Friday, July 4, 2025

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Taste of Thailand 2016 at Wat Florida Dhammaram – Kissimmee, Fl

Every year, Wat Florida Dhammaram, a Thai Theravada Buddhist monastery and temple in Kissimmee, Florida, hosts the Taste of Thailend festival. I’m embarrassed to admit this is the first time I’ve attended though it is the 15th year of celebration. Thai restaurants and local families from all over Florida come to this temple to sell food and fundraise for the temple. Entrance is $12 and it’s all you can eat. From pad thai noodles to pork and sticky rice, to chicken satay and Thai tea and more – you can pretty much try a wide range of tasty Thai food while you are here.

Two menacing Buddhist protector guardian dieties stand guard over the main meditation hall where a gold plated Buddha sits. Various statues and scenes from Buddhist literature can be found around the sprawling temple grounds, like a statue of Buddha’s mother Maya standing over a baby Buddha.

Performances and dances take place on the main stage while visitors line up to nosh at the many booths set up around the temple.

One of my favorite items that I tried was the Thai rice crepes with sweet coconut and this coconut rice dessert. Everything was quite tasty, though. Check out photos below:

Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram
Taste of Thailand 2016 at Wat Florida Dhammaram

Wa Sushi in Casselberry – A Quick Look

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Wa Sushi features some great sushi and ramen bowls hidden in Casselberry – deep inside Seminole County.  It’s a little hard to get to, but well worth the trip. On a recent lunch visit, I tried the tuna kobachi for an appetizer featuring some very good quality tuna. My partner chose the tonkotsu ramen and I had the chirashi sushi bowl – both excellent. Interior is a bit sparse – and needs some character – overall, a great place to try some sushi! Check out photos below
Wa Sushi
1285 Semionola Blvd.
Suite 121
Casselberry Fl 32707

Wa Sushi
Wa Sushi
Wa Sushi's Tuna Kobachi
Wa Sushi’s Tuna Kobachi
Wa Sushi
Wa Sushi
Wa Sushi Tonkotsu Ramen
Wa Sushi Tonkotsu Ramen
Wa Sushi Chirashi bowl
Wa Sushi Chirashi bowl

AbracadaBar Lounge at Disney’s Boardwalk

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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.

 

AbracadaBar Lounge at Disney's Boardwalk
AbracadaBar Lounge at Disney’s Boardwalk
AbracadaBar Lounge at Disney's Boardwalk
AbracadaBar Lounge at Disney’s Boardwalk
AbracadaBar Lounge at Disney's Boardwalk
AbracadaBar Lounge at Disney’s Boardwalk
AbracadaBar Lounge at Disney's Boardwalk
AbracadaBar Lounge at Disney’s Boardwalk
AbracadaBar Lounge at Disney's Boardwalk
AbracadaBar Lounge at Disney’s Boardwalk
AbracadaBar Lounge at Disney's Boardwalk
AbracadaBar Lounge at Disney’s Boardwalk
AbracadaBar Lounge at Disney's Boardwalk
AbracadaBar Lounge at Disney’s Boardwalk
AbracadaBar Lounge at Disney's Boardwalk
AbracadaBar Lounge at Disney’s Boardwalk
AbracadaBar Lounge at Disney's Boardwalk
AbracadaBar Lounge at Disney’s Boardwalk
AbracadaBar Lounge at Disney's Boardwalk
AbracadaBar Lounge at Disney’s Boardwalk
AbracadaBar Lounge at Disney's Boardwalk
AbracadaBar Lounge at Disney’s Boardwalk

Flying Fish at Disney’s Boardwalk – New Menu and Look 2016

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Flying Fish restaurant on Disney’s Boardwalk recently underwent massive interior renovations as well as a reboot of their menu. Gone from Flying Fish is the “cafe” part of the name, welcoming in a new, more sophisticated setting that does justice to the quality of cuisine, focused on sustainable seafood.

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New Look Inside Flying Fish at Disney’s Boardwalk

Gone, too, are the golden fish and golden columns that brought a touch of boardwalk carnival feel to the old Flying Fish Cafe – the interior features an all-new silver-accented kitchen and dining room (with expanded space for private dining events) with silver, shimmering chandeliers – providing a very modern and upscale dining experience. Guests can still watch the chefs prepare dishes in the open kitchen, and sit at the kitchen counter to watch the action up close if desired.

Flying Fish at Disney's Boardwalk
Flying Fish at Disney’s Boardwalk

Chef Tim Majoras, who has been with the Flying Fish culinary team since 2011, takes the over the helm in the kitchen from our friend Chef Tim Keating, bringing his take on a whole new menu to delight the palate and senses.

Chef Tim Majoras of Flying Fish at Disney's Boardwalk
Chef Tim Majoras of Flying Fish at Disney’s Boardwalk

We were invited recently for a media dinner at Flying Fish to get the latest updates to the menu and the interior decor.

The table’s bread is baked locally with little slivers of nori seaweed inside – a touch of the sea here, too – giving the bread a wonderful umami savory flavor. The bread features the telltale signature crusts from Orlando’s Olde Hearth Bakery. I could not stop at just one piece, despite my better judgement.

Nori bread at Flying Fish at Disney's Boardwalk - made by Olde Hearth Bakery
Nori bread at Flying Fish at Disney’s Boardwalk – made by local Orlando Olde Hearth Bakery
Blue Crab Bisque - Flying Fish at Disney's Boardwalk
Blue Crab Bisque – Jumbo Lump Crab, Melted Leeks, Aged Sherry, Tarragon Crème Fraîche – Flying Fish at Disney’s Boardwalk

The stacked seared yellow fin tuna with compressed watermelon is a work of art – served with thinly sliced avocado, pink radishes, and pickled daikon radish and edible flowers. It tastes even better than it looks.

Compressed Tuna and Watermelon - Flying Fish at Disney's Boardwalk
Flying Fish’s Yellowfin Tuna – Compressed Watermelon, Citrus Espelette, Black Cyprus Sea Salt, Avocado
Peaches and Prosciutto - Flying Fish at Disney's Boardwalk
Peaches and Prosciutto – Sicilian Pistachio Dust, Vero Beach Arugula, Sonoma Chevre – Flying Fish at Disney’s Boardwalk

Another great starter is the Kurobuta pork belly featuring the finest Berkshire pork topped with a shirred quail egg and stacked with a taste of apple slaw and bing cherry gastrique.

Kurabuta Pork Belly - Flying Fish at Disney's Boardwalk
Kurobuta Pork Belly – Shank Croquette, Royal Gala Apple Slaw, Bing Cherry Gastrique, Shirred Quail Egg – Flying Fish at Disney’s Boardwalk
Flying Fish at Disney's Boardwalk
Corn Encrusted Wild Gulf Shrimp – Spiced Hearts of Palm, Orange Supremes, Piquant Aioli – Flying Fish at Disney’s Boardwalk

The newly renovated Flying Fish also now offers an expanded space for wine storage for their extensive wine list, including 80 wines available by the glass.

For my entree, I chose the Wood-fired Spanish Octopus and Chilean Seabass served with Bomba Arroz, Peruvian Sweet Peppers, and Housemade Chorizo. The octopus was cooked to perfection and paired nicely with the seabass and bomba arroz.

Bomba arroz is short-grain variety of rice commonly used in paella and other dishes in Valencian Spanish cuisine. The rice had a wonderful depth of flavor that had me licking my lips at the end of the meal.

