfish with “pastor” flavors (red chile, garlic, achiote),
plantain rice, smoky pineapple-chipotle salsa • 30

This swordfish was one of our favorite dishes of the night, marinated just for an hour in red chile, garlic, and achiote – the dish was superbly tender and flavorful. I thought it was cooked sous vide, but chef told us it was simply marinated and then grilled. Excellent!

Pork Belly Tacos for Making Soft Tacos
Crispy pork belly, smoky bacon, grilled knob onions,
black bean refritos with queso fresco, guacamole, red onion,
cilantro, three chile-agave salsa, served with
warm corn tortillas (contains dairy, pork) • 24

The pork belly here had a crispy texture to them yet were tender enough for a taco. The flavor was a sweet Mexican barbecue type of flavor and paired well with the black beans and the smokey three chile-agave salsa.

DESSERT

Mexican Chocolate “Flan”
Dark chocolate (made panna cotta style) with Mexican
cinnamon, golden sweet plantains, cajeta caramel, toasted
almonds, spicy cinnamon sugar (contains dairy, nuts) • 9

Winter Seasonal Menu

Winter Green Ensalada – Shaved black kale, Arcadian lettuce, grilled pineapple, toasted pepitas, Cotija cheese, red onions, jicama, roasted tomatillo-serrano vinaigrette.

This salad brought the earthy flavors of kale together with the sweetness of pineapple, and spiciness of the serrano pepper sauce.

Three Chile Roasted Brussels Sprouts with crispy bacon and Cotija cheese.

Dessert

Café de Olla Sorbet – A blend of Mexican coffee, brown sugar, cinnamon, clove, and orange zest.

I loved the crunchy crystal orange zest with the frozen Mexican coffee sorbet and touches of cinnamon and clove in this dish!

Frontera Cocina at Disney Springs
http://www.fronteracocina.com/

Winter Garden Food Tours

Tiffany Nguyen
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Winter Garden Food Tours

We were invited to attend the “No Resolutions” dinner tour at Plant Street Market to celebrate a new year of no diets, resolutions and deadlines.  We enjoyed a lovely sit down dinner hosted by Winter Garden Food Tours owners John & Jamie Baylor who brought out to us five collaborative comfort dishes from local restaurants in Winter Garden.  Bring on the calories!

Michael’s Ali & Sir Benjiis — chicken & donuts

MAC’d OUT & Burger Fi — chorizo mac ‘n cheese in an onion ring bowl


The Local Butcher — pork four ways sandwich with plantain chips

Little Piggy & Morthan Cheese — smothered brisket and potatoes

Delicious hot tea by Antiquitea in Plant Street Market to cleanse the palate!

David Ramirez — Nutella, graham cracker and marshmallow fluff topped with a decadent Nutella Macaron

For more information, please visit: peachskyproductions.com

What is Yellow Sriracha? #FoodTrends

Ricky Ly
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What is Yellow Sriracha? #FoodTrends

You may have tried the popular Huy Fong brand “rooster” bottle of Sriracha found at your local Vietnamese restaurant (and increasingly in more diverse / hipster restaurants). The condiment is an immigrant success story – founded by David Tran, a Vietnamese American refugee who came to the US after the Vietnam war. Mr. Tran created his version of the spicy, sweet garlicky Thai hot sauce after coming to the US and naming it after the coastal city of Si Racha.

On a recent visit to the newly opened Domu Chibi, we noticed these new “yellow” sriracha bottles that owner-chef Sonny Nguyen stocked for the restaurant.

Yellow Sriracha from Three Mountains

So What Is Yellow Sriracha?

The yellow sriracha comes from Three Mountains, a small chili farm in Sriracha, Thailand, and made from yellow Thai burapa chilis, that has a complex spicy sweet flavor and rich consistency. It is a little sweeter, less vinegary, almost citrusy version of the traditional rooster brand Sriracha.

It’s sparked a cult following on social media recently, especially among our local foodies of the Orlando Foodie Forum. Ironically, Sus Hi Eatstation, who were the victims of a robbery recently, did not have their precious yellow sriracha stolen as they were stored inside the safe inside the store. They are selling them by the bottle now. You can also purchase the yellow sriracha by Three Mountains at local Asian grocery stores / markets such as Tan Tien Market in West Orlando or Eastside Asian Market in East Orlando.

 

 

Scenes from the 2019 Vietnamese New Year Festival in Orlando hosted by the Vietnamese Catholic Church

Ricky Ly
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Scenes from the 2019 Vietnamese New Year Festival in Orlando hosted by the Vietnamese Catholic Church

This past weekend, the Vietnamese Catholic Church of Orlando, St Philipphe Phan Van Minh hosted their annual Vietnamese New Year Festival at the Central Florida Fairgrounds for 2019 – the year of the Pig. The actual Lunar New Year is not till February 5th this year so there are still lots of great events to come. (See Guide to Celebrating Chinese/Vietnamese New Year Festivals in Orlando Post for the lowdown).

Here is a look inside the event:

Longhorn Steakhouse opens at Fashion Square Mall

Ricky Ly
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Longhorn Steakhouse opens at Fashion Square Mall

LongHorn Steakhouse has officially opened its newest Orlando restaurant near the Fashion Square Mall. The restaurant celebrated the opening with a “lasso cutting” ceremony, where a special guest, with the assistance of UCF mascot Knightro, helped mark the occasion by cutting into the restaurant’s very first legendary steak.

LongHorn Steakhouse is an American casual dining restaurant chain that is owned and operated by Darden Restaurants, Inc., headquartered in Orlando, Florida. As of 2016, LongHorn Steakhouse generated $1.6 billion in sales in its 481 locations.

There’s a Western/Texan theme inside the restaurant with cowboy memorabilia and statues and paintings – as expected from a steakhouse.

Located at 3101 E Colonial Dr., the 6344-square-foot restaurant seats more than 320 guests and is led by 15-year Darden veteran Brooke Manz as Managing Partner. This restaurant opening added more than 60 jobs in Orlando.

According to the restaurant, “LongHorn Steakhouse is all about quality, serving fresh, never frozen, expertly grilled and boldly seasoned steaks, chicken and fish. The restaurant uses its very own signature seasoning blends that are specially created to complement specific cuts of meat and the way they are grilled. Each restaurant features Certified Grill Masters specially trained in the art of grilling – and they’re the experts in selecting the right cut of steak, boldly seasoning and grilling to each guests’ taste.”

Here is a FIRST LOOK inside the restaurant from a recent visit during family and friends night:

Longhorn’s White Cheddar Stuffed Mushrooms – a favorite of our table!
Longhorn’s Wild West Shrimp is tossed with spicy cherry peppers and garlic butter
Longhorn Strawberry & Pecan Salad
Longhorn Side Caeser Salad
Longhorn Porterhouse – 30 oz – combines a bone-in strip and a tender filet into one thick cut.
Longhorn Baby Back Ribs – Slow-cooked, fall-off-the-bone baby back ribs seasoned and fire-grilled for extra flavor. Brushed with signature housemade BBQ sauce.
Longhorn Chocolate Stampede – six types of chocolate served with vanilla bean ice cream and chocolate drizzle.

Meet Me at Tabla

Katherine Nguyen
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Meet Me at Tabla

Last week, we took part in a foodie meet up at Tabla Cuisine to enjoy delicious dishes and support a local restaurant. Those who work here are absolutely friendly and helpful in making suggestions to what you may like to try.

One of our waiters was Faiz and he helped me in deciding what dish to eat based on what I was in the mood for. His recommendations are solely focused on your interest instead of trying to upselling dishes.

While we check out the menu, we had some Papad with assorted chutneys. These are a bit salty and pepper spicy. That’s when you know the pepper is fresh – when it has a little kick.

Gobi Manchurian – Crispy Cauliflower or Chicken Fritters in a Sweet, Spicy and Tangy Sauce. The cauliflower texture is similar to chicken itself if you or your friends are vegetarians, but would like the texture of chicken. Sometimes, it is a texture thing that will help you like vegetables a bit more.

Chili Paneer – Sautéed Onions, Chili and Peppers with Marinated Cheese or Chicken. Who doesn’t like cheese? I hope all cheese lovers order this and give it a try. It’s delicious and savory.

