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90 Restaurants Participating in Visit Orlando’s Magical Dining 2016 – Aug. 29 through Oct. 2
First Look – King Bao in Mills 50 District
King Bao is holding court in the former Raphsodic Bakery location at 710 N. Mills Ave, serving up tasty little Taiwanese style Gua Baos with an Asian fusion flair. Gua bao also known as steamed bao, is a Taiwanese snack food consisting of a slice of meat and other condiments sandwiched between flat steamed bread.
The menu here is pretty budget friendly, with vegan and vegetarian baos starting at $3.00 and going up to $3.75 for seafood bao. Tater tots are also a popular item here and there is even a section for dessert bao, filled with ice cream and nutella bananas.
My favorite bao here has got to be the Hogzilla, the pork belly bao served banh mi style with pickled carrots, daikon radish, honey roasted peanuts, and cilantro.
King Bao
https://www.facebook.com/kingbaoorlando/
Address: 710 N Mills Ave, Orlando, FL 32803, United States
Hours: Open today · 11:30AM–10PM
Phone: +1 407-237-0013
LakeHouse at Hyatt Regency Grand Cypress with Chef David Didzunas
LakeHouse at Hyatt Regency Grand Cypress (formerly known as Cascade) has undergone a much needed $2.8 million facelift and revamping. Though the food was good at Cascade, it sorely needed upgrades to bring it out of the 1980s and into the 21st century. The $2.8 million redesign for the 6,350 square-foot restaurant seats 206 guests with day-lighting, wood finishes, sleek stone surfaces and metals.
LakeHouse’s open concept design features home-inspired accents including stylish pendant lighting, three-dimensional wall coverings, communal tables, casual tablescapes and chef’s kitchen islands.
Hyatt Regency Grand Cypress also recently welcomed the return of Executive Chef David Didzunas to its culinary team. A graduate of The Culinary Institute of America in Hyde Park, New York, Chef Didzunas started his career with Hyatt Hotels in 1981 in his hometown of Pittsburgh, Pennsylvania. He was executive sous chef for the Hyatt Regency Grand Cypress and executive chef for the Hyatt Charlotte at Southpark in North Carolina. In 1997, he was appointed executive chef for Hyatt Regency Orlando International Airport.
Executive Chef David Didzunas
Chef Didzunas will oversee Hemingway’s restaurant, as well as, the newly re-imagined LakeHouse restauant, that debuted in December 2015.
Executive Chef David Didzunas and the culinary team at LakeHouse also recently unveiled a new, seasonal menu, specializing in fresh, regional flavors: Lake Meadow Crab Deviled Eggs, Octopus Tomato Bruschetta, Honey Chipotle Chicken Sliders, Roasted Half Chicken, Grilled Organic Wild Isles Salmon, and Eggplant Parmesan Flatbread.
Tasty Chomps Interview with Chef David Didzunas
– What were some of your favorite childhood memories around food?
Coming from a large, close family, I am the 36th out of 38 grandchildren, we always had family dinners and everyone got together during the holidays. Food was at the center and all of the family are very good cooks. Those dinners included lots of homemade sausage, goose, duck, lamb and lots of vegetables. Other memories of the spring and summer season include, picking sour cherries, pitting them and making pies, strawberry-rhubarb pies, cold beet-cucumber soup, lemon meringue pie every Tuesday before Ash Wednesday. Winter memories would be of homemade Lithuanian sausage at Christmas, hot beet soup, and Christmas Eve with mushroom soup and seafood.
– What inspired you to attend the CIA and into the culinary world?
All of the things I mentioned above describe my years growing up; plus working for one of my uncle’s catering business during high school as his Chef really made the difference. I was lucky when I was in high school I knew exactly what I wanted to do — be a Chef.
– What are some obstacles you faced and overcame in your career in the restaurant industry?
Early on in trying to move up in my career, my quiet demeanor lead a lot of my Chefs to believe that I wasn’t able to get things done for big banquets. As a Banquet Chef, they saw that I did very well and learned to understand what I could do.
– How has Hyatt’s philosophy for food changed or evolved during your time with the hotel?
The quality and creativity has never changed that is for sure over the 35 years I have been with Hyatt. We have gone from using food ingredients from all over the world, with varied international menus and flavors. Today, with Hyatt’s Food. Thoughtfully Sourced. Carefully Served. Philosophy we are into what I grew up on and fully understand, seasonal flavors and products, produced where you live.
– What are some of your favorite items on the new LakeHouse menu?
The Shrimp Chowder, Baby Back Ribs, and the Sea Bass
– What do you do in your free time when not in the kitchen?
Working in my small garden at home, Pilates, grilling on my Big Green Egg, walking and cycling.
– Favorite meal to cook late at night after work?
Usually something very light and vegetarian, every Friday its Risotto Friday.
LakeHouse at Hyatt Grand Cypress
1 Grand Cypress Blvd, Orlando, FL 32836, United States
Phone: +1 407-239-4240http://grandcypress.regency.hyatt.com/en/hotel/dining/lakehouse.html
Dragonfly Creates a Robata Experience
We were happy to visit Dragonfly Robata Grill & Sushi for a VIP Robata Dinner Experience, which consists of a special preview menu that is hand fabricated daily and quantities are limited. 
Each dish is created by David Song, Chef De Cuisine, and his team to their best capabilities.
Aka Salad – fennel, cucumber, yuzu, heirloom tomato, micro wasabi green, shoyu vinaigrette. The octopus is very tender and the cucumber added a light, watery touch to the dish as the vinaigrette creates a unique taste for your palate.
Roberta Top Neck Clams – shoyu, sake, mirin, micro shish. This was my favorite dish of the night. The clams are delicious with or without the sauce in the shells.
Maitake Mushrooms – goma ai, togorashi, pine nut, micro cilantro. Maitake mushrooms were nicely cooked and tender. The sauce is creamy as well as slightly sweet and nutty.
Robata Grilled Bison – Japanese eggplant, sweet shoyu broth, togarashi, ryu oil. The grilled bison is nicely flavored and tender, yet slightly gamey. It goes very well with the sweet shoyu broth. The eggplant is a bit too soft for my preferences.
Bronzino – ginger scallion, ponzu, pickled radish. The fish is fresh and is great, even without the citrus-based ponzu.
Dango – red bean ice cream, anko paste, sweet shoyu glaze. The red bean ice cream is wonderful, especially with the shortbread crumble. The anko paste adds a sweet touch to the mochi it is glazed over. The Sweet shoyu glaze is not my favorite as I still think of its salty flavors.
The VIP Robata Dinner Experience can be booked by groups at robata@dragonflyrestaurants.com
For more information, please visit Dragonfly Robata.
Photos by myself as well as Ruby Sea Official.
Dining in the Dark 2016
Second Harvest Food Bank teamed up with Lighthouse Central Florida, the Orlando Police Department SWAT team, award-winning Chef Jill Holland, staff and students, and our community for another successful Dining in the Dark. With all hands on deck, a total of $13,250 was successfully raised for our community.
Dining in the Dark is a unique sensory experience like no other. It was a world of smell, taste, sound, and total darkness as we join together to help bring light to the isolation that hunger and vision loss can cause. The Orlando Police Department SWAT team was decked in night vision goggles and served guests in complete darkness.
The food looked great! This is what it looked like before the lights came on at the end of the night. Many have asked and the answer is: yes, the food was all plated beautifully whether or not the light was on.
Terrine of Blue Crab, Pico de Gallo and Guacamole wrapped in Yellowfin Tuna. Each ingredient is fresh, full of flavor and adds a different texture to the dish.
Vegetarian/Allergen Option: Cold Summer Vegetable Terrine (Ratatouille vegetables with agar agar jellied tomato sauce)
Watermelon, Endive, Feta Tile Salad with Carambola (mint, pickled red onion and watermelon rind). The Carambola and watermelon were very refreshing. The watermelon was very sweet, but the starfruit was a tad sour.
Chicken Ballantine with apricots and pistachios with a size of roasted asparagus and sweet potato purée. The apricots added a unique sweetness to the chicken. The chicken was nicely made, but slightly dry. The roasted asparagus were not soggy nor were they tough to eat.
Vegetarian/Allergen Option: Stuffed Portabella Cap and sweet potato purée
Mango and Guava Mascarpone Profiteroles with Port Glaze and Peanut Brittle
About the Organizations:
Second Harvest Food Bank is a private, non-profit organization with a drive to lend a helping hand to neighbors in Central Florida with the help of donors, volunteers and a caring, committed community. Approximately 64 million pounds of grocery products are distributed to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. The food bank also creates self-sustaining opportunities through their culinary and warehouse training programs to do their best to improve the lives of those within our community.
Lighthouse Central Florida is a private, non-profit organization that provides services, including education, independent living skills and job training and placement, for people who are completely blind to those who have varying degrees of low vision (i.e., a vision impairment that cannot be corrected and interferes with daily activities).The non-profit provides services for babies, children, teens, adults and seniors, as well as their support systems of family and friends. Since 1976, the organization has served more than 100,000 people with sight impairment and their families in Orange, Osceola and Seminole Counties.
DoveCote Now Open in Downtown Orlando
The Petrakis Family and friends are working in full speed over drive. With the recent announcement of The Polite Pig opening in Spring 2017 to the upcoming move to the Cask and Larder location for The Ravenous Pig, new chef de cuisines, – we now have word DoveCote, led by Chef Clayton Miller, is officially open for business in downtown Orlando! Check out the press release for more information below.
