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Orlando’s James Beard Award Nominees for 2024

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The 2024 Restaurant and Chef Awards semifinalists for the James Beard Awards® presented by Capital One have been announced and there are several local Orlando chefs recognized this year. It really speaks to the growing recognition of the quality of our local Orlando food and beverage scene.

Nominees will be announced on Wednesday, April 3, and winners will be announced at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 10 at the Lyric Opera of Chicago.

Established in 1990 and first awarded in 1991, the James Beard Foundation’s Restaurant and Chef Awards are one of five separate recognition programs of the James Beard Awards. The awards recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.

The 2024 Restaurant and Chef semifinalists are recognized across 22 categories. Learn more about the James Beard Awards policies and procedures here.

The local Orlando chefs and restaurants who were recognized include:

Best New Restaurant

  • Kaya, Orlando, FL

Best Chef: South (AL, AR, FL, LA, MS, PR)

  • Jennifer Berdin and Mark Berdin, Kadence, Orlando, FL
  • Henry Moso, Kabooki Sushi, Orlando, FL
Chef Henry Moso of Kabooki Sushi

Kaya is a Filipino casual fine dining restaurant located in Orlando’s Mills 50 district, showcasing a lively and flavorful taste of Filipino techniques, ingredients, and stories alongside the freshest Florida ingredients and a thoughtful beverage program.

Chef Lordfer “Lo” Lalicon of Kaya

Jamilyn Bailey, co-owner of Kaya alongside Lordfer “Lo” Lalicon, told us “It’s a huge honor to represent our culture and our city! We are filled with so much gratitude for a whole community of people who come together to help us put Filipino cuisine and Orlando on the map.”

“The timing couldn’t be better – seven months of municipal construction at the main intersection coming to the restaurant has definitely had an impact on business. We hope this recognition will help remind people about this special placed tucked away in the Mills50 and Lake Eola Heights neighborhoods.”

In addition to their “sama sama” tasting menu, Kaya also offers a-la cart andd walk-ins, as well as a tropical outdoor patio bar called “Bayani Bar”.  They also serve a Bongga Brunch on Sundays from 10am-2pm featuring Filipino influenced breakfast.

Congratulations to all!!

 

Where to Eat Near MEGACON ORLANDO 2024

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MEGACON Convention is the Southeast’s premier Comic Book, Anime, Sci-Fi/Fantasy, & Pop Culture event happening in Orlando at the Orange County Convention Center this February 1-4, 2024.

It’s also one of the largest, with attendance at last year’s event estimated at 140,000 over the four-day event.

Everyone is a fan of something, and MEGACON Orlando is the place to celebrate all things pop culture. Get an autograph or a photo with your favorite guest, and then get the inside scoop about your favorite movies and TV shows at our celebrity panels!

Watch professional comic artists battle it out in our popular Sketch Duels, learn from our “How To” workshops, and take photos with your favorite costumed characters! It’s also a great place to buy a unique gift (or treat yourself!) with a huge show floor for shopping madness. 

Fans can look forward to endless amounts of programming all weekend long, from a Japanese-style maid cafe, Wasabi Anime’s Japanese Video Game room, a custom haunted house by A Petrified Forest, an exclusive haunted pop-up Escape Room, fan meet ups, a kids zone, and so much more!

More information on tickets can be found on the MegaCon website.

For those attending MEGACON ORLANDO this year, here are some of our recommendations for eating nearby the Orange County Convention Center!

Where to Eat in Orlando Near MEGACon / Orange County Convention Center 

 

Soupa Saiyan (Asian Noodle Soups)
5689 Vineland Rd, Orlando, FL 32819

Susuru (Japanese Gastropub)
8548 Palm Pkwy, Orlando, FL 32836

Twenty Pho Hour (Vietnamese noodle soups)
11951 International Dr B-2, Orlando, FL 32821

Sushi Kichi (Japanese)
5368 Central Florida Pkwy, Orlando, FL 32821

Jo-Jo’s Shakebar at Pointe Orlando (Burgers and Shakes)
9101 International Dr #1208, Orlando, FL 32819

YH Seafood Clubhouse (Dim Sum and Fine Cantonese / Seafood)
8081 Turkey Lake Rd #700, Orlando, FL 32819

The Whiskey (Burgers & Whiskey)
7563 W Sand Lake Rd, Orlando, FL 32819

Taverna Opa at Pointe Orlando (Greek)
9101 International Dr #2240, Orlando, FL 32819

Nile (Ethiopian)
7048 International Dr, Orlando, FL 32819

Domu – Dr Phillips (Ramen)
7600 Dr Phillips Blvd #14, Orlando, FL 32819

Tabla (Indian)
5847 Grand National Dr, Orlando, FL 32819

Picasso Moments Bakery (Pastries)
8231 S John Young Pkwy, Orlando, FL 32819

Tous Les Jours (Bakery)
5555 S Kirkman Rd, Orlando, FL 32819

 

ORLANDO – St Valentine’s Day Dinner with WineDos and Chef Kevin Fonzo at The House Kitchen – Wine & Food Pairing with Winemaker – Friday February 16th

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Winedos is hosting an exclusive evening pairing outstanding wines from Ribera del Duero with Chef Kevin Fonzo’s renowned kitchen.
Central Florida-based WineDos.com is a new “world wine web” resource where you can not only order wine, but also learn the history about the wines you drink and get to know the producers and wine producing areas just like you are there with their extensive documentary list.

Jose and Pilar Zapatero, Father and daughter and family owners of Bodegas El Lagar de Isilla, a highly recognized winery of Ribera del Duero, recently awarded best wine-tourism winery of Spain, will join the event and present a variety of their high class wines.

The House Kitchen – Wine & Food Pairing with Winemaker

Friday, February 16th at 6:30pm

Join Winedos with your Partner in Wine to celebrate St. Valentine’s Day at the outstanding experimental dinning avenue The House Kitchen, where The Winedos Team will bring you an exclusive Food & Wine pairing event by the hand of highly respected winemakers from Ribera del Duero and the acclaimed cuisine of the Fonzo’s family.

At this wine and food pairing dinner, you will learn how to identify the main aromatic and structural parameters of different wines which will be later paired with different dishes. Fonzo has started researching the producer and the production area to design the most adequate dishes to accompany each of the wines to be tasted at the event.

After the master class with the winemaker, a full-course dinner prepared by renowned local chef Kevin Fonzo will be paired with the wines tasted during the master class (all inclusive)Participants will be welcomed with an outstanding sparkling Cava aged on oak barrique elaborated by  the most recognized Cava producer in the Penedés region of Spain (Agustí Torrelló Mata). Have you ever tried an oak-aged sparkling wine? This is your opportunity!

A jazz quartet will entertain the event.

Purchase your tickets here: https://winedos.com/events/st-valentines-at-the-house-kitchen/

About Winedos

Winedos is founded by father and son duo Enrique and Ivan del Barco – they personally travel to where the best wines with history are – from Spain to Chile and more – there, they taste the wines, learn their history, and spend a few days meeting the winemakers. They produce detailed informative video documentaries about the individual wines, their producers, and the denominations of origin where the wines were made so that you can purchase wines with knowledge all for free viewing on their website.

Special Features at WineDos include
– Free shipping – Get free shipping with a minimum order of $160 or by ordering a Free-shipping Box
– 100% Sustainable – All wines have been selected according to strict sustainability criteria
– Selected by Wine lovers – personally tasted and approved all the wines before selecting them for you
– Happy to Help – they are delighted to assist you for more first-hand information about the wines

The wines are selected based on quality criteria; sustainable and ecologic practices, traditional production methods, singular and centenary-old vineyards, special grape varieties; recovered ancestrally or naturally developed for resistance to diseases, and a long range of excellence criteria. The wines are tasted at the producer’s state to guarantee exceptional quality.

Winedos is an international wine education project that aims at providing a complete, democratic, and open-access Videopedia of wine Denominations of Origin in the world. for more information visit winedos.com

Inside Look: Narcoossee’s at Disney’s Grand Floridian Resort in Orlando

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This may be one of the best restaurants in Walt Disney World.

Narcoossee’s recently re-opened at Walt Disney World’s Grand Floridian Resort & Spa.

First opening in 1988, Narcoossee’s recently re-opened in a newly refreshed space with panoramic views of Seven Seas Lagoon.

Diners who time their visit just right can also take in views of Magic Kingdom Park fireworks in the distance – and they may even spy the Electrical Water Pageant as it floats through Seven Seas Lagoon.

The restaurant’s theme features both land and sea – and the newly done interiors pay homage to the restaurant’s history; for instance, the new bar is made with local oyster shells – a nod to the fact that Narcoossee’s originally opened as an oyster bar.

The menu is inspired by the cuisine of Florida and the southeastern coast, led by Chef Noah Estabrook and his talented culinary staff and featuring sustainably sourced seafood to inventive fare from the land, including both meat- based and plant-based options.

New dishes to experience include:

  • Ocean-Inspired Charcuterie Board: An innovative take on a classic presentation, the board consists of ahi tuna pastrami, charred octopus and house-made sausage from the sea.

  • Beef and Ricotta Tortelloni: The rich combination of beef and creamy ricotta cheese is complemented by brown butter, silky parsnip puree and sultana raisins.

  • Blackened Redfish: Chef Noah’s signature dish, a delectable filet of redfish is rubbed with Narcoossee’s secret blackening blend and served atop a crispy chorizo-sunchoke hash with hominy and Florida sweet corn before it’s finished with a drizzle of red pepper rouille.
  • Roasted Vegetable Paella: Featuring market vegetables, cannellini beans, preserved artichoke and charred Meyer lemon, this luxurious plant-based offering is satisfying and flavorful.

Returning dishes that celebrate the heritage of Narcoossee’s include:

  • Lobster Bisque: Long a guest favorite, this classic dish returns with a new tableside presentation to delight diners.

  • Plancha-Seared Scallops with Parisian Gnocchi: Tuck into this indulgent combination that’s served with English peas, tasso ham and truffled Meyer lemon cream.

  • Twelve-ounce Prime New York Strip Steak: Featuring Narcoossee’s famed New York strip steak, the main dish is perfectly paired with potato mash, roasted rainbow vegetables and a decadent red wine demi- glace.

Victorian-inspired cocktails and zero-proof beverages offer the perfect pairing for the dining experience, taking inspiration from tipples popular during the late nineteenth century.

Agave Garden Zero Proof Mocktail

Proprietor Matt Cristi and his sommeliers have also carefully curated the restaurant’s wine list to offer notable varietal diversity and ensure that wines complement the dishes flawlessly.

Chef Noah began his Disney journey fresh out of culinary school when he joined the team at Cítricos at Disney’s Grand Floridian Resort & Spa. Over the years, he’s worked his way up through every culinary role at our Disney Resort hotels, from his first role as Cook 1 to his current role as Chef at Narcoossee’s.

“Narcoossee’s has always been my dream restaurant to lead,” shared Chef Noah.

Now, he’s finding ways to infuse creativity and comfort into the signature restaurant’s new menu, ensuring the food is as approachable as it is artful. With fish and seafood as the focal point of the menu, Chef Noah and his team source a variety of sustainable items and the freshest ingredients for each of their perfectly plated dishes.

One of the stand-out items guests can look forward to trying is the new Ocean-Inspired Charcuterie Board, a fresh take on a classic featuring ahi tuna pastrami, charred octopus and house-made sausage from the sea — each representing the style of a different Disney chef.

“We took inspiration from a traditional charcuterie board and translated it to coastal seafood,” said Chef Noah. “We made a sausage from the sea as a nod to Chef Scott (Hunnel), because he taught us how to make it at Victoria & Albert’s. We cure the ahi tuna, smoke it and spice it just like pastrami. And then the charred octopus on there is an interesting addition to the whole plate.”

If you’re looking for something more familiar, try the shrimp and grits, which are a nod to Chef Noah’s early cooking days working in his first kitchens in Charleston, South Carolina, where he found his passion for cooking.

Pastry Chef Kristine Farmer, who started her career in food and beverage in 1988, delivers delicious desserts every bit as dazzling as the view.

Dessert options range from the returning classic Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream to new creations such as the Berry Pavlova, a light combination of fresh Florida berries and citrus served with bright yuzu crémeux and a tableside pour of anglaise.

Chef Kristine leads a team of 45 cast members that support 7 restaurants including Victoria & Albert’s – the only restaurant in Florida to receive the AAA Five Diamond Award and Forbes Travel Guide Five-Star Award. Her advice to young women wanting to get into the food and beverage industry? “Don’t expect everything to be handed to you. You have to work for it and prove yourself. Don’t give up. If you get knocked down, get back up. Learn from your mistakes.”

The reopening of Narcoossee’s comes as part of the multi-year transformation of Disney’s Grand Floridian Resort & Spa, honoring its rich history at the Walt Disney World Resort while enhancing its iconic Victorian charm and elegance.

For more information or to make dining reservations up to 60 days in advance, guests can visit DisneyWorld.com or call 407-WDW-DINE (407-939-3862.)

 

 

 

 

Inside Look: Salt & the Cellar at The Ette hotel plus Interview with Michelin-Starred Chef Akira Back

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Did you know there is an Innovative Mediterranean Asian restaurant led by Michelin-Starred Executive Chef Akira Back in Orlando serving breakfast, lunch, dinner & Sunday Afternoon Tea? Located on the main level of Orlando’s ultra-elevated ette hotel, it’s called Salt & the Cellar by Akira Back.

Salt & the Cellar by Akira Back is also a dry, wellness-focused restaurant. While alcohol is absent from the menu, the restaurant does feature an exceptional, award-winning Mocktail menu.

