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.
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!
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
*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
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
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, alwayssatisfying.
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/
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.
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
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.
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.
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
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.
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
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
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.
On a late afternoon at Universal Studios this time of year, one can stroll around the “New Orleans French Quarter” and hear a live New Orleans style jazz band playing as entertainers and performers, decked out in jester costumes and crawfish costumes call out to passerbies with jokes and quips.
Stilt walkers dressed in mermaid and exotic far eastern attire, pause to smile for selfies. There is a carnival atmosphere in the air – this is the time of year for the Mardi Gras Celebration at Universal Studios Orlando which runs this year from Feb. 9 through April 4.
Louisiana’s diverse history brings together flavors from French, Italian, Portuguese, Spanish, and African cultures into a beautiful, rustic spicy stew known as Cajun cuisine.
Much of the cuisine is characterized by steaming pots of rice, spicy Andouille sausages, juicy shrimp and seafood, tomatoes, and the holy trinity of green bell peppers, onions, and celery.
We were invited to a media visit for the Bayou Boil, a new add-on experience to the Mardi Gras Festival on select nights.
Chefs and cooks stir over steaming, boiling pots of seafood, mixing in their Cajun spice blends as the pots continue cooking for service. Servers come by to pour out buckets of the freshly prepared seafood on a platter on your table.
It’s a good old fashion southern Cajun boil.
It can get a little messy and for the crawfish novice – one word of advice, step one is to twist the head off, then pull to get to the juicy tails.
Don’t worry there’s wet naps for cleaning up afterwards, too. The setting at Battery Park Pavilion, overlooking the water and with an architecture style reminiscent of New Orlean’s French Quarter, is something you might find on Bourbon Street or overlooking Lake Pontchartrain.
As part of the Bayou Boil experience you’ll be able to enjoy an all-you-can-eat Louisiana-style boil featuring crawfish, shrimp, potatoes, and corn-on-the-cob. There’s hint of citrusy lemon in the Cajun spice blend. You can also choose from chicken and andouille sausage jambalaya on request.
Come time for the Mardi Gras parade, you’ll have an exclusive viewing area for the parade where you’ll be treated to miniature King Cakes, beignets, sparkling wine and assorted non-alcoholic beverages such as apple cider and coffee – think of it as a dessert reception for the parade.
For $59.99 per adult and $39.99 per child, it is well worth the price, especially if you are familiar with how pricing can go with theme park food and event costs.
New Orleans French Quarter Courtyard
You’ll be able to enjoy new and returning favorites daily in the French Quarter Courtyard located in the New York area in Universal Studios Florida starting at 4 p.m. from Feb. 9 – April 4 – served in tasting sizes.
Scenes from the Universal Mardi Gras Celebration Parade 2019
Enjoy nightly parades with outrageous street performers, colorful costumes and countless beads flying through the air. Catch some of the biggest names in music live in concert on select nights. Plus you’ll enjoy authentic New Orleans bands each night and mouthwatering Cajun food available for purchase. Best of all, the festivities are included with your theme park admission or Annual Pass. Seasonal Passholders can also experience the event on select nights.
Nerd Nite Orlando recently celebrated its 6 Year Anniversary on Thursday, March 14th and in honor of the special occasion the Greenery Creamery built a special ice cream cake.
The cake is made using the Nerd Nite Orlando collaboration flavor called “little green menthe”, a mint stracciatella ice cream powered green with spirulina, a crunchy Oreo cookie crust, chocolate shell topping, and Oreo cookies (this particular cake contains soy, gluten, and coconut).
Their new mini ice cream cakes are now an official menu item and feed 6-8 people! Set menu item cakes are available for pick up any time but custom cakes can be ordered by phone or email. https://www.thegreenerycreamery.com/
Nerd Nite is an evening of entertaining and educational presentations. Speakers present for 15 minutes, followed by a brief Q&A with the audience. Nerd Nite operates in over a hundred cities around the world and launched in Orlando on Thursday, March 14, 2013. The next Nerd Nite Orlando event is Thursday, April 11th.
Downtown Orlando’s arts and cultural hub “CityArts Orlando” will open the doors of its new home in the historic Rogers Kiene Building in Downtown Orlando on Thursday, March 21. The opening will commence with a ribbon cutting at 6pm led by Orlando Mayor Buddy Dyer, Orlando City Commissioners and Downtown Arts District Board Chair Jim Lussier. Directly following, from 6pm-9pm, CityArts will open to the public. Renowned “Vinylinist” Michelle Jones will provide strolling violin entertainment throughout the evening.
