Terralina Crafted Italian opened this summer in Disney Springs of Orlando, FL Starting July 23, Terralina Crafted Italian will begin hosting a late-night happy hour from 9-11 p.m. Sunday – Thursday on the patio. Specials include $5 Beers and half-price wines by the glass.
Every meal comes with fresh bread made in-house at Terralina. The bread is dense and delicious. I suggest having it with the pickled vegetables that comes with it.
Some may dip the bread into the extra virgin olive oil that is made especially for Terralina, but it doesn’t tickle my fancy.
One of guests’ favorite appetizers include herb ricotta-stuffed Fried Olives, which are unique and tasteful. It is served with shaved parmesan that adds a robust flavor on its own.
The Crispy Eggplant Fries were more soggy than anything. I can assure you that eggplant can become crispy if made correctly. Although they weren’t crispy as promised by the name, they are delicious and creamy! It is served with some lemon-caper aioli that adds to the creaminess of each bite.
This Rigatoni Calabrese includes housemate sausage, tomatoes, olives, mushrooms, and escaroles. Escaroles are usually bitter, but there is no bitterness in these greens. The pasta was made to perfection and the sausage was the best part with the abundance of flavors it releases in each bite.
The Lemon Panna Cotta is served with candied thyme that adds such uniqueness to each bite of the panna cotta. The panna cotta itself is served at room temperature, which is a great way to whip together ingredients without the ingredients separating from one another. This dessert is refreshing for a hot Florida summer.
If you’d like some tasty cocktails, the Cozy Terrace is nice for the summer. It was mixed well and refreshing with the cucumber.
The Negroni has nice orange notes, but it was not mixed very well. If you’re a gin type of person, this drink is for you.
Maybe you’re a bourbon type of person. Try the Revered Heritage, which is nice and strong.
Tijuana Flats is bringing together the best of both tacos and burgers for one epic mashup of deliciousness – a tortilla filled with ground beef, cheese, lettuce, tomatoes, pickles, ketchup and mustard.
For a limited time try two Cheeseburger Tacos with seasoned fries for just $7.89.
The Cheeseburger Taco will be available at all Tijuana Flats locations now through September 9.
Add Fries & Queso
Side – $2.99
Appetizer – $5.29
Or try the Cheeseburger Tacos with these popular menu items:
Tijuana Trio – A basket of warm chips, with a side of handmade salsa, queso or guacamole.
Cookie Dough Flautas – Chocolate chip cookie dough loaded into a flour tortilla, lightly fried & topped with powdered sugar. Served with a side of chocolate syrup.
Since first opening their doors, visitors of The Mills 50 District have given its newest resident “Grape & The Grain Wine Bar” a very warm welcome, and now Grape & The Grain is celebrating the closing of the season AND their official grand opening with a special “Summer Wine Down” event on Thursday, August 23.
From 5pm-9pm, all are invited to the intimate, artsy, relaxing craft beer and wine garden to invigorate all the senses and enjoy Grape & The Grain’s large variety of international fine wines, local craft beer, frosé, frozen sangria and more, with the first 100 guests receiving a free glass of Prosecco.
In addition, the evening will feature a special appearance by in-house artist Jay “J Bon” Bonadio “The Unsigned Artist” and live art to be auctioned off for A Gift For Teaching charitable organization to help provide children with school supplies. Plus, Flamenco Guitarist Jorge Mendoza will perform live inside with DJ Leony spinning in the garden and a popular local food truck on-site.
Join Grape & The Grain Wine Bar for “Summer Wine Down” celebrating the official Grand Opening on Thursday, August 23 from 5pm-9pm.
Did you know that Second Harvest Food Bank of Central Florida has catering? We were invited to their amazing facility to check out their newest business, Catering For Good!
What is Catering For Good? A full service caterer. All menu items are prepared by an award winning culinary team lead by Chef Jill Holland using the highest quality and freshest ingredients purchased from national and local vendors. The menu includes selections for breakfast, lunch, dinner and cocktail receptions including wine and beer or a full bar. Catering For Good was listed in Orlando Business Journal as “Top 20 Business Caters”.
Here’s the best part…
All proceeds benefit the Second Harvest Culinary Training Program, a 16-week program that provides qualified, at-risk and economically disadvantaged adults in Central Florida with the culinary and life skills training needed to pursue a sustainable career in food industry. 100% of the graduates of this program have been placed in higher paying jobs, helping them become self-sufficient and begin life long careers.
Catering For Good offers room rentals at their unique and beautiful venues that can accommodate 10 to 200 guests – the venues are perfect for business meetings, work shops, luncheons, networking events, get togethers, holiday parties, bar or bat mitzvah, birthdays, showers, and weddings for those who wants to give back to their community on their special day.
Thanks to you, Catering For Good is not just feeding the line… but shortening the line.
Raspberry Brie
Harvest Sparkler – Prosecco and cranberries. Non-alcoholic version in the back row.
The amazing Chef Jill Holland
Key Lime, S’mores, and Raspberry Creme Brûlée dessert shooters
Loved hearing Chef Shaneka Jimerson’s (Culinary Training Program graduate) inspiring testimony!
Thank you to the talented Culinary Training Program students for preparing our delicious lunch!
For more information, or to make an appointment and take a tour, please contact Lanette Jarvis at (407) 514-1048, email ljarvis@feedhopenow.org, or visit their website: FeedHopeNow.org
Second Harvest Food Bank of Central Florida
411 Mercy Drive Orlando, FL
Drive Shack hosted their Caddyshack 28th Anniversary where guests from all over Orlando came out to golf, indulge in food and simply have a good time.
We also got a chance to ride in their ball collector out on the course while answering “Ballzoni Trivia”. I was asked questions based on the movie Caddyshack. While taking some laps on the course, our cart was at the mercy of golfers hitting their balls at us! If I answered a question wrong, Matt Franca , (my driver who is also the Drive Shack bar manager), would stop the cart and honk the horn for players to hit their balls at us. Luckily, our cart barely got hit.
The menu was kept simple and there was something for everyone. It consisted of soft pretzels, beef sliders, parmesan truffle tots, cheese quesadillas and chicken tenders.
I asked Franca why Caddyshack was chosen as their theme an what the inspiration behind the menu was.
He answered, “It’s such a fun crazy environment to work at, just like in the movie, everyone is really high energy and upbeat and it’s something we’ve just embraced since we opened…part of our core values at Drive Shack is to have fun. It’s bright and open; that’s what Caddyshack was about. If you go to the making of Caddyshack, there’s some really cool documentaries on there and it was just partying and a ton of fun. That’s just what we do here at Drive Shack. That’s why we really love Caddyshack and ran with it. A lot of the foods are just really easy to eat.”
They had their beer specials as well, so they wanted something that went well with that. They wanted the menu to cater to everyone.
His closing remarks on Drive Shack were, “Drive Shacks been opened for about 3 months now. We’re opening a bunch more locations soon. Theres a ton to be learned here. The gaming we created here really is revolutionizing this market in this industry. It’s getting a ton of people involved in golf that may not have gone out to a golf course and played 18 holes. It’s bringing a lot of family and just friends together. It’s a social aspect that’s extremely exciting. The games are incredible. There’s just so many different specials that we’re offering. We’re doing a draft party on August 16th.”
Overall, Drive Shack is the place to be to have a great time and kick back with a group. It is a family friendly environment and you won’t be disappointed with their good eats.
Atlantic Salmon – Quinoa, kale, preserved lemon, almond, black olive
We were invited to DoveCote Brasserie (voted Best Restaurant 2018 by Orlando Magazine) for an intimate evening with representatives from Sonoma County Winegrowers to talk current events in Sonoma County and predictions on the 2018 harvest season while enjoying a delicious meal.
Our wonderful host Amy Landolt, Director of Marketing & Public Relations, provided an annual update on Sonoma County’s progress in its initiative to become the first 100% U.S. sustainable wine region by 2019. We also talked about how the huge wildfires breakouts in Sonoma County affected their vineyards.
