Chuy’s recently hosted a VIP Charity Night at their new Winter Park location where all proceeds of discounted beverages will benefit Give Kids The World. The founders, Mike and John, started Chuy’s with the belief that Chuy’s should always help the people in the neighborhoods they do business in, especially the youngest members: children.

Although the event was a hit, it was very crowded with no where to go or stand. Tables were all full with customers having a wonderful time inside and out of the restaurant. The main complaint is how a few members of the Chuy’s family were not friendly, patient nor respectful.

Why pick between tequila and beer when you can have both with Grandpa’s Brew. Nice and cool for a hot summer day.

Appetizer Plate – Chile con queso, nachos, deluxe quesadillas, chicken flautas, guacamole & sour cream.The Deluxe quesadillas are delicious, cheesy and the best of all the options on this plate.

Tacos Al Carbon – freshly made flour tortillas filled with fajita chicken or beef, grilled onions & green chiles.

Stacked Enchiladas – An authentic New Mexican recipe. Homemade blue corn tortillas stacked with freshly-roasted, hand-pulled chicken, cheese & Tomatillo sauce, topped with sour cream. The stacked enchiladas was not that great. Nothing special to say about it.

The Elvis Presley Memorial Combo – Beef Tex-Mex enchilada, cheese Ranchero enchilada, chicken Tomatillo enchilada, a seasoned ground sirloin crispy taco & homemade tostada chips dipped in chile con queso. This combination has a bit of everything and great for someone that wants to try it all.

Fajitas – a choice of beef, chicken or a combination, grilled with onions and peppers. Served with handmade flour tortillas, lettuce, guacamole, sour cream, cheese, pico de gallo, Mexican rice & refried beans. Order for one or two. The beef was a little over salted. Other than that, the dish was good.

Location for Winter Park Chuy’s: 107 S. Orange Ave, Winter Park, FL 32789

The Flame Broiler invites us to a location in Downtown Orlando. They are known for serving simple, healthy food at an affordable price. In Downtown Orlando, The Flame Broiler family is very tentative and kind to all guests who enter their doors.

The first location opened in 1995 in California by Young Lee. As of 2009, Mr. Lee began to give back by feeding the homeless as well as sponsor children in need. He is committed to sponsoring 2 children per location that opens. As of 2016, there are 180 The Flame Broiler Restaurants found in California, Arizona, Florida, Nevada, and Oklahoma.

Starting at only 140 calories, guests can choose from a base of white or brown rice or can forego rice altogether and opt for all freshly blanched vegetables (broccoli, carrots, cabbage) which is topped with your protein of choice (certified Angus beef, all-natural chicken or organic charbroiled tofu) and chopped green onions.

For an added flavor kick, guests can top their bowls off with its proprietary hot sauce made with cayenne peppers or their Korean BBQ inspired Magic Sauce. The Flame Broiler uses no dairy, trans-fat, skin, fryers or HFCS.

The Works Bowl with brown rice — consists of vegetables, beef, and chicken. The chicken and beef are delicious and well seasoned. The beef is slightly tough, but it is a better alternative than being too chewy. The vegetables are steamed and I find them to have great texture for my liking.

The Chicken Bowl with white rice — the chicken is tender and flavored well. The rice is nicely made.

The Tofu and Vegetable Bowl with brown rice — the tofu is soft and nicely flavored like the chicken.

For more information, please check out The Flame Broiler.

Address: 54 W Church St, Orlando, FL 32801, USA

Chicken Salad Chick is the nation’s only southern inspired, fast casual chicken salad restaurant concept known for its 15 different chicken salad flavors. We were invited to taste the restaurant’s limited-time fall menu, which includes Rockin’ Rita chicken salad and Strawberry Pecan Salad.

Rockin’ Rita is a spicy chicken salad flavor featuring Wickles Pickles Spicy Red Relish, a 70-year old family recipe that is known to pack a punch. Strawberry Pecan Salad, features dried cranberries, Fuji apples, strawberries, feta cheese and crushed pecans on a bed of spring mix lettuce with a homemade poppy seed vinaigrette dressing.

Enjoy a chicken salad sandwich with a soup on the side. The soup varies each day. Today’s soup is a chicken and artichoke, which is creamy and great for the upcoming fall season. With each sandwich, you can determine what bread to enjoy along with your chicken salad.

If you are not interested in the additional carbs of bread from the sandwich, you could order the Chick Trio. Take your pick of any three chicken salads or side items served on a bed of lettuce, accompanied by a pickle spear & wheat crackers.

For our visit, we decided on the Classic Carol, Fruity Fran, and Luau Lydia. Each have a unique touch to differentiate itself from the other flavors.

My favorite during this visit was the Luau Lydia, which contains a tropical blend of pineapple and macadamia nuts. The pineapple adds a sweet touch to the chicken salad without the crunch added by apples in the Fruity Fran.