Guests of the opening will be first to view CityArts five individual art galleries with featured exhibits:
Arts in Medicine, artwork created by patients in the Integrative Medicine department at Orlando Health (Upstairs Signature Gallery)
Attachment Hunger with Scott Donald and Sean Hartman (Redefine Gallery)
Solo exhibition by Vicki Wilson (Spotlight Gallery)
Artwork created by artists ages 15-21 (Young Artists Gallery presented by Orlando Magic)
Earth, Water & Land presented by OUC the Reliable One (Downstairs Signature Gallery)
Create Café, located on the first floor, will open Summer 2019 featuring local roasted coffee, quick service food, beer and wine in an artistic atmosphere.
Coming soon to CityArts Orlando, Downtown Arts District will present the 2019 Spring/Summer Female Curatorial Series aimed at celebrating women’s contributions and recognitions in the arts world. The series will feature prominent female art curators in the Central Florida area Flynn Dobbs, Wanda Raimundi-Ortiz Klotz, Gisela Carbonell, Sorcha Baty and Rangsook Yoon, who will each develop an exhibit/performance art. Artists featured in the month-long shows will include both local and national talent, and they are invited to participate in a speaker’s series or artist talk with the corresponding curator.
Experience the new CityArts Orlando opening on Thursday, March 21 at 6pm in the historic Rogers Kiene Building located at 39 South Magnolia Avenue, Orlando, FL 32801. Admission to CityArts is free. Donations are welcome. For more information, call 407-648-7060 or visit www.DADOrlando.com.
We were invited to a media preview at Raglan Road in Disney Springs to taste dishes of traditional St. Paddy’s food and beverage that will be available at this year’s Mighty St. Patrick’s Festival.
The Mighty Festival runs today through this Sunday, March 17, 2019.
This weekend’s festival lineup.
Brehon Blonde – a refreshing, very pale, golden beer with a hoppy and citrus overtone and a malty, biscuity finish. With a 4.3% ABV, it makes this beer ideal for fish or spicy dishes.
The Pride of the Peninsula – Dingle Irish Gin, Fever Tree Elderflower Tonic, Fresh Lime, Cucumber, Mint
Method: Place cubes of ice in a goblet, squeeze half a lime over the ice, tear 3 mint leaves into glass, add shredded cucumber, add 2oz of dingle gin and a bottle of elderflower Fever Tree tonic. Stir and garnish with a cucumber wheel.
Hog In The Box – Slow roasted pork shoulder with baby potatoes, sage and sweet onion stuffing, caramelized onions, apple sauce, garnished with pork crackling. *Sold at Cooke’s of Dublin.*
Mini Chicken Sliders – Crispy breaded chicken, bacon jam, and picked onions served on a miniature bun. *May soon be added to the Cooke’s menu.*
Heavenly Ham – Irish Mist glazed loin of bacon with savoy cabbage, colcannon potatoes, parsley cream sauce and a raisin cider jus
Fish & Chips – famous beer battered fish & chips served with fresh tartar sauce
A Caribbean Culinary Journey Awaits at Loews Sapphire Falls Resort’s All-New Rum Dinner
Celebrate the islands’ spirit of choice during a special evening of rum and Caribbean cuisine at Loews Sapphire Falls Resort at Universal Orlando‘s all-new Rum Dinner. Enjoy a reception with light hors d’oeuvres, rum samplings and live entertainment on Amatista Cookhouse’s picturesque outdoor terrace before moving indoors for a mouth-watering five-course dinner.
Transport your tastebuds to the Caribbean with the distinctive flavors of Mount Gay rums from Barbados as a rum ambassador guides you through every pour, all perfectly paired with each dinner course.
Saturday, March 23 at 6:30 pm Loews Sapphire Falls Resort at Universal Orlando
Amatista Cookhouse
6601 Adventure Way
Orlando, Florida 32819
Tickets are $70. Tax, gratuity and ticketing fees apply.
Complimentary self parking or $5 valet parking.
Chef Ron Mays is the complex executive sous chef for Loews Sapphire Falls Resort and Loews Royal Pacific Resort. He previously worked for the Ritz-Carlton Hotel Company for 15 years and studied at Le Cordon Bleu with a focus on culinary management. He sharpened his skills through The American Culinary Federation, participating in cooking competitions and coaching as well as mentoring and teaching other chefs. His culinary style is inspired by the flavors of the Midwest and southern United States, including Tex-Mex and Floribbean cuisine.
What are some influences you drew upon for the dishes for this rum dinner?
Our primary goal for this Rum Dinner is to capture the personality and flavors of Amatista Cookhouse’s Caribbean-inspired menu that we’ve already perfected while challenging our dynamic culinary team to use their creativity to craft a one-of-a-kind dining experience. Our chefs took a hands-on approach to this as if they were cooking for their own families and thoughtfully considered how each dish would complement the rum and vice versa. Through this experience, we hope to inspire guests to take their own personal rum journey, course by course, and enjoy this unique opportunity to learn about the rich history of rum.
