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.
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 GaloreBeef bone brothThe 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!
Bangrak Thai Street Kitchen has been holding pop up sessions at Swine and Sons the past few months, specializing in authentic Thai cuisine not usually found anywhere else in Central Florida.
We at Tasty Chomps chatted with Dylan Eitharong, one of the founders of Bangrak along with Jordan Neumann recently to find out more about the project and where it’s all headed.
Dylan on Why Bangrak…
When it comes down to it, we’re just two dudes who cook Thai food. Our mission is to bring the Thai street food that my (Dylan) family grew up with to Orlando, where finding these types of dishes is either what we feel misrepresented or totally unavailable.
We try to make all of our dishes 1) from scratch, down to our curry pastes and spice mixes and 2) identical to how you’d find it on the streets of Bangkok, Chiang Mai, etc. We don’t get too fancy or anything. We even get the plates and bowls we use from a little shop in Bangrak (where our name comes from) district, Bangkok. With our events, we really want to evoke a feeling of actually “being there” – minus the 100 degree heat and humidity, haha.
[quote_center]When it comes down to it, we’re just two dudes who cook Thai food.[/quote_center]
From the Apartment to Swine and Sons…
As for how we started, well – originally, it was just me, serving thai noodle dishes out of my apartment. I’d constantly be posting Instagram photos of things I’d make at home, and friends would always be like “ohhhh I’ll pay you to cook for me”, so I was like “prove it.”
That was a regular thing for a while, until it got to be too much for just me, but around that time, Jordan had just moved back from Portland, so I approached him about 1) going to Thailand with me to eat “real Thai food”, as I called it, 2) learning to cook the food with me, and 3) starting to make it in a bigger venue (legally, haha).
We did all those things, but not without doing several more guerilla-apartment-dinners first, until we finally partnered with Swine & Sons, which is where we’re based out of now.
Chef Lexi (Alexia Gawlak of Swin and Sons) had actually asked me if I’d be interested in doing the pop ups there a while back, but I hadn’t felt ready, but once Jordan joined me we were able to get our shit together enough to actually do it.
The rest is kind of history I guess – we had our first pop up there October 26th, 2016, and we sold out in 2 hours.
We’ve done several since then, including one at redlight redlight, and as of a month ago, after a month long stint back in Thailand, we’re at Swine every other Wednesday. We love it. We could not be more grateful for the opportunity they’ve given us (if this goes in writing, I want them to know that, hah – I’m sure we drive them crazy sometimes).
We also have some other events in the works around town, with some different sorts of menu items and stuff. We’re really excited. A brick and mortar is inevitable, we just wanna make sure we do it right. Until then, we really like doing the pop-up thing. It feels different than anything we’ve been to here and it’s a lot of fun for us.
Dylan and Jordan
On Acceptance…
On top of that, the Thai community seems to Approve – thankfully, haha. They always seem a little apprehensive that one half-Thai guy and one non-Thai guy is making their food, but the response has been great.
Khanom jeen Nam ngiaw, a northern thai curry of ground pork, pork ribs, steamed blood, tomatoes and dried cotton flowers served over spaghetti noodles with a side of pickled mustard greens.
On previous training in the kitchen…
Neither Jordan or I had any kitchen experience. We just cooked a lot, haha.
On meeting the Gawlaks and how did they get involved…
Lexi and I actually used to work together at Whole Foods. We bonded over loving Asian food and Lucky Peach Magazine (RIP). We were Facebook friends after she left Whole Foods, and I guess she saw what we were doing through that.
I was cashiering and she came through my line and was like “Hey, wanna do one of those things you do in a real restaurant?”
It was a long time before we actually did it though…we were nervous. Now me and Jordan work there (at Swine) outside of Bangrak, too, ha. The Gawlaks are the best – I wonder what Bangrak would be doing without them.
[quote_center]I was cashiering and she came through my line and was like “Hey, wanna do one of those things you do in a real restaurant?”[/quote_center]
On future plans for Bangrak…
We’re going to stay a pop-up for a little bit – but not tooooo long. We wanna keep it exciting. While we just started going biweekly at Swine, we have some plans to pop up elsewhere too.
The idea is to keep a full, more sit-down-and-share, type menu there, more variety, and when we go elsewhere, have some sorta themed thing going on – we really wanna do a Thai noodle shop type thing, with the plastic stools and tables and everything.
We brought some cool stuff back from Bangkok with us for that sole purpose. Think you’ll be seeing that soon. We are planning on a brick and mortar when we’re ready too – but we want it to be just right.
[quote_center]We want it to feel like a shophouse you’d eat at in Thailand. When we find the space, we’ll take it.[/quote_center]
On some of their favorite dishes on the menu…
So, our Swine menu changes every time except for 3 things – Khao Soi, a curry noodle soup, and two versions of Som Tam, or green papaya salad.
