Tommy Bahama, known for it’s beach chic apparel, also serves guests at several successful restaurants. The brand’s Island Time Happy Hour welcomes guests to a tropical theme that matches the new wave of culinary restaurants that are appearing on the recently renovated International Drive. We were recently invited to attend a media tasting to showcase their new menu!
Executive Chef Matthew Oakley showcases Tommy Bahama’s new spring influenced happy hour menu items. Fried Green Tomatoes is the outstanding dish among the appetizers. The refreshing Grapefruit and Jicama Salad is a great choice for lighter spring time fare.
Of the entrees, the Pan Seared Whole Branzino is the favorite. The boldness to serve whole fish at a more mainstream establishment is to be applauded. It is prepared with the right combination of herbs and grilled citrus.
Chef Matthew prepares a personal dessert creation, which is now on the menu of all Tommy Bahama’s Restaurants. The Brown Butter Blondie sets itself apart by not following other chocolate based desserts. The incorporation of Hawaiian Sea Salt adds a special element of enhancement for the classic Blondie flavor.
The Pineapple Paradiso is the favorite of the two newly minted cocktails. General Manager Nancy Lingo recommends some of the more classic cocktails including the Cloudy Coconut, a dessert unto itself, as well as Tommy Bahama’s classic Mai Tai, which paired well with all the dishes sampled.
Ever in need of a happy hour that not only serves good food, but also provides great cocktails and outstanding service? Tommy Bahama’s is hard to beat.
Special Thanks to: Executive Chef Matthew Oakley, General Manager Auruto Coronel, General Manager: Nancy Lingo, and our Server Jessica.
Appetizers
Fried Green Tomatoes with a Plantain Crust, Jalapeno Cilantro Aioli, and Charred Corn Salsa
Filet Mignon Flatbread with Bacon, Garlic Aioli, Honey Roasted Onions, Gruyere, and Crispy Shitakes Mushrooms
Salad Grapefruit & Jicama Salad with Baby Greens, Red Cabbage, Macadamia Nuts, and Mojito Vinaigrette
Entrees Pan Seared Whole Branzino with Jiacama Hash and Jalapeno Brown Butter
Roasted Prawn Papperdelle Pasta with Lemon Parmesan Broth, Citrus Gremolata, and Fresh Herbs
Dessert Brown Butter Blondie with Toasted Macadamia Nuts, White Chocolate Mousse, Hawaiian Sea Salt Caramel, and Vanilla Bean Ice Cream
Fresh Cocktails (L to R: Mai Thai, Hibiscus Lime Cooler, Pineapple Paradiso; Cococut Cloud in second row.) Pineapple Paradisio: Bacardi Pineapple, St-Germain Elderflower, Creme de Banana, Scratch Sour, and Fresh Pineapple
An event inspired by Jammet Restaurant, one of Ireland’s most famous culinary destinations of the 20th Century.
Raglan Road has been Disney Springs (formerly Downtown Disney) premiere Irish pub and restaurant since 2005.
Birth of a Nation: A Centenary Dinner was a journey through some of the most refined Irish cuisine.
Chef Kevin drew inspiration from not only Jammet but also his childhood, which was displayed by incorporating some of his favorite ice cream Teddy’s 99 from when he was a young lad.
The Raglan Road signature spring season event has become one of the most sought after culinary experiences in Central Florida. Do not miss it in 2017.
Chef Kevin Dundon is a famous Irish celebrity chef, television personalty and acclaimed author. He is the owner of the famous Dunbrody Country House Hotel, in County Wexford, Ireland. Right next door is the Dunbrody Cookery School.
He started his training at The Oldschoolhouse in Dublin and at the age of twenty two made a name for himself as the youngest executive head chef at Fairmont Hotels and Resorts in Canada. After an extenstive time at the Fairmont, Chef Kevin decided to return to his Irish roots at Dublin’s Shelbourne Hotel.
1st Course
St Stephens Greens Smoked Chicken and Vegetable Terrine
capers, gherkins, grain mustard and aspic.
Moet & Chandon, Champagne, France
2nd course
Dublin Docks Cockles and Mussels Soup
Lemon butter broth with potato and sapphire
Cloudy Bay, Sauvignon Blanc, New Zealand
3rd Course
Dublin Bay Bull Island Monkfish
Pan roasted monkfish served with marrow and mushy peas froth
Newton Unfiltered Chardonnay, Napa Valley
4th Course
Smithfield Dublin Coddle
Sausage stuff loin of pork, potato mousseline, cabbage and a bacon broth
Tony Roma’s is going full on Irish with two new menu items that both feature a Guinness BBQ sauce that’ll make you feel like you’ve been touched by the luck of the Irish! The chef combines the dark, malty beer with sweet and savory flavors to create the sauce, bringing an innovative twist to Irish Baby Back Ribs and the Irish Burger. TR Fire Grill will be serving the “End of the Rainbow” cocktail, with Kinihan’s Irish Whiskey, Kronan Swedish Punsch, and Wycliff sparkling wine mixed with sweet tea and lemon juice.
I remember Tony Roma’s as a kid eyeing the challenge of endless ribs. Years later, I am still completely satisfied by a full rack of their signature messy, sticky, barbecue ribs.
We started with Potato Croquettes, an Irish version of the croquettas I was familiarized from growing up in South Florida. These Potato Croquettes are filled with a creamy whipped potato interior and a sriracha ketchup to complement the crispiness of this fried appetizer.
Kickin’ Shrimp is one of the most popular appetizers, and for good reason. Tender shrimp fried and tossed in a spicy cream sauce, it is well named as the spice gives a kick to your taste buds.
Simply put, the Irish Baby Back Ribs were fantastic. The sauce was balanced and not overpowering, and the ribs were cooked perfectly. This is a sauce that I will be trying on my own tomorrow for a St. Patrick’s Day celebration.
A new item I tried were the Bountiful Beef Ribs with a Carolina Honey sauce. The hearty ribs gave a rich beef flavor, smothered in sauce for a heavy, satisfying dish. Less balanced compared to the Irish Baby Back Ribs, the beef ribs are a joy for the hardcore carnivore, but not for the weak hearted.
Dessert is a separate stomach, so even after ribs, the Dessert Trio is a must. We tried the Raspberry Brownie, Peach & Blackberry Cobbler, and the Chocolate Chunk Cookie Sandwich. The cobbler was my absolute favorite, though the cookie sandwich was the most photogenic for the blogs purposes.
Tony Roma’s is in the midst of a complete renovation, with the outdoor seating area currently under construction, the relaunch for the restaurant is planned for the end of July. Additionally, new menu items focused on ribs are being planned and experimented. I look forward to enjoying the new Tony Roma’s 2.0 during the summer.
Thank you Katrin from Uproar PR and Tony Roma’s on International Drive for a delicious night!
Tony Roma’s Guinness Barbecue Sauce:
1 ½ quarts ketchup
3 (12-ounce) bottles Guinness
4 ounces molasses
2 tablespoons minced roasted garlic
1 tablespoon Worcestershire sauce
1 teaspoon Tony Roma’s Steak Seasoning
2 ounces apple cider vinegar
1 teaspoon black pepper
Heat ketchup, Guinness, molasses, garlic, Worcestershire sauce, steak seasoning, vinegar and black pepper over low heat for 12-15 minutes. Makes about 2 1/2 quarts sauce.
Spring has arrived and with St. Patrick’s Day tomorrow, local restaurants are getting in on the spirit of the holiday with Irish inspired menus. I recently visited Laguna at Doubletree Hotel at SeaWorld, where they are offering a special St. Patrick’s Day menu available this week only. The special menu will be available at both Laguna and Sonoma, along with drink specials available at all hotel bars. The restaurants’ St. Patrick’s Day special menu items will include:
Cheddar ale soup
Warm cabbage salad with bacon and Roquefort
Corn beef and cabbage hash – potatoes, lean corn beef, cabbage, peppers, & onions with a fried egg on top, served with soda bread
Irish lamb stew– a variation of traditional shepherd’s pie – stewed lamb with peas, carrots, parsnip, and onions over mashed potatoes in a rich gravy
Guinness braised beef short rib– Served with Brussels sprouts, Irish boiled potatoes and topped with a stout cream sauce
Bailey’s Irish Cream and Nutella cheese cake
Apple amber– Irish chocolate potato cake with caramelized burnt oranges
And drink specials at ALL bars- including Sonoma, Laguna, The Crazy Squirrel, and Barefoot Bar, will include:
Irish Coffee is HALF PRICE all day!
Specialty Drink of the Day: Irish Mule
Jameson Flight- includes Jameson, Jameson Caskmates, Jameson Black Barrel: $18
Laguna specializes in serving an all day menu offering a wide variety of appetizers, salads, signature sandwiches, steak and seafood in a casual atmosphere.
Coronarita matching the beachside vibe of the restaurant.
The Irish Mule was a twist on the traditional Moscow Mule, using Jameson Whiskey instead of vodka to make a crisp and refreshing drink. The Irish Tea was sweeter with peach schnapps and Jameson. Irish Coffee was a sweet yet strong dessert drink with Bailey’s and Jameson that packed a punch at the end of the night.
Gidia Shrimp is a must try, sautéed with tomatoes, garlic, butter, and white wine, it is a savory and satisfying appetizer to start the meal.
