Saturday, July 19, 2025

Home Blog Page 63

Celebrate National Tequila Day in Central Florida

0

Here are a few awesome local places to try Tequila today Monday July 24th 2017 – National Tequila Day!

Chroma Modern Bar + Kitchen

  • Garden Rita – Mini Bell Pepper, Cilantro, Cucumber, Lemon, Cointreau, Roca Patrón Silver Tequila
  •  6967 Lake Nona Blvd, Orlando; 407-955-4340chromalakenona.com

Paradiso 37

 

Planet Hollywood at Disney Springs

  • Stellar Margarita – An Out of This World Blend Riazul Blanco Tequila, DiSaranno Originale, Cointreau and fresh margarita mix
  • 1506 East Buena Vista Drive, Orlando; 407-27-7827; planethollywoodintl.com

The Polite Pig at Disney Springs

  • Tequila & Grapefuit – House-Made On Tap Cocktail with Tequila, Citrus and Grapefruit Liqueur
  • 1536 Buena Vista Drive, Orlando; 407-938-7444politepig.com

  

PLUS,  Paradiso 37 at Disney Springs is offering the below specials in celebration of the holiday!

 

  • $4 Mango or Strawberry Margaritas all day!
  • Free Samples of 100% Agave Tequila from 4 p.m. – 6 p.m.
  • Plus, guests can choose from a selection of more than 50 tequilas and watch as their margaritas are made tableside, right before their eyes

Mount Dora

  • 1921 by Norman Van Akenenjoy your tequila with a side of modernist art and sip on the Con Quina ($12) made with fresh lemon and strawberry rhubarb sugar

Lake Nona

Restaurant Row

  • Dragonfly Orlandotry the Musashi’s Paddle ($10), because everyone love a little yuzu and jalapeño in their cocktail

Downtown

  • The Rusty Spoonorder the La Diosa…well, because it sounds so pretty!

Shout out to Rockaway PR for this great list – send us your recommendations for Tequila by emailing us at tastychomps at gmail.com!

The Art of the Grill and Lasagna Day at Brio

0

I recently dropped by Brio at the Mall at Millenia for a media preview of their new Art of the Grill menu and National Lasagna Day. It had been a while since I’ve dropped by and was glad I did. The flavors were fresh, and I particularly enjoyed the beef carpaccio appetizer.

This, we are told, is among the highest selling items out of the entire nation for Brio right here in Orlando – and it’s because of the high volumes of Brazilian tourists – who certainly know and love their beef – who call Brio’s carpaccio the best in town. I can see why – thinly sliced eye round beef with lovely capers and lemon aioli – the beef is fresh and the setting is beautiful.


Spicy Shrimp & Eggplant
Pan seared shrimp, Romano crusted eggplant, black pepper cream sauce 12.75


Beef Carpaccio*
Field greens, capers, mustard aioli, Parmesan 13.50


Lobster Bisque
Sauteed shrimp garnish 6.95

BRIO Orlando Area Locations are Firing Up the Grill with “The Art of Grilling”
Special Menu Selections, Including Fish, Chicken, Steak and More, June 13–July 30

Grilling is a Tuscan tradition dating back hundreds of years, and preparing the ideal dish is an art to be admired. BRIO Tuscan Grille locations at the Mall at Millenia in Orlando and Winter Park Village in Winter Park,  are featuring “The Art of Grilling” two-course special menu for a limited time, Tuesday, June 13–Sunday, July 30 which includes one grilled dish paired with a dessert.

With The Art of Grilling promotion, guests can enjoy an entrée and dessert from the following choices:

Entrées

  • Grilled Branzino & Summer Panzanella Salad: Arugula, cucumber, tomato, grilled red pepper, chickpeas, red onion, croutons, Feta, red wine vinaigrette ($27.95)
  • Grilled Half Chicken: Mint cilantro relish, grilled fingerlings, bacon, caramelized onions, arugula, lemon vinaigrette ($21.95)
  • New York Strip Steak: 14 oz., pearled couscous pilaf, grilled zucchini, red onions, tomatoes, kale, Feta, Poblano vinaigrette ($31.95)

Dessert — Choose One

  • Dolchino dessert selections include: Crème Brulee, Caramel Mascarpone Cheesecake and Strawberry Shortcake Crumble

Reservations at BRIO can be made online by visiting www.BrioItalian.com. For a list of locations, please visit www.BrioItalian.com.


National Lasagna Day is Saturday July 29th but Bravo and Brio are celebrating a little early.

 On Wednesday, July 26, BRAVO locations will honor National Lasagna Day with 50 percent off their Mama’s Lasagna Bolognese. During dinner, only the full-size portion will be served; during lunch, the half- and full-size portions will be available.

  • Lunch — Mezza Lasagna & Insalata, featuring a half portion of BRAVO’s signature Mama’s Lasagna Bolognese, paired with a Chopped, Caesar or Insalata Della Casa salad, for only $7. (Or, guests can order a full-size lasagna for $7.50.)
  • Dinner — Mama’s Lasagna Bolognese, featuring BRAVO’s signature meat sauce, creamy Alfredo, ricotta and mozzarella, for $8.99.

 

On Thursday, July 27, BRIO locations will honor National Lasagna Day with 50 percent off their Mama’s Lasagna Bolognese.

  • Lunch – Guests can order Mama’s Lasagna Bolognese & Insalata, featuring a half portion of Mama’s Lasagna Bolognese, paired with a BRIO Chopped Salad, Bistecca Insalata or Caesar Salad. A full-size portion can also be ordered during lunch.
  • Dinner – Only the full-size portion will be available.

 

Pacific Northwest Cherries in season and now available in Central Florida

0

This year’s crop of Northwest sweet cherries has arrived on grocery store shelves and they have been one of the best cherry seasons I have seen in recent memory. The cherries are large, plump, and sweet – as cherries should be.

In 1847, a man named Henderson Lewelling traveled from Iowa to western Oregon by ox cart and brought with him nursery stock which became the first cherry trees planted in the Northwest. The Bing cherry is named after Seth Lewelling’s (Henderson’s younger brother) Manchurian orchard foreman and friend, Ah Bing.

Growers in the Northwest anticipate a record crop size lasting through August, so consumers can plan to enjoy their fresh and delicious sweet cherries through the thick of summer.

Cherry Varieties

The Northwest is known for seven varieties including Bing cherries, the most popular cherry in North America, and the unique golden-blushed Rainiers, born at Washington State University in 1952 and celebrated each year on July 11 as National Rainier Cherry Day.

Other popular varieties include the deep juicy sweet Tietons and heart-shaped Chelans on the shelves now, and late-season Lapins, dark Skeenas and bright red Sweethearts coming over the next few weeks.

The Darker the Berry…

Aside from the light-hued Rainier (and its many sub-varieties), consumers can typically spot sweet cherries by their darker red skins – in general, the darker, the sweeter.

Keeping Cherries Fresh

Fresh cherries should be kept in a tightly sealed bag or container and will keep for approximately two weeks when refrigerated. Rinse just before eating for best longevity.

Tips to Enjoy Cherries Year Round

Sweet cherries can also be enjoyed year-round by simply rinsing, packing and freezing them. To freeze cherries, select four to five pounds of firm, ripe cherries. After rinsing and draining, spread whole cherries with stems in a layer on a baking sheet, freezing until firm and then packing into freezer-proof containers or plastic freezer bags being sure to remove excess air and cover tightly. Add frozen, pitted cherries to smoothies or juices, defrost and put in hot cereals, pies, turnovers, cobblers, or enjoy frozen as sweet late-night treat.

Recipe Ideas

Add some cherries to your yogurt parfait…

Or enjoy in a cherry beverage like this non-alcoholic Shirley Temple

For more information on sweet Northwest Cherries, seasonal and preservation recipes, health information and more, visit www.nwcherries.com.

Photos by So May Ly Photography. Cherries courtesy of Northwest Cherries.

Papa Llama – Orlando’s New Peruvian Pop Up

0

Papa Llama was born in 2016 by Kevin Ruiz and his wife, Maria. After several years of planning and recipe experimentation, Kevin decided to launch as a pop-up concept.

The pop-up would offers flexibility to test new recipes and quickly get feedback from Orlando foodies.

Kevin and Maria were both born in Peru and still have strong family roots there. They grew up savoring delicious plates like Aji de Gallina, Lomo Saltado, Ceviche, and Arroz Chaufa.

Kevin’s goal is for Papa Llama to be the future of Peruvian food in Orlando by serving these traditional recipes with modern and fresh ingredients, while still honoring the culture and history that created these flavors.

Today, the pop up operates twice a week at GB’s Bottle Shop and Tasting Bar on Saturdays and Redlight Redlight Craft Beer Parlour on Wednesdays, including the occasional Tasty Takeover in the Milk District.

Each recipe, including the Queso Papa Rellenas, the Braised Carne Bowls and the latest creation: Spicy Tuna Causa, is handmade with craft beer in mind. The goal is to complete the experience at these bars by complementing the flavors, textures, and aromas with unique Peruvian cuisine.

Kevin plans to bring Papa Llama to a brick and mortar in the future, either at a food hall or a dedicated space. Papa Llama will bring more exciting recipes to Orlando very soon. The best way to keep tabs on new menu items and upcoming events is by following on Facebook and Instagram.

PAPA LLAMA

https://www.facebook.com/pg/papallamaco

Create Your Nature: New Smoothie Bowls, Oats + Salads Steal The Show

I’m an absolute sucker for a new menu launch. And an even bigger sucker for anything with Indian flavors. When I heard that Create Your Nature had both, I made it my mission to head over to sample some of the new dishes.