Here is a mixed chaat platter made up of Paid Chaat, Samosa Chaat and Pani Puri created for our table to have a sample of various appetizers. Each item on this platter is also vegetarian, which this meat lover would be more than happy to order again.

This platter consists of another platter with mixed kabobs where there are three types of chicken on this plate. Meaning, there are three types of flavor samples. Each type of flavor sample was delicious, while each bite of chicken was juicy and tender.

Korma – Braised in a Nutmeg, Almond, Coriander and Cumin Yogurt Sauce. Korma is one of the curry dishes served at this restaurant. Each curry is served with basmati rice and you have a choice of vegetarian, paneer, chicken, lamb, fish, or shrimp. Here, I choose lamb and it was nice and tender.

Garlic Naan can be ordered as a side like I did to eat with your curry…or to eat on its own because of how tasty it is. I wish I had extra garlic to slather onto my naan.

I made Isha from @WillFlyForChai (follow her on Instagram!) hand model for me and show us how to eat a curry with naan because I wanted to learn. Also, I think she’s used to being my hand model.

Gulab Jamun Creme Brûlée, which is an Indian version of the French dish of creme brûlée. Gulab Jamun, itself, is a rose flavored sugar donut quirk honey syrup. I recommend this dish for you to try. Let us know what you think.

Chocolate Samosas – Served with Masala Chai Latte Ice Cream. Be cautious when eating these because they can be addicting.

Look at the chocolate samosa. Wouldn’t you like to take a bite into a crispy samosa and have a chocolatey explosion in your mouth? I think we all know the answer to my question.

Tabla’s Casatta Ice Cream – Layered Ice Cream and Sponge Cake, flavored with Dry Fruits and Nuts. …This is healthy because it is flavored by fruits and nuts, right?

Isha surprised us all with Masala Chai. In India, Chai actually means “tea” and masala chai tea is a chai tea with milk and a hint of spices – cardamom, cloves, and cinnamon mostly. Guys, I think I found my new tea obsession. Now I know why Isha loves chai so much.

Iced Thai Tea hand modeled by Katie of @katie_eatz on Instagram. I love myself an iced Thai tea, but I didn’t get to try this beauty.

While waiting for our food, we also had a chance to order drinks. I decided on Tabla’s Old Fashioned, which was like biting into a bourbon spiked orange.

Of course, before anyone could touch their food, we had to make sure everyone was satisfied with their photos. Typical for any occasion you find a foodie at the table.

For more information of Tabla, visit their website. I hope you enjoy it as much as I did and I hope you’ll be joining me for my next visit. Make sure you stop by this post and tell us how much you enjoyed your dish as well as rate your visit on Google.

2019 Epcot International Festival of the Arts

Tiffany Nguyen
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2019 Epcot International Festival of the Arts

Pop’t Art: Modern-design sugar cookie with strawberry filling (V)

We were invited to a media preview of the 3rd annual Epcot International Festival of the Arts at Walt Disney World.  The month-long art festival runs from January 18 through February 25, 2019 and includes an art walk, photo ops, chalk art, culinary offerings, live music, stage performances, art seminars, activities designed with families in mind and so much more.  They’ve rolled everything you love about the arts into one spectacular salute.

Epcot International Festival of the Arts will feature 13 unique Food Studios, plus additional creative food and beverage offerings around Epcot with an expanded selection of delicious new tastes to savor.


Chocolate-dipped pretzel, chocolate cake, chocolate stick, glitter raspberry sauce


Lemon tart with blood orange

“The Lady in the Hat” – pan-seared scallop, roasted red pepper coulis, bed of chorizo and peppers, and Parmesian crisp with a flower on top

The Artist’s Table will feature beef wellington with mushroom bordelaise, fennel cream and roasted baby vegetables


Shrimp ceviche

Smoked salmon and cream gâteau with egg yolk cream, paddlefish caviar and micro-herbs is sure to be a new favorite at The Painter’s Palate

Gallery Bites: A Trio of Hors d’Oeuvres: chilled shrimp with cucumber cream cheese on a crostini, traditional deviled egg with candied bacon, crispy truffled risotto ball with truffle aioli

Vanilla rosewater and pistachio panna cotta


Chocolate and beer pairing


Blue sky dark cheery boba freeze


Chef Daniel Contreras

Dragon’s beard candy


Sugar painting by Chinese candy artisan Wenbo Zhang

Discover renowned Disney artists like Trevor Calton create a dash of magic on canvas

Living statues inspired by Epcot


Special merchandise will be available at Mouse Gear and other Epcot locations featuring the festival’s logo adorning shirts, mugs, totes and other charming items.

Guests can join in the fun of Figment’s Brush with the Masters Scavenger Hunt by purchasing a map at select merchandise locations.

Everyone’s invited to grab a paintbrush and help create a wall mural along World Showcase Plaza.

Animation Academy, a free drawing class in the Odyssey.

I took four back-to-back drawing classes with Eddie!

New this year, the Disney on Broadway Concert Series expands to seven days a week during the festival, providing more opportunities than ever before to bask in live Disney magic. Each week, different pairs of Disney on Broadway stars will take the America Gardens Theatre stage to sing favorite songs from award-winning Disney on Broadway productions. The lineup will rotate regularly, featuring music from shows such as “The Lion King,” “Frozen” and “Beauty and the Beast.” Performers this year include:

Kerry Butler (“Beauty and the Beast”) and Kevin Massey (“Tarzan”)
Meredith Inglesby (“The Little Mermaid”) and Steve Blanchard (“Beauty and the Beast”)
Arielle Jacobs and Adam Jacobs (“Aladdin”)
Heidi Blickenstaff (“Freaky Friday”) and Gavin Lee (“Mary Poppins”)
Ashley Brown (“Mary Poppins”) and Josh Strickland (“Tarzan”)
Kissy Simmons and Alton Fitzgerald White (“The Lion King”)

The concert series is included with park admission; showtimes are 5:30, 6:45 and 8 p.m. nightly. The Disney on Broadway Concert Series Dining Package is available at participating Epcot restaurants and guarantees show seating; package bookings open Nov. 8, 2018, at Disneyworld.com. Reservations can also be made by calling (407) WDW-DINE.


Disney expert Lou Mongello and festive Mickey Mouse

For more information, please visit: disneyworld.disney.go.com/events-tours/epcot/epcot-international-festival-of-the-arts/

(Source credit: Walt Disney World)

Epcot
200 Epcot Center Dr, Orlando, FL 32821
(407) 939-5277

Food Network celebrity chef Richard Blais hosts “Friends of Cooper’s Hawk” on I-Drive

Tiffany Nguyen
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Food Network celebrity chef Richard Blais hosts “Friends of Cooper’s Hawk” on I-Drive

Richard Blais – chef, restaurateur, James Beard Foundation nominated cookbook author and television personality joined Cooper’s Hawk Winery & Restaurant on I-Drive as the “Friends of Cooper’s Hawk” host.  Cooper’s Hawk wine club members were the first to be invited to attend this exclusive event.  Cooper’s Hawk wine club is the largest wine club in the world with over 350,000 members.

We were also invited to attend Richard Blais’ sold out stand-up comedy cooking show and we loved it!  Blais is a hoot, his show was educational as it was entertaining.  Before the event, we got to sit down and interview him during a private media meet & greet.  We learned that at age 11, Blais would make ham and cheese sandwiches with crushed chips after school while Julia Child was playing on the television.  Blais would pretend he was in a restaurant where he was the customer, server, chef and owner.  His dad was in film so that played a huge role in his life growing up.

Blais now owns five restaurants, has a beautiful wife with two young daughters.  He is also the manager of his daughter’s basketball team.


“I am a man who likes to embrace opportunity.” – Richard Blais

It was a pleasure dining with Joseph Hayes from Orlando Magazine

Tim McEnery, Founder and CEO of Cooper’s Hawk Winery & Restaurants and Richard Blais

Toast & coopa with white truffle honey

Lobster cannoli with ricotta, fresh herbs

Sicilian meatballs with currants, pine nuts

Persimmon and burrata salad with spanish olive oil, black truffle

Emily Wines of Cooper’s Hawk

Sea bass milanese with romanesco, brown butter, crispy pork, avocado dressing

Modern tiramisu with mascarpone ice cream, brandy, orange, cocoa nib

Richard Blais, Chef Edmund & Chef Stephen of Cooper’s Hawk and Blais’ Chef Scarletta

They sent us home with a bottle of wine and a signed copy of Richard Blais’ “So Good” cookbook – courtesy of Thomas Koenigsberg, CMO at Cooper’s Hawk Winery and Restaurants.  This was the first cookbook that I read through and thoroughly enjoyed.  Highly recommended!

