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Donut King in Winter Park

Ricky Ly
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Donut King in Winter Park

Donut King is a family owned donut shop that opened in late 2007 in Minneola, Fl, and just a few months ago – they opened their second location on Howell Branch road, on the eastern edges of Winter Park / Casselberry.

Suffice it to say, this location is a lot closer to us on the east side than the Minneola one.

Unlike the first location, they are only open 5 a.m.-8 p.m daily.

What makes these donuts such a joy to eat? They’re soft, pillowy, and large – and quite delicious.

Throw your caution and diet to the wind before entering.

Some of the highlights are the glazed donut and the bacon maple glazed donut, but they have red velvet glazed, sprinkles, vanilla, pretty much all the favorites.

In addition to their donuts, they also have hot dog rolls, breakfast croissant sandwiches, and little slider hamburgers called castle burgers. They do not, however, have their jambalaya and fried chicken wings that is available in the first location…yet.

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Donut King
3716 Howell Branch Rd Winter Park, FL 32792
(321) 316-4817
http://www.thedonutking.com/
The Donut King on Urbanspoon

Sus Hi Eat Station wins 1st Place at Brighthouse Regional Business Awards for Medium Sized Business

Ricky Ly
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Sus Hi Eat Station wins 1st Place at Brighthouse Regional Business Awards for Medium Sized Business

When Robert Ly & Teresa Tran founded Sus Hi Eatstation in August 2011, they sought to change the way people think about sushi – creating not only an amazing concept with good food,a solid system and operations, but also a fun and quirky environment for “Ninjas” to work in and for customers to dine in.

“Ninjas” are the folks behind the counter crafting up the Sus Hi dishes, as well as customers that dine there. I suppose it is a general term for all people that enter the world of Sus Hi.

Robert and Teresa came up with the idea while in an ice-cream shop one night and after a few months of R&D followed by the business development, Sus Hi Eastation was born.

They started very small with just 6 Ninjas and now their business currently employs over 35 Ninjas.

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They worked tirelessly for an entire year, every single day from the break of dawn until past midnight to keep the business running.

Now 3 years later, they have stepped out of the restaurant to work on expansion with their team. Without their team, Ninjas and customers, Sus Hi Eatstation will never be where it is today.

Robert and Teresa are extremely grateful for the support of such beautiful and positive people in their lives (including each other – they’re scheduled to wed this year).

“When you walk into Sus Hi Eatstation, you instantly become a Ninja. You are greeted as Ninja by Ninjas with fun nicknames. While in line, you’ll hear things like the resounding boom of the gong when your appetizers are ready, Ninjas yelling FIRE when they melt cheese and interesting greetings to draw you into the Ninja culture.”

“You’ll choose your style of sushi first – roll, bowl, or wrap? After you decide on your style, you’ll move on to choose the protein combination you’d like. Mix and match your favorite protein choice of tuna, spicy tuna, salmon, spicy salmon, krab, chicken tempura, grilled chicken, shrimp tempura, cooked shrimp, or steak. After that you’ll choose from an array of fresh ingredients like avocado, cucumber, cheese, bacon, scallions, jalapeños, mango, strawberries, sweet potato flakes, tempura flakes, masago and much more.. Lastly you’ll top it off with your favorite sauces. We have over 20 different sauces to choose from.”

Appetizers include krab rangoons that are made fresh daily as well as their newest item – rice fries, found only at Sus Hi Eatstation and currently flying out the door.

“Our most popular item is the rice bowl. Customers completely customize it from beginning to end so each bowl is different and unique in its own way,” said Teresa, co-owner of Sus Hi Eatstation.

“We cater to ALOT of vegetarians and vegans because we are very vegan friendly – more than half of our menu is vegan friendly,” Teresa told us.

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Last year, Robert and Teresa submitted an application to compete for the title of Brighthouse Regional Business of the Year in the medium sized business category.