Back in October 2016, when the fruit-and-grain concept opened, I distinctly remember feeling that Orlando finally got a restaurant that it actually needed. Admittedly, this spot is one of my favorites in town. I truly believe that this summer should be all about healthy eats and consuming ingredients that are approachable, easy to pronounce, and super flavorful.

If you’re seeking a place with healthier options or if you’re working on a lifestyle change, such as going vegetarian or vegan, this is your new favorite spot.

During my recent visits (I’ve been six times in the last two weeks), I’ve tried many of the new items, and here are my favorites:

ROCK THE CASBAH – creamy, slightly sweet with a touch of heat

1.Rock the Casbah – Signature oat bowl – $5.5 / $8.5

Cashews, Raisins, Coconut, Coconut Milk, Turmeric, Cardamom, Harissa Oil

2. Cacao-a-Bunga – Smoothie bowl: $12 (Photo above) 

Blend: Blueberries, Banana, Cacao Powder

Toppings: Chocolate Granola (Bonus: It’s made with probiotics!), Almonds, Coconut, Banana, Cacao Nibs

3. Holy Frijole – Salad: $7.50 / Available over greens for $1 extra

Black Beans, Garbanzo Beans, Corn, Tomato, Green Bell Pepper, Cilantro

Dressing: Lemon Balsamic, Chipotle Olive Oil

HOLY FRIJOLE – savory and slightly sweet

Click here for the entire new menu.

Create Your Nature

1284 N Orange Ave, Winter Park, FL 32789

www.CreateYourNature.com

Snack on,

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

 

3 Days in Charleston, SC.

0

Charleston is definitely in my top 5 favorite food cities and the relatively close proximity to Orlando (5hr Drive) makes it without a doubt one the best gastronomic destination for serious foodies. The Culinary scene in Charleston is vast, and 3 days is nowhere remotely close to scratch the surface of all the gems that can be found in the Charming town, however, we did our best to take advantage of our 3 days to the fullest.

Here are the places we visited during our stay and recommend checking out if you decide to venture out to the beautiful town of Charleston, SC. Some of them are favorites that we have been to before and some were our first time there. We know that we eat with our eyes first so we took the liberty of taking as many pictures as we could for your own eye-feasting.

 

Minero is a casual Mexican eatery from Neighborhood Dining Group, located on East Bay Street in historic downtown Charleston, SC. The food is affordable and served in a fun and lively environment. James Beard award-winning Chef Sean Brock offers a collection of dishes inspired by the flavors and culture of Mexico.

 

 

 

All hail the giant gold burrito! Marked with the words “wrapped for your protection” this monster of a meal along with family style tacos is what makes this menu a favorite. That beautiful crunchy layer in display it’s not the tortilla, it is actually a layer of crispy Oaxacan cheese!  While the eatin’ is good, don’t forget to explore the drink menu. The Mezcal selection is great along with excellent cocktails.

 

Must have wings! Grilled over charcoal then shook in a bag with Valentina Sauce, DO NOT MISS THIS.

 

The Shrimps & Masa,  a clear Mexican take on Shrimps & Grits was one of my favorite dishes at Mineros.

 

Pozole Rojo with Charred Avocado & Chicharron.

 

Al Pastor | Carnitas | Chorizo Verde | Charcoal Chicken | Carnitas | Carne Asada

 

Margaritas and Chips with House Salsas.

 

http://minerorestaurant.com/charleston/
153B East Bay St. Charleston, SC – (843) 789-2241
One of my Favorite places in Charleston and home to the best Oyster I’ve ever had anywhere. Their selection is great and of the highest quality possible. They also serve a great Lobster Roll and their Daily Ceviche is on Point. Be warned, it is a tiny place and they take no reservation so be prepared to wait. Go in, put your name on the list and get a cold beer while you wait for your turn to be seated. 
289 E. Bay St.
Charleston, SC

McCrady’s is a tasting menu-only restaurant helmed by James Beard Award-winning Chef Sean Brock. The 22-seat space, located in historic downtown Charleston, features exceptional hospitality and an open kitchen creating an intimate and adventurous dining experience.

Salsify Jerky.
Green Tomato | Lemongrass.
Ossabaw Pork | Wild Red Bay | Sorghum. @mccradys
 
Carrot Tart.
Sunchoke & Clams @mccradys
Magwood Shrimp.
Cobia | Fava Bean | Turnip.
Charleston Rice Cream.
Aged Beef & Chanterelle.
Chocolate | Rooibos | Banana.
Uni & Cucumber Ice cream.
Sea Island Milk | Blueberry | Geranium.
24k Chocolate.
“Foiechamacallit” Foie & Chocolate.
Mint Suspiro
155 East Bay St Charleston, SC 29401
Carrie Morey founded Callie’s Charleston Biscuits in 2005 with the goal of making the tender, buttery, made-by-hand biscuits of her mother accessible across the country. Touted by Saveur, Food & Wine, Southern Living, The New York Times and Oprah among others, Carrie and her small team of bakers are keeping the tradition of Southern biscuit making alive.
Bacon, Fried Egg, Cheese, Avocado.
Sausage & Bacon.
476 King St, Charleston, SC 29403
These Doughnuts are seriously AMAZING. Don’t Miss it.
481 King St. Charleston SC 29403
This is my current favorite restaurant in Charleston and one that you must pay a visit. In 2003, Mike and Adam began with a simple philosophy that holds true today: serve honest, local ingredients, with informed service, in a comfortable setting. Once a humble corner bistro, FIG has blossomed into one of the Southeast’s top culinary destinations. The staff is passionate and polite. The room is simple and modern. The menu is creative and seasonal.
Corolina Peaches | Lemon Cucumber | Benne Tahini | Florence Fennel
Roe Shrimp Cocktail | Avocado | Cucumber | Tomato | Horseradish.
A staple @eatatfig I’ve been here 3 times and all 3 time I have ordered this dish. Simply fantastic. Ricotta Gnocchi & Lamb Bolognese | Mint
Grab Spaghetti | Lemon Butter | Bottarga | Bread Crumb. Absolutely Amazing!
This dish here was AMAZING if you happen to dine at @eatatfig and are lucky enough to see this item on the menu, do yourself a huge favor and order it. Tomato Tarte Tatin | Whipped Chèvre | Olive Coulis
http://eatatfig.com/the-restaurant/
232 Meeting St, Charleston, SC 29401
Great Spot to come get world class cocktails. The team here does an outstanding job with craft cocktails that would rival to any top bar in NYC. Definitely, put them down on your list if you’re into Cocktails. 
182 E Bay St, Charleston, SC 29401
Proof is an intimate craft cocktail bar with extensive wines by the glass list and a really good beer list. Cocktails are good and reasonably priced. 
437 King St, Charleston, SC 29403
Grilled sweet corn | peaches | charred peppers | pickled blueberries |
Red Roe Royal Shrimp | Honey-Chili Sambal | Compressed Melon | Sticky Rice | Peanuts
Chicken Skins | Pimento Cheese Ranch | Espelette @huskrestaurant this was soo good.
Confit Duck | Farro Piccolo | Roasted Peach | SC Mushrooms | Beets | Cabbage | Pickled Blueberries 
Carolina Gold Rice | Field Peas | Smoked Tomato | Heirloom Kale.
Grouper | Charred SC Eggplant | Ember Roasted Fennel | Summer Squash | Cucumber | Green Harissa | Crispy Pita.
76 Queen St.
Charleston, SC 29401
Another favorite in Charleston. This is an absolutely beautiful restaurant that’s got the entire package; Amazing food, Amazing beer, Great Cocktails, all in-house cured meats and a decent Wine List. Don’t miss the place, whether is Lunch, Brunch or Dinner this place will not disappoint the most discriminating foodies out there. 
Fish & Grits.
Seared Pork Pâté Toast 
Monte Cristo.
1081 MORRISON DRIVE
CHARLESTON, SC 29403

A “New” Urbain 40 American Brasserie with Chef Tim Keating

0

Urbain 40 American Brasserie and Lounge is a throwback to all the nostalgic swank and sophistication of the 1940s (hence the 40 in Urbain 40) Big Band era with a classic yet seasonally changing American and European continental menu.

Several months ago, after 9 years as executive chef of the award winning Flying Fish Cafe at Disney’s Boardwalk Resort, Chef Timothy Keating joined the Boulevard Restaurant Group as Director of Culinary Operations. The group owns and operates both Urbain 40 on Orlando’s Restaurant Row and Paradiso 37 at Disney Springs.

“Can you guess where these clams are from?,” Chef Tim Keating asks as I looked over longingly at the intoxicatingly aromatic cup of creamy New England clam chowder placed in front of me.

“Cedar Key – just north of Tampa! There’s lovely bits of pork belly, chopped leeks, vegetables, with the chopped clam in there, all in a roux of bacon and duck fat.”

 New England Clam Chowder

Born in New Jersey, Chef Keating began his culinary career in his early teens – “the school of hard knocks,” says Keating.

Working at several high end hotel restaurants, he eventually became Executive Chef of the Five Diamond rated Four Seasons Hotel in Houston, Texas and Executive Chef of the Biltmore Hotel in Coral Gables before joining Flying Fish in Orlando.

Among his many accolades, he was nominated four times for the prestigious James Beard Foundation Award for Best Chef-Southwest – in 2001, 2002, 2003 and 2004.


At six feet, eight inches – a former college basketball player – Chef Tim Keating towers in the kitchen, both as a figure and with his great intangible love and care for his dishes and the sourcing of his ingredients.

He loves to bring creativity into his work, using the freshest and highest quality ingredients from local farmers, fish mongers, and more.

