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James Beard Foundation nominates 4 Orlando Restaurants, Chefs as Semifinalists for 2019 James Beard Awards

Ricky Ly
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James Beard Foundation nominates 4 Orlando Restaurants, Chefs as Semifinalists for 2019 James Beard Awards

The James Beard Foundation announced their semifinalists for the coveted 2019 James Beard Awards, known to some as the “Oscars” of food and beverage industry.

Locally, four restaurants/chefs were nominated:

  • Norman’s at the Ritz-Carlton for Outstanding Restaurant
  • Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa for Outstanding Service
  • Chef Rabii Saber of the Four Seasons Resort at Walt Disney World Resort for Outstanding Pastry Chef and
  • James and Julie Petrakis of the Swine Family (The Ravenous Pig in Winter Park, Cask and Larder at Orlando International Airport, The Polite Pig at Disney Springs) for Outstanding Restaurateur(s).

Here’s what some of the local chefs had to say upon their James Beard Award nomination:

6-10-09 Chef Norman

“It has been an honor and a joy to serve the guests who dine at NORMAN’S. For over 15 years we have treasured the most wonderful accolades from the press and beautiful words from the many diners who have come to us at The Ritz-Carlton to join us. This nomination stands as the greatest recognition for our restaurant to date. We celebrated when NORMAN’S reached the finalist stage for The James Beard Foundation’s “Outstanding Restaurant” in 2005 at the original location in Coral Gables. We are celebrating in Orlando now! The Beard Awards are known as ’the Oscars of the hospitality business’. We applaud the other 19 semi-finalists from around the United States.”—— Chef Norman Van Aken, Norman’s at the Ritz-Carlton – Nominated for Outstanding Restaurant

“Victoria & Albert’s is honored to be a semifinalist in the James Beard Foundation Restaurant Awards “Best Service” category,” said Scott Hunnel, executive chef of Disney’s Grand Floridian Resort & Spa. “We offer the ultimate in fine dining and every single member of the team is fully invested in the Guest experience, combining the perfect formula of creativity, knowledge, and passion for service.”

“Gratitude makes everything turn into a gift.” I have always been grateful and thankful for what I have or faced in life. If it’s something bad I consider it a test that I had to overcome and if it’s something great like this nomination, I enjoy and celebrate it. This is the culmination of achievement and recognition for my hard work, my moments of pain, my sleepless nights and the firm determination to go to the end. If I win it’s not the most important thing I am going to have in terms of success, but the most important thing is my experience that led me to where I am today and the knowledge acquired along the road to be recognized for this award. The nominees include great names and talent, from celebrated restaurants, and small bake shops to large luxury resorts. A big thank you to the James Beard Foundation for covering it all. This is a great recognition and shines a spotlight on the pastry industry to keep it relevant.

I was born and raised in Morocco where I learned and was trained in the foundations of French pastry. The culinary passport opened the doors for me to travel, visit and work in different countries and continents including hotels in the US. such as the iconic Greenbrier in WV and the prestigious Bellagio in Las Vegas. It was a long and rich journey where I was fortunate to experience different cultures and gastrotomies. Joining the Four Seasons Company back in 2010 was the opportunity for me to put my knowledge and all that I have learned into practice. In 2014, I had the opportunity to come to Orlando to open this Resort. It was great to start everything from scratch and see everything grow to be where we are today. We have a beautiful property, operated by a dynamic group of people. Our future is bright and we have more to prove.” – Chef Rabii Saber of the Four Seasons Resort at Walt Disney World Resort – nominated for Outstanding Pastry Chef

“It is every chef’s dream to be recognized by the James Beard Foundation, but to be honored as a semi-finalist for “Outstanding Restaurateur” is by far our biggest accomplishments to date. This category represents so much more than just me and Julie. It is a true ‘hats off’ to our entire Swine Family team – from the chefs and servers to our dishwashers – because without all of their dedicated hard work each and every day, this would not be possible. We are a hardworking team, but in the last few years we have paid special focus to getting back to our roots and making sure all of the concepts we create, celebrate and serve our local Orlando community. We couldn’t be more proud with the outcome.” – Chef James Petrakis of the Swine Family (The Ravenous Pig in Winter Park, Cask and Larder at Orlando International Airport, The Polite Pig at Disney Springs) for Outstanding Restaurateur(s)

Orlando often gets a bad rap about its culinary scene (ask Andrew Zimmern), a side effect of being stereotyped for our tourist food a la “turkey legs”, but we have grown in leaps and bounds these past ten years – in no small part due to the tireless work from these visionaries and luminaries of our local Orlando culinary world.

Hopefully this year the committee will give Orlando a chance – maybe it will be the year we finish first place.

For a full list of the 2019 semifinalists, visit: https://www.jamesbeard.org/blog/the-2019-james-beard-award-semifinalists.

The final nominees will be announced on March 27 at 10 a.m. with the final gala being hosted on May 6 in Chicago.

Inside Look: Now Open Sus Hi EatStation on East Colonial – Mills 50 – Orlando

Ricky Ly
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Inside Look: Now Open Sus Hi EatStation on East Colonial – Mills 50 – Orlando

Founded by husband and wife Robert and Teresa Ly in 2011, Sus Hi Eatstation has grown and spread across Central Florida to now five restaurants. From their first location right by UCF to the Altamonte Springs, Millenia, and Lake Nona locations – now arrives – the fifth location on East Colonial Drive in the Mills 50 District.

A bonus – the East Colonial location will be open until 2 AM on the weekends for those craving late night sushi munchies.

Teresa and Robert Ly

Using high-quality ingredients, classic cooking techniques, and a distinctive Ninja theme, they set out to “build a fun ninja community for creativity and passion to thrive through food, love, and family.”

The East Colonial location, which opened in early March 2019, pays respect to its Mills 50 neighborhood with a beautiful mural designed by artist Sabien T. Willis of ArtBySabien and featuring iconic locations throughout Orlando, as well as the four other Sus Hi Eatstation locations.

Sus Hi Eatstation features rolls, bowls, and wraps, as well as sushi burritos. Proteins include everything from salmon to tuna to steak and tempura shrimp and tofu. Some more colorful ingredients include bacon and cheese, as well as edamame and tempura flakes. The possibilities are endless.

Here is a Look Inside the New Sus Hi Eatstation on East Colonial:

Sus Hi Eatstation – East Colonial
1830 E Colonial Dr
Orlando FL, 32803
(407) 652-6200
SUN-THUR 11:00am – 10:00pm
FRI-SAT 11:00am – 2am
https://sushieatstation.com/

Reel Fish Coastal Kitchen & Bar Celebrates Mardi Gras with Crawfish Boil and All-Day Fat Tuesday Specials

Tiffany Nguyen
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Reel Fish Coastal Kitchen & Bar Celebrates Mardi Gras with Crawfish Boil and All-Day Fat Tuesday Specials

We were invited to attend the popular Crawfish Boil series with a Mardi Gras-themed feast yesterday at Reel Fish Coastal Kitchen & Bar and we enjoyed ourselves.  The restaurant will continue The Big Easy-inspired celebration on March 5 with an all-day Fat Tuesday celebration featuring $2 authentic Hurricane cocktails and $2 cups of Louisiana Gumbo beginning at 11 a.m.  Live beach music will be performed by Danny Lott from 5 p.m. to 9 p.m.

Starters – Fried Green Tomatoes with Goat Cheese in Roasted Red Pepper vinaigrette. Red Grouper Ceviche.  Mixed Green Salad with Creamy Vinaigrette

Mains – Low Country Boil of Crawfish, Shrimp and Snow Crab, with Red Potatoes, Corn on the Cob, Charred Okra and Grilled Ciabatta Bread

Desserts – House-Made Reel Key Lime Pie with Pecan Graham Cracker Crust, Peach, White Chocolate Bread Pudding, house-made, with vanilla ice cream

For more information, please visit: www.reelfishcoastal.com

Reel Fish Coastal Kitchen & Bar
1234 N. Orange Ave, Winter Park, FL
reelfishcoastal.com

2019 Epcot International Flower and Garden Festival

Tiffany Nguyen
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2019 Epcot International Flower and Garden Festival

We attended a media preview of the 2019 Epcot International Flower and Garden Festival and got to take a first look (and taste!) of what to expect at this year’s festival.  The 90-day event is Central Florida’s biggest and most spectacular harbinger of spring.  The popular festival will feature dozens of Disney-crafted topiaries and beds of multi-colored blooms that transform the Epcot landscape into a floral extravaganza.

From March 6 to June 3, new sights, sounds and flavors of spring will envelop Walt Disney World Resort guests during the 26th Epcot International Flower & Garden Festival.  Guests will also enjoy edible delights, gardens to play in and an expanded lineup for the Garden Rocks Concert Series.  With so much to see and do, your whole family will uncover something new with every single visit!

Farmhouse meatball with lentil bread, spinach, marinated vegetables, creamy herb dressing

Tuna tataki with spicy yuzu glaze, mango, avocado, and pappadam crisp

Potato pancake with caramelized ham, onions and herb sour cream

Shredded beef brisket with smoked potato, chorizo fondue, and green tomato relish
Potato pancake with caramelized ham, onions and herb sour cream

Fried green tomatoes with blue crab-fennel salad, remoulade, and smoked paprika oil

From the Garden: Roasted beets, cashew cheese, and micro herbs with lemon-oil dressing 

Chocolate pudding terrarium with avocado cream, matcha crumb, pomegranate and baby herbs

Citrus shortcake: orange chiffon cake, lemon curd, mandarins, whipped cream and citrus crumble

Mickey PB&J – Glitter strawberry jelly and creamy peanut butter

Frozen dessert violet lemonade (non-alocholic)

Blooming’ blueberry lemon & ginger tea featuring Twinings of London with Tito’s handmade vodka

Cider flight

Blood orange agua fresca

Orange cream slushy in a souvenir Orange Bird sipper cup (non-alcoholic)

Flower wall photo-op

2019 Epcot Flower & Garden Festival official event merchandise

The popular Garden Rocks Concert Series returns to Flower & Garden Festival this year, expanding to every day of the festival!  Chart-topping artists perform three shows daily on the America Gardens Theatre stage.

For more information, please visit: disneyworld.disney.go.com/events-tours/epcot/epcot-international-flower-and-garden-festival/

(Source: Walt Disney World)

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

27th Annual Heart of Florida United Way Chef’s Gala Benefits Local Hunger and Homelessness programs

Tiffany Nguyen
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27th Annual Heart of Florida United Way Chef’s Gala Benefits Local Hunger and Homelessness programs

Recognized as the region’s premier food and wine pairing event, the 27th Annual Chef’s Gala at Walt Disney World Resort featured unlimited sampling of signature dishes prepared by 24 of Central Florida’s top chefs, along with thoughtfully paired fine wines. 

The evening also included live music and a silent auction filled with unique items and trips.  Since the food, wine, venue, and silent auction items were all donated, Heart of Florida United Way is able to invest 95 cents of every dollar raised at Chef’s Gala back into the community to benefit local hunger and homelessness programs.  Truly a tasteful way to make a difference!

Gideon’s Bakehouse – Classic Chocolate Chip Cookie & Coffee Cake Cookie

Be Our Guest Restaurant – Miso-glazed Berkshire Pork belly served with Sweet Pea puree, Pickled Clamshell mushrooms, Togarashi-spiced Pork crackling

Hemisphere – Heirloom Benne Seed Cake topped with Whipped Cherve, Pickled Watermelon Rind, Serrano Crisp

STK Orlando – STK-ARONI – Wagyu Meatballs, Porcini Mushroom Pipette Ragout

Amorette’s Patisserie – Flavors of Amorette’s – Red Velvet Cake Chocolate Chiffon and Biscuit, A Cherry Mousse, Cherry Pâte de Fruit, and White Chocolate

BoardWalk Bakery – Chocolate I.V. – Milk Chocolate Bavarois, Midnight cake, Roasted Pecan, Bittersweet Chocolate Glaze

Tiffins – Braaivleis Boerewors Spiced Pork Tenderloin, Smoked Pork Belly, Boerewors Sausage, Kale, Blatjang

Fiorenzo – Blackened Atlantic Swordfish Pincho’s, Coconut Bamboo Risotto, Caribbean Remoulade

Sanaa – Butter Chicken, Aloo Masala, Fragrant Basmati Rice

Jungle Navigation Co. LTD Skipper Canteen – Surf and Turf – Pan seared wagu strip with a marinated grilled octopus salad

The Glass Knife – Strawberry Pistachio Pastry – Moist strawberry cake layered with rich chocolate biscuit, pistachio cream, house-made strawberry jam, smooth yogurt cream and Pistachio crunch, beautifully encased in a strawberry gourmand glaze and finished with crushed pistachios, strawberry crisps and dehydrated rose petals

blu on the avenue – Maine lobster cocktail – House made aioli, tomato jam, fresh horseradish, celery greens, pickled lemon rind, brioche crouton

Mama Melrose’s Ristorante Italiano – Beetroot Variation, Quinoa Puffs, Ribbon Sorrel, Goat Cheese Foam, Walnut Dust

Narcoossee’s – Pan Seared Florida Red Snapper with “Hoppin John” made with Sea Island Red Peas and Carolina Gold Rice and Finished with Peanut Romesco

La Luce – Cannelloni Ai Funghi – Wild Mushrooms, Ricotta, Spinach, Truffle Cheese

Ale & Compass Restaurant – Maine Lobster Mac and Cheese – Vermont White Cheddar, Fontina, Parmesan Cheese with a Lemon Herb Crust

Primo by Melissa Kelly – Smoked Lake Meadows Duck – Confit Risotto, Confit Egg Yolk, Duck Crackling

Morimoto Asia – Tuna “Naka-uchi” tartare “push pops” Center bone scraped tuna meat chopped and seasoned with soy, chili, sesame, and scallions served in a push pop

Le Cellier Steakhouse – Red Wine Lacquered Beef Short Rib with “Peas and Carrots” – English Pea Risotto, Carrots Three Ways, Red Wine Syrup

Highball & Harvest – “Orlando” Hot Chicken Crispy Chicken Skin, “Wonderbread”, with Dill Pickles

Doc Holliday Cocktail – Tito’s Vodka, Blueberry Compote, House Ginger Syrup, topped off with Ginger Beer In partnership with Tito’s Vodka

Sebastian’s Bistro – Caribbean Seafood ‘Pot au Feu’ Crispy Pork Belly, Cannellini Beans and Sofrito

Coral Reef Restaurant – Grilled Baby Octopus, Smoked Eggplant, Pea Puree, Pepper olive tapenade. Ceviche.  Salted Caramel Shortbread Cookies.

