Tasty Chomps: A Local's Culinary Guide | A local's perspective to food and drink – food guides and more

Food and Wine Unite Orlando on July 10th at East End Market

Orlando

Ricky Ly

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Jun 22, 2016

Food and Wine Unite Orlando on July 10th at East End Market

Food and Wine Unite Orlando
Description:

There is NOT a required price to purchase a ticket – the event planners hope the attendees will donate for this event based upon what they feel in their hearts. Please register online so they have a record of all attendees
Date:07/10/2016
Time:4:00 pm – 8:00 pm (Open House)
Event Location: East End Market, 3201 Corrine Drive, Orlando 32803

Tickets: http://www.foodandwineuniteorlando.myevent.com/3/online_payment.htm

Chef Kevin Fonzo and Chef Jamie McFadden have teamed up to plan a benefit BBQ on Sunday, July 10th. This will be an ‘open house’ from 4:00 PM – 8:00 PM at East End Market.

The event will have no cover charge but will rely on attendees for donations. Much like the LGBT Community, it will be about inclusion not exclusion.

This Food and Wine Event will donate 100% of the proceeds to assist The Center Orlando in rebuilding their resources. http://www.thecenterorlando.org

SPONSORS
K RESTAURANT

http://krestaurant.net

CUISINIERS CATERING

http://www.cuisinierscater.com

EAST END MARKET – VENUE RENTAL/John Rife

https://www.eastendmkt.com/events-classes/rental-info/

THE BOATHOUSE
Disney Springs

The BOATHOUSE®

QUANTUM LEAP WINERY
http://www.quantumleapwinery.com

BREAKTHRU BEVERAGE GROUP
http://www.breakthrubev.com/Florida

EVENT PLANNING AND LOGO DESIGN
Overeasy Events, Winter Park, FL
https://www.instagram.com/overeasy_events/
https://www.facebook.com/OvereasyEventsOrlando

Look inside new Mia Supermarket on Bumby and Colonial

Ricky Ly

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Jun 22, 2016

0

Look inside new Mia Supermarket on Bumby and Colonial

We dropped by the new Mia Supermarket on Bumby and Colonial the other day shortly after their opening. It formerly was home to Winn Dixie for many, many decades.

A few first impressions – still coming together as a market – but there is a nice selection of fruits, vegetables, and seafood, and I think the highlight is the Formosa Bakery inside.

They are a sister bakery to the Sun Pearl Bakery located in the Chinatown plaza on Colonial and Pine Hills, specializing in Taiwanese bakery items and pastries.

I love the smell of the baked goods wafting through the store as they are baked. I had, for the first time, a taro stuffed pineapple bun – and it was glorious.

Mia Supermarket
2415 E Colonial Dr
+1 407-228-9899

These are molds for little black bean stuffed taiyaki style pastries.

Baking fresh.

Incense and rice – essentials.

Dumplings

Ramen wall.

Classic red bowls

There is a whole section with Goya / Latin grocery goods, too.

A whole aisle dedicated to dried mushrooms and Chinese herbs

Soy sauces, try them all.

Dine Out for Orlando United to Support Victims, Families and Community on June 30th

Orlando

Ricky Ly

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Jun 16, 2016

0

Dine Out for Orlando United to Support Victims, Families and Community on June 30th

To help victims and their families in the aftermath of the shooting in Orlando, Florida’s hospitality industry is offering its support by hosting a statewide community event on Thursday, June 30, 2016.

Led by the Florida Restaurant and Lodging Association in partnership with VISIT FLORIDA, the fundraiser, “Dine Out for Orlando United,” will be a day for Florida restaurants, their employees and guests to make a difference in the lives of those affected by the tragedy.

All proceeds raised will be donated to the OneOrlando Fund, which is designed to provide a way to respond to the needs of the local community, now and in the time to come.

“Our hearts and prayers are with the victims and their families. As an industry, we want to continue to rally around them by offering our support, time and resources. Pulse is a member of the FRLA, a part of our hospitality family and we are proud to lend support. We encourage all Floridians, visitors and those around the country to participate in this Dine Out to help the entire Orlando community,” said Carol Dover, president and CEO of the Florida Restaurant and Lodging Association.

“The Florida tourism industry stands united as a community. This is a wonderful way for restaurants and Floridians statewide to come together in solidarity with the Orlando community and make a difference,” said Will Seccombe, president and CEO at VISIT FLORIDA.

During the event, guests across the state are encouraged to dine at a participating restaurant and/or choose to make a direct donation.

Employees can work a shift, choose to volunteer their time or donate a portion of tips.

Businesses can join our list of participants and help us promote, organize and/or donate.

To participate, restaurants can:

Donate a portion of total sales
Collect donations received from guests and staff
Donate a portion of total profits
Make a donation for every sale of a specific item
Identify a set donation amount
Media is asked to contact FRLA Communications Director, Elizabeth Ray at eray@frla.org.

For restaurants interested in participating in the event, please contact Dan Murphy at dmurphy@frla.org.

More information, along with a growing list of participating restaurants, will be available online at https://www.frla.org/dine-out-orlando/.

PARTICIPATING RESTAURANTS

More restaurants coming soon! Check back regularly.

###

About OneOrlando Fund
Orlando Mayor Buddy Dyer announced the formation of the OneOrlando Fund. The purpose of the Fund is to provide a way to help respond to the needs of our community, now and in the time to come, after the effects of the Pulse tragedy. The distribution of the funds will be administered by the Central Florida Foundation. The Foundation serves as the region’s community foundation and is home to more than 400 charitable funds. For information regarding the OneOrlando Fund or to make a wire transfer, please contact info@oneorlando.org.

About the Florida Restaurant and Lodging Association
FRLA is Florida’s premier non-profit hospitality industry trade association. Our mission is to ‘Protect, Educate and Promote’ Florida’s $82 billion hospitality industry which represents 23% of Florida’s economy and more than 1.1 million employees – making it the state’s number one industry. We offer regulatory compliance and food safety training needs (RCS and SafeStaff®); industry developed career-building high school programs (FRLAEF); sponsor the only event in Florida exclusively serving the restaurant and foodservice industry (FR&L Show, September 27-29, 2016 in Orlando); and we safeguard the needs of the hospitality industry by providing legislative advocacy. We represent and serve more than 10,000 independent and household name members, suppliers, and theme parks. For more information, go to www.FRLA.org and find us on Twitter @FRLAnews, Facebook and YouTube.

All You can Eat Sushi for International Sushi Day at Downtown Bento Cafe

Sushi

Ricky Ly

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Jun 14, 2016

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All You can Eat Sushi for International Sushi Day at Downtown Bento Cafe

International Sushi Day is coming and Bento Cafe is hosting an All You Can Eat Sushi eating contest on Saturday July 18th. The contest will be held at the Downtown Orlando location and it will begin at 1 pm. Sign up will also be at this location. In addition to the competition, Bento will be running a special all day long for Sushi, buy 2 rolls and get a classic roll free in honor of international sushi day. This special will be held at all of Bento Orlando locations.

Bento Cafe
151 S Orange Ave · +1 407-999-8989
Open until 10:00 PM

Bento Cafe
7335 Sand Lake Rd · +1 407-352-2277
Open until 10:00 PM

Bento Café
12250 Strategy Blvd #443 · +1 407-658-8088
Open until 10:00 PM

http://www.bentocafesushi.com/

How to Help in Orlando after this Weekend’s Attacks – OrlandoUnited, OrlandoStrong

Orlando

Ricky Ly

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Jun 13, 2016

1

How to Help in Orlando after this Weekend’s Attacks – OrlandoUnited, OrlandoStrong

Updated: 5:00pm 6/15/2016

“When something bad happens you have three choices. You can let it define you, let it destroy you, or you can let it strengthen you.”

Our thoughts and prayers go out to the family and friends who have been affected by last night’s tragic and terrible violence – our community is united in solidarity with our LGBTQ brothers and sisters in bringing love and compassion in the face of hatred.

In this moment where there is so much terrible loss, there has been a huge outpouring of response from the local Orlando community, trying to help and give back whether it is the thousands who lined up to donate blood or those who donated water and snacks to those waiting in line and the more who donated to help the victims and their families with medical costs. This outpouring of love in the face of hate is what makes our City Beautiful.

Blood Donations

Right now, OneBlood is still in urgent need for O Negative, O Positive and AB Plasma blood donors – schedule calling 1.888.9.DONATE (1.888.936.6283)or visit oneblood.org. The GLBT Center and Zebra Coalition are offering counseling services for those who need it. The community can call the Zebra Coalition hotline at 407-228-1446 or 407-822-5036, and counselors will be on site at The Center at 946 N Mills Ave. You can also sign up to volunteer with the City of Orlando, here http://www.cityoforlando.net/blog/orlandounited-want-to-help-let-us-know/.