At Urbain 40 – he is bringing more of the “American” into the “Brasserie” with new touches of Asian inspired dishes – like the coconut curry ginger yellowfin tuna filet – while maintaining the French favorites that guests have grown to love. Pieces and patchwork and cultures together making a great, big, delicious quilt called America.

We were recently invited to chat with Chef Tim Keating and preview some of the new dishes in season at Urbain 40 right now.

Some of my favorites of the evening included the Duck confit and duck sausage trofi di abruzzo Ligurian style pasta dumplings and the char-crusted Angus NY striploin. The char is a delightful medley of spices that give the steak an addicting, flame-kissed taste without being burnt. It’s black magic.

House baked bread and butter – addictive.

Crispy Jonah Crab Cake
Savory Slaw, Sauce Verde, Piquant Mango-Pepper Coulis

Rock Shrimp and Cape Bay Scallop Ceviche Cocktail
Radishes, Cucumbers, Palm hearts, peppadew peppers, Citrus and Tequila

Duck Sausage and Duck Confit Trofie Di Abruzzo
Twisted Ligurian-style pasta dumplings, duck confit, duck sausage, wilted rhapini, alba mushrooms

Bolognese Pasta
Handmade pappardelle pasta, 11 hour Slow Braised Beef, Veal, and Heritage Pork Ragout
Arugula and Parmigiano Reggiano

12 oz Char-Crusted Angus NY Striploin

Ginger-Teriyaki Char-Crusted Yellowfin Tuna “Filet”
A massive cut of premium tuna steak, swimming in a delightful coconut-carrot-lemongrass curry butter emulsion, topped with lotus roots and mushrooms. I could still imagine slurping that curry up right now. The curry itself would be great with some noodles turned into a noodle soup with some duck confit – maybe next season!

Shrimp Lo Mein
Not your old neighborhood Chinese take out shrimp lo mein – this is an elevated lo mein dish with Wild Gulf Shrimp, Asian Vegetables and Mushrooms, Mirin, Miso, Lemongrass Emulsion

Urbain 40’s Pastry Chef Amanda McFall, a graduate of Le Cordon Bleu, may be one of the best, if not the best pastry chef in Orlando.

Her desserts are a work of art and it is almost feel a pity to eat them because they are so beautiful.

I say almost because they taste even more delicious than they look so I have no regrets.

The Tropical Sundae Deluxe, conjuring memories of the Caribbean with rum soaked angel food cake and toasted coconut gelato and spiced pineapple, may well be THE Dessert of the Summer.

Sinful Chocolate & Peanut Butter Creation
Layers of dark & milk chocolate, peanut butter crèma, and Florida raspberries.

Tropical Sundae Deluxe
Toasted coconut gelato, rum soaked angel food cake, caramel sauce & pink peppercorn spiced pineapple.

Lemon Meringue Tart
Blueberry-lavender sorbet, poppy seed crèma, and Florida blueberries.

There is a sense of playfulness in the creativity of all of Chef Keating’s dishes at Urbain 40 that is genuinely refreshing.

Urbain 40 since its opening had been one of my favorite restaurants in Orlando – those sizzling mussels are the stuff of dreams even still today – and not only is it in skillfully good hands with Chef Tim Keating, but the changes to the menu are refreshing and have elevated the restaurant higher.

Urbain 40 American Brasserie and Lounge
http://www.urbain40.com
8000 Via Dellagio Way, Orlando, FL 32819
(407) 872-2640

Photos by So May Ly Photography

A Guide to Orlando’s Bakery District (aka Audubon Park Garden District)

With the recent addition of The Gourmet Muffin to the four other bake shops in our Audubon Park Garden District, at the intersection of Corrine Dr and Winter Park Rd, we’ve reached a critical mass – and the time has come for us at Tasty Chomps to officially call the area our “Orlando Bakery District”.

It’s all arbitrary and very unscientific, but this corner of Orlando now has the highest concentration of bakeshops featuring pastries and other baked goods in our region.

So throw your carb and calorie counter out the window, here is:

A Guide to Orlando’s Bakery District:

Olde Hearth Bread Company

Address: 3201 Corrine Dr – East End Market Orlando, FL 32803
Phone: (407) 622-0822
oldehearthbreadcompany.com
https://www.instagram.com/oldehearthbread/
https://www.facebook.com/OldeHearthBread/

From croissants to peanut butter cream cookies, you can find the retail arm of the Olde Hearth inside East End Market. The veritable mother of fine artisan baking in Orlando, Olde Hearth Bread Company was founded in Orlando in 1988 by culinary artisans Shannon Talty and Janice Talty, each with classical training in some of our nation’s most acclaimed bakeries.

Their original vision was to “establish a retail and wholesale business offering high quality artisan breads and pastries.” Unbleached and unbromated flours and preservative-free ingredients are essential to their baking process. Minimal automation and a commitment to old-world “hand-made” processing ensures their breads are pure and flavorful.

Blue Bird Bake Shop

3122 Corrine Dr, Orlando, FL 32803
Phone: (407) 228-3822
bluebirdbakeshop.com/
instagram.com/bluebirdbakeshop/
acebook.com/bluebirdbakeshop/

Specializing in cupcakes, Blue Bird Bake Shop features flavors from Red Velvet to Sweet Cakes, Ch-chocolate to Peanut Butter & Jelly, rotating on a daily basis.

They bake everything from scratch daily, and also offer brownies, cookies, scones, muffins and other bakery fare.

P is for Pie Bake Shop

Address: 2806 Corrine Dr, Orlando, FL 32803
Phone: (407) 745-4743
www.crazyforpies.com
instagram.com/pisforpiebakeshop/
facebook.com/crazyforpies/

P is for Pie Bake Shop specializes in artisan pies, pie pops, & desserts. Everything is scratch baked fresh by hand.

Everything is made from scratch, by hand, incorporating natural, seasonal and local ingredients to every extent possible.

Whole and small pies are available on a first come first serve basis on Fridays and Saturdays. Order your pies aheaed though to be sure at least 24 hours for sweet pies and at least 48 hours for savory pies.

Gideon’s Bakehouse

3201 Corrine Dr, Orlando, FL 32803
gideonsbakehouse.com
facebook.com/gideonsbakehouse/
instagram.com/gideonsbakehouse/

This relatively new gothic/Victorian themed cookie shop inside the East End Market has been lighting up Instagram feeds everywhere with their wild chocolate chip cookies. Cookies are a must, but they also serve up cakes, pies, and dessert coffee. Get there early cause they sell out.

The Gourmet Muffin

Address: 2909 Corrine Dr Suite B, Orlando, FL 32803
Phone: (407) 751-4134
thegourmetmuffin.com
instagram.com/thegourmetmuffin/
facebook.com/TheGourmetMuffin/

Owner-Chef Catherine Hilgerson hails from New Orleans, baking in some of the finest bakeries in that region. She carries her muffin creations throughout Central Florida, as far as Gainesville at local farmer’s markets. But now, she has found a home in the Orlando Bakery District (officially the Audubon Park Garden District), selling also Italian cookies and specialty coffees.

Muffin flavors range from banana and chocolate chip to raspberry and more. My favorites are the “cruffins”, croissant-muffin hybrids, sometimes filled with cannoli cream, other times filled with strawberry mascarpone depending on the day and new ones are always rolling out.

Craft Beer Festival at Morimoto Asia – July 29th

0

On July 29, Morimoto Asia will be hosting “Craft Beers & Bites Festival,” benefitting Children’s Home Society of Central Florida.

Taking place on the second level of Morimoto Asia, this event will feature eight Florida craft breweries with individual food pairings prepared by Morimoto Asia’s Executive Chef Yuhi Fujinaga.

The event will take place from 1 p.m. – 4 p.m. Ticket price: $49.80, which includes unlimited beer and bites. 100% of the profit is being donated to The Children’s Home Society of Central Florida. Tickets are limited. See featured breweries and menu pairings below.

Event Link: http://bit.ly/BeerEvent

Crooked Can Brewing Company
peking duck tacos

Copper Tail Brewing Company
morimoto sticky ribs

Redlight Redlight Brewery
sushi handroll – spicy hamachi – spicy tuna

Cask & Larder
chashu pork quesadilla

Bowigens Beer Company
churros with nutella

Two Henrys Brewing Company
poke bowl – ahi, tako, hamachi

Hourglass Brewing
okonomiyaki – seafood pancake

Red Cypress Brewery
yakitori – bulgogi beef with ginger miso paste

Caribbean Carnaval at the Loews Sapphire Falls Resort

Loews Sapphire Falls Resort at Universal Orlando has unveiled a new weekly themed dinner show, Caribbean Carnaval, featuring an all-you-can-eat buffet and high-energy, live entertainment for the entire family.

Accompanied by stilt walkers and acrobatic dancers, the evening’s lively hosts whisk the audience away on a flavorful, musical tour through the Caribbean with plenty of dancing, singing, limbo and even a conga line.

 

Guests enjoy authentic Caribbean dishes and drinks, including Planter’s Punch, mojo roasted suckling pig, ropa vieja, jerk chicken, grilled snapper, Caribbean rum cake and guava flan.

A colorful cast of characters provides exciting live entertainment as they take guests on a musical voyage from Florida through the Bahamas with stops in Cuba, Jamaica, Barbados and Trinidad.

We were recently invited to attend the new Caribbean experience at the Loews Sapphire Falls resort.

 First and foremost, the hotel was gorgeous with wooden beams and gave the guest a very beach resort sensation.  The staff was very friendly.  We were greeted in the lobby and lead down to the Cayman Court pavilion where the show would take place.  We were greeted by cast members representing different areas of the Caribbean along the way. 