SLATE – Smoked Brisket Served with Lemon-Manchego Grits

Chef’s Gala – Epcot Showplace
200 Epcot Center Dr, Orlando, FL 32821
(407) 939-5277
ChefsGala.org

Pizza is a Healthier Breakfast than Cereal – A Closer Look – Plus 5 of our Favorite Local Orlando Pizza Spots

Ricky Ly
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Pizza is a Healthier Breakfast than Cereal – A Closer Look – Plus 5 of our Favorite Local Orlando Pizza Spots

Chelsey Amer, a private practice nutritionist based in New York City, told USA TODAY pizza’s carbohydrates, proteins and fats satisfy hunger better than cereal, which is usually high in sugar and low in protein.

“You may be surprised to find out that an average slice of pizza and a bowl of cereal with whole milk contain nearly the same amount of calories,” explained Chelsey Amer, MS, RDN, CDN to The Daily Meal. “However, pizza packs a much larger protein punch, which will keep you full and boost satiety throughout the morning.”

“I’m not saying that we should go out and eat pizza every day for breakfast,” Amer said. “We should follow our cravings. If that’s what you are craving, it can prevent you from eating an entire pie later on.”

“Plus, a slice of pizza contains more fat and much less sugar than most cold cereals, so you will not experience a quick sugar crash,” Amer confirmed.

Of course, pizza is probably not the most healthiest breakfast ever – but it is healthier than a sugary bowl of cereal.

According to some nutritionists, added sugar is the single worst ingredient in the modern diet. It provides calories with no added nutrients, can damage your metabolism in the long run, and is linked to weight gain and various diseases like obesity, type 2 diabetes and heart disease.

According to the American Heart Association (AHA), the maximum amount of added sugars you should eat in a day are (7):

  • Men: 150 calories per day (37.5 grams or 9 teaspoons)
  • Women: 100 calories per day (25 grams or 6 teaspoons)

Currently, nationwide the average intake is 76.7 grams of sugar per day, which equals 19 teaspoons or 306 calories.

Here is a look at some of the numbers:

Slice of Pizza:

Cup of Frosted Flakes:

Looking at the macronutrients:

Slice of Pizza:

  • Carbs: 27 g (including 2.9 g of sugars)
  • Protein: 9.1 g
  • Fat: 7.8 g

Frosted Flakes Cereal:

  • Carbs: 37 g (including 15 g of sugars)
  • Protein: 1.7 g
  • Fat: 0.7 g

Now, let’s add a cup of milk for a more complete picture:

Cup of Milk:

  • Carbs: 12 g (including 12 g of sugars)
  • Protein: 7.7 g
  • Fat: 7.9 g

Frosted Flakes with Milk:

  • Carbs: 49 g (including 27 g of sugars)
  • Protein: 9.4 g
  • Fat: 8.6 g

You can see here that this is already near the upper limit of the total recommended amount of sugar per day.

Now, let’s take a look at a healthier cereal such as Special K:

Special K with Milk:

  • Carbs: 35 g (including 15.9 g of sugars)
  • Protein: 13.5 g
  • Fat: 8.5 g

Amer said cereal with at least 5 grams of fiber and less than 5 grams of added sugar can be part of a balanced meal. She recommends pairing it with milk, Greek yogurt or nuts and seeds for protein and berries for added fiber, vitamins and minerals.

Amer said any meal that contains a combination of protein and fiber to boost satisfaction and prevent a blood sugar crash is a good option, even if it’s not considered a traditional breakfast food.

So of course you shouldn’t go crazy and eat a whole pizza pie for breakfast, and as with everything – moderation is better than going over board – but it helps to take a closer look at what we are eating for a healthier lifestyle.

Now – there’s not many places in Orlando that serve pizza for breakfast, but you can probably save some from the night before and heat it up.

Here are 5 of our favorite local Orlando Pizza spots:

Pizza Bruno
3990 Curry Ford Road, Orlando, FL — 32806
http://www.pizzabrunofl.com/

Pizzeria Del-Dio’s
210 E Colonial Dr, Orlando, FL 32803
http://pizzeriadel-dio.com/

Lazy Moon Pizza
1011 E. Colonial Drive and 11551 University Blvd, Orlando, FL 32817
https://www.lazymoonpizza.com/

Muzzarella Pizza and Italian Kitchen
7780 Lake Underhill Rd suite 108, Orlando, FL 32822
https://www.muzzarellaorlando.com/

Antonella’s Pizza
360 W Fairbanks Ave, Winter Park, FL 32789
https://www.antonellaspizza.com/

Liam Fitzpatrick’s Restaurant and Irish Pub in Lake Mary hosts St. Patrick’s Weekend Block Party

Katherine Nguyen
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Liam Fitzpatrick’s Restaurant and Irish Pub in Lake Mary hosts St. Patrick’s Weekend Block Party

The luck of the Irish is back and bigger than ever as North Orlando’s block party and nightlife destination, Liam Fitzpatrick’s Restaurant and Irish Pub, host a double St. Patty’s Day celebration at the 11th Annual “Lake Mary St. Patrick’s Weekend Block Party” on Saturday, March 16 and Sunday, March 17.

Now, pub patrons can buy tickets for the two-day long event, which takes over Colonial Town Park outside Liam Fitzpatrick’s, Graffiti Junktion and Dexter’s of Lake Mary, with non-stop live entertainment on multiple stages, drink specials, authentic Irish food and fun.

 On Saturday, March 16, the block party kicks off at 7pm, marking the official start of St. Patrick’s Day in Ireland.  Festivities include a live band featuring Prince, Britney Spears and Gwen Stefani tribute artists, two DJ’s and leprechaun appearances.

Then, on Sunday, March 17, the all-day celebration begins at 10:30am and carries on through the evening with continuous live music and entertainment featuring acoustic performances, a full band, two DJ’s, Irish dancers and bagpipers, and, of course, more leprechaun sightings.

Guests have several drink packages and ticket options to choice from, including General Admission and a special VIP Experience ticket, which can be purchased online at www.LakeMaryBlockParty.com.  Liam’s St. Patty’s Block Party also supports Orlando City Youth Soccer.  

“St. Patty’s is without a doubt our most-anticipated event of the year, and we are thrilled to grow it even bigger this year with two days to party,” says General Manager Dominick Coloni.  “As our block parties continue to grow to epic proportions, we are extremely grateful for the huge community support, and we look forward to starting 2019 off right with our largest and most memorable St. Patrick’s Day yet.”

Go green and experience the 11th Annual “Lake Mary St. Patrick’s Weekend Day Block Party” hosted by Liam Fitzpatrick’s Restaurant and Irish Pub at Colonial Town Plaza located at 951 Market Promenade Avenue, Suite 1115, Lake Mary, FL 32746.  To purchase tickets and for more information, visit www.LakeMaryBlockParty.com.

First Florida Salata Salad Kitchen Caters to Lake Mary

Katherine Nguyen
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First Florida Salata Salad Kitchen Caters to Lake Mary

Salata Salad Kitchen, a national fast-casual restaurant, opens its first location in Florida in Lake Mary. Salata offers guests fully customizable, tossed-to-order salads and wraps, soups, organic teas and lemonade.

All fresh fruits, vegetables and lean proteins will be chopped daily in-house. With five salad bases, more than 50 toppings, and 10 house-made, gluten-free dressings, guests can create meals without restrictions to meet their own definitions of healthy.

The Lake Mary Salata marks the 84th location for Salata nationwide. The Lake Mary Salata is the first Salata location to feature a brand new restaurant design that will deliver an enhanced guest dining experience, including unique dining “neighborhoods,” a glycol tea tap system, and 5,000 square feet of indoor and outdoor restaurant space.

You can eat in, take out, order online for take out, order online or call for a delivery, or get catering. The options are unlimited like their salad bar.

Speaking of, the salad bar is the most popular way to go where you can add as many greens and toppings as you want or you can create yourself a wrap. Most are free of charge to add and all are as fresh as can be.

Of course, I did my best to make the most colorful and delicious salad I could at this visit. If you’re not sure which items or dressing to add, Salata allows you to sample! If you need any recommendations, they’re more than happy to give you their opinion on what they prefer. My recommendation is the fresh herb vinaigrette.

Being a protein lover, this protein section is my favorite. The turkey is really fresh and moist. They also have chicken and salmon options aside from seafood and vegan options.

I’m allergic to shrimp, but those babies look delicious! Further away from the meat choices are some delicious vegan choices. There is baked tofu, quinoa and falafel. The baked tofu has a medium density and interesting flavors.

Don’t forget about some small sides like these multigrain croissants, tasty soups, pasta, or a cookie before you head to the tea bar.

Speaking of the tea and lemonade bar, it’s set up with taps as if you’re pouring yourself a beer. These are also made fresh throughout the day for your enjoyment.

The first three teas don’t have sugar in them so add as you’d like with the sugar packets. I started with the Tropical Green Tea, which was refreshing. Then, I ended with grabbing some of their tasty sweet tea for my drive home. As a southern girl, I do love my sweet tea and I’m always on the look out for locations with the best. Sometimes I pick where I eat based on the drink selection.

Do you have a big gathering and you’re not sure on what to bring to the table? Check out Salata for that as well because they cater. It’s definitely a more healthy option for meetings and social get togethers for all to enjoy.

To make you feel even better about your choices of choosing to eat here is that they’re very connected in our community. They’re always partnering up with local communities to donate financially or even by donating food.

For more information, check out the Salata Salad Kitchen for more information.

Chef Camilo Velasco Joins The Ravenous Pig as Lunchtime Chef De Cuisine

Ricky Ly
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Chef Camilo Velasco Joins The Ravenous Pig as Lunchtime Chef De Cuisine

When I heard that The Ravenous Pig, the critically acclaimed gastropub on Fairbanks Avenue in Winter Park, Fla., had announced chef Camilo Velasco as the new lunchtime chef de cuisine – I knew that I needed to pay a visit as soon as possible.

Chef Velasco comes to The Ravenous Pig from 1921 Mount Dora, where he served as executive chef under the restaurant’s former chef-partner and James Beard Award-winner, Norman Van Aken. Previously, Velasco was responsible for developing the brunch, lunch and dinner menus at Barnie’s Coffee Kitchen in Winter Park.

He also had a stint as executive chef at NORMAN’S at the Ritz-Carlton Grande Lakes, and he trained under another name familiar to the James Beard Foundation, chef Scott Hunnel, at AAA Five-Diamond restaurant, Victoria & Albert’s.

In his new role at The Ravenous Pig, Chef Velasco will manage the kitchen during daytime hours, and develop the lunch, brunch and happy hour menu.

With The Polite Pig at Disney Springs, Cask and Larder at the Orlando International Airport, the growing “Swine Family” brand led by chef/owners James and Julie Petrakis, you could imagine how refreshing it was to see Chef Petrakis – the man himself – in the kitchen at lunch time, on the line and putting out the latest dishes for service that day, right along side Chef Camilo Velasco.

There’s a few new dishes as mentioned before on the list, including the Lamb Pita, a dish that hearkens to Chef Petrakis’ Greek heritage, a hearty pita sandwich with harissa spiced lamb, fried chickpeas, hummus, sweet gooseberries, pickled onions, and a touch of tumeric spice. It’s probably one of my favorite things I have eaten this year so far!