Otherwise, we try to showcase foods from the 4 regions of Thailand – Northern, Northeastern, Central, and Southern.
We pretty much always have some kind of Laab – a salad of minced meat, on the menu, and it’s all but once been a Northeastern (called Isaan) variation. That’s my favorite food of all time – especially the catfish version, which we did recently. It’s delicious.
Jordan really likes the Panang Neua, which is a Southern Thai style curry of beef. It’s super rich, and we do it the old-fashioned way – very dry, thick, not soupy, and oil. It’s goooood.
[quote_center]My tip to anyone who comes to our events – order what sounds the least familiar to you.[/quote_center]
On some things most people in Central Florida don’t know about Thai food …
Number 1 – put down your chopsticks. In Thailand, chopsticks are ONLY used for noodles. That’s it. And not even every noodle dish. We send out forks and spoons with all the dishes and we still see people eating Laab (minced meat) with chopsticks. No need! It’s only making your own life more difficult, haha. But in Thailand, it’s mostly either a fork and spoon or your hands. Even then, you use your fork just to push your food onto your spoon. But no chopsticks. It drives me craaaaazy – probably more than it should.
Other than that, it’s really just that Thai food is more varied than just Phad Thai and red, green and yellow curries. In fact there are literally HUNDREDS of types of Thai curries that aren’t eaten over here, and they aren’t even referred to by their color – and they don’t even contain coconut milk!
Thai food is SUPER diverse and regional, and chances are, that dishes that you’re used to eating are entirely different in so many ways than what’s available in Thailand.
A BIG thing we’ve had people ask us is why there’s a lack of vegan or vegetarian dishes on our menu – and our honest answer is that that’s generally how it is in Thailand, especially once you leave the tourist trap areas.
PS – Khao San road and Pai are popular tourist destinations with lots of vegan restaurants and pizza shops, but are far from representative of Thai culture. Steer far, far away. Just a heads up for traveling foodies.
[quote_center]In fact there are literally HUNDREDS of types of Thai curries that aren’t eaten over here, and they aren’t even referred to by their color – and they don’t even contain coconut milk![/quote_center]
On this week’s menu – Nam Tok Muu Yang – “Waterfall Pork”! Grilled pork salad with lime and fish sauce dressing, fresh herbs, chili and toasted rice powder! Spicy, smoky, and also refreshing, this is an Isaan classic! Available this Wednesday, 6/7, from 5-8 PM!
Last year, after the Pulse Tragedy, restaurants throughout Florida came together to fundraise to support the families and survivors of the tragedy through Dine Out For Orlando (https://www.frla.org/dine-out-orlando/).
This year, to honor the memory of the 49 innocent victims who lost their lives at Pulse and to support the survivors, the City of Orlando and Orange County, in collaboration with Pulse, have designated Monday, June 12, 2017, as Orlando United Day – A Day of Love and Kindness.
On this day, a number of community events and activities will take place, including Acts of Love and Kindness – a homegrown movement led by the One Orlando Alliance and influenced by victims’ families.
Local restaurants are also commemorating June 12th with fundraising with specials.
Here are a few (to be updated as we hear more):
Brooklyn Water Bagel
In support of Orlando United Day on Monday, June 12, Brooklyn Water Bagel’s Winter Park and Lake Mary store locations will serve special limited-time only rainbow bagels – with 100% of the proceeds from rainbow bagel sales to benefit the Better Together Fund at Central Florida Foundation. The bagels will be available in-store Saturday, June 10 through Monday, June 12.
Brooklyn Water Bagel hopes to sell thousands of bagels over the course of the weekend, and you can help do your part! Customers who wish to support the effort may purchase the rainbow bagels individually or even take home a baker’s dozen to share the Brooklyn love.
Brooklyn Water Bagel Lake Mary: 3801 Lake Mary Blvd Unit 139, Lake Mary, FL 32746.
(407) 878-7863
Brooklyn Water Bagel Winter Park: 4026 N Goldenrod Rd, Winter Park, FL 32792.
(407) 681-4011
Umi Restaurant
On Monday, June 12 for #OrlandoUnitedDay, 10% from the day’s sales will be donated to Equality Florida, to support all they do for our community.
Umi Japanese Restaurant
525 S Park Ave, Winter Park, Florida 32789
www.umiwinterpark.com.
Sweet By Holly
On June 12, please join Sweet as they #ActLoveGive together as a united community! On #OrlandoUnitedDay, 50% of all Classic sized Rainbow cupcake sales will be donated to Equality Florida. They anticipate on selling out, so call ahead to book yours! Waterford Lakes – 407.277.7746 or Jacksonville – 904.564.2711. #HonorThemWithAction
Waterford Lakes Town Center
711 North Alafaya Trail
Orlando, FL 32828
St. John’s Town Center
4624 Town Crossing Dr., Suite 137
Jacksonville, FL 32246
Sus Hi Eatstation
As a dedication to “Orlando United Day” and in loving memory of the Pulse victims, they will be donating $5 for every t-shirt sold to the onePULSE Foundation. Pre-order at www.makemeninja.com!