 

Once we reached the outside dining area, the cast welcomed us with beads and provided island music for us to enjoy during dinner.  A buffet consisting of different dishes from all the different nations were available to us including Jerk Chicken, Coconut rice with mahi mahi and ropa vieja.  

However, the crown jewel of the night was undoubtedly the whole roasted pig.  It was extremely moist.  The meat was flavorful, fatty and fall of the bone tender.  It’s not everyday that patrons get to see a whole pig, head included, served in front of them. The pork paired very well with the planter’s punch and coconut rice.  The sweetness of the punch, saltiness of the pork combined with the creamy flavor of the rice really worked well together.   

Even with the plentiful spread available on the buffet table, we definitely made room for dessert.  The rum cake was definitely heavy on the rum.  It was a little dry for my taste and could have benefited with some extra glaze.  Our favorite was definitely the guava flan.  The texture was creamy, smooth and was not overly sweet with a hint of guava flavor.  

 

As the night went on, we were whisked away on a musical voyage from Florida through the Bahamas with stops in Cuba, Jamaica, Barbados and Trinidad.  The show was very engaging and entertaining.  The energy level started off high and dramatically increased as the night went on as the audience loosened up a bit.  The acrobatics were awesome.      

The dances were well coordinated and enhanced with colorful and lively costumes.   The music was upbeat but also made us feel like we were relaxing in the tropical islands.  All of a sudden a conga line started and we were surrounded by dancing audience and performers.  

To sum it up, if you were in the mood for a great show and wanting to sample a variety of dishes from the different Caribbean nations, then this event should be marked on your calendar.  The show was fun and engaging.  The food was plentiful and provided a plethora of food for every palate.

 Caribbean Carnaval takes place every Wednesday night in the resort’s outdoor pavilion, Cayman Court.

Seating begins at 6 pm and the show starts at 7 pm.   

Tickets are $69 for adults and $35 for children ages 3-9. Children under 3 are complimentary. Price includes gratuity, non-alcoholic beverages, wine, beer and Planter’s Punch. Tax and ticketing fees apply.

For reservations, call 407-503-DINE (3463) or visit caribbeancarnaval.eventbrite.com.

 

Scenes from the Orlando Festival of the Seas 2017

0

Festival of the Sea was a family event that had a few seafood themed vendors to it. I think it would be better with some more planning and more vendors. It felt more like a farmer’s market plus food truck event.

 

But I was able to check out a few tasty bites while there:

Blue Bunny® Ice Cream’s ice cream food truck served up gourmet, customizable ice cream cookie sandwiches.  For a list of the food truck’s stops this month in Orlando, visit: http://bluebunnytruck.com/events

These things are perfect for the Florida summer – just bring a lot of wet naps to clean yourself up after trying them!

I had the chocolate chip cookie and chocolate chocolate chip cookie with vanilla ice cream and heath bar and mixed nuts!


The Origins of Hunger Street Tacos

The restaurant that started as a craving
Hunger Street Tacos was borne of a husband’s desire to make his wife happy. Luckily for all of us, what made her happy was a taco.

Joseph Creech was a “missionary kid” born in Guadalajara and raised in Acapulco where his parents, Joseph Sr. and Rita, started a Presbyterian church. He loved the weather and people of the area, and especially the food. But the family moved back to Central Florida when Joseph was six and he fell right into being the All-American kid. He went to school at Auburn, but by his sophomore year, he was restless.

“I was majoring in International business and marketing, but I didn’t know what I wanted to do with my life,” Creech said. “I figured a year off would help me figure it out.”

So this time, he became the missionary and went back to his beloved Mexico. During his childhood there, his parents had discouraged him from eating street food because of health concerns. But as a young man, he discovered what turned out to be the fresh, scratch-made food of the ubiquitous taco and quesadilla hawkers. He trolled the street vendors and markets in every city he visited.

“It became an obsession with me,” he said. “I couldn’t get enough of it.”

Creech quotes his favorite chef Enrique Olvera from Mexico City about what attracted him to the food.

“Olvera says there is a ‘wealth in poverty,’” Creech said. “Meaning that out of need comes amazing creativity. People were using ingredients they may not have tried if they could afford other things, but out of that comes incredible food.”

He points to some of the unique but affordable ingredients used in Mexican cuisine such as insects, cactus and flowers to make his point. He also appreciates the history of the food.

“People have been making this food for generations,” he said. “Much of it in the exact same way they are now.”

Nine months into his time in Mexico, he met a young woman named Seydi Plata. A Mexico City native, she had as much appreciation for street food as Joseph did. She also had a favorite taco – the taco de suadero.

Suadero is a term used to describe the type of beef used on the tacos. The cut of meat is found in between the belly and leg of the cow. In the U.S. Suadero is usually ground for burgers. Closest in taste and texture is brisket, which is also frequently used in Mexico for the tacos de suadero. The meat is slow cooked to tenderness and then seared on a hot griddle or pan before going on corn tortillas with the traditional toppings of cilantro, onion, salsa and lime. The only taco originating in Mexico City, it is also one of the most loved. Joseph and Seydi ate a lot of them; especially at a place right outside of Mexico City called La Calle Del Hambre or Hunger Street.

“Street food is everywhere in Mexico,” Seydi said. “Everybody eats and loves it, especially if you don’t have a lot of money.”

Seydi jokes that she had to “school” Joseph to get him to appreciate some of the traditional Mexican ingredients.

“He didn’t like chorizo or salsa verde,” she said. “But he does now.”

Joseph moved back to the Florida but he and Seydi maintained a long-distance relationship for four years. She moved to the States in 2005 and the two were married. Joseph dabbled in the restaurant business, at one point even dreaming of becoming a chef, but ultimately took a more “pragmatic” career path, working in finance. Two daughters were born, Bella and Mia.

And that’s when Seydi’s craving started. She missed her beloved taco de suadero.

“We would go to 4 Rivers and get the brisket, but I don’t like bread,” she said. “I would dream about eating that brisket on a tortilla.”

She kept telling Joseph they should try to make suadero.

“My wife had a craving,” Joseph said, “And I finally started paying attention to it.”

The couple had always entertained, so Joseph started using his friends and family as Guinea pigs, trying out different suadero recipes. They watched YouTube videos, they bought and learned how to use a pressure cooker because that’s how Seydi’s mother cooked “everything.”

“My mother used a pressure cooker every day,” Seydi said. “Many times, dinner ended up on the ceiling when one blew.”

They started researching and experimenting with different cuts of beef, finally settling on the brisket that Seydi loved so much.

“It has the right mixture of tender meat and fat,” Joseph said. “When you sear it on the flat top, the meat browns and the fat melts perfectly.”

The response was positive, to say the least.

“People were overwhelmingly blown away,” Joseph said. “It was great.”

They started making some other favorite dishes like Esquites, fresh corn simmered in a rich bone-marrow broth, and a refreshing cucumber and radish salad. Many of the recipes had been in Seydi’s family for generations, others, like mushroom quesadillas and squash blossom quesadillas, came straight off the street.

“We realized we had something special,” Joseph said, “And it wasn’t anything you could get here in Central Florida.”

In the meantime, Joseph’s little brother, David was working for Chick-Fil-A, in its employee training division. Joseph approached him about starting their own food business using the recipes he and Seydi had been developing.

“My time was coming to an end at Chick-fil-A,” David said. “So, I said yes, let’s go with our passion.”
Those summers the family spent in Mexico affected David much as they did Joseph. He fell in love with the people, the culture, the food. In college, he did a semester abroad in Mexico and found a calling to learn the language and the food.

“At that point I was thinking about going to culinary school,” he said, “but I decided to learn from Mexican grandmothers instead.”

As part of his missionary work, he lived in a house with 27 Mexican high school students. He went to the market every day and helped with the cooking.

“It was an amazing experience,” he said. I learned to really appreciate fresh, local ingredients.”

The brothers didn’t want to jump right into a restaurant, and food trucks seemed problematic, so they went with a catering company. The worked private and public events from under a 10’X10’ tent, lugging two cast iron flat top grills with them. They got rave reviews. The most interesting and valuable experience during that time, David said, was acting as the concessionaire for Maitland Little League.

“We learned a lot about organization and having procedures in place,” David said. “Catering was the perfect way to work on menu development and building a customer base.”

But a bricks and mortar restaurant was always in their sights.

“We always had that vision; that was always the goal,” David said. “We wanted to be able to deliver a modern Mexican ambience in the restaurant and share Mexico through not just our food, but the art and music too.

The brothers set a goal to have a restaurant open in five years.

“We had a five-year plan that turned out to only last a little more than two years,” Joseph said.
Joseph calls Seydi (and her taco cravings) the “driving force” behind Hunger Street Tacos, so it’s logical that future plans include a string of restaurants, but not franchised. All under the “corporate family” umbrella. And the catering operation that got them started will continue.

For now, Joseph and David plan on honing recipes and policies in their first location. The two have gotten help from a local restaurant legend, John Rivers of 4 Rivers Barbecue. While not an official part of HST, John is “like family” and is giving the brothers advice on everything from customer service to sourcing ingredients.

“We have so many people who support us and want to see us succeed,” Joseph said. “We’re very fortunate.”