Wonton Pork Tacos are a reinvention of carnitas tacos, with a crispy fried wonton shell in lieu of a flour tortilla. The crunchy shell was light and added texture to the pulled pork, with the chimichrri sauce, cotija cheese, and purple cabbage adding familiar tastes to the tacos.
In the spirit of the beach theme of Laguna, seafood entrees such as Lobster Ravioli and Scallops & Grits are transformations of favorite comfort foods. The Lobster Ravioli’s spicy cream sauce was great, but the Scallops & Grits were even more distracting for me, with blackened scallops, cheddar grits, and Chorizo gravy bringing in the flavors of the South.
Dessert was a Dulce de Leche Cheesecake encased in a chocolate hard shell, it was rich and creamy and a delicious homage to the Latin American influences in Florida.
With such an assortment of flavors mastered, I am confident in the success of the special St. Patrick’s Day menu, and with Laguna eyeing renovations in the future, I am looking forward to another great dining experience soon.
Thank you to Carli Brinkman of The Mayfield Group PR and DoubleTree by Hilton Orlando at SeaWorld for a great night!
In February, my boyfriend and I were able to snag some cheap round trip tickets to Washington, DC from JetBlue since they were having a deal( ~97$ for a round trip).
I did some quick research and asked some friends about the places we should hit up since we were on such a tight 2 and half days schedule.
Here’s a brief break down of what our day consisted of.
Day 1)
We landed in DC and had already made a rental car reservation through PriceLine since we can cancel the car rental without any additional fees and we can pay at pick up.
We decided to go with Alamo because they had shuttles taking us to and from the location. We didn’t have to wait very long for paper work and to pick up our car either! In fact, we ended up getting a free upgrade on our car because they ran out of the smaller car options.
Classic Deviled Eggs (5$) Fresh farmed eggs with a classic creamy mixture. Simple and generous portions.
My boyfriend went for the Chicken and Waffles (15$) I became quite jealous as soon as I took a bite of his plate… It was incredible. The chicken was tender and flavorful without that heavy breading some fried chicken may have. I had the Shrimp and Grits (16$)
Again, the portions were quite generous. It was hearty and earthy with fresh veggies. However, it didn’t hit a home run with me as far as the flavor profile wise for that comfort southern meal as I was hoping it would.
The waitress recommended we go check out Renwick Gallery a branch of the Smithsonian American Art Museum that focuses on American craft and decorative arts from the 19th to the 21st century.
There were about 9 rooms and each room is filled with different art installations.
Each art exhibit had their own media specialty This one was one of my favorite. Guests were invited to lay down on huge carpet and this structure took over the ceiling space above you. The back lights would change color subtly and it would create this wave of moods as the structure reflect the slight hue changes.
It was noted to us that we should take a look at the monuments both during the day and at night since they possess a different experience for each time periods.
The Washington Monument Lincoln Memorial (looking from Washington Monument)
Korean Fried chicken in Soy Garlic and Spicy. (10 pc 12$) Takoyaki (7$) Bulgogi (15$)
Honestly, I was a little disappointed with the whole hype. I would either pick out another Korean restaurant or just go for the chicken because that’s their main dish. The rest of the dishes fell short or I could’ve gotten it anywhere else.
Day 2)
I met up with a childhood friend who is currently living in DC and he took us to Plan B. The location was definitely nice since it was close to most Smithsonian museums, Botanic Garden, and the Capitol.
The New Englander (15$). A classic burger with lobster chunks on top. A solid burger but could use a little extra sauce. The 3 Shrooms (12$). Mushrooms prepared in 3 different ways: sauteed mushrooms, mushroom spread, and truffle mayo in between some pretzel buns. Quite tastier than the New Englander in my opinion.
For next few hours we went museum hopping!
Inside Smithsonian National Museum of Natural History
There are multiple floors with various types of exhibits.
There were some land mammals and some ocean creatures.
We took a stroll down a couple of blocks towards the United States Botanic Garden. Flowers greeted you as soon as you come through the doors. Inside the “Tropical” green house
Spotted some wildlife on our walk!
The Washington Monument during the day (view from Lincoln memorial) Walking up the steps to The Lincoln Memorial.
All of this sight seeing made us hungry and we couldn’t get a reservation for Blue Duck Tavern earlier than 10:30 PM that evening…
We decided to check out a local fish market for pre-dinner grub and hoped that they would shuck some fresh oysters for us.
and they sure did! We went with the Blue point oysters. They were amazing… slight ocean brine, quite sweet, and incredible crisp texture. We got really excited when they offered a lobster bisque and clam chowder soups, not only that but they also steam live blue crabs and snow crab legs!
So after we dug our face into this meal we started getting ready and head towards Blue Duck tavern since it was highly recommended that we go.
I was still a little full from the pre-dinner so I went with an appetizer as my main dish. Beet cured Salmon and crispy chicken skin while my boyfriend went for an actual entree and got their Lamb Shanks. I was more impressed with the Lamb entree since it was packed with flavors and the meat was so delicate and tender.
The dinner could get a little pricey- we had 2 drinks, an appetizer, and an entree for a little under 100$ excluding tip.
Day 3)
We saved the zoo for it’s own day since it was a little further out and a lot of museums closes at 5:00PM
The Fennec Fox
Giant Panda!
Galapagos Turtle
We had a little extra time before heading back to the airport so we thought we should venture off to Virginia and try out Honey Pig (a korean BBQ place that’s also in Atlanta, Georgia) since it was only 25 minutes out.
To be frank, SAVE YOUR MONEY and go elsewhere. The service made us felt rushed and unwelcome even though there were only 3 tables around us. They tried to shove all of our meat portions onto the grill and when we asked to take our time they completely neglected us. The food wasn’t that amazing either… I honestly could get it anywhere or even make it at home.
On a higher note- We drove back to DC and visited Milk Bar. Another one of my must if you ever visit DC.
It was right next to Momofuku- which I was upset we didn’t get to try.I got their Cereal Milk Affogato
I also bought some cookies and truffles for myself and some friends back in Orlando. These cookies were absolutely delicious! Great texture and balance of savory and sweet – Just the way I like them.
Thanks for reading up on my Washington, DC adventure!
For more food photos check out my personal Instagram page: @enhighwin_eats
Pizza@ is a quick service pizzeria, where everyone’s pizza is made to order with fresh ingredients. I was able to visit the location at Artegon Marketplace on I-Drive to sample some of their signature pizzas and was pleasantly satisfied. With a location in Tavares, FL and Artegon, it’s not surprise that their success is continuing with a 3rd location opening soon in Downtown Orlando by Lake Eola. If you haven’t visited Artegon Marketplace yet, add it on your list soon! The environment is welcoming and the stores are all unique and interesting.
I tried two of their “Sign@ture” pizzas: The Carnivore and Goofy Foot.
The Carnivore is your traditional meat lovers pizza, with meatballs, pepperoni, prosciutto ham, and sausage. It’s a classic combination that is a solid safe choice for someone looking to get their pizza fix without trying something new.
Goofy Foot is a lot more creative. With a white alfredo ricotta sauce, fresh mozzarella, capers, mahi mahi, shrimp, basil, and chili oil, it is a combination more common in a pasta dish than on a pizza. However, it was a great pizza that I thoroughly enjoyed. The mahi mahi was meaty and the shrimp added a good seafood flavor. The basil and chili oil were great compliments as well, with the basil offering a burst of freshness and the spice from the chili oil amping up the flavor.
There’s no such thing as a bad pizza. When it’s good it’s really good and when it’s bad, it’s still pretty good. The pizza at Pizza@ Artegon is a great choice for someone looking for a personalized pizza that is quick, fresh, and unique.
With all the walking around the mall, make sure to reward yourself with some pizza from Pizza@ Artegon, because otherwise you’re just exercising and that’s no fun at all.
Mango’s Tropical Café is the epitome of a dinner and a show.
Originating in South Beach, Mango’s newest location on International Drive is a spectacular scene to behold and experience. I was lucky enough to attend Mango’s VIP Grand Opening Celebration earlier this year, and it’s been great to see the response from the community in the past months. Though I was only able to stay for a short period of time because I was not feeling well, I was convinced Mango’s was here to stay as a bright spot of entertainment in Orlando.
To put it simply, these guys really know how to party.
A red carpet lined the floor as Mango’s dancers in large feathers welcomed us inside. Lights and music filled the room as the talented dancers prepared for the celebration inside. The energy in the building was tangible and electric.
I look forward to returning soon and experiencing Mango’s to the fullest, as they perform with world-famous Mango’s dancers, live 14 piece band and vocalists, and various entertainers and DJs. If you’re celebrating a bachelorette party, birthday, or just looking for a good time in Orlando, make sure to add Mango’s Tropical Café to your list!
When I was in college I took a class called Indian Music, Yoga, and Dance. The instrument we had to master for a passing grade was a drum called a Tabla. It was a simple instrument that offered complexity and music to those who were skilled with it. Similarly, Chef Ian Piamonte has made music with his skill and training at Tabla, an Indian, Chinese, and Thai restaurant located adjacent to the Clarion Hotel off of Kirkman Road.