Flying Fish at Disney's Boardwalk
Wood-fired Spanish Octopus and Chilean Seabass served with Bomba Arroz, Peruvian Sweet Peppers, and Housemade Chorizo- Flying Fish at Disney’s Boardwalk

I was able to sample my friend’s Lobster Nero pasta – nero pasta, or black pasta, is traditionally made from scorched or burnt kernels of wheat. It tastes wonderful.

Maine Lobster Nero Pasta - Golden Tomato Sauce, Young Artichokes, Micro Lemon Grass
Maine Lobster Nero Pasta – Golden Tomato Sauce, Young Artichokes, Micro Lemon Grass
Bison Strip Loin - Ancient Grains, Salsify, Cipollini Onions, Haricot Verts, Sun-dried Tomato-Choron Sauce
Bison Strip Loin – Ancient Grains, Salsify, Cipollini Onions, Haricot Verts, Sun-dried Tomato-Choron Sauce
Plancha-seared Hokkaido Scallops - Antebellum Grits, Brentwood Sweet Corn, Peppadew Emulsion
Plancha-seared Hokkaido Scallops – Antebellum Grits, Brentwood Sweet Corn, Peppadew Emulsion
Wagyu Filet Mignon Okinawan Potatoes, Chanterelle Mushrooms, Romanesco, Bordelaise Sauce
Wagyu Filet Mignon
Okinawan Potatoes, Chanterelle Mushrooms, Romanesco, Bordelaise Sauce
Wild Alaskan King Salmon - Pancetta-Ivory Lentils, Wilted Varietal Kale, Meyer Lemon, Garden Vinaigrette
Wild Alaskan King Salmon – Pancetta-Ivory Lentils, Wilted Varietal Kale, Meyer Lemon, Garden Vinaigrette

Dessert is stunning – a work of art – The Under the Sea and Florida Reef desserts are shaped like little pieces of the ocean seafloor, and are all quite delectable. The pastry team at The Flying Fish is top rate and you can tell in their craftsmanship and in the balance of sweetness in their desserts.

Under the Sea - Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef - lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Under the Sea – Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef – lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Under the Sea - Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef - lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Under the Sea – Valrhona Manjari Chocolate, Chocolate Coral Sponge, Pistachio Sand, Dehyrdrated Milk Foam, Tasting of Three Sea Salts and The Florida Reef – lemon tart, toasted meringue, Florida citrus and ruby red grapefruit sorbet.
Flying Fish at Disney's BoardWalk
Flying Fish at Disney’s BoardWalk

Flying Fish at Disney’s BoardWalk
Hours: 5-10 p.m. daily

https://disneyworld.disney.go.com/dining/boardwalk/flying-fish/

Emeril’s Orlando – An Updated Look 2016 w/ Chef Douglas Braselman

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Chef Emeril Lagasse, of all chefs, really needs no introduction, with his signature proclamations of spice “Bam!” and having hosted literally thousands of shows on Food Network. Most recently he has been the host of “Emeril’s Florida” on the Cooking Channel, bringing attention to many great local Florida chefs and food purveyors.

Emeril Lagasse is also the chef/proprietor of 13 restaurants, including two here in Orlando – Emeril’s Orlando at Universal CityWalk and Emeril’s Tchoup Chop at Loew’s Royal Pacific Resort at Universal Studios.

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Douglas Braselman was named Chef de Cuisine of Emeril’s Orlando in April 2015, equipped with more than 14 years of experience in the culinary arts.

Braselman, a New Orleans native, joined Emeril’s Orlando after spending nearly 10 years under the guidance of some of the best chefs and restaurantuers New Orleans has to offer including Chef David Slater, Chef Gregg Collier, Chef Susan Spicer, Chef James Wong of Trey Yuen and Roy Barre.

Emeril's Chef Douglas Braselman
Emeril’s Chef Douglas Braselman

These experiences led to opportunities in award-winning restaurants such as Redfish Grill, Ralphs on the Park and then in 2011, at Chef Emeril Lagasse’s flagship restaurant in New Orleans’ Warehouse District.

Braselman brings with him the flavors of his Louisiana heritage, while being hands-on in the kitchen, using only the best-quality local and regional ingredients to drive his seasonal menu and nightly specials.

“I’m excited to continue Chef Emeril’s tradition of ‘New’ New Orleans cuisine featuring the great products available here in the state of Florida.”

We were recently invited to try their new menu out at Emeril’s. It was a brisk walk to the restaurant from the parking garages, wading through the crowds at Universal’s Citywalk coming and going from the parks. It is undoubtedly the most high scale restaurant on the strip, though dress code is definitively more lax than the typical fine dining restaurant due to the locale.

If you are looking for something different from the traditional New Orleans Barbecue shrimp, try out the wonderful crispy duck wings, glazed with a sticky chili sweet sauce and blue cheese vinaigrette. The wings are lip smacking good and leave you wanting for more.

Crispy Duck Wings

CRISPY DUCK WINGS
sticky chili glaze, blue cheese vinaigrette
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Salads here are more than your typical caesar or house salad – but change seasonally with the freshest ingredients available. During our visit, we had a lovely strawberry and grapefruit arugula salad with prosciutto and a lovely vinaigrette dressing.

Seasonal Salad
Seasonal Salad

The entrees from the pan seared scallops to the chargrilled ribeye and double cut pork chop are all crafted with finesse and deep flavors, but our favorite dish of the evening was a pan roasted duck dish with dirty wild rice and collard greens – absolutely delicious with a great cajun southern flair.

Desserts like the signature Emeril’s Banana Cream pie and red velvet cake are classic mainstays here, but if it’s available – do try their fantastic rendition of the Mardi gras classic – king cake!

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PAN SEARED DIVER SCALLOPS
creamy corn moque choux, wilted greens, local tomato jam
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PAN ROASTED BELL & EVANS CHICKEN BREAST
foie gras dirty wild rice, wilted greens, maple jus
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CHARGRILLED RIBEYE*
rosemary charred cabbage, onion jam, roasted oyster mushrooms, buttermilk bleu cheese, arugula
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GRILLED DOUBLE CUT PORK CHOP*
caramelized sweet potatoes, tamarind glaze, green chili molé
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Desserts
EMERIL’S BANANA CREAM PIE
Graham Cracker Crust, Caramel Sauce, Chocolate Shavings
10

LEMON CHEESECAKE
blueberry sage compote
9

RED VELVET CAKE
cream cheese frosting, candied almonds, chocolate sauce
8

KEY LIME PIE
toasted meringue, berry coulis
10

FLOURLESS DECADENT CHOCOLATE TORTE
butter pecan sauce
10

KING CAKE
During Mardi Gras Season

Emeril’s Orlando
6000 Universal Blvd.
Universal CityWalk
407-224-2424
emerilsrestaurants.com/emerils-orlando

EARLS KITCHEN + BAR: ORLANDO

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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 68th 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.”

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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.

dsc03252Marilyn Monroe (10)
Skyy vodka, passion fruit, vanilla, fresh lime and prosecco.
dsc03275Old Fashioned (12)
Maker’s mark bourbon, demerara sugar, and rootbeer bitters.
dsc03276Grapefruit 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.