And for those who prefer a more piquant libation, guests may “Bring Their Own” alcoholic options which ette’s  mixologists can serve or incorporate into their masterful creations with no corkage fee.

Featured Dishes at Salt and The Cellar include:

Spinach “Oshitashi” Salad, featuring Roasted Sesame Dressing  and Rayu (Japanese Chili Oil)

 Akira Back Tuna Pizza – A paper-thin wafer topped with tuna and drizzled with umami aioli, white truffle oil, micro shiso, marinated masago (or roe) and chojang, a sweet and spicy Korean sauce.

14 oz NY Strip Steak with signature salts. There is also Japanese A-5 Steak and Gold Wrapped and Regular Tomahawk Steaks available.

All steaks are served with their signature Persian Blue, Hawaiian Black, Espresso, White Truffle & Purple Salts.

– Into The Woods Mocktail – Fresh green herbs // Ginger // Cucumber // Lime // Cookie Crumble // Forest Aromatic Mist

Interview with Michelin Guide Award winning Chef Akira Back of Salt and The Cellar at The Ette Hotel

Michelin Guide Award winning Chef Akira Back, born in Seoul and raised in Aspen, initially pursued a career in professional snowboarding before discovering a passion for cooking. We spoke to Chef Akira Back about his inspiration and his background.

After attending the International Culinary School in Colorado, he blended his artistic vision and Korean heritage into his culinary creations. Back’s restaurant portfolio includes Yellowtail in Las Vegas and global locations for his namesake restaurant.

He’s garnered Michelin stars for his concept DOSA and launched innovative venues like ABSteak and ABar. Chef Back also leads the VIP dining experience for VOX Cinemas in the Middle East and oversees culinary aspects at North Island, Seychelles.

Recognized with awards and invited to prestigious events, he has showcased his talent on various platforms, including Food Network’s “Iron Chef America.” His latest venture, Salt & the Cellar by Akira Back, at ette hotel, offers a unique blend of Innovative Mediterranean Asian cuisine, and his cocktail creations are curated by mixologist Jarl de Vries.

Tasty Chomps Q and A with Chef Akira Back

Your journey from a professional snowboarder to a renowned chef is quite unique. How do you think your experience in extreme sports, particularly on the pro-snowboarding circuit, has shaped your approach to cooking and running a successful restaurant business?

Being a professional snowboarder taught me dedication and creativity to try new things. Before being a snowboarder, I was a very good baseball player. Baseball taught me teamwork for a common goal which is critical to the success of a restaurant.

What was it like being recognized by the Michelin Guide the first time?

It was truly amazing to win a Michelin Star and have my restaurant in Seoul, Korea recognized as one of the best. It is an honor which all chefs strive for.

What are some of your favorite memories in the kitchen over the years?

My favorite memories are seeing the growth of team members who have worked hard, learned and grown within the organization to be a leader of location. The growth in others is what fulfills me the most.

Favorite lessons learned to share with young chefs?

Perseverance. There are a lot of ups and downs in the restaurant business and especially in the kitchen. Stay true to your passion and craft to achieve the goals you seek.

Salt & the Cellar at the ette hotel Orlando
3001 Sherberth Rd, Kissimmee, FL 34747
Phone: (407) 288-1919
saltandthecellar.com

9th Annual Field to Feast – featuring Walt Disney World Chefs – Returns February 10, 2024 – Benefiting Second Harvest Food Bank Kids Cafe

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As Edible Orlando magazine transitions to new ownership, Kendra Lott, Katie Farmand and Pam Brandon are joining with the Walt Disney World culinary team, Master Sommelier George Miliotes and farmer Hank Scott of Long & Scott Farms to continue the tradition of Field to Feast, benefitting Second Harvest Food Bank Kids Cafe, an after-school meal service program that provides food to children in Orange, Seminole, and Osceola counties.

Top chefs from Walt Disney World Resort will offer locally sourced fare paired with stellar wines at this open-air event.

Guests will enjoy live music, farm tours, a raffle, and more as part of the event.

WHEN: 2-5:30 p.m. Saturday, Feb. 10

WHERE: Long & Scott Farms, 26216 County Rd 448A, Mt Dora, FL 32757

FOR TICKETS: $195; edibleorlando.com

PARTICIPATING RESTAURANTS INCLUDE:

California Grill

Port Orleans Resort

Be Our Guest Restaurant

Tiffins at Disney’s Animal Kingdom

Hollywood Brown Derby

Narcoossee’s

Toledo

Flying Fish

Port Orleans Resort

 

How to Elevate Your Next Special Cookout with Wild Fork Foods in Orlando

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I love the chimichurri skirt steak at Wild Fork Foods – it’s basically a staple at our house and we have one frozen in our freezer ready to grill at all times.

Though Wild Fork Foods is known for specializing in providing high-quality meat and seafood products and its efficient shipping service, did you know there are two brick and mortar Wild Fork stores in the Orlando area?

Wild Fork has over 700 products (including 450+ meat & seafood items!), from everyday grocery staples to rare finds like premium Wagyu and exotic meats that’ll inspire your inner chef.

With such an extensive selection, it can be daunting to know what to get, but the great thing about shopping in store at Wild Fork is that they have staff in-store trained to help you find the perfect cut for your meal and guide you on the best way to prepare it.

Whether you are cooking out for the next tailgate or preparing a festive meal this holiday season, Wild Fork Foods has you covered. Not only do they have convenient delivery to your home, they also have two stores here in Orlando with experts on staff ready to answer questions and make suggestions for making that perfect meal!

Here are Six Products from Wild Fork Foods for your next cookout:

1. Bison Burgers

2. Rosemary Garlic Frenched Lamb Racks

 

3. Iberico Pork (the wagyu of pork!)

Iberico pigs are raised on a diet of acorns and grass, which gives their meat a unique and coveted taste. When cooked correctly, the secreto cut is incredibly succulent and has a melt-in-your-mouth quality.

4. Grilled Jumbo Shrimp

5. Hickory Smoked Bison Sausage

6. Golden Hot Chicken Wings

AGED FOR FLAVOR AND TENDERNESS
All of Wild Fork’s beef and pork is wet-aged in a climate-controlled environment to develop the best flavor and tenderness. Wet-aging means that each cut is vacuum-sealed and kept refrigerated, allowing the meat to age in its own juices. The naturally occurring enzymes in the meat tenderize the cut and build up all its flavor.

BLAST FROZEN FOR FRESHNESS
Wild Fork blast freezes all of their products to keep your protein fresh until you’re ready to cook it. Blast freezing seals in vitamins & minerals and reduces crystallization, keeping your meat fresher and more flavorful for longer. Their process is 10x faster than standard at-home freezing for locked-in taste and tenderness in every bite.

PACKED TO REDUCE FOOD WASTE
Feel good about preparing your meals without throw-away guilt. Plans change all the time. Instead of tossing out what you don’t need or refrigerating it past freshness, enjoy the freedom of frozen!

Their packaging is designed for freezer storage to keep your protein fresh for up to 12 months — that’s a year’s worth of freshness at your fingertips! Plus, our products are perfectly portioned so you can cook only what you need and save the rest for later. No more waste. Only amazing taste.

Wild Fork Foods – Central Florida Locations
7585 W Sand Lake Rd, Orlando, FL 32819 – (407) 362-5542
625 Orlando Ave, Winter Park, FL 32789 – (407) 362-5550

They also have a 100% satisfaction guarantee. No excuses. If you’re not satisfied for any reason, email: Talk@wildforkfoods.com or call 1-833-300-9453.

Want to win a $150 gift card to Wild Fork Foods? Check out our instagram page at instagram.com/tastychomps !

 

 

 

 

Opening Soon: Japanese DIY Fast Casual Teppanyaki Restaurant “Pepper Lunch” coming to Florida – including Orlando, Tampa, and Gainesville in 2024

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This is not a drill – Pepper Lunch is coming to Florida in 2024!

Known for their “do-it-yourself” (DIY) “sizzling your way” teppanyaki, with dishes ready in 20 minutes for under $20, Pepper Lunch was one of my favorite “chain” restaurants that I tried during my visits to Tokyo and Hong Kong. The sizzling hot plates, the fresh meat, corn, butter on rice, and affordability of the plates all brought great pleasure to my palate while overseas. 

Pepper Lunch, first established in Tokyo, Japan in 1994, has since grown to become one of Japan’s largest homegrown franchise restaurant brands with over 500 locations in 15 countries.

This week, Pepper Lunch announced that The Majestic Restaurant Group has signed on to develop 10 units over the next five years in and around the Tampa, Orlando and Gainesville markets, with the first location planned to open in Q3, 2024.

Boasting a legacy of developing and operating multiple successful concepts, each  restaurant The Majestic Restaurant Group has brought to life restaurants that include nearly a dozen sushi, poke and dumpling restaurants including the acclaimed Zukku Sushi, which have multiple locations in Tampa, reinforcing the group’s market insight. 

“Growing up in Indonesia, I have familiarity and admiration for Pepper Lunch,”  said managing partner, Ferdian Jap. “The opportunity to bring Pepper Lunch to our home location in Tampa, Orlando, and Gainesville is exciting as it fulfills Majestic Restaurant Group’s mission to expand Asian focused concepts.”

Pepper Lunch is known for their affordable teppanyaki-style concept including a menu of sizzling Steaks, Curry Rice, Teriyaki and Pasta based dishes, and the signature Pepper Rice on the brand’s patented hot iron plate. At Pepper Lunch, each guest is the MasterChef, where they can ‘Sizzle It Your Way.’

Pepper Lunch’s service and guest experience are unique and special, and the food is authentic, yet approachable,” said Pepper Lunch CEO, Troy Hooper. “We’re thrilled to continue our domestic franchise expansion by partnering with industry veterans who understand the gameplan which leads to success.” 

We spoke with Mr. Ferdian Jap briefly about the announcement here at Tasty Chomps.

Interview with Ferdian Jap, Pepper Lunch

For those who have never been before, how would you describe Pepper Lunch?

Its an experience that you can’t get with any other restaurant concept.  You can pick your own items to go on your personal hot plate and you choose how you like it, thus the “sizzle it your way” motto.  Because you are sizzling your food in front of you, the food tastes the fresh.  Once you try it, guaranteed you will crave it.

What are the most popular items at Pepper Lunch?

Most popular item is the original Beef Pepper Rice.  My personal favorite is the noodles with the beef and pepper along with corn and egg.

Where in Orlando will the restaurant be?

We can’t disclose it yet, however we are targeting the Colonial area, UCF, – the Orlando hot spots.

Stay tuned!

 

New Orlando Restaurant Alert: Summer House on the Lake Opens at Disney Springs

Summer House on the Lake has officially opened its doors at Disney Springs® West Side at Walt Disney World® Resort in Florida. Below is information provided by their recent press release.

Summer House on the Lake at Disney Springs the newest restaurant by Lettuce Entertain You, featuring coastal-chic summer vibes, a California-inspired menu, and the brand’s first-ever “Cookie Bar”.

This is the fourth Summer House location, joining restaurants in Chicago, IL, North Bethesda, MD and Las Vegas, NV, as well as various airport locations around the country including in Orlando and Chicago.

“We’re thrilled to infuse locally sourced ingredients and inspiration into the menu at Summer House on the Lake,” says Summer House Chef Ben Goodnick.

“While the Summer House menu is rooted in the simplicity and variety of Southern California, our goal for this location is to incorporate the fresh, bold flavors of Florida’s endless summer, too, like Key West shrimp, grouper from the Gulf of Mexico, citrus and other local produce. Seasonal specials including Wagyu Beef, main course salads and Caribbean-inspired flavors are a direct reflection of the people and food we have grown to love in the Orlando area.”

Summer House Menu Items

To create the seasonal menu, Goodnick and Summer House’s culinary team utilize simple, sustainable and local ingredients.

Highlights include starters like Caramelized Brussels Sprouts with balsamic and Parmigiano Reggiano and Ahi Tuna Tostadas with Hass avocado, Thai chili and crisp corn tortilla.

Handhelds such as the Turkey Stack Sandwich and Crispy Baja Fish Tacos make the perfect choice for lunch or dinner.

Lighter options include the Costa Mesa Salad, with queso fresco, corn, pico de gallo, avocado, quinoa, crispy tortilla, chipotle crema, and lime vinaigrette and Florida Corn Husk Salmon with spicy honey glaze and tomatillo salsa, while heartier fare includes the restaurant’s famous Herbed Chicken Breast Paillard with arugula salad and Calabrian chili and artisan pizzas including Shaved Mushroom and Hobbs Pepperoni.

Summer House’s extensive kid’s menu features dishes like grilled cheese, pasta with meatballs, and “breakfast for dinner,” with vegetables or fries available on the side. Anything on the menu can be made gluten-free.

The Rose Cart

The Rosé Cart is another signature part of the Summer House experience, featuring the restaurant’s own Summer House Rosé along with a rotating menu of other bottles. Summer House also offers craft cocktails, zero-proof drinks, draft and bottled beers.

The Cookie Bar

Summer House on the Lake marks the debut of “The Cookie Bar,” the first for the Summer House brand. The Cookie Bar serves 15 different varieties of the restaurant’s signature oversized cookies and bars in flavors like Sea Salt Chocolate Chip, Birthday Cake, Oatmeal Scotchie, Apple Oatmeal and Vegan Snickerdoodle, along with other house-made cakes and goodies available for dine-in and to-go. Along with seasonal pastry specials, The Cookie Bar’s extensive drink menu includes select beer, Summer House Rosé, lattes, cold brew, and a range of other craft beverages and cocktails on tap, such as the Espresso Martini.