LAMB PITA
harrissa spiced lamb, hummus, gooseberries, fried chickpeas, feta,sumac pickled onion

Another favorite of the seasonal menu – the sultry, earthy Mushroom Pasta – full of the flavors of harvest fall, with lots of root vegetables and mushrooms – celery root puree, roasted wild mushrooms, purple radish, mushroom broth, and brown butter. It’s a work of art to see and taste.

Mushroom Pasta – celery root puree, roasted wild mushrooms, purple radish, mushroom broth, brown butter

Love Palm Golden Ale – with Amarena Cherry and Wild Strawberry

Several new dishes have already made their way onto the menu, include:

  • Japanese-style, locally caught St. John’s River Buffalo Catfish Katsu
  • Asian-style Crispy Stuffed Chicken Wings.
  • Grilled Heirloom Carrots served with chermoula, pistachio-almond dukkah, tahini yogurt sauce, and scattered pickled golden raisins and sliced French breakfast radishes.

Grilled Heirloom Carrots served with chermoula, pistachio-almond dukkah, tahini yogurt sauce, and scattered pickled golden raisins and sliced French breakfast radishes.

At brunch, guests can sample three new menu items, including:

  • Whipped Ricotta & Kumquat Toast featuring Florida’s miniature winter citrus and topped with edible marigolds.
  • The Israeli Shakshouka featuring harissa-spiced lamb with poblano peppers, marinated feta, fragrant fried garlic surrounding baked farm eggs and served with homemade pita bread.
  • Sweet Potato Parker Rolls made with black-strap caramel and topped with benne seeds.

To showcase Velasco’s talents and emphasize their new daytime offers, The Ravenous Pig has also announced that they will extend their original opening schedule with continuous service seven days per week.

For Lunch: Mon.-Sat., 11:30 a.m. to 3 p.m.
For Dinner: Everyday, 5 p.m. until 9 p.m. (Sun.), 10 p.m. (Mon.-Thurs.), 11 p.m. (Fri.-Sat.)
For Happy Hour: Mon.-Fri., 3 p.m. to 6 p.m.
For Brunch: Sun., 10:30 a.m. to 3 p.m.

“With vast knowledge and experience working with fresh, sustainable and seasonal ingredients at some of Orlando’s best restaurants, Camilo will be a tremendous asset to the team. His addition will allow for Chef Nick, Julie and I to oversee the brand as a whole in order to focus our efforts on various new projects on the horizon for the Swine family,” said Chef/Owner James Petrakis.

Aiming to keep the dinner menu fresh, seasonal and exciting, Chef/Owner James Petrakis and dinnertime chef de cuisine, Nick Sierputowski will debut six new and innovative dishes for evening service including:

  • Grilled Oysters with housemade ‘nujda, breadcrumbs and finished with fresh herbs.
  • Chef Special Whole Grilled Sheepshead (MP) fish entrée marinated in preserved lemons, and served with Serrano ham, wilted kale and the bright flavor of blistered tomatoes.
  • Direct from Florida’s gulf waters, the Tampa Bay Octopus and Ponce Inlet White Shrimp featuring crisped romanesco cauliflower, X.O. sauce made from house charcuterie, piquant bird’s eye chili, and fresh herbs.
  • Bone-In Pork Chop Milanese with roasted marble potatoes, herb salad, pepperonata, & lemon caper sauce.

For more information about The Ravenous Pig, visit TheRavenousPig.com.

 

# # #

About The Ravenous Pig:

The Ravenous Pig in Winter Park, FL is an award-winning American Gastropub, owned by James Beard nominated chefs Julie and James Petrakis that provides guests with an elevated dining experience. The extensive menu ranges from traditional pub fare to raw bar offerings, house-cured meats, creative salads, house-made pastas and seafood and meats from local farms.

 

Celebrate Mardi Gras at Tibby’s New Orleans Kitchen

Tiffany Nguyen
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Celebrate Mardi Gras at Tibby’s New Orleans Kitchen

Tibby’s New Orleans Kitchen will be celebrating Mardi Gras all month long starting now till Fat Tuesday on March 5th so bring your krewe to Tibby’s New Orleans Kitchen and enjoy specials you can’t get any other time of year!  We were invited to Tibby’s New Orleans Kitchen to experience their Mardi Gras menu offerings and learn more about their upcoming Family Gras events.

Family Gras will bring a number of fun activities to the restaurant’s multiple locations, including live music, balloon artists, and more.

March 2:
Winter Park – Live music from 1 p.m. to 4 p.m. Balloon artist from 6:30 p.m to 8:30 p.m.
Altamonte Springs – Live music from 1 p.m. to 4 p.m.
Brandon – Live music from 1 p.m. to 4 p.m.  Balloon artist from 6:30 p.m. to 8:30 p.m.

March 3:
Altamonte Springs  – Balloon artist from 6:30 p.m. to 8:30 p.m.

March 5:
Winter Park – Live music from 6 p.m. to 10 p.m.  Happy hour all day, and extended outside party/seating.
Altamonte Springs – Live music from 6 p.m. to 10 p.m.  Happy hour all day, and extended outside party/seating.
Brandon – Live music from 6 p.m. to 10 p.m.  Happy hour all day, and extended outside party/seating.

Mardi Gras menu offerings:

Muffuletta Spring Rolls – Stuffed with salami, mortadella, ham, swiss & provolone cheese, olive garden.  Side of creole dijonnaise.

Fried Green Tomato & Crawfish – Hand-battered green tomatoes, popcorn-style crawfish & remoulade sauce.

Shrimp & Andouille Cheddar Grits – Sautéed all-natural Gulf shrimp.  Andouille sausage, sweet onions over cheese grits & finished with red wine gravy.

Pan Seared Lump Crab Cakes & Grits – Hand-made with fresh crab. Served over cheddar grits with a side of remoulade.

Pastrami Po Boy – Hand-carved pastrami, peppered bacon, swiss cheese & fully dressed (lettuce, pickle, tomatoes, mayo)

King Cake – The traditional Mardi Gras cake by Ole Hearth Bread. Limited daily supply.

Mardi Gras Cocktails:
The No Call Vodka – blue curaçao, cranberry, pineapple & grenadine, crushed ice.
King Cake Martini – Three Olives vodka, Goldschlager, in a sugar-rimmed glass.
Bananas Foster – Captain Morgan, banana liqueur, caramel swirl, half & half, crushed ice.

New Orleans will always have my heart.  During the Vietnam War back in 1975, my mom’s family escaped on their family’s fishing boat and sailed to the states where they lived in a refugee camp in Pennsylvania until they got sponsored by a Catholic church in Baldwin, Lousiana and lived in a little neighborhood community.  In 1979 they moved to Henderson, LA and lived in a trailer park. Imagine a family of ten living in a tiny 3-bedroom trailer.

My mom met my dad at a New Orleans National Catholic church convention in 1984 (my dad had escaped the Vietnam War ALONE.   He jumped the fence at the U.S. Embassy and hopped into a helicopter on the LAST day of the Vietnam war and left his whole family behind in Vietnam starting a life for himself in the states with nothing but the clothes on his back; his testimony is crazy) and then they got married and moved to Florida and opened up their own restaurants.

Growing up, my parents would take my siblings & I on 12-hr road trips back to the trailer park to visit my grandparents until my grandparents eventually moved into a house in New Orleans where we got to visit the French Quarter, eat beignets, and appreciate the culture.  I am grateful for places like Tibby’s New Orleans Kitchen in Winter Park that pays tribute to my mom’s hometown traditions.

For more information, please visit: tibbys.com/mardi-gras-celebration/

New Classics Menu Dinner Event at Tony Roma’s with Tasty Chomps!

Ricky Ly
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0
New Classics Menu Dinner Event at Tony Roma’s with Tasty Chomps!

We are excited to partner with Tony Roma’s on International Drive for a tasting of their newest menu items on Sat, March 9, 2019 from 7:00 PM – 10:00 PM EST.

Come join Tasty Chomps and try Tony Roma’s New Classics Menu!

Tony Roma’s is a classic brand given new life with the 2.0 evolution. The “New Classics” campaign embodies the theme of “classic with a twist.”

Food and drink items feature classic flavors or dishes with an innovative twist.

New Classics Menu Dinner Event at Tony Roma’s with Tasty Chomps!

Tony Roma’s
8560 International Dr
Orlando, FL 32819

Sat, March 9, 2019
7:00 PM – 10:00 PM EST

Menu will be served family style & include:

Appetizer

Crispy Buffalo-Style Cauliflower
Try a veggie twist on classic buffalo wings with the new Crispy
Buffalo Cauliflower – Fresh cauliflower florets fried crispy,
lightly tossed in spicy buffalo wing sauce and served with
bleu cheese dressing, carrots & celery.

Entree

Harissa Glazed Grilled Salmon
Their harissa glaze is a blend of the unique African chili paste,
maple syrup and a touch of lime juice, creating a bold new
flavor for the grilled salmon. Served with mashed potatoes
and seared garlic green beans.

Filet Medallions
& Grilled Shrimp
Tony Roma’s tender Filet Medallions and Grilled Shrimp are paired with sauces
that take these classics to the next level. The rich Diane sauce is
balanced by a citrus butter sauce featuring lemon, lime & orange
juice for a meal sure to satisfy every part of your palate.

Dessert

Sweet Heat Chocolate Cherry Cake
This rich chocolate cherry cake is kicked
up a notch with a bit of spice –  It’s served
with basil whipped cream and vanilla ice
cream to cool down the heat.

Cocktails

Spiced Pineapple Romarita
Our signature Romarita® gets a flavorful
twist with pineapple juice, Sauza®
gold tequila and Cointreau®.
Served with a tajin-spiced rim.

& Chambord Manhattan
A classic cocktail from the early 1900s
updated with a hint of sweet raspberry,
featuring Knob Creek® bourbon and
Chambord® raspberry liqueur.

Tickets are $65 per person, all inclusive of tax and gratuities.

Purchase here: https://www.eventbrite.com/e/new-classics-prix-fixe-dinner-hosted-by-tasty-chomps-tickets-56360199875

First Look: Lotus Asia House opens today in Pointe Orlando

Tiffany Nguyen
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0

Lotus Asia House is a new Pan-Asian restaurant located in Pointe Orlando featuring a menu of Chinese, Thai, Japanese and Vietnamese-inspired dishes, served in a chic and stylish setting.

Last night we attended an exclusive media preview of the new Lotus Asia House to check out the new space and try some of their signature dishes, sushi and cocktails. 

Opening on Thursday, February 21st, this is the latest concept by local restaurateur Karim El Sherif, who recruited Chef Jesse Beardshear – previously the Chef at Seito Sushi in Sand Lake and chef for the San Francisco 49ers – to create a menu with various Asian influences.

The menu artfully blends ingredients and traditional dishes creating unique alternatives.

The restaurant features an indoor and outdoor sushi bar with rolls created by Sushi Chef Cayetano Del Alcazar, who previously worked at Nobu Miami and Seito Sushi.

Here, guests can order Nigiri, Sashimi and a variety of signature Maki rolls, all of which pair perfectly with the restaurant’s signature craft, and sake-based cocktails.

Upon entering diners can choose from a seat at the dramatic bar which accommodates 30, or the main dining room featuring a mixture of cozy red booths and high-top tables seating a total of 184. Private dining options are also available. Cozy all-weather patio seating, with views of the sushi bar and Pointe Orlando, gives diners various experiences to choose from.

 

El Sherif is very excited to bring this unique concept to Pointe Orlando, as it has been a dream of his to live in Florida and own a restaurant in the Sunshine State.

Lotus Asia House is open for dinner service only.
Sunday – Thursday: 5pm to 10:30pm
Friday & Saturday: 5pm to midnight

(Source: Lotus Asia House)

Lotus Asia House
9101 International Drive #1008
Orlando, FL 32819
407-250-8888

Swine & Sons Relocates to Local Butcher and Market in Winter Park

Ricky Ly
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0
Swine & Sons Relocates to Local Butcher and Market in Winter Park

Husband-and-wife chef team Alexia and Rhys Gawlak have purchased the Swine & Sons brand from Chefs Julie and James Petrakis of The Ravenous Pig, and are relocating the business into the Local Butcher & Market, 669 N. Orange Ave., Winter Park, walking distance from their current location on Fairbanks Avenue. The soft opening for Swine & Sons is planned for March 2nd.

The Gawlaks launched Swine & Sons in 2015, and have been running the business since opening.

“It’s an inspiring new chapter for Rhys and me as we leave the Swine Family of Restaurants after 12 years to focus on our own projects, especially the expansion of our catering operations,” said Alexia.

A post shared by Swine & Sons (@swineandsons) on

Swine & Sons is partnering with The Local Butcher & Market (formerly The Meat House), which will continue to operate its full-service butcher and retail shop. With DaKine Poke also part of the market, it creates a mini-food hall in Winter Park.

