Orlando Mayor Buddy Dyer Takes the “First Bite” at the Downtown Orlando Food Tour Kick-Off Event
Downtown Orlando Partnership (DOP) and Orlando Mayor Buddy Dyer will commence Downtown Orlando Food Tours on Wednesday, July 8 at the Downtown Orlando Information Center. Mayor Dyer, along with DOP President Scott Pamplin, will take the “first bite” at this kick-off event.
Downtown Food Tours will be open to the public beginning Saturday, July 11 and will take place from 2 – 4 p.m. Tours will run every Saturday thereafter. Guests will walk the Central Business District, visiting some of Downtown’s local favorites and sampling everything from oysters to tequila coffee. The tours will showcase the diversity of cuisines as well as rich history that Downtown Orlando has to offer. Founding restaurant partners include Artisan’s Table, Avenue Gastrobar, Ferg’s Depot, the Golden Knife, Le Gourmet Break and Waitiki.
The Downtown Orlando Food Tour showcases some of Downtown Orlando’s finest establishments and hidden gems in the Central Business District! Guests will visit several restaurant locations in Downtown and sample a variety of eclectic tastings hand selected by local chefs.
Date: Every Saturday
Time: 2 – 4 p.m.
Cost: $35/person
Location: Central Business District
Participating Restaurants include:
LE GOURMET BREAK
ADDRESS:
150 S Magnolia Avenue
Suite 102 E
Orlando, FL 32801
TASTING:
Mixed Fruit Mini Tart
Chocolate Ganache Mini Tart
Macaroons
ABOUT DOWNTOWN ORLANDO FOOD TOURS
Downtown Orlando Tours is a collaborative initiative created in 2015 by community organizers and advocates. The food, gallery, history and other tours offered were created to provide residents and visitors insights into Downtown’s vibrant food, art and cultural scene. Each tour is hosted by a local organization and inaugural partners include the Downtown Orlando Partnership, Downtown Arts District and Downtown Development Board/City of Orlando.
Tour tickets are available now for purchase at www.downtownorlandotours.com.
Led by chefs who formerly led the sushi kitchen at Seito’s Sushi in nearby Baldwin Park, Umi on Park Avenue has become one of my favorite sushi restaurants in the Winter Park area. The ambiance is chic and calm, almost like you have been transported, having traveled to some distant exotic place outside of Central Florida. The owners, who have roots in Korea, may have brought this international aesthetic with them to Winter Park.
I was delightfully surprised with the sear and flavor of their ribeye steak beef from their robatayaki charcoal grill. Another highlight from their robata menu: bacon-wrapped enokitake – seared bacon-wrapped golden needle mushrooms, brushed with our house balsamic teriyaki glaze.
Umi means sea or ocean in Japanese, and so of course the sushi is a must try.
My wife loves tuna, so naturally we ordered the Tuna by Tuna (raw & spicy) 14, a spicy tuna roll wrapped with tuna sashimi, tobiko fish roe, scallions, and drizzled with spicy kobachi sauce – refreshing and delicious.
I ordered the sashimi (raw) platter, a chef’s selection – an assortment of 14 pieces, and was delighted again by the presentation and the creative cuts that were given, with lots of pieces not typical to most sashimi plates, like uni sea urchin and sweet ebi shrimp. All very fresh, and tasty, yet again.
For dessert, we ordered the Mille-feuille, kind of like a deconstructed napoleon. Nice flaky puff pastry layers, crispy with chocolate ganache custard, and tangerine fruit slices, mint, and toasted shaved coconut and white chocolate.
All in all, a very unexpectedly enjoyable meal at Umi, and we will be returning soon.
Sushi bar at UmiRibeye steak robata skewersTamago egg nigiriTuna by Tuna roll
Sashimi platter at Umi with slices of tuna, snapper, oyster, and moreDeconstructed Mille Feuille
Brigadeiro (bree-gah-day-ro) are Brazilian sweets, similar to chocolate truffles – and they are quite delicious. Rayana Neves, an Orlando local, recently started selling them here in town – and they are some of the best brigadeiros I’ve ever had.
For now people can get them by calling or sending a message on Facebook, usually asking for one day advance because she is currently working in an office also until she can go after her dream to work just with the sweets full time.
Rayana grew up in the state of Brasilia in Brazil and grew up with her family always cooking and an aunt who was making all kinds of sweets and had always loved it.
“I have never been to a school for cooking or pastry (even though I would love to). I just taught myself how to make the sweets and it just worked. I started always baking something or making Brigadeiro when friends would come over and one day my friends said I should start selling them,” she told us.
“I was back and fourth to Brazil at the time because my Husband was going through his permanent residency process, so the extra income was a plus. I started selling cupcakes at an English School there and would also sell by orders.”
She made brigadeiros for a graduation party, cupcakes as end of the year gift for a company, and so on. She has come back to Orlando for good and is now starting over with the business here.
“I make everything fresh to order and put a lot of care and love into it. I guess that’s why they’re so good. lol.”
These are the flavors she has so far:
1. Traditional = Milk Chocolate Brigadeiro
2. Dark = 53% Cocoa Brigadeiro
3. Noir = 70% Cocoa Brigadeiro
4. White = White Chocolate Brigadeiro
5. Two Lovers = Combination of Dark or Traditional Chocolate and White Chocolate
6. Prestigio = Coconut covered with Traditional or Dark Chocolate with Coconut Flakes
7. Coconut = White Chocolate with shredded Coconut
8. Peanut = Milk Chocolate Brigadeiro with crushed peanuts
9. Dulce de Leche = Dulce de Leche Brigadeiro
10. Nutella = Nutella Brigadeiro
11. Almond = Dark Chocolate Brigadeiro with shaved/sliced almond sprinkles
12. Walnut = White Brigadeiro with crushed walnuts
13. Key Lime = White Brigadeiro infused with lime
14. Passion Fruit = White Brigadeiro infused with passion fruit
15. Strawberry = White Brigadeiro with fresh made strawberry jam
and then she also does what is called “Olho de Sogra” which the translation is “Mother in Law’s Eye”
“Weird name but so good (My stepdad’s favorite). It is a Pitted Prune with Coconut Brigadeiro inside.”
Also new flavors include: Brownie Sandwich (Brownie, Brigadeiro, Brownie) and Bonbons (semi-sweet, dark or white chocolate with brigadeiro filling or passion fruit mousse filling)
The one with the regular chocolate sprinkles was the Traditional. Tiny sprinkles was Nutella. The half white, half traditional was Two Loves. Cononut in the center, traditional on the outside coated with coconut was Prestigio. Caramel colored one was Dulce de Leche and the white one was Coconut.
Box with 6 = $7.50 Box with 8 = $10 Box with 12 = $15
Last week at our Tasty Trends Panel at WMFE 90.7 FM with Mark Baratelli of TheDailyCity.com and Emily Ellyn – the Retro Rad Chef, there was a lot of interest in finding cheap eats around town. There are just so many options, sometimes it’s hard to know where to start.
So without much further ado, here are some suggestions to start your week off – in no particular order – of some great local eats under $10. Diversify your lunch portfolio.
Known for their Latin – Asian fusion tacos, empanadas, and burritos, Tako Cheena is a perennial favorite especially among the late night crowd. It might be best to get things to go here as the restaurant is a bit tight in the seating area. Prices are cheap, and reasonable all under $10.00.
KOREAN BURRITO $7.98
Marinated bulgogi, Kimchi fried rice, scallions, Sriracha and cilantro.
JAPADOG $3.05
Chinese sweet sausage. Avocado, wasabi, cucumber, spicy mayo, cabbage, fumi and scallions.
PANKO CRUSTED COD TAKO $3.52
Served in a sweet and sour onion sauce, with mixed cabbage and scallions.
ASIAN GINGER APPLE FRIED SPRING ROLL $3.05
Served with a key lime condensed milk.
Though they now have moved onto larger pastures at 1600 W. Fairbanks Avenue, 4 Rivers Smokehouse had their original location at 2103 W. Fairbanks Ave. – where B&B Junction stands now. B&B Junction, if you haven’t been yet, serves up some of the best burgers in town – you need to visit them asap!
We’re taking a trip down memory lane here today, back to the summer of 2012. A simpler time – memories of eating ribs and bbq in the tiny shop where it all started, just in time for the Fourth of July. As tiny as it may be, it now has grown to over 4 locations locally in Central Florida and one in Jacksonville and another in Tampa in the works.
Here it is…so tiny now that we see it again…but the potential was there….
Still got the cherrywine sodas…
The smoked beef brisket – always a classic…
Look at those tender ribs….
The burnt ends sandwich – made with the ends of the brisket….classic…
Banana dream – always wonderful pastries here, too, and now they have a whole sweet shop inside
Tokyo is one of my favorite cities in the world – it’s super clean, the people are super nice, and they are among the most food obsessed cultures I have ever encountered.
For my friends who are travelling to Tokyo, Japan, here are a list of favorite places to visit:
1 Tsukiji Fish Market
If you’ve seen the film Jiro Dreams of Sushi, you know what the Tsukiji Fish Market is – the epicenter of the sushi universe. Visit it while you still can – the market is moving to a new area in the next few years leaving the status of the original location in the air. Check out the cool stalls inside the market, but I don’t know if it is worth it waiting 6 hours for a seat at one of the sushi shops inside. There are plenty of great sushi shops and other market shops just north of the main market that has just as fresh sushi and ingredients. Get there early though as tourists can make it quite the burdensome trek.