Check out all of the flavors of chicken salad and the rest of the menu here: Chicken Salad Menu.

Location: 12101 University Blvd #200, Orlando, FL 32817, USA

Hours: Monday – Saturday 11am to 8pm

The Capital Grille recently unveiled a wonderful new bar menu featuring some new dishes at their Pointe Orlando and Mall at Millenia locations. Some of the highlights include the Cast Iron Garlic Shrimp as well as the Prosciutto Wrapped Mozzarella, easy to share by the plate, especially if you are stopping in for a quick bite before going shopping. The menu also feature classic favorites like the porcini rubbed ribeye steak and lobster mac and cheese if you get hungry for more.

The Capital Grille
Pointe Orlando
9101 International Dr · (407) 370-4392

The Capital Grille
The Mall at Millenia
4200 Conroy Road, Millenia Mall · (407) 351-2210

PAN-FRIED CALAMARI
with Hot Cherry Peppers.

PARMESAN TRUFFLE FRIES
Freshly grated cheese and white truffle oil.

MINI TENDERLOIN SLIDERS (3)
Mushroom Duxelle and Herbed Cheese
SEARED DRY AGED SIRLOIN
with Sweet Chili Vinaigrette and Wasabi Oil.

COCKTAIL PLATES TO SHARE
CAST IRON GARLIC SHRIMP
with Olive Oil Crostini.

IN FASHION
Russell’s Reserve 10 Year small batch bourbon, Grand Marnier and black walnut bitters, served over an orange ice sphere with an amarena cherry.

FIRE AND ICE
Casamigos Blanco Tequila with Ancho Reyes Chili Liqueur and fresh cucumber, lime and Fresno peppers.

MOJITO DE UVAS
Bacardi Light Rum, fresh squeezed lime juice, cane sugar syrup, fresh mint and green grapes, topped with chilled Champagne. Garnished with fresh mint.

BONE-IN KONA CRUSTED DRY AGED NY STRIP WITH SHALLOT BUTTER
Our acclaimed coffee-rubbed, boldly flavored NY strip. SEARED CITRUS GLAZED SALMON WITH MARCONA ALMONDS AND BROWN BUTTER
Served over haricots verts.

DRY AGED NY STRIP – 14 OZ
Our highly flavorful, hand-cut New York strip. LOBSTER MAC ‘N’ CHEESE
As magnificent as it sounds.
SOY GLAZED BRUSSELS SPROUTS WITH BACON
Sprouts with smoked bacon lardons.
SUSHI-GRADE SESAME SEARED TUNA WITH GINGERED RICE
Tuna prepared to your liking and served with sesame and ginger sauces.

BLACKBERRY BOURBON SIDECAR
Woodford Reserve handcrafted in small batches with blackberries, Cointreau, lemon juice and fresh thyme.

GRAPEFRUIT BUCK
Absolut Ruby Red with a splash of elderflower cordial, ginger beer and fresh squeezed lime juice. Topped with Campari and garnished with a fresh ruby red grapefruit wedge.

Chef Jason O’neill – Executive Chef and Partner of The Capital Grille at Mall at Millenia

A little late, but on Wednesday, April 20, the Winter Park Chamber of Commerce hosted the 31th annual Taste of Winter Park presented by CenturyLink, the organization’s annual food festival. More than 40 of the area’s finest restaurants served over 1,300 attendees with unlimited food and beverage samples. It’s one of my favorite food events to judge all year!

Check out their press release below for all the details and winners!

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PRESS RELEASE

“The Taste of Winter Park continues to be one of Central Florida’s best foodie events,” said Patrick Chapin, President/CEO of the Winter Park Chamber of Commerce. “We’re proud to showcase the many fine dining opportunities in Winter Park and bring the community together for a fun evening.”

Throughout the event, guests had the opportunity to taste from more than 40 vendors, including nine new eateries, and partake in a silent auction and raffle drawing. The highlight of the evening was the awards presentation. Judges included Pam Brandon and Katie Farmand, editors, Edible Orlando; Lauren Delgado, food editor and restaurant critic, Orlando Sentinel; Josh Garrick, restaurant critic, Winter Park/Maitland Observer; Rona Ginden, dining editor, Winter Park Magazine; Ricky Ly, food blogger, Tasty Chomps.com; Rachel Williams, staff writer, Orlando Business Journal; and Scott Richardson, feature writer, The Park Press.

4 Rivers Smokehouse was honored with Best Main Course for its smoked pulled pork taco. Best Appetizer/Side Dish was presented to Umi for its unique Thai ciabatta sushi. Sweet! By Holly earned the Best Dessert award for its assorted mini cupcakes. The Best Booth Display went to Orchid Thai Cuisine. The Best Healthy Dish was presented to Create Your Nature, which is set to open this summer along Orange Avenue, for its acai bowl. Hamilton’s Kitchen at The Alfond Inn’s smoked pork rib was named the Best Fresh Florida Dish for use of locally-sourced ingredients. Finally, Rogue Pub took home the award for best beverage with its selections of Goose Island Ales.

