Oh, doughnut. How I love thee. You see, my love for this oh-so-sweet snack is pretty deep.
Every day seems to be a food holiday, but today happens to be a bit near and dear to my belly.
It’s National Doughnut Day, people!
To set the mood for this writing session, I warmed up a glazed doughnut from DG Doughnuts, and I must say it was definitely good.
Major at Little Blue Donut Truck
Who knew these fried pieces of goodness had so much history? Dating back to the 1800s, doughnuts can be found around the globe in various countries from Israel to Finland.
Round, square, long, glazed, sprinkles, stuffed, plain— they really do come in all shapes and sizes.
Here in Central Florida, local bakeries are getting onboard with what food enthusiasts are craving and dishing out some unique sweets. Now I know that I didn’t include every shop. I’ve only included the ones I’ve visited, so please comment with your favorite spot.
If You Doughnut Know, Now You Know
Before you head to your favorite bakeshop, check out this handy guide below.
Where To Get Your Fix
Oreo doughnut from Donuts To Go
Around Town
Donuts to Go – The shop is hosting a one-day-only doughnut election and making special flavors
Experience a multi-course tasting extravaganza with Seito Sushi’s omakase “chef’s choice” dinner menu. Omakase literally means, “It’s up to you,” and the expression is used in restaurants where the chef creates a menu based on the freshest and highest quality ingredients. If you’re up for the adventure, be prepared to experience Seito Sushi’s innovative approach to Japanese cuisine.
In the dining room, you can find a beautiful 10-seat domestic walnut wood table. The “Chef’s Table” has significant meaning to the chef since it was built by Executive Chef Austin Boyd.
“Woodworking, much like cooking, is a labor of love for Austin.”
Photo Credit: Seito Sushi Baldwin Park
The omakase “chef’s choice” menu is a six course meal customized with off menu selections. A typical meal will begin with lighter dishes and progress to heavier dishes. Reservations for the omakase menu must be made at least 3 days in advance and are $85 per person (+$30 for wine or sake pairing). You are welcome to sit anywhere in the restaurant to order omakase style.
From the food to the environment, the dining experience at Seito is always enjoyable. At the media dinner with Jason and Sue Chin, I got to hear more about their experience of running a restaurant and admire their strong work ethic while balancing a family. The passion that they have towards food and building the community has really shown in the past few years. It also helps that they have an incredible team and Executive Chef Austin Boyd to take Seito to the next level.
Each dish that was prepared that evening was like a work of art…
Squid Ink Soba // West coast Uni, Spicy Cod Roe, Cucumber Flowers, Miso Brioche CrumbYellow Tail Belly Nigiri // Bourbon Barrel Aged Soy, Lemon Grass Pesto, Uni Foam, Globe BasilSalt & Pepper Soft Shell Crab // Herb Salad from the garden, Nuc Cham Dressing, Garden Peppers, Purple Snow PeasGrilled Oysters // Black Bean Pesto, Fried Scallions, Ginger SoySpice Rubber Pork Belly // Honey Glaze, Millet Cake, Peach Jelly, Miso Pickled Quail Egg, Dill FlowerShiso Cured Salmon Tartar // Salmon Skin Chip, Caper, Red OnionWagyu Spinalis Negi Maki // Caramelized Onions, Beef Fat Poached Asparagus, Wild Mushrooms, Demi glace, Fiddle Head FernsLion Fish + Key West Shrimp // Pickled Citrus, Plum wine Marinated Water Mellow, Sea Beans, Tosaka Nori, House Old BayBrown Butter Cake // Cinnamon Basil and Lemon Balm Ice Cream, Carrot Coulis, Ginger Snap Crumble, Basil FlowerWhiskey Flight
Photos taken by Krystle Nguyen with the Nikon D5000 DSLR and Olympus OM-D E-M10.
Seito Baldwin Park
4898 New Broad Street, Orlando, FL 32814
407-898-8801
The Hard Rock Hotel in Orlando, FL hosts the Kitchen Challenge at their restaurant The Kitchen. This is a 30 minute challenge to eat “The Kitchen Burger” and “The Kitchen Sink” for $47+tax. If this challenge is completed within 30 minutes, this meal is on the house.
We were happy to join and attempt to win this challenge with Michael Fritz as our representative.
“The Kitchen Burger” is an 8oz Black Angus Beef Burger piled high with Bacon, Cheddar Cheese, Onion Rings, Lettuce, Tomato and Chipotle Horseradish Aioli, a deep fried pickle on the side, and a full pound of French Fries.
“The Kitchen Sink” is a 3lb, 7 layer cake. It is made up of Brownie, Peanut Butter Crunch, Chocolate Chunk Cookie, Pecan Pie, Vanilla Cheesecake, Devils Food Chocolate Cake and Vanilla Chiffon all covered with chocolate sauce, chocolate chips, and served with vanilla ice cream.
Unfortunately, we could not beat the challenge. However, Michael ate more than the other two men competing against the time, of which we are proud of him for doing.
Please enjoy behind the scenes photos of the event below.
STK joins the exciting new dining, shopping and entertainment district at Walt Disney World Resort.
Lake Buena Vista, Fla. (May 25, 2016) – The ONE Group Hospitality, Inc. (“The ONE Group”) is pleased to announce that STK Orlando officially opened its doors today at Disney Springs in Walt Disney World Resort at Lake Buena Vista, Florida.
The new location is the 11th STK worldwide, and at more than 14,000 square feet, is the largest to date. Featuring rooftop dining with scenic views, the restaurant boasts both indoor and outdoor seating on two levels, a bistro, bar, private dining room and a fire pit. With a sleek and contemporary design, STK is known for its high-energy fine dining experience.
“We are thrilled to enter the Orlando market, especially at a premier destination like Walt Disney World,” said Jonathan Segal, CEO of The ONE Group. “Strategic relationships, as well as great real estate, will remain integral to our growth plans as we expand our company footprint, and with an additional nine STK restaurants currently in development, we are excited to bring the STK experience to new cities across the globe.”
At STK Orlando, menu items with a local focus will join signature dishes that have become STK favorites across the world. STK Orlando Executive Chef, James O’Donnell, says he plans to source ingredients from Florida-based farms whenever possible, especially seasonal fruits, produce and seafood.
Bone in Rib Steak
Shrimp and Sea Bass
Photos courtesy of STK Orlando
“Roughly twenty-percent of STK Orlando’s menu will be exclusive to the Disney Springs location, including opening-day items such as Florida grouper, seared tuna and chili rubbed rack of lamb,” said O’Donnell.
Chili Rubbed Rack of Lambs with Sunchokes, Caper Chimichury, and Lamb Jus at STK
STK is anticipating a dinner-only service from May 25th through May 30th with lunch beginning on May 31st.
Hours for STK Orlando Lunch: 11:30 a.m. to 3:30 p.m. (daily) Dinner:5 p.m. to 11 p.m. (Sunday through Thursday) Dinner: 5 p.m. to midnight (Friday and Saturday)
STK is a unique concept that artfully blends the modern steakhouse and chic lounge into one, offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse. STK distinguishes itself by focusing on the social experience with a sleek, contemporary design and an in-house DJ who creates an infectious, high-energy vibe. The menu features reimagined classic American cuisine with signature dishes like bite-sized Lil’ BRGs made with Wagyu beef, Lobster Mac & Cheese, and, of course, the highest quality steak. STK defines the modern fine dining experience with incredible food, world-class service and the perfect atmosphere. STK has locations in New York City, Washington DC, Miami, Chicago, Atlanta, Los Angeles, Las Vegas, London, and Milan with additional locations coming soon to Toronto, Austin, San Diego, Denver, Ibiza and Edinburgh. For more information about STK, please visitwww.stkhouse.com.
About Disney Springs
Disney Springs is a one-of-a-kind Disney experience, treating guests by day and night to great dining, shopping and entertainment amid beautiful open-air promenades, flowing springs and waterfront charm. Offering an air of sophisticated grace and design that harkens to Florida’s waterfront towns at the turn-of-the-century, Disney Springs is home to four distinct, outdoor neighborhoods: The Landing, Town Center, Marketplace and West Side. Nearing completion in 2016, Disney Springs has been undergoing the largest expansion in its history to double the number of shops, restaurants and other venues for guests to explore, which will result in more than 150 establishments. Disney Springs is part of Walt Disney World Resort, the number one family vacation destination in the world, located in Lake Buena Vista, Florida.
Welcome to a new series I like to call #MajorORLBiz, where we highlight Orlando makers who are changing the way we live, think and break bread.