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dsc03254Thrush Holmes: Anarchy (2015)
dsc03262Pascal Vochelet: Punk Attitude (2015)

dsc03267Andrew Spear: Juice Birds (2016)

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

machines

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

machines-1Starting 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

dsc03335Bronx 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.

Telephone407-345-8260; Website: www.earlsrestaurants.com

Facebook: facebook.com/earlsrestaurants

Instagram: @earlsorlando

                  @earlsrestaurant

Ribs & Whiskey is back at Marlow’s Tavern

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.

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Blistered Poblano & Jalapeño, “Popper Style” – Roasted corn, cheddar, mozzarella, provolone and fresh herbs with BBQ ranch for dippin’. I am craving these as I write this blog post. There is nothing better than some delicious mozzarella. You may not think it is spicy, but each bite ends with a nice heat. Dipping it into the BBQ ranch will help in cooling down your palate.

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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.

  • The pimento cheese “stuffed” tater tots were great, especially because I love pimento cheese. However, these are dense due to its make up.
  • The house-made sweet corn and jalapeño muffin were unique, airy, and cinnamon-y sweet. I hardly tasted the jalapeño.
  • The Granny Smith apple-cabbage slaw isn’t my favorite because the sauce isn’t as light as I am used to. However, the apple slices make a sweet touch to the usual cole slaw.
  • The ribs are moist and fall off the bone. The flavors of each item on this plate is delectable. If you would like a twist, 3 sauces are featured as a glaze.

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Jack Daniel’s glaze, East Carolina barbecue and Marlow’s chipotle barbecue sauce. Each gives a sweet, spicy, smoky or tangy zip to the perfectly seasoned ribs or other items on the dish for a fun and unique touch.

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Beef & Buns – 24 hr. smoked beef brisket sliced thin slathered in Jack Daniel’s Honey Glaze, Granny Smith apple-cabbage slaw and crispy tobacco onion on a buttery onion roll. I like how the brisket was not drowning in the glaze. The thin layer is enough to get the flavors across without overpowering the burger. Without a doubt, I wanted to take one of these home with me that night. With such regrets, I will most likely make my way back to Marlow’s Tavern for another Beef & Buns.

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Boulevard Smokestack Single-Wide IPA ABV 8.5% – This American Version boasts a heady combination of six varieties of hops, full bodied with caramel, toffee-like malt and amber brown with intense floral and pronounced hop aromas. Although the ABV is 8.5%, it is light and can cause trouble because you won’t expect the alcohol to hit you with its characteristics.

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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.

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.

Our Top 5 Tastes at Orlando’s Taste of the Nation 2016

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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.
    Orlando Taste of the Nation 2016

  2. Seasons 52 Fresh Grill

    Chef: James Messinger
    Fresh Summer Truffle Risotto with shaved Italian Black Truffle, Roasted Mushrooms, Corn, Chive Oil
    Orlando Taste of the Nation 2016

  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. Orlando Taste of the Nation 2016

  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.DSC03174

  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.Orlando Taste of the Nation 2016
    This list was just a small compilation of the many participating restaurants in Orlando. Here some more memories from the night:

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Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Chef Hari and Jennefer Pulapaka of Cress Restaurant in Deland
Chef Hari and Jennefer Pulapaka of Cress Restaurant in Deland
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Gaylord Resort team
Gaylord Resort team
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Disney's Artist Pointe team
Disney’s Artist Pointe team
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
The Capital Grille's Chef Jason
The Capital Grille’s Chef Jason
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Eddie V's Team
Eddie V’s Team
Seasons 52
Seasons 52
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016

Orlando Taste of the Nation 2016

Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Chef Fabrizio Schenardi of Four Seasons Orlando
Chef Fabrizio Schenardi of Four Seasons Orlando
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Marlow's Tavern Team
Marlow’s Tavern Team
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
A Land Remembered at Rosen Shingle Creek team
A Land Remembered at Rosen Shingle Creek team
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Chef Bryan Thoman of Canvas Restaurant
Chef Bryan Thoman of Canvas Restaurant
Chef Kevin Fonzo of K Restaurant
Chef Kevin Fonzo of K Restaurant
Chef Kathleen Blake and team of The Rusty Spoon
Chef Kathleen Blake and team of The Rusty Spoon
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Chef Ray Hideaki Leung and Chef David Song and team of Dragonfly Orlando
Chef Ray Hideaki Leung and Chef David Song and team of Dragonfly Orlando
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
Orlando Taste of the Nation 2016
The Osprey Tavern Team
The Osprey Tavern Team

Orlando Taste of the Nation 2016 Orlando Taste of the Nation 2016 Orlando Taste of the Nation 2016 Orlando Taste of the Nation 2016

The Giving Tree
The Giving Tree
Chef Ashley Nickell of Ash
Chef Ashley Nickell of Ash

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

Orlando Foodie Forum x Tasty Chomps x Ravello Dinner Event

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Orlando Foodie Forum x Tasty Chomps x Ravello Dinner Event
Tuesday, Oct. 11 at 6:30pm
$45 pp (incl tax & grat)

The Four Seasons Orlando
The Four Seasons Orlando

Join us for a special dinner at Ravello on October 11, featuring the Orlando Foodie Forum and host Ricky Ly of TastyChomps.com, the Orlando Food Blog. Ravello at Four Seasons Resort Orlando at Walt Disney World Resort, the Italian restaurant at Four Seasons Resort Orlando, is helmed by Executive Chef Fabrizio Schenardi, who was born and raised in the Torino area of Italy.

The Four Seasons Orlando
The Four Seasons Orlando

Ravello features all housemade pastas and pizzas made with imported Italian flour, and it’s perfect timing to try this menu as October is National Pizza Month and National Pasta Month!

The menu includes a glass of wine, choice of salad, a personal size pizza, and pasta.

Plus, all attendees will receive a takeaway of Italian cookies. $45 per person includes tax and gratuity.

Space is limited to 20 guests!

Tickets: https://www.eventbrite.com/e/foodie-forum-dinner-at-ravello-tickets-27935938143

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Ravello Dinner Menu:

Choice of Salad, 1/2 portion Pasta and Personal Pizza

-Guests can select from the following:

Salad

Cesare

Hearts of Romaine | Parmigiano | Anchovy | Focaccia Croutons

Insalata Mista

Trevisana | Arugula | Lola Rossa | Moscato Vinaigrette

Blood Orange & Portobello Mushroom Salad

Shallots | Taggiasca Olives | Crunchy Polenta | Chianti Vinaigrette

~~~

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Pasta

Spaghetti

Homemade Spaghetti | San Marzano Tomato | Crunchy Basil

Creste Di Gallo

Pinot Grigio Cream Sauce | Wood Fired Asparagus | Carrots | Spinach | Ricotta Salata

Pappardelle

Traditional Bolognese | Pecorino

~~~

caf_205_screen-hi-res

Pizza

Margherita

Tomato | Basil | Mozzarella

Pizza Alla Salsiccia

Homemade Italian Sausage | Pepperoni | Cured Ham | Mozzarella | Basil Oil

N’Duja

Pomodorini Sauce | N’Duja Sausage | Oregano | Parmigiano | Mozzarella

Bianca

Ricotta Sauce | Mushrooms | Arugula | Truffle Oil

Tickets: https://www.eventbrite.com/e/foodie-forum-dinner-at-ravello-tickets-27935938143

Photos courtesy of Four Seasons Resort Orlando at Walt Disney World

Walt Disney World Swan and Dolphin Food & Wine Classic returns for its seventh year with largest-ever event

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PRESS RELEASE

The Walt Disney World Swan and Dolphin Food & Wine Classic will celebrate its seventh year October 28 – 29 at the Epcot Resort Area resort with its largest event to date featuring 50 food and wine stations, 10 seminars and opportunities to meet the award-winning chefs behind featured culinary masterpieces.

