Tasty Chomps: A Local's Culinary Guide | A local's perspective to food and drink – food guides and more

Best Things to Eat at Yummy House, Altamonte Springs

Ricky Ly

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Mar 14, 2017

Best Things to Eat at Yummy House, Altamonte Springs

My first experience with Yummy House was during college when my friends and I would travel to Tampa to visit friends at USF. The main draw: a 3 dishes for $20 menu at the time for very decent Cantonese style Chinese cuisine – a great deal for some delicious food for a bunch of starving, poor college students.

They have since expanded to many other cities outside Tampa, including right here in the Orlando area in Altamonte Springs. There is a special 3 for $22.99 menu still, which is great for family style dinners, but do mind you have to ask for it.

The regular menu is still a good bargain for what you get. I would count Yummy House in the top 3 Chinese restaurants in the Orlando area. Some may argue that their sauces are a bit on the sweet side, but their Hong Kong style roast duck and their perfectly cooked sweet and sour Mandarin Pork Chop (known as Peking pork chops in other restaurants) push Yummy House to the top for my list, especially in a city which surprisingly lacks many good Chinese establishments for the time being.

Here is the 3 for $22.99 menu!

HERE are some of our FAVORITE choices for a dinner at Yummy House, enjoy:

**Crab Meat Fish Maw Soup $14.00**
*Fresh crab meat and fish maw in broth.*

**Beef Chow Fun $9.50**
***Cantonese style rice noodles stir-fried with beef, bean sprouts and green onion.***

**Salted Fish with Chicken Tofu Clay Pot $12.00 (try any of the hot clay pots)**
*Stir-fried white meat chicken, salted fish and tofu in brown sauce.*

**Hong Kong Style Roasted Duck $12.00 half / 22.00 whole**
*Traditional HK style roasted duck marinated with our house special five spice sauce.*

**Mandarin Pork Chop $9.50**
*Stir-fried pork chops and onions in sweet and sour Mandarin sauce.*

**Snow Pea Tips with Roasted Garlic $12.00**
*stir-fried snow pea tips with roasted garlic*

Yang Chow Fried Rice $8.50
Shrimp , BBQ pork, egg, green onion and cilantro with jasmine rice.

Shrimp and Scallops Spicy XO Sauce $14.00
Sauteed tender scallops, shrimp and snow peas in their classic spicy XO sauce.

Black Pepper Beef $9.95
Sautéed beef with onion and green pepper in black pepper sauce.

For the full menu, visit:
http://yummyhouseflorida.com/menu/yummy-house-orlando
Yummy House Orlando
(407) 339-8877
478 E. Altamonte Dr. #102
Altamonte Springs, FL
33701

Hours: Sunday & Monday lunch: 11am – 2:45pm, dinner: 4:30pm-9pm
Tuesday – closed
Wednesday & Thursday lunch: 11am – 2:45pm, dinner: 4:30pm-9pm
Friday and Saturday lunch: 11am – 2:45pm, dinner: 4:30pm – 9:30pm

New Tastes at Disney Springs

Ricky Ly

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Mar 14, 2017

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Once known as “Downtown Disney”, the new Disney Springs has undergone a major renovation, with a strong array of new and diverse dining options.

Among new dining choices awaiting Town Center guests are restaurants developed by James Beard award-winning chefs. Frontera Cocina serves up gourmet Mexican cuisine and creative cocktails from the menu envisioned by celebrity chef Rick Bayless, a six-time James Beard Foundation winner. Chef Art Smith, two-time winner of the James Beard Award brings a unique taste of gourmet southern cuisine and Florida agriculture to the heart of Disney Springs with Homecoming Florida Kitchen and Southern Shine.

Guests can dine off a shipshape menu at The BOATHOUSE or enjoy, at Morimoto Asia, Pan-Asian cuisine from celebrity chef Matsaharu Morimoto, of Iron Chef fame. STK Orlando offers guests a fine dining experience set in chic, contemporary surroundings. Finish off the evening with a relaxing stroll to grab a signature gelato at Vivoli Gelateria or a crafted cocktail at Jock Lindsay’s Hangar Bar.

Some of the new specialty-dining locations are now open at Disney Springs:

Amorette’s Patisserie
B. Wolf’s Sausage Co.
D-Luxe Burger
Morimoto Asia Street Food
Sprinkles
The Daily Poutine
YeSake
STK Orlando
Blaze Fast-Fire’d Pizza
Coca-Cola Store and Rooftop Beverage Bar
Frontera Cocina
Homecoming – Florida Kitchen and Shine Bar

When completed, Disney Springs will have doubled the number of shops, restaurants and other venues for guests to explore, resulting in more than 150 establishments.

10th Annual ‘Reading between the Wines’ Event with Chefs Norman Van Aken and Art Smith

Events

Ricky Ly

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Mar 14, 2017

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10th Annual ‘Reading between the Wines’ Event with Chefs Norman Van Aken and Art Smith

PRESS RELEASE:

Eat, Sip, Meet James Beard Award-Winning Cookbook Authors/Chefs
Art Smith and Norman Van Aken at
10th Annual ‘Reading between the Wines’ Event April 12
Adult Literacy League Fundraiser at Orlando Science Center Serves Community

ORLANDO, Fla. (March 13, 2017) – James Beard Foundation award-winning cookbook authors and celebrity chefs Art Smith and Norman Van Aken headline the 10th annual “Reading between the Wines” Adult Literacy League of Central Florida fundraiser April 12, 2017 from 6-9 p.m. The event at Orlando Science Center is presented by Bank of America.

Two of the country’s most renowned culinary artists and celebrity cookbook authors, Smith and Van Aken will engage in a lively discussion moderated by local author Bob Morris. Central Florida News 13 feature reporter and anchor Allison Walker-Torres will emcee the evening.

Smith and Van Aken will share their take on Florida’s distinctive larder and harvests. Covering topics ranging from pecans and mangoes to beef to seafood, these masters of Florida fare will dish with the audience and sign books at the event celebrated for its generous food and wine offerings by some of Orlando’s top restaurants.

During the festive three-hour event, guests can mix and mingle while enjoying savory and sweet tapas-sized noshes by Swine & Sons, 4Rivers Smokehouse and The Coop, Raglan Road Irish Pub & Restaurant of Disney Springs, Carmel Café, Fiorenzo Italian Steakhouse at Hyatt Regency Orlando, The Palm and Olde Hearth Bread Co. Art Smith’s new Homecomin’ Florida Kitchen at Disney Springs and the new 1921 by Norman Van Aken in Mount Dora, also will feature signature bites. Darden Restaurants and its suppliers and PRP Wine International will provide wines to pair with the food. Guest also can bid on silent auction items that include everything from theme park tickets to resort spa and restaurant packages.

All event proceeds will support Adult Literacy League (ALL) programs and services designed to build a literate community. ALL provides one-to-one tutoring and classes to more than 1,000 adults on a weekly basis, plus books and learning materials to 600 preschoolers in low-income families each year.
Tickets for the event are on sale now. Individual tickets are $90; a $600 Connoisseur’s Table includes four event tickets, a reserved cocktail table, two gift bottles of wine and recognition as a sponsor in the event program.

When the sipping, noshing and bidding wind down, guests can grab a seat to hear from event headliners Smith and Van Aken.

Norman Van Aken is “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He also is known internationally for introducing the concept of “fusion” to the culinary world. He is on the James Beard list of “Who’s Who in American Food and Beverage,” and his Orlando restaurant “NORMAN’S” was nominated as a finalist for the James Beard Foundation’s “Best Restaurant in America.” He was even named a James Beard Foundation semi-finalist for “Best Chef in America.”

Van Aken has published five cookbooks and one memoir: Feast of Sunlight 1988, The Exotic Fruit Book 1995, Norman’s New World Cuisine 1997, New World Kitchen 2003 and My Key West Kitchen 2012 (with Justin Van Aken), No Experience Necessary, The Culinary Odyssey of Chef Norman Van Aken, 2013 and My Florida Kitchen (with Janet Van Aken) 2016. His radio show, “A Word on Food,” appears twice a week on NPR station WLRN 91.3 FM. He has appeared on television, including on CNN, Anthony Bourdain’s “No Reservations,” and Jimmy Kimmel Live. He is the Chef-Owner of “NORMAN’S at the Ritz-Carlton, Grande Lakes, Orlando.” His new venture is a Cooking School, “In the Kitchen with Norman Van Aken,” in partnership with Candace Walsh, being built on Biscayne in Miami. 1921 by Norman Van Aken is located in Mount Dora, Fla.

Art Smith has received the culinary profession’s highest awards and has cooked for some of the world’s most famous celebrities. In 1997, Smith became the personal, day-to-day chef to Oprah Winfrey, a position he kept for 10 years. Now, he coordinates and cooks for events all around the world. Smith was honored by Chicago magazine as a Chicagoan of the Year in 2007 and is a two-time James Beard Foundation award winner. In 2008 Chef Art Smith received an Honorary MBA Degree, awarded by the Dedman School of Hospitality at Florida State University and was inducted into the Chicago Culinary Museum’s Hall of Fame in 2010. He has made numerous television appearances including on Iron Chef America, The Today Show, Good Morning America, Nightline, Fox News, Extra, Entertainment Tonight, BBQ Pitmasters, The Dr. Oz Show and The Oprah Winfrey Show.
He is also the author of award-winning cookbooks: Back to the Table, Kitchen Life: Real Food for Real Families, Back to the Family, and Art Smith’s Healthy Comfort, which focuses on healthy cooking and healthy living.

Chefs Art and Norman will sign books following their question-and-answer period.
Visit www.adultliteracyleague.org for more information. To purchase tickets to Reading between the Wines call 407/422-1540, ext. 111 or click on http://www.adultliteracyleague.org/buy-tickets/ .