Fun fact:  The only wine that is gonna be served at the Screen Actors Guild Award this Sunday, January 27, is this blend of SAG x Cooper’s Hawk Wine thanks to a 3-year partnership with SAG.

Cooper’s Hawk Winery
8005 International Dr, Orlando, FL 32819
(407) 956-3400
chwinery.com

2nd Annual Pastry in the Park 2019 – January 20th

Ricky Ly
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2nd Annual Pastry in the Park 2019 – January 20th

Pastry in the Park is back this year with a remarkable lineup of Pastry Chefs that represent some of Central Florida’s best independent restaurants on January 20th at 6pm! For tickets, call The Osprey Tavern at (407) 960-7700

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This year 5 local Orlando pastry chefs are getting together to showcase Valrhona chocolate, each Chef highlighting a different flavor. Savory bites will be provided by The Osprey Tavern.

We spoke to Pastry Chef Kristy Carlucci about what is new this year and also chatted with her about desserts and food trends.

What’s new this year for the 2nd Annual Pastry in the Park?

This year, we are showcasing an ingredient that is a keystone of every pastry chef’s menu: Chocolate. I couldn’t think of a better way to highlight it than with Valrhona chocolate, which has an ever-growing array of chocolate varieties. The tasting is structured in a progressive style, starting with white chocolate, and ending up with a very dark chocolate. Chef Elek is even joining in the fun with a savory intermezzo using Valrhona’s Cocoa Powder!

 

What is the state of pastry like in Orlando right now?

I think that the state of pastry in Orlando is leaps and bounds ahead of what it was even 5 years ago. We’re seeing trends that for a while, you only found locally at the parks or hotels. Patisseries like The Glass Knife and bakeries like Buttermilk Bakery are really setting the bar high in terms of creativity and execution. From my perspective as being a Baking & Pastry Instructor at Valencia College, my classes are full every semester, and the new downtown campus will enable instructors to expose students to even more techniques and trends.

What are some food trends lately here in Orlando for dessert that you have noticed?

Speaking of trends, at the restaurant, our guests love comfort. I try to have at least one “out there” dessert for those adventurous types (which to those people: I love you!!), but we have to have that quintessential chocolate dessert, or that classic apple crisp; something that people can relate to. However, I do like to take those familiar desserts and add an unexpected flavor or component to them. Like with said apple crisp, we paired it with a Sunchoke Ice Cream.

I think the goal of a restaurant Pastry Chef should be to entice guests with a well-rounded menu, don’t be pretentious, but also don’t underestimate your guests. If you give them a stellar piece of Carrot Cake one night, next time they might try your Lemon Posset with Elderflower Espuma 😉 . As I tell both my students and my pastry cooks, dessert is (or should be) the taste our guests leave with. It’s our responsibility to represent the restaurant with one last sweet impression.

Kristy Carlucci
Pastry Chef
The Osprey Tavern
4899 New Broad St
Orlando, FL 32714

Chef Kristy Carlucci brings 10+yrs of pastry experience as the Executive Pastry Chef of The Osprey Tavern, Seito Sushi, and Reyes Mezcaleria, all in Orlando, FL. Chef Carlucci gained a strong set of fundamentals while studying Baking and Pastry Arts at The Culinary Institute of America in Hyde Park, New York. She has developed and strengthened her skills under the tutelage of such kitchen luminaries as Richard Rosendale CMC, Francisco J. Migoya CMB, and Chef Angela Hartnett. She has worked in various hotels, country clubs, restaurants, and patisseries throughout the United States, baking for celebrities, professional athletes, and political figures. Locally, she has served as Pastry Chef de Cuisine at Cask & Larder in Winter Park and is also an instructor at Valencia College.

10 “Hot and New” Orlando Restaurants Opening in 2019

Ricky Ly
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10 “Hot and New” Orlando Restaurants Opening in 2019

It’s now 2019 and there are lots of plans for openings here in Orlando to add to our growing local food and drink scene. Last year, there were a lot of new taco and poke shops. What will 2019 bring?

Here are 10 hot and new restaurants coming to Orlando “soon”:

1. Jaleo by Chef Jose Andres at Disney Springs
Coming in: Early 2019
Location: Disney Springs

Named one of Time’s “100 Most Influential People” and “Outstanding Chef” by the James Beard Foundation, José Andrés, the internationally recognized culinary innovator, author, educator, television personality, humanitarian and chef/owner is the only chef globally that has both a 2-star Michelin restaurant and 4 Bib Gourmands.

Jaleo, the 22 thousand square foot restaurant will be Andrés’ largest to date and will bring the spirit and flavors of Spain to Disney Springs at Walt Disney World Resort in Lake Buena Vista, Florida. Based on the colorful iconography of Spain, the architectural form of the building is inspired by an artichoke, a vegetable native to José’s homeland. The artichoke structure opens up, inviting guests to enter and experience the very best of Spanish cuisine.

The idea of Jaleo, the Spanish word for “revelry,” inspires the large, family-style gathering space, inviting guests to share tapas and sangria, gather with family at the foosball tables, or enjoy the more elegant central seating for paellas and grilled meats, anchored by the restaurant’s open kitchen and wood fire grill.

2. Financier Patisserie
Coming: TBA 2019
Location: 212 N. Park Ave, Winter Park

Financier Patisserie first opened in 2002 on historic Stone Street in the namesake Financial District of Lower Manhattan and is known for its Wall Street clientele and the classic French almond cake basked to resemble a bar of gold, a Financier.
Their coffee is roasted in Brooklyn, packaged while the beans are still warm, and shipped to their stores within 24 hours of roasting for maximum flavor and freshness.

3. Taco Bus
Coming: Early 2019
Location: 11325 University Boulevard (Near UCF)

Taco Bus – the wildly popular Tampa-based Mexican taco food truck establishment is continuing to sing the ballads of authentic Mexican tacos and dish specials, as well as vegetarian and vegan dishes, across the state of Florida with its newest pit stop near UCF. The location was formerly Greens and Grille, then Pie Five, then most recently Paramount Fine Foods / Lebanese Kitchen. It will do very well here in East Orlando.

4. Kabooki Sushi 2
Coming: February 2019
Location: 7705 Turkey Lake Road

Owner/Chef Henry Moso’s popular Kabooki Sushi is having a second “staging” out on Turkey Lake Road in West Orlando very soon. Chef Moso combines “locally sourced, seasonal ingredients with the best cuts from Japan for a dining experienced centered on quality control, excitement, and surprise.” According to the restaurant, “behind the bar, the staff performs under his direction to brandish dishes with the vibrancy of Mexican flavor, the sophistication of French preparation, and the curated integrity of Japan. Every night at Kabooki, the tastes of the world meet for an authentically global encounter.”

5. Hinckley’s Fancy Meats
Coming: February 2019
Location: East End Market, 3201 Corrine Dr

Sandwiches and more from Orlando-native Chef Matt Hinckley who returns to Florida with over 15 years of culinary experience and a pedigree studded with leadership positions in both James Beard award-winning and Michelin-starred kitchens. His Charcuterie Box was recently seen in the New York Times 2017 Holiday Gift Buying Guide, featuring duck ham, smoked antelope sausage, bacon liverwurst, smoked headcheese, tasso ham, duck rillette, and spuma di lardo.

6. Slice by Pizza Bruno
Coming: Early 2019
Location: 1011 N. Mills Ave.

Chef Bruno Zacchini, hot on the heels of the opening of his second location in downtown Orlando, is now bringing his popular Neapolitan-style pizzeria to the Mills 50 District. Expect lots of garlic knots and wings, also.

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7. Sette
Coming: March 2019
Location: 1407 N. Orange Ave (formerly Stir – In Ivanhoe Village)

Se7en Bites creators Trina Gregory-Propst and Va Propst are bringing to Ivanhoe Village their newest rustic Italian restaurant concept called Sette, which means “seven” in Italian. The restaurant will feature pastas made from scratch, Italian comfort food, and baked goods and desserts.