“We are beyond excited to partner with Alexia and Rhys,” said Kevin O’Donnell Co-Owner of The Local Butcher and Market. “Adding the Swine & Sons team to our existing offerings makes for an exceptional guest experience.”

Swine & Sons will continue lunch and weekend breakfast service with “exciting menu changes” and extended evening hours, as well as hot dinner pickup service.

We spoke with Alexia Gawlak of Swine and Sons about the upcoming move below:

What are some of your exciting menu changes and plans coming up?

Our new space comes with a 9′ hood and we’re installing kitchen equipment this week! This is huge for us, since we don’t have a real kitchen in our current space (we’ve always done our major prep and cooking at Ravenous) – it opens up a world of possibilities when it comes to menu. Look for house-made chips and our pastrami sandwich to make triumphant returns!

Tell us more about your catering services and what the most popular events/items are?

We have drop-off catering services for people who are looking to have food delivered, but are not in need of staff, and we also do full-service catering and bartending. Our drop-off menu offerings include Charcuterie, Cheese, and other snack platters for sharing, deli sandwiches (different from the hot sandwiches we serve at the shop), hot food like Smoked Brisket with House-made Black Pepper Black Pepper Barbecue Sauce, sides, salads, and desserts, including a mini version of our popular Oatmeal Cream Pie. Orders for delivery can be placed through our website at www.swineandsons.com.

A post shared by Swine & Sons (@swineandsons) on

Options for on-site, fully-staffed catering include everything from upscale barbecue, to more refined choices like Grilled Stuff Trout with Citrus, Fennel, and Fresh Herbs. We make really beautiful displays of “Small Bites” for cocktail hour using a set of custom-built, live edge risers. Photos of our work are available on our Instagram feed and can be searched by using the hashtag #swinecaters, and catering menus, pricing, and information can be requested by emailing our Catering Manager, Janelle, at catering@swineandsons.com

What are some of your most popular items now and what will be coming over to the new location?

Our most popular sandwiches, salads, and sides are staying in place – you can expect to see the Nashville Hot Chicken, Turkey Club, the Cobb Salad, and the Marinated Beets with Goat Cheese & Granola on the menu in the new location. We’ll also be bringing back some things that were hits in the past, but were nixed because they were too difficult to produce in the current space.

A post shared by Swine & Sons (@swineandsons) on

Florida-based gluten-free restaurant, Bolay, opens latest location in Winter Park

Tiffany Nguyen
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Florida-based gluten-free restaurant, Bolay, opens latest location in Winter Park

Bolay has officially opened in Winter Park!

Founded by the founders of Outback Steakhouse, the menu was designed by Wolfgang Puck protégé Chef Martin Oswald, who worked to create a nutrient rich, exciting and flavorful menu. Chris Gannon, CEO and co-founder, along with his father, Tim Gannon, listened, researched, taste-tested, sought the right talent and experimented with the right ideas to bring about the boldest, freshest brand in the fast-casual dining market. They collaborated with talents outside of the restaurant business giving opportunity to those who weren’t just passionate about foods, but who live life like a genuine adventure. With this team assembled, he began making cold-press juices from his garage, connecting with local businesses and residents. The promise was to make their lives and communities better by offering them nutrient-rich food that they’d fall in love with.

We were invited to check them out and all I can say is that if you enjoy eating healthy, delicious and fresh meals as much as I do then Bolay is definitely for you.

100% Gluten-Free Menu

COVER YOUR BASES
Hot Asian Sweet Potato Noodles
Cilantro Noodles (contains dairy)
Kale Yeah Salad V
Orange Basil Quinoa V
Jasmine Rice V
Forbidden Black Rice V
Baby Spinach V

TOSS ON THE VEGGIES
Smoky Cauliflower V
Balsamic Mushrooms V
Ginger Broccoli V
Herb Roasted Potatoes V
Garden Green Beans V
Brussel Sprouts V
Veggies are seasonal and subject to change

PICK YOUR PROTEINS
Lemon Chicken
BBQ Chicken
Pork Tenderloin
Miso Glazed Tofu V
Ahi Tuna P
Steak Au Jus P
Spicy Thai Shrimp P

CHOOSE AN ADD-ON
Freshly Chopped Cilantro V
Minted Tomatoes V
Parmesan Cheese
Avocado V P

SAUCE IT UP!
Spicy Thai V
Carrot Ginger V
Cilantro Pesto (Contains Dairy)

I ordered:

  • Hot Asian Sweet Potato Noodles
  • Kale Yeah Salad
  • Balsamic Mushrooms
  • Ginger Broccoli
  • Steak Au Jus
  • Spicy Thai Shrimp
  • Avocado
  • Spicy Thai Sauce

I highly recommend getting their fresh squeezed strawberry orange juice and gluten-free cookies to enjoy with your bol.

Operating partner Danny Somaru and staff with a delicious and healthy bol.

Be sure to check out Bolay next time you are in the Winter Park area!

Bolay
1971 Aloma Ave, Winter Park, FL 32792
(407) 907-6577
bolay.com

Downtown Orlando Food and Wine Festival – Feb 23-24

Ricky Ly
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0
Downtown Orlando Food and Wine Festival – Feb 23-24

The 11th Annual Downtown Food & Wine Fest is scheduled for February 23-24, 2019

Located in the heart of downtown Orlando at Lake Eola on Robinson Street, the 11th Annual Downtown Food & Wine Fest features mouth-watering dishes from over 30 of Orlando’s premier restaurants, 50 domestic and international wines, and live entertainment.

Date / Time: Saturday, February 23 (noon to 9 p.m.) and Sunday, February 24, 2019 (noon to 7 p.m.)

General Admission Ticket prices will increase on the day of the event so purchase early online to save!

Food & Beverage tickets sold separately inside the event .

Children 12 and under are FREE.

Location: Lake Eola on Robinson Street

The ticket prices are as follows: $15 per person, per day with advanced online purchase; at the door is $20; 2-day admission is $25 with advanced online purchase; Ultimate Fest Experience packages are $115 for Saturday and $75 for Sunday.

https://downtownfoodandwinefest.radio.com/all-about-fest

Dandelion Community Cafe

Orlando’s Organic, Vegetarian & Celiac Friendly Gathering Place.

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The Greenery Creamery

Handmade ice cream in the heart of Orlando.

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Black Fire Brazilian Steakhouse

Airy São Paulo-inspired eatery offering grilled meats, & an eclectic buffet of sushi, pasta & more.

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Foxtail Coffee Co.

Foxtail Coffee Co. is dedicated to responsibly sourcing some of the finest coffees from around the world

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BJ’s Brewhouse

Whether you’re visiting the Orlando area or you call the Lake Buena Vista area your home, you deserve a fun and relaxing meal out. You’ll enjoy that and more at BJ’s Restaurant & Brewhouse.

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Gringos Locos

We pride ourselves on serving the finest, freshest products we can produce.

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Island Grove Wine Company

Welcome to Island Grove Wine Company!

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Ace Cafe Orlando

More than just a cafe, the Ace is a shared identity and a vital point in a culture that will continue to thrive and evolve in the decades to come. There’s No Place Like Ace!

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Izziban Sushi & BBQ

Looking for a world-class meal, with everything you could ever ask for? Welcome, to Izziban.

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Jeremiah’s Italian Ice

Jeremiah’s Italian Ice features authentic Italian Ice, Creamy Soft Ice Cream, & Gelati all served up in a vibrant, fun atmosphere.

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Grills Lakeside Orlando

Orlando Waterfront Restaurant with incredible seafood, steaks, ribs and chicken.

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The Tipsy Cookie

The Tipsy Cookie offers delicious desserts inspired by your favorite cocktails.

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Big John’s Rockin’ BBQ

Serving up homestyle BBQ in Kissimmee, seven days a week for breakfast, lunch, and dinner.

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Jimmy Hula’s

Florida’s favorite Fish Taco’s, Burgers, and Signature Items. Wide beer selection, beachy vibes, and #FoodNirvana. Welcome to Jimmy Hula’s.

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Kobe Steakhouse

Kobe Japanese Steakhouse is Florida’s premier Japanese Steakhouse. Come visit one of our many Orlando area locations today!

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Jinya Ramen Bar

Imagine a world where eating ramen is an everyday ritual, like ordering pizza or going out for a great burger.

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Spice Affair

Life is short… have one.

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The Tipsy Cookie

Where passion and baking meet.

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Sweet By Holly

Contemporary bakery offering creative cupcakes & self-serve frozen yogurt with many toppings.

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Culinary & Wellness Day Retreats Plus “Culinary Delights” Art Exhibit at Oakland Manor House near Winter Garden

Ricky Ly
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0
Culinary & Wellness Day Retreats Plus “Culinary Delights” Art Exhibit at Oakland Manor House near Winter Garden

The Oakland Manor House is a historic inn located on the shores of Lake Apopka. This beautiful property features a wellness center, gift shop, art gallery and hosts a number of events, workshops and retreats throughout the year. An elegant, magical property located in the heart of Central Florida, just a short distance from downtown Winter Garden in nearby Oakland.

The Oakland Manor House is hosting a wellness retreat for Chef D and Dr. Kelly Jo Baute, PhD. Together this dynamic duo have authored a book “The Wellness Lifestyle” A Chef’s Recipe for Real Life. The retreat will showcase recipes and wellness techniques to help people lead a healthy and vibrant life.

Space is limited, to register for this event, please visit eventbrite or call 407-614-8219 or email info@OaklandManorHouse.com

CULINARY & WELLNESS DAY RETREATS
Friday, March 1st & Saturday, March 2nd
Retreat to the Oakland Manor House

Join Chef Orr & Kelly Jo Baute, PhD for these one-day culinary inspired wellness retreats based on their book, The Wellness Lifestyle. Enjoy yoga and wellness lectures from Kelly Jo as Chef Orr creates recipes from the book for you to enjoy.

Retreat Information & Schedule
Dedicate a day to your health & wellness as the authors teach you about “The Wellness Lifestyle”. Chef D and Dr. K will guide you through the 8 – dimensions of wellness and teach you, step-by-step, how to change your lifestyle and to improve your overall wellness.

Pick the most suitable day for you to attend this one day retreat. Learn new cooking skills and movement techniques you can use at home, work and while traveling.

Friday March 1st, 9am – 4pm $99 per person
Saturday March 2nd, 9am – 4pm $125 per person

  • Learn to make recipes from the book demonstrated by Celebrity Chef Daniel Orr
  • Yoga movement instructed by Dr. Kelly Jo Baute
  • Life changing lectures and wellness lifestyle instruction
  • Have fun combining ingredients that are healthy and nutritious as well as taste great!
  • Learn ways of incorporate everything you learn into your own life
  • Chef D will demonstrate tasty meals that you can easily create at home that nurture the whole family and easy to recreate for friends. Learn recipes from the book including eye-opener smoothies, easy-to-fix breakfasts, lovely lunches, and delicious dinners. Chef D does not stop there. He will show you snacks and desserts do not have to be calorie-laden, packed full of sugar and preservatives. Rather, Chef D will show you how to fix snacks and desserts that are healthy, simple and still yummy and sweet!

“Most diets are telling you what you can’t have. We’re telling you to add a rainbow of flavors and textures.” – Chef Daniel Orr

The Wellness Lifestyles 8-dimensions of wellness: social, occupational, intellectual, physical, emotional, spiritual, environmental, and nutritional. Will be taught by Dr. K. She will also lead nature walks, teach stretching, movement and how to apply what you learn to your daily life.

“Making new habits can make a huge difference in how well you progress to a more healthful lifestyle.” – Kelly Jo Baute, PhD

Dr. K and Chef D have carefully crafted these two days to share and teach you healthy behaviors that will last you a lifetime. You will leave with the tools necessary for a sustainable, lifelong, wellness lifestyle.

You will enjoy instructional lectures, yoga and lifestyle presentations by Dr. K. Cooking instruction, and meals created by Chef D.

Chef Daniel Orr. FARMbloomington Restaurant – farm-bloomington.com

Dr. Kelly Jo Baute, PhD. A Splendid Earth Wellness – ASplendidEarthWellness.com

The Wellness Lifestyle Book, Chef Daniel Orr and Kelly Jo Baute, PhD, authors.

Overnight accommodation is also available at the Oakland Manor House.

Space is limited, to register for this event, please visit eventbrite or call 407-614-8219 or email info@OaklandManorHouse.com

EXCLUSIVE ART EXHIBITIONS
“CULINARY DELIGHTS”

Oakland Manor House 620 N.Tubb St, Oakland FL

Fine Art Exhibition from March 2nd to April 27th

“Culinary Delights” is a celebration of well curated art pieces themed around food and all things culinary. We will feature the following artists; Chef Daniel Orr, Manon Sander, Joseph Mattus & Heather Earnest. A number of celebrated contributing artists are also taking part in this exhibition.

