360 American Bistro and Bar joins Meliá Orlando Suite Hotel in Celebration, FL. Visit 360 whether or not you are staying at Meliá Orlando Suite Hotel as all guests are welcome.

360 hosts a unique combination of Classic French Bistro foods and American favorites, plus signature desserts and a wide variety of fine wines, craft beers, and creative cocktails.

From appetizers to desserts, 360 uses their open flame wood stone pizza oven to cook their dishes to perfection.

Seared 360 Scallops are seared jumbo U-10 scallops served with a warm mushroom salad. The scallops and mushrooms were fresh and full of flavor. You can taste the sea with each bite of the scallops. The mushrooms have an earthy note, which draws the scallops to the shore.

360 Flame Roasted Wings are premium chicken wings tossed with fresh herbs and caramelized onions roasted in their open flame wood stone pizza oven.

Sweet Thai Shrimp are lightly fried shrimp tossed in a sweet Thai chili mayo served on a bed of arugula and sweet soy glaze. A tad spicy, but it doesn’t overpower the sweetness of the mayo. Thankfully the shrimp were not overcooked one bit as it could be a hard thing to do. Kudos to Chef Victor.

Pan Seared Mozzarella is sliced and topped with tomato provencal.

Kale and Quinoa Salad consists of fresh baby kale, red quinoa with toasted pecans, goat cheese, red radish and tossed in a dijon dressing.

360 Gorgonzola Pear and Balsamic Pizza is made up of caramelized pears, dolce gorgonzola cheese and soppressata with a white sauce and a balsamic reduction drizzled and fresh rosemary. If you were handed a slice of this pizza without knowing the ingredients, you would not believe it includes pears. The pear joins the cheese in adding a mild sweet and soft touch to the salty soppressata.

Margherita Pizza consists of locally sourced fresh mozzarella and basil with red sauce great for meat eaters and vegetarians. One slice of this pizza won’t be enough as your mind, palate, and stomach will beg for more.

Southern Chicken Sandwich is a crispy chicken breast served on a brioche bun with house-made bread and butter pickle and arugula topped with a sweet Thai chili aioli.

Idaho Potato Gnocchi is house-made with fresh peas, served with a caramelized onion cream sauce, garnished with pea shoots. The gnocchi is nice and smooth with a touch of flavor from the caramelized onion cream sauce.

Short Rib Cannelloni consists of braised shredded short rib, ricotta and mozzarella cheeses stuffed inside rolled pasta topped with house-made red sauce then baked in their open flame wood stone pizza oven.

Roasted Florida Top Sirloin (Picanha) is seared and roasted before served with fingerling potatoes and pea shoots on a bed of sauce soubise. The sirloin is nicely seasoned and tender as can be. This is one of the best sirloin dishes I have been served in Central Florida.

Char Sui Chicken is an Asian marinated and seared airline chicken breast served with classic lo mean noodles with fresh ginger, oyster mushrooms and green onion topped with a honey-soy reduction.

Seasonal Fruit Cobbler is a seasonal locally sourced, fruit-topped sweet cobbler crust then baked in our open wood flame wood stone pizza oven.

360’s Signature Smores Profiteroles are pate a’ choux filled with marshmallow crime and topped with hot house-made chocolate sauce and a chocolate-cinnamon crumble. Messy, fun, sweet, and tasty, this dessert is best when served warm.

In addition to the tasteful menu, 360 offers a variety of cocktails from classics to original twists as well as a number of craft beers in bottles and on tap.

Meliá Mule consists of Knob Creek, Blackberry Brandy, ginger beer, and lavender simple syrup.

Cucumber Collins consists of Hendricks, simple syrup, lime, celery bitters on top of muddled cucumber.

Watermelon Martini consists of Grey Goose le Citron, Watermelon Pucker and watermelon.

Uinta Hop Nosh IPA combines an abundance of hops with a smooth malt profile to provide bold and refreshing notes.

For more information, visit Meliá Orlando Suite Hotel.