We were relieved to hear that their vineyards did not burn because there is so much moisture in the vines. The vineyards acted as a natural fire break, not only surviving, but helping to slow and stop the spread of wildfires – as seen below in the picture from the Sonoma County Winegrowers’ 4th Annual Sustainability Report. We also learned that helicopters picked up water from the vineyards’ irrigation ponds (the blue image below) to put out wildfires.
Amy informed us that celebrity chef Guy Fieri is from Santa Rosa, CA in Sonoma County and he has stepped in to help feed first responders and victims of the tragic wildfires in the area. He is seriously an amazing GUY!!!
More pictures from the Sonoma County Winegrowers wine-pairing dinner below:
Country Pate – Grilled ciabatta, house mustard, pickled cauliflower
Although I did not partake in any consumption of wine, I heard raving reviews about each and every one of them from the other guests at our table. La Follette Chardonnay was the fan favorite of the evening.
DC Caramelized Onion Soup – Oxtail onion broth, ciabatta, comte cheese
Braised Short Ribs – Potato confit, trumpet mushrooms, red wine reduction
Rachel Thralls, Sonoma County Wine Education Consultant
We were invited to La Tavola, which are Italian dinners based on its culture and cuisine. Well- known local chef Kevin Fonzo, formerly of K Restaurant, prepared fresh cooked Italian dishes that were paired with Franciacorta – currently the best “sparkling wine” in Italy.
There were five flights of wine. The first four flights consisted of two wines and the fifth was a single wine. Here is the menu as follows:
Wine Flight 1– DOCG Franciacorta La Valle Naturalis Extra Brut 2012 & DOCG Franciacorta Ricci Curbastaro Extra Brut
Wine Flight 2– DOCG Franciacorta Lo Sparviere Saten & DOCG Franciacorta Villa Franciacorta Saten 2013
Cheese, pastrami,sliced bread, olives, and roasted peppers were set on the table as a warm up. Here is a look at the dishes that were prepared and served by Chef Fonzo.
The chef says he chose these dishes because it was more about feeling comfortable at the table and the food went with every kind of wine. It’s like going to an Italian grandmother’s house on a Sunday. He wanted it to be casual and encourage conversation.
“To me all the food tonight was from the heart. It’s food I grew up on,” says Fonzo. He is from New York but his grandparents are from Italy. His favorite dish that he served was the the tomato sauce and meatballs because that’s his comfort food.
Rashmi Primlani, creator of The Primlani Kitchen and presenter of the dinner shares her thoughts, “Italy is an enchanting land of endless discoveries, dreams, & vino. Like India, Italy is one country where regionality is not only accepted, it is encouraged, revered, and passionately pursued.”
“What makes Italy particularly alluring is unlike the yuppies of the west, who voluntarily surrendered tradition for consumerism; Italians, including the champions of change, the younger generation, confidently and with great pride wear their cultural identity as a comfortable cloak or second skin, while crusading their local region onto contemporary stature. Speaking of Italian Wine, Franciacorta – Italy’s leading sparkling wine region’s quality conscientious producers, driven by passion and unwavering pursuit of perfection, undeterred by the wind or fashion, are forging exhilarating beauties dipped in sensuality and finesse. The single recurring note that dance in our minds – Franciacortais so much more than simply a toasting wine, it indisputably belongs on the dining table as every day affordable luxury, that marries well with all international cuisines, be it a family style meal or 12 course gourmand culinary experience. It’s our duty to share the love for Franciacorta!”
At the end the night, Fonzo brought out some fruits and sweets along with different cheeses as something light on the stomach since we all ate until our bellies were full. There was no strict pairing as we could mix and match freely to our liking.
It was a night well spent with other local food and wine lovers. We laughed, mingled and shared moments together as we broke bread around the large wooden table. It was an intimate and homey experience. The wine had an approachable taste and it’s true, it can be served with anything or you can drink it alone. It is not too harsh and the sparkling aspect gives it an enjoyable bounce and personality that you’ll love.
Facts about Franciacorta Wine as provided by the Franciacorta Blend of Passions presentation –
The 1st Italian Sparkling Wine
produced exclusively through
second fermentation in bottle
to gain DOCG in 1995.
As for its current market:
117 producers
• 19 townships included in the Franciacorta area (including
municipality of Brescia)
• 2,800 hectares of vineyards producing Franciacorta DOCG
• 82% Chardonnay, 14% Pinot Nero, 4% Pinot Bianco
• 350 hectares of vineyards producing Curtefranca DOC
• 16.5 million bottles sold in 2015, 1.5 million of them abroad
• The leading export market was Japan, which accounts for
22% of the total exports, Switzerland and USA.
We were wonderfully invited to enjoy dinner at Eddie V’s to celebrate summer with some Sparking Sounds, which meant oysters and sparkling cocktails. However, let’s shed some light on the experience and menu items you can find for a longer time duration.
Of course, you can’t attend the Sparking Sounds celebration without delicious cocktails. Photographed are the Lemon Rosemary Spritz (left) and Red Dragon (right). The Lemon Rosemary Spritz is made with Aviation Gin, St-Germain Elderflower Liqeur, Roederer Brut, and fresh lemon. The Red Dragon is made with Bacardi Dragon Berry Rum and fresh muddled Strawberries, mint, and lime. Both are very refreshing, but they weren’t mixed very well.
Also, there’s no way anyone should attend a prime quality seafood restaurant and not have some oysters. Photographed here are two Capital oysters from Spencer Cove, WA. I don’t know about you, but I fancy West Coast oysters over East Coast oysters. Nevertheless, I wouldn’t mind a challenge if you bring others to my plate. These Capital oysters were fresh and you could taste the ocean.
If you’re not fond of enjoying bold oysters on their own, you could try them with some flavor like this Asian Fusion.
The Tartare of Pacific Ahi Tuna is made with curry and sesame oils, avocado, mango, and citrus. Each ingredient was fresh and delivered on a nice sesame cracker for additional texture. Yet, I would have liked the tuna to be a colder temperature than room temperature.
The Jumbo Lump Crab Cake is sautéed Maryland style with spicy chive remoulade. The crab cake is tasteful and I prefer it without the lemon. There’s a dominant sweet, but slightly spicy note to this dish. The lemon would have been nice if there were no additional flavors to the crab besides the natural sweetness from the crab itself.
Chilean Sea Bass is steamed Hong Kong style with a light soy broth. The broth adds a sweetness to the buttery sea bass. The sautéed spinach that comes along for the ride is slightly saltier than preferred, but it is balanced out when eaten with the sea bass in the same bite. Like some spice? Take a bite of the sautéed ginger provided with the dish to the left of the sea bass.
One of Chef’s Classics include a vegetarian dish – Miso Marinated Tofu served with fried rice and sautéed vegetables. The tofu is on the soft spectrum of the texture scale; I believe crispy tofu would have added more texture and make the tofu more exciting. A bite of the tofu with the fried rice will balance out the abundance flavors offered to the palate by this dish.
For some extra texture, try their Grilled Asparagus with sea salt, fresh lemon and a drizzle of butter. I was grateful to have my own professional hand model to pour our butter for us. The butter adds a nice smoothness to the crunchy asparagus I loved so much.
There isn’t a proper meal if it doesn’t include a decadent and cheesy dish, which brings the Truffled Macaroni and Cheese into play. Each bite coats your mouth with rich and earthy flavors.
To end the night, we experienced the Hope Diamond made with Grey Goose Vodka, Combier Pamplemousse Rose Liqueur, Lemon, Pea Flower Tea, and a Diamond Ice Cube. This drink notes romance, indulgence, and hopes for the best in life. It represents the elegance of the classy and upscale experience at Eddie V’s. Not only that, but it is fun and allows you to take part in making it by pouring in some ingredients yourself to see the liquid change colors!
Our nearby Eddie V’s in Orlando is located at:
7488 West Sand Lake Rd
Orlando, FL 32819
The hours at Eddie V’s include:
Sun – Thu 4:00PM – 11:00PM
Fri – Sat 4:00PM – 12:00AM
Feel free to give them a call at (407) 355-3011 for a nice dinner to celebrate an event or life in general.