– 4498 N Alafaya Trail #324 Orlando, FL 32826 (UCF/East Orlando area)
– 380 S State Rd 434 #1004 Altamonte Springs, FL 32714 (Altamonte Springs area)
The Osprey Tavern
Proceeds from cookie sales to benefit the Central Florida Foundation
4899 New Broad St, Orlando, FL 32814
Peterbrooke Chocolatier of Winter Park
Proceeds from marshmallows to benefit Zebra Coalition
300 S Park Ave, Winter Park, FL 32789
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There are a number of ways for you to show the power of love, acceptance and inclusiveness by participating in one of the events and activities on June 12, 2017.
On that day, Orlando After-School All-Stars is also partnering with the Florida Restaurant and Lodging Association’s Central Florida Chapter to host “Round Up For Kids” to help fund the Summer of Dreams program. This free 10-week program provides homeless youth with meals, academic enrichment and mentoring.
“Engaging in Acts of Love and Kindness on June 12 is a respectful, meaningful and deeply loving way to remember and honor the lives of those who were lost too soon,” said Orlando Mayor Buddy Dyer. “One year later, I still believe the Pulse tragedy will not define us, but will bring us together.”
Some of Orlando’s best restaurants are making it easy for you to contribute on June 12, 2017. When you dine at any of the restaurants listed here, http://orlandoasas.org/round-up-for-kids/ round up your check to the nearest dollar amount and let your server know you want to Round Up For Kids. The change you donate will help change lives.
“Florida’s hospitality industry is proud to lend its unequivocal support to assist homeless youth in Central Florida. FRLA encourages patrons to dine at participating restaurants and to round up their tabs for children in need,” said Carol Dover, President and CEO of FRLA.
Last summer, Summer of Dreams served 1,137 homeless students from 36 different sites in Orange, Seminole and Osceola Counties. Each of those students received academic enrichment, tutoring, mentoring, financial literacy training, a back pack filled with school supplies and two meals a day thanks to support from Summer of Dreams Founding Sponsor, Fifth Third Bank. Those students also worked with staff to provide nearly 8,000 hours of community service.
Barb Scherer, Sr. Vice President/Communications from Fifth Third Bank added, “We are pleased to be sponsoring our seventh year of Summer of Dreams. This program is so critical to provide support for homeless children during the summer gap when there is little access to meals. To partner with the City of Orlando, After School All-Stars, FRLA and area restaurants to honor the Pulse tragedy on Orlando United Day by helping these kids is the ultimate act of love, kindness and generosity. Fifth Third Bank is proud to be a part of the Orlando community.”
Spoleto kicked off the summer with its inaugural Pasta Fest, a complimentary, two-day culinary celebration for all, at its Winter Park location. The event was on Saturday with a unique culinary experience where guests can enjoy samplings of Spoleto’s menu items, wine and live music, and be followed by a family fun day featuring “kids eat free,” raffles, games, face painting and more, on Sunday.
This comes at a time where your readers are looking for fun, budget-friendly ways to feed and entertain the entire family as the kids are home from school for the summer.
Spotleto’s promise is to provide fresh, authentic, and affordability.
the line works just like how a “Chipotle” would – you line up and pick out your options. Did you want pasta? A salad? or perhaps a flatbread? You start off with that selection then onto the 6 main ingredients that makes your dish- yours!
And you can watch as your meal is being prepped right in front of you and under 5 minutes you have your beautifully crafted entree.
Here my finish production! and below is what I put in my dish:
Started off with: Potatoes gnocchi as my “base”
6 ingredients included: Dried roasted tomatoes, prosciutto, roasted garlic, zuchini, Italian cheese blend, and artichoke hearts.
As for my sauce I mixed the Alfredo & the Marinara to create a “Rose”. Then I topped everything off with some truffle oil, parmesan shavings, and some herbs.
Kinda fancy for a fast pace pasta huh? But hey! the options are there and you have the option of being as creative and wild as your culinary imagination takes you.
Be sure to check out the new Spotleto in Winter Park – or check out one near you!