Tell us about what guests can expect at Amatista and Sapphire Falls regularly outside of the special dinner. What are some guest favorites at Amatista?
The Caribbean-inspired Loews Sapphire Falls Resort transports guests to paradise where blue waterfalls cascade across lush grounds and the invitation to cool relaxation is everywhere.
Amatista Cookhouse, which serves breakfast, lunch and dinner, features authentic Caribbean-style cuisine served in an open, airy dining room with indoor and outdoor seating that overlooks the cascading waterfalls and picturesque lagoon. Guest favorites on the menu include Mojo Marinated Rotisserie Chicken, Jerk Chicken Pot Pie, House made Empanadas and Coquito Tres Leches.
Guests can continue their rum journey at the award-winning Strong Water Tavern, located in the lobby. This stylish lounge and watering hole is known for its impressive collection of more than 100 rums, Caribbean-style tapas menu and lively atmosphere.
What makes Mount Gay rum special for this dinner? Where does it come from?
Mount Gay rum has been distilled on the island of Barbados since 1703. It’s one of the oldest distilleries in operation and has been consumed in the United States since before the Revolutionary War.
What is something that is unexpected that guests will experience at this dinner?
In addition to the inspired menu and rum pairings, a Mount Gay rum expert along with our own knowledgeable rum captains will be on hand to provide more insight and information about the rums.
Who will be performing the live entertainment this evening?
Latin Guitarist Jorgé Hipolit will perform live throughout the evening. A self-taught Cuban guitarist and musician, Jorgé uniquely combines Latin and Flamenco music with traditional jazz, blues and pop.
Yuki Hana is found near the junction of Oviedo and Winter Park. It’s in a quieter part of Orlando, but a treasure to find. Eating at Yuki Hana is not merely another meal. It’s an experience to keep in your memories forever with the very humble Chef Ping Jiang. We stopped in for a tasting one evening with a number of friends and Yuki Hana brought their A-game with new flavors and combinations.
The amuse bouche was crispy peking duck is served with hoisin and scallions delivered by cucumber. It is a fun dish to enjoy and eat with your hands as if you’re eating a taco. The vegetable deliverance creates a light touch to the dish and crunch to the bite.
Kanpachi Crudo in charred negi vinaigrette with strawberry gel, sea grapes, sunflower sprout, and garlic oil. This dish was a taste of the sea. Some may say it’s a little chewy, but that makes it fun. The vegetables served with the octopus are mostly crispy and adds that diverse texture to each bite of the octopus.
These dumplings are flavored well. The meat is cooked tenderly and moist with every bite.
Chef Ping and her team can whip up quick bites for you and your friends/family to share while she works on your entrées. This dish is served chilled to ensure freshness of the seafood.
Another starter dish created by Chef Ping and her team served chilled after being slightly seared.
One of the most beautiful and simplistic dishes on the menu is this dish. There are three pieces of fish rolled up with crispy onions and micro greens in a soy sauce reduction as well as strawberry vinaigrette droplets on the rim.
Chef Ping proudly serves fresh fish flown in from Japan for each seafood dish you enjoy. The Nigiri Tasting consisted of…
Kanpachi with citrus sauce, serrano salt, micro cilantro
All of the fish are extremely fresh and this first one (in focus) is my absolute favorite of the ones on this plate. It is the Kanpachi with citrus sauce, serrano salt, micro cilantro. Although, that was a tough choice to make in deciding a favorite.
As the team makes dishes as fresh as possible, it may take some time so order up some tea and clear your palate.
Tea not your thing? Order some sake. Try the Sho Chiku Bai Nigori Unfiltered Sake. It is as silky and smooth as mentioned on the label.
A dish where the sauce is served at the table. It’s a soy sauce mixture to dress the greens below the flavorful pork belly.
Don’t be alarmed, this unique dish is served chilled instead of hot like you would normally find with pork belly dishes.
Not many may know, but Yuki Hana makes their ramen noodles in-house and it shows. This is another dish where the broth is poured over the ramen in front of you chair-side. Crispy Duck Ramen consists of peking duck with house made noodles, negi, nori, benishoga, 6” egg, and crispy shallots.
Chef Ping makes her desserts similar to her meals – from scratch, with love and fresh ingredients. With it being strawberry season, she and her team went strawberry picking for this dessert. Chef is not a fan of creating desserts that are overly sweet so her desserts have a subtle sweetness. This Soy Panna Cotta is served with strawberry sauce, matcha macaroons, and ginger foam.
For more information, visit the Yuki Hana website and stop by for your own experience.