Restaurant Design

Designed in collaboration with renowned architecture and design firm Rockwell Group, Summer House seamlessly blends indoor and outdoor dining with three bars and an airy, natural light-filled dining room centered around a lush tree reaching up to a skylight. Offering sweeping views and a relaxing breeze from Lake Buena Vista, Summer House strives to make every dining experience a memorable one, a commitment demonstrated by another focal point of the dining room – the restaurant’s trademark bright blue “YES” sign.

Reservations

Reservations for Summer House on the Lake are now open and can be made on OpenTable. Follow on Instagram and Facebook at @SummerHouseOnTheLake. The restaurant is located in the West Side neighborhood at Disney Springs®, and is open Mondays through Thursdays from 11 a.m. to 11 p.m., Fridays from 11 a.m. to 11:30 p.m., on Saturdays 9 a.m. to 11:30 p.m. and on Sundays from 9 a.m. to 11 p.m. Summer House is part of Lettuce Entertain You Restaurants. To learn more about the Lettuce Frequent Diner Club and view Lettuce restaurants nationwide, click here.

About Lettuce Entertain You Restaurants

Lettuce Entertain You Restaurants is an independent, family-owned restaurant group based in Chicago that owns, manages and licenses more than 110 restaurants in Illinois, Minnesota, Maryland, Nevada, California, Texas, Virginia, Florida, and Washington D.C. We were founded in June 1971 by Richard Melman and Jerry A. Orzoff with the opening of R.J. Grunts and today, thanks to the creativity of our partners, we proudly serve guests at more than 60 concepts ranging from fast casual to fine dining. For more information, visit www.lettuce.com or follow us on Instagram and Facebook. 

About Disney Springs

Disney Springs is a one-of-a-kind retail, dining and entertainment district located in the heart of Walt Disney World Resort in Florida. With its namesake springs, beautiful open-air promenades and lakefront setting, Disney Springs evokes the charm of Florida waterfront towns at the turn of the 20th century. It’s also home to a collection of more than 150 shops and restaurants, including top-name retail brands, specialty boutiques and dining experiences created by celebrity and award-winning chefs. Located in Lake Buena Vista, FL, Disney Springs is open daily.

Lake Underhill restaurant/bar shut down permanently after two decades of being a front for drugs & other criminal activity

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According to reports by WESH News and Orlando Sentinel, an Orlando restaurant has closed for allegedly being a front for drugs and other criminal activity for over two decades.

According to the Orange County Sheriff’s Office, the list of nefarious things going down at PR House, located on Lake Underhill Road, was almost endless, including shootings, illegal guns, a murder and people turning up dead from overdoses.

Allegedly, plenty of drugs were being made and or sold at the criminal enterprise posing as a local restaurant.

“They did not sell enough beer and food to keep the lights on. It was a front for drugs,” said Ron Stucker, the director of the Metropolitan Bureau of Investigation. “Our investigation showed probably 60 to 80 people every day would enter the PR House they would be in there two to three minutes … never buy beer or anything … so 60 to 80 people were going in there to buy cocaine.”

For almost 20 years, OCSO says they’ve been working to take the bar and the people who run it down. On Wednesday, they announced the arrest of 15 people, including Rosa Lopez, who was the owner of the bar. Each of them is facing a host of charges, including racketeering and money laundering.

The arrests, announced Wednesday by Orange County Sheriff John Mina, are the result of a long-term investigation into the PR House restaurant with the assistance of the federal Drug Enforcement Administration and the Metropolitan Bureau of Investigation. Along with racketeering, all 18 suspects face charges of armed cocaine trafficking, which carries a life sentence if convicted.

Upcoming Event: 2023 New Year’s Eve Celebration at Downtown Avalon Park – December 31st

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NEW YEAR’S EVE FIREWORKS

COUNTDOWN TO A DAZZLING NEW YEAR’S EVE!

Get ready to ring in the New Year with a spectacular display of lights, colors, and pure magic!

Downtown Avalon Park invites you to a breathtaking New Year’s Eve Fireworks Extravaganza that will paint the night sky with joy and celebration.

Saturday, December 31, 2023
Avalon Lake in Downtown Avalon Park

Highlights:
– Fireworks Display Over Avalon Lake at Midnight
– Festive Music and Entertainment at Participating Restaurants
– Food Specials at Participating Restaurants
– Family-Friendly Atmosphere

Bring your loved ones and join the community as we bid farewell to the old and welcome the new with a burst of dazzling fireworks that will leave you in awe.

**Event Schedule:**
– 6:00 PM: Festivities Begin at Participating Restaurants
– 12:00 AM: Fireworks Extravaganza

Make this New Year’s Eve unforgettable! Create lasting memories surrounded by the enchanting atmosphere of Downtown Avalon Park.

 Admission: FREE for all ages!

Don’t miss out on the most anticipated celebration of the year! Gather your friends and family for a night of joy, laughter, and a sky full of shimmering lights. See you there as we welcome 2024 in style!

Ring in the New Year at the Marketplace at Avalon Park  with Food & Drink Specials, DJ Sheldon and Fireworks over Avalon Lake at Midnight!

Stay tuned for restaurant specials and entertainment!

Date: 2023-12-31
11:59pm –
Address: Downtown Avalon Park
3801 Avalon Park Blvd. East, Orlando, FL 32828

For up-to-date news and events, visit online at AvalonParkOrlando.com and follow along on social media @avalonparkorlando

Want to win $100 at a Marketplace restaurant of your choosing to use on NYE and a Champagne toast package ( Bottle of Champagne with 2 Commemorative Glasses? Check out our instagram at instagram.com/tastychomps for details.

Photo Credit: Tanya Soto and Peter Baba Unknown Vision

Visit Orlando’s Magical Dining Raises $269,272 for Orange County Charities,  

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 Visit Orlando on Friday announced the donation of $269,272 to Orange County charities that support survivors of abuse in Central Florida, including organizations that shine the light on the dark realities of human trafficking.
The donation was raised through Visit Orlando’s Magical Dining, which showcases some of Orlando’s best restaurants, including MICHELIN Guide honorees, through special prix-fixe menus, with $1 to $2 from each meal designated for charity. This was a 44% increase from 2022.
A record-breaking 132 restaurants participated in this year’s Visit Orlando’s Magical Dining, including 22 new restaurants to the program.
Visit Orlando’s Magical Dining has raised over $2.5 million for local charities since 2009. The majority of this year’s donation will benefit The Lifeboat Project, a local organization that raises awareness of the issue of human trafficking and empowers the lives of survivors through short and long-term aftercare, residential programs and education.
With 132 Magical Dining restaurant participants, diners had plenty of options throughout the Central Florida region. Visit Orlando recognized four top-performing restaurants during the program based on money raised for charity:
  • Seasons 52-Orlando – Top performing restaurant
  • The Pinery – Top performing new restaurant: $40 menu
  • AVA MediterrAegean – Top performing new restaurant: $60 menu  
  • The Nauti Lobstah – Largest increase from 2022 to 2023
To ensure the donation has a widespread impact throughout the community, Visit Orlando also awarded a $2,000 donation to one local nonprofit in each of Orange County’s six commission districts that provide services and resources to survivors of abuse in Central Florida:
  • Mustard Seed of Central Florida
  • Nuevo Sendero
  • One Heart for Women and Children
  • Salvation Army Orlando
  • Samaritan Village
  • Wake Up Mentoring
Visit Orlando’s Magical Dining celebrates our destination’s vibrant culinary scene and makes an indelible impact on our local community,” said Casandra Matej, president and CEO of Visit Orlando. “In the 18th year of this program, we are appreciative for the enthusiastic support of a record-breaking 132 restaurant participants and grateful to all diners who helped us raise funds to combat human trafficking and support survivors.”
“I am so proud of Visit Orlando’s 18-year commitment to growing Magical Dining for the benefit of our community,” said Terry Prather, Board Chair of Visit Orlando.
“It is an essential program and one of my favorites for its perfect three-ingredient recipe: It makes a real impact in Orange County, supports local restaurants and offers great meals for our residents and visitors to enjoy when our restaurants need the business the most.”
Additional information about Visit Orlando’s Magical Dining, including a full list of charities that have benefited over the years and restaurants that participated, is available at OrlandoMagicalDining.com.
About Visit Orlando
Visit Orlando is The Official Tourism Association®?for Orlando, the most visited destination in the United States, Theme Park Capital of the World®?and No. 1 meeting destination in the country. A not-for-profit trade association that brands, markets and sells the Orlando destination globally, we represent more than 1,500?member companies comprising every segment of Central Florida’s tourism community. Visit Orlando connects consumers and business groups with all facets of Orlando’s travel community, whether for a vacation or meeting. Home to seven of the world’s top theme parks — as well as refreshing water parks, activities to connect with nature, vibrant neighborhoods, a dynamic dining scene with Michelin recognized restaurants, and a robust calendar of entertainment?and?sports events —?Orlando is a diverse, welcoming and inclusive community for all travelers.?Find more information at?VisitOrlando.com?or OrlandoMeeting.com.
Visit Orlando is developing a Destination Tourism Master Plan to inform and guide the creation of a roadmap and 10-year vision for visitor-based economic growth and development for Orange County. The benefit of destination planning is that it connects the dots between the visitor economy, economic development and community well-being. Critical to this work will be the input of our stakeholders and residents. They are seeking feedback for the plan, so if you still need to participate in a destination survey, we invite you to share your feedback here: DestinationNEXT 2.0 – Orlando Survey. 

A Foodie’s Guide to New Year’s Eve and the Holidays in Orlando 2023 – Specials, Buffets, and More

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It’s that time of year again!

This year in Orlando, the local dining and event scene for New Year’s Eve and the holidays is buzzing with specials to celebrate the holidays and ring in the new year for 2024.

Restaurants and venues across the city are gearing up to offer unique and enticing experiences for locals and visitors alike.

Below are some of our featured highlights for Christmas and New Year’s Even in Orlando this year – take a look and make sure to make reservations ASAP!

A Foodie’s Guide to New Year’s Eve and the Holidays in Orlando 2023 – Specials and More

Lake Nona Wave Hotel

6100 Wave Hotel Drive,
Orlando, Fl 32827

407.675.2000

https://www.lakenonawavehotel.com/oh-what-fun

Sip, Sparkle and Celebrate New Years Eve at Orlando’s most colorful celebration. Join Wave Hotel for their exclusive New Years Eve dinners at HAVEN Kitchen and Michelin-recommended BACÁN and ring in 2024 with a Sparkling Celebration after-party at HAVEN Lounge. RSVP https://www.lakenonawavehotel.com/oh-what-fun

Located just minutes from Orlando International Airport and Orlando’s famed attractions yet set at the heart of a thriving town center. Wave Hotel gives guests the chance to enjoy chic restaurants, experience live events and entertainment, delight in wellness experiences, all made easily accessible with the tech-forward autonomous shuttles and charming landscaped walking and biking trails.

 

STK at Disney Springs

1580 E Buena Vista Dr, Orlando, FL 32830
https://stksteakhouse.com/

  • Reservations highly recommended, it will be a very busy day
  • Whether you made the good list or the naughty list this year, the ONLY place on YOUR list should be STK Steakhouse this Christmas. Join us for Christmas Eve & Day Dinner; featuring our Roasted Free Range Turkey & Holiday Cheers Menu (A La Carte Menu also available).
  • Take your New Year’s plans to the next level at STK Steakhouse, where you’ll be counting down the seconds to 2024, while also hoping the night will never end. Join us for Holiday Cheers Features, Festive Cocktails, live DJ, Midnight Champagne Toast & more festive surprises. Ring in 2024 with STK Steakhouse

Grande Lakes Orlando

4040 Central Florida Parkway, Orlando, Florida 32837
https://www.grandelakes.com/the-holidays-at-grande-lakes

Experience the season at Grande Lakes Orlando, where sunshine keeps the holidays merry and bright. Festive vibes, cozy family suites, warm weather and waterslides await. Experience the new Winter Wonderland Market, Gingerbread School, Gingerbread Social, Santa’s Teddy Bear Tea and more.
WINTER WONDERLAND MARKET

Discover the bliss of the holiday season with our Winter Wonderland Market. Stroll amongst European-inspired cottages featuring holiday delicacies, tasty beverages, and local artisan crafts. This holiday affair includes hourly snowfall and many advent surprises for the entire family to enjoy. The cottages will be open to spread holiday cheer on December 15, 16, 22, 23, 28, 29, 30, 31. 5:00pm – 9:00pm.

Resort guests and the general public are welcome to attend the Winter Wonderland Market on the Valencia Lawn. Heading Here

NEW CHILDREN’S COOKIE MASTERCLASS

Make memories at the Children’s Cookie Masterclass adorning freshly made cookies with sweet icing and bright candies. Feel the warmth of the hot cocoa bar featuring all your favorite toppings.

The Cookie Masterclass will take place on December 2, 3, 9, 10, 16, 17, 23, 24, 27, 28. Title Here

NEW GINGERBREAD SOCIAL

Experience the perfect holiday happy hour at the Gingerbread Social, where you will be welcomed with a signature cocktail and a gingerbread house ready for holiday creativity.

Enjoy a festive cocktail show in a cozy lounge atmosphere and partner up to create you own edible masterpiece. This is an exclusive event for adults only, ages 21+.

Delight in our special holiday liquor event December 9, 16, 23. 5:00pm – 7:00pm Title here

GINGERBREAD SCHOOL

The Ritz-Carlton Orlando, Grande Lakes invites you to join the pastry team to build your own gingerbread house. The fun-filled activity begins by building the house with pre-bakes gingerbread panels on a wooden foundation. Then, guests can select from dozens of different types of candy and other edible details to decorate and personalize their gingerbread house.

Gingerbread School will be in session on November 25, 26, and December 9, 10, 16, 24.