For more info, visit http://bungalower.com/2016/06/12/pulse-shooting-locals-need-know/

Volunteer

If you would like to help but unable to donate blood, volunteer at the United Against Poverty Orlando center just a few doors down from the main One Blood center on Michigan St https://www.facebook.com/uporlando/

City officials are asking for bilingual volunteers and mental health counsellors. Call 407-428-5870 or info@hispanicchamber.net to help

If you want to help, please bring the following to 511 Virginia Drive, The Venue. Water, Coffee, Snacks, Hand sanitizers, Rubber gloves , Paper towels, Toilet paper, Sunscreen, Amongst other things desperately needed! The LGBT Center or The Venue #OrlandoUnited

Donate Money to Local Victims Funds

If you are looking to donate, local groups created an official Go Fund Me page to raise money for the victims. This is the official one being managed by The Center, MBA, Hope and Help, Two Spirit Health, Zebra Coalition, Rollins. – https://www.gofundme.com/29bubytq

This is the official Pulse Victims Fund page for Equality Florida, the state’s lesbian, gay, bisexual, and transgender (LGBT) civil rights organization. Equality Florida is collecting contributions via this GoFundMe page to support the victims of the horrific shooting at Orlando’s Pulse Nightclub. Funds raised on this page will be going directly to the victims and families affected by the horrific shooting at Orlando’s Pulse Nightclub. https://www.gofundme.com/PulseVictimsFund

Orlando’s Food Community Gather Support

Already our local culinary community has come together as well to help give back.

Orlando Weekly – Orlando’s food community bands together in face of tragedy – http://www.orlandoweekly.com/Blogs/archives/2016/06/12/orlandos-food-community-bands-together-in-face-of-tragedy

Scott Joseph’s Orlando Restaurant Guide – Central Florida Culinary Community Comes Together in Response to Attack http://www.scottjosephorlando.com/news/3518-central-florida-culinary-community-comes-together-in-response-to-attack

Chuy’s Tex Mex, 4 Rivers, Talk of the Town Restaurans, Tijuana Flats, Quantum Leap Winery, Kona Ice, Vegan Hot Dog Cart, Old Hearth Bread Company, Swine and Sons, John and Shirley’s Catering, The Meatball Stoppe, are just some of the many many local Orlando businesses that have come together, often quietly, to donate to the YMCA, the LGBT Center, Zebra Coalition, and the blood banks.

Join Culinary Cares: In Support of Pulse Orlando – Facebook Group organized by Gary Appelsies, director of healthy eating for Central Florida YMCA to find out more on how to help. https://www.facebook.com/groups/1093866574005928/?fth=1

Sus Hi Eat Station, which recently opened a second location in Altamone Springs, announced that starting today through Saturday (June 18th), 100% of profits from both stores will be donated to the GoFundMe Pulse Victims Fund created by Equality Florida. #OrlandoStrong

https://www.facebook.com/permalink.php?story_fbid=10154189570997591&id=106618472590

K Restaurant is hosting a fundraiser tonight as part of their dinner service to help with a victim’s family costs.

“Join us tonite as a portion of our sales go to Cory’s family…..#prayfororlando
https://www.facebook.com/K-Restaurant-Wine-Bar-106618472590/?fref=nf
http://www.community-paper.com/2016/06/12/edgewater-grad-among-those-shot-at-pulse/

Orchid in Winter Park is accepting toilet paper, paper towels, hand sanitizer.

Pincho Factory, which opened its doors in Dr. Phillips this past March will donate 15% of all sales from this week to support victims of the tragedy. “The city of Orlando embraced us in such an amazing way, we knew we had to do something to show our support,” says Pincho Factory co-owner Otto Othman. Effective immediately (June 13) through end of business Sunday, June 19, 2016 monies will be collected from all sales and donated to https://www.gofundme.com/PulseVictimsFund, which launched shortly after news of the Pulse shootings broke. “You feel so powerless after something like this happens,” adds co-owner Nedal Ahmad. “We hope any money we raise will help those dealing with the aftermath of this terrible tragedy.”

For the first time 4 Rivers Smokehouse will open its doors on a Sunday in order to raise funds for the victims of the tragic shooting at Orlando’s Pulse Nightclub.
The 4 Rivers Winter Park location at 1600 W. Fairbanks Ave. will ?be open this Sunday, June 19, from 11 a.m. 3 p.m. for dinein and callahead orders.
Proceeds from the day will go toward the Pulse victims and families through the One Orlando Fund.

If you hear of any other ways to help our community, please leave a comment or send us an email at tastychomps@gmail.com.

#OrlandoStrong #OrlandoUnited

Craft Beer Dinner with Seito Sushi Sand Lake & Red Cypress Brewery

Krystle Nguyen

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Jun 6, 2016

0

Craft Beer Dinner with Seito Sushi Sand Lake & Red Cypress Brewery

Seito Sushi Sand Lake hosted its first-ever craft beer dinner in collaboration with Red Cypress Brewery and Tasty Chomps got to attend!

Located in Orlando’s Restaurant Row, Seito Sushi has been serving a variety of classic Japanese fare and Asian inspired dishes over the past ten years. The restaurant is beautifully decorated with hand-selected pieces of art, creating a modern atmosphere that is also reflected in the cuisine at Seito Sushi.

Seito Sushi Sand Lake Executive Chef Seng Inthisack and Red Cypress Head Brewer Garrett Ward developed a six-course pairing menu for the evening. Red Cypress is a Winter Springs-based brewery with a focus on brewing consistent beers, while staying true to the Florida brand.

Everything about the dinner was spectacular and unique. The house cured and smoked fish from the first-course instantly set the mood for a great dinner. Paired with Red Cypress’ Fruit de la Terre Saison, which is made with Florida orange peel as a local ingredient. The beer pairings for each dish created the perfect balance as the entrees progressed to heavier plates.

OLYMPUS DIGITAL CAMERA — **First-Course:** Smoke & Pickles – House cured and smoked fish with housemade Japanese pickles. Cape Canaveral Hog Snapper, Flounder, Faroe Island Salmon – *paired with* Fruit De La Terre, Saison

Seito Sand Lake
Address: 8031 Turkey Lake Road, Orlando, FL 32819
Phone: 407-248-8888

Red Cypress Brewery
Address: 855 E. State Rd 434 Winter Springs, FL 32708
Phone: 407-542-0341

Move That Dough: The Orlando Doughnut Guide

C Major

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Jun 3, 2016

2

Move That Dough: The Orlando Doughnut Guide

Oh, doughnut. How I love thee. You see, my love for this oh-so-sweet snack is pretty deep.

Every day seems to be a food holiday, but today happens to be a bit near and dear to my belly.

It’s National Doughnut Day, people!

To set the mood for this writing session, I warmed up a glazed doughnut from DG Doughnuts, and I must say it was definitely good.

unnamed (9) — Major at Little Blue Donut Truck

Who knew these fried pieces of goodness had so much history? Dating back to the 1800s, doughnuts can be found around the globe in various countries from Israel to Finland.

Round, square, long, glazed, sprinkles, stuffed, plain— they really do come in all shapes and sizes.

Here in Central Florida, local bakeries are getting onboard with what food enthusiasts are craving and dishing out some unique sweets. Now I know that I didn’t include every shop. I’ve only included the ones I’ve visited, so please comment with your favorite spot.

If You Doughnut Know, Now You Know

Before you head to your favorite bakeshop, check out this handy guide below.

Where To Get Your Fix

IMG_9695 (1) — Oreo doughnut from Donuts To Go

Around Town

Donuts to Go – The shop is hosting a one-day-only doughnut election and making special flavors
Little Blue Donut Truck
Donut King
Valhalla Bakery at Market on South

Mint Chocolate Chunk and Rosemary’s Berry doughnuts from Valhalla Bakery

Vegan Goodness

Doughn’t Be Cruel

Delivery Only

DG Doughnuts

I’m off to the Atlanta Food & Wine Festival tonight, where I’ll be double-fisting Revolution Doughnuts! Follow me on Instagram at @MajorCreates with the hashtag #MajorTravels.

Snack on,

Chauniqua Major, but we’re friends so call me Major!

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Chef’s Table Dinner at Seito Sushi Baldwin Park

Krystle Nguyen

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Jun 2, 2016

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Chef’s Table Dinner at Seito Sushi Baldwin Park

Experience a multi-course tasting extravaganza with Seito Sushi’s omakase “chef’s choice” dinner menu. Omakase literally means, “It’s up to you,” and the expression is used in restaurants where the chef creates a menu based on the freshest and highest quality ingredients. If you’re up for the adventure, be prepared to experience Seito Sushi’s innovative approach to Japanese cuisine.

In the dining room, you can find a beautiful 10-seat domestic walnut wood table. The “Chef’s Table” has significant meaning to the chef since it was built by Executive Chef Austin Boyd.

