Chef Austin Boyd of Seito Sushi, Chef Greg Richie of Baoery Asian Gastropub, and Chef Chau Trinh of Sushi Pop Restaurant will battle each other on Monday March 7th from 6:00pm – 9:00pm in Orlando’s first Ramen Rumble.
The chefs come together in a friendly competition to see whose bowl of ramen reigns supreme. The prize to the winning chef is not just bragging rights, but the decision to which charity the proceeds will go. The purpose of this event is to celebrate the growing culinary scene in Orlando through these magical bowls of slurping wonderment.
We all win as long as we have one of these bowls in front of us!
Orlando Ramen Rumble
Ramen, the Japanese noodle dish that has continued to grow in popularity in Orlando, will be made by the chefs from scratch from the broth to noodles.
The event is organized by Ricky Ly of TastyChomps.com in partnership with Jason and Sue Chin of The Osprey Tavern to bring together local chefs and the local Orlando community in appreciation of ramen.
The proceeds from the event will be donated to the winning chef’s choice of charity.
The ticket prices are $30 and will feature a tasting bowl of ramen from each chef, 1 draft beer, and housemade sweet desserts.
Pharmacy is now opening their doors to guests on Saturdays and Sundays from 11am-2pm to introduce their new brunch menu. Diners have their choice of any entrée and cocktail for $25.
Read further below for the Press Release info:
The owners are putting their unique spin on well-known brunch favorites. Guests are greeted with a complimentary assortment of freshly fried chocolate and spiced glazed donuts for the table to enjoy.
The menu offers a range of fresh entrées, cocktails, and sides.
Diners have their choice of any entrée and cocktail for $25.
Entrées range from buttermilk and chive waffles made with farm fresh eggs and salmon cured in-house to mushroom cream mac and cheese alongside smoked brown sugar cured bacon.
A variety of cocktails are also available such as the Bloody Michelada garnished with cheese, olive and prosciutto, or their spin on a traditional mimosa known as the Buck’s Fizz featuring Marcel Martin Cremate Brut, Orange Juice and their in-house grenadine.
Pharmacy isn’t just known for its trendy speakeasy environment, but for their menu filled with local and organic foods.
The restaurant’s chef, who was featured in Food & Wine Magazine’s Top 10 Chefs in the Country along with the owners all bring their talents to the table to create unconventional dishes and cocktails.
While guests can always expect delicious and unique dishes, the menu selection changes seasonally.
Here are 6 Delightful Dishes from Pharmacy’s New Weekend Brunch Menu
1. Buttermilk & Chive Waffles
2. Pulled Pork Hash Eggs Benedict
3. Cinnamon Buns
4. Chocolate and Spice Glazed Donuts
5. Pharmacy Mac & Cheese with Double Corn Grits and Brown Sugar Cured Bacon
On Saturday, March 5, at the Orlando World Center Marriott, top local Central Florida chefs from renowned restaurants and resorts will showcase their creativity to help raise funds at Ronald McDonald House Charities of Central Florida’s Appetite for the Arches event.
Ronald McDonald House Charities of Central Florida finds, creates, and supports programs that directly improve the health and well-being of children and families. The cornerstone program, the Ronald McDonald House®, provides temporary lodging, meals, and a network of support to families with children receiving medical treatment at local hospitals.
There are two Ronald McDonald Houses in Orlando— one on the campus of Florida Hospital for Children and one on the campus of Arnold Palmer Hospital for Children.
A third Ronald McDonald House will open in Spring 2016 on the campus of Nemours Children’s Hospital in Lake Nona.
This is a culinary event with a twist – chefs will use McDonald’s ingredients to create their signature dishes.
Guests will have the opportunity to mix and mingle with participating chefs and each other, enjoy live music, and a silent auction too.
Participating restaurants include:
– 4Rivers
– Capa at Four Seasons Resort Orlando
– Cask & Larder Public House
– DoveCote
– Emeril’s Tchoup Chop
– Hard Rock Orlando
– Hamilton’s Kitchen at the Alfond Inn
– K Restaurant
– LUMA on Park
– Orlando World Center Marriott
– Ravello at Four Seasons Resort Orlando
– RusTeak
– Spanish River Grill
– Swine & Sons Provisions
– The Ravenous Pig
– The Rusty Spoon
Julie Petrakis, who owns The Ravenous Pig, Cask & Larder and Swine & Sons Provisions with her husband James, sits on the planning committee for the event and was in charge of organizing chef participation.
“Appetite for the Arches unites Central Florida’s best chefs and the community on a night of culinary surprises and delight for a special cause. All proceeds from the gala help Ronald McDonald House keep families together when they need it most —during the treatment of a critically ill child.”
For additional information about Appetite for the Arches including ticket information and sponsorship opportunities, please visit www.appetiteforthearches.org.
Facebook: @Ronald McDonald House Charities of Central Florida
Here are 5 Surprising Dishes made from McDonald’s Ingredients that will appear at the upcoming Appetites for the Arches:
1. Chef Kathleen Blake: The Rusty Spoon – Red Devil Stuffed Eggs,Bacon Brittle,Oven-Dried Tomatoes
McDonald’s Ingredients: Bacon, Eggs, Grape Tomatoes
2. Chef Kevin Fonzo: K Restaurant – Chicken Tortilla Soup, Savory Biscuit Bread Pudding
McDonald’s Ingredients: Chicken Breast, Jalapeno, White Onion, Egg, Bacon, Milk, Biscuit, Pepperjack Cheese, Grape Tomato, Corn Tortilla
3. Chef Rhys Gawlak: Cask & Larder – Kale Gnocchi Carbonara
McDonald’s Ingredients: Canadian Bacon, Kale, Spinach, Egg, Romaine, French Fry, Parmesan Cheese, White Onion, English Muffin
4. Chef Clayton Miller: DoveCote – Smoked Beef Tongue Reuben, Crispy Potato, Big Mac Sauce
McDonald’s Ingredients: Hash Brown, Lettuce, Big Mac Sauce
5. Chef Julie Petrakis: The Ravenous Pig – Cheesecake, Espresso Crumble, Strawberry-Frangelico Sauce
McDonald’s Ingredients: Strawberry, Whole Eggs, Espresso Bean, French Vanilla Syrup, Butter, Granola, Cream Cheese, Oatmeal Cookie
Cocktails courtesy of Republic National Distributing Company and prepared by Cask & Larder
Russian Standard Vodka Infused Cucumber Lemonade Soda
McDonald’s® Ingredients: Cucumber, Lemon
Old Fashioned with Brown Butter Four Roses Small Batch Bourbon, Smoked Simple, Orange Bitters
One of our favorite sushi restaurants in town, Umi Winter Park, recently released two new lunch options for $15, changing on what is fresh for the day and filled with chef’s choice items like kimchi fried rice and nigiri. The food at Umi is as delicious and fresh as it is beautiful.
“We challenged ourselves to create and customize something totally unique and high-end for lunch, offering a lot more food and quality than a traditional bento box,” explained Gilles Lorin, concept director for Umi Winter Park.
“It had to be a complete meal, offering raw and cooked items, and be different every day, based on our chef’s choice. The response has been tremendous.”
See the Press Release Below for more information:
The Bento Tray is available in two choices, either Raw or Cooked.
Each one is served as a complete and balanced lunch with miso soup and ginger salad.
In order to ensure a unique and fresh meal every time, some raw and cooked dishes vary daily depending on what the chef prepares for the week.
The Raw Bento includes cuts of sashimi and nigiri from Snapper, Yellowtail Hamachi, Bluefin Toro, Salmon and Tuna.
Guests could be presented with a Mini Korean Chirashi Bowl, a Mini Sake Don Bowl or something completely new and different depending on what the chef has in mind that day.
Standard dishes include Kimchi Croquettes and Bacon-wrapped Cherry Tomatoes.
The Cooked Bento is prepared with a filet of Robata teriyaki-glazed Salmon over a bed of vegetables as well as an order of Chef Stanley’s homemade recipe of Bibimbap.
Just like the Raw Bento, this tray includes the standard Kimchi Croquette and Bacon-wrapped Cherry Tomatoes and either a Mini Korean Chirashi Bowl, a Mini Sake Don Bowl or something completely new and different depending on what the chef has in mind.
For reservations and information, call (407) 960-3993 or go to www.umiwinterpark.com. Serving lunch Monday through Friday, 11:30 a.m. to 2:30 p.m. and on Saturday and Sunday from 12 p.m. to 3 p.m. Serving dinner Monday through Thursday, 5 p.m. to 10 p.m., Friday and Saturday 5 p.m. to 11 p.m. and Sunday 5 p.m. to 9 p.m.
Whole Foods Market opens their brand new Altamonte Springs store this Wednesday, January 20, 2016 – becoming Orlando’s third location. The 40,000-square-foot store, located in the Renaissance Centre at 305 East Altamonte Drive, joins its Central Florida sister locations in Winter Park and Phillips Crossing.
The store’s façade will “mimic Central Florida’s landscape, featuring an eclectic mix of unique and reclaimed materials inspired by the Sunshine State’s orange groves.”
Here are a few photos for an inside look at the new store:
Altamonte Springs customers can also expect a full-service juice & coffee bar, a hand-tossed pizza station, grab-and-go chef-prepared cuisine and an indoor and outdoor café.
“Meals in a Minute”
The cheese selection is magnificent, but don’t be intimidated – Daniel Shaw, Certified Cheese Professional, can help answer any questions you have!
Check out the press release below for more information.
Altamonte Springs customers can also expect a full-service juice & coffee bar, a hand-tossed pizza station, grab-and-go chef-prepared cuisine and an indoor and outdoor café.
Whole Foods Market Altamonte Springs will also feature lots of great innovations, including an enhanced tropical and international produce program, paleo-friendly cuisine, gourmet made-to-order toast and an exclusive line of Peace Love World apparel in Whole Body.
An enhanced tropical and international produce program, chock-full of exotic fruits and vegetables found in Latin, Asian and Indian cuisine. Produce will feature an ever- changing rotation, including Thai chilies, Chinese eggplant, sea cucumbers, star fruit, gooseberries, longan fruit, dragon fruit, papaya and passionfruit to name a few.
Even the store’s façade will mimic Central Florida’s landscape, featuring an eclectic mix of unique and reclaimed materials inspired by the Sunshine State’s orange groves.
