On November 12, 2015, la Madeleine invited us to their Grand Opening at The Mall at Millenia in Orlando, FL. This is one of their first cafés in Florida, where the other is at the Florida Mall in Orlando, FL. Within the next two to three years, there may be up to 10 la Madeleine restaurants in Orlando, FL alone.
Patrick Esquerré, la Madeleine’s founder and French country entrepreneur, attended this Grand Opening with la Madeleine President John Cahill and Vice President Susan Dederen.
As desired by the family of la Madeleine, I believe they will accomplish their goals in satisfying local cravings for Country French cuisine.
La Madeleine is an affordable restaurant with delicious food, tasty coffee, and a friendly staff. They are ready to great you and welcome you into their family when you visit.
Below are a few more photographs from the event.
For more information, please visit their website at la Madeleine.
Taiwan has a long tradition of great food – from the native Taiwanese dishes to the influences of neighboring Fujian, and eventually, Japanese, and the huge influx of Mainland Chinese who came to Taiwan after 1949.
These people all brought with them their own regional specialties, making Taiwan the perfect melting pot for Chinese street food.
The country is beautiful, the people are kind, and the food is some of the best in the world. No wonder it often ranks high on the lists as a foodie destination, known for its many night markets and vibrant, dynamic food culture.
Here are some of our favorite top 10 must eat street food dishes to get while in Taipei, Taiwan:
Photo Credit- Flickr user JLim02
10. Stinky Tofu
Stinky tofu, or chòu dòufu, is a form of fermented tofu that has a strong odor – some say it is reminiscent of strong body odor – popular in Taiwan as a street food dish. The traditional method of producing stinky tofu is brining in a mixture of fermented milk, vegetables, and meat. You can tell right away when you walk by a stinky tofu stall whether in a subway station or at a night market. Despite its pungent smell – giving it the nickname as the “blue cheese” of tofu – it is quite delicious. For the best stinky tofu, visit the old Shenkeng tofu street on Shenkeng Street in Taipei, Taiwan.
Photo credit: projectbabyboiron.wordpress.com
9. Oyster vermicelli noodle soup
Oamisoir is a popular noodle soup dish containing oysters and misua (Taiwanese vermicelli) and some times pork intestines. The unique tan brown color comes from the caramelization of the wheat noodles used in the dish and it can be found at street food stalls through out Taipei from Shilin Night Market to Ningxia night market.
8. Oyster Omelettes
Oyster Omelette is often sold in night markets, consists of an egg omelette with a filling primarily composed of small oysters. Starch (typically potato starch) is mixed into egg batter, giving the dish its thick consistency. A savory sauce is often poured on top of the omelette for added taste.
Lai Ji Oyster Omelet With Eggs
No. 198-22 Minsheng W. Rd., Datong Dist, Taipei Taiwan
Photo Credit -opensourcefood-com
7. Gua Bao pork buns
Gua bao (literally: “cut bread”), is a Taiwanese street food consisting of a slice of stewed meat, usually pork belly, and other condiments sandwiched between flat steamed bread. Also known as “Taiwanese hamburgers”, the traditional filling for gua bao is a slice of tender braised pork belly, dressed with pickled mustard greens, fresh cilantro, and ground powdered peanuts in between a fluffy steamed bun.
Lan Jia Steamed Sandwich Shop | No. 3, Aly. 8, Ln. 316, Sec. 3, Roosevelt Rd., Daan Dist, Taipei Taiwan
Jian bing, a traditional snack that’s often eaten for breakfast, is a fried crepe made from a batter of wheat and grain flour that is fried on a griddle with an egg and beef, and can be topped with scallions, and cilantro. It’s like a delicious Chinese morning breakfast burrito.
5. Mango Shaved Ice at Ice Monster
The perfect way to fight off the summer heat – try the mango shaved ice dessert – made with heavenly, delicate shaved slivers of creamy ice (known as bao bing in Chinese) and topped with chunks of mango fruit and condensed milk or syrup. Other toppings include mung beans, strawberries, sweet potato, taro, and more.
Ice Monster
No. 297, Section 4, Zhongxiao E Rd, Da’an District, Taipei City, Taiwan 106
4. Giant Fried Chicken chop (Ji Pai) at Hot-star large fried chicken
Hot Star Large Fried Chicken serves their deep fried chicken breast in form of a large cutlet, spiced with garlic powder, Chinese five spice, sugar, and other chili spices. The chicken is as large as your face and is a fun street food to snack on as you explore the night markets, particularly in Shilin night market.
Shilin Night Market
+886 2 2881 5557
3. Taiwanese Sausage Wrapped in Sticky Rice bun
Small sausage in large sausage (literally: “small intestine wrapped in large intestine”) is a made of sweet and savory Taiwanese pork sausage wrapped in a sticky glutinous rice “sausage” bun and chargrilled and served with garlic and sauces, similar to a Chinese hot dog.
Shilin Night Market
+886 2 2881 5557
2. Taiwanese Beef Noodle Soup (Niu Rou Mian) at Lin Dong Fang
Beef noodle soup is a the national soup of the Taiwanese made of stewed or red braised beef, beef broth, vegetables and Chinese noodles – often stewed and simmered for hours. Beef noodles is served with suan cai (Chinese sauerkraut) on top along with scallions. In Taiwan, at beef noodle soup shops you can also find cold side dishes, such as braised dried tofu, seaweed, or pork intestine.
Originally from Shanghai, xiaolongbao soup dumplings at the renown, Michelin starred Din Tai Fung are silky smooth and are a must try for those visitors to Taipei. Xiaolongbao are filled usually with either pork or a combination of pork with minced crab meat and roe. The soup inside the dumpling is created by steaming the gelatinous meat aspic soup that melts during the steaming process.
Din Tai Fung Dumpling House, 192 Xinyi Road, Section 2, Taipei City; +886 2 2321 8929
Umi, located on Park Avenue, across the street from beautiful Rollins College is a Japanese Fusion restaurant that serves up Japanese cuisine, fresh sashimi and sushi, and a array of local drafts, wine, and sake.
We were there on this occasion for a sake presentation by Chad Doss of Stacole Fine Wine Company, as he took us through the night filled with high quality sake.
He first informed us about the process of creating sake, and the various grades of sake based on the milling quality of the rice itself.
It was quite enlightening on the fine art of its production and Jimmy the bar manager, even mentioned that there are even sake made from the water of glaciers.
We learned that the sake that we were to try were of Junmai Ginjo grade (40% of rice milled away) and a much higher quality grade otherwise known as Junmai Daiginjo (50% of rice milled away).
With interesting names of sake like, Bride of the Fox and Snow Maiden for example the various samples that we were given each had their own character whose taste were as beautiful as the names to which they were given.
On top of that, we had samples of the various sushi, sashimi, and robata grill items that Umi serves which were of the best I’ve had in a while. It was an interesting night, to which the takeaway from it was a better understanding of Japanese culture as it applies to painstaking art of sake.
There’s no better way to spend Halloween, than at Walt Disney World Swan and Dolphin Food & Wine Classic. This was a spectacular experience that leaves you waiting for next year’s event.
Kicked it all off with the wine blending seminar inside the resort. Instructed by Tony Porcellini, who is the director of food & beverage. This seminar was laid back and educational. Porcellini, teaches the roots of wine, breaks down barrel samples, and how to save money when purchasing wine. Knowledge that will most definitely be used in the future! The seminar also included a fun opportunity to blend your own wine which was also served with a yummy variety of cheeses.
Kimonos was an easy choice for first stop. This is the dragon roll. A sushi roll with crispy shrimp, tuna, avocado, and Japanese mayonnaise. Served with ginger, wasabi, and soy sauce.
Smoked Wagyu Short ribs, parsnip puree, melba toast, and pommery mustard sauce. From Cib’s Smoke Shop.
Mascarpone, chestnut ravioli, Italian sausage, celery root, and bacon Jus. From Il Mulino.
Stopped by Bluezoo and saw Todd English!
St. Augustine Distillery’s Gin & Tonic and Florida mule.
Buffalo chicken wings, pickled celery, petite carrots, and blue cheese fondue. From Cabana Bar and Beach Club.
Sixpoint Brewery had multiple kinds of beer with knowledgeable staff that were there to help everyone find the beer for them.
In the carnival corner, Nitro Kettle Corn caught everyone’s attention. Popcorn caramel foam, honey roasted peanuts, sea salt, made with liquid nitrogen. How cool!
Also in carnival corner, The Farmer’s Gratitude Grille. Mac and cheese with toppings of your choice.
Can’t forget desserts!
On the left, was from the S’more Action Station. White chocolate vanilla ice cream, graham cracker streusel, raspberry compote, raspberry marshmallow, vanilla whipped cream, with caramelized hazelnuts. The caramelized hazelnuts hit the spot.
In front, Éclair coffee caramel pecan.
The back, chocolate almond crunch cake.
Last but not least, on the right, is the lime panacota, lime gelée, lemongrass pineapple soup, which came with a lovely flower on top.
Got lucky, and ran into Chef Robert Ciborowksi while walking around end enjoying the event!
The entire event was filled with lively staff, guests, music, entertainment, and lights. Definitely a yearly must!
I had a chance to dine with a intimate group of media, Jason, and Sue Chin (the owners of Seito and Osprey Tavern in Baldwin Park) for Seito Baldwin Park’s 15 Year Anniversary.
Honestly, it was one of the best culinary tasting experience I’ve had this year, featuring a 9 course omakase dinner. Omakase means (in a Japanese restaurant) a meal consisting of dishes selected by the chef and literally means “I’ll leave it up to you.”
Here are a few of the dishes from the exceptional 9 course omakase dinner:
9.Baked Glacier Point oyster – sambal froth, nori butter, black tobiko, almond flour.
It was lightly crispy and so buttery soft…delicious.
There’s something about this white fish that makes the ending notes so clean and palatable. You wouldn’t even need ginger to cleanse your palate for the next course.
7. Pork belly kakuni with braised savoy cabbage, pickled green beans, Japanese mustard.
I could’ve eaten about 9 more of this and gained some kind of cholesterol problem but it will be worth it. This cube of pork belly was so beautifully glazed with a slight hint of Japanese mustard for a hint of tang. It completely melted in your mouth without the unpleasant residue that fat could sometimes leave on your tongue.
6. Whole roasted Branzino – lime leaf, kyurizuke, barrel-aged white soy, nuoc cham, house sriracha.
Probably my favorite way to enjoy branzino. Seito’s was so simply seasoned that the flesh of the fish really shined. This is definitely a dish to share and enjoy with your table.
Stuffed with Kaffir lime leaves to rid of the fishy smell and taste.
Jason was kind enough to help separate the fish for us.
Never let any part go to waste. ( fish cheeks, eyeballs, and crispy fins are some of my favorites)
5. Salmon tataki on a bed of daikon nest, relish, fried garlic, dark tosa soy.
Restaurants usually serve tuna tataki since the meat of tuna stays intact when it’s cooked, but salmon’s flaky nature makes that difficult. Seito was decided to challenge that but cutting the sashimi pieces first then taking their time to sear each edge of the salmon.
Jason and his team always manage to impress me with their salads creations. People usually hear the word salad- and think “boring” but that is the complete opposite for this salad. The Okinawa potato was sweet and blended to a perfect puree to harmoniously accompany fresh turnips and yams.
I love ending on a sweet note, and this definitely hit the spot without being too sugary. However, I did wanted a side of ice cream to accompany the bread pudding, but that could just be me being basic.
Everything about Seito’s Sushi new innovations continues to blow me away, from their creative use of the protein to the modern twist on traditional classics.
Unfortunately, not everything from this anniversary dinner course will be available on their regular menu, but it does show the depth and talent that the kitchen and chefs of Seito possess.
I’m really excited to return and enjoy their full Omakase dinner options, I’m sure nothing will be subpar.
Congratulations again to Seito Sushi Baldwin Park on their 15 Year Anniversary!
I love Barnie’s CoffeeKitchen’s Sunday brunch menu created by Chef Camilo Velasco.
Known mostly for their coffee, the flavors here pop and the menu items are refreshing yet familiar.
The brunch menu, which is available only at their Winter Park flagship location, features dishes like the Israeli inspired Shakshuka, made with saucy tomato ragout topped with poached eggs, thyme, feta, served with buttered toast.
My favorite item from the menu? The simply named – Burrito, with not so simple flavors. This lovely dish is filled with fluffy eggs, spiced chorizo, sweet peppers, herb roasted potatoes, and cilantro all wrapped up together – Delish.
Burrito. Eggs, chorizo, sweet peppers,
herb roasted potatoes, cilantro. 10
After undergoing a facelift, the new Hilton Orlando eforea spa offers guests a truly global experience with bursts of local flair.