2 Shinjuku
This is one of Tokyo’s most bustling district with lots of shopping and food. Walk on the northeast and northwest sides. On the north east is the district known as Kabukicho – Tokyo’s very own red light district full of bars and other disreputable joints, including the infamous Robot restaurant dinner theatre made famous by Anthony Bourdain’s Parts Unknown episode in Tokyo.
3 Shibuya
Check out one of the world’s busiest walking intersections (made famous in the film Lost in Translation with Bill Murray) Shibuya 109 and 109 Men’s for youth fashion, Tokyu Hands for cool crafts, Hachiko the dog statue
4 Tokyo’s Food Basements
All the Department Stores have them – the basement floor is like a supermarket on steroids. You can literally find almost every type of food here. My eyes glaze over. Each major rail station has them. Takashimaya, Mitsukoshi, Keio, Isetan are all just a few of the many. If you are looking for great restaurants, check the top floors as well – not your typical American mall food for sure. Even under the subway stations there are underground ramen dining areas.
5 Asakusa – Sensoji Temple
I love the little streets that lead up to the temple full of snacks and cool gifts. There’s even a little cake shop that the royal princess of Japan is known to frequent. Get your fortune read at the temple.
6 Harajuku / Omotesando / Yoyogi Park
Takeshita Dori is the street that Harajuku district is on – lots of stores for young girls and crepe shops, but I was not really interested in this area. The main road is Omotesando, covered in beautiful trees – go over to Kiddy Land – a 5 story toy store with a whole area for Studio Ghibli toys and more, and Oriental Bazaar for all your Japanese souvenir needs. If you have time, check out Yoyogi Park and Meiji Shrine – always interesting folks hanging out there on the weekends.
For all food lovers visiting Tokyo, I highly recommend Yukari Sakamoto’s Food Sake Tokyo book, it is a great in depth read all about Tokyo’s food scene.
Here are things you must eat while in Tokyo (more to come later):
Sushi – duh you’re in the epicenter of sushi.
Korean barbecue with Japanese Wagyu beef – Trust me your life will change.
Strawberry Mochi in Ginza if it’s in season
Izakaya – get the chicken skin teriyaki
Ramen – there’s a whole ramen street inside the main Tokyo Station – go grab some.
Gyudon – Beef Rice Bowls – pick one of the many options. You can’t go wrong, it’s so cheap.
Tempura, udon, curry katsu, katsu sandwiches, just eat everything.
I’m sure I missed something – what would you add to the list??
PRESS RELEASE: 30th ANNUAL TASTE OF WINTER PARK ANNOUNCES WINNERS
Winter Park, Fla. (April 21, 2015) – On Wednesday, April 15, the Winter Park Chamber of Commerce hosted the 30th annual Taste of Winter Park presented by CenturyLink, the organization’s annual food festival. More than 40 of the area’s finest restaurants served over 1,300 attendees with unlimited food and beverage samples.
“The Taste of Winter Park continues to be one of Central Florida’s best foodie events,” said Patrick Chapin, President/CEO of the Winter Park Chamber of Commerce, noting that this year the event expanded into New York Avenue to accommodate additional vendors and guests. “We’re proud to showcase the many fine dining opportunities in Winter Park and bring the community together for a fun evening.”
Throughout the event, guests had the opportunity to taste from more than 40 vendors, including 10 new participants, and partake in a silent auction and raffle drawing. The highlight of the evening was the awards presentation. Judges included Mark Baratelli, publisher, The Daily City; Pam Brandon and Katie Farmand, editors, Edible Orlando; Josh Garrick, columnist, Winter Park/Maitland Observer; Rona Ginden, dining editor, Winter Park Magazine; Ricky Ly, food blogger, Tasty Chomps; Heather McPherson, food editor and restaurant critic, Orlando Sentinel; Megan Ribbens, web producer, Orlando Business Journal; and Scott Richardson, food writer, The Park Press.
Hamilton’s Kitchen at The Alfond Inn was honored with Best Main Course for Chef Bill’s roast pig dish.
Best Appetizer/Side Dish was presented to Lombardi’s Seafood for its lobster bisque.
Peterbrooke Chocolatier of Winter Park earned the Best Dessert award for its handmade chocolate chip cookie shot glasses.
The Best Booth Display went to 4 Rivers Smokehouse.
The Best Healthy Dish was presented to Orchid Thai for its mieng kum.
Mi Tomatina’s chilled octopus salad with zinfandel vinaigrette was named the Best Fresh Florida Dish.
Finally, ABC Fine Wine & Spirits took home the award for best beverage with its cherry vodka limeade.
The Taste of Winter Park is made possible by our presenting sponsor CenturyLink, and support from Andrea Kudlacz, Anytime Fitness, Bar Method, Barefoot Wine & Bubbly, C&S Press, Central Florida Lifestyle, Dr. Drew Byrnes Family & Cosmetic Dentistry, Edible Orlando, Ferrell Wealth Management/ Ferrell & Kelly CPA’s, Florida’s Finest Linen Service, Florida Frame House & Gallery, Full Sail University, Gilded Home, GO Travel, Hunter Vision, Integrative Physical Medicine, Luma on Park, Massey Communications, Orlando City Soccer, Orlando Family Magazine, Orlando Food Tours, Orlando Shakespeare Theatre, Orlando Solar Bears, Sysco Central Florida, The Alfond Inn, The Ancient Olive, The Park Press, The Spice & Tea Exchange, Title Boxing Club Winter Park, UCF Athletics, Viking River Cruises, WFTV Channel 9, Whole Foods Market Winter Park, Winter Park Magazine, Winter Park Village, Winter Park/Maitland Observer, WMMO 98.9 FM, WUCF 89.9 FM and YMCA.
The Taste of Winter Park is held annually at the Winter Park Farmers’ Market. For information on the 31st annual Taste of Winter Park scheduled for April 2016, contact the Winter Park Chamber of Commerce at (407) 644-8281, visit www.winterpark.org or follow the event on Facebook and Twitter.
The Winter Park Chamber of Commerce represents more than 800 businesses, community organizations and individuals in an effort to develop, promote and sustain a vital, thriving business climate throughout the community and to initiate, support and enhance the civic, educational and economic well-being of the area. For more information, visit www.winterpark.org.
Often overlooked, this little restaurant in the heart of Maitland cooks up some of the best dishes from the Korean peninsula. It’s located right off of US 17/92 on Horatio Avenue and has decor reminiscent of a past French restaurant that once occupied the space prior.
Their dishes for dinner are excellent and I love their lunch bento specials, too.
Here’s 5 things I recommend ordering here at Seoul Garden:
Japchae – Kind of like a Korean lo mein noodle stir fry – this dish consists of veggies, clear buckwheat noodles, and a dash of soy sauce and sesame oil. It’s a little sticky, but fun to eat and share as an appetizer.
Kalbi – I think the award for best Kalbi, or Korean marinated beef short ribs, goes to Seoul Garden. Their beef ribs have always been of excellent quality with a nice sweet flavor and char from the grill.
Banchan – These are the Korean side dishes that come when you order a main dish like Kalbi or Bulgogi. The dishes consists of a variety of pickled vegetables and small plates of whatever is made fresh that day – sometimes mashed potatoes Korean style, pickled kimchi radish cubes, or sliced pickled cucumbers, tofu, and more. They’re great to provide some spicy, salty, sour complexities to complement your main.
Soon Dobu – Spicy silken tofu soup – this is about an 8 or so on the spice meter, so be ready for some heat in more ways than one – it’s served piping hot, too, boiling in a stone cauldron as it arrives to the table. Inside you’ll find anything from silky tofu to kimchi and pork or seafood, depending on the variety you choose. Great over rice.
Cinnamon tea – For dessert, this little cup of cool, sweet cinnamon tea with dash of a rice puff is quite the refreshing drink to end the meal.
On June 25th, Second Harvest hosts Chef Kathleen Blake from The Rusty Spoon for the Chef’s Night Series and Catering for Good program.
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.
The evening began with tasteful conversations and delightful Amuse-bouche. In my opinion, the item on the left has more texture compared to the item on the right. However, both have their own reasons for praise. Also, the left is more dessert like than the right because it reminds me of cinnamon apples (on top of potato). The right is flavored sweet barbecue, but it is a bit too sweet for my preferences.
The first course consisted of Charred squid and octopus with Frog Song organic watermelon two ways with house pickled peppers and arugula. So many flavors danced together and made a well balanced salad from the sweet notes of the watermelon, savory squid and octopus, the tart and spicy pickled peppers to the fresh, yet bitter arugula.
Next came sweet corn, chorizo and local oyster mushrooms with fettuccine paprikash. This was my favorite dish as I’ve always been a fan of chorizo and oyster mushrooms. Among the many flavors, the broth was almost bland, but the chorizo added the saltiness it needed.
Lake Meadow roasted poussin with butternut squash skordalia and natural jus reminded me of a homely meal. The poussin was moist and tender, while the carrots provided a crunch. I adored the sweetness of the skordalia and fancied topping my poussin with it for almost every bite. I can’t tell you how many times I wanted to go primal and use my hands to eat this course, but that isn’t lady-like, is it?
Last, but not least, is the peach cobbler with muse butter pecan gelato. Peach cobbler is one of my favorite desserts. Although the peaches were a bit too sweet for my liking, I still enjoyed this dessert and would have had seconds if I was not so full.
This visit was one of the best as the dishes were on point with my tastebuds on the flavors and textures I loved most about food. I not only love food but I love helping the community as well, which is why Second Harvest is such a great cause to work with.
Second Harvest Food Bank of Central Florida offers more Chef’s Night and events like Dine in the Dark to connect guests with local foods and charities. If you’d like to learn more about Second Harvest, please feel free to click on the hyperlink.