Urbain 40 American Brasserie and Lounge, the 1940s big band era inspired restaurant on Sand Lake Road in Orlando, recently updated their menu for the summer. Helmed by Chef Tim Keating, with an extremely capable line-up of sous chefs and pastry chefs, has unveiled their latest offerings based on the best of the season.
Though Chef Keating was out this evening, the team held the high standards for Urbain 40 and definitely made him proud
Take a look below at what is new as well as some classics to try on your next visit to Urbain 40.
Urbain 40 American Brasserie on Orlando’s Restaurant RowHouse baked bread
The highlighted items are the new seasonal ingredients and dishes
The Classic Mussels in Lemon Butter
Chef’s Seasonal Salad with strawberries, red onions, radishes, aged feta cheese, greek olives Wild Red Argentinian Shrimp Cocktail with Tito’s Spiked Roasted Tomato Cocktail Sauce Campagna Flatbread pizza with stracciatella, fennel sausage, roasted peppers, arugula, parmigiano reggiano The Blended Burger – Umami Burger – and the Grilled Gulf Coast Grouper Filet Truffle pommes frites (truffle fries) so good! Grilled Gulf Coast Grouper Filet with Fingerling Potato – spring onion – tiny pepper and summer crop squash hash Orecchiette alla Campana – Italian Fennel Sausage, Eggplant, Rhapini
Desserts!!!
Urbain 40 American Brasserie and Lounge
8000 Via Dellagio Way, Orlando, FL 32819 urbain40.com
Guy’s Award-Winning Burger! Voted “Best Burger in Las Vegas“ by Seven Magazine & Won New York City Food and Wine Festival’s Burger Bash Bacon Mac N’ Cheese Burger – Crispy smoked bacon, six-cheese mac ’n cheese, lettuce, tomato, onion, pickle, crispy onions, donkey sauce, garlic-buttered brioche bun
We were invited to Guy Fieri’s American Kitchen & Bar in The Villages to check out their revamped menu. Some of the new menu items includes Baja Fish Tacos, Jack Daniels New York Strip Steak, Big Bite Burrito and the Old School Steak Sandwich. Guy Fieri’s American Kitchen & Bar has also made several other improvements. They have lowered everyday menu prices, introduced daily specials and rolled out a new Sunday brunch menu.
“On Sundays We Brunch” will be every Sunday from 10am-3pm with prices ranging from $5.95 to $12.95. The new Sunday brunch menu includes Chicken Fried Bacon, Biscuits & Gravy, the All–American Breakfast Burger, as well as some of Guy Fieri’s signature dishes. Guests also have the option to make their brunch bottomless with unlimited mimosas and bloody marys for only $15. The bottomless option has a two-hour limit.
The restaurant’s owner Greg Pranzo is the same owner as the newly-opened Cinco Tacos & Tequila in Winter Park, FL which just celebrated their ribbon cutting ceremony on National Tequila Day this past Tuesday.
Pastrami Egg Rolls – House made pastrami, Swiss cheese, sweet & sour cabbage, Russian dressing
Trash Can Nachos – Warm corn tortilla chips, pulled pork, bourbon brown sugar, BBQ sauce, SMC (super melty cheese), cheddar, beans, jalapenos, crema, pickled red onion, cilantro, pico de gallo
Roasted Garlic Hummus – Scratch-made chickpea hummus, olive tapemade, fire roasted red peppers, herb grilled flatbread, fresh veggies
Guy’s Big Island Punch – Southern Comfort, Dragonberry Rum, Dark Rum, orange, pineapple, mango, lime, cherry
Tattooed Mojito – Coconut Rum, lime, blueberries, mint, ginger ale
*NEW* Baja Fish Tacos – Crunchy panko-crusted cod, cole slaw, chipotle ranch, pico de gallo on a warm tortilla
*NEW*Jack Daniel’s New York Strip Steak – 12 oz New York strip seared, mash potatoes, side of wonder fries, bacon, sour cream, cheddar, broccolini, mushrooms, scallions, Jack Daniel sauce
Rockin’ the “Diners, Drive-Ins and Dives” shirt that I got from Guy Fieri himself last year during filming at Saigon Noodle & Grill!
(Source: Guy Fieri’s American Kitchen & Bar)
Guy Fieri’s American Kitchen & Bar at Lake Sumter Landing
1045 Old Camp Rd, The Villages, FL 32162
(352) 633-3018 guysvillages.com
We were invited to a media event at Nature’s Table – FIS (the tall building across the street from the RDV Sportsplex) to sample their delicious top-selling smoothies & açaí bowls. As a fitness enthusiast who is currently enrolled in yoga teacher training, smoothies & açaí bowls have become my go-to fuel for something quick, healthy and easy in between yoga classes and lectures. I highly recommend Nature’s Table anyone looking to go a healthier route for breakfast or lunch. Nature’s Table has multiple locations throughout Central Florida so you are likely to be within a few miles away from one.
The Kale & Spinach Smoothie consists of fat free yogurt, 100% fruit juice, kale, spinach, mango and pineapple.
My favorite was the Rain Forest Rhumba Smoothie which consists of fat free yogurt, açaí, raspberries, blueberries.
Nature’s Table uses fresh, locally-sourced ingredients. Lots of their fresh fruits come from Plant City, FL. They do not use any powders.
Mango Mama Smoothie – No sugar added 100% fruit juice, mango, pineapple (low calorie smoothie)
Benefits of a Samabazon Açaí Bowl:
Fiber – helps keep you full, your belly healthy & may aid in maintaining blood sugar.
Ok I admit I had to check the calendar to make sure it wasn’t April Fool’s Day or something but this is real.
Celebrity Chef Guy Fieri and restaurateur Robert Earl, are creating a new chicken tenders concept that will launch its flagship location at Disney Springs at the Walt Disney World Resort in Lake Buena Vista, Fla. called Chicken Guy!, sourced from chicken that is all-natural, antibiotic free, never frozen, hand-pounded and breaded fresh every day.
Here is the info from their press release:
The menu at Chicken Guy! will feature one-of-a-kind all-natural fresh chicken tenders, hand-pounded to maximize crunch and paired with a wide selection of delicious sauces. Brined in fresh lemon juice, pickle brine and buttermilk, and infused with fresh herbs, these tenders deliver on flavor and texture. The menu features the tenders—grilled or fried—in sandwiches, straight up on skewers, or in meal-sized salad bowls, and a wide array of sauces to enjoy with the chicken as well as tempting sides like Guy Fieri’s fries, crowd pleasing mac ‘n cheese, fried pickles and fresh slaw. If all of that isn’t enough to satisfy, Chicken Guy! has two delicious Flavortown Frozen Treats that will make anyone’s mouth water! Guests can end their meal on a sweet note with the Triple Double Ice Cream Treat, a large cup of deliciousness combining triple chocolate and double mint, that may cause a few cases of brain freeze or the Cinnamon Apple, a heaping cup vanilla soft serve ice cream smothered in Cinnamon Toast Crunch & Apple Jacks cereal, yum!
“I’ve had the pleasure of getting to know Guy—first with the launch of his sandwich and burger menu at Planet Hollywood. Since then, we have kept in touch, determined to work on more projects together,” said Planet Hollywood Founder and Chairman Robert Earl. “We have found the perfect venture with Chicken Guy!, certain to be a crowd-pleaser. I have personally tasted all the menu items and can’t wait to open at Disney Springs and across the country, because I know our guests will love what Guy has put on the menu.”
Fieri, a chef, entrepreneur and New York Times bestselling author, has brought his signature blend of authentic-meets-surprising flavors to Chicken Guy!, once again creating crave-worthy blends of spices and seasonings that keep his fans coming back for more. In this new concept, Fieri has taken the always popular chicken tender, endowed it with a proprietary blend of flavors, and provided guests with a myriad of delicious sauce options resulting in endless combinations of flavors.
“I’m stoked to be building Chicken Guy! with my friend, Robert Earl,” said Fieri. “It’s all about the real deal, all-natural chicken but lemme tell you, our sauce game is on point.”