Chicken Salad Chick, the nation’s only southern inspired, fast casual chicken salad restaurant concept, has expanded in Florida with its newest location in Vineland Pointe.
The Orlando area restaurant marks Chicken Salad Chick’s 20th store in Florida, with four additional locations slated to open this year.
Spearheading the Orlando area growth is husband and wife duo, Glenn and Jennifer Pilson of TAB Holdings, LLC, who plan to expand their footprint into Windermere later this year.
During grand opening week, guests will experience the southern hospitality that Chicken Salad Chick is known for, with giveaways and specials that include:
Tuesday, March 12– Free Chicken Salad for a year – The first guest will receive one large Quick Chick of chicken salad per week for an entire year; the next 99 guests receive a free large Quick Chick of chicken salad per month. * Any guest not part of the first 100 in line can make a purchase and enter to win free chicken salad for a year.
Wednesday, March 13– Meet The Chicks – The first 100 guests who purchase a Chick Special will get an opportunity to “Meet The Chicks” over the next year and will receive one small scoop of a different flavor per month.
Thursday, March 14 – The first 100 guests at opening to purchase a Chick Trio will receive a free 32oz. RTIC Chick tumbler.
Friday, March 15 –Free Upgrade Friday – The first 100 guests to purchase a Chick Special will receive a free upgrade to a Chick Trio.
Saturday, March 16 – The first 50 guests to purchase two large Quick Chicks will receive a free Chick cooler.
With over 10 years experience owning and operating concepts like Twisted Root Burger Co. and Five Guys, The Pilsons are experts in the foodservice and franchising industry. The pair first tasted Chicken Salad Chick’s made from scratch chicken salad two years ago when they visited the brand’s hometown location in Auburn, Alabama. The restaurant’s flavorful food and comforting southern hospitality impressed the couple, pushing them to open their first location in Vineland Pointe.
“Not only have Glenn and I fallen in love with Chicken Salad Chick, but we’ve also grown to admire the management team,” said Jennifer. “We’ve been amazed with the unwavering support they have provided us, which makes opening a restaurant in the area we’ve called home for nearly 20 years that much sweeter. The residents in Vineland Pointe are always looking for something fresh and unique, so we are thrilled to introduce them to Chicken Salad Chick’s savory and authentic menu offerings.”
The Chicken Salad Chick concept was established in 2008 by founder, Stacy Brown. With more than a dozen original chicken salad flavors as well as fresh side salads, gourmet soups, signature sandwiches and delicious desserts, Chicken Salad Chick’s robust menu offers a variety of options suitable for any guest. In 2015, Eagle Merchant Partners purchased a majority stake in Chicken Salad Chick, and under the leadership of CEO Scott Deviney and team, the company now has more than 100 restaurants currently open in 13 states and remains a standout brand within the fast casual segment.
(Source: Chicken Salad Chick)
We were invited to visit their new location during grand opening week and we were impressed with their southern hospitality and made from scratch food that is served from the heart. You can really taste and feel the love with each bite you take.
I ordered:
– A scoop of the Buffalo Barclay, Egg Salad, Sassy Scotty
– Chicken Salad BLT on a flaky buttery croissant with a side of fresh fruit
– Pimento Cheese BLT on white bread (toasted) with a side of mac n’ cheese
– Buttercream Frosted Flower Cookies
The soups are made daily from the freshest ingredients. Take a look at their daily soup schedule for available selections.
Pizza Pies, Apple Pies, Pies – those round baked dishes made of sweet or savory ingredients, perfect for eating on March 14th also known as 3-14, the International “Pi Day”, named after the mathematical constant, defined as the ratio of a circle’s circumference to its diameter, equal to 3.14159…you get the idea.
Like the mathematical constant named for the same-sounding Greek letter, pie is a constant around the globe, a sweet or savory dish that complements any meal, whether it’s apple, pumpkin, pecan, mince, blueberry, cherry, sweet potato, peach or countless more.
On March 14, widely recognized as Pi Day, the American Pie Council® (APC) urges everyone to celebrate with a slice of their favorite pie, either as the delicious conclusion to a perfect meal or a decadent, “just because” indulgence. With millions of pies baked, sold and consumed every year, Pi Day offers the perfect day to pause and enjoy what has come to be considered “the most traditional American dessert.”
Why Pi Day?
Ancient civilizations determined the ratio of a circle’s circumference to its diameter is approximately 3.14159, a mathematical constant represented by the Greek letter (pi) since the mid-18th century.
The first large-scale celebration of Pi Day took place March 14, 1988, in San Francisco, noting the similarity of the date (3/14) to the first three digits of Pi.