“Woodworking, much like cooking, is a labor of love for Austin.”

*Photo Credit: Seito Sushi Baldwin Park*

The omakase “chef’s choice” menu is a six course meal customized with off menu selections. A typical meal will begin with lighter dishes and progress to heavier dishes. Reservations for the omakase menu must be made at least 3 days in advance and are $85 per person (+$30 for wine or sake pairing). You are welcome to sit anywhere in the restaurant to order omakase style.

From the food to the environment, the dining experience at Seito is always enjoyable. At the media dinner with Jason and Sue Chin, I got to hear more about their experience of running a restaurant and admire their strong work ethic while balancing a family. The passion that they have towards food and building the community has really shown in the past few years. It also helps that they have an incredible team and Executive Chef Austin Boyd to take Seito to the next level.

Each dish that was prepared that evening was like a work of art…

Photos taken by Krystle Nguyen with the Nikon D5000 DSLR and Olympus OM-D E-M10.

Seito Baldwin Park
4898 New Broad Street, Orlando, FL 32814
407-898-8801

Hard Rock Hotel’s Kitchen Challenge

Orlando

Katherine Nguyen

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Jun 2, 2016

0

The Hard Rock Hotel in Orlando, FL hosts the Kitchen Challenge at their restaurant The Kitchen. This is a 30 minute challenge to eat “The Kitchen Burger” and “The Kitchen Sink” for $47+tax. If this challenge is completed within 30 minutes, this meal is on the house.

We were happy to join and attempt to win this challenge with Michael Fritz as our representative.

“The Kitchen Burger” is an 8oz Black Angus Beef Burger piled high with Bacon, Cheddar Cheese, Onion Rings, Lettuce, Tomato and Chipotle Horseradish Aioli, a deep fried pickle on the side, and a full pound of French Fries.

“The Kitchen Sink” is a 3lb, 7 layer cake. It is made up of Brownie, Peanut Butter Crunch, Chocolate Chunk Cookie, Pecan Pie, Vanilla Cheesecake, Devils Food Chocolate Cake and Vanilla Chiffon all covered with chocolate sauce, chocolate chips, and served with vanilla ice cream.

Unfortunately, we could not beat the challenge. However, Michael ate more than the other two men competing against the time, of which we are proud of him for doing.

Please enjoy behind the scenes photos of the event below.

Our behind the scenes video:

Hard Rock Hotel’s Kitchen Sink Challenge promo:

For more information, please visit Hard Rock Hotel.

STK Orlando Opens in Disney Springs – Press Release

Orlando

Krystle Nguyen

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May 26, 2016

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Press Release:

STK joins the exciting new dining, shopping and entertainment district at Walt Disney World Resort.

Lake Buena Vista, Fla. (May 25, 2016) – The ONE Group Hospitality, Inc. (“The ONE Group”) is pleased to announce that STK Orlando officially opened its doors today at Disney Springs in Walt Disney World Resort at Lake Buena Vista, Florida.

The new location is the 11th STK worldwide, and at more than 14,000 square feet, is the largest to date. Featuring rooftop dining with scenic views, the restaurant boasts both indoor and outdoor seating on two levels, a bistro, bar, private dining room and a fire pit. With a sleek and contemporary design, STK is known for its high-energy fine dining experience.

“We are thrilled to enter the Orlando market, especially at a premier destination like Walt Disney World,” said Jonathan Segal, CEO of The ONE Group. “Strategic relationships, as well as great real estate, will remain integral to our growth plans as we expand our company footprint, and with an additional nine STK restaurants currently in development, we are excited to bring the STK experience to new cities across the globe.”

At STK Orlando, menu items with a local focus will join signature dishes that have become STK favorites across the world. STK Orlando Executive Chef, James O’Donnell, says he plans to source ingredients from Florida-based farms whenever possible, especially seasonal fruits, produce and seafood.

Photos courtesy of STK Orlando

“Roughly twenty-percent of STK Orlando’s menu will be exclusive to the Disney Springs location, including opening-day items such as Florida grouper, seared tuna and chili rubbed rack of lamb,” said O’Donnell.

Chili Rubbed Rack of Lambs with Sunchokes, Caper Chimichury, and Lamb Jus at STK

STK is anticipating a dinner-only service from May 25^th through May 30^th with lunch beginning on May 31^st.

Hours for STK Orlando
Lunch: 11:30 a.m. to 3:30 p.m. (daily)
Dinner: 5 p.m. to 11 p.m. (Sunday through Thursday)
Dinner: 5 p.m. to midnight (Friday and Saturday)

For reservations call 407.917.7440.

Stay Connected

Twitter (@eatSTK) and Instagram (@eatstk)

Facebook (www.facebook.com/STKhouse)

About STK

STK is a unique concept that artfully blends the modern steakhouse and chic lounge into one, offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse. STK distinguishes itself by focusing on the social experience with a sleek, contemporary design and an in-house DJ who creates an infectious, high-energy vibe. The menu features reimagined classic American cuisine with signature dishes like bite-sized Lil’ BRGs made with Wagyu beef, Lobster Mac & Cheese, and, of course, the highest quality steak. STK defines the modern fine dining experience with incredible food, world-class service and the perfect atmosphere. STK has locations in New York City, Washington DC, Miami, Chicago, Atlanta, Los Angeles, Las Vegas, London, and Milan with additional locations coming soon to Toronto, Austin, San Diego, Denver, Ibiza and Edinburgh. For more information about STK, please visitwww.stkhouse.com.

About Disney Springs
Disney Springs is a one-of-a-kind Disney experience, treating guests by day and night to great dining, shopping and entertainment amid beautiful open-air promenades, flowing springs and waterfront charm. Offering an air of sophisticated grace and design that harkens to Florida’s waterfront towns at the turn-of-the-century, Disney Springs is home to four distinct, outdoor neighborhoods: The Landing, Town Center, Marketplace and West Side. Nearing completion in 2016, Disney Springs has been undergoing the largest expansion in its history to double the number of shops, restaurants and other venues for guests to explore, which will result in more than 150 establishments. Disney Springs is part of Walt Disney World Resort, the number one family vacation destination in the world, located in Lake Buena Vista, Florida.

The Orlandoan’s “Etsy”: Parlor & Pantry Delivers Local Goods to Your Doorstep

Orlando

C Major

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May 24, 2016

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The Orlandoan’s “Etsy”: Parlor & Pantry Delivers Local Goods to Your Doorstep

Welcome to a new series I like to call #MajorORLBiz, where we highlight Orlando makers who are changing the way we live, think and break bread.

Central Florida’s entrepreneur scene is steadily on the come up. Concepts such as Downtown Credo and Snap! Orlando are more than businesses; they’re cultural hubs where like-minded locals connect and create. Our city is also the home of powerhouse companies, such as Rifle Paper Co. and Wondermade — something is definitely in the water, and I stay hydrated for Project Pop’s sake.

Adding to the mix is University of Central Florida alumnus Rich Frost, who recently launched Parlor & Pantry (“P&P”). The concept is simple. Visit the site, shop your favorite local brands and expect your package within days. Easy, right?

He and his wife, Charlotte, carefully curated the site’s content by hand-selecting the pilot list of brands for the launch this month. The site has two sections: Parlor, which focuses on housewares, beauty products and other non-edible items, and Pantry, which offers food and beverage items from cottage bakeries and small kitchens.

Recently, I sat down with Frost at East End Market to chat all things Parlor & Pantry. And it went it a little something like this. . .

Q: Tabasco or Sriracha?
A: Neither. I’m a wimp when it comes to spice.

Ice officially broken.

Q: Tell us, why did you create Parlor & Pantry?
A: My wife and I love to shop locally and we visit farmers markets and one-off boutiques frequently. I realized how hard it can be for smaller vendors to be successful when they’re limited to one small storefront. Most sell at farmers markets, or from their own cottage operations (e.g., out of their homes). It blew my mind that someone on the other side of town may not know the awesome things vendors are doing and making because Orlando is so big. Parlor & Pantry gives small vendors a chance to share their products with the all of Orlando, all in one place. It’s all about keeping it in the community.

Q: What brands are sold on the site?
A: Currently there are approximately 30 brands on the site, and new vendors are joining daily. A few notables include Merci Bakery, a cottage-style sugar cookie bakery (Winter Park, Fla.); Do Tell Calligraphy & Designs, a stationery and paper goods brand (Orlando, Fla.); and Brott’s Beard Care, which sells men’s grooming products (Winter Garden, Fla.).

Q: How can a business apply and what is the profit share?
A: Businesses can apply by visiting the following link. There’s no application fee; vendors simply contribute 10 percent of sales to the P&P. So there’s very little out-of-pocket costs for these small businesses. We’re simply using the funds they contribute to us from that 10 percent to fuel marketing initiatives on their behalf. Shipping and taxes collected get passed directly to the vendor.