Central Florida’s entrepreneur scene is steadily on the come up. Concepts such as Downtown Credo and Snap! Orlando are more than businesses; they’re cultural hubs where like-minded locals connect and create. Our city is also the home of powerhouse companies, such as Rifle Paper Co. and Wondermade — something is definitely in the water, and I stay hydrated forProject Pop’ssake.
Adding to the mix is University of Central Florida alumnus Rich Frost, who recently launched Parlor & Pantry (“P&P”). The concept is simple. Visit the site, shop your favorite local brands and expect your package within days. Easy, right?
He and his wife, Charlotte, carefully curated the site’s content by hand-selecting the pilot list of brands for the launch this month. The site has two sections: Parlor, which focuses on housewares, beauty products and other non-edible items, and Pantry, which offers food and beverage items from cottage bakeries and small kitchens.
Recently, I sat down with Frost at East End Market to chat all things Parlor & Pantry. And it went it a little something like this. . .
Q: Tabasco or Sriracha? A: Neither. I’m a wimp when it comes to spice.
Ice officially broken.
Q: Tell us, why did you create Parlor & Pantry?
A: My wife and I love to shop locally and we visit farmers markets and one-off boutiques frequently. I realized how hard it can be for smaller vendors to be successful when they’re limited to one small storefront. Most sell at farmers markets, or from their own cottage operations (e.g., out of their homes). It blew my mind that someone on the other side of town may not know the awesome things vendors are doing and making because Orlando is so big. Parlor & Pantry gives small vendors a chance to share their products with the all of Orlando, all in one place. It’s all about keeping it in the community.
Q: What brands are sold on the site? A:Currently there are approximately 30 brands on the site, and new vendors are joining daily.A few notables includeMerci Bakery, a cottage-style sugar cookie bakery (Winter Park, Fla.); Do Tell Calligraphy & Designs, a stationery and paper goods brand (Orlando, Fla.); and Brott’s Beard Care, which sells men’s grooming products (Winter Garden, Fla.).
Q: How can a business apply and what is the profit share?
A: Businesses can apply by visiting the following link. There’s no application fee; vendors simply contribute 10 percent of sales to the P&P. So there’s very little out-of-pocket costs for these small businesses. We’re simply using the funds they contribute to us from that 10 percent to fuel marketing initiatives on their behalf. Shipping and taxes collected get passed directly to the vendor.
Q: What is the long-term vision for the site and how will you impact Orlando?
A: The long-term goal is to support our local small business community and grow the amount of Orlando makers. These are people who are trying to make a living doing what they love, while sharing their talents with the community. It’s about spreading a little culture and creativity.
Visit Parlor & Pantry to support local makers, and be sure to ship to an out-of-state friend. Let’s continue showcasing how wonderful Orlando really is.
At Black Rock Bar and Grill, an Australian-style cooking with searing volcanic rocks has made its way to the Sunshine state for the first time. Black Rock is well known in their native state of Michigan. They have been selected third in 2012, but have maintained the coveted top spot since 2013 for Michigan’s #1 Steakhouse. What has made them stand out from the rest, is their selection of high quality Certified Angus Beef and unique culinary experience.
A concept of “do it yourself” cooking is new to some, however Black Rock makes it very approachable with helpful staff offering instructions and tips.
The atmosphere at Black Rock has something for everyone, from a casual happy hour with co-workers to a romantic setting for an elegant date night. If being a little food adventurous is on your list, give Black Rock Bar and Grill a visit.
Special Thanks to: Billy Grimm Vice President of Operations, Courtney Franks Press Marketing and our wonderful server Hannah.
Chef Joseph Burnett of The Osprey Tavern in Baldwin Park was recently awarded the accolades of Best Chef and Best New Restaurant by Orlando Magazine.
“In order to create a productive kitchen that works, hammering and pounding, like a blacksmith to metal, is the wrong approach. Cooks and chefs need nurturing and discipline, but this is about the long haul. A kitchen is a garden and what it needs is gentle guidance. Each kitchen and each chef is unique, some flourish with a more hands on approach and others with a more laid back one. They don’t all grow at the same pace or with the same tenacity, but it takes a lot of careful manipulation to create something and someone that can produce.”
I didn’t expect this kind of patient, methodical, even somewhat spiritual rhetoric from such a stoic looking man. “You’re comparing managing a kitchen to tending a garden?” was my initial reaction when Joseph Burnett told me his approach to being an executive chef.
And the more time I spent watching him, the more I realized that he molds these young minds much in the way he constructs a dish. He works the kitchen the same way he works over an item, taking care that each ingredient/chef is utilized so that it tastes/works the best and each plays its own integral role in everything tasting delicious/coming together.
It’s so meticulously orchestrated that if you aren’t paying attention, you could easily miss it. The management of The Osprey Tavern’s kitchen is as artistic as the food it’s putting out.
I sat down with Chef Joseph Burnett to find out more about where this artistry and thoughtfulness comes from, the journey it took to get here, and where he hopes it will take him.
Chef Joe Burnett of The Osprey Tavern
Q. Where did your initial drive for cooking come from?
A. Well, very simply, my parents never had crap around the house. There weren’t any instant snacks to indulge in. Everything I wanted to consume or share with friends, I had to prepare myself, so that’s what I did. We also had a food-centric household. My mother, grandmother, and aunt were constantly cooking so I started with them at a young age.
Q. Where did your professional culinary journey begin?
A. I started washing dishes at 15, and then I was a line cook. I did catering and coffee for a while. I moved to Boston and got a degree in graphic design. After school, I just wanted to be back in a kitchen, so I made a list of best restaurants in Miami, applied, and was hired at my top choice-Norman’s. My wife, Viviana Alestor, and I then made our way up to Norman’s Orlando. I was sous and eventually chef de cuisine there. I tried my hand at Loews Hotels to see if I enjoyed the corporate hotel aspect of cooking. I didn’t. Shortly after, I became chef de cuisine at The Ravenous Pig where I was allowed to cut my teeth. Finally, roughly a year ago, I ventured to Osprey.
Q. How was your transition to Osprey?
A. Difficult and great. I hit the ground here running. There were some things that needed to be changed immediately, and others that took more time. It was a team effort getting Osprey to where it is now. Initially, there wasn’t anyone here I trusted. It takes a while and is difficult to get to know someone and develop the trust that comes from the long haul in an intense environment. Elek Kovacs (chef de cuisine) joining the team was a relief. I couldn’t think of anyone I’d rather have by my side. We worked together at Norman’s and later at the Pig. There wasn’t a task you could give him that he didn’t complete faster and better than what you envisioned. His attention to detail is unparalleled. We are creative in different ways. It took me years to train myself to be organized. For Elek, the organization is more engrained which makes his implementation flawless.
Q. Why Osprey?
A. I had worked under national and local celebrity chefs and I felt like it was time to be on my own. Jason allowed me that platform (Jason Chin owns The Osprey Tavern, as well as Seito Baldwin Park). I admire him. I admire his business sense and his ability to take a vision and bring it to fruition.
Q. Is this style the culmination of what you want to be doing?
A. The style is perfect. I get to mix in ethnic food and comfort foods. I have the ability to work with great ingredients.
Q. How do you continue to find the drive necessary to maintain the quality of your work?
A. The challenge drives me and it’s always challenging. If there’s not challenge, you’re playing it too safe.
There are very few art forms where the result is seen in just a few hours. And although a lot of things we do can take several months for end results, quite a few are fairly quick and the satisfaction is there.
There are also even fewer forms of art that sustain life. And as an artisan it’s incredible to create something that is visually appealing, as well as something that nourishes you.
Dish sketches and concepts by Chef Burnett
Q. Do you ever feel stagnant? How do you get yourself out of that rut?
A. It’s a very intense creative process. Sometimes I think, as so many others, “I’m never going to have another great idea again.” Then something stimulates me, another chef, nature or, another art form triggers something within me. Sometimes these ideas come too quickly to act on and of course, it’s not always a reliable process, but I have a great team that I can lean on and their fresh eyes help. Our paths will intersect, like a brain trust and any block is removed by what we can create together.
Q. What words of advice could you offer to aspiring chefs?
A. Be humble. Start from the bottom. Stay out of culinary school. It’s harder at first, but ultimately an easier route. You’ll avoid a ton of debt to pay off. You will learn the technical tools required on site, as well as all the rest.
Pea Salad at The Osprey Tavern
Q. Tell us about how you learned on site.
A. My first time in a kitchen, I had one knife to bring to the table. I didn’t know culinary terms like c-fold or hotel pan. I would write down what I didn’t understand and go home and look it up. I wasn’t going to be made fun of for a lack of knowledge. “Food Lovers Companion,” and Harold McGee books were my reference system. “Becoming a Chef,” was my spiritual and philosophical guidance.