The store will kick-off their grand opening celebration with a Bread Breaking Ceremony scheduled at 8:45 AM on Wednesday, January 20, 2016. The first 500 customers in line on opening day will receive mystery gift cards, valued at $5, $10, $20 or $50, with one card valued at $500. Altamonte Springs will also celebrate by hosting five 1% days where local organizations will receive a portion of the day’s profits. Beneficiaries include: Seminole Cultural Arts Council, Save the Manatee Club, Kids House of Seminole, The Fresh Stop Bus and The Sharing Center.
Whole Foods Market – Altamonte Springs / 8AM-10PM daily
305 East Altamonte Drive, Altamonte Springs, FL 32701
In keeping with Whole Foods Market’s tradition of giving back and serving the community, the new Altamonte Springs location will partner with Food Donation Connection, an organization that manages food donation programs and provides an alternative to discarding surplus food. Together, the companies will partner to support local agencies such as Lighthouse Mission Orlando. For more information, please visit http://www.foodtodonate.com/.
MoonFish on Orlando’s Restaurant Row (Sand Lake Road) features fresh fish-fusion cuisine, while also offering Prime and Choice mid-western aged steaks cooked over a natural wood-burning pit and an intriguing sushi menu. Seafood and steaks are flame-grilled over a unique 1200° Florida citrus and oak wood-burning pit.
MoonFish focuses on providing guests with the highest quality seafood and steaks available with an inventive and chef-driven cuisine drawing inspiration from Pan Asian, Cajun, Creole and other global influences. They also offer a fabulous sushi bar featuring fresh sushi and oysters harvested from the Gulf.
MoonFish partners with Central Florida farms to provide our guests with fresh, local produce brought in on a daily basis. This practice has gained them a place in the Florida Department of Agriculture’s “Fresh From Florida” program and are the only restaurant group in Central Florida participating.
The Happy Hour, featured from 4:30pm – 6:30pm, is a wonderful deal and is always a popular spot to grab a drink and bite before dinner.
MoonFish Dinner MenuMoonFish Dinner MenuMoonFish Dinner MenuMoonFish Dinner MenuMoonFish Dinner MenuBeef Tataki – WAGYU SIRLOIN, SZECHUAN VINAIGRETTE, RICE NOODLE STIR FRY I 15MoonFish Dinner MenuMoonFish Dinner Menu – FLORIDA STONE CRAB CLAWS I MKTMoonFish Dinner MenuMoonFish Dinner HallJUMBO LUMP CRAB CRUSTED CHILEAN SEA BASS, MIRIN-WASABI GLAZE, STICKY RICE I 40 – Caught by Captain Skinner off the coast of Tierra del Fuego, “Featured at the James Beard House”
In many ways, the story of St. Augustine is the story of Florida.
With more than 450 years of history, the food culture of St. Augustine has been influenced by the early settlers from Spain, Britain, Greece, Cuba, Italy, and more – like the story of its datil peppers – it’s all about becoming a melting pot of flavors and tastes with each new wave of immigrants.
With its proximity to the Atlantic Ocean and fertile Florida farmlands just miles away, St. Augustine has a dearth of local and sustainable resources for their food and culinary community to cultivate.
It’s quickly becoming one of Florida’s favorite spots to visit, as tourist numbers rise year after year to explore the Castillo de San Marcos fort and wander the along the tiny streets of the Colonial Quarter.
You can feel it in the air when you walk down the charming historic quarter of old St. Augustine – the lingering dreams of the Spanish explorer Ponce De Leon and his quest for the eternal Fountain of Youth and the lofty dreams of industrialist Henry Flagler who sought to transform Florida with his railway and luxury hotels.
Here is a suggested itinerary for a Food Lover’s Weekend in Historic St. Augustine:
Friday Night
Check into one of the many local bed and breakfast inns like the historic St. Francis Inn, the oldest inn in St Augustine founded in 1791, and head out over the bridge to Anastasia Island for dinner at Terra & Acqua, a restaurant specializing in land and sea dishes from Northern Italian cuisine using local and seasonal ingredients.
Founded by chef/owner, Simone Parisi, the restaurant features a wood-fired oven that gives a wonderful smokey char to their breads, pizzas, and particularly the fantastic charred octopus salad.
Northern Italian food is different from cuisine usually found in Italian restaurants in America – the dishes here are accentuated with seafood, olive oil and fresh vegetables instead of heavy tomato sauces.
Their pastas are handmade in house, and it shows – the pappardelle cinghiale, a handmade pappardelle pasta is luscious and silky to taste, going well with the hearty wild boar and plum tomato sauce.
Bruschetta Mista Variety of bruschettas with seasonal homemade toppings
Polpo Alla Griglia Charred tender octopus, potato and green bean salad, EVOO
Bruschetta Avocado Gamberi Sweet and spicy sauce, avocado, red onion, local shrimp
Take a chocolate tasting tour of the Whetstone Chocolates factory, where you can learn about the process of chocolate making and sample some of their signature chocolates named after historic figures from St. Augustine’s storied past like Aviles, Menendez, De Leon, and San Marco. Do get a bag of their “gator bait” to go – crunchy, deliciously addictive chunks of milk chocolate covered pretzel pieces, rice crispies, and corn flakes.
Next, visit the newly opened St. Augustine Distillery in the renovated historic Ice Plant for a free tour of their gin and vodka distillery which highlights locally sourced farms and sustainable ingredients.
The ice plant was first used in 1917 and there is a fantastic museum inside showcasing its history and role in bringing commercial block ice to Florida, transforming the cocktail forever.
Upstairs from the distillery, The farm to table Ice Plant restaurant and bar serves up grass-fed beef burgers, local seafood, and stunning cocktails.
Sip on a signature Lady Killer cocktail, made with St. Augustine vodka, lemon, pamplemousse, aperol, and tiki bitters.
After lunch, stroll down to Flagler College, once Henry Flagler’s flagship Ponce De Leon Hotel and across the street to City Hall / Lightner Museum, formerly the Hotel Alcazar, for a historic tour highlighting Henry Flagler’s visionary and some might say ruthless development and investment in St. Augustine at the turn of early 20th century.
Flagler College’s cafeteria, once the dining hall for the luxury winter resort hotel, has one of the largest collections of Louis Comfort Tiffany stained glass in the world.
The Signature Kessler Calamari at Casa Monica Hotel
Afterwards, head over to Casa Monica Hotel, styled after the Moorish and Spanish Baroque architectural revival, which is today still a hotel and run by Kessler Collections.
Here you can order the signature Kessler calamari, first created by executive chef Rene Nyfeler here and now served in all of the Kessler hotels nation wide – it’s crispy calamari served with kalamata olives, green olives, and a flavorful cumin and curry spiced aioli sauce.
Crawfish Etoufee at Harry’s SeafoodBlackened Red Fish with Collard Greens at Harry’s Seafood
Walk down the historic Colonial Quarter where you can find a bevy of local eats for dinner like Columbia restaurant featuring Spanish and Cuban cuisine, Harry’s Seafood Bar and Grille, known for their take on New Orleans style cuisine or Michael’s Tasting Room, small plate tapas and innovative cuisine with a modern Spanish flair.
For dessert, have one of the many unique fresh fruit, handmade gourmet popsicles like champagne mango and strawberry from The Hyppo.
Fried oysters at Michael’s Tasting RoomDuck Breast at Michael’s Tasting RoomLamb chops at Michael’s Tasting RoomMichael’s Tasting Room
With over 450 years of history, it’s no wonder there have been more than a few lingering spirits with unfinished business in town.
After dinner, grab an EMF meter and hop on a hearse for Ghost Augustine’s Haunted Pub Crawl, which brings you around to explore some of St. Augustine’s more ghostly sites like Scarlett O’ Hara’s or the site of the mysteriously unsolved murder of St. Augustine socialite Athalia Ponsell Lindsley, who was hacked to death by a machete on her front door steps.
It’s all quite an intriguing and macabre tour for those who enjoy stories of death and hauntings accompanied with a few pints of beer.
Scarlett O’ Hara’s Pub
Sunday
Head on over for a stroll along one of the oldest public streets in America – Aviles Street – in downtown St. Augustine.
Tucked away on this tiny street are some of St. Augustine’s best international restaurants as well as small boutique shops and antique stores.
The guajiro is a feast for the senses – an omelette on top of toasted Cuban bread, topped with black beans, pulled pork, salsa, and cheese – this dish is just fabulous.
Cafecito at La Herencia CafeGuajiro at La Herencia CafeGuajiro at La Herencia Cafe
Around the corner on Aviles, next to the Antiques and Uniques shop – which may or may not be a haunted spirits portal – is the small and homey Greek and Polish restaurant, Gaufre’s and Goods.
This is a must-try restaurant, particularly for some of the best Polish pierogies I’ve ever had the pleasure of tasting.
They are pan-seared crispy with sliced onions and bacon and had such great flavor, with a variety of fresh fillings from spinach, to cheese and potato and lamb.
This is how pierogie dumplings should taste.
There are also specials from time to time, like the yemista, delicious little Greek stuffed tomatoes and peppers filled with rice and meat.
Built in 1888 by Henry Flagler, the Alcazar Hotel and Casino was once home to one of the finest winter resorts for the wealthy New England elite, complete with the world’s largest indoor swimming pool.
Today the Hotel Alcazar is now home to St. Augustine’s City Hall and the Lightner Museum, a collection of Mr. Lightner’s collection pieces from around the world including a shrunken head from South America and a programmable orchestrion.
It’s also home to Cafe Alcazar, where diners can lunch on the floor of the indoor swimming pool where the elite once swam and dived between the columns.
Try the escargot, plump and freshly prepared with garlic butter and minced herbs and white wine, or the east meets west curried chicken salad.
You could almost imagine being back in the early 1900s when guests dived and swam around the columns where the pool once was, live classical piano music plays.
It’s this timelessness that makes St. Augustine such an enchanting place.
There’s so much to see, to do, and most importantly, to eat in St. Augustine, that when it comes time to leave, you’ll want to return again and again to explore some more of the wonderful hidden eats and charms in St. Augustine.
