“We are thrilled to open another restaurant in Orlando,” says Huey Magoo’s President and CEO Andy Howard. “Huey Magoo’s is debuting a fresh new design and introducing wonderful new programs like our ‘Random Acts of Kindness’. Restaurant Row in Dr. Phillips in one of the most bustling dining destinations in the area. We are proud to be the latest edition to Plaza Venezia and look forward to building lasting relationships with our amazing customers in Central Florida.”

Buffalo sandwich: hand-breaded buffalo tenders, Iceberg lettuce, tomato, pepper jack cheese, and jalapeño ranch dressing. Served on warm Texas toast or a toasted bun and crinkle-cut fries. I suggest trying this sandwich with Texas toast as the crispy toast adds a new texture to the sandwich. Eating toast instead of the bun will not overwhelm you with the feeling of having it stuck in your mouth while trying to enjoy your chicken.

Magoo’s favorite: hand-breaded or grilled chicken with mixed greens, cranberries, walnuts, grape tomatoes, and raspberry walnut vinaigrette dressing. Very light and fresh for Spring or Summer seasons, especially with grilled chicken. It is a nice meal for lunch and very filling with the amount in each bowl.

Garden Salad: hand-breaded or grilled chicken with mixed greens, grape tomatoes, cucumbers, and mozzarella and cheddar cheese. I prefer this salad with ranch dressing and a smaller portion as a side. If ordered, I suggest ordering another dish so you can eat half of this salad with another dish, while saving the other half of the salad for a later time. This works because of the large amount they give you and it will be fresh to have later that day or the next day. More Magoo’s for later!

Garlic Parmesan: self-explanatory. Uniquely delicious. It tastes even better as leftovers.

5 Tenders meal: marinated chicken tenders served with crinkle-cut fries, Texas toast and your choice of a dipping sauce. You can choose from hand-breaded, grilled or buffalo; no matter what you choose, it will be delicious. My favorite sauces for the tenders include Magoo sauce and ranch. Not only will the sauces are great with the tenders, but they are delicious with the fries. Forget ketchup!

If you are not in the mood for fries, you may substitute it for Huey Magoo’s freshly made chips. Share them with friends! I know I have and they think the chips are some of the best. Eat them fast because they will get stale the next day.

Desserts include fabulous cookies. Each cookie is soft and chewy, just how I like it. The chocolate chunk may be my favorite. Huey Magoo’s cookies are freshly baked in-house every day. If you’re not interested in cookies, there are also apple slices. The apples are fresh and sweet.

Background information

Huey Magoo’s was founded in 2004 by Matt Armstrong and Thad Hudgens, two southern boys with a passion for quality chicken and a penchant for serving others. Huey Magoo’s prides itself on providing great tasting chicken tenders in a clean, friendly environment, while showing their love for people. Huey Magoo’s delivers delicious, fresh, cooked-to-order chicken tenders, and they do it to perfection. Huey Magoo’s also gives back a portion of profits to not-for-profit organizations and community groups. Committed to building a culture of excellence in service and food quality by serving only premium hand-breaded or grilled chicken tenders dipped or “sauced” in uniquely flavorful signature sauces, Huey Magoo’s attracts a cult-like following of Millennials, families and neighboring businesses desiring quality, delicious food at reasonable prices.

by Hoang Nguyen

We were invited to try out one of Ruth’s Chris Tastemaker Dinners featuring an assortment of Johnnie Walker. The atmosphere was very casual, but I felt that was what really made the night memorable.

I have to be honest, my first time visiting Ruth’s Chris was not great, and the main reason for it was the atmosphere. This experience completely changed my perspective.

The dinner was quite informative, with the history of Johnnie Walker and their whisky. Two characteristics of Johnnie Walker bottles is that it has the iconic square bottle, which was established by Johnnie Walker’s grandson, Alexander Walker, in 1860. With this shape, it meant more bottles fit the same space and resulted in fewer broken bottles. The other characteristic is the label, which is placed at an angle of 24 degrees. This allows the text to be more visible and allows text to be made larger.