With more food and drink stations spreading out among more space than ever before, guests will delight in numerous opportunities to sip and savor along the resort’s causeway, alongside the resort’s private lake, and for the first time, on the resort’s private beach all weekend while enjoying live entertainment.

Delectable culinary offerings headline the two-night event, featuring cuisine from the resort’s own award-winning restaurants: Il Mulino New York Trattoria, Shula’s Steak House Todd English’s bluezoo, Kimonos and more, with wine and spirits samplings from around the globe.

“Each year we seek to give our guests something new and exciting to experience and taste.” said the resort’s Director of Food & Beverage Tony Porcellini. “This year, we’ll be able to offer them more food, more drink and more fun than ever before.”

What’s New
Making its festival debut this year is an immersive area, which will transport guests’ palates to the streets of San Francisco’s Chinatown with décor and dishes inspired by the famous neighborhood.

Two new dishes were created by resort’s award-winning culinary team will be featured in the area: crispy duck with cucumber, scallion, hoisin sauce and a steamed bun as well as Shanghai dumplings, handmade with pork, rice wine, ginger and scallion, served with soy sauce and chili oil sauce.

Also new for 2016 is the Sunday Bubbles Brunch with J Vineyards and Winery at Il Mulino New York Trattoria, featuring a lavish menu of traditional and unconventional dishes like various cured meats and imported cheeses along with an array of sushi and trattoria-inspired entrees.

Featured Food
Friday and Saturday nights, feature menus full of new and unique dishes sure to please the palate, including spinach and potato agnolotti with pork, tomato cream grilled radicchio and ricotta salata; smoked beef brisket with white cheddar beignet and concord grape and smoked bacon remoulade; and seared striped bass with fall artichokes, nicoise olives and Spanish caper emulsion.

Favorite dishes from past years also return, such as the shrimp cocktail steamroller, Thai chicken salad with organic greens, green papaya tamarind and ginger dressing as well as the dragon sushi roll with crispy shrimp, tuna and avocado.

The resort’s World Champion Pastry Chef, Laurent Branlard, provides a sweeter side to the evening with decadent desserts like the all-chocolate choux and caramel sea salt éclair with vanilla whipped cream and comfit gingered pears. The Sundae Action Station returns allowing guests to choose their own toppings like chocolate cake and caramelized banana.

Seminars and Upgrades
Two new hands-on educational seminars, taught by members of the resort’s award-winning food and beverage team, are being added to this year’s seminar offerings. The Craft Cocktails seminar educates guests on the origins of traditional cocktails and how to make them, and More than Malbec introduces the world of popular Argentinian wines, with tastings and tips for pairing. Popular returning seminar topics include wine blending, Italian wines, champagne, beer, tequila, pasta making, sushi and sake and wine and cheese pairing. All seminars require separate tickets, and space is limited.

As an upgraded ticket option, guests can experience a beer garden, featuring a variety of local and seasonal brews from around the world, alongside Oktoberfest-inspired cuisine made by the resort’s culinary experts.

Award-Winning Chefs
To add to the event’s appeal, guests can enjoy a meet and greet with celebrity chef Todd English, the namesake of the resort’s Todd English’s bluezoo restaurant. Guests can also meet the world’s only two-time World Champion Pastry Chef and the resort’s very own executive pastry chef, Laurent Branlard. Barbeque fans shouldn’t miss the Cib’s Smoke House station for signature barbeque dishes from the resort’s Executive Chef Robert Ciborowski.

With 17 restaurants and lounges, a distinguished culinary and beverage team and unmatched customer service, the Walt Disney World Swan and Dolphin Resort continually receives national recognition for its food and beverage program. The culinary team has had the honor of presenting multiple dinners at the distinguished James Beard House. The resort boasts more than 70 certified wine sommeliers and 1,400 wine selections, including organic and rare vintages. The resort’s restaurants are annual winners of the Wine Spectator Award of Excellence including Shula’s Steak House, a five-time recipient of the exclusive Best of Award of Excellence.

Tickets to the Swan and Dolphin Food & Wine Classic are available as part of a resort package or individually. For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500.

What: Swan and Dolphin Food & Wine Classic

Info: The Swan and Dolphin Food & Wine Classic at the Walt Disney World Swan and Dolphin Resort returns October 28 – 29, showcasing a vast array of food and beverage options, informative seminars conducted by members of the resort’s award-winning food and beverage team and an appearance by celebrity chef Todd English.

The Swan and Dolphin Food & Wine Classic consists of 10 food and beverage seminars, live entertainment, a beer garden and more than 50 food and beverage stations, featuring appetizing selections from the resort’s signature restaurants: Shula’s Steak House, Il Mulino New York Trattoria and Todd English’s bluezoo, as well as wines, beers and cocktails from around the world.

When: Friday, October 28 and Saturday, October 29, 2016
5:30–9 p.m. (for seminar schedule, check www.SwanDolphinFoodandWineClassic.com)

Where: Walt Disney World Swan and Dolphin Resort Causeway
1500 Epcot Resorts Blvd.
Lake Buena Vista, Florida 32830
407-934-4000

Ticket Information:

– Overnight packages, available for one or two nights, including room accommodations and two tickets to the outdoor festival (seminar tickets and beer garden tickets may be added for an additional fee) are available starting at $392

– Advance purchase unlimited food and beverage samples are $105 per person; beer garden upgrade is $130 per person including taxes

– Interactive seminars start at $50 per person, per class including taxes

– Sunday Bubbles Brunch with J Vineyards and Winery is $75 per person

– For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500

About the Walt Disney World Swan and Dolphin Resort
In the heart of the Walt Disney World Resort, the award-winning Walt Disney World Swan and Dolphin Resort resides amongst the greatest theme parks and attractions in Central Florida. The resort is located between Epcot and Disney’s Hollywood Studios, and nearby Disney’s Animal Kingdom Theme Park and Magic Kingdom Park. Guests can discover 17 world-class restaurants and lounges, sophisticated guest rooms with Westin Heavenly Beds and the luxurious Mandara Spa. The resort features five pools, two health clubs, tennis, nearby golf, complimentary transportation throughout the Walt Disney World Resort, the extended park hours benefit, where each day, one of the four Walt Disney World Theme Parks is open extra time for guests to enjoy select attractions (Valid Theme Park admission and Resort ID required) and Disney FastPass+ service, where guests can reserve up to 3 select theme park experiences up to 60 days in advance of their visit. The resort can be reached at 800-227-1500, www.swandolphin.com or through Facebook at www.facebook.com/swananddolphin.

Waldorf Astoria and Hilton Orlando Bonnet Creek Food & Wine Weekends 2016

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Fall Food & Wine Weekends – Sept. 16 through Nov. 13, 2016
Complimentary transportation to Epcot® and the Disney Theme Parks.