360 American Bistro and Bar
at Melia Orlando Suite Hotel in Celebration, FL
225 Celebration Pl
(407) 964-7176
http://www.360bistrobar.com/

Fall is in full swing here in Orlando! With the new weather and seasonal offerings, STK in Disney Springs has come up with some new and exciting fall items to embrace the change.

Starting with the first drink of the night The Poisoned Apple – Malibu rum, Procsecco, Grand Marnier Liquor, and cinnamon. Very crisp, light, and sweetened with the caramel rim.

Thanksgiving is also approaching very quickly (next week!) thankfully STK is offering a Thanksgiving special.

Duck Fat poached Turkey Tenderloin with Sweet Potato-Brown Butter Puree, Caramelized Apple-Cranberry Chutney and Bourbon-Black Pepper Gravy (33)

This year if you are in Orlando looking for a good Thanksgiving meal on Thanksgiving Day, check out The Capital Grille for their offerings. The turkey is very tender and succulent, not sure what black magic they used to make it so moist and tasty – but it was very good.

In addition to serving its signature dishes, The Capital Grille will also offer a Slow-Roasted Turkey with Brioche Stuffing, French Green Beans with Marcona Almonds and Cranberry Pear Chutney for $38 per adult and $15 per child.

These dishes will also be accompanied by Mashed Potatoes to share. However, no meal is complete without dessert. Therefore, The Capital Grille will also offer the Pumpkin Cheesecake for an additional $10.

THANKSGIVING DINNER
Slow-Roasted Turkey
with Brioche Stuffing
French Green Beans
with Marcona Almonds
and Cranberry Pear Chutney
Accompanied by
Sam’s Mashed Potatoes to share
38

THANKSGIVING DINNER FOR CHILDREN
15

DESSERT
Pumpkin Cheesecake
10

WHERE:

The Capital Grille at The Mall at Millenia
4200 Conroy Rd.
Orlando, FL 32839
(407) 351-2210

The Capital Grille at Pointe Orlando
9101 International Dr
Orlando, FL 32819
(407) 370-4392

Available Thanksgiving Day from 11am – 9pm
Full A La Carte Dinner Menu Available

Tin Roof is a shotgun shack bar and music venue with creative takes on American pub food originating in Texas.

Dixie Biscuits are fried biscuit sliders with house smoked brisket, bacon, peach jam, and cheddar cheese. These biscuits are sweet, salty, and savory. I especially like the peach jam that sneaks in the sweetness at the end of each bite.

Poppers are bacon wrapped peppadew and pimento cheese croquettes. These are great for someone who likes cheese! Pimento is one of my favorite cheese so I will definitely be back for more.

Chicken N Waffles cone of buttermilk fried chicken nuggets, waffle pieces, bacon-maple glaze, and ancho chili chocolate. This appetizer is too sweet for my liking. The nuggets and waffle pieces seemed to be drenched in the bacon-maple glaze and it was too overwhelming.

House Smoked Brisket is a gluten free pub board with thick cut slices of their slow and low, pickled red onion and hot sauce. The sides are mac & cheese as well as ranch potato salad. The brisket is not very tender, a bit dry and fatty. The mac and cheese is delicious and had a hint of spiciness to it.

Candy Pig Mac & Cheese consists of elbow pasta, brown sugar bacon, jalapeño queso, aged cheddar, herb bread crumbs, and scallions. This is one of the most wonderful mac & cheese, unlike other mac & cheeses that are boring. This has a number of flavors dancing on your palate. If you plan on visiting Tin Roof, make sure you order this dish. You could also order the street corn as a side; it was nice without the toppings. The squash casserole was unique, but not my thing.

For more information, please visit http://www.tinrooforlando.com.

Food & Wine Weekends at Hilton Orlando Bonnet Creek and Waldorf Astoria Orlando is a celebration of fine wine and the culinary arts on weekends Sept. 16 through Nov. 13, 2016, complementing the Epcot® Food & Wine Festival.

At Zeta Bar, the Asian cuisine restaurant at Hilton Orlando Bonnet Creek, there is an “Art of Sushi Pairing” menu on Friday & Saturday nights, 5pm – 10pm.