We were escorted to our table and immediately served our first drink of the night.

The Scottish Standard, which comprised of Johnnie Walker Black, Cointreau, Cardamom, Prosecco. This drink was paired with Stuffed Shrimp Scampi, Lasagna Roulade Spinach Ricotta, and Tomato Basil Sauce. The dish was a refreshing way to start off the night. The Prosecco did well to mask the sometimes intense flavor of the Johnnie Walker Black. The shrimp was made well with a zesty lemon flavor and garlic, which was not overpowering. The lasagna was not packed with as much flavor as I was hoping for, and the pasta was also on the dry side, even with the marinara sauce.

The second course was a balsamic roasted pear salad with caramelized pecans and blue cheese, paired with Johnnie Walker Black, served neat. The salad was refreshing, where the sweetness of the pear and pecans helped ease the strong bite of the Johnnie Walker Black. The pear had just the right amount of sweetness, without tasting like it was soaked in syrup.

The third course was a red lentil and cauliflower soup with cilantro and tomato chutney. The drink that accompanied the entree was called the Tiki Scotsman, which was made with Johnnie Walker Black, Fassionola Syrup, Fresh Squeezed Lime Juice, Mint, and Nutmeg. The soup had a strong curry flavor, which I enjoyed. The drink was a little too sweet for my taste. However, this drink would be great for a person who does not regularly drink scotch/whisky.

The fourth course was the Petite Filet Mignon Oscar with Lyonnaise Potatoes, Roasted Asparagus and Mushrooms. This entree was paired with Johnnie Walker Platinum, served neat. The platinum had a very smooth flavor, which complemented the heaviness of the filet and crab meat. The steak was cooked to perfection and just melted in your mouth.

The night ended with tiramisu and a glass of Johnnie Walker Blue served neat. The tiramisu was very light, not overly sweet. The tiramisu lacked more of the espresso flavor. Other than that, the creaminess of the dessert enhanced the flavor of the exceptional blend of the Johnnie Walker Blue. I highly recommend this experience for anyone. Not only was it a very fun night, but you might learn a few interesting tidbits. If you would like more information on upcoming tastemade events, such as their Chateau Montelena wine dinner next month, please check out the following link:

https://www.ruthschris.com/promotions/taste-maker-dinners?utm_source=WDPR&utm_medium=Various&utm_campaign=WDPR

National Brisket Day (Sunday, May 28) is quickly approaching and 4 Rivers Smokehouse is celebrating with a week of delicious specials available Monday, May 22 – Saturday, May 27.

Specials Include:

· John’s Big Dog Loaded Chili Cheese Brisket Burger ($7.99) Chargrilled ground brisket smothered with John’s Big Dog Chili, nacho cheese, crispy French fries, onions and jalapenos. Add 2 sides for $2.50.

· John’s Big Dog Chili Cheese Fries ($4.99) Crinkle cut French fries topped with John’s Big Dog Chili, nacho cheese and fresh Pico de Gallo

· Cornbread Salad ($2.29) Romaine lettuce tossed with pickles, peppers and onions in a sweet creamy dressing topped with crumbled Texas cornbread and chopped bacon.

visit https://4rsmokehouse.com/ for more info

Tasty Chomps was invited for an interview with Chef Jeremy at Ocean Prime Orlando located on Sand Lake Road.

Chef Jeremy grew up and learned how to cook as his father was learning how to cook. During that time, Campbell’s SpaghettiOs Pasta and Totino’s Pizza Rolls were all the rage when his father decided to learn how to cook to sustain himself and his family.

Chef Jeremy traveled a lot due to his father being a professor. Chef Jeremy became independent and a self starter at an early age, which was partially because he is the youngest of 5 children in the family.