Spoleto
349 N Orlando Ave, Winter Park, FL 32789
Phone: (321) 972-1425 spoletoitalian.com
Summer is heating up in Central Florida as International Drive’s hottest destination in nightlife and entertainment, Mango’s Tropical Café, welcomes the biggest names in Latin music to their stage with the 2017 Mango’s Summer Concert Series. With a state-of-the-art sound system and viewing areas from everywhere inside Mango’s breathtaking two-story 55,000 square-foot venue, concert goers will be up on their feet all night long while the hottest artists in Latin music entertain them. Doors open at 9:30pm. Shows starts at 11pm, with the fun continuing until 2am. Pre-sale tickets start at $25 and can be purchased thru www.mangos.com or at http://ticketera.us/. VIP options are also available. The exciting lineup includes:
Friday, June 16 – Andy Montañez
Friday, June 23 – Osmani Garcia
Friday, June 30 – Justin Quiles
Friday, July 7 – Coming Soon
Friday, July 14 – Jose Alberto “El Canario”
Friday, July 21 – Ismael Miranda and Jose Alberto El Canario
Friday, July 28 – Tony Dice
Friday, August 4 – Pirulo
Friday, August 11 – Tony Vega
Friday, August 18 – Tito Nieves
Friday, August 25 – Noriel
We were recently invited to a media preview for Mango’s and check out their food offerings down in the International Drive area.
An a la carte menu is available at certain locations throughout the restaurant at certain times and days, but the Dinner & Show “Deluxe” is a 3 course meal primarily offered during shows.
The Gran Picada Deluxe Platter is a little of everything. The Mambo wings are delicious, cooked well, and seasoned just right. Yuca bites are unique on their own. Ham Croquetas were nice and crisp, but did not have much ham; it is a bit dense for my preference.
Mango’s Guacamole Bowl & Chips is delicious, yet on the salty side. The avocado was also chunkier than your usual guac.
The Crispy Fried Calamari had a nice texture and the flavors are mellow. It is served with dipping sauces and lemon, but I prefer to only season it with the lemon.
The Prime Rib is cooked to your preference. It was the best thing we had from the menu. The flavors are to die for.
The Fresh Grilled Salmon Filet was slightly overcooked and dry. The rice served with it was nicely textured and flavored.
Mango’s Famous “Churrasco” Steak was a nice twist from the usual steak. The herbs and spices are very unique and tasteful. The side of sweet plantains were delicious and not overly sweet. However, the sweet plantains are a bit dense.
Masitas de Puerco consists of marinated Cuban-style pork chunks that are fried. The pork is usually marinated for 12 hours or overnight before deep fried at 350 degrees for 10-12 minutes. This is not my favorite as it was very dry and hard in texture.
The New York Cheesecake is your usual cheesecake. Nonetheless, it is delightful.
The Chocolate Ecstasy will be loved by anyone who enjoys chocolate. The torte is more semi-sweet than sweet, which is preferred when you have it with ice cream and maybe a few other desserts.
Mango’s Mango Flan is a flan with a light mango taste. It is a delicious custard that is thick and creamy. Like other flans, I do like this one.
This large slice of chocolate cake may not be on the menu. It has a cherry sauce drizzle all over along with a icing frosting. This is a tad too sweet for our liking, but our eyes sure like it.
Have a few drinks while you enjoy the show. The Miami Vice Cocktail is my favorite drink here. It was fresh and great for summer. You cannot taste the alcohol at all, which makes it very dangerous!
On the other hand, you could order a fish bowl to share with a few friends or your significant other…or drink all on your own.
Mango’s Tropical Cafe
Address: 8126 International Dr, Orlando, FL 32819
Phone: (407) 673-4422
For more information, please visit Mango’s Tropical Café.
Blue Bunny® Ice Cream launed its first-ever ice cream food truck concept this year with one of the two exclusive trucks in Orlando, Fla. this month.
This new dessert truck serves gourmet, customizable ice cream cookie sandwiches throughout the Orlando and occasionally the Tampa areas, surprising people with a truly fun and memorable ice cream experience.
“Orlando is a nonstop, entertaining city all year round,” says local truck manager Amy Fischer, “All the activity and liveliness provide the perfect atmosphere for Blue Bunny to surprise people with a unique and clever ice cream experience. The truck takes the traditional ice cream sandwich concept to the next level with fresh-baked cookies and many ways to customize each cool treat.”
The Blue Bunny Ice Cream truck bakes four flavors of cookies fresh to order and offers a variety of ice cream flavor and topping combinations to pair with them, choosing from vanilla or chocolate ice cream and adding tasty toppings like sprinkles, candy, mixed nuts and more.
The Blue Bunny Ice Cream truck will be making many stops throughout the greater Orlando area, with occasional trips to Tampa as well.
Orlando, along with Phoenix, Ariz., is one of only two cities to enjoy this new Blue Bunny ice cream sandwich truck concept, making these customizable treats even more special.
Bad As’s Sandwiches was originally founded as a food truck but now includes a brick and mortar restaurant, taking over the space once occupied by Se7en Bites Bakery in the Milk District of Orlando.
Founded by Chef John Collazo, whose resume includes KASA and Raga restaurants, Bad As’s Sandwich was his first operation run by himself. He wanted to ‘wow’ food truck lovers in Central Florida with their wild and frankly, badass sandwiches.