In 2009, the U.S. House of Representatives passed a non-binding resolution recognizing March 14 as National Pi Day.
On March 14, fans can share their love of pie on social media with the hashtag #PiDay.
Meanwhile, the countdown continues for the country’s next major pie milestone – the 25th APC National Pie Championships in Orlando, a three-day competition set to identify the best pies created by amateur, professional and commercial bakers. The silver anniversary event is set for April 11-13, 2019, at Renaissance Orlando at SeaWorld®.
For all those Pie Lovers and Pythagorean diehards out there, here are 5 places in Orlando to get Pie – both savory and sweet – for Pi Day – just make sure to call ahead to order your pies.
P is for Pie Bake Shop is a small batch artisan bakery specializing in sweet and savory pies and variations of pies, cakes, cookies, etc. Everything is made from scratch, by hand, incorporating natural, seasonal and local ingredients to every extent possible. Whole pies, small pies, and cinnamon rolls are available on a first come first serve basis on Fridays and Saturdays.
The founder of Sister Honey’s has won National Pie Championships – with the Blue Ribbon for her Orchard Fresh Apple Pie and has been featured on the Food Network, in Hometown Cooking Cookbook by Family Circle, was a panelist on the Crisco® Pie Tips Hotline and has received accolades in numerous publications. She also shares some of her award-winning recipes in a cookbook, America’s Best Pies, by the American Pie Council.
The Proper Pie Company – Individually hand-made Double Crust Pies and other traditional British Fayre. Popular flavors include Chicken and mushroom, steak and mushroom and beef and onion.
Ocean Prime
For an enticing Pie delight on Pi Day this March 14th, guests at Ocean Prime can indulge on the restaurant’s signature pie, the CHOCOLATE PEANUT BUTTER PIE, featuring Peanut Butter Mousse and Bittersweet Chocolate Ganache. For more information or for reservations visit, www.ocean-prime.com/locations-menus/orlando or call (407) 781-4880. Ocean Prime is located at 7339 West Sand Lake Road, Orlando, FL 32819.
Blaze Pizza – $3.14 Pizzas
On Thursday, March 14, Blaze Pizza will celebrate Pi Day by hosting the world’s largest pizza party, serving up custom built, artisanal pizzas for just $3.14 each at more than 300 locations. This year marks the sixth straight edition of Blaze Pizza’s Pi Day celebration, with guests across the US, Canada, and abroad expected to join in the celebration, forming lines out the doors, as has been the case in years past.
In addition to the $3.14 pizza Pi Day offer, guests are encouraged to download the Blaze Pizza app to receive another discount – $3.14 OFF a pizza – good for their next visit to Blaze. The Blaze Pizza app regularly extends offers and promotions special to app users and includes a loyalty program where guests collect “flames” redeemable for free pizzas.
“Math gives us a blueprint to solve a problem, whether simple or complex. It’s with that same spirit that Blaze Pizza was founded — to solve the important problem of how to get an insanely great, scratch-made pizza that’s both fast and affordable,” said Dennis Sherer, Operating Partner for Blaze Pizza in Orlando. “This year, we calculated that we will serve more than a quarter million pizzas at $3.14. We look forward to having Blaze fans celebrate with us.”
The following Orlando-area locations are participating:
UCF: 4100 N. Alafaya Trail
Winter Park: 501 N. Orlando Ave.
Viera: 2348 Citadel Way
Daytona Beach: 1405 Cornerstone Blvd
(sorry, offer is not valid at the Disney Springs location)
Located on the southern shore of Lake Apopka, the historic, boutique B&B inn Oakland Manor House is situated between Winter Garden and Clermont, Florida. The inn is owned by Cynthia Schultz (who also serves as executive chef and resident innkeeper of the establishment) and Dr. Charlotte Charfen (medical director of the establishment).
The West Orange Trail runs through the Manor Houses’s neighborhood to nearby Winter Garden and its popular Saturday Farmer’s Market, restaurants, brewery, and music venues and to the west, to the Oakland Nature Preserve and beyond.
In addition to being an inn, the five-bedroom Oakland Manor House, built in the early 1900s, has a focus on health and wellness programs, providing a space for retreats, yoga and health classes, meditation, performances, art and more to the community. There is also availabilities to host small weddings and business conferences at the House.
Each of the five bedrooms has a private bathroom, and each room has its own theme, such as the Peacock Room, the Mermaid Room and the Speakeasy.
In the hallways, you can find local art, some centered around the themes of food and eating on display.
Chef Daniel Orr, a 2015 James Beard semifinalist, & Kelly Jo Baute, PhD recently hosted one-day culinary inspired wellness retreats based on their book, The Wellness Lifestyle, at the Oakland Manor House. Guests were able to enjoy yoga and wellness lectures from Kelly Jo as Chef Orr created recipes from the book for guests to enjoy.