With learning how to cook at home, Chef Jeremy also started from the bottom at a young age and worked his way up in restaurants in a small town. He continues to feed, not only our community, but his humanity with his passion to work with local charities.

At Ocean Prime, Chef Jeremy and his team plan on adding a new item every year or so after doing extensive research and testing to perfect the item before adding it to the menu.

A sushi section was added a little over a year ago and Ocean Prime Orlando achieved their goal of being more than a steakhouse. Their selection is not just a random list of sushi, they researched and taste tested many ingredients to perfect each item. Plan your next visit with sushi on your mind. I recommend the Prime Roll, Lobster Roll and Hamachi Crudo.

It was a pleasure learning more about Chef Jeremy and try some of his favorite dishes as well as popular items on the menu. Many, include myself, always wonder about the chefs and restaurants I dine at. I believe that knowing a little more about the lives of our chefs and the history of the restaurants will make us feel as if we are on a whole new level with the restaurant and we are more likely to come back.

The Tuna Tartar is a bit too salty from the soy sauce. Aside from that, the tuna is fresh and go well with the wasabi avocado underneath.

The Chilled Crab Meat Cocktail is delicious with a very slight sweetness to it. The sauce will add a dense layer as it is mayonnaise based. In my opinion, I prefer the crab with the slice of lemon that comes with it.

Roasted Brussels Sprouts are soft in texture and earthy in flavors. It has many health benefits, but it still does not sway my liking due to its bitterness.

The Chilean Sea Bass is so buttery smooth it melts ineyour mouth. There’s a light sweetness that dances on your taste buds. The sea bass is seasoned lightly and plated with a few pieces of truffle and carrots over whipped potatoes, peas and a champagne truffle sauce made with clam juice. This is one of the most popular dishes at Ocean Prime Orlando, besides the steaks, and I now understand why! I highly recommend this dish.

Bone-in fillet steak is cooked to your liking. It is lightly seasoned with some salt, pepper and butter before it is broiled at 1200 degrees. The steak is tender and moist. It has a unique and robust flavor that is quite earthy.

The Warm Butter Cake has a crisp coating and a warm, melt-in-your-mouth center. It is overpoweringly sweet on its own, which is why it is topped with vanilla ice cream to mellow out the sweetness. A raspberry sauce can be found beneath the cake…this dish is healthy because it has fruit, right?

The Crème Brulée is a must at Ocean Prime. Flavors are subtle and blend well with one another. It is a personal favorite of mine and I continue to have this dish each time I visit no matter how full I am.

Stop by Ocean Prime Orlando for an intimate setting for a date, family gathering or business meeting.

Location:

• RIALTO AT SAND LAKE
  7339 West Sand Lake Road
  Orlando, FL 32819

Contact:

• (407) 781-4880

Hours:

• Monday – Thursday 5:00 PM – 10:00 PM
• Friday – Saturday 5:00 PM – 11:00 PM
• Sunday 5:00 PM – 9:00 PM
• Lounge 5:00 PM – Close

Bodegas Salentein Argentinian Wine Tasting Event Benefits
American Red Cross Service to Armed Forces

Texas de Brazil partners with Bodegas Salentein, one of Argentina’s most in?uential and successful wine producers, to present a wine tasting event benefiting the American Red Cross Service to Armed Forces. Featured at select locations across the nation on April 26 -28, the event costs $35. From every ticket sale $30 will be donated to support military, veterans and their families as they prepare for, cope with, and respond to the challenges of military service.   Over the past six years, Texas de Brazil restaurant events have raised nearly $145,000 for the nonprofit organization.

Bodegas Salentein representatives will introduce a notable collection of wines from Mendoza’s Uco Valley including KILLKA super-premium wines and Salentein Numina Gran Corte 2013.  Texas de Brazil complements the evening with appetizers served during the reception-style event including Brazilian sausage, chicken wrapped in bacon, garlic picanha (sirloin), a specialty crositini plus Braziliancheese bread.