8. Jack and Honey’s
Coming: Early 2019
Location: 1235 N. Orange Ave. (Ivanhoe Village)

This is the planned 24-hour diner next door to the Hammered Lamb, brought to you by the owners of The Hammered Lamb. They plan on serving breakfast food all day as well as classic diner comfort food like meatloaf, macaroni and cheese, burgers and homemade milkshakes.

9. Proper & Wild
Coming: 2019
Location: Morse Avenue, Winter Park

Chelsie & Jamie Savage of The Sanctum bring Proper & Wild, a chef-driven, health-forward, plant-centric concept.

10. Tori Tori
Coming: Early 2019
Location: 720 N. Mills Ave

Chef/owner Sonny Nguyen is on a tear this year with the opening of quick service concept Domu Chibi in East Orlando and a full blown Domu in Dr Phillips area. Not to be placed on the backburner is Tori Tori in Mills 50 District, bringing together the art of the Japanese style pub and meat and veggie skewer grilling to the heart of Orlando.

BONUS

City Works Eatery and Pour House – Disney Springs

There have been lots of new additions to Disney Springs recently – Wine Bar George, Terralina Crafted Italian, 4 Rivers Cantina Barbacoa Food Truck and Chicken Guy!, to name just a few – and this year, 2019, will welcome the new City Works Eatery & Pour House to open on the West Side next summer. The restaurant and bar will offer plenty of high-def TVs including a 165-inch screen, perfect for viewing your favorite live sporting events, featuring classic American food and 90+ local and global varieties of beers on tap.

Euphoria at Margaritaville Orlando Resort
8000 Fins Up Circle, Kissimmee, FL 34747

This is a new restaurant opening inside Margaritaville Orlando Resort – details to come.

A Foodie’s Tour of Orlando’s Mills 50 District with Congresswoman Stephanie Murphy

Ricky Ly
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A Foodie’s Tour of Orlando’s Mills 50 District with Congresswoman Stephanie Murphy

U.S. Congresswoman Stephanie Murphy serves as Florida’s Seventh Congressional District in the U.S. House of Representatives which includes all of Seminole County and much of northern Orange County, including downtown Orlando, Maitland, Winter Park, and the University of Central Florida. That includes Mills 50 District, one of my favorite districts for food and drink in all of Orlando. Congresswoman Murphy is a bit of a “foodie” herself, and is a fan of the spicy mala Chinese Sichuan cuisine. I had the honor and privilege of playing her “food guide” through Mills 50 recently.

She currently serves on the powerful House Armed Services Committee and the House Small Business Committee, and has passed a bill to make it easier for small business owners to obtain low-interest loans.

Previously, Congresswoman Murphy was a businesswoman and college instructor after serving as a national security specialist in the Office of the U.S. Secretary of Defense where she received numerous awards for her distinguished service, including the Secretary of Defense Medal for Exceptional Civilian Service. She worked on a wide range of security issues from counterterrorism to foreign military relations to strategic planning for the department. Prior to her public service, Stephanie was a strategy consultant at Deloitte Consulting.

Highlighting some of the small businesses in her district, we took a short food tour of the Mills 50 District, visiting some of my favorite local markets, eateries, and coffee shops.

The district, bounded by Mills Avenue and Colonial Drive (SR 50), is home to many eclectic local small businesses, restaurants, and markets.

It is also known as “Little Vietnam” and is home to the largest concentration of Vietnamese-owned restaurants, markets, and nail supply stores in Florida. A child of boat refugees whose family was rescued by the US Navy after the Vietnam War, Congresswoman Murphy is the first Vietnamese-American woman elected to Congress in our nation’s history.

She is able to practice some of that Vietnamese as we made our way to Tien Hung Market, one of the first Vietnamese grocery stores to open in Mills 50.

Tien Hung Oriental Food Center – Here they make their own soy milk and have an extensive list of Vietnamese herbs, produce, noodles, fresh live seafood, banh mi, snacks, and even a jewelry store. Tien Hung is one of the oldest Vietnamese market in the area, run by the Phan family who have been here since the 1980s.

Next stop – Lineage Coffee Roasting. This is the second coffee shop for Lineage, based out of East End Market up the street.

They are known for their cold brews and serve craft roasted coffee, carefully sourced from around the world. Though not in Mills 50, we picked up some vegan raspberry doughnuts from Valhalla Bakery of Market on South down the street to go with our coffees.

Finally – King Bao. Chef Vic Nguyen, a former sushi chef, one day decided to bring his love of food to bao form – think fluffy white bun sandwiches filled with all sorts of goodness from pork belly to lobster to fried avocado and even dessert-y nutella and banana.

It was truly an honor and such fun to showcase and highlight some of Orlando’s own local flavor with Congresswoman Murphy. I wish her all the best as she continues to serve our local Central Florida community and the interests of its people in Congress.

Some facts from Forbes Magazine about small businesses:

1. Small businesses comprise 99.9 percent of all firms and 99.7 percent of firms with paid employees. Out of 29.6 million businesses, all but 19,000 are small.

1. Small Business, Big Role -mall businesses comprise 99.9 percent of all firms and 99.7 percent of firms with paid employees. Out of 29.6 million businesses, all but 19,000 are small.  Small businesses generate three-fifths of net new jobs, driving a big share of U.S. employment growth. In total, small businesses employ 58 million, or 47.8 percent of all private-sector employees.

2. Family – About one in five firms are family-owned. Industries that have the highest share of family-owned businesses are management of companies and enterprises (46.4 percent of firms in this industry are family-owned), real estate and rental and leasing (37.3 percent), and accommodation and food services (33.2 percent).

Heart of Florida United Way Announces Restaurants Participating in 27th Annual Chef’s Gala on March 2nd

Ricky Ly
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Heart of Florida United Way Announces Restaurants Participating in 27th Annual Chef’s Gala on March 2nd

For the 27th year, 24 of the region’s top restaurants will gather for Heart of Florida United Way’s Chef’s Gala, a fundraiser benefitting local hunger and homelessness programs.

Hosted by Walt Disney World at Epcot Showplace, this culinary adventure offers unlimited sampling of signature dishes prepared by award-winning chefs, each paired with a fine wine or specialty beverage.

The event will be held on Saturday, March 2, 2019 from 6:45 – 10 p.m.

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2019 Participating Restaurants

Savory

Ale & Compass Restaurant – Disney’s  Beach Club Resort

Be Our Guest Restaurant at Magic Kingdom Park

blu on the avenue

Coral Reef Restaurant at Epcot Center

Fiorenzo Italian Steakhouse at Hyatt Regency Orlando

Hemisphere – Hyatt Regency Orlando

Highball & Harvest at Ritz-Carlton, Grande Lakes

Jungle Navigation Co. Ltd. Skipper Canteen at Magic Kingdom Park

La Luce at Hilton Orlando Bonnet Creek

Latitude & Longitude at Orlando World Center Marriott

Le Cellier Steakhouse – Epcot®

Mama Melrose’s Ristorante Italiano at Disney’s Hollywood Studios

Morimoto Asia – Disney Springs

Narcoossee’s at Disney’s Grand Floridian Resort & Spa

Primo by Melissa Kelly – J.W. Marriott Orlando, Grande Lakes

Sanaa at Disney’s Animal Kingdom Resort Area

Sebastian’s Bistro at Disney’s Caribbean Beach Resort

SLATE

STK Orlando – Disney Springs

Tiffins at Disney’s Animal Kingdom Theme Park

Desserts & Coffee:

Amorette’s Patisserie – Disney Springs

BoardWalk Bakery at Disney’s BoardWalk Inn

Gideon’s Bakehouse

The Glass Knife

Joffrey’s Coffee & Tea Company

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Through the generosity of sponsors, like Walt Disney World, as well as the participating restaurants that donate all the food, 95 cents of every dollar raised at the event goes directly to community programs aimed at alleviating hunger and homelessness.

Tickets are available by visiting www.ChefsGala.org. Individual tickets are $350, couple ticket package is $650 and corporate ticket packages are $3,500. Sponsorships are also available by emailing ChefsGala@hfuw.org or calling (407) 429-2129 .