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PRESS RELEASE – DoveCote Now Open in Downtown Orlando
Orlando, FL. – DoveCote, the much anticipated new venture from Central Florida culinary visionaries Clayton Miller, Gene Zimmerman and James and Julie Petrakis, is now open on the ground floor of the Bank of America Center at 390 N. Orange Ave. The opening marks the completion of a yearlong renovation project, which transformed an iconic venue into a modern brasserie offering a casual, sophisticated dining experience in Downtown Orlando.
“DoveCote introduces an innovative take on the classic brassiere to Orlando, where guests can enjoy a quick bite, power lunch, after-work drink or a fine dining experience,” said Clayton Miller, DoveCote’s chef/co-owner. “We’re offering an elevated approach to all-day dining as well as culinary offerings found nowhere else in Central Florida.”
While developing DoveCote’s lunch and dinner menus, Miller, a past winner of a “Best New Chef” award from Food & Wine Magazine, drew 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.
Zimmerman, a wine industry veteran and owner of acclaimed Orlando cocktail bar The Courtesy, created DoveCote’s beverage program.
“We’ve compiled one of the most talented and knowledgeable bar teams in Orlando to oversee a cocktail menu that offers modern twists on drinks like the Sazerac and Vieux Carre,” said Zimmerman, who co-owns DoveCote along with Miller. “An equal emphasis was placed on our wine and coffee menus. The wine list leans toward boutique, family-owned vineyards that will be presented by a knowledgeable staff, seven of which are certified sommeliers, while expert baristas oversees the coffee operation.”
Cask & Larder head brewer Larry Foor collaborated with Zimmerman on DoveCote’s craft beer program. The rotating selection falls heavily into French and Belgian-style varieties, including the DoveCote Farmhouse Saison.
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.
The redesign of the 5,000-square-foot venue was led by Drew White, whose firm, Lot 1433, also designed The Courtesy. DoveCote’s dining room can accommodate 184 guests, with street-side terrace seating for 36 guests as well as additional tables in the center’s lobby. The space is also available for private parties, special events and corporate meetings.
In addition to the redesign efforts from Lot 1433, local artist Brigan Gresh enhanced DoveCote’s European-style aesthetic with an original wall mural.
It was while sitting outside talking over ideas for the restaurant that the partners came up with the name DoveCote, which is derived from the medieval term for a structure that provides shelter for game birds.
“Some of the building’s architectural features, like the parapets, reminded me of ancient dovecotes seen in Europe,” said Zimmerman. “We started tossing the name around and it grew on us.”
Beyond its reference to a place of shelter, the name has further significance, Zimmerman said, since it offers a nod to the French term côte, which in the viniculture world means a hillside where grapes are grown.
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.
DoveCote Menu Lunch
DoveCote Menu Dinner PDF
DoveCote Menu Lunch PDF
Images Courtesy of DoveCote.
Taverna Opa: Summer In Greece
I was invited to relive the travels of Vassilis and Katerina Coumbaros (Taverna Opa’s owners) to Greece through their limited edition menu, ‘Summer in Greece’. The menu will feature three authentic dishes that are made with fresh, Greek ingredients and are inspired directly by the country’s latest food trends.
The limited menu will be available from June 29 to August 6, with dishes ranging from $7 to $15.
Sfoliata (7)
A blend of Greek cheese wrapped in flaky puff pastry layers. It was recommended to us to drizzle some honey with it! and it took it to a totally different direction, definitely worth a try.
Kefte (15)
Kefte Kabob, usually ground beef and ground lamb, in an open face pita bread. Along with tzatziki sauce, red onions, tomatoes, and fries.
Loukoumades (7)
Greek style beignets that’s densely packed dipped in syrup and sprinkled with crushed peanuts.
Although the menu features special limited edition dishes I invite you to also try their regular menu items as well.
Orlando Mango (9)
Malibu mango rum, pineapple juice, splash of banana liqueur.
Saganaki (10)
Vlachotiri cheese flamed table side with brandy. Melty and gooey goodness.
Slow Roasted Lamb (24)
They roasted the lamb for a about 9 hours before serving it. Also includes lemon potatoes and seasonal veggies. Incredibly tender but not grassy or gamey.
Along with the tasty dishes, Taverna Opa offers a fun and lively environment with live belly dancing shows everyday around 7:00 PM.
The entire restaurant pauses as the focus is now on the belly dancer. As she entertains the crowd she also invites guests to get on top of their tables and show off some of their own moves!
My experience was great. I do recommend this place for large parties, such as birthdays or reunions. The laid back environment will encourage guests to have fun and loosen up for their visit in little Greece of Orlando.
Taverna Opa of Orlando
Address: Pointe Orlando, 9101 International Dr #2240, Orlando, FL 32819
Phone: (407) 351-8660
Alaska’s Copper River Salmon Swims to Ocean Prime
With a recent visit to Ocean Prime, we enjoyed a heartfelt and elegant experience with their limited time Cooper River Salmon from the Alaska Seafood institute. This fish comes straight from Alaska’s Copper River, which is the birthplace of some of the most renowned wild Alaskan salmon.
Aside from the food, the Ocean Prime family at the Orlando, FL location would be the main reason for us to return to the restaurant; the staff is very tentative and genuine.
To begin our meal, we had the Sonoma Goat Cheese Ravioli with Golden Oak Mushrooms. Textures were fabulous, but it was a touch too salty for my preference.
Heirloom Tomato and Burrata Cheese was light, especially with the arugula salad. The Burrata cheese is very smooth and tasted a little sweet like cheesy whipped cream.
Colorado Lamb Chops with Arugula Pesto, Snap Peas, and Mint Vinaigrette was our favorite dish of the night. The lamb is tender and the flavors are on point, with the mint vinaigrette adding a sweet touch to each bite of lamb.
This is nicely done Yellowfin Tuna with Marble Potatoes, Fava Beans and Truffle Jus, with tuna itself accentuated by the sauce that brought out different flavor notes of the tuna.
The Copper River Salmon is served with Alaska King Crab Salad, Asparagus, Spring Peas and Lemon Vinaigrette and topped with Tomato Fondue. (Price varies by location.)
Salmon is rich in heart-healthy Omega 3 fatty acids and are a great source of protein and essential amino acids.
The salmon is nice and buttery, but can risk being dry if overcooked. The salad is refreshing with the lemon vinaigrette and served with a generous portion of Alaska King Crab.
Black Truffle Mac & Cheese and Creamed Spinach are two of the many sides on the menu at Ocean Prime. Both are smooth and creamy in their own way.
The Chocolate Peanut Butter Pie consists of Peanut Butter Mousse and Bittersweet Chocolate Ganache. The mousse had more of a cream cheese taste with a hint of peanut butter. The mousse is covered by a dark chocolate coating and placed on the bittersweet chocolate ganache.
The dark chocolate coating is nice, but the ganache did not make a big impression, though beautifully presented.
The Butter Cake is served with Vanilla Ice Cream, Fresh Berries, and a fruity wine reduction sauce. My favorite part is a bite of ice cream with the gooey center of the cake. Another twist is when we added a bit of the chocolate ganache from the Chocolate Peanut Butter Pie with that bite.
To find a location near you and for more information regarding Ocean Prime, please visit
Ocean Prime
7339 Sand Lake Rd #400, Orlando, FL 32819
Phone: (407) 781-4880
http://www.ocean-prime.com/locations-menus/orlando
Photographers: Ruby Sea and myself (Katherine Nguyen)
The Polite Pig, sister restaurant of The Ravenous Pig, to open in Disney Springs
HOT OFF THE PRESS RELEASE PRESSES —
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PRESS RELEASE: The Polite Pig, sister restaurant of The Ravenous Pig in Winter Park, Florida, to open in Disney Springs at Walt Disney World Resort
WINTER PARK, Fla. – Husband and wife chefs James and Julie Petrakis, who have won wide acclaim for their Winter Park, Florida restaurants Cask & Larder and The Ravenous Pig, will expand their Swine Family Restaurant Group to Disney Springs with a new concept, The Polite Pig. Partnering with the James Beard Foundation-nominated chefs will be Brian Petrakis, who owns and operates popular Orlando eatery Greens & Grille. The partnership unites the Petrakis brothers on a restaurant venture for the first time.
Scheduled to open in spring 2017, The Polite Pig will feature a variety of wood-fired smoked and grilled items. The restaurant will also introduce an innovative beverage program that serves all drinks on tap, including Cask & Larder beer, wine, and cocktails.
“As a locally-based restaurant group, it’s great to bring our new concept to Disney Springs where we’ll have the opportunity to showcase genuine Florida cuisine for guests from around the world,” James Petrakis said. “With so many talented chefs opening new restaurants at Disney Springs, we’re really excited to be part of a group helping Orlando distinguish itself as a world-class culinary destination.”
The Polite Pig will be located in the Town Center neighborhood. The 5,000-square-foot venue will be open daily, with seating for about 200 guests. Construction will be led by Gomez Construction, and HHCP Architects will oversee the restaurant’s overall design. Anna Schmidt Interior Design will handle interior design and Lure Design will spearhead branding efforts. All four firms are based in Florida.
Photos of the building and construction can be found at WDWMagic.com.
About The Swine Family Restaurant Group:
Since opening in 2007 as one of the first Florida restaurants devoted to seasonal and local food, The Ravenous Pig has won numerous regional and national awards, including multiple James Beard Foundation “Best Chef” nominations for the Petrakises. It has also served as a career launching pad for chefs who have moved onto leading roles at other restaurants. Likewise for Cask & Larder, which was named one of Esquire magazine’s Best New Restaurants in 2014 and continues to garner acclaim not only for its Southern-inspired food, but for its brewery, under the direction of brewmaster Larry Foor, Jr. Swine & Sons, located just a few steps west of Cask & Larder, opened in 2015 under the direction of chef/partners Rhys and Alexia Gawlak. It serves breakfast, eat-in or takeout sandwiches and snacks, along with house-made charcuterie.