St. Augustine’s Food Festivals
March – St Augustine Lions Seafood Festival
April – Annual Rhythm and Ribs Festival, Taste of St. Augustine Festival
September – St. Augustine Spanish Wine Festival
October – Datil Pepper Festival, St. Augustine Independent Restaurant Association Food and Wine Fest, St Augustine Greek Festival, A Taste of the Beach, Oceanwise Sustainable Seafood Fundraiser for the Friends of the GTM Reserve
November – Annual St. Augustine Great Chowder Debate
Slow Food First Coast’s Monthly Tour de Farm
Take a ride around the region for a first-look into the fall harvest and an opportunity to learn about our local food system. See where your food comes from and meet the farmers who produce it! The tour is from noon to 5 p.m. and includes farms in St. Augustine, Hasting, Elkton, Ponte Vedra and Jacksonville area. Chefs from area restaurants will be at each farm demonstrating cooking techniques and recipes using local-grown produce. A $20 car pass is required to participate. For more information and a list of participating farms, visit http://slowfoodfirstcoast.org/event/tour-de-farm-2015
We were recently invited to check out the new renovation at Bonefish in Winter Garden as well as sample the delicious Florida Stone crabs that are in season.
Florida stone crabs, sold cold, are very meaty and juicy with a rich, sweet flavor and what’s more – they can be quite a sustainable seafood dish.
Fishermen remove one of their claws and return the crab to the ocean where it can re-grow its lost limb. Though stone crab claws are tender inside, on the outside, they’re strong enough to break an oyster’s shell.
Orlando Bonefish Grill restaurants are now offering stone crab claws in all Florida locations, where they are locally sourced.
Sold by the pound, Bonefish Grill’s stone crabs come fresh off the Florida docks and served the way they were meant to be served, chilled, cracked, and ready for dipping.
In Winter Garden, the interior recently underwent a new renovation with an industrial, sleek look that harkens back to an estuary or mangrove idea – a place where fish love to hang out at. There’s even a large decorative art piece of a shiny metallic fish on one of the walls.
The bang bang shrimp is a favorite here and for good reason – crunchy, sweet, crispy and spicy tangy, creamy – it’s quite good and a highlight of the menu.
I really enjoyed my fish and chips as well, three cod fillets, tempura-battered in a special blend of seasoning, served with French fries and tartar sauce.
The corn and crab chowder was disappointing as it was served at a tepid lukewarm temperature and was rather bland in flavor. The corn and crab were fresh, but the chowder soup itself was lacking.
The teriyaki chicken rice bowl also disappointed – the chicken was bland and the rice was undercooked. The teriyaki sauce was too salty and the presentation overall was unappetizing.
Definitely needs some work in the kitchen to bring the standard up to make up for the misses.
In this edition of “As the Orlando Restaurant and Dining Scene Turns”, we explore 16 new restaurants who have sprung up in Central Florida worth taking a look at. They are new and ready for folks to come out and see what their food is about. Have you been to any of them already? Let us know! In the meantime, Go forth and support our local Orlando businesses and restaurants!
Here are 16 New Restaurants to Try Out Right Now in Orlando This Spring 2016
1. Urbain 40 American Brasserie and Lounge
Take a trip back to the big band era of the 1940s at Urbain 40 on Sand Lake Road’s Restaurant Row. They take over the former location for Cantina Laredo replacing the Mexican restaurant with a French and American influenced aesthetic – fantastic pan roasted mussels, French onion soup, house made pasta bolognese, and perfectly cooked steak chops.
Urbain 40 American Brasserie and Lounge
8000 Via Dellagio Way
Orlando, FL 32819
(407) 872-2640 http://urbain40.com/
2. Saigon Noodle Grill
– The second location for the Goldenrod and Lake Underhill Vietnamese restaurant, Saigon Noodle and Grill has taken over the location previously held by Pho K5 on Bumby Avenue, where Medina’s Spanish Grocery once stood for many years. Their specialties include Vietnamese Pho beef noodle soup and thit bo xao xa ot, stir fried beef in lemongrass and chili sauce.
They may have opened for a few months now, so it is high time you came down to visit The Baoery in Thornton Park, helmed by venerable Chef Greg Richie. Specialties include their signature korean fried chicken bao buns, crispy shrimp toast, kung pao peanut calamari, and short rib tacos.
Baoery Asian Gastropub
617 E Central Blvd
Orlando, FL 32801
(407) 849-9779 baoery.com
Image via Yelp.com
4. Better than Sex Desserts
Yes, the name is a bit PG-13, but it is the second location for the popular Key West dessert shop so look past the name and look forward to their sultry cakes and desserts like the cookie nookie or The Morning After, made with Danish brie cheese & dark Belgian chocolate grilled on homestyle buttered bread kissed with cinnamon sugar.
The fourth location of this Dominican restaurant that started as a food truck. They specialize in chimichurri burgers, Dominican sandwiches made from a ground pork or beef, which is sliced, grilled and served on a pan de agua (literally “water bread”) and garnished with chopped cabbage and tomatoes as well as mashed plaintain mofongos with garlic shrimp (seen above).
Yemeni cuisine has arrived in Orlando with the new Kasbah – the small country on the south side of the Arabian peninsula currently undergoing civil war. The restaurants features specialties including chicken rice kabsah, a family of mixed rice dishes that originates in Yemen, where it is commonly regarded as a national dish made with spices and meat, and heneeth biryani rice. Haneeth is usually made from basmati rice, meat (lamb), and also a mixture of spices.
Kabsah Yemeni Cuisine
4153 W Vine St
Kissimmee, FL 3474
(407) 978-6501 kabsahfl.com
Image via Yelp.com
7. IShanghai
Shanghainese cuisine with dishes such as steamed pork buns, braised pork belly, and stir fried crab.
IShanghai
8216 World Center Dr
Ste A
Orlando, FL 32821
(321) 430-1220 ishanghaiorlando.com
Image via Yelp.com
8. El Inka Grill
The Second location for the Hunter’s Creek based Peruvian restaurant – their menu features Peruvian classics such as ceviche, lomo saltado, fried seafood platters, and very delicious chaufa – Peruvian style fried rice influenced by Chinese immigrants.
El Inka Grill
7600 Dr Phillips Blvd
Orlando, FL 32819
(407) 930-2810 elinkagrill.com
Image via Yelp.com
9. Antica Pizza and Mozzarella Bar
A new Italian pizza style restaurant in the Altamonte Springs area with chefs right from Rome who worked with the Michelin starred chef Adriano Baldassarre. They also have a Mozzarella bar which helps guests try out new and different Italian cheeses that makes Italy famous throughout the world.
Antica Pizza and Mozzarella Bar
249 W-SR 436, Suite 1105
Altamonte Springs, FL 32714
(407) 834-7770 antica-pizzeria.com
Image via Yelp.com
10. Sinha Brazilian Steakhouse
Sinhá (Seen-yah’) which means “lady of the house,” is a new Brazilian steakhouse in Hunter’s Creek features the rodizio style all you can eat dining experience with affordable prices and a buffet bar – Rodizio Lunch: $19.95 and Rodizio Dinner: $24.95.
Sinha Brazilian Steakhouse
13586 Village Park Dr
Orlando, FL 32837
(407) 203-0726 sinhasteakhouse.com
Image via Yelp.com
11. TR Fire Grill Winter Park
This newish concept by Tony Roma’s restaurant group (the original TR Fire Grill on Semoran near the Airport has closed and relocated to Winter Park) strives to have locally sourced and chef driven menus with dishes like cherry wood smoked duck tacos, bacon wrapped smoked meatloaf, and chicken and waffles.
TR Fire Grill Winter Park
1035 North Orlando Ave.
Suite 101
Winter Park, FL 32789
(407) 708-3600 TRFireGrill.com
12. Provisions & Buzz Co.
A rebranding of the location formerly known as Jack’s Steakhouse in Baldwin Park, now with an eclectic list of dishes like pork belly kimchi rice bowls, honey miso marinated black grouper, and sage gnocchi.
New Mexican restaurant in Oviedo featuring a diverse list of tequilas, house made guacamole, ceviches, and street tacos.
Saint Anejo Mexican Kitchen + Tequileria
5248 Red Bug Lake Rd
Winter Springs, FL 32708
(407) 636-3600 saintanejomexicankitchen.com
Image via Yelp.com
14. Metro Diner
From Diners, Drive-Ins, and Dives fame, this is a new location for the Jacksonville based Metro Diner in Altamonte Springs – a winner of many Best Breakfast awards from Jacksonville – they are known for huevos rancheros, chicken and waffles, and other traditional diner fare.
Metro Diner
985 N State Road 434
Altamonte Springs, FL 32714
(407) 917-8997 metrodiner.com
Image via Yelp.com
15. The Ganachery Chocolate Shop at Disney Springs
Fashioned after an old apothecary, The Ganachery features Gourmet Chocolate Ganaches in Disney Springs made with milk chocolate and cream.
Image via Mike P. at Yelp.com
16. Antonella’s Pizzeria
Excited for this pizza restaurant with fabulous pedigree – from the family of Stefano’s Trattoria in Winter Springs and Goodfellas by UCF lead by husband and wife team Francesco Paradiso and Antonella Paradiso-LaCommare. We look forward to trying their pizzas in Winter Park – very, very soon! Read more about the family on Scott Joseph’s Orlando Restaurant Guide here.
Antonella’s Pizzeria
360 W. Fairbanks Ave
Winter Park, FL 32789
(407) 636-5333 antonellaspizza.com
It’s that time of year again! Seems like only yesterday.
The local Asian American community here in Orlando will be celebrating the Lunar New Year once again – one of my favorite times of the year, not just for the festivities but also for the great food that goes along with the holiday celebrations.
I remember gathering around at home growing up with my uncles, aunts, cousins, and grandma around the family dinner table having a huge feast, praying to our ancestors and the gods of fortune for a lucky and healthy new year. My favorite dishes were the fried egg rolls and roasted duck, Hakka style, filled with Chinese spices, herbs and wild mushrooms.
This year the Chinese/Vietnamese Lunar New Year’s Official Date (which changes each year because – surprise – it follows the cycles of the moon) is Monday February 8th, 2016 – but the celebrations begin much earlier and last almost all month.
This is the year of the Monkey and those people born in the year of the Monkey are said to be “smart, clever and intelligent, especially in their career and wealth. They are lively, flexible, quick-witted and versatile. In addition, their gentleness and honesty bring them an everlasting love life. Although they were born with enviable skills, they still have several shortcomings, such as an impetuous temper and a tendency to look down upon others.”