Q. What keeps you humble?
A. I think the mentality a lot of chefs keep, myself included, is that “you’re only as good as your last dish or your last service.”
Striving to constantly make myself better is grounding.
You see egos in kitchens, people who think they’re great and they usually fall flat where it counts. I don’t want that ego. It’s the death of creativity.
Dish sketches and concepts by Chef Burnett
Q. Most people don’t pair artistry with management. Is leading a team something that you ever wanted?
A. Certainly. I enjoy the human aspect of it. I count myself lucky to be part of so many journeys. You can’t ever completely know where someone is headed and sometimes an artist comes out, flourishes and goes on to do the most incredible things. It can be frustrating at times, of course. At this level, it’s a thinking man’s game. Leading a pack of “yes men” is not something I want. I want opinions that count. I want thinkers. I want them to question recipes, question ingredients, question delivery. I do not want a team of people going through the motions. Most chefs learn early with multiplying recipes that you have to question everything. One teaspoon of cayenne can multiply to one cup in no time, so an open door is everything. The kitchen is a crash course in psychology. You find yourself running into the same personalities, culling the herd to avoid drama and ego. Eventually, you tailor your approach to different people. Some are best set free and some thrive with discipline or a gentle mix of both.
Q. Do you ever find it difficult to comingle passion with business?
A. Yes. Ingredients that I love to work with are sometimes expensive and therefore not economically viable, for example, European white asparagus.
However, it’s becoming easier with the tremendous development of Orlando’s palate in last 10 years. If we would serve squab, some guests would see the little feet and flee the dining room. Now, guests are ordering second and third plates of chicken liver mousse.
Q. If someone doesn’t enjoy a dish on your menu, what’s your reaction?
A. I know that every dish or message isn’t for every person and I keep that in mind when something isn’t well received. But that doesn’t mean that I don’t take it personally and get angry or disappointed, initially. But it quickly transforms into a learning opportunity. We look for patterns in things. If something is constantly getting a bad reception then it has to change. If we failed as a team, it has to be addressed. But if it isn’t a common occurrence and just that a particular guest doesn’t mesh with a particular item, my mindset is “to each their own.”
Often guests want what they expect rather than our interpretation of a dish. It’s the classic “dish in quotes” dilemma. The quotes are suggesting there is riff on this and it may be whimsical and fun, but that’s not always suitable to where their mind has taken them and that’s quite alright.
Q. What gets you to work every day (other than your car?)
A. Creativity, building something.
People creating together is an incredible thing and it’s interesting to see what they are going to bring to the table each day.
I feel like I’m just beginning.
Q. What brings you joy?
A. My children. It’s always good to come home. No one is more proud of me than my kids. Sebastian, 7, and Isabelle, 3, call my crew “my friends”, and they aren’t wrong.
Q. What are your hopes for The Osprey Tavern?
A. I hope it will be another jewel in the crown of Orlando’s culinary scene.
Dish sketches and concepts by Chef Burnett
There is no doubt in my mind that The Osprey Tavern is quickly earning its position as “another jewel in the crown of Orlando’s culinary scene.” While in it’s first year, Osprey went through many changes and growing pains, Chef Joseph never shied away from acknowledging its flaws or making the necessary modifications. He readdressed, regrouped, and represented whether it was to endure criticism or praise. The Osprey Tavern is clearly carefully tended. It is to be concluded that if as many people took the kind of approach to their lives that Joseph Burnett takes to his kitchens, the world would in fact be a much finer, kinder, and more delectable place.
Nine18 at the Grand Cypress is a culinary gem, located at the Villas of Grand Cypress it is one of only two Forbes Four Start Restaurants in Orlando. It has been a mainstay for many visiting Florida and Villas of Grand Cypress.
Their new menu, which starts in June of 2016, displays why they have earned those stars. From Tea Smoked Quail to their Summer Berry Tart, each dish showcased Chef Lonny Huot’s vision of local ingredients with Latin flavors and modern French cooking techniques.
To add to his already extensive accolades, Chef Lonny had the chance to flex his culinary muscles at the world renowned James Beard House New York in December of 2015. An opportunity granted to only a few chefs each year.
Nine18 is a chance to experience culinary mastery at its best and it is not to be missed.
Special Thanks to: Chef Lonny Huot and his wonderful staff, and Jessica Milton
Chef Lonny Huot
Tea Smoked Quail Baby Kale, Drunken Cherries, Minus 8 Vinaigrette
Grilled Baby Octopus Apple and Papaya Salad, Baby Cilantro, Crispy Plantains, Saffron Dressing. Paired with Paul Hobbs Ellen Lane Estate 2014 Chardonnay
Port Braised Pork Cheeks Creamy Organic Polenta, Green Apple, Mild Chili Threads, Natural Pan Sauce. Paired with Paul Hobbs 2013 Pinot Noir
House Aged New York Strip Heirloom Sweet Potato, White and Green Asparagus, Roasted Micro Vegetable, Aged Sherry Sauce. Paired with Paul Hobbs 2012 Cabernet Sauvignon
Summer Berry Tart Strawberry Rhubarb Coulis. Paired with Cross Barn by Paul Hobbs 2013 Cabernet Franc
Kale yeah! Salads are no longer the side piece. As consumers become more ingredient conscious, chefs and restaurateurs across the globe are being pushed to think beyond traditional proteins, and experiment with ethnic flavors and greens-based dishes to accommodate varying palates. Caesar salad, move over and make room for quinoa and farro bowls topped with spicy broccoli, roasted chickpeas and basil.
This month happens to be National Salad Month, and thankfully, here in Florida, we’ve got an abundance of fresh greens and vegetables to mix and match to whip up amazing creations. We’ll start with three places in town to get your salad fix.
Forks up. . . let’s eat our way to summer.
1. The Sanctum Cafe
Dish:Savage Salad – Organic greens, cauliflower, brussels sprouts, eggplant and corn – all roasted and tossed with bell peppers, sweet onions, carrot ribbons, celery, jicama, zucchini, peas and pepitas. Served with rosemary dressing.
Local Fare: Corn from Long & Scott Farms (Zellwood, Fla.), Deer Park Peaches (Saint Cloud, Fla.) and salad greens and microgreens from The Greenhouse (Apopka, Fla.).
Favorite Salad Ingredient: “Roasted cauliflower is one my favorite toppings!” – Chef-Owner Chelsea Savage
The Skinny: The new salad bar costs $9.99 per person and includes an endless amount of offerings, such as locally-sourced greens and vegetables, proteins and house made dressings.
Local Fare: The COOP is trekking around the state and shopping with Alderman Farms (Boynton Beach, Fla.) and L&M Farms (Palatka, Fla.).
Favorite Salad Ingredients: “I like the grilled vegetables and the specialty salads that rotate daily at the end of the bar. One of my favorites is a Hoppin’ John Succotash that Whitney makes and a few more are grilled asparagus, roasted tomatoes and feta cheese.” – Chef-Owner John Rivers
Dish:Hail Kale Salad – Garlicky kale, blackened corn, pickled beets and watermelon rind and smoked tempeh
Local Fare: In this salad, Dixie Kharma’s uses Florida-grown corn and watermelon. When available, they toss in baby kale grown in their pallet garden located in front of Market on South.
Favorite Salad Ingredients: “We love to mix it up. Local ingredients are our first choice. Everything from peppery greens and herbs are a must. Pickled veggies, fruits and roots, heirloom beans and grains are also great.” – Dixie Kharma crew
Greens Guide
Here’s a handful of local shops to visit to stock up on greens, grains and vegetables. This list is in no way inclusive of our local offerings in Central Florida, so comment with your local go-to store!
Homemade meatballs are hard to come by. Meatballs are prepared to the highest quality of freshness at Meatball Stoppe. The restaurant’s great cuisine is served up by an equally great family. Isabella Morgia di Vicari guides guests through her favorite offerings on the Meatball Shoppe menu.
As proof that great things come in small packages, this intimate restaurant packs a wallop when it comes to flavor! Meatball shoppe hosts Happy Hour from 3:00pm to 6:00pm. Guests are encouraged to sample numerous meatballs and find out which one is their favorite. Feeling lost in the sea of delicious meatball varieties? Isabella holds a wealth of foodie wisdom, and she is ready to help guest select truly enjoyable dishes. These delightful meatballs are not to be missed.