The Taste of Winter Park is made possible by our presenting sponsor CenturyLink, and support from Aloma Bowl, Barefoot Wine & Bubbly, BLEAGOLF, C & S Press, Central Florida Lifestyle, Edible Orlando, Ferrell Wealth Management, Ferrell & Kelly LLC, Florida’s Finest Linen Service, Full Sail University, Hunter Vision, Integrative Physical Medicine, Lundev, Monark Premium Appliances, Mox?, PNC Bank, Renewal by Andersen, Rodan and Fields, 92.7 Smooth FM, Sysco Central Florida, The Park Press, Valencia College, WFTV Channel 9, Winter Park Magazine, Winter Park/ Maitland Observer, Winter Park Village, WUCF 89.9 FM and WMMO 98.9 FM.
The Taste of Winter Park is held annually at the Winter Park Farmers’ Market. For information on the 32nd annual Taste of Winter Park scheduled for April 19, 2017, contact the Winter Park Chamber of Commerce at (407) 644-8281, visit www.winterpark.org or follow the event on Facebook and Twitter.

The Winter Park Chamber of Commerce represents more than 800 businesses, community organizations and individuals in an effort to develop, promote and sustain a vital, thriving business climate throughout the community and to initiate, support and enhance the civic, educational and economic well-being of the area. For more information, visit www.winterpark.org.

This month, our Tasty Chomps Orlando Foodie Forum partnered up Visit Orlando and Urban Tide at Hyatt Regency Orlando to present a preview of the upcoming Magical Dining Month.

The 11th Annual Visit Orlando’s Magical Dining Month is a month-long program (with a special preview week starting Monday August 29) where participating restaurants feature three-course, prix fixe dinners at the exceptional value of $33 per person. One dollar from each meal sold will benefit The Russell Home for Atypical Children.

Magical Dining Month takes place every night, August 29 – October 2, 2016, during the restaurant’s normal dinner hours. More than 90 Orlando area restaurants are participating this year. For a complete list of participating restaurants and their special menus visit MagicalDining.com.

The $33 prix fixe meal covers a three-course dinner that includes the choice of an appetizer, entrée and dessert from the restaurant’s Visit Orlando’s Magical Dining Month menu. Tax and gratuity is not included.

Whether you arrive at the restaurant as a walk-in guest or with advance reservations, simply ask your server for the Visit Orlando’s Magical Dining Month menu. No vouchers, coupons or flyers are needed.

Urban Tide at Hyatt Regency Orlando, once known as Napa at the Peabody Hotel on International Drive, retains much of its sophisticated, dark, wood-paneled furnishings and modern pattern décor. The restaurant is led by Chef Jared Gross, who has been with the hotel for many years, from Napa and beyond.

Check out below for photos from this wonderful meal – it was truly a treat with lots of delicious food for a great price. Well done by the staff and chefs at Urban Tide all around. Join the Tasty Chomps Orlando Foodie Forum to find out about the next special dinner event! (which will be announced Very Soon!)

Visit Orlando Magical Dining Menu
for URBAN TIDE

Choice of Appetizers
Plantain Crusted Diver Scallop
Beet root mash, pickled corn and chorizo salsa

Crispy Pork Belly
Apple mustard, Brussel sprout and hazelnut slaw

Little Gem Lettuces’
Roasted artichoke, heart of palm, piquillo peppers, charred ricotta salata,
lemon thyme vinaigrette

Choice of Entrèes
Florida Atlantic Swordfish
Olive oil and green onion crushed potatoes, Maine lobster bisque

Grilled Skirt Steak
Honey roasted butternut squash, cilantro pesto

Smoked Fettuccini Pasta
Edamame, Cipollini onions, arugula, oven dried tomato and crème
fraiche cream sauce (vegetarian)

Choice of Desserts
Grilled Bread Pudding
Blackberry “au jus”, vanilla ice cream

Intense chocolate mousse
Caramelized macadamia nuts, fudgy brownie bites

Urban Tide – Hyatt Regency Orlando
9801 International Drive Orlando, FL 32819
Phone: (407) 284-1234

On August 25, 2016, Newk’s Eatery invited Tasty Chomps to their first Orlando location for a nice tasting. Newk’s Eatery is founded by Chris and Lori Newcomb in Jackson, Mississippi. They wish to invest in Orlando due to our family oriented community and casual environment.

With delicious food, they focus on the health of the community as they created Newk’s Cares to support ovarian cancer awareness and fundraising campaign, which is inspired by Lori Newcomb’s Stage IIIC ovarian cancer diagnosis in 2013.  As of now, over $420,000 is raised for the Ovarian Cancer Research Fund Alliance. Moreover, Newk’s Eatery plans on matching contributions from their August 15 opening at this location to the OneOrlando Fund.