The Adult Literacy League (ALL) was created by a group of dedicated volunteers in 1968 and, since then, has helped thousands of adults 18 and older gain employment and economic self-sufficiency through one-on-one tutoring and classes in reading, writing, math, computer skills and other key studies. ALL holds classes in Adult Basic Education (ABE) and English for Speakers of Other Languages (ESOL), and its Family Literacy program teaches parents to become the first and most effective teacher in their children’s lives. When an adult cannot read, it is a detriment not only to the individual, but also to our community. ALL’s Reading between the Wines event was designed to raise awareness, funds and friends so we can continue to change people’s lives through literacy. For more information and to purchase tickets to the event, please call Gina Solomon at 407-422-1540 ext. 111.

Trevi’s Restaurant of Omni Orlando Resort at ChampionsGate

Orlando

Katherine Nguyen

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Mar 2, 2017

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Trevi’s Restaurant of Omni Orlando Resort at ChampionsGate

Omni Orlando Resort at ChampionsGate is currently in the midst of an extensive $40 million+ expansion project — on the heels of a contemporary redesign of their onsite Trevi’s Restaurant and the addition of a new outdoor garden terrace and bar among many other exciting enhancements.

We received a sneak peek of Trevi’s Restaurant and their menu.

Prosciutto Crostini with melon and fig – Smooth textures mixed with sweet and savory tastes wonderful for the upcoming sunny Florida days. Each bite will keep you coming back for more.

Grilled Artichoke Crostini with olive tapenade and goat cheese – Personally it would not be my first choice, but it is healthy and tasty as the flavors balance once another.

Shrimp and Tomato Crostini with parmesan and aged balsamic – Fresh shrimp with the smooth texture of parmesan and tart yet sweet flavors of the balsamic.

After being introduced to crostini bites, Trevi’s Restaurant created a demo to make the best sangria I have tasted. Sangria is not my favorite drink, but this one is dangerous because of its delicious flavors which helped mask the bitterness of alcohol.

Before a delicious family style meal, one of Trevi’s chefs demonstrated how they create hand made ravioli at Trevi’s Restaurant.

Porcini Ravioli, Lobster, Madeira Cream – Fresh lobster on top of delicious porcini ravioli. The flavors are all balanced and everything was cooked to perfection.

Enjoy some bread and whipped butter while you wait for your dishes to arrive at your table. The breadsticks are my favorite out of this bunch from taste to texture.

Beef Tartare with quail egg, capers, and white truffle mustard aioli – The beef tartare and quail egg both have a smooth texture. The white truffle mustard aioli is added to elevate the flavors of this antipasti.

Snapper Crudo with tomato, basil and citrus – This is the best snapper crudo I have had. Fresh with a citrus twist and full of lean protein. I highly recommend this dish at Trevi’s. If you were to visit Trevi’s Restaurant solely for this dish, it would be worth it.

Semolina Dusted Calamari with spicy tomato sauce – Arrives at the table right as it was placed on the dish. It is more salty than the usual calamari I have had, but it won’t negatively impact your impression unless you are on a low sodium diet. It is tasty with or without the spicy tomato sauce.

Caprese with heirloom tomato and aged balsamic topped with Burrata with extra virgin oil and smoked sea salt – You can never go wrong with some creamy burrata balanced by the crispy heirloom tomato, crunchy salt and coarse pepper. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. Along with other dishes at Trevi’s, there’s a play on a number of flavors in this dish.

Pizza Napolitana with fontina, spicy sausage and caramelized onion – The crust is crusty and fontina is delightful. The sausage is not spicy as they say it is.

Chicken Diangelo with artichoke, red pepper and lemon wine sauce – The chicken is dry regardless of the sauce. The pasta is overcooked and mushy in texture.

Goat Cheese Polenta – A gourmet comfort food that is creamy and great for a windy day. I could use a bowl right now as I write this post.

Charred Broccolini – Fresh vegetables made crisp with a bit of char.

Baby Meatballs – Flavorful meatballs that fall apart upon touch or placed into the mouth. Many will love the crumbly and soft texture, yet I prefer a more dense nature to my meatballs.

Warm Zeppolis with chocolate sauce – Doughnuts topped with powdered sugar and a dense bread-like texture. Warm and sweet, but a tad dry.

Affogato with vanilla bean gelato – A scoop of vanilla bean gelato topped with a shot of hot espresso. What is better than ice cream and espresso? Nothing. It is smooth and sweet with a touch of caffeine. If only this was a large portion and on ice.

Meet the Chefs

Chef Luca Sterpetti

Chef Robert Gioia

We had a few questions for the Chefs of Trevi’s:

What is your favorite dish?

Chef Luca: My favorite dish is ICE CREAM especially hazelnut, coffee and chocolate.

Chef Gioia: My favorite dish I love to cook is my father’s Sunday gravy recipe served with pasta. It’s a simple dish, but very important to use fresh tomato and herbs. He would use pork and lamb in the sauce and that’s why, according to him, it was called gravy. To this day I hear arguments of what is “Sauce” and what is “Gravy”…

How did you get into the culinary field?

Chef Luca: By choice because I love to eat. Growing up, I was always involved with food some way. It was a means to stay close to my grandparents, parents, friends and relatives. All my life, I have tasted, breathed, felt and lived food. As a Chef, I am blessed to have been a part of so many different traditions from all regions of my own country, Italy.

Chef Gioia: I started cooking at the age of 14 in a resort in Catskill, NY. Before then, I was the dishwasher working at the age of 12, the owners were friends of the family. At a young age it taught me the importance of reliability and integrity in a work place. I believe a respect and knowledge for fundamental cooking and technique is what is truly important in creating great tasting dishes

About Omni Orlando Resort at ChampionsGate

Omni Orlando Resort at ChampionsGate is a part of the Omni Hotels family, which creates compelling, memorable guest experiences by tempting the senses in innovative ways, surrounding them with a balanced blend of scents, sounds, sights, textures and tastes.

Beginning a new chapter in its 13-year heritage, Omni Orlando Resort at ChampionsGate is undergoing an extensive expansion project – its first since opening in 2004.

Scenes from 7 Courses, 7 Countries at Cress Restaurant

Ricky Ly

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Mar 2, 2017

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Scenes from 7 Courses, 7 Countries at Cress Restaurant

Photos by Negin Alimohammadi

Chef Hari Pulapaka of Cress Restaurant in Deland recently hosted an outdoor family style meal for 300 featuring the cuisines of the 7 countries who are part of the Trump administration’s immigration ban – Iraq, Iran, Libya, Somalia, Sudan, Syria, and Yemen.

Here are a few scenes from the dinner captured by our good friend, Negin, who herself is an Iranian national who has lived here for the past 6 years as an engineer and who was personally effected by the immigration ban on her way back to Orlando from a family visit to Iran.

Guests who attended could taste “deeply flavoured stews, herbaceous sauces, rustic breads, aromatic rice dishes, and complementing side dishes.”

“My goal is to present the meal with dishes from many countries during the same course to illustrate that there are few rules and most dishes complement each other and that the power of food as a great equalizer, at a communal table, is a lesson for the ages,” said Chef Hari Pulapaka in a recent interview.

The benefit dinner raised over $10,000 for International Rescue Committee (rescue.org), a global humanitarian aid, relief and development nongovernmental organization. Founded in 1933 at the request of Albert Einstein, the IRC offers emergency aid and long-term assistance to refugees and those displaced by war, persecution or natural disaster.

Couscous with carrots, beets, broccoli and cauliflower (Syria)

Saffron rice pudding, rose water, dates (Iran)

Polow with saffron, raisins and cashews (Iran)

Roasted corvina with spices and olive oil (Iraq)

Planet Hollywood Observatory with Guy Fieri at Disney Springs

Nhi Nguyen

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Mar 1, 2017

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Planet Hollywood Observatory with Guy Fieri at Disney Springs

We’ve all heard and seen Planet Hollywood as it was the iconic building at the old Downtown Disney. Well, along with Disney’s revamping to Disney Springs, Planet Hollywood is also new and improved. Planet Hollywood Observatory offers a new dining experience altogether with a fun and spunky environment to match their menu creations from Guy Fiery.

We began with this impressive ferris wheel of appetizers. The High Roller Platter (34.99) is meant to be shareable for four people offering a varieties of bites that includes the Famous Chicken Crunch, Texas Tostadas, Buffalo Wings, Five Cheese Dip, and Peri-Peri Shrimp.

The entrees came rolling in soon after starting with the L.A Lasagna (19.99) which was definitely a twist to the traditional lasagna dish. A tube of pasta stuffed with ricotta and bolognese meat sauce then lightly fried to a golden brown and then topped with roasted garlic cream & tomato basil sauce.

BBQ Ribs (29.99) was next. Plated on the cutest miniature picnic table with a baby bucket of fries. The ribs are slow cooked St.Louis Style smothered in BBQ sauce.

The Turkey Pic-A-Nic (16.99) reminded me of thanksgivings in a sandwich with the roasted turkey breast and cranberry relish. The kettle chips in the middle provided a nice texture separations between the layers of flavors all inside a garlic-buttered pretzel bun.

Guy’s award wining burger Bacon Mac-N-Cheese (18.99) also winner of NYC Wine & Food Festival Burger Bash! Was a monster of a burger containing Applewood smoked bacon, 6 cheese mac-n-cheese, onion straws, Donkey Sauce all in between buttered brioche buns.

Next would probably be the kid’s favorite items on the menu

Chocolate Comet (14) Classic chocolate milkshake that’s overtopped with chocolate goodies like double chocolate brownies, frosting, candies, and a cookie straw. A chocolate Coma all in one.