For more information, visit www.chickenguy.com Follow us on Twitter and Instagram @realchickenguy and on Facebook at Chicken Guy
According to the Atlantic, a team of scientists from Oregon State University, Bard College, and Loma Linda University calculated just what would happen if every American made one dietary change: substituting beans for beef. They found that if everyone were willing and able to do that—hypothetically—the U.S. could still come close to meeting its 2020 greenhouse-gas emission goals, pledged by President Barack Obama in 2009.
That is, even if nothing about our energy infrastructure or transportation system changed—and even if people kept eating chicken and pork and eggs and cheese—this one dietary change could achieve somewhere between 46 and 74 percent of the reductions needed to meet the target.
Urbain 40’s Umami Blended Burger
The James Beard Foundation’s annual Blended Burger Project is a nationwide initiative that challenges chefs to make a “blended burger” by blending ground meat* with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger.
Now through July 31, 2018 locals can enjoy these blended burgers from the following participating restaurants, K Restaurant & Wine Bar, Urbain 40 and 310 Park.
Diners can vote and support the Blended Burger Project™:
· Visit the participating restaurant through July 31, 2018 and ask for the “blended burger”
· Post their burger photos to social media with the hashtag #blendedburgerproject
In August, a prestigious panel of judges on behalf of the JBF will review 20 restaurants receiving the most votes to select the five top winners, based on most creative use of mushrooms, best flavor profile and presentation.
The Judges are:
· Andrew Zimmern, TV personality, chef, writer and teacher.
· Antoinette Bruno, CEO and Editor in Chief, StarChefs.com.
· Susan Westmoreland, Culinary Director, Good Housekeeping.
Chefs from the top five restaurants will win a trip to New York City to cook their blended burger dish during a special fall event at the historic James Beard House. Visit jamesbeard.org/blendedburgerproject for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter, and Instagram.
K Restaurant & Wine Bar
1710 Edgewater Dr.
Orlando, FL
407.872.2332
“Blended Burger”
Ground Mushrooms and Beef, Topped with Melted Swiss Cheese, Mushrooms, Heirloom Tomatoes, Crisp Bibb Lettuce & Black Garlic Aioli Sauce $18
Urbain 40 American Brasserie & Lounge
8000 Via Dellagio Way
Orlando, FL
407.872.2640
James Beard Foundations Blended Burger Project “Umami Burger”
Ground Short Rib, White & Porcini Mushrooms & Bush Dreams Pepperberry Rub-laced Steak Burger, Brioche-Sesame Bun, Truffled Tomato-Bacon-Onion Jam, Melted Truffled Cheese, Arugula, Heirloom Tomato, House Pickles & Truffled Pommes Frites $18
Cinco Tacos + Tequila offers total sensory experience, focusing on exceptional service, elegant presentation and a fun atmosphere.
Located in Winter Park/Florida, Cinco Tacos + Tequila offers Cali-Mex dishes with a twist and artistic flair. Signature dishes include Adobo Fried Chicken, Cali-Mex Samosas, Pizza Stand Nachos and a variety of street tacos. There’s also a large selection of drinks to choose with some delivering an element of surprise to wow the table.
The restaurant would be a great place to have dinner or brunch with friends. The brunch menu has a wide selection of small plates and bottomless tableside mimosas and bloody marys. Brunch will only be offered on the weekends for $32. I loved trying out the brunch items and the Adobo Fried Chicken & Churro Waffle was my favorite!
Fun Fact: The restaurant concept is backed by Actor Mario Lopez, former NSYNC member Chris Kirkpatrick, local venture capitalist Michael “Q” Quatrini and restaurateur Greg Pranzo.
Complimentary chips and salsa will begin every meal, and guests can add to the experience with Tableside Guacamole.Jalapeno Rellenos // Blanched and battered jalapenos, cotija + avocado ranch dipping sauceQueso Fundido Con Chorizo // Chihuahua cheese, white cheddar, sauteed peppers and onions, chorizo + warm flour tortillasCeviche de Camarones // Fresh shrimp ceviche served on sliced cucumber**Brunch Menu** Guacamole toaste + patatas bravas**Brunch Menu** Barbacoa BenedictKorean BBQ Pork Belly // Pickled red onion, jalapeno + gochujang
Through July 29th, Eddie V’s will host Sparkling Sounds, an unparalleled combination of seasonal taste preferences and themed live music in the sophisticated vibe of the V Lounge, featuring champagne and champagne duet pairings starting at $14, plus $8 seasonal oyster duets. These special menu features are offered for a limited time only during the summer.
Guests are invited to raise a toast with Sparkling Duets such as Schramsberg Blanc de Blancs, CA & Roederer Brut, Perrier Jouet, Grand Brut & Delamotte, Brut, Le Mesnil sur Oger and A French Master & A Madame.
Complementing the champagne pairings is a special menu of culinary-forward, seasonal oyster trios including Batter-Fried Oysters, Carpetbagger and Eddie’s Rockefeller.
In the V Lounge, guests can sip creative Sparkling Cocktails such as the Melon Sparkler or Citrus Pearle, all finished tableside in a generously portioned champagne coupe glass.
Live trio performances will pay tribute to the music of various eras of jazz, such as Soulful Fusion, Future Classics and Martini Swing.
Tune in for a post reviewing Eddie V’s Sparkling Sounds at the end of this month!
Your nearby Eddie V’s…
Orlando 7488 West Sand Lake Rd Orlando, FL32819 (407) 355-3011
Sun – Thu 4:00PM – 11:00PM
Fri – Sat 4:00PM – 12:00AM
One of the first interviews I ever did on TastyChomps was with Master Sommelier George Miliotes, where he taught me some of the most basic things about wine, as well as his family’s history in Orlando.
Now, Mr. Miliotes, with more than 40 years experience in the industry, has opened a new concept at Disney Springs – the eponymous Wine Bar George. Disney Springs – formerly known as Downtown Disney – has exploded in recent years with a plethora of new dining experiences led by celebrity chefs and arguably home to some of the best eats in Orlando.
We were recently invited to visit the 200-seat, 6,000-square-foot space to learn more about the new restaurant as well as a first-hand lesson from the Master Sommelier himself on wine tasting.
The opening at Disney Springs is a kind of coming home event for Mr. Miliotes who was part of the opening team of the California Grill restaurant at Disney’s Contemporary Resort and managed the venue from 1995 to 2002. While there, he created an award-winning wine list and one of the first “100 wines by the glass” lists in the country.
As one of only 249 worldwide industry professionals certified by the Court of Master Sommeliers, Miliotes features wines from acclaimed and well-known wineries as well as growing regions and wineries that are up-and-coming. The location offers an unparalleled wine list including more than 130 selections by the ounce, glass and bottle. Wine Bar George is actually the only Master Sommelier-led wine bar in Florida.
“The wine list will feature more than 130 wines all served by the ounce, glass or bottle,” Miliotes said. “The list will include more than 40 varietals from regions around the world. We will use the Coravin, the Vinfinity system and wine on tap to ensure each wine is enjoyed to its fullest extent. Servers will adeptly pair a range of small plates, cheese and charcuterie, shareable entrees and dessert with each wine. If you are looking for an awesome $9 glass on tap or a few ounces of Château Margaux, we will have wines for you to enjoy.”
In addition to the extensive wine list, Wine Bar George offers a variety of cocktails, a selection of beer and cider and frosé.
Executive Chef Ron Rupert worked closely together with Mr. Miliotes to create a menu that would pair perfectly with the extensive wine selection, from small plates to artisan cheese and charcuterie boards, but also sharable entrées. The food here is definitely not an afterthought, but indeed is a part of what makes wine tasting such an enjoyable experience.
Upon arrival, we were treated with a selection of their craft cocktails including the American 75 and the New York Sour, with a board of select artisanal cheeses and charcuterie.
American 75 St. George Terrior Gin / Roeder Estate / Lavender
New York Sour Russell’s Reserve 10 Yr Bourbon / Venta Morales Tempranillo
The Big Board Chef’s selection of six artisanal cheeses & five crafted meats / condiments
Master Sommelier George Miliotes then gave us an education on wine tasting by giving us tips on the smells and tastes of wine, from dry to sweet, depth of flavor and taste, and how this all ties to the age and origin of the wine.