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About Heart of Florida United Way
Heart of Florida United Way (HFUW) is Central Florida’s most comprehensive health and human services charity and the largest provider of funds to the region’s most critical health and human service programs. Last year, it raised and managed $24.4 million throughout Orange, Osceola and Seminole counties. HFUW is working to advance the common good by focusing on education, income, health and basic needs. It operates United Way 2-1-1, Central Florida’s information and assistance, crisis, suicide and referral helpline; Volunteer Resource Center; Gifts In Kind Center; Emergency Homelessness Services; and the Ryan White Part B program, which administers more than $2 million to provide HIV/AIDS services and referrals. HFUW impacts more than 650,000 individuals annually through its direct service and funded programs. United Way partners with local businesses, government, other charities to increase awareness of local health and human service issues and to inspire hope, provide options and create possibilities for people in need. Visit www.HFUW.org for more information, or call (407) 835-0900.

First Look: Ice & Bites – UCF area

Tiffany Nguyen
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First Look: Ice & Bites – UCF area

Asian, colorful, and sweet.  Oh my gosh, I’ve found a place that is basically me in restaurant form.  Ice & Bites (located near UCF) is super cute and the owners are super foodies and also the friendliest people on the planet.  I actually randomly met them a few months ago at the Cheney Brothers food show and we clicked instantly.  I highly recommend their one-of-a-kind place!  They will take good care of you.

Affogato!  Affogato literally translates to “drown” in Italian.  You pour the espresso over the cotton candy and it dissolves revealing the ice cream of your choice underneath.

Chicken katsu rice burger, so good.  I ordered fried rice cakes dusted with hot cheeto dust as my side, it was interesting!

Taiyaki (Japanese fish-shaped cake – really good!) with your ice of ice cream and toppings.  I ordered mine with green tea ice cream, fruity pebbles and pocky sticks. I’m looking forward to trying it was taro ice cream, nerds candy and mochi next time!

*NEW* Boba Midnight Dream – lemon flavor mixed with soju (Korean drink similar to Vodka), boba and cotton candy. 21+up only.

*NEW* alcohol boba flight – sparkling sake or soju and popping boba. 21+up only.

Ice & Bites
3402 Technological Ave #220, Orlando, FL 32817
(407) 208-1340
places.singleplatform.com/ice–bites-cafe/menu

Christmas Buffet at Rosen Centre – Pics

Tiffany Nguyen
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Christmas Buffet at Rosen Centre – Pics

Rosen Centre
9840 International Dr., Orlando, FL 32819
(407) 996-8551
RosenCentre.com/christmas/

Inside Look: Orlando’s Ramen Rumble 2

Krystle Nguyen
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Inside Look: Orlando’s Ramen Rumble 2

Ramen Rumble 2 presented by Tasty Chomps Food Blog and hosted by Seito Sushi Baldwin Park & The Osprey Tavern was held on Monday, December 10th at The Osprey Tavern.

This year, over 150 people attended the event, raising over $3000 for charity, chosen by the winning Ramen Rumble chef.

Ramen has been on the up and up in recent years here in Orlando. A few years ago there were hardly any contenders in the city, but now there has been a flourishing of new restaurants and old offering this quintessential, humble Japanese noodle dish.

This is not your instant cup noodle ramen from your college days – the broth takes hours to make, the noodles often time is hand made or of very high quality, and the toppings include pork belly and corn. The dish, originally a product of Chinese immigrants to Japan but transformed over the years to become a uniquely Japanese dish.

Jason and Sue Chin of The Osprey Tavern – our gracious hosts!

The aim of the Ramen Rumble competition is to unify and lift up our culinary community through philanthropic events and to further build the appreciation of the many ramen styles available to us in Orlando. During the first year, Seito Sushi, Sushi Pop, and Soco / The Baoery competed for best ramen with Seito Sushi placing first.

Ramen Rumble 2 Contestants:

Yuhi Fujinaga – Executive Chef Morimoto Asia at Disney Springs
Morimoto Asia at Disney Springs – Tuna-Kotsu Tsukemen // Roasted bluefin tuna bone broth, temomi noodles, iberico pork loin chashu
BONUS: Morimoto Asia at Disney Springs – Peking Duck Ramen // Peking duck broth, peking duck, scallions, cilantro, taberu-raiyu
Charity: Give Kids the World

Kevin Kel Phanhvilay – Chef/Owner Sticky Rice Lao Street Food
Sticky Rice Lao Street Food – Kapoon Ramen // Coconut chicken broth, red curry, apple infuse pork fat, king oyster mushrooms, beech mushrooms, soy marinated quail egg, foie gras —
Charity: Lao Heritage Foundation

Travis Cliff – Head Chef Jade Sushi & New Asian
Jade Sushi & New Asian – Ebi Tonkotsu Ramen // Pork bone broth, prawn head broth, fried sakura shrimp
Charity: Second Harvest Food Bank

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Desserts by Executive Pastry Chef Kristy of The Osprey Tavern

Sticky Rice Lao Street Food – Kapoon Ramen // Coconut chicken broth, red curry, apple infuse pork fat, king oyster mushrooms, beech mushrooms, soy marinated quail egg, foie gras 

Jade Sushi & New Asian – Ebi Tonkotsu Ramen // Pork bone broth, prawn head broth, fried sakura shrimp

Morimoto Asia at Disney Springs – Tuna-Kotsu Tsukemen // Roasted bluefin tuna bone broth, temomi noodles, iberico pork loin chashu

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Morimoto Asia at Disney Springs – Peking Duck Ramen // Peking duck broth, peking duck, scallions, cilantro, taberu-raiyu

Taro Pebbles Mochi Donut Bites

Matcha Mochi Donut Bites

Smores Mochi Donut Bites

In the end – Chef Kevin of Sticky Rice won with his Kapoon Ramen both the critic’s choice and the people’s choice for best ramen of Ramen Rumble 2, taking home the $3000 for the charity of his choice, Lao Heritage Foundation.

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See more in our gallery below:

 

2018 – A Year in Review – TastyChomps’ Top Food Moments

Ricky Ly
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2018 – A Year in Review – TastyChomps’ Top Food Moments

Looking back on 2018, here are our favorite food moments and tastes of 2018!

A Foodie’s Tour of Congresswoman Stephanie Murphy – taking a tour of Mills 50 food and drink from King Bao to Lineage Coffee to Tien Hung Market, it was such an honor to be a part of this!

Ramen Rumble 2 – Three local restaurants – Morimoto Asia, Jade New Asian, and Sticky Rice – battled it out for the title of best ramen in Orlando with over $3000 raised for charity! Such a great event hosted with Sue and Jason Chin at The Osprey Tavern.

Foodie Forum Friday Lunch – such fun visiting new restaurants with our group this past year, from Hunger Street Taco to Taste of Chengdu to Sticky Rice and more! Join our group if you haven’t already! https://facebook.com/groups/orlandofoodieforum/

Taste of Chengdu – Chef Tiger Tang doesn’t hold back when it comes to authentic Sichuan flavors – mala numb spicy sichuan peppercorns and all. The place is a must visit!

Chef Wang’s Kitchen – Located in west Orlando, they have the best beef chow fun in town with house made noodles


Wine Bar George at Disney Springs – Learning about all the intricacies of wine from the Master Sommelier and legend George Miliotes himself was a delight – and the food was fantastic as well – especially the mac and cheese bites!


Bad As’s Sandwiches – The Poseidon 2.0 – chunks of juicy fresh lobster, bacon lardons, pickled cabbage and gochujang lime aioli on fresh house baked roll – best damn lobster roll in Orlando


Jinya Ramen – Cha Cha Cha garlic lovers ramen – pork broth: pork chashu, pork back fat, seasoned egg, bean sprouts, chopped onion, green onion, fish powder, korean powder served with THICK noodles – this dish brought me back to the streets of Tokyo’s Shinjuku district – addicting

Orlando Weekly’s “People We Love” edition – Ten People Making Orlando a Better Place to Be – such an honor to be a part of this!

Voodoo Doughnuts at Universal Orlando CityWalk – this year I got the chance to be one of the “storytellers” for Universal – and this Voodoo Doughnut story was my favorite of them all – the Memphis Mafia – think an Elvis apple cluster – with banana, peanut butter, and chocolate chip was my favorite.