Food & Wine Weekends at Hilton Orlando Bonnet Creek and Waldorf Astoria Orlando is a celebration of fine wine and the culinary arts…the perfect complement to the Epcot® Food & Wine Festival, for the serious epicurean.

Designed for those who truly savor the artistry of fine culinary preparations – each plate a canvas for delight and each vintage an invitation for couples to indulge in each other – we invite you to experience Food & Wine Weekends at Hilton Orlando Bonnet Creek and Waldorf Astoria Orlando. Come for an evening, or immerse yourself in a gourmet weekend retreat. Plus, enjoy complimentary transportation to Epcot® and all Disney Theme Parks.

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Weekend Highlights Include:

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The Taste of La Luce
Friday & Saturday, 6pm – 11pm, La Luce
From the kitchen of La Luce at Hilton Orlando Bonnet Creek, enjoy an exclusive four-course menu with recommended wine pairing featuring a taste of La Luce. Menu may be paired with wine flights for an additional fee. Reservations recommended, please refer to, “The Taste of La Luce,” when making a reservation. Call 407-597-3600. ($)
View Menu

The Taste of Bull & Bear
Friday & Saturday, 6pm – 10pm, Bull & Bear at Waldorf Astoria Orlando
Experience an exclusive tasting four-course menu comprised of exquisite food and wine pairings – prepared by the illustrious chefs of Waldorf Astoria Orlando. Reservations recommended, please refer to, “The Taste of Bull & Bear,” when making a reservation. Call 407-597-5413. ($)
View Dinner and Wine Pairing Menu

Carved Beef Filet Rossini with Potato Pave
Carved Beef Filet Rossini with Potato Pave

The Art of Sushi Pairing
Friday & Saturday, 5pm – 10pm, Zeta Bar & Sushi Lounge
Guests can enjoy an exciting epicurean journey at Zeta Bar & Sushi Lounge, exploring perfect pairings of sake or beer with favorite sushi dishes. ($)
View Dinner Menu

Cocktail Creations
Saturday 4:30pm – 5:30pm, Peacock Alley at Waldorf Astoria Orlando
Muddle, mix and sample! Guests partake in an interactive experience creating their very own specialty cocktails.

Sip, Swirl & Savor – A Wine Tasting Experience
Friday and Saturday, 5pm – 7pm, outside of La Luce
Before dinner, sample an array of wines which will be offered as a complement to The Taste of La Luce dinner menu. Regardless of your wine knowledge, this is a wonderful opportunity to learn more from an experienced sommelier. Select Weekends.

Craft Beer Experience

Friday & Saturday, MYTH Bar
The resort has teamed up with local breweries to bring this interactive experience to guests. Enjoy a selection of craft beers each weekend. Select Weekends.

Bar du Chocolat and Champagne Tasting
Friday & Saturday, 6:30pm – 10:30pm, Peacock Alley at Waldorf Astoria Orlando
A decadent selection of à la carte chocolate treats hand-crafted by Waldorf Astoria Orlando’s world-class pastry team. A selection of champagnes are available, as well. Highlights include chocolate truffles, exotic chocolate cakes and bowls of beautiful bon-bons. ($) Select Weekends.

Macaron Bar
Friday & Saturday, 6pm – 10pm, MYTH Bar
Whether indulging in a pre or post-dinner treat, guest can visit the Macaron Bar to try an assortment of flavors, hand-made by the resort’s world-class pastry team. ($) Select Weekends.

Astoria After Dark
Friday & Saturday, WA Kids Club at Waldorf Astoria Orlando
Adults aren’t the only ones who can join the fun. WA Kids Club offers a nightly children’s program including dinner and non-stop roster of fun activities – providing parents some “adult time” in which to experience Food & Wine Weekend activities. ($)

Royal Tea – A Waldorf Astoria Tradition
Sunday, 2pm – 4pm, Peacock Alley at Waldorf Astoria Orlando
Guests will treasure quality time with loved ones over finely-prepared tea sandwiches and house-made pastries, while sipping premium hot tea and listening to live piano music. A glass of champagne can be added for a “Grand Royal Tea.” Reservations are required 24 hours in advance. Please see Concierge or call 407-597-5450. ($)

Waldorf Astoria® Spa Tuscany Wine Special
Daily, Waldorf Astoria Spa
Experience the powerful antioxidants of red wine powder, red grape seed extract, crushed grape seeds and pure grape seed oil as you indulge in an extravagant Tuscany Wine Wrap or Pedicure. To book an appointment at Waldorf Astoria Spa please call 407-597-5360. ($)

Live Entertainment
Nightly, Peacock Alley at Waldorf Astoria Orlando

All guests of Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek are invited to enjoy Food & Wine Weekend experiences.

Stuffed Conchiglioni Pasta: Ricotta, Short Rib, Reggiano, B?chamel
Stuffed Conchiglioni Pasta: Ricotta, Short Rib, Reggiano, B?chamel

Tapa Toro’s Summer Wine Dinner Series

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Executive Chef Wendy Lopez, a native of Michoacan, Mexico, began cooking at a young age while working in her family’s restaurant. After formal training at Le Cordon Bleu College in Orlando, she began her professional career at the Isleworth Golf and Country Club in Windermere. She went on to become sous chef under Certified Master Chef Russell Scott.

She has aided in the development of a unique menu featuring a robust selection of hot and cold tapas, paella variations and desserts. Using only the freshest imported ingredients, Chef Lopez combines traditional Spanish elements to create an authentic taste experience for the people of Orlando.

At Tapa Toro, Chef Wendy Lopez combines contemporary, Spanish cuisine with a vibrant, energetic atmosphere – bringing a fresh dining experience to the I-Drive 360 area. With a unique paella pit, vibrant tapas menu, and extensive selection of imported wines the restaurant takes you on a culinary journey of Spanish flavors and culture in the heart of Central Florida.

The restaurant recently invited us to attend TAPA TORO: SABOR! A SUMMER WINE DINNER EXPERIENCE with Executive Chef, Wendy Lopez & Chef de Cuisine, Francisco Galeano.

Each month, their seasoned culinary team brings a chef’s table with a new wine dinner series featuring 5 courses of off-the-menu dishes and fresh Spanish ingredients all complete with fine wines imported from remote regions in Spain.