Some of their sandwiches include the Big Boy, a huge sandwich sure to please the inner fat boy in each of us, made with Adobo roasted pork, bacon, pepperoni, tater tots, and more.
I ordered the special of the day: El Anormal, with adobo roasted pork, chorizo, chipotle jack cheese, pickled fried onions, topped with savory aioli and drizzled with a sweet guava glaze. It was a spectacle behold, oozing with meat and cheese and sauce, but was so, so satisfying of a sandwich. Make sure to ask for wet naps to go with this though.
I had the honour of attending a wine tasting led by Tuscan Producer, Andrea Cecchi, from the Cecchi Family Estates. The tasting was held at the beautiful DoveCote Brasserie near downtown Orlando.
A little about the brand:
· Cecchi are pioneers of providing beloved wines from the Maremma region of Tuscany, Italy.
· They are one of the first producers to establish vineyards in Maremma which is commonly referred to by locals as the wild, wild, west.
· Andrea Cecchi was invited to present a special bottle of Chianti to the Italian (U.S.) Ambassador in Washington, D.C. last year in commemoration of Chianti’s 300th Anniversary.
We started off with Cecchi La Mora Maremma (DOC 2016). A Trendy wine with sweet and light fruit notes that’s smooth and easy enjoy. It was recommended that this would pair nicely with calamari pasta or a spaghetti.
I would even enjoy the wine with the Atlantic Salmon that’s beautifully prepared withquinoa, kale, preserved lemon, almonds, black olive.
The Cecchi Storia Di Famiglia Chianti Classico (DOCG 2014). I would say it’s a medium bodied wine from the Sienna/Florence region with nice viscosity.
As we begin to experience the red wines I went with a Steak & Frites. Charred 8oz Hanger Steak in bordelaise sauce.
Next is the Cecchi Riserva di Famiglia Chianti Classico Riserva (DOCG 2013)
Andrea explained to us that this is a prestigious wine that would be mainly presented when there’s a special occasion to be celebrated amongst friends and families. The wine presented with elegance, spicy, and full bodied that definitely lingers after your initial sip.
We then moved onto the COEVO (DOC 2011) A contemporary wine that tells the story of their family. Made from their father’s favorites regions- a super Tuscan blend full of smokiness and deep fruits that almost resembles a Pinot Noir.
I could definitely see how passionate the Cecchi Family is in their wine production and I’m quite excited to see more of their selections being served throughout central florida.
Spanish Winter Park restaurant Bulla Gastrobar has its fair share of Spanish wines, but its mixologist Joel Mesa is suggesting two favorites this National Wine Day (May 25): Serras del Priorat (red) and Avancia Godello (white).
Mesa says:
The red wine most exclusive to Bulla is Serras del Priorat. It is from Priorat – a very unique and prestigious region of Spain. It is a “red wine for red wine drinkers,” as they say.
Avancia Godello, which comes from another amazing region of Spain called Valdeorras, is an exclusive white wine we offer at Bulla. It is top-of-the-line when it comes to white grape wines.
Serras del Priorat
What dishes would you suggest to pair with it?
Any braised red meat dishes such as Costillas de Res or Montado de Costillas.
Can you describe the flavors of the wine?
Delicious dried fruit such as figs, raisins and dates on the aroma and palate with great concentration and just enough acidity to pair excellently with food.
What are you looking for when you pair certain dishes with certain wines?
In this case, I’m looking for similar intensities between the wine and the food. A bold red wine begs for very flavorful food.
Avancia Godello
What dishes would you suggest to pair with it?
Salmon Organico, Paella
Can you describe the flavors of the wine?
The ultimate expression of the Godello grape. A full bodied white with citrus and melon aromas but still loaded with lots of minerality to remind one of how serious it really is.
What are you looking for when you pair certain dishes with certain wines?
In the case of the Salmon, I’m pairing the wine with that silky lemon cream sauce and looking for the parallel there. It also must be remembered that this wine, being fresh but full-bodied, will resonate very well with rice dishes, particularly those featuring seafood.
Bulla Gastrobar
110 S Orlando Ave #7, Winter Park, FL 32789
Phone: (321) 214-6120
“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.
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:
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.
The Taste of Yucatan is a new Mexican taco restaurant specializing in food from the Yucatan – with a heavy emphasis on Mayan influences. We owe much to the ancient Mayan culture which has given us gems such as guacamole, tamales, and chocolate.
Taste of Yucatan sells empanadas and also a limited daily supply of vaporsito, a banana leaf wrapped ground beef tamale.
Cochinita pibil (also known as puerco pibil or cochinita con achiote) is another traditional Mexican slow-roasted pork dish originating from the Yucatán Península. Cochinita stands for pork and a pibil is the Mayan oven that it is roasted in.
Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, seasoning it with annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf. At Taste of Yucatan, the pork is marinated in sour orange and slow roasted for 8 hours wrapped in banana leaf.