 

All tacos are made on gluten-free, soft corn tortillas

Brisket 3.5
Seared brisket, onion, cilantro, avocado-tomatillo salsa, lime

Campechano 3.5
Seared brisket, chorizo, onion, cilantro, avocado-tomatillo salsa, lime

Chori-Pollo 3
Chorizo, shredded chicken, onion, cilantro, avocado-tomatillo salsa, lime

El Mañanero 4
Seared brisket, chorizo, refried beans, scrambled egg, Chihuahua cheese, avocado-tomatillo salsa, lime

Hibiscus & Guac 3
Sautéed hibiscus, guacamole

TOSTADAS
Chicken Tinga 4.7 (Dine-in only)
Shredded chicken, chorizo, refried beans, red cabbage, sautéed onion, tomato, garlic, chipotle, crema fresca and sliced avocado on a crisp corn tortilla

QUESADILLAS
Brisket 6
Seared brisket, Chihuahua cheese, avocado-tomatillo salsa

Chicharron de Queso 5 (Dine-in only)
Seared cheese wheel, served with guac and salsa


Esquites 3.3
Corn off the cob, bone marrow broth reduction, epazote, queso cotija, lime

Hunger Street Tacos
hungerstreettacos.com
2103 W Fairbanks Ave, Winter Park, FL 32789

“Making Conversations” with The Dinner Party Project and Orlando Artist LeAnn Siefferman

0

The Dinner Party Project and Orlando Artist LeAnn Siefferman present
“Making Conversations,” a unique series of dining and dialogue events.

ORLANDO – (June 9, 2017) Orlando ceramics artist LeAnn Siefferman, in partnership with The Dinner Party Project, will present Making Conversations, a new series of dining events where people will share a meal and share ideas on topics not often discussed around the dinner table.

Making Conversations, which will hold its first event on Thursday, June 29, is a unique opportunity for guests to talk about critical community issues while eating off handmade dinnerware with topical illustrations.

This six-month series will address six topics, with each dinner representing a different conversation:

-Mental Health
-Homelessness
-A Changing Climate
-Race and Privilege
-Aging and Staying Engaged
-and Gender & Identity.

Professional facilitators from the Peace and Justice Institute at Valencia College and select community leaders will moderate each Making Conversations dinner.

Siefferman, a longtime artist who works out of the City of Orlando Pottery Studio in Parramore, will create unique dinnerware for each dining event, featuring illustrations and designs meant to challenge people’s thinking and get guests talking about difficult topics.

Having started the Making Conversations project in January, Siefferman’s partnership with The Dinner Party Project creates a public space for her work to inspire story sharing, active listening and community building over fine food and drink.

“Social media has led many of us to surround ourselves with like-minded individuals,” Siefferman said. “Our aim in presenting Making Conversations is to create an environment for people to have a meaningful exchange of ideas.”

“It is our hope that these small, intimate events can contribute to the larger conversations going on in the Central Florida community,” said Dana Marie Roquemore, Founder of The Dinner Party Project, a weekly invitation-only dinner party that brings together strangers for a night of fine foods, incredible drinks and great conversation.

Making Conversations will be held at 6:30p at 1010 West Church Street in downtown Orlando. The monthly event will be held on the evenings of June 29, July 27, August 31, September 28, October 26 and November 16.

Tickets are $75 per person and includes Tito’s cocktails, a 4-course meal paired with wine, and Credo coffee. A portion of the proceeds collected from ticket sales will be donated to a local charity.

For more information, please contact LeAnn Siefferman at LeAnn.Siefferman@Gmail.com or 256-665-5726

What: Making Conversations, presented by The Dinner Party Project and LeAnn Siefferman
When: 6:30 p.m. on June 29, July 27, August 31, September 28, October 26 and November 16
Where: 1010 West at 1010 West Church Street in downtown Orlando
Tickets: $75 per person, includes a Cocktail, 4-Courses, Wine and Credo coffee
Information: www.thedinnerpartyproject.co

Photos courtesy of LeAnna Siefferman and The Dinner Party Project

Tortas El Rey on South Orange Blossom Trail in Orlando

0

Housed in a former Checker’s drivethru stall on South Orange Blossom Trail, just north of the Florida Mall – I may have just found it. Some of THE best tacos in Orlando are at Tortas El Rey.

At first, it might look sketch with the neighborhood and setting, but look closer and you will find some of the best eats in all of Orlando. Even Edible Orlando magazine recently featured the tiny taco shop for their torta – a type of Mexican sandwich – for their Carnitas Torta – a huge sandwich of fried pork, a slather of refried beans, mayo, tomato, and lettuce on a cemita roll.

The tacos are not to be missed – for about $1.25, they are some of the best valued tacos in town. I ordered 4 – the cabeza (tender pulled beef head),  al pastor marinated pork, chicharron (Mexican sausage),  and the carne asada steak. The tacos here are served in fresh, hot corn tortillas and  topped with some cilantro and onion. They also came with these two special salsas, slices of lime, and pickled peppers.

Truly a well deserved name – they are the kings of not only tortas but tacos as well. Make your way over there asap.

Overview of the Carnitas Torta

Cross section view of the carnita torta – magnificent

These tacos are full of meat and flavors. Chorizo, cabeza, al pastor, y carne asada.

TORTAS EL REY
6151 S Orange Blossom Trail, Orlando, FL 32809
https://www.facebook.com/TortasElRey/

Tortas El Rey Menu, Reviews, Photos, Location and Info - Zomato

Interview with Chef Gabriel Massip of Capa at Four Seasons Orlando

“What drives me as a chef is learning what’s new in the ever-changing culinary world, and having unique experiences with people I’ve met throughout my career who motivate me to be innovative in my craft.” – Chef Gabriel Massip of Capa Spanish Steakhouse

Born in Paris, France, Chef Gabriel Massip recently took over as the Chef at Capa, the 17th floor Spanish-influenced steakhouse at Four Seasons Resort Orlando at Walt Disney World Resort.

Massip brings more than 11 years of experience to Capa, with a career spent cooking in award-winning restaurants across the globe, from Australia to New York and Bora Bora.

He began his culinary training in his hometown at the young age of 15.

“From the beginning, I was taught by my mother that the best dishes are cooked well, with simple ingredients.”

Continuing his growth after culinary school, Massip began his career in France as chef de partie at multiple award-winning restaurants and two 1-Michelin star restaurants. He then relocated to a resort in tropical Bora Bora, where he spent the next four years working as a sous chef.

After relocating from Bora Bora to Australia, he made his way from Down Under to board the Disney Cruise Line in Orlando working at the ship’s signature restaurant venue, adding to his diverse resume of culinary genres.

“Despite my French background, my travels have influenced the evolution of my dishes to be more on the bright side, lighter on the butter.”

More recently, Massip took his talents to New York City, where he worked at the renowned Daniel Boulud eatery DB Bistro, eventually moving on to re-open the downtown New York City restaurant Acme as chef de cuisine.

Now back in the Sunshine State, Massip is excited to bring his talents to elevate the dining experience at Capa.

“My recipe for success is simple: I know flavours and I know cooking. I love working with the team to continue to provide the high quality dining experience that makes Capa one of the best restaurants in Central Florida.”

We recently spoke to Chef Massip via e-mail to dive deeper into his background and inspiration.

 

What inspired you to start cooking?

Very young, I was already eating a lot of different things and was more curious than my brothers on that matter. I have two brothers, one who is three years older and one who is two years younger. I was the only one who tried everything my mom was cooking, while my brothers stayed away from trying new things. I enjoyed eating sautéed veal brain with parsley and garlic, and helping my mother with cooking and baking.

What are some of your favorite dishes at your restaurant?

The Cerdo (beer brined pork belly with apple butter and pistachio jazz) has a great balance of flavours, Zanahoria (thumbelinas carrots with za’atar spices, turmeric vinaigrette and puffed quinoa) is a great way to eat vegetables and is packed of flavors too.

Tell us about the new CAPA menu!

It is consistent with what has been done before; the tapas are inspired by the many different trips during my career. Some of them are dishes that I have created in the past, but I have tweaked and worked differently. For instance, the carrots dish I created in NYC. I took the main idea of roasting the carrots with the za’atar spices and made homemade vinegar with fresh turmeric. The celltuce dish comes from a restaurant in France, although it was completely different in France. I like the vegetable and worked the dish differently for Capa. As always, Capa is the place to go for incredible steaks and seafood.

What are your first childhood food memories?

My mom’s cooking with some staples of French cuisine: stews, fresh vegetables, foraging mushrooms in the forest and the fresh aromatics in the backyard.

What do you like to cook for “comfort food” at home with your family?

Anything, it can go from bread to roasted chicken to a fresh piece of fish. I like to randomly open the fridge and make up a recipe with whatever is available. It can be a simple roast chicken with mashed potatoes, black sausage with apples and plums, braised lamb shoulder with garlic olives and tomatoes. I also love light and acidic dishes such as ceviche and fresh tomato salad. The simpler, the better.

Where are some of your favorite local places in Orlando to dine in (outside of CAPA)?

A local Korean restaurant next to where I live, called Beewon Korean Cuisine, and Luma on the Park was a great experience along with SoCo.

Photos Courtesy of Four Seasons

Capa at Four Seasons Orlando
10100 Dream Tree Boulevard, Orlando, FL 32836
http://www.fourseasons.com/orlando/dining/restaurants/capa/

Paella Tuesdays at Bulla Gastrobar

0

Starting June 20, Bulla Gastrobar will celebrate summer with “Paella Tuesdays.” Every Tuesday night (“Noche de Paellas”), Bulla will offer a special menu for dinner that will include 3 original paellas plus 2 new ones each week. The first Tuesday will feature the Paella de Vejetales (vegetable paella) and Paella de Cordero (lamb paella).

Bulla Gastrobar
110 S Orlando Ave #7, Winter Park, FL 32789
Phone: (321) 214-6120

RECIPE – Hawkers’ Green Papaya & Shrimp Salad

0

Hawkers originally started out here in Orlando’s Mills 50 District, serving up southeast Asian street fare like the char kwa teo chicken noodles and roti canai. In recent years they have expanded to Jacksonville, Neptune Beach, and St. Petersburg.