Q: What is the long-term vision for the site and how will you impact Orlando?
A: The long-term goal is to support our local small business community and grow the amount of Orlando makers. These are people who are trying to make a living doing what they love, while sharing their talents with the community. It’s about spreading a little culture and creativity.

Visit Parlor & Pantry to support local makers, and be sure to ship to an out-of-state friend. Let’s continue showcasing how wonderful Orlando really is.

Snack on,

Chauniqua Major, but we’re friends so call me Major!

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Inside look at Black Rock Bar and Grill

Orlando

Kha Duong

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May 22, 2016

0

At Black Rock Bar and Grill, an Australian-style cooking with searing volcanic rocks has made its way to the Sunshine state for the first time. Black Rock is well known in their native state of Michigan. They have been selected third in 2012, but have maintained the coveted top spot since 2013 for Michigan’s #1 Steakhouse. What has made them stand out from the rest, is their selection of high quality Certified Angus Beef and unique culinary experience.

A concept of “do it yourself” cooking is new to some, however Black Rock makes it very approachable with helpful staff offering instructions and tips.

The atmosphere at Black Rock has something for everyone, from a casual happy hour with co-workers to a romantic setting for an elegant date night. If being a little food adventurous is on your list, give Black Rock Bar and Grill a visit.

Special Thanks to: Billy Grimm Vice President of Operations, Courtney Franks Press Marketing and our wonderful server Hannah.

Bubbling Shrimp

Black Rock Signature Sirloin

Colossal Carrot Cake

Cocktails (L to R)

Front Row:

Grilled Pineapple Collins

Blackberry Mojito

Back Row:

Sake-Tini

Fig Jam Margarita

Black Rock Bar and Grill

8965 Conroy Windermere Rd, Orlando, FL 32819

Phone: 1+ 407-217-7170

www.blackrockrestaurants.com

Interview – Chef Joseph Burnett of The Osprey Tavern

Ricky Ly

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May 22, 2016

0

Interview – Chef Joseph Burnett of The Osprey Tavern

by Emily Brainard

Chef Joseph Burnett of The Osprey Tavern in Baldwin Park was recently awarded the accolades of Best Chef and Best New Restaurant by Orlando Magazine.

“In order to create a productive kitchen that works, hammering and pounding, like a blacksmith to metal, is the wrong approach. Cooks and chefs need nurturing and discipline, but this is about the long haul. A kitchen is a garden and what it needs is gentle guidance. Each kitchen and each chef is unique, some flourish with a more hands on approach and others with a more laid back one. They don’t all grow at the same pace or with the same tenacity, but it takes a lot of careful manipulation to create something and someone that can produce.”

I didn’t expect this kind of patient, methodical, even somewhat spiritual rhetoric from such a stoic looking man. “You’re comparing managing a kitchen to tending a garden?” was my initial reaction when Joseph Burnett told me his approach to being an executive chef.

And the more time I spent watching him, the more I realized that he molds these young minds much in the way he constructs a dish. He works the kitchen the same way he works over an item, taking care that each ingredient/chef is utilized so that it tastes/works the best and each plays its own integral role in everything tasting delicious/coming together.

It’s so meticulously orchestrated that if you aren’t paying attention, you could easily miss it. The management of The Osprey Tavern’s kitchen is as artistic as the food it’s putting out.

I sat down with Chef Joseph Burnett to find out more about where this artistry and thoughtfulness comes from, the journey it took to get here, and where he hopes it will take him.

Q. Where did your initial drive for cooking come from?

A. Well, very simply, my parents never had crap around the house. There weren’t any instant snacks to indulge in. Everything I wanted to consume or share with friends, I had to prepare myself, so that’s what I did. We also had a food-centric household. My mother, grandmother, and aunt were constantly cooking so I started with them at a young age.

Q. Where did your professional culinary journey begin?

A. I started washing dishes at 15, and then I was a line cook. I did catering and coffee for a while. I moved to Boston and got a degree in graphic design. After school, I just wanted to be back in a kitchen, so I made a list of best restaurants in Miami, applied, and was hired at my top choice-Norman’s. My wife, Viviana Alestor, and I then made our way up to Norman’s Orlando. I was sous and eventually chef de cuisine there. I tried my hand at Loews Hotels to see if I enjoyed the corporate hotel aspect of cooking. I didn’t. Shortly after, I became chef de cuisine at The Ravenous Pig where I was allowed to cut my teeth. Finally, roughly a year ago, I ventured to Osprey.

Q. How was your transition to Osprey?

A. Difficult and great. I hit the ground here running. There were some things that needed to be changed immediately, and others that took more time. It was a team effort getting Osprey to where it is now. Initially, there wasn’t anyone here I trusted. It takes a while and is difficult to get to know someone and develop the trust that comes from the long haul in an intense environment. Elek Kovacs (chef de cuisine) joining the team was a relief. I couldn’t think of anyone I’d rather have by my side. We worked together at Norman’s and later at the Pig. There wasn’t a task you could give him that he didn’t complete faster and better than what you envisioned. His attention to detail is unparalleled. We are creative in different ways. It took me years to train myself to be organized. For Elek, the organization is more engrained which makes his implementation flawless.

Q. Why Osprey?

A. I had worked under national and local celebrity chefs and I felt like it was time to be on my own. Jason allowed me that platform (Jason Chin owns The Osprey Tavern, as well as Seito Baldwin Park). I admire him. I admire his business sense and his ability to take a vision and bring it to fruition.

Q. Is this style the culmination of what you want to be doing?

A. The style is perfect. I get to mix in ethnic food and comfort foods. I have the ability to work with great ingredients.

Q. How do you continue to find the drive necessary to maintain the quality of your work?

A. The challenge drives me and it’s always challenging. If there’s not challenge, you’re playing it too safe.
There are very few art forms where the result is seen in just a few hours. And although a lot of things we do can take several months for end results, quite a few are fairly quick and the satisfaction is there.
There are also even fewer forms of art that sustain life. And as an artisan it’s incredible to create something that is visually appealing, as well as something that nourishes you.

Dish sketches and concepts by Chef Burnett

Q. Do you ever feel stagnant? How do you get yourself out of that rut?

A. It’s a very intense creative process. Sometimes I think, as so many others, “I’m never going to have another great idea again.” Then something stimulates me, another chef, nature or, another art form triggers something within me. Sometimes these ideas come too quickly to act on and of course, it’s not always a reliable process, but I have a great team that I can lean on and their fresh eyes help. Our paths will intersect, like a brain trust and any block is removed by what we can create together.

Q. What words of advice could you offer to aspiring chefs?

A. Be humble. Start from the bottom. Stay out of culinary school. It’s harder at first, but ultimately an easier route. You’ll avoid a ton of debt to pay off. You will learn the technical tools required on site, as well as all the rest.

Q. Tell us about how you learned on site.

A. My first time in a kitchen, I had one knife to bring to the table. I didn’t know culinary terms like c-fold or hotel pan. I would write down what I didn’t understand and go home and look it up. I wasn’t going to be made fun of for a lack of knowledge. “Food Lovers Companion,” and Harold McGee books were my reference system. “Becoming a Chef,” was my spiritual and philosophical guidance.

Q. What keeps you humble?

A. I think the mentality a lot of chefs keep, myself included, is that “you’re only as good as your last dish or your last service.”

Striving to constantly make myself better is grounding.

You see egos in kitchens, people who think they’re great and they usually fall flat where it counts. I don’t want that ego. It’s the death of creativity.

Q. Most people don’t pair artistry with management. Is leading a team something that you ever wanted?

A. Certainly. I enjoy the human aspect of it. I count myself lucky to be part of so many journeys. You can’t ever completely know where someone is headed and sometimes an artist comes out, flourishes and goes on to do the most incredible things. It can be frustrating at times, of course. At this level, it’s a thinking man’s game. Leading a pack of “yes men” is not something I want. I want opinions that count. I want thinkers. I want them to question recipes, question ingredients, question delivery. I do not want a team of people going through the motions. Most chefs learn early with multiplying recipes that you have to question everything. One teaspoon of cayenne can multiply to one cup in no time, so an open door is everything. The kitchen is a crash course in psychology. You find yourself running into the same personalities, culling the herd to avoid drama and ego. Eventually, you tailor your approach to different people. Some are best set free and some thrive with discipline or a gentle mix of both.

Q. Do you ever find it difficult to comingle passion with business?

A. Yes. Ingredients that I love to work with are sometimes expensive and therefore not economically viable, for example, European white asparagus.
However, it’s becoming easier with the tremendous development of Orlando’s palate in last 10 years. If we would serve squab, some guests would see the little feet and flee the dining room. Now, guests are ordering second and third plates of chicken liver mousse.