I highly recommend volunteering with Second Harvest and have your events catered by their chefs. Not only would you have a great experience and enjoy delicious food, you will also be helping a cause as the funds will benefit Second Harvest’s Culinary Training Program and our local community.
Last Wednesday, we decided to visit Kings Bowl on International Dr. in Orlando, FL. It was a spacious venue with plenty of bowling lanes, pool tables, and bars. What’s more is that they also have a restaurant inside of Kings Bowl. This summer, Kings Bowl decided to add around 14 dishes and 5 drinks to their menu. Fair warning, the lighting wasn’t great for photography so we may not have photos for every dish and drink. Also, many of their 14 dishes are meals split up separately (i.e. a chicken dish may also have the quinoa salad, but the salad is also sold on its own); therefore, grouping will occur in this post.
The Drunken Bear Martini is a sweet drink that contains raspberry vodka, peach liqueur, sour mix, lime juice, and it is garnished with gummy bears. Along with it is an Orange You Old Fashioned?, which is a bourbon drink with orange liqueur, simple syrup and orange bitters.
The Apple Raisin Chicken Salad and sandwich contains mostly the same ingredients plus or minus the toasted multigrain bread. Instead of bread, the sandwich can be served as a lettuce wrap instead. The salad is very delightful as the mixture of apples, raisins and chicken is always refreshing.
The Turkey, cranberry and brie sandwich contains toasted multigrain bread that may have a weird smell because the oil it was toasted with was cooked incorrectly. I couldn’t get past the smell to enjoy the sandwich.
The chicken wings can be Teri-Dactyl (Spicy BBQ and Teriyaki sauce) or Kings’ Famous Baked Caribbean Jerk wings. I prefer the Caribbean Jerk sauce over the Teri-Dactyl because the latter is very sweet and overpowering. Nevertheless, the wings themselves are very moist and cooked well.
There wasn’t anything specifically special about the BBQ Pulled Pork Wontons. They were tasty, but oily.
The Mango Lime Grilled Chicken Breast is served with a mango salsa, avocado, sour cream, Southwestern quinoa, and steamed broccoli. The Southwestern quinoa can also be ordered as a salad and the only difference is that it includes kale, Feta, carrots, and a cilantro lime vinaigrette. The chicken breast is cooked well and is still juicy on the inside. There isn’t anything really special about the quinoa side or salad.
The Turkey and Hummus Wrap is packed with protein and veggies. It’s a nice item if you’d like a refreshing dish on a hot summer day.
The Ginger Soy Glazed Salmon is a bit dry, but the flavors are delicious. The baby bok toy is extremely salty and the brown rice is ok. However, the glazed baby carrots are delicious and I could eat them all day.
The marinated artichoke and spinach pizza was interesting and delicious. The downside is how oily the pizza and the crust was.
This pizza is basically an Americanized taco spread out. Another way of thinking is if Taco Bell made a pizza. My favorite part of this dish is the crust, which is more crunchy as well as still a bit chewy.
The burgers weren’t photographed, but they are essentially the same thing with one or two different items switched around for each burger. The most interesting is the burger that contains peanut butter, bacon, grilled pineapple, and Sriracha. The peanut butter works well with the beef where the bacon adds a salty and savoriness to the burger. The grilled pineapple is new and adds a sweetness to it as well.
The “homemade” health bar cake is served with whipped cream and a rum caramel sauce. The lower portion of the cake is dense and chewy, while the top is creamy and smooth. I prefer the top portion as it isn’t as sweet as the cake portion. Eating it together is the best way even though it is fun to dissect it and take it apart.
Winter Park restaurants encouraged to join ‘Breathe Free’ and ban smoking on outdoor patios as Winter Park becomes first city in Central Florida to ask restaurants to voluntarily prohibit patio smoking.
Leaders from Winter Park’s health and business communities are excited to announce the launch of “Breathe Free Winter Park,” an initiative aimed at voluntarily banning smoking — inside and out — of restaurants in the city.
While smoking isn’t permitted inside Florida eateries, diners can smoke at restaurant patios. Secondhand smoke is not only bothersome, but it can trigger asthma attacks, migraines and sinus issues.
Already, more than 20 restaurants have joined Breathe Free, including Barnie’s CoffeeKitchen, 4 Rivers Smokehouse, Outback Steakhouse, Bosphorous and others. Breathe Free organizers hope these model restaurants — and residents who advocate smoke-free dining — will encourage other eateries throughout Winter Park and all of Central Florida to go smoke-free.
Winter Park Mayor Steve Leary
“Barnie’s CoffeeKitchen is pleased to participate in Breathe Free Winter Park,” said Jonathan Smiga, CEO of
Barnie’s CoffeeKitchen. “We think our guests appreciate a clean and healthy environment in which to enjoy our specialty coffees and espresso drinks — along with our local, farm-to-table cuisine. Breathe Free Winter Park is a breath of fresh air.”
Breathe Free is an initiative of Healthy Central Florida (HCF), a community-based partnership founded by Florida Hospital and the Winter Park Health Foundation. HCF partnered with the American Lung Association, the Winter Park Chamber of Commerce, Rollins College and others to take one more step on the road to becoming the healthiest community in the nation — the goal of Healthy Central Florida. With the launch of Breathe Free, Winter Park becomes the first city in Central Florida to ask all restaurants to fully ban smoking on their property.
Research shows only 10 percent of Winter Park residents smoke, and fewer than 8 percent smoke daily. That means restaurants are catering to a small group by allowing smoking on their patios.
“We want to stress that this program is entirely voluntary,” said Jill Hamilton Buss, executive director of Healthy Central Florida. “We’re simply making restaurant owners/managers aware of how few people actually smoke, and helping them go smoke-free if they choose to do so. And, we’re offering full support for the transition if they sign on, including providing a toolkit, signage, advertising and promotion and even staff training.”
Individuals, not just restaurants, also have a role to play.
Executive Chef Camilo Velasco of Barnie’s CoffeeKitchen
“Anyone who prefers a smoke-free patio is encouraged to speak up and let restaurant owners/managers know they would prefer to dine smoke free,” added Hamilton Buss. “If they don’t hear from you, they don’t know.”
For a full list of restaurants that already signed up for Breathe Free and to learn more about Health Central Florida, visit healthycentralflorida.org.
Restaurant managers and owners who are interested in joining Breathe Free can contact Hamilton Buss at
jhamiltonbuss@healthycf.org or 407-644-2300.
Barnie’s CoffeeKitchen CEO Jonathon Smiga speaks on the importance of Breathe Free
This Latin, Asian, and Southern American BBQ fusion joint in Orlando’s Mills 50 district has a nice list of bites, including Matambre smoked brisket sandwiches topped with egg, Indian Butter chicken tacos and the Latin plantain and fried yuca sides.
But it’s all about the Oakwood Smoked St. Louis Barbecue Ribs here. Succulent. Juicy. Sweet, yet refined. Delicious. When you can get it, it’s really good. The problem is that it is can sell out fast, so call ahead and make sure they’ve got some ready for you.
Founded by Thomas “Tito” Ward Esteves, the founder of the Treehouse Truck, one of the first so called gourmet food trucks in Orlando, Pig Floyd’s Urban Barbakoa is a an ode to his family’s deep love for food. Barbakoa is a form of cooking meat that originated in the Caribbean with the Taino people, from which the term “barbecue” derives.
The menu consists of sandwiches, tacos, platters, and sides, all done very well.
The Oak-smoked St. Louis ribs (half-rack $14.99, full $22.99) are truly among the best, if not the best, ribs in all of Orlando – slow-cooked with a crispy surface yet tender, fall of the bone meat within and a nice sweet flavor. Try it with the crispy sweet fennel apple salad.
The Indian butter chicken ($2.95), flavored in Indian an orange tikka currry sauce and topped with pepitas, jalapeno and cilantro – this was a favorite and definitely would order again.
The open faced Matahambre sandwich ($8.99), features slices of Oakwood smoked brisket with dabs of chimichurri sauce, grilled tomatoes and topped with an over easy fried egg – and slathered a bit too much with mayonaisse. Accompanied with grilled corn on the cob, smokily charred and sprinkled with pepper, lime and salty Mexican cotija cheese
Winter Park’s Cask and Larder, the Southern Pubhouse, recently debuted a late night menu featuring some “Asian” influenced creations from the Japanese style Shoyu and Miso Ramen to Vietnamese Banh Mi sandwiches, all created with the careful attention to quality that the Ravenous Pig restaurant group has come to be known for.
I came by around 10:15pm on their debut night and the bar area where the menu is available was already packed with people. I ordered the Shoyu ramen (misspelled as Shyoyu on the menu?) which is a soy sauce based broth – the rift here on it was the delightfully crispy pork belly and a 60 minute sous vide egg, as well as house pickled daikon and collard green kimchi. The kimchi gave the broth a nice spicy finish and the ramen noodle soup itself was quite delicious. My favorite part of the dish was the excellent crispy pork belly!
By the time I finished my soup, around 10:45pm, the house had 86-ed (or sold out of) all their late night menu items. Quite the successful test venture with this menu, I’d say.
The Late night Menu – available only at the Bar
The Shoyu Ramen with 60 minute egg, pork belly, house pickled kimchi and daikon, kombu seaweed.
This week, Tasty Chomps was invited to BRAVO! Cucina Italiana to try meals from their Summer Fixe Menu, which offers a salad, an entrée and a dessert for each meal. To say the least, our visit was delightful.