Here is a quick look at the dishes served during the meal:

Zeta Bar + Sushi Lounge: The Art of Sushi Pairing

Course 1

Zeta Greens
Field Greens Salad with Ginger Dressing

or

Wakame Salad
Classic Japanese Seaweed Salad

Course 2

Spicy Tuna Nachos*
Seared Ahi Tuna Sashimi, Avocado, Spicy Mayo, Masago, Cilantro, Wasabi Scented Nori Chips

or

Chicken Katsu
Panko Breaded Chicken Breast, Lemon Plum Sauce, Wasabi Mayo

Course 3

Coconut Chicken Green Curry
Coconut Curry Chicken, Lemongrass, Ginger, Thai Chili, Cilantro, Thai Basil, Toasted Pine Nuts,
Steamed White Rice

or

Tsunami Roll*
Crab Salad, Tempura Crunch, Hirame, Sliced Limes, Micro Cilantro, Shiso Pesto, Masago

or

Alaskan Roll*
Salmon, Avocado, Sliced Lemon, Crab Salad, Wasabi Caviar

Course 4

Red Bean Mochi or Green Tea Mochi or Mango Mochi

$45/person plus tax and gratuity
Price Includes Sake or Beer Pairing

I was honored to attend Chef’s Night hosted by Second Harvest Food Bank featuring Chef Michael LaDuke of The Capital Grille on Wednesday, October 26.

Chef Michael LaDuke, vice president and corporate executive  for The Capital Grille, prepared dinner as part of the “Year of the Steak” Chef’s Night Series.

At this event, guests were greeted with wonderful music as they enjoyed cocktails and amuse bouche.

Gorgonzola Topped Figs with Ruby Port Syrup – very buttery with a slight salty taste and crumbly texture.

Pan Seared Filet “Carpaccio” with Charred Shallot Aioli – tasteful with a garlic and mayonnaise undertone.

Tower of Jumbo Shrimp and King Crab with Stone Ground Mustard Mayo and a House-Made Cocktail – every bit is fresh and delicious, especially the King Crab that has a sweetness to it that makes it great.

Roasted Brussels Sprouts and Spinach Salad with Toasted Pecans and Warm Honey Bacon Vinaigrette – the vinaigrette is light and sweet that goes well with the salad. However, the croutons were slightly soggy.

30-Day Dry-Aged Sirloin with Rosti Potatoes, Asparagus Sauté and Mushroom Glace – the best sirloin I have ever had; it was the most tender piece of sirloin. The rosti potatoes were a tad dense and not my favorite. The asparagus sauté and mushroom glace was nice and added a little flavor to the sirloin if desired. I liked the sirloin with or without the asparagus sauté and mushroom place.

The Capital Grille Signature Cheesecake with Spiked Cranberry Compote – heavenly delicious! I loved the cheesecake and I wish I had more. The spiked cranberry compote is nice and tart that adds a fruity touch to the cheesecake.

Purchase tickets for future events at www.FeedHopeNow.org or call 407-514-1070 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.

About Chef’s Night
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.

All proceeds from the Chef’s Night Series 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. The special “Year of the Steak” series runs through May 2017 with additional events featuring the chefs from Sonny’s BBQ, Season’s 52, Hard Rock Café and Ruth’s Chris Steak House, to name a few.

With all the divisiveness and the downright craziness of this year’s election, the world’s most famous feline friend, Hello Kitty, has thrown her hat into the ring – kicking off her Hello Kitty for President campaign.

Hello Kitty is bringing her cafe food truck pop up shop to Orlando as part of the “Friendship Party” with a message celebrating friendship, fun and happiness.

Now, that’s a party I am happy to endorse and support any day.

The hugely popular Hello Kitty Cafe Truck will be making its first-ever appearance in Orlando THIS Saturday, October 29th at Florida Mall, serving yummy goodies & treats to Hello Kitty fans & foodies of all ages, including a limited edition Hello Kitty for President cookie. This special edition cookie will be limited to only 50 cookies per stop & guest who purchase the special treat will also receive a free bumper sticker, too.