All Artwork is for Sale

Art Exhibition Oakland Manor House Gallery
Opening Night Saturday, March 2nd 7pm – 9:30pm
“Culinary Delights” – March 2nd – End of April

This art exhibition features works by some well know Central Florida artists. It’s a celebration of food through the eyes of the artist. We are honored to have Celebrity Chef Daniel Orr as one of our featured artists for this exhibition. As well as an award winning Chef, Daniel Orr is also a talented photographer, art lover and collector.

Chef Orr will be creating some fabulous food for opening night so this opening should be an indulgence for all the senses!

Featured Artists
Chef Daniel Orr – Photography (Indiana)
Manon Sanders – Oil Painter (Sarasota, FL)
Heather Earnest – Watercolors (Orlando, FL)
Joseph Mattus – Oil/Acrylic (Clermont, FL)
We also have a number of contributing Central Florida artists taking part in this show.

About Celebrity Chef Daniel Orr
Chef Daniel Orr is a celebrity chef;
2015 James Beard semifinalist
Chef Auberge des Templiers, Restaurant Daguin and three-star L’Esperance,
Belgium’s three-star Restaurant Bruneau.
French Restaurant, La Grenouille in NY City.
Executive Chef at Sir Terrence Conran’s Guastavino’s, in NY City.
Executive chef of the Cuisinart Resort & Spa in Anguilla
Featured in the Discovery Channel’s Great Chefs of America television series.
Producer of the radio podcast “Earth Eats”
Author of several cookbooks
Co-creator of the Wellness Lifestyle book with Dr. Kelly Jo Baute, PhD

Today, Chef Daniel Orr runs FARMBloomington in Bloomington, Indiana, developing
new products, offering his services as a professional chef, and writing new cookbooks.
farm-bloomington.com

Oakland Manor House Inn
620 N.Tubb St, Oakland FL 407-614-8219
info@OaklandManorHouse.com
www.OaklandManorHouse.com

https://www.artofescapes.com/art-exhibitions/

Space is limited, to register for this event, please visit eventbrite or call 407-614-8219 or email info@OaklandManorHouse.com

Credit Line: Excerpted from The Wellness Lifestyle by Daniel Orr and Kelly J. Baute. Reprinted with permission from Red Lightning Books.

Scrambled Tofu with Garlic and Turmeric

Tofu is a low-fat protein source, and garlic and turmeric are antioxidant powerhouses, so this combination gives you a one-two punch to get you going in the morning. Serve with toasted whole wheat bread.

Makes 3–4 healthy servings

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons turmeric powder
1 pound soft tofu, drained well and lightly
crumbled
Salt and pepper to taste

Directions:
Heat the olive oil, add the garlic and turmeric, and cook until tender but not browned.

Add the tofu and stir to coat. Reduce heat and continue to cook for 4–5 minutes until heated through. Taste and adjust seasoning.

Chef’s Diet Options:
Add your favorite chopped herbs. I like cilantro, parsley, fennel tops, or basil. Add veggies. Leftovers or freshly chopped, the veggies add crunch and texture.

Add chilies. They kick up the heat as well as your metabolism.

Add cheese. Traditional, soy, or nut milk cheeses add that great stringy texture. Be sure to add cheeses just before serving, after removing from the heat.

Credit Line: Photograph from The Wellness Lifestyle by Daniel Orr and Kelly J. Baute. Reprinted with permission from Red Lightning Books.

Space is limited, to register for this event, please visit eventbrite or call 407-614-8219 or email info@OaklandManorHouse.com

Tony Roma’s On I-Drive – New Spring Menu 2019

Ricky Ly
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0
Tony Roma’s On I-Drive – New Spring Menu 2019

Since its beginning over 45 years ago, Tony Roma’s has been known especially for its signature Baby Back Ribs. The company – overly the course of its history – has won numerous awards across the country for the “Best Ribs” and also has won nationally acclaimed industry recognition as “The Best Ribs in America.”

Today, with over 150 family restaurant locations on six continents, Tony Roma’s is not just a place for ribs anymore with an extensive selection of steaks and seafood entrees as well as a bones and bites small plates menu.

The first location was established by the founder, Chef Tony Roma, in 1972 in North Miami, Florida. Prior to opening his restaurant, Tony Roma was the food and beverage specialist for the Playboy Club.

Originally a steak and burger restaurant, one weekend, chef David Smith grilled baby back ribs and served them with Tony Roma’s BBQ sauce. The ribs proved to be popular, and were added to the permanent menu, and quickly became what Tony Roma’s was known for. Today in the Orlando International Drive location, one of the three private dining rooms is named after Chef David Smith.

In 2006, Executive Chef Bob Gallagher joined the Tony Roma’s team, bringing with him the ability to blend flavors from all over the world.

Recently, the Tony Roma’s restaurant on International Drive underwent a massive renovation with new modern décor, flexible dining spaces, a vibrant indoor/outdoor bar with an extensive cocktail and draft beer selection and a stunning patio view to the newly built Orlando Eye.

This Tony Roma’s – being located near the Orange County Convention Center – has three state-of-the-art private dining rooms equipped with a full range of state-of-the-art audio visual equipment, perfect for business events, meetings, family celebrations and social gatherings.

The team here is led by Managing Partner Brandon Santos, who came to Tony Roma’s with a culinary background from the Culinary Institute of America, with many years of experience in Las Vegas. The ingredients used at Tony Roma’s are sourced from “the source”, ie maple syrup from Canada and harissa spices from the Middle East / North Africa. The sauces like the buttermilk ranch is made in house.

With a recent menu debut, we were invited by the team to visit and preview their latest offerings.

Here are some of the new menu items at Tony Roma’s for Spring 2019:

SPICED PINEAPPLE ROMARITA
Signature Romarita gets a flavorful twist with pineapple juice, Sauza gold tequila and Cointreau. Served with a spiced rim.

The signature drink here is the “Romarita”, a refreshing take on the classic margarita with tropical pineapple and a spiced tajin rim.

CRISPY FISH SANDWICH
Tempura battered Pacific cod, lettuce, tomato, red onion, remoulade sauce, coleslaw, fries.

Cross Section view of the Crispy Fish Sandwich – delish!

BBQ CHICKEN SALAD
Romaine, roasted tomatoes, cucumbers, corn, White Wisconsin Cheddar cheese, bacon, fresh avocado, BBQ onion ranch dressing.

BACON WRAPPED RIBS (4)
Smoked baby back ribs wrapped with peppered bacon. Tossed in sticky sauce, jalapeño & mustard ranch for dipping.

GRILLED SHRIMP SKEWERS & CHILEAN SALMON
Wood grilled, garlic butter, saffron & kale rice, seared garlic green beans. The wood grill on the maple mustard glazed salmon gives it such a good subtle depth to the flavor.

SIZZLING SMOTHERED CHICKEN
Wood grilled, caramelized onions, portobello mushrooms, White Wisconsin Cheddar
cheese, chives, mashed potatoes, seared garlic green beans.

BANANAS FOSTER
Sautéed bananas topped with warm caramel sauce with a touch of Myers’s® Original Dark rum and fresh lime juice. Two scoops of vanilla ice cream and roasted pecans.

Tony Roma’s on International Drive
8560 International Dr, Orlando, FL 32819
(407) 248-009
https://tonyromas.com/location/international-drive/

Carnevale returns to Maria & Enzo’s Ristorante – Disney Springs – Feb 22 thru Mar 5

Ricky Ly
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0
Carnevale returns to Maria & Enzo’s Ristorante – Disney Springs – Feb 22 thru Mar 5

Carnevale, the traditional winter festival famous in Venice and known as Mardi Gras outside of Italy, is a spectacle of glamorous costumes, culinary delicacies, and riotous celebration.

February 22 through March 5, guests who visit Maria & Enzo’s Ristorante at Disney Springs will get a front-row seat to nightly live entertainment including singers, stilt walkers, jugglers, mimes, face painters and folkdancers, while indulging in the restaurant’s signature Italian cuisine.

As the Italians say, “a Carnevale ogni scherzo vale!”(Anything goes at Carnevale!) Reservations are recommended to ensure your experience Italy’s largest celebration of the year.

Visit mariaandenzos.com or call (407) 560-8466 for reservations and more information.

FEAST OF CARNEVALE 45.

Available in addition to normal a la carte menus. Click here to view all menus.

Amuse bouche
Ciabatta bread, grissini and ponte focaccia
Pasta di Carnevale
Chef selection of pasta served Family Style
Choice of one Antipasti
Choice of one Secondi
Bugie dessert

ANTIPASTI
Misticanza
mixed baby greens, fennel, rainbow carrots, apple, white balsamic vinaigrette 11.

Caesar
mixed romaine lettuces, olive croutons, parmesan cheese, caesar dressing 14.

Zuppa di Pesce
mussels, clams, gulf shrimp, roasted tomato, shellfish broth 11.

Minestrone Alla Siciliana
seasonal vegetables, cannellini beans, parmesan cheese 9.

Arancini ai funghi
crisp rice croquette, Forest Mushrooms, Taleggio cheese 12.

Calamari Fritti
cherry peppers, spicy tomato sauce, roasted garlic aioli 17.

Polpette e Ricotta
classic meatballs, whipped ricotta, parmesan cheese 12.

Burrata Caprese
cherry tomatoes, creamy mozzarella, basil, extra virgin olive oil 17.

SECONDI
Spaghetti alla Chitarra
marinara sauce, braised meatballs, parmesan cheese, basil 25.

Fettuccine Cacio e Pepe
thin pasta ribbons, pecorino romano cheese, cream sauce, toasted black pepper 22.

Pasticcio di Maccheroni
baked pasta, Italian sausage ragu, tomato, mozzarella, eggplant, peas, caciocavallo cheese 23.

Pollo alla Parmigiana
chicken parmigiana, breaded chicken breast, mozzarella, parmesan cheese 29.

Passera Origanata
parmesan crusted flounder, lemon, brown butter, caper sauce 34.

Melanzane alla Parmigiana
eggplant, tomato sauce, basil, mozzarella, parmesan cheese 23.

Ossobuco
braised veal shank, taragna polenta, roasted parsnips, toasted garlic gremolata 39.

DESSERT
Bugie e Chiacchiere
fried pastry, powdered sugar, chocolate 9.

Gelato e Sorbetto
crema, chocolate, pistachio, lemon, orange, strawberry 9.

Tiramisu ai Lamponi
lady fingers, mascarpone cream, raspberry, limoncello 9.

Torta di Pistacchio
roasted strawberry jam, whipped mascarpone cream 9.

Mahi Mahi, Italian dining, restaurants at Disney Springs
Italian appetizers & entrees, dining at Disney Springs
Ribeye Steak, dining at Disney Springs
Pasta & drinks, dining at Disney Springs
Polpettine, Italian appetizers
Italian appetizers & entrees, dining at Disney Springs

 

 

 

 

 

 

 

Visit mariaandenzos.com or call (407) 560-8466 for reservations and more information.

 

Inside Look: Walt Disney World Swan and Dolphin’s Food and Wine Classic 2018 plus 2019 details!

Ricky Ly
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Inside Look: Walt Disney World Swan and Dolphin’s Food and Wine Classic 2018 plus 2019 details!

It seems that every year the Swan and Dolphin Food & Wine Classic gets bigger and better. In 2018, the event celebrated its 9th year with unlimited tastings at more than 70 stations featuring culinary selections from the hotel’s award-winning restaurants and wine from more than 30 wineries amidst a festive backdrop of live entertainment on the hotel’s scenic causeway. The event also features numerous themed areas including a beer garden and hands-on seminars with the hotel’s chefs and certified beverage experts.

There are several themed sections in addition to the main causeway that have been added over the years including a “Carnival Center”, “Chinatown”, and a “Beer Garden.”

New to the event this year was The Pig and the Poke, a luau-themed area located on the resort’s private beach, featuring the sights, sounds and tastes of the Pacific with live music and tasty bites including traditional earth baked Kalua pork with steamed white rice, Tuna Poke with koho sushi rice, avocado relish and crispy fried wontons and shaved ice served with a selection of tropical flavors. Polynesian melodies were be performed by the family group Manureva at The Pig & The Poke.

All of Swan and Dolphin’s on-site restaurants were represented, including: Shula’s Steak House, IL Mulino, Todd English’s bluezoo, Kimonos, Garden Grove, The Fountain, Cabana Bar and Beach Club, Fresh Mediterranean Market. Picabu, and Phins.

Also during the event, guests were able to meet award-winning chefs including Todd English, a celebrity chef, restaurateur, and cookbook author, and also Laurent Branlard, the only two-time winner of the World Pastry Team Championship as well as several more of the world’s top chefs.