Tabla recently underwent major new renovations, with granite table tops and contemporary modern décor creating an upscale atmosphere. The original ten page book has also been remodeled to a slim two page menu that continues to offer a variety of options for each cuisine it offers. The innovative dishes spice up the dining scene when compared to the traditional dining options near Universal Studios. Embracing Orlando’s diversity, Tabla pushes the boundaries of traditional cuisine without compromising authenticity.
Chef Ian Piamonte is a French trained chef who worked in various Ritz Carlton locations throughout his career. His experience and background has driven the restaurant to be a popular caterer for weddings and even establishments such as the Four Seasons Orlando. I expect to see Tabla continue to gain recognition as the unsung hero of the Universal Studios dining scene.
Refreshing house made drinks such as the Mango Lassi are a great pairing to the flavorful spices at Tabla.
The Roasted Pappad is a wafer like lentil cracker that is offered with sweet and spicy sauces.
Soups were presented in teapots to keep them warm and offer personal sized serving. This was a brilliant way to share soups with a large party and minimize clutter. My favorite was the Tomato and Lentil Rasam but their Lemon Coriander broth and Hot and Sour soup were great as well.
Gobi Manchurian, one of their most popular appetizers, is a sweet and sour fried cauliflower dish with Indo-Chinese origin.
The Mixed Kabob Platter is a great appetizer for a table, with a variety of meats such as Seekh Kabob, Chicken Tikka, Hara Murgh and Malai Methi Kabobs. Flavorful and tender, they remind me of an Indian style BBQ.
Vegetable Samosas were going so fast I was only able to photograph one. Samosas were my very first experience with Indian food back in grade school so I always enjoy well made samosas.
Naan is a staple in Indian cuisine. It is particularly handy when wiping up sauces left on your plate. These were topped with garlic cilantro, green chili, chili cheese, cream cheese and mint.
My dinner was Tabla’s Lamb Chops and I was not disappointed. Marinated and cooked in the traditional tandoori oven, the lamb was delicious and quickly the envy of the table. However, the price tag of $28 is a bit steep in my opinion, especially in comparison to the other entrees available.
The Tiki Masala, made with spiced tomato and coriander sauce with bell peppers and onions, was as traditional an Indian curry dish as they come. Though the presentation is sleek, the portions are still large and filling. I’m sure my friend had a great meal with these leftovers the next day.
Biryanis are also popular choices at Tabla, with the Chicken Biryani here. The rice was tasty with saffron and marinated chicken throughout. Biryanis were a new dish to me, but it most closely resembles a fried rice.
Dessert was an assortment of delicious sweets in all shapes and sizes. We couldn’t pick just one so instead we picked five! Above is the Pineapple Kheer, a rice pudding.
The Mango Tiramisu had a wonderful presentation with a dusting of the restaurant name in cocoa powder.
Tabla’s Cassata Ice Cream was individually served in these frosted shot glasses. This colorful dessert consists of layered ice cream and sponge cake, flavored with dry fruits and nuts.
The Gulab Jamun Brulee was incredibly unique, with the basmati rice infused with cumin.
Lastly the Chocolate Samosa, served with Masala Chai Latte ice cream, it was the perfect way to end the night’s experience. Coming full circle with the vegetable samosas I first had at my friends house many years ago that opened my eyes to Indian cuisine, these sweet samosas showed the versatility of the dough and the creativity of the chef.
Thank you Tabla and Chef Ian for a wonderful night!
Cork & Fork American Grill is a new restaurant led by Executive Chef Simon Bond in Orlando’s Belle Isle / Conway Road community committed to providing fresh (local whenever possible), modern American cuisine and beverages to their community of guests.
“My background in cooking comes from starting out in the dish machine,” Chef Simon told us recently “Watching chefs and wanting to become a leader of a team, I started at the bottom and worked my way up. My favorite memory growing up in the UK was watching my mother cook for the family and wanting to take that responsibility into my own as I do now with my children and patrons. My guilty pleasure is definitely Coconut Curry with Cashews and Basmati.”
“Cork & Fork began with Owner Orhan and I sharing the same philosophies on cuisine and business which manifested into Cork & Fork.”
“The Brick Chicken is one of the new standout menu items that I think will be very popular. It has a nice Thyme butter just with our seasonal veggie of the day.”
“Our current popular items are definitely the burgers, Fish and Chips, Drunken Scallops and Cauliflower Steak. ”
We recentlyjoined Cork & Fork American Grill for a media preview – filled with gluten free and vegetarian options before they introduce their new menu.
We began with the
Appetizers
Togarashi Salmon Bites – salmon bites in a 7-spice chili pepper dust with a cucumber-garlic-dill sauce. Although the chef had a slightly heavy hand with salt, the salmon is delicious and the cucumber adds a nice refreshing note to your palate.
Togarashi Beef Bites – Beef bites in a 7-spice chili pepper dust with a Sriracha-teriyaki-scallion sauce. The beef was a bit too dry on this occasion. Try it with the sauces on the side!
Deviled Bacon & Eggs – delicious deviled eggs with bacon, served on house bacon jam. The bacon jam added the perfect amount of sweetness and the slice of tomato added a lightness to the dense center of the egg. The flavors are on point and to die for.
Bistro Steak – sliced shoulder tenderloin, sautéed onions, mushrooms and warm bleu cheese sauce. The buns are delicious and sweet. The steak is very tender and made just how we like it – medium! The bleu cheese is wonderful and melts in your mouth. The burger is served with French fries, house-made ketchup (regular or hot).
Drunken Scallops – diver scallops, bacon micro-brew cream reduction, scallions, garlic mashed potatoes and a toasted baguette. The scallops were very salty and the reduction is very unique. The mashed potatoes work well with the reduction.
Cauliflower Steak – pan-seared cauliflower steak in browned butter, garlic, thyme, sautéed spinach and shallots, served with veg of the day. This was the best item on our table. The cauliflower is buttery and delicious; we wish we had seconds! However, the spinach was a bit salty.
Moscow Mule – if you’re not fond of ginger in your drink but you’d like to try a Moscow Mule, this one is the one for you. I am not a fan of Moscow Mules, but this is brilliant.
Vanilla Bread Pudding with Hennessy cream sauce – This dish would go great with vanilla ice cream, but otherwise was rather bland in flavor.
Pecan Pie served with vanilla ice cream – a delicious taste of Southern living. It is not a light dessert, but it is wonderful.
Mango Pie with a shortbread crust – this is a pie perfect to welcome the Spring season.
For more information, visit Cork & Fork American Grill
5180 S Conway Rd, Orlando, FL 32812
Phone:(407) 250-6763
Something sweet has popped into the local 4Rivers location!
Chef-owner John Rivers of 4 Rivers Smokehouse, recently announced a refresh of The Sweet Shop, his celebrated in-house bakery line of house-made desserts, introducing an assortment of more than 30 new artisanal baked goods that just launched to all 4Rivers smokehouses statewide.
The Sweet Shop’s revival comes after months of recipe development alongside Amanda Eubanks, The Sweet Shop’s head baker; Andrea Zelen, Director of Bakery Operations; and Jenny Herbert, Central Bakery Manager.
“The new desserts are inspired by memories of my favorite bakeries growing up and, of course, my love for sweets,” said Rivers. “I tried to introduce a rustic, homey experience that plays on my childhood nostalgia, while keeping it fun; because after all dessert is the favorite part of most meals!”
My guest and I started “light” with the Mason Jar Desserts ($4.50).
S’mores –rich chocolate mousse layered with graham cracker crumbs and toasted marshmallow top. Brown Butter Strawberry Shortcake- brown butter cake cubes topped with a fresh strawberry filling and piled high with a brown sugar whipped cream and dust of powdered sugar Lemon Meringue- tart lemon custard layered with a light meringue
The strawberry shortcake was my absolute favorite. It had just the right amount of sweetness combined with such delicate textures between the fruit, cake, and whipped brown sugar cream. I can’t rave about this enough- This is a dessert that I crave for!
Top view.
Towards the middle we have the Red Velvet Cake ($4.50) a classic red velvet cake filled and frosted with cream cheese frosting.
This was the most underrated dessert in the bunch, so simple but executed so beautifully that it just so satisfying to bite into. I could see myself warming this up in the morning with a hot cup of tea to get my day started.
At the bottom left we have the Classic Whoopee Pie ($2.99) white frosting smushed between two layers of chocolate cake. A tad sweet for me since I am a savory dessert person- but it pairs perfectly with a glass of milk!
Then there’s the Strawberry Pop Tarts ($2.75) flaky house pie crust filled with gooey strawberry filling and topped with a vanilla glaze and rainbow sprinkles. Oh my goodness! what a delicious take on a nostalgic snack, making it ten times tastier and less cardboardy.
just look at that filling!
Mini Cinnamon Streusel Bundt Cakes ($3.75), butter cake filled with a cinnamon brown sugar center, topped with a crunchy streusel and drizzled in vanilla glaze. A delightful condense version of a whole cake that goes so well with a nice cup of coffee.
ABOUT THE SWEET SHOP
The Sweet Shop, is a dessert storefront featuring homemade comfort-sweets. The in-house bakery delights sweet-minded guests with creative takes on cupcakes, cookies, pies, and much more. The bakery is open Monday-Thursday from 11 a.m. to 8 p.m., Friday and Saturday from 11 a.m. to 9 p.m. and is closed on Sundays.