At Hawkers, the founders Kaleb Harrell, Allen Lo, Wayne Yung and Kin Ho – all traveled the world to curate a menu of handed-down family recipes and hand-picked popular street foods from all over Asia — Korea, China, Malaysia, Singapore, Thailand, Vietnam and Japan to be exact.

Four additional locations are slated to open throughout the Southeast in 2017 and 2018.

Tavistock Development Company, a diversified real estate firm owned by Tavistock Group, announced with Hawkers Asian Street Fare (Hawkers) that they will open a new location in the latest phase of The Grove at Isleworth located at the hard-southwest corner of South Apopka Vineland Road and Conroy-Windermere Road and adjacent to the world-renowned Isleworth Golf & Country Club, expected to be completed in the fourth quarter of 2017.

Hawkers Asian Street Fare Green Papaya Salad Mix

Ingredients

2.5 Oz.of Finely Shredded Green Papaya
1?2 Oz. of Finely Shredded Carrots
1 Tbsp. Crushed Roasted Peanuts
2 Oz. Poached Shrimp (cut down to bite size pieces)
2 tsp. Chiffonade Basil
2 Fluid Oz. Dressing

Instructions

Place finely shredded green papaya, carrots and dressing together in a mixing bowl and blend together. Add the basil, cilantro, and shrimp to toss together with the salad mix. Plate and garnish with crushed peanuts.

Dressing Ingredients 4 fluid ounces Water 8 fluid ounces Lemon-Lime Soda
3 fluid ounces Fish Sauce (recommended Squid Brand)
6 tablespoons Sugar 1 tablespoon Chili Paste (Sambal Olek)

Instructions

On the stovetop, slightly simmer the water. Add sugar and mix well until dissolved. Turn off the heat and transfer the liquid to a cold mixing bowl. Add the remaining ingredients and mix well. Cover and let sit in the refrigerator.

###

Hawkers Asian Street Fare
1103 N Mills Ave, Orlando, FL 32803
Website: EatHawkers.com

If you would like to know a recipe from a local restaurant or would like to submit one, please do email us at tastychomps@gmail.com

Best Dishes to Try on the Seasons 52 – Summer 2017 Menu

Seasons 52 – as its name aptly suggests – is a restaurant concept that changes its menu along with the seasons. It’s owned by the Darden Restaurant group and so with the headquarters here in Orlando, the Sand Lake location (they are located on Restaurant Row – though it might be more accurate to call it Darden Row nowadays?) gets to have first dibs when it comes to being the test kitchen for new dishes.

The summer menu is full of fresh corn and watermelon flavors.

Here are our Favorite Bites from Seasons 52’s New Summer 2017 menu:

 

 

SUMMER CORN SOUP
bacon, leeks (230 cal)

LUMP CRAB, ROASTED SHRIMP & SPINACH STUFFED MUSHROOMS
panko crust (230 cal)

WATERMELON & HEIRLOOM TOMATO SALAD
shaved red onion, feta, lemon vinaigrette (190 cal)

ROASTED SUMMER CORN SKILLET
crispy bacon, caramelized onion, Parmesan (410 cal)

TRUFFLE MAC ‘N’ CHEESE EN BRODO
cave-aged Gruyère, cheddar, trio of roasted mushrooms, truffle zest, panko crust (350 cal)

*WOOD-GRILLED HANDLINE TUNA
black rice, kohlrabi slaw, sesame-peanut vinaigrette (530 cal)

*WOOD-GRILLED NEW YORK STRIP
sauté of vegetables, Yukon mash, roasted garlic butter (670 cal)


SIGNATURE MINI INDULGENCES INCLUDING:
KEY LIME PIE
pecan crust, toasted meringue (290 cal)
PECAN PIE
vanilla bean mousse, whipped cream, honey-glazed pecan (370 cal)

Other new dishes for the summer at Seasons 52:

· Roasted Prosciutto Wrapped Figs: Fresh seasonal figs have a distinctly smooth skin and sweet, chewy texture that pairs beautifully with rich gorgonzola, topped with a 15-year aged balsamic.

· Heirloom Tomato & Burrata Board: Sweet, Vine-ripe heirloom tomatoes pair perfectly with creamy burrata and prosciutto and topped with 15-year aged balsamic.

· Heirloom & Watermelon Salad: This color-rich dish combines the best summer produce flavors and textures: Sweet watermelon cubes resting on bright heirloom tomatoes, paired with shaved red onion, creamy feta and a pop of lemon vinaigrette.

· Chilean Sea Bass: This guest favorite entrée is roasted and drizzled in an Asian glaze, the Chilean Sea Bass is served with organic black rice, snow peas, shiitake mushrooms, and micro wasabi. Fun fact: Black Rice packs more antioxidants than blueberries.

· Copper River Salmon: Coming Soon! Sourced from the glacial rivers of Alaska’s famous Copper River, these fresh salmon are considered among the most flavorful and sought after fish in the world. Copper River Salmon will only be available for a short time, and every year our guests count down to the start of wild Alaska season when this rich, distinctly bright red salmon hits the menu paired with seasonal sweet corn risotto, toybox tomatoes and snap peas.

· Michigan Cherry Crème Brulee Mini Indulgence: Known as the Cherry Capital, Traverse City, MI, is considered the heartland of sweet cherries in the United States, and every summer visitors flock to taste the distinctly dark, sweet fruit. For a seasonal twist on a classic dessert, try our Michigan Cherry Crème Brulee Mini Indulgence, with classic vanilla bean infused custard over an intense compote of some of the best cherries from Traverse City and throughout Michigan.

 

There are two locations in Orlando:

Seasons 52 www.seasons52.com

7700 W Sand Lake Rd, Orlando, FL 32819

463 E Altamonte Dr, Altamonte Springs, FL 32701

 

Cooper’s Hawk Hosts with Jeremy Ford

Cooper’s Hawk in Orlando, FL of Cooper’s Hawk Winery & Restaurants hosted an event with Top Chef Winner Jeremy Ford. The collaboration represents the Cooper’s Hawk brand philosophy centering the creation of exciting and memorable experiences for those who love food and wine.

Cooper’s Hawk has the largest wine club in the country and 28 restaurants – and by 2018, will have 5 in Florida. This is the most in any state.

The dinner included four courses with wine pairings and Jeremy had a live cooking demo on site. Chef Jeremy Ford was a little more tipsy each time you look around for him as he will have a new drink in hand each time.

Truffle Fritter with Wagyu Beef & Basil has to be my all-time favorite appetizer. From the crunch of the fritter to the smooth and savory Wagyu beef, any texture craving you may have are satisfied. Have a taste paired with Cooper’s Hawk Lux Sparkling, which was not too sweet or brut.

Char-Grilled Octopus, Crispy Potatoes, Smoked Paprika & Herbs is not too shabby. I wouldn’t mind a second bite if a friend orders it. Having it passed around was nice, but it would be better if you order it and enjoy it warm.

Tomato Gazpacho, Summer Flavors & Olive Oil is not my favorite dish. From each sip, you will experience an abundance of flavors from herbs.

Fresh Mozzarella, Homemade Togarashi, Ponzu & Warm Melted Butter paired with Cooper’s Hawk Lux Chardonnay. The mozzarella was delightful with all the sauces and chilled butter. The Chardonnay was very smooth in itself. Careful, because the waiter may be inattentive and pour the butter all over your legs as it happened to us.

Roasted Halibut, Spring Onion Vinaigrette with Asparagus, Morels & Pistachio can be enjoyed by everyone if a light dish is desired. I brought a guest who did not like fish whatsoever; however, she discovered that she liked this dish. The fish is paired with Clone 27 Sauvignon Blanc Musqué.

Crispy Beef Short Rib, Red Wine Smoked Chili Glaze & Polenta Fries. This dish took a bit longer to come out than we expected and desired as it takes at least 30 minutes to create a wonderful short rib. However, Cooper’s Hawk should have started this dish sooner than right after bringing out their surf dish.

The short rib was unique and savory. The red wine smoked chili glaze was not overpowering and allowed the flavors of the short rib to express itself. Even our pups at home love the bone we brought home! The polenta fries are very smooth and dense. This dish is suggested to be paired with Cooper’s Hawk Lux Meritage.

Strawberry Sundae & Kaffir Lime Meringue is paired with Ice Wine. The strawberry sundae included dairy and sorbet versions for a refreshing or smooth fancy. The sorbet is tart and balanced by the sweetness of the dairy strawberry scoop. The kaffir lime meringue added a nice citrus flavor to the fish. Kaffir lime is believed to be good for the blood and promotes gum health.

For more information of Cooper’s Hawk, please check out their website or pay a visit in Waterford Lakes of Orlando, FL. See you at Cooper’s Hawk with a glass of their wine!

Orlando Father’s Day Restaurant Specials 2017

0

This year, Father’s Day is especially poignant for me because it will be my first Father’s Day as a new dad. Wishing all the fathers out there – a very Happy Father’s Day! If you know of any specials going on that should be included, email us at tastychomps at gmail.com  – thanks!

Texas de Brazil Churrascaria in Orlando
5259 International Drive
texasdebrazil.com
On Father’s Day (June 18), Texas de Brazil offers a $20 return-visit gift certificate for every Dad dining on “his” holiday.

Chroma Modern Bar + Kitchen – Lake Nona

6967 Lake Nona Blvd, Orlando; 407-955-4340; chromalakenona.com

Opening early at 12 p.m. on June 18, this Lake Nona favorite is offering a $5 Spectrum Beer Flight for dads around Central Florida, featuring a choice of (4) four, 5 oz. pours of beer. In addition, Chroma is offering two specials: Charcoal Grilled Prime Hanger Steak($25) with hand cut fries, cress salad and burnt orange chimichurri and Grilled Mexican Street Corn ($8) with cotija cheese, ancho crema and cilantro.