The Hello Kitty Cafe Truck Rolls Into Orlando!

Who: Sanrio & Hello Kitty

What: Hello Kitty Cafe Truck Appearance

When: Saturday, October 29 10am-8pm

Where:
Florida Mall
8001S Orange Blossom Trail
Orlando, FL 34746
** Parked outside by the Crayola Experience

The Hello Kitty Cafe Truck is a mobile vehicle of cuteness that offers a delicious array of Hello Kitty sweets and special goodies to fans of all ages; it has been rolling up to festivals & events across the U.S. since its official debut at Hello Kitty Con in October 2014.

The yummy treats on board the Hello Kitty Cafe Truck will include a 3-piece Hello Kitty cookie set, a rainbow macaron box set that includes a surprise Sanrio character design, a 4-pack of mini cakes, and bow-shaped bottles of water.

In addition to the goodies, a Hello Kitty Cafe mug, a supercute pink Hello Kitty Cafe t-shirt and the pop icon’s signature bow headband will also be available to purchase.

The specially designed Hello Kitty for President cookie will be limited to only 50 cookies per stop & guests who purchase the special treat will also receive a free bumper sticker.

Photos Courtesy of Sanrio, Inc.

Disney’s International Food and Wine Festival featured event ‘Rockin’ Burger Block Party returned for the second time on September 30th, 2016 with some more fun and mashups of burgers for us to indulge our tastebuds in.

Showcasing Disney Spring’s main restaurants and Disney Celebrity Chef Maneet Chuahan with her Malai Chicken Mushroom Burger. 

You make your way around to different stations with their featured burgers and accompanying spirits and cocktails.

Truffle Wagyu Burger from STK

Chef James O’Donell won our hearts over as he loaded our burgers with truffle shavings.

Southern Classic Burger topped with a Fried Green Tomato, Pimento Cheese, Lettuce, and Bacon from D-Luxe Burger 

Celebrity Chef Maneet Chuahan with her Malai Chicken Mushroom Burger. 

Beer Battered Burger from Cookes of Dublin 

As if the burgers weren’t enough to fill you up… there were side stations for you to much on as well.

Mixed Finger Food stationLoaded Tater Tots station

Mac N’ Cheese Station

Rockin’ Burger Block Party—held select Fridays, September 30 through November 11, 2016, during the Epcot International Food & Wine Festival.

Disney’s Epcot World Showcase
200 Epcot Center Dr, Orlando, FL 32821

Next event: November 11 – Chef Jehangir Mehta
https://disneyworld.disney.go.com/dining/epcot/food-wine-rockin-burger-block-party-event/

Central Florida’s annual Cows ‘n Cabs is set to return for its sixth year on this Saturday, October 22 from 7 p.m. – 10 p.m.

Hosted by ABC Fine Wine & Sprits’ David Larue and 4 Rivers Smokehouse founder John Rivers, the event will be benefitting the Community Food and Outreach Center and Elevate Orlando.

It will be returning to 150 North New York Avenue in Winter Park’s West Meadow and will feature more than 20 of Central Florida’s top restaurants.

Prices include general admission tickets at $110 with VIP packages starting at $140 for early admission.

For more information or to purchase tickets please visit www.cowsncabs.com. Guests must be 21 and older to attend.

Confirmed participants include 4 Rivers Smokehouse, Black Rooster Taqueria, K Restaurant, Hunger Street Tacos, Morimoto Asia, Orchid Thai, Peterbrooke Chocolatier of Winter Park, Pop Parlour, Puff ’n Stuff, Tapa Toro, Taverna Opa Orlando, The COOP, The Osprey Tavern, The Sweet Shop, and more!

Inside Epcot’s World Showplace pavilion, Party for the Senses offers all of your Food & Wine Festival flavors under one roof. It was a magical evening, filled with a variety of delectable food and spirits that Epcot and some of the Disney Resorts has to offer! Noah French, Executive Pastry Chef, delivered one of the most heavenly dessert’s I’ve had all year at Amorette’s Patisserie’s tasting station.