This unicorn milkshake is The Strawberry Big Bang (14). There’s an entire slice of a birthday cake that’s hanging on top of a the classic hand spun strawberry milkshake! Then it’s doused in magical sprinkles and chocolate chips.

Planet Hollywood Observatory offers a fun and exciting way to dine with the whole family involved and both nostalgic and current.

Planet Hollywood Observatory

Address: 1506 East Buena Vista Drive, Orlando, FL 32836

Phone: (407) 827-7827

24th Epcot International Flower & Garden Festival 2017

Ricky Ly

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Mar 1, 2017

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24th Epcot International Flower & Garden Festival 2017

Celebrating 24 years when it kicks off March 1, 2017, the Epcot International Flower & Garden Festival will jump-start spring with blooms aplenty and gardens of edibles including toothsome morsels from the new Northern Bloom and The Berry Basket Outdoor Kitchens.

A new, next-generation Belle topiary from “Beauty and the Beast” will debut in France, and a redesigned “Cars” play garden will introduce a colorful new character topiary sure to capture children’s imaginations.

The 90-day festival, open March 1-May 29, will feature an irresistible array of new gardens and character topiaries, popular entertainers and tasty food and drink offerings:

Fresh, farm-market food and beverage flavors will debut at the new Northern Bloom and The Berry Basket Outdoor Kitchens that will join 13 returning Outdoor Kitchens. Delectable chef-inspired bites from Northern Bloom include Seared Scallops with French Green Beans and Butter Potatoes with brown-butter vinaigrette and Applewood smoked bacon. A Maple Popcorn Shake for sipping can become an adult libation with the addition of some Crown Royal Maple Whiskey. At The Berry Basket, the Lamb Chop with Quinoa Salad and Blackberry Gastrique can pair with the new Founders Raubeaus Pure Raspberry Ale.

One of the popular Outdoor Kitchen gardens, Urban Farm Eats, will return with savory bites, sweet treats and ideas for planting produce that can inspire growing numbers of guests who want to learn to grow their own edibles.

“A lot of people, including young children, are serious foodies now, and they have lots of questions about gardening,” says Eric Darden, festival horticulture manager. “We’re getting more and more people in their 20s and 30s asking, ‘How can I grow this?’ I think we’ll be creating more gardeners because people can see what’s possible.”

The festival, including all gardening programs, exhibits, concerts, complimentary English Tea Garden tours and special appearances, is included in regular Epcot admission.

For more information about the 24th Epcot International Flower & Garden Festival, call 407/W-DISNEY (934-7639) or visit www.epcotinspring.com.

Mr Wong’s Family Taste Chinese Cuisine – Dim Sum – West Orlando

Ricky Ly

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Mar 1, 2017

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Mr Wong’s Family Taste Chinese Cuisine – Dim Sum – West Orlando

There’s no English signs to let you know you’re at Mr Wong’s Family Taste Chinese Cuisine until you’re inside. It just says “Chinese Cuisine” outside.

This place is in the so called “Chinatown” plaza here in Orlando – on Colonial Drive just west of Pine Hills Road where 1st Oriental Supermarket is located. It’s right next to Sapporo Ramen.

With that said, good dim sum is hard to find in Orlando. I think Ming Bistro and Golden Lotus are a few of the better ones in Orlando, but it’s not saying much. Mr. Wong’s would be up there in the top 5, but their service knocks it down a few notches. The decor is a bit Spartan and the waitresses here are a bit more rude than usual. But the har gow shrimp dumpling and beef chow fun are quite good.

The push cart – dim sum served daily 10am – 3pm

Fox 35’s Valerie Boey and the members of AAJA Florida

Mr Wong’s Family Taste Chinese Cuisine
5076 W Colonial Dr
Orlando, FL 32808

Ninth Annual Downtown Food & Wine Fest at Lake Eola Set for February 25 and 26, 2017

Events

Ricky Ly

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Feb 23, 2017

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Ninth Annual Downtown Food & Wine Fest at Lake Eola Set for February 25 and 26, 2017

ORLANDO, Fla. (January 20, 2017) – The Ninth Annual Downtown Food & Wine Fest is set for Saturday, February 25 and Sunday, February 26, 2017 for more than 30,000 foodies and wine lovers to experience unique local cuisine paired with wines from around the globe.

Located in the heart of downtown Orlando at Lake Eola on Robinson Street, the two-day Fest features mouth-watering dishes from 30 ofOrlando’s premier restaurants, 50 domestic and international wines and live entertainment. A portion of the proceeds benefit UCF Foundation, Inc. and Valencia Foundation.

Headline entertainers include Gavin DeGraw and KC and The Sunshine Band. Additional live music artists to be announced onwww.downtownfoodandwinefest.com.

Date / Time: Saturday, February 25 (noon to 9 p.m.) and Sunday, February 26, 2017 (noon to 7 p.m.)

Location: Located in the heart of downtown Orlando at Lake Eola along Robinson Street

Fest Admission:

One-Day General Admission

Admission is $20 per person, per day with advance online purchase. Admission at the door is $25 per person, per day.

Two-Day General Admission

For all-weekend Fest fans, a two-day ticket is available for $35 per person with advance online purchase.

Wine Tasters Club

A limited number of Wine Tasters Club passes will be available for purchase for $20 per person at the Fest. Club members will enjoy up to five 2 oz. pours of their choice throughout the Fest and a souvenir lanyard.

Ultimate Fest Experience

A limited number of Ultimate Fest Experience packages are available for $115 per person, per day and includes a VIP parking pass, general admission, Wine Tasters Club, $20 value in food and beverage tickets, access to the private stage-side VIP tent, private wine/beer bar with premium wines (food and beverage tickets required) and access to private bathrooms reserved for VIP guests.

Food & Beverage Tickets:

Food and beverage tickets are available at the Fest for $2 each; food and beverage offerings range from one to four tickets.

“One of my favorite things about Downtown Orlando is the variety of restaurants and event options,” said Orlando Mayor Buddy Dyer. “The Downtown Food & Wine Fest combines both by adding to the array of event options residents and visitors can attend, as well as, helping to enhance the vibrancy of the area all the while increasing awareness of our local businesses and strengthening economic growth in the area.”

Steve Carver, senior vice president and market manager, CBS RADIO Orlando commented, “Through the power of radio and the strength of our partnerships with the Orlando Downtown Development Board (DDB), restaurateurs, foodies and fans will come together to celebrate the sights, sounds and tastes of Orlando.”

Top restaurants are scheduled to present culinary tastings to complete in the Golden Fork Awards as honored by a panel of Orlando elected officials, food writers and reporters and celebrity chefs.

2016 Foodie Award:Baoery’s Asian Tacos

2016 Sweet Treat Award:Siro Urban Kitchen’s Black Cherry Liquid Nitro Gelato with Balsamic Drizzle

2016 Best of Show:Primo by Chef Melissa Kelly

Stay Connected

For more information on the Downtown Food & Wine Fest:

Visit www.DowntownFoodAndWineFest.com
Like Downtown Food & Wine Fest on Facebook
Follow @DTFoodWineFest
Use #DTFoodWineFest on Twitter and Instagram
Call the events hotline at 407-919-1010
eMail DTFoodWineFest@cbsradio.com

Interview with Chef Brandon Frohne, Holler & Dash Biscuit House

Ricky Ly

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Feb 22, 2017

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Interview with Chef Brandon Frohne, Holler & Dash Biscuit House

Holler & Dash Biscuit House opened its third restaurant, and first location in Florida, at 6268 W. Irlo Bronson Memorial Highway in Celebration on Thursday, Nov. 3.

Serving a menu of Southern comfort food with a modern twist and an emphasis on signature biscuits, the Tennessee-based eatery was established by parent company Cracker Barrel Old Country Store.

Culinary director Brandon Frohne brings Southern-inspired fare as well as a beverage selection featuring craft beer and wine, coffee from Orlando’s Lineage Roasting and innovative flavors of handcrafted sodas such as pineapple basil and mango-jalapeño mash.

To support Florida’s local farms, Holler & Dash is serving fresh juices from the local groves of Lambeth Grove and Seminole Pride Noble to your glass. The Celebration restaurant also created a seasonal strawberry lemongrass soda as a nod to Plant City’s strawberry harvest.

We spoke with Chef Brandon Frohne recently about his background and his work at Holler and Dash.

Tell us a little about yourself.

I’m somewhat of a Nomad. I was born in St. Pete, Florida and grew up between Florida and Tennessee. I was raised in a family that loves to cook, and owned restaurants in Switzerland, Germany, and US. I grew up watching my mom, grandmother, and aunt cook. I was so inspired by them. I found myself in the kitchen asking them questions and being intrigued by what they were cooking whether it was Mom’s famous cheeseburger pie, Oma’s chocolate mousse, or my aunt’s schnitzel holstein. At 17, I found my way into the kitchen as an apprentice and never left. Soon after I discovered that cooking was my passion. It helped me transition from being a mischievous adolescent to really feeling like as though I had a purpose.

From there I continued to apprentice, self study, and take culinary coursework while working in fine dining restaurants in Tennessee, Florida, and Georgia. I tried to absorb everything I could. By the time I was in my mid-20’s I had developed a good palate and was able to creatively and skillfully express myself through food. I was able to draw on the technique I had acquired, and pair it with European influence from my family and American-Southern influence from being raised here and coming up in the industry here. The Southeast is where I gained an appreciation for working with local farms, artisans and seasonal ingredients.

I began entering culinary competitions and, to my surprise, found a lot of success. I won the 2011 & 2012 People’s Choice Award at the Savor Nashville Chef Challenge, 2nd place at the International Biscuit Festival for my sweet biscuits, and I was a semi-finalist in the World Food Championships’ World Chef Challenge in Las Vegas.