Hilton Orlando is the newest eforea spa added domestically at the end of August 2015; there are 22 eforea spa’s and this is currently the only one in Florida.
This is a rebranding and refresh for the spa with a focus on express services for the convention traveler and special services that fit into the Florida weather and lifestyle.
Hilton Orlando’s eforea spa also completely remodeled their salon adding 2 additional pedicure chairs.
eforea spa now treat clients to such indigenous treatments as the Orange Blossom Hydra-Lift Facial and Beach Body Contouring Wrap as part of its Escape Journeys experience.
Florida based products, such as the Pevonia skincare line will be used along with hints of citrus, coconut, papaya and mango, transporting guests to a tropical oasis in the middle of Florida.
Sheila Bracewell, Director of Spa & Fitness at eforea spa at HILTON ORLANDO spoke with us recently during our visit about the new spa improvements. This is Ms. Sheila Bracewell’s 5th year with Hilton Orlando, having worked in the spa industry for 20 years. She started as a sports massage therapist with a background in travel industry management, marketing and a bachelor’s in holistic science.
“I have done everything from revamping struggling properties to opening new spas to consulting from blueprints to opening and operations. Since this hotel caters a good majority to the convention goer as well as transient guests we have developed a comprehensive wellness program for groups which includes group fitness of all varieties. We are a full service spa offering something for everyone with an amazing staff. The vibe starts when you enter and our goal is to transform, restore and rejuvenate!”
“The new spa menu includes three unique, carefully crafted Journey Enhancements that integrate ancient healing methods from across the globe.”
“The treatments, which focus on feet, head and face and shoulder, neck and scalp are short (25 minutes), impactful, therapeutic and available at all eforea spas worldwide. To develop the Journey Enhancements, Hilton’s wellness team collaborated with Massage Educator Sean Jordan to combine their industry expertise with his knowledge of global healing techniques.”
“In addition to the Journey Enhancements, every eforea spa will feature the same menu offerings – the Essentials Journey and an Escape Journey treatment, ensuring that guests can partake in their favorites at any eforea spa, regardless of the location. Each eforea spa will offer their unique take on the Escape Journey, incorporating local ingredients, products and therapies to inspire a truly indigenous spa experience.”
“Our menu’s escape journey uses scents that make you feel as though you’ve been transported to a tropical oasis in the middle of Florida. With hints of citrus in many of our products, some from a local Florida based company Pevonia, you’ll love soaking up the luxurious aromas of Orange, Lemon, Lime, Coconut, Papaya and Mango during a spectacular service at Hilton Orlando”
Here are a couple options to choose from for Florida Specific Services:
Orange Blossom Hydra-Lift Facial
Soothing the senses with Orange blossom mist, delivering a powerful hydration boost using plant derived naturals rich in Dilo Oil and Ngi Grass. Rejuvenate the skin and reduce the appearance of fine lines.
Beach Body Contouring Wrap
Get Ready! This wrap is designed to get you ready for the beach. Lemon and lime team up with Seaweed and micronized green coffee to slim, tone and breakdown fat.
After-sun Soothing Wrap
Great for after a day at the parks or at the pool this wrap helps you recover from the Florida sun as well as fully rehydrate the skin.
Hilton Orlando eforea spa Highlights
· Book a spa service and enjoy access to our 24-hour fitness center and recreation area featuring two pools, a lazy river, waterslide, whirlpools and so much more!
· 15,000 sq. ft. spa & salon
· 13 spa treatment rooms, including a couples suite and lounge area
· Separate men’s and women’s locker facilities featuring:
o Steam room
o Cool rainfall shower
· Paul Mitchell full-service salon featuring:
o 5 pedicure stations (added 3 chairs to our salon)
o 5 manicure stations
o 2 hair stations/blow out bar
· Retail boutique featuring Kerstin Florian, Pevonia, Pure Fiji along with many other products and gifts
· 24-hour Fitness Center featuring:
o 4,000 sq. ft.
o 31 pieces of cardio including treadmills, elliptical’s and bicycles
o Full Precor machine circuit for legs, back, arms, abs, chest
o Free weights
o Core training area with mats, bosu ball and stability ball eforea spa at HILTON ORLANDO
t: +1 407 313 8475 I m: +1 407 313 8600I f: +1 407 313 8601
6001 Destination Parkway I Orlando FL 32819 I USA thehiltonorlando.com I facebook.com/THEHILTONORLANDO I twitter.com/HILTON_ORLANDO
I’m a huge fan of Turkish food, particularly the delicious version of gyro / doner kebab / lamb cuts that they make. It’s a little bit different from the typical Greek gyro meat you get around town – less processed, more grilled, and very delicious. The meaning of doner kebab literally means “rotating roast” as the stack of meats is cooked via a rotating spit roasted over a fire.
Shishco Mezze and Grill is located in a strange building in the middle of a parking lot in Maitland. It used to be Fast Eddie’s Famous Burgers, then a smoothie joint, and a hot dog joint, among others. You order up at the window, kind of like at Checkers without a drive-thru. The spot only has a few picnic tables for seating outside, so most folks might want to take it to go.
Mehmet Tanriver and Mehmet Gurkaynak, owner partners of Shishco Mezze and Grill in Maitland started their first restaurant in 2003 in Turkey. Shishco means chubby, mezze means Mediterranean appetizers – put it together you have chubby Turkish appetizers.
The partners moved to Orlando from Adana, a southern part of Turkey near the Mediterranean coast, cooking everything fresh with free range beef and chicken. One loves cooking falafel and zucchini pancakes while the other enjoys cooking chicken wings and kofte – grilled ground beef patties blended with garlic, onion, and spices.
On a recent visit for lunch, I ordered the gyro bowl, a generous bowl with a large lavash flat bread base overflowing with bulgur wheat grain, sliced pickled red onion, chopped tomatoes, and slices of beef and lamb doner / gyro. It was one of the best lunches I’ve had in a long time and would go back again just for this.
Go and try them out as soon as possible!
Shishco Mezze and Grill
118 Lake Ave, Maitland, FL 32751
Phone:(407) 661-1336
Menu: shishcomezzegrill.com
BRITWEEK ORLANDO RETURNS FOR IT’S SECOND YEAR NOVEMBER 8-14, 2015
Calendar of Events released
The British are coming! BritWeek Orlando is celebrating its annual week of collaboration between British and American culture, innovation and politics with exciting, educational and original activities from November 8 to the 14th in Orlando’s best venues. In its second year, the spectrum of interesting and entertaining events will include a never before seen collection of ‘British Invasion’ photographs of the Beatles, new perspectives on gaming, exciting culinary and art competitions and even discussions on globalization issues.
The first day starts at the Orlando Museum of Art with a VIP, red carpet reception featuring the premiere of a curated selection of Beatles photos from the ‘Bob Bonis Archive’ that will be on display at the museum through the end of the year (open to the public Nov 10 to Jan 3). “We are pleased to host the opening reception of BritWeek Orlando and present a select group of photographs from the ‘Bob Bonis Archive,’ featuring images of the Beatles and the Rolling Stones on their first tours of the United States,” said Glen Gentele, director and CEO of the Orlando Museum of Art. “Any music lover in Central Florida — and I include myself in that statement, as well — should not want to miss this special exhibition at the Orlando Museum of Art.”
Bob Bonis was the U.S. Tour Manager for both The Beatles and the Rolling Stones, two of the most influential bands in rock history, and this exhibit is certain to be a draw for music fans, the press and families alike. Additionally, limited-edition fine art prints will be available for purchase accompanied by a Certificate of Authenticity from the GRAMMY Museum®.
On Monday, it’s all about British Influence on Central Florida Sports – A panel discussion with Orlando City Soccer, Orlando Magic, Jacksonville Jaguars, and the Invictus Games – a interesting perspective that might not have occurred to many but is profoundly present.
BritWeek Orlando continues on Tuesday at the Citrus Club with a ticketed luncheon and presentation from the Royal Institution of Chartered Surveyors on ‘Our Changing World – The Globalization of Commercial Development.’
In the evening there will be a ‘British Sip, Shop & Stroll’ down Park Avenue with shops decorating their front windows for the week and offering select British food at several restaurants that will be judged by a BritWeek Orlando Food Competition Panel of local food critics. And that means more than just fish & chips!
On Wednesday, BritWeek Orlando will head to the National Entrepreneur Center to join the Central Florida International Trade Office where Her Majesty’s Consul General Dave Prodger will host a discussion about ‘Entrepreneurship is GREAT Britain and UK’s tradition of Innovation’ as it relates to business with our local community.
On Thursday, an exciting and educational panel discussion at the Orlando Science Center on the creation, application and benefits of virtual reality and simulation from leading techno-creative companies such as EA Sports, Appshaker and Bohemia. The event is hosted by the commercial section of the British Consulate known as United Kingdom Trade & Investment and highlights the British-American contribution and collaboration in the augmented reality space.
Throughout the week, Orange & Osceola County Middle and High Schools will be participating in an art competition that encourages students to bring to life their vision of British-American cooperation. BritWeek Orlando wants local children to get involved to allow for lessons in diversity and to cultivate as well as accelerate new perspectives on our future collaborations. Judging for the BritWeek Children’s Art Competition will be held at Merlin’s I-Drive 360 terminal building under the Orlando Eye outside Madame Tussaud’s on Friday at 4pm.
Calendar of Events: Monday Nov 8 to Monday Nov 30
I-Drive 360 Hours BritWeek Children’s Art Competition – Displayed at I-Drive 360 – artwork by middle/high school students from Orange County Public Schools / Osceola County Public Schools that represents “British-American” collaboration. Sunday Nov 8
4:00p – 7:00p Red carpet VIP Reception at The Orlando Museum of Art, Opening of the British Invasion Exhibition ‘Bob Bonis Archives’ – Invitation only Monday Nov 9
4:30p – 6:30p British Influence on Central Florida Sports – A panel discussion with Orlando City Soccer, Orlando Magic, Jacksonville Jaguars, and the Invictus Games – open to the public Tuesday Nov 10
10:00a – 4:00p World Premier – British Invasion Exhibition ‘Bob Bonis Archives’ open to the public through January 3, 2016 – Orlando Museum of Art – standard museum admission
11:30a – 1:00p ‘Our Changing World – The globalization of Commercial Development’ at The Citrus Club – open to the public $35 including lunch
5:00p – 8:00p Park Ave, Winter Park British Sip & Stroll – public event $25 per person Wednesday Nov 11
12:30p – 2:00p National Entrepreneur Center – ‘Entrepreneurship is GREAT Britain: the UK’s Tradition of Innovation’ Keynote – HM Consul General Dave Prodger – open to the public $10 including lunch Thursday Nov 12
6:00p – 8:30p UKTI Gaming & Simulation round table & reception – private event at Orlando Science Center Friday Nov 13
4:00p – 5:30p Judging for BritWeek Children’s art competition at I-Drive 360 – open to the public – no cost
5:30p – 7:00p VIP Happy Hour reception with Merlin International at I-Drive 360 – Invitation only
About BritWeek Orlando
Brit Week Orlando is part of the California based 501C-3 established almost 10 years ago with cofounder Nigel Lithgoe and has a local volunteer committee working to put events together that will spotlight Central Florida and its strong British connection. The week of events are also designed to raise funds to benefit two children’s charities: Dreamflight and Cannonball Kids Cancer. Donations collected and raffles/auctions held during BritWeek Orlando 2015 will help support these charities that are working to end children’s cancer and grant wishes to terminally ill children.
In a statement from event organizers, “BritWeek Orlando is in its second year celebrating the British influence on Central Florida with an ambitious schedule of 10 events over 7 days that spotlight simulation, music, entrepreneurs, sports, real estate, and art. We are incredibly excited to be bringing the never before seen photo exhibition of British Invasion era images of the Beatles and Rolling Stones that will be on display at the Orlando Museum of Art. We are also involving both Orange and Osceola County middle & high school students to have their artwork displayed during the month of November by Merlin Entertainment at I-Drive 360. We hope that the community joins in the fun and comes to some of the exciting events we have planned.”
There will be many opportunities to celebrate fashion, innovation, creativity, and commerce during BritWeek Orlando 2015. So dust off your Union Jack attire and visit www.BritWeek.org/Orlando to plan how you will be spending your BritWeek Orlando 2015.