The staff is incredible as well! Such sweet personalities to go with the sweet shop.
I can’t thank them enough for such a wonderful experience and I can’t wait to come back…. Save me Strawberry Shortcake Mason Jar! I’m going through withdrawals.
4 Rivers Smokehouse
Address: 1600 W Fairbanks Ave, Winter Park, FL 32789
Urbain 40 American Brasserie and Lounge takes its diners on a trip back to all the nostalgic swank and sophistication of the 1940s big band era with a classic yet seasonally changing American and European continental menu. It’s become one of my favorite new restaurants in Orlando!
Mr. Rashid Choufani
Urbain 40’s owner-operator Jaafar Choufani, an executive for parent company Boulevard Restaurants, teamed up with his father, famed restaurateur and former Bocuse d’Or judge Rashid Choufani, to run the brasserie. Mr. Rashid Choufani also leads the restaurant operations at Walt Disney World’s Morocco pavilion at Epcot’s World Showcase.
A faithful devotee of the slow-food movement, Executive Chef Jean-Stephane Poinard sources the freshest ingredients locally when possible, from vegetables and herbs to meats and fish, to transform continental and American classics into original creations, bringing his interpretations of French favorites with a decidedly American, and often Southern twist.
A French classic, the luxurious Billi-Bi Soup, is an elegant saffron cream broth of Prince Edward Island mussels “beignet” given a Southern touch here at Urbain 40 with smoked paprika oil.
For dessert, there is a bit of a sweet dilemma as the bevy of goods created by pastry chef Amanda McFall all sound so enticing that it’s hard to choose just one.
Urbain 40 is both enchanting and charming in its comforting food and intimate ambiance.
We’ve had a few local Orlandoans cast on the MasterChef series, most recently Zac Kara in Masterchef Junior and Francis Biondi in the original MasterChef series in season 5. Biondi was actually found by production staff who met him while he was a server at The Rusty Spoon.
Zac Kara – no relation to Orlando Weekly’s Faiyaz Kara – from Masterchef Junior is an Orlando local
America’s first MasterChef winner, Whitney Miller, is now chef de cuisine leading recipe creation and development of John River’s The Coop here in Orlando.
Francis Biondi from Masterchef Season 5 was found by producers at The Rusty Spoon
Now, America’s most-watched cooking competition show, MASTERCHEF, is returning for its eighth season with a visit to Orlando for open casting calls on Saturday April 16, 2016.
Open casting calls will be held across the country in search of talented home cooks from all types of backgrounds and with a range of cooking styles.
Master Chef’s first winner Whitney Miller – now with The Coop!
The casting team is looking for home cooks who enjoy preparing everything from delightful desserts and hefty main courses to fine French cuisine, great tasting burgers and more! For anyone looking to follow their culinary dream – take this first step by preregistering on the casting website www.masterchefcasting.com and heading down to one of the open casting calls below.
check out the last time Master Chef was in town with our article from Season 5 here.
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Press Release
“MASTERCHEF” SEASON EIGHT BEGINS LATEST SEARCH FOR AMERICA’S BEST HOME COOK WITH OPEN CASTING CALLS STARTING SATURDAY, MARCH 5
Casting Calls for FOX’s Hit Cooking Competition Series to Take Place in San Diego, New York City, Oklahoma City, Chicago, New Orleans, Dallas, Orlando, Portland, Boston, Los Angeles and Washington D.C.
America’s most-watched cooking competition show, MASTERCHEF, begins casting for its eighth season Saturday, March 5. Open casting calls will be held across the country in search of talented home cooks from all types of backgrounds and with a range of cooking styles.
The casting team is looking for home cooks who enjoy preparing everything from delightful desserts and hefty main courses to fine French cuisine, great tasting burgers and more! For anyone looking to follow their culinary dream – take this first step by preregistering on the casting website www.masterchefcasting.com and heading down to one of the open casting calls below.
Open casting calls will be held in the following cities:
San Diego – Saturday, March 5
Oklahoma City – Saturday, March 12
New York City – Saturday, March 12
Chicago – Saturday, March 19
New Orleans – Saturday, March 19
Dallas – Saturday, April 16
Orlando – Saturday, April 16
Portland – Saturday, April 23
Boston – Saturday, April 23
Los Angeles – Saturday, April 30
Washington D.C. – Saturday, April 30
Additional details, including venues and times, will be announced soon. Visit http://www.masterchefcasting.com for the most up-to-date audition information including eligibility and other audition terms and conditions.
For those unable to attend an open casting call, home video may be submitted. Instructions can be found at http://www.masterchefcasting.com/videos.
All applicants must be 18 years or older on or before August 1, 2016.
Season Five winner Claudia Sandoval’s cookbook “Claudia’s Cucina” featuring authentic Mexican recipes with innovative and modern flair is now available for preorder on Amazon.com and will be released wide this summer. Season Four winner Luca Manfe launched his cookbook, “My Italian Kitchen,” in 2013. Season Three winner Christine Ha, the series’ first blind contestant, continues to be an inspiration to millions. Her cookbook, “Recipes from My Home Kitchen: Asian and American Comfort Food,” is a New York Times bestseller.
America’s first MASTERCHEF winner, Whitney Miller, is the author of “Modern Hospitality: Simple Recipes with Southern Charm.” Her recipes have been featured in various national publications, such as People and Cooking Light. Fans can also find their favorite All-Star contestants, including Luca and Claudia on the MASTERCHEF Cruise setting sail in the Caribbean Nov. 2016. For more information on the cruise visit www.masterchefcruise.com
MASTERCHEF is produced by Endemol Shine North America and One Potato Two Potato, and is based on a format created by Franc Roddam and Endemol Shine. Elisabeth Murdoch, Eden Gaha, Robin Ashbrook, Gordon Ramsay, Adeline Ramage Rooney, Patricia Llewellyn and Ben Adler serve as executive producers. “Like” MASTERCHEF on Facebook at www.facebook.com/MasterChef. Follow the series on Twitter @MasterChefonFOX and follow the judges on Twitter: Gordon Ramsay – @gordonramsay; Christina Tosi – @christinatosi.
We were recently invited to a media tasting for a homey meal at Liam Fitzpatrick’s in Lake Mary.
This Irish pub and restaurant is large enough to accommodate large gatherings; yet, everyone feels as though they walked into a family gathering without the annoying relative asking if you are planning on getting married any time soon.
As a result, we felt right at home and had many laughs with the family of Liam Fitzpatrick’s as we enjoyed many dishes on their new menu.
For Starters:
Ahi Poke
Marinated sushi grade ahi tuna served on cucumber rounds, finished with wasabi aioli, honey Sriracha, fried wontons, and sesame seeds. This appetizer is delicious and refreshing with a nice kick from the wasabi and Sriracha.
Scotch Eggs
With origins dating back to 1738, these Scotch Eggs are boiled eggs encased in seasoned ground pork, chorizo-coated in bread crumbs, and deep-fried.
Margarita Flatbread
Basil pesto, mozzarella cheese and grape tomatoes, drizzled with a balsamic glaze. There is nothing negative to say about this dish. The ingredients are fresh and the flatbread itself has a nice texture, but I am biased to liking chewy flatbreads. The balsamic glaze adds a little sweetness that pulls this appetizer together.
Porter’s Famous Fish and Chips
Haddock filets dipped in Liam Fitzpatrick’s special beer-batter recipe. Served with mushy peas and tartar sauce. Liam Fitzpatrick’s restaurant and Irish pub was put in the hot seat with our visit when they placed this dish on our table.
I hold very high standards for Fish and Chips as my favorite is at a mom and pop restaurant on Malua Beach in Australia.
However, Liam Fitzpatrick’s did not disappoint with their dish!
Porter’s Famous Fish and Chips is now my number two favorite for Fish and Chips…this time, I won’t have to fly around the world for delicious Fish and Chips.
The Haddock filets in Porter’s Famous Fish and Chips were very fresh and moist with a crispy batter.
The chips were made in-house and holds addicting flavors – you will not want to put a single one down.
Chicken Salad Sandwich
Homemade chicken salad with green apples, dried cranberries, red onions, lettuce, tomato, carrots, and celery. Served on toasted multi-grain bread. If you are looking for a simple, yet tasteful sandwich, this one is for you. Ideally, when you pack a lunch, you hope to pack something like this sandwich, but it sometimes ends up being off with one ingredient or two. Next time, skip the stress and try this sandwich…then ask them how to make it.
Liam’s Drunken Pasta
Penne pasta with prosciutto, garlic, and basil topped with Parmesan cheese before tossed in a pink vodka sauce. Served with a size of garlic toast. The pasta is made well and the garlic bread went great with or without the pink vodka sauce. The seasoning was not overpowering and each ingredient can be tasted whether trying the pasta or the garlic bread.
Bread & Butter Pudding – a traditional Irish bread pudding made with raisins, served with whiskey creme anglaise. This dessert is not too sweet and is enough to share. Like all bread puddings, this dessert is very dense and filling. Unlike other bread puddings, the whiskey creme anglaise and chocolate drizzle brings together this dessert. You may want to ask for extra creme if your sweet tooth needs loving.