When ordering, guests can first choose preparation – whether with hand made corn tortilla tacos, or salbute – deep fried handmade Mayan corn tortilla, panucho – similar to the salbute but with fried beans inside of the tortilla, quesadilla style, or burrito style.
Then, choose your meat – from cochinita pibil, to al pastor (layered pork steak marinated in a combination of dried chilies, spices and pineapple), carnitas (seasoned pork braised until tender with lard and herbs), barbacoa (spicy shredded beef slowly braised for hours in a blend of chipotle adobo and herbs), rajas Poblanas (sliced poblano pepper with onion, mushrooms, corn and cream), carne asada (marinated Grilled Beef), Pollo Adobado (Chicken marinated with mixture of dried red chiles, garlic, spices, and vinegar), Carne Molida (Ground Beef Mexican Style), Papa con Chorizo (Smash potatoes + Mexican Chorizo), Champiñon (Sauteed mushrooms), or Queso (Mozzarella Cheese).
It’s a small place, but the tacos pack a lot of flavor. It did bring me memories of my trip to the Yucatan a few years ago, especially the influence of the Mayan dishes.
My favorites included the barbacoa and the cochinita pibil. I really enjoyed the salbute style of fried corn tortilla in the tacos – unique and delicious.
Taste of Yucatan
1375 S. Semoran Blvd.
Orlando, FL, 32807
(407) 704-2248 thetasteofyucatan.com
Millenia106, recently opened (no surprises here) in the Millenia area (Suite 106) and helmed by local Chef Bruno Fonseca. You may remember Chef Fonseca once owned and operated the 5 Gastronomy food truck in the beginning of the gourmet food truck days here in Orlando. He taught at Le Cordon Bleu and also worked in several local restaurant kitchens in town.
We got to chat with Chef Bruno via e-mail to dig a little deeper into his story and the new venture at Millenia106.
Chef Bruno Fonseca of Millenia106.
Tell us about yourself and background.
I was born and raised in Rio de Janeiro, Brazil. I was raised in a household with strong Portuguese influences, where we sat nightly for dinner together, with a variety of foods through the weeks. Fish, potatoes, olive oil were seen at the table as often as black beans and rice.
My mom is a great cook, and she made sure that we always had variety not only in flavors but also culturally. She would always explain where the food originated, etc… I got to the US (Orlando) in 1993, where I have travelled through the US extensively.
Lived in Tallahassee while attending school, spent a ton of time in Portland, OR., and I have enjoyed driving cross country often.
However I always would circled back to Orlando…
What inspired you to start cooking?
Multiple things… where I grew up, I lived right across the street from the ocean. We were always eating incredibly fresh seafood and I loved it!!
Also my family was never wealthy, but my mother truly enjoyed taking us out to eat at nice places once a month or so.
In the beginning, it was a drag for me since I was so young, but as I grew older and got exposed to other things, I began to enjoy it.
After moving to the US, I worked in various restaurants in the front of the house. One day working a server shift at the Governor’s Club, I was asked to help in the kitchen.
It was a fine dining club, headed by Master Chef Jack Shoop… and I was hooked. I dropped out of college, moved to Orlando, and went into culinary school.
Tell us about the Millenia 106 concept and the menu.
106’s concept is very straight forward: we source ingredients locally, we change our menus daily, and we serve New American fare.
From oysters, to pork, to whole fish, pan seared chickens, to local beers, craft cocktails, boutique wines. We identify ourselves as an ever changing restaurant that takes pride in serving great food at an affordable price.
I am proud to say that I put our food up against any restaurant in Orlando.
My previous experiences as a cook and as person (culturally) are seen on the menu daily as are the personalities of others that work with me are in there as well.
What are your first childhood food memories?
So many… my “ a-ha” moment was going to a traditional French restaurant as a kid in Rio, and breaking the sugar dome in a dessert.
Also, seeing my mom frying “bolinho de bacalhau” (salted cod fish cakes) and eating it before lunch with a load of olive oil…eating “feijoada” (traditional black bean stew) after the beach on Saturdays, was a big deal too.
I consider myself very lucky on that department.
What are some of your favorite dishes at your new restaurant?
The Portuguese Surf and Turf is incredible with pork belly confit, fish collar, grilled royal red shrimp, and sofrito Ipa broth, and murro potatoes., as is the chicken that we get from Orlando Farms, but I am really enjoying this new tuna dish we have now.
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
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.
Rosen Shingle Creek 9939 Universal Blvd., Orlando, FL 32819
Sunday, May 21, 20175pm – 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
First Watch is hosting our 4th annual “Breakfast for Dinner” on Thursday, May 18 from 5:30pm until 7pmto raise money for Mills50 beautification projects.