Newk’s Eatery imports the best meat and cheese they can find as well as fresh produces from local farmers’ markets for meals to be prepared from scratch at each location. Everything is prepared by hand every day — hand-chopped vegetables, hand-cut fruit, and hand-rolled pizza dough. Chefs at each location grills premium cuts of chicken, steak, and salmon over a flame.

Half sandwich and side — Newk’s “Q” and Six Cheese Pimiento with Bacon.

• Newk’s “Q” — Sliced flame-grilled chicken, thick-cut bacon, Ammerländer Swiss cheese and our signature white BBQ sauce served on Newk’s famous French Parisian bread. The chicken is tender and juicy with a savory touch of bacon doused in a unique sauce.
• Six Cheese Pimiento with Bacon — Five Cheese Mac with the extra creamy kick of pimiento cheese topped with crumbled bacon. A mac and cheese to die for! This is one of the best mac and cheese I have ever had and is at a reasonable price.

Spinach & Feta — A creamy mix of Feta cheese, spinach, potatoes, onion and sour cream garnished with fresh basil (Vegetarian). Soup availability is based off of the daily soup schedule. This specific soup is served on Mondays and Thursdays. This is nice and creamy; easy to eat any day of the week. As I was eating this soup, I wish I had it each time I was previously sick and needed something warm for my throat.

Simply Salad — Arcadian mixed greens, sweet grape tomatoes, cucumbers, shredded carrots, aged cheddar cheese, house-made croutons and a dressing of your choice; in my case, I chose a ginger dressing. Refreshing for a hot summer day. Make sure you don’t let it sit too long because the dressing will become overpowering when the greens are soaking in it.

Deluxe Pizza — Campioni pepperoni, mortadella, smoked ham, ripe Roma tomatoes, red and yellow bell peppers, steak-cut portabella mushrooms, imported kalamata olives, artichoke hearts, house-shredded mozzarella and provolone cheeses over tomato sauce. Each ingredient is fresh with each bite, but best part of this pizza is the cheese. After finishing this pizza, I wish I had more with extra cheese.

For more information, please visit Newk’s Eatery.

Location: 1448 N Alafaya Trail, Orlando, FL 32828, USA

Hours: Monday-Sunday 11am to 10pm.

Bahama Breeze Island Grille has launched its first-ever, summer-long Reggae Fest, delighting locals throughout the summer with some of the best Reggae musicians – and Jamaican flavors – around. The new summer menu is now live as part of the celebration, delighting locals with the tastes and sounds of summer (and some of the best Reggae musicians around).

During our visit to Bahama Breeze, we experienced the very best and we had one of their best family members helping us enjoy our time. Our waitress, Olivia, was very cordial, fun, and honest with her opinions on what dishes we should experience.

Tostones with Chicken – direct from San Juan, twice-fried plantains topped with chicken, sweet peppers, mushrooms, melted cheese, and tomato salsa. The chicken adds a tender and flavorful touch to the plantains that were used as a delivery mode between the plate and your mouth.

Smothered Pork Goodness – a hearty pile of pulled pork, chorizo, and cheese stuffed yuca topped with caramelized onions, guava BBQ sauce and more cheese. The pulled pork is very tender and juicy.

Sesame Crusted Ahi – seared sesame crusted Ahi tuna served chilled with greens, tomatoes, cucumber, and a sweet mango glaze. The sweet mango glaze is unique for the Ahi tuna, but the flavor grows on you until every piece of tuna is in your tummy.

Naan served with a strong garlic crouton butter. If this is at your table, you better hope your significant other takes a few bites as well or else it will ruin the mood for you.

Curry Goat – guests looking for a true authentic experience should look no further. This traditional, full flavored Caribbean dish is the Reggae Fest Chef Special. The goat is tender and the flavors are overpowering. If you are not a fan of heat, you may prefer to avoid the spicy curry goat. On the other hand, the flavors will be wonderful enough to try with a nice drink on standby.

Taste of Jamaica – feast on this festive plate of Jamaican Favorites: pulled pork, jerk chicken, beef empanada, callaloo, sweet plantains, yellow rice and black beans. Each section of this plate has a different flavor than the other sections. Each item of meat is very tender and juicy, which can have a sweet note added if a bit of the mango sauce is added for each bite.

Jerk Chicken Pasta – Sliced jerk chicken breast, fresh asparagus and mushrooms tossed in a Parmesan cream sauce with bow-tie pasta. The pasta is nicely made and all the flavors mesh together well.

Rebecca’s Key Lime Pie – Bahama Breeze’s original, handmade with brown sugar crust and golden meringue. This slice is nice to have on a hot summer day as long as you make sure you eat it before the day warms up the pie.