Taste Like a Master Sommelier Tasting of three wines led by George
Tasting:
Giocato Goriška Brda, Slovenia ‘17
Casas Del Bosque, Reserve Casablanca, Chile ‘16
Zuccardi Salta, Argentina ‘16
Our dinner included some small appetizers as well as family sized shareable entrees, all paired wonderfully with our wines. My favorites of the evening included the crispy mac and cheese bites (you will never guess what they are coated in!), the togarashi dusted chicken skewers, house-made meatballs, supremely tender skirt steak, and the wine braised chicken in mushrooms and vegetables.
Crispy Mac & Cheese Bites – tomato nage / pecorino
Follow George @WineBarGeorge on Twitter, Instagram and Facebook and join the #WineBarGeorge conversation. Visit WineBarGeorge.com for more news and updates.
Dine in Plancha today through Saturday, July 14 and enjoy a complimentary guacamole appetizer & mojito (can be made virgin as well) with a purchase of an entrée in honor of National Mojito Day! What an awesome deal! The food and drinks there are really good!
Plancha is a Cuban-American restaurant located in the stylish Tranquil Golf Clubhouse at Four Seasons Orlando, just a few minutes away from Disney Springs. They are open daily from 11am-6pm. You do not need a hotel reservation to dine there. They have ample parking spots in their lot.
Loco Coconut Mojito – Rumhaven, Brugal 1988, lime, mint
Fried Chicken & Doughnuts – two pieces of Chef Art’s famous fried chicken served with house-made sugar doughnuts.
“Home is where Chef Art is. No matter how far his travels have taken him – from being Oprah’s personal chef to opening four incredible restaurants across the country – Celebrity Chef Art Smith calls Florida home. Now, Chef Art has returned to share his farm fresh Florida dishes with you.
A two-time James Beard Foundation award winner, was Oprah Winfrey’s personal chef for 10 years and cooked for two Florida governors in Tallahassee.
The name Homecomin’ Florida Kitchen is a nod to Chef Art’s return to Walt Disney World after his first cast role in The Magic Kingdom College Program in 1981, now known as the Walt Disney World College Program.” -Homecomin’ Kitchen
“Welcome home!” We were invited to Homecomin’ Kitchen in Disney Springs to check out their new brunch menu that runs every Sunday from 10am – 2pm. The manager Allen and our server Jesus gave us their full attention despite the restaurant being crazy packed along with long line. With 13 servers running on floor and 1 bartender: our fabulous Florida Southern cuisine food came out timely and fresh.
Walk-ins accepted. Reservations are not required but highly recommended.
Momma’s Mac and Cheese
Potato Gratin Mash
Cheddar Cheese Drop Biscuits With a Side of Hot Honey & Sawmill Gravy
Fried Catfish (from the main menu) – Accompanied by Hushpuppies, Grits & a Side of Remoulade
Florida Grouper (from the main menu) – Fresh Grilled Grouper, Braised Kale, Collard Greens with French Fries
Hummingbird Cake – The famous pineapple-banana cake with cream cheese frosting from Chef Art’s bestselling cookbook “Back To The Table”.Served with a scoop of vanilla bean ice cream.
Beautifully painted wall.
The tree that was used for this table was struck by lightning so you can see lightning scars on it.
Chef Art Smith’s James Beard Foundation Awards
Be sure to check out Homecomin’ Kitchen soon for their new Sunday brunch!
Homecomin’ Kitchen
1602 East Buena Vista Drive, Orlando, FL 32830
(407) 560-0100 homecominkitchen.com
The Greenery Creamery and Nerd Nite are collaborating on an assortment of nerdy, space-themed ice cream flavors, called THE GALAXY COLLECTION.
Samples of a few flavors will debut at the Nerd Nite event on Thursday, July 12th. Following which, all flavors will be available at the Greenery Creamery for a limited time offer.
WHAT: Downtown Orlando’s dynamic cultural community, The Downtown Arts District, announce the return of its newest popular program “Art After Dark” Semi-Formal Soiree for Young Professionals. Art After Dark introduces young professionals to the Arts District and its mission through social interaction, arts engagement and networking.
Guests will experience the celebration in a unique, creative setting by strolling through CityArts Factory’s seven different galleries, while meeting emerging local artists and enjoying art engagement opportunities, including henna, custom fashion sketches, poems on the spot, create your own canvas, storytelling one-liners, photo opportunities with designs from the 2018 Trash 2 Trends fashion show, a silent auction, music and much more.
Within the galleries, complimentary craft cocktails and gourmet lite bites will be served by Artisan’s Table, El Buda, Hunger Street Tacos, Lazy Moon Pizza, Mediterranean Blue, Orange County Brewers, Tequila Herradura, Coopers’ Craft and Insomnia Cookies.
HOW: Limited Early Bird tickets are $30 per person until July 14 (or until sold out), $40 online between July 14 – July 28, or $45 at the door. Art After Dark is a limited engagement with entry for 250 attendees.
WHO: The Downtown Arts District is a dedicated nonprofit organization for advancing arts and economic development in the City of Orlando. Established in 2000, the Arts District represents and serves the arts community by providing promotional and financial assistance to art and cultural venues, public art projects and signature events. Comprised of a series of cultural communities, the Arts District encompasses the visual arts, literature, the performing arts including music, drama, film, dance and arts and culture-related retail businesses.
WHY: The Arts District is the producer of a series of mission-based events and programs to heighten visibility for the arts including the monthly 3rd Thursday Gallery Hop and Art Walk, annual themed arts celebrations La Mascara and Dia De Los Muertos, Orlando Story Club, the award-winning network, OrlandoSlice.com, and much more. In addition, the Arts District is the parent company to City Arts Factory, Downtown’s collective of community art galleries, a photography studio and SAK Comedy Lab.
Hawkers Asian Street Fare was founded in Orlando’s Mills 50 District by four friends, Kaleb Harrell, Allen Lo, Wayne Yung and Kin Ho, who traveled the world on a mission to curate an eclectic and memorable dining experience built on passed-down recipes and hand-picked popular street foods from all over Asia — Korea, China, Malaysia, Singapore, Thailand, Vietnam, and Japan.
The brand’s name was inspired by street vendors that the friends encountered throughout the streets of Asia known as hawkers, who are famous in their own right and thrive off of locally grown ingredients to create dishes sold from mobile carts and stands.
I’ve been to Malaysian restaurants from Atlanta to New York City, and I have come to realize that our very own Hawkers serves up some of the best curry prawn mee noodle soups and roti canai in the United States.
They recently opened their second Orlando location in Windermere at The Grove (9100 Conroy Windermere Road, Suite 110, Windermere, FL 34786) and have announced their newest (seventh!!) restaurant will be coming soon in 2019 to Charlotte, North Carolina.
“For the last few years, we’ve watched Charlotte grow into one of the most dynamic urban markets in the Southeast,” said Kaleb Harrell, Co-Founder of Hawkers Asian Street Fare. “We absolutely love the culture, and the city’s investment into walkability and revitalization. It is an honor for us to open in Charlotte.”
The seasonal menu features house favorites such as Roti Canai (Row-Tee Can-Eye), a flaky Asian flatbread paired with Hawkers’ signature curry sauce, an award-winning Pad Thai, and other popular items such as Yi Yi’s Chicken Dumplings and Curry Laksa.
With all the growth recently at Hawkers, we wanted to chat with Kaleb Harrell, one of Hawkers’ founders, about the restaurant and where it’s all headed:
Tasty Chomps: What was it like in those very first days when Hawkers began?
Kaleb: It’s so different! The four founders were running the kitchen while we had a few servers running the front for us (including our wives after they left their day jobs at 5). I can remember opening around 9 a.m., working the entire day to close, cleaning the kitchen, then talking about building our systems until 3, 4, 5 a.m. some nights. Those were days that I’ll never forget and wouldn’t trade – it was a time when our partnership strengthened and we built the foundation of what Hawkers is growing to be. Most of all, I remember the guest reactions – excited that they had found this gem of a restaurant with a cuisine they had never tasted and an adventurous experience that would leave them wanting to show it off to their friends.
What will the new headquarters coming to downtown Orlando be like?