The Petrakises are also partners/consultants in a pair of much-anticipated restaurants that will open in the near future – DoveCote, in downtown Orlando, and a Cask & Larder location at Orlando International Airport.
Domu Fl to open at East End Market
Domu, a new neighborhood restaurant and bar concept, will open inside East End Market in the location that was formerly home to Txokos Basque Kitchen. The restaurant closed abruptly last month, just months after changing hands from the original owners, the James Beard award nominated Henry and Michele Salgado who still run operate New Smyrna Beach restaurant Spanish River Grill.
The restaurant is a concept by Sonny Nguyen, who in the past has worked with Bento Group and Kappo, but Domu is an explicitly different and separate venture.
“We want our space to be utilized by East End Market patrons when they visit to come hang out and have a place to enjoy their time as seated space is limited in the market. Domu, which means “dome” in Japanese, is a name I chose because I wanted this concept to represent “me”,” said Sonny Nguyen.
“It’s depicted as slang for “coming off of the dome” or in other words, “whatever comes in mind”. Working in the restaurant business for most of my life, I’ve always wanted to create my own concept where I didn’t necessarily have to follow anyone’s rules but my own. I hope that I can portray that with this one.
We plan to release more information as time permits. But until then, I hope everyone will sign up on our website for exclusive details as we get closer at http://domufl.com/.”
They hope to open sometime this fall.
Come cool off in our space before we start demo. @TheCourtesyBar will be taking over our bar for @EastEndMkt Food & Wine
— domu @ east end (@domufl) July 10, 2016
We love @AudubonPark + @EastEndMkt.
— domu @ east end (@domufl) July 13, 2016
Tiffins: A New Culinary Expedition at Disney’s Animal Kingdom
“Tiffins” is an indian word to describe a lunch box used by travelers for a light meal during the day. Tiffins, the restaurant, is meant to showcase the experiences of the Imagineers as they travel the globe to research and design the unique park of Disney’s Animal Kingdom here in Orlando, Florida.
We began our journey in the Nomad Lounge, and like Tiffin’s it also focuses on storytelling. Each hang tag above the bar are from guests’ own anecdotes that inspires the cocktails on the menu. They can be purchased for 1.00$ and 0.85$ will be donated to Disney’s conservation funds.
This was recommended to me by the staff at Guest Relations as he raved on about how much he loves Tiffins. The Hightower Rocks has bits of lime leaves, sweet and sour mix, house watermelon batch, and silver tequila. Definitely refreshing!
We start off with our first course. On the left is the salad of Roasted Baby Beets with goat cheese crema, walnut granola, and sun-dried cherry vinaigrette. Then it’s the Sustainable Seasonal Fish Crudo, which currently is the Japanese Hamachi with a roasted corn salsa.
Our second course is the Black-Eyed Pea Fritters with Zhough Yogurt and Peppadew Puree. 
Marinated Grilled Octopus with an artichoke barigoule, saffron aioli, lemon-caper olive oil. The Octopus had been sous vide for about 5 hours and then quickly tossed on the grill for a nice char.
For my main entree I chose the Whole-Fried Sustainable Fish. This one happens to be a Yellowtail Snapper with fermented black bean sauce, Som tam, and peanuts.
This dish is quite familiar to me and brought out a comforting feeling. The fish was light and mild with the perfect texture. I thought it was genius to set up the fish the way it is on the plate as well, usually it’s laid on one side. However, with the fish sitting up, one side of the fish did not get dull and soggy while the other side remain crispy.
I was able to snap some of the other guests main entree choices as well.
Grilled Head-On Prawns with tomatoes, roasted fennel, olives, and sea urchin butter sauce.
Hosin-Glazed Halibut with forbidden rice, swiss chard, and turmeric sauce.
Berbere-Spiced Lamb Chop with mustard greens, lentil stew, and tomato-mint jam.
We approached the end of dinner with a teensy cup of Mustang, an Ethiopian inspired coffee made with brown sugar, butter, and Crown Royal. Definitely perked me up a bit.
Dessert was a sampler of Calamansi Mousse (front), Lime Cheesecake (left), Passion Fruit Tapioca (back), and South American Chocolate Ganache (right). My favorite would have to be the lime cheesecake. I’m usually not a lemon/lime dessert fan but the flavour was so delicate that I thoroughly enjoyed every bite.
The magical aspect about Disney’s signature restaurant is that you forget you’re still in the little town of Orlando, Florida. The incredible details of sculptures and rich stories that are offered along with the dining experience really have you believe that you are one of the imagineers traveling the world. 
The travel-inspired artwork includes a static, three-dimensional piece that features prayer flags blowing in the wind. “As our research team traveled up the high mountains of Nepal, the winds were strong,” explained O’Brien. “The prayer flags are rarely seen hanging, they are always blowing.” This portrayal of the motion is realistically captured in the display which will hang above a corner booth in the Trek Gallery.
“Tiffins is not about a make-believe place, it’s about real people and places,” said O’Brien.
Talking Ice Cream, Wondermade’s Next Big Thing
“I’m going on an ice cream diet.”
Those are the words I remember most from my recent chat with Nathan Clark of Wondermade.
You see, Nathan is a very special man. Blessed with creativity, he is always positioned to proposer. He also happens to be a business role model of mine.
Back in 2013, Nathan had the bright idea to make hand-crafted marshamallows for his wife, Jenn, for Christmas. It turns out that the Central Florida local made a really good marshmallow. Once friends got a hold of them, he and his wife found themselves with a marshmallow company. Today, Wondermade runs with the best of them. Inclusion on TheHuffingtonPost.com and a partnership with Martha Stewart are just two of the many great accomplishments under the brand’s belt.
And the beauty in it all is that it’s done in a storefront and kitchen in Sanford, Florida.
Next up is ice cream. Creamy goodness is what I like to call it. It’s currently available at the shop, and can be found in 12 flavors with one new flavor of the week called the Taste Adventure Flavor. To accompany the ice cream, a marshmallow of the same flavor rolls out simultaneously for the week.
On a side note, did you know that there’s a Museum of Ice Cream in New York? OK, back to writing.
Last week, I sat down with Nathan, whom I’ve had the pleasure of knowing for years, to talk about his next big move. Blueberry Cobbler was the flavor of the week. And man, it was good. What I like most about Wondermade’s handmade, no-churn ice cream is that it has a whipped-cream base, which makes it creamier and allows the scoops to melt evenly.
I found out that Nathan has a true affinity for ice cream. Turns out, he’s eaten a bowl a day since the age of 13. “I can’t think of the day that hasn’t included ice cream,” Nathan shared. “The decision to start making ice cream is phase two of the Wondermade brand.”
“We have tryptych flavors like Avocado, Lavender and Maple Bacon. We also have less adventurous flavors like Triple Chocolate, Honey Cinnamon and Salted Caramel,” said Nathan. “They’re awesome together and their awesome by themselves.”
The Cream + Crunch
Handmade Flavors: Lavender // Peanut Butter Cup // Mint Chocolate Chip // Cake Batter Confetti // S’mores // Cookies & Cream // Maple Bacon // Coffee Chocolate // Avocado // Honey Cinnamon // Chocolate Chip Cookie Dough // Salted Caramel
Handmade Cones: Brownie // Graham Cracker // Confetti
Back to this ice cream diet.
It only took a car ride with their kids for Nathan and Jenn to decide to launch a Kickstarter campaign to raise funds to ship packaged pints all over America. That was a Thursday. The video was taped on a Friday. It was live on Saturday.
To show his commitment, from July 14-21, Nathan is eating Wondermade’s ice cream for breakfast, lunch and dinner. That’s serious business. (If anyone is down to join, we can do it together.)
For locals, we’re in for a treat. You can order online and pick up order in Sanford. Nathan shared that locals will be spoiled with other goodies including marshmallows, coffee and swag.
So what’s next?
Celebrate National Ice Cream Month with me and visit the Kickstarter to get the details about the campaign, and to learn how you can help. I’m over the moon about the Cornbread ice cream that’s coming this summer!
Store Must-Haves
- Smoresicle: The bottom half is a pudding pop rolled in crushed graham cracker. The top half is toasted marshmallow.
- Avocado Ice Cream: It’s smooth. It’s creamy. It’s perfection.
Address: 214 E 1st Street, Sanford, FL | Wondermade.com
Snack on,
Chauniqua Major, but we’re friends so call me Major!
First Look – Viet-Nomz Vietnamese Pho & Street Fare
First, in full disclosure, the three young men who started Viet-Nomz are old friends of mine from college. But even if I did not know these three foolish friends who decided to take on the food industry, I would wholeheartedly feel the same about Viet-Nomz.
Phillip Nguyen, Chris Chen, and Mike Cho began this journey just a few years ago when they started to brainstorm about how to bring their collective love for Vietnamese food together. Phillip, who is of Vietnamese descent, traveled around the world and America, most notably in the Vietnamese enclaves of Southern California as well as the motherland in the streets of Saigon in south Vietnam, to taste and try dishes to bring back to their project in Orlando. With this inspiration, the three friends, each with their own years of experience in the restaurant industry, opened up Viet-Nomz in late June and has hit the ground running ever since.