Local celebrity servers, including City Commissioner Patty Sheehan, City Commissioner Robert Stuart, Ricky Ly of Tasty Chomps, Eric Rollings, Chair of Orange Soil and Water Conservation District and the infamous Saucy Bernaise, will be on hand to take your orders! Suggested donation is $20 (which includes your meal) and will be collected at the door.
Founded in 1981 in Palm Beach, TooJay’s is as a classic New York-style deli.
Its Executive Chef Dennis Snuszka was born & raised in Buffalo, NY who worked as a line cook at a hotel while attending high school.
Eventually, he graduated in 1974 from the Culinary Institute of America with a degree in Culinary arts, going on to work with Landry’s Seafood, RJ Gator’s Grill and Bar, and now Vice President of Food and Beverage at TooJay’s Deli.
Here is a quick interview we had with him via e-mail about his likes and favorite memories.
Favorite first memories of food and my inspiration to cook:
Early influence was at an early age cooking with my grandmother all food from scratch.
Prepared egg noodles, yeast breads, sauerkraut, soups, coffee cakes, pickles, canning fruit, etc.
Chicken Capri
Dr. Brown’s Cel-Ray Soda
Banana Dream/Carrot Cake
One Dish to make for myself after work:
Braised Short Ribs, Roasted Vegetables
Favorite Local Restaurants to dine in Orlando:
• MoonFish, Dr. Phillips: Beef Carpaccio, Tuna Sashimi and Swordfish au Poivre
• Fleming’s Steakhouse, Dr. Phillips: Maple Slab Cut Bacon/Prime Dry Aged NY Strip
• Fish Bones, Sand Lake/Republic: New England Clam Chowder/Citrus & Oak Grilled Black Grouper
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TooJay’s is also now celebrating National Burger Month with three new mouthwatering burger creations from April 24 through June 4.
The Hamburger originated in the 1600s as “steak tartare” in Hamburg, Germany and evolved to cooked beef patties on a bun that grew popular among U.S. workers at the beginning of the 20th century as they were easy to eat on the go. Stats show that 73% of burger fans worldwide eat at least one burger a month, 22% top their burgers with cheese, and 60% choose french fries as the perfect accompaniment.
Hangover Burger
In the quest for hangover remedies, hearty burgers often do the trick. Caramelized onions, American cheese, bacon, and remoulade sauce topped with a fried egg make TooJay’s new Hangover Burger the perfect cure for a hangover or for simply beating the boring burger blues! $11.49
Avocado Burger
Prized for its nutrient value, good flavor and rich texture, avocado has become a popular superfood. Fresh sliced avocado, Swiss cheese, arugula and lemon garlic aioli make TooJay’s new Avocado Burger a discriminating diner’s delight. $11.49 Add bacon for $1.29.
BBQ Burger
For National Burger Month, nothing says BBQ like the aroma of a burger topped with smokehouse bacon, American cheese, smoky BBQ sauce and a crispy onion ring. $10.99
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…
Crab and Corn soupHong Kong Pepper beef ribeyeMandarin Pork ChopsYoung Chow Fried RiceStir fried lobster with ginger and scallionsSeafood Clay potStir fried Water Spinach with GarlicBeef and tomatoes
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.
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!).
The Orlando Food Truck Bazaar by The Daily City is May 14th (MothersDay!!!) 5-8pm at Orlando Fashion Square Mall 3201 E Colonial Dr, Orlando, FL 32803. Rain or shine. Trucks may change. Bringing chairs is highly recommend.
Summer time fun has officially started for many and STK: Orlando is supplying all the flavor to the fun!
STK: Orlando is located in the heart of the revamped Disney Spring’s surrounded by dozens of shops that will work up an appetite or help you work off a big brunch.
We started our “Sunday Funday” with some signature drinks
On the left we have the Cucumber Stiletto: ketel one citroen, st. germain, muddled cucumber, mint. Beautifully crafted cocktail that’s light and refreshing. On the right, is a brunch inspired cocktail the Frose: Chilled sparking Rose with a scoop of raspberry sorbet. A lighthearted drink that gives you a celebratory sensation.
The Hangover Ceviche: Shrimp – mussels – crab – octopus – jalapeños house made clamato.
Hair of the dog:Don Julio Silver Tequila $8 / Vidal Mezcal $8 / Belvedere Vodka $8 We were recommended the Vidal Mezcal for the smoky flavors in the liquor that would aid in provoking flavors out of the dish. However, I found the Mezcal in the ceviche a little overpowering and boozy leaving the palate with little flavors to enjoy.
But! The Cinnamon Monkey Bread was a delight! It was fluffy and doughy with the perfect amount of cream cheese icing.
Fried Chicken & Funnel Cake: sriracha honey – lime – burnt onion powdered sugar
A carnival twist on a classic brunch item with a nice touch of spice.