Chocolate Island – Rich chocolate mousse on a fudge brownie island in chocolate sauce and vanilla bean anglaise. The fudge brownie is delightful and rich alone. With the chocolate sauce and vanilla bean anglaise, you might have a cavity by the end of the night.

Warm Chocolate Pineapple Upside-Down Cake – A warm, rich chocolate cake with a chocolate molten center topped with caramelized pineapple, served with raspberry sauce and fresh Island fruit. The fruity flavors add an uncommon touch to the chocolate cake. This is a dessert to enjoy indoors and in air condition.

Coconut Cream Pie – Creamy coconut custard spiked with coconut rum in a graham cracker crust. With homemade whipped cream piled high and toasted coconut flakes. This coconut cream pie is our favorite item on the menu at Bahama Breeze. It is best right after coming out of the fridge. The toasted coconut flakes add a different texture to the smooth custard that creates flavors that will dance on your tongue. You will wish the flavors dance a bit longer on your tongue than it does.

Ultimate Pineapple (front) – Spiced Run, Coco López and Bacardi Black Rum swirled with strawberry ice and served in a freshly cup pineapple. If you want a secret twist, ask to have mango ice added for a wonderful touch. Even the aftertaste is wonderful! Can be made virgin style.

Frozen Bahamarita (back) – a signature frozen Margarita, made with Sauza Tequila, strawberry and mango ices. Served with a shot of Cactus Juice Schnapps. Delicious and refreshing, but it isn’t as great as the Ultimate Pineapple with mango. Can be made virgin style.

One Love – this tasty and refreshing cocktail is made with everything nice and all fruits ripe. Malibu Banana Rum, Pineapple, Orange and Guava juice shaken together, topped with an Appleton Rum floater and a dehydrated pineapple. Can be made virgin style.

Red Stripe Beer Buckets – the perfect deck-side brew for a group of friends. This pale lager, made in Jamaica, will have you and your crew drifting to off to the islands.

Reggae Fest will bring the “don’t worry, be happy” attitude to life with the sounds, tastes, sights and vibes of Jamaica. Bahama Breeze will turn up the party every Saturday during Reggae Fest (now – August 13th), featuring live bands in all 36 locations across the country.

It doesn’t stop there – to continue the celebration, Bahama Breeze is giving away a cruise for one righteous winner and a friend to the JamRock 5-night cruise to Jamaica.

You can learn more here: Reggae Fest

When it comes to vacation resorts, Orlando is home to many, but few offer the level of luxury and impeccable cuisine as Reunion Resort. This world class resort which sits on 2,300 acres of beautiful Florida land, and offers some delectable choices when it comes to dining fare.

The Grande Lobby Sushi Bar is a prime choice for the casual sushi aficionado; from spicy tuna rolls to their signature Grande Reunion Roll, any choice is a good choice when deciding on sushi. Reunion also has plans to expand their sushi bar and selections in the near future.

Forte is one of Reunion’s signature restaurants and is currently modernizing while maintaining focus on the culinary history of Tuscany & Milan. Chef Russell Stehle created his own taste of some classic pairings.

Compressed Watermelon with Feta and Mint was a delightful and refreshing way to start the meal. The sweetness of the melon paired with the balsamic reduction was a pleasurable contrast while coupled with the saltiness of the Feta and bright flavor of the micro mint.

The Panzanella Salad was a continuation of bright and bold flavor from the Heirloom tomatoes to made- in- house croutons that served as great vehicles for Forte’s signature vinaigrette.

Braised Beef Short Rib with Mushroom Risotto, Grilled Shrimp and Fried Leeks was the main course for this meal. The risotto was cooked to delicate perfection and plated beautifully. This dish combined all the best tastes of umami and was by far my favorite.

Wine Pairings

Rosso Di Montalcino Col D’Orcia 2011

Château Montelena Chardonnay 2010

For dessert, Reunion Resort’s flagship restaurant Eleven, located on the 11th floor, offered a selection of mini pastries including s’mores tarts, creme brulee and many others. My personal favorite was the mini fruit tart with a combination of sweetened cream and fresh fruits.

Reunion Resort is a hidden gem along Florida’s culinary map. This is a worthwhile destination that offers a unique dining experience. I highly recommend visiting Reunion Resort on your next trip to the Sunshine State.

Reunion Resort

7593 Gathering Drive Kissimmee, Florida 34747

http://www.reunionresort.com/

We were happy to visit Dragonfly Robata Grill & Sushi for a VIP Robata Dinner Experience, which consists of a special preview menu that is hand fabricated daily and quantities are limited. 

Each dish is created by David Song, Chef De Cuisine, and his team to their best capabilities.

Aka Salad – fennel, cucumber, yuzu, heirloom tomato, micro wasabi green, shoyu vinaigrette. The octopus is very tender and the cucumber added a light, watery touch to the dish as the vinaigrette creates a unique taste for your palate.