Guac, fried green tomato – and bacon, bacon, bacon – the Holler Back Club biscuit.

Riding on the coat tails of these competitions, I launched Forage South, a pop-up restaurant that later developed into the Forage South food brand that makes artisanal pantry essentials for the everyday home cook and includes all natural mixes that really capture my long-time-love for biscuits.

At age 27 I opened Mason’s Southern Provisions in Nashville and that’s really where my career took off. While working there I had the opportunity to be featured on national TV shows like Food Network’s Chopped, Chopped Redemption, Travel Channel’s Secret Eats and Chow Masters. I was awarded Chef of the Year by the Tennessee Hospitality and Tourism Association in 2015. My team and I also received the prestigious invitation to cook at the James Beard House in 2013 and 2015. The opportunity with Holler & Dash presented itself toward the end of 2015 and, hungry for my next project, I jumped right on board. Biscuits are a Southern staple and the most nostalgic food item for me because they remind me of family, friends and my childhood. Joining the team at Holler & Dash is my proudest accomplishment so far because it represents everything that came before it. I feel incredibly grateful.

Favorite first memories of food?

I have several from my childhood: my father teaching me how to make a béchamel sauce, watching my mom make her famous cheeseburger pie (and inviting all the kids in the neighborhood to try it), my sweet grandmother butchering veal into paillards for veiner schnitzel, the oh-so-delicious richness of my aunt’s demi glace, my childhood neighbor Edna Parrot’s biscuits and gravy, and working with my brothers in my grandmother’s restaurant when we were kids. They’re all favorites and I draw inspiration from all of them everyday.

– Best Dishes to Try at the Restaurant?

The Kickback Chicken Biscuit: this one is standout for me. Free range chicken, creamy goat cheese, sweet and spicy pepper jelly, and scallions. So good!

My brunch go-to, the Grit Bowl: creamy cheddar grits, fried eggs, smoky bacon, hot sauce, and scallions.

The Strawberry & Dash: a fun play on a classic strawberry shortcake with creole cream cheese, house made whipped cream, and tasty marinated strawberries – all piled on a buttery, flaky biscuit!

– What is one dish you would make for yourself to eat after a long day in the kitchen?

I love cooking one-pot meals after a long day mainly because I don’t have the energy to clean my kitchen after I wreck it! I love anything vegetable driven, so Shakshuka is always a go-to. It’s this spicy Tunisian tomato stew with kale, spices, feta cheese, and whatever vegetables are in season. I normally coddle eggs right in the broth, so it’s sort of my spin on a classic tomato gravy. Typically I eat that with a crusty baguette and it makes my soul happy!

– Favorite local Orlando places to dine?

I’ve been incredibly busy with the launch of Holler & Dash, but my friend Emily Ellen is a local, rad, kitchen star who made me a bucket list of restaurants and bars to visit. I’m slowly working my way through the list. It’s really important that Chefs and restaurants support each other and their communities. I’ve been to Cask & Larder, Bauhaus and the Rusty Spoon recently. They all have super tasty menus. Go check ‘em out!

For more information, visit www.holleranddash.com

Cress Restaurant – 7 Courses, 7 Countries

Orlando

Ricky Ly

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Feb 16, 2017

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Cress Restaurant – 7 Courses, 7 Countries

The Trump administration recently issued an immigration ban from seven Muslim majority countries (Iraq, Iran, Libya, Somalia, Sudan, Syria, and Yemen). This ban – the way it currently exists – was overturned by the federal judicial courts as unconstitutional. It not only banned refugees, but there were also cases of authorities detaining and deporting legal VISA holders and others, including here at the Orlando International Airport.

This story is personal to me as I am the child of refugees, my parents having escaped by fishing boat from Vietnam before finally being sponsored into the United States. The America I know and love has always been a welcoming and gracious nation, one full of opportunity and a place of safe harbor for those most persecuted and oppressed. If not for America’s open hearts, who knows if my parents would not have been one of the many thousands who died at sea or captured by pirates.

Chef Hari Pulapaka, a native of Mumbai, India, came to the U.S. for graduate studies in 1987. An Associate Professor of Mathematics, he has been at Stetson University since the fall of 2000. When not teaching or working on mathematics and related areas, he is at Cress, a restaurant in downtown DeLand that he owns with his wife, working as an active professional chef. He is also a four-time semi-finalist for the prestigious James Beard Award-Best Chef South and has been invited to cook on multiple occasions at the prestigious James Beard House in New York City.

Chef Hari Pulapaka is soon hosting a family style meal at Cress featuring the cuisines of the 7 countries who are part of the administration’s immigration ban – the 300 tickets are practically sold out at publication time of this article.

I was honored to speak to him briefly about the upcoming project.

Tell us about how this dinner came about, what inspired you to create “7 Courses, 7 Countries”?
I was sitting in a plane on the tarmac in Atlanta, GA having just landed, coming off a Taste of Mathematics event hosted by the Mind Research Institute, when we heard that Delta Airlines was experiencing computer glitches nationwide and that it would be several hours before we could deplane.

At least I had a dedicated Wi-Fi connection. I logged into Facebook to find a number of posts related to the chaos and stress emanating from the Executive Order essentially banning US entry by citizens of the 7 countries. As a first generation immigrant, for some reason, I was struck by the callous and inhumane manner in which the Executive Order was enacted and impulsively felt the urge to resist with a message. So I posted that I was inspired to create such a dinner.

The reaction that ensued was mostly positive and encouraging. I usually do what I say, so, here we are.

What are your responses to criticisms about mixing politics and food?
That is a bunch of crap. First of all, business owners are human beings first. To expect them to not be vocal about political issues when they feel the natural urge to do so is almost an expectation of servitude.

“Shut up and cook” or “Shut up and get me my whatever”.

Secondly, the reality of the matter is that the United States Food System is as tightly woven with the political system as one can possibly imagine. Every decision made by consumers and producers have political implications and are influenced by politics.

The food industry lobby in Washington DC is quite impressive and I don’t necessarily mean that as a compliment. For example, they managed to make the health of future generations a political issue. I understand that the devil is often in the details, but the political will is both lacking and powerful, often to the detriment of progress.

So, if I’m guilty of mixing politics and food it is because I care about improving the state of food in this country and beyond. I’m ready to live with the consequences. I’ve done it my way since the inception and I can’t imagine doing it any other way.

Polow (Iran) – Courtesy Hari Pulapaka, Cress Restaurant

Tell me about the ingredients and dishes that are going to be served, what kind of research or assistance will you be getting in crafting these dishes? What prior experiences have you had with these 7 cuisines?
It is still premature for me to give anyone a full menu, but I’ve always prided myself on supporting American farmers and farms. On some occasions, I’ve gotten ingredients produced in another country, but by and large, our ingredients are produced in the United States. So, the menu will be a series of dishes representing culinary influences from Syria, Iraq, Somalia, Sudan, Iran, Libya, and Yemen (SISSILY).

Guests can expect deeply flavoured stews, herbaceous sauces, rustic breads, aromatic rice dishes, and complementing side dishes. My goal is to present the meal with dishes from many countries during the same course to illustrate that there are few rules and most dishes complement each other and that the power of food as a great equalizer, at a communal table, is a lesson for the ages. Many of the cuisines have significant intersection with flavours I am used to creating whether they are from the Indian subcontinent or the Middle-East. So, I would like to think that I am not out of my proverbial league.

But, I guess time will tell and our guests will ultimately decide. It’s $40 a person for a lot of food with all the proceeds going towards charity. Need I say more? My research has and will include a lot of reading and imagining. But in the end, my own (global) sensibility will have to lead the way.

As an immigrant, what are your thoughts about what is going on right now, what can we hope for?
On the one hand, I am hopeful that the growing resistance by both immigrants and multi-generational citizens against this climate of hate and prejudice is a sign that the America we love (as immigrants) is alive and well. On the other hand, it is disheartening to have to justify our presence to natives after having already sacrificed so much and more importantly having given so much towards the growth and betterment of this place we now call home. My hope is that ultimately, decency will prevail. But my greater hope is that bigotry and discrimination will end once and for all in my lifetime (I’m not holding my breath).

Maraq (Somalia) – Courtesy Hari Pulapaka, Cress Restaurant

What do you hope that people will come away with from this dinner?
First and foremost, I hope people will come away with believing (even more) in the healing power of food amidst differences of opinion and ideology. Secondly, I am hopeful that guests will feel empowered to be messengers in favour of inclusivity across the spectrum. I hope that our generation, the next one, and beyond will forge ahead with demanding and finding better solutions to the complex problems of the world. And lastly, I hope that people begin experiencing before judging.

——–
“7 Courses – 7 Countries”

“7 Courses – 7 Countries” is a family-style meal presented by Cress Restaurant with guest collaborators featuring the amazing cuisines of IRAQ, IRAN, LIBYA, SOMALIA, SUDAN, SYRIA, and YEMEN. 100% of the proceeds will be donated to a soon to be determined non-profit organization dealing with immigrant and refugee issues. The cost to attend is $40, all-inclusive. BYOB. Sunday, February 26, 2017, 4-6 pm. For Tickets, Visit Here.

Bonefish Grill – Remodeled in Longwood

Orlando

Ricky Ly

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Feb 16, 2017

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Known for their seafood dishes, Bonefish Grill in Longwood recently underwent a new renovation with an industrial, sleek look that harkens back to an estuary or mangrove idea – a place where fish love to hang out at. There’s even a large decorative art piece of a shiny metallic fish on one of the walls.

In a way Bonefish Grill is a higher end version of Red Lobster. We were recently invited to check out the new digs and were impressed with the improvement in design as well as in the dish executions.

Bonefish Grill
1761 W State Rd 434, Longwood, FL 32750
https://www.bonefishgrill.com/locations/fl/longwood

Celebrate Valentine’s Day at Fleming’s Prime Steakhouse & Wine Bar from Feb. 10-19 – $100 Giveaway!