Tomato and Mozzarella with a hint of basil
Caponata a flavorful eggplant spread
Fried Calamari with a roasted red pepper tomato sauce
Eggplant Sandwich
Layered Eggplant with roasted tomato sauce
Vegetarian Pesto meatballs over a white bean ragu
Nona’s Traditional Meatballs with roasted tomato sauce and penne pasta
Chicken Marsala Meatballs with a Marsala mushroom sauce over polenta
Spicy Meatball Smash Sandwich with a fried egg
Traditional Italian desserts of canolis and sfogliatelli
Meatball Shoppe family history in photos
The Meatball Stoppe
7325 Lake Underhill Rd, Orlando, FL 32822, United States
Phone:+1 407-270-6505 www.themeatballstoppe.com
For foodies that love a good glass of wine, TR Fire Grill is hosting a Wine Dinner that includes a chef crafted four course meal expertly paired with Hope Family Wines.
Created by TR Fire Grill’s Head Chef Bob Gallagher and Sommelier Andrew Bateman, each course will highlight elements in the wines and showcase certain flavors.
When: May 15, 2016, 5:30 p.m.
Where: TR Fire Grill, 1035 North Orlando Avenue
What: Four courses chef-inspired courses
Charcuterie & Cheese with grilled wine infused onions, Treana Chardonay
Market Salad with white wine vinaigrette, Treana White Blend
Surf & Turf with red blend demi-glace and Chardonnay butter, Treana Red Blend
Double Trouble Chocolate Waffle with wine infused blueberries, Troublemaker Red Blend
Price: $60 per person, tickets can be purchased here.
I’m Major, TastyChomps.com’s newest contributing food writer. To kicks things off, I’ve conducted a Q&A with myself (we all talk to ourselves, right?).
My stories will include everything from chef interviews, recipe features and industry news to kitchen gadgets, healthy eats, foodie fashion and even workout tips to keep the pounds off!
Check back for stories and send suggestions! And, if you catch me cruisin’ down Orlando Avenue sipping cold brew blasting NPR, holla at me!
Q: When did you fall in love with food?
A: October 4, 2006 was the day that my love affair with food began. It all started with a sweet introduction to Blue Bird Bake Shop’s Downside Up cupcake.
Q: Where are you from and what do you do?
A: I’m a New York native turned avid Orlandoan. By day, I’m publicist at a super cool PR/creative agency in downtown Orlando, and at night, I’m fighting the good fight against boring snacks as a foodpreneur withProject Pop, my organic kettle corn company.
Throughout my career, I’ve had the opportunity to work with top chefs and restaurants throughout the country, so I know my way around the kitchen. I am also obsessed with fitness, so check out my Instagram to follow my gym chronicles!
Q: What are you currently drinking?
A: My everyday, fail-proof drink is Dandelion Communitea Cafe’s iced coffee with plain soy milk and one pump of agave. Go in, and tell them Major sent you. You will not regret it! I also just purchased a great bag of beans from Lucky Goat Coffee Co. in Tallahassee. It’s pretty amazing.
Q: What is always in your fridge?
A: Homemade cold brew, coconut water and at least three different types of organic greens
Q: Where do you shop for groceries?
A: You can find me on Saturday mornings at the Winter Park Farmer’s Market, or shamelessly running around Trader Joe’s, while juggling 15 items in my hands.
Q: What’s your earliest memory of food?
A: My dad would sit me down for hours on Saturday mornings to sip water straight from fresh coconuts, while he watched karate movies. I have my dad to thank for my obsession with all things coconut.
A culinary tour with some of the finest Chef’s in Central Florida, held at The Alfond Inn in Winter Park, Florida. The event showcased 5 Chefs, 5 Courses, and 5 Charities. The Five Chefs prepared one of the five courses and the proceeds from the event go to five charities selected by the Chefs.
The family style, farm-to-table dinner approach was designed by The Alfond Inn staff and usually takes place outside, but the team was equipped with an alternative plan to relocate the event indoors due to unexpected weather changes. Everything about that evening was gorgeous, nonetheless.
The collaboration between the five chefs resulted in a beautiful dining experience. Each chef added a unique flair and flavor to their respective dishes, but worked collectively as a team to create a well-balanced and creative menu.
Five Chefs and Five Charities include:
Marc Kusche, The Alfond Inn – National Blood Clot Alliance
Kathleen Blake, The Rusty Spoon – The Second Harvest Culinary Training Program
Kevin Fonzo, K Restaurant – Kevin Fonzo Foundation
Henry Salgado, Spanish River Grill – PACE Center For Girls
Fabrizio Schenardi, Four Seasons Resort – Nemours Hospital For Children
The evening began with a cocktail reception…
Marc Kusche/The Alfond Inn: Lake Meadows Chicken Ballotine, Pickled Vegetables with Ancient Blood Orange Oil, GreensHenry Salgado/Spanish River Grill: Henry’s Calamari a la Plancha, Local GreensKathleen Blake/Rusty Spoon: Handmade Farfalle Pasta with Waterkist Heirloom Tomato, Basil “Confit”, and Montasio Cheese CrumbsFabrizio Schenardi/Four Seasons Resort: Pork Shank, Saffron Tomato Sauce, Celery with Thyme Orange Gremolata
Kevin Fonzo/K Restaurant: Fresh Florida Strawberry Tasting
Roy’s Restaurant hosted an evening of inspired cuisine, curated by Roy Yamaguchi himself. Chef Roy prepared an exclusive four-course dinner awakened by the abundant flavors of the Pacific Rim. The specialty menu was beautifully paired with wines curated by Roy’s Wine Manager. Guests experienced a night of culinary craftsmanship, featuring Kombu Cured Hokkaldo Scallops, and Crispy Skin Striped Bass, accompanied by a Medjoll Date Cake for dessert.
Kombu Cured Hokkaido Scallop – Grapefruit Ponzu, Pomegranate, Crispy Kombu, Sea Grass
Paired with Chandon, Blanc De Noir
This was my favorite dish of the night. The grapefruit ponzu and pomegranate provided the citrus freshness that paired well with the scallop for a distinctly island flavor. The scallop was well seasoned and the sauces were a great accompaniment. However, if there had been a little bit of crispiness from a good sear on the scallop, this would have been a fantastic dish. It had all the right components and I was optimistic for the next dish.
This salad tasted very Vietnamese. The pear and lemongrass complemented each other, and any addition of arugula is a great idea in my opinion. The fried brie was great, a ball of melty goodness surrounded by a crispy exterior. While it felt a bit out of place with the flavors of the rest of the salad, overall, I enjoyed this course.
Crispy Skin Striped Bass – Braised Oxtail Ragout, House Made Pasta, Kale
Paired with Au Bon Climat, La Bauge Pinot Noir
The striped bass was cooked well but under seasoned. This may have been because the oxtail ragout was overly heavy and an effort to balance between the two. However I feel like a fresh component would have been a better way to liven up the dish. This dish felt bold but not in a satisfying way. The pasta was great and al dente, but heavily salted. The kale was once crispy but became soggy by the time it arrived, having a limp, wet texture. Personally, the fish would have paired well with the salad from the second course. Adding the fish with the pasta made this dish lack texture throughout. It felt very mushy and extreme in taste, either extremely bland, or extremely salty. This dish reached far, but fell short of it’s creative goals.
Medjool Date Cake – Pistachio, Rose Water Sabayon, Miso Caramel
I’m not sure how to describe this, but it was definitely not what I had in mind for a cake. Resembling a meatloaf, the cake succeeded in having one singular texture associated to the dish: dry. My favorite part of this plating was the orchid because it reminded me of my mother. But the dessert as a whole fell apart. Maybe it was because the entire table lost its enthusiasm after the entree, but there was really nothing memorable about this dish. One of the guest’s kindergarten daughter refused to take more than one bite, which I found fascinating.
I’m not sure what happened here. Perhaps I had such high expectations for a James Beard award winner and Top Chef, but I was very disappointed with the last two dishes. While every dish had it’s highlights, each dish felt incomplete. This was my first experience at Roy’s, and I’ll give it the benefit of the doubt that it was a large event where execution and timing was likely to be disrupted. The success of the night was the wine pairings and the service. Outside of the food, I had a great time and felt welcomed and comfortable. Perhaps the original menu is better practiced and executed, but with the abundance of restaurants Orlando has to offer, it will be a long time removed before I return.
Roy’s Orlando is located at 7760 W. Sand Lake Rd.
Please call (407) 352-4844 to book your reservation.
This year marks Heart of Florida United Way’s 24th annual Chef’s Gala, which takes place on Saturday, May 21, will benefit local programs that provide food, shelter and other assistance to thousands of Central Floridians in need. The event will be held at Epcot World Showcase from 6:45-10 p.m.