Overall, the historic Oakland Manor House is truly a hidden gem with a rich history and a great program focused on health and well-being, for those seeking nourishment opportunities for the body, heart, and mind.
Oakland Manor House
Address: 620 N Tubb St, Oakland, FL 34760
Phone: (407) 614-8219
We were invited to Marlow’s Tavern in Winter Park to taste signature items demonstrated by Executive Chef, CEO and Co-Founder ofMarlow’s Tavern, John C. Metz and every dish was perfection. I’ve attended a few media events at Marlow’s Tavern and the food never disappoints. Go here if you want a great service and a wholesome meal!
SMOKED TROUT DIP – Ducktrap River Smoked Trout, Olive Oil, Horseradish, Fresh Herbs and House-Made Wheat Thins
This is the trout that they use to make their dip!
ASPARAGUS FRIES – Crispy Thin Asparagus with Tarragon, Citrus Aioli
J.T.’S KETTLE CHIPS – Crispy Potato Chips Crowned with Gorgonzola Cheese, Bacon, Roma Tomato and Scallion
We were invited to check out Cocina 214 Daytona Beach and we thought it would be a great idea to see what they had to offer compared to the location in Winter Park. We were told we’d taste new menu items so see if you can recognize any of them.
While waiting for our dishes, we enjoyed drinks with a great view of the beach as well as everyone’s cars parked on the sand. Photographed is the Elderflower Margarita, which was refreshing on a hot Florida day.
This is the Ain’t My First Rodeo appetizer that has ground meat over white queso, fresh vegetables and fries. There was a little heat to this and it was a nice touch.
Next came the entrée choices.
The Fish Out of Water had a spicy touch to it. The fish was fried and tender.
Saddle Up is an entrée that is basically like the Ain’t My First Rodeo appetizer with a different protein. Saddle Up has fried chicken tenders instead of ground meat.
The Sassy Chick Tacos consisted of chicken tenders as the protein and this dish is quite similar to Saddle Up.
The last entrée we tried was the colorful Southern Comfort Tacos, consisting of very well done fried steak with each taco.
Check out the website for more information regarding Cocina 214 in Daytona Beach and Winter Park in Orlando, FL.
Back by popular demand, Morimoto Asia in Disney Springsis currently hosting their second annual Sakura Festival for guests to experience a month-long celebration similar to the festivals in Japan. From March 8th to the 31st, guests can attend a series of ticketed events and enjoy menu specials inspired by the beloved pink blooms of the Sakura.
We attended the Rosé All Day event as media guests and got to experience 10 amazing food stations paired with 10 varieties of Rose Wine. A branded souvenir glass was given to each guest upon arrival.
spanish octopus yuzi-it, smoked soy
always a pleasure seeing and eating with Lou Mongello, celebrity Disney expert
miso glazed salmon belly
an assortment of sushi
snowcrab and shrimp wonton soup
snake river farm American wagyu kailbi lettuce wraps with kimchi mayo
Hot Krust is a Panini Sandwich Kitchen in Orlando, Florida. They offer delicious panini sandwiches, salads, cookies and brownies using only the freshest gourmet ingredients offered at affordable prices. We were lucky enough to find this place and enjoy it with some friends.
It’s a small, quaint location off of Sand Lake in Orlando, FL with friendly staff. I love how the sandwiches are so unique at this restaurant. They offer vegetarian and seafood panini options. I imagine the Caprese or shrimp paninis to be delicious…let me know what you think of it in the comments.
There are so many delicious flavors created by the chef and he’s always creating more. If you’re lucky, he’ll offer you the secret menu option of any panini you’re thinking of getting. I had the Burgernini HK Monster with the secret menu sauce. I won’t ruin the surprise so get it yourself to figure it out.
The Burgernini HK Monster was made well-done, which isn’t my preference, but it was still delicious and juicy. The sauces were flavorful in each bite along with a nice crunch from the fresh vegetables. I highly recommend the secret menu version of this panini.
The panini specials list offers some of the popular or most upcoming and interesting panini sandwiches. I hear Sal’s Curry Chicken and The Impossible Burger are some top choices.
Don’t forget to pair your sandwich with some nice sides as well as grab some delicious sauces for your sandwich or sides.
Not many places offer Sweet Potato Waffle fries like this place and they won’t disappoint you.
Also, if you know me, then you know I love wings and strive to find the best wings everywhere I go. These air fried wings did NOT disappoint. They were so crispy on the outside, while being moist and tender on the inside. Honestly, I’d come back here for the wings alone.
For more information, check out the Hot Krust website.