Designing that space has been very difficult. Of course, we have to make it a “functional” work environment (so says our architect 🙂 ), but we are really trying to create a space that is connected to our restaurants. There will be a workspace side that functions more like an office with heavy street art and some very creative elements, including our “rice bag room.” Then there will be the mock dining area that sits on the bridge – this is our opportunity to bring street culture into the space. We will have a fully functional bar, a few booths for flex space, and an instagram-worthy neon installation on the ceiling.
What can new visitors to Hawkers expect when they dine at Hawkers?
We love for our first-time guests to come in with an open mind, ready to be adventurous. There is always a little education upfront, because our service style is very different than a typical full-service restaurant. We have taken inspiration from eating at hawker centers on the streets of Asia, so our food comes out as it’s prepared, not as it’s ordered (no heat lamps), and everything on our menu is meant to be shared. You won’t find forks on the table or served with dishes (although they are available for our less chopstick-savvy guests). Lastly, our team will encourage our guests to be a little adventurous and try something new! Afterall, that’s what eating the streets is all about.
What are the upcoming plans for Hawkers?
Currently, there are three units under construction, Atlanta, Charlotte, and Delray Beach. We are launching an initiative titled “20 in 20” where our team has committed to having 20 units open by the end of the year 2020. All of our focus is in growing the brand in a meaningful way without diluting the what we have already built. It’s a challenge and requires intentionality with every decision, but our team is up for it and we are excited!
Why is Hawkers so delicious??
Haha. We just don’t cut corners. All of our sauces are made from scratch. We hand-cut vegetables every day. Dumplings are hand-rolled every day. It’s the difference in your grandmother making her meatballs and bolognese sauce from scratch and your roommate from college heating up Chef Boyardee… only in our case the meatballs are covered with an addictive curry sauce.
For more about Hawkers and their menu, visit eathawkers.com
Roque Pub is a fun and local spot where you can stop by and meet your friends for a drink or enjoy a meal throughout the day. We were invited to taste a few dishes and drinks offered. With drinks, there are over 450 different beers and 20 different wines. I was happy to see that they had one of my all time favorites – KilKenny Irish Red Nitro!
Chef Eva likes to add zest to her dishes and create beauty in her masterpieces. From time to time, she’ll create a new flavor or item for the menu. You can try any of these if you ask what the Chef’s specialty is for the day you visit.
We started with the Spinach & Artichoke Dip. It consists of spinach, artichokes and a blend of jarlsberg, asiago, mozzarella, parmesan, and cream cheese/served with tortilla chips. The dip is delightful and requested by all. It is nice and creamy from all the cream cheese added.
The Silo was suggested by Chef Eva as guests tend to order. Chef Eva also mentioned how she has a lot of fun making this dish. It consists of roast beef, jack cheese, lettuce, tomato, and garlic aioli sauce on a toasted ciabatta roll. The ingredients used are very fresh and you taste it with each bite. The flavors are very subtle and I would like it to be equally spread out for each bite.
Wings are a staple at any bar that serves food. This dish is 10 savory wings tossed in your choice of one our signature hot, teriyaki or dry rub wing sauces. Served with a side of celery and your choice of ranch or bleu cheese.
The wings we tried had a special sauce Chef Eva created with apricots, chili and ginger. It has a brilliant mix of sweet and spicy. The wings are steamed as the first step of cooking these.
The Publican is a Philly Steak flatbread with jack cheese, cream cheese, green peppers, onions, and Italian seasoning. It is a great drunk food and wouldn’t mind ordering a few for myself and my friends after a few drinks. The cheeses on the flatbread are very fresh and flavorful; the cheese has to be my favorite part.
Chef Eva has a limited amount of space and supplies in the kitchen, which gives her more credit to her creations due to the steps she takes to make the dishes. For instance, her creative flavors she added to the wings for this visit.
The Roque Pub family is very small but loving towards one another as well as their guests. They host many events for you to discover on their Facebook account, which includes an upcoming beer and wings pairing. For more information, check out their Facebook or website.
A few months ago, I had the honor of serving as a guest judge for Orlando Magazine’s Orlando Burger Battle. The competition took place at the newly opened Ace Cafe in downtown Orlando, known for their rock and roll and biker theme, renovated in the 91-year-old Harry P. Leu building at 100 W. Livingston Street, just across from the Lynx bus station.
The space is massive with a 14,000-square-foot restaurant space featuring bars, lounges and a stage. There are plans for a retail space, motorcycle dealer, and outdoor and indoor event space as well. Almost every day of the week there is a special event with meet ups for biker enthusiasts, car enthusiasts, and more (check their calendar online at acecafeusa.com)
If you didn’t know, Ace Cafe is actually a famous London diner founded in 1938, developing a reputation as a meeting and eating place for those passionate about cars, bikes and rock ’n roll culture. The original location on London’s North Circular Road began as a transport cafe for truckers, then evolved into a popular destination for rock ‘n roll-loving teens riding motorbikes during the ’50s and ’60s.
We were recently invited to check out the new things going on at Ace Cafe as they just hit their one year anniversary. The food is your standard American diner fare from burgers to sandwiches, but also a few nods to their British heritage like a very good rendition of the fish and chips.
The space is huge!
Buffalo Empanadas – Three Empanadas filled with Pulled Chicken, House-Made Ace Hot Sauce & Cheese. Served with Celery and Blue Cheese Dressing
Bonneville Bacon Cheeseburger – this is a half pound Angus beef burger topped with Hickory Smoked Bacon, Cheddar Cheese, Lettuce, Tomatoes & Onions & served on a toasted, buttered Brioche Bun with Fries & a Pickle Spear. It was one of the top ranking burgers from our burger battle as well, if my memory serves me correctly.
George´s Fish & Chips
North Atlantic Haddock dipped in House-Made Yuengling beer batter, fried to a golden brown. Served with Chips (Steak Fries) & Mushy Peas. Just like they serve in London!
Ace Cafe Super Food Salad
Healthy & refreshing Power Greens, Micro Sprouts, Feta Cheese, Tomatoes, Cucumbers, Guacamole & Candied Pecans tossed with Citrus Vinaigrette
For more information, visit www.acecafeusa.com, call 407-996-6686, and connect on Facebook, Twitter @AceCafeOrlando and Instagram @acecafeorlando_official.
Anthony Bourdain passed away at the age of 61 on June 8th, 2018, from an apparent suicide. The death left many around the world who were touched by his work reeling. From giving the public an insider’s look into our “culinary underbelly” inside kitchens across America in his best selling novel Kitchen Confidential, to opening our eyes to glimpses of far-flung kitchens and street markets around the world for many for the first time during his many food travel shows, Anthony Bourdian was a trailblazer for the food world in so many ways. Increasingly in recent years his shows have been more about the people behind the food than the food itself, showcasing that no matter where we are in the world, we all have many same commonalities.
I remember my first time seeing Anthony on TV, an episode of a Cook’s Tour on the Food Network. It was during college and I had just visited New York for the first time. Here he was in some pub in Tokyo, Japan eating sushi, drinking beer, and overall, having a great time. It was my first time seeing modern day Tokyo and probably was the first time for many other viewers as well, opening our horizons to new corners of the world. I think his adventures inspired so many others to travel, to see new things, to try new foods, and learn from new cultures not only around the world but maybe also down the street from our own neighborhoods, or on the other side of the tracks. For this, to inspire us all to see ourselves in the other, I will be forever grateful to Anthony and his work.
Recently, I asked a few of our local Orlando restauranteurs, writers, food publicists for their thoughts in memory of Anthony Bourdain. The impact he left on our own food scene in Orlando runs deep.