The staff was welcoming, accommodating and genuine from having small talk to offering recommendations for their favorite dishes. Also, when he was available, Chef Matt Grimes came to our table to present our dishes to us. I managed to convince Chef Grimes into taking some portraits.
While we waited for our dishes, bread was served fresh from the oven with a herb oil dip. The bread was so warm, moist, fluffy, and a little chewy to my liking. How did Bravo! know my preferences? I’m not sure. Needless to say, we had a few baskets of this delicious bread.
The Chopped Salad included chopped greens, cucumber, red onion, tomatoes, olives, Feta, and red wine vinaigrette. It is the essential and basic salad for a simple choice with very fresh ingredients.
The Insalata Della Casa consisted of chopped greens, cucumbers, tomatoes, bacon, crispy pasta, and Parmesan dressing. I prefer this salad as the smokey bacon adds more texture, while the Parmesan dressing was tossed with the right amount.
The Pasta Fra Diabolo was made up of a spicy tomato cream sauce, campanile pasta and shrimp. The cream sauce is made by mixing Marinara and Alfredo sauce to obtain its silky smooth texture. The pasta was cooked to perfection and there was a generous number of shrimp. Finding out that I am allergic to shrimp, Chef Grimes offered to make me a portion to try without shrimp and went back into the kitchen to make me some right away – now that is service. I am so glad I was able to try this entrée as it made my day and was my favorite main course item.
The Chicken Milanese is a Romano-crusted chicken breast with Mozzarella served on a Pomodoro sauce and herb linguini. The Comodoro sauce is mild and does not overpower the flavors of the linguini. The linguini was also prepared correctly and seasoned by herbs for a nice fresh flavor. I believe the chicken was moist, but a bit salty; I suggest eating it with the Pomodoro sauce as a balance.
Chef Brittany’s Cannoli Crumble is a deconstructed Bravo!’s twist on the traditional cannoli. There’s lightly sweetened ricotta filling with chocolate chips and cannoli pastry crumble. The filling was smooth, dense, cooling, and delicious. In contrast, the crust crumble provided the opposite texture similar to that of the semisweet chocolate chips. This take is creative, easier to share and less messy than the traditional cannoli.
The Vanilla Bean Créme Brûlée is a decadent vanilla bean custard with a caramelized sugar crust. I love this dessert because of how creamy, milky and sweet it is and how cooling it is to my palate. It is easy to eat, but dangerous for the same reason after a long day of work where you may devour more than a serving size.
Along with our meals, we decided to try the Sangria Rose and Cucumber Basil Gimlet to go along with our summer theme. The Sangria Rosa consisted of Sobieski Raspberry Vodka, fresh muddled pineapple and strawberry, Fizz 56 Brachetto d’Acqui, and is served on the rocks. It isn’t overpoweringly sweet and leaves notes of pineapple dancing on your tongue.
The Cucumber Basil Gimlet is made up of Grey Goose Vodka or Hendricks Gin, fresh basil, crushed cucumber, bitters and fresh lemon and lime juices, served on the rocks. We had it with Grey Goose Vodka and it is a strong drink, but refreshing for the summer at the same time. You know it is truly fresh when you can taste all the ingredients of the basil, cucumber, etc.
Sad to say, but this concludes our visit to BRAVO! Cucina Italiana. Please feel free to browse their website and make a reservation! You will not be disappointed.
This is a recipe from my friend, Chelsea R. With limited materials and time, she was able to whip up a wonderful, tasty Georgia Peach Cobbler in less than 30 minutes.
We were graciously sent some ripe Georgia Peaches from The Georgia Peach Council since June and July is peak Georgia peach fruit season – check them all out by visiting #sweetgeorgiapeaches on social media.
Ripe Georgia Peaches
So we had 4 peaches, and pretty much things left over in the pantry – some vanilla extract, some sugar, a box of cake mix from Betty Crocker – and a toaster oven.
Peeling the peaches
Ingredients
– 4 Georgia Peaches, peeled and sliced
– 2 tablespoons of sugar
– 2 teaspoons of cinnamon
– 1 box of cake mix
– 1 teaspoon vanilla extract
– 2 tablespoons of butter
Directions
– Set oven to 375 degrees F
– On a hot pan, sautee the sliced peaches and add 1 tablespoons of sugar to get to a nice brown
– Transfer to a glass ceramic pan or oven ready pan
– Add cinnamon and 1 tablespoon of sugar
– Cover cover with cake mix
– Melt butter on pan and cover top of peach cobbler with butter
Sugarbuzz Dezert Company is a new and upcoming bakery known for their delicious desserts, especially their cookies and pies. Ron James, the founder and owner, attended the San Francisco Baking Institute before starting his business while working full-time at another job. Ron invited us into his bakery and we were more than happy to take a little tour of their bakery, hear about the history and the making as well as photograph some delicious treats. Our visit consisted of a pleasant conversation and desserts with flavors that lived up to their beautiful presentation.
They are known for their pies and cookies, but they also sell cupcakes and slices or whole cheesecake and cakes. All of Ron’s desserts are made from scratch – including the delicious caramel for the cookies you’ll soon see below.
The Peanut Butter Pie is absolutely creamy in every bite in contrast to its chocolate crust and dark chocolate sauce on top. Alone, this reminds you of chocolate peanut butter cup candies, but whipped cream and shaved chocolate peanut butter candy bar is actually added to amplify the heavenly taste.
The Key Lime Pie is a classic charmer that is tasteful for a hot summer day. It’s a sweet and tart dessert due to its fresh squeezed key lime juice.
The Chocolate Cream Pie is perfect for any chocolate lover because it has dark chocolate filling on a chocolate sandwich cookie crust (before topped with whipped cream).
The Chocolate Cheesecake is an alternate to the Chocolate Cream Pie and it has gluten free options available. It’s also made with deliciously rich dark chocolate and a chocolate cookie crust. This is one of my favorites because I love creamy dark chocolate and have been looking for a nice chocolate cheesecake to savor.
At Sugarbuzz Dezert Company, a variety of cookies are created including the Snickerdoodle above and the cookie below with pecans, caramel and sea salt, which contains the caramel Ron made from scratch.
Sugarbuzz Dezert Company is found in a little nook next to a nail salon.
LOCATION: The WMFE Studios, 11510 E. Colonial Drive, Orlando, FL 32817
This panel of Central Florida food experts engage in a free-wheeling discussion on popular area restaurants, what is new or enduring on the Central Florida food scene, and other tasty food-related topics that may emerge. It’s moderated by WMFE reporter and All Things Considered host Crystal Chavez. It’s free and open to the public.
Current panelists include Mark Baratelli of The Daily City Food Truck Bazaar, chef and culinary educator, Emily Ellyn and Tasty Chomps food blogger, Ricky Ly.
ADDITIONAL INFORMATION
The event is free and open to the public but RSVP is required!
How is seating determined? Seating not assigned. Seating is first-come, first served.
How do I contact the WMFE Member Services? Either via phone at 407-514-1750(Monday – Friday, 9 a.m. – 3 p.m.) or by email: wmfe@wmfe.org.
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Chef Kathleen Blake, 2015 James Beard award nominee and owner of The Rusty Spoon in downtown Orlando, will prepare dinner at Second Harvest Food Bank of Central Florida’sCommunity Kitchen as part of the Chef’s Night series and Catering for Good program. Guests will enjoy a four-course dinner featuring a locally sourced pub-style menu of American cuisine rooted in European flavors. Chef’s Night brings local top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise money for a good cause.
Expand your palate. Make Rolls. Not War. Celebrate International Sushi Day on June 18 at Dragonfly.
Guests become the chef at the “Craft Your Roll” day through the five step prep of roll creation allowing guest to pick: the canvas; farm product; pairing; topping and sauce. Adding to the mix, guests are encouraged to name their dish and share socially using the hashtag #HowIRoll.
Crafting its role in the community, Dragonfly will donate 100 percent of the proceeds to the following charities:
In the United States, there are more Chinese restaurants than McDonald’s, Burger Kings and KFCs combined. As with any immigrant cuisine, the food often takes on characteristics popular to the host country’s own culinary tastes.
In South America, Peru has its own version of fried rice called chaufa, stir fried beef with potatoes called lomo saltado, and countless other Chinese dishes adjusted and adapted for Latin tastebuds.
In Japan, even, the lowly la mien, or noodle soup, has become adapted and converted into a very Japanese dish known around the world as ramen. Here in the US, we’ve got General Tso’s chicken and bourbon chicken. Syrupy sweet and fried, it’s the American way.
The history of Chinese immigration dates back to the mid-1800s when Chinese workers arrived in the United States to work as miners, railroad builders, farmers, and laborers.
The first Chinese restaurants were not opened by professionally trained chefs, but by immigrants who were denied work elsewhere or simply wished to feed their own communities. The Chinese restaurant business continued to expand throughout the early 1900s as Americans became intrigued with new exotic flavors at an inexpensive price.
Chinese restaurant-owners found ways to combine their traditional recipes with Western flavors in order to attract more American customers. As most of the immigrants came from the Guangdong region of China, most of the “Chinese” cuisine we know today in the US is heavily influenced by this region’s cuisine.
The Immigration Act of 1965 and Richard Nixon’s Visit to China in 1972 also increased both the diversity and popularity of Chinese cuisine among the American populace – but many of us have never tried true traditional Sichuan, Hunan, or Zhejiang cuisine. (Source: Smithsonian Institution: Sweet & Sour Showcase)
Here are 8 ways to know you’re at an American Chinese restaurant:
This sweet, slightly spicy, deep-fried chicken dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although there is no recorded connection to him.