Don’t miss another event at Epcot International Food & Wine Festival! The Yelloween Masquerade Party for the Senses will have more than 50 gourmet tasting stations with dishes from some of Walt Disney World Resort’s restaurants as well as champagne, wine, craft beers, and specialty cocktails.

Yelloween Masquerade Party for the Senses
October 28 – October 29
7:00 PM – 9:30 PM

The event includes reserved seating for the Eat to the Beat concerts, so you can catch new-to-the-Festival performers Living Colour both Oct. 28 and 29 before the Yelloween Masquerade Party for the Senses.

To book reservations call (407) 939-3378.

Black Lava Salted Caramel Mousse with Chocolate Biscuit, Espresso Merignue, Black Walnut Macaron, and Caramel Croustillant (Noah French, Amorette’s Patisserie)

Bahama Breeze is geared up for its fourth annual Rumtoberfest, a celebration of all things rum and fun. Throughout Rumtoberfest, Bahama Breeze will have games, prizes, specials, live music, fortune tellers, and other activities at all of their locations every Friday until November 4, 2016.

Conch Fritters made with the original Key West-inspired recipe. Served with a citrus-mustard. These fritters were delicious with or without the sauce. Along with the conch fritters, you can find corn and a few chopped vegetables according to their textures and flavors. I prefer to have a larger conch portion than add-ins for the price.

Jumbo Stuffed Crab Shells consists of jumbo lump crabmeat, sweet peppers and scallions gently stuffed into three crab back shells. Served with yellow rice, green beans and a light citrus cream sauce. The crabmeat was flavorful and balanced when mixed with the yellow rice and light citrus cream sauce. The green beans were cooked well; they were not too soft or undercooked.

Rum & Coke Ribs features tender baby back ribs tossed in the restaurant’s signature rum and coke glaze.

The Rumtoberfest menu features new cocktails crafted in the spirit of those served at islanders’ favorite neighborhood bars. This year’s selections include:

• Pirate’s Paradise – This cocktail gets its name from Port Royal, Jamaica’s infamous pirate city. Served in an exclusive take-home glass, this drink features lime, passion fruit, ginger, vanilla and bitters, with an upside-down 50-ml bottle of Captain Morgan.

• Rum Thyme – This drink was created in the spirit of Prohibition-era rum runners who brought ships of whiskey and rum into the U.S. from the Caribbean. It features Zaya Rum, Old Overholt Rye, orange juice, lime juice and thyme syrup.

• High Tide Swizzle – The swizzle pre-dates the cocktail and is one of the Caribbean’s original rum drinks. The word “swizzle” comes from the stick (literally a stick from a tree) that was once used to mix the cocktail and add bittering flavors.

• Rum Cocktail Flights – Can’t decide which rum cocktail to try? Choose between three options that highlight the most popular Bahama Breeze selections, including:
  
  • Mama’s Hooch and Holler, featuring Bahamian Sunset, Bahama Mama and the Goombay Smash.
  • Shark Attack Shack, featuring Yaka Hula Hickey Dula, Zombie and Painkiller cocktails.
  • Float My Boat Bar, which includes the Curly Tail, Painkiller and Zombie cocktails.

• Pick Your Own Rum Flight … served with a side of Coke, or treat yourself to three world-renowned Caribbean rums, like Barbancourt 15 Year Estate Reserve, Flor de Cana 18, and Don Q Gran Anejo.

Visit Rumtoberfest.com for more information, as well as rum tips, recipes, videos, interactive games and to be eligible for our sweepstakes.

Next door to the newly renovated Flying Fish, the new AbracadaBar lounge opens, taking the spot formerly occupied by the Boardwalk’s candy and ice-cream shop.

From posters that mysteriously change to a very cool 1920s vibe, the AbracadaBar packs a lot of fun surprises despite its small size.

From Disney:

The new “curious cocktail lounge” combines the Golden Age of Magic with the magic of Disney storytelling, so look for whimsy in the design – and hidden Mickey’s = from the Walt Disney Imagineering (WDI) team, who create stories in true Disney fashion. 