http://tapatoro.restaurant/groups-events/summer-wine-dinners/

Wine Dinner Setup . . .
Salmorejo
Salmorejo: Almonds, grapes, cucumbers, shallots, olive oil // Wine: Torres, Verdeo, Verdejo Spain
Semola de Maiz Blanco
Semola de Maiz Blanco: Poached egg, grits, machego, scallions, corn, fresh cracked peppers // Wine: Gran Vina Sol, Chardonnay, Penedes
Semola de Maiz Blanco
Semola de Maiz Blanco: Poached egg, grits, machego, scallions, corn, fresh cracked peppers // Wine: Gran Vina Sol, Chardonnay, Penedes
Flamenco Dancing Tapa Toro
Flamenco is a Spanish art form made up of three parts: guitar playing (“guitarra”), song (“cante”) and dance (“baile”)
Coctel de Camaron
Coctel de Camaron: Shrimp, tomato water, shallots, avocado, cilantro, lavash // Wine: Torres Sangre de Torro Blend
Coctel de Camaron
Coctel de Camaron: Shrimp, tomato water, shallots, avocado, cilantro, lavash // Wine: Torres Sangre de Torro Blend
Tapa Toro Amuse Bouche
Amuse-bouche is a single, bite-sized hors d’œuvre served free and according to the chef’s selection.
Executive Chef Wendy Lopez preparing the next dish
Pargo al Horno
Pargo al Horno: Salt-crusted grouper, creamed spinach, lemon butter // Wine: Torres Salmos, Carinena – Syrah – Garnacha tinta, Priorat
Pargo al Horno
Pargo al Horno: Salt-crusted grouper, creamed spinach, lemon butter // Wine: Torres Salmos, Carinena – Syrah – Garnacha tinta, Priorat
La Fogata
La Fogata: Graham cracker crumbs, coconut marshmallow, chocolate mousse, hazelnut ice cream // Wine: Torres Floralis Moscatel Oro, Moscatel de Alejandria
Torres Floralis Moscatel Oro, Moscatel de Alejandria
Torres Floralis Moscatel Oro, Moscatel de Alejandria
La Fogata
La Fogata: Graham cracker crumbs, coconut marshmallow, chocolate mousse, hazelnut ice cream // Wine: Torres Floralis Moscatel Oro, Moscatel de Alejandria
La Fogata
La Fogata: Graham cracker crumbs, coconut marshmallow, chocolate mousse, hazelnut ice cream // Wine: Torres Floralis Moscatel Oro, Moscatel de Alejandria

New Craft Beverage and Food Tours Launching in Downtown Orlando

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PRESS RELEASE

Orlando, FL – The Downtown Orlando Partnership (DOP), a founding partner of the Downtown Orlando Tours initiative, will launch the Crafty Cocktail Tour this weekend in the Central Business District. This new tour takes guests on a cocktail experience and explores some of Downtown’s best adult beverage locations.

“It’s been more than a year since we launched the Downtown Food Tour.” said Bridget Keefe, Executive Director of the Downtown Orlando Partnership. “We’ve had such a positive response from the community and visitors that we felt like it was time to expand our offerings.”

The Dapper Duck Orlando
The Dapper Duck Orlando

The Crafty Cocktail tour runs every Saturday from 6:30 – 8:30 p.m. and features tastings from four local establishments. Guests will sample hand-crafted concoctions created by some of the area’s most creative mixologists, while learning about the history and culture of Downtown Orlando. Participating locations include Bauhaus, Courtesy Bar, Dapper Duck, Hen House and the Woods.

The Courtesy Orlando
The Courtesy Orlando

“Our hope with the new tour is to be able to share the story of Downtown’s growing craft beverage scene,” Keefe noted “and showcase the amazing establishments on the forefront of it all.”

The Dapper Duck Orlando
The Dapper Duck Orlando

Also launching this weekend under the Downtown Orlando Tours umbrella is the new Thornton Park Food Tour. This new tour will run on the second Saturday of each month from 4 – 6 p.m. in partnership with the Thornton Park District and Thornton Park Restaurant Group. Guests will be guided through the area and receive tastings from Anthony’s Pizzeria and Italian Restaurant, Baoery Asian Gastropub, Shari and Soco.

Both tours are now available to book by visiting www.downtownorlandotours.com.

Chroma Modern Bar + Kitchen in Lake Nona to open September 21

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PRESS RELEASE

ORLANDO, Fla. (September 13, 2016) – Tavistock Restaurant Collection announces today that Chroma Modern Bar + Kitchen, the anticipated Modern-American concept located in Lake Nona Town Center, will open to the neighborhood on Wednesday, September 21. The restaurant will offer eclectic small plates and is overseen by Executive Chef Jason Bergeron, who competed earlier this year on Food Network’s “Chopped Grill Masters.”

Chroma chef Jason Bergeron
Chroma chef Jason Bergeron

“We couldn’t be more excited to introduce Chroma to the neighborhood,” said Maurice O’Donaghue, General Manager, Chroma Modern Bar + Kitchen. “We want locals to feel that this is their home away from home, to sip on a cocktail, enjoy a bite and share in conversation.”

At the heart of Chroma’s 256-seat restaurant is an oversized bar, where locals can belly up, unwind and enjoy wines-on-tap, local draft beers and seven Tavistock private-label wines.

Chroma flame grilled ribeye

A selection of nine housemade cocktails created by Assistant General Manager Megan Harris include a signature Chroma Paloma ($10) with Stoli Ohranj, grapefruit juice, mint, and Coppertail Brewing Co. Wheat Stroke, to exciting twists on the classics like a Seasonal Sangria ($9), a Pineapple Ginger Caipirinha, ($11), Adam’s Got Mojo ($10) and an Ancho Daiquiri ($11).

chroma-adams-got-mojo

Boasting a contemporary and communal dining atmosphere, Chroma’s extensive small plates menu takes a “something for everyone” approach with dishes inspired by a global spice palate.

Scratch dishes are designed to savor and satisfy ranging from Quail Egg Croquettes ($9), Roasted Edamame ($7), Wagyu Skirt Steak ($14), and Skillet-Roasted Clams ($11) to Guava and Goat Cheese Flatbread ($12).

chroma-crispy-drumsticks

Three, “For The Table” offerings are larger in size, served family-style and include a Crispy Pork Loin ($35), Flame Grilled Ribeye ($53) and Jambalaya ($35). Chroma’s menu is intentional in every sense; with an extensive vegetable selection to seafood and meat dishes.

chroma-overhead-3

A fresh focus fuels moderate menu changes to reflect what is local and in abundance.

Chroma’s open layout includes a main dining area with cozy banquette seating, an outdoor lounge and covered patio and a solarium complete with inspiring views of Lake Nona Town Center’s community artwork.

chroma-main-dining-room-3

All dining options are available for private or semi-private group dining.
To make reservations or check out the full menu, visit ChromaLakeNona.com.

chroma-menu2

chroma-menu

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ABOUT CHROMA MODERN BAR + KITCHEN
Chroma Modern Bar + Kitchen is an original concept restaurant from Tavistock Restaurant Collection located in the Lake Nona Town Center. In design and cuisine, Chroma Modern Bar + Kitchen reflects the innovative Lake Nona community by incorporating a contemporary dining atmosphere with scratch-made small plates created by Executive Chef, Jason Bergeron. The restaurant is open daily for dinner and for lunch Monday-Friday. For more information or to make reservations, call 407-455-3435 or visit www.chromalakenona.com

ABOUT TAVISTOCK RESTAURANT COLLECTION
Tavistock Restaurant Collection is part of Tavistock Group, an international private investment organization founded by Joe Lewis. The collection operates award-winning restaurant concepts including Abe & Louie’s, Atlantic Fish, Atlas, AquaKnox, Blackhawk Grille, Cafe del Rey, Canvas Restaurant & Market, Canonita, Chroma Modern Bar + Kitchen, Coach Grill, Joe’s American Bar & Grill, Napa Valley Grille, Sapporo, Timpano, Top Catch, and ZED451. For more information, visit www.tavistockrestaurantcollection.com.

Visit Orlando’s Magical Dining Month 2016 – Restaurant Checklist PDF Printout

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Check out this printout PDF we made to keep track of all the meals you have eaten this month! Thank you to our fellow foodie friend Lyne for the suggestion during our recent Orlando Foodie Forum dinner – hopefully next year Visit Orlando will create a nice one for us to print out.