Stories say it was developed by a chef in Taiwan, another in New York. Whatever the case, this dish is quintessential in the American Chinese restaurant menu.
2. Their name is some combination of the words “Dragon”, “Golden”, “Wok”, “Palace”, “China”, etc.
Dragons are considered royal, magical, and lucky. It’s generally considered to be a rain god as well, so Chinese restaurant owners love being associated with this powerful mythical creature.
I guess it helps to know you’re going to a Chinese restaurant if the name has China or Wok in it as well.
Palaces, also, quite a popular and imperial place to be, quite flattering for the diners I suppose. The number 8 is also very popular, and double or triple 8’s even more so because 88 sounds like (a homonym) for “get rich” in Chinese.
3. They use Broccoli (also known as western broccoli)
Traditional Chinese restaurants would use Chinese broccoli also known as gailan rather than western broccoli which originated in Italy and the Mediterranean.
4. Everything is Fried and Sweetened – it’s the American Way
Going on the fry theme – Rangoon’s not even a city in China – it’s named after Rangoon the former capital of Myanmar, now known as Yangon in Burma. Cream cheese is definitely not a Chinese ingredient. It was probably invented from a Burmese recipe in the US and adopted en masse by Chinese restaurants.
6. Fortune Cookies – they’re American as Apple pie. Actually they’re Japanese.
Fortune cookies are often served as a dessert in Chinese restaurants in the United States and some other countries, but are absent in China. The exact origin of fortune cookies is unclear, though various immigrant groups in California claim to have popularized them in the early 20th century.
As far back as the 19th century, a cookie very similar in appearance to the modern fortune cookie was made in Kyoto, Japan; and there is a Japanese temple tradition of random fortunes, called o-mikuji. The Japanese version of the cookie differs in several ways: they are a little bit larger; are made of darker dough; and their batter contains sesame and miso rather than vanilla and butter.
They contain a fortune; however, the small slip of paper was wedged into the bend of the cookie rather than placed inside the hollow portion. Makoto Hagiwara of Golden Gate Park’s Japanese Tea Garden in San Francisco is reported to have been the first person in the USA to have served the modern version of the cookie when he did so at the tea garden in the 1890s or early 1900s.
The fortune cookies were made by a San Francisco bakery, Benkyodo. Fortune cookies moved from being a confection dominated by Japanese-Americans to one dominated by Chinese-Americans sometime around World War II.
One theory for why this occurred is because of the Japanese American internment during World War II, which forcibly put over 100,000 Japanese-Americans in internment camps, including those who had produced fortune cookies. This gave an opportunity for Chinese manufacturers. From Jennifer Lee’s article in the New York Times: Solving a Riddle Wrapped in a Mystery Inside a Cookie
“Packaged soy sauce is often a cocktail of processed ingredients that resemble the real thing: water, salt, food coloring, corn syrup, MSG, and preservatives. But soy sauce, strictly defined, refers to a fermented combination of soybeans and wheat whose earliest direct predecessor was first mentioned in writing in the year 160.”
Meaning “miscellaneous leftovers”, it consists of meat (often chicken, fish, beef, prawns, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. One account claims that it was invented by Chinese American cooks working on the transcontinental railroad in the 19th century.
Another tale is that it was created during Qing Dynasty premier Li Hongzhang’s visit to the United States in 1896 by his chef, who tried to create a meal suitable for both Chinese and American palates. Another story is that Li wandered to a local Chinese restaurant after the hotel kitchen had closed, where the chef, embarrassed that he had nothing ready to offer, came up with the new dish using scraps of leftovers.
If you want to learn more about Chinese food in America, check out Jennifer 8. Lee’s great book “The Fortune Cookie Chronicles.”
“Lee takes readers on a delightful journey through the origins and mysteries of the popular, yet often overlooked, world of the American Chinese food industry. Crossing dozens of states and multiple countries, the author sought answers to the mysteries surrounding the shocking origins of the fortune cookie, the inventor of popular dishes such as chop suey and General Tso’s chicken, and more.
What she uncovers are the fascinating connections and historical details that give faces and names to the restaurants and products that have become part of a universal American experience. While searching for the “greatest Chinese restaurant,” readers are taken on a culinary tour as Lee discovers the characteristics that define an exceptional and unique Chinese dining experience.
Readers will learn about the cultural contributions and sacrifices made by the Chinese immigrants who comprise the labor force and infrastructure that supports Chinese restaurants all over the world.”
Check out her TED Talk on her Hunt for General Tso:
Reporter Jennifer 8. Lee talks about her hunt for the origins of familiar Chinese-American dishes — exploring the hidden spots where these two cultures have (so tastily) combined to form a new cuisine.
I was invited to Dragonfly last week to try out a few items that are featured in the Robata Grill section of the menu.
Robata method for cooking has been growing popular exponentially, however, Orlando is still new to style. To put it simply, Robata (short for Robatayaki) is a Japanese grilling style that roughly translates to ” fireside-cooking”.
What’s amazing about Dragonfly’s Robata grill is that they import specialize coal from Japan, the Bincho-tan. Which is a white coal with the raw material being oak, this emits less carbon and is able to retain 1000 degrees in heat for a long time.
With such an unique grill, the seasoning for the meats and vegetables are really simple- a little salt, a little pepper, and some tare/teriyaki glaze. This allows the true flavors of the grill items to really be enhanced.
Chicken thigh (6)
Chicken usually just taste like…..chicken….unless being thrown into a ton of spices and dipped in gallons of sauce. However, this skewered chicken thigh had natural sweetness that’s been drawn out by the light dash of salt, and incredibly tender. I was thoroughly impressed by the chef’s ability to time it on such a high heat grill.
A Shade of Blackberry (10)
Hatsumago Kimoto Sake, Blackberry gastrique, and ginger syrup.
A sweet summer drink, refreshing, light, with a little tang of ginger that pairs so beautifully with the chicken.
Tontoro (7)
Pork cheeks, with a side of sesame oil and salt. You’ve probably had the korean barbeque pork belly- well, this is the spruced up version of it. It has a pleasant texture, soft, but there’s a bit of crunch towards the end bite.
Hot Kagoshima Daze (10)
kaikouzu Kurikogane Shochu, fig-infused bourbon, lillet blanc, togarashi syrup.
My guest really enjoyed this drink. The strong bourbon flavors, with a little bit of spice towards the end. Perfect to cut through the pork fat.
Corn (5)
Sweet corn. Reminds me of the Mexican corn on the cob (elote) that you find from street vendors. Grilled, with spicy seasoning, sharp parmesan cheese, and cilantro.
Shochu Mojito (10)
I was a baby and couldn’t handle the taste of bourbon so they brought me a mojito instead. This muddled-cherries mojito gave a little twist to the classic mojito, a little tangier but you still get the sweet and refreshing notes.
Enoki Mushrooms (6)
Stringy white mushrooms, with subtle flavors so the bacon adds a nice touch.
Whole grilled Branzino
European sea bass, with a ginger scallion pesto on top. The entire fish is grilled and glazed in yuzu butter. Light, savory, and juicy…. we couldn’t stop eating it.
The result.
We ended with a summer special dessert- matcha pound cake with blueberry jam.
A a little Q&A with one of the grill masters, Jeff :
How long did it take you get used to the Robata Grill?
It took me a month in training.
What would you say is the most challenging thing about the Robato grill? Timing, because the grill is so hot it can overcook easily.
What’s the biggest difference from a regular grill and the Robata Grill? The coal, the special bincho-tan coal really makes a difference.
Dragonfly Robata Grill & Sushi
7972 Via Dellagio Way, Orlando, FL 32819
(407) 370-3359
Pier 407 is a new Cajun and seafood restaurant recently opened on East Colonial just west of Rouse Road. It’s a family owned and operated restaurant that “strives to serve authentic Louisiana cuisine at affordable prices.”
I dropped by recently to eat dinner with family and friends and was charmed by the friendly owners and their family. I guess you can add this to the list of many Vietnamese owned Cajun restaurants around town, many who have started after leaving Louisiana in the midst of Hurricane Katrina’s destructive wake.
They did a great job remodeling the space, which was rather sparse before with a few posters of Indian films, now the space has as an urban, rustic harbor warehouse feel.
The menu is hand-written, quite decoratively, on a chalk board, listing out their seafood dishes and specials from fried to steamed, po boy sandwiches, gumbo and jambalaya. The jambalaya was hearty and flavorful, yet somehow reminiscent of fried rice – delicious all the same.
I noticed the seasonings here give the seafood a more fresh taste, less heavy handed as some places can be. We ordered the $19.95 special that can with queen crab legs, crawfish, and shrimp. We also ordered the fried shrimp platter and the awesome mini beignet desserts. Really enjoyed the fried shrimp, but especially enjoyed the delightful panko crusted and seasoned fried potatoes that accompanied them.
It’s open from 3pm till 9pm daily now, but they hope to expand to lunch hours in the future.
Gumbo at Pier 407
Fried Soft Shell CrabFried Shrimp plateJambalaya riceSeafood combo special
Scenes from the event this Saturday June 13th, 2015 at the Mercedes Benz dealership in Maitland. Proceeds of the event benefit the Lovely Project which helps underprivileged girls in the community. Lots of local as well as national and international whiskey brands, but the most amazing thing we saw last night was the 50 pound salt crusted smoked wreck fish from The Ravenous Pig team – just wow. Restaurants featured at the event included: 4 Rivers Smokehouse, Firebirds Wood Fired Grill, The Ravenous Pig, Luma on Park, Cask and Larder, Prato, The Coop, and K Restaurant.