More information: www.Britweek.org
407-401-9690
Media Contact: Justine Assal MBE – Britweek Orlando Director
Sponsors:
Minto Communities
Bob Bonis Archives
Orlando Museum of Art
AFEX
Orb International
Merlin Entertainment
I-Drive 360
Madame Tussauds
Sea Life Aquarium
Legoland
Royal Institution of Chartered Surveyors
United Kingdom Trade & Investment
City of Orlando Mayors Office
Orange County Mayors Office
Greater Orlando International Airport Authority
Central Florida International Trade Office
UCF
Full Sail University
Winter Park Photography
Bangz Park Avenue
Formosa Gardens
Florida Leisure
Winter Park Merchants Association
Tabla, located across from Universal Studios Theme Park on Major Blvd is a restaurant with roots in Indian, Thai, and Chinese cuisine, most recently we were invited for a grand re-opening to sample some of their fine dishes.
We were accompanied along the course by the head chef, Chef Ian Piamonte who came to Tabla after being a Banquet Chef at the Ritz Carlton Amelia Island.
Tabla features original dishes that stay true to their origins, each dish was coupled with a perfect balance of ingredients and spices that characterized the dish and set it apart from the rest.
Typically, I do not enjoy Thai and Indian cuisine for the intensity of the spices and flavors, however tonight I enjoyed it merely of the presentation and the balance of flavors, it was not overwhelming as I typically find in Indian Cuisine.
Tabla’s Tikka – Super Rich!Rangoons!Thai TeaAssorted Dinner EntreesChicken TandooriGulab Brulee
EntranceHow I get lighting
It was quite an amazing night, if you’re ever in the area I would strongly recommend eating here at Tabla, oh and their Thai Tea is to die for… Check them out! http://www.tablacuisine.com/index.html
We had the chance to have a very candid chat with Chef Matthew Wall of North Quarter Tavern recently, one of our new favorite restaurants in town featuring a chef driven menu.
They recently opened their Bar Room next door with happy hour specials and started Sunday Brunch service with bottomless mimosas.
“I like to let the dish be the dish, I don’t need to do “a play” on something, I’ll just make it right.”
On Beginnings
Chef Matthew Wall started cooking late in college while at UCF in 2004 where he studied English and anthropology.
“I needed a job, and was a pretty accomplished home cook. I always cooked dinner for my friends in college, we would all throw our $5 bucks in and head to Publix and I would cook dinner instead of us eating ramen and fast food like most kids.” he told us via e-mail.
He then got a job at Waitiki and the Monkey bar on Wall Street in downtown Orlando just as it was first opening. He had never worked on the line before, but quickly passed all the culinary school grads who were already there.
“I am a self taught chef. I would see something on Food network or Great Chefs of the World (this was back when Food Network had actual chefs and not all this Suzie Home maker Rachael Rae crap they have now), and I would replicate the dish at home. it was great practice to learn the fundamentals of cooking,” Chef Matt told us, reminiscing on his beginnings.
Chef Matthew Wall of North Quarter Tavern
On Inspirations
His inspiration is drawn from all things – watching his dad cook dinner every night as a kid, dishes he may have tried at a restaurant, or a memory of a dish from childhood. He could see something on TV or read about a dish and be inspired.
“I really just love to eat, that’s what drove me to cook in the first place. I knew that if I learned how to cook, I would never be too far away from a good meal.”
“I’m inspired by all things pork – nose to tail. They are the greatest animal.”
Chef Matt’s father, Rich, was a chef before he was born, and then opened a restaurant when he was in high school.
“[My father] is a great cook – he would make bad ass home dinners for the family, throw dinner parties for friends, and I would sit in the kitchen and watch, absorbing all I could, help peal the garlic or other little chores. I remember loving coq au vin when he made it.”
On North Quarter Tavern
“Overall, I’m just looking to make great food in a casual setting. I set out to have the best $15 in the city. And I feel pretty confident about achieving that. I think too many chefs put their ego first, always playing around with the classics too much.”
“I like to let the dish be the dish, I don’t need to do “a play” on something, I’ll just make it right.”
“Right now my favorite menu items are probably the charcuterie board, the steak tartare, and the Rueben. We take a lot of pride in taking cheap cuts of meat and applying old school techniques to make great food. There are only a handful of places in town that make their own charcuterie, salami, capicola, etc.”
“We love to dry cure and age the meat in our home made chamber – it’s a huge source of pride. I couldn’t do with out the help of my sous chef Jason O and chef de cuisine Ian Hollman; they head up our charcuterie department and do a great job.”
Courtesy North Quarter Tavern
On the Future
“I’d love to add more sausages to the menu in the future – right now we make a great beer bratwurst. And run sausages as features: sausage and peppers. We made real hot dogs, smoked polish kilbasa, plus all the salumi items in our curing chamber for charcuterie. I’d love to get more rare cuts of meat on the menu, beef and pork cheeks, tongues, shanks, etc.”
The Rockin’ Burger Block Party is a special event that occurs during the Epcot Food and Wine Festival where you can dine on a mouthwatering menu full of incredible burgers and enjoy some of the best music of the century….and we were lucky to be invited to experience this great event recently.
Here at the Rockin’ Burger Block Party, you can party the night away and savor specialty sliders created by Disney’s Chefs.
These tantalizing burgers and beverages are inspired by recording artists who have left their mark on the world of food and music.
And while you enjoy these scrumptious treats, a DJ spins their best tracks.
Special guests also come by and on November 6th, you can meet with “Cake Boss” Buddy Valastro as he hosts the third big burger event of the 20th Epcot International Food & Wine Festival.
Below are only a few sample out of the 16 Burgers that are featured at the event!
I was fortunate enough to go on the night Andrew Zimmern was hosting.and was able to snag a photo with him!
Rockin’ Burger Block Party
World ShowPlace Events Pavilion
September 25, October 8 and November 6, 2015
7:00 PM to 9:00 PM
Call (407) 939-3378 starting July 30, 2015 to book your spot at the Rockin’ Burger Block Party—taking place on select days September 25 through November 15, 2015!
We’ve posted extensively about our favorite Chinese (Sichuan and otherwise) restaurant in Orlando – Chuan Lu Garden – and continue to be surprised and delighted about the depth and diversity of the menu at Chuan Lu.
They recently published an easier to read menu including a new hot pot menu so I thought it would be good to share here.
See below, as well as some photos of our favorite dishes to order.
Beef, tendon in chili sauce – CA1
Eggplant with garlic sauce in clay pot – CH1
Pan Fried Green Beans with Ground Pork – CV9
La Zi Fish Fillets – CZ8
Cucumber with red pepperSzechuan wontonsBeef and chicken dry hotpotFried La Zi Tofu
Known to few, Zona Fresca opened on September 24, 2015 in Winter Park, FL. By word of mouth, Zona Fresca began to be a favorite for many locals.
On October 17, 2015, we were invited for a tasting of Zona Fresca’s dishes from their menu. Before the dishes rolled out, we sat down with General Manager and Winter Park Zona Fresca owner Nigel Bogaert.
According to Mr. Bogaert, he did his best to mirror his location according to the first location in Fort Lauderdale.
With his location in Winter Park, he targets families and college students. Mr. Bogaert dreams of making Zona Fresca a place for all to come and feel part of a community – a family.
To start your meal, enjoy a bowl of tortilla chips with a number of toppings.
These toppings go well with chips as well as each item you order on the menu.
You can enjoy some pickled vegetables, which are a bit spicy but there is a sweetness to the vinegar twist to what you originally find in a Mexican grill.
From left to right, you have: freshly made guacamole, habanero hot, pico de gallo, pickled vegetables, tomatillo, and salsa fresca.
My favorites are the guacamole, pickled vegetables, and pico de gallo. Each of these are refreshing and nicely balanced.
The habanero hot is a topping that will add heat to your dishes. Tomatillo and salsa fresca adds a different taste to your dishes.
Zone Fresca offers salads and soups, which can be found on their menus in the restaurant or online.
The Pozole Soup consists of braised chicken, hominy, onions, cilantro, and radishes in a guajillo chili broth.
The soup is mellow and delicious for a chilly day. It has many textures, but they are all cohesive to one another.
Chili Rellenos are charbroiled poblano peppers stuffed with jack and cheddar cheese, served with black beans, cilantro rice, and pico de gallo.
This dish is warm and you can taste all the flavors added by its method of being charbroiled. The jack and cheddar cheese flavors blend well with that of the peppers’.
Each bite is recommended with a little pico de gallo to add a crunch and a little freshness.
Zone Fresca offers a number of different street tacos. Each are open faced perfect bites on two soft corn tortillas.
There are two tortillas because you often drop the filling, which you can use the second tortilla to scoop up and continue to enjoy your meal, with a beer to wash it down.
Do not let your eyes fool you, these tacos are a healthy alternative to a typical, authentic Mexican taco because of the lean cuts of meat chosen by Zona Fresca.
Typically, Mexican tacos include lean and fatty bits of the protein chosen for tacos, which helps in influencing the flavors of the meat with the assistance of the Maillard reaction.
The Chicken Breast taco is a bit dry and needs a little seasoning and more lemon, but the guacamole does wonders to the taco.
This taco is topped with cactus, avocado, cilantro, onions, and lemony dressing.
Roasted Pork is topped with pickled onions and cilantro. The pork is cooked well and the pickled onions is a unique flavor to add to the pork.
Still, a little more seasoning is needed to quench my tastes.
Machaca tacos are served with poblanos, tomatoes, and queso fresco. The taco seems plain, even when served with the toppings.
Baja Fish tacos are served with cabbage, pico de gallo, and a tangy dressing. The tangy dressing makes the tacos refreshing.
To our liking, the fish is soft on the inside and crispy on the outside.
However, do not leave it waiting too long, the outside will not remain so crispy.
With that being said, make sure you eat the delicious taco the moment it reaches your hands.
Please visit the Zona Fresca website for more information regarding the menu, catering, etc.
Zona Fresca 1035 N Orlando Ave
Ste 105
Winter Park, FL 32789
Phone number (407) 622-4840
Last week, we were invited to try out Marlow’s located in Winter Park on S. Orlando Avenue to try out this year’s Ribs & Whiskey Menu which lasts now till October 19th.
I as well as my dining companion had heard about the new Marlow’s Tavern that they had built near us in Waterford but had never gone, but we have heard good things.
A new addition to the menu this year are the various sauces offered to add some more flavor to the amazing dishes on the line up, including interesting sauces like hoisin barbecue and Jack Daniel’s glaze.
Sweetwater Georgia Brown
Of course I had to start the night off with a drink.
I for one love Sweetwater and I love brown ales as well, and when I had found out that they were serving Sweetwater’s take on the brown ale, I had to try it.
When I think of Sweetwater, I think much lighter beers or IPA’s – and this perhaps is one of my favorite brown ales in a while, the flavor profile was rich, with malty aromas with hints of toffee it was smooth to the taste buds.
Kickin Verde Soup
I started the night off with a Kickin Verde Soup, a soup consisting of tender chicken, fresh cilantro, roasted poblanos, tomatillos, fall sweet corn and chili cream.
I had just come off of work and was deathly hungry, so the soup was hearty and welcomed. It was reminiscent of a hearty soup that your mother used to cook when you were ill.
Each ingredient in the dish came together and none of which overpowered each other, setting the mood for more of the flavorful dishes that night.
The Saucy Catch
For the main course I got “The Saucy Catch” – a North Atlantic salmon blazed with East Carolina barbecue sauce, tiny green bean casserole, shitake mushroom, caramelized onion, applewood-smoked bacon, and house-made Mornay sauce.
I love fish among all the other foods that I keep close to my heart, and the salmon was cooked to perfection – smooth, savory, and full of flavor, and paired well with the tiny green bean casserole and onions.
Bourbon Bread Pudding
And of course for dessert, equipped with our full stomachs and fortitude we dug in to this bread pudding, a creme brûlée soaked cuban bread with a little splash of Jack Daniel’s.
MARLOW’S TAVERN GETS SAUCY THIS FALL WITH RIBS & WHISKEY
Seasonal Specials September 15 – October 19
ORLANDO, Fla. (September 15, 2015) – Marlow‘s Tavern Ribs & Whiskey menu returns with saucy food and drink specials, available September 15 through October 19. Guests can go whole hog with barbecue, ribs, handcrafted cocktails and featured cocktails.
New this year, the Ribs & Whiskey celebration menu features four delicious sauces served tableside – Jack Daniel’s glaze, hoisin barbecue, Marlow‘s chipotle barbecue and East Carolina barbecue. Each sauce gives a sweet, spicy, smoky or tangy zip to the perfectly seasoned ribs.