Out of over 350 applicants, 170+ were chosen to give a 6 minute pitch in front of a panel of judges. This 6 minute pitch was “Shark Tank” style followed by an additional 6 minutes of question and answer.

“After our pitch, we were very confident that we will become one of the finalists for the event, but did not find out the results until a few months later when they announced us as one of the top 9 finalists! Months went by as we waited for the grand gala and alas, we took home the grand prize and placed first in our category!”

The grand prize included over $100,000 in promotional awards from Brighthouse Networks.

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The Sus Hi Eat Station’s team includes:

Robert Ly, Grandmaster Fun Ly – visionary

Teresa Tran, Grandmaster MISO EEL – integrator

Thomas Wang, Master spARC – management

Tiffany Chan, Master Turtle – marketing

Ryan Plaza, Master Time – relations

The core values of the Sus Hi team include FUN, PASSION, CREATIVITY & INTEGRITY

“As a team, we have fun together and create fun for our Ninjas through the environment and culture of the brand .”

“As a team, we are passionate about what we do and support our Ninjas in developing their own passions through retreats, events, challenges, transparency and genuine love.”

“As a team, we focus on creativity and being innovative and provide creative opportunities for our Ninjas to learn, grow and express themselves.”

“As a team, we believe in always doing the right thing and guide our Ninjas to establish the same values in their everyday life.”

Their goals for the upcoming year? Expansion to multiple locations and continuing to serve it up for their Ninjas.

American Gymkhana – Closing on Restaurant Row

Ricky Ly
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American Gymkhana – Closing on Restaurant Row

One of the newest, and I’d have to say one of my favorite, Indian restaurants in town – American Gymkhana – has announced that it will close after this April. It’s sad news for the space that once held Raga and Antonio’s before it. It’s a tough location, to be sure. With time, and maybe a different space, it would have done well. And that may still happen – if everything falls in place.

A few months ago, I stopped by for brunch and found it to be delightful – from lobster poached eggs benedicts to the bombay style wraps stuffed with tandoori chicken. Chef Aarthi Sampath did a wonderful job in the kitchen, who started at a culinary internship with Junoon, a Michelin-starred Indian concept in Manhattan, New York.

Meanwhile mixologist Hemant Pathak, who has been featured in GQ Magazine and ELLE Magazine, tended the craft cocktails menu to great acclaim.

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Chef Aarthi Sampath

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House Kale Salad

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Juhu Beach Lobster Benny – tandoori lobster / roasted corn / masala poached egg / pao bread

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The Mumbai Franki, a wrap stuffed with chicken, red onions, sweet peppers, garlic aioli and flaky paratha.

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Official statement follows:

OFFICIAL STATEMENT
From: Rajesh Bhardwaj
Re: American Gymkhana Closing Announcement
Date: Thursday, April 9, 2015

“Since the opening of American Gymkhana, a modern-Indian restaurant and cocktail lounge in 2014, the concept has flourished and has been well-received by the Central Florida community. Our team takes great pride in what we have built, so it is with regret to announce that due to operational and brand discrepancies with local partners involved, American Gymkhana will no longer be open for business after April 2015 in its current location. The decision to withdraw our concept and restaurant group from this project was made after considerate deliberation regarding our brand standards. We look forward to pursuing new ventures in the future within the growing food and beverage community in Orlando.”

“Please note this closing will not impact or influence our other restaurants operating outside of Florida. Again, we thank all guests, organizations, journalists, and specifically, the residents of Central Florida for allowing for us serve the community and be part of a growing food culture.”

– RB Hospitality Group

Heart of Florida United Way’s 23rd Chef’s Gala – May 16th at Epcot

Nhi Nguyen
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Heart of Florida United Way’s 23rd Chef’s Gala – May 16th at Epcot

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This year marks Heart of Florida united way’s 23rd annual Chef’s Gala, held at Epcot World Showplace on May 16th from 6:45 pm until 10:00 pm

United Way is Central Florida’s most comprehensive health and human services charity and the largest provider of funds to the regions most critical programs.