Docked inside the Gaylord Palms Resort in Kissimmee, Florida, you will find a 60-foot sailboat floating in an indoor saltwater lagoon that is a landmark to the resort’s newest dining concept, MOOR. MOOR focuses on fresh seafood with regionally-inspired dishes and Chef Phillip Fisher works with local farmers and fishmongers to find sustainable and seasonal ingredients.
MOOR came to fruition through the desire to serve fresh local food in a lifestyle casual dwelling. The story began organically with the relationships the resort’s chefs have built with local purveyors and fishmongers through their own farming and fishing expeditions. Chef Paul Player, the resort’s Executive Sous Chef, is deeply involved in the local farming movement, serving integral roles in the following community-based food clubs: Slow Food Orlando, Osceola County Grown and Eat Florida Fresh.
“Serving fresh, local and seasonal ingredients isn’t a fad. It’s simply the way we cook,” says Chef Paul. “We want to share the bounty of our regional fare with the world.”
MOOR is proud to offer guests an ever-changing menu complete with a blackboard of daily specials including line-caught fish, fresh cuts of local beef and signature delights such as rock shrimp cocktail with tomato chow chow and seasonal risotto.
Specialty Chef Phillip Fisher
Specialty Chef Phillip Fisher, who will be overseeing the restaurant’s kitchen, designed the menu in its entirety. Prior to opening MOOR, Fisher was the Executive Chef for Ocean Key Resort and Spa in Key West, Florida. Fisher was born and raised in North Carolina where he spent the bulk of his childhood honing his future career in the kitchen.
”I learned at a young age that fresh food tastes better,” says Chef Fisher. “I am thrilled to be a part of a team that cares about where their food is sourced and how it is ultimately served to our guests.”
MOOR features an open floor plan, 60-foot sailboat, layers of neutral tones, elegant wood flooring and several private dining areas including a chef’s table with interactive capabilities. The bar area extends into an outdoor terrace that overlooks the property’s beautiful 12,000 square foot Coquina Lawn.
The opening of MOOR also marks the launch of Gaylord Palms’ movement to grow and source their own food. The hotel is working with local farmers to incorporate an on-site garden and a boxed produce program for their STARS (Gaylord Palms employees). This project is slated in three phases with the first phase to include a culinary garden and outdoor kitchen, and the second and third phases to include a multitude of gardens, herb sculptures and flowering trees.
“We currently have over 500,000 live plants including an herb garden and fruit trees inside of our glass-enclosed atrium,” says Johann Krieger, General Manager of Gaylord Palms Resort & Convention Center. “It just makes sense for us to expand our home-grown resources to support our restaurants.”
MOOR’s Select Vendors:
Crooked Can Brewing Company (Winter Garden, FL): Built upon the founder’s passion for craft beer, Crooked Can Brewing Company is an upstart craft brewery located inside Plant St. Market, in Historical Downtown Winter Garden, Florida.
Douce France Bakery (Winter Garden, FL): Started as a wholesale-only bakery, but since the business moved to the newly built facility in Winter Garden, the company made room for an amazing retail store where customers can find succulent freshly baked goods as well as a full lunch menu.
Funky Buddha Bakery (Oakland Park, FL): Founded in 2010 in Boca Raton, Florida, and is committed to producing bold craft beers that marry culinary-inspired ingredients with time-honored techniques.
Gary’s Seafood & Specialties (Orlando, FL): Started in 1989 by Gary Reed with a loan from his wife’s parents, he purchased one truck and drove away with a dream to offer the best fish to the best chefs in Florida. Twenty two years later, Gary’s Seafood & Specialties is known worldwide for their Gold Ribbon standard of having the highest quality fish.
My Yard Farm (Winter Park, FL): Founded over seven years ago to provide grown local, grown sustainably, beyond organic food to communities at large, small and everything in between.
Premier Beverage Company (Fort Lauderdale, FL): One of the largest distributors of wines, spirits, and other beverages in Florida. The company’s distribution facilities are located in Miramar and Tampa with cross-docks in Pensacola, Jacksonville, and Orlando.
Top (L to R): Gary’s Seafood & Specialties, My Yard Farm Bottom (L to R): Pork Belly Sliders, Crooked Can Brewing Co., Funky Buddha BrewDouce France BakeryBlonde Key Lime Daiquiri // Papas Pilar Blonde Rum, Fresh Lime Juice, Simple Syrup, Key Lime CurdAMUSE-BOUCE // Grilled Cedar Key Clams // Jalapeño Mignonette, Cucumber, Fennel Hydopronic fennel grown on-site, Cucumbers (Mt Dora, FL), Clams (Cedar Key, FL)COURSE 1 // Pork Belly // Peanut Butter, Pickled Watermelon Radish Watermelon Radishes (Sebring, FL), Pork (Avon Park, FL)COURSE 1 // Old Fashion // Basil Hayden, Citrus Bitters, Florida Sugar Cane SyrupCOURSE 1 // Tuna // Peanut Butter, Pickled Watermelon RadishCOURSE 2 // Spring Vegetables // Watermelon, Burrata, Olive Oil Hydroponic Watercress grown on-site, Cucumbers (Mt. Dora, FL), in-house BurrataCOURSE 2 // MOOR SECRET COCKTAILCOURSE 3 // Blue Crab Soup // Sherry, Chive Florida Atlantic-caught Blue Crabs, Hydroponic Chives grown on-siteCOURSE 4 // Grouper Cheeks // Heirloom Carrots, Spring Peas, Morel Mushroom Carrots (Sebring, FL), Gulf Coast grouperCOURSE 5 // Tilefish // Course Grits, Apples, Red Sorrel Hydroponic Red Sorrel grown on-site, Sweet Corn (Zellwood, FL), Tilefish (Fort Pierce, FL)COURSE 6 // Chef’s Desserts // Peanut Butter Cup, S’mores, Strawberry Shortcake, Key Lime PieS’mores and Strawberry Shortcake Cups were the winning desserts of the evening!
MOOR is in the Key West Atrium at Gaylord Palms Resort located at 6000 West Osceola Parkway, Kissimmee, FL 34746. The restaurant is open daily for lunch from 11:00 a.m. to 4:30 p.m. and for dinner from 5:00 p.m. to 10:00 p.m. The bar is open 11:00 a.m. to midnight. For more information on MOOR, please visit www.facebook.com/DINEMOOR, www.GaylordPalms.com or call the restaurant directly at 407-586-1101.
Orlando, FL (March 18, 2015) – Sixteen chefs from some of Central Florida’s best restaurants accepted a unique challenge issued by Ronald McDonald House Charities®of Central Florida for their Appetite for the Arches fundraiser held on March 7 at the Orlando World Center Marriott. The concept? Use McDonald’s® ingredients to create a signature dish. In the event’s second year, over 500 guests sampled gourmet creations such as filet of fish tacos and fried chicken terrine with truffled egg puree, each served with a wine pairing. Additionally, mixologists from Cask & Larder and The Ravenous Pig prepared signature cocktails with McDonald’s® ingredients.
Participating restaurants included:
· 4Rivers Smokehouse
· Cask & Larder
· Orlando World Center Marriott
· Paxia Modern Mexican & Tequila Lounge
· The Smiling Bison
· Ravello Restaurant at Four Seasons Orlando
· Cuisiniers Catering
· Emeril’s Tchoup Chop
· SeaWorld Parks & Resorts Orlando
· Hamilton’s Kitchen at the Alfond Inn
· The Ravenous Pig
· K Restaurant
· The Rusty Spoon
· Chef’s Table at the Edgewater
· LUMA on Park
· Txokos Basque Kitchen
The event, presented by the Central Florida McDonald’s Association, raised nearly $180,000 for the two Ronald McDonald Houses in Orlando and the families they serve. One of those families was there to talk about how the charity has been a part of their healing process. Sixteen year old Emma Kleckner, who was diagnosed with a rare condition that causes debilitating pain, addressed event guests and shared how her experience staying at the Ronald McDonald House helped put her on the road to recovery. “Being at the Ronald McDonald House, I was able to stay focused on getting better. I was able to have the support of other families. Likewise, we were able to support them,” said Emma.
Families who stay at Ronald McDonald House are asked to make a small donation of $20 per night. However, 70 percent of families are unable to contribute anything towards their stay. The organization promises to never turn away anyone due to an inability to donate— a promise that is upheld thanks in part to funds raised at Appetite for the Arches.