For more information on Liam Fitzpatrick’s, please visit Liam Fitzpatrick’s.
Be sure to keep an eye out on special events, as mentioned below.
Epcot’s Tapestry of America: Celebrating African American Heritage
Guests can celebrate Black History Month throughout the month of February with special experiences at the American Adventure Pavilion at Epcot. From historical displays and intriguing artifacts to book signings by Celebrity Chef G. Garvin and best-selling author Terry McMillan, guests can take a stroll through the pages of America’s history and learn about the influence of African-American culture.
Dorcas Williams, marketing manager at Disney Parks and Resorts, tells us that Epcot’s American Adventure Pavilion features Legacy Portraits of famous African Americans and their contributions around the rotunda as well as “Re-Discovering America: Family Treasures from the Kinsey Collection,” a collection of pieces displayed at the American Adventure pavilion at Epcot, which draws from an extensive assortment of rare art, documents, books and artifacts attributed to African American history. The exhibit will be available all year long.
At the Liberty Inn at the American Adventure, guests can try out a peach cobbler based on Mrs. Fischer’s recipe. Mrs. Abby Fischer was one of the first African American authors to publish a cookbook dating back to 1881. “What Mrs. Fisher Knows About Southern Cooking,” includes 160 Southern-style recipes.
Chef G. Garvin, one of many authors visiting Epcot for Black History Month this month, spoke with us about his plans from upcoming food product projects as well as a new cook book based on tastes of the South (which includes not only Georgia and the Carolinas, but also New York and Los Angeles). He currently has a list of spices, olive oils, cookies, and sea salts available at marketplaceonline.co.
Chef Garvin grew up cooking for his mother and grandmother as part of his daily chores – yardwork, cleaning, making dinner. It wasn’t until when he was 18 years old when he worked at the Ritz Carlton in Atlanta that he fell in love with cooking. The streets in his childhood were rough – kids were getting jailed or killed, and he did not want any part of that.
“Food didn’t save me, I saved myself through food,” Chef Garvin tells us.
Today he works with Magic Johnson as Chief Culinary Advisor for SodexoMAGIC, which serves as the catering culinary team for Walt Disney World. He also has several successful shows under his belt, including Road Trips on Cooking Channel.
The first person who told Chef Garvin that it might be a good idea to get into television was Chef Tim Keating of The Flying Fish. When Chef Garvin was 20 years old, the two actually roomed together at the opening of the Ritz Carlton in Palm Springs. Chef Keating told him he had the personality that would do well on TV and gave him opportunities to demo when he could.
His latest book, “Turn Up The Heat With G. Garvin: More Than 200 Incredible Recipes from the Chef Who Keeps it Super Simple”, is available now online.
Press Release
Black History Month Author Series
In honor of Black History Month, guests have the opportunity to meet three renowned African-American authors and cultural icons select Saturdays during the month of February. Book signings are open to all guests and hosted at the American Adventure Pavilion, where books written by each guest author are also available for purchase throughout the month.
Terry McMillan, author of “Who Asked You?”
Saturday, Feb.6, 1-2 p.m. and 3-4 p.m.: Critically acclaimed New York Times bestselling author Terry McMillan is known for her powerful novels and short stories about African American women. Her novel, “Waiting to Exhale,” was adapted into a film starring Whitney Houston and Angela Bassett in 1995. Many of McMillan’s other novels, including the award-winning “How Stella Got Her Groove Back,” “Disappearing Acts,” and “A Day Late and a Dollar Short,” have also been brought to life for film and television audiences. McMillan recently published her eighth novel, “Who Asked You?,” a story about the challenges and strength of a family.
Chef G. Garvin, author of “Turn Up The Heat With G. Garvin: More Than 200 Incredible Recipes from the Chef Who Keeps it Super Simple”
Saturday, Feb.13, 1-2 p.m. and 3-4 p.m.: Acclaimed chef and television host, Chef G. Garvin has mastered the art of cooking as well as writing. His first cookbook, “Turn Up the Heat with G. Garvin: More Than 200 Incredible Recipes from the Chef Who Keeps it Super Simple,” received an American Literacy Award and nomination for an NAACP Image Award. Chef Garvin has enjoyed continued success with his subsequent cookbooks and television show “Road Trip with G. Garvin” on The Cooking Channel.
Pattie LaBelle, author of “Recipes for the Good Life”
Saturday, Feb. 20, 12:30-1:30 p.m. (one signing only): Patti LaBelle is a New York Times bestselling author, two-time Grammy Award-winning recording artist, three-time Emmy nominee, and star of the cooking television series, “Pattie LaBelle’s Place.” This beloved soulful performer is just as captivating in the kitchen as she is on stage with her hit cooking show and cookbooks filled with southern-style recipes, including her recent book, “Recipes for the Good Life.”
Terrence Roberts, author of “Lessons from Little Rock”
Saturday, Feb. 27, 1-2 p.m. and 3-4 p.m.: Terrence James Roberts, Ph.D. is one of the “Little Rock Nine,” a group of history-making African American students who, in 1957, were the first black students ever to attend classes at Little Rock Central High School in Little Rock, Arkansas. Roberts was awarded the Congressional Gold Medal by President Bill Clinton in 1999. His book, “Lessons from Little Rock,” is a memoir of his experience during the integration of Little Rock Central High School and the lessons learned from that historic episode.
New pieces at Epcot’s Kinsey Collection exhibit
“Re-Discovering America: Family Treasures from the Kinsey Collection,” a collection of pieces displayed at the American Adventure pavilion at Epcot, draws from an extensive assortment of rare art, documents, books and artifacts attributed to African American history. Philanthropists Bernard, Shirley and their son Khalil Kinsey share some of their vast personal collection of artifacts spanning 400 years of history. Touch screens and guest-activated lanterns with narration by Whoopi Goldberg, Diane Sawyer and other celebrities help bring the history to life. Three new pieces recently have been added to the exhibit which is open daily.
“Banneker’s Almanack and Ephemeras” by Benjamin Banneker, is the mathematical and mechanical work of Benjamin Banneker. Thomas Jefferson, then Secretary of State, read and approved of Banneker’s work. The almanac was published in 1771.
“My Bondage and My Freedom” by Frederick Douglass, is an autobiography recounting Frederick Douglass’s life as a slave and that as a freeman. Published in 1855, the book is a first edition.
“Survivor” by Elizabeth Catlett, is a beautiful Linoleum block print inspired by a photograph taken by Dorthea Lang titled “Ex-slave with a Long Memory.” The print was created in 1983.
“Re-Discovering America: Family Treasures from the Kinsey Collection” is included in Epcot admission. For more information about the collection, visit TheKinseyCollection.com.
Legacy Portraits Tell a New Story
As guests explore the American Pavilion Rotunda, they are greeted by images of influential men and women who contributed to the progress of America. New portraits have been added to the collection for the month of February to further illustrate the contributions of many African American notables.
The new displays feature African American figures such as Thurgood Marshall, the first African American U.S. Supreme Court Justice; Ronald Erwin McNair, the second African American to fly in space; and Bessie Coleman, the first African American woman to stage a public airplane flight in America.
Taste of Southern Comfort
Mrs. Abby Fischer was one of the first African American authors to publish a cookbook dating back to 1881. “What Mrs. Fisher Knows About Southern Cooking,” includes 160 Southern-style recipes. One popular dessert recipe featured in the cookbook, Mrs. Fisher’s Peach Cobbler, is available for guests to purchase and enjoy at Liberty Inn at the American Adventure Pavilion.
The Eighth Annual Downtown Food & Wine Fest is set for Saturday, February 27 and Sunday, February 28, 2016 for more than 30,000 foodies and wine lovers to experience unique local cuisine paired with wines from around the globe.
Located in the heart of downtown Orlando at Lake Eola on Robinson Street, the two-day Fest features mouth-watering dishes from 30 of Orlando’s premier restaurants, 50 domestic and international wines and live entertainment.
Date / Time: Saturday, February 27 (noon to 9 p.m.) and Sunday, February 28, 2016 (noon to 7 p.m.)
Location: Located in the heart of downtown Orlando at Lake Eola along Robinson Street
The live entertainment schedule* includes:
Saturday, February 27, 2016
12:50 p.m. Adam Moreno
2:30 p.m. Orange Avenue
4 p.m. The Mud Flappers
5:30 p.m. Special acoustic performance by Mike Posner
6:30 p.m. Michael Franti Acoustic Duo
7:45 p.m. American Authors
Sunday, February 28, 2016
12:45 p.m. Nicholas Marks
2:15 p.m. Sidereal
3:45 p.m. Derek & The Slammers
5:20 p.m. Best of the Fest Awards
5:45 p.m. Firefall
*Performance times and artists subject to change without notice.
Tickets:
One-Day General Admission Admission is $15 per person, per day with advance online purchase. Admission at the door is $20 per person, per day.
Two-Day General Admission
For all-weekend Fest fans, a two-day ticket is available for $25 per person with advance online purchase.
Wine Tasters Club
A limited number of Wine Tasters Club passes will be available for purchase for $15 per person at the Fest. Club members will enjoy up to five 2 oz. pours of their choice throughout the Fest and a souvenir lanyard.