Orlando

Ricky Ly

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Feb 13, 2017

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Fleming’s Prime Steakhouse & Wine Bar is known for their excellent steaks and wine selection. Guests can now celebrate Valentine’s Day at Fleming’s Prime Steakhouse & Wine Bar from Feb. 10-19 with a special three course prix fixe menu.

Guests can enjoy a three-course prix fixe menu, starting at $79.95

Menu includes:

o Amuse-Bouche: Shrimp and Sea Scallop

o Salad: choice of Fleming’s Salad or Modern Caesar

o Entrée Duo: 8-ounce Filet Mignon with choice of New Zealand Ora King Salmon or Australian Lobster Tail

Menu enhancements include:

o Dessert: Raspberry White Chocolate Bread Pudding

o Wines from JCB by Jean-Charles Boisset

For reservations, visit www.FlemingsSteakhouse.com. Follow Fleming’s Prime Steakhouse & Wine Bar on Facebook and Instagram at @FlemingsSteakhouse.

There are two locations in Orlando:
8030 Via Dellagio Way, Orlando, FL 32819
933 N Orlando Ave, Winter Park, FL 32789

CONTEST: $100 Giveaway to Fleming’s!

E-mail us at tastychomps@gmail.com by 5pm on February 25th with your answer to these two questions:

What one dish would you try at Fleming’s?
Where is your favorite place for Steak in Orlando? (Can be any)

SeaWorld: Seven Seas Food Festival

Orlando

Nhi Nguyen

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Feb 12, 2017

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SeaWorld introduces the all-new Seven Seas Food Festival.

“We have taken what our fans loved about Bands, Brew & BBQ and Viva la Musica and rolled that into this all-new event that expands all the offerings – more concerts, more food, more craft brew and more fun!”

Set sail on this taste adventure each Saturday February 11th through May 13th.

There are culinary marketplaces set up through out the park with live performances from country, Latin music, and rock artists as you sample and sip your way around.

The dishes are inspired by many different cultures such as Korean, Brazilian, Mediterranean etc..

Local craft beers will also be served for a fun day in the sun!

Each marketplace serves different types of food depending on the theme of the station.

At the Gulf Coast Market – Braised Short Ribs
with Jalapeno Corn Grits, Aged Balsamic Demi and Crispy Fried Onion StringsBrazilian Churrasco
Grilled Skirt Steak with Chimichurri & Garbanzo Frito

At the North Atlantic Market- Grilled Venison Sausage Slider
with Caramelized Red Onions, Sweet Red Peppers and Whole Grain Mustard

At the Pacific Coast Market- Grilled Cheese Pound Cake
with Cheddar Cheese & a Raspberry Sauce

At the Caribbean Market- Chocolate Tres Leche
Traditional Latin Dessert with Chocolate Cake Soaked in Condensed Milk, Evaporated Milk and Milk Chocolate

There’s a lot of options to what the family will find yummy (including the picky ones) as you enjoy the park.

For more information about the festival you can click here.

SeaWorld Orlando

Address: 7007 Sea World Dr, Orlando, FL 32821

Customer service: 1 (888) 800-5447

Seaworld debuts new Seven Seas Food Festival – Feb 11-May 13

Orlando

Ricky Ly

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Feb 8, 2017

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Seaworld debuts new Seven Seas Food Festival – Feb 11-May 13

Event Features Over 60 Unique Eats and More Than 55 Local and International Craft Brews

For 14 consecutive Saturdays, the Seven Seas Food Festival is coming to SeaWorld Orlando Feb. 11 – May 13, 2017.

Each week guests can sip and sample their way around the world of international coastal cuisine while enjoying craft beers, paired wines and specialty entertainment.

The fun extends beyond the food with live performances each Saturday from top country, rock and Latin music artists.

Seven Seas Food Festival Headline Entertainment:

While new flavors will tempt guests’ taste buds throughout the park, live entertainment will have everyone dancing, singing and laughing along to some of their favorite artists. The Seven Seas Food Festival brings 14 live acts to SeaWorld Orlando’s Bayside Stadium.

Lynyrd Skynyrd (February 11)
Lee Brice (February 18)
Bill Engvall (Feb 25)
Styx (March 4)
Justin Moore (March 11)
ZZ Top (March 18)
Phillip Phillips (March 25)
Coming Soon (April 1)
Village People (April 8)
Commodores (April 15)
Oscar D’León (April 22)
Olga Tanon (April 29)
Grupo Mania (May 6)
Coming Soon (May 13)

Seven Seas Food Festival Coastal Cuisine:

Complete with 11 new global markets, guests will set sail on a taste adventure as they discover more than 60 unique Asian, Latin, European, Polynesian and North Atlantic dishes throughout the park. A wide of array of wine, specialty cocktails and over 55 local and international craft brews will be featured exclusively during the Festival as well. A selection of menu highlights include:

Asian Market- Peking Duck Lo Mein with Fresh Oriental Vegetables
Korean Market- Bingsu Salted Vanilla Ice Cream topped with Caramel Popcorn
Mexican Market- Braised Chicken Adobo with Mole Sauce
Caribbean Market- Cinnamon Slow Roasted Pork Belly with Sweet Plantain Mash
Florida Market- Fried Kataifi Orange drizzled with Local Honey
Mediterranean Market- Smoked Cured Salmon topped with Sweet Dill Mustard
North Atlantic Market- Banana & Caramel Cheesecake topped with Whipped Cream & Caramelized Bananas
Brazilian Market- Brazilian Churrasco with Chimichurri & Garbanzo Frito
Pacific Coast Market- Braised Pork Cheeks with Savory Apple Polenta
Polynesian Island Market- “Loco Moco” Grilled Spam, White Rice, Scrambled Egg & Brown Gravy
Gulf Coast Market- Southern Creamy Cheese Grits with a Blackened Shrimp

In addition to the market stops, the event will feature a wide array of BBQ and comfort cuisine including Slow Smoked Ribs, caramelized in a SeaWorld original BBQ sauce, Pulled Pork Mac & Cheese and a Grilled Kielbasa Sausage Sandwich. A complete menu of the Seven Seas Food Festival delights can be found online at SeaWorldOrlando.com/SevenSeas.

SeaWorld’s Seven Seas Food Festival begins at 11 a.m. every Saturday, Feb. 11 – May 13 and continues through park close. Like all special events at SeaWorld, the Seven Seas Food Festival is included with park admission.

Best Way to Play:

The best way for guests to experience the Seven Seas Food Festival is with an annual pass. SeaWorld Pass Members can purchase reserved concert seating during an exclusive presale beginning January 19.

For more information, park hours and to purchase tickets, visit www.SeaWorldOrlando.com. Follow SeaWorld on Facebook, Twitter and Instagram for the latest Seven Seas Food Festival details and information.

Paramount Lebanese Kitchen – UCF area

Ricky Ly

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Feb 8, 2017

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You may have heard of Paramount Fine Foods with their opening at I-Drive 360 and their butcher shop on Alafaya Trail. They are actually based out of Canada but recently moved into the Florida market with a full sit down restaurant at the I-Drive 360 location. Recently, the owners opened up a fast-casual concept near UCF on University Blvd in the former location of Pie Five Pizza, which was Greens and Grille before that for many years.

We were recently invited to check out the new restaurant. It’s a very simple concept – very much similar to a Mediterranean version of Chipotle where guests go up to the counter and order.

You start with a base, choosing from:

Rice Bowl
Tabbouleh Salad
Hummus Bowl
Fattoush Salad
Saj Wrap
Greek Salad
Pita Wrap

and then pick a meat or main:

Chicken Shawarma
Beef Shawarma
Chicken Kebab
Kafta
Falafel

and sides:

Lettuce
Diced Tomato
Parsley
Onion Mix
Pickled Turnips
Pickled Cucumbers

My favorite cuts are the beef and chicken shawarma with the pickled turnips and Lebanese rice. Very filling and delicious. The desserts are freshly made in house as well with a baker (except for the baklava).

Paramount Lebanese Kitchen at UCF Orlando

Overall, I would definitely come back to try their very affordable and delicious Mediterranean style bowls and wraps again. The meat was tender and flavorful, and the rice and pickled veggies complimented every thing quite well. Although the staff seemed to still be training at the time, this is understandable as things are still just coming together at the store.

Paramount Lebanese Kitchen UCF
11325 University Blvd, Suite 206, Orlando, 32817
407-203-3219
http://www.paramountfinefoodsusa.com/locations/UCF

Local Sweet Shop – Hello Sweeties Candy and Confections

Orlando

Katherine Nguyen

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Jan 30, 2017

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Local Sweet Shop – Hello Sweeties Candy and Confections

Hello Sweeties Candy & Confections is a sweets shop created by Desiree Kurtz in Lakeland, FL. We contacted Desiree with a initial order of English Toffee with Almonds and Pecans because of a craving after trying the Epcot Canadian Pavillion Maple Bark. Desiree added samples of other treats for us to photograph and taste.

English Toffee with Almonds and Pecans – delicious and balanced between flavors and textures. The toffee sweetness was offset by the semisweet chocolate; however, the toffee is a bit overwhelming when the chocolate dissolved.

Peanut Brittle – will stick to your teeth. It is a great job security for Dental professionals. Some may say it is too sweet, but I don’t believe it is. One of my favorite treats of all time! I even bring it to class to munch on during lectures and have it as a snack during study sessions.

White Chocolate covered Peanut Butter Fudge and Peanut Butter Fudge with White Chocolate Drizzle – these are dense, sweet, and creamy. A perfect gift for your significant other, best friend, or business associates to let them know you’re by their side.