SeaWorld Parks & Resorts Orlando // Chef Hector Colon Mac Daddy Godzilla Roll: Fried maki roll stuffed with shrimp, cream cheese, and shredded carrots topped with Wasabi Big Mac Sauce
Ingredients: Spring Mix, Big Mac Sauce, Cream Cheese
Bacon Habanero Ranch Quarter Pounder Chop Salad: Crispy greens, bacon, cheese, diced tomato, burger bun croutons, grilled and diced quarter pounder burger tossed on a Habanero Ranch dressing
Ravello at Four Seasons Resort Orlando // Chef Donald Taylor Classic Lasagna Bolognese: Beefsteak bolognese, bagel pasta, bechamel
McDonald’s Ingredients: Steak, Hamburger, Chicken, Eggs, White Onions, White Cheddar, Cheddar Jack, Biscuits, Bagels, English Muffins
Orange “Hi-C” Gelato
Txokos Basque Kitchen // Chef Henry Salgado + Chef Michele Salgado Fish Tacos: Pico de Gallo, avocado, salsa, mandarin crema
McDonald’s Ingredients: Fish Filet, Lettuce, Yogurt, Tortillas, Mandarin Oranges
The Smiling Bison // Chef Josh Oakley Big Mac Meatloaf: French fry mashed potatoes, Coca-Cola glaze, Big Mac sauce
McDonald’s Ingredients: Hamburger, Bacon, Eggs, French Fries, Brioche Rolls, Big Mac Sauce, Coca-Cola
Marriott Orlando World Center // Chef Michael Cutter Spicy Chicken Scotch Egg: Soft cooked whole egg, spicy chicken sausage, house pickle slaw, spicy hollandaise
Emeril’s Tchoup Chop // Chef Ryan Vargas Spicy Chicken “BLT” Chicken Sushi Rice Bowl: Spicy chicken, sushi rice bowl, guacamole
McDonald’s Ingredients: Spicy Chicken, Lettuce, Bacon, Cucumbers, White Onions, Tomatoes, Creamy Garlic Sauce, Big Mac SauceMcDonald’s Ingredients: Spicy Chicken, Lettuce, Bacon, Cucumbers, White Onions, Tomatoes, Creamy Garlic Sauce, Big Mac Sauce
Luma on Park // Chef Derek Perez Pork Sparerib “McRib”: Cherry Coca-Cola and Chipotle glaze, pain ‘dor sesame bun, pickles
McDonald’s Ingredients: Pickles and Coca-ColaMcDonald’s Ingredients: Pickles and Coca-Cola
Luma on Park // Chef William Herrera Lobster Sausage “McGriddle”: Tarragon mustard, maple syrup glazed shallots, pain d’or corn muffin, watermelon radish
McDonald’s Ingredients: Maple Syrup
Luma on Park // Chef Brian Cernell “Soft Serve” Strawberry Ice Cream: Rabbit run farms strawberries, oatmeal
McDonald’s Ingredients: Oatmeal Cookies
Van Gogh Vodka Signature Cocktail: Strawberry Lemonade with Van Gogh Vodka
About Ronald McDonald House Charities of Central Florida: 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 a home away from home that offers comfort and care to families with children receiving treatment at local hospitals and medical facilities in Orlando. 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 Medical Center. Since opening in 1996, the two Houses have served over 22,000 families. A third Ronald McDonald House will open in December 2015 on the campus of Nemours Children’s Hospital in Lake Nona.
The 105,000 square-foot Dining Pavilion at the Florida Mall will feature unique dining options, additional retailers and an expanded seating area, opening in phases throughout the summer. Also of note, Wassabi, the sushi conveyor belt restaurant near the center of the mall has closed. A new business will take its place soon.
On June 1st, Puerto-Rico based El Meson Sandwiches, named one of the top restaurant chains in the world by Travel + Leisure, opened with huge lines – and no signs of abating. Either they’re really good at what they are doing with sandwiches, or they need to get more efficient with their lines. El Meson features unique options like all-day breakfast and healthy vegetarian menu items. The Florida Mall restaurant is El Meson’s first U.S. location.
Located between American Girl and Dillard’s on the north side of the mall, the Dining Pavilion will offer a total of 23 restaurants, five of which are new-to-market concepts, including El Meson Sandwiches, CARVERA Argentinian Grill, Carlo’s Bakery, la Madeleine and Bubbleology. The additional restaurants to join the Dining Pavilion include Tobu, Five Guys Burger and Fries, Charley’s Philly Steaks, Dumpling and Noodle Bar, Chicken Now, A&W All American Food, Asian Chao, Sbarro, Taco Bell, Häagen-Dazs, Spoleto Italian Kitchen, Nature’s Table, FRESH – Healthy Café, Jamba Juice, Ugrean, and SUBWAY.
Boasting more than 1,400 indoor and outdoor seats, the Dining Pavilion will exude a contemporary feel, featuring bright floors and impressive millwork, in addition to numerous first-class amenities such as a large seating lounge featuring 85-inch TVs, LED lighting, expansive restrooms and two family rooms, new way-finding signage, enhanced Wi-Fi throughout the mall, and outlets with USB connectivity to charge electronic devices. Guests will find a redesigned exterior entrance at the front of the space, which will better accommodate customer flow into The Florida Mall and the pavilion.
In addition to new dining options, the Dining Pavilion will also feature five new retailers, including Morana, SportsAction, Inc., Ron Jon Surf Shop, Yankee Candle, GNC and Delores Jewelers.
“The addition of unique restaurant concepts, new retailers and enhanced amenities within the new Dining Pavilion will provide our shoppers with more choices when they visit The Florida Mall,” said Brian Hanson, general manager of The Florida Mall. “We look forward to introducing the sleek, reimagined space to our community and visitors, offering a fresh new customer experience that is well-suited to our market.”
New-to-Market Concepts
Name: El Meson Sandwiches
Description: Puerto-Rico based El Meson Sandwiches is renowned for its Caribbean-inspired grilled sandwiches on artisan bread and its 100 percent Arabica coffee. Named one of the top restaurant chains in the world by Travel + Leisure, El Meson features unique options like all-day breakfast and healthy vegetarian menu items. The Florida Mall restaurant will be El Meson’s first U.S. location.
Opening Date: June 1, 2015
Square Footage: 717
Name: CARVERA Argentinian Grill
Description: CARVERA Argentinian Grill will open its first location outside of Puerto Rico in a modern space at The Florida Mall. CARVERA is a neighborhood fast-casual grill restaurant with a diverse menu based on traditional Argentinean comfort food. It will offer the local community the quality and flavor of exquisite meats cooked to perfection on the grill. CARVERA creatively adapts the Argentinean cuisine with a fusion of regional dishes to bring the perfect balance from diverse cultures to any table; thus, offering a compelling alternative to traditional ethnic style venues. CARVERA’s mission is to provide a flavorful hint of the Argentinean spice in Hispanic and US markets by offering customers a typically ethnic array of the best Argentinean made-to-order dishes with fresh ingredients from the highest quality, at reasonably family-affordable prices. Combine a casual friendly ambiance, with a diligent staff, to create a sense of ‘place’ in order to reach the goal of overall value in the lunch/ dining experience.
Opening Date: Summer 2015
Square Footage: 1,778
Name: Carlo’s Bakery
Description: Carlo’s Bakery is known for our delicious pastries, desserts & cakes. Originally opened by Carlo Guastaffero in 1910, Carlo’s is a family owned bakery featured on the TLC hit show Cake Boss. The Florida Mall concept will be its first location in the state of Florida.
Opening Date: Summer 2015
Square Footage: 2,231
Name: la Madeleine
Description: The popular la Madeleine will make its Florida debut with the new Florida Mall location. From the signature fireplace to crave-worthy food, each la Madeleine welcomes guests to relax, visit with friends and family, and enjoy their country French fare.
Opening Date: Fall 2015
Square Footage: 4,517
Name: Bubbleology
Description: Hailing from London, Bubbleology offers bubble tea, a refreshing flavored fruit and milk tea served ice cold or piping hot and filled with chewy natural tapioca balls. The teas are rich with antioxidants and have a base of green tea, black/red tea or white tea. Customers can enhance the flavor with natural fruit flavors and/or milk.
Opening Date: Summer 2015
Square Footage: 120
Name: Morana
Description: The Florida Mall will be the first Florida location, and one of the first US boutiques outside of California for the Brazilian accessories brand. The boutique is known for high-end fashion jewelry and accessories that are synonymous with style and sophistication.
Opening Date: Summer 2015
Square Footage: 768
Name: SportsAction, Inc.
Description: SportsAction, Inc. is an athletic footwear retailer with several stores located in south Florida in the most important and premium malls. SportsAction specializes in providing quality products and great styles in a variety of brand name performance, sports lifestyle and soccer footwear, apparel and accessories. SportsAction is in the process of expanding and continued growth with the opening of this new location in Central Florida, helping to achieve their mission.
Opening Date: Fall 2015
Square Footage: 4,489
Casual Dining
Name: Tobu
Description: This quick service Asian concept sets the bar for the next generation of fast food concepts by offering a variety of distinct and delicious menu items presented in a clean, eye-catching store. The menu includes your choice of fresh chicken, beef, pork, tofu, and sushi rolls served alongside delicious sides such as mixed vegetables, egg rolls, steamed or fried rice, salad and more. Tobu provides an innovative style and unique alternative at malls by serving only the finest ingredients presenting the best possible dining experience.
Opening Date: June 1, 2015
Square Footage: 1,419
Name: Five Guys Burgers and Fries
Description: Five Guys Burgers and Fries specializes in handmade burgers cooked to perfection on a grill, served with fresh-cut fries cooked in pure peanut oil. The popular fast-casual concept uses the freshest of ground beef to create 250,000 possible burger options with all the toppings you could stuff between fresh-baked buns.
Opening Date: June 1, 2015
Square Footage: 732
Name: Charley’s Philly Steaks
Description: Charley’s Philly Steaks are made with 100 percent USDA choice steak, 100 percent all-white meat chicken breast and fresh deli meats. Each Philly steak is grilled fresh, right when it’s ordered.
Opening Date: June 2015
Square Footage: 732
Name: Dumpling and Noodle Bar
Description: Dumpling and Noodle Bar brings the noodle bowl concept into the 21st century by combining a modern and appealing restaurant aesthetic, dynamic ordering system and exciting “kitchen to bar” service offerings with diverse Asian fusion inspired by udon and ramen options. Each menu item can be paired with unique and deliciously-blended teas and slushes. The concept has been designed, from top to bottom, to attract customers with a fresh and modern brand and design, and an even-flow trendy and social atmosphere that keeps coming back for more. This is a lunch and dinner experience you won’t want to miss!