Luckily for us here in the Central Florida community, we are home to the largest ethnic enclaves of Asian Americans in the entire state, particularly around the Mills 50 district with shops, restaurants, and markets all getting ready to celebrate the Lunar New Year.
Lunar New Year Traditions
Eating dinner together as a family – people journey from wherever they are, to come home and have dinner. Every year this time marks the largest mass migration of people when workers in the cities travel home to their home villages to visit their families again.
Giving/Recieving Red Envelopes – filled with lucky money from elders to the young. Asian culture is big on karma so want to start off the year doing good things for others and hope for good things to happen to you in return later in the year. Universal balance.
Clean the house before the new year start the year new, and pay off all your debts
Big parades with lots of firecrackers. The loud noise “scares” away any evil spirits so you can start off the new year fresh.
On that Monday, February 8th if you have lunch in the Mills 50 area, you will see the Wah Lum Kung Fu Lion Dance team “blessing” each business with their lion dance and fire works. Last year we had lunch at Chuan Lu and they came with fireworks and a dancing Buddha and two lions – quite the festive sight!
What to Order – Traditional Chinese Dishes for New Years
Eat
Noodles – The longer, the better – the noodles represent longevity and long life
Dumplings – They are shaped like little gold nuggets, symbols for good fortune and wealth
Fish – The word “yu” sounds like “abundance” in Chinese, so your new year will be abundant with good luck – eat whole fish so that your whole year is full of good luck
Fried Spring Rolls – The name also sounds like “good fortune” in Chinese, eat it for a lucky new year
Oranges are also plentiful during new years because the name and look of the orange is similar to gold. So giving oranges as a gift is also quite common, as it the giver is seen as wishing prosperity on the receivers.
Vietnamese Banh Tet – Bánh tét is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with mung bean or mung bean and pork fillings, then boiled. It is a must have traditional food in Vietnamese Lunar New Year. It demonstrates the importance of rice in the Vietnamese culture as well as historical value. During Vietnamese Tét, family members would gather together and enjoy feasting on bánh tét, the central food of this festive Vietnamese holiday to celebrate the coming of spring.
Drink
Wash it all down with a glass of Baijiu
Baijiu – traditional clear grain spirit made from sorghum and wheat
The number one drink in the world at about 40-60% alcohol
Like Vodka to the Russians, Rum to Puerto Rico, Baijiu is to the Chinese
It’s drank at almost all meal gatherings in China.
Say Happy New Year!
Vietnamese – Chuc Mung Nam Moi
Cantonese – Sun Lien Fai Lok
or Gung Hay Fat Choi (Literally : Congratulations on your Prosperity – have a prosperous new year)
Mandarin – Xin Nian Kuai Le
Places to Celebrate:
Local Orlando Restaurants:
Ming Bistro – Chinese Dim Sum – Great for Families/Friends/Groups
1212 Woodward Street #6, Orlando, FL (407) 898-9672
Chuan Lu Garden – Authentic Sichuan cuisine – for spicy food lovers
1101 East Colonial Drive, Orlando, FL – (407) 896-8966 http://chuanluyuan.com
Tasty Wok – Chinese street food / barbecue and noodles
1246 East Colonial Drive, Orlando, FL (407) 896-8988
Chan’s Chinese Cuisine – Dim sum and traditional Chinese cuisine
1901 East Colonial Drive, Orlando, FL (407) 896-0093
Golden Lotus Chinese – Dim sum and traditional Chinese cuisine
8365 South John Young Parkway, Orlando, FL (407) 352-3832
Local Markets – Pick up New Year goodies
Saigon Market
1232 East Colonial Drive, Orlando, FL 32803, United States
(407) 898-6899
Tien Hung Market
1112 East Colonial Drive, Orlando, FL 32803, United States
(407) 849-0205 http://tienhungmarket.com/
1st Oriental SuperMarket
5132 West Colonial Drive, Orlando, FL 32808, United States
(407) 292-3668 http://1storiental.com
Phuoc Loc Tho Super Market
2100 E Colonial Dr, Orlando, FL 32803, United States
(407) 898-6858
Vietnamese New Year Festival by the Vietnamese Community of Central Florida
Saturday February 6th – Sunday February 7th at the Central Florida Fairgrounds
– Street food and also Miss Vietnam of Florida Pageant on Sunday
See below for last year’s schedule for an idea of what will go on –
Vietnamese Vegetarian Food Festival at Bao An Temple
Sunday October 31st – 8am – 2pm (local cultural acts, lots of vegetarian Vietnamese food for sale)
and the new years eve celebration is the night of February 7th (they have singers, performers, food for sale)
Bao An Buddhist Temple – 5788 North Apopka Vineland Road, Orlando, FL 32818, United States
Last year’s flyer below for now –
Other temples such as Chua Phap Vu Temple on Dean Road will also have a Vietnamese new year celebration / ceremony on the eve of Lunar New Year – Sunday February 7th, usually around 8pm.
At the beginning of this month, we were invited to check out the grand opening of TR Fire Grill in Winter Park to try out handcrafted cocktails and dishes.
TR Fire Grill, which is part of Romacorp Inc, is a different concept from their other restaurant Tony Roma’s.
TR Fire Grill displays a more unique and down to earth vibe which prides themselves in fresh local ingredients, and local chef talents to match.
The atmosphere was astounding with live music which they pride themselves of showcasing local talent on the regular.
The cocktails offered at TR Fire grill were quite delicious, simple ingredients mixed together with expert precision to make a refreshing cocktail.
From cocktails such as The Swindler (shown above), with ingredients such as Fireball Whiskey, Apple Moonshine, Cinnamon, and fresh pressed lemon and lime made to their Wood Aged Margarita which contained Agave Nectar, Oak Aged Tequila, Grand Marnier and lime, all the drinks showcased that night were delectable to the palate however, was sure to put you in a “good mood” after a few drinks.
The food was splendid with dishes from Hawaiian Ahi Tuna (made with grilled pineapple salsa, edamame, crisp wonton tostada, apricot shallot sauce) to creative dishes such as their Shrimp & “Grits (containing smoked pork sausage, Sam’s Bayou sauce, jalapeno cheddar polenta) – each dish with their own different characteristics and personalities to them.
2015 proved to be another great year for the continuing growth of the Orlando restaurant and dining scene, especially with new openings focusing more and more on locally sourced and produced food.
Here are some of our favorite Orlando restaurants and dining moments from 2015:
A breath of fresh air to Baldwin Park, this project by Jason and Sue Chin, owners of the very successful Seito Sushi Baldwin Park across the street brings together a dream team featuring Executive Chef Joseph Burnett (formerly of Norman’s and The Ravenous Pig), Executive Sous Chef Elek Kovacs, and Kristy Carlucci, Pastry Chef. Restaurant of the Year for 2015.
Recently undergoing a beautiful multimillion dollar renovation, the traditionally Indian restaurant has brought on Chef Ian Piamonte who spearheads their new Thai and Chinese offerings. My favorite dishes here are the gobi manchurian – little sweet and sour red cauliflower fritters and the lamb biryani rice dish.
They recently moved into bigger digs next door where Bananas Modern Diner was on Mills, but they still serve up great renditions of Louisiana cajun cuisine. Check out their story in the fabulous WMFE 90.7 FM series on What is Orlando’s Little Vietnam?
continues to impress – their garlic rock shrimp is one of the best things to eat in Orlando and their menu is always changing. They expanded to where the Table was earlier this year for a little more dining space.
At the JW Marriott Orlando, along with Chef de Cuisine Mariano Vegel continued a long standing tradition of excellence in farm to table cuisine. One of the highlights of my dining experiences for the year was the simple, yet so delicious Farmer’s Salad topped with a farm egg and house cured bacon.
Each Chef’s Night brings local top chefs into Second Harvest Food Bank of Central Florida to celebrate delicious food and raise money for a good cause. All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment.
Sadly Kappo closed this year at East End Market, with a small market to take its place. Do not be forlorn too long – the chef/owners are currently seeking a new space to continue Kappo’s legacy. We wish the owners Mark, Lo, and Jen a happy new year as they look to the future. Also, we wish Lo and his fiance Julie a very happy wedding and honeymoon this 2016!
founded by The Treehouse Truck’s Thomas Ward, their baby back ribs are revelatory, but don’t sleep on their shrimp and chorizo tacos either – fantastic flavors.
The Napoletana style pizza is thin & soft with a slight crisp to the crust; with a nice smokey char to the pizza crust from the wood burning ovens and topped with ingredients imported from Italy or locally grown and organic. Dan Bavaro, the founder was taught by 3rd generation, Neapolitan families and bases their entire menu around a stunning Italian imported wood-fired brick oven.
12. Peking roast duck at Morimoto’s Asia at Disney Springs –
Featuring a crispy Peking duck, a carved house-roasted whole duck sliced thin with crackling skin and tender meat, served with steamed flour pancakes, and a side of apricot sweet chili and hoisin miso sauces. It is the Japanese master chef’s first pan-Asian dining experience and showcases flavors from across the Asian continent with an emphasis on China, Korea, Japan and Thailand.
Chef Morimoto and team hanging out with Mickey Mouse at the grand opening of Morimoto’s Asia.
City Walk at Universal Studios opened up their newest restaurant NBC Sports Grill & Brew, located at the old NASCAR Grille this venue offers up high quality dishes and over 100 different types of beers to choose from. From succulent fall off the bone ribs to creamy pasta, NBC offers a vast array of affordable menu items to choose from. We were invited to a very special night at the venue, upon arrival we were greeted celebrity style with a red carpet entrance and met some high profile guest who include Bob Costas and Cris Collinsworth from NBC Sunday Night Football to celebrity athletes like Hines Ward. This event was a party style affair, with staff spread throughout the venue serving up appetizer sized dishes and creative cocktails, tables upon tables of the vast array of dishes NBC serves up, and expert bartenders recommending new craft beers at the bar. We ate and drank till our stomachs could take no more, and by the end of the night we struggled our way back to the shuttle to our cars, full and exhausted however, satisfied by the amount of amazing dishes we had and the amazing experience we were blessed to be a part of.