Double and Triple Chocolate Cake Pops – tasty and dense, yet fluffy. Make sure you don’t leave it out too long if you have refrigerated it. It will become soggy. For many of those who do not know, chocolate is not meant to be refrigerated because condensation will form and alter the appearance and texture. Chocolate keeps best between 65 and 70°F, away from direct sunlight, and protected from moisture. However, if you do refrigerate chocolate, allow the chocolate to come down to room temperature before enjoying it because cold chocolate doesn’t melt or disperse flavor as nicely.

Peppermint Bark Popcorn and S’mores Popcorn – sweet and fluffy. The texture will remain crunchy if kept in the fridge to maintain freshness. It’s a unique twist to have for movie nights or a stroll in the park.

When we asked Desiree how she came about and decided to create her own sweets company, she replied saying, “A few years back we were pretty short on funds for Christmas so I decided to make candy as gifts for my mom and sisters. It was a hit with all of them so each year for the past few I have made their gifts. I decided to turn it into a business this past Christmas when I realized how much I actually enjoy making sweet treats.”

Sonny’s Smokin’ Showdown

Orlando

Nhi Nguyen

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Jan 24, 2017

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This past weekend was The Sonny’s Smokin’ Showdown BBQ competition, bringing attention to Central Florida as a BBQ enthusiast destination as Top-Nations Pit-masters (by invitation only) come and put their skills to the test.

The event’s General Admission is 5$ and free for kids 10 and under. Parking was also free with an extended lot away from the Zoo that had shuttles running back and forth every 15 minutes.

Here was the full day’s Event Schedule for Sonny’s Smokin Showdown:
7:30 AM
Judges Check-In
8:30 AM
Judges Meeting (Mandatory)
12:00 PM
Kid’s Donut Eating Contest
12:30 PM
Cooking Demo
1:00 PM
Rib Eating Contest
1:30 PM
Cooking Demo
2:30 PM
Meet the Masters
3:00 PM
Live Music: Hayfire
5:00 PM
Live Music: Rockit Fly
6:00 PM
Awards Ceremony
7:15 PM
Live Music: Jill’s Cashbox
8:30 PM
Live Music: Frankie Ballard

As you can see the entire day is filled with family-fun activities as well as entrees to be purchased a la carte from local vendors.

There was a designated kid’s area so you won’t have to worry about the young ones getting bored while you chomp away!

The lines will get pretty long so I’d get there early so you would beat the rush.

There are a lot of different price points but pretty much everything is affordable so you’re not breaking the bank to get full.

All the Pit-Masters were hard at work keeping up with the crowd’s appetite & making sure everything is fresh and tasty! Here’s a list of the 2017 competitors:

Swineholio
Mcadoo Heights BBQ
Accutech BBQ
Lo’ -N- Slo’ BBQ
Panther Creek COOKers
High i Que
The Smoking Hills
Big Show Cookin’ Team
Wolf’s Revenge BBQ
Lucky’s Q
INHOGNITO
Road Crew BBQ
Lang BBQ smokers
Honky Tonk Smokers
Sauced! BBQ
Sweet Smoke Q
Smoke This
The Pit Crew, Ga
Big Ugly’s BBQ
Czech Cherokee
Top choice BBQ
Team Unknown BBQ
Holy Smokes
Swamp Boys
Budmeisters bbq team
Uncle Kenny”s BBQ
Smokin’ Hoggz BBQ
Buckshot BBQ
Victory Lane BBQ
Serial Griller
Checkered Pig
Hot Wachula’s
Real South BBQ
All In Que
Smoking Butt Heads
Helping U BBQ
Hot Mess BBQ
Iowa’s Smokey D’s BBQ
Quetopia
big daddy Q
Balch’s Blazin bbq
Smokin’ Lonestar
Oklahoma Joe’s Serious Que
One Man Pits

The invitations-only competitors battled it out in different meat categories such as ribs, chicken, brisket etc.. as well as a bonus mystery meat category ( which did not count in overall scores).

Among the competitiors, Cajun Blaze Competition BBQ took home the Grand Championship as well as $20,000 out of $68,000.

A huge congratulations to the team!

There are tons of other vendors for you to peruse around and check out the merchandise booths.

Overall it was definitely a fun-filled day that was meant to bring every BBQ lovers to central Florida. Make sure to catch the event next year!

Catch more scenes from the event on Sonny’s Smoking Showdown Invitational.

Tiffin’s at 25th Heart of Florida United Way Annual Chef’s Gala

Orlando

Nhi Nguyen

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Jan 19, 2017

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Tiffin’s at 25th Heart of Florida United Way Annual Chef’s Gala

Disney is collaborating with Heart of Florida United Way 25th annual Chef’s Gala which will take place on Saturday Feb. 4th, 2017. A night full of exquisite cuisine from more than 20 of Central Florida’s Top chefs, along with thoughtfully paired fine wines, live music, and silent auction. United Way’s largest fundraiser, Chef’s Gala will benefit local programs that provide food, shelter and other services to thousands of central Floridians in need.

This year’s Gala will feature one of Disney’s newest and experimental restaurant- Tiffin’s. Laying in Animal Kingdom Tiffin’s tells the stories of the travels and expeditions of the imagineers, especially Joe Rohde’s.

There are three main dining rooms, one holding it’s own unique story and experience, we were seated in the Harambe, Africa room as we prepare to chomp the global inspired menu.

We started with a trio of appetizers.

Lobster-Popcorn Thai Curry Soup
Roasted Baby Beets
Marinated

The star of the Trio was definitely the Lobster-Popcorn Thai Curry Soup with Basil Emulsion. It definitely packs a flavorful punch and slight hint of lemon grass.

Tamarind-Glazed Short-Rib had a cauliflower puree and vegetable variations to accompany it. Incredibly tender. Smokey and slightly sweetened by the glaze. This dish will be featured at the 2017 United Way’s Chef’s Gala.

Hosin-Glazed Grouper with forbidden rice hidden inside swiss chard with a turmeric sauce. Every bite into this dish was so delightful! There were great textures and arrays of notes definitely one of my favorite dishes by Tiffins.

We ended with some dessert sample (From Top left to Bottom Right)

Passion Fruit Tapioca
Calamansi Mousse
Lime Cheesecake
South American Chocolate Ganache

The variations in the dessert really shows how versatile Tiffin’s menu really is. Along with the great menu options the restaurants also holds many exciting adventures that will entice the guests.

Tiffins

Theme park exploration-inspired restaurant/lounge serving African, Indian & South American cuisine.

Address: 2901 Osceola Pkwy, Discovery Island, Orlando, FL 32830

Phone: (407) 939-1947

Heart of Florida United Way Chef’s Gala

Recognized as the region’s premier food and wine pairing event, Heart of Florida United Way Chef’s Gala features exquisite cuisine from more than 20 of Central Florida’s top chefs, along with thoughtfully paired fine wines, live music and a silent auction. Hosted by Walt Disney World Resort and raising nearly $300,000 each year, Chef’s Gala is historically United Way’s largest fundraiser for education, income, health and basic needs programs that serve thousands of Central Floridians in need.

2017 Participating Restaurants

Artist Point – Disney’s Wilderness Lodge
blu on the avenue
California Grill – Disney’s Contemporary Resort
deep blu Seafood Grille – Wyndham Grand Orlando Resort Bonnet Creek
Jiko – The Cooking Place – Disney’s Animal Kingdom Lodge
Jungle Skipper Canteen – Magic Kingdom^® Park
La Luce
Le Cellier Steakehouse – Epcot^®Narcoossee’s – Disney’s Grand Floridian Resort & Spa
Primo by Melissa Kelly – J.W. Marriott Orlando Grande Lakes
Raglan Road Irish Pub and Restaurant
Soco Restaurant
STK Orlando – Disney Springs
Tiffins – Disney’s Animal Kingdom Theme Park
Todd English’s bluezoo – Walt Disney World Swan & Dolphin Resort
Disney’s Boardwalk
Urban Tide – Hyatt Regency Orlando
Yachtsman Steakhouse – Disney’s Yacht & Beach Club Resorts

Desserts & Coffee:

Amorette’s Patisserie – Disney Springs
Bake Me A Cake
Disney’s Yacht & Beach Bakery – Disney’s Yacht & Beach Club Resorts
Joffrey’s Coffee & Tea Co.

Midici Now Open in Kissimmee

Nhi Nguyen

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Jan 17, 2017

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Midici, a Neopolitan Pizza Company just recently opened their doors to guests on December 30th, 2016 in Kissimmee, FL.

I will go ahead and address the question- Another Pizza Place? I understand this shoulder shrugging when it comes to a new franchise in town. However, I was pleasantly surprised by how tasty everything I ordered was. I actually fell in love with the restaurant a little more when I began talking to the staff and understand the concepts behind the restaurant.

Sticking to the Neopolitan brand they have their ingredients shipped from Naples and their flour is strictly just flour, double zero, natural salt, yeast, and water.

I started off with the House Meat and Cheese (16) which included black truffle cheese (sottocenere al tartufo), goat cheese, parmigiano-reggiano, black truffle salami (tartufo), prosciutto di Parma, spicy Italian salami (calabrese). served with gourmet pickles, 2 mustards, fresh pears, king walnuts, organic honey, and wood fire-toasted ciabatta bread.

As well as the Burrata with Beets & Balsamic (6) fresh soft burrata cheese, all natural red beets, lemon vinaigrette. Amazing textures for a simple dish.