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Download the PDF – Visit Orlando’s Magical Dining Month 2016 – Restaurant Checklist PDF Printout

 

Also, make sure to sign up for our weekly e-mail newsletter to stay up to date with all that is going on in Orlando’s Foodie Scene. Subscribe to the TastyChomps Newsletter here

VIP Charity Night at Chuy’s in Winter Park

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.

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

DSC_7566Appetizer 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.

DSC_7573Tacos Al Carbon – freshly made flour tortillas filled with fajita chicken or beef, grilled onions & green chiles.

DSC_7575Stacked 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.

DSC_7576The 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.

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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

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.

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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.

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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.

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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.

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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.

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

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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 Releases Fall Menu

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.

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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.

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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.

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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

Summer in Greece with the Coumbaros Family of Taverna Opa and Tapa Toro!

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Katerina Coumbaros, owner of Tapa Toro and Taverna Opa, as a guest blogger this summer. Katerina will be traveling to Greece from June 29 to August 1.

Pack your bags and bring your appetites, the team at Taverna Opa is going to Greece! Join in on the journey as owners Vassilis and Katerina Coumbaros travel through their homeland.

In honor of their travels, Taverna Opa unveiled a special limited edition menu, ‘Summer in Greece’. The menu featured three authentic dishes that are made with fresh, Greek ingredients and are inspired directly by the country’s latest food trends.

The limited menu was available from June 29 to August 6, with dishes ranging from $7 to $15.
Taverna Opa Summer in Greece
——
HELLO FROM GREECE
By Katerina Coumbaros

Like others who share a similar upbringing, being part of a first generation immigrant family has taught me so many things about tradition. Among the many things I’ve done to preserve the tradition of being Greek – most obvious being the opening of Greek restaurant, Taverna Opa – is to make a point to go back to visit. As a restaurant owner, I always say that experiencing something first hand is the only “real” way to experience it.
Every time I visit, my cup of life is overflowing with the beauty that is Greece (#greecerightnow) – so much to see, so much to learn, so much to eat and enjoy! As a parent I do my part to keep tradition in the house and throughout the year. Today, I’m sharing my journey of tradition continued; join me as journey through a summer in Greece (#summeringreece) with my family.

Picture0 Hello from Greece…. Thursday, June 30
The Coumbaros clan has arrived in Chania– the second largest city and the capital of Crete. What could be more beautiful than looking out the airplane window to this an incredible view of the amazing ocean and landscape as we touch down.

Friday, July 1st It’s Time to Eat…

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First stop Bougatsa Iordanis, established in 1924 this is the place to come and experience the Chaniotikia Bougatsa. What is it? Or you mean, what isn’t it – it is the most delicious phyllo dough made fresh, stuffed with mizithra goodness, a type of sour Greek cheese made with milk and whey from sheep and/or goats. Some guests love it topped with sugar, I personally love it savory.

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Here you see the pastry chef stretching out the phyllo dough. It’s amazing how thin it gets without breaking or ripping!

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Here they are folding the savory pastry.

Saturday, July 2nd It’s Summer In Greece, Alright….

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Quick family picture of us on the side of the highway on our way to Elafonisi, an island located in the southwest corner of of Crete. Just need to keep everyone excited as we journey through the last bit of this curvy mountain road, we are seconds from paradise!

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Hello paradise… and cue the sigh of relief now. Elafonisi Beach has been voted the best beach in all of Greece. Tourist and locals come here for the sights of pink sand and the clear waters. It was amazing here, the kids loved it!

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Meet Yorgos, our son who you can see is a fan of snorkeling.

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Meet Violetta, one of our beautiful daughters (or should we say minnows), swimming under water.

Sunday, July 3rd Feeling Inspired at Marathi Beach…

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We might be soaking up the Greek sun at Marathi Beach, but we are also doing our homework!
Feeling particularly inspired after a delicious dinner filled with many standouts including my personal fav, the Anthous, a Marathi island specialty. They are stuffed zucchini blossoms with rice and herbs that are then baked in the oven – similar to dolmades. New menu item alert for sure, please watch out for these as a special at the restaurant when they are in season!

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Meet Fagri, a beautifully grilled Mediterranean fish. We actually ship this exact fish into Taverna Opa weekly when it is available. There is nothing like fresh fish with just lemon and olive oil. The generous host offered to filet it for us, but Vassilis, my husband, opted for us to filet it on our own. At Taverna Opa we can serve it whole or fileted.

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Traditional Greek Salad, means no lettuce. Just the beautiful flavors of tomatoes, cucumbers, green peppers, red onion, feta cheese and olive oil. This salad was especially delicious, as the vegetables were picked from the restaurants garden. At Taverna Opa we take pride in providing the best vegetables available for our Traditional Greek Salad.

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Mussels in a saffron sauce – so flavorful and juicy. Fun fact, Greece is actually known from producing the best saffron in the world and is the second largest producer of the spice.

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Octopus and Greek Sausage Skewer; simple and delicious…and another new menu alert item. We have a great octopus dish at the restaurant, but we loved the way that the octopus picked up the flavors of the greek sausage, which has an orange, citrusy smoke flavor. Hmmm…they are on to something!
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Monday, July 4th Happy 4th From Theriso…
….and on Monday’s we take train rides from the beach up to a war village named Theriso. A beautiful day with family! The train traveled through mountains where we got “up close and personal” with wild goats. What a great way to see the village. When we got to Theriso we did what everyone visiting a war village should do, and very fittingly visited the war museum.

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In front of St. Apostolos church at the top of the mountain patiently waiting for the train to arrive.

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Yorgos took a picture with one of the shooting canyons.

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Tuesday, July 5 Good-Bye…For Now
Just like I started this blog, I will end this blog – with tradition. Here is a beautiful picture of me and my family on my favorite beach in Greece, Falassarna. Crystal clear waters, beautiful view of the mountains, a stunning sunset, and memories…

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Taverna Opa Orlando is a Mediterranean restaurant with a focused on traditional Greek cuisine. The restaurant is located at 9101 International Drive and is open daily for lunch and dinner Monday through Thursday from 11 a.m. to 11 p.m. and Friday and Saturday from 11 a.m. to 2 a.m. Guests can enjoy homemade dishes highlighting ingredients indigenous to Greece along with live entertainment performances nightly. For more information, please visit www.tavernaopaorlando.com or call 407.351.8660.

The Capital Grille Unveils New Bar Menu

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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

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PAN-FRIED CALAMARI
with Hot Cherry Peppers.

SAMSUNG CSCPARMESAN TRUFFLE FRIES
Freshly grated cheese and white truffle oil.

SAMSUNG CSCMINI TENDERLOIN SLIDERS (3)
Mushroom Duxelle and Herbed Cheese
SAMSUNG CSCSEARED DRY AGED SIRLOIN
with Sweet Chili Vinaigrette and Wasabi Oil. SAMSUNG CSC

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

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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.

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

SAMSUNG CSCMOJITO 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.

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

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

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

SAMSUNG CSCGRAPEFRUIT 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.

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

 

Rusty Spoon x Orlando Foodie Forum x Magical Dining Month Dinner

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After a successful dinner at Hyatt Regency Orlando’s Urban Tide last week, in honor of Orlando Magical Dining Month, our Orlando Foodie Forum presented by Tasty Chomps! has partnered with Visit Orlando for a special dinner event at Chef Kathleen Blake’s Rusty Spoon on Thursday September 8th.