My sweet tooth was satisfied at Sugar Factory’s media event last Thursday. Sugar Factory is located right next to the Orlando Eye on International Drive. One side is a candy store and the other side has a bar and seating area. I heard of Sugar Factory just this year while researching places to visit in Chicago a few months back. Unfortunately I didn’t have time to stop by during my trip so as you can imagine, I was ecstatic when I found out Sugar Factory was coming to Orlando, Florida. I got to taste popular drinks, milkshakes, food, $99 ice-cream, and took a bag full of candy home. Extra bonus for parents – these drinks featured here all come virgin for the kiddos!
Started it off with the Ocean Blue. Hpnotiq cocktail featuring gummy sharks and dry ice!
Next was the Mai Tai. A Tahitian style drink. Fresh orange and pineapple juices blended with coconut and light rum and then topped with a oat of Dark Myers rum, with dry ice!
My personal favorite is the White Gummy. A fruity cocktail that was so delicious! Comes with dry ice of course!
Lastly, the most visually stunning, Lollipop Passion. A mix of melon, coconut and pineapple. Garnished with lollipops and dry ice!
Fried Macaroni and Cheese with Tomato Bacon Jam.
Meatballs with Marinara, Fontina Fondue, and Polenta.
Red Velvet Pancakes
From left to right, Chocolate Milkshake, Birthday Cake Milkshake with a candle, and Berry Milkshake with candies.
Sugar Factory’s World Famous King Kong Sundae $99. Includes 24 scoops of ice cream, topped with Chocolate and Caramel Sauce, Whipped Cream, Gummy Bears, Waffle Cones, Oreo Crumbles, Brownie Chunks, Chocolate Chips, Bananas, Toasted Marshmallows, Reese’s Pieces, Chocolate Chip Cookies, Giant Lollipops, and sparklers!
Did you know there is a “hidden” lounge area in the upstairs section of Morimoto’s Asia at Disney Springs open till 2am? Complete with a late night dining menu and a diverse list of sakes as well as light bites and sushi, it’s worth taking a look. Check out the press release below.
Press Release:
With a “hidden” VIP entrance along the side of the building, the Forbidden Lounge is a great place to hang, late-night, at Disney Springs.
An exclusive menu is featured upstairs from 10pm to 2am and features a variety of late-night dining options for those looking to eat a little lighter (sushi, raw bar, hamachi tacos, toro tartare) or for those looking to splurge on pan-Asian riffs of bar food (pork belly bao, five-spice wings, dim sum).
Those not in the mood to nosh have no fear, as Morimoto Asia is also doing its part to showcase one of the truly misunderstood spirits in the world, sake.
Morimoto Asia not only features a variety of Chef Morimoto’s signature label sake, but also a vast offering of other sake that represent the different classes (gingo, junmai, daigingo, honjozo, junmai gingo and junmai daigingo) plus tokubetzo junmai and a variety of speciality sakes (including cedar aged, a sparkling and a sparkling rose) – something not commonly found in US restaurants.
For those not ready to drink the rice wine straight, just yet, the Forbidden Lounge cocktail menu offers several sake-cocktails including the Morimotini (Grey Goose vodka, junmai Morimoto), White Lily (sudachi shochu, calpico, yuzu), Ishikawa 75 (ginjo sake, plum wine and sparkling wine) and sake sangria (asian pears, apple plum, tangerine juice, sake, light white wine, plum wine) which is great for a group as it serves 3-4 people.
To add just a little more flair to the party, the Forbidden Lounge also features some unique entertainment in the form of an up-close magician and a palm reader, for those looking to be a little more adventurous. In the coming weeks they will also offer table-top shuffleboard, perfect for the guests looking to enjoy the cooler temps on the second-level outdoor patio.
Gift Card Special to Morimoto Asia
Morimoto Asia currently has a program in place where anyone that spends $100 or more on a Morimoto Asia gift card will receive an opening day and limited edition Morimoto Asia menu hand-signed by Iron Chef Morimoto.
As a part of this promotion, Morimoto Asia has partnered with us to do a giveaway of one of these limited edition Morimoto Asia menu hand signed by Chef Morimoto himself.
GIVEAWAY – Morimoto Asia Menu signed by Chef Morimoto
Enter by responding in the comments below. One winner will be chosen randomly from the answers. Contest Ends December 23rd, 2015 at 12pm. We will contact the winner via e-mail! Good luck.
Questions – answer all to enter to win.
1. What is in a Morimotini?
2. Where is Forbidden Lounge located?
3. What would you most want to eat at Morimoto Asia?
The holiday season is just around the corner and it looks like Santa will be visiting Bravo! Cucina Italiana for a well-deserved meal before he makes his rounds. On Saturday, December 19th from 9-11am, families will be able to enjoy sweet and savory breakfast specials and holiday-inspired activities such as face painting, holiday crafts, cookie decorating, ornament making, and Christmas carols. For families with naughty or nice (or both) children, Santa will be visiting tables to collect wish lists and take pictures with guests.
BRAVO!’s Breakfast with Santa features many options for adults and children, costs are fixed at $11.95 per adult; $5.95 per child, and reservations are required.
Berries & Cream French Toast
Choices on the adult menu include:
Eggs, Home Fries & Bacon: Scrambled eggs, brunch potato
Berries & Cream French Toast: Sweet cream cheese stuffed French toast, honey, cinnamon and fresh berry compote. Served with Applewood smoked bacon
Sicilian Omelette: Cherrywood smoked ham, bacon, Fontanini sausage, tomato compote, Mozzarella, Provolone and Parmesan cheeses. Served with brunch potatoes.
Ham & Biscuit Benedict: Two poached cage-free eggs, Cherrywood smoked ham, house made biscuit and hollandaise. Served with brunch potatoes.
Children’s selections include:
Kids’ French Toast: served with maple syrup and fresh fruit
Kids’ Scrambled Eggs: served with bacon and fresh fruit
All meals include choice of coffee, tea, soft drink, milk or juice, muffins and yogurt parfait.
Call BRAVO! Cucina Italiana Orlando – Dellagio at (407) 351-5880 to reserve for this special Santa event!
Sicilian Omelette
I was able to taste some of the dishes featured in the menu (though without the presence of Santa) and the experience was wonderful. The service was great and the staff were friendly, but the interior of the restaurant was an experience in itself. The “Roman ruins” theme features columns throughout the restaurant, and the seating was comfortable and spacious. Bravo also offers two private dining rooms for any special events, family gatherings, or holiday parties you may have planned.
Crispy Shrimp Napoli
BRAVO! Cucina Italiana Orlando – Dellagio is located at 7924 Via Dellagio Way, Orlando, FL 32819, in the Dellagio development adjacent to The Marketplace at Dr. Phillips. The restaurant is open Sunday – Thursday, 11 a.m. – 10 p.m. and Friday and Saturday 11 a.m. – 11 p.m.
For those closer to the Winter Park area, BRAVO!’s sister restaurant BRIO Tuscan Grille at Winter Park Village will be hosting a similar breakfast buffet event tomorrow on Saturday, December 12th from 9 – 10:30 a.m. Reservations are also required and the prices are the same. BRIO’s buffet breakfast will include fresh fruit, scrambled eggs, French toast, Frittata Al Forno, bacon, sausage, breakfast potatoes, fresh biscuits and yogurt parfaits. Call BRIO at Winter Park Village at (407) 622-5611 to reserve for this special Santa event!
BRIO Tuscan Grille at Winter Park Village is located at 480 N. Orlando Avenue, Winter Park, FL 32789.
Thank you Louise Hendry and Vinessa Cirrito of Duree and Company for inviting me to preview this special event!
In 2007, David Song, a University of Florida student earning a degree in business administration and philosophy, found his way into the kitchen of an emerging Japanese restaurant called Dragonfly Sushi, working as an entry-level sushi chef at Dragonfly Gainesville.
In 2010, he relocated to Orlando to work at Dragonfly Robata, the brand’s second concept.
Chef David Song
As an advocate of sustainable practices, Song focuses on imported fish flown in daily from Japan, along with locally-sourced produce when developing new menu items and ideas for the seasonal Omakase menu.
The Omakase–meaning to trust–menu creates meaningful connections with food and beverage choices: It starts with guests trusting in the chefs and bartenders to create selections inspired by their moods.
Today, Song lives up to Dragonfly’s mission of bringing joy and fulfillment to patrons through a full-service dining experience that encompasses the kitchen and bar. When Song isn’t behind the counter, he is traveling to gain inspiration, while eating at local favorites throughout the state of Florida.
What are your favorite dishes at Dragonfly to cook and eat?
Chef David Song: My favorite dish to prepare is our sashimi passion. Sushi was always my first love in the restaurant and this dish gives me the freedom to be creative with my plate up. I spent many years honing my knife skills so when I get an opportunity to display them, I really try to go all out. My favorite dish to eat is our shio saba off the robata grill. The grill is amazing at locking in great flavor and cooks the mackerel to perfection. With a light brush of yuzu butter and daikon oroshi, it’s easily my favorite dish to eat.
Favorite place to eat outside of Dragonfly?
Chef David Song: Does my mother’s house count? Honestly, I enjoy casual dining places because for me, food has always been a reason to gather with friends and family. My favorite place to eat at the moment would probably be Lee and Ricks Oyster Bar.
Upcoming plans include:
New Year’s Eve event
Sushi Classes – December 19, January 23
Valentine’s Day at Dragonfly – Feb 14
Dragonfly is opening up in Doral with a brand new fish market concept inspired by authentic Tsukiji market in Japan.
I’ve been a part of the research and development project –helping where I can with menu items and restaurant build out–but the bulk of the work has really been done by our Culinary Director Chef Ray Leung and our President Hirofumi Leung.
I will be part of the opening team to help train and ensure we develop a great culture so we can provide the most memorable dining experience for our guests.
Interesting Facts?
Chef David Song: I have a hidden passion for motorcycles. I figure everyone has a place to go, so you might as well have a little excitement getting there. I’m also big into do-it-yourself projects. I always try and fix it myself before I call the professionals. I don’t always succeed but I learn a ton.
Lastly, if I could golf everyday, I would. Nothing beats a relaxing day on the golf course with your buddies.
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Dragonfly Robata Grill & Sushi (7972 Via Dellagio Way) will be hosting their second Behind the Knife: Sushi Class on Saturday, December 19.