Q. If someone doesn’t enjoy a dish on your menu, what’s your reaction?

A. I know that every dish or message isn’t for every person and I keep that in mind when something isn’t well received. But that doesn’t mean that I don’t take it personally and get angry or disappointed, initially. But it quickly transforms into a learning opportunity. We look for patterns in things. If something is constantly getting a bad reception then it has to change. If we failed as a team, it has to be addressed. But if it isn’t a common occurrence and just that a particular guest doesn’t mesh with a particular item, my mindset is “to each their own.”
Often guests want what they expect rather than our interpretation of a dish. It’s the classic “dish in quotes” dilemma. The quotes are suggesting there is riff on this and it may be whimsical and fun, but that’s not always suitable to where their mind has taken them and that’s quite alright.

Q. What gets you to work every day (other than your car?)

A. Creativity, building something.
People creating together is an incredible thing and it’s interesting to see what they are going to bring to the table each day.
I feel like I’m just beginning.

Q. What brings you joy?

A. My children. It’s always good to come home. No one is more proud of me than my kids. Sebastian, 7, and Isabelle, 3, call my crew “my friends”, and they aren’t wrong.

Q. What are your hopes for The Osprey Tavern?

A. I hope it will be another jewel in the crown of Orlando’s culinary scene.

There is no doubt in my mind that The Osprey Tavern is quickly earning its position as “another jewel in the crown of Orlando’s culinary scene.” While in it’s first year, Osprey went through many changes and growing pains, Chef Joseph never shied away from acknowledging its flaws or making the necessary modifications. He readdressed, regrouped, and represented whether it was to endure criticism or praise. The Osprey Tavern is clearly carefully tended. It is to be concluded that if as many people took the kind of approach to their lives that Joseph Burnett takes to his kitchens, the world would in fact be a much finer, kinder, and more delectable place.

Nine18. New Offerings for the Summer Season

Orlando

Kha Duong

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May 19, 2016

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Nine18. New Offerings for the Summer Season

Nine18 at the Grand Cypress is a culinary gem, located at the Villas of Grand Cypress it is one of only two Forbes Four Start Restaurants in Orlando. It has been a mainstay for many visiting Florida and Villas of Grand Cypress.

Their new menu, which starts in June of 2016, displays why they have earned those stars. From Tea Smoked Quail to their Summer Berry Tart, each dish showcased Chef Lonny Huot’s vision of local ingredients with Latin flavors and modern French cooking techniques.

To add to his already extensive accolades, Chef Lonny had the chance to flex his culinary muscles at the world renowned James Beard House New York in December of 2015. An opportunity granted to only a few chefs each year.

Nine18 is a chance to experience culinary mastery at its best and it is not to be missed.

Special Thanks to: Chef Lonny Huot and his wonderful staff, and Jessica Milton

Chef Lonny Huot

Tea Smoked Quail Baby Kale, Drunken Cherries, Minus 8 Vinaigrette

Tuna Tartare Stack Ancho Tuile, Finger Lime, Avocado Cream, Roasted Red Pepper Coulis

Arugula & Herbed Goat Cheese Crisp Strawberry Balsamic Compote

Grilled Baby Octopus Apple and Papaya Salad, Baby Cilantro, Crispy Plantains, Saffron Dressing. Paired with Paul Hobbs Ellen Lane Estate 2014 Chardonnay

Port Braised Pork Cheeks Creamy Organic Polenta, Green Apple, Mild Chili Threads, Natural Pan Sauce. Paired with Paul Hobbs 2013 Pinot Noir

House Aged New York Strip Heirloom Sweet Potato, White and Green Asparagus, Roasted Micro Vegetable, Aged Sherry Sauce. Paired with Paul Hobbs 2012 Cabernet Sauvignon

Summer Berry Tart Strawberry Rhubarb Coulis. Paired with Cross Barn by Paul Hobbs 2013 Cabernet Franc

Nine18 at Villas of Grand Cypress

One North Jacaranda, Orlando, Florida 32836

Phone: 1+ 407-239-1999

http://www.grandcypress.com/dining/nine_18/

Go With The Grain: Get Your Salad Fix in Orlando (Recipe Included)

C Major

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May 17, 2016

4

Go With The Grain: Get Your Salad Fix in Orlando (Recipe Included)

Kale yeah! Salads are no longer the side piece. As consumers become more ingredient conscious, chefs and restaurateurs across the globe are being pushed to think beyond traditional proteins, and experiment with ethnic flavors and greens-based dishes to accommodate varying palates. Caesar salad, move over and make room for quinoa and farro bowls topped with spicy broccoli, roasted chickpeas and basil.

This month happens to be National Salad Month, and thankfully, here in Florida, we’ve got an abundance of fresh greens and vegetables to mix and match to whip up amazing creations. We’ll start with three places in town to get your salad fix.

Forks up. . . let’s eat our way to summer.

1. The Sanctum Cafe

Dish: Savage Salad – Organic greens, cauliflower, brussels sprouts, eggplant and corn – all roasted and tossed with bell peppers, sweet onions, carrot ribbons, celery, jicama, zucchini, peas and pepitas. Served with rosemary dressing.

Local Fare: Corn from Long & Scott Farms (Zellwood, Fla.), Deer Park Peaches (Saint Cloud, Fla.) and salad greens and microgreens from The Greenhouse (Apopka, Fla.).

Favorite Salad Ingredient: “Roasted cauliflower is one my favorite toppings!” – Chef-Owner Chelsea Savage

2. The COOP

The Skinny: The new salad bar costs $9.99 per person and includes an endless amount of offerings, such as locally-sourced greens and vegetables, proteins and house made dressings.

Local Fare: The COOP is trekking around the state and shopping with Alderman Farms (Boynton Beach, Fla.) and L&M Farms (Palatka, Fla.).

Favorite Salad Ingredients: “I like the grilled vegetables and the specialty salads that rotate daily at the end of the bar. One of my favorites is a Hoppin’ John Succotash that Whitney makes and a few more are grilled asparagus, roasted tomatoes and feta cheese.” – Chef-Owner John Rivers

3. Dixie Kharma

Dish: Hail Kale Salad – Garlicky kale, blackened corn, pickled beets and watermelon rind and smoked tempeh

Local Fare: In this salad, Dixie Kharma’s uses Florida-grown corn and watermelon. When available, they toss in baby kale grown in their pallet garden located in front of Market on South.

Favorite Salad Ingredients: “We love to mix it up. Local ingredients are our first choice. Everything from peppery greens and herbs are a must. Pickled veggies, fruits and roots, heirloom beans and grains are also great.” – Dixie Kharma crew

Greens Guide

Here’s a handful of local shops to visit to stock up on greens, grains and vegetables. This list is in no way inclusive of our local offerings in Central Florida, so comment with your local go-to store!

Fresh 24 Market – Audubon Park
Homegrown Local Food Cooperative – Health Village
Frog Song Organics – Winter Park Farmer’s Market and CSA pick-up at Swine & Sons
Urban Garden & Goods – Mills 50 District
Wild Hare Kitchen & Garden Emporium – Longwood
The Farmacy – Winter Garden

What To Buy Right Now

Seasonal Recipe – Taverna Opa Orlando’s Watermelon Feta Salad Pizza

Ingredients:

1 Watermelon slice
1 Oz. Feta cheese, crumbled
6 Kalamata olives, sliced
5 Mint leaves
1/2 Tbsp. Balsamic glaze

Directions:

On a cutting board, slice the watermelon in half
Place the flat side down, and cut a one-inch thick slice, then cut into five slices
Plate on a round dish and add feta cheese, olives, mint leaves and drizzle with balsamic glaze

Snack on,

Chauniqua Major, but we’re friends so call me Major!

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Inside Look at The Meatball Stoppe

Orlando

Kha Duong

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May 12, 2016

0

Homemade meatballs are hard to come by. Meatballs are prepared to the highest quality of freshness at Meatball Stoppe. The restaurant’s great cuisine is served up by an equally great family. Isabella Morgia di Vicari guides guests through her favorite offerings on the Meatball Shoppe menu.

As proof that great things come in small packages, this intimate restaurant packs a wallop when it comes to flavor! Meatball shoppe hosts Happy Hour from 3:00pm to 6:00pm. Guests are encouraged to sample numerous meatballs and find out which one is their favorite. Feeling lost in the sea of delicious meatball varieties? Isabella holds a wealth of foodie wisdom, and she is ready to help guest select truly enjoyable dishes. These delightful meatballs are not to be missed.