According to WDI, the lounge was once a secret stomping ground for famous touring magicians, local boardwalk illusionists and the loveliest magician’s assistants of the day.

After every magic show, these prestidigitators would gather at the bar, where they’d conjure up new cocktails, swap magic tips and tricks, and often stay up all night attempting to “out-charm” each other with their extraordinary illusions.

AbracadaBar guests will get a special peek into the sophisticated social club, and while it’s rumored that the magicians who frequented the lounge vanished without a trace decades ago, their magic still remains strongly intact, and can be seen, heard, and even savored in the bar’s signature cocktails.

From its enchanted magic show posters and mystifying mirrors to vintage props and tricks left behind years ago, AbracadaBar promises to be just as surprising and magical as its name suggests.

ORLANDO, FL — Earls Kitchen + Bar recently opened at The Mall at Millenia on Wednesday, September 21, 2016. The opening will mark the second Florida location and 68^th restaurant overall for the iconic restaurant group, which had its beginnings in Vancouver, Canada and started an expansion into the eastern United States in 2014 in South Florida.

Earls Kitchen + Bar marries “modern, made-from-scratch cuisine and a world-class beverage program with beautifully designed dining rooms offering a relaxed culinary experience.”

According to Earls founder and CEO Stan Fuller, the company is “more a collective of individually compelling restaurants that share core values than a traditional chain.”

Overseen by Executive Chef Simon Zanotto the Orlando menu will be tailored to the local market, relying on regional and seasonal products that showcase the restaurant’s commitment to quality and sustainability.

In addition to sourcing local ingredients where possible, Black Angus Beef is Certified Humane® (raised without antibiotics or added growth hormones and fed a natural vegetarian diet) and all seafood is sustainable certified.

We started off with some house cocktails.

Marilyn Monroe (10)
Skyy vodka, passion fruit, vanilla, fresh lime and prosecco.
Old Fashioned (12)
Maker’s mark bourbon, demerara sugar, and rootbeer bitters.
Grapefruit Negroni (10)
Bombay dry gin, campari, aperol, carpano antica, fernet branca and grapefruit.

There were a variety of drinks that celebrated the classics and introduced the twists.
I was quite drawn to the architecture and the design of the restaurant so I asked for a little tour.

Thrush Holmes: Anarchy (2015)
Pascal Vochelet: Punk Attitude (2015)

Andrew Spear: Juice Birds (2016)

We continued the night over about 10 dishes served family style.

Starting from top left to right
1. Korean Spicy Wings
2.California Roll
3. Spinach Artichoke dip with 3 cheese blend 
4. Sicilian Calamari 

Starting from top left to right
1.Hunan Kung Pao (11) 
2.Bibimbap (12)
3.Fresh Atlantic Salmon (20)
4.Steak with Chimichurri and grilled cherry tomatoes (26-40)

The dish that won me over the night was this pefectly cooked beauty below

Bronx Burger (14.75)
Battered onion rings, red pepper relish, aged white cheddar, citrus arugula, on a freshly baked brioche bun.

Overall, the architecture and design elements of Earl’s impressed me more than the food.

However Earl’s Kitchen + Bar definitely achieved the sense of being independent from the overcast of Mall Of Millenia.

Also look for to Happy Hour at Earls with twice daily sessions Monday through Friday – from 3PM to 6PMand again from 9PM to midnight offering specials on wine, beer, cocktails and appetizers.

But if that weren’t enough, there are also “Weekly Rituals” – tempting promotions running Monday through Thursday with nightly specials on kitchen offerings, different craft cocktails, craft beers and even “That’s How We Roll Tuesdays” featuring $3 sushi rolls and half-priced bottles of wine.

Earls Kitchen + Bar is located at The Mall at Millenia,  4200 Conroy Road in Orlando. The restaurant will offer lunch and dinner daily along with weekend brunch. Ample parking will be available.