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SANTA’S TEDDY BEAR TEA

This holiday version of our traditional tea includes a special gift for children, an ornament craft, and a visit from Santa.

Santa’s Teddy Bear Tea will be served December 2, 3, 9, 10, 16, 17, 22, 23, 24.

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PRIMO FEAST OF THE SEVEN FISHES

Festa dei sette pesci, translated as the feast of the seven fishes. This holiday season MICHELIN Recommended PRIMO goes back to its Italian roots with Feast of the Seven Fishes. Take in a grand feast at PRIMO offering a la cart specials to commemorate the Italian American celebration of Christmas with seafood delights.

Menu

December 21-25, 2023. 5:30pm – 10:00pm

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HIGHBALL & HARVEST CHRISTMAS DAY BUFFET

Indulge in a Christmas Day buffet that will be a gift unto itself. Serving a festive southern-style Christmas spread with a variety of farm-fresh sides, this feast will fill your appetite with holiday cheer.

Pricing per person: adults $155 / children $55 (plus tax and gratuity)

Menu

Monday, December 25, 2023. 12:00pm – 7:30pm

Call (407) 393-4034 for reservations.

CITRON CHRISTMAS DAY BUFFET

Celebrate the joyous day with a delicious festive buffet at Citron. This special holiday feast features a lavish dessert selection that will fill you with comfort and joy.

Pricing per person: adults $135 / children $45 (plus tax and gratuity)

Menu

Monday, December 25, 2023. 3:00pm – 9:00pm

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KNIFE & SPOON CHRISTMAS DAY DINNER

Savor the finest cuisine on Christmas Day with an a la carte menu combined with steakhouse favorites. The decadent fare from this MICHELIN star restaurant will ensure family and friends have a delightful Christmas dinner.

Menu

Monday, December 25, 2023. 5:30pm – 10:00pm

Call (407) 393-4034 for reservations.

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PRIMO EMERALD NEW YEAR’S EVE

Join us for Primo Orlando’s 20th anniversary on New Year’s Eve! It will be a night to remember as you savor the finest hors d’oeuvres and sip on a dazzling emerald cocktail crafted by our master mixologist. Enjoy our chef’s special four-course menu. Indulge in a dessert bar and champagne toast to welcome 2024 while you take in the fireworks from the Primo Terrace.  $250 per person plus 26% service charge and  6.5% sales tax

Menu

Sunday, December 31, 2023. 7:30pm – 12:00am

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NEW YEAR’S EVE FIREWORKS & FIZZ

The Ritz-Carlton Lobby Lounge will host an exclusive New Year’s Eve soirée featuring a Dom illuminous bottle of champagne, seafood tower, party favors and premium seating to watch the spectacular fireworks.

$1,000 plus tax and gratuity for up to four people.

Sunday, December 31, 2023. 7:00pm – 12:00am

Call (407) 393-4034 for reservations.

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CITRON NEW YEAR’S EVE BUFFET

Indulge in a magnificent buffet selection and wine bar to welcome the new year that will crescendo with an awe-inspiring fireworks display at midnight. Pricing per person: adults $145 / children $45 (plus tax and gratuity)

Menu

Sunday, December 31, 2023. 6:00pm – 11:00pm

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RING IN THE NEW YEAR WITH EVRBAR

Celebrate the New Year with our signature NYE cocktail, live music and a midnight balloon drop.

Sunday, December 31, 2023. 4:00pm – 12:30am

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Inside Look: From Carolina to Orlando – Brother Jimmy’s BBQ Serving Up Succulent North Carolina Style Southern Barbecue at Orlando’s Icon Park

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Did you know you could find some of Orlando’s best barbecue on International Drive?

The legendary Brother Jimmy’s BBQ started in North Carolina back in the 1980s at ACC football games, before opening up in the heart of Manhattan’s Lower East Side in 1989. Now, they have brought their North Carolina style Southern BBQ from Manhattan to their 7200 SF location in Orlando at Icon Park on International Drive.

In this exclusive interview, local Orlando owner Mike Daquino shares the restaurant’s origins from its humble beginnings from tailgates to opening their first location in 1989 on the Upper East Side of Manhattan and their journey to Orlando.

Read on to learn about the past, present, and future of Brother Jimmy’s BBQ and their flavorful barbecue right here in Orlando.

 

Tasty Chomps Interview with Mike Daquino of Brother Jimmy’s BBQ

Tasty Chomps:  How did Brother Jimmy’s BBQ start out? We heard the whole thing started with like a bbq tailgating experience for the ACC football games? 

Mike Daquino (Brother Jimmy’s): So it started in 1989 on the Upper East Side of Manhattan. The original founder of Brother Jimmy’s, Jimmy Goldman, went to school in Carolina. He went to a year of UNC and a year of Duke.

Photo by @OrlandoFoodSpots

Although he didn’t finish, he kind of came back to Brooklyn with a nice book of recipes, and at that time in New York, no one knew what, like Southern BBQ Real BBQ.

In New York, “barbecue” was like hamburgers and hot dogs on the grill in your backyard. It wasn’t slow smoking for overnight 16 hours, anything like that.

So Jimmy popped 2 smokers into kind of like a little dive bar on the Upper East Side and then just started pouring BBQ smoke out into the Upper East Side neighborhood and people just didn’t have no clue what it was.

This first Brother Jimmy’s BBQ spot in the Upper east Side was a very trendy place, just like a kind of a enigma in a way, in Manhattan, and was a popular nightlife spot. It was voted like top five in Zagat for a while for as a nightlife spot.

It was kind of the place where if you went to school anywhere in the ACC, you knew to come to Brother Jimmy’s to work and enjoy barbecue like in the Carolinas while in Manhattan.

So a lot of brothers and sisters, cousins, family members of people that work there, knew to come to Brother Jimmy’s when they were coming to Manhattan for like their internship, whether they were gonna be a banker or they were an actress or a singer or whatever they were going to be.

This was a spot they could go to earn money and it was authentic in their Southern cuisine and that made it kind of authentic in the clientele because you would ordering a southern meal from a southern server who ate that meal their whole life. So it was very authentic.

What are some of the most popular items right now on the menu at Brother Jimmy for people who have never been there before, you know? Any specials for the Holidays?

Mike Daquino (Brother Jimmy’s): Our ribs and our brisket – I think of the two best items we do – a  great Carolina style pulled pork where it’s pulled, not chopped.

Carolina BBQ uses vinegar sauce so all of our sauces are made with vinegar.

I feel like when you use a vinegar sauce, especially in a pork, it just keeps it so much moisture. The moisture stays in – we don’t really sauce any of the meat. We try to set the sauces on the tables. This way the meat comes out and you’re gonna taste the actual meat.

It’s not all just gonna taste like the same BBQ sauce, so we do our wet ribs with minimal sauce and you can put any extra sauce on the table. We do our brisket and our chicken with no sauce. We do a marbled brisket, which is just really, really good.

Photo by @bytiffanynguyen @tastychomps

For the holidays, we’ll do a smoked Turkey for Thanksgiving. We also do a cranberry glaze for our ribs and we do some candied yams for a side for the holidays. We try to add a few things here and there throughout the year. In the summer, we’ll do a seafood boil like oil and style.

How did you get connected with the Brother Jimmy’s?

Mike Daquino (Brother Jimmy’s):  I went to college out in South Hampton, and with my background in nightlife,  I opened a few restaurants and bars in the Hamptons. There’s some big summer spots and I’ve worked at most of the big summer spots out there through college.

So a buddy of my brother went to Albany, University of Albany and he’s a good friend of Jimmy’s. They owned a few bars there that he worked for and I was kind of in between in 2008. My brother had said to me, hey, you got to meet my friend John.

So I took a shot at it, went in, met with John. He was great. I like country music – I can get behind the brand. It was a lot of fun and was a lot of good people. The food was great – it was easy to sell the product and you could stand behind it consistently.

How did Brother Jimmy’s expand from its first restaurant in Manhattan?

Mike Daquino (Brother Jimmy’s): So originally Jimmy had three stores and they were just kind of ran independently, kind of dive bars. But you know, basically it became popular and then these two guys, Josh Leibowitz and David Cutrer, two of the bartenders back in 1999, they took the brand really to the kind of the next level. They branded it and put procedures together, they made it a franchise-able commodity and then they opened up five more in Manhattan. They built a central commissary so we would order this food from a central kitchen and Brother Jimmy’s truck would drive around the city every morning and drop it all off – all with the same great consistency.

What makes it special for Brother Jimmy’s BBQ being in Orlando at Icon Park?

Icon Park and Orlando is a special place – people visit from all over the world and there are so many places to go. We love Florida – we love everything about it. I mean, maybe we went back to New York once. Like we’re Florida people now – I’m very happy – we tell people down here, we are just shoveling sunshine. And they’re all gonna be shovel and snow in New York pretty soon – there’s no sun for almost a year. We said we gotta get outta here and I’m an Italian New Yorker.

What are your plans for 2024?

So we are potentially starting January 1st in the Amway Center. We’re gonna take over our food kiosk.  It will be cool to get the brand out in front of people more and and be able to do some bounce back stuff.

I didn’t realize that Orlando was the number one NBA team for international groups -it makes sense when I think about how many international groups come here. There’s no football team to go to. There’s no baseball team. There’s no hockey team, so they want to see a professional sport. It’s basketball.

We’re hoping that if you know basketball goes well, then we can slide into doing some concession over at the soccer stadium as well.

Anything else you wanna mention about Brother Jimmy’s that will let people in Orlando know about?

Mike Daquino (Brother Jimmy’s): We are blessed to be at Icon Park, where you can you can park for free.

We try to give back as much as possible, so kids eat free every day with purchase of adult entree. All the time.

It’s not just a monstrous portion; it could be a hot dog, a kids cheeseburger, or a pulled pork slider with fries. It’s enough for a child to sit, eat, and enjoy.

And the quality is excellent; all our food is of high quality. We don’t bring in any preservatives or frozen food. Everything is made from scratch, including our meat, sides, and sauces. From blue cheese to ranch dressing, it’s all crafted in-house. It’s not just generic ranch dressing; everything is made from scratch, ensuring it’s real food.

The regular burger we sell, made with half brisket, is broken into pieces to create a kids’ burger. Everything is of high quality; when you feed your kids, you’re feeding yourself real food.

Visit soon!

Brother Jimmy’s at ICON Park seats 200 people inside, 60 on the outdoor patio and can host cocktail events for over 500 guests.

ICON Park is at the center of the new Orlando Entertainment District. With free parking and conveniently located near I-4, Universal Boulevard and the Beachline, this premiere entertainment complex is easy to access for any Central Florida resident or Orlando tourist.

To learn more about Brother Jimmy’s at ICON Park, visit https:/brotherjimmys.com/locations/florida/icon-park/. To learn more about ICON Park, visit https://iconparkorlando.com.

Brother Jimmy’s BBQ at ICON Park
Address: 8441 International Dr #290, Orlando, FL 32819
https://brotherjimmys.com/locations/florida/icon-park/

Inside Second Harvest Food Bank’s Culinary Training Program – Graduate Highlight – Summer 2023

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Did you know that Second Harvest Food Bank hosts a Culinary Training Program?

The Second Harvest Culinary Training Program is a 16-week continuing education opportunity offering adults facing barriers to employment with the culinary and life skills training needed to pursue a full-time sustainable career in the food industry.

Students enrolled in the program gain valuable “hands-on” experience learning in our teaching kitchen during their lab time with our team of award-winning chefs.

We spoke with three recent graduates of the program to get their insights and also future plans – including Asjah Hemmings, Breanna Tippins, and Penielle Hyppolite. Read on to learn more about their journey!

Penielle Hyppolite (AKA Penny)

Penny is a 20-year-old Haitian American female from Greenville, SC, and is the youngest of 7.

How did you hear about the program?

After graduating high school, I was looking for a culinary school. The only thing was, I needed a school that was affordable, either located in SC or FL, and didn’t have a long program. I then searched up “Culinary training programs in Central Florida” on Google, and Second Harvest came up. I thought it was a scam and that there was a catch because it was marketed as a completely free program until I called, and it was actually true!

What inspired you to pursue culinary arts as a career?

Growing up, I was always in the kitchen, either learning new dishes from my dad, washing the dishes, cooking, or eating. Being in that setting and cooking with my dad really grew a love between me and the kitchen. Seeing what I can create, with or without a recipe, inspired me to see how far I could go with the skills that I have in the culinary industry.

What was the most challenging aspect of your culinary school experience?

In my opinion, the most challenging aspect of my experience was keeping my “at-home” knowledge away from the kitchen. It was hard to keep myself from adding the spices and ingredients that I would at home to every recipe. But eventually, the habit broke because the Chefs did a great job at reminding me to STICK TO THE RECIPE!

Can you describe your favorite dish that you learned to cook during your culinary program?

My favorite dish was the Diri Djondjon, Poul Fri ak Sòs, Griot, Bannann Peze, and Pikliz. Which is Black Mushroom Rice, Fried Chicken and Sauce, Pork, Fried Plantains, and Haitian Pickled Vegetable Relish. It was my favorite because we didn’t have to follow a recipe; we all knew what we were doing!

How do you plan to continue developing your culinary skills after graduation?

As a prep cook, I plan to continue developing my culinary skills by seeking out opportunities to learn from experienced chefs in professional kitchens. I will also continue to watch cooking shows and experiment with new recipes in my spare time. Additionally, I may consider enrolling in more culinary classes or workshops to further enhance my skills and knowledge. I believe that continuous learning and practice are crucial to becoming a skilled and successful cook, and I am committed to pursuing these opportunities to further my career in the culinary industry.

What are your long-term career goals in the culinary industry?