Every day, the American Red Cross provides 24/7 global emergency communication services and support in military and veteran health care facilities across the country and around the world. Representatives will be present to share their efforts and impact.

overall it was a fun event great for fun date nights but you’re also helping out with the community. The wine pours were generous as well as the appetizers servings.

Texas De Brazil does multiple benefitting events through out the year and they’re usually listed on the site – you can find them here. 

I recently had lunch at DoveCote, coined as a modern brasserie,  now open on the ground floor of the Bank of America Center at 390 N. Orange Ave.

Led by Chef Clayton Miller, a past winner of a “Best New Chef” award from Food & Wine Magazine, the restaurant draws inspiration from classic French cuisine to refine his take on dishes such as Cote De Boeuf, Steak Frites and Bouillabaisse. DoveCote also features a raw bar serving a curated assortment of oysters, shrimp, mussels, clams and other seasonal seafood selections.

In addition to daily lunch and dinner service, DoveCote offers a coffee and pastry breakfast Monday to Friday beginning at 7 a.m. until supplies last. A craft coffee menu and barista service is available all day.

I recently went to visit with some friends for a lovely lunch there. Inside,  the restaurant is furnished with a rustic French look, kind of like something out of the department store, Anthropologie. The seating was a bit uncomfortable as I recalled being a little bit too close to other diners. It may be a turnoff for those who prefer their lunch conversations private.

We began with an order of the pain maison, the house bread rolls accompanied with black olive butter and roasted garlic.

I ordered the Croque Monsieur, $15, a wonderful French style ham and gruyere cheese sandwich topped with more cheese and mornay sauce. The bread was flavorful and soft, and overall the sandwich was a delight.

My dining companions had the chicken salad croissant sandwich and the shaved roast beef sandwich. Both were well received.

DoveCote is open Monday to Friday 7:00 a.m. to 10:00 p.m., Saturday 5:00 p.m. to 10:00PM and closed Sunday.

The Florida Hospital Foundation

presents

Rosen Shingle Creek 9939 Universal Blvd., Orlando, FL 32819

Sunday, May 21, 2017 5pm – 9pm

Roll up your sleeves and join over 60 of Central Florida’s talented chefs for Florida Hospital’sGourmet Soiree Chef Show on Sunday, May 21, 2017 at Rosen Shingle Creek.

At this exciting event, hosted by top culinary professionals, teams will prepare a delicious and healthy meal while competing against other tables for best dish.

Join us for a hands-on dining experience where all proceeds benefit vital programs at Florida Hospital — focusing on children’s health and wellness initiatives that teach good eating habits and healthy life choices.

HOW TO DESCRIBE THIS EVENT:

INTERACTIVE COOKING ? TEAM BUILDING ? COOK WITH YOUR CHEF ? LIKE “IRON CHEF” ? CASUAL EVENING ?

BEST DATE NIGHT EVER ? FUN WAY TO RECOGNIZE AND ENTERTAIN CLIENTS ? HEALTHY ? FARM TO TABLE ?

HIGH ENERGY ? FRIENDLY COMPETITION ? SOUS CHEF ? ENTERTAINING WAY TO LEARN HOW TO COOK ?COOKING FOR A CAUSE

Will you accept this healthy challenge?

For questions and additional event and sponsorship information, please contact Tamara Dempster at Tamara.Dempster@FlHosp.org or (407) 303-9574.

There is a new Cantonese style Chinese restaurant in town, located right next to 1st Spring Supermarket on Colonial near Rouse Road in East Orlando.

Hong Kong Alley Kitchen had recently been re-modeled and are having a $19.99 two lobster special.

We went to dinner with a group of family and friends and I came back mostly underwhelmed. I think the most upsetting thing about the meal was the menu – all translated I believe using Google Translate.