New dishes on the 2018 menu included:
• Dynamite Rock Shrimp with late season Zellwood corn, wasabi foam, matsutake
mushrooms, Japanese eggplant and crispy lotus root from Todd English’s bluezoo
• Vietnamese Lemongrass Meatballs “On a Stick” with Vermicelli noodles, pickled
vegetables and sriracha espuma from Cabana Bar and Beach Club
• Braised beef agnolotti with caponata-agrodolce, baby leeks and glace de viande mornay
sauce from Il Mulino
• Shake & Bake Style Southern Fried Chicken with black eyed pea puree, white cheddar
fondue and bacon-infused roasted garlic gravy from Picabu
Returning favorites include:
• Oven roasted beef rib eye from Shula’s Steak House
• Dragon sushi roll from Kimonos
• Handcrafted bacon with hay smoked potato gnocchi, black truffle, thai chili brussels
sprouts and grape “pudding” from Cib’s Smoke House

My favorite dish of the evening? Hand Crafted Bacon with Hay Smoked Potato Gnocchi, Black Truffle, Thai Chili Brussels Sprouts, Grape “Pudding” presented by Cib’s Smoke House

Chinatown

Carnival Center

More scenes from the event

SAVE THE DATE – 2019

2019 will mark the 10th annual Walt Disney World Swan and Dolphin Food & Wine Classic. The Walt Disney World Swan and Dolphin Food & Wine Classic returns Friday, November 8 and Saturday, November 9.

Advanced purchase, event-only tickets include unlimited tastings on the causeway as well as access to the beer garden for just $145 per person. Overnight packages are also available.
Educational seminar experiences may be added to packages for an additional fee.
Tickets can be purchase here: https://swandolphinfoodandwineclassic.com/

Luciano Sperduto, director of food & beverage at the Walt Disney World Swan and Dolphin Resort: ”We’re continually amazed at the response to this event and are honored to be celebrating 10 years. This year is going to be the biggest and best event yet.”

First Look: New Chef’s Features at Fleming’s Prime Steakhouse- Orlando / Sand Lake

Ricky Ly
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First Look: New Chef’s Features at Fleming’s Prime Steakhouse- Orlando / Sand Lake

Founded in 1998 by restaurateurs Paul Fleming and Bill Allen, the vision for Fleming’s Prime Steakhouse and Wine Bar was to create a unique steakhouse experience with an emphasis on generous hospitality, an inviting atmosphere and the very finest aged USDA Prime beef. You may recognize Paul Fleming as the “P.F.” in P.F Chang’s China Bistro which he co-founded with Philip Chiang.

Recently, the restaurants have begun to feature seasonal, locally curated dishes off our newest chef’s table features created by Chef Partner Hugh Holland himself–found only at the Orlando/Sand Lake restaurant. Menu items change with the season or whenever they feel inspired by ingredients.

The menu of course still contains favorites such as sweet chili calamari, lightly breaded, tossed with sweet chili sauce and their extensive list of prime steaks.

Some items you may see on the seasonal “Chef’s Table Features” menu include:

  • Pulpo a la Plancha
  • Pistachio Crusted Rack of Lamb
  • Citrus Herbed Veal Chop
  • Roasted Beet Salad

Chef Hugh Holland has recently joined Fleming’s Prime Steakhouse and Bar after stints at Vines and The Whiskey, both also on Sand Lake Road – Orlando’s “Restaurant Row”.

Chef Hugh’s February 2019 Selections includes:

STEAMED PEI MUSSELS
herb butter, white wine, lemon

STACKED STRAWBERRY SPINACH SALAD
arugula, toasted almonds, berry yogurt dressing

BEEF FLEMINGTON
mushroom duxelles, red wine demi glace

CRAB STUFFED PRAWNS
goat cheese grits

ROASTED CAULIFLOWER

SUNDRIED TOMATO RISOTTO

Here is a First Look at some of the New Menu Items as well as Classic Fleming’s Steakhouse Dishes:

CALIFORNIA JAM JAR
Ketel One vodka, fresh basil, ripe strawberry
& citrus with savory hints on the nose

AHI TUNA POKE
wasabi cream aioli, crispy wonton chips

STEAMED PEI MUSSELS
herb butter, white wine, lemon

CAESAR SALAD
hearts of romaine, parmesan, fried capers, crispy prosciutto

ROASTED CAULIFLOWER “STEAK”

DIABLO SHRIMP
baked with a spicy barbeque butter sauce

Sliced Duck – sweet potato puree and asparagus

PRIME DRY-AGED RIBEYE – 16 OZPerfectly cooked medium-rare

CHOCOLATE LAVA CAKE
rich chocolate cake with a molten center of Callebaut Belgian chocolate, served with premium vanilla ice cream & chopped pistachios

Overall, the experience at Fleming’s was excellent – from the service to the flavors in each of the dishes – fresh, seasonally, and overall great execution. The locally curated chef’s features are a great idea especially for locals and long time regulars who like to see something new and different, once in a while.

Fleming’s Prime Steakhouse and Wine Bar
Address: 8030 Via Dellagio Way, Orlando, FL 32819
https://www.flemingssteakhouse.com/locations/fl/orlando-sand-lake
407-352-5706
Mon-Thu: 5PM-10PM
Fri & Sat: 5PM-11PM
Sun: 4PM-9PM

Orlando Valentine’s Day Specials Roundup 2019

Ricky Ly
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Orlando Valentine’s Day Specials Roundup 2019

It’s that time of year again – Valentine’s Day – take your loved ones out – or maybe your gal pals if you are celebrating Galentine’s Day!

Lucky’s Market for Valentine’s Day:

  • Dozen roses – $10.00
  • 10 stem tulips – $9.99
  • 6 pack made in-house chocolate dipped strawberries – $4.99
  • 25 percent off bulk chocolate

The grocer will also be featuring special products in their café, such as White Chocolate Raspberry Mocha, Raspberry Hot Chocolate and Chocolate Raspberry Frappe.

Valentine‘s Day Weekend at Wine Bar George

Making plans for Valentine’s Day? Join Wine Bar George February 14-16 for a special menu with individual entrees including Filet Mignon, Seared Snapper and more. Pair with our sparkling wine flight or choose from one of 140 wines by the glass, bottle and ounce. Reserve your table at winebargeorge.com.

Bulla Gastrobar

Valentine’s Week – During Valentine’s Day week, Bulla Gastrobar will be featuring a limited-edition Hibiscus Mojito! From February 11th through the 17th, $1 of each mojito sold will be donated to the American Heart Association and spreading the love to a special cause!

Galentine’s Day – Grab your closest gal pals and bring them down to Bulla Gastrobar to celebrate Galentine’s Day – Spanish style. On February 13th, groups of 4 or more ladies can stop by to share a complimentary pitcher of sangria – because girl’s night out wouldn’t be complete without one.

American Kitchen at B Resort

blu on the avenue

This year our Valentine’s Day specials will be:

Appetizer:
Charred Octopus & Prosciutto Lardon topped with Pickled Fresno, Toasted Cracked Coriander, Micro Cilantro & Sea Salt. Served on a bed of Smoked Mango & Tangerine Coulis and Circus Frisee.

Salad:
Baby Arugula and Watercress topped with Local Strawberries, Champagne Poached Pear, Creamy Goat Cheese, & Roasted Walnut. Served with a Strawberry-Mint Vinaigrette.

Entree:
6 oz. Black Angus Filet Mignon & 5 oz. Maine Lobster Tail, served with Beet-Potato Mash & Grilled White Asparagus. Served with a Red Wine – Shallot Demi & Limoncello Beurre Blanc.

All of our normal menus will be served in addition to these incredible specials Thursday – Saturday.

Terralina at Disney Springs

VALENTINE’S DAY MENU 2019

100.00 per couple

Served with one bottle of Sparkling or Rosé

Shared Appetizer

ANTIPASTI TO SHARE

Shared Salad

BABY SPINACH, ARUGULA, AND PANCETTA SALAD WITH SWEET GORGONZOLA AND HAZELNUTS

CHOICE OF

SEARED SCALLOPS

or

BRAISED BEEF SHORT RIB OVER CREAMY LOBSTER- SAFFRON RISOTTO, WITH ASPARAGUS TIPS AND ROASTED CHERRY TOMATOES 

Shared Dessert

A DUO OF LAYERED CHOCOLATE MOUSSE WITH A CHAMBORD RASPBERRY SAUCE

THE GLASS KNIFE

Orlando’s most beautiful specialty bakery is celebrating love with special treats available starting Jan. 24. These include a Strawberry-Champagne Petite Cake, layered with Champagne buttercream and piped with meringue, a pate de fruit heart and lustered sprinkles. Additionally the bakery will release a romantic Strawberries & Cream cookie with Valhrona white chocolate and swirl of house-made strawberry buttercream.

Click HERE for more information.

K RESTAURANT

This charming Orlando restaurant will offer a $40 three-course prix fixe Valentine’s Daymenu, including choice of appetizer, entrée and dessert. Appetizers include deviled eggs, house-made rillettes with crostini and deep-fried risotto balls. For mains, guests can choose lobster ravioli, grouper gazpacho, or perfectly cooked New York strip steak. Finish with red velvet cake or chocolate-cherry panna cotta.

Click HERE for reservations.

URBAIN 40

Guests will be treated to three days(Feb. 14-16) of a four-course, $75 per person Valentine’s prix fixe meal, with optional bottle of Champagne for an $80 upgrade. Each guest will start with a seasonal soup, and appetizer choices include Maine lobster vol-au-vent and crispy sweet Blue Crab cakes. Mains include the “Marriage of Land and Sea,” which features a 6-oz. Angus beef tenderloin alongside wild jumbo Gulf shrimp. For dessert, choose between a special Valentine’s chocolate dessert or local honey-laced baklava cheesecake.

Click HERE for menus and reservations.

The Ravenous Pig

The Ravenous Pig is featuring a Valentine’s lunch special Thursday, February 14 – Saturday, February 16 in addition to its regular a la carte lunch menu.  On Valentine’s Day – they have their a la carte dinner menu along with a chef’s tasting available at $75 (see below).   

Valentine’s Day Lunch (Available 2/14-2/16):

3-Course-$35

 -1ST Course- Ravioli-

Beef infused pasta, goat cheese-polenta stuffing, baby kale, roasted hazelnuts, gremolata

–2nd Course-Grilled Mahi-

Sweet potato puree, chestnut spaetzli, apricot-kumquat chutney

Or

Smoked Pork Chop

Watermelon molasses, shredded Brussels sprouts salad, toasted sesame, bacon vinaigrette

-Dessert-

Ice Cream Sandwich

Valrhona double chocolate chip cookie, malted vanilla ice cream

Valentine’s Day Dinner (Available only on 2/14):

3-Course-$75

-1st Course-

Oysters 2 Ways

Champagne mignonette bloody Mary horseradish

Or

Venison Carpaccio

Green garlic, snow peas, pecorino

-2nd Course- Filet

Filet Mignon & Lobster For 2

Tomato risotto, béarnaise

-Dessert-

Ice Cream Sandwich

Valrhona double chocolate chip cookie malted vanilla ice cream

Or

Seasonal Dessert

Hamilton’s Kitchen at The Alfond Inn

Hamilton’s Kitchen Valentine’s Day Dinner

In addition to its Valentine’s Under the Stars outdoor event on Feb. 14 (tickets available at www.eventbrite.com), the Alfond Inn will be offering a special Valentine’s Day Dinner Menu inside Hamilton’s Kitchen restaurant, beginning at 6 p.m. for $150 a couple or $75 per person will include the items below.  To make reservations, call (407) 998-8089.

Appetizers

Steak Bruschetta – Marinated flank steak, herbed Focaccia, pesto, fig reduction, Imported parmesan, Heirloom tomato, micro basil, onion

Mussels – Simmered in parmesan broth, micro basil, chorizo, garlic toast points

Classic Caesar – Romaine lettuce, parmesan, Caesar dressing, herbed croutons

Baby Spinach salad, strawberry, goat cheese, glazed pecans, grapefruit segments, champagne vinaigrette

Flatbread – peach mascarpone, prosciutto, arugula, figs balsamic glaze

Entrees

Colorado Lamb Rack, seared risotto cake, Blueberry Port, purple carrot puree, parsnip, fennel shavings

Stuffed Quail – Saffron Seafood rice, pecan bacon, butternut puree, Chefs vegetables, basil infused beet sauce

Chilean Sea Bass – English spring pea, Brussel sprouts, lemon beurre blanc, fennel

14oz Ribeye – truffle mash, broccolini, herb butter

Lemon sage chicken, Butternut gnocchi    

Heirloom tomatoes, portobello mushrooms, petite spinach, Lemon herb butter sauce

Vegetarians meals

Smoked Mushroom Quinoa – asparagus, portobello mushrooms, roasted red peppers, kalamata olives, black garlic

Panko crusted cauliflower steak – chickpea, edamame tossed in pesto, fried leek, garlic crème

Soup

Roasted cauliflower bisque

Cocina 214

Valentine’s Day – When: Thursday, February 14th

  • Where: Cocina 214 Winter Park & Daytona Beach
  • Specials: Free piece of tres leches cake with purchase of two entrees

DoubleTree Orlando at SeaWorld’s Laguna Restaurant.