Recognized as the region’s premier food and wine-pairing event, the gala features exquisite cuisine from more than 20 of Central Florida’s top chefs, along with thoughtfully paired fine wines, live music and a silent auction. United Way’s largest fundraising event, Chef’s Gala supports programs in the areas of education, income, health and basic needs. United Way is Central Florida’s most comprehensive health and human services charity and the largest provider of funds to the region’s most critical programs.
“Heart of Florida United Way is humbled each and every year by the community support we receive through Chef’s Gala to help more than 400,000 people in the tri-county region,” said Robert H. (Bob) Brown, president and CEO of Heart of Florida United Way. “Chef’s Gala is certainly one of my favorite events due to the impact we’re able to make with the help of volunteers, contributors and sponsors.”
The 2016 Chef’s Gala event co-chairs are Dr. Antonia Novello, former U.S. Surgeon General and former executive director of public health policy for Florida Hospital, and John Pisan, CFP, regional managing director and senior vice president of Wells Fargo Wealth Management Group. Top supporters include Walt Disney World, host & sponsor, and Florida Technical College, presenting sponsor.
Primo hosted this years Media Preview and I was lucky enough to try some of the many dishes that will be a part of the Chef’s Gala this year.
Bull & Bear Beef Short Rib, Syrah Wine Braised, Yukon Gold Mashed Potato Bull & Bear, Chef Nicolas Lebas
A Tasting of Chocolate Ganache The Ganachery, Chef Amanda Lauder
Peeky Toe Crab Salad on a Gougère, Lemon & Smoked Paprika Aioli, Shallots, Root Vegetable Chips. Primo by Melissa Kelly, Chef Mariano Vegel
Loch Duart Salmon, Meyer Lemon Aioli, Green Apple Avocado Toast, Hot Pepper Jelly Urban Tide, Chef Jared Gross
Tickets for the Chef’s Gala can be purchased online at http://www.ChefsGala.org – $275 for individual tickets, $500 for two, and $2,500 for a corporate package.
Social Media Contest!
This year, Heart of Florida United Way has announced a new social media contest. Fans and followers have the chance to win TWO tickets to Chef’s Gala on May 21st, a $500 value.
To enter:
Record a 60 – second video on why you support United Way
Post your video on Facebook or Twitter, tagging United Way @hfuw or on Facebook.com/HeartofFloridaUnitedWay and use the hashtag #ChefsGala2016
All videos must be submitted by Friday, April 29th
A panel will select the winner based on the content of the submitted videos
The winner will be announced on Friday, May 13th
With nearly 1,000 guests in attendance and nearly $300,000 raised in 2015, Chef’s Gala is historically United Way’s largest fundraising event, and with more than 95% of all money raised directly supporting our neighbors in need, this is a great way to give back to the community while enjoying what we all love.
This past weekend, a friend of mine got engaged at Disney Springs. I was thinking about how Disney Springs has evolved from Downtown Disney, and a large part of its success has been new dining options such as Morimoto Asia.
This spring, Morimoto Asia unveiled the new Forbidden Lounge with the addition of shuffleboard and spring cocktails. We met with Chef Yui and tested our luck with shuffleboard, while enjoying the new cocktails and samples of their menu.
With great food, drink, and games, it was a pleasant evening for all.
Morimoto Asia’s New Spring Cocktails:
Tokushima Negroni Japanese citrus shochu, antica formula vermouth, orange peel
Gingered Apple Cocktail
aviation gin, lime, simple syrup, ginger beer, muddled asian pear and apple
Sparkling Spring
sparkling wine, hibiscus simple syrup, yuzu lemon juice, domaine de canton
Morimoto Sakura beer
A seasonal kolsch-style beer made with cherry blossoms to celebrate the emergence of spring.
This beer is a special limited edition brewed only for Morimoto Asia. The brewers at Crooked Can use imported Sakura (cherry blossoms) to dry hop their award winning Kolsch to create this beer.
Thank you Maria and Allied Integrated Marketing for this fun event!
Asian Chicken Salad on Puffed Rice Crackers
Wagyu Beef Tartare
Chef Yui focused on shuffleboard
Crispy Braised Short Ribs
Chicken Karaage (my personal favorite!)
Sparkling Spring (not my nails)
I tried to take a similar photo with my Gingered Apple Cocktail, but it wasn’t the same without French tips
Morimoto exclusive Sakura beer from Crooked Can Brewery. This is a must try!
Chocolate pudding with a mango glaze, even the flowers were edible!
Taiyaki is a fun dessert with a red bean filling
Chef Yui and I. This is the first time I’ve matched a wall.
Tokushima Negroni was a great nightcap to end the night.
Jeff and Isabella Morgia di Vicari chatted with us about their restaurant – The Meatball Stoppe in East Orlando!
Isabella is first generation American born of Italian decent, with a large Italian family from Calabria and Trieste Italia.
“Born in Brooklyn NY and growing up in Orlando since 1970 and raised in my famiglia’s restaurant businesses which they owned and operated, has taught me many life lessons including the wonderful culture of food. I did not become a Chef through a Culinary Institute, I became a Chef the “old fashion” way. My true teacher was my Nonna Isabella, my namesake who lived with our famiglia our entire life. It was in the home, with Nonna’s influence that we lived and breathed all the wonderful Italian traditions that we embrace today. Those family traditions bring the Morgia di Vicari family back to the table where it all happens for them.
My Nonna Isabella, my namesake, lived with us our entire lives up until the end. Everything she made came from her garden. She made everything from scratch. When we came home from school the aromas’ in our home made everyone crazy. All our friends came to our home for their after snack.”
What are you most passionate about?
People always think I’m passionate about food but that’s not true. I’m passionate about people, about living, about bringing the famiglia back to the table. Food is the vehicle I use to get them there.
Jeff and I developed the Community International Culinary Program for kids. Our mission is to feed families physically, emotionally, and spiritually…a focus on healthy families as well as healthy bodies. It’s about giving kids hope, inspiration, and getting them back to the table. We teach that the tools of the kitchen are the tools for life.
Check out this video put out by City of Orlando’s and Commissioner Regina Hill.
It started with Jeffy, the Meatball Man! Jeff has been talking about a meatball shop for the past 3 years and when we acquired a small catering company that has this space, the first thing out of his mouth was….The Meatball Shoppe! The first thing out of my mouth was “do you want to stay married?”. LOL. Seriously, it is very challenging to own a restaurant and work it together 24/7. We both come from very strong restaurant backgrounds our entire lives. When Jeff and I came together it was “Mom and Pops’ marries ‘Corporate America” and a beautiful marriage it was. Jeff is brilliant and with his talents and expertise in Corporate systems he developed the systems to make The Meatball Shoppe what it is today. The system in place will make it possible to grow and open ‘many’ Meatball Shoppe’s! I’m so proud of all he’s done for the business and the famiglia. I love him very much.
What are your favorite dishes to cook and enjoy
I have two favorite dishes. Pasta Aglio Olio (Pasta with olive oil, garlic, anchovies, fresh basil and crushed red pepper….a poor man’s food but because we’re a sophisticated society today it’s a delicacy. My Nonna Isabella, my namesake, use to make this for the famiglia all the time. The second is my Mamma Adriana Vicari’s signature dish…Pasta potate e piseli (pasta potato and peas). Again a dish that my mamma was raised on because that’s all they had. This dish is my children’s favorite too because this is when we clean out the frig and throw all the vegetables we have left over in the pot and create this amazing comforting dish that leaves you craving for more.
What are some interesting facts that most people might not know?
I love to sing and dance, I grew up playing the accordian and am a Brown Belt in Go Gu Ru Karate. My Sensai would kick my butt if he saw how I let myself go and get out of shape. But as I tell my children for as long as I have breath, it’s not too late and I can make the changes needed to get back to good health!
It is my hearts desire to have my own show. I believe God gave me this gift to touch people at the heart-string level. To use this gift to impact people to make a move, to make a change from within.
My show will not just be a cooking show but a show of hope and inspiration, a show that will allow me to bring the famiglia, our community, our corporation and our America “Back to the table”, back to their roots and traditions. You see it’s not all about the food but when you’re wondering why your famiglia doesn’t want to have dinner together, let me encourage you to look in the mirror. After all who wants to come to the table with a puss face and a lousy meal? I know, I speak from personal experience. Change must first happen with the person we see in the mirror. Then and only then will we begin to see change in our famiglia, our community and in our America.