The space is quite hip, with natural wood ambiance. Order at the counter and your dishes will be brought to you. I visited on multiple occasions and enjoyed everything I had, from the plump, fried pork egg rolls to the grilled beef banh mi sandwiches drizzled with spicy “nom nom” sauce, to the delicately nuanced and flavorful bowls of pho, the staple of Vietnamese restaurants every where. In some ways, Viet-Nomz is the Vietnamese version of a ramen-shop, with piping hot bowls of pho beef noodle soup instead of ramen emanating from their open kitchen.
There are some updates to the Vietnamese menu here, brought on by the founder’s own upbringings. Chris Chen, who is of Taiwanese descent, brought some of the doughy, steamed white buns that make the famous gua baos in Taiwanese street foods, and married them with Vietnamese banh mi ingredients like pickled daikon and carrots and grilled pork. There are also banh mi tacos on the menu, something that was a favorite on our visits.
Everything is made to order, and you can watch as they assemble and grill the dishes for the rice bowls or noodle bowls, and pour soups from the huge vats of pho beef noodle soup that have been simmering for hours and hours that day. For vegetarians, do try their vegetarian pho, one of the most flavorful renditions I’ve ever tried, made through a special combination of bok choy, mushrooms and vegetables that just speaks volumes of “umami”.
Instead of Vietnamese coffee made by the drip cannisters, the coffee here is made via an espresso machine with a unique house blend of coffee beans. Must try.
The only complaint is the heat from the grills and soup pots that emanates from the open kitchen area – it can get quite uncomfortable, but some say it does bring memories of the hot summers of Vietnam. I hear the heat issues will be remedied soon.
Located just outside of Full Sail on Goldenrod and University, they plan on opening late nights on the weekend in the future for the university crowd.
Overall, I do recommend nomming down on Viet-Nomz soon, and bring a friend.
Viet-Nomz Vietnamese Pho & Street Fare
7581 University Blvd, Winter Park, FL 32792
Corner of University Blvd & Goldenrod Rd
(Across from Winn-Dixie/Tijuana Flats)
Phone: +1 407-636-6069
http://vietnomzfl.com/
HOURS
Sunday – Thursday
11:00 AM — 10:00 PM
Friday & Saturday
11:00 AM — 3:00 AM
Happy Anniversary, Sofrito Latin Cafe
On June 10th 2016, the Sofrito community celebrated their one year anniversary. Sofrito Latin Cafe is a Latin restaurant opened by Maria and Carlos. They offer a communal dining experience and serves dishes from all over Latin America.
Their goal is to make this restaurant a community space as they desire guests to come, relax and feel that they are at home. This is just what we did as everyone was very welcoming and joyful; our waiter was the best and Maria, herself, walked around to greet all of her guests to ensure we all had a wonderful time.
Along with tasty foods, Sofrito offers natural juices (orange, guava, passion fruit, mango, and sour-sop) and Latin canned sodas as well as water and milk. We tried the guava and passion fruit juices. Both were great; the passion fruit is a tart juice and guava is sweeter, but it is not overpoweringly sweet.
In the back, we have the fried corn-flour Colombian Empanada filled with beef, potatoes, and spices. In the front, there is a Cheese Mini Tequeño and two Venezuelan Empanadas. The Cheese Mini Tequeños are baked pastry dough surrounding cheese; they are chewy, savory, and delicious.
The Venezuelan Empanada are slightly fried and filled with shredded chicken or beef. Both the Colombian Empanada and Venezuelan Empanadas are nice to try, but we prefer the Venezuelan as the sweet corn-flour added a great touch to the empanada along with the moist, sweet, and tender meat.
The Cachapa is a traditional Venezuelan sweet corn pancake filled with Queso de Mano (Artisan Handmade white soft cheese) and topped with cream. (Add shredded beef or roasted pork for an extra $3). This is one of my favorites because of all the cheese. The cheese has a similar texture and taste to mozzarella.
The Patacon Venezuelan sandwich consists of shredded beef or pork, lettuce, tomato, cheese, and a homemade cilantro-garlic sauce kept together by two fried green plantains. The fried green plantains have a good texture and holds the content in well. The shredded beef has delicious flavors, but I wish it was more tender.
Cuban Sandwiches are known by many and can be found at a number of places in Florida. Sofrito makes their Cuban sandwiches with ham, house-made roasted pork, Swiss cheese, house-made pickles, and mustard in Cuban bread before being pressed. This specific one did not make my list of favorite Cuban sandwiches. The bread is a bit tough and dry for each bite. Also, the contents were a bit too salty for my preferences.
The Nutella Empanada is a fried pastry stuffed with Nutella and dusted with powdered sugar. It smells even better than it looks and it looks beautiful. I am sure it tastes just as great! Unfortunately, we did not try it due to allergies.
The Coconut Flan is an egg custard with subtle hints of coconut. This has to be my favorite item on the menu (out of the items we tried) because desserts are the best and this was just heavenly with the texture at the consistency I like my flan to be at. Would I go back for more of this Coconut Flan? Absolutely! I am drooling just thinking about it now.
Fun Facts about Sofrito Latin Cafe:
- Maria’s and Carlos’ Favorite Entrees: Roasted Pork and Rotisserie Chicken
- Most Popular Plates: Cuban sandwich, Tripleta Sandwich, and Cheese Tequeños
- Maria’s Dessert Obsession: Tres Leche
Location: 8607 PALM PKWY, ORLANDO, FL, 32836
More information: Sofrito Latin Cafe
Second Harvest Hosts Chef’s Night Featuring the Chefs of LongHorn Steakhouse
Second Harvest Hosts Chef’s Night Featuring the Chefs of LongHorn Steakhouse
“Year of the Steak” Series to Benefit Second Harvest’s Culinary Training Program
WHAT: As part of its commitment to the community, Executive Chefs Jens Dahlmann, Michael Senich and Josh Evans of Orlando-based LongHorn Steakhouse will prepare a special dinner for Second Harvest’s “Year of the Steak” Chef’s Night series.
Chef’s Night brings Central Florida’s top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise funds for a good cause. This year’s series, named “Year of the Steak,” features local chefs and restaurants that have a “steak” in our community.
Guests will enjoy a four-course dinner beginning with a cocktail reception. The event will celebrate steak and the start of summer grilling season, and will also feature several chance drawings and prizes for winners.
All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.
MENU:
Passed Hors d’oeuvres: Chilled Wild West Gulf Shrimp and Montamore Stuffed Ribeye Meatball
First Course: Grilled Diver Scallop with Braised Pork Belly, Sweet Onion Jam and Preserved Mango
Salad: Heirloom Watermelon with Pickled Red Onions, BW Farms Arugula, Shaved Ricotta Salata, Orange Blossom Honey and White Balsamic Vinaigrette
Entrée: Slow Roasted Wagyu Zabuton Steak finished with Pan Jus, Loaded Potato Gratin and Brown Butter Poached Carrots
Dessert: Campfire “Chocolate Stampede”
WHEN: Thursday, June 23
6 p.m.
WHERE: Second Harvest Food Bank of Central Florida
411 Mercy Drive
Orlando, Fla. 32805
COST: $100 per person
TO
REGISTER: Purchase tickets at www.FeedHopeNow.org or call 407-514-1048 for more information.
____________
About Second Harvest Food Bank of Central Florida
SHFBCF is a member of Feeding America – the largest charitable domestic hunger-relief organization in the United States. SHFBCF secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida. Last year, with the help of food and financial donors, volunteers and a caring, committed community, the food bank distributed 43 million meals to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. In addition, Second Harvest’s 14-week culinary program teaches foodservice-based technical, life and employability skills to economically hard-pressed adults. Our community turns to Second Harvest’s partner agencies more than 71,000 times per week. To learn more about SHFBCF, visit www.FeedHopeNow.org.
Taste of College Park 2016
Every spring, the Rotary Club of College Park hosts the Taste of College Park Food & Wine Festival. The festival takes place at the Historic Dubsdread Ballroom. This year’s event is scheduled for Thursday, April 21, 2016.
The Taste of College Park combines food, wine, music, and silent & live auctions for an extraordinary evening in College Park. Nearly a dozen local restaurants and distributors provide the food and wine; local retailers supply items for the silent and live auction. College Park businesses and Rotary Club members sell nearly 500 tickets.
The event was intimate and lively as it was held in a quaint ballroom that then opens up to an outside gathering.
You’re able to experience the quaint and rustic ballroom
as well as the open outside in the patio.
Although I suggest you come early to get a taste of everything because it can get crowded quite fast.
The event allows you to indulge in as many servings of your favorite dish crafted by the participating restaurants as you can handle… as well as wine and beverages.
The Outpost: Root chips
The Outpost: Pulled pork on polenta and mango salsa 
Infusion Tea: Vegetarian options- Fried eggplant, Spring rolls, avocado on toast.
Rusteak set up 
Rusteak: Blueberry Gin Sling 
Rusteak: “The Port” Shrimp salad
North Quarter Tavern
North Quarter Tavern Deli slices sandwich 
Citrus
Citrus: Rock Shrimp Sandwich 
Cookie Cousins: Sugar cookies
All in all I do recommend Taste of College Park Food and Wine festival for those enjoy an intimate setting and not have to wander too far to get a taste of each venue!
And congratulations to the title winners of the night. See you next year!
Inside Look at Hard Rock Catering
Hard Rock Cafe known as one of the premiere food and entertainment venues at Universal CityWalk, has recently revamped their special events catering service. Hard Rock Catering keeps their rock ‘n’ roll theme and it shows in their cuisine. Keeping up with the ever evolving tastes of the American palate, showcasing Korean inspired dishes as well American classic fare. their made in house specialty cupcakes were a nice finishing touch to the menu.