Join us in beautiful Baldwin Park as we celebrate the Orlando culinary scene. A complete experience, the evening will feature an intimate food and wine festival with picturesque Lake Baldwin and Harbor Park as the backdrop. More than 35 top tier local restaurants will be serving flavorful dishes each paired with a fine wine, crafted cocktail or local brew.
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For those seeking a more exclusive experience, the VIP admission includes everything above along with a private cocktail event taking place inside The Osprey Tavern.
2019 VIP Chefs
Special guest chefs will be working side by side with Chef de Cuisine, Elek Kovacs and Pastry Chef, Kristy Carlucci of The Osprey Tavern, preparing hors d’oevres and mignardises while craft cocktails, champagne and fine wines are poured from your own private bar.
Tony Mantuano
Chef-partner & Co-owner – Michelin Star restaurant?Spiaggia, Mangia?Trattoria
Chicago, IL
Mantuano?is a recipient of the James Beard?Foundation Award for Best Chef:?Midwest and?The?Chicago Tribune’s?Good Eating Award
Lindsay Autry
Chef co-partner & founder – THE REGIONAL Kitchen & Public House
West Palm Beach, FL
As a native North Carolinian, Chef Autry describes her cuisine as soulful, embracing Mediterranean flavors while blending in her southern roots.
Adrianne Calvo
Chef owner – Chef Adrianne’s Vineyard Restaurant and Wine Bar
Miami, FL
Adrianne’s restaurant is a Miami favorite and was recently named among the top 100 Most Romantic Restaurants in the country by Yelp.
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Help Support the Next Generation of Great American Chefs in Partnership with The James Beard Foundation National Scholars Program.
LOCATION –
Baldwin Park
4899 New Broad St.
Orlando, FL 32814
– HOURS –
Saturday, March 30, 2019
General Admission 7-10 pm
VIP Early Access 6-7 pm
VIP Experience inside Osprey Tavern 7-9pm
– TICKETS –
General Admission: $110
VIP: $175
*Must be 21 and up
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.
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Scholarships aid applicants planning to study a variety of disciplines, including: culinary arts, baking and pastry, hospitality management, food studies, agriculture, sustainability and food security.
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The James Beard Foundation Scholarship Program is administered with the assistance of Scholarship America of St. Peter, Minnesota, a well-respected nonprofit organization dedicated to making post-secondary education available to all. Since its founding over 50 years ago, Scholarship America has distributed $3.7 billion in financial aid to over 2.3 million students.
Attendees will be treated to delicious food and wines, shopping from local and national boutiques as well as a fashion show. One lucky guest will win a dream closet of designer handbags, accessories, clothes and more – in the signature Key to the Closet drawing.
All proceeds from Wine Women & Shoes benefit Second Harvest Food Bank of Central Florida’s mission to fight hunger in our community.
Winnie Palmer Hospital for Women and Babies is the presenting sponsor of this year’s event.
WHEN: Saturday, April 13, 2019
2 p.m. – 6 p.m.
WHERE: The Ritz-Carlton Orlando, Grande Lakes
The Ritz-Carlton Ballroom
4012 Central Florida Parkway
Orlando, Fla. 32837
COST: General admission tickets are $125 per person and VIP tickets are $225 per person. Corporate tables are also available upon request. For more information, visit www.wwsorlando.com.
On Saturday, April 13, 2019, one Sole Man will be crowned “The King of Sole” at the 9th Annual Wine Women & Shoes Orlando presented by Winnie Palmer Hospital for Women & Babies, benefiting Second Harvest Food Bank of Central Florida.
I’m raising money for the 9th Annual Wine Woman & Shoes Orlando event with a goal of $500 to be raised (or as much as possible) – and I would be honored to have your support to become the next “KING OF SOLE” ?. As part of being a “Sole Man”, I will be with pouring wine, leading women into the event, and showing them different vendors.
Votes are counted by donations raised and 100% of the proceeds raised in the King of Sole contest will go directly to Second Harvest to help our neighbors in need –
Second Harvest secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida. Last year, with the help of food and financial donors, volunteers and a caring, committed community, the food bank distributed nearly 58 million meals to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. In addition, Second Harvest’s 16-week culinary program teaches foodservice-based technical, life and employability skills to economically hard-pressed adults. Second Harvest is distributing enough food to feed 53,000 people a day. To learn more about SHFBCF, visit www.FeedHopeNow.org.
The Swamp Sistas La La Charity Brunch, benefiting Second Harvest Food Bank of Central Florida, is 10 a.m. March 24 at Blue Bamboo Center for the Arts in Winter Park.