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“It was September of 2005. Janet and I had returned from Spain. Hurricane Katrina had spared Key West during this time but went on to wreak famous havoc on New Orleans. We had been invited by Tony to do a show with him on Key West. Janet and I were living there again with the belief we had re-settled ‘for good’. Tony was in great spirits. He was becoming quite famous by then and folks on the streets were eager to meet him as we walked Duval. Showing him the place that formed the roots of my cuisine was more deeply rewarding than I can convey. His pirate and writer spirits were perfectly aligned on the Island. As we waited to shoot one scene he asked me if I might help him find a house to rent for a few months. He wanted to write a follow-up to ‘Kitchen Confidential’. We joked about all of the fun+trouble we could get into together. It was a fantasy I shall keep forever now … in fantasy land. Rest in Peace my Friend.” – Chef Norman Van Aken, 1921 by Norman Van Aken
“Tony was 2 years older than I but we grew with quite similar backgrounds as he lived in in Leonia, New Jersey (one town over from my hometown of Bogota). He spent his summers 2 towns up from me & my family home at the Jersey shore where he & I started our culinary careers. He went on to the CIA to get serious about cooking (I couldn’t afford the $12K to go there so I took a scholarship to play Basketball @ William Paterson University in Wayne, New Jersey. Jumping forward, Reading Kitchen Confidential profoundly changed my outlook on Kitchen life & was a sheer delight as he shared all the experiences of growing up in Jersey.
In 2000, my first year of being nominated for a James Beard award, I walked into the Hall at The Marriot Marquis in NYC where the awards were held & after checking in the first people I ran into was Mario Batali who I had known for some years & Tony. It was then that I was introduced to Tony & was able to share all my Jersey stories & shared a lot of laughs & I then passed along my appreciation for all of his work thus far. He shared that he had heard of me & my Texas colleagues who had a Chef’s Band & how cool that was. Before I left them, both Mario & Tony put their hands on my shoulders & shared “don’t worry Tim, You’ve got this- we voted for you”. Soooooooo Cool.
I also ran into him the next 3 years that I was nominated at the awards & we shared similar moments. Needless to say, I was deeply moved & it remains one of the highlights of my career.
Being a Monster Fan of Tony & Parts Unknown & all that he had achieved, I must say that I was crushed when I heard of his passing. The World lost a great one. God rest his Soul!!” – Chef Tim Keating, Urbain 40
“There’s a lot I could say – but I’ll keep it simple. I never met Anthony Bourdain, but his outlook on the world really shaped me to who I am today. I didn’t grow up traditionally Thai. Like a lot of half-asian kids, I spent a lot of my early teens just wanting to fit in with the white kids. Tony’s outlook on the world and his shows like No Reservations helped me see the world differently, and largely made me see that my Thai heritage was something beautiful to be proud of. Not only that, his books and shows taught me that cooking was something honorable to do. I re-read Kitchen Confidential last year when I was staging in thailand. I would read 20 pages every day before I went into work. It made me excited about what I was about to do. It still does.” – Dylan Eitharong, Bangrak Thai Street Kitchen
“Kitchen Confidential was published in 2000 and was a huge influence in our lives as we prepared to attend culinary school in New York. We’ll never forget the thrill of devouring the book and realizing there was a whole world of people out there having experiences similar to ours. It opened our eyes and was a catalyst that has everything to do with who we are today. ” – Alexia and Rhys Gawlak, Swine and Sons
“I have a fair amount I wrote down that day but to keep it short. Anthony was a voice that made us proud to cook and BE cooks or hospitality workers rather than be ashamed of our seemingly endless toil in uncomfortably hot and painful places. All in all, he was an inspiration and like a wise man who had seen it all from our perspective and told the world but also became a voice in the world telling everyone about the adventure, pain, camaraderie, and joy of it all. I’ll always feel very lucky he wrote what he did and became who he did because i feel like a whole generation of cooks owe him a lot of our success.” – Chef Bruno Zacchini, Pizza Bruno
“I have kept quiet on the Anthony Bourdain situation for the last few days now. While everyone else posted their pictures, memories and condolences, I decided I would like to reflect and figure out the right way to describe how his work has impacted me. Despite the incredible fame he received from his tv shows and the platform they extended to him, I never really watched them. That’s not to say I wasn’t a fan of Bourdain, that is just to say that, those shows were not why I was a fan of Bourdain. The thing I liked most about him was his unfiltered and completely real portrayal of kitchen life. He was completely transparent in his work whether through interviews, articles, or books about what life is like in the kitchen. He is probably one of the main characters who actually shed light on the barbaric personalities and lifestyle you must live to be in a professional kitchen, at least prior to recent times. Bourdain’s biggest contribution to my life was that he showed that a cook can have other talents as well. I have been writing for months now nonstop but have not found anything I wanted to publish. I find it very befitting that this piece might very well be the first thing that I do.” – Joseph Roberti, Pizzeria Roberti – read the full piece here: https://medium.com/@josephroberti/in-memory-of-anthony-bourdain-a94dcf14c51b
“Hawkers’ entire concept was based on the idea that thanks to Anthony Bourdain and his loyal foodie community, Americans were finally ready to try, even embrace, flavors and textures from global cuisine that had been previously kept secret, shared only by locals. Chef Bourdain had a coolness about him that was palpable. His raw, bold, no-nonsense approach was the only fit for introducing the world to authentic food, cultures, and traditions – no one else could have done what he did. He taught me that pushing the envelope means more than just being adventurous. It means being appreciative and respectful of what other cultures have been enjoying for generations – flavors and foods that we are now lucky enough to enjoy, too. As my 71-year old mother said, “food today is what Rock N’ Roll was in the ‘60s. Everyone is talking about the next hot restaurant or flavors the same way we talked about bands back then.”
If that’s true, then Anthony Bourdain was our Elvis – an icon to be honored and remembered for his mark on foodie fans across the world. Our hearts go out to his family and friends.” – Kaleb Harrell, Co-Founder of Hawkers Asian Street Fare
“Chef Anthony Bourdain was one of the real ones. His passing reminds me of the importance of communing over food, and not just for food. Their are important stories of culture, injustices, and people that can be found in each dish that we consume. I’d like to think that uncovering these important elements of life was a big part of what Anthony advocating for. Sending love and prayers throughout the community. God bless, foodie fam!” – Chauniqua Major, Publicist and Founder of Project Pop
“Anthony Bourdain, I’ve read all your books, seen all your TV shows, cooked from your cookbook and felt like I knew you. An unapologetic storyteller who told the stories of those who would have never been told. Shed light on issues others did not want to talk about. An inspiration to broadcasters, foodies and travelers around the world. I’ve worked in the restaurant industry entire life. 14 years as a server & a publicist for restaurants the last six years. You brought my worlds together as writer, telling stories of the industry which had never been done before like it was a underground world. You were a person who appreciated art, music and those who were different. Your words and thoughts have been a part of mine and my husband’s life so much. I’ll never forget driving through the countryside of Spain listening to your audio books and feeling so inspired. Your wit and sarcasm have become quotable one-liners in my home.
There is a chapter in“medium raw” called “I’m dancing.” It tells the story at your daughter’s dance class and being the only dad they are among a sea of nannies. You discussed that moment where you danced with you daughter for the first time. I can’t get that moment out of my mind because it changed you then. I am really hit hard by this and the world will not be the same. #RIPAnthonyBourdain
One of my favorite @Bourdain quotes from “Medium Raw: “If you are literally serving shit to American children, I’ve got no problem with a jury of your peers wiring your nuts to a car battery and feeding you the accumulated sweepings of the bottom of a monkey cage.” – Maria Wyatt-Uhl, Senior Account Executive, Publicity
“He possessed a disarming intelligence and a no-bullshit eloquence that spoke to many a quiet adventurer. He was our generation’s Hemingway. Sadly, both Hemingway and Bourdain died at their own hands at the age of 61.” – Faiyaz Kara, Orlando Weekly
“We’re not so different, you and I.”
Anthony Bourdain probably never said that. But he was a major cinephile, and he probably would have scoffed every time a movie or TV character uttered that cliche. The line makes me chuckle every time, but there is truth in it.
I loved the cinematic quality of Bourdain’s food and travel shows, especially Parts Unknown. A lot of episodes were homages to classic films, with the shooting, the editing, even his narration. Some allusions surely went over my head.
But that’s what Bourdain did best. He was a raconteur, an adventurer, a storyteller, a tour guide, a journalist. He was one of my favorite writers and personalities. Incredibly witty, insightful, charming, and “woke.” He took us places and taught us and fed us, at least metaphorically. He made me think more about food, and definitely made me want to write about food. (Sorry, not sorry!)