Spanish inspired paella with chorizo sausage and shrimp.
Beef Tenderloin with crab and Bearnaise sauce
Peanut Butter and Amaretto Cake
Death by Chocolate
Havana Banana Cream with Grand Marnier
Add a little Sprinkles into your day – Disney Springs’ Sprinkles Cupcake ATM
Disney Springs recently had a nice addition to their family.
Sprinkles is the world’s first cupcake bakery by Food Network and their location at Disney Springs is the 20th location for the brand nationwide as well as the 12th Cupcake ATM nationwide that will dispense fresh cupcakes straight to customers.
At Sprinkles, they offer freshly baked cupcakes and an assortment of ice cream and cookies. Not to mention, vegan, gluten-free and sugar-free cupcakes, cookies and ice cream are also available daily.
Combinations can be made like this cookie ice cream sandwich. You can decide on what cookies and ice cream you’ll be served. Not a fan of cookies? How about a fudge brownie ice cream sandwich? The fudge brownie alone is moist, airy, thick, and sweet enough to give you cavities on impact.
If you can’t decide between having ice cream or a cupcake, you can combine those too. Here’s a delicious Sprinkles cupcake with a scoop of red velvet ice cream in the middle.
At Sprinkles, they have bits and pieces of the red velvet cake in their red velvet ice cream. I don’t think you can imagine how delightfully surprised I was when I discovered this fact. It adds a nice dense texture to the ice cream that I truly enjoyed.
A variety of seasonal flavors will be available at various times throughout the year. They deliver within a 100 mile radius for online and phone orders – this could be great and horrible news for us all.
When Sprinkles has extra food items at the end of the day, they donate to a nonprofit organization called A Grateful Mind that works to feed the homeless in Central Florida and provide programs for the area’s youth. How can you not support a good cause?
Feel free to join their perks program for benefits and rewards at Sprinkles Perks.
Bakery days and hours: Monday-Sunday 10am-midnight
ATM days and hours: Monday-Sunday 8am-2am
More information can be found at Sprinkles at Disney Springs.
Celiac Awareness Month at The Melting Pot
What is Celiac Disease?
Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten (a protein found in wheat, rye, or barley) leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide.
The Melting Pot Orlando offers a variety of options ranging from drinks, entrees, and dessert that does not contain gluten.
The Menu and environment can seem a little intimidating for those who have never been but with the patience of the staff I was able to get a hang of the dining experience.
Step. 1 (optional) Pick a gluten free drink!
I had a Berry Mojito while my guest has the Sunrise Sangria.
Step 2. Choose your Cheese
We had to agree on 1 cheese choice and we went with the “Fresh! Spinach Artichoke”
Which includes Fontina and Butterkäse cheeses, fresh spinach, artichoke hearts and garlic.
The ingredients are mixed into vegetable broth.
With the cheese being the last ingredient
Stir continuously until it becomes a gooey consistency
We then enjoy it with some gluten free bread, carrots, cauliflower, broccoli, and granny smith apples that’s surprisingly quite delicious.
Step. 3 Choose your meat options
I went with the Surf & Turf while my guest went with the Classic which offers a variety of proteins (shrimp, chicken, pork, and beef).
The meat comes raw so that you can enjoy the cooking at the table experience.
We also had to decide on a broth for the cooking style and we agreed on the “Mojo” a Caribbean-seasoned bouillon with a distinctive fresh-garlic flavor and a citrus flair.
Step 4. Choose your Chocolate Fondue
Again, we had to agree on one option and that is “The Flaming Turtle” it’s an irresistible combination of milk chocolate, caramel and candied pecans flambéed tableside.
We had a selection of sweets to go with the chocolate dipping including: Strawberries, gluten free brownies, Marshmallows, bananas etc..
My guest and I definitely enjoyed our experience at the Melting Pot! It’s such a fun and interactive way to dine (especially on dates). I would say to be patient with your server since each table requires so much attention and steps to ensure the safety and the enjoyment of the guests.
The Melting Pot
Capa at The Four Seasons Resort Orlando
I had the pleasure of dining at Capa, a restaurant sitting on the top floor of one of of Florida’s most beautiful resort The four Seasons. We started off in the lounge area with a very hip and modern décor. The open windows allowed in plenty of light to set the lively ambiance.
We then were introduced to some cocktails first the Vodka and Tonic:
Naranja GinTonic (17)
Tanqueray No. 10 | Fever Tree Mediterranean Tonic Orange, Juniper, Sage, Thyme
As well as a Gin and Tonic.
Capa GinTonic (17)
Caorunn Gin | Fever Tree Mediterranean Gala Apple, Juniper, Key Lime, Fennel
Both drinks were delicately prepared so that the aromatics were a central part of the experience.
The hordeurves started off with Artic char. They were addicting little bites that would burst with flavors of apples, buttermilk, and roe on top of a rye crisp.
We then had Datiles made with medjool dates, almond, bacon, maple, and tamarind. A harmonious combination between salty and sweet. I would let these cool a little since it proved to be difficult to conquer in one bite without scorching your mouth.
Moving onto the Pan Con Tomate Y Bellota. A finely sliced of cured ham with bread and tomatoes. Simple and focused on Bellota as the center piece.
The Albondigas: Duck meatballs, lentils, escebeche, carrots. The duck was nice and tender without the gaminess, an overall very comforting dish.
The entree arrived and it was glorious. The Bone In Ribeye from Arkansas City, KS was grilled to a beautiful medium rare with the melt in your mouth fatty goodness. Honestly, my favorite part of the dinner – I went back to gnaw on the bone.
Everyone had to take a snap of it!
The photo snapping continued with the Pork Chop from Portland, OR. Charred and sweetened with kumquats.
Photo by Kristine Young
We ended dinner with a rather simple dessert. 
Churros with caramel and chocolate sauce dipping.
I really enjoyed my experience at Capa. The venue and atmosphere was very lively and inviting that’s quite perfect for a date night or even a girls night out. I’m excited with the new seasonal changes to the menu bringing in vibrant flavors and twists to the luxurious Four Seasons of Orlando.
Cheers to great food and great company!
Capa
Food and Wine Unite Orlando on July 10th at East End Market
Food and Wine Unite Orlando
Description:
There is NOT a required price to purchase a ticket – the event planners hope the attendees will donate for this event based upon what they feel in their hearts. Please register online so they have a record of all attendees
Date:07/10/2016
Time:4:00 pm – 8:00 pm (Open House)
Event Location: East End Market, 3201 Corrine Drive, Orlando 32803
Tickets: http://www.foodandwineuniteorlando.myevent.com/3/online_payment.htm
Chef Kevin Fonzo and Chef Jamie McFadden have teamed up to plan a benefit BBQ on Sunday, July 10th. This will be an ‘open house’ from 4:00 PM – 8:00 PM at East End Market.
The event will have no cover charge but will rely on attendees for donations. Much like the LGBT Community, it will be about inclusion not exclusion.
This Food and Wine Event will donate 100% of the proceeds to assist The Center Orlando in rebuilding their resources. http://www.thecenterorlando.org
SPONSORS
K RESTAURANT
http://krestaurant.net
CUISINIERS CATERING
http://www.cuisinierscater.com
EAST END MARKET – VENUE RENTAL/John Rife
https://www.eastendmkt.com/events-classes/rental-info/
THE BOATHOUSE
Disney Springs
QUANTUM LEAP WINERY
http://www.quantumleapwinery.com
BREAKTHRU BEVERAGE GROUP
http://www.breakthrubev.com/Florida
EVENT PLANNING AND LOGO DESIGN
Overeasy Events, Winter Park, FL
https://www.instagram.com/overeasy_events/
https://www.facebook.com/OvereasyEventsOrlando
Look inside new Mia Supermarket on Bumby and Colonial
We dropped by the new Mia Supermarket on Bumby and Colonial the other day shortly after their opening. It formerly was home to Winn Dixie for many, many decades.
A few first impressions – still coming together as a market – but there is a nice selection of fruits, vegetables, and seafood, and I think the highlight is the Formosa Bakery inside.
They are a sister bakery to the Sun Pearl Bakery located in the Chinatown plaza on Colonial and Pine Hills, specializing in Taiwanese bakery items and pastries.
I love the smell of the baked goods wafting through the store as they are baked. I had, for the first time, a taro stuffed pineapple bun – and it was glorious.
Mia Supermarket
2415 E Colonial Dr
+1 407-228-9899
These are molds for little black bean stuffed taiyaki style pastries.
Baking fresh.
Incense and rice – essentials.
Dumplings
Ramen wall.
Classic red bowls
There is a whole section with Goya / Latin grocery goods, too.
A whole aisle dedicated to dried mushrooms and Chinese herbs
Soy sauces, try them all.
Dine Out for Orlando United to Support Victims, Families and Community on June 30th
To help victims and their families in the aftermath of the shooting in Orlando, Florida’s hospitality industry is offering its support by hosting a statewide community event on Thursday, June 30, 2016.
Led by the Florida Restaurant and Lodging Association in partnership with VISIT FLORIDA, the fundraiser, “Dine Out for Orlando United,” will be a day for Florida restaurants, their employees and guests to make a difference in the lives of those affected by the tragedy.
All proceeds raised will be donated to the OneOrlando Fund, which is designed to provide a way to respond to the needs of the local community, now and in the time to come.