Urbain 40 – Orlando

8000 Via Dellagio Way, Orlando; 407-872-2640; urbain40.com

Urbain 40’s 2017 Father’s Day celebration will feature the restaurant’s new dinner menu all day, plus festive holiday specials including Aged Sherry-Laced She Crab Bisque, “Steak & Eggs” with Char-Crusted 6 oz. Angus Beef Filet and Poached Lake Meadow Naturals Eggs, “Surf & Turf” with Grilled Gulf Swordfish and Herb-Laced Maine Lobster, and a dessert trio with Dark Chocolate & Candied Bacon, Milk Chocolate and Salted Caramel, and White Chocolate and Single Barrel Bourbon.

4 Rivers Smokehouse – Multiple Locations

Multiple Locations; 844-474-8377; 4rsmokehouse.com

4 Rivers Smokehouse is celebrating Dad with Jack Daniel’s Cake Balls ($1.99) double chocolate cake mixed with house frosting and splash of Jack Daniel’s, then dipped in milk or white chocolate; German Chocolate Brownies ($2.99) topped with coconut and pecan frosting; and Sugar Cookie Grills ($1.99) decorated just for Dad. Available June 9 – June 17.

Dragonfly Robata ? 7972 Via Dellagio Way, Orlando, FL 32819 ? 407.370.3359

In addition to their regular a la carte menu, Dragonfly Robata will offer the below special menu item for Father’s Day, in addition to two drink specials just for Dad:

– Robata Grilled Bison ($24) – Japanese eggplant, sweet shoyu broth, togarashi, ryu oil, scallion, daikon oroshi

-$6 Smoked Old Fashioned

– Japanese Whisky Flight ($29)

·       Hibiki

·       Nikka

·       Hakushu

The Ravenous Pig  – 565 West Fairbanks Ave, Winter Park – 407.628.2333

Father’s Day Specials Include:

  • Complimentary Cask & Larder Draught Pint for all dads
  • Confit Prime Rib ($33) with grilled asparagus and crab hollandaise
  • Photo HERE

1921 by Norman Van Aken  –  142 East 4th Street, Mount Dora –  352.385.1921

Sunday Brunch Special

  • Smoked Beef Tenderloin Benedict – fried farm egg, Béarnaise Sauce

Sunday Supper Special

  • Grilled Lamb Merguez ­– Italian pork, veal sausage with country grits, mustard and grilled pepper agrodolc
 Located in Pointe Orlando on International Drive, will celebrate Father‘s Day with a complimentary Cuba Libre, made with Don Q Añejo Rum, Coca-Cola and lime, for Dad during dinner on Sunday, June 18 with purchase of an entree. Dinner reservations begin at 5 p.m., with Cuba Libre’s brand new menu featuring the Crispy Pork Pata For Two, 48-hour slow-cooked Berkshire pork shank. Grilled seasonal vegetables and Moros y Cristianos. Citrus pan reduction, or the Puerco Cha Cha Chathree pork favorites in one jumbo cut: bone-in loin chop with meaty rib and crisp pork belly. “Boniato Bravas” and charred herb salsa. Chipotle allioli.
BOGO offer for Fathers Day
Buy one Panini get one free for dad/grandad, Dine in only, excludes combos

Sonny’s BBQ is encouraging fathers to take trade their chef hat in for a dad hat, enjoy all-you-can-eat sweet and smokey St. Louis ribs generously slathered in Sonny’s famous Sweet BBQ Sauce for a one-day-only price of $13.99.
All Central Florida Locations
Paddlefish at Disney Springs
Paddlefish will be offering a 20-ounce Porterhouse, jumbo Gulf shrimp and a double stuffed potato paired with a glass of Turnball Cabernet Sauvignon. And for dessert, a rich red velvet cake.  $85
Morimoto Asia at Disney Springs
Celebrate dad this Father’s Day at Morimoto Asia with a complimentary pint of Crooked Can Brewing Company’s finest Barrel Breaker Lager, free with the purchase of an entrée. Featuring a dry, clean, and crisp aroma with low bittering hops, the light bodied Barrel Breaker is as refreshing as it is flavorful. With a conservative ABV of 5.34% and only 11 IBU’s, this golden colored, cold-conditioned seasonal offering is easy and approachable to drink due to the Pilsner malt used in the brewing process.  Start off with a heaping bowl of Morimoto’s crispy rock shrimp tempura bathed in a spicy gochujang aioli or the garlic soy sauce soaked chicken wings, and make sure to leave room for an entrée like the hoisin sweet chili glazed sticky spare ribs to pair with dad’s new favorite lager.
Highball and Harvest at the Ritz Carlton Orlando
4012 Central Florida Pkwy, Orlando, FL 32837
Celebrate dad on Sunday, June 18 ?with our Father‘s Day Feast at Highball & Harvest from 12 to 3 p.m. The menu will include Sunday morning libations, charcuterie, raw oysters, Jack and Coke marinated skirt steak, roasted suckling pig, and whole smoked red snapper. Indulge in the special feast of Southern-inspired food and craft beer for $99 for adults and $45 for children. Reservations can be made by calling 407.393.4333
Ruth’s Chris Steak House’s specials for Father‘s Day 

Fathers who dine in on Saturday, June 17 and Sunday, June 18 will receive a complimentary, $25 dining card to use towards a future purchase. Select locations open early at noon on Sunday, June 18 and will offer the following Surf & Turf Specials:

  • 6-ounce Filet with Twin Cold Water Lobster Tails ($49.95)

  • 8-ounce Filet with Twin Cold Water Lobster Tails ($56.95)

  • 12-ounce Ribeye with Twin Cold Water Lobster Tails ($59.95)

  • 16-ounce Ribeye with Twin Cold Water Lobster Tails ($68.95)

 
Additionally, select locations will open early on Sunday at noon.

CELEBRATE FATHER’S DAY AT FOUR SEASONS RESORT ORLANDO
Dad can enjoy complimentary golf, brunch, special pop-up shops and more

Celebrate Dad on Father’s Day, Sunday June 16, 2017 with a delicious brunch at Plancha at Four Seasons Resort Orlando – plus, dads dine free and golf free.*

Dad’s round of golf at Tranquilo Golf Club is complimentary on June 16, 2017 as is his meal, however, reservations are required. Plancha’s brunch is USD 68 per person and includes a three-course with appetiser and dessert buffet and choice of entrée, plus bottomless Mimosas and Bloody Marys. For this special day, in addition to all the regular brunch stations, Plancha will also offer a hot dog station with a variety of gourmet hot dog fixings.

Also, guests dining for Father’s Day brunch will be able to experience a pop-up shop by Bobby Jones Golf, and each dad who dines with the family at Plancha will also receive a special gift from Bobby Jones Golf.* In addition, OMEGA will have a display set up for Dad to peruse the latest timepieces and accessories from the iconic line.

Brunch is available from 10:00 am to 3:00 pm. Reservations: 407 313 6161.

Sips & Cigars
If celebrating with Dad on a weekday, come try “Sips & Cigars,” now offered at Plancha at Four Seasons Orlando. Available Monday through Friday from 3:00 to 5:00 pm, the restaurant is featuring half price cigars and half price signature cocktails for happy hour. Guests can enjoy a cigar outside on the spacious Plancha terrace, with picturesque views of the lake. Signature cocktails, such as the refreshing Hemingway Daiquiri, Lemon Basil Punch, Plancha Mojito and more are priced USD 12-16 and are half-price during Sips & Cigars.

* Tee times are required for golf, and space is limited; reservations are required for brunch. One complimentary brunch per dad, per table. Gift courtesy Bobby Jones Golf is for brunch patrons only, while supplies last.

Se7en Bites Bakery

617 Primrose Dr, Orlando, FL 32803

Se7enbites will be having a Dad inspired Brunch menu both days complete with Beermosas
Two special is Chicken fried steak Farmers Breakfast Sandwich and The Beverly Hillbilly

Hawkers Asian Street Fare.
Address: 1103 N Mills Ave, Orlando, FL 32803

They are toasting and cheering on dads by offering a complimentary glass of beer! It’s the perfect way to wash down pad thai, lettuce wraps and roti!

Tijuana Flats

Tijuana Flats will be giving out a free taco and beverage to all dads on Father’s Day. I’ve included more information in the media alert below for any Father’s Day round-up features you may be working on.

What: All Tijuana Flats locations will participate in a Father’s Day special that includes the following deal for dads:

  • One Free Taco
  • One Free Drink

When: Father’s Day, Sunday, June 18.

Where: All Tijuana Flats locations. Store locator: https://tijuanaflats.com/locations/

Adobe Gila’s

Adobe Gila’s located at Pointe Orlando on 9101 International Drive is offering all Dads something sweet in celebration of Father’s Day. Mini dessert selection choices include Chocolate Chip Blonde, Apple Carmel Crisp, Strawberry Cheesecake and Chocolate Decadence.  Offer is valid all day on June 18, 2017.  Dad must order an entrée to get the free mini dessert.

Bulla Gastrobar in Winter Park

Bulla Gastrobar will be offering a special Father’s Day market menu at its Winter Park location. For $35, guests can select an appetizer, main course and dessert from the menu.

They’ll also be serving a special cocktail called “Llego Papa!” (which means “Dad has arrived!”)

LLEGO PAPA!    $12 –  Monkey Shoulder, vanilla, pineapple, Angostura bitters

Happy Father’s Day yall!