My guest had the House Made Italian Peeled Tomato Soup (6) Traditional thick Italian soup made with crushed peeled tomatoes imported from Italy, parmigiano-reggiano, housemade pesto, wood fire-toasted ciabatta bread croutons, fresh organic sweet basil. (can be requested gluten-free)

We choose 3 different pizzas from the menu

Truffle and Vegetables Pizza (14) truffle cream, fresh ricotta cheese, all natural fresh mushrooms, all natural Fresno chilis, fresh whole mozzarella, fresh organic sweet basil, organic non-gmo extra virgin olive oil, parmigiano-reggiano, topped with baby arugula and fresh grape tomatoes after bake for a refreshing crunch. This one was hands down my favorite. The touch of truffle was just enough to elevate all the components in the pizza.

Double Pepperoni (9.5) crushed Italian peeled tomatoes (sauce), fresh whole mozzarella, gourmet pepperoni, spicy Italian salami (calabrese), parmigiano-reggiano, organic non-gmo extra virgin olive oil, fresh organic sweet basil. We added mushrooms to complete Jonathan’s (my guest) usual pizza order and it was said that He can’t go back to Dominoes’ again.

We split the Bacon N’ Egg (10) fresh whole mozzarella, all natural applewood smoked bacon, freshly cracked free-range egg, wood fire-roasted fingerling potatoes, oregano, parmigiano-reggiano, fresh organic sweet basil, organic non-gmo extra virgin olive oil (no tomato sauce). My recommendation is to take the crust and scoop up all the delicious yolk on the plate!

The dinner ended on a rich sweet note with Signature Nutella Calzone & Fresh Berries (6) House Neapolitan dough, light, thin, soft and chewy, baked fresh with Nutella©, blackberries, raspberries, blueberries, and strawberries, hidden inside, topped with a hint of balsamic reduction, and shaved coconut. What a decadent treat.

Side story- The CEO actually convinced the developer of Nutella to create their product with Non-GMO ingredients so that Midici will stay true to their claim of being a Non-GMO restaurant.

I was able to catch a moment with the CEO of Midici and I had to ask him how is the restaurant able to make any profit since the ingredients are promised to be fresh, imported, and affordable. He told me it was in the volume that the orders are made. The restaurant encourages the guest to stay and chat to enjoy the ambience and the company of their guests. The enivironment is made to be like a european cafe to get people to stay, sip, and get comfortable.

“People is the best thing to happen to people” is what was relayed to me by the staff. So each franchise location is based on the franchisee versus convenient locations.

Midici is “Fast Fine” is bringing my new year in with a yummy start!

MidiCi The Neapolitan Pizza Company

Address: 720 Centerview Blvd, Kissimmee, FL 34741

Phone: (407) 201-3824

Sonny’s BBQ to Host National BBQ Competition and Festival in Central Florida this Saturday January 14

Events

Ricky Ly

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Jan 11, 2017

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Sonny’s BBQ to Host National BBQ Competition and Festival in Central Florida this Saturday January 14

Sonny’s BBQ to Host National BBQ Competition and Festival in Central Florida
Winter Park-based BBQ chain to host second annual Sonny’ s Smokin’ Showdown

The third largest BBQ chain in the country is back with its highly anticipated Smokin’ Showdown Invitational BBQ competition and festival, inviting visitors from across the country to for a full day of BBQ amongst the nation’s top Pitmasters.

On January 14, Sonny’s BBQ is hosting its second annual Smokin’ Showdown Invitational at the Central Florida Zoo (3755 US-17, SANFORD, FL 32771).

The Sonny’s Smokin’ Showdown BBQ competition and large-scale festival is designed to make Florida a BBQ destination by bringing BBQ enthusiasts from across the country to Central Florida for a full day of live music, family fun and delicious BBQ. While attendees watch more than 50 professional BBQ competition teams and taste their award-winning recipes, Sonny’s Smokin’ Showdown attendees may also participate in rib and donut eating contests and enjoy live music, featuring Frankie Ballard at the family friendly festival.

The invitation-only competition brings together the nation’s top Pitmasters in one arena for an epic BBQ battle.

Teams are judged on five different meat categories: chicken, ribs, pork, brisket and a mystery meat, which will be announced at the event.

The grand champion team will receive $20,000. The total prize pool totals $68,000.

“The Smokin’ Showdown celebrates what we’re all about; good BBQ and great company,” said Montana Coleman, Co-Organizer of Sonny’s Smokin’ Showdown. “We look forward to seeing these talented Pitmasters showcase their skills in our home state of Florida.”

Sonny’s Smokin’ Showdown will host local vendors, family-fun activities and musical performances by top country artists, including Hayfire, Rockit Fly and Jill’s Cashbox. The headliner will be Frankie Ballard. The event is $5, kids 10 and under are free.

For more information about Sonny’s Smokin’ Showdown, please visit sonnysshowdown.com. For more information about Sonny’s BBQ, visit sonnysbbq.com.

Event Schedule
7:30 AM
Judges Check-In
8:30 AM
Judges Meeting (Mandatory)
12:00 PM
Kid’s Donut Eating Contest
12:30 PM
Cooking Demo
1:00 PM
Rib Eating Contest
1:30 PM
Cooking Demo
2:30 PM
Meet the Masters
3:00 PM
Live Music: Hayfire
5:00 PM
Live Music: Rockit Fly
6:00 PM
Awards Ceremony
7:15 PM
Live Music: Jill’s Cashbox
8:30 PM
Live Music: Frankie Ballard

“In 1968, we were just a local BBQ joint in Gainesville, Florida. Today, we’re still a local BBQ joint. We just happen to be in a few more locations. But we still do things the same way Floyd “Sonny” Tillman and his wife, Lucille, did back then. We still slow-smoke over oak for up to 12 hours at a time. We still serve generous portions. And we still believe people should be able to go out to eat and feel right at home.” – Sonny’s BBQ Team

About Sonny’s Smokin’ Showdown
Sonny’s Smokin’ Showdown Invitational is a national BBQ competition hosted by Sonny’s BBQ and sanctioned by the Florida Barbecue Association. Taking place at the Central Florida Zoo on January 14, this competition and large-scale festival is designed to bring BBQ enthusiasts from all over the country to the heart of Florida for a full day of live music, family fun and delicious BBQ.

First of its kind in the area, Sonny’s BBQ created the Smokin’ Showdown to share its passion and expertise with the BBQ community, as well as provide a platform for Pitmasters to showcase their talents alongside some of the best in the business. Last year, Sonny’s Smokin’ Showdown had about 10,000 attendees and close to 50 competing teams.

About Sonny’s BBQ®
With 113 locations throughout the southeast, Sonny’s BBQ® is one of the largest and most popular barbecue restaurant companies in the country. The Daily Meal has named Sonny’s BBQ the Best Barbecue Chain in America for the last two years. Floyd “Sonny” Tillman and his wife, Lucille founded Sonny’s BBQ in 1968 in Gainesville, Fla. in hopes of creating a local BBQ joint for their community to enjoy. Forty-eight years later, Sonny’s BBQ continues to be just that – a passionate BBQ brand constantly perfecting the craft of BBQ. For more information and to find the Sonny’s BBQ location closest to you, please visit: www.sonnysbbq.com.

Pop Juice Bottles in 2017: Healthy Eats + Drinks Around Orlando

C Major

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Jan 3, 2017

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Pop Juice Bottles in 2017: Healthy Eats + Drinks Around Orlando

Hey, hey!

So you want to eat cleaner, huh? Every year, millions of Americans head to the gym with the hopes of dropping the holiday pounds, but as many of you know – the secret in the weight loss sauce is really what you consume. For a moment, let’s picture a new you — a you that likes kombucha, tea instead of a frappé and sometimes maybe a salad instead of the fries (blasphemy, I know!)

If you’re reading this, you probably love to eat just as much as I do, so consider committing to make small, but impactful changes every week until they become habits.

Let’s raise a smoothie to the new you in 2017 and explore my favorite places to eat clean in and around Orlando. Because hey, a little kale salad here and there never hurt anyone.

Eats: Mixed, raw and clean options

1. The Sanctum | Colonialtown North

Major’s Pick: Shiva Salad (Half Salad) Massaged kale, roasted butternut squash and house-seasoned tempeh with pink lady apples, celery, carrots and raisins. All tossed in curried peanut dressing and finished with candied walnuts, toasted chickpeas and flaked coconuts

2. Dandelion Communitea Cafe | Mills 50 District

Major’s Pick: The Giddyup ($6 on Mondays!): tempeh chili topped with blue corn chips and fresh diced tomatoes. Served with vegan queso or organic dairy cheddar cheese. Get in a bowl or wrap, and check out the new menu! (Tell them Major sent you.)

3. Infusion Tea | College Park

Major’s Pick: Nut & Honey wrap: local honey, organic cashew nut butter, bananas, strawberries, and granola for a sustaining wrap

4. Create Your Nature | Winter Park

Major’s Pick: Nutty By Nature bowl: blueberries, banana, organic granola, almonds, walnuts, pecasn, chia seeds, hemp seeds and local raw honey

Drinks: Cold-pressed, blended and over ice options

1. Juice Bar | The Milk District

Major’s Pick: Hale to the Beet Down: apple, kale, orange, lemon ginger

2. Juice’d | Thornton Park

Major’s Pick: Kale Smoothie: apple, banana, ginger, kale, mango, pineapple, spinach *add coconut water

3. Grounding Roots | College Park

Major’s Pick: Sweet Potato, Pineapple & Red Apple

4. New Moon Market | College Park

Major’s Pick: Cheeky Monkey: almond milk, banana, oats, almond butter with maca powder

5. Skyebird | Audubon Park

Major’s Pick: Thai Hot: spinach, celery, cilantro, orange, apple, lime, lemongrass and jalapeño

Share your food adventures with us on Instagram! I’m so excited to see what you let your palate explore in the year!

Snack on,

Chauniqua Major, but we’re friends so call me Major!