My long-term career goals are to become a private/personal chef, and I may consider a catering business. My definite and biggest long-term goal is to open a successful Haitian restaurant in the heart of Greenville, South Carolina.

What are some of your favorite moments from the program?

My favorite moments were getting into the kitchen and watching a meal be prepared from beginning to end by a group of women that barely knew each other but were able to work together to prepare a meal from a cuisine we had little to no experience with.

All the fun moments we had and the laughs we shared, even with the Chefs and the staff.

And last but not least, the last meal/cuisine we prepared, Haitian cuisine.

Seeing the class use the skills and safety rules, working as a well-oiled machine, using our time management wisely, and most importantly the confidence in our kitchen knowledge, allowed us to prepare a flavorful, well-presented meal that put a big smile on everyone’s (including all the staff and Chef’s) faces.

Breanna Tippens

How did you hear about the program?

I heard about Second harvests program from my mom, a family member went through the course a couple years ago so my mom thought it would be good for me.

What inspired you to pursue culinary arts as a career?

My passion for cooking and the joy I felt from others genuinely enjoying my food, I can say that’s something that inspired me to pursue Culinary Arts. It really is an art and I just love that I’m able to pour myself into my cooking and you really get a taste of who I am.

What was the most challenging aspect of your culinary school experience?

The most challenging aspect of my experience, was just starting school and getting myself into the program. I was finally starting the process and getting on track with what I want to do with my future, after I did that it was easy for other things to fall into place.

Can you describe your favorite dish that you learned to cook during your culinary program?

There are too many dishes to choose from, but I will say the dish I was most impressed with and recreated it at home for my family, was the Moussaka. It’s essentially eggplant lasagna with a creamy bechamel sauce, it was one of those dishes that I was nervous wouldn’t come out correctly. Making a long story short, it was quite delicious even though the bechamel didn’t set how it was intended.

How do you plan to continue developing your culinary skills after graduation?

I am continuously developing my culinary skills, working in the restaurant at the Hyatt it provides me the opportunity to learn new things, sharpen my mind, and be able to develop new skills that I need to take me further in my career as well as keeping what I know in tact.

What are your long-term career goals in the culinary industry?

My long term career goals is to be able to start opening my own restaurant and opening up my influence to the world. I’m excited about the journey and the steps to get there, I know it won’t be easy but the rewards will be great.

What are some of your favorite moments from the program?

I enjoyed the program as a whole. It really helped me to be able to focus on one thing and accomplish something and by doing that it made paths for me to step into my career. The program really is a hidden gem, the connections you’ll be able to make and to see the potential of where you can go it was a blessing for me.

What do you plan to do now?

My plans now is to continue to do what I’m doing. I’m working at the Hyatt Regency on an internship alongside people who are equally as passionate about what they do. I’m going in the direction I want to go and can’t wait to get to the destination.

Asjah Hemmings

What inspired you to pursue culinary arts as a career?

My grandmother. Watch her cooking and seeing how her cooking brought everyone together always me happy and made me want to do the same

What was the most challenging aspect of your culinary school experience?

Adjusting to a big and professional kitchen. Cooking at home is very different so coming into the kitchen was a bit overwhelming but I adjusted

Can you describe your favorite dish that you learned to cook during your culinary program?

My favorites dish that I made was a apple streusel muffin. It was a moist sweet muffin with a slight tartness from the apples and the crunch of the brown sugar crumble on top creates the most perfect combo

How do you plan to continue developing your culinary skills after graduation? What are your long-term career goals in the culinary industry?

I just plan on continuing to practice and keep learning and gaining more knowledge. I want to work my way up to sous chef or even executive. I wanna be able to spread my knowledge amongst everyone if possible. I plan to work my way up the culinary scale while still learning while taking care of myself and living life the best I can,

What are some of your favorite moments from the program?

Some of my favorite moments was making jerk chicken for the first time, being in the kitchen and working together with my peers, and working along 3 awesome chefs

Congratulations, graduates!

Applications are being accepted for the following session:

  • Session Dates: February 12, 2024 – May 31, 2024
    Application Deadline: February 5, 2024
  • Session Dates: May 6, 2024 – August 23, 2024
    Application Deadline: April 29, 2024
  • *start dates are subject to change*

Eligibility

  • Minimum 18 years of age
  • Authorized to work in the United States
  • Must reside in the central Florida area
  • Have experienced financial instability (unemployment, low wage, government assistance, etc.) during the last 12 months
  • Must not possess a criminal history involving arson, sexual battery or violent crimes. All other criminal activity records will be considered on a case-by-case basis
  • Demonstrate an enthusiasm for and willingness to commit to the Program and food service industry by obtaining a job full-time in Culinary upon completion of the program
  • Must be able to attend classes for 16 weeks, Monday through Friday from 8:30 a.m. to 2:00 p.m. in person at Second Harvest Food Bank, 411 Mercy Dr. Orlando FL 32805

Inside Look: Omakase at Morimoto Asia at Disney Springs and Interview with Chef Yuhi Fujinaga, Director of Culinary of Patina Restaurant Group

Earlier this year, in an effort to support the Maui Hawaii Fire relief efforts, we put together a virtual silent auction to benefit the Maui Strong Fund created by the Hawaii Community Foundation. One of the first restaurants to sign up to support was Morimoto Asia at Disney Springs, donating tickets to their omakase dinner. The silent auction altogether raised over $6K to support Maui relief.

Chef Yuhi Fujinaga is Director of Culinary, Patina Restaurant Group and formerly executive chef at Morimoto Asia. He grew up in Hawaii and still have ties to the island today. We recently spoke with Chef Yuhi about his background and also talked to him about the omakase experience at Morimoto Asia at Disney Springs. Plus news about Ramen Rumble 6!

Upcoming Visit by Iron Chef Masaharu Morimoto to Morimoto Asia at Disney Springs

World-renowned Iron Chef Masaharu Morimoto is visiting Morimoto Asia at Disney Springs this holiday season for a weekend of unforgettable events filled with delectable bites and sips.
First, on Friday, Dec. 1 and Saturday, Dec. 2, join Chef Morimoto for a celebration of 100 years of House of Suntory fine whiskeys with the Suntory 100th Anniversary Tasting. Each evening from 5 – 6:30 p.m., a limited number of guests will sample exceptional whiskys alongside delicious small bites. Tickets are $355 plus tax and gratuity per person, and attendees must be 21+. Tickets can be purchased HERE. 
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Later in the evening on Dec. 1 and 2, Chef Morimoto will host his highly exclusive “Momokase.” Beginning at 7 p.m.10 lucky guests each evening will enjoy an intimate seven-course meal personally prepared by the Iron Chef himself, paired with rare bottles from House of Suntory’s signature whisky collection, including the option to upgrade to a ¼-ounce pour from one of only 200 bottles of Yamazaki 55 in the world. This unique, once-in-a-lifetime opportunity starts at $2,000 per person plus tax and gratuity. Must be 21 or older. Purchase tickets HERE.
Finally on Sunday, Dec. 3, get into the holiday spirit with 12 Beers of Christmas hosted by Chef Morimoto. Sample 12 amazing beers paired with 12 delicious bites. Nonalcoholic beverage options for kids make this a family-friendly event. Choose from two different time slots and either general admission, or a booth with bottled water and a dedicated server. Tickets start at $95 for adults and $55 for children plus tax and gratuity, and can be purchased HERE.

Tasty Chomps Interview with Chef Yuhi Fujinaga, Patina Restaurant Group

Ricky Ly: What inspired you to become a chef, and how did you end up working at Morimoto Asia?

Chef Yuhi Fujinaga: Majority of my family are all in the Hospitality industry and I am the only one who chose the Chef role.

I always had the passion to create and love for food. During my younger days, going out to eat was a special moment that the family really enjoyed and for me that lead me to wanting to do the same back for people.

I ended up working here at Morimoto Asia through Chef Morimoto and our company Patina Restaurant Group. Patina had offered me a challenge and a much bigger restaurant to operate and Chef Morimoto I couldn’t say no the second time. First time I said no was his offer to me in Napa Morimoto when it first opened.

Can you describe your personal style and approach to creating omakase dishes?

The way I approach and serve omakase is still in the styles of Japanese Kaiseki style. You will have a multiple different variations of cooking preparations in a progression.

Although my cooking techniques has a great deal of approaches from Japanese, French, and Spanish. Based on the seasons availability and the best way to enjoy a certain ingredients is what I enjoy cooking.

How has it been with your transition to executive chef at Patina group ? what is your work like now?

Being the Executive Chef of Morimoto Asia to being now the Director of Culinary for Patina Restaurant Group in Orlando was definitely a huge game changer.

The best part of my job is to work closely with all of our talented Executive Chefs in our locations and collaborate menu ideas. Being able to cook in different locations and understanding a different styles of operations are a huge challenge and it’s what keeps my passion going.

I still enjoy doing Omakases when I can and it’s so great to see the guests enjoying and appreciating the details that go into preparing the dishes.

How often do the omakase dinners occur and what can people do to reserve?

We have been offering Omakases nightly at Morimoto Asia.

We only take 1 group per evening so that it makes that omakase much more special by getting the Chefs attention.

We have done joint omakases when the group is 2 people each and we have also done larger groups of 12 people (entire sushi bar) omakases as well.

To reserve your next omakase, please visit our website at https://www.morimotoasia.com/omakase/ and submit your request form.

What are you most excited about coming up?

We have Chef Morimoto coming on December 1-3 with lots of exciting events. MOMOKASE (Chef Morimoto’s omakases on Friday and Saturday), 12 Beers of Christmas (tickets on Tock) and also our collaboration with House of Suntory 100yr anniversary for 2 nights.

And who can forget and we all look forward to….. RAMEN RUMBLE 6!!! Coming January 22 2024! at Morimoto Asia (SAVE THE DATE).

More Scenes from Omakase at Morimoto Asia Disney Springs

A Festive Feast: Holiday Dining Buffet Experiences at Orlando World Center Marriott this Thanksgiving, Christmas, and New Year’s Eve 2023

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As the holiday season approaches, Orlando World Center Marriott invites guests to indulge in a culinary celebration with an array of exquisite dining experiences.

For those who have never been before, Orlando World Center Marriott is the largest Marriott property in the world, complete with all the resort amenities and trimmings for those looking for a great staycation here in Central Florida. With ten unique dining outlets onsite, ranging from authentic Japanese hibachi grilling to contemporary Italian twists, Southern delights, and poolside indulgences, there is has a world class culinary team at the Orlando World Center Marriott ready to delight guests this holiday season.

From a bountiful Thanksgiving buffet to a Christmas feast and a New Year’s Eve extravaganza, Latitude & Longitude Restaurant at Orlando World Center Marriott will host several great holiday buffet dining experiences this year. Read on to learn all about it and how to reserve!

Thanksgiving Buffet: A Harvest of Delight

Thursday, November 23, 2023 | 1 PM – 8 PM

Kick off the holiday season with a Thanksgiving feast at Latitude & Longitude Restaurant. Priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under, this buffet promises a delightful journey through traditional and innovative dishes.

Highlights of the Thanksgiving Buffet:

  • Breads: An artisanal bread and butter display sets the tone for a hearty meal.
  • Soups: Warm up with Butternut Squash Soup featuring spiced crema and crispy pepitas.
  • Salads: Explore a variety of salads, from mixed local greens with diverse toppings to composed creations like Cornbread Salad and Broccoli & Cauliflower Salad.
  • Sides: Indulge in classic Thanksgiving sides such as Garlic Thyme Mashed Potatoes, Green Bean Casserole, and a Baked Potato Station.
  • Carved Delights: Herb-Roasted Turkey, Mustard Rubbed Bone-In Ham, and Whole Roasted Cedar Key Snapper take center stage.
  • Desserts: Conclude your feast with a selection of sweet treats, including Pecan Pie, NY Style Cheesecake, and Vegan Chocolate Mousse Shooter.

Reservations for this Thanksgiving buffet at Latitude & Longitude can be made on OpenTable.com.

Christmas Buffet: Yuletide Joy in Every Bite

Monday, December 25, 2023 | 1 PM – 6 PM

Celebrate Christmas with a festive buffet featuring an array of delectable dishes. Similar to the Thanksgiving buffet, the Christmas feast is priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under.

Highlights of the Christmas Buffet:

  • Breads: Enjoy an artisanal bread and butter display to start your festive journey.
  • Soups: Savor Potato Leek Soup as a comforting beginning to your Christmas feast.
  • Salads: HyCube greens take center stage with a variety of toppings and dressings, while composed salads like Pear Salad and Roasted Rainbow Carrot Salad add a touch of sophistication.
  • Sides: Feast on Potato & Parsnip Au Gratin, Corn Succotash, and Creamed Spinach.
  • Carved Delights: Herb-Rubbed Prime Rib, Roasted Pesto-Rubbed Florida Snapper, and Roasted Pork Tenderloin await your indulgence.
  • Desserts: Conclude your Christmas celebration with delights like Eggnog Crème Brulée and Peppermint Chocolate Cake.

Reservations for the Christmas buffet at Latitude & Longitude can be made on OpenTable.com.

New Year’s Eve Buffet: Ringing in the New Year with Flavor

Sunday, December 31, 2023 | 5 PM – 9 PM

Bid farewell to the year with a New Year’s Eve buffet, priced at $70 for adults, $30 for children ages 4 – 12, and complimentary for children 3 and under. Experience a culinary journey that welcomes the new year with style.