Many of the items made no sense whatsoever and it irked me that they didn’t bother to consult with any one fluent in English to help them smooth out the translations so that customers can get an idea of what they are ordering.

Overall, I thought the dishes were a bit ho hum, and though came out beautifully, had some off flavors that I did not enjoy. Mostly bland, and the sauce a bit too cloying.

My favorite dish was probably the fried rice.

I hear the three cups chicken and some of the other spicy dishes were good so will have to return to investigate further. Hopefully they will have their menu translated by then.

Sure I’d like some honey pork baking or miscellaneous vegetable shrimp…

Hong Kong Alley’s Kitchen

LUMA ON PARK

Showing mom all your appreciation in just one day can be a hefty task. Start off the day with a Mother’s Daybrunch at Orlando’s culinary gem, Luma on Park. The chefs at Luma will serve their popular menu as well as an assortment of unique brunch items, with Bellinis and Bloody Marys. Brunch will be served from 11 a.m. until 3 p.m. Reservations are encouraged, please call (407) 599-4111 or visit our website www.lumaonpark.com.

PRATO

Mother’s Day is just around the corner, so treat your most special lady to brunch at Prato. The lunch menu will be served alongside select brunch items, along with Bellinis and Bloody Marys from the culinary team at Orlando’s favorite Italian restaurant. Brunch will be served from 11 a.m. until 3 p.m., reservations can be made by calling (407) 262-0050 or visiting our website www.prato-wp.com.

LUKE’S KITCHEN + BAR

Show your gratitude this Mother’s Day by starting her special day with some quality time at Luke’s Kitchen + Bar. The latest concept by Chef Brandon McGlamery will offer its fresh new lunch menu served alongside select brunch items that capture the very best of locally grown American fare. Bellinis and Bloody Marys will also be available to be sipped inside or on the patio. Reservations can be made by calling (407) 674-2400 or visiting our website www.eatlukes.com.

HIGHBALL & HARVEST

Moms deserve the best every year, start the day off right with brunch at Highball & Harvest at The Ritz-Carlton Grande Lakes. The buffet brunch will feature spring vegetables, a champagne bar, and freshly shucked oysters from 12 p.m. until 3 p.m. Reservations are encouraged. Adult guests may dine for $99 and children ages twelve and under for $40. Reservations can be made by calling (407)393-4422 or visiting our website www.ritzcarlton.com.

The Alfond Inn at Rollins, Winter Park

Mother’s Day Brunch at The Alfond Inn on Sunday, May 14, will feature seatings at 10 a.m. and 1 p.m.  Adults are $69 and children ages 5-12 are $29.  Complimentary valet parking. For more info visit: http://www.thealfondinn.com/blog/for-a-mothers-day-brunch/

Tapa Toro (I-Drive 360, 8441 International Dr)

Mom drinks free during a special Spanish-style brunch buffet with live entertainment from 11 a.m. – 3 p.m. Complimentary bottomless mimosas and sangria available with purchase of adult buffet. $35 per adult and $15 per child. http://tapatoro.restaurant/mothers-day-brunch/

Taverna Opa (Pointe Orlando, 9101 International Dr)

Mom eats free on Mother’s Day with family-style menu for four. One offer per party. Traditional Greek entertainment all day.  http://opaorlando.com/mothers-day/

Emeril’s Tchoup Chop

Mother’s day brunch (from noon-3 p.m.) with some unique takes on some brunch favorites including… Crab Cake Eggs Benedict with Tri Color Potato Sweet Pepper Maui Onion Hash, Crisp Bacon; Lobster Avocado Mango Salad with Local Baby Greens, Hearts of Palm, Tomatoes, Cucumbers, Champagne Papaya Seed Vinaigrette; Stuffed Hawaiian French Toast with Strawberry Guava Cheesecake, Chantilly Cream, Lilikoi Mango Maple Syrup; and “KFC” & Waffles with Korean Fried Chicken, Sriracha Maple Syrup, Garlic Spinach Sesame Butter.  Also, all you can drink Bellinis, Mimosas or Bloody Marys for $22 per person from Noon to 3 p.m.  Click here to view Chef Ryan’s entire Mother’s Day Brunch Menu.