Openings and Coming Soon: Snowbean Cafe and Halal Guys

Ricky Ly

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Jan 2, 2017

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Openings and Coming Soon: Snowbean Cafe and Halal Guys

SNOWBEAN Cafe at Colonial And Semoran

Korean Dessert Cafe “SNOWBEAN” is now open at 5310 E Colonial Dr, Orlando, sharing the same address as Izziban Sushi and Korean BBQ.

Snowbean is a “Dessert & Coffee Cafe, serving coffee beans locally sourced from Roasters located in Orlando Florida. Serving a modern twist on a traditional Pat-bing-soo”

SNOWBEAN Cafe
5310 E Colonial Dr
Orlando, FL 32807
(407) 270-8811
https://www.instagram.com/snowbean_orlando/

Halal Guys at Waterford

The Halal Guys began in 1990, when the three founding partners opened up a hot dog cart on West 53rd & 6th Avenue in New York City. The Halal Guys became famous for their chicken and rice with special white sauce on late nights in the city – and has made a huge push for expansion in recent years.

They will now be coming to the Orlando Waterford area in early 2017 (March/April) and are looking to expand to more than 15 locations. Look out for more updates from us here

Halal Guys Orlando at Waterford
626 North Alafaya Trail suite 103
Orlando, Florida
(347) 527-1505
http://thehalalguys.com/
GOFUNDME
Help Achilles Art Cafe in Winter Garden get back on its feet after a destructive fire
https://www.gofundme.com/ashandthecoffeeshop?u=12119866

Crown Maple’s Maple Bark at Epcot

Katherine Nguyen

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Jan 2, 2017

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Crown Maple’s singular, certified-organic maple products are featured at the Canadian Pavilion in Epcot® of Orlando, FL in the form of Maple Bark for Holidays Around the World Epcot®.

This version Maple Bark contains pecans; it is absolutely delicious as it is not overwhelmingly sweet.

Although we only bought one bag, we wish we bought more.

A bite of the bark with a piece of the pecan on top is well balanced for the palate.

If you missed the Maple Bark from Epcot®, have no fear as you can make your own Maple Bark with this recipe from Epcot® that makes 24 pieces.

Ingredients

3/4 cup pecans
1 teaspoon sea salt
1 cup butter
1 cup granulated sugar
1/4 cup water
1 1/2 cups semisweet chocolate chips, divided 1 1/2 tablespoons maple sugar

Recipe

Combine pecans and sea salt in a medium pan. Toast over medium heat, stirring constantly for 1-2 minutes, until brown and fragrant. Chop into small pieces and set aside.
Melt butter in a medium saucepan over medium-low heat. Once butter is melted, add sugar and water, stirring continuously until temperature reaches 295°F. Immediately pour onto baking sheet lined with a silicone baking mat and spread into a 9×13-inch rectangle. Cool for at least 3 hours.
Melt 3/4 cup chocolate chips in a small bowl and spread over one side of the cooled bark. Immediately sprinkle half of the chopped pecans and maple sugar over the chocolate. Cool for 2 hours, until chocolate is set.
Melt remaining 3/4 cup of chocolate chips. Turn bark over and spread chocolate on the other half of the bark. Sprinkle with remaining chopped pecans and maple sugar. Cool for 2 hours, until chocolate is set.
Break into 24 pieces. Store in an airtight container for up to 7 days.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

About Crown Maple

From bark to bottle, Crown Maple is a defining ingredient, delivering a gourmet maple experience like no other. Crown Maple is estate–produced from forests comprising the Taconic Hardwood Forest, a unique terroir which extends from the New York Eastern Mid-Hudson Valley to Central Western Vermont. Since the brand’s launch, the distinctive taste and versatility has won over discerning professionals and connoisseurs alike, elevating Crown Maple beyond a sweetener and into a defining ingredient.

All products are certified-organic, pairing the best nature has to offer with artisan craftsmanship and state-of-the-art production technology. From bark to bottle, Crown Maple is sustainably made on 800 acres of pristine land at Madava Farms in Dutchess County, New York, and truly sets the standard of excellence in maple production and flavor.

For more information about Crown Maple and their products, please visit Crown Maple.

Five Star New Year’s Eve in Orlando’s I-Drive 360

Katherine Nguyen

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Dec 29, 2016

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Five Star New Year’s Eve in Orlando’s I-Drive 360

Five Star New Year’s Eve marks its fourth year with the launch of its signature all-white-and-gold-themed celebration in Orlando’s I-Drive 360. The Miami acclaimed fête has been hosted and attended in Miami by actor Ryan Phillippe, DJ Robin Schulz, Brazilian actor Macos Mion, soccer star Ronaldo “The Phenomenon” Nazario de Lima and renowned Brazilian actress Isabeli Fontana, to name a few.

Mirroring its Miami counterpart, Orlando’s party features an opulent celebration including exclusive access to full-service bar with premium libations, food all night long including dishes like Poached Lobster with Gruyere Cheese Fondue, Braised Pork with Lentils and Kale, Chimichurri Rubbed Beef Tenderloin, Crème Brûlée, and Chocolate Covered Strawberries, to name a very few, a boutique and styling suite, a private cigar room, sounds by live on-site DJs, recreational activities, and service from on-site concierge.

Admission packages to the event will start with General Admission ranging between $290 and $390, which features a full-service open bar with beverages, beer, vodka, whisky and prosecco. The Table Top package is priced at $4,000 granting guests a reserved bar space for six guests and access to the full-service open bar through the night. The VIP Table experience priced at $9,900 offers an exclusive VIP entrance, full-service open bar with beverages, beer, vodka, whisky and champagne, as well as dinner and breakfast for 10 people. The Gold Lounge package, which accommodates 16 people, is priced at $20,000 and features a VIP separate entrance, full-service open bar with beverages, beer, vodka, whisky and champagne, exclusive dinner and breakfast, a dedicated butler service, and private transportation for the entire party.

Valet parking is available, but Ubering is recommended.

Tickets available at: http://fivestarnye.com/

We can’t wait to see you at the event!

Photos are provided by Five Star New Year’s Eve.

About Concept ID:

Concept ID is a marketing and communications agency with clients like 1 Hotel & Homes, In List, Casa Cor, Hooch App and experience in events like Kevin Hart’s Heartbeat Weekend, Oculto, and Five Stars New Year’s Eve. Their unique solutions in the Miami/US market have made them successful in their creation, production and project management of accounts in entertainment and sports. For more information on Concept ID, visit www.conceptid.us or call 786-768 -2447. For additional details on Five Star New Year’s Eve, visit www.fivestarnye.com or call 786.768.2447.

The Capital Grille for the Holidays plus $150 GiftCard Giveaway

Orlando

Ricky Ly

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Dec 21, 2016

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The first Capital Grille was founded in Providence, Rhode Island in 1990 and quickly became a staple in the city’s up and coming downtown section. Businessmen were the driving force behind the restaurant’s original popularity, but it has since grown into a celebratory destination for all occasions – from holidays and birthdays to anniversaries and more.

That is true here too in Orlando, with the first Capital Grille opening in the Orange County Convention Area on International Drive and now with a second more modern and updated location at the Mall at Millenia. I’ve always been a big fan – from their great service to excellent quality steaks and ambiance – it’s great for any special occasion, and with the new bar menu, good even for those just stopping by on the way home from work or while shopping at the mall.

The Stoli Doli is the Capital Grille’s signature cocktail, and it is so popular that they pour enough each year to serve the country of Iceland for an entire evening. It’s made with made with Stolichnaya Vodka infused with fresh pineapple, chilled and served straight up.

This holiday season, the Capital Grille is offering several special items to go along with purchases of gift cards. In celebration of this announcement, we have partnered up with The Capital Grille to do a gift card giveaway worth $150. To enter read below:

For the holidays this year, The Capital Grille is helping guests give the gift of a true fine dining experience with a limited edition, stainless steel $1,000 gift card.

In addition, customers purchasing gift cards at The Capital Grille valued at $500 or above will receive an additional 10% added to the gift card’s value, as well as custom steak knives. The gift cards can be personalized with a voice memo or photo.

Other interesting facts:

· They hand make their mozzarella every 90 minutes.
· Their Sam’s Mashed Potatoes are named after The Capital Grille’s founder’s son.
· Skilled Pastry Chefs arrive when the sun rises to make fresh desserts daily.

The Capital Grille at Pointe Orlando
Pointe Orlando, 9101 International Dr · (407) 370-4392
The Capital Grille at The Mall at Millenia
The Mall at Millenia, 4200 Conroy Rd · (407) 351-2210

THE CAPITAL GRILLE $150 GIFT CARD GIVEAWAY CONTEST

One entry per person, winner will be chosen randomly on Friday December 23,2016 at 5pm!

TO ENTER:
1. Subscribe to our E-mail Newsletter -TastyChomps Newsletter here
2. E-mail us the answers to the questions below to tastychomps@gmail.com:
a. Did you subscribe to the e-mail newsletter? Yes/No
b. What dishes would you like to try the most?
c. How often do they make their mozzarella at The Capital Grille?
d. Where was The Capital Grille founded?

TASTYCHOMPSORLANDO FOOD BLOG

Tasty ChompsA Local's Culinary Guide

HERE are some of our FAVORITE choices for a dinner at Yummy House, enjoy:

Tell us a little about yourself.

Favorite first memories of food?

– Best Dishes to Try at the Restaurant?

– What is one dish you would make for yourself to eat after a long day in the kitchen?

– Favorite local Orlando places to dine?

2017 Participating Restaurants

Desserts & Coffee:

Eats: Mixed, raw and clean options

Drinks: Cold-pressed, blended and over ice options

SNOWBEAN Cafe at Colonial And Semoran

Halal Guys at Waterford

THE CAPITAL GRILLE $150 GIFT CARD GIVEAWAY CONTEST

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