Roberta Top Neck Clams – shoyu, sake, mirin, micro shish. This was my favorite dish of the night. The clams are delicious with or without the sauce in the shells.

Maitake Mushrooms – goma ai, togorashi, pine nut, micro cilantro. Maitake mushrooms were nicely cooked and tender. The sauce is creamy as well as slightly sweet and nutty.

Robata Grilled Bison – Japanese eggplant, sweet shoyu broth, togarashi, ryu oil. The grilled bison is nicely flavored and tender, yet slightly gamey. It goes very well with the sweet shoyu broth. The eggplant is a bit too soft for my preferences.

Bronzino – ginger scallion, ponzu, pickled radish. The fish is fresh and is great, even without the citrus-based ponzu.

Dango – red bean ice cream, anko paste, sweet shoyu glaze. The red bean ice cream is wonderful, especially with the shortbread crumble. The anko paste adds a sweet touch to the mochi it is glazed over. The Sweet shoyu glaze is not my favorite as I still think of its salty flavors.

The VIP Robata Dinner Experience can be booked by groups at robata@dragonflyrestaurants.com

For more information, please visit Dragonfly Robata.

Photos by myself as well as Ruby Sea Official.

Second Harvest Food Bank teamed up with Lighthouse Central Florida, the Orlando Police Department SWAT team, award-winning Chef Jill Holland, staff and students, and our community for another successful Dining in the Dark. With all hands on deck, a total of $13,250 was successfully raised for our community.

Dining in the Dark is a unique sensory experience like no other. It was a world of smell, taste, sound, and total darkness as we join together to help bring light to the isolation that hunger and vision loss can cause. The Orlando Police Department SWAT team was decked in night vision goggles and served guests in complete darkness.

The food looked great! This is what it looked like before the lights came on at the end of the night. Many have asked and the answer is: yes, the food was all plated beautifully whether or not the light was on.

Terrine of Blue Crab, Pico de Gallo and Guacamole wrapped in Yellowfin Tuna. Each ingredient is fresh, full of flavor and adds a different texture to the dish.

Vegetarian/Allergen Option: Cold Summer Vegetable Terrine (Ratatouille vegetables with agar agar jellied tomato sauce)

Watermelon, Endive, Feta Tile Salad with Carambola (mint, pickled red onion and watermelon rind). The Carambola and watermelon were very refreshing. The watermelon was very sweet, but the starfruit was a tad sour.

Chicken Ballantine with apricots and pistachios with a size of roasted asparagus and sweet potato purée. The apricots added a unique sweetness to the chicken. The chicken was nicely made, but slightly dry. The roasted asparagus were not soggy nor were they tough to eat.

Vegetarian/Allergen Option: Stuffed Portabella Cap and sweet potato purée

Mango and Guava Mascarpone Profiteroles with Port Glaze and Peanut Brittle

About the Organizations:

Second Harvest Food Bank is a private, non-profit organization with a drive to lend a helping hand to neighbors in Central Florida with the help of donors, volunteers and a caring, committed community. Approximately 64 million pounds of grocery products are distributed to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. The food bank also creates self-sustaining opportunities through their culinary and warehouse training programs to do their best to improve the lives of those within our community.

Lighthouse Central Florida is a private, non-profit organization that provides services, including education, independent living skills and job training and placement, for people who are completely blind to those who have varying degrees of low vision (i.e., a vision impairment that cannot be corrected and interferes with daily activities).The non-profit provides services for babies, children, teens, adults and seniors, as well as their support systems of family and friends. Since 1976, the organization has served more than 100,000 people with sight impairment and their families in Orange, Osceola and Seminole Counties.

The Petrakis Family and friends are working in full speed over drive. With the recent announcement of The Polite Pig opening in Spring 2017 to the upcoming move to the Cask and Larder location for The Ravenous Pig, new chef de cuisines, – we now have word DoveCote, led by Chef Clayton Miller, is officially open for business in downtown Orlando! Check out the press release for more information below.

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PRESS RELEASE – DoveCote Now Open in Downtown Orlando

Orlando, FL. – DoveCote, the much anticipated new venture from Central Florida culinary visionaries Clayton Miller, Gene Zimmerman and James and Julie Petrakis, is now open on the ground floor of the Bank of America Center at 390 N. Orange Ave. The opening marks the completion of a yearlong renovation project, which transformed an iconic venue into a modern brasserie offering a casual, sophisticated dining experience in Downtown Orlando.

“DoveCote introduces an innovative take on the classic brassiere to Orlando, where guests can enjoy a quick bite, power lunch, after-work drink or a fine dining experience,” said Clayton Miller, DoveCote’s chef/co-owner. “We’re offering an elevated approach to all-day dining as well as culinary offerings found nowhere else in Central Florida.”