Beard in Baldwin – Orlando’s Best Chefs all in one place? No brainer! This nigiri from Sushi Pop was one of many highlights of the night! Do not miss this event next year!

Jade New Asian – Tan Tan Spicy Ramen Noodle – “dry” noodle with spicy ground pork – imagine mapo tofu but drenched over noodles – amazing.

Taste! Central Florida 2018 – over 50 local restaurants all raising hundreds of thousands for Second Harvest Food Bank and the Coalition for the Homeless of Central Florida to fight childhood hunger at the Orlando World Center Marriott Hotel. This year I began serving on the board of directors for Second Harvest Food Bank and it has been one of the most rewarding experiences of my life to work together with our community in fighting hunger.

Pizza Bruno – I know I am late to this train but damn the pizza, garlic knots, the grilled octopus – all off the charts on flavor and execution. Thank you chef Bruno!

Finally – the whole Andrew Zimmern debacle and subsequent apology tour back in Orlando. Hope he learns from his mistakes in the year to come 🙂

2018 – A Year in Review: Orlando’s Food Scene and Trends

Ricky Ly
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2018 – A Year in Review: Orlando’s Food Scene and Trends

Move over turkey legs, Orlando’s local food scene brought even more flavor to town this year. The king of Flavortown himself, Guy Fieri, along with Andrew Zimmern and many other foodie world luminaries dropped by to feature local Orlando favorites like Domu Ramen and Orlando Meats.

Food Trends in 2018 included:

New openings (and some closings) of taco joints

– Chela Tacos and Tequila downtown, Cinco Tacos and Tequila, Four Rebels (now closed)

Lots of new poke bowl joints in Orlando

– including Poke Hana, PokeStop, Da Kine poke at Market on Magnolia in downtown Orlando.

Disney Springs

– Formerly Downtown Disney, this mega-complex continues to grow as a mecca for celebrity chef restaurants with openings from Terralina to Chicken Guy to Wine Bar George and more.

More Regional Asian cuisine

– Laotian at Sticky Rice in the Mills 50 District and Sichuan Chinese cuisine at Taste of Chengdu in West Orlando

Orlando Loves Ramen

– New spots included Jinya in Thornton Park, The Ramen in downtown Orlando, and new locations for Domu in Waterford with more to come.

Orlando Loves Coffee

– Foxtail Coffee continued to expand its reach in Central Florida this year
– New notables include: Craft and Common, Deeply Coffee, La Kuma

Orlando Loves Grocery Stores

– iFresh market and Golden Sparkling market added to the list of Asian grocery store
– New markets in Central Florida include Sprouts in Winter Park, EarthFare in Lake Nona, and more outposts of Lucky’s Market added this year.

More Vegan Food options

– including DaJen Eats in Eatonville, Leguminati, and The District at Mills 50

New Orlando Pop-Up Dining Experiences

– including Peruvian Papa Llama, Bangrak Thai Street Kitchen, Chinese-inspired Little Giant, and even a pop-up food truck stop at A La Cart

Excited to see what 2019 will bring to our city, continue to make Orlando the City Beautiful to play, work, and eat!

I-Drive: Weeki Wachee Springs Mermaids at SEA LIFE Aquarium, Giordano’s Pizza, and La Carraia Gelato

Ricky Ly
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I-Drive: Weeki Wachee Springs Mermaids at SEA LIFE Aquarium, Giordano’s Pizza, and La Carraia Gelato

On Friday – Sundays from Sept. 28 – Oct. 21, the world famous mermaids of Weeki Wachee Springs State Park dived into SEA LIFE Orlando’s aquarium’s tanks to delight guests with their underwater feats and meet and greets.

It’s the first time in the 70-year history of the Weeki Wachee mermaids that they have performed in Orlando – ever since their first show in 1947. And what better place than the family-friendly SEA LIFE?

SEA LIFE Orlando is an immersive, one-of-kind aquarium experience that allows marine life enthusiasts to experience the magical world beneath our oceans of the world with interactive touch pools, bubble aquariums, floor-to-ceiling displays, a cold water rock pool, and 360-degree and 180-degree ocean tunnels featuring thousands of sea animals. The 25,000-square foot aquarium attraction is home to colorful fish, sharks, sea horses, stingrays, jellies, a rescue green sea turtle and much more.

SEA LIFE is the world’s largest aquarium chain and SEA LIFE Orlando is the 50th location aquarium launched in the world and the 8th in the U.S. SEA LIFE Orlando is located at 8337 International Drive in Orlando, Florida, inside I-Drive 360, the entertainment and dining complex which is the home of the 400-foot Orlando Eye observation wheel and celebrity wax attraction Madame Tussauds Orlando. For more information, go to?www.visitsealife.com/orlando.

If you have children, it’s a great place to spend the afternoon learning about all the life in the sea. Scroll down below to see more:

There’s plenty of great places to eat nearby as well. If you are a fan of Chicago-style deep dish pizza, Giordano’s is a must and then head over to La Carraia Gelato in Dr Phillips down the street off of Sand Lake Road.

If you ever go to Chicago, you know there are a few places that are just known for their deep dish pizza and one of those is Giordano’s founded in 1974.

Inspired by Mama Giordano’s “Italian Easter Pie”, this double- crusted, cheese stuffed masterpiece is now famous all around the world.


Giordano’s
6203 W Sand Lake Rd · (407) 377-0022
https://giordanos.com/locations/search

La Carraia is another Italian favorite – fresh from the city of Florence and transported to Orlando’s Dr. Phillips Marketplace.

La Carraia Gelato
7600 Dr Phillips Blvd #38, Orlando, FL 32819

Interview: Chef Wade McLamb of deep blu seafood grille at Wyndham Bonnet Creek

Ricky Ly
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Interview: Chef Wade McLamb of deep blu seafood grille at Wyndham Bonnet Creek

Earlier this year, Wyndham Grand Orlando Resort Bonnet Creek announced the appointment of Wade McLamb as Chef de Cuisine at the award-winning deep blu Seafood Grille, a distinct Orlando dining experience fusing innovative flavors with locally sourced fare.

In his role at deep blu, Chef McLamb combines his southern style of cooking with the restaurant’s focus on the freshest, locally sourced seafood and ingredients.

He joins the team from Emeril’s at Citywalk/Universal Orlando as the Chef de Cuisine, bringing with him a strong background in seafood and southern cuisine.

“Chef McLamb’s passion for southern flavors – and southern hospitality – combined with his expertise in fresh local seafood makes him the perfect fit for deep blu,” said Robert Fohr, Hotel Manager. “Since its inception, deep blu has emerged as a seafood staple in the Orlando community and we are excited to bring Chef McLamb’s perspective to an already vibrant experience while maintaining the expert service our guests expect.”

Deep blu Seafood Grille offers a one-of-a-kind experience dedicated to distinct flavors and sustainable fare, featuring fresh Atlantic seafood and mouthwatering sushi sourced through local seafood vendors, and top-grade meat, poultry and produce from local farmers.

The restaurant is located on the lobby level of the Wyndham Grand Orlando Resort Bonnet Creek, with sweeping views of the resort’s private 10-acre lake and area fireworks.

Chef McLamb started his culinary journey at an early age in a local sandwich shop. He began his creative culinary career as a Sauté’ Cook at one of Raleigh’s finest steakhouses, J. Gilbert’s and has since held roles at The Oceanaire Seafood Room and Rick Erwin’s Nantucket Seafood Grill, a perennial award winner for fresh seafood in South Carolina. He is a graduate of the Johnson & Wales Culinary Program.

Tell us about your childhood – what are some favorite memories around food growing up?

My Grandmother use to cook for me and my two sisters..simple foods like boiled potatoes, corn, shell beans, collards. She would go to the farmers market and come home with a car full of vegetables. We would sit on the back porch and clean what she brought home and then go into the kitchen to cook! My mother cooked good food but never used enough salt! We all would salt our food first before even tasting it. I guess it’s where I learned the importance of salt.

What were some of your favorite dishes growing up?

BBQ, Sushi, Grilled Cheese, Mom’s BLT’s

What characterizes Southern cuisine for you?