Telephone:  407-345-8260; Website: www.earlsrestaurants.com

Facebook: facebook.com/earlsrestaurants

Instagram: @earlsorlando

                  @earlsrestaurant

Marlow’s Tavern is back at it with their Ribs & Whiskey celebration menu starting Tuesday, September 13 through Monday, October 17. I was more than happy to join the party and taste some delicious items from the menu. The atmosphere was relaxing and the dishes roll out as fast as 15 minutes from ordering or you could let your server know that you are in no rush and enjoy your company.

Although the lighting was not great for taking photos, the food made up for it.

Slow-Cooked Smithfield James River St. Louis-Style Ribs – Served with Granny Smith apple-cabbage slaw, pimento cheese “stuffed” tater tots and house-made sweet corn and jalapeño muffin.

Last but not least, the bourbon bread pudding. Bourbon Bread Pudding – Crème-brûlée-soaked Cuban bread and a splash of Jack Daniel’s Tennessee Honey for sipping’, This dessert is my absolute favorite. I make sure I visit Marlow’s Tavern each time it is back on the menu. The warm Cuban bread adds a nice texture to each bite along with ice cream. The vanilla ice cream on top melts at the touch of the bread pudding. It is like they were made for each other.

For the celebration menu, please check out the link below.

• marlows-tavern-ribs-whiskey-menu-2016

If you plan on making a visit on a Wednesday night, there are Girls Night Out food and drink deals!

Also, Marlow’s is also offering fans a chance to win a patio party for 10 guests at the Marlow’s location of their choice. Beginning Sept. 16 through Oct. 8, participants can enter the sweepstakes by providing their contact information through Marlow’s Facebook page. Fans who refer their friends and family to participate will receive bonus entries. The winner will be announced on Oct. 12.

Orlando’s Taste of the Nation® for No Kid Hungry brings together the area’s top chefs who donate their time, talent and passion to end childhood hunger in Central Florida. Along with culinary delights, guests have the opportunity to sample select wines, cocktails and premium beers and enjoy silent and live auctions and entertainment. Every dollar raised fights hunger and homelessness in the Central Florida. Local beneficiaries include Coalition for the Homeless of Central Florida, Second Harvest Food Bank of Central Florida and Florida Impact.

Tasty Chomps’ Nhi Nguyen’s Top 5 Tastes at the Orlando Taste of the Nation 2016

1. The Capital Grille
   

   Chef: Jason O’Neill, Matthew Price
   Kona Rubbed Sliced Filet with Horseradish Cream and Sam’s Mashed Potatoes. “Melt-in-Your-Mouth” with very simple seasonings and sides making the beef the star of the dish. It had us coming back for thirds.
   

2. Seasons 52 Fresh Grill

   Chef: James Messinger
   Fresh Summer Truffle Risotto with shaved Italian Black Truffle, Roasted Mushrooms, Corn, Chive Oil
   

3. Artist’s Point at Disney’s Wilderness Lodge Resort

   Chef: Michael Gonsalves
   Local Hen Egg-Yuzu Custard with Hibiscus, Lingonberry, Matcha, Garden Sorrel, and Wild Blooms. Incredibly engaging dessert with a slight acidity from the Yuzu. 

4. Highball and Harvest at Ritz-Carlton Orlando, Grande Lakes

   Chef: Nathan Hardin
   Braised Pork Belly from Palmetto Creek,  Zellwood Corn, Favas, Fennel, and Mustard Frills.

5.  Dragonfly Robata Grill & Sushi
   

   Chef: Ray Leung
   Sesame Soy Glazed Baby Octopus, Chilled and Skewered, Served Cold. I believe this caught everyone’s attention like an episode of “Bizarre Foods”. It gave me the familiar feeling of nightly street fares in Asia that’s fun and tasty.
   This list was just a small compilation of the many participating restaurants in Orlando. Here some more memories from the night:

Through all the fun and excitement the event exuded the important message that brought everyone together is that no kid should go hungry.

Facebook: www.facebook.com/OrlandoTaste
Twitter: @OrlandoTaste
Instagram: @OrlandoTaste
#OrlTaste