Opening Date: June 2015
Square Footage: 400
Name: Chicken Now
Description: Chicken Now is a counter-serve concept known for its chicken fingers served in sandwiches, wraps and salads. Original or grilled, this delicious concept serves only the freshest chicken, cooked to order the way you like it. Chicken Now is dedicated to providing customers with the highest quality service, catering to families and people of all ages.
Opening Date: June 2015
Square Footage: 795
Name: A&W All American Food
Description: A&W All American Food is a fast-food outlet serving namesake root beer and floats that can be paired with a variety of delicious burgers, lightly breaded chicken fingers, hot dogs and French fries. Satisfy your taste buds and grab a soft-serve blended dessert treat to finish off your meal.
Opening Date: June 1, 2015
Square Footage: 600
Name: Asian Chao
Description: Asian Chao delivers healthy alternatives with zesty and tangy flavors like Orange Chicken, Beef & Broccoli, Vegetable Medley, and other popular dishes. The first Asian Chao opened at The Florida Mall in 1991.
Opening Date: June 1, 2015
Square Footage: 600
Name: Sbarro
Description: As the pre-eminent, quick service New York pizza place worldwide, Sbarro serves made-from-scratch dough prepared daily, San Marzano style tomato sauce, and hand-shredded 100 percent whole milk mozzarella. The restaurant also prides itself on offering other Italian-American cuisine including spaghetti, lasagna and baked ziti served with Carmela Sbarro’s signature sauce.
Opening Date: June 1, 2015
Square Footage: 618
Name: Taco Bell
Description: Taco Bell is the nation’s leading Mexican-inspired quick service restaurant chain serving made to order and customizable tacos, burritos, and specialties like the exclusive Doritos® Locos Tacos, gourmet inspired Cantina Power Menu and lower calorie Fresco Menu.
Opening Date: June 2015
Square Footage: 623
Name: Häagen-Dazs
Description: Häagen-Dazs is a counter-service chain offering the purest and finest of ice cream sorbet and frozen yogurt. Originating in New York, Häagen-Dazs went from offering only three flavors – vanilla, chocolate and coffee – to innovating the frozen dessert experience with distinctive flavors such as vanilla swiss almond, butter pecan, and dulce de leche, among others.
Opening Date: June 1, 2015
Square Footage: 240
Health-Conscious
Name: Spoleto Italian Kitchen
Description: Spoleto Italian Kitchen is an international brand with restaurants located in Brazil, Mexico and Costa Rica. The Florida Mall location is an interactive eatery where diners can create their own pastas, flatbreads, salads and desserts.
Opening Date: June 2015
Square Footage: 2,509
Name: Nature’s Table
Description: Nature’s Table offers great menu choices such as gourmet wraps and paninis, classic sandwiches, salads and delicious protein bowls. It’s a perfect blend of the traditional and the new, the healthy and the indulgent. The restaurant recently introduced a new menu this year featuring many flavorful options.
Opening Date: June 1, 2015
Square Footage: 718
Name: FRESH – Healthy Café
Description: FRESH – Healthy Café features a wide variety of fresh and healthy foods, including wraps, grilled paninis, salads and soups. Pair these delectable offerings with the concept’s renowned smoothies or fresh squeezed juices for the perfect health experience. FRESH also offers a delicious kids’ menu that all kids will enjoy!
Opening Date: June 1, 2015
Square Footage: 224
Name: Jamba Juice
Description: Jamba Juice offers smoothies, fresh-squeezed juices, yogurt and fruit blends, wheat grass shots, slow-cooked, steel-cut oatmeal made with 100% organic oats, and healthy baked goods.
Opening Date: June 1, 2015
Square Footage: 280
Name: Ugrean
Description: Ugrean strives to provide a healthy and flavorsome dining experience that will surprise both your senses and expectations. All food is sourced from the most responsible local farmers, suppliers and traders to meet and exceed customer’s expectations. Ugrean’s menu includes signature salads, fresh juices, and create-your-own salads with fresh ingredients, in addition to tarts, gelato, macaroons and more for the sweet tooth. The concept will be reintroduced under the new brand name, ugrean, previously known as ‘Fifth Avenue Bistro’.
Opening Date: June 1, 2015
Square Footage: 607
Name: SUBWAY
Description: SUBWAY sandwiches are made to order right in front of the customer, precisely the way they want – using freshly baked breads, select sauces and a variety of delicious veggies and toppings. Top off your sandwich with a sweet-tooth satisfying dessert.
Opening Date: June 1, 2015
Square Footage: 797
Retailers
Name: Ron Jon Surf Shop
Description: Ron Jon Surf Shop, the World’s Most Famous® surf shop brings the beach to you! All the great names and assortments in swimwear, casual clothing, surfboards, skateboards and beach accessories you’ve come to expect from Ron Jon can be found at Ron Jon Surf Shop at The Florida Mall.
Opening Date: Fall 2015
Square Footage: 8,343
Name: Delores Jewelers
Description: Delores Jewelers is a family owned and operated high-end jewelry store that has been in business since 1975. The retailer that specializes in one-of-a-kind custom jewelry designs and creation, and also offers fine jewelry pieces from authorized dealers for PANDORA, Alex & Ani, Vanna K, Simon G, Artcarved, Camelot, Benchmark, Mars and more. Delores Jewelers promises to provide excellent customer service and looks forward to assisting customers in finding the best jewelry.
Opening Date: Summer 2015
Square Footage: 1,691
Name: Yankee Candle
Description: The Yankee Candle Company, Inc. is a leading designer, manufacturer, wholesaler and retailer of premium scented candles. Yankee Candle has more than a 40-year history of offering distinctive products and marketing them as affordable luxuries and consumable gifts.
Opening Date: June 1, 2015
Square Footage: 1,422
Name: GNC
Description: GNC sets the standard in the health and nutrition industry by demanding truth in labeling, ingredient safety and product potency, all while remaining on the cutting edge of nutritional science. General Nutrition Centers is the world’s largest company of its kind devoted exclusively to helping its customers improve their quality of life. The new GNC will be the second location for the brand at The Florida Mall.
Opening Date: Summer 2015
Square Footage: 2,080
Orlando Whiskey Festival is brought to you by Whiskey & Bizz, LLC, and is the first ever Whiskey Fest to hit Central Florida. Features will include fine single malt, blended Scotch and American whiskies including Bourbon and rye, flavored whiskies and flavored moonshine.
This tasting event allows guests to sample over 50 whiskey Brands and interaction with industry professionals.
Gourmet menu selections will be available on site from some of Winter Park’s most popular restaurant groups. An outside lounge area will include live entertainment and a cigar vendor.
Orlando Whiskey Festival will also feature a limited-release whiskey auction (silent and live) with over 40 different whiskies – including the unattainable Pappy Family. All net proceeds to benefit The Lovely Project.
DETAILS
Saturday, June 13th at Mercedes Benz of Orlando
810 North Orlando Avenue in Maitland, FL.
VIP admission begins at 5:30 pm with general admission beginning at 7:00 pm.
The last pour is at 10:00pm.
Website: http://orlandowhiskeyfestival.com/index.php/home.html
Each guest with a VIP or General Admission ticket will receive a Glencairn glass engraved with a commemorative “Orlando Whiskey Festival” logo, upon entrance for sampling the available spirits.
Attendance is limited and Orlando Whiskey Festival is expected to reach capacity. There will be no ticket sales at the door the day of the event. All tickets must be purchased in advance, online.
OUTSIDE LOUNGE
Outside live entertainment from The Mellow Relics, cigars from Oliva and Drew Estate and craft beer from
PH3 Agency + Brewery.
Restaurants featured at the event include: 4 Rivers Smokehouse, Firebirds Wood Fired Grill, The Ravenous Pig, Luma on Park, Cask and Larder, Prato, The Coop, and K Restaurant.
Founded by friends Shaun Roberts and Mark Matuszek, Whiskey & Bizz a monthly event focused on educating, networking, friendships, bonding over our favorite spirits, all the while trying to strengthen our community by donating proceeds to a local non-profit. All net proceeds raised from their events go to benefit The Lovely Project – a 501(c)3 non-profit organization, headquartered in Orlando, Florida. The next get together after the Orlando Whiskey Festival is August 3rd.
The Lovely Project is a Non-Profit Organization, headquartered in Orlando, Florida, that exists to empower girls by providing them with tools, education and peer-mentorship for living a purposeful, productive life. Every day in America, girls face a mountain of seemingly impossible hardships that exist because of their gender. Seven out of ten girls ages 15-17 won’t even bother to participate in normal, everyday activities due to a lack of self-worth. This void that so many young girls experience can be an unfortunate result of family dysfunction, abuse, bullying, poverty, impossible beauty ideals, learning disabilities and obesity. A staggering 75% of girls with low self-esteem reported engaging in negative activities like cutting, bullying, smoking, drinking, or disordered eating.
The Lovely Project invites girls ages 11-19 to experience a loving and caring environment where they are taught about their immense Value, powerful Voice and unstoppable Valor.
The primary goal of this organization is to empower young girls in Central Florida through programs that are designed to teach them:
1.) That they are valuable assets to our culture and society.
2.) Their ideas and opinions matter and their voices have power.
3.) They have the potential and ability to effect positive change within their families and community, even when faced with intense difficulty. You can read more about The Lovely Project at www.thelovelyproject.org.
The Orlando Whiskey Festival is the primary fundraising event Whiskey & Bizz will host this year to benefit The Lovely Project. 100% of the net proceeds raised from this event will go directly towards funding the programs and resources that keep The Lovely Project functioning in Central Florida.