Last year alone, United Way and its partner agencies helped more than 400,000 people in the tri-country region. Every year, the organization helps improve the lives of nearly 1 in 5 Central Floridian.

With more than 1,000 guests in attendance and due to the sponsors, more than 95% of all money raised goes directly to support our neighbors in need. Nearly 300,000$ was raised in 2014.

Recognized as the region’s premier food and wine-pairing event, the gala features exquisite cuisine from more than 20 of Central Florida’s top chefs, along with thoughtfully paired fine wines, live music and a silent auction.

Preview of the menu is provided below:

Illy Crusted Beef Tenderloin, Roasted Bone Marrow Mousseline, Hog Island Oyster, Crispy Potato

– Blu on the Avenue, Chef Anthony Krueger 

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The combination of land and sea had perfectly prepared medium rare tenderloin and creamy oyster.

Root Vegetable Gnocchi, Palmetto Creek Farms Pork Ragu, House made Ricotta cheese, Fried Garden Basil

– K Restaurant, Chef Kevin Fonzo 
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A simple, yet extremely satisfying dish. The soft dough dumpling dish held a taste of freshness that reminded me of a home cooked meal.

Duck Confit, Foie Mouse, and Kumquat sandwich 

–Primo, Chef Mariano Vegel 

DSC00672A bit size sandwich with a flavorful duck meat and creamy foie mouse- creating a not so average slider.

Florida Rock Shrimp Escabeche, Creamed Parsnips, Chicharonnes, Burnt Onion Jam 

-Urban Tide, Chef Jared Gross

 

DSC00689A confetti of flavors and textures from sweet, tangy, smokey to creamy, crunchy, and smooth. The rock shrimp dish had a lot of ingredients that play
well with each other.

Ghanaian Chocolate and Passion Fruit Milk Tart.

–Disney’s Animal Kingdom Lodge Bakery, Pastry Chef Amanda Lauder 

DSC00659A perfect combination of deep chocolate bitters and tang of passion fruit.

23rd Annual Chef’s Gala

Saturday, May 16, 2015

Epcot® World Showplace

6:45 – 8:15 p.m. – Champagne, Martini Bar
& Silent Auction!

7:30 – 10 p.m. – Bon Appétit!

Individual Tickets – $275
Couples Ticket – $500
Corporate Packages – $2,500

http://www.hfuw.org/Chefs_Gala.php

Heart of Florida United Way (HFUW) is Central Florida’s most comprehensive health and human services charity and the largest provider of funds to the region’s most critical health and human service programs. Last year, it raised and managed $26.6 million throughout Orange, Osceola and Seminole counties. HFUW is working to advance the common good by focusing on education, income, health and basic needs. It operates United Way 2-1-1, Central Florida’s crisis, suicide and referral helpline; Volunteer Resource Center; Gifts In Kind Center; Emergency Homelessness Services; and the Ryan White Part B program, which administers more than $2 million to provide HIV/AIDS services and referrals. HFUW impacts more than 400,000 individuals annually through its direct service and funded programs. United Way partners with local businesses, government, other charities to increase awareness of local health and human service issues and to inspire hope, provide options and create possibilities for people in need. Visit www.HFUW.org for more information, or call (407) 835-0900.

Megacon 2015 – Saturday April 11 – Orlando – 112 Photos of Cosplay and Such

Ricky Ly
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Megacon 2015 – Saturday April 11 – Orlando – 112 Photos of Cosplay and Such

I had a great time at Megacon this past Saturday. This was my first time ever at the annual comic book and sci-fi convention and it will probably not be my last.

Hundreds of attendees dressed up in cosplay – or “costume play” – as their favorite anime or super hero (or villain), steampunk character, and more. People were all very friendly all geeking out to their desired affinities.

Icons like Stan Lee of Marvel comics and Norman Reedus of The Walking Dead were present and guests could get their photos taken with them, for a fee.