While developing DoveCote’s lunch and dinner menus, Miller, a past winner of a “Best New Chef” award from Food & Wine Magazine, drew inspiration from classic French cuisine to refine his take on dishes such as Cote De Boeuf, Steak Frites and Bouillabaisse. DoveCote also features a raw bar serving a curated assortment of oysters, shrimp, mussels, clams and other seasonal seafood selections.

Zimmerman, a wine industry veteran and owner of acclaimed Orlando cocktail bar The Courtesy, created DoveCote’s beverage program.

“We’ve compiled one of the most talented and knowledgeable bar teams in Orlando to oversee a cocktail menu that offers modern twists on drinks like the Sazerac and Vieux Carre,” said Zimmerman, who co-owns DoveCote along with Miller. “An equal emphasis was placed on our wine and coffee menus. The wine list leans toward boutique, family-owned vineyards that will be presented by a knowledgeable staff, seven of which are certified sommeliers, while expert baristas oversees the coffee operation.”

Cask & Larder head brewer Larry Foor collaborated with Zimmerman on DoveCote’s craft beer program. The rotating selection falls heavily into French and Belgian-style varieties, including the DoveCote Farmhouse Saison.

In addition to daily lunch and dinner service, DoveCote offers a coffee and pastry breakfast Monday to Friday beginning at 7 a.m. until supplies last. A craft coffee menu and barista service is available all day.

The redesign of the 5,000-square-foot venue was led by Drew White, whose firm, Lot 1433, also designed The Courtesy. DoveCote’s dining room can accommodate 184 guests, with street-side terrace seating for 36 guests as well as additional tables in the center’s lobby. The space is also available for private parties, special events and corporate meetings.

In addition to the redesign efforts from Lot 1433, local artist Brigan Gresh enhanced DoveCote’s European-style aesthetic with an original wall mural.

It was while sitting outside talking over ideas for the restaurant that the partners came up with the name DoveCote, which is derived from the medieval term for a structure that provides shelter for game birds.

“Some of the building’s architectural features, like the parapets, reminded me of ancient dovecotes seen in Europe,” said Zimmerman. “We started tossing the name around and it grew on us.”

Beyond its reference to a place of shelter, the name has further significance, Zimmerman said, since it offers a nod to the French term côte, which in the viniculture world means a hillside where grapes are grown.

DoveCote is open Monday to Friday 7:00 a.m. to 10:00 p.m., Saturday 5:00 p.m. to 10:00PM and closed Sunday.

DoveCote Menu Lunch

DoveCote Menu Dinner PDF
DoveCote Menu Lunch PDF

Images Courtesy of DoveCote.

I was invited to relive the travels of Vassilis and Katerina Coumbaros (Taverna Opa’s owners) to Greece through their limited edition menu, ‘Summer in Greece’. The menu will feature three authentic dishes that are made with fresh, Greek ingredients and are inspired directly by the country’s latest food trends.

The limited menu will be available from June 29 to August 6, with dishes ranging from $7 to $15.

Sfoliata (7)
A blend of Greek cheese wrapped in flaky puff pastry layers. It was recommended to us to drizzle some honey with it! and it took it to a totally different direction, definitely worth a try.

Kefte (15)
Kefte Kabob, usually ground beef and ground lamb, in an open face pita bread. Along with tzatziki sauce, red onions, tomatoes, and fries.

Loukoumades (7)
Greek style beignets that’s densely packed dipped in syrup and sprinkled with crushed peanuts.

Although the menu features special limited edition dishes I invite you to also try their regular menu items as well.
Orlando Mango (9)
Malibu mango rum, pineapple juice, splash of banana liqueur.
Saganaki (10)
Vlachotiri cheese flamed table side with brandy. Melty and gooey goodness.

Slow Roasted Lamb (24)
They roasted the lamb for a about 9 hours before serving it. Also includes lemon potatoes and seasonal veggies. Incredibly tender but not grassy or gamey.

Along with the tasty dishes, Taverna Opa offers a fun and lively environment with live belly dancing shows everyday around 7:00 PM.

The entire restaurant pauses as the focus is now on the belly dancer. As she entertains the crowd she also invites guests to get on top of their tables and show off some of their own moves!

My experience was great. I do recommend this place for large parties, such as birthdays or reunions. The laid back environment will encourage guests to have fun and loosen up for their visit in little Greece of Orlando.

Taverna Opa of Orlando 
Address: Pointe Orlando, 9101 International Dr #2240, Orlando, FL 32819
Phone: (407) 351-8660

With a recent visit to Ocean Prime, we enjoyed a heartfelt and elegant experience with their limited time Cooper River Salmon from the Alaska Seafood institute. This fish comes straight from Alaska’s Copper River, which is the birthplace of some of the most renowned wild Alaskan salmon.