“Our hearts and prayers are with the victims and their families. As an industry, we want to continue to rally around them by offering our support, time and resources. Pulse is a member of the FRLA, a part of our hospitality family and we are proud to lend support. We encourage all Floridians, visitors and those around the country to participate in this Dine Out to help the entire Orlando community,” said Carol Dover, president and CEO of the Florida Restaurant and Lodging Association.
“The Florida tourism industry stands united as a community. This is a wonderful way for restaurants and Floridians statewide to come together in solidarity with the Orlando community and make a difference,” said Will Seccombe, president and CEO at VISIT FLORIDA.
During the event, guests across the state are encouraged to dine at a participating restaurant and/or choose to make a direct donation.
Employees can work a shift, choose to volunteer their time or donate a portion of tips.
Businesses can join our list of participants and help us promote, organize and/or donate.
To participate, restaurants can:
Donate a portion of total sales
Collect donations received from guests and staff
Donate a portion of total profits
Make a donation for every sale of a specific item
Identify a set donation amount
Media is asked to contact FRLA Communications Director, Elizabeth Ray at eray@frla.org.
For restaurants interested in participating in the event, please contact Dan Murphy at dmurphy@frla.org.
More information, along with a growing list of participating restaurants, will be available online at https://www.frla.org/dine-out-orlando/.
PARTICIPATING RESTAURANTS
The 4 Three Nine, Saint Petersburg
4 Rivers Smokehouse, All Florida locations
45 Central Wine Bar, Santa Rosa Beach
60 South Restaurant & Bar at the Doubletree By Hilton Orlando Downtown
310 Restaurants, All locations
400 Beach Seafood & Tap House, Saint Petersburg
717 South, Tampa
1500 South by Chef Art Smith, Naples
1884 Restaurant and Bar, Eustis
A Land Remembered at Rosen Shingle Creek, Orlando
Abe’s Place Tap & Grill, Clearwater
Alfies Restaurant, Ormond Beach
American Kitchen Bar & Grill at B Resort & Spa, Lake Buena Vista
American Social Bar & Kitchen, Fort Lauderdale
Amigos Original Tex Mex Restaurant & Cantina, Altamonte Springs
Anna Maria Oyster Bar, All locations
Another Broken Egg, Lake Mary & Winter Park
Applebee’s, Orlando, Tampa, Panama City, Tallahassee, Gainesville area locations
Applebee’s, South Florida, Southwest Florida and Jacksonville area locations
Aqua Prime Seafood & Steaks, Indian Rocks Beach
Armani’s at Grand Hyatt Tampa
Asia Kitchen, Winter Park
The Attic Door, Winter Garden
Ava, Tampa
The Avenue Eat/Drink, Saint Petersburg
BackStreets Sports Bar, Cape Coral
Baoery Asian Gastropub, Orlando
Bavaro’s Pizza Napoletana & Pastaria, Winter Springs
The Bay South Walton, Santa Rosa Beach
Beach Bar at Pier House Resort & Spa, Key West
The Beach House Restaurant, Bradenton Beach
bd’s Mongolian Grill, Lakeland
Beefy King, Orlando
Bella Bella, Tallahassee
Bella Brava, Saint Petersburg
Bella Tuscany Ristorante Italiano, Windermere
Bern’s Steak House, Tampa
Berties Good Eats, Daytona Beach
Better Than Sex Dessert Restaurant, Orlando
The Birch & Vine at The Birchwood, Saint Petersburg
The Bistro at Marriott Courtyard Cocoa Beach
BJ’s Restaurant & Brewhouse, Florida locations
Black Sheep Restaurant, Jacksonville
Blaze Pizza, Gainesville, Jacksonville, Orlando, Sarasota
Bikes Beans & Bordeaux Neighborhood Cafe, Orlando
blu on the avenue, Winter Park
Blue Bamboo, Jacksonville
Blue Door Farm Stand, Chicago, IL
Blue Door Kitchen & Garden, Chicago, IL
Bob Heilman’s Beachcomber, Clearwater Beach
The Boheme Restaurant at Grand Bohemian Hotel Orlando
Bolay Restaurant, Royal Palm Beach
Bonefish Grill, All Florida locations
Bongos Cuban Café Orlando
Bongos Cuban Café Hollywood
Bösendorfer Lounge at Grand Bohemian Hotel Orlando
Boston Lobster Feast, Orlando & Kissimmee
Bowland, All locations
Brevard Zoo, Melbourne
Brimstone Woodfire Grill, Pembroke Pines
Broadway Ristorante & Pizzeria, All locations
Brother Jimmy’s BBQ, West Palm Beach
Bud & Alley’s Waterfront Restaurant, Santa Rosa Beach
Buffalo Wild Wings, All Florida locations
Bull & Crown Public House, Saint Augustine
Burger Craft, Clermont
Burger U, UCF
Café Chardonnay, Palm Beach Gardens
Cafe Gala at the Dali Museum, Saint Petersburg
Cafe Tu Tu Tango, Orlando
Cala Bella at Rosen Shingle Creek, Orlando
California Pizza Kitchen Miracle Mile, Coral Gables
Canvas Restaurant & Market, Orlando
Capa at Four Seasons Resort Orlando at Walt Disney World® Resort
Carrabba’s Italian Grille, All Florida locations
Cask & Larder, Winter Park
Catch Grill + Bar at Miami Marriott Biscayne Bay
The Catfish Place, Apopka
Charlie Mac’s BBQ, Key West
Chick-fil-A, Orange, Osceola, Lake & Seminole county locations
Chick-fil-A, Westfield Sarasota Square, Edgewater, Port Orange Gateway Center locations
Christner’s Prime Steak & Lobster, Orlando
Chuy’s Tex-Mex, Kissimmee & Orlando locations
The Cider Press Cafe, Naples & Saint Petersburg
Citrus Restaurant, Orlando
Cocina 214, Winter Park
Colorado Fondue Company, Casselberry
Compass Grill at Sirata Beach Resort, Saint Pete Beach
The Coop, Winter Park
Cooper’s Hawk Winery & Restaurants, All Florida locations
Cooters Restaurant & Bar, Clearwater Beach
Craig Miller’s Field House, Orlando
The Chef’s Table at the Edgewater, Winter Garden
Christner’s Prime Steak & Lobster, Orlando
The Crooked Spoon Gastropub, Clermont
Charley’s Steak House, All locations
Chicago q, Chicago, IL
Chuck Wagon Home Cooking, Apopka
Cork & Fork American Grill, Orlando
Crispers, All Florida locations
Cuba Libre Restaurant & Rum Bar, Orlando
Dave’s Last Resort & Raw Bar, Lake Worth
Don Juan’s Mexican Restaurant, Jacksonville
Donatello Italian Restaurant, Tampa
Duffy’s Sports Grill, All locations
Durango Steakhouse, Titusville
Earl of Sandwhich, Lake Buena Vista
EDGE at Epicurean Hotel, Tampa
The Edison, Tallahassee
Elements Bar & Grille at Crowne Plaza Orlando Universal
Ellie Lou’s Brews & BBQ, Ocoee
Emeril’s Orlando
Emeril’s Tchoup Chop at Loews Royal Pacific Resort at Universal Orlando
Everglades Restaurant at Rosen Centre Hotel, Orlando
Evo Italian Restaurant, Tequesta
Falcon’s Nest at Omni Amelia Island Plantation Resort
The Fat Snook, Cocoa Beach
F&D Kitchen & Bar, Lake Mary
Fiorenzo Italian Steakhouse at Hyatt Regency Orlando
Firebirds Wood Fired Grill, Orlando
First Watch, Maitland, Longwood, Plaza Venezia, Winter Garden, UCF, Aloma, Mills Park locations
Fish City Grill, Lakeland
FishBones, Orlando & Lake Mary
Fishlips Waterfront Bar & Grill, Cape Canaveral
Five Star Pizza, Central FL locations
Fleming’s Prime Steakhouse & Wine Bar, All Florida locations
Flippers Pizzeria, Orlando, Clermont, Kissimmee, Lake Buena Vista & UCF
Fogo de Chão Brazilian Steakhouse, Orlando
Froyo Fresh, Tampa
Funky Monkey Bistro & Bar, Orlando
Fuzzy’s Taco Shop, Sarasota
Gator’s Dockside, Central Florida locations
Glory Days Grill, All Florida locations
Grandaddy’s, Harmony
GrassLands Brewing Company, Tallahassee
Great Southern Cafe, Santa Rosa Beach
Green Parrot Bar, Key West
Grille 401, Fort Lauderdale
Grub Burger Bar, Tallahassee
Half Shell Raw Bar, Key West
Hamilton’s Kitchen at the Alfond Inn, Winter Park
The Hangar, Saint Petersburg
Harry’s Beach Bar at Sirata Beach Resort, Saint Pete Beach
Hash House A Go Go, Orlando
Hawkers Asian Street Fare, All locations
Hawks Cay Resort, Duck Key
Haven, Tampa
HeadPinz, Cape Coral & Fort Myers
Hemingway’s at Hyatt Regency Grand Cypress
High Tide Harry’s, Orlando
Highball & Harvest at The Ritz-Carlton Orlando, Grand Lakes
Holy Hog BBQ, Tampa
House of Pizza, Orlando
House of Blues Orlando
Hubbly Bubbly Falafel Shop, Orlando
Hurricane Seafood Restaurant, St Pete Beach
ICEBAR Orlando
Icy Paradise, Daytona Beach
IHOP, Florida locations