Priced at $60 per person, guests can expect to learn to roll four different types of sushi rolls with Chef de Cuisine David Song.
During the course, guests will learn about the tools of the trade, both ancient and new.
Chef Song will provide his students with the tips, tricks and techniques it takes to make perfect sushi rice, and how to recognize sushi-grade fish based on color, texture and smell.
Designed to be an experience, a champagne aperitif and floating hors d’oeuvres are included.
The bar will also be available with rare Japanese whiskeys, sake, shochu and any of your favorite cocktails a la carte. Check-in will be at 11:30 a.m. with the class starting at 12 p.m.
Florida honeybees produced local honey to create Limited Edition Honey Nut Cheerios
On a Saturday morning in St. Cloud, Florida local residents experienced Honey Nut Cheerio’s unveiling of their unique “living billboard.” The three story structure was home to more than 100,000 honeybees. with the honey produced used to spell out “Made with Real Honey.” A limited number of exclusive boxes of Honey Nut Cheerios were produced. Thankfully, I was able to bring a box home for a very special breakfast.
Located just outside of Orlando, Diamond P Farm and Ranch housed the construction of the billboard, and the bees used were supplied in partnership with local Orlando beekeeper Brent Dickson and his family.
Most of the beekeepers who make the honey for Honey Nut Cheerios run family businesses and depend on their bees to make a living. The Dickinson family re-purpose honey and bee materials for organic soaps, balms, and moisturizers sold at the neighboring farmers market.
This was the first event of its kind from Honey Nut Cheerios. They told me they chose Florida because of the weather. While November is unpredictable in many other beekeeper sites such as upstate New York, Florida had a mild and sunny day for a perfect outdoor event. Shannon Frieser and her team decorated the space with a “barbecue chic” theme that paired with the ranch setting.
The Osprey Tavern was on site as well with Executive Chef Joseph Burnett and Pastry Chef Kristy Carlucci interacting with the guests as they sampled their creations. Provided were Honey Nut Cheerios Banana Cream Pie Shots and The Osprey Tavern’s Spanakopita. Recipes were also provided for those who were interested in recreating these dishes at home. When I spoke with Chef Burnett he mentioned how he experimented with many possible recipes and dishes to provide two that demonstrated the use of local ingredients but were also easy for the home kitchen. I will definitely be trying these for the upcoming holiday season!
Thank you to Shannon Frieser and Ketchum PR group, Honey Nut Cheerios, The Osprey Tavern, Diamond P Farm and Ranch, and Brent Dickson and family for a fun, educational, and deliciously sweet event!
Honey Nut Cheerios “Crust”
3 cups Honey Nut Cheerios
1/4 cup Brown Sugar, packed
1 stick (4oz)Butter, unsalted, melted
1/4 tsp Salt
1. Place Cheerios in a food processor and pulse to a crumb consistency.
2. Transfer Cheerios to a bowl, add the brown sugar and salt and stir to
combine. Add the melted butter and stir until well combined (can have some
small clumps).
3. Spread onto baking sheet and bake at 325oF for about 8-10 minutes, tossing
every few minutes. Let cool completely.
Honey Nut Cheerios Pastry Cream
1 1/2 cups Honey Nut Cheerios
6 cups Whole Milk
1 cup Sugar
1/2 cup Cornstarch
1/2 tsp Salt
5 each Eggs
2 each Egg Yolks
1/2 stick (2oz)Butter, unsalted,
room temperature
1 tsp Vanilla Extract
1. Spread Cheerios onto sheet pan lined with parchment paper. Place in 325oF
oven and toast for about 5-8 minutes, until lightly toasted.
2. Immediately place in large bowl, and add milk. Let steep for 30 minutes to
infuse the milk with the Cheerios flavor.
3. Pour the Cheerios-infused milk through a strainer, and reserve 4 cups for the
pastry cream.
4. Pour the reserved milk into a pot and place over medium heat. Bring to a
simmer.
5. While milk is heating, place sugar, cornstarch, and salt into a large mixing
bowl. Whisk together until there are no lumps. Add both the eggs and yolks
and whisk to completely combine.
6. When milk is simmering, carefully pour the milk into the egg mixture, and
immediately whisk to temper the eggs. Pour everything back into the pot and
return to medium-low heat, whisking constantly. When the mixture starts to
bubble, cook for a full two minutes more, whisking quickly and consistently.
7. Remove from heat, add the butter and vanilla extract. If desired, use a hand
blender to smooth out any lumps and strain through a fine mesh strainer.
To Assemble
1. Place about 1 1?2 Tablespoons of the crumble in the bottom of a small cup or
shot glass.
2. Place about 3-4 banana slices in glass, followed by the pastry cream.
3. Top with another slice of banana, whipped cream, and a drizzle of honey, if
desired.
A Chef Kristy Carlucci, Pastry Chef at The Osprey Tavern, exclusive recipe.
After finally reaching some agreements with the City of Orlando, Uber is partnering with some of the hottest restaurants in Orlando to provide their riders with access to secret Uber exclusive menus for their first “Uber Restaurant Week”. Restaurants involved include The Osprey Tavern, The Ravenous Pig, Swine and Sons, and more.
See below for more information from Uber on this week’s special event:
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It’s the most wonderful time of the year . . . Uber Restaurant Week in Orlando.
This week, Uber is partnering with some of the hottest restaurants in Orlando to provide our riders with access to secret, Uber-exclusive menus in a first-of-its-kind Restaurant Week promotion.
HOW IT WORKS
Ride with Uber to one of the participating restaurants (listed below) between now and Friday (12/11).
Show your Uber ride receipt to your server to receive the special, Uber-exclusive menu
Enjoy your sure-to-be incredible dinner, tweet a photo of your meal to@Uber_Florida using #UberFoodie, and then start planning which restaurant you’ll visit tomorrow
Participating Restaurants:
If your mouth isn’t watering already, take a look at the all-star lineup of participating restaurants—and the actual menus—we’re rolling out for you this week:
Monday, December 7 – Friday, December 11. Restaurant hours vary daily and by participating restaurant.
QUOTES
“Orlando has so many excellent dining options these days, so it’s great to partner with Uber to connect tourists and locals with all the best restaurants. We’re looking forward to Orlando Restaurant Week and have delicious menus planned for Uber riders at all three Swine Family venues.” -Julie Petrakis, Chef/owner at The Ravenous Pig, Cask & Larder and Swine & Sons
“Our commitment to the Central Florida economy goes beyond providing safe, reliable transportation options and extends to finding new, innovative ways to engage both riders and local business. Restaurant week is an opportunity to partner with local Orlando businesses while also providing an additional value to riders for a new opportunity to explore the great restaurants that their city has to offer.” -Christine Mitchell, General Manager for Uber in Orlando
World of Beer in Downtown Orlando on Lake Eola has had their tavern food menu debut months ago.
Since opening its first tavern in Tampa, Florida, in 2007, WOB has grown to more than 70 locations in 20 states.
Now, it’s time for UCF’s own World of Beer, one of the first World of Beer locations outside of Tampa to begin food service as well.
Currently, World of Beer offers over 500 craft beers and 40 rotating taps daily, but soon the “tavern” menu will roll out to all their locations.
Priced between $5 and $15, it’s not your typical pub bar food as you may surmise, but rather, a form of elevated bar food.
“The ‘Tavern Fare’ menu is part of an extensive renovation to the WOB-UCF Area tavern,” said Jeff Schilling general manager. “We now boast a 400-square foot kitchen and are looking forward to serving flavorsome food and beer pairings to all our guests.”
Here are some of the menu highlights, which changes seasonally:
o Black and Blue Flatbread— Blackened steak comes topped with caramelized onions, mushrooms, mozzarella and blue cheeses, fresh arugula and a sweet balsamic glaze.
o Chimay Burger — This half-pound, all-beef patty is made with Chimay classic cheese imported from Belgium. The cheese is made by the Trappist Monks of the Chimay Creamery, where Chimay Beer is also brewed. The burger is topped with sauce that is infused with Chimay White Triple Beer, sautéed onions and mushrooms.
o Guinness Brat Sliders — Guinness-infused bratwursts served on a warm pretzel rolls with caramelized onions and peppers with tangy Dijon.
o Chicken Pesto Sandwich — Beer-brined grilled chicken breasts topped with mozzarella cheese, basil and pine nut pesto and arugula, come served on a lightly toasted basil focaccia.
Here is our list of the top 5 items to try at World of Beer UCF:
o German Pretzel— The pretzel’s original Bavarian recipe was created by Germany’s most sought-after artisan pretzel baker, Ossi Piller, and dates back more than 100 years. A giant Bavarian pretzel baked soft on the inside, crispy on the outside & salted. Served with house-made stone ground mustard and local beer cheese.
o SPRING GREENS & KALE SALAD – Fresh spring greens & kale with goat cheese, apples, sweet pickled red onions & candied pecans tossed in a house-made Framboise vinaigrette
o Sriracha Lime Shrimp Tacos — Beer battered shrimp tossed in WOB’s homemade Sriracha lime aioli, served on tortillas with roasted corn, tomato salsa, shredded lettuce, and fresh cilantro.
o ARTISAN SAUSAGE BOARD – Trio of jalapeño cheddar, cracked black pepper & hickory smoked
sausages. Served with spicy pickled green beans, peppadew peppers & our house-made stone ground mustard.
o Belgian Waffle S’Mores— Fresh-baked, beer-infused Belgian waffles served with toasted marshmallows, Kahlúa fudge sauce, graham cracker crumbles and powdered sugar.
WOB- UCF will be open from 11:30 a.m. to 2:00 a.m. daily. Major credit cards are accepted. For more information, visit http://worldofbeer.com/Locations/UCFArea .
The original RanGetsu was founded in Tokyo, Japan by Masanori Konaka in 1947 in the very posh district of Ginza. It still exists there today, specializing in shabu shabu (Japnese hot pot or fondue) and sukiyaki made with Kobe beef.
The restaurant was then passed down to his son, Masayasu Konaka, opening an International Drive branch here in Orlando. A few years ago, the location moved to Maitland’s Lake Lily and is currently managed by Masayasu’s son Mr. Masaaki Konaka today.
Mr. Takashi Kikuchi, General Manager of Rangetsu, can be seen at the restaurant today, and may just come by to your table to see how things are going or help prepare your sukiyaki dish.