Ruth’s Chris Steak House

Celebrate Mother’s Day all weekend-long with Surf & Turf specials, extended hours and a special surprise for mom. Moms who dine in on Saturday, May 13 and Sunday, May 14 will receive a complimentary, $25 credit to use towards a future purchase.  Guests are encouraged to make reservations for Mother’s Day weekend and can do so by either calling their nearest Ruth’s Chris Steak House or visiting https://www.ruthschris.com/promotions/mothers–day. Pricing, menus, special gift and hours may vary per location.

Ocean Prime Orlando

Guests of Ocean Prime Orlando can begin their brunch experience with a Blood Orange Mimosa, with cointreau, champagne and blood orange juice, available for $9 or, a Signature Bloody Mary with vodka, house-made mix and jumbo shrimp, available for $14. For brunch, guests can enjoy smoked salmon with sliced tomato, arugula, whipped cream cheese and bagel for $18, blackened salmon salad with an assortment of fruit, goat cheese, field greens, candied walnuts and basil poppyseed dressing for $19, French toast with mixed fresh berries, lemon curd, candied bacon and maple syrup for $15, quiche with spinach, provolone, parmesan, arugula salad and fresh fruit for $14, crab and eggs with an english muffin, poached egg, mixed greens, hollandaise, fresh fruit, and balsamic vinaigrette for $19 or braised short rib surf and turf with crispy gouda potato cake, lobster claw, poached egg and hollandaise for $22. Ocean Prime Orlando is located at 7339 West Sand Lake Road in Orlando. For reservations, please call 407-781-4880.

Fogo de Chão

All mothers who dine on Mother’s Day (Sunday, May 14; 11 a.m. – 9 p.m.) will receive a complimentary dining card for a free lunch or dinner on her next visit (redeemable May 15 – July 13; one complimentary card per mom while supplies last).  Please note that kids 6 and under dine free at Fogo, and children ages 7 – 12 are always half price (and not just on Mother’s Day!).

Cinco de Mayo is coming so we were wondering what are your favorite places for tacos in Orlando? Send us your answer, and you could win $100 gift card for with Qdoba  who are promoting their catering service for Cinco de Mayo!

—–

Qdoba Mexican Eats® makes hosting the perfect Cinco de Mayo fiesta a breeze with their catering menu!

· The food is delivered right to your party, and guests will love the hot, delicious and completely customizable meals, and the hosts will love how easy Qdoba makes it!

· Perfect for parties big and small, Qdoba’s catering bars are fully stocked with warmed chips and salsa, savory meats and fresh toppings, including delicious guacamole made with Avocados from Mexico, and more.

· You can order Qdoba catering for your Cinco party by visiting www.qdoba.com/catering or calling: 888-736-2224.

QDOBA $100 GIFT CARD GIVEAWAY CONTEST

One entry per person, winner will be chosen randomly on Friday April 28,2017 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’s your favorite place for tacos in Orlando? 

THANKS!

It was an honor to judge the 2017 Taste of Winter Park this year – the restaurants and chefs of Winter Park pulled out all the punches this week in presenting their best eats to benefit the Winter Park Chamber of Commerce.

Here are some of my favorite eats:

Prato – Dessert , Luke’s – Crabcake, Luma – Meatball

Swine and Sons – Pulled Pork burgers with like 30 house made accompaniments 

• Chefs Rhys and Alexia Gawlak brought not one but TWO whole smoked pigs for Winter Park Taste, and they were moist and tender and altogether delicious!