Guests will find an assortment of seasonal fare on the menu, including:
Kickin’ Chicken Verde Soup–Tender chicken, fresh cilantro, roasted poblanos, tomatillos, fall sweet corn and chili cream
Daily Smoke-House Flatbread– Slow-roasted pulled pork, basted with our secret sauce and the best ingredients the farm has to offer
A Pig With Buns – Slow-roasted pulled pork with Jack Daniel’s Tennessee Honey glaze, house-made pimento cheese, dill pickles and crispy tobacco onions on a buttery onion roll with Granny Smith apple-cabbage slaw
BBQ Blazed Cobb Salad– Barbecue chicken, crisp field greens, Roma tomato, applewood-smoked bacon, sweet corn, slivered red onions and barbecue Gorgonzola dressing
Drunken Chicken – Prestige Farms chicken blazed with Jack Daniel’s Tennessee Honey, tiny green bean casserole, shitake mushroom, caramelized onion, applewood-smoked bacon, house-made Mornay sauce and crispy tobacco onions with sweet corn and jalapeño muffins
The Saucy Catch – North Atlantic salmon blazed with East Carolina barbecue sauce, tiny green bean casserole, shitake mushroom, caramelized onion, applewood-smoked bacon, house-made Mornay sauce and crispy tobacco onions with sweet corn and jalapeño muffins
Slow–Cooked Smithfield James River St. Louis-Style Ribs – Served with Granny Smith apple-cabbage slaw, Southern fried mac and pimento cheese and house-made sweet corn and jalapeño muffin.
Bourbon Bread Pudding – Crème-brûlée-soaked Cuban bread and a splash of Jack Daniel’s Tennessee Honey for sippin’
Plenty of boozy cocktails and liquid refreshments serve as the perfect complement:
R&W S’weet Tea – Deep Eddy Sweet Tea Vodka, fresh lemon, agave nectar, topped with a shot of Shock Top beer and a kick of orange
Triple Crown – Old Forester Bourbon, Combier Orange, Dolin Rouge Vermouth, fresh lime and Fee Bros. Cranberry
Garden & Gun – Medley Brothers Bourbon, Imbue Petal & Thorn, Jack Rudy Grenadine and Bittermens Burlesque
Villa Wolf Pinot Gris, Pfalz, Germany ’10– Bright, fresh, tropical fruits with good depth, medium to full body with good length and satisfying crackle
Marqués de la Concordia Rioja, Spain ‘10 – Ripe berry fruits, medium bodied and complex with a well-rounded finish and lingering berry zest
Rosenblum Zinfandel, Paso Robles ‘10 – A heady combo of mulberry, rhubarb and plum complements the rich, dark fruit scent of fresh raspberry and black cherry with the perfect long finish
Tommy’s Red Sangria – Tommy’s secret recipe created on the boat in South Florida featuring Savida Sangria, the freshest seasonal fruit and agave nectar. Red and white options available all year long
Pabst Blue Ribbon WI ABV 4.7% – Brewed in America and served tall just like you like it, this classic beer for those with the classiest of taste, “tastes so good when it hits your lips”
Sweetwater “Sweet Georgia Brown” ABV 5.8% – A river of deep caramel and chocolate malts meandering through undercut currents of hops
Boulevard Smokestack Double-Wide IPA ABV 8.5% – From the heart of America, brewed in the smokestack with double the hop, double the body, caramel, toffee-like malt and amber brown with intense floral and pronounced citrus hop aroma
“We look forward to bringing the celebration menu back each year because it signals the start of fall and the return of some truly delicious barbecue,” said John C. Metz, executive chef and co-founder of Marlow‘s Tavern. “Personally, I’m a big fan of grilling; especially as I’m tailgating at Penn State or in the infield at NASCAR.”
For fellow tailgaters and home grillers, Metz recommends starting with the very best steak, ribs and brisket. Then, preheat the grill until it is blistering hot; that’s the only way to sear in the juices. As for seasoning, Metz says salt and pepper are your friends.
“An ice-cold beer by your side always helps the grilling experience, too! But really, the best way to enjoy some delicious barbecue right now is to come into Marlow‘s and let our chefs do the work for you,” Metz said.
The Ribs & Whiskey menu is available at all three neighborhood taverns in Central Florida: at Pointe Orlando on I-Drive, in Winter Park on 17-92 and at Waterford Lakes Town Center in front of Regal Cinemas.
Become an Insider for specials and preview event invitations at www.MarlowsTavern.com, like on Facebook and follow on Twitter with #RibsAndWhiskey.
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About Marlow’s Tavern
Marlow’s Tavern features classic American tavern fare served with a unique culinary twist in a comfortable, yet modern atmosphere. Established in 2004 in Alpharetta, Georgia Marlow’s Tavern has continued to grow with its first Orlando-area location in 2012. With more than 30 years of restaurant and hospitality experience, the partners have created signature, chef-driven food and beverage offerings to perfectly complement the warm neighborhood and contemporary feel ofMarlow’s Tavern. The restaurant opens daily at 11:30 a.m. to serve lunch, happy hour and dinner.
Orlando Cat Café and South Lake Animal League (a nonprofit, no-kill animal shelter serving the community since 1988) are teaming up to fundraise and promote the adoption of some amazing feline friends.
We were more than happy to receive an invite for the Groundbreaking Ceremony. The hardest part of being at the Orlando Cat Café was not signing up to adopt all of the cats there!
The Cat Café is founded by Sandra Cagan, who hopes to draw in locals and tourists in for a cup of coffee, a pastry, and to spend time with (and possibly adopt) adoptable cats.
At the Groundbreaking Ceremony on October 14th, the Orlando Cat Café and South Lake Animal League kicked off the fundraising process.
Contributors to the project received incentives such as customized pet jewelry, an Orlando Cat Café stuffed plush, t-shirt, and access to an exclusive private party.
The Orlando Cat Café includes a cozy coffeehouse with comfortable furniture, premium coffee, and 12 to 15 cats roaming freely.
The cat café will have its own entrance to comply with any health and food safety compliance guidelines.
Between sips, customers will be able to pet and cuddle the critters at will.
The area will consist of a 750 square foot cat lounge, a hidden room for litter boxes, with the separate space where baristas prepare coffee and snacks.
Plans to serve wine and beer are also in the works.
All the cats will be provided by the South Lake Animal League and will be up for adoption, but if you are not ready to commit to a pet, that’s no problem.
Volunteers from South Lake Animal League will assist with the daily care of the cats and processing adoption applications.
However, if you are planning to drive out to visit a specific kitty, please call the Adoption Center in advance (352-429-6334).
Hopi is a Long-Hair Balinese, Snowshoe that is up-to-date with her routine shots; she is also spayed. Hopi is one of the sweetest kitties we have ever met. She is very shy at first and will take a little bit to be comfortable with the new environment, but once she is comfortable, she will love you endlessly.
Milo is a Domestic Short Hair-Orange Tabby. He is up-to-date with routine shots and is neutered. He is very sweet and loving. He is the type that would love to play, but does not mind laying in your lap as you study or watch tv.
Sunshine is a Domestic Short-Hair gray and white. She is up-to-date with routine shots and spayed. She does not mind walking around with you, while on a leash. She is adventurous and likes to explore her environment as well as play with other cats. She is not too festive, but not lethargic at all.
In this photo, Hopi is sharing a snack with her sister Zuni. Also like Hopi, Zuni is a Long-Hair Balinese, Snowshoe. Zuni is up-to-date with routine shots and spayed. She is more comfortable roaming in new environments than Hopi, but do not hinder your choice if you would like to adopt Hopi over Zuni, vice versa, or both!
The Orlando Cat Café is located inside The Town Center at Cagan Crossings at 532 Cagan Park Avenue, Suites 201-203 in Clermont, FL.
The 20th Annual Epcot International Food & Wine Festival is going on now from Sept. 25-Nov. 16, 2015. It’s the first time in the festival’s 20-year-history that global marketplace experiences, now numbering more than 30, have expanded from the park’s World Showcase into Future World.
Here are our Top 10 Must Eats of the 2015 Epcot International Food and Wine Festival
10. Australia – Grilled lamb chop with mint pesto and potato crunchies – $6.00
9. Sustainable Chew – Pork Spareribs with red wine, fennel, and cheesy mascarpone grits – $5.50
8. Dominican Republic – Soufflé de yuca: Yuca soufflé topped with griddled cheese – $4.75
7. Brazil – Crispy pork belly with black beans and tomato – $5.50
6. China – Beijing roasted duck in steamed bun with hoisin sauce – $6.50
5. Chew Lab – New York Strip with Parsnip Silk, Balsamic Glaze and Arugula Foam, $6.25
4. Korean Barbecue Short Rib with Steamed Rice and Cucumber Kimchi – $5.00
3. Farm Fresh – Loaded mac n’ cheese with Nueske’s® pepper bacon, cheddar cheese, peppers and green onions – $4.25
2. Hops & Barley – New England Lobster Roll – $7.50
1. Croissant aux escargots with garlic and parsley – $5.50
See the Press Release below including the list of eats for each marketplace!
At the new Next Eats area near the Epcot Character Spot, Sustainable Chew and Chew Lab marketplaces will be inspired by ABC’s Emmy-Award® winning lifestyle series “The Chew,” starring co-hosts Mario Batali, Michael Symon, Carla Hall, Clinton Kelly and Daphne Oz. “The Chew” announced July 2 that the show will broadcast from Epcot during the festival.
At Sustainable Chew Marketplace, guests can taste delicious dishes inspired by “The Chew” co-hosts. At Chew Lab, food science meets the hottest culinary tech trends to present innovative dishes like the Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel.
“The Future World festival marketplace expansion gives our guests more reasons than ever to help us celebrate 20 delicious festival years,” says Jens Dahlmann, general manager of Epcot Food & Beverage. “Adding even more sizzle, our collaboration with ABC’s ‘The Chew’ brings the cachet of a major daytime network television series and its celebrity hosts.”
Epcot’s Food and Beverage General Manager Jens Dahlmann with Epcot Executive Chef Gregg Hannon
One of a series of popular Party for the Senses premium events will be the first-time Yelloween Masquerade Party for the Senses Oct. 31, an elegant, dance-the-night-away, gourmet tasting party with Champagne, wine, craft beers and specialty cocktails paired with food. Guests will be encouraged to masquerade in chic yellow and black.
The Dominican Republic Marketplace will return with fresh flair, serving new dishes including Pescado con Coco – seared grouper, pigeon peas with rice and coconut sauce. And at the Festival Center, the new Monday-through-Thursday “Spotlight on Dominican Republic” will showcase the country’s culture, crafts and culinary delights with artists and chefs at the Festival Center.
Two 20th-year celebratory wines were created just for this fall’s festival: a Napa Valley Festival Chardonnay and a Paso Robles Festival Cabernet Sauvignon. Guests will be able to purchase tastes of both wines at the Sustainable Chew marketplace, and the Festival Center Wine Shop will carry bottles.
At the new Artistry of Wine & Cheese, each keg of premium wine on tap will hold the equivalent of 26 wine bottles, eliminating bottle, cork, cardboard and paper waste from labels. Recycling and repurposing of glass bottles and corks from other marketplace locations will be part of the 20th-year festival story.
The Party for the Senses grand tasting events, and other special beverage and culinary programs require reservations and separate event admission. Reservations will open July 30, 2015, for all premium events including the new Rockin’ Burger Block Party. Guests can call 407/WDW-FEST (939-3378) and get details at epcotfoodfestival.com beginning July 15.
2015 Epcot Food and Wine Festival Booths and Menus
Africa
To eat:
–Berbere-style beef tenderloin tips with onions, jalapeños, tomato and pap – $5.00, Gluten-Free, DDP Snack Eligible
–Buttered chicken with micro cilantro and naan bread – $5.00, DDP Snack Eligible
American Adventure Coffee Cart
To Drink:
–Frozen Strawberry-Lemon Sunset: Frozen Strawberry and lemon, topped with Grey Goose Vodka® – $8.49
Australia
To eat:
–Grilled sweet and spicy bush berry shrimp with pineapple, peppers, onions, and snap peas – $4.75, Gluten-Free, DDP Snack Eligible
–Grilled lamb chop with mint pesto and potato crunchies – $6.00, Gluten-Free, DDP Snack Eligible
–Lamington: Yellow cake dipped in chocolate and shredded coconut – $3.00, DDP Snack Eligible
To drink:
–Coopers Brewery Extra Strong Vintage Ale – $3.75
–Château Tanunda Grand Barossa Dry Riesling – $3.50
–Bulletin Place Unoaked Chardonnay – $3.50
–Yangarra Estate Vineyard Shiraz – $3.50
Belgium
To eat:
–Potato and leek waffle with beer-braised beef and smoked gouda cream – $4.25, DDP Snack Eligible
–Belgium waffle with warm chocolate ganache and whipped cream – $3.75, Vegetarian, DDP Snack Eligible
–Belgium waffle with berry compote and whipped cream – $3.75, Vegetarian, DDP Snack Eligible
Canada
To eat:
–Canadian cheddar cheese soup – $4.25, DDP Snack Eligible
–Chicken sausage with creamy polenta and Minus 8 onion jam – $4.50, DDP Snack Eligible
–“Le Cellier” wild mushroom beef filet mignon with truffle butter sauce – $7.50, DDP Snack Eligible
To drink:
–Moosehead® Lager – $3.75
–Neige Premiere Apple Ice Wine – $6.00
–Inniskillin Vidal Icewine – $6.00
–Tawse Vineyard Cabernet Franc – $6.00
Cheese Studio — NEW!