With an increase in incidences of gluten allergies and celiac disease, Rangetsu recently began a gluten free menu option for guests. On a recent visit to the restaurant, we were invited to check out the items on the menu.
The biggest issue with gluten free items at an Asian restaurant often is the use of soy sauces which often contain gluten. At Rangetsu, the dishes that are gluten free on request are made with gluten free soy sauce, mirin, vinegar, and flour. Fried items, though, are used in a common fryer so is at risk of gluten exposure and is not recommend for those with celiac disease.
Mr. Takashi Kikuchi of Rangetsu
The gluten free menu has quite a list of options found here. From sushi rolls to robata teriyaki grill skewers, those looking for gluten free options will find plenty of choices.
Hamachi Kama
As an appetizer, we recommend the grilled Hamachi Kama. Hamachi Kama is the collar of yellowtail fish (Hamachi) and is often the juiciest part of the fish, kind of like the dark meat of the fish. It’s a delicacy found at most Japanese restaurant but the version found here at Rangetsu is with out a doubt the best hamachi kama in all of Orlando. The collar meat is juicy and cooked perfectly, fresh and flaky white fish.
The Tempura Appetizer is quite delicious as well, arranged vegetables and jumbo shrimp dipped and fried in a light tempura batter.
Grilled Teriyaki skewers are popular in Japan, eaten usually as an accompaniment of beer and alcohol at pubs across the nation. At Rangetsu, the robata grill menu are all able to made gluten free, though it is not as marinated due to the lack of soy sauce, and instead seasoned lightly with Hawaiian sea salt. The momo chicken thigh and the enoki mushroom with bacon are popular options.
For something that is both gluten free and rice free, try the naruto roll, made by a cucumber wrap rather than traditional rice and seaweed.
NARUTO (RAW) 16 – Crab, tuna, yellowtail, salmon and avocado wrapped in cucumber and soy dressing (no sushi rice)
Not many in Orlando have had true sukiyaki beef before. Only a few restaurants serve the dish in the city, with Rangetsu having the definitive version.
Sukiyaki, not to be confused with the popular Japanese pop ballad from the 1960s, consists of meat (usually thinly sliced beef) which is slowly cooked or simmered in a shallow iron pot, alongside vegetables.
At Rangetsu, the dish is prepared by our server table side who first takes a piece of lard to lather and grease up the iron pot. The beef slices – you can choose black angus New York strip ($30) or Wagyu “Kobe” beef ($46) are added to the pot as it heats up along with vegetables, such as cabbage, tofu, mushrooms, and noodles. Our server then pours over the dish a sweet mixture of soy sauce, sugar, and mirin.
Our server then cracks an egg and beats it in a small bowl, dipping our meat in the eggs raw, giving the meat a nice creamy egg flavor. The sukiyaki dish is exquisite – especially when eating with noodles which soaks up all the sweet and savory flavors from the special soy mirin sauce.
See our quick video of the Beef Sukiyaki being prepared here:
Cows ‘n Cabs, a charity-based event presented by ABC Fine Wine & Spirits’ David Larue and celebrated Chef John Rivers of 4 Rivers Smokehouse and The COOP, returned to Winter Park’s West Meadow at 150 North New York Avenue for the fifth time on Saturday, October 25, 2015.
The outdoor, Western-themed festival—founded in 2010 with the hope to break the cycle of poverty Central Florida— benefits the Community Food & Outreach Center and Elevate Orlando, which assists with fighting hunger and mentoring youth, respectively.
Anheuser-Busch, Southern Wine & Spirits and ABC Fine Wine & Spirits contributed to the evening with more than 200 wines, spirits and craft beers samplings. A selection of gourmet samples were presented by a group of 20 invite-only, local restaurants. 4 Rivers Smokehouse, Cress and K Restaurant, are among the many that have rubbed shoulders with the James Beard Foundation, while local newcomers include The COOP, P is for Pie and Txokos Basque Kitchen.
See below for scenes from this year’s Cows N’ Cabs festival:
Each year Omni Hotels’ culinary team travels the globe in search of unique and bold flavors. This year, their quest led them to Chile, where on the Western edge of South America, they discovered rustic flavors,
warm and welcoming people, a compelling landscape and some of the best wines in the world.
Chile’s geographic barriers – the Atacama Desert to the north, the Andes Mountains to the east, the Patagonian ice fields to the south, and the Pacific Ocean to the west – protect its grape-growing valleys from harsh weather, making it literally, a winemaking paradise.
This year, Omni partnered with Wines of Chile to create a culinary treat presenting a dedicated Chilean dinner and bar menu paired with hand-selected wines that reflect Omni’s utter enchantment with the region. This installment of Omni’s annual “Flavors of the World” culinary series. will be available at properties across the U.S. from October 1 through December 31, 2015.
We were recently invited to check out the upcoming menu as part of a media preview. For more information, visit: http://www.omnihotels.com/culinary/chile and for the full menu, here.
MILCAOS CON PEBRE DE PALTA(9) – fried potato cakes topped with avocado, banana pepper, tomato and Chilean sea salt. Great combination of crispy and smoothness.
CHACARERITO – Traditional sandwich with beef steak, raw green beans, tomato and banana peppers. The vegetables gave the sandwich multiple layer textures and interest.
SOPA DE CHOCLO CON PINO DE CHAMPIÑONES (8) – Delicious corn soup with mushroom, acorn squash, hard-cooked egg and basil puree. The hard-boiled egg actually worked really well as a solid component in the soup.
EMPANADA CON PEBRE (9) “Pino” chopped beef, onions, hard cooked eggs, raisins and green olive ”Camarón Queso” prawns, cheese and spring onion “Pequen” traditional country empanada with caramelized onionThe caramelized onion empanada was super savory that you won’t even notice there’s no meat in it.
CHORITOS CON PEBRE (12) – steamed mussels with tomato, onion, bell pepper and cilantro.
BACALAO CON TOMATICÁN (35) – light and flaky seared sea bass with braised tomato, yellow corn and cilantro salad.
COSTILLA CON PURÉ PICANTE (23) – pork ribs slowly cooked in beer and palm honey with potato puré and Chilean smoked chili pepper. There’s a sweetness from the great molasses barbecue sauce as a well a smoked pepper after taste.
QUINNOTO DE CHAMPIÑONES CON PEBRE DE PALTA (19) – golden Chilean quinoa slowly cooked with roasted mushroom and avocado. A ‘healthier’ opt from the regular risotto.
ARROZ CON LECHE Y SALSA DE MANJAR (7) – short grain rice cooked with milk, cinnamon, orange and dulce de leche. I’m not a huge pudding person, but this I can do.
TRES LECHES CAKE (7) – sponge cake soaked with three milks and served with fresh strawberries. Probably one of the best Tres Leches I’ve had, and I believe it’s the difference in the top layer of whipped cream. Extremely light and fluffy and not overwhelming to pair with the decadent layers that are on the bottom.
PISCO SOUR (10) – Capel Premium Pisco, lemon juice, sugar and crushed ice mixed together to create this Chilean classic cocktail.
Omni Orlando Resort at Champions Gate (407) 390-6664 1500 Masters Blvd, Champions Gate, FL, 33896
Executive Chef Marc Kusche of the award-winning Hamilton’s Kitchen at The Alfond Inn was invited to cook at the legendary James Beard House in New York City with the theme Florida Farmhouse Flavor this past Friday, October 23, 2015.
Chef Kusche offered a fresh take on Southern comfort food and has a strong commitment to locally sourced ingredients from the lush and fertile farms of Central Florida. It is an honor to present a dinner at The James Beard House. Beard, a cookbook author and teacher, was a champion of American cuisine. The mission of the James Beard Foundation is to celebrate, nurture, and preserve America’s culinary heritage and future.
Chef Kusche recently talked to us about the experience and how everything went down at The James Beard House dinner.
“The James Beard event was huge hit, I think we really present Orlando and Florida very well. Our event was sold out, form what I heard normally they do around 65 covers and did almost 80 covers.”
“The kitchen is very small but if you good organized you are ok, so we did well. We shipped a lot local ingredients via UPS overnight , we used gulf snapper and key west shrimps, local greens, olive oil from ” The Ancient Olive ” in Winter Park, root vegetable from the farmers market in Winter Park,” Chef Marc told us via e-mail.
“We prepped as much we could here in Orlando, I spoke to Kevin Fonzo from K Restaurant and gave me few good tips. A day before the event we spend few hours in the kitchen form “International Culinary Center ” in NY to just to do a little more prep. The whole event starts with a little reception for 45 min after that we start to serve the menu, we did a 5 course dinner ( see menu below )”
“We had a few little special request from vegan or shell fish allergies. After the dinner I went to the guest and told him that most of the ingredients from Florida and how we prepare them, like mention before I think we did a good job…I hope :):)”
New York was great, it’s such a great city with so many different restaurant and chef’s, it is really hard to pick the right place if you want to go for a meal. I ate at Momofuku Ssäm Bar, Babbo Ristorante, Eataly and Gramercy Tavern, all of them are amazing. If I have pick one I would go for Gramercy Tavern, now I even understand more why Danny Meyer is such big guy in the hospitality industry in the US – the food, service, ambiance – everything is perfect. I read all his books and when you eat in his restaurant it is even better.”
Local Florida Farms :
Lake Meadows Farm
TheGreenHouse
Frog Song Farm ( we bought it direct from the market )
We use also few different farmers from Winter Park Farmers market
Reception
Truffle Baked Brie Cheese, Heaven to Besty Pear Jam
Short Rib Praline, Basil Crust, Balsamic Onion Confit
Caviar Stuffed Potatoes, Crème Fraiche, Chives
Hamilton’s Kitchen Shrimps Grits
White Gazpacho, Crispy Prosciutto, Almonds
Last night, some of the best chefs in Central Florida came together to celebrate the one year anniversary of Soco in Thornton Park.
What resulted was a chef’s equivalent of a culinary jam session – led by Chef Greg Richie of Soco with visiting guest performers Chef Henry Salgado of Spanish River Grill and Chef Andres Mendoza of Norman’s Restaurant at the Ritz Carlton Orlando, with Soco’s pastry chef Kellie Walsh rounding out the playlist. Chef Camilo Velasco, recently named chef de cuisine at chef Norman Van Aken’s upcoming Mount Dora restaurant also made a special appearance.