Ultimate Fest Experience
A limited number of Ultimate Fest Experience packages are available for $100 per person, per day and includes a VIP parking pass, general admission, Wine Tasters Club, $20 value in food and beverage tickets, access to the private stage-side VIP tent, private wine/beer bar with premium wines (food and beverage tickets required) and access to private bathrooms reserved for VIP guests.
Food and beverage tickets are available at the Fest for $2 each; food and beverage offerings range from one to four tickets.
The Downtown Food & Wine Fest is produced by MIX 105.1, 1059 SUNNY FM, and 101.9 AMP Radio in partnership with the Central Florida Chapter of the Florida Restaurant & Lodging Association. A portion of the proceeds benefit the Florida Restaurant & Lodging Association (FRLA) Educational Foundation.
“With more than 1,000 events a year, Downtown Orlando offers residents and visitors alike with unique experiences and affordable entertainment options,” said Orlando Mayor Buddy Dyer. “Reoccurring community events like the Downtown Food & Wine Fest help to highlight our growing dining scene and bring awareness to our local businesses, strengthening economic growth to the area.”
Steve Carver, senior vice president and market manager, CBS RADIO Orlando commented, “Through the power of radio and the strength of our partnerships with the FRLA and Orlando restaurateurs, foodies and fans will come together to celebrate the sights, sounds and tastes of Orlando.”
Thirty top restaurants are scheduled to present culinary tastings including the return of the 2015 Foodie Award winners as honored by a panel of Orlando elected officials, food writers and reporters and celebrity chefs.
2015 Foodie Award: Marlow’s Tavern Shrimp & Grits
2015 Sweet Treat Award: Primo at JW Marriott Orlando Cannoli Gelato Cone
2015 Best of Show:Siro at Orlando World Center Marriott (winner 2013-2015)
Stay Connected
For more information on the Downtown Food & Wine Fest:
Visit www.DowntownFoodAndWineFest.com
Like Downtown Food & Wine Fest on Facebook
Follow @DTFoodWineFest
Use #DTFoodWineFest on Twitter and Instagram
Call the events hotline at 407-919-1048
eMail DowntownFoodandWineFest@cbsradio.com
Marlow’s Tavern is bringing the tempting taste of the Big Easy to Central Florida with its annual Bayou ‘n Bourbon menu, available through March 28.
“I have always been impressed by Louisiana’s rich culinary heritage, which draws on French, German, Spanish, African and Native American influences,” said John C. Metz, executive chef and co-founder of Marlow’s Tavern. “We’ve been letting the good times roll in our kitchen creating appetizers, entrées and cocktails that show off that unique blend of flavors from New Orleans with a Marlow’s twist. Let’s just say we’re throwing our own parade for the palate.”
To kick up the local spice another notch this year, Metz’s team has added Classic Creole seasoning from Woodstock-based GG’s Fine Food to several of its recipes.
“Linda “GG” Gibson learned to cook Creole the old-fashioned way – from her grandmother,” Metz said. “Her seasonings are very traditional in the classic Louisiana style.”
When the Cajun craving strikes, the Bayou ‘n Bourbon menu is ready for lunch and dinner. New items on this year’s menu include the following:
· Bayou Lump Crab Dip – Creole-spiced lump crab, andouille, spicy mustard, Asiago, Parmesan crust and toasty French baguette
· N’awlins-Style Po’ Boy – fiery spiced red fish, apple-cabbage slaw, shredded lettuce, Roma tomato and Creole rémoulade on toasted baguette
Marlow’s Muffaleta
· “The Big Easy” Muffaletta – imported mortadella, Genoa salami, spicy capicola, GG’s secret recipe olive salad, melting provolone on pressed ciabatta bread
· Sweet Bourbon St. Rib-eye – blackened Jack Daniel’s Honey-blazed rib-eye, jumbo asparagus and a creamy crawfish pie
Plus, Marlow’s signature Bayou ‘n Bourbon menu favorites include Roasted Chicken & Shrimp Gumbo, Daily Flatbread from the Bayou, Deconstructed Jambalaya and Honey Bourbon Bread Pudding.
For guests who prefer to be spirited away New Orleans-style, Marlow’s has crafted a special menu of drinks and handcrafted cocktails including:
· “Pat’s” Marlow’s Hurricane – a New Orleans tradition stolen from Pat O’Brien’s. His secret recipe all “jazzed up” with Bacardi light rum, fresh orange juice and a floater of Bacardi. Hold onto your beads!
· Bourbon Rum Punch – Old Forester, Meyer’s Dark Rum, vanilla, cream & nutmeg
· Bourbon Street Lemonade – house-made New Orleans original, Southern Comfort, lemonade, kiss of mint, fresh lemon & lime and a dash of simple syrup
· Sokol Blosser Evolution, Oregon 16th Edition – unique blend of nine different white grapes, produced and bottled in Oregon with hand-selected Oregon, Washington & California fruit, bright straw, exotic tropical citrus, hints of spicy apple with lush, crisp, bright finish
· ABITA® Turbodog-Draught – Turbodog Dark Brown Ale brewed with pale, caramel, chocolate malts and Willamette hops, rich flavors, perfect partner for all things Cajun!
· ABITA® Wrought Iron IPA-Bottle – Abita Wrought Iron IPA is the resilient, indestructible nature of New Orleans. India Pale Ale forged with intensity of apollo, equinox and mosaic hops, bright as iron from a fiery forge, perfect for a night on the bayou
During the celebration, one lucky grand prize winner and a guest will enjoy a weekend in New Orleans listening to music legends such as Stevie Wonder, Red Hot Chili Peppers, Pearl Jam, Flo Rida and many more at the New Orleans Jazz and Heritage Festival. Visit www.MarlowsTavern.com for contest details and registration.
Marlow’s fans can also enter on the tavern’s Facebook page for a chance to win Bayou ‘n Bourbon prizes between February 19 and March 17. A prize winner will be randomly selected to win dinner for four ($100 value), with a second drawing for dinner for two ($50 value).
Finally, Instagram users are encouraged to share their Bayou ‘n Bourbon experience and tag @marlowstavern. Lucky winners will have their image regrammed and receive a complimentary Honey Bourbon Bread Pudding.
Truly excited for this event coming up – Beard in Baldwin hosted by The Osprey Tavern – bringing in acclaimed chefs from not only Orlando but also South Florida, all in one place – and for a great cause to raise funds for the James Beard Scholarship program.
See Press Release Below
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The Osprey Tavern, helmed by Executive Chef Joseph Burnett, offers a modern take on traditional tavern-inspired cuisine, while embracing the popular movement toward local and sustainable ingredients.
Through their partnership with the James Beard Foundation , The Osprey Tavern will be hosting Beard in Baldwin, to raise funds for the James Beard Scholarship program.
On Saturday, April 9, Beard in Baldwin will aim to highlight Florida’s most talented chefs and restaurants in Baldwin Park.
For $75 per ticket (tax additional), guests will have the opportunity to delight in an outdoor playground filled with gourmet fare, different wines and spirits and live music by The Legendary JC’s.
Guests will enjoy more than 15 local favorites, like The Rusty Spoon, K Restaurant, Soco, 4 Rivers Smokehouse and The Ravenous Pig.
Guests have the option to elevate their experience at $150 per ticket (tax additional) which grants access into The Osprey Tavern, where guests can enjoy craft cocktails and passed hors d’oeurves.
The restaurants participating are:
· The Rusty Spoon
· Hamilton’s Kitchen
· Urbain 40 American Brasserie
· The Smiling Bison
· Black Rooster Taqueria
· Citrus Restaurant
· Hawkers
· Highball & Harvest
· K Restaurant
· Norman’s
· P is for Pie
· Se7enbites
· SLATE
· Cusiniers
· Seito Sushi
· F & D Kitchen and Bar
· Soco
· Tapa Toro
· Taverna Opa
· The Swine Family
· 4 Rivers Smokehouse
· Pane D’or
Top-billed talent to be sampled include:
· Kenny Gilbert of Gilbert’s Underground Kitchen in Jacksonville and past contestant on Bravo’s Top Chef
· Timon Balloo of SUGARCANE raw bar grill in Miami and James Beard Award Semifinalist
· Ferrell Alvarez of Rooster and the Till in Tampa
· Sergio Navarro and Maria Orantes of Pubbelly Restaurant Group in Miami
· Hichem Lahreche of Criollo Chocolatier in Orlando
ABOUT THE JAMES BEARD FOUNDATION
The James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. You are what you eat not only because food is nutrition, but also because food is an integral part of our everyday lives. Food is economics, politics, entertainment, culture, fashion, family, passion…and nourishment. The James Beard Foundation is at the center of America’s culinary community, dedicated to exploring the way food enriches our lives.
A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture. These programs include educational initiatives, food industry awards, an annual national food conference, Leadership Awards program, culinary scholarships, and publications. In addition to maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs, the Foundation has created a robust online community, and hosts conferences, tastings, lectures, workshops, and food-related art exhibits in New York City and around the country.
The James Beard Foundation is a national not-for-profit 501(c)(3) organization based in New York City.
Soco stands for Southern Contemporary, with Southern roots and a contemporary interpretation of American cuisine, and is situated in Thornton Park. It’s also got one of the best Sunday brunches in town.