Highlights of the New Year’s Eve Buffet:

  • Breads: Start your evening with an artisanal bread and butter display.
  • Soups: Begin your meal with FL Rock Shrimp Chowder.
  • Salads: Explore a variety of salads featuring HyCube greens and an assortment of toppings.
  • Composed Salads: Delight in options like FL Blue Crab Salad and Roasted Winter Squash Salad.
  • Sushi: Indulge in a selection of sushi rolls, from Spicy Tuna to Rainbow Roll.
  • Carved Delights: Revel in dishes such as Smoked Beef Ribs, Porchetta, and Whole Roasted Mahi.
  • Desserts: Conclude your year on a sweet note with treats like White Chocolate Champagne Shooter and Chocolate Raspberry Layer Cake.

Reservations for the New Year’s Eve buffet at Latitude & Longitude can be made on OpenTable.com.

Booking Information and More

  • All holiday buffets at Latitude & Longitude require credit card or room charge payments, with an 18% gratuity added for parties of 6 or more.
  • For reservations or additional information, call the hotel at 407-238-8528.

This holiday season, let Orlando World Center Marriott be the backdrop to your festive celebrations, where each bite is a symphony of flavors and every moment is wrapped in the joy of the season.

Inside Look: Island Time in Thornton Park – New Outdoor Patio Dining Renovations, New Bar Menu

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Located in the heart of Orlando, Florida in the Thornton Park District, “Island Time” brings a laidback atmosphere to the neighborhood with their blend of Caribbean cuisine with influences from Florida and the Southern United States.

From jerk-spiced dishes to hearty Southern sides, Island Time provides a taste of the tropics in the Sunshine State. The restaurant recently completed outdoor patio renovations and are ready for the holiday season with outdoor dining and party rental availabilities. They also recently received their liquor license approval and are expanding their bar menu beyond the already fantastic daiquiris available.

We spoke with chef/owner Devon Tillman about his culinary journey as well as his plans for Island Time since first taking over right before the pandemic in 2019.

Island Time Menu Highlights

Deviled Eggs
Curry Pickled Eggs, Caramelized Onions, Candied Bacon

Cajun Shrimp
Blackened Jumbo Shrimp over Cajun Corn

Southern Pork Belly
Honey Bourbon Glazed Pork Belly on a Corn and Black Eyed Pea Succotash with Pickled Mango

Roasted Brussel Sprouts
Roasted Brussel Sprouts with Peppers, Onion and Slab Bacon (can be made vegan)Jerk Plantain Fries – Jerk Yellow Plantains with Pineapple Aioli

Jerk Wings – Whole Roasted Jumbo Jerk Wings with Pineapple Aioli

Baked Brie – Brie Baked in Pu? Pastry with Pepper Jelly, Berry Compote, Crackers and Dried Fruit, Nuts and Chocolate

Blackened NY Strip – 8oz Blackened NY Strip with Cajun Buter over a Black Eyed Pea Succotash with Corn and Brussel Sprouts

Pumpkin Curry – Roasted Caribbean Pumpkin with Peppers, Onions, Tomato, Okra and Callaloo in a Coconut Curry Sauce with Adobo Rice (Vegan)

Smothered Pork Chop – Roasted Pork Chops in a Butermilk Onion Gravy with Coconut Plantain Mashed Potatoes and Collards

Fish and Grits  – Blackened Snapper over Stone Ground Cheddar Grits with a Rich Creole Sauce

Citrus Mojo Roasted Chicken  – Citrus Mojo Roasted Chicken Leg Quarter with Coconut Plantain Mashed Potatoes and Collards Caribbean Shrimp Pasta –  Blackened Jumbo Shrimp on a bed of Linguini with a Caribbean Sauce of Peppers, Onions, Tomatoes and Coconut Milk

Sancocho  – Chicken, Beef and Chorizo Stew with Veggies, Potato, Corn, Plantain, Yucca with Adobo Rice 

Tasty Chomps Interview with Owner/Chef Devon Tillman, Island Time

Ricky Ly, Tasty Chomps: What led you to pursue a career in the culinary arts? Can you share a bit about your culinary journey?

Devon Tillman: I consider myself more than just a Chef. I feel that I am more of a restauranteur because I enjoy all aspects of the restaurant industry. For the first part of my career I was a server in casual and upscale restaurants. I got out of the industry for a few years and was in customer service. When I decided to get back into the industry, Cordon Bleu was just opening so I decided to get a culinary degree so that I could round out my knowledge and become more of a valuable asset. After graduating my first job was as a sous chef and it’s just grown from there.

For those who have never had the pleasure of dining at Island Time, how would you describe it to them?

Island Time is a State of Mind. Island Time means, relax, chill, slow down. It has nothing really to do with the food but more about the atmosphere. When we talk about the food. We are Caribbean inspired with a southern accent. That’s just my way of saying that we are Florida. A mixture of Southern and Caribbean. All of our beer offerings are just from Florida. Our wine is mostly restaurant only or low retail presence. And our liquor is no major mainstream brands. We are a small, unique Florida restaurant.

What are the most popular dishes right now on the menu?

For the appetizers there are three that have been here since the beginning, and I don’t think I can ever take them off without some blowback. Jerk plantain fries. Jerk roasted yellow plantains with pineapple aioli. Deviled Eggs, Curry pickled eggs with caramelized onions and candied bacon. And Jerk Wings. Whole jerk roasted wings with pineapple aioli. For the entrees it would be the Smothered Pork Chop, Pumpkin Curry and Sancocho.

Were there any significant influences or experiences in your early life that ignited your passion for cooking?

My influence for the industry as a whole I believe came from when I was younger. I grew up in the south and would stay with cousins, aunts and uncles over the summers out in the country. All meals were homemade from scratch and everyone ate together. Hunting, fishing, gardening, raising livestock all for the purpose of being able to eat. If there is one thing in the world that everyone has is common is that we all eat and drink to stay alive.

Can you share some of your most cherished culinary memories or experiences that have shaped your approach to cooking?

I have worked in some upscale places but I prefer more casual. I am more interested in having a place where people can come and enjoy themselves multiple times instead of just once or twice a year for special occasions. I like taking common foods and changing them some but keeping the original aesthetic of the dish.

Are there any chefs, mentors, or culinary figures who have had a profound impact on your career and cooking philosophy?

All of them. You can learn something from anyone.

How do you go about finding inspiration for these new dishes or menu concepts?

I look back at my past growing up and seeing what I can bring into today. I like taking traditional dishes and putting spins on them with keeping the same feel of the dish. And, I ask people what they remember from their pasts. Comfort food is different for everyone.

What culinary trends or movements are you currently most excited about, and how do they influence your work?

I don’t follow culinary trends. I think mostly because, to me, you loose your individuality when you do. I think it panders to the masses instead of having you be yourself.

Why is Orlando a special place for you and your restaurant and team?

I have lived in Orlando for the better part of my life so its where I call home.

What plans do you have coming up in the near future?

We just opened up The Garden in the back of our building, expanded seating and got our liquor license. We are looking forward to bringing a new dining experience to Thornton Park.

Island Time Menus

Thanksgiving Dinner Menu

Cocktail and Beer Menu

Dinner Menu

Brunch Menu

Island Time
Address: 712 E Washington St, Orlando, FL 32801
Menu: islandtimeorlando.com
Phone: (407) 930-2640

Monday – Tuesday     Closed 
Wednesday – Thursday   4:00pm – 10:00pm
Friday     4:00pm – 11:00pm
Saturday     11:00am – 11:00pm
Sunday     11:00am – 3:00pm
HAPPY HOUR
Wednesday – Friday   4:00pm – 6:30pm
BRUNCH 
Saturday
11:00am – 3:00pm
DRAG BRUNCH
Sunday 11:00am – 3:00pm

Inside Look: Michelin Bib Gourmand Award Winning Papa Llama Debuts New 5-Course Pre-Fixe Menu for Fall 2023 plus Interview

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Papa Llama, the modern Peruvian inspired pop-up turned acclaimed brick and mortar restaurant in Orlando, recently debuted their new fall Chef’s Tasting Menu.

We caught up with the owners –  husband-and-wife team of Kevin Ruiz  and Maria (Belen) Ruiz  – on the inspirations as well as reactions from their recent awards and accolades, including the Michelin Guide’s Bib Gourmand award for both 2022 and 2023.

Read on to learn about their new menu – including their natural wine selection, their thoughts on authenticity, what is Peruvian cuisine, and more behind the scenes looks at Papa Llama.

Papa Llama’s New Fall Chef’s Tasting Menu

$95 per person + tax and gratuity

FL Genuine American Red Snapper Nigiri, crispy quinoa, rocoto jam, lemon zest*.

Charred FL Baby Bok Choy, ají verde, queso fresco, lime pickled shallot.

IROC Oysters, rocoto leche de tigre, cancha.

 

“Pollo a la Brasa” bell & evans chicken thigh, huacatay, pollería aioli.

&

FL Greens, pickled pear, honey ají amarillo vinaigrette.

Sweet Potato Donuts, citrus + clove honey, gooseberry jam.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Please note: Item availability, ingredients, and preparation subject to change.

!! Dietary Restrictions & Food Allergies. Any substitutions or modifications must be communicated in advance. Please note not all requests can be accommodated.

+ available add-ons

Natural Wine Pairing

5 different natural wines matched to the unique flavors and rhythm of each dish

$60 per person + tax and gratuity

Tasty Chomps Q and A with Papa Llama

Tasty Chomps: Tell us about your backgrounds – what inspired you to go into the restaurant world?

Kevin and Maria: As Peruvians, food has always been a huge part of our cultural identity. Reconciling our immigrant experience within American culture brought about a different perspective. Leaning into that “third culture” (not really only Peruvian, not really only American), it showed in how we prepared traditional recipes passed down to us from previous generations. We hadn’t seen anyone doing Peruvian food quite like that, so we decided to give it a shot by launching our pop-up in 2016.

How did your restaurant begin as a pop-up experience, and what inspired you to transition into a permanent establishment?

We did our very first pop-up event at Redlight Redlight, setting up our foldable tables, tent, and pots and pans. The set up was rudimentary, but heartfelt, and Brent and Erica from Redlight were generous enough to give us a chance. It was exactly experiences like this, where we started building relationships with other Orlando-based small businesses. They are artists/ artisans that are really plugged into what they are doing. This inspired us to build our brick and mortar location within this community.

How does it feel to receive recognition from the Michelin Guide, specifically the Bib Gourmand award? How has it impacted your restaurant’s success?

MICHELIN coming to Florida was game-changing. It opened doors to customers who likely would have never crossed our path. We are extremely grateful for the Bib Gourmand nod, now two years in a row. It’s an exciting challenge that motivates us to keep topping what we did last; be better, more focused, and unapologetic for having a strong opinion about how food should be done. This will undoubtedly shape the future of Orlando cuisine, as that energy is fabulously contagious.

For someone who has never tried Peruvian cuisine before, how would you describe it to them? What are the cultural influences that can be seen in the cuisine?

Peruvian cuisine is a fascinating living, breathing story of human history and biodiversity. Peru celebrates 28 of the world’s 32 possible climates, between its coasts, jungle, desert, highlands, and tundra. There are over 4,000 varieties of potatoes, over 200 varieties of peppers, including aji charapita- the world’s most expensive pepper by weight. To start, we have a rich and complex indigenous culture, tracing across 80 different native languages and dialects. Over the course of history, major immigration waves by the Chinese, Japanese, Spanish and Italians, as well as the diaspora of African culture due to the Spanish slave trade, all had a hand in forming what is known as today’s Peruvian food. These cultural zeitgeists brought about something different to Peruvian cuisine, forming what I’d refer to as “culinary subgenres”. These culinary subgenres are not simply fusion, but rather two cultures becoming deeply embedded into each other. As an example, the blend of Chinese and Peruvian food has an entirely specific name: “Chifa”. The blend of Japanese and Peruvian food is not simply fusion either, it’s specifically called “Nikkei”. It’s a true melting pot.

Could you share some of the key Peruvian flavors and ingredients that are featured in your dishes?

We focus on “Criollo” cooking. These are popular recipes that are often served as rustic street food, with comforting aromas of aji panca, aji amarillo arising out of the smoke and sizzle of charcoal, contrasted by the bite and acid of red onion, lime, and cilantro. We apply these ingredients with both new world and old world cooking techniques, using gorgeous cuts of fish, beef, pork, chicken and fresh vegetables. These flavors are key to what turned the necks of culinary critics around the world and make Peruvian food poised to be a force to be reckoned with.

How do you ensure the authenticity and quality of your Peruvian dishes while also adapting to local ingredients and preferences?

Our kitchen is highly tuned into sourcing responsibly. Whenever possible, we go local. At all times, we focus on sustainable proteins – Florida Seafood, Heritage Berkshire Pork, Creekstone Farms Black Angus Beef, Bell & Evans Chicken. This attention to quality goes beyond our food and applies to our Beverage program as well. We heavily focus on Natural Wines. These wines match the energy and vibrancy of Peruvian flavors. Further, these producers pay special attention to detail in their agriculture, farming, and vinification process. These values run parallel to our priorities in choosing quality food ingredients. At the end of the day, farming is farming, and our standards must remain high.

Authenticity is a subjective term that we don’t throw around lightly. As building blocks, we use authentic Peruvian ingredients – specifically imported or grown spices and peppers. Now, the way we use those ingredients, the way we re-interpret classic recipes – that’s what makes our food distinctly “PAPA LLAMA”. Some would argue that isn’t “authentic”, but I think what they mean is that it’s not traditional. We’re okay with that. Instead, we focus on putting our opinion, our perspective, and our ideas onto the plate in the form of undeniably delicious food, with stellar service to match. Having a team that’s extremely aligned and bought into that vision is critical. We’ve been working with our Chef de Cuisine, Cayetano del Alcazar (also Peruvian!), since last year. Our collaboration is similar to jazz – a complex harmony of culinary technique, lived experiences growing up in a Peruvian household, and simply having great taste.