To eat:
–Trio of artisan cheese – $5.00, Vegetarian, DDP Snack Eligible
Karst cave-aged cheese served with honey
La Bonne Vie goat cheese served with Craisin® bread
Rogue Creamery Oregon Blue Cheese with berry port compote
–Sweet goat cheese panna cotta with guava gellé – $2.50, Gluten-Free, DDP Snack Eligible
–Cheese fondue with sourdough bread – $3.50, Vegetarian, DDP Snack Eligible
To drink:
–Robert Mondavi FuméBlanc – $4.25
–Still River Winery Apfel Eis (apple ice wine) – $6.00
–Sterling Vintner’s Collection Cabernet Sauvignon- $3.50
Chew Lab — NEW!
To eat:
–Olive Oil-Poached Salmon with Fresh Corn, Bacon, and Pepper Jam, $5.75, Gluten-Free, DDP Snack Eligible
–New York Strip with Parsnip Silk, Balsamic Glaze and Arugula Foam, $6.25, Gluten-Free, DDP Snack Eligible
–Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel, $4.00, Gluten-Free, DDP Snack Eligible
To eat:
–Beijing roasted duck in steamed bun with hoisin sauce – $6.50, DDP Snack Eligible
–Gaoli beef slider – $5.75, DDP Snack Eligible
–Black pepper shrimp with Sichuan noodles – $5.50, DDP Snack Eligible
–Chicken pot stickers – $4.00, DDP Snack Eligible
To drink:
–TSINGTAO Beer – $3.50
–Francis Ford Coppola Su Yuen Riesling – $3.50
–Ritzy Lychee with cognac and vodka – $10.50
–Happy Peach with peach liqueur and dark rum – $8.50
–Kung Fu Punch with vodka and triple sec – $8.50
–Mango jasmine tea with popping bubbles – $6.50
Craft Beers
To drink:
–Brew Hub Keybilly Island Ale, Lakeland, FL – $3.75
–Two Henrys Blueberry Vanilla American Wheat Ale, Plant City, FL – $3.75
–Orlando Brewing Grateful Pumpkin, Orlando, FL – $3.75
–Swamp Head Wild Night® Honey Cream Ale, Gainsville, FL – $3.75
–3 Daughters St. Pete Beach Blonde Ale, St. Petersburg, FL – $3.75
–Florida Beer Company Passport 20 Belgian-Style Tripel Ale, Cape Canaveral, FL – $3.75
–Funky Buddha Vanilla Espresso Porter, Oakland Park, FL – $3.75
–Shipyard Bourbon Barrel Aged Imperial Stout, Clearwater, FL – $3.75
Flight #1: Florida Harvest – $10.25
–Brew Hub Keybilly Island Ale, Lakeland, FL
–Two Henrys Blueberry Vanilla American Wheat Ale, Plant City, FL
–Orlando Brewing Grateful Pumpkin, Orlando, FL
–Swamp Head Wild Night® Honey Cream Ale, Gainsville, FL
Flight #2: Craft Beer Lovers – $10.25
–3 Daughters St. Pete Beach Blonde Ale, St. Petersburg, FL
–Florida Beer Company Passport 20 Belgian-Style Tripel Ale, Cape Canaveral, FL
–Funky Buddha Vanilla Espresso Porter, Oakland Park, FL
–Shipyard Bourbon Barrel Aged Imperial Stout, Clearwater, FL
To eat:
–Craft beer snack mix: sweet and savory blend of nuts, fruits, and crackers – $1.00, Vegetarian, DDP Snack Eligible
–Charcuterie plate: Country pâté, cured meats, and crostini – $5.00
–Pimento cheese dip with pretzel crisps – $3.50, Vegetarian, DDP Snack Eligible
–Bloody Mary shrimp cocktail – $4.00
To eat:
–Lechón asado: Roasted pork with mangú, pickled red onion and avocado – $4.50, Gluten-Free, DDP Snack Eligible
–Soufflé de yuca: Yuca soufflé topped with griddled cheese – $4.75, vegetarian, DDP Snack Eligible
–Pescado con coco: Seared grouper, pigeon peas and rice with coconut sauce – $4.75, DDP Snack Eligible
–Caramel flan with rum-roasted pineapple – $3.25, DDP Snack Eligible, vegetarian, DDP Snack Eligible
To drink:
–Presidente Pilsner Beer, $3.50
–Frozen Dominican piña colada featuring Ron Barceló Blanco Rum, $11.00
–Frozen sugar cane cocktail featuring Ron Barceló Blanco Rum, $9.00
Farm Fresh
To eat:
–Loaded mac n’ cheese with Nueske’s® pepper bacon, cheddar cheese, peppers and green onions – $4.25, DDP Snack Eligible
–Griddled “yard bird” with braised greens – $4.50, Gluten-Free, DDP Snack Eligible
To drink:
–Woodchuck Raspberry Hard Cider – $3.75
–Wyder’s® Dry Pear Hard Cider – $3.75
–Two Henrys Elderberry Hard Cider – $3.75
–ACE Hard Pumpkin Cider – $3.75
–Florida Orange Groves, Key Limen Wine – $3.50
–Tom Gore Chardonnay – $3.50
–Tom Gore Cabernet Sauvignon – $3.50
Hard cider flight: $10.25
–Woodchuck Raspberry Hard Cider
–Wyder’s® Dry Pear Hard Cider
–Two Henrys Elderberry Hard Cider
–ACE Hard Pumpkin Cider
Fife & Drum Tavern
–Ghirardelli Ice Cream Sundae – $5.00
–Mmmmhops Pale Ale – $3.75
France
To eat:
–Croissant aux escargots with garlic and parsley – $5.50, DDP Snack Eligible
–Boeuf bourguignon: Braised short ribs in cabernet with mashed potatoes – $5.95, DDP Snack Eligible
–Crème brûlée vanille chocolat: Vanilla & chocolate crème brûlée topped with caramelized sugar – $4.25, Vegetarian, DDP Snack Eligible
To drink:
–Beer, Kronenbourg Blanc 1664 – $3.95
–Chardonnay, Macon-Villages, Vielles Vignes Mommessin – $5.75
–Cabernet Sauvignon, Bordeaux, Château Bonnet – $5.95
–Sparkling Pomegranate Kir – $7.75
–Ice Pop Pomme: Apple juice, vodka, and St. Germain liqueur – $6.75
–La Passion Martini Slush: vodka, Grey Goose Le Citron, cranberry and passion fruit juice – $9.95
Germany
To eat:
–Schinkennudeln: Pasta gratin with ham and cheese – $3.50, DDP Snack Eligible
–Roast bratwurst in a pretzel roll – $5.00, DDP Snack Eligible
–Apple strudel with vanilla sauce – $3.50, Vegetarian, DDP Snack Eligible
Hawai’i
To eat:
–K?lua pork slider with sweet and sour Dole® Pineapple chutney and spicy mayonnaise* – $4.00, DDP Snack Eligible
–Tuna poke with seaweed salad and lotus root chips – $4.75, DDP Snack Eligible
To drink:
–Kona Brewing Company, Big Wave® Golden Ale – $3.50
–Kona Brewing Company, Pipeline Porter – $3.50
–Maui Splash Sweet Pineapple Wine – $3.50
–Mai Tai featuring Sammy’s Beach Bar Rum – $8.00
Hops & Barley
To eat:
–New England Lobster Roll – $7.50, DDP Snack Eligible
–Florida grass fed beef slider with pimento cheese – $4.25, DDP Snack Eligible
–Fresh baked carrot cake with Craisins® and cream cheese icing – $3.75, Vegetarian, DDP Snack Eligible
To drink:
–SweetWater Take Two Pils – $3.75
–Goose Island® Honkers Ale – $3.75
–Samuel Adams® Rebel IPA – $3.50
–Dogfish Head Sixty-One IPA – $3.75
–La Crema® Chardonnay – $4.25
–Cambria Estate Winery Julia’s Vineyard Pinot Noir – $4.50
–Beer Flight (Includes 4, 4 oz. servings) – $10.25
Poland
To eat:
–Kielbasa and potato pierogi with caramelized onions and sour cream – $5.50, DDP Snack Eligible
–Sauerkraut pierogi with pork goulash – $5.50, DDP Snack Eligible
To drink:
–Okocim Brewery, Okocim O.K. Beer – $3.75
–Donausonne® Blaufränkisch Hungarian Wine – $3.50
–Frozen Szarlotka Apple Pie featuring Zubrowka Bison Grass Vodka – $9.00
Refreshment Port
To eat:
–Croissant doughnut with cinnamon and sugar – $4.99, DDP Snack Eligible
–Dole fruit bowl: choice of pineapple tidbits or mandarin slices – $2.25, Vegetarian, DDP Snack Eligible
–Fried chicken chunks with Dole pineapple sweet and sour sauce – $9.29
–Pineapple Dole® Whip soft-serve ice cream – $4.19, Vegetarian, DDP Snack Eligible
–Pineapple Dole Whip soft-serve ice cream with Bacardí® Coconut Rum – $7.50, Vegetarian
To drink:
–Dragon Berry Refresher featuring Bacardi Dragon Berry Rum – $7.50
Refreshment Cool Post
To eat:
–spicy hot dogs with kimchi slaw and korean mustard – $6.50,
To drink:
–Mango Star featuring African Starr Rum – $10.00
–frozen “Brown Elephant.” – $8.50
Scotland
To eat:
–Haggis with neeps and tatties: Traditional Haggis with rutabaga and mashed potatoes – $4.75, Gluten-Free, DDP Snack Eligible
–Fresh potato pancake with Scottish smoked salmon and herb sour cream – $4.25, Gluten-Free, DDP Snack Eligible
–Seared sea scallop with spinach-cheddar gratin and crispy bacon – $4.75, Gluten-Free, DDP Snack Eligible
–The Tipsy Laird: Whiskey-soaked cake with lemon cream and toasted oats – $3.25, Vegetarian, DDP Snack Eligible
To drink:
–Innis & Gunn® CASK OAK Aged Beer* – $3.75
–Brew Dog Punk Ale – $3.75
–Citrus Thistle featuring Hendrick’s Gin – $9.00
–Glenfiddich® Single Malt 12-Year Scotch – $6.75
–Glenfiddich® Single Malt 15-Year Scotch – $8.75
–Glenfiddich® Single Malt 18-Year Scotch – $10.50
–Glenfiddich Single Malt Scotch flight (12-, 15- and 18-year) – $12.00
Showcase Coffee Cart
–Hot, Iced, or Frozen Chai Latte with Grey Goose Vodka or Bailey’s topped with cinnamon and whipped cream – $8.49
South Korea
To eat:
–Korean Barbecue Short Rib with Steamed Rice and Cucumber Kimchi – $5.00, DDP Snack Eligible
–Roasted pork lettuce wrap with kimchi slaw – $3.75, DDP Snack Eligible
–Vegan Korean Barbecue with Steamed Rice and Cucumber Kimchi – $4.75, Vegetarian, DDP Snack Eligible
To eat:
–Pork Spareribs with red wine, fennel, and cheesy mascarpone grits – $5.50, Glluten-Free, DDP Snack Eligible
–Ricotta & zucchini ravioli with tomato sauce – $4.75, Vegetarian, DDP Snack Eligible
–Vanilla panna cotta with fresh figs and pistachio brittle – $4.25, Gluten-free, DDP Snack Eligible
To drink:
–Founders Spectra Trifecta (Chamomile Kolsch) – $3.75
–Frozen Chew-tini – $7.50
–Beso Del Sol White Sangria – $3.50
Test Track Coffee Cart
–Iced Coffee Dream: bold roast coffee, chilled and iced, with light cream, topped with Bailey’s Irish Crème® and whipped cream. Also available hot. – $8.49
Wine Studio — NEW!
To eat:
–Trio of artisan cheese – $5.00, vegetarian, DDP Snack Eligible
–Karst cave-aged cheese served with honey
–La Bonne Vie goat cheese served with Craisin® bread
–Rogue Creamery Oregon Blue Cheese with berry port compote
Food & Wine Weekends at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek is a celebration of fine wine and the culinary arts…the perfect complement to the Epcot® Food & Wine Festival, for the serious epicurean.