In so many brilliant books and three wonderful shows (A Cook’s Tour on Food Network, No Reservations on Travel Channel, and Parts Unknown on CNN), he brought us along to all kinds of exotic and not-so-exotic destinations and showed us that everyone has a story that’s worth listening to, especially if we stop to listen and talk over a good meal. I think in this isolating age where society feels more divided than ever, he was on to something. Listening. Empathy. Sharing cultures. Food breaking borders and boundaries. Chefs as ambassadors and anthropologists.
And he seemed like such a cool guy. Someone with demons for sure, which gave him an edge, but we thought he had them under control. Maybe he did too. Most people I know have fought with anxiety and depression. Dear friends, family members, people I love more than life itself. I have too. I have moments of pure happiness, but mostly I just shoot for being content, figuring that’s the best most of us can ask for. But I apologize more than I should. I walk on eggshells too often. I deal with impostor syndrome, self-doubt, self-loathing at times. Maybe Anthony Bourdain did too, even with everything he seemed to have going for him. You look at these celebrities who seem to have it all, and feel shock when they buckle under the pressure. (They’re not so different, them and us.) You wish they had asked for help.
I’m a librarian. My job is to listen and to help if I can. Ask for help, even if you don’t ask me. There’s no shame in it. You matter, and we don’t want anything to happen to you.
We’re not so different, you and I.” – Louis Rosen, saboscrivner.com
Photo by Chef Bruno Zacchini
“If I’m an advocate for anything, it’s to move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else’s shoes or at least eat their food.” – Anthony Bourdain
How to get help: In the US, call the National Suicide Prevention Lifeline at 1-800-273-8255.
It’s been a busy month here in Orlando for our foodie scene. Here are some of the latest goings-ons just in time for the 4th!
If you have any foodie news tips, send them over with any pics to tastychomps at gmail.com – thanks!
The Ravenous Pig will be hosting a July 4th Backyard Party from 11:30 a.m. to 5 p.m. only. (They will be closed for dinner service; The bar will be open until 6 p.m.).
The Glass Knife is celebrating the holiday through Wednesday, July 4th selling its special edition red, white and blue doughnut. This is a great item to pre-order and pick up for a holiday party.
Orlando Premium Outlets – Vineland & International – will celebrate Independence Day with extended hours and extra shopper savings. Select stores will have special promotions throughout the weekend, offering additional holiday discounts on top of already everyday low prices. Florida residents can also take advantage of complimentary same day valet from 10 – 11 AM daily at both centers.
Orlando Vineland Premium Outlets will offer:
July 4 Super Sale: July 4 – 8
Extended Hours: June 29 – July 8 from 9 AM until 11 PM
Food Truck Festival: June 29 – July 8 located near Reebok and the playground (full schedule below):
Friday (6/29) to Tuesday (7/3) 11 AM-6 PM
Food Trucks include: Vinny & Kory, Bahama Buck’s Original Shaved Ice, Manna International Street Food, PokeKai, and The Big Cheese
Saturday (7/7) to Sunday (7/8) 11 AM-6 PM
Food Trucks include: Vinny & Kory, Bahama Buck’s Original Shaved Ice, Jamaican Jerk Hut
Orlando International Premium Outlets will offer:
July 4 Super Sale: July 6 – 8
Extended Hours: July 6 – 8 from 9 AM until 11 PM
COST: No fee to attend; open to the public
The Honey Baked Ham Company® Celebrates Summer with Limited Time $19.99 Picnic Pack Offer
Launching on June 4, the Picnic Pack offers an assortment of Honey Baked essentials, which including a half-pound of Honey Baked Ham® slices and a half-pound of Honey Baked Turkey Breast slices, one pound of a Deli Side or Ham Salad and a bag of Kings Hawaiian Rolls to create the perfect, easy-to-serve sliders.
For only $19.99, customers can purchase this convenient pack to bring along to any pool party, road trip, or family picnic event.
Honey Baked Ham’s® Picnic Pack will be made available from June 4 through August 26 at all store locations nationwide.
Eddie V’s Team
Through July 29th, Eddie V’s will host Sparkling Sounds, an unparalleled combination of seasonal taste preferences and themed live music in the sophisticated vibe of the V Lounge, featuring champagne and champagne duet pairings starting at $14, plus $8 seasonal oyster duets. These special menu features are offered for a limited time only during the summer
Guests are invited to raise a toast with Sparkling Duets such as Schramsberg Blanc de Blancs, CA & Roederer Brut, Perrier Jouet, Grand Brut & Delamotte, Brut, Le Mesnil sur Oger and A French Master & A Madame. Complementing the champagne pairings is a special menu of culinary-forward, seasonal oyster trios including Batter-Fried Oysters, Carpetbagger and Eddie’s Rockefeller. In the V Lounge, guests can sip creative Sparkling Cocktails such as the Melon Sparkler or Citrus Pearle, all finished tableside in a generously portioned champagne coupe glass.
Live trio performances will pay tribute to the music of various eras of jazz, such as Soulful Fusion, Future Classics and Martini Swing.
Tacos and Tequila 2018
When: Saturday, July 14 at 12 PM – 3 PM
Where: Cheyenne Saloon & Opera House 120 Church St. W, Orlando, FL 32801
About: Tacos & Tequila celebrating the city’s latest, tastiest, creative culinary creation: TACOS. Sample & vote on your favorite among competing food trucks, taco shops & restaurants! There will also be tequila samplings, beer & live entertainment, ALL INCLUDED in your ticket price, happening Saturday, July 14 at Cheyenne Saloon & Church Street.
Sonny’s 50th Golden Anniversary
To celebrate their Golden Year (50th anniversary), they dressed up their beloved ribs with 24K gold flakes, truffle butter, exotic salts, along with and a heavy hand of home-grown ingredients local to Sonny’s footprint such as bee pollen from Gainesville, truffle butter from Market 2 Table in Winter Garden, and Bulls Bay Saltworks sea salt from South Carolina;
• These one-of-a-kind 24K Gold Ribs valued at $1,968 aren’t for sale — but are using them to create awareness through social media, so that they can donate 100,000 meals to hungry children this summer with Feeding Children Everywhere (FCE), the food nonprofit based in Longwood, Florida;
• Starting today through July 31, fans can visit SonnysGoodAsGold.com for a chance to win an all-expenses-paid staycation here in Orlando where they will enjoy an exclusive rib dinner, hotel accommodations, attraction tickets, one-on-one pitmaster class, gift cards, and more!
– Your Retweet or Favorite of this Tweet can help donate up to 30 meals to Feeding Children Everywhere for children this summer
– Sonny’s Good as Gold contest goes until July 31 (there’s so much time to share!)
We were invited to a media preview at Terralina Crafted Italian a day before they officially opened to the public.Terralina Crafted Italian is a waterfront Italian restaurant by James Beard Award winning chef, Tony Mantuano.Chef Tony and Executive Chef Justin Plank worked together to create a menu that serves authentic Italian dishes in a dreamy setting to guests at Disney Springs.Terralina Crafted Italian, formerly Portobello Country Italian Trattoria, is now officially opened to the public.They are located next door to Paddlefish.
Swordfish peperonata
Grilled bell peppers and mushrooms
Grilled brick chicken gremolata
Citrus marinated porchetta with apple mostarda
Fresh hand-cut pasta
Meatballs & polenta with shaved pecorino
The indoor-outdoor bar
Fresh house-made pasta with just olive oil, grated parmesan cheese, salt and pepper. The pasta was so delicious could not have tasted any fresher!
The menu was kept simple and there was something for everyone. It consisted of soft pretzels, beef sliders, parmesan truffle tots, cheese quesadillas and chicken tenders.
I asked Franca why Caddyshack was chosen as their theme an what the inspiration behind the menu was.
Here is a look at the dishes that were prepared and served by Chef Fonzo.
Rashmi Primlani, creator of The Primlani Kitchen and presenter of the dinner shares her thoughts, “Italy is an enchanting land of endless discoveries, dreams, & vino. Like India, Italy is one country where regionality is not only accepted, it is encouraged, revered, and passionately pursued.”