Lots of comic books, collectible toys, action figures, and awesome artwork. Would definitely return next year – just get there early to avoid the lines.

 

National Beer Day at Toby Keith’s I Love This Bar & Grill

Katherine Nguyen
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National Beer Day at Toby Keith’s I Love This Bar & Grill

In preparation for National Beer Day, I was invited to enjoy some grub and friendly conversation at Toby Keith’s I Love This Bar & Grill in Orlando’s Artegon Marketplace.

The restaurant is known for its trademark 95-foot guitar-shaped bar, a stage for live country music concerts, Whiskey Girls, beer in mason jars, and a VIP “gazebo” for private parties as well as their smokin’ meals, entertainment and hospitality.

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At Toby Keith’s I Love This Bar & Grill, they like to make everything on location and in-house. This means that they make their own pasta, smoke their own meats and cheese, create their own sauces, etc fresh right in the kitchen.

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We started with Slow Roasted Pulled Pork Sliders with country slaw and crispy onion strings on the side. The sliders were easy to bite into and may leave some of its tasteful yet lightly sweet BBQ flavor on your taste buds. The coleslaw stacked on the pulled pork balances the sweetness of the BBQ sauce. The subtly spiced onion strings were crunchy, but dense because it isn’t similar to large strips of onions smothered in batter before being deep-fried.

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Toby’s Wings can be made with Traditional, Honey Gold, or Savory Dry Rub sauces/seasonings. They can be traditional or boneless and are served with Served with celery, carrot, and ranch or bleu cheese. Our Honey Gold Toby’s Boneless Wings were sweet, but were a little spicy from cayenne and chipotle mixed into the mustard-based sauce. These wings aren’t drowned in sauce and just how I liked them.

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The beer served with the sliders and wings was Oskar Blues Dale’s Pale Ale 6.5% ABV made by Oskar Blues Brewery in Lyons, CO. It has a hoppy note and is assertive but balanced flavors of pale malts and citrusy floral hops from start to finish. I normally don’t drink pale ales, but if I did, this would be the one I sip on when out and about with friends! It is super light and smooth to the palate.

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The American Soldier Burger is one of Toby’s classics. It is fire-grilled and topped with American cheese. It is free for active military with ID. The burger can be made to your liking (ie well-done, medium, rare, etc). It’s a nice item to have when you’re in the mood for a quick and easy bite. It was served with fries cut and made fresh with every meal, which you can tell once you bite into them.

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From the smoker, guests can choose one meat, two meats or three meats.

The Meats: pulled pork, beef brisket, baby back ribs (1/2), smoked turkey breast, spicy sausage links, smoked pulled chicken. At the event, we were served baby back ribs and they were smoked in one of the largest smokers on International Dr. in Orlando, FL. The meat was covered in a mellow sweet BBQ sauce, but the sweetness doesn’t overpower the taste of it being smoked. The meat is mostly lean and falls off the bone really easily.

The baby back ribs were served with creamy coleslaw, sweet potato tots, calico baked beans, and creamy mac & cheese.

  • The mac & cheese had a lot of cheese, stringy and topped with basil. The noodles were super soft.
  • The coleslaw was refreshing and cool compared to the other warm sides and dishes served.
  • The calico baked beans were made with bourbon. These weren’t bad, but wouldn’t be one of my choices for a side.
  • Last but not least, the sweet potato tots! These were fabulous and my favorite. The outside was crunchy, while the interior was very smooth and velvety.

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The entrees were paired with Dogfish Head 90 Minute Imperial/Double IPA 9% ABV made by Dogfish Head Brewery in Milton, Delaware. 90 Minute has a great malt backbone that stands up to the extreme hopping rate and packs a punch. The first beer Dogfish Head continuously hopped, allowing for a pungent, but not crushing, hop flavor.