Tomato and Mozzarella with a hint of basil

Caponata a flavorful eggplant spread

Fried Calamari with a roasted red pepper tomato sauce

Eggplant Sandwich

Layered Eggplant with roasted tomato sauce

Vegetarian Pesto meatballs over a white bean ragu

Nona’s Traditional Meatballs with roasted tomato sauce and penne pasta

Chicken Marsala Meatballs with a Marsala mushroom sauce over polenta

Spicy Meatball Smash Sandwich with a fried egg

Traditional Italian desserts of canolis and sfogliatelli

Meatball Shoppe family history in photos

The Meatball Stoppe
7325 Lake Underhill Rd, Orlando, FL 32822, United States
Phone:+1 407-270-6505
www.themeatballstoppe.com

TR Fire Grill is hosting a Wine Dinner on May 15 with Hope Family Wines!

Events

Ricky Ly

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May 11, 2016

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TR Fire Grill is hosting a Wine Dinner on May 15 with Hope Family Wines!

For foodies that love a good glass of wine, TR Fire Grill is hosting a Wine Dinner that includes a chef crafted four course meal expertly paired with Hope Family Wines.

Created by TR Fire Grill’s Head Chef Bob Gallagher and Sommelier Andrew Bateman, each course will highlight elements in the wines and showcase certain flavors.

When: May 15, 2016, 5:30 p.m.

Where: TR Fire Grill, 1035 North Orlando Avenue

What: Four courses chef-inspired courses

Charcuterie & Cheese with grilled wine infused onions, Treana Chardonay
Market Salad with white wine vinaigrette, Treana White Blend
Surf & Turf with red blend demi-glace and Chardonnay butter, Treana Red Blend
Double Trouble Chocolate Waffle with wine infused blueberries, Troublemaker Red Blend

Price: $60 per person, tickets can be purchased here.

Charcuterie & Cheese

Grilled bread, grainy mustard, cornichon pickles,

and grilled wine infused onions

Treana Chardonnay

Second Course

Watermelon, cucumber, mango, kiwi, blueberries,

pickled red onion, Feta cheese, sunflower seeds,

Treana white wine vinaigrette

Market Salad

Treana White Blend

Third Course

Smoked flank with Treana Red Blend demi-glacé,

potato hash, cedar wood shrimp, Treana

Chardonnay butter, smoked asparagus

Surf & Turf

Treana Red Blend

Fourth Course

Double Trouble Chocolate Waffle

Chocolate waffle, tempura strawberry bananas,

wine infused blueberries, mango sauce, ice cream

Troublemaker Red Blend

Meet Major: A Q&A With Our Newest Food Writer

C Major

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May 10, 2016

0

Meet Major: A Q&A With Our Newest Food Writer

Well, hello!

I’m Major, TastyChomps.com’s newest contributing food writer. To kicks things off, I’ve conducted a Q&A with myself (we all talk to ourselves, right?).

My stories will include everything from chef interviews, recipe features and industry news to kitchen gadgets, healthy eats, foodie fashion and even workout tips to keep the pounds off!

Check back for stories and send suggestions! And, if you catch me cruisin’ down Orlando Avenue sipping cold brew blasting NPR, holla at me!

Q: When did you fall in love with food?

A: October 4, 2006 was the day that my love affair with food began. It all started with a sweet introduction to Blue Bird Bake Shop’s Downside Up cupcake.

Q: Where are you from and what do you do?

A: I’m a New York native turned avid Orlandoan. By day, I’m publicist at a super cool PR/creative agency in downtown Orlando, and at night, I’m fighting the good fight against boring snacks as a foodpreneur with Project Pop, my organic kettle corn company.

Throughout my career, I’ve had the opportunity to work with top chefs and restaurants throughout the country, so I know my way around the kitchen. I am also obsessed with fitness, so check out my Instagram to follow my gym chronicles!

Q: What are you currently drinking?

A: My everyday, fail-proof drink is Dandelion Communitea Cafe’s iced coffee with plain soy milk and one pump of agave. Go in, and tell them Major sent you. You will not regret it! I also just purchased a great bag of beans from Lucky Goat Coffee Co. in Tallahassee. It’s pretty amazing.

Q: What is always in your fridge?

A: Homemade cold brew, coconut water and at least three different types of organic greens

Q: Where do you shop for groceries?

A: You can find me on Saturday mornings at the Winter Park Farmer’s Market, or shamelessly running around Trader Joe’s, while juggling 15 items in my hands.

Q: What’s your earliest memory of food?

A: My dad would sit me down for hours on Saturday mornings to sip water straight from fresh coconuts, while he watched karate movies. I have my dad to thank for my obsession with all things coconut.

Q: Current obsessions?

A: Drunken Monkey Coffee Bar’s Vegan Tuna Melt, Ashley Brooke Design tumblers, Bearded Brothers’ organic energy bars and Orlando-themed tanks from Go Big Tees.

Q: Where can we follow you on Instagram?

A: @Majorcreates + @EatProjectPop

Snack on,
Chauniqua Major, but we’re friends so call me Major!

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2nd Annual Five Chefs, Five Courses, Five Charities Event at The Alfond Inn

Orlando

Krystle Nguyen

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May 9, 2016

0

2nd Annual Five Chefs, Five Courses, Five Charities Event at The Alfond Inn

A culinary tour with some of the finest Chef’s in Central Florida, held at The Alfond Inn in Winter Park, Florida. The event showcased 5 Chefs, 5 Courses, and 5 Charities. The Five Chefs prepared one of the five courses and the proceeds from the event go to five charities selected by the Chefs.

The family style, farm-to-table dinner approach was designed by The Alfond Inn staff and usually takes place outside, but the team was equipped with an alternative plan to relocate the event indoors due to unexpected weather changes. Everything about that evening was gorgeous, nonetheless.

The collaboration between the five chefs resulted in a beautiful dining experience. Each chef added a unique flair and flavor to their respective dishes, but worked collectively as a team to create a well-balanced and creative menu.

Five Chefs and Five Charities include:

Marc Kusche, The Alfond Inn – National Blood Clot Alliance
Kathleen Blake, The Rusty Spoon – The Second Harvest Culinary Training Program
Kevin Fonzo, K Restaurant – Kevin Fonzo Foundation
Henry Salgado, Spanish River Grill – PACE Center For Girls
Fabrizio Schenardi, Four Seasons Resort – Nemours Hospital For Children

The evening began with a cocktail reception…

Chef Roy Yamaguchi Hosts an Evening of Inspired Cuisine

Orlando

Alex Chou

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May 4, 2016

1

Chef Roy Yamaguchi Hosts an Evening of Inspired Cuisine

Roy’s Restaurant hosted an evening of inspired cuisine, curated by Roy Yamaguchi himself. Chef Roy prepared an exclusive four-course dinner awakened by the abundant flavors of the Pacific Rim. The specialty menu was beautifully paired with wines curated by Roy’s Wine Manager. Guests experienced a night of culinary craftsmanship, featuring Kombu Cured Hokkaldo Scallops, and Crispy Skin Striped Bass, accompanied by a Medjoll Date Cake for dessert.

Kombu Cured Hokkaido Scallop – Grapefruit Ponzu, Pomegranate, Crispy Kombu, Sea Grass
Paired with Chandon, Blanc De Noir

This was my favorite dish of the night. The grapefruit ponzu and pomegranate provided the citrus freshness that paired well with the scallop for a distinctly island flavor. The scallop was well seasoned and the sauces were a great accompaniment. However, if there had been a little bit of crispiness from a good sear on the scallop, this would have been a fantastic dish. It had all the right components and I was optimistic for the next dish.

Lemongrass Poached Pear Salad – Rocket Arugula, Fennel, Fried Brie
Paired with Duckhorn, Sauvignon Blanc

This salad tasted very Vietnamese. The pear and lemongrass complemented each other, and any addition of arugula is a great idea in my opinion. The fried brie was great, a ball of melty goodness surrounded by a crispy exterior. While it felt a bit out of place with the flavors of the rest of the salad, overall, I enjoyed this course.

Crispy Skin Striped Bass – Braised Oxtail Ragout, House Made Pasta, Kale
Paired with Au Bon Climat, La Bauge Pinot Noir

The striped bass was cooked well but under seasoned. This may have been because the oxtail ragout was overly heavy and an effort to balance between the two. However I feel like a fresh component would have been a better way to liven up the dish. This dish felt bold but not in a satisfying way. The pasta was great and al dente, but heavily salted. The kale was once crispy but became soggy by the time it arrived, having a limp, wet texture. Personally, the fish would have paired well with the salad from the second course. Adding the fish with the pasta made this dish lack texture throughout. It felt very mushy and extreme in taste, either extremely bland, or extremely salty. This dish reached far, but fell short of it’s creative goals.

Medjool Date Cake – Pistachio, Rose Water Sabayon, Miso Caramel

I’m not sure how to describe this, but it was definitely not what I had in mind for a cake. Resembling a meatloaf, the cake succeeded in having one singular texture associated to the dish: dry. My favorite part of this plating was the orchid because it reminded me of my mother. But the dessert as a whole fell apart. Maybe it was because the entire table lost its enthusiasm after the entree, but there was really nothing memorable about this dish. One of the guest’s kindergarten daughter refused to take more than one bite, which I found fascinating.