Meatballs
Nonna’s Traditional Italian
Chicken Marsala
Vegetarian – Gluten Free
Spicy Pork
Reuben
Mediterranean Lamb
According to their facebook page, “Viet-Nomz is a modern take on delicious Vietnamese cuisine. We are here to satisfy your appetite with popular Vietnamese fare in a fast casual environment! Viet-Nomz is a Vietnamese QSR restaurant created with a new concept and freshness in mind. Every rice and noodle bowl is handcrafted in our kitchen with only quality ingredients. We believe in flavorful and wholesome meals with a modern, yet authentic, twist to traditional Vietnamese cuisine.”
It is founded by friends Chris Chen, Phillip Nguyen, and Mike Cho.
They are also going to be offering late night pho on Friday and Saturday nights (until 3 AM). GAME CHANGER!
They are now under construction and expect to open summer 2016.
Background Summary:
Viet-Nomz is a Vietnamese QSR restaurant created with a new concept and freshness in mind. Every rice and noodle bowl is handcrafted in our kitchen with only quality ingredients. We believe in flavorful and wholesome meals with a modern, yet authentic, twist to traditional Vietnamese cuisine.
Overview:
Viet-Nomz is a modern take on delicious Vietnamese cuisine, serving noodle soups, rice and noodle bowls, and contemporary-style Asian street food.
Industry:
Restaurant (fast-casual)
Drivers and Goals:
My partner Philip Nguyen and I (Chris Chen) love pho and Vietnamese food. However, we’ve noticed a lack of a modern twist to this traditional cuisine. In today’s world, QSR (quick service restaurants) are rapidly growing as the traditional sit-down dining restaurants are declining. With that being said, there’s a lack of QSR Viet restaurants in Orlando and Florida, unlike QSR Chinese and Japanese restaurants, which are already mainstream.
Audience:
We are designing for foodies and pho lovers who share the same passion and excitement for the Vietnamese cuisine. Our demographics ranges from young adults to families who simply love pho and Viet food and want it in a fast-casual environment.
Tone:
Asian street feel – not quite urban; industrial rustic modern atmosphere. Breaking the traditional feel of Asian cuisine. Contemporary Cali-inspired.
Message:
Quality and wholesome foods in a fast-pace way of service. We want customers to see our shop as a place to enjoy pho on-the-go or a more relax/chill place for friends and family to eat popular Vietnamese fare and kick back.
Chef-owner John Rivers and Chef Whitney Miller of The COOP, a Winter Park neighborhood restaurant, introduced “A Southern Affair,” a new cooking demonstration series that launched on March 16. For this series guests are invited to a demo hosted by Rivers, Miller and/or a visiting guest featuring an easy-to-make, Southern-inspired recipe, followed by a sampling of the dish and an open format question and answer session on The COOP’s indoor patio. The interactive and intimate experience offers the unique opportunity for guests to learn from and sample dishes with award-winning chefs from near and far. The first event of the series kicked off last month with Crawfish-Pimento Mac n’ Cheese and White Chocolate Bread Pudding Beignets.
Every Wednesday, 30 to 40 guests are invited to a demo hosted by Rivers, Miller and/or a visiting guest featuring an easy-to-make, Southern-inspired recipe, followed by a sampling of the dish and an open format question and answer session on The COOP’s indoor patio. The interactive and intimate experience is set to take place on the third Wednesday of every month and will offer the unique opportunity for guests to learn from and sample dishes with award-winning chefs from near and far.
The two will kick off the first event of the series with Crawfish-Pimento Mac n’ Cheese and White Chocolate Bread Pudding Beignets. Chef John Rivers helping out with the Crawfish Mac N’ Cheese.
Then both Chefs got their hands dirty for the white chocolate bread pudding beignets.
At the end of each demo we got a little sample of each to know what it tastes like for when we cook it at home. The Mac N’ Cheese were creamy with a bit of a kick. The beignets were crispy out the outside and fluffy and sweet towards the core.
Overall the event was quite informational and fun as we got to learn how to make the tasty dishes while also interacting with the Chefs.
I’m excited for the next live demonstration happening on April 27th with Chef Greg Richie of Soco Thornton Park! Richie will join Chef John Rivers and Chef Whitney Miller for a cooking demo and tasting of some Southern favorites.
Inspired by the traditions of Southeast Asian cuisine, Genji is introducing Wok Street to Whole Foods Market Altamonte Springs, FL. For nearly 20 years, Genji has been providing select Whole Foods Market locations with sushi.
These days, they are adding Wok Street bowls to their menu.
Wok Street focuses on bold flavors and healthy dishes prepared quickly and affordably.
At Wok Street, crisp vegetables meet marinated proteins, paired with white or brown rice and a variety of bold, homemade sauces and toppings. Choose from Wok Street’s signature bowls, or build-a-bowl with all of your favorites. All bowls are made with rice, or upgrade your meal with noodles for only $1.
Wok Street Chicken contains chicken, ginger soy teriyaki sauce, brussels sprouts, garlic green beans, green papaya salad, scallions, fried garlic, and brown rice.
Chinatown consists of steak, black pepper sauce, brussels sprouts, bean sprouts, cucumber, pickled ginger, tempura crunch, and white rice.
Thai Curry King consists of golden tofu, Thai red curry sauce, garlic green beans, green papaya salad, bean sprouts, cucumber, crushed peanuts, and brown rice.
Background information
Genji Sushi began as a small restaurant in Philadelphia, dedicated to the finest quality all-natural sushi and Japanese-inspired cuisine. Today, Genji counters can be found in more than 165 Whole Foods Market locations in 18 states and the District of Columbia, as well as the U.K. At each location, skilled chefs prepare a variety of fresh items on-site, from sushi and sashimi to bao buns and authentic ramen. The company’s mission is to serve food-lovers with delicious Japanese-inspired food and knowledge to lead happy, healthy lives, and its goal is to contribute towards healthier food consumption habits on a global level. For more information, visit www.genjiweb.com.
Wok Street is now open at Whole Foods Market Altamonte Springs – 305 East Altamonte Drive Suite 1000, Altamonte Springs, FL 32701
Pinch Factory, Miami’s own born and bred fast casual success story, announces the opening of its first franchise store in Dr. Phillips on Friday, March 31st. This marks the first in the Orlando, FL area.
Co-owner Nedal Ahmad launched the original Pincho Factory in 2010 with his partners/cousins Otto Othman and Nizam Ahmad with only $6.27 in their bank account.
With the balance of $6.27, they decided to have their own brew of 627 Ale locally brewed by Lynwood Brewery in Miami and is offered on tap in Orlando, FL as well as the other locations of Pincho Factory.
This craft has notes of citrus thanks to the key lime and coriander used during its brewing. This beer can be paired easily with many dishes at Pincho Orlando.
Pincho entrees are cooked to order with all natural ingredients that are antibiotic and hormone free. You will start with a base: pita wrap, sandwich, rice bowl, or salad. Top it with a pincho: chicken, steak or shrimp. Then pick a style of how it is made.
The chicken was a tad dry, so make sure you have a bit of citrus to make it juicy for every bite.
If you are not in the mood for big meal and would like an appetizer made up of only a protein item, try some single pinchos. Single pinchos can either be chicken, steak or shrimp served on a skewer with a dipping sauce on the side.
The Chicken Pincho was very tender and juicy.
The Steak Pincho was a tad dry and gamey due to being overly well done. It may give an impression of being lamb to some; however, don’t be fooled because it is beef.
The Pincho Burger consist of beef that is certified humanely raised and handled from a select 250 US family farms. It is topped with lettuce, tomatoes, onions, cheese, potato sticks, and a secret pink sauce.
Make sure to mention that you would like it medium or medium rare for the best flavors. If not, it may come out too dry for your liking.
The Toston Burger is very dense because it uses 2 fried plantains as the “buns” before topped with jack cheese, lettuce, tomatoes, and homemade cilantro sauce. The cilantro sauce is delicious on its own and pulls this burger together.
The Egg’in Burger is topped with American cheese, lettuce, tomatoes, cilantro sauce, and a fried egg. It is delicious as the juices of the burger joins with the yolk of the egg to create a dance of flavors and textures on your tongue.
The Cartel Dog, like other dogs at Pincho Factory, is made with 100% kosher beef. It consists of chopped bacon, cheddar cheese, mango sauce, potato sticks and a secret pink sauce.
This was one of my favorite dishes at Pincho Factory besides the Toston Burger and Egg’in Burger. The beef had wonderful flavors and the texture was just how I like it.