Do you have any plans to expand your menu or offer new culinary experiences in the future?

We’re always excited about growth and giving folks new things to try. Our latest prix fixe menu is a huge recent launch that we’re thrilled to offer our guests. It’s a chance to sit back, relax, and enjoy a delicious and filling dinner. The experience from end to end is intended to delight, intrigue, and leave you asking “When can I come back again?” .

Do you collaborate with local farmers, producers, or artisans to source ingredients or incorporate Peruvian products into your dishes?

Absolutely. For sourcing, we work closely with our purveyors like Cynthia Sandoval from Wild Ocean, Kelly Probst from Simple Seafood, Creekstone Farms, Inca Plant and One Sun Farm. Rising tides lift all boats, so as long as our community keeps investing in us, we happily reinvest in a healthy food ecosystem and supply chain. Since our pop-up days, we’ve collaborated with local artists like Photographer David Lawrence to capture the spirit of our brand and Designer Steve Parker for classic graphics like “LOMO FOMO” and the Llama Pez Dispenser.

Can you share any upcoming events or collaborations that customers should be excited about?

Nothing at the moment, but it’s a good idea to subscribe to our instagram. As an owner-operated restaurant with a small, nimble team, we’re always doing cool stuff that you don’t want to miss out on. https://www.instagram.com/papallamaorl/ 

Photos from Spring 2023 menu

Course 01.
Royal Red Shrimp
from Cape Canaveral, Florida. Cilantro Ponzu Gel, Huacatay

Course 02.
Tiradito
Flounder, hand speared, Ponce Inlet, Florida. Rocoto Leche de Tigre, Pineapple Foam, Cancha

Course 03.
Cruda
Creekstone Farms Beef Tenderloin, Anticucho, Ají Limo

Course 04.
Al Carbon
Creekstone Farms Bone-In Beef Short Rib, Lomo Reduction

Course 05.
Picarones
Sweet Potato Donuts, Citrus + Clove Honey, Blueberry Compote, Aguaymanto

Papa Llama

Truffle Season is Back for a Limited Time at Rocco’s Italian Grille and Bar in Winter Park

It’s truffle season once again and that means truffles are back at Rocco’s Italian Grille in Winter Park. For those who don’t know – the truffles from Piedmont, Italy are some of the most prized truffles in the world.

In northwest Italy, in the Piedmont region, truffle season typically running from late September to December, with each variety peaking at different times. The unique terroir (climate, soil, environment) of Piedmont contributes to the distinctive qualities of its truffles (or tartufo in Italian), making them highly prized in the culinary world, and the region’s truffle festivals attract visitors from around the globe.

There are two types of truffles: white and black with their own characteristics.

White truffles (Tuber magnatum) and black truffles (Tuber melanosporum) are the two main types found in Piedmont with white truffles considered to be more rare and have a stronger, pungent aroma compared to the milder scent of black truffles. The flavor profiles of the two also differ, with white truffles having a more delicate and nuanced taste. White truffles are usually at their best in October and November, while black truffles are more prominent in December.

Rocco’s Italian Grille in Winter Park is featuring White Truffle on their menu for a limited time, so make sure to make a reservation soon. The white truffles are also available as enhancements with most dishes including pastas, veal, risotto, and more by request as well.

Rocco’s uses the freshest meats, produce, breads, special sauces and imported pastas that are the heart of fine Italian cooking. The result is a diverse culinary experience, offering a taste of favorite dishes selected from each region of Italy.

Note that specials such as the special ravioli are made in house and change often so call ahead to find out what ravioli they are serving that day.

Featured Dishes at Rocco’s Italian Grille

CAPRESE . . . . . . . . . . . . . . . . . . . .
The island of Capri’s most famous appetizer with mozzarella, ripe tomatoes, extra virgin olive oil and fresh basil

RAVIOLI DELLO CHEF . . . . . . . . . . . . . . . . .
Daily Specials of homemade ravioli

*MELANZANE ALLA PARMIGIANA . . . . . . . . . . . . .
Baked eggplant topped with marinara, basil, whole milk, and mozzarella di bufala

*PAPARDELLE ALLE CINQUE TERRE . . . . . . . . . . . . .
Pappardelle with shrimp, scallops and lobster, braised in a white wine tomato basil cream sauce, topped with shaved Parmigiano Reggiano cheese and basil

 

*SCALOPPINE DI VITELLO ALLA ROCCO . . . . . . . . . . .
Veal scaloppine topped with roasted peppers, prosciutto, and Fontina cheese, deglazed with
white wine, finished with a rich demi-glace sauce and served with vegetables of the day

*FILETTO AL GORGONZOLA . . . . . . . . . . . . .
Beef tenderloin** topped with a melted imported Gorgonzola sauce, served over roasted potato

Chocolate Cake – triple layer chocolate cake

Pistachio Cake

Al Fresco Dining is also available, as the weather cools and clears out, it would be perfect to reserve outdoor seating.

Rocco’s Italian Grille
400 Orlando Avenue
Winter Park, FL 32789
(407) 644-7770

Home

Hours:
Mon-Thurs 5-9 PM (Kitchen closes at 8:30 PM)
Fri-Sat 5-10 PM (Kitchen Closes at 9:30 PM)

Walt Disney World Swan and Dolphin Food & Wine Classic donates $10,000 to Friends of Fisher House Orlando as 2023 charity beneficiary

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LAKE BUENA VISTA, Fla. – Nov. 13, 2023 – In recognition of Veterans Day, the Walt Disney World Swan and Dolphin donated $10,000 to Friends of Fisher House Orlando, its charitable beneficiary for the 14th annual Swan and Dolphin Food & Wine Classic. The donation was comprised of proceeds from the event.

Walt Disney World Swan and Dolphin Area General Manager and U.S. Military Veteran Sean Verney (right) presents Secretary of the Board of Directors, Friends of Fisher House Orlando John Karkovice (United States Marine Corps, Retired) with a donation at the 14th annual Swan and Dolphin Food and Wine Classic. Proceeds from this year’s event benefitted the local military charity.

The Orlando Fisher House, located at the Orlando VA Medical Center, provides free accommodations and resources for military and veteran families in several Central Florida counties while a loved one receives medical treatment. Representatives from the organization were present at the event, offering thousands of attendees an opportunity to learn more about its worthy cause.

“We’re honored to be the charitable partner of the Walt Disney World Swan and Dolphin Food & Wine Classic,” said John Karkovice (United States Marine Corps, Retired) and Secretary of the Board of Directors, Friends of Fisher House Orlando. “As an organization passionate about our cause and comprised of many veterans, the Walt Disney World Swan and Dolphin is a natural fit with Friends of Fisher House Orlando. We can all work together to make a difference in the lives of veterans here in our Central Florida community.”

The Friends of Fisher House Orlando is a nonprofit organization established to support the 16-suite Orlando Fisher House at the Orlando VA Medical Center at Lake Nona. The Orlando Fisher House is one of over 95 comfort homes across the United States built by the Fisher House Foundation in support of military veterans and active-duty service members and their families.

To learn more about the Orlando Fisher House, visit orlandofisherhouse.org.

The Walt Disney World Swan and Dolphin Food & Wine Classic made a grand return on Friday, Nov. 10, and Saturday, Nov. 11, 2023 marking its 14th year as the largest version to date. Boasting an extensive array of food and beverage selections, the event introduced two new themed areas, “For the Love of Florida” and “The Rosé Room.”

Celebrity Chef Todd English of bluezoo

The festival showcased over 25 food offerings from award-winning restaurants and more than 200 wine, beer, and spirits samplings.

Guests enjoyed a relaxing ambiance, live entertainment, and a delectable array of dishes from various cuisines, including new additions like Red Chile Chicken Tacos and Smoked American Lamb.

Additionally, dessert options featured tempting treats like Triple Chocolate Cherry Ring Flambé and Pear Pecan Praline Cake.

For those seeking an elevated experience, VIP options, including The Grand Tasting and VIP Dessert & Champagne Party, were available.

Interactive seminars, live musical entertainment, and a street party atmosphere added to the festive experience.

The Swan and Dolphin Food & Wine Classic promised a delightful evening filled with culinary delights, taking place on the hotel’s scenic causeway from 5:30-9 p.m. on both days.

Keep an eye out for next year’s event by visiting FoodandWineClassic.com.

Photos by Tacy Callies and Swan and Dolphin

 

A Foodie’s Guide to Thanksgiving in Orlando 2023 – Specials, Buffets, and More

It’s that time of year again!

Turkey – stuffing – the fixin’s – time with family and friends. Thanksgiving is upon us once again here in Orlando. But – sometimes we want to leave the cooking to others for Thanksgiving, or want to find a place with very good turkey to cook at home. Or perhaps you are visiting Orlando and are looking for a place to celebrate Thanksgiving while vacationing here.

Discover Orlando’s Thanksgiving dinner specials as local restaurants and hotels prepare to serve up a delicious blend of traditional and inventive dishes. From classic turkey dinners to creative pumpkin desserts, this year’s offerings promise a satisfying dining experience.

Join us in exploring the diverse and mouthwatering options available in Orlando, where culinary craftsmanship meets holiday traditions.

Below are some of our featured highlights for Thanksgiving in Orlando this year – take a look and make sure to make reservations ASAP!

A Foodie’s Guide to Thanksgiving in Orlando 2023 – Specials and More

Tradewinds Restaurant at Renaissance Orlando at SeaWorld

6677 Sea Harbor Dr, Orlando FL 32821

https://www.opentable.com/tradewinds-restaurant

Renaissance Orlando at SeaWorld introduces you to a world of culinary delights and Tradewinds Restaurant is no exception. Offering an elevated buffet of classic Thanksgiving comfort foods, traditional fare and carving stations accompanied by additional unique offerings such as sushi and fresh seafood selections, charcuterie and artisan breads. Finish with over ten dessert offerings all made from scratch with only the freshest, locally-sourced ingredients.

Thanksgiving Brunch Buffet

12pm-4:30pm. Adults: $70 | Children: $35

Salad Bar

  • Garden Greens | Tomatoes | Cucumbers | Shredded Carrots | Radish | Honey Glazed Squash | Roasted Pears | Citrus Beets | Dried Cranberries | Candied Walnuts | Shaved Parmesan | Feta Cheese | Kalamata Olives | Croutons | Pesto Marinated Mozzarella

    Florida Citrus Vinaigrette | Buttermilk Ranch | Caesar Dressing

Charcuterie

  • Prosciutto de Parma | Salami | Soppressata

    With Pickled Vegetables, and Marinated Peppers

Artisan Cheeses & Spreads

  • Creamy Brie, Aged Cheddar House Pumpkin Jam, Garlic Hummus With Gourmet Pickles, Marcona Almonds, Honey, and Grapes, Grilled Naan, Crostini, and House-made Bread

On Ice

  • Shrimp Cocktail | Smoked Clams

    With Smoked Salmon Dip, Local Hot Sauce Bar, Lemon, Cocktail Sauce, and Drawn Butter

R Sushi

  • California Roll | Spicy Tuna Roll | Cucumber Roll

    With Wasabi, Pickled Ginger, and Soy Sauce

Traditionals

  • Traditional Stuffing | Whipped Yukon Gold Potatoes

    Candied Sweet Potatoes with Pecans and Marshmallow Topping, Green Bean Casserole with Mushroom Cream and Crispy Onions

  • Salmon with Wild Mushroom Farro Risotto

    With Kale, Peppadew Chimichurri Roasted Chicken and Gnocchi With Garlic Spinach and Herb Gravy

  • Parmesan and Butternut Squash Soup with Gingerbread Croutons and Candied Pumpkin Seeds | Rigatoni with Roasted Garlic Cream, Charred Broccolini, House-made Sausage, and Ricotta Salata

  • Roasted Sweet Baby Peppers, Cauliflower, Broccoli Vegan Cauliflower Gratian

Carving Station

  • Free Range Roasted Turkey

    with Gravy and Cranberry Sauce

  • Smoked Prime Rib

    with Au Jus and Horseradish Cream

  • Honey Bourbon Glazed Ham

    with Ale Mustard

Desserts

  • Pumpkin Brownies | Ginger Molasses Cookies | Chocolate Amaretto Tarts | Pecan Squares | Apple Pecan Crisps

  • Pumpkin Pie | Sweet Potato Pie | Vegan Carrot Cake | Chocolate Pumpkin Cheesecake | Cranberry Cheesecake | Pumpkin Roll

Unreserved Food Bazaar at JW Marriott Orlando Bonnet Creek Resort & Spa

14900 Chelonia Pkwy, Orlando, FL 32821

https://www.opentable.com/r/unreserved-at-jw-marriott-orlando-bonnet-creek-orlando

Enjoy a traditional Thanksgiving feast with all the trimmings.

UnReserved Food Bazaar will feature an extensive range of offerings including live music, specialty cocktails and an array of culinary treats featuring a turkey and meat carving station, fresh raw bar and seasonal sweets to end the feast.

Includes a welcome beverage and farewell gift.

 

Primo at JW Marriott, Grande Lakes Orlando

4012 Central Florida Pkwy., Orlando FL 32837

https://www.opentable.com/primo

Highball and Harvest at Ritz-Carlton, Grande Lakes Orlando

4012 Central Florida Pkwy., Orlando FL 32837

407-393-4034
https://www.grandelakes.com

Citron at Grande Lakes Orlando

4012 Central Florida Pkwy., Orlando FL 32837

https://www.opentable.com/citron-an-american-brasserie

STK at Disney Springs

1580 E Buena Vista Dr, Orlando, FL 32830
https://stksteakhouse.com/thanksgiving/

  • Reservations highly recommended, it will be a very busy day
  • Give thanks at STK! This Thanksgiving, dine at our home or yours with STK Thanksgiving Specials featuring Roasted Free-Range Turkey with all the sides and trimmings. Available for Dine-in or Takeout November 23 – 26. Pre-Order your Turkey Dinner beginning 11/13 for pickup on Thanksgiving Day or Book your reservations today at STKsteakhouse.com!