Designed for those who truly savor the artistry of fine culinary preparations – each plate a canvas for delight and each vintage an invitation for couples to indulge in each other – we invite you to experience Food & Wine Weekends at Waldorf Astoria Orlando. Come for an evening, or immerse yourself in a weekend retreat.
Food & Wine Weekends events will be held from September 25 through November 15, 2015.
Weekend Highlights
The Taste of Bull & Bear
Friday and Saturday, Bull & Bear
Experience an exclusive tasting five-course menu comprised of exquisite food and wine pairings – prepared by the illustrious chefs of Waldorf Astoria Orlando. $110 per person, plus tax and gratuity. Call 407-597-5413 for reservations or click here to reserve on Open Table.
Il Cibo Della Vita – A Wine Pairing Dinner
Friday and Saturday, La Luce at Hilton Orlando Bonnet Creek
From the kitchen of La Luce at Hilton Orlando Bonnet Creek, each weekend a new menu with exclusive offerings and recommended wine pairing will be unveiled, featuring a selection of recipes only available during Food & Wine Weekends. Menu may be paired with wine flights for an additional $20. Reservations recommended. Call 407-597-3600.
Chalk Art – NEW in 2015
September 25 & November 7 (4pm to 6pm only), La Luce at Hilton Orlando Bonnet Creek
The perfect complement to a sumptuous feast is inspiring art. At La Luce, we celebrate the sensory by treating you to art that is as fresh and contemporary as our cuisine. And now, as part of Food & Wine Weekends, you can watch as Edson Campos and Kathleen Brodeur – renowned Chalk Artists – create a masterpiece before your eyes while you dine.
Cocktail Creations
Saturday 4:30pm-5:30pm, Peacock Alley
Muddle, mix and sample! Guests partake in an interactive experience creating their very own specialty cocktails. ($)
Bar du Chocolat and Champagne Tasting
Friday and Saturday, 6:30pm – 10:30pm, Peacock Alley
Decadent, yes. Sinful, perhaps. Most certainly an experience for those with a sweet tooth. Peacock Alley will be transformed into a chocolate-lover’s dream, offering a cocoa-infused evening of self-indulgence paired with a selection of fine champagnes. Guests can choose from a signature selection of chocolate treats from the Waldorf Astoria Orlando’s world-class pastry team. Pricing varies.
The Art of Sushi Pairing
Friday and Saturday evenings, Zeta Bar & Sushi Lounge at Hilton Orlando Bonnet Creek.
Guests can enjoy an exciting epicurean journey at Zeta Bar & Sushi Lounge, exploring perfect pairings of sake and beer with favorite sushi dishes.
Les Douze Macarons – NEW in 2015
Friday & Saturday, 6pm – 10pm, MYTH Bar at Hilton Orlando Bonnet Creek
Whether indulging in a pre or post-dinner treat, guest can visit the Macaron Bar to try an assortment of flavors, hand-made by the resort’s world-class pastry team. $2/each.
Fantasy Flights – NEW in 2015
Friday & Saturday evenings, MYTH BAR at Hilton Orlando Bonnet Creek
Guests will have the opportunity to take off with a choice of flights of (3) reds and (3) whites. Wine selection predetermined. Click here to view the menu.$15/flight.
Live Entertainment
Nightly at Peacock Alley
Select Saturdays, MYTH Bar at Hilton Orlando Bonnet Creek
Royal Tea – A New Waldorf Astoria Tradition
Sundays, 2pm – 4pm, Peacock Alley
Treasure time together as you savor finely-prepared tea sandwiches and house-made pastries, while sipping premium hot tea and listening to live piano music. Add a glass of champagne for a “Grand Royal Tea.” From $30 per adult; $15 per child, plus tax and gratuity. Reservations are highly recommended. Please see Concierge or call 407-597-5450.
Craft Beer Experience
Friday & Saturday, MYTH Bar at Hilton Orlando Bonnet Creek
Enjoy a selection of craft beer tastings from local breweries to include Crooked Can and Orlando Brewery. The resort has teamed up with the brew masters to bring this interactive experience to guests.
September 25 & 26 – Feturing, Crooked Can Brewing Company
October 2 & 3 – Featuring, Orlando Brewing
October 9 & 10 – Featuring, Two Henry’s Brewing Company
October 16 & 17 – Featuring, Orange Blossom Brewing Company
October 23 & 24 – Featuring, Golf Beer Brewing Company
October 30 & 31 – Featuring, Cigar City Brewing
November 6 & 7 – Featuring, Funky Buddha Brewery
Astoria After Dark
Friday and Saturday, 6pm – 10pm, WA Kids Club
Adults are not the only ones to have fun. The WA Kids Club is offering a nightly children’s program including dinner and a non-stop roster of fun activities – providing parents some “adult time” in which to experience Food & Wine Weekend activities.
Waldorf Astoria® Spa Tuscany Wine Special
Daily, Waldorf Astoria Spa
Experience the powerful antioxidants of red wine powder, red grape seed extract, crushed grape seeds and pure grape seed oil as you indulge in an extravagant Tuscany Wine Wrap or Pedicure. To book an appointment at Waldorf Astoria Spa please call 407-597-5360 or visit the Concierge.
50-minute Tuscany Wine Pedicure – $80
50-minute Tuscany Wine Wrap – $130
All guests of Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek are invited to enjoy Food & Wine Weekend experiences.
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Marlow’s Tavern Ribs & Whiskey menu returns with saucy food and drink specials, available September 15 through October 19. Guests can go whole hog with barbecue, ribs, handcrafted cocktails and featured cocktails.
New this year, the Ribs & Whiskey celebration menu features four delicious sauces served tableside – Jack Daniel’s glaze, hoisin barbecue, Marlow’s chipotle barbecue and East Carolina barbecue. Each sauce gives a sweet, spicy, smoky or tangy zip to the perfectly seasoned ribs.
The Ribs & Whiskey menu is available at all three neighborhood taverns in Central Florida: at Pointe Orlando on I-Drive, in Winter Park on 17-92 and at Waterford Lakes Town Center in front of Regal Cinemas.
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Central Florida Veg Fest 2015
Saturday, October 24, 2015 • 10:00 a.m.-6:00 p.m.
Orlando Festival Park
2911 E. Robinson Street
Orlando, FL 32803
Central Florida Veg Fest is an exciting day of colorful and educational exhibits and activities! It will take place at beautiful Orlando Festival Park near downtown Orlando on October 24, 2015 from 10:00 a.m.-6:00 p.m. Admission is FREE! Veg Fest is a family-friendly, dog-friendly, and smoke-free event. Veg Fest, now in its 10th year, is one of the biggest and best vegetarian festivals in the country!
Central Florida Veg Fest will draw both committed vegetarians/vegans and those who want to learn more about how veg-living enhances our health, the planet, and its inhabitants. Come enjoy a diverse cross-section of vegetarian cuisines and lifestyles. Discover new products and ideas from over 175 vendors and 100 contributors and enjoy a wide variety of presentations and food preparation demos. Not a vegetarian? Whether you’re looking for new ideas to add color and variety to your meals or you’re a “seasoned” vegetarian interested in expanding your knowledge of nutritious and ethical foods, this is the place for you.
—————- Walt Disney World Swan and Dolphin Food & Wine Classic – October 30 – 31, the Walt Disney World Swan and Dolphin Food & Wine Classic will celebrate its sixth year featuring global culinary specialties at the Epcot Resort Area hotel, with more than 40 food and wine stations, 10 food and wine seminars and the opportunities to meet the award-winning chefs behind featured culinary masterpieces. Delectable culinary offerings headline the two-night event, featuring cuisine from the hotel’s own award-winning signature restaurants: Il Mulino New York Trattoria, Shula’s Steak House and Todd English’s bluezoo, with wine and spirits samplings from around the globe.
This year’s menu introduces new interesting and unique dishes sure to please the palate including ginger cured Hamachi with nitro lime, mascarpone chestnut ravioli with Italian sausage, celery root and bacon jus and smoked Wagyu short ribs accompanied by a parsnip puree, melba toast and pommery mustard sauce. Favorite dishes from past years also return, such as the shrimp cocktail steamroller, Thai chicken salad with organic greens, green papaya tamarind and ginger dressing as well as the dragon sushi roll with crispy shrimp, tuna and avocado.
The hotel’s World Champion Pastry Chef, Laurent Branlard, provides a sweeter side to the evening with decadent desserts like chocolate almond crunch cake and éclair with caramelized banana cream and coconut streusel. This year Branlard will also introduce his S’more Sundae Action Station, combining the classic desserts of the s’more and sundae. New to this year’s event is a food truck area, featuring cuisine from the Walt Disney World Swan and Dolphin Hotel and Cabot Cheese – a favorite from last year – as well as an exclusive beverage truck.
Seminars once again return to offer guests the chance to receive a hands-on and tasty educational experience. Seminars cover topics including wine blending, Italian wines, champagne, beer, mixology, tequila, pasta making, sushi and sake, wine and cheese pairing and the Brazilian cocktail, caipirinha. All seminars require separate tickets in addition to the causeway tickets, and space is limited. As an upgraded ticket option, guest can once again experience a beer garden, featuring a variety of local and seasonal brews from around the world, alongside Oktoberfest-inspired cuisine made by the hotel’s culinary experts. To add to the event’s appeal, guests can enjoy a meet and greet with celebrity chef Todd English, the namesake of the hotel’s Todd English’s bluezoo restaurant. Guests can also meet the world’s only two-time World Champion Pastry Chef and the hotel’s very own executive pastry chef, Laurent Branlard. Barbeque fans shouldn’t miss the Cib’s Smoke House station for signature barbeque dishes from the hotel’s executive chef Robert Ciborowski.
Tickets to the Swan and Dolphin Food & Wine Classic are available as part of a hotel package or individually. For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500.
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The Orlando Japan Festival Returns to The City Beautiful November 8
Admission is free for the 15th Annual Orlando Japan Festival at The Village at Hunter’s Creek. The Japan Association of Orlando (JAO) will host the 15th Annual Orlando Japan Festival Sunday, November 8 from 11 a.m. to 5 p.m. at the Village at Hunter’s Creek, 13574 Village Park Drive. The festival is a showcase of Japanese culture and admission is free for guests of all ages.
Attendees will enjoy several performances including a one-hundred-member Japanese Taiko drum ensemble by Orlando Taiko Dojo Drummers, Koto (Japanese harps), Iaido (Japanese swordsmanship and martial arts), Nihon Buyo (traditional Japanese dance), and Edo Satokagura from the National Theater of Japan’s Wakayama Performance Troupe, led by Kyosuke Suzuki.
Guests will also have the opportunity to try on Yukatas (kimonos), participate in the cosplay contest, play Japanese-style carnival games, witness a Judo demonstration, delight in Japanese music and dance, observe a traditional Japanese tea ceremony, learn Japanese calligraphy and enjoy traditional Japanese cuisine from a variety of food vendors.
Consul General Ken Okaniwa of the Consulate-General of Japan in Miami will present the Foreign Minister’s Commendation certificate to Takemasa Ishikura, President of the Japan Association of Orlando.
The JAO is a section 501(c)(3) nonprofit organization dedicated to promoting Japanese culture within local communities and supporting local organizations and individuals in endeavors to further Japanese visual and performing arts, culture and education. Proceeds from the Festival benefit victims of the 2011 earthquake and tsunami. For more information, visit www.jorlando.org or contact the Consulate General of Japan in Miami at culture@mi.mofa.go.jp or webmaster@mi.mofa.go.jp.
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La Madeleine Country French Café, the acclaimed, authentic country French bakery café, announced today that its first two cafés in Florida will open at Orlando’s Florida Mall and near the Mall at Millenia on Oct. 29 and Nov. 12, respectively.
The first 50 guests in line at 6:30 a.m. at Florida Mall on Oct. 29 and Mall at Millenia on Nov. 12 will win a weekly supply of the brand’s fresh handmade breads for a year. The café will present the first 50 guests with certificates to redeem their delicious rewards each week during a 12-month period.
“Our Rompre le Pain fans will be filing through the doors just as our first batch of fresh-baked breads are coming out of the oven. We are anticipating an excited crowd of guests on the first day right as doors open,” added Cahill.
La Madeleine’s first restaurant in Florida opens on Oct. 29 at Florida Mall’s new Dining Pavilion, 8001 S. Orange Blossom Trail, near the Dillard’s department store. The 4,200-square-foot location is accessible from the mall concourse and a separate outside entrance and features dine-in and to-go offerings. The brand’s signature warm, country French ambiance is showcased via wood floors, rustic stone and tile, beamed ceilings, a double-sided fireplace and an outdoor patio. Guests can also take a peek into the bakery where pastries and bread is freshly baked and handcrafted daily.