The classic fries and sweet potato tots are some from Pincho Factory voted as #1 fries in South Florida by Channel 10 viewers. The sweet potato tots at Pincho Factory are some of the best I have had in Florida. They are sweet, creamy and delicious for a cheat day for those who don’t fancy fried foods.
Cajun Fries consists of fries that are the same as the classic fries, but topped with grilled onions, cajun seasoning, and a secret pink sauce. Cajun fries are my favorite fries, but I am not sure if these are my favorite. Sometimes, simplicity truly goes far. However, this is a great item to share with friends after a few drinks.
This opening week will consist of Pincho Moments on Instagram. Diners will be asked to post their favorite Pincho moment eating any signature item with the hashtag #PinchoOrlando.
Each day, one winner will be selected and have their post featured on the company’s digital billboard located at 7600 Dr. Phillips Boulevard. Winners will also receive a Pincho swag bag complete with an owner’s card (aka black card) which offers 50% off each visit at any Pincho Factory location for one year.
Pincho Factory is located at
7600 Dr. Phillips Boulevard, Suite 102, Orlando, FL.
Tommy Bahama, known for it’s beach chic apparel, also serves guests at several successful restaurants. The brand’s Island Time Happy Hour welcomes guests to a tropical theme that matches the new wave of culinary restaurants that are appearing on the recently renovated International Drive. We were recently invited to attend a media tasting to showcase their new menu!
Executive Chef Matthew Oakley showcases Tommy Bahama’s new spring influenced happy hour menu items. Fried Green Tomatoes is the outstanding dish among the appetizers. The refreshing Grapefruit and Jicama Salad is a great choice for lighter spring time fare.
Of the entrees, the Pan Seared Whole Branzino is the favorite. The boldness to serve whole fish at a more mainstream establishment is to be applauded. It is prepared with the right combination of herbs and grilled citrus.
Chef Matthew prepares a personal dessert creation, which is now on the menu of all Tommy Bahama’s Restaurants. The Brown Butter Blondie sets itself apart by not following other chocolate based desserts. The incorporation of Hawaiian Sea Salt adds a special element of enhancement for the classic Blondie flavor.
The Pineapple Paradiso is the favorite of the two newly minted cocktails. General Manager Nancy Lingo recommends some of the more classic cocktails including the Cloudy Coconut, a dessert unto itself, as well as Tommy Bahama’s classic Mai Tai, which paired well with all the dishes sampled.
Ever in need of a happy hour that not only serves good food, but also provides great cocktails and outstanding service? Tommy Bahama’s is hard to beat.
Special Thanks to: Executive Chef Matthew Oakley, General Manager Auruto Coronel, General Manager: Nancy Lingo, and our Server Jessica.
Appetizers
Fried Green Tomatoes with a Plantain Crust, Jalapeno Cilantro Aioli, and Charred Corn Salsa
Filet Mignon Flatbread with Bacon, Garlic Aioli, Honey Roasted Onions, Gruyere, and Crispy Shitakes Mushrooms
Salad Grapefruit & Jicama Salad with Baby Greens, Red Cabbage, Macadamia Nuts, and Mojito Vinaigrette
Entrees Pan Seared Whole Branzino with Jiacama Hash and Jalapeno Brown Butter
Roasted Prawn Papperdelle Pasta with Lemon Parmesan Broth, Citrus Gremolata, and Fresh Herbs
Dessert Brown Butter Blondie with Toasted Macadamia Nuts, White Chocolate Mousse, Hawaiian Sea Salt Caramel, and Vanilla Bean Ice Cream
Fresh Cocktails (L to R: Mai Thai, Hibiscus Lime Cooler, Pineapple Paradiso; Cococut Cloud in second row.) Pineapple Paradisio: Bacardi Pineapple, St-Germain Elderflower, Creme de Banana, Scratch Sour, and Fresh Pineapple
An event inspired by Jammet Restaurant, one of Ireland’s most famous culinary destinations of the 20th Century.
Raglan Road has been Disney Springs (formerly Downtown Disney) premiere Irish pub and restaurant since 2005.
Birth of a Nation: A Centenary Dinner was a journey through some of the most refined Irish cuisine.
Chef Kevin drew inspiration from not only Jammet but also his childhood, which was displayed by incorporating some of his favorite ice cream Teddy’s 99 from when he was a young lad.
The Raglan Road signature spring season event has become one of the most sought after culinary experiences in Central Florida. Do not miss it in 2017.
Chef Kevin Dundon is a famous Irish celebrity chef, television personalty and acclaimed author. He is the owner of the famous Dunbrody Country House Hotel, in County Wexford, Ireland. Right next door is the Dunbrody Cookery School.
He started his training at The Oldschoolhouse in Dublin and at the age of twenty two made a name for himself as the youngest executive head chef at Fairmont Hotels and Resorts in Canada. After an extenstive time at the Fairmont, Chef Kevin decided to return to his Irish roots at Dublin’s Shelbourne Hotel.
1st Course
St Stephens Greens Smoked Chicken and Vegetable Terrine
capers, gherkins, grain mustard and aspic.
Moet & Chandon, Champagne, France
2nd course
Dublin Docks Cockles and Mussels Soup
Lemon butter broth with potato and sapphire
Cloudy Bay, Sauvignon Blanc, New Zealand
3rd Course
Dublin Bay Bull Island Monkfish
Pan roasted monkfish served with marrow and mushy peas froth
Newton Unfiltered Chardonnay, Napa Valley
4th Course
Smithfield Dublin Coddle
Sausage stuff loin of pork, potato mousseline, cabbage and a bacon broth
Tony Roma’s is going full on Irish with two new menu items that both feature a Guinness BBQ sauce that’ll make you feel like you’ve been touched by the luck of the Irish! The chef combines the dark, malty beer with sweet and savory flavors to create the sauce, bringing an innovative twist to Irish Baby Back Ribs and the Irish Burger. TR Fire Grill will be serving the “End of the Rainbow” cocktail, with Kinihan’s Irish Whiskey, Kronan Swedish Punsch, and Wycliff sparkling wine mixed with sweet tea and lemon juice.
I remember Tony Roma’s as a kid eyeing the challenge of endless ribs. Years later, I am still completely satisfied by a full rack of their signature messy, sticky, barbecue ribs.
We started with Potato Croquettes, an Irish version of the croquettas I was familiarized from growing up in South Florida. These Potato Croquettes are filled with a creamy whipped potato interior and a sriracha ketchup to complement the crispiness of this fried appetizer.
Kickin’ Shrimp is one of the most popular appetizers, and for good reason. Tender shrimp fried and tossed in a spicy cream sauce, it is well named as the spice gives a kick to your taste buds.
Simply put, the Irish Baby Back Ribs were fantastic. The sauce was balanced and not overpowering, and the ribs were cooked perfectly. This is a sauce that I will be trying on my own tomorrow for a St. Patrick’s Day celebration.
A new item I tried were the Bountiful Beef Ribs with a Carolina Honey sauce. The hearty ribs gave a rich beef flavor, smothered in sauce for a heavy, satisfying dish. Less balanced compared to the Irish Baby Back Ribs, the beef ribs are a joy for the hardcore carnivore, but not for the weak hearted.
Dessert is a separate stomach, so even after ribs, the Dessert Trio is a must. We tried the Raspberry Brownie, Peach & Blackberry Cobbler, and the Chocolate Chunk Cookie Sandwich. The cobbler was my absolute favorite, though the cookie sandwich was the most photogenic for the blogs purposes.
Tony Roma’s is in the midst of a complete renovation, with the outdoor seating area currently under construction, the relaunch for the restaurant is planned for the end of July. Additionally, new menu items focused on ribs are being planned and experimented. I look forward to enjoying the new Tony Roma’s 2.0 during the summer.
Thank you Katrin from Uproar PR and Tony Roma’s on International Drive for a delicious night!
Tony Roma’s Guinness Barbecue Sauce:
1 ½ quarts ketchup
3 (12-ounce) bottles Guinness
4 ounces molasses
2 tablespoons minced roasted garlic
1 tablespoon Worcestershire sauce
1 teaspoon Tony Roma’s Steak Seasoning
2 ounces apple cider vinegar
1 teaspoon black pepper
Heat ketchup, Guinness, molasses, garlic, Worcestershire sauce, steak seasoning, vinegar and black pepper over low heat for 12-15 minutes. Makes about 2 1/2 quarts sauce.