“It’s a new and adventurous culinary approach to dishes that we have all come to know and love. At Soco we are focused on true Southern hospitality, and we are committed to overall excellence.” said Executive Chef Greg Richie.
“We are local, both in terms of the products we use and the neighborhood where we reside. Soco is committed to enriching Thornton Park and cultivating the culinary renaissance of Downtown Orlando.”
Chef Richie graduated with honors from the acclaimed Johnson and Wales University in Charleston. He worked with Yamaguchi at the original Roy’s Restaurant in Hawaii and was selected to be the first executive chef/partner for Roy’s in Orlando. He was then chosen by Lagasse to take over the kitchen at Tchoup Chop at the Royal Pacific Resort at Universal Orlando.
Here’s a look at the fabulous Sunday brunch at Soco:
It’s the start of a new year – and time for a scratch-made meal at Cheddar’s Scratch Kitchen after the holiday season. They’re based out of Texas and have been widely popular here in Orlando since opening their new locations on Semoran Blvd and also near UCF in East Orlando. Almost every time we’ve visited it’s had a line out the door.
They specialize in home-style cuisine like baked chicken pot pies and burgers, but also great fried dishes like fried chicken and fried shrimp.
The folks at Cheddar’s Scratch Kitchen recently invited us to try some of their dishes as part of the media. We’ve been several times before and were glad to be back.
You start with the honey butter croissants – buttery, sweet, honey fresh goodness that is baked to order.
For those who enjoy onion rings, their onion ring stack appetizer is a mountainous treat to behold.
I’ve really enjoyed their fried items as well – from the chicken fried tenders to the chicken fried steak and fried shrimp. It’s all quite affordably priced and in large quantity making for a satisfying meal.
All that cooking over the holidays – makes you want some time for a break and savor the length of preparation time done in the early morning hours, the quality of scratch made goodness, and a rare moment for hosts to enjoy precious family time in a warm and inviting environment – with absolutely little work at Cheddar’s Scratch Kitchen – made from scratch without the mess at home.
Everyone has a host in their family who makes guests feel like family – they’re genuine, warm, and welcoming. Hosts often go above and beyond as they prepare for visits with family and friends, spending countless, selfless hours to ensure everything is done the right way, not the easy way, with grace and ease.
At CSK, we know hosts spend much of their time preparing for visits with family and friends that it’s often hard for them to enjoy the season of giving. Visit them soon!
Locations
Cheddars
6650 S Semoran Blvd
(407) 438-8878
Open until 11:00 PM
Cheddars
875 W Osceola Pkwy
(407) 348-2159
Open until 11:00 PM
Cheddar’s
12201 E Colonial Dr
(407) 282-8100
Open until 11:00 PM
Capa steakhouse at Four Seasons Resort Orlando offers a “From Matsusaka With Love” special for Valentine’s Day weekend –
In February 2016, for the first time in history, Matsusaka beef, the ultimate within the Japanese beef industry, will be directly imported from the Matsusaka Region of Mie Prefecture, Japan and introduced at Capa restaurant at Four Seasons Resort Orlando at Walt Disney World Resort.
For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”
Read more from their Press Release below:
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Japanese beef, known as wagyu, is famed for its soft, buttery texture, high marbling ratio and superior taste.
Matsusaka beef from Mie Prefecture has been recognized and honored with the highest rankings for decades in the Japanese beef market. Four Seasons Resort Orlando Executive Sous Chef Sam Faggetti travelled to Japan in March 2015 to learn about Matsusaka beef.
Later this January, Stephen Wancha, Director of Food and Beverage for Four Seasons Resort Orlando, will travel to Japan as well.
“We strive to offer a variety of exceptional meats on the menu at Capa, and our wood burning grill gives our steaks an amazing flavour profile,” says Faggetti. “It has been a privilege to travel to Japan to learn more about the care and preparation of the Matsusaka beef, and we are honoured to offer this special tasting at Capa.”
For six evenings, February 10 to 15, 2016, the Matsusaka beef will be on the menu at Capa in a special tasting called “From Matsusaka with Love.”
The tasting menu is offered for USD 250 per couple, with an optional wine pairing available for USD 75 per person.
The Matsusaka Beef Tasting for Two includes:
– Trio of wood grilled special grade Matsusaka beef: 3-ounce strip loin, tenderloin and ribeye
– Served with side dishes of patatas bravas, blistered pimientos, roasted asparagus and truffle aioli
– Trio of steak sauces: rioja, peppercorn and verde
By definition, Matsusaka beef cattle can only be virgin female cows of the Japanese black wagyu variety that have spent the majority of their lifespan, up until the time of slaughter, in Matsusaka City and its surrounding area and are registered under the Matsusaka Beef Identification and Management System.
Some cattle farmers provide beer to cows to stimulate their appetites and give them thorough massages to improve blood circulation and encourage even fat distribution. Many farms raise their cows in individual rooms so they can be finely managed and assure a comfortable, stress-free life for their cows.
Matsusaka beef producers spare no effort to produce the highest quality, richest, most finely dispersed marbling possible while managing their cows on a day to day basis. The rich marbling results in an exquisite taste.
Reservations to experience the Matsusaka Beef Tasting for Two at Capa can be made by calling 407 313 6161.
Here are some photos from a recent media preview of the Matsusaka Beef Tasting at Capa:
New York Strip Tataki Nigiri
Filet Flash Seared Sushi Roll
Raw Filet Maki Roll
Hand Roll
48 Hour Sous Vide Short Rib
Served with a Red Wine Natural Reduction and Baby Tatsoi (Micro Green)
Grilled New York Strip (left) Filet Ribeye Seasoned with Maldon Salt (middle) Filet Seasoned with Maldon Salt (right)
Dessert from Assistant Pastry Chef Peter Whitley. An Open Face Macaroon with Green Tea Cream and Raspberry Jelly.
Staff and chefs of Four Seasons Resort Orlando and Capa
It’s a tiny place off of Fern Creek and Colonial, just behind the Chevron gas station – but The Sanctum Cafe, a new vegan and vegetarian cafe, packs a lot of flavor in its dishes.
Kabbage Krunch Slaw
As owner Chelsie Savage tells us, “Ain’t no sissy salads here, yall.”
No sissy salads, indeed – their plates are piled high with healthy greens, nuts, fruits, and other flavorful combinations to make for a very satisfying meal.
The cubed, spiced tempeh, a fermented and cultured soy product (think – firm tofu) with cultural origins in Indonesia, gives an additional wonderfully “meaty” texture and taste to round out the dishes we tried on our recent visit.
Chelsie explained to us why she started The Sanctum, “Pretty simply I’m a health advocate with particular foodie tastebuds. Staying healthy and taking care of myself, my family and teaching others to do the same is one of the things most near and dear to my heart.”
“And along with that, I’ve always grown up being a lover of good food and I want to show people you don’t have to sacrifice flavor for health. The best food comes from the best ingredients, prepared mindfully by someone who cares.”
“There is this misconception that food is something that needs to be restricted, counted and measured to achieve good health and if you’re enjoying it it must not be good for you but food is community. It brings people together and nourishes and heals.”
“There is a reason why every single culture has foods and cuisines that are associated with it.”
“My mission with The Sanctum is to bring people back to this with good for you food and to create a menu that made people fall in love with health promoting foods.”
Shiva Salad
How did the idea for The Sanctum Cafe come about? Chelsie Savage, The Sanctum Cafe – I have run a nutrition consulting business the last 5 years in Orlando where I taught integrative nutrition and cooking lessons that evolved over the years. It started as just nutrition and I quickly found it wasn’t that more often than not, it wasn’t that people didn’t know how to eat healthy, it was they didn’t know how to make healthy food that also tasted great. I started teaching nutrition lessons and courses paired with cooking classes and the feedback I kept getting was “will you just open up a restaurant so I can eat your food everyday”. After hearing this feedback client after client, year after year, you start to think – “maybe I should open a restaurant so people can eat my food every day”. My husband and I put our heads together and we created The Sanctum!
Most Popular dishes so far? Chelsie: All of our bowls have been getting a lot of love but The Sassy Thai has definitely been a crowd favorite as well as the Sedona Bowl. The Mo’Rockin blows peoples mind because of the complexity of flavors and there has also been a lot of love for the Shiva Salad. The Savage Salad is my personal favorite – my slightly spicy rosemary vinaigrette and tons of veggies – cooked and raw – is my definition of the perfect meal.
What do you do outside of The Sanctum?
Chelsie: Along with running my health coaching business, I’ve been teaching yoga all over Orlando since 2010. I’m taking a short hiatus from teaching to get The Sanctum up and running but plan on returning soon – on a smaller caliber of what I used to teach – but returning nonetheless. I’ve got a dedicated yoga practice and also like running with my dogs. By nature I’m an introvert and really just love spending time with my family. My husband (and also co-owner of The Sanctum) love to travel, eat & practice yoga and we make a habit to do so often!