We were invited to celebrate with Soco as they commemorated one successful year of Southern Contemporary Cuisine. The meal began with a light shrimp appetizer on top of creamy corn risotto with a lovely olive oil crunch by Chef Henry Salgado, followed by a sous vide then grilled Florida cobia dish by Chef Andres Mendoza. Chef Greg Richie’s dishes were main attraction of course and they did not disappoint – a celebration of Soco and the new Baoery as well with the KFC Korean Fried Chicken steamed bao bun and then slow roasted pork belly over grits with carmelized fig. The meal ended with a sweet parting – Meyer Lemon “Moon Pies” with Soco’s pastry chef Kellie Walsh.
Here are 5 Delicious Courses from Soco’s 1 Year Anniversary Dinner
Shrimp Cremoso – Cape Canaveral White Shrimp, Smoked Sweet Corn Risotto, Piquillos, Blackened Queso Blanco, Olive Oil Crunch by Chef Henry Salgado of Spanish River Grill
Florida Cobia with Zellwood Corn Crema, Preserved White Asparagus, Huitlacoche Sponge Cake by Chef Andres Mendoza of Norman’s Restaurant of Orlando.
Huitlacoche, or corn smut, is a type of corn fungus originating from Mexico that is grown in only two states legally – Louisiana and Florida. This Huitlacoche was sourced from a farm in North Florida, chef Andres tells us.
KFC Bao – Korean Fried Chicken between a steamed bun with Fermented Radish and a sweet chili sauce by Chef Greg Richie of Soco and Baoery Restaurants
Slow Roasted Pork Belly on Goat Cheese Grits with carmelized fig and molasses gastrique by Chef Greg Richie
Meyer Lemon “Moon Pies” with marshmallow cheesecake filling and berry cola reduction by Chef Greg Richie and Kellie Walsh of Soco and Baoery
A happy one year anniversary to the Soco team and may they have many more to come!
Soco Thornton Park
629 E Central Blvd, Orlando, FL 32801, United States
+1 407-849-1800
www.socothorntonpark.com
We spoke with Jami Wray, one half of the dynamic couple along with her husband Kevin Wray who own and operate Peterbrook Chocolatier of Winter Park, a lovely fixture on charming Park Avenue. They are actively involved in our local and global communities and also believe it’s our responsibility and honor to do so.
The pair recently went on a tour of Madagascar with a Melagasy entrepreneur friend named Manitra Rakotoarivelo they met last August here in Orlando at a biblical entrepreneurship competition.
The new friend Manitra – who won the entrepreneurship competition – has a vanilla manufacturing business in Madagascar and his mission in life is to bring vanilla farmers out of poverty and educate impoverished children.
To date, he’s helped to open 30 schools and educated over 5000 Malagasy children.
Jami tells us, “We were inspired by his altruism and made the journey partly to see if there was an opportunity to do the same kind of work with cacao.”
“We also wanted to see first hand the process of growing and processing cacao from the seed to the finished cocoa nib. And, of course, we also wanted to see the beauty of the country and its people.”
Before the trip, they did not know much about Madagascar, besides the fact that Madagascar was one of the poorest countries in the world where 91% of the country lives on less than US $2/day.
“We knew of the struggle to make a living while preserving natural resources. We knew it was a biologically segregated region of the world home to many species found only in Madagascar, including the famous lemurs.”
“When I first did a Google search for Madagascar one of the images that came up on the screen was a Baobab tree. I love nature and giant trees (we visited the Redwoods in California last year) so I knew I had to see those when we went there.”
TastyChomps: What were your favorite moments from your trip to Madagascar?
Jami: Visiting the cacao plantations/farms was magical to me! I got to lie down on a bed of cacao pods and I felt like I was in a dream.
While we were at the cocoa plantations we were able to see cocoa trees being planted, raised, harvested and the multiple steps needed to produce cocoa. It was really amazing to learn, first hand, how much work goes into growing cacao and to meet some of the people who make it happen.
We also loved hiking through the nature preserves, seeing several species of lemur, hiking through/climbing the Tsingy (natural limestone formations, also referred to as rock forests) and interacting with the local people.
We made some great new friends and got to visit the friends we met last August. The people of Madagascar are extremely warm and friendly.
Any favorite foods / dishes that you tried in Madagascar?
We enjoyed coconut rice with Zebu filets, as well as traditional meals served by a family we stayed with. Chicken in a ginger and chili broth, mixed meats in green peppercorn sauce and fish (mostly tilapia) in a broth flavored with local spices were all amazing.
Ironically, one of our favorite meals was some exceptional pizza we enjoyed on our way through the highlands…Sometimes a taste from home just hits the spot.
What did you learn while you were in Madagascar?
In addition to the cocoa production, we learned how the poorest people, mostly farmers (of all crops), work so hard every day just to survive. We learned about the competing pressures of growing food and the need to preserve the natural beauty of the region. How do you admonish people who are just trying to feed their family for converting forest to farmland? There are many programs now in place working to give the farmers better practices and offering incentives to protect the land.
We learned a lot about the Malagasy culture, a ton about growing cacao, many facts about Madagascar and even some new words, but I think the most important thing we came home with was a renewed sense of gratitude for our livelihood here and a deep desire to want to do something to help over there. We’ve traveled to a lot of developing (third world) countries but have never seen the type of widespread poverty as we did in Madagascar. It touched our hearts very deeply.
What are some interesting facts about chocolate and the cacao plants that most folks might not know?
Cacao is only grown 15-20 degrees north or south of the equator. It takes a cacao tree about 4-5 years to produce fruit. Most everything in the early stages of cacao farming is done by hand rather than by machines. There is an unbelievable amount of work that goes into getting cacao from the pod to the beans before they’re sold to be processed into chocolate.
Each cacao pod is hand cut off the trees one-by-one using long, stick-like poles with blades on the ends and then the workers carry them in pouches strapped to their bodies to a central location.
From there, they are put into a wagon where a Zebu, a species of cattle, pulls them to another location for workers to split open. Workers use machetes to split open the pods to remove the membranes and place them on banana leaves. From there they take them to the plantation to be fermented. The beans are fermented in large wooden boxes covered with banana leaves and burlap material for six days.
The beans have to be stirred and rotated daily, and they are rotated to different boxes every two days during the fermentation process. During the fermentation process the complex flavors of the beans are matured and the membrane is removed. Once fermented, the beans are placed onto large drying racks to dry naturally in the sun.
Again, they are rotated every several hours so they are evenly dried or the taste of the beans will be “off” or bitter/sour. The beans take about five to seven days to fully dry in the sun. Once the beans are dry they are ready to be shipped off to Europe or the U.S. to be roasted and processed into chocolate.
Now – think about all that work that goes into chocolate…this is before it is ever made into a chocolate bar or mixed with other ingredients, or poured over a strawberry.
Seriously, it’s a ton of work, and that’s one of the reasons quality chocolate is so expensive.
6 Chocolate Fun Facts:
· Each cacao pod produces approximately 40 beans; it takes about 3.5 pods to produce one pound of chocolate. Think of a Hershey bar – it takes almost a full year for a cacao tree to produce enough pods to make ten standard sized Hershey bars.
· There are three types of cacao beans – Criollo (the rarest and finest of all beans), Forestero, and a hybrid between the two called Trinitario.
· Cacao pods vary in overall color from yellow, red, purple, orange, maroon to green which has nothing to do with how ripe it is. A yellow color forms in the creases of the pod when ready to harvest.
· Eating chocolate increases the levels of endorphins released into the brain, giving credence to the claim that chocolate is a comfort food. The endorphins work to lessen pain and decrease stress. Another common neurotransmitter affected by chocolate is serotonin. Serotonin is known as an anti-depressant. One of the chemicals which causes the release of serotonin is tryptophan found in chocolate.
· One of the more unique neurotransmitters released by chocolate is phenylethylamine. This so called “chocolate amphetamine” causes changes in blood pressure and blood-sugar levels leading to feelings of excitement and alertness. It works like amphetamines to increase mood and decrease depression, but it does not result in the same tolerance or addiction. Phenylethylamine is also called the “love drug” because it causes your pulse rate to quicken, resulting in a similar feeling to when someone is in love.
· Dark chocolate is rich in antioxidants (the darker the better).
Will you be bringing any Malagasy cacao back to Winter Park for Peterbrooke?
We are exploring ways to bring our own cocoa into the country. The sheer distance and remoteness of the farms creates significant challenges for us to overcome, but we’ll see where this takes us.
Did you learn any new recipes or dishes for chocolates in Madagascar?
We were lucky enough to taste some Malagasy chocolate produced in Madagascar. The quality, as with most chocolate, varies quite a bit. We were impressed with the quality of the beans and enjoyed some fabulous chocolate cake made with local cocoa, made by the owner of one of the plantations we visited (she’s the one pictured laughing with us in many of our pics).
Sadly, many Malagasy farmers have never tasted the finished product from their efforts because it is still a luxury item that is too expensive for them to afford and most beans are exported to be processed in other countries.
Kevin and Jami Wray of Peterbrooke Chocolatier of Winter Park – thank you for sharing your story with us!
Photos Courtesy of Jami Wray Peterbrooke Chocolatier of Winter Park
300 S Park Ave, Winter Park, FL 32789
(407) 644-3200 http://www.peterbrookewp.com/
Berries & Cream French Toast 
Sicilian Omelette 
Crispy Shrimp Napoli 
Dessert Trio – Vanilla Bean Creme Brulee, Cannoli Crumble and Warm Chocolate Peanut Butter Brownie 
CHORITOS CON PEBRE (12) – steamed mussels with tomato, onion, bell pepper and cilantro. 
COSTILLA CON PURÉ PICANTE (23) – pork ribs slowly cooked in beer and palm honey with potato puré and Chilean smoked chili pepper. There’s a sweetness from the great molasses barbecue sauce as a well a smoked pepper after taste. 
TRES LECHES CAKE (7) – sponge cake soaked with three milks and served with fresh strawberries. Probably one of the best Tres Leches I’ve had, and I believe it’s the difference in the top layer of whipped cream. Extremely light and fluffy and not overwhelming to pair with the decadent layers that are on the bottom.