Spring has arrived and with St. Patrick’s Day tomorrow, local restaurants are getting in on the spirit of the holiday with Irish inspired menus. I recently visited Laguna at Doubletree Hotel at SeaWorld, where they are offering a special St. Patrick’s Day menu available this week only. The special menu will be available at both Laguna and Sonoma, along with drink specials available at all hotel bars. The restaurants’ St. Patrick’s Day special menu items will include:
Cheddar ale soup
Warm cabbage salad with bacon and Roquefort
Corn beef and cabbage hash – potatoes, lean corn beef, cabbage, peppers, & onions with a fried egg on top, served with soda bread
Irish lamb stew– a variation of traditional shepherd’s pie – stewed lamb with peas, carrots, parsnip, and onions over mashed potatoes in a rich gravy
Guinness braised beef short rib– Served with Brussels sprouts, Irish boiled potatoes and topped with a stout cream sauce
Bailey’s Irish Cream and Nutella cheese cake
Apple amber– Irish chocolate potato cake with caramelized burnt oranges
And drink specials at ALL bars- including Sonoma, Laguna, The Crazy Squirrel, and Barefoot Bar, will include:
Irish Coffee is HALF PRICE all day!
Specialty Drink of the Day: Irish Mule
Jameson Flight- includes Jameson, Jameson Caskmates, Jameson Black Barrel: $18
Laguna specializes in serving an all day menu offering a wide variety of appetizers, salads, signature sandwiches, steak and seafood in a casual atmosphere.
Coronarita matching the beachside vibe of the restaurant.
The Irish Mule was a twist on the traditional Moscow Mule, using Jameson Whiskey instead of vodka to make a crisp and refreshing drink. The Irish Tea was sweeter with peach schnapps and Jameson. Irish Coffee was a sweet yet strong dessert drink with Bailey’s and Jameson that packed a punch at the end of the night.
Gidia Shrimp is a must try, sautéed with tomatoes, garlic, butter, and white wine, it is a savory and satisfying appetizer to start the meal.
Wonton Pork Tacos are a reinvention of carnitas tacos, with a crispy fried wonton shell in lieu of a flour tortilla. The crunchy shell was light and added texture to the pulled pork, with the chimichrri sauce, cotija cheese, and purple cabbage adding familiar tastes to the tacos.
In the spirit of the beach theme of Laguna, seafood entrees such as Lobster Ravioli and Scallops & Grits are transformations of favorite comfort foods. The Lobster Ravioli’s spicy cream sauce was great, but the Scallops & Grits were even more distracting for me, with blackened scallops, cheddar grits, and Chorizo gravy bringing in the flavors of the South.
Dessert was a Dulce de Leche Cheesecake encased in a chocolate hard shell, it was rich and creamy and a delicious homage to the Latin American influences in Florida.
With such an assortment of flavors mastered, I am confident in the success of the special St. Patrick’s Day menu, and with Laguna eyeing renovations in the future, I am looking forward to another great dining experience soon.
Thank you to Carli Brinkman of The Mayfield Group PR and DoubleTree by Hilton Orlando at SeaWorld for a great night!
In February, my boyfriend and I were able to snag some cheap round trip tickets to Washington, DC from JetBlue since they were having a deal( ~97$ for a round trip).
I did some quick research and asked some friends about the places we should hit up since we were on such a tight 2 and half days schedule.
Here’s a brief break down of what our day consisted of.
Day 1)
We landed in DC and had already made a rental car reservation through PriceLine since we can cancel the car rental without any additional fees and we can pay at pick up.
We decided to go with Alamo because they had shuttles taking us to and from the location. We didn’t have to wait very long for paper work and to pick up our car either! In fact, we ended up getting a free upgrade on our car because they ran out of the smaller car options.
Classic Deviled Eggs (5$) Fresh farmed eggs with a classic creamy mixture. Simple and generous portions.
My boyfriend went for the Chicken and Waffles (15$) I became quite jealous as soon as I took a bite of his plate… It was incredible. The chicken was tender and flavorful without that heavy breading some fried chicken may have. I had the Shrimp and Grits (16$)
Again, the portions were quite generous. It was hearty and earthy with fresh veggies. However, it didn’t hit a home run with me as far as the flavor profile wise for that comfort southern meal as I was hoping it would.
The waitress recommended we go check out Renwick Gallery a branch of the Smithsonian American Art Museum that focuses on American craft and decorative arts from the 19th to the 21st century.
There were about 9 rooms and each room is filled with different art installations.
Each art exhibit had their own media specialty This one was one of my favorite. Guests were invited to lay down on huge carpet and this structure took over the ceiling space above you. The back lights would change color subtly and it would create this wave of moods as the structure reflect the slight hue changes.
It was noted to us that we should take a look at the monuments both during the day and at night since they possess a different experience for each time periods.
The Washington Monument Lincoln Memorial (looking from Washington Monument)
Korean Fried chicken in Soy Garlic and Spicy. (10 pc 12$) Takoyaki (7$) Bulgogi (15$)
Honestly, I was a little disappointed with the whole hype. I would either pick out another Korean restaurant or just go for the chicken because that’s their main dish. The rest of the dishes fell short or I could’ve gotten it anywhere else.
Day 2)
I met up with a childhood friend who is currently living in DC and he took us to Plan B. The location was definitely nice since it was close to most Smithsonian museums, Botanic Garden, and the Capitol.
The New Englander (15$). A classic burger with lobster chunks on top. A solid burger but could use a little extra sauce. The 3 Shrooms (12$). Mushrooms prepared in 3 different ways: sauteed mushrooms, mushroom spread, and truffle mayo in between some pretzel buns. Quite tastier than the New Englander in my opinion.
For next few hours we went museum hopping!
Inside Smithsonian National Museum of Natural History
There are multiple floors with various types of exhibits.
There were some land mammals and some ocean creatures.
We took a stroll down a couple of blocks towards the United States Botanic Garden. Flowers greeted you as soon as you come through the doors. Inside the “Tropical” green house
Spotted some wildlife on our walk!
The Washington Monument during the day (view from Lincoln memorial) Walking up the steps to The Lincoln Memorial.
All of this sight seeing made us hungry and we couldn’t get a reservation for Blue Duck Tavern earlier than 10:30 PM that evening…
We decided to check out a local fish market for pre-dinner grub and hoped that they would shuck some fresh oysters for us.
and they sure did! We went with the Blue point oysters. They were amazing… slight ocean brine, quite sweet, and incredible crisp texture. We got really excited when they offered a lobster bisque and clam chowder soups, not only that but they also steam live blue crabs and snow crab legs!
So after we dug our face into this meal we started getting ready and head towards Blue Duck tavern since it was highly recommended that we go.
I was still a little full from the pre-dinner so I went with an appetizer as my main dish. Beet cured Salmon and crispy chicken skin while my boyfriend went for an actual entree and got their Lamb Shanks. I was more impressed with the Lamb entree since it was packed with flavors and the meat was so delicate and tender.
The dinner could get a little pricey- we had 2 drinks, an appetizer, and an entree for a little under 100$ excluding tip.
Day 3)
We saved the zoo for it’s own day since it was a little further out and a lot of museums closes at 5:00PM
The Fennec Fox
Giant Panda!
Galapagos Turtle
We had a little extra time before heading back to the airport so we thought we should venture off to Virginia and try out Honey Pig (a korean BBQ place that’s also in Atlanta, Georgia) since it was only 25 minutes out.
To be frank, SAVE YOUR MONEY and go elsewhere. The service made us felt rushed and unwelcome even though there were only 3 tables around us. They tried to shove all of our meat portions onto the grill and when we asked to take our time they completely neglected us. The food wasn’t that amazing either… I honestly could get it anywhere or even make it at home.
On a higher note- We drove back to DC and visited Milk Bar. Another one of my must if you ever visit DC.
It was right next to Momofuku- which I was upset we didn’t get to try.I got their Cereal Milk Affogato
I also bought some cookies and truffles for myself and some friends back in Orlando. These cookies were absolutely delicious! Great texture and balance of savory and sweet – Just the way I like them.
Thanks for reading up on my Washington, DC adventure!
For more food photos check out my personal Instagram page: @enhighwin_eats
Lemongrass Poached Pear Salad – Rocket Arugula, Fennel, Fried Brie
Crispy Skin Striped Bass – Braised Oxtail Ragout, House Made Pasta, Kale
Primo hosted this years Media Preview and I was lucky enough to try some of the many dishes that will be a part of the Chef’s Gala this year.
Chef Yui focused on shuffleboard
Morimoto exclusive Sakura beer from Crooked Can Brewery. This is a must try!
Chocolate pudding with a mango glaze, even the flowers were edible!
Chef Yui and I. This is the first time I’ve matched a wall.
Tokushima Negroni was a great nightcap to end the night.
Spotted some wildlife on our walk!