La Madeleine opens across from the Mall at Millenia, 4200 Conroy Road, near Mercedes-Benz and Best Buy on Nov. 12. The spacious café features rustic county French décor, a private dining area that seats 18 guests, outdoor covered seating for 40 guests and an intimate patio. The café also includes a cozy, country French coffeehouse, called Maison de Coffee, which features a full barista bar, French-inspired coffee menu, soft bistro seating and a communal table with a simple yet elegant ambiance. The 6,600-square-foot location seats 181 guests and offers dine-in and to-go options.
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“The Italian Gourmet Ambassadors” is a 3 days top level gourmet dinner event to be held on 10-11-12 November 2015, at the Italian restaurant Francesco’s in Maitland (Orlando). There will be two great Italian chefs (the ambassadors) Rocco Iannone and Daniele Uditi that together with the resident chef Francesco Aiello will cook together and individually in the three evenings. The regular dinner event price for the first 2 nights is $94.95 each and the 3rd night is $69.95. A discounted pre-sale ticket price for all the 3 nights is available at $199.95 instead of $259.85. Also a 2 nights discounted pre-sale ticket is available at $129.95 (for night 1 and 3 or 2 and 3) instead of $164.90 All discounted prices are for pre-purchase only and not refundable. For general reservations and questions please contact General Manager Jenny Russo,
Francesco’s Ristorante, 407-960-5533, 400 S. Orlando Ave. Maitland FL, 32751
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Eclectic California cuisine restaurant, Wolfgang Puck Grand Cafe in Disney Springs celebrates the final days of the Epcot International Food & Wine Festival with a Signature Dinner on Thursday, November 12, 2015 at 6:30 p.m.
Chef Robert Leonardi gathers inspiration from around the world to craft the five-course menu with wine pairings from various regions including Washington State, New Zealand, California and Italy. Menu highlights include Colorado Lamb Chops with Moroccan spiced farro and harissa aioli as well as Pan Seared Sea Bass with wilted chicory, pancetta and olive oil. Tickets for the Signature Dinner are $90.00 plus tax and gratuity and the entire menu includes:
Amuse
Scallop Ceviche
lime, red chili, tomato, avocado
Four Vines Zinfandel, California
First Course
Pasta Fajoli
pesto
Loveblock by Kim Crawford Sauvignon Blanc, New Zealand
Second Course
Baby Arugula Salad
gorgonzola, endive, candied pecans
Hogue Late Harvest Riesling, Washington State
Third Course
Pan Seared Sea Bass
wilted chicory, pancetta, olive oil
Estancia Pinot Noir, California
Fifth Course
Chocolate Tart
caramel, Grand Marnier crème
Castello Poggio Moscato d’asti, Italy
For additional information or to make a reservation please call 407.939.5277 visit online at www.wolfgangpuckcafeorlando.com or call 407.938.9653.
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Lafayette’s has brought its southern charm to Orlando with incredible live music, good cocktails and delicious southern food. Starting October 4, Lafayette’s will be serving up brunch every Sunday from 11 a.m. to 3 p.m., complete with live bands and signature brunch libations.
Bring your appetite, because Lafayette’s will be putting a southern twist to classic brunch dishes like the Corned Beef Hash with homemade braised corned beef mixed with potatoes, bell peppers, and onions topped with two poached eggs; and Banana Bread French Toast with homemade banana bread in a vanilla bean, cinnamon egg batter topped with caramel sauce and whipped cream
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Guten Tag from American Q!
Oktoberfest is here, and what better way to celebrate than with barbecue and pairings of beer?
For the month of October, we’re offering up a prix fixe of festival-themed fare. Join us for bites of house-made Pretzel Bread, Beer Cheese, Bratwurst and Sauerbraten, all paired up with seasonal sips of Brooklyn Brewery Octoberfest, Dogfish Head Punkin Ale and Orlando Brewing Grateful Pumpkin.
American Q’s Oktoberfest menu is available October 1st-31st for $40 per person.
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Leading London-based bubble tea chain to bring trendy tea-bar to locals in Orlando and Tampa
– An iconic British brand is set to make a splash at The Florida Mall and Westfield Citrus Park with its renowned bubble tea this fall. Bubbleology, which has a café at TopShop’s global flagship store on the famed Oxford Street along with numerous locations across the world, is the London-based beverage leader specializing in authentic bubble tea. As the first Western premium bubble tea-bar concept, Bubbleology is launching its U.S. flagship store at Lenox Square in Atlanta, Georgia. The company will debut its first Florida café in Orlando at The Florida Mall this November, along with a second location in Tampa at Westfield Citrus Park later the same month.
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Cask and Larder at OIA to open summer/fall 2016
Former Walt Disney World executive chef Johnny Rivers has teamed with acclaimed chefs and restaurateurs James and Julie Petrakis to open a version of the couple’s popular Winter Park, Fla., restaurant Cask & Larder in the Airside 2 terminal at Orlando International Airport. Peter Amaro, Jr., president and COO of Master ConcessionAir (MCA) in Miami, which operates airport restaurants and retail concepts, joins the endeavor.
The new full-service restaurant and bar will be the first to offer an airside farm-to-table dining experience for Orlando travelers. The Petrakises will modify the menu of the Winter Park Cask & Larder to suit the needs of the airport location, but James Petrakis stressed that they will not stray from their commitment to offering ingredients from Florida farmers. “We’ll keep to our beliefs of sourcing locally,” he said. “That element won’t change.”
“When someone visits Orlando for the first time, or this is the place they call home,” said Rivers, “what better cuisine to serve than one that uses ingredients that are indigenous to this region?”
Cask & Larder at OIA is scheduled to open in late summer or early fall of 2016.
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Smashburger invites fans who think they have what it takes to survive “Sin City” to submit their most sensible, wild and outrageous survival tips on Instagram or Twitter using the hashtag #SinCitySurvivalTips by 12 AM EST on October 20th. One winner will have the chance to put their tips to the test for a weekend getaway in Las Vegas for two people. Any and all tips will be accepted as long as they include the campaign hashtag f#SinCitySurvivalTips, and Smashburger encourages fans to get crafty and creative with their submissions. Rules, regulations and more fun stuff (including a coupon for a free side just by registering for the brand’s Smashclub) can be found at www.sincitysurvivaltips.com.
The promotion comes in celebration of the brand’s newest addition to the burger family, the Sin City Burger, which combines American cheese, Smash Sauce, haystack onions, Applewood smoked bacon and fried egg piled up between an egg bun. The Sin City specialty burger, originally created as the regional burger only for the Las Vegas market, is now available nationwide until October 26th due to its popularity in Sin City.
THURSDAY, OCTOBER 15 – “TRY SOMETHING NEW!” —Clinton Kelly and Carla Hall visit Disney’s Magic Kingdom; the cast of “The Festival of The Lion King” performs.
I was lucky enough to be a part of the crowd for the live taping of the show!
Although Florida’s weather can be unpredictable and brutal, the entire cast was lively and entertaining.
Carla was super bubbly and fun during every aspect of the show
Clinton was also upbeat as he dances to “shake it off” during commercial break.
Mario and Michael made a great duo as they work together to brain storm on the dishes.
“THE CHEW” CELEBRATES THE 20TH EPCOT INTERNATIONAL FOOD & WINE FESTIVAL FROM WALT DISNEY WORLD, OCTOBER 12–16
Guest Appearances by Alfonso Ribeiro and Bellamy Young
For the first time in the history of ABC’s “The Chew,” the show traveled to Orlando, FL to tape a week of programs highlighting all of the food, fun and festivities of the Epcot International Food & Wine Festival at Walt Disney World Resort. Co-hosts Mario Batali, Michael Symon, Carla Hall and Clinton Kelly had a magical experience with stellar dining, thrilling rides and one-of-a-kind experiences, including visiting Animal Kingdom and buckling in for a high-speed adventure at Test Track presented by Chevrolet in Epcot.
Guests included Alfonso Ribeiro (ABC’s “AFV”) and Bellamy Young (ABC’s “Scandal”) . “The Chew” also surprised its live audience with appearances from the classic Disney characters Mickey Mouse and Goofy and a performance from the cast of Disney’s “Festival of The Lion King.”
Listings for the week of OCTOBER 12-16 (subject to change; weekdays, 1:00 p.m., ET; broadcast in stereo):
MONDAY, OCTOBER 12 – “THE CHEW’S FAMILY VACATION” – Carla Hall makes a delicious Norwegian roasted salmon & ranch potato galette; Michael Symon visits The Land at Epcot to check out the center’s hydroponic gardening program and makes a meal with its vegetables; Mickey Mouse and Goofy stop by to say hello.
TUESDAY, OCTOBER 13 – “MAKING MEAL MAGIC” — Alfonso Ribeiro (ABC’s “AFV”); Mario Batali and Michael Symon square off with their recipes for angel hair with Brussel sprouts, bacon and walnuts and shrimp Fra Diavolo over linguine.
WEDNESDAY, OCTOBER 14 – “EASY FIVE STAR FEAST” — Mario Batali visits Iron Chef Morimoto’s new restaurant at Disney Springs, Morimoto Asia; Bellamy Young (ABC’s “Scandal”).
THURSDAY, OCTOBER 15 – “TRY SOMETHING NEW!” — Clinton Kelly and Carla Hall visit Disney’s Magic Kingdom; the cast of “The Festival of The Lion King” performs.
FRIDAY, OCTOBER 16 – “YOUR PERFECT PARTY PLAN” — The perfect party snacks and cocktails; “The Chew” co-hosts stop by the Rockin’ Burger Block Party; a look back at some of the show’s favorite moments at the Epcot International Food & Wine Festival from Walt Disney World.
About “The Chew”
Celebrating and exploring life through food, “The Chew,” is an innovative and groundbreaking daytime series co-hosted by a dynamic group of engaging, fun, relatable experts in food, lifestyle, and entertaining. Produced by Gordon Elliott’s Chew Productions for the ABC Television Network, “The Chew” serves up everything food — from cooking and home entertaining to food trends, restaurants, holidays and more — all aimed at making life better, fuller and more fun. Featuring celebrity chefs Mario Batali, Michael Symon, and Carla Hall, entertaining expert Clinton Kelly and health and wellness enthusiast Daphne Oz, “The Chew” is a leap forward into a delicious new kind of lifestyle series. Follow “The Chew” (@thechew) and hosts Mario Batali (@mariobatali); Michael Symon (@chefsymon); Clinton Kelly (@clinton_kelly); Carla Hall (@carlahall) and Daphne Oz (@DaphneOz) on Twitter ™
Beginning today through November 22, guests dining in The Capital Grille’s lounge at both the Millenia Mall and International Drive locations here in Orlando can choose from two different styles of Wagyu burgers, accompanied by their choice of a glass of two exceptional wines for $25.
These wines include a Justin Isosceles Cabernet Sauvignon and a Landmark Overlook Pinot Noir and are typically reserved for bottle purchases only.
These pairings were hand-selected by George Miliotes, The Capital Grille’s Master Sommelier and one of only 230 wine professionals in the world to have earned this prestigious title.
“Wagyu beef is often referred to as ‘butter knife beef’ because it is arguably the most tender beef on earth,” said The Capital Grille’s Executive Chef Michael LaDuke. “With Wagyu & Wine, we are putting our own twist on the comfort of a burger guests love, further enhanced with premium ingredients and flawless preparation.”
“Wagyu & Wine is also a wonderful opportunity for guests to enjoy one of two exceptional wine pairings with a gourmet burger,” added George Miliotes, The Capital Grille’s Master Sommelier and one of only 230 wine professionals in the world to have earned that prestigious title.
The Capital Grille’s pairings were hand-selected by Miliotes, who takes great pride in coupling world-class wines with fantastic dishes.
“When selecting a wine to pair with our Gorgonzola and Black Truffle Wagyu Burger, we factored in the need for powerful tannins to offset the richness of the meat, which is how we came to choose the 2012 Justin Isosceles Cabernet Sauvignon,” Miliotes explained.
“As for our Wagyu Cheeseburger with Fried Egg, it made perfect sense to match the texture of the egg yolk to the silky smooth 2013 Landmark Overlook Pinot Noir.”
Follow George Miliotes on Twitter and Instagram @TheWineExpert and join the Wagyu & Wine conversation by using #MyPerfectPair.
The Capital Grille
The Mall At Millenia
4200 Conroy Rd · (407) 351-2210
The Capital Grille
Pointe Orlando
9101 International Dr · (407) 370-4392
Most recently, we were invited to Caribe Blu located on S. Alafaya Trail across the street from the Stoneybrook Golf Community to a special event marking their restaurant being open for six months.