Imperial Wine Bar & Beer Garden, Orlando
Island Dogs Bar & Restaurant, Key West
Jack’s Place at Rosen Plaza Hotel, Orlando
Jason’s Deli, Orlando & Southwest Florida locations
Jax 5th Ave Deli & Ale House, Lake Mary
Johnnie’s Hideaway, Orlando
Johnny Rockets The Pointe, Orlando
Jové Kitchen & Bar at Four Seasons Resort Palm Beach
K Restaurant, Orlando
Kahwa Coffee, Saint Petersburg
Kelly’s Landing New England Seafood, Fort Lauderdale
Kiki’s Sandbar, Little Torch Key
Kings Orlando
KING’s Street Food Counter, Saint Petersburg
Krispy Kreme Doughnuts, Kissimmee, Orlando, Winter Park locations
Kobe Japanese Steakhouse, All Orlando & Tampa locations
La Mar by Gaston Acurio at Mandarin Oriental, Miami
La Storia Ristorante, Chicago
Larios on the Beach, Miami Beach
Lazy Lobster of Longboat, Longboat Key
Lee Roy Selmon’s, All locations
Liam Fitzpatrick’s Restaurant & Irish Pub, Lake Mary
Lighthouse Lobster Feast, Orlando
Lofty Pursuits, Tallahassee
LuLu’s Destin
Luma on Park, Winter Park
Madison Social, Tallahassee
Mama Della’s Ristorante at Loews Portofino Bay Hotel at Universal Orlando
Magnolia Grill, Fort Walton Beach
MainStay Suites, Port Saint Joe
The Mar Vista Dockside Restaurant, Longboat Key
Margaritaville, Destin, Key West, Miami Airport, Panama City Beach
Marche Burrette Deli at Omni Amelia Island Plantation Resort
Maria’s Italian Restaurant, Cape Coral
Marina Bar & Grill, Sandestin
Marlow’s Tavern, All Florida locations
The Meatball Stoppe, Orlando
Mediterranean BLUE, Orlando
Mellow Mushroom, Orlando, Winter Park & International Drive
The Melting Pot, Boca Raton
The Melting Pot, Coral Springs
The Melting Pot, Fort Myers
The Melting Pot, Longwood
The Melting Pot, Orlando
The Melting Pot, Saint Petersburg
The Melting Pot, Sarasota
The Melting Pot, Tallahassee
Melts On Main Street, Winter Garden
Metro Diner, All Florida locations
Miller’s Ale House, All locations nationwide
Mojo, Fort Lauderdale
MoonFish, Orlando
Morimoto Asia, Walt Disney World
Moxie Kitchen + Cocktails, Jacksonville
Mulligan’s Beach House, All locations
Murray Bros. Caddy Shack, Saint Augustine
Nature’s Table, Participating locations
Nine 18 at Villas of Grand Cypress, Orlando
Noble Crust, Saint Petersburg
Nolan’s Irish Pub, Cocoa Beach
Noodles & Company, Orlando locations
North Quarter Tavern, Orlando
Nothing Bundt Cakes, Orlando Sand Lake Road location
O Bistro, Saint Petersburg
Oasis Restaurant at Holiday Inn Fort Myers Airport at Town Center
Ocean Prime, Orlando
Oceans 234, Deerfield Beach
Old Chicago Pizza & Taproom, Columbia, SC
Oleys Kitchen & BBQ, Orlando
Olio, Jacksonville
Olive Branch Mediterranean-Italian Grille & Bar, Mount Dora
The Original Crabby Bill’s, Indian Rocks Beach
The Other End Restaurant & Beergarden, Destin
Outback Steakhouse, All Florida locations
The Outpost Neighborhood Kitchen College Park, Orlando
Oystercatchers at Grand Hyatt Tampa Bay
Paradiso 37, Lake Buena Vista
Paramount Fine Foods, All locations
Parkshore Grille, Saint Petersburg
Perkins Restaurant & Bakery, Viera
Phat Thai Cafe, Apopka
Pho 88 Noodle Restaurant, Orlando Mills Ave location
Pho Hoa Restaurant, Orlando
Pieology Pizzeria, Ponte Vedra
Pinon Grill, Boca Raton
PizzAmore, Mount Dora
Pizza Hut, Central Florida, All Central Florida locations
Pom Pom’s Teahouse & Sandwicheria, Saint Petersburg
The Port Inn, Port Saint Joe
Portobello, Orlando
Prato, Winter Park
The Pub at Pointe Orlando
The Pub Waterfront Restaurant, Indian Shores
Raglan Road Irish Pub, Lake Buena Vista
Rainforest Cafe at Disney’s Animal Kingdom
Rainforest Cafe at Disney Springs™, Lake Buena Vista
Ravello at Four Seasons Resort Orlando at Walt Disney World® Resort
The Ravenous Pig, Winter Park
Rita’s, Orlando East & Apopka
Red Robin, All Florida locations
Residence Inn by Marriott, Amelia Island
Restaurant ASH, Orlando
Ritter’s Frozen Custard, Port Orange
Rose Villa Southern Table & Bar, Ormond Beach
Rum Barrel Bar & Grill, Key West
Rum Runners Bar & Grille at Sirata Beach Resort, Saint Pete Beach
RumFish Grill at Guy Harvey Outpost, St Pete Beach
RusTeak Restaurant & Wine Bar, Ocoee & Orlando
The Rusty Spoon, Orlando
Ruth’s Chris Steak House, All Florida locations
Sally O’Neal’s Pizza Hotline, Tampa
The Sandbar Restaurant, Anna Maria
Sandy Hook Fish & Rib House, Matlacha
Santiago’s Bodega, Altamonte Springs
Santiago’s Bodega, Orlando
Scolapasta Bistro, Fort Lauderdale
Seafood Shack, Marina, Bar & Grill, Cortez
Shake Shack, Winter Park, I-Drive
Shakers American Cafe, Orlando
Shogun at Rosen Inn, Orlando
Siesta Key Oyster Bar, Sarasota
Sinclair’s Ocean Grill at Jupiter Beach Resort & Spa, Jupiter
SLATE, Orlando
Smith & Adams Confections, Orlando
Soco Restaurant, Orlando
Sonesta, Fort Lauderale Beach
Souzou, Saint Petersburg
Spatz Deli & Billiards, Winter Park
Spoto’s Oyster Bar, Palm Beach Gardens
Square 1 Burgers & Bar, Winter Park
Stillwaters Tavern, Saint Petersburg
Something Fishy, Apopka
Sonny’s BBQ, Central Florida locations
Splitsville Luxury Lanes, Orlando
Starbucks Coffee Company, Participating Orlando locations
STK Orlando
Sugar Daddy Bakery, Orlando
Suncoast Cafe, Venice
Sushi Maki, Miami area locations
Sweet Frog, Altamonte Springs & Orlando Avalon Park
Sweet Frog, Daytona Beach & Port Orange
Sweet Frog, Jupiter
Sweet Frog, Riverside Jacksonville & Town Center Jacksonville
Swine & Sons Provisions, Winter Park
Taberna del Caballo, Saint Augustine
Taboon Bistro, Orlando
Tampa Airport Marriott, Tampa
Taproom at Dubsdread, Orlando
The Tasting Room at The Chef’s Table, Winter Garden
Teak Neighborhoord Grill, Orlando
Tee Jay Thai Sushi, Wilton Manors
Texas Cattle Company, Lakeland & Saint Petersburg
TGI Fridays, Central Florida locations
The Tennessee Truffle, Sanford
The Thirsty Goat, Port Saint Joe
Tijuana Flats, All Central Florida locations
Tommy Bahama, Jupiter, Naples, Orlando, Sandestin, Sarasota
Tony Roma’s International Drive, Orlando
T-REX at Disney Springs™, Lake Buena Vista
TR Fire Grill, Winter Park
Tryst, Saint Petersburg
Travinia Italian Kitchen & Wine Bar, Miramar Beach
Turners Kitchen + Bar, Leesburg
Turtle Kraals Bar & Grill, Key West
Umi, Winter Park
Uncle Maddio’s Pizza, Ocala
Union Public House, Pensacola
University Center Club, Tallahassee
Uno Pizzeria & Grill, Florida locations
Uptown Cafe & Catering, Tallahassee
Urban Flats, Winter Garden
Verandah at Omni Amelia Island Plantation Resort
Vito’s Chop House, Orlando
The Vinoy Renaissance St. Petersburg Resort & Golf Club
vomFASS, Winter Garden
The Wave Kitchen & Bar at Costa d’Este Beach Resort & Spa, Vero Beach
Which Wich? Superior Sandwiches, Orlando Doc Phillips location
Whirly Dome, Orlando
Windjammers Restaurant, Clearwater Beach
Wingstop, Hialeah-Miami Lakes
Wolfgang Puck Cafe, Orlando
WonderWorks Orlando Outta Control Magic Comedy Dinner Show, Orlando
World of Beer, Altamonte Springs, Lake Mary, UCF area
Yak & Yeti at Disney’s Animal Kingdom
The Zenith Company
Zona Fresca Fresh Mexican Grill, Winter Park
More restaurants coming soon! Check back regularly.
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About OneOrlando Fund
Orlando Mayor Buddy Dyer announced the formation of the OneOrlando Fund. The purpose of the Fund is to provide a way to help respond to the needs of our community, now and in the time to come, after the effects of the Pulse tragedy. The distribution of the funds will be administered by the Central Florida Foundation. The Foundation serves as the region’s community foundation and is home to more than 400 charitable funds. For information regarding the OneOrlando Fund or to make a wire transfer, please contact info@oneorlando.org.
About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $82 billion hospitality industry which represents 23% of Florida’s economy and more than 1.1 million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, September 27-29, 2016 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.