Musical Swamp Sistas Beth McKee, Hannah Harber, Gailanne Amundsen, Amy Robbins, Renee Arozqueta and Jessica Delacruz will serenade as Chef Kathleen Blake (The Rusty Spoon) and Chef Jamie McFadden (Cuisiniers Catered Cuisine and Events) present a three-course, locally sourced menu.
Other local treats include:
fish dip from Lombardi’s Seafood
Pop Fusion Gourmet Fruit Pops
bottled sauces from Poca’s Hottest and Fat Cat and
assorted brunch breads from Olde Hearth Bakery.
Beverages are provided by Cask & Larder (Beer), Quantum Leap Winery (Mango Cider Mimosas), Uncle Matt’s Organic Orange Juice and Barnie’s Coffee.
All proceeds benefit Second Harvest Food Bank, and 100 percent of the funds will be included in the Swamp Sistas La La Charity Fund Drive which launches April 27 and culminates with the Swamp Sistas La La at Orlando Fringe on May 18.
“I’m thrilled so many talented folks are coming together to provide this unforgettable community experience that will help feed kids this summer, when no school means no school breakfast or lunch for so many kids that rely on it,” said McKee.
Swamp Sistas is a grassroots movement of 2,700 women with a dual passion for music and community activism, established in 2010 by singer/songwriter Beth McKee as a way to stay in touch with inspiring women she encountered on her travels. The group quickly morphed into a diverse, multi-generational network of women with varying backgrounds and career paths
Determined to find a way for the group to have a positive impact, while also promoting her music and that of her female songwriting peers, McKee invoked a traditional Louisiana party concept called the “La La” that she had become familiar with during her Louisiana days as a member of the all female New Orleans band Evangeline (MCA Records.) She tossed the idea around with other talented women and promoter friends, and the “Swamp Sistas La La” was born; a roving, regional music fest inspired by the Creole La La soiree’ where musicians gather, friends dance and everyone gives what they can for a common cause.
Chuck Woodard has a mission to revolutionize the way we eat dessert with our friends and family. Chuck graduated Summa Cum Laude from the University of Miami in 2014 with a Bachelor’s Degree in Finance.
During his sophomore year of college, Chuck began developing his first nitrogen ice cream concept in his garage with a few college buddies. He opened two stores before graduating college and ultimately sold his ownership interest to pursue his vision for Phenomenom.
Chuck decided to bring Phenomenom to Orlando, FL as well as some other college towns outside of South Florida for all to enjoy.
The menu has so many options from drinks to bites. There are a number of recommended orders by the staff based off their favorite combinations or you can create your own with the panel on the very right showing you the step by step process.
The ice cream cookie sandwiches are massive! You can pick both cookies, whether the same or different, as well as picking the type of ice cream you’d like. It was so big we couldn’t bite into it through and through. We ended up taking it apart to eat.
You can buy cookies on their own in quantities of 1, 4 or 12. They come warm for each order. The sprinkles sugar cookie is super sweet, but the dough inside is soft and chewy, which was my favorite part.
Eating the ice cream sandwich and cookies will be messy. If you didn’t get messy, did you really enjoy your time here?
There are waffle bowls where you can enjoy your ice cream in and you can make a sundae too. The sundae includes a cookie and some toppings. I chose to have only the ice cream in the waffle bowl and asked for some coffee grounds to decorate my ice cream. I loved the added coffee grounds because it added bitter notes to balance out the sweetness AND it gave the ice cream a little crunch.
The coffee grounds I added to the ice cream are the same as what they use in making and serving coffee at this shop – Cuban Style Espresso.
Not only can you enjoy your time with friends and family at Phenomenom, but you can also enjoy amazing deals as well.
For more information, visit the Phenomenom website.
The District Market at Mills 50 is a nice little convenient store with everything vegan friendly as well as having some clothing, jewelry and candles that smell so delightful.
The first thing you may notice are all the local artisan made items, such as care products.
I didn’t know candles could be vegan friendly or weren’t vegan friendly in the first place, but these are adorable.
There are so many wonderful snacks and ingredients from around the world to catch your interest.
Don’t miss the fridge and freezer section, which also has a meatless version of wings and other popular dishes.
JUST is a product trying to change that mindset of our food system being limited. They started with an idea that we would build a food system that makes it really easy for people to eat well. They have interesting products that can be found at the District Market at Mills 50.
The District Market at Mills 50 not only sell groceries, but they do offer an area where they can heat up vegan friendly foods for you to enjoy in-house or have some local delicious ice cream.
From time to time, you’ll find Veggie Good Eats bringing special dishes for you to enjoy. Most of the time, they’re sold out.
When we stopped in, it was an evening where they offered vegan ramen with some meat substitutions that had textures similar to pork belly. I am no vegan, but this was delicious, especially if you add some Sriracha.
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