Offering a special Valentine’s Day dinner, guests and locals are invited to celebrate love and romance in a comfortable atmosphere with a specially curated menu from Laguna restaurant.
The three-course Valentine’s Day menu offers mouth-watering options including Caribbean Seafood Bisque served with parmesan garlic crostini and drizzled in spicy herb oil, Grilled Filet Mignon Medallion, plated with large prawns, Okinawa sweet mash potato, baby vegetables and an andouille and chorizo reduction and citrus beurre blanc. The evening is topped with a choice of desert including, Passion Fruit Crème Brule and Chocolate Loving Spoon Cake.
The Chef’s Valentine’s Day selections are available February 14, 2019 from 5 – 10 p.m. For more information on the Valentine’s Day Dinner at Laguna, please visit the DoubleTree dining website linked here.

Tony Roma’s On I-Drive

The Capital Grille

The Capital Grille has special Valentine’s Day Eve offerings for 2019 – perfect for anyone looking to extend the holiday with their loved one.

On February 13, The Capital Grille is offering guests a generous evening with complimentary Veuve Clicquot Brut or Rosé and hand-dipped chocolate covered strawberries. In an atmosphere of relaxed elegance, The Capital Grille will thrill guests with hand-cut, dry aged steaks, artisanal ingredients and our award-winning wine list of over 350 selections.

Reservations are now open for Valentine’s Day Eve, as well as Valentine’s Day for those looking for a more traditional experience. For guests looking for a last-minute reservation on Valentine’s Day, The Capital Grille’s Concierge app offers #ReservationRescue, whereby one lucky procrastinator will have the chance to secure a table for two at 7 p.m. on February 14. To enter, guests are simply required to download the app and select their favorite restaurant for a chance to save the day.

Eddie V’s

If you’re looking to mix it up this year, Eddie V’s is offering guests the chance to escape the Valentine’s Day rush with special Valentine’s Day Eve offerings. On February 13, Eddie V’s will be offering an alluring combination of complimentary Chambord truffles for dessert as well as a complimentary glass of Moet imperial Brut or Moet Rose to share with your loved one at the end of your meal.

In addition to the special offerings listed above, Eddie V’s menu of fresh and flavorful seafood will still be available to order. The restaurant also boasts an award-winning wine list of over 300 selections, as well as hand-crafted cocktails. Reservations are now open for Valentine’s Day Eve, as well as Valentine’s Day for those looking for a more traditional experience.

Barnie’s Coffee

Valentine‘s Day Barnie’s Coffee & Tea Co. introduces its first specialty drink of 2019 ~ the Rose Tea Latte. Almost to pretty to sip, the drink features rose petals, black tea and honey. A shot of espresso can be added for an extra boost. Stop by the Cafe on Park Avenue in Winter Park during the month of February and enjoy one for yourself.

Canvas – Pre-Valentine’s Day Dinner

 Canvas Restaurant + Market is hosting a pre-Valentine’s day dinner sponsored by William Grant on February 13 from 6 to 9 p.m.

This 3-course menu ($75 per person) features the below dishes and a cocktail pairing. You can find the entire menu attached.

  • Passed Appetizers: Buckwheat Blini and Steak Tartare
  • Displayed Appetizer: Charcuterie Board
  • First Course: Shrimp Cappelletti
  • Second Course: Porcini-Rubbed Flat Iron Steak
  • Dessert: Ancho Reyes Chocolate Cake

To reserve your seat, please call (407) 313-7800 or email canvas@canvaslakenona.com.

Villas of Grand Cypress

AAA Four Diamond-rated Villas of Grand Cypress serves up a five-course dinner this Valentine’s Day inside its special occasion dining venue, Nine18. Located adjacent to Walt Disney World in Lake Buena Vista, this classic Orlando resort rolls out an elegant menu highlighted by entrees such as seared Florida grouper, chargrilled twin filet of beef, and grilled chicken with potato and corn hash. The sweet finish? Chocolate fondue for two.

Set inside the resort’s clubhouse, Nine18 offers picturesque views of the Villa’s award-winning golf courses – a perfect complement to the venue’s traditionally romantic interior.

 The Villas of Grand Cypress Valentine’s Day dinner is priced at $70++ per person. Seating is available from 6:00 PM – 10:00 PM. Reservations are encouraged and are available by calling 407-239-1999. One North Jacaranda Street in Orlando. Complimentary valet parking.

STK at Disney Springs

Cuba Libre at Pointe Orlando

Cuba Libre Restaurant & Rum Bar, located at Pointe Orlando at 9101 International Drive, Orlando, 32819, will be offering one appetizer, one entrée and one dessert special, which will be available in addition to their regular a la carte dinner menu from 5 p.m. to 10 p.m. on Thursday, February 14.  Standout dishes from Chef-Partner Guillermo Pernot and Executive ChefJose Gonzalez’s menu include Lobster Bisque with sweet Maine lobster, fresh cream, herbs and Winter truffle shavings for $17; El Steak de Oscarcito, adobo-slow roasted New York strip steak, Cuban-style crab cakes, rioja red wine sauce and cilantro béarnaise, served with Peruvian purple potato mash and grilled broccolini for $34, as well as Triple XXX Chocolate Cake for Two, dark chocolate cake, chocolate-hazelnut ganache, white chocolate frosting, strawberry marshmallows and pomegranate sauce for $14.  For the perfect pairings, lovebirds can toast this romantic holiday with two specialty cocktails.  Priced at $12 each, the Guava Rum Fizz is made from a combination of guava-infused Pyrat rum, guava shells, cream cheese foam and a splash of soda and the Smoky Margarita is made from a combination of smoked Patrón tequila, reposado Patrón tequila, pomegranate liquor and agave nectar.

WHEN:          Thursday, February 14, 2019, from 5 p.m. to 10 p.m.

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

Streamsong Resort

Valentine’s Day Sottoterra – February 14th , 15th, 16th

$90++

First

Lobster Salad, Fennel, Moro Orange, Champagne Dressing

Second

Ravioli, Ricotta, Speck, Burrata, Sage Butter

Third

Sea Scallop, Guanciale, Porcini, Green Apple Puree

Fourth

Veal Filet En Croute, Taleggio, Adzuki Bean

Dessert

Petite Desserts

Tiramisu, Champagne Panna Cotta, Chocolate Macaroon, Raspberry Tartelette

Del Frisco’s Double Eagle Steakhouse

 Del Frisco’s Double Eagle Steakhouse is offering incredible deals to elevate the holiday beyond your expectations.

Celebrate with rare wines, exquisite shared plates, hand-cut steaks and seafood. The special menu will only available from February 14 through February 17.

Indulge in a Filet Mignon with butter-poached lobster tail, seared jumbo sea scallop and grilled asparagus with yuzu hollandaise for $49. Then for dessert, enjoy a Dark Chocolate Cheesecake with chocolate dipped strawberries, white chocolate curls and warm Godiva chocolate sauce. It all comes perfectly paired with an experience that is second to none.

Tapa Toro

Taverna Opa’s three-course dinner includes house-made hummus and marouli salad, saganaki, the Land & Sea entree, and sweet loukoumades for dessert. As always, riveting belly-dancing performances begin at 7 p.m. Meanwhile, Tapa Toro’s sizzling three-course dinner features a seasonal salad, a Surf & Turf Platter served with grilled asparagus and rosemary potatoes, and to top it all off – a chocolate tart. Both dinner packages are priced at $85 per couple, plus tax and gratuity, and available on February 14.

If going out on Valentine’s Day isn’t your jam, celebrate by signing up for one of Tapa Toro’s El La Cocina Cooking Classes, where you’ll enjoy and evening of cooking and eating around the paella pit as Tapa Toro’s talented chefs guide you in creating some of their favorite recipes. You can also contact the restaurant to book a private cooking lesson on your preferred date of choice. Contact events@tapatoro.com for more details and pricing.

Taverna Opa

Four Seasons Resort at Walt Disney World Orlando

Valentine‘s Day, Feb. 14
On Valentine‘s Day, both Capa & Ravello will offer specials.

Ravello will feature the regular a la carte menu, as well as the following specials:

APPETIZER
creamy mozzarella | chilled Maine lobster | parsley essence | caviar | herbs | $24
ENTREE
filet of beef | jumbo shrimp | mushroom trifolati | pastry dough | pink pepper demi | $58
DESSERT
caramelized puff pastry | gianduja | blackberry and brachetto piemonte sorbet | $14

Capa Steakhouse & Bar will also feature the regular a la carte menu, and the following specials:

SALAD
beetroot | queso fresco | quinoa | mint | $14
APPETIZER
calasparra rice | wild mushrooms | king crab | $37
ENTREE
8 oz. prime beef tenderloin | potato cake | chocolate jus | $72
DESSERT
valrhona strawberry inspiration | pistachio biscuit | yogurt sorbet | $15

For reservations, please call 407-313-6161.

Duck Donuts

This February, Duck Donuts is offering a Warm, Delicious and Made-to-Order alternative for those looking for a Valentine’s Day gift that goes above and beyond the traditional bouquet of flowers and chocolate. Now through Feb. 28, guests can gift their special someone with the Love Assortment, which features Valentine’s Day inspired sprinkles, limited-time HEATH toffee crunch topping and two large candied roses.

Visit Tampa Bay

From a cozy dinner for two at one of Florida’s best restaurants to a hand-in-hand stroll along the Tampa Riverwalk, Tampa Bay is the place to spend quality time with your Significant Other this Valentine’s Day weekend. We have a few suggestions to make that romantic moment to remember.

https://www.visittampabay.com/blog/archive/post/valentines-day/ 

 

Chef Jamie McFadden’s Chocolate Ganache Cake – Recipe

Ricky Ly
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0
Chef Jamie McFadden’s Chocolate Ganache Cake – Recipe

For Valentine’s Day, preparing a candlelit dinner for two can be an intimately romantic gesture. According to Chef Jamie McFadden of Cuisiniers Catering & Events, keep the menu simple but elegant, with dishes like a mixed green salad with roasted beets and goat cheese, crab cakes, herb roasted tenderloin, and seasonal vegetables. The highlight of the meal, however, is always the dessert. A dark chocolate cake with rich, creamy ganache is the ultimate indulgence.

Says Chef McFadden, “When I arrived at culinary college, no more than a week had passed before I was given the opportunity and privilege to taste a piece of chocolate ganache cake for the very first time. It was prepared by our resident Master Pastry Chef Jan Bandula, and was a palate experience and sensation that I still recall to this day. The following is a much simpler version, but is just as delicious.” Chef Jamie recommends pairing this rich, decadent dessert with a sparkling red, Shiraz, or Cabernet wine.

Chef Jamie’s Decadent Chocolate Ganache Cake
8-10 servings

Ingredients
• 1/4 pound unsalted butter at room temperature, 72 degrees
• 1 cup sugar
• 2 tsp salt
• 5 large eggs
• 1 each 16 oz jar dark chocolate syrup
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour
For the ganache:
• 1/2 cup heavy cream
• 8 ounces premium semisweet chocolate chips
• 1 teaspoon instant coffee granules

Directions
Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, followed by the salt. Mix in the chocolate syrup and vanilla. Slowly add the flour and mix until just combined. Do not over mix, or the cake texture will be tough.
Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Take caution to not over bake. Let cool thoroughly in the pan.
For the ganache, on medium low heat cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with fresh strawberries or black berries if desired, or gently crumble shaved white chocolate over the cake.
Do not refrigerate and serve within 3 hours. If you must make the cake ahead of time, refrigerate overnight up to 3 days, making sure to remove from refrigerator 1 hour before serving.

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About Chef Jamie McFadden and Cuisiniers Catering & Events
From an early age, Jamie McFadden grew up helping his father make wine, and his mother in the kitchen, whipping up something new and exciting, usually with a Julia Child cookbook open on the kitchen counter. By his teens, Jamie knew he was destined to become a chef.
For over three decades now, Chef Jamie McFadden’s ‘fresh approach’ cooking style and attention to detail has proven to be the ideal recipe for bringing delicious food and experiences to guests across the country.
After traveling and working with some of the best chefs and culinary experts around the world, including Chef Peter Timmins at the Park Hotel in Ireland, and The La Verranne Cooking School in Burgundy, France, his reputation began to grow in the early 90’s with the launch of his own restaurant, Mimi’s Café & Wine Bar. In 1998, Cuisiniers Catered Cuisine & Events came to fruition, with ongoing collaborations with some of the best chefs in industry.
As one of the first Central Florida chefs to cook at the James Beard House, Chef Jamie found his passion for helping others could be further expressed through food, and in 2010, co-founded the PEAS Foundation, a non-profit that provides food to insecure households with fresh fruits and vegetables.
In 2016, Chef Jamie launched Snowbirds Vintners, an award winning micro lot wine concept sourcing the best wines from vineyards across the United States.
In 2018, he began a life-long dream to restore and reopen Sandy Ridge Vineyards & Mercantile in his former home town of Norwalk, Ohio. The once abandoned apple farm turned bespoke winery and tasting room has attracted visitors from across the country, receiving 5-star reviews for both its wines and cuisine, and has rapidly become known as a culinary destination.
Now in 2019, Cuisiniers Catering & Events celebrates its 21st anniversary in business, having recently received accolades from Orlando Magazine as the #3 Best Caterer in Central Florida. From lobster mac and cheese to Chef Jamie’s famous Maryland style crab cakes, beef brisket sliders, freshly baked cookies and desserts, their team has the skill and experience to make any event an elevated dining experience. Contact them for seasonal menus and event bookings at 407-975-8763 or at info@cuisinierscater.com.