Upon our arrival to the restaurant, we were welcomed by a warm and inviting decor filled with pictures of family members, which surrounded a saying, all in big letters “el sazon de familia” which means “the flavor of my family”.
This was quite apparent, because this event immediately gave me the vibe of the family parties we had growing up, with plentiful amount of food and drinks as well as people vibrant as the music.
It was a family style vibe, come with an empty plate, leave with a full one with many popular dishes they serve at the restaurant; pernil asado, pollo guisado, and much more!
I quickly loaded up my dish, for I had not eaten lunch that day and began to sit down as we listened to the salsa music that peppered our ear buds.
For my first dish, I loaded up with my typical favorites, pernil (pork shoulder), rice, and ropa vieja (a shredded steak dish) and ate away.
In high school many of my friends invited me over to their family parties, and it was then where I gained an appreciation for both Hispanic food and culture.
Once I took the first bite of pernil, I was reminded of the various family parties that my friends invited me to long ago. The food which was hearty and delicious, and at first bite it was clear of the years and years of tradition passed down from generation to generation. This is how hispanic food should be, and was perhaps the closest to a home cooked meal away from home.
The rest of the night was filled with some live music, and raffles sponsored by local businesses such as Hand and Stone Spa, Avalon Jewelers, and Republic National.
I came in there not knowing anyone and I came out feeling like part of the family.
From my perception, the overall goal of Caribe Blu is to make you feel like part of the family through both the food and the hospitality.
Susan Nett (owner) mentioned to me about the various events that occur during some days of the week, like live music and dancing on the weekends and a very attractive brunch special that occur on Sundays.
Thank You Caribe Blu for making me feel like part of the family with the great service and great food.
Susan and her familyTostones topped with PernilMore Live MusicTres Leche and Guava Guava Cheescake
The Epcot International Food & Wine Festival is a culinary adventure and entertainment event held each fall. This year, Epcot is celebrating 20 years of culture and cuisine with the finest wine and beverage offerings.
The festival opens September 25 and runs through November 16 with 30 unique Marketplaces to taste from. Discover new cuisines, domestic and international wines, beers and spirits during specialty programs programs, demonstrations and seminars.
Artisan Cheese with Dried Fruits, Honeycomb, Nuts, Breads and WafersHawai’i // Tuna Poke with Seaweed Salad and Nori StringsHawai’i // Tuna Poke with Seaweed Salad and Nori StringsHawai’i // Kalua Pork Slider with Sweet and Sour Dole Pineapple Chutney and Spicy MayonnaisePatagonia Marketplace // Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri (gluten/wheat friendly)Chef Judi’s Truck Stop Burger // Mixed Grill Burger topped with Fried Egg Bacon Grease Fries and Nacho Cheese Sauce with a side of Corn Tortilla StripsFarm Fresh Marketplace // Griddled “Yard Bird” with Braised Greens and House-made Habanero Sauce (gluten/wheat friendly? “Chew Approved”Farm Fresh Marketplace // Loaded Mac n’ Cheese with Nueske’s Pepper Bacon, Cheddar Cheese, Peppers, and Green OnionsDominican Republic Marketplace // Seared Grouper, Pigeon Peas, and Rice with Coconut Sauce “Chew Approved”Chef Reynold’s Chicago Burger // Angus Chuck Beef Patty topped with All Beef Hot Dog, Dill Relish and Havarti Cheese Sauce and a side of Bacon Potato SaladTorched Kenya Coffee and Chocolate S’mores Mini Stuffed Bundt CakesDunken Blue Velvet with Cream Cheese and Sugar Daisy Mini Stuffed Bundt Cakes | Lemoncello with Strawberry, Balsamic and Pistachio Mini Stuffed Bundt CakesScotland Marketplace // Fresh Potato Pancake with Scottish Smoked Salmon and Herb Sour CreamScotland Marketplace // Citrus Thistle Cocktail featuring Hendrick’s GinChew Lab Marketplace // Liquid Nitro Chocolate-Almond Truffle with Whiskey CaramelChew Lab Marketplace // Liquid Nitro Chocolate-Almond Truffle with Whiskey Caramel
October 1, 2015 is a big day for Mellow Mushroom as they add beef and veggie burgers to their menu nationwide.
Mellow Mushroom began in 1974 when three freewheeling hippie college students set out to create the most crave-able slice of pizza on the planet: handcrafted, preservative-free, stone-baked pizza made with wheat flour, vine-ripened, hand-selected tomatoes and Appalachian spring water-based dough.
The budding entrepreneurs behind Atlanta’s flower power-themed Mellow Mushroom were 40 years ahead of current trends in pizza making.
The beef burger (Carnie) is made of 100% choice, all natural, certified Black Angus Beef. The beef is humanely raised and minimally processed, using no additives or ammoniated procedures.
It is available with Swiss cheese, caramelized onions, romaine lettuce, tomato, pickles and garlic aioli spread. Each ingredient is fresh and flavorful in every bite. The beef, itself, was a little too well done for my liking, but the fresh vegetables and condiments made the burger nice and juicy.
The veggie burger (Herb) consists of kale, quinoa, roasted mushrooms, and brown rice among other seasonings and vegetables. These hearty, house-made patties are made with the highest-quality ingredients. The veggie patty is prepared with Cheddar cheese, romaine lettuce, tomato, sweet onions and fresh avocado. The veggie patty has a very earthy flavor from the mushrooms and the texture is almost identical to the beef patty, but the only difference in texture is that the veggie patty will fall apart more easily to the touch.
Both burgers are served with a side of red potatoes roasted with crispy caramelized onions, fresh rosemary, kosher salt, fresh garlic, and a hint of paprika. The potatoes served to us were not fully cooked. It was also overpowered by having too much rosemary and garlic.
For more information on Mellow Mushroom, please check out their website here: http://mellowmushroom.com.
Jake’s Beer Festival was hosted at Loews Royal Pacific Resort on October 9, 2015.
Jake’s Beer Festival happens only twice each year and takes place under the outdoor Wantilan Pavilion at Loews Royal Pacific Resort at Universal Orlando.
There were more than 60 specialty craft beers, delicious food, live music by Beth McKee and more.
Guests are invited to taste almost all of the 60 craft beers offered, and also enjoyed a few tables of savory foods as well as a free collectable glass, additional beers, more generous pours, and Firkin first drafts in the VIP lounge.
The Charcutière table consisted of Cold Smoked Mahi Salad, Liverwurst, German Holsteiner Salami, Butter Kase, Smoked Gouda, Whole Grain Ale Mustard, Cornichons. The Liverwurst was strong and not my cup of tea. The German Holsteiner Salami was the best; if only I packed it away in my camera bag.
Fresh Baked Soft Pretzels were served with Four Cheese Porter Fondue and Jake’s pretzel Mustard.
The Pretzels were saltless, but were a delight present to help soak up the alcohol…so you could drink more beer throughout the night.
Grilled Mini Bratwurst in a House Made Pumpernickel Roll topped with Braised Red Cabbage was quite the snack.
The Grilled Mini Bratwurst was delicious and you bet we came back for seconds.
The House Made Pumpernickel Roll was a bit tough for my liking, but the Braised Red Cabbage added a nice acidic vinegar flavor and a crunchy texture.
The Sauerbraten is a dish containing Rich and Savory Braised Angus Beef scented with Juniper and Allspice, Thyme and Parsley Spätzle tossed with Emmantaler Cheese. The Braised Angus Beef was tender and fell apart to the touch; very rich in flavors similar to the familiar Vietnamese Style Beef Stew (Bo Kho).
Chicken and Waffles also made an appearance, here with Crispy Chicken Cutlets with Fresh Made Waffles, and a Jalapeño Glaze.
The glaze was nice and sweet with a little spicy kick from the jalapeños.
Each ingredient was prepared and made fresh at the station. Even the glaze was heated over a fire before poured over the chicken and waffles.
At the last food station, mini desserts are found, including Dark Chocolate Cupcakes filled with Nutella and topped with a cream cheese frosting. This cupcake was nice for a chocolate craving…it’s healthy because they used dark chocolate, right?
The Apple Streusel Shot also had raisins and pistachios, with just the right amount of sweet. It was light and airy with the help of a dollop of whip cream on top.
The Key Lime Strawberry Shot was layered with coconut mousse and almond nougatine, like cloud 9 with every bite.
Guests were allowed to sample as many dishes at the food stations during the entire duration of the beer festival.
Guests could socialize at a nearby table, sit at a dining table, or sit by a warm fire with a few friends.
Beer stations were all around for guests to sample one to all available beers at each table.
Of course, there were many pumpkin flavored beers, such as Samuel Adams’ Fat Jack Double Pumpkin. However, from the beers we’ve tasted, Ace Pumpkin Cider (5% ABV) from California was the only beer that truly tasted like pumpkin. It was very light and crisp.
The Blueberry Ginger IPA from the VIP lounge was very fresh, light, and easy to drink on any type of day, whether it is a hot summer day or a cool fall evening.
Another delicious beer from the VIP lounge was Shipyard Brewer’s Choice. It would be one of my top choices to have, while sitting at the park enduring a family gathering.
Damm Laura Märzen is a gluten-free beer launched in 2006 as the first beer to help normalize the social life of those with Celiac Disease. In my opinion, it is a very delicious beer.
Be careful, it is clear and you can barely taste the alcohol. If I did not taste the malty notes with a hint of sweet fruitiness, I would not have thought it was alcoholic at all.
Below are a few other beers found throughout the festival.
For more information and full lists of the beers, please visit Jake’s Beer Festival.
Keep a look out for their next beer festival in May 2016 at Lowes Royal Pacific Hotel. Hope to see you all there!
It’s kind of a hidden gem. Deep within Walt Disney World’s Swan and Dolphin resort, you can find Kimonos, a long time favorite for sushi and Japanese cuisine.
The restaurant is accented by dark woods and hanging kimonos, the namesake traditional Japanese robes, each colorful and intricately woven, creating a rather intimate ambiance.
Sushi is the main attraction here, but the cooked and side dishes might outshine even the sushi if you know what to order. Oh, and a meal here is not inexpensive by any means – may be a preferred location for those expense accounts.
For an appetizer, we recommend the Kobe Beef Tartare and the Kimchee salad. The tartare is served artfully with avocado puree, dashi, and sliced lotus chips – full of flavor and beautifully presented.
The Kimchee salad is a classic dish here at Kimonos – known as kimuchi by the Japanese, kimchee is actually a Korean dish as most folks know by now, but the dish is popular in Japan as well, owing to its long colonial history with Korea and the cultural exchange from that time period. It’s spicy, with lots of heat, yet the octopus makes it refreshing as well.
Kimchee salad – with Octopus, Spring Garlic – $10.50
Sushi rolls are plenty here, and are rather traditional compared to other locations. The fish quality is excellent. The Kimono is a popular go – to, made with tuna, yellow tail, salmon and a wasabi mayonnaise glaze. On this visit, we go with the coconut shrimp, and dragon roll – both quite tasty.
Coconut Shrimp Roll – $13.00 and Dragon Roll – Spicy Tuna, Salmon, Avocado – $16.50
Dessert at Kimonos is something you must save room for – the desserts are all beautifully created by Laurent Branlard, executive pastry chef for the Walt Disney World Swan and Dolphin Resort, who has the distinction as the only two-time winner of the World Pastry Team Championship.
For those visiting later in the evening for dinner, Kimonos also features another time honored Japanese tradition – nightly karaoke.
This isn’t your typical ice cream shop. It’s a modern style ice cream making process that was first made popular through a youtube video of an Ice cream street vendor making ice cream rolls in Thailand.
It’s quite popular in Asia, particularly in Korea.
Guests choose their flavors and milk / non milk base, then it is poured on top of a steel plate. Some theorize that the steel, placed atop a 10 lb block of dry ice, or a quick freeze machine, which can cool down from room temperature to -9.4 °C / 15 °F in 10 minutes.
As the cream liquid begins to solidify, you can make ice cream with personalized mix-ins such as nuts and other ingredients – all without setting up an ice-cream maker or liquid nitrogen. It literally freezes in front of your eyes.
In New York, visitors are waiting three hours in line for this ice cream.
Taiyakis are a Japanese dessert – basically a fish shaped waffle usually filled with red beans, but here you can fill it from a long list of options including fruit and chocolate.
Five F(x) Ice Cream and Taiyaki
688 N Alafaya Trl, Ste 104
Orlando, FL 32828
Phone number (407) 930-7181
Although Florida’s weather can be unpredictable and brutal, the entire cast was lively and entertaining.