Smoked Meats, Jams, pickled vegetables, Grits, Braised greens, shell beans, and corn

What inspired you to become a chef?

I enjoyed the fast paced environment of working in sandwich shops where I had my first few jobs. I got bored with doing the same things every day and really just wanted to learn something else.

What challenges did you have to overcome initially when you first began?

My first sous chef job, I had great fundamentals, but didn’t know a lot about pairing foods and what’s in season. I did a lot of reading and experimenting with classic dishes but putting my own twist on them.

How do you bring your personality to the dishes at Deep Blu Seafood Grille?

Our new menu items are reflective of what I like to eat. They’re also kind of a collection of what I’ve learned over the years and what I’ve gotten best at preparing.

What do you like most about the menu and overall restaurant of Deep Blu?

It is a chef driven seafood menu. I couldn’t ask for anything else.

How is life in Florida so far compared to living in North Carolina?

First thing I noticed was how hot it is! I’m finally used to that and love it here! The only thing I miss are the mountains. I was a competitive mountain biker, so I miss that. I love the variety of things to do in Orlando!

What are some cool hobbies or things you like to do outside of cooking?

Cycling..dirt mostly but also road. I still get out now and then.

When you are at home, what do you cook for a “down home” meal?

I don’t really cook at home..I live alone, so it’s hard to. I love to go out and eat also, so it’s a no brainer. I don’t think I’ve lit my stove this year lol!

What are some of your favorite places to visit locally in Orlando?

I love going to Pointe Orlando for Improv and BB King’s. I’m a huge fan of comedy and love good music. Restaurant wise..Pig Floyd’s, Hawkers, Black Bean Deli, Ellie Lou’s BBQ, Pho Real, Taco Norteno are some of my favorite spots to eat. Crafted Block and Brew is where I go for a beer or bourbon usually.

deep blu seafood grille at Wyndham Grand Orlando Bonnet Creek
14651 Chelonia Parkway, Orlando, FL32821
(407) 390-2420
deepbluorlando@wyndham.com
http://www.deepbluorlando.com/

Interview – Anthony Bruno of Anthony’s Coal Fired Pizza

Ricky Ly
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0
Interview – Anthony Bruno of Anthony’s Coal Fired Pizza

With two locations in the Orlando area, Anthony’s Coal Fired Pizza serves up authentic coal fired pizza, oven roasted chicken wings, homemade meatballs, Eggplant Marino (named after partner and NFL hall of famer Dan Marino) and Anthony’s Classic Italian Salad. We chatted with the restaurant recently to find out more about how it all started and where they are going.

How did the idea of Anthony’s start?
Anthony Bruno came to Florida from New York and immediately recognized the lackluster pizza options in the state. He decided to take matters into his own hands and in 2002, Anthony introduced coal oven pizza to South Florida. His vision was to create coal oven pizza delivering a crisp, well-done taste, that rivaled the ones he enjoyed while growing up in New York. He launched his first location in Fort Lauderdale and the brand now has 65 company-owned restaurants up the east coast and in IL.

What makes Anthony’s so special?
The combination of always fresh, high-quality ingredients and Anthony’s authentic coal-fired recipes has led to increasing popularity across the nation. Anthony has a simple approach to his menu – use the highest quality ingredients and charge a fair price, including fresh dough made in-house every day, imported Italian plum tomatoes and the best mozzarella.

What are some upcoming plans for growth for the restaurant?
Due to increasing demand for our unique pizzas, Anthony’s Coal Fired Pizza will be bringing its signature ‘well done’ taste directly to consumers through new ordering partnerships with leading third-party delivery providers Uber Eats, DoorDash, Delivery Dudes and GrubHub. The new partnerships will result in convenient, door-to- door delivery options across 55 markets nationwide.

What are some of the most popular items right now at Anthony’s?
Our guests LOVE our pizza, wings and meatballs. Together, these three items make up 58% of our sales. The Meatball & Ricotta Pizza is our number one selling pizza in our specialty pies category, however, don’t be too quick to overlook the Roasted Cauliflower, it’s amazing. The cauliflower is like something that you have never experienced before.

What about in Orlando, specifically?
Our top three items across all locations are consistently our pizza, wings and meatballs. However, Funky Buddha created a Red Ale just for Anthony’s called the Fuhgeddaboudit, and our guests in Orlando love it! They also love our Italian Beer – Peroni.

What are some upcoming menu changes and updates?
Shhhh it’s a secret so you did not hear this from me … Anthony’s has a simple approach, offer a few items and do them all really well. In the past 15 years, only a handful of items have made their way onto our simple, “well done” menu, however, we do see a need for some additional salads, desserts, possibly a couple of soups and maybe even a pasta!

What did Anthony do before his life in the pizza restaurant industry?
Anthony’s father started a restaurant called Runway 84 in Fort Lauderdale. Anthony grew up in the restaurant business, shadowing his father for years at Runway 84. When his dad passed in 1991, Anthony took over Runway 84 and still owns and operates the eatery today. Runway 84 has been around for 38 years and is a national landmark in the southern Florida area.

Tell us about the Eggplant Marino and how that came to be.
Dan Marino used to eat at Runway 84 before the first Anthony’s opened. Dan used to go to Runway after practices and games, and he wanted something a little lighter than your typical Eggplant parmesan loaded with breadcrumbs and heavy cheese. Anthony prepared the eggplant lightly dusted with flour (instead of breadcrumbs) and added sauce and Romano cheese (no heavy Mozzarella). Dan fell in love and Anthony named the dish “Eggplant Marino” when he opened the first Anthony’s in 2002 in Fort Lauderdale. Dan loved the entire Anthony’s concept and told Anthony he needed a location closer to where he lived, so Anthony and Dan partnered and started to open additional locations together.

There are two Anthony’s Coal Fired Pizzas in the Orlando area – one near Sand Lake Road and the other in Altamonte Springs. For more info, visit: https://acfp.com/locations/florida/

 

 

First Look: David Ramirez Chocolates

Tiffany Nguyen
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First Look: David Ramirez Chocolates

At David Ramirez Chocolates, it’s all about passion and perfection.  They place a high value on using the best ingredients available, sourced from across the globe.  Their goal is to bring you a superior product, and create an immersive and memorable culinary experience.  They approach every creation with a focus on quality and artistry.  Their team is trained in the old-world style, while incorporating innovative and pioneering techniques and flavors.  Whether you are looking for artisan chocolates, macarons, chocolate gifts, milkshakes, chocolate covered bacon, or event catering, they’ve got you covered.

David Ramirez Chocolates began in 2010 with just two employees: David Ramirez and Nicole Turner Ramirez.  They now they have two locations in Orlando and 42 employees.  Their flagship store is located just a few minutes away from the Ritz-Carlton and their second location is on Plant Street in Winter Garden.  David Ramirez also works at Rosen Shingle Creek as their only pastry chef.

A variety of artisan chocolates and macarons

Nicole Turner Ramirez

Gelato

For more information, please visit: davidramirezchocolates.com

Orlando Location
2154 Central Florida Pkwy, Suite B-8, Orlando, FL 32837
(407) 816-7400

Winter Garden Location
426 W Plant Street, Winter Garden, FL 34787
(407) 816-7400

Rosen Hotels & Resorts Chefs Prep for Christmas Brunch 2018

Tiffany Nguyen
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0
Rosen Hotels & Resorts Chefs Prep for Christmas Brunch 2018

Meet Rosen Centre’s Everglades Head Chef Fred Vlachos, Banquet Chef Francis Daniels and Executive Chef Michael Rumplik

It’s the busiest time of the year for the chefs at Rosen Hotels & Resorts as they are preparing for their highly anticipated Christmas day brunch; one of the most spectacular brunches in town.  I got to sit down and chat with a few of the chefs at the hotels before I return next week to Rosen Centre with my family for their delicious and diverse Christmas day brunch.

You can find the dynamic duo Chef Fred Vlanchos & Chef Francis Daniels working all of the holiday brunches at Rosen Centre.  They have been working together at Rosen Centre for 13 years.  They first met when they were both working at Walt Disney World Swan & Dolphin Resort.