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Meet Orlando Foodie Forum friends at The Rusty Spoon for an exclusive dinner event celebrating Visit Orlando’s Magical Dining Month. Your experience includes a complimentary cocktail reception at The Rusty Spoon bar featuring signature cocktail selections. Dinner will follow giving guests a first taste of The Rusty Spoon’s three-course Magical Dining Month menu with wine pairings and special presentations from Chef Kathleen Blake.

Gratuity included. Tickets must be purchased in advance online. Limit two tickets per party.

MAGICAL DINING MENU

Choice of Appetizers

Lake Meadow Scotched Egg
Soft boiled egg, house italian sausage, pickled vegetables

Charred Squid & Octopus
Watermelon 2 ways, crispy chorizo,
house pickled peppers, arugula & spicy vinaigrette

Crudite
A taste of the season

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Choice of Entrèes

Lake Meadow Skirt Steak
Crispy potatoes, vegetables of the moment & salsa verde

Lake Meadow Chicken Thigh Alla Diavola
Slow roasted with our italian sausage, house hot pickled peppers, wilted greens & grit fries

Native Pirlau
Canaveral head-on shrimp, chicken andouille sausage, charred vegetables with rice & smoky shrimp broth

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Choice of Desserts

Floating Island
Seasonal sorbet & poached fruit

Rusty Donut Hole
Stuffed with something yummy, chocolate sauce

Chocolate Cake
Salted caramel gelato & seasonal fruit

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WHEN
Thursday, September 8, 2016 from 6:00 PM to 8:30 PM (EDT)
WHERE
The Rusty Spoon – 55 West Church Street, Orlando, FL 32801

TICKETS LINK:
https://www.eventbrite.com/e/magical-dining-at-the-rusty-spoon-x-orlando-foodie-forum-tickets-27378049483

Photos Courtesy of The Rusty Spoon

Scenes from the 2016 Taste of Winter Park

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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!

—————-

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.

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Hamilton's Kitchen at The Alfond Inn
Hamilton’s Kitchen at The Alfond Inn

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Urban Tide at Hyatt Regency Orlando – Visit Orlando Magical Dining Month x Orlando Foodie Forum

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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

Urban Tide at Hyatt Regency Orlando
Urban Tide at Hyatt Regency Orlando
Urban Tide at Hyatt Regency Orlando
Urban Tide at Hyatt Regency Orlando
Crabcake
Crabcake
Chef Jared Gross - Urban Tide at Hyatt Regency Orlando
Chef Jared Gross – Urban Tide at Hyatt Regency Orlando
Cocktails on wheels
Cocktails on wheels
Cocktail bar on wheels
Cocktail bar on wheels
Special Menu
Special Menu
Special Menu
Special Menu
Crabcake
Crabcake
Salt margarita with sea foam
Salt margarita with sea foam
Cheesy bread
Cheesy bread
Plantain Crusted Diver Scallop Beet root mash, pickled corn and chorizo salsa
Plantain Crusted Diver Scallop
Beet root mash, pickled corn and chorizo salsa
Crispy Pork Belly  Apple mustard, Brussel sprout and hazelnut slaw
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
Little Gem Lettuces’
Roasted artichoke, heart of palm, piquillo peppers, charred ricotta salata,
lemon thyme vinaigrette
Grilled Skirt Steak  Honey roasted butternut squash, cilantro pesto
Grilled Skirt Steak
Honey roasted butternut squash, cilantro pesto
Florida Atlantic Swordfish  Olive oil and green onion crushed potatoes, Maine lobster bisque
Florida Atlantic Swordfish
Olive oil and green onion crushed potatoes, Maine lobster bisque
Smoked Fettuccini Pasta Edamame, Cipollini onions, arugula, oven dried tomato and crème fraiche cream sauce (vegetarian)
Smoked Fettuccini Pasta
Edamame, Cipollini onions, arugula, oven dried tomato and crème
fraiche cream sauce (vegetarian)
Grilled Bread Pudding  Blackberry “au jus”, vanilla ice cream
Grilled Bread Pudding
Blackberry “au jus”, vanilla ice cream
Intense chocolate mousse Caramelized macadamia nuts, fudgy brownie bites
Intense chocolate mousse
Caramelized macadamia nuts, fudgy brownie bites

Paramount Fine Foods and their Farm-To-Table Dining

Paramount brings Farm-To-Table dining that embraces the fresh and healthy flavors of the Mediterranean. Paramount says that they “care about what they put on your plate, which is why all of their meats are GMO, hormone and antibiotic free, grass fed and natural raised.”

Paramount also “cares about the local community and how they impact the environment.” They source their produce locally. They use plates and other materials made from recycled materials and vegetable fibers that are 100% biodegradable throughout their store.

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The Falafel is completely vegetarian, but thick in texture. It tastes better with the creamy sauce that comes with it at Paramount.

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Grape Leaves – rice and seasoning wrapped in grape leaves. This was my favorite item on the menu. Simply made, yet the flavors are very refreshing.

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Yale Special (top left) – Chicken Shawarma on a bed of French Fries, topped with shredded Lettuce, pickled Cucumbers & Turnips, Tomatoes, Parsley, covered with Tahini and Garlic Sauces.

Mezzo Plate (top right) – Tabbouleh, Baba Ganoush, Falafel, hummus with pita. Tabbouleh is a salad we would choose if we wanted a light and quick lunch from Paramount.

  • The taste is light, lemony and minty. As fun as it is to say Baba Ganoush, the eggplant dish is far from being our favorite; it is very unique and the flavors are very strong, even for an experienced palate.

Sampler Plathe (lower center) – Chicken Kebab, Kafta Kebab, Chicken or Beef Shawarma, Rice and Fries or Salad.

  • The grilled chicken is very tender, juicy and moist.
  • Kafta Kebab is a grilled skewer of ground beef mixed with exotic Arabic spices. It is very similar to meatloaf (on a stick).

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Aside from dishes with pre-determined ingredients and items, Paramount allows you to create your own saw, bowl, pita, and salad similar to Chipotle. At the very bottom of this post, you can find an image of the steps.

The hummus bowl is made nicely and the hummus itself is smooth. The bowl is very filling and you can save the leftovers for a second meal, possibly with some pita.

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This is a pita with beef shawarma. Beef shawarma is grilled steak seasoned with Paramount’s blend of unique spices. It is grilled on a rotating spit before being shaved off to be served accordingly.

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The Nutella Saj looks tasteful, but we were unable to try it due to allergies.

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Lebanese Kinafe – A Mediterranean cheese dessert drizzled with sugar syrup. This is unique, savory and sweet that most cheese and dessert lovers will enjoy.

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Baklawa – Stuffed with pistachio or cashew nuts. Although you may believe it is healthy due to pistachio and cashew nuts, think again. This dessert is packed with more sugar than you may believe. It is delicious and best in small portions.

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Fresh Juices – Mango, Strawberry and Cocktails (strawberry, mango and banana). The juices are liked by many, but we did to fancy it too much. The lemonade is not your typical lemonade you may find at a farmer’s market, etc. It had a unique taste to it that we did not recognize. If we had to choose, we prefer the mango and strawberry blend.

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For more information, please visit Paramount Fine Foods.

Explore Newk’s Eatery in Waterford Lakes

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.

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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.

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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.

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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.

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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.

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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.

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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 Launches Reggae Fest

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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