Hunger Street Tacos – Beef brisket quesadilla and watermelon margarita 

Bulla Gastrobar – Chicken and Mushroom Paella and Seafood Salad

Four Rivers – Cochon lait tacos

Quickly Boba is “quickly” expanding across the Central Florida region with five shops open already with more to come. The original Quickly is located at Maguire and Colonial next to Del-Dio’s pizza and is popular for their boba tea, poke bowls, and many appetizers like Taiwanese popcorn chicken.

While four of the Quickly’s are owned by the same family, the newest Quicky Cafe by UCF is owned by a UCF alumni and friend named Daniel Dang and his family.

There are a few differences here: they serve a variety of rice bowls including Korean bulgogi beef bowl and spam musubi, in addition to the many boba teas. They do also have the Taiwanese popcorn chicken made famous in Taiwan by the original Quickly and even have giant fried Chicken breast chops that are a popular street food item in Taiwan.

Quickly Boba Café
Address: 11772 E Colonial Dr, Orlando, FL 32817
Phone: (407) 930-2233
http://quicklybobacafe.com/

Ocean Prime’s Orlando and Tampa locations teamed up with The Dinner Party Project to host a sushi pop-up dinner on Sunday, April 9 at 1010 West in Orlando. A percentage of proceeds were donated to The Human Experience (THE) Orlando, a non-profit, private middle school .

Cocktail hour consists of hors d’oeuvres by Ocean Prime and drinks based off of Tito’s Vodka.

Gravlax and caviar with spring pea, cured lemon, fennel, shiso and crispy skin – delicious, smooth and flavorful.

Ocean Prime’s Ahi Tuna Tartare with wasabi avocado and ponzu – very fresh, but it would have been better if it was at a colder temperature. Room temperature tuna tartare is not my favorite. The wasabi avocado was smooth and balanced one another. The ponzu was just right with its seasoning.

Hamachi Duo with beet infused rice, red onion pickle and watermelon radish – Hamachi (Pacific Yellowtail) is my favorite when prepared well as it was done by Ocean Prime. The red onion pickle and watermelon radish gives it a nice twist in flavors.

A selection of popular Ocean Prime sushi rolls including the lobster roll, spicy tuna and prime roll – the flavors of each roll are very balanced, thanks to all the ingredients used. Many will say the prime roll is their favorite because it’s a good choice when you can’t decide whether you’d like some surf or turf for dinner, so why not both?

Ramen featuring king crab, pork belly, mushroom and black truffle – the pork belly was more fat than meat in my bowl. It was also dry without allowing it to soak up some broth. The ramen was slightly overcooked. The broth was delicious on its own.

Kobe beef with crispy rice gomae, mirin butter and unagi – the flavors of the Kobe beef were excellent, but were a bit too well done. The greens were delicious as long as they did not get soaked in the broth because it expressed overpowering flavors.

Coconut sorbet with toasted dashi flakes and shaved micronut – the sorbet was smooth with the right amount of sweetness. It was paired with a Bailey’s liquor drink that can knock you off your feet. For others, there was coffee. The sorbet tasted great with a splash of the coffee as well. It’s a little turn towards Australian coffee.

About The Human Experience Orlando: The Human Experience is a non-profit, private middle school dedicated to the belief that every child deserves the dignity, respect, and honor that comes with his or her humanity.  They reflect their gratitude for life and its potential in our daily pursuit of academic excellence, community investment, and love for all people.

About Ocean Prime: Ocean Prime is a modern American restaurant and lounge from renowned restaurateur Cameron Mitchell. The award-winning Ocean Prime delivers an extraordinary experience with stunning settings, an impressive menu of seafood and prime cuts of steak, signature cocktails, a Wine Spectator-honored wine list and truly genuine hospitality.  From the kitchen and bar, there is an appreciation for ingredients that comes through in every dish. The menu is classic and yet there is a modern sensibility to the preparations which range from lighter fare to indulgent seafood presentations, juicy steaks and decadent desserts.  Each Ocean Prime location is dramatically designed and inspired by the unique energy of the city where it’s located.