What do you do for Christmas every year?  Every year on the 24th I have some friends coming over to my place and we celebrate and exchange gifts, lamb, turkey and Christmas cake that my wife makes. – Chef Francis Daniels

I’m so looking forward to having Christmas brunch here with my family.  What is your favorite dish? I love the carved turkey with the gravy and cornbread stuffing.  One of my favorites! – Chef Fred Vlanchos

What Christmas present do you want this year? For me the best present is when all of the family comes to the house.  For me, that’s the best thing. – Chef Michael Rumplik

Photo credit: Mary Deatrick

Rosen Centre Hotel’s Christmas Day Buffet is a special way to spend time with family while enjoying an incredible holiday feast!  An extensive buffet features holiday favorites such as roast turkey, candied yams, mashed potatoes and pineapple rum glazed ham, as well as unique dishes sure to become traditional favorites.  Seafood lovers enjoy a spiced shrimp boil and a sushi spread.  Be sure to make your own omelets and include Belgian waffles on your plate.  Save room for dessert!  Choices include Swiss sweets, all-American pumpkin pie, holiday cookies and cakes, flowing white and milk chocolate fountains and more.  Adults receive unlimited mimosas and champagne.  Take a stroll after and admire chef’s beautiful Gingerbread House on display, a sweet confection (pictured above).  Reserve your seats at the table today for this very popular holiday event.  Complimentary valet parking.

Christmas Buffet at Rosen Centre
Dec. 25, 11am – 5pm
9840 International Dr., Orlando, FL 32819
Price: $47.95* per person
Children ages 4-12: $18.95, children under 3: free
Complimentary champagne & mimosas
Free valet parking

*Christmas day only.  Reservations recommended.  Plus service charge and sales tax. Not valid with any other offers or discounts.

To make a reservation, please visit: RosenCentre.com/christmas/ or call (407) 996-8551

CHRISTMAS BUFFET MENU

SOUPS

  • Seafood Gumbo
  • Saffron Vegetable with Cannoli Beans

MARKET SALADS

  • Roasted Beets with Feta
  • Fresh Fruit Ambrosia with Honey & Coconut
  • Couscous Salad with Shrimp & Mint
  • Hearts of Palm with Grape Tomatoes
  • German Fingerling Potato Salad with Caraway & Bacon
  • Marinated Grilled Vegetable Salad with Fresh Dill & Feta

CHEESE & FRESH FRUITS

  • International and Domestic Cheese Display
  • Fresh Fruit & Berries Spectacular

ANTIPASTO DISPLAY

  • Featuring an Assortment of Freshly Grilled Red & Yellow Peppers, Portobello Mushrooms, Kalamata Olives, Beefsteak Tomato, Buffalo Mozzarella, Artichoke & Asparagus along with Freshly Marinated Calamari, Clams & Mussels
  • Prosciutto, Salami, Capicola, Mortadella, Assorted Italian Smoked Cheeses

SEAFOOD STATION

  • Crab Claws, Spiced Shrimp Boil with Lemon, Cocktail & Cajun Remoulade
  • Escabeche Marinated & Fried Mahi with Lemon & Lime
  • Lemon-Basil Shrimp Salad
  • Smoked Salmon with Classical Garnishes & Fresh Breads

BANSHOO

  • Chef Yoshi’s Spicy Tuna & California Rolls

HARRY’S

  • Shrimp Pinchos
  • Chipotle Spiced & Glazed with a Dark Rum Mango BBQ

PASTA BAR

  • Steamed Little Necks with Basil, Garlic, White Wine
  • Egg Tortellini with Shiitake Mushroom, Peas & Fresh Basil

ENTRÉES

  • Roasted Tom Turkey & Cranberry Sauce
  • Traditional Cornbread Dressing
  • Pan Seared Salmon with Roasted Fennel Cream
  • Tenderloin of Beef Tip with Pearl Onions
  • Candied Sweet Yam
  • Yukon Gold Mashed Potatoes
  • Broccoli Au Gratin

CARVING STATION

  • Pineapple Rum Glazed Ham
  • Apricots & Figs

OMELET AND WAFFLE STATION

  • Belgium Waffle with Flavored Butters & Omelets Made-to-Order
  • Lemon Buttermilk Pancakes served with Country Sausage or Applewood Smoked Bacon
  • Eggs Benedict

SWEET INDULGENCE

  • Assorted Breakfast Danish, Croissants & Muffins
  • Warm Fresh Berry Chambord over Vanilla Ice Cream
  • White & Dark Chocolate Fountain with Fresh Pineapple, Strawberry and Marshmallows
  • Eggnog Cheesecake, Pumpkin Pie, Traditional Yule logs, Linzer Torte, White Chocolate Peppermint Mousse
  • Black Forest Cake, Chocolate Pecan Pie, French Pastries & Petits-Fours
  • Swiss Sweet Shots, Caramel Banana Bread Pudding, Ginger Bread Cheesecake
  • Bûche de Noel and Stollen
  • Spiced Egg Nog Caramel Flan

 

Meet Executive Chef Preston McCord from Clarion Inn Lake Buena Vista, a Rosen Hotel


This newly-hired Maryland native is bringing the cajun flavor to Christmas day brunch this year.  He is most looking forward to serving up his Maryland crab cakes, peppercorn-crusted beef tenderloin, ham, sweet potatoes, and a nice, flavorful mac & cheese that he keeps getting rave reviews about.

Christmas Day Buffet at Clarion Inn Lake Buena Vista, a Rosen Hotel
Dec. 25, 11am – 3pm
8442 Palm Parkway, Lake Buena Vista, FL 32836
Price: $32.99* per person
Florida Residents’ Discount: 25% off on adult meals, must present valid Florida state ID when paying.
Children ages 4-11: $13.99
Children under 3: FREE (limit one child per paying adult)
FREE wine & champagne
FREE self-parking
FREE transportation to Disney, Universal Studios, Seaworld and outlet malls

*Christmas day only.  Reservations recommended.  Plus service charge and sales tax.  Not valid with any other offers or discounts.

Fore more information or to make a reservation, please visit: clarionlbv.com/meetings-events/christmas/ or call 407-996-7236

CHRISTMAS DAY BUFFET MENU

SOUP & COLD DISPLAY

  • Broccoli cheddar soup
  • Cranberry salad with walnuts
  • Fruit salad
  • Gourmet cheese and cracker display
  • Ahi tuna with wasabi
  • Shrimp cocktail

SIDES

  • Fireside marshmallow sweet potatoes
  • Loaded mashed potatoes
  • Green bean almondine
  • Cheesy mac & cheese

ENTRÉES

  • Herb crusted mahi-mahi
  • Rustic chicken with garlic gravy
  • Maryland crab cakes

CARVING STATION

  • Honey ham
  • Peppercorn crusted beef with mushroom gravy

BUILD-YOUR-OWN PASTA STATION

KIDS’ PRIVATE BUFFET

  • Chicken fingers
  • French fries
  • Pasta marinara
  • Mac & cheese

DESSERTS

  • Apple pie à la mode
  • Jack Daniels chocolate cake
  • Lemon meringue pie
  • Christmas Jell-o®
  • Christmas cookies

DRINKS

  • Eggnog
  • Build-your-own hot chocolate bar
  • Coffee bar
  • Red or white wine

**Watch Executive Chef Preston McCord do a live Christmas cooking demonstration on FOX 35 WOFL this Saturday, Dec. 22 at 8am!**

Cocina 214 Celebrates National Sangria Day

Katherine Nguyen
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Cocina 214 Celebrates National Sangria Day

One of the best days celebrated is National Sangria Day, which is December 20 this year.

Stop in at Cocina 214 in Winter Park or at Daytona Beach to enjoy their 2-for-1 sangria with the purchase of an entrée (limited 1 per person) AT ANY TIME OF THE DAY!

To enjoy my sangria, I also had some tamales on the side. What’s great about Cocina 214 tamales is how they have a great meat to masa ratio. The heat from the tamales is great and the best part of the dish, besides the meat to masa ratio.

There are a number of vegetarian options, including this mushroom quesadilla. If you want to add some head, ask for jalapeños because they’ll pack a punch. Their jalapeños are fresh as can be.

Don’t forget or skip dessert. The churros are pretty great and come with a sweet dip. Finally! After a year of waiting and hearing how great they are, I finally try these myself.

They’re slightly crunchy on the outside, but doughy on the inside. Yumm!

For more information, visit Cocina 214.

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