Now Open: The Old Jailhouse Sanford Restaurant in Historic Downtown Sanford

Ricky Ly
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0
Now Open: The Old Jailhouse Sanford Restaurant in Historic Downtown Sanford

Reconstructed from the historic downtown Seminole county old jail first built in 1890 (almost 130 years ago!), this seasonal sun-belt inspired menu and bar is now open for “bookings” starting February 12th.

When it was first built, the building housed a blacksmith and wagon shop, then a livery feed and stable, then Seminole County Jail (from 1914 – 1959), Seminole County Health Department and then Sanford Dry Cleaners before becoming vacant prior to the renovations.

In 1914 Seminole county acquired the building (established in 1890) and converted it into a jail. With a goal of maintaining the integrity of this historic building, the original foundation, bricks, and jail bars were preserved. Additionally, reclaimed lumber from the building was used to build the bar and tables in the dining room. These features give the restaurant a contemporary look while maintaining elements of the original building. The Sirica family has invested and done all the renovations and preservation of the building.

The 3600 square foot Old Jailhouse Restaurant and Bar is led by the following team:

-Anthony Sirica (Owner – President of Operations)
-Alex Sirica (Owner – VP of Operations)
-Maria Sirica (Owner – Human Resources)
-Bram Fowler (Executive Chef & Director of Operations)
-Brett Riebel (Assistant General Manager)
-Nick Sprysinski (Bar Manager)
-Geraldine Fowler (Social Media Marketing)

The restaurant’s kitchen is led by acclaimed executive chef Bram Fowler (formerly of the popular Journeys restaurant in Longwood). Chef Fowler says the cuisine here is inspired by food from America’s “sunbelt” – some from California, Tex-Mex, New Orleans all the way to the Low Country in the Carolinas.

Menu highlights include oysters “Sanford”, braised pork belly with buttermilk cornbread, featuring tomatoes from local Waterkist Farms, a 10 ounce ground angus beef Jailhouse Burger with truffle oil and bleu cheese, and of course the “Jail Bird”, a fire grilled half chicken with bird eye chili sauce and potato mash. Sunday Brunch will be available later in the Spring.

Craft cocktails such as “Birdman of Alcatraz”, “Cukes of Hazard” and “Hard Thyme” are some of the in- house creations made with Bourbon, Vodka and Whiskey.
They also offer beer and wine flights to guests as well as international wine and beer pairing dinners to guests throughout the year.

The Old Jaihouse also offers a few private and semi -private areas for multiple dining options and group sizes such as below:
• A multiple course Chef’s table for up to 6 guests, served in a unique cell room called “The Solitary”
• A Chef’s counter which sits 6 guests overlooks an open kitchen
• Three communal reclaimed wood tables sit up to 20 guests in our full bar area which also can accommodate up to 12 diners at the bar counter
• The very private “Visitation” dining room sits 8 guests under a beautiful chandelier
• The other private “Booking” dining room also features full AV and a 60inch tv for meetings and presentations up to 16 guests
• Weather permitting, a private outdoor courtyard we call “The Yard”, sits about 24 guests for “al fresco” dining under market lights and accommodate intimate private events, cocktail parties and small rehearsal dinners
• A dog friendly open indoor/outdoor piazza accommodates about 35 guests with additional sidewalk cafe style tables which can sit up to 20 guests

The Old Jailhouse is located at 113 S Palmetto Ave. in Sanford. Dinner 5-9 p.m. Mondays-Wednesdays and 5 p.m. till close Thursdays through Saturdays. Call 407-548-6964 to make a reservation.

Photos provided by The Old Jailhouse Sanford

Happy 1 Year Anniversary to Sticky Rice Lao Street Food – BOGO Specials All Week

Ricky Ly
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0
Happy 1 Year Anniversary to Sticky Rice Lao Street Food – BOGO Specials All Week

From Sticky Rice Lao Street Food:
“We’re having a birthday party and you’re all invited ?
___
This past year has been so satisfying (and spicy ? ) and it’s all thanks to the support of YOU. We’re so humbled to have had the opportunity to make our way into your stomachs (and hearts). We are grateful to get to share our culture with you the only way we know how: cooking what we grew up eating and loving.
___
Come have a seat with us at our table, get sticky, and celebrate the memories as we look forward to the best that’s yet to come”

Preview Lake Nona’s New Shipping Container District / Food Hall – Boxi Park – This Weekend

Ricky Ly
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Preview Lake Nona’s New Shipping Container District / Food Hall – Boxi Park – This Weekend

Boxi Park Preview Weekend with Special Limited Hours runs this Friday Feb 15 through Sunday Feb 17, where you’ll be able to enjoy Boxi bites, drinks, and plenty of live entertainment.

Set to open early 2019, Boxi Park will be a dynamic outdoor district packed with fun for all ages made with repurposed shipping containers.

The 30,000 square-foot, family-friendly and dog-friendly outdoor district will include a rotating mix of restaurants, bars, shops in 12 shipping containers as well as beach volleyball courts, dog park, and playground.

Located in Lake Nona Town Center just south of SR 417 on Lake Nona Boulevard, Boxi Park will be among the first-of-its-kind on the East Coast integrating restaurants, an outdoor stage, and beach volleyball to create an open-air entertainment destination.

The park’s design will create limitless opportunities to explore different food and beverage options throughout the space, with ample shaded seating, playground, and a fenced dog park. Boxi Park’s stage will host a variety of local performers with regular programming scheduled for weekdays and weekends. The park will also include beach volleyball courts open to the public.

Inside Look: STK at Disney Springs – Spring 2019

Ricky Ly
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0
Inside Look: STK at Disney Springs – Spring 2019

Among the usual vacationing families, one can also spot executives in full suits – hashing out the next business deal or having a get together after a long day at the nearby convention center, and also – couples – young and old – enjoying a night out on the town at STK. As the sun begins to set, the bar area in the front is hopping as happy hour winds up with both drink and appetizer specials.

From the swanky atmosphere to the perfectly cooked dry aged steaks, STK is a cut above the rest – inarguably it is Disney Spring’s best steakhouse.

Inside, there is a decidedly ultra-modern and chic nightclub vibe with clean and minimalist white and black decor, as well as hot neon-pink accents. The 14,000 square-foot restaurant also has a beautiful rooftop terrace area.

The music here is jumping with the in-house DJ playing the latest club hits as well as some throwback Miami old school dance jams from the 90s.

Inside STK, it feels like it could be a New Year’s Eve party here all year round.

With the recent updates to the menu, we were invited to visit STK at Disney Springs to see what is new with the restaurant.

STK’s Chef Ryan Vargas brings more than 20 years of “chops” in the culinary arts, most recently at the helm of Emeril’s Tchoup Chop as chef de cuisine.

Vargas, a Hawaii native, has spent years leading the kitchens at some of the island’s top resorts, including the Four Seasons Resort in Hualalai and the Ritz Carlton in Kapalua Maui. You can tell there are some influences from his Hawaiian heritage on the menu with items such as the “bag o donuts” found on the dessert menu – reminiscent of the Portuguese style malasada donuts popular on the island.

A graduate of the famed Culinary Institute of America at Hyde Park, N.Y, Vargas also led the kitchen at the Four Seasons Resort in Palm Beach, FL, where in 2011 he was voted as “Palm Beach County Best Chef” by the Palm Beach Post before coming to Orlando.

Menu

Starters

The sweet and savory house STK bread rolls are perfect for sharing and pulling apart, topped with a dollop of bleu cheese butter sauce and served with pesto for dipping.

STK House Butter Bread Rolls

Cocktails

Popular cocktails here include the Cucumber Stiletto (ketel one citroen, st. germain, muddled cucumber, mint), STK Mule (purity vodka, lime, ginger beer), and the fanciful Strawberry Cobbler (belvedere, fresh muddled strawberry, graham cracker crust “rim”).

Strawberry Cobbler – belvedere, fresh muddled strawberry, graham cracker crust

Appetizers

STK has an impressive list of appetizers: from crispy rock shrimp to mussels in tomato butter chardonnay broth, to jumbo shrimp cocktail and freshly chucked oysters. Why not have a little bit of everything with a Seafood Platter for the Table?

The Seafood Platter is breathtaking – coming in three sizes, with the base starting at small with oysters, ceviché, shrimp, mussels, and calamari, medium sized (includes everything from the small and adding clams and Alaskan king crab), and finally large (including everything plus a whole Maine lobster).

The seafood is brought in fresh daily and you can taste it in the refreshing flavors of the jumbo shrimp and ceviche. The oysters are brought in from both the West Coast and the East Coast, allowing you to taste the subtle differences between the two.

For those wanting a small taste of the burgers, try the “Lil’ BRGs”, STK’s signature sliders made from wagyu beef, special sauce, and house-made sesame seed bun. The beef is melt in your mouth tender.

“Lil’ BRGs”, STK’s signature sliders made from wagyu beef

My favorite starter was the humbly named, yet stunning Grilled Octopus dish. This dish is a work of art – crunchy bits of fried fingerling potatoes, a brush of squid ink reduction, spicy sweet Calabrian chilis, and perfectly cooked tender yet crispy grilled octopus.

One of the best dishes I have had this year – with textures of crunchy and soft as well as a vibrant sweetness from the savory grilled octopus.

Grilled Octopus – fried fingerling potatoes, squid ink reduction, spicy sweet Calabrian chilis

For a restaurant called STK, the steaks here are great – juicy and flavorful cuts of dry-aged beef. For those ordering in large groups, the presentation that STK provides is jaw dropping – laid out on a platter are stunning tender slices of perfectly cooked 34 ounce medium rare dry-aged Tomahawk ribeye steak complete with a chargrilled bone big enough to please your inner Flintstone.

Along with the steaks, guests can order toppings and sides including jumbo shrimp, Maine lobster, or have their choice of steak prepared King Crab “Oscar” style with a bernaise sauce and fresh chunks of crab leg on top.

STK provides up to 8 different choices including their signature STK sauce, STK bold, Au Poivre (pepper sauce), horseradish, chimichurri, Blue Butter, Béarnaise, and Red Wine sauces for your topping or dipping pleasure.

For sides, there’s the traditional asparagus, fabulous truffle fries, and creamy mashed Yukon potatoes, but I don’t miss the Lobster Mac and Cheese – topped with tender pieces of lobster tail and covered with a crispy cheese top layer.

Truffle Fries
Lobster Mac and Cheese

Steaks

STK Feature – Filet Mignon with Butter-poached Lobster Tail, Cauliflower Purée, and Black Truffle Butter
Filet 10 oz.
NY Strip 14 oz
Bone-In Filet 14 oz.
Cowgirl Ribeye 16 oz
Dry-Aged Delmonico 14 oz.
Dry-Aged Bone-In Sirloin 18 oz.
Dry-Aged Porterhouse 28 oz. (for two)
Dry-Aged Tomahawk Ribeye 34 oz. (for two)

Dessert

Not to be missed are the desserts which have a whimsical, fanciful, playful nature to them.

From the chocolate crack brownie cake with cotton candy and vanilla ice cream to the strawberry sundae and bag o donuts, these desserts are definitely a fun showstopper and a perfectly sweet way to end this meal.

Bag o Donuts

Strawberry Sundae
Chocolate Crack Cake and Cotton Candy

Service here is excellent with a very knowledgeable and accommodating staff, and even a house sommelier who can provide expert wine pairing advisement throughout the meal.

Red Wine paired with the steak – a special limited edition Mondavi family wine
Dessert Wine

STK at Disney Springs is definitely not to be missed for not only steak lovers but all lovers of good food, especially under the helm of Chef Ryan Vargas and his talented culinary team.

NOTE – Advance reservations are highly recommended and can be made online or by calling the restaurant directly at (407) 917-7440. STK Orlando is open for lunch and dinner daily as well as weekend brunch (Saturdays and Sundays only). Same-day bookings are not accepted. A deluxe private dining room is also available, which can be rented for functions and special events.

STK at Disney Springs
1580 East Buena Vista Drive, Orlando, FL 32830
https://disneyworld.disney.go.com/dining/disney-springs/stk-steakhouse/

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