About The Dinner Party Project: The Dinner Party Project (TDPP) started simply as a gathering of friends, new and old, in Founder Dana Marie Roquemore’s home. Through word-of mouth and social media, The Dinner Party Project has quickly become a favorite way for Orlandoans to connect, in welcoming settings complete with local food and great conversation. While the TDPP brand has grown, each dinner maintains its original intimacy and character—with only eight guests who are randomly selected to attend.

I’ve lived in Florida almost all my life but it wasn’t until recently that I explored St. Augustine. I completely missed the St. Augustine Field Trip train back in elementary school and it took me decades later to decide to give this little town a visit.

The eats in this little town are so rich in the history as St. Augustine is the “Nation’s Oldest City”

Started off with a “light” lunch with some friends at this off the road spot Cap’s On the Water features sunset views, oyster bar, and local seafood dishes

We cheered the day off with some refreshing drinks. The majority went with the Sunset Martini (12)which featured St.Augustine’s Gin with lemon, grapefruit and basil.

So far the day is off to the right note with the Oysters Rockefeller (13) 1/2 dozen oysters baked with spinach, bacon, breadcrumbs, and parmesan. Somewhat healthy.

The Peel N’ Eat Shrimp featured Mayport Shrimps were one of the freshest steamed in shell shrimp I’ve ordered anywhere. Simply served with butter, cocktail sauce, and old bay seasonings.

Our next plan was to explore George Street but before we do we needed a pick me up and decided to drop in Relampago Coffee Lab. 

Recently opened they have the regular coffee shops options but an extensive pour over loose leaf tea options.

I cooled off with an Iced Latte. 

We wandered around the little streets of St. Augustine and got lost with hidden alley ways and doors that opened to mom and shops.

If something catches your eye or spark an interest- Go and have a look! Most likely those places will have a tale or two since St. Augustine is so rich with history.

 We popped in Ripley’s Believe It or Not Museum to have our mind blown with some record breaking facts and stories before heading to dinner.

We dined in The Floridian a local and seasonal cafe with a southern flare offered one of the most romantic spaces in St.Augustine.

This month I was honored by the Orlando Sentinel and Food Editor Lauren Delgado by being inducted into the Orlando Sentinel’s Culinary Hall of Fame for 2017, its 10th class. I joined many other great local figures in our culinary industry and am just humbled to have been awarded. We started TastyChomps.com in 2008, almost 10 years ago, and it has been nothing but a joy and pleasure to share stories about our local food scene. Here is to another 10 years ahead!

For the article, visit: http://www.orlandosentinel.com/features/food/culinary-hall-of-fame/os-et-culinary-hall-fame-2017-htmlstory.html

As the child of Vietnamese refugees, Ricky Ly grew up surrounded by food, the center of almost every celebration or festival.

The civil engineer decided to flex his more creative side and promote Orlando’s burgeoning culinary scene by starting the Tasty Chomps food blog in 2008.

His first post? A review of a now-closed local, family-owned Indian restaurant near the University of Central Florida.

“I really was inspired to help spread the word about food, restaurants, cuisines and cultures that are not typically heard of,” said the 31-year-old Orlando resident.

Since then, Ly has become an expert on the Orlando restaurant scene. He has led fellow food writers on culinary adventures, written “The Food Lovers’ Guide to Orlando” and been featured on ABC’s “The Chew.” He also started the Orlando Foodie Forum, a Facebook group for food lovers to share their experiences at Central Florida restaurants.

Tasty Chomps isn’t alone in its growth — the Orlando food scene has developed, as well. Orlando’s diversity is what makes the city so different, Ly said.

“I take it with pride to be able to share a little bit of Orlando wherever I go, whatever I do.”

For the article, visit: http://www.orlandosentinel.com/features/food/culinary-hall-of-fame/os-et-culinary-hall-fame-2017-htmlstory.html