 

Canvas Restaurant & Market at Lake Nona

0

One of the best restaurants in the Lake Nona area, Canvas, has recently done a menu revamp, adding more options while still keeping some of the popular items on the menu. The reason behind the menu overhaul was that the neighborhood wanted them (Canvas) to be less upscale and more casual. That said, the executive chef, Bryan Thomas, goal was to maintain quality and keep a lot of cool stuff about the menu but add more approachable offerings for the Neighborhood’s less- adventurous diners. According to the chef, this was no easy task but I can say they have done a great Job at balancing and maintaining the quality on the menu. 

 

Sherry Braised Octopus – Chorizo – Crispy Fingerling potatoes – caper vinaigrette. 

A classic combination that will never get old. Octopus was cooked perfectly, one of my favorites of the night.

 

Brisket & Short Ribs Meatballs – Roasted Almond Romesco – House Ricotta.

 

Fresh Ricotta with Apricot and Cherries.

 

 

Sauteed Shrimp Mofongo – Roasted Roma Tomatoes – Citrus-Saffron Broth. 

 

 

Slow Roasted Pork Belly – Charred Celery – Pickled Fennel – Mango-Jalapeño sauce. 

 

 

Nashville Hot Chicken.

The chicken is cooked via Sous vide for 3 hours, the results is an amazingly tender and Juicy chicken, unlike anything I’ve had before.

 

House-Made Tagliatelle – Mussels – Roasted Fennel – Pancetta – Grilled Corn.

 

Canvas Restaurant & Market
13615 Sachs Ave
Orlando, FL 32827
(407) 313-7800
 
http://canvaslakenona.com/

The Pharmacy at The Dellagio Town Center

0

If you want simply strong drinks that strips away all of the unnecessary added garnishes, then The Pharmacy is definitely the place you need to be at.  Did I mention that there is also top notch food available? But first you would have to find it.  There are no signs that lead you to the facility.  There is simply an elevator door.  Once you find the place, the atmosphere kind of transports you back to prohibition era yet still gives off a very hip vibe.

We were recently invited to visit for a media preview of their new menu – An assortment of appetizers were laid out in front of us.  The two that stood out to me were the Tanged fried chicken with lime, scallions and sesame and the Butter, garlic rock shrimps.  The chicken was bursting with flavors.  It was sweet, savory and that crunch just made the dish more fun to eat by adding a new texture to the dish.  The rock shrimps were sweet, fresh and rich.  Such a simple dish but made with fresh local ingredients really brought out the desired flavors that made the dish memorable.  

Tanged Fried Chicken with lime, scallions and sesame

Butter, Garlic Cape Canaveral Rock Shrimp 

As an entree I ordered the double cut brined pork chop with Tallahassee double corn grits, pork belly collards and friend super sweet onions.  

My wife had the braised oxtail, grilled short rib “paillard” au ju.  

The pork chop was cooked perfectly which was amazing to see because the chop was about 2 and half inches thick.  It was moist and very tender.  The flavors blended together very well.  It had a hint of five spice, a mixture of spices typically used in Chinese cooking.  The  grits were creamy, sweet but a little on the heavy side.  

My wife’s dish was fantastic.  The dish also had a very Asian fusion feel to it.  It brought back memories of my childhood when my mother would stew oxtail for Pho, a Vietnamese noodle soup dish.  The meat on the oxtail was a little hard to get off the bones but definitely did not lack in the flavor department.  The mash potatoes that came with the dish was creamy but did not have an overpowering butter flavor like many of the other versions of mash potatoes I had in the past.

Brined Pork chops

Braised Oxtails


My favorite dessert of the night was definitely the hot maple pecan sticky bun with southern butter pecan ice cream.  The bun was extremely moist and rich.  The pecan ice cream really offset the rich butter taste of the bun.  I typically would not choose anything resembling a cinnamon bun as my choice of dessert but i would order this again without hesitation.  

Hot Maple Pecan Sticky Bun


The Pharmacy has a little something for any palate.  Every dish is well executed.  The drinks were strong and simple. The pharmacy is definitely a place worth visiting. I had the pleasure of meeting with chef Lauren, head chef at the Pharmacy.  After meeting her, I could definitely see that her menu reflected her personality: warm and friendly.  The dishes was like a good home cooked meal both hearty and satisfying.  The dishes were simple yet phenomenal because of the fresh local ingredients that had a fresh and clean profile.  There are so many things to try and I cannot wait to return.

 

PHARMACY

http://thepharmacyorlando.com

8060 VIA DELLAGIO WAY
ORLANDO, FL 32819
407-985-2972

Dinner at Seito Sushi, Baldwin Park

0

In our most recent visit to one the best Sushi restaurants in Orlando, Seito Sushi Baldwin Park, we got to try some of their newest items on their Izakaya menu as well as some items from the ever-changing  “Opportunities” section of the menu.  The team at Seito Sushi is constantly developing exciting and creative dishes so always keep an eye on what’s new on the menu.

 

Bone Marrow topped with Uni (Sea urchin) and onion marmalade.
Great dish, if you love Uni, it’s a must.


Lobster Claw Nigiri with Basil Butter – Absolutely delicious.
Get it while it’s on the menu.


Spinalis Nigiri, Jalapeño.


Modern Chirashi topped with a beautiful array of fresh fish and a fried egg.

It was my first time having this and found the ration was very generous,
Definitely enough for 2 people.


Karaage (Fried Chicken) Okonomiyaki.
I was pleasantly surprised to find this on the menu. If you have never tried Okonomiyaki, this is the place to try it.


This was their version of Hiyashi Chuka, a dish consisting of chilled ramen noodles with various toppings served in the summer. Toppings are usually colorful cold ingredients with a tare sauce.

 

BALDWIN PARK

4898 NEW BROAD STREET ORLANDO, FL 32814

http://seitosushi.com/contact-us-baldwin-park/

Disney Springs: Paddlefish Rooftop Deck

0

This media event started off with a bit of rain but soon after the beautiful sun made its way out again and we were able to indulge ourselves with food & beverages while enjoying the beautiful views the top deck had to offer.

The picture about was a perfectly cooked scallop with cauliflower puree, Brussels sprouts & pancetta.

 

 

Lobster Roll, lemon infused mayo on a buttered split top bun.

 

 

Lobster Guacamole, Taijin seasoned tortillas.

 

 

Pimento cheez sliders.

 

 

Two of the drinks featured. Both delicious and made of very good quality liqueurs.

 

 

Strawberry Shortcake.

 


This menu, the “Sunset Rooftop” it’s exclusive to the Rooftop deck and I must say that it looks very fun and I’m looking forward to trying a few things.

 

DISNEY SPRINGS®

WALT DISNEY WORLD® RESORT
1670 BUENA VISTA DRIVE
LAKE BUENA VISTA, FL
407 . 934 . 2628 

http://paddlefishrestaurant.com/

 

RedCarpetMonday Business Networking Event At Ace Cafe

Meet and Mingle with Fellow Business Owners, Professionals and Entrepreneurs

RedCarpetMonday Celebrates Over 10 Years as Central Florida’s Leading Social Business Network

WHAT:  Exclusive RedCarpetMonday® Orlando Business Networking Event.

WHEN:  Monday, June 19, 2017 from 6pm-9pm.

WHO:  Brought to you by RedCarpetMonday, a social business network.

WHERE:  Ace Cafe Orlando, 100 W Livingston St, Orlando, FL 32801.

HOW:  Meet and mingle with fellow business owners, professionals and entrepreneurs from 6pm-9pm hosted at the all new Ace Cafe in Downtown Orlando on Monday, June 19, 2017.  Enjoy complimentary appetizers, (two) drinks, networking and raffle prizes.  Tickets are $20 online or $25 at the door.  For tickets and more information, visit www.redcarpetmonday.com.

WHY:  For over 10 years, RCM’s stylish, live events provide attendees a place to unwind while socializing, information networking and sharing business ideas with other members.  Past events featured talented entrepreneurs and business owners, senior level executives, local politicians, keynote speakers, fashion shows, fine cigars, entertainment, hors d’oeuvres, media coverage, sponsor giveaways, silent auctions and more.

For more news and information about RedCarpetMonday, visit www.redcarpetmonday.com.

Nine Spices Hot Pot on Kirkman near Universal

0

One of the most impressive new hot pot restaurants opened recently here in Orlando called Nine Spices Hot Pot. This one utilizes a conveyor belt that is continually on, rotating through dishes of veggies, meats, fish, and more for diners. Though we may be more familiar with it through videos of sushi restaurants using this conveyor belt system, it is truly an impressive sight to see.

A popular dish in the winter time, hot pot is a type of Asian fondue method of cooking, usually with a steaming, simmering pot of hot broth.

While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is usually eaten with a dipping sauce.

Located on Kirkman Road, just north of Universal Studios, Nine Spices Hot Pot has a plethora of sauces to mix and match for dipping and with which to accentuate your broth. Our broth choices needed a little extra kick for flavor, but was enjoyable once the spices were added.

I especially enjoyed the option of having all you can eat buffet style for $23.95 per person, so you can just choose what you like as much as you like from the conveyor belt in the convenience of your food both. There is a two hour time limit though, so you can’t be sitting there eating all day.

Menu at Nine Spices Hot Pot

Rotating in and out of your life

Sauces Galore
Beef bone broth
The spicy broth

Quality beef

Our server was also very friendly and accommodating as well, coming by to check on us often.

Overall, I would definitely recommend folks to visit and try out hot pot at Nine Spices, especially for newbies just for the experience alone!

Nine Spices Hot Pot
5320 S Kirkman Rd, Orlando, FL 32819
Phone: (407) 704-1033
https://www.facebook.com/9SpicesHotPot/

Nine Spices Hotpot Menu, Reviews, Photos, Location and Info - Zomato