I’m not sure what happened here. Perhaps I had such high expectations for a James Beard award winner and Top Chef, but I was very disappointed with the last two dishes. While every dish had it’s highlights, each dish felt incomplete. This was my first experience at Roy’s, and I’ll give it the benefit of the doubt that it was a large event where execution and timing was likely to be disrupted. The success of the night was the wine pairings and the service. Outside of the food, I had a great time and felt welcomed and comfortable. Perhaps the original menu is better practiced and executed, but with the abundance of restaurants Orlando has to offer, it will be a long time removed before I return.

Roy’s Orlando is located at 7760 W. Sand Lake Rd.
Please call (407) 352-4844 to book your reservation.

Thank you FleishmanHillard for the invitation!

2016 Chef’s Gala Media Preview

Orlando

Alex Chou

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Apr 25, 2016

0

This year marks Heart of Florida United Way’s 24th annual Chef’s Gala, which takes place on Saturday, May 21, will benefit local programs that provide food, shelter and other assistance to thousands of Central Floridians in need. The event will be held at Epcot World Showcase from 6:45-10 p.m.

Recognized as the region’s premier food and wine-pairing event, the gala features exquisite cuisine from more than 20 of Central Florida’s top chefs, along with thoughtfully paired fine wines, live music and a silent auction. United Way’s largest fundraising event, Chef’s Gala supports programs in the areas of education, income, health and basic needs. United Way is Central Florida’s most comprehensive health and human services charity and the largest provider of funds to the region’s most critical programs.

“Heart of Florida United Way is humbled each and every year by the community support we receive through Chef’s Gala to help more than 400,000 people in the tri-county region,” said Robert H. (Bob) Brown, president and CEO of Heart of Florida United Way. “Chef’s Gala is certainly one of my favorite events due to the impact we’re able to make with the help of volunteers, contributors and sponsors.”

The 2016 Chef’s Gala event co-chairs are Dr. Antonia Novello, former U.S. Surgeon General and former executive director of public health policy for Florida Hospital, and John Pisan, CFP, regional managing director and senior vice president of Wells Fargo Wealth Management Group. Top supporters include Walt Disney World, host & sponsor, and Florida Technical College, presenting sponsor.

Primo hosted this years Media Preview and I was lucky enough to try some of the many dishes that will be a part of the Chef’s Gala this year.

Bull & Bear Beef Short Rib, Syrah Wine Braised, Yukon Gold Mashed Potato
Bull & Bear, Chef Nicolas Lebas

A Tasting of Chocolate Ganache
The Ganachery, Chef Amanda Lauder

Peeky Toe Crab Salad on a Gougère, Lemon & Smoked Paprika Aioli, Shallots, Root Vegetable Chips.
Primo by Melissa Kelly, Chef Mariano Vegel

Loch Duart Salmon, Meyer Lemon Aioli, Green Apple Avocado Toast, Hot Pepper Jelly
Urban Tide, Chef Jared Gross

Tickets for the Chef’s Gala can be purchased online at http://www.ChefsGala.org – $275 for individual tickets, $500 for two, and $2,500 for a corporate package.

Social Media Contest!

This year, Heart of Florida United Way has announced a new social media contest. Fans and followers have the chance to win TWO tickets to Chef’s Gala on May 21^st, a $500 value.

To enter:

Record a 60 – second video on why you support United Way
Post your video on Facebook or Twitter, tagging United Way @hfuw or on Facebook.com/HeartofFloridaUnitedWay and use the hashtag #ChefsGala2016
All videos must be submitted by Friday, April 29^th
A panel will select the winner based on the content of the submitted videos
The winner will be announced on Friday, May 13^th

With nearly 1,000 guests in attendance and nearly $300,000 raised in 2015, Chef’s Gala is historically United Way’s largest fundraising event, and with more than 95% of all money raised directly supporting our neighbors in need, this is a great way to give back to the community while enjoying what we all love.

Shuffleboard Madness and Spring Cocktails at Morimoto Asia

Orlando

Alex Chou

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Apr 24, 2016

0

Shuffleboard Madness and Spring Cocktails at Morimoto Asia

This past weekend, a friend of mine got engaged at Disney Springs. I was thinking about how Disney Springs has evolved from Downtown Disney, and a large part of its success has been new dining options such as Morimoto Asia.

This spring, Morimoto Asia unveiled the new Forbidden Lounge with the addition of shuffleboard and spring cocktails. We met with Chef Yui and tested our luck with shuffleboard, while enjoying the new cocktails and samples of their menu.

With great food, drink, and games, it was a pleasant evening for all.

Morimoto Asia’s New Spring Cocktails:

Tokushima Negroni
Japanese citrus shochu, antica formula vermouth, orange peel
Gingered Apple Cocktail
aviation gin, lime, simple syrup, ginger beer, muddled asian pear and apple
Sparkling Spring
sparkling wine, hibiscus simple syrup, yuzu lemon juice, domaine de canton
Morimoto Sakura beer
A seasonal kolsch-style beer made with cherry blossoms to celebrate the emergence of spring.
This beer is a special limited edition brewed only for Morimoto Asia. The brewers at Crooked Can use imported Sakura (cherry blossoms) to dry hop their award winning Kolsch to create this beer.

Thank you Maria and Allied Integrated Marketing for this fun event!

Asian Chicken Salad on Puffed Rice Crackers

Wagyu Beef Tartare

Chef Yui focused on shuffleboard

Crispy Braised Short Ribs

Chicken Karaage (my personal favorite!)

Sparkling Spring (not my nails)

I tried to take a similar photo with my Gingered Apple Cocktail, but it wasn’t the same without French tips

Morimoto exclusive Sakura beer from Crooked Can Brewery. This is a must try!

Chocolate pudding with a mango glaze, even the flowers were edible!

Taiyaki is a fun dessert with a red bean filling

Chef Yui and I. This is the first time I’ve matched a wall.

Tokushima Negroni was a great nightcap to end the night.

The Meatball Stoppe – East Orlando

Orlando

Ricky Ly

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Apr 20, 2016

2

Jeff and Isabella Morgia di Vicari chatted with us about their restaurant – The Meatball Stoppe in East Orlando!

Isabella is first generation American born of Italian decent, with a large Italian family from Calabria and Trieste Italia.

“Born in Brooklyn NY and growing up in Orlando since 1970 and raised in my famiglia’s restaurant businesses which they owned and operated, has taught me many life lessons including the wonderful culture of food. I did not become a Chef through a Culinary Institute, I became a Chef the “old fashion” way. My true teacher was my Nonna Isabella, my namesake who lived with our famiglia our entire life. It was in the home, with Nonna’s influence that we lived and breathed all the wonderful Italian traditions that we embrace today. Those family traditions bring the Morgia di Vicari family back to the table where it all happens for them.

My Nonna Isabella, my namesake, lived with us our entire lives up until the end. Everything she made came from her garden. She made everything from scratch. When we came home from school the aromas’ in our home made everyone crazy. All our friends came to our home for their after snack.”

What are you most passionate about?

People always think I’m passionate about food but that’s not true. I’m passionate about people, about living, about bringing the famiglia back to the table. Food is the vehicle I use to get them there.

Jeff and I developed the Community International Culinary Program for kids. Our mission is to feed families physically, emotionally, and spiritually…a focus on healthy families as well as healthy bodies. It’s about giving kids hope, inspiration, and getting them back to the table. We teach that the tools of the kitchen are the tools for life.

Check out this video put out by City of Orlando’s and Commissioner Regina Hill.

City of Orlando’s Video of The Community International Culinary Program

Watch this 5 min Ignite talk I gave at the National Council of Behavioral Health Conference of 5k at the Gaylord. https://www.youtube.com/watch?v=gd3peRsmSuM

It started with Jeffy, the Meatball Man! Jeff has been talking about a meatball shop for the past 3 years and when we acquired a small catering company that has this space, the first thing out of his mouth was….The Meatball Shoppe! The first thing out of my mouth was “do you want to stay married?”. LOL. Seriously, it is very challenging to own a restaurant and work it together 24/7. We both come from very strong restaurant backgrounds our entire lives. When Jeff and I came together it was “Mom and Pops’ marries ‘Corporate America” and a beautiful marriage it was. Jeff is brilliant and with his talents and expertise in Corporate systems he developed the systems to make The Meatball Shoppe what it is today. The system in place will make it possible to grow and open ‘many’ Meatball Shoppe’s! I’m so proud of all he’s done for the business and the famiglia. I love him very much.