Tap Room at Dubsdread – Thanksgiving To Go

549 W Par St, Orlando, FL 32804
https://taproomatdubsdread.com/

  • Dine-In is fully booked, But Thanksgiving To Go is Available

 

 

 

 

 

 

Exclusive Sneak Peek – The Whiskey Orlando’s Brand New Menu Items for 2023

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The Whiskey recently launched a brand new menu featuring new fantastic dishes such as the Surf & Turf Burger featuring house patty, crab meat, and Whiskey Onions, and the War Pig – a wild boar patty burger topped with an addicting habanero bacon jam.

The Whiskey is known for their live entertainment 7 nights a week, some of Orlando’s best burgers made from 100% angus beef, handcrafted cocktails, and a selection of over 500 types of whiskey all over the world right here in Orlando.

The Whiskey’s New Menu Dishes Include:

* The Surf & Turf Burger – Whiskey Onions , Swiss, Crab meat sautéed in Char Grill Butter , Crab Mayo

* Tuna Poke – Ahi Grade Tuna, Poke Sauce, Avocado-Mango Salsa, Crab Meat, Wonton Chips

* The War Pig – Wild Boar Patty, Arugula, Tomato, Whiskey Onions, Sautéed Granny Smith Apple , Creamy Brie Sauce, Habanero Bacon Jam

* Crab Fries – House fries seasoned with Old Bay, Crab Mayo, Crab meat sautéed in Char Grill Butter

* The Olive Burger – House Patty, Arugula, Tomato , American Cheese, Olive Mayo.

* Pulled Pork Tacos – 3 grilled Flour Tortillas, Citrus Marinated Pork, House Slaw, Pico, Pickled Onions & Jalapeños, Cotija Cheese, Cilantro.

* Whipped Feta & Ricotta Dip – with Hot Honey

* Whiskey Chips – House cooked chips, Chunky smoked blue cheese sauce and crumbles, citrus marinated pork

The Whiskey
7563 W Sand Lake Road
Orlando, FL 32819
Ph: (407) 930-6517

Tasty Chomps Interview with The Whiskey’s Chef Hector J. Tolentino

Tasty Chomps: What led you to pursue a career in the culinary arts? Can you share a bit about your culinary journey?

Chef Hector: I was offered a job preparing and serving out of a quick service kitchen that was off to the side of the actual restaurant. I was super nervous because I had no restaurant experience but once I got into the kitchen I felt at home. One day a grill cook could not make it in, giving me the opportunity to work the line, this ignited my passion and I never doubted what I wanted to do again.

Were there any significant influences or experiences in your early life that ignited your passion for cooking?

It would 100% be watching how effortlessly my mother would cook for my brothers and I. Almost like dancing, even after working all day you could taste the love she put into every meal.

Can you share some of your most cherished culinary memories or experiences that have shaped your approach to cooking?

I believe the best experiences are when a guest returns after some time with new friends or family and we surpass the expectations from their first visit. Being able to consistently deliver on that level is how we approach cooking here.

Are there any chefs, mentors, or culinary figures who have had a profound impact on your career and cooking philosophy?

Yes, Chef Winston B. is retired but still makes time to mentor and coach me. He has always preached that when you cook for any guest you do it as if it was for you and your own family sitting out there. I carry that wisdom with me every shift.

How do you go about finding inspiration for these new dishes or menu concepts?

We have an incredible team that worked hard to put these new items together. Having awesome burgers already was motivation itself to deliver the same value with the newer additions.

Can you share a particularly challenging or memorable moment in your culinary career and how you overcame it?

Well my first year here at The Whiskey has been memorable. So many little details here make it unique from other restaurants. From the atmosphere to the kitchen concept, at first it was so much to learn but it’s all been a great experience.

What culinary trends or movements are you currently most excited about, and how do they influence your work?

I’m most excited about the challenge of continuing to be the best at what we do. Obviously with inflation and finding labor being a constant issue in the industry people are going to be innovative with how they save money. I want The Whiskey to be the standard when it comes to great burgers and consistency.

How do you approach crafting the perfect burger, and what sets your burger creations apart from others in the area?

I believe it’s important to really invest time into each aspect of your burger which will show in the final product. That is something we do well here from our homemade sauces to our pesto marinated mushroom caps or bourbon poached pears. Every part of the burger is going to contribute to the experience so we take our time and do it right!

Can you recommend any whiskey and food pairings that you believe work exceptionally well together with these new menu items?

I would recommend pairing Widow Jane Applewood Rye with The War Pig burger (Wild Boar Patty, Arugula, Tomato, Whiskey Onions, Sautéed Granny Smith Apple, Creamy Brie Sauce, Habanero Bacon Jam). The whiskey has just enough apple essence to go with the sweet heat of the burger.

Inside Look: Pho Huong Lan with Phuc Map aka Brandon Hurley

Pho Huong Lan, located in a hidden courtyard in Orlando’s Mills 50 District, is a Vietnamese eatery known for its house hand made pho rice noodles, specializing in Pho Beef Noodle Soup topped with juicy beef short rib and filet mignon.

I recently visited to try their dishes with Brandon Hurley, aka Phuc Map, who attended the University of Central Florida and worked as a bouncer in downtown Orlando with his jiujitsu expertise before moving to Vietnam in 2014 and living there for eight years.

During his time there, the serendipitous encounter with his beloved wife in 2016 galvanized Hurley, known affectionately as Phúc Map, to embark upon the pursuit of mastery in the Vietnamese language. He learned Vietnamese very masterfully – even more fluent than my kindergarten level Vietnamese. He became a sort of celebrity there, appearing on Vietnamese national entertainment programs and became known as “Phuc Map” or “Fat Phuc” in English and popular for his prodigious series, “Vietnamese Word of the Day.”

Recently, Phúc M?p was bestowed the esteemed title of “Special Ambassador of Tourism to Vietnam” by Dân Trí magazine, an honor that reaffirms his unwavering commitment to disseminating the salient virtues of Vietnamese culture, language, and culinary prowess to a global audience.

Recently, he and his wife returned to the states to help his wife’s family with the family business – the family nail salon in Kentucky. He recently visited Orlando and we were able to meet up for lunch at Pho Huong Lan.

The first time I entered Pho Huong Lan, I could smell and feel the scent of simmering broth, hot and newly steamed rice noodles, and fresh herbs reminiscent of street stalls in Saigon.

The beef short rib, tender and succulent, and melt in your mouth chopped filet mignon, are some of my favorite toppings for pho here, but don’t miss their Bun Bo Hue as well.

The Bun Bo Hue is a spicy beef noodle soup, originating from central Vietnam (Hue), boasts a fiery broth infused with lemongrass, chili, and aromatic spices and tender beef chunks. The broth is made by simmering beef bones, lemongrass, annatto seeds (which give the broth its distinctive reddish color), and various aromatic herbs and spices – and contains slices of beef, which can include beef brisket, beef shank, and sometimes even pig’s knuckles.  Here they even have huyet which is blood pudding in their bun bo hue.

The tiny, but mighty Pho Huong Lan is truly among the best Vietnamese noodle soup shops in Orlando!

Pho Huong Lan
1216 E Colonial Dr Suite 7, Orlando, FL 32803

Fall Foodie Happenings at Avalon Park in East Orlando, including Marketplace at Avalon Park

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Fall is in the air once again in Central Florida (for a few weeks at least) and it is time to get out and explore some of our area’s enticing fall festivals and events – including here in East Orlando in Avalon Park as well as fall foodie specials at Marketplace at Avalon Park, East Orlando’s local food hall.

Whether enjoying one of the large quarterly festivals or relaxing in the park at one of the monthly movies, Downtown Avalon Park is full of life and a variety of family activities.

Fall Craft Fair at Avalon Park – Saturday November 11th, 2023 11am-3pm

Holiday Decorations • Jewelry • Sweet Treats • Soap • Art • Candles • Plants & More!

Don’t miss the mimosa bar! There is also an all you can drink ticket available for purchase: https://www.eventeny.com/events/fall-craft-fair-5588/ 

Fall Specials at Marketplace at Avalon Park

From Thanksgiving Cheese Boards at Cheese to Share to Pumpkin Ravioli at Spoleto Italian, there’s something for every palate at Marketplace at Avalon Park. Juice Box, which recently opened at Marketplace, is featuring frozen butter beer and acai bowls. New Argentinian restaurant Resto Urban Kitchen offers Holiday Braised Short Ribs, while NOLA Avalon Park presents a November special featuring Quidditch balls and Sweet Potato Pie Bread Pudding. For those seeking seasonal brews, Bowigens Beer Company introduces classics like Broken Hearted Pumpkin Ale and the award-winning 7 Layer Milk Stout. Read on about how to savor these flavors of fall at Marketplace at Avalon Park!

Cheese to Share

Thanksgiving Cheese Boards

Charcuterie Board Class – Saturday November 4th

Juice Box

Frozen Butterbeer

Acai Bowls

Avalon General

Fall Wines and Merchandise

Ornament Making Class

Spoleto Italian

 

Bier Fig Pizza

Butternut squash Gnocchi

Pumpkin Ravioli

Resto Urban Kitchen

Holiday Braised Short Ribs

Argentinian Empanadas

Chorizo

NOLA Avalon Park

Quidditch balls

Sweet Potato Pie Bread Pudding (November special)

Bowigens Beer Company 

Broken Hearted Pumpkin Ale

Spiced Ale – ABV 6.5% 12IBU – One of our classics is back! This spiced ale made with REAL pumpkins and fresh spices hits in all the right places.

A7 Layer Milk Stout. STOUT FEST 2023 on December 2nd (same day as Avalon Aglow) .  7 Layer Milk Stout Awards: Gold 2017 Best of Florida, Silver 2018 Best of Craft Beer Awards, Gold 2018 US Beer Open, Silver 2019 Best of Craft Beer Awards, Bronze 2023 Best of Florida

Visit https://avalonparkorlando.com/ for all the latest updates!

Visit us on Instagram.com/tastychomps for a giveaway contest including a $150  valued Thanksgiving pre-game pack including a large charcuterie board from Cheese to Share and a selection of wine from Avalon General!

Inside Look: From Tabla’s Kitchen to Your Next Event – Tabla Featuring Nationwide Catering Services

From Tabla’s Kitchen to Your Event: Nationwide Catering Services

Tabla Indian Restaurant is known for its mouthwatering Indian cuisine. With locations in Orlando, Lake Nona, Winter Park, and Oviedo, they’ve been delighting food lovers for years. Their commitment to quality and customer satisfaction has made them a favorite among thousands of fans.

What’s more, Tabla has been providing nationwide catering services for over 12 years. They’ve been delivering their scrumptious cuisine to happy customers all over the country.

Tabla’s chefs are experts in Indian, Indo-Chinese, Thai, Asian Fusion, and Regional Indian food. That means your guests at the wedding, anniversary, birthday, or other special occasion event will get to enjoy a wide variety of delicious dishes.

Mango Lassi

What makes Tabla’s catering service the best choice for nationwide events?

It’s simple:

  1. Quality Ingredients, Flavorful Dishes: The cornerstone of their catering service is the use of quality, fresh ingredients that result in dishes bursting with flavor. Their commitment to sourcing locally ensures that each bite is an exceptional one.
  2. Stunning Food Presentation: Tabla takes pride in not just serving delicious food but also in presenting it in an exquisite manner. Their culinary creations are a visual delight, enhancing the overall dining experience.
  3. Diverse and Flavorful Catering Menu: Variety is the spice of life, and Tabla lives by this motto. Their catering menu is a testament to their diverse culinary expertise, offering a wide range of options to cater to different tastes and preferences.
  4. Upscale And Creative Dishes: The Tabla team goes beyond the ordinary and embraces creativity, offering upscale dishes that add a touch of sophistication to every event.
  5. Tabla’s Passionate Team: The real magic behind Tabla’s success is the passionate team that works closely with clients to create customized menus that align with their unique preferences and budget.

In terms of pricing, Tabla offers three basic catering packages: Bronze at $40, Silver at $45, and Gold at $50. But what truly sets them apart is their ability to enhance the catering experience with an array of add-ons like live stations, grilled skewers, special drinks, fusion menus, and more, tailored to suit the specific requirements of each event.

So, whether you’re hosting a small get-together or a big event, Tabla Indian Restaurant’s nationwide catering service will make it memorable. Their delicious food and attention to detail will leave a lasting impression on your guests.

To learn more, visit https://www.tablacuisine.com/catering 

Featured Dishes at Tabla include:

Coconut Shrimp

CHAAT PLATTER
Pani Poori, Samosa, Dahi Bhalla and Aloo Tikki Chaat

Chai Tea

Salmon Tikka

Lamb VINDALOO GOSHT
Boneless Lamb or Bone-in Goat cooked with Potatoes and
Malt Vinegar and Indian Spices.

Chicken Pad Thai -Stir Fried Noodles with Fresh Vegetables, Tamarind Broth,
Peanuts and your Choice of Protein

GOAT BIRYANI
Saffron flavored Basmati Rice cooked with Marinated Bone
in Goat and Fresh Herbs & Spices

Tabla’s Peshwari style Naan

CASSATTA ICE CREAM
Layers of Strawberry & Pistachio Ice Cream, Sponge Cake
garnished with nuts