Aside from the food, the Ocean Prime family at the Orlando, FL location would be the main reason for us to return to the restaurant; the staff is very tentative and genuine.

To begin our meal, we had the Sonoma Goat Cheese Ravioli with Golden Oak Mushrooms. Textures were fabulous, but it was a touch too salty for my preference.

Heirloom Tomato and Burrata Cheese was light, especially with the arugula salad. The Burrata cheese is very smooth and tasted a little sweet like cheesy whipped cream.

This is nicely done Yellowfin Tuna with Marble Potatoes, Fava Beans and Truffle Jus, with tuna itself accentuated by the sauce that brought out different flavor notes of the tuna.

The Copper River Salmon is served with Alaska King Crab Salad, Asparagus, Spring Peas and Lemon Vinaigrette and topped with Tomato Fondue. (Price varies by location.)

Salmon is rich in heart-healthy Omega 3 fatty acids and are a great source of protein and essential amino acids.

The salmon is nice and buttery, but can risk being dry if overcooked. The salad is refreshing with the lemon vinaigrette and served with a generous portion of Alaska King Crab.

Black Truffle Mac & Cheese and Creamed Spinach are two of the many sides on the menu at Ocean Prime. Both are smooth and creamy in their own way.

The Chocolate Peanut Butter Pie consists of Peanut Butter Mousse and Bittersweet Chocolate Ganache. The mousse had more of a cream cheese taste with a hint of peanut butter. The mousse is covered by a dark chocolate coating and placed on the bittersweet chocolate ganache.

The dark chocolate coating is nice, but the ganache did not make a big impression, though beautifully presented.

The Butter Cake is served with Vanilla Ice Cream, Fresh Berries, and a fruity wine reduction sauce. My favorite part is a bite of ice cream with the gooey center of the cake. Another twist is when we added a bit of the chocolate ganache from the Chocolate Peanut Butter Pie with that bite.

To find a location near you and for more information regarding Ocean Prime, please visit

Ocean Prime
7339 Sand Lake Rd #400, Orlando, FL 32819
Phone: (407) 781-4880
http://www.ocean-prime.com/locations-menus/orlando
Photographers: Ruby Sea and myself (Katherine Nguyen)

HOT OFF THE PRESS RELEASE PRESSES —

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PRESS RELEASE: The Polite Pig, sister restaurant of The Ravenous Pig in Winter Park, Florida, to open in Disney Springs at Walt Disney World Resort

WINTER PARK, Fla. – Husband and wife chefs James and Julie Petrakis, who have won wide acclaim for their Winter Park, Florida restaurants Cask & Larder and The Ravenous Pig, will expand their Swine Family Restaurant Group to Disney Springs with a new concept, The Polite Pig. Partnering with the James Beard Foundation-nominated chefs will be Brian Petrakis, who owns and operates popular Orlando eatery Greens & Grille. The partnership unites the Petrakis brothers on a restaurant venture for the first time.

Scheduled to open in spring 2017, The Polite Pig will feature a variety of wood-fired smoked and grilled items. The restaurant will also introduce an innovative beverage program that serves all drinks on tap, including Cask & Larder beer, wine, and cocktails.

“As a locally-based restaurant group, it’s great to bring our new concept to Disney Springs where we’ll have the opportunity to showcase genuine Florida cuisine for guests from around the world,” James Petrakis said. “With so many talented chefs opening new restaurants at Disney Springs, we’re really excited to be part of a group helping Orlando distinguish itself as a world-class culinary destination.”

The Polite Pig will be located in the Town Center neighborhood. The 5,000-square-foot venue will be open daily, with seating for about 200 guests. Construction will be led by Gomez Construction, and HHCP Architects will oversee the restaurant’s overall design. Anna Schmidt Interior Design will handle interior design and Lure Design will spearhead branding efforts. All four firms are based in Florida.

Photos of the building and construction can be found at WDWMagic.com.

About The Swine Family Restaurant Group:
Since opening in 2007 as one of the first Florida restaurants devoted to seasonal and local food, The Ravenous Pig has won numerous regional and national awards, including multiple James Beard Foundation “Best Chef” nominations for the Petrakises. It has also served as a career launching pad for chefs who have moved onto leading roles at other restaurants. Likewise for Cask & Larder, which was named one of Esquire magazine’s Best New Restaurants in 2014 and continues to garner acclaim not only for its Southern-inspired food, but for its brewery, under the direction of brewmaster Larry Foor, Jr. Swine & Sons, located just a few steps west of Cask & Larder, opened in 2015 under the direction of chef/partners Rhys and Alexia Gawlak. It serves breakfast, eat-in or takeout sandwiches and snacks, along with house-made charcuterie.

The Petrakises are also partners/consultants in a pair of much-anticipated restaurants that will open in the near future – DoveCote, in downtown Orlando, and a Cask & Larder location at Orlando International Airport.