All You can Eat Sushi for International Sushi Day at Downtown Bento Cafe
International Sushi Day is coming and Bento Cafe is hosting an All You Can Eat Sushi eating contest on Saturday July 18th. The contest will be held at the Downtown Orlando location and it will begin at 1 pm. Sign up will also be at this location. In addition to the competition, Bento will be running a special all day long for Sushi, buy 2 rolls and get a classic roll free in honor of international sushi day. This special will be held at all of Bento Orlando locations.
Bento Cafe
151 S Orange Ave · +1 407-999-8989
Open until 10:00 PM
Bento Cafe
7335 Sand Lake Rd · +1 407-352-2277
Open until 10:00 PM
Bento Café
12250 Strategy Blvd #443 · +1 407-658-8088
Open until 10:00 PM
http://www.bentocafesushi.com/
How to Help in Orlando after this Weekend’s Attacks – OrlandoUnited, OrlandoStrong
Updated: 5:00pm 6/15/2016
“When something bad happens you have three choices. You can let it define you, let it destroy you, or you can let it strengthen you.”
Our thoughts and prayers go out to the family and friends who have been affected by last night’s tragic and terrible violence – our community is united in solidarity with our LGBTQ brothers and sisters in bringing love and compassion in the face of hatred.
In this moment where there is so much terrible loss, there has been a huge outpouring of response from the local Orlando community, trying to help and give back whether it is the thousands who lined up to donate blood or those who donated water and snacks to those waiting in line and the more who donated to help the victims and their families with medical costs. This outpouring of love in the face of hate is what makes our City Beautiful.
Blood Donations
Right now, OneBlood is still in urgent need for O Negative, O Positive and AB Plasma blood donors – schedule calling 1.888.9.DONATE (1.888.936.6283)or visit oneblood.org. The GLBT Center and Zebra Coalition are offering counseling services for those who need it. The community can call the Zebra Coalition hotline at 407-228-1446 or 407-822-5036, and counselors will be on site at The Center at 946 N Mills Ave. You can also sign up to volunteer with the City of Orlando, here http://www.cityoforlando.net/blog/orlandounited-want-to-help-let-us-know/.
For more info, visit http://bungalower.com/2016/06/12/pulse-shooting-locals-need-know/
Volunteer
If you would like to help but unable to donate blood, volunteer at the United Against Poverty Orlando center just a few doors down from the main One Blood center on Michigan St https://www.facebook.com/uporlando/
City officials are asking for bilingual volunteers and mental health counsellors. Call 407-428-5870 or info@hispanicchamber.net to help
If you want to help, please bring the following to 511 Virginia Drive, The Venue. Water, Coffee, Snacks, Hand sanitizers, Rubber gloves , Paper towels, Toilet paper, Sunscreen, Amongst other things desperately needed! The LGBT Center or The Venue #OrlandoUnited
Donate Money to Local Victims Funds
If you are looking to donate, local groups created an official Go Fund Me page to raise money for the victims. This is the official one being managed by The Center, MBA, Hope and Help, Two Spirit Health, Zebra Coalition, Rollins. – https://www.gofundme.com/29bubytq
This is the official Pulse Victims Fund page for Equality Florida, the state’s lesbian, gay, bisexual, and transgender (LGBT) civil rights organization. Equality Florida is collecting contributions via this GoFundMe page to support the victims of the horrific shooting at Orlando’s Pulse Nightclub. Funds raised on this page will be going directly to the victims and families affected by the horrific shooting at Orlando’s Pulse Nightclub. https://www.gofundme.com/PulseVictimsFund
Orlando’s Food Community Gather Support
Already our local culinary community has come together as well to help give back.
During these tough times, staying united as a community is more important than ever. We are so touched at Orlando's…
Posted by Tasty Takeover on Monday, June 13, 2016
Orlando Weekly – Orlando’s food community bands together in face of tragedy – http://www.orlandoweekly.com/Blogs/archives/2016/06/12/orlandos-food-community-bands-together-in-face-of-tragedy
Scott Joseph’s Orlando Restaurant Guide – Central Florida Culinary Community Comes Together in Response to Attack http://www.scottjosephorlando.com/news/3518-central-florida-culinary-community-comes-together-in-response-to-attack
Chuy’s Tex Mex, 4 Rivers, Talk of the Town Restaurans, Tijuana Flats, Quantum Leap Winery, Kona Ice, Vegan Hot Dog Cart, Old Hearth Bread Company, Swine and Sons, John and Shirley’s Catering, The Meatball Stoppe, are just some of the many many local Orlando businesses that have come together, often quietly, to donate to the YMCA, the LGBT Center, Zebra Coalition, and the blood banks.
Join Culinary Cares: In Support of Pulse Orlando – Facebook Group organized by Gary Appelsies, director of healthy eating for Central Florida YMCA to find out more on how to help. https://www.facebook.com/groups/1093866574005928/?fth=1
Sus Hi Eat Station, which recently opened a second location in Altamone Springs, announced that starting today through Saturday (June 18th), 100% of profits from both stores will be donated to the GoFundMe Pulse Victims Fund created by Equality Florida. #OrlandoStrong
As a business founded in Orlando, we love our City Beautiful and believe it is our duty to do what we can and stay…
Posted by Sus Hi Eatstation on Monday, June 13, 2016
https://www.facebook.com/permalink.php?story_fbid=10154189570997591&id=106618472590
K Restaurant is hosting a fundraiser tonight as part of their dinner service to help with a victim’s family costs.
“Join us tonite as a portion of our sales go to Cory’s family…..#prayfororlando
https://www.facebook.com/K-Restaurant-Wine-Bar-106618472590/?fref=nf
http://www.community-paper.com/2016/06/12/edgewater-grad-among-those-shot-at-pulse/
Orchid in Winter Park is accepting toilet paper, paper towels, hand sanitizer.
PLEASE SHAREWinter Park friends, fellow restaurant owners and residents. If you would like to contribute, please drop…
Posted by Orchid Thai Cuisine on Sunday, June 12, 2016
We are deeply saddened about the attack at Pulse Orlando which resulted in many losses of loved ones. If anyone wants…
Posted by King Cajun Crawfish of Orlando on Sunday, June 12, 2016
Join us this Wednesday June 15th from 4-8pm for a Fundraiser for Pulse.10% of bar sales for the staff, 100% of Titos…
Posted by The Hammered Lamb on Monday, June 13, 2016
Pincho Factory, which opened its doors in Dr. Phillips this past March will donate 15% of all sales from this week to support victims of the tragedy. “The city of Orlando embraced us in such an amazing way, we knew we had to do something to show our support,” says Pincho Factory co-owner Otto Othman. Effective immediately (June 13) through end of business Sunday, June 19, 2016 monies will be collected from all sales and donated to https://www.gofundme.com/PulseVictimsFund, which launched shortly after news of the Pulse shootings broke. “You feel so powerless after something like this happens,” adds co-owner Nedal Ahmad. “We hope any money we raise will help those dealing with the aftermath of this terrible tragedy.”
Today Darden donated $500,000 to help support the victims of the murderous attack on the LGBT community in Orlando. I am…
Posted by Liz Miller on Monday, June 13, 2016
Guavate Restaurant to Donate 100% of Sales Today and Wednesday to Pulse Victims Fund Guavate is locally owned and…
Posted by Jeff Horn on Tuesday, June 14, 2016
Please, please send this post to victims or anyone in communication with victims' families. I have several rental…
Posted by Christian West Howard on Sunday, June 12, 2016
We Stand With Orlando http://bit.ly/1tmNxJv
Posted by JetBlue on Monday, June 13, 2016
For the first time 4 Rivers Smokehouse will open its doors on a Sunday in order to raise funds for the victims of the tragic shooting at Orlando’s Pulse Nightclub.
The 4 Rivers Winter Park location at 1600 W. Fairbanks Ave. will ?be open this Sunday, June 19, from 11 a.m. 3 p.m. for dinein and callahead orders.
Proceeds from the day will go toward the Pulse victims and families through the One Orlando Fund.
If you hear of any other ways to help our community, please leave a comment or send us an email at tastychomps@gmail.com.
#OrlandoStrong #OrlandoUnited
Craft Beer Dinner with Seito Sushi Sand Lake & Red Cypress Brewery
Seito Sushi Sand Lake hosted its first-ever craft beer dinner in collaboration with Red Cypress Brewery and Tasty Chomps got to attend!
Located in Orlando’s Restaurant Row, Seito Sushi has been serving a variety of classic Japanese fare and Asian inspired dishes over the past ten years. The restaurant is beautifully decorated with hand-selected pieces of art, creating a modern atmosphere that is also reflected in the cuisine at Seito Sushi.
Seito Sushi Sand Lake Executive Chef Seng Inthisack and Red Cypress Head Brewer Garrett Ward developed a six-course pairing menu for the evening. Red Cypress is a Winter Springs-based brewery with a focus on brewing consistent beers, while staying true to the Florida brand.
Everything about the dinner was spectacular and unique. The house cured and smoked fish from the first-course instantly set the mood for a great dinner. Paired with Red Cypress’ Fruit de la Terre Saison, which is made with Florida orange peel as a local ingredient. The beer pairings for each dish created the perfect balance as the entrees progressed to heavier plates.
Seito Sand Lake
Address: 8031 Turkey Lake Road, Orlando, FL 32819
Phone: 407-248-8888
Red Cypress Brewery
Address: 855 E. State Rd 434 Winter Springs, FL 32708
Phone: 407-542-0341