What are your favorite dishes to cook and enjoy

I have two favorite dishes. Pasta Aglio Olio (Pasta with olive oil, garlic, anchovies, fresh basil and crushed red pepper….a poor man’s food but because we’re a sophisticated society today it’s a delicacy. My Nonna Isabella, my namesake, use to make this for the famiglia all the time. The second is my Mamma Adriana Vicari’s signature dish…Pasta potate e piseli (pasta potato and peas). Again a dish that my mamma was raised on because that’s all they had. This dish is my children’s favorite too because this is when we clean out the frig and throw all the vegetables we have left over in the pot and create this amazing comforting dish that leaves you craving for more.

What are some interesting facts that most people might not know?

I love to sing and dance, I grew up playing the accordian and am a Brown Belt in Go Gu Ru Karate. My Sensai would kick my butt if he saw how I let myself go and get out of shape. But as I tell my children for as long as I have breath, it’s not too late and I can make the changes needed to get back to good health!

It is my hearts desire to have my own show. I believe God gave me this gift to touch people at the heart-string level. To use this gift to impact people to make a move, to make a change from within.

My show will not just be a cooking show but a show of hope and inspiration, a show that will allow me to bring the famiglia, our community, our corporation and our America “Back to the table”, back to their roots and traditions. You see it’s not all about the food but when you’re wondering why your famiglia doesn’t want to have dinner together, let me encourage you to look in the mirror. After all who wants to come to the table with a puss face and a lousy meal? I know, I speak from personal experience. Change must first happen with the person we see in the mirror. Then and only then will we begin to see change in our famiglia, our community and in our America.

Meatballs

Nonna’s Traditional Italian
Chicken Marsala
Vegetarian – Gluten Free
Spicy Pork
Reuben
Mediterranean Lamb

Sauces

Roasted Tomato
Signature Pesto
Creamy Provolone Cheese
Marsala Mushroom
Spicy Pork

Sides

Creamy Polenta
Penne Pasta
Smashed with Sandwich Bread

Dessert

Housemade Cannoli

The Meatball Stoppe
7325 Lake Underhill Rd, Orlando, FL 32822
Phone:+1 407-270-6505
Menu: themeatballstoppe.com

Viet-Nomz, Vietnamese quick service restaurant, to open soon in East Orlando near Full Sail

news
Orlando

Ricky Ly

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Apr 8, 2016

0

Viet-Nomz, Vietnamese quick service restaurant, to open soon in East Orlando near Full Sail

According to their facebook page, “Viet-Nomz is a modern take on delicious Vietnamese cuisine. We are here to satisfy your appetite with popular Vietnamese fare in a fast casual environment! Viet-Nomz is a Vietnamese QSR restaurant created with a new concept and freshness in mind. Every rice and noodle bowl is handcrafted in our kitchen with only quality ingredients. We believe in flavorful and wholesome meals with a modern, yet authentic, twist to traditional Vietnamese cuisine.”

It is founded by friends Chris Chen, Phillip Nguyen, and Mike Cho.

They are also going to be offering late night pho on Friday and Saturday nights (until 3 AM). GAME CHANGER!

They are now under construction and expect to open summer 2016.

Background Summary:

Viet-Nomz is a Vietnamese QSR restaurant created with a new concept and freshness in mind. Every rice and noodle bowl is handcrafted in our kitchen with only quality ingredients. We believe in flavorful and wholesome meals with a modern, yet authentic, twist to traditional Vietnamese cuisine.

Overview:

Viet-Nomz is a modern take on delicious Vietnamese cuisine, serving noodle soups, rice and noodle bowls, and contemporary-style Asian street food.

Industry:

Restaurant (fast-casual)

Drivers and Goals:

My partner Philip Nguyen and I (Chris Chen) love pho and Vietnamese food. However, we’ve noticed a lack of a modern twist to this traditional cuisine. In today’s world, QSR (quick service restaurants) are rapidly growing as the traditional sit-down dining restaurants are declining. With that being said, there’s a lack of QSR Viet restaurants in Orlando and Florida, unlike QSR Chinese and Japanese restaurants, which are already mainstream.

Audience:

We are designing for foodies and pho lovers who share the same passion and excitement for the Vietnamese cuisine. Our demographics ranges from young adults to families who simply love pho and Viet food and want it in a fast-casual environment.

Tone:

Asian street feel – not quite urban; industrial rustic modern atmosphere. Breaking the traditional feel of Asian cuisine. Contemporary Cali-inspired.

Message:

Quality and wholesome foods in a fast-pace way of service. We want customers to see our shop as a place to enjoy pho on-the-go or a more relax/chill place for friends and family to eat popular Vietnamese fare and kick back.

Facebook: https://www.facebook.com/vietnomz/timeline
http://vietnomzfl.com/

Cooking Demo Series at The COOP feat. Chef Whitney Miller

Nhi Nguyen

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Apr 6, 2016

0

Cooking Demo Series at The COOP feat. Chef Whitney Miller

Chef-owner John Rivers and Chef Whitney Miller of The COOP, a Winter Park neighborhood restaurant, introduced “A Southern Affair,” a new cooking demonstration series that launched on March 16. For this series guests are invited to a demo hosted by Rivers, Miller and/or a visiting guest featuring an easy-to-make, Southern-inspired recipe, followed by a sampling of the dish and an open format question and answer session on The COOP’s indoor patio. The interactive and intimate experience offers the unique opportunity for guests to learn from and sample dishes with award-winning chefs from near and far. The first event of the series kicked off last month with Crawfish-Pimento Mac n’ Cheese and White Chocolate Bread Pudding Beignets.

Every Wednesday, 30 to 40 guests are invited to a demo hosted by Rivers, Miller and/or a visiting guest featuring an easy-to-make, Southern-inspired recipe, followed by a sampling of the dish and an open format question and answer session on The COOP’s indoor patio. The interactive and intimate experience is set to take place on the third Wednesday of every month and will offer the unique opportunity for guests to learn from and sample dishes with award-winning chefs from near and far.

The two will kick off the first event of the series with Crawfish-Pimento Mac n’ Cheese and White Chocolate Bread Pudding Beignets. Chef John Rivers helping out with the Crawfish Mac N’ Cheese.

Then both Chefs got their hands dirty for the white chocolate bread pudding beignets.

At the end of each demo we got a little sample of each to know what it tastes like for when we cook it at home. The Mac N’ Cheese were creamy with a bit of a kick.
The beignets were crispy out the outside and fluffy and sweet towards the core.

Overall the event was quite informational and fun as we got to learn how to make the tasty dishes while also interacting with the Chefs.

I’m excited for the next live demonstration happening on April 27th with Chef Greg Richie of Soco Thornton Park! Richie will join Chef John Rivers and Chef Whitney Miller for a cooking demo and tasting of some Southern favorites.

Here’s a little clip of how the event went!

https://www.youtube.com/watch?v=GxUhlvg-Brk

The COOP

13.7 mi · 610 W Morse Blvd

(407) 843-2667

Wok Street introduced to Whole Foods Market Altamonte Springs, FL

Katherine Nguyen

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Apr 6, 2016

0

Wok Street introduced to Whole Foods Market Altamonte Springs, FL

Inspired by the traditions of Southeast Asian cuisine, Genji is introducing Wok Street to Whole Foods Market Altamonte Springs, FL. For nearly 20 years, Genji has been providing select Whole Foods Market locations with sushi.

These days, they are adding Wok Street bowls to their menu.

Wok Street focuses on bold flavors and healthy dishes prepared quickly and affordably.

At Wok Street, crisp vegetables meet marinated proteins, paired with white or brown rice and a variety of bold, homemade sauces and toppings. Choose from Wok Street’s signature bowls, or build-a-bowl with all of your favorites. All bowls are made with rice, or upgrade your meal with noodles for only $1.

Wok Street Chicken contains chicken, ginger soy teriyaki sauce, brussels sprouts, garlic green beans, green papaya salad, scallions, fried garlic, and brown rice.

Chinatown consists of steak, black pepper sauce, brussels sprouts, bean sprouts, cucumber, pickled ginger, tempura crunch, and white rice.

Thai Curry King consists of golden tofu, Thai red curry sauce, garlic green beans, green papaya salad, bean sprouts, cucumber, crushed peanuts, and brown rice.

Background information

Genji Sushi began as a small restaurant in Philadelphia, dedicated to the finest quality all-natural sushi and Japanese-inspired cuisine. Today, Genji counters can be found in more than 165 Whole Foods Market locations in 18 states and the District of Columbia, as well as the U.K. At each location, skilled chefs prepare a variety of fresh items on-site, from sushi and sashimi to bao buns and authentic ramen. The company’s mission is to serve food-lovers with delicious Japanese-inspired food and knowledge to lead happy, healthy lives, and its goal is to contribute towards healthier food consumption habits on a global level. For more information, visit www.genjiweb.com.

Wok Street is now open at Whole Foods Market Altamonte Springs – 305 East Altamonte Drive Suite 1000, Altamonte Springs, FL 32701

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