Take a look inside:
SHIVA SALAD
Massaged kale, roasted butternut squash & house spiced tempeh tossed with pink lady apples, celery, carrots and raisins. Tossed in our curried peanut dressing and finished with candied walnuts, toasted chickpeas and coconut shreds. Full Salad $13 | Half Salad $8
KABBAGE KRUNCH SLAW
Shredded kale, red & purple cabbages, mint, cilantro, carrot, beet & finely chopped red onion. Topped with shelled edamame, grape tomatoes, dried cherries, sunflower greens, avocado, slivered almonds & tossed in our ginger-miso dressing. Full Salad | $10.5 Half Salad | $7 | Add Maple Miso Tempeh $2.5
The Sanctum Cafe’s Philosophy
“Food made with real ingredients, because we care just as much about health as we care about about indulging in life’s greatest pleasure— a damn good meal.”
“We love everything about meal time— the cooking, the community and even the clean up (as long as we’re doing it together). But our REAL mission is debunking the myth that if food tastes good it can’t be good for us. With every coffee we serve and every mouth we feed, that mission is further accomplished.
We are health advocates with foodie tastebuds committed to redefining the way people think about healthy food. We are educated about nutrition, skilled in the kitchen, sassy in attitude and conscious in the way we live our lives and conduct business.
We put health promoting foods front and center and make people fall in love with them.
If we wouldn’t serve it to our family, we won’t serve it to you. We do plant-based, sustainable, gourmet food, not because it’s a trendy, but because it’s a conscious way of living. It’s good for this body, good for this planet—everyone wins.”
The Sanctum Cafe
715 N Fern Creek Ave, Unit D.
Orlando, FL 32803
407-757-0346
Tabla, a proud sponsor of TastyChomps.com, just finished a multimillion dollar renovation to their restaurant and have updated their lunch menus with new recipes and creations.
The executive chef, Ian Piamonte, former head banquet chef at Ritz Carlton Amelia Island, is leading the culinary team in bringing dishes inspired by India, Thailand, and China to Tabla.
Most recently, their team had the honor of catering for the wedding of US Surgeon General Vivek Murthy in an intimate setting in south Florida.
The new lunch specials include a soup or salad, choice of entree (from over 15 choices), basmati rice, samosa, naan bread, and a dessert choice for just $9.99. They will also be unveiling a new corporate catering menu for lunch as well!
Chicken Tikka Salad
Fish Curry
Red Curry with Fish
Tamarind, sweet chili, and mint chutney
Tofu red curry
Chicken Tikka sampler
Garlic Naan bread
Mango Lassi
Gulab Jamun dessert
Fried banana spring roll with strawberry ice cream
On far-flung World Center Drive, near the Epcot area, you can find authentic Shanghainese Chinese cuisine at the newly opened iShanghai. It’s a hidden gem that is a welcome addition to the rather bleek Orlando Chinese restaurant landscape.
Shanghai, the bustling port city on the central coast in China, is known for their seafood and the use of fresh flavors and methods that retain the taste of the ingredients.
Shanghai dishes usually are pickled in wine, stewed, braised, steamed, or deep fried.
A notable Shanghai delicacy is xiaolongbao, also known as soup dumplings in the United States. Made popular by the Michelin starred Din Tai Fung restaurant, which is headquartered in Taiwan, but have locations around the world including in the US, the xiaolongbao is a type of hot steamed bun made with a thin skin of dough and stuffed with pork or minced crab, and notably, soup.
The soup is said to be congealed first before placing into the pork mixture and then steamed, allowing for the soup to stay inside the dumpling. Often times in local Chinese restaurants here in Orlando, they may advertise xiaolongbao and the flavors are there but the soup is not there to many a disappointed patron.
So let’s just say we have finally found the holy grail of dumplings in Orlando – the soup dumplings are found here at iShanghai – with a few caveats.
A good xiaolongbao should be able to hold in the soup until it is bitten – nothing is worse than a soup dumpling that has its soup just missing from the dumpling. The soup dumplings here at iShanghai do hold up well, and there is some soup, some very little soup – but still soup, inside the dumplings.
A common way of eating xiaolongbao is to place it on your spoon, puncture the dumpling or bite off the top, blow on it to cool down the steaming soup, and then drink the soup from the spoon. Then, finally, eat the whole dumpling together.
It’s satisfying and quite tasty – but I do believe it is priced a bit high at $6.00 for 3 dumplings, or $2.00 a dumpling. I think even Din Tai Fung’s soup dumplings at locations in California are priced at $10-$13 for 10, or about $1.00-$1.30 each. For that much, there better be a whole cup of soup in those dumplings.
Overall, it was a good soup dumpling and I am glad we finally have a place to try some here in Orlando, even though it is nearer to Epcot than to downtown Orlando.
The other dishes we tried at iShanghai were also quite good – we started with the salami ham and winter melon soup, a very authentic Chinese soup that is quite refreshing, hearty, and healthy.
Coo Lao Meat (Pork Belly)
Our coo lao fried pork is a sweet a sour crispy pork belly dish that had praises from all around our table that evening. Crunchy, sweet, and sour – you’d hardly realized you were eating a dish that is literally half pork and half bacon fat.
Stir-Fried Grouper Fish with Pine Nut
A rather exotic dish – the crackling eel – piqued our interest, but we decided to go for a safer
Stir-Fried Grouper Fish with Pine Nut dish instead.
We were quite happy with the selection – the fish, sliced and tender, went well with the pine nuts that added a nice crunchy texture to the dish.
Crispy Skin Chicken
We ordered the Crispy Skin Chicken, a super crispy fried salt and pepper chicken for an appetizer, but they seemed to have put it the order in late – maybe they forgot – so it arrived after our entrees.
They were very apologetic though and service overall was pretty good.
They upgraded the interior from what was formerly the location of an Asian buffet. They need to play some light music or something because it is awkwardly silent inside.
I noticed an elderly couple helping out in the back – you know the food is good if you have grandma and grandpa making it.
I definitely recommend coming here with a family or a group of at least four to try several dishes and share family style.
Offering prime steak, fresh seafood and top of the line hospitality, Del Frisco’s Orlando is an exceptional steakhouse, and one of the newest additions to the restaurants on International Drive.
Del Frisco’s Double Eagle Steak House features an impressive, diverse wine list of more than 1,200 labels, including a number of notable verticals from both old and new world producers.
With two floors that include two bars, four private dining rooms and a picturesque patio, Del Frisco’s Orlando boasts over 400 seats.
The restaurant’s price point is closer to probably better for those with an expense account or for a special occasion, but the dishes from the succulent lobster tails and lobster mac and cheese to the juicy ribeye steaks. Leave room for dessert – the crispy on the caramelized outside, pillowy soft on the inside butter cake with butter pecan ice cream is really one of the best desserts in Orlando.
Executive Chef Greg Thompson spoke with us recently about Del Frisco’s and his background in cooking.
He tells us, “Del Frisco’s commitment to quality, in everything we do makes us stand apart. From the staff to the ingredients and the restaurant standards we hold, we embrace this commitment to quality each day.”
What are some of the most popular items at Del Frisco’s here in Orlando?
The Crab Cake, for sure. It’s one of the best I’ve ever had! Also, of course the Bone In Filet!
How did you get your start in cooking? Where were you before Del Frisco’s?
I love to eat! I was always fascinated by the metamorphosis of ingredients into magnificent food; almost like alchemy. I am a graduate of The Culinary Institute of America, and I worked in NYC for a long time before a stint in Charlotte, NC (both are great food towns). I have traveled around the world opening up steakhouses in locales like Beijing, Shanghai, and Mexico City as well as the lower 48 states and Canada.
What is your favorite childhood food to eat?
Ice cream! It’s still my favorite food, to this day.
If you could eat only one thing for the rest of your life from Del Frisco’s – what would that one thing be?
Definitely the Butter Cake!
What were some of your favorite eats while traveling the world?
The Chicken Thigh Sliders at Blue Frog in Shanghai, and also anything at Da Dong in Beijing! I also really love Tacos “al pastor” in Mexico City.
What is your favorite thing to eat at home after a long day?
A really good deli sandwich piled high with all the “fixings”
Take an inside look at Del Frisco’s:
Private Rooms available
House baked breadClassic Caeser Salad – $9.5Crab Cake with Cajun Lobster Sauce – $19Thick Cut Bacon Au Poivre Bourbon Molasses Glaze – $14.5
Broiled Lobster Tail Carved tableside & served with drawn butter & lemon.Bone-In Prime Ribeye 22 oz. – $59
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
Fried Green Tomatoes with a Plantain Crust, Jalapeno Cilantro Aioli, and Charred Corn Salsa
Filet Mignon Flatbread with Bacon, Garlic Aioli, Honey Roasted Onions, Gruyere, and Crispy Shitakes Mushrooms
Salad Grapefruit & Jicama Salad with Baby Greens, Red Cabbage, Macadamia Nuts, and Mojito Vinaigrette
Pan Seared Whole Branzino with Jiacama Hash and Jalapeno Brown Butter
Roasted Prawn Papperdelle Pasta with Lemon Parmesan Broth, Citrus Gremolata, and Fresh Herbs
Brown Butter Blondie with Toasted Macadamia Nuts, White Chocolate Mousse, Hawaiian Sea Salt Caramel, and Vanilla Bean Ice Cream
Pineapple Paradisio: Bacardi Pineapple, St-Germain Elderflower, Creme de Banana, Scratch Sour, and Fresh Pineapple
Spotted some wildlife on our walk!
Chicken Tikka sampler