Dry-Aged Delmonico: boneless ribeye – with generous marbling decadent & tender. We topped the steak off with some truffle butter as well. The steak was done wonderfully and how we had asked for it to be prepared, while not being over seasoned or over cooked.
We didn’t have much room for a hefty dessert so we went with Mini Ice Cream Cone Sampler. It was adorable and helped us cool down from Florida’s Heat.
Overall, STK:Orlando is a very chic and upbeat environment. The staff is also amazing and courteous!
Address: Walt Disney World Resort, Disney Springs, 1580 Buena Vista Dr, Orlando, FL 32830
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!
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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?
Orlando’s Mills 50 District is known for its eclectic and diverse restaurants and businesses – from the Vietnamese markets and restaurants to fusion restaurants like Tako Cheena and Pig Floyd’s serving up creative and delightfully delicious dishes with a modern twist.
Lately there have been new restaurants popping up so here is our latest guide to the Mills 50 District – visit soon!
Black Rooster Taqueria
Image via yelp.com
Dishes to try: Achiote Pork taco made with slow roasted pork in banana leaf, achiote, pickled onion, cilantro, habanero salsa and the divine Chocolate Chipotle Flan for dessert.
Black Rooster Taqueria
1323 N Mills Ave, Orlando, FL 32803
Phone: (407) 601-0994
www.blackroostertaqueria.com
Banh Mi Nha Trang
Dishes to try: Any of the 22 Vietnamese banh mi sandwiches! I like the traditional banh mi dac biet nha trang with their spicy nuoc cham sauce.
Banh Mi Nha Trang
1216 E Colonial Dr #9, Orlando, FL 32803
Phone: (407) 346-4549
Lazy Moon Pizza
Dishes to try: Their ginormous pizza – top it any way you like. Eat with a knife and fork.
Lazy Moon Pizza
1011 E Colonial Dr, Ste 101
Orlando, FL 32803
Phone number (407) 412-6222
lazymoonpizza.com
Tasty Wok
Dishes to try: Cantonese bbq plate with crispy skin roast pork, honey bbq roast pork, and roast duck, and the fried salt and pepper squid.
Tasty Wok
1246 E Colonial Dr, Orlando, FL 32803
Phone: (407) 896-8988
King Bao
Dishes to try: Hogzilla bao, braised pork belly with pickled carrots and daikon, and the truffle tater tots.
King Bao
https://www.facebook.com/kingbaoorlando/
Address: 710 N Mills Ave, Orlando, FL 32803, United States
Phone: +1 407-237-0013
King Cajun Crawfish – Vietnamese influenced Louisiana cajun cuisine
Dishes to try: Boiled crawfish, crab, and shrimp in “sha-bang” sauce, a unique blend of buttery garlic, spices, and sweet orange peel. Also try the beignets and fried shrimp po boy sandwiches. The owners are from Louisiana and imbued their Vietnamese heritage into some of the dishes like the gumbo. They recently moved into this larger place next door.
King Cajun Crawfish
924 N Mills Ave, Orlando, FL 32803
Phone: (407) 704-8863
www.kingcajuncrawfish.com
Mamak – Malaysian street food
Dishes to try: Wontons in hot peanut sauce, Indian mee goreng, char kwa teo, and the roti canai.
Dishes to try: The Oak-smoked St. Louis ribs (half-rack $14.99, full $22.99) are truly among the best, if not the best, ribs in all of Orlando – slow-cooked with a crispy surface yet tender, fall of the bone meat within and a nice sweet flavor. Try it with the crispy sweet fennel apple salad. Also, great chicken tikka tacos and shrimp and chorizo tacos.
Dishes to try: La Zi Fish, fried with spicy numb Sichuan peppercorns, cumin lamb, beef and chicken clay pot, dan dan noodles, sliced tofu and fish in hot sauce, and the pan fried house made dumplings.
Dishes to try: STRAND BURGER – bacon, blue cheese dressing,
lettuce, tomato, onion, pickle, & roasted jalapeño on brioche bun served with fries
The Strand
807 N Mills Ave
Orlando, FL 32803
Phone number (407) 920-7744
strandorlando.com
Vietnam Cuisine:
Dishes to try: Banh cuon, a rice noodle crepe dish filled with mushrooms and pickled daikon radish, and the oxtail beef pho noodle soup.
Vietnam Cuisine
1224 E Colonial Dr, Orlando, FL 32803
Phone: (407) 228-7053
Ming Bistro: Dim Sum
Dishes to try: Dim sum! Shrimp ha gow dumplings, siu mai pork dumplings, fried taro shrimp balls, chicken feet, steamed spare ribs, a plate of beef chow fun, salt and pepper calamari, and some egg custart tart pastries for dessert.
Ming’s Bistro
Phone: 407-898-9672
1212 Woodward St., Suite 6
Next is the Cecchi Riserva di Famiglia Chianti Classico Riserva (DOCG 2013) 