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For dessert, we decided to split two delicious sweets. The Hot Caramel Apple Tart is an American classic made with Granny Smith apples, salted caramel, cinnamon and a hint of brown sugar. This was another favorite of mine to have at Toby Keith’s I Love This Bar & Grill. Let’s just say that I’d order this every time I visit although it could a bit more ice cream.

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A popular item of Toby Keith’s I Love This Bar & Grill is the Deep Fried Strawberry Twinkie “Shortcake”. The Famous Hostess Twinkie is deep-fried and served warm with a berry sauce and sprinkled with sweet powdered sugar. For us, the sweet berry sauce was replaced with chocolate and caramel. This isn’t my favorite because it is super sweet, but now I can see why everyone likes Twinkies so much, especially when they’re fried because I was able to share my first Twinkie experience with Toby Keith’s I Love This Bar & Grill.

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Before we finished up the evening, we were introduced to the American Girl Cocktail, which requires 1oz Wave Blue Raspberry Vodka, 0.5oz Blue Curacao, 0.5oz Grenadine, and ½ a bottle of Smirnoff Ice. This can be a nice pink drink for anyone who needs a light social drink.

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Toby Keith’s I Love This Bar & Grill is open

  • Sunday – Wednesday – 11am – midnight (kitchen open until 10pm)
  • Thursday – Saturday – 11am – 2am (Kitchen open Fri-Sat until 11pm)

Toby Keith's I Love This Bar & Grill on Urbanspoon

Inside the new Trader Sam’s Grog Grotto tiki bar at Disney’s Polynesian Village Resort

Ricky Ly
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Inside the new Trader Sam’s Grog Grotto tiki bar at Disney’s Polynesian Village Resort

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Here’s a new cool place you might not expect at a Disney property – a kind of speakeasy tiki bar, slightly hidden and only there if you are in the “know”.

Trader Sam’s Grog Grotto, latest addition to the newly reimagined Disney’s Polynesian Village Resort, is a themed lounge serving up exotic drinks and small plates, while offering scenic views of the marina and Seven Seas Lagoon.

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Not related to the other Trader Joe’s, this bar was founded by Adventureland’s famous “head” salesman, Trader Sam, and is based on the original Trader Sam’s Enchanted Tiki Bar at the Disneyland Hotel in Disneyland Resort in California.

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The famous Trader Sam cocktails, available in Disney collectible Tiki mugs, are a mix of old and new. And visitors are in for some “magical” surprise when they order a few of the specialty drinks. Let’s just say it conjures up some old spirits hiding in the grotto’s walls.

Only at Trader Sam’s Grog Grotto:
• Polynesian Pearl
• Nautilus
• Castaway Crush
• Tahitian Torch
• Dark & Tropical Stormy

Favorites imported from Trader Sam’s Enchanted Tiki Bar:
• Krakatoa Punch
• Uh-Oa!
• HippopotoMai-Tai
• Shrunken Zombie Head

Sam’s No-Booze Brews:
• Schweitzer Fall
• Skipper Sipper

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Small bites at Trader Sam’s Grotto include chicken lettuce cups with hoisin ginger sauce; Hawaiian poke with Sriracha aioli and wonton chips; kalua pork tacos with shredded cabbage and pickled vegetables; pan-fried dumplings with soy-sesame dipping sauce; roasted chicken and pork pâté bánh mì sliders with pickled vegetables; salmon oshizushi (pressed sushi); corn-battered Portuguese sausages with curry ketchup, and a Headhunter Sushi Roll.

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Salmon oshizushi (pressed sushi)

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Roasted chicken and pork pâté bánh mì sliders with pickled vegetables

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Headhunter Sushi Roll

The lounge has 50 seats inside and 82 on the patio. No reservations are required.

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This is part of the Disney’s Polynesian Resort’s major re-imagination including a return to its original, 1971 opening day name: Disney’s Polynesian Village Resort.

Changes include an expansive redesign of the Great Ceremonial House, new food and beverage experiences, waterside villas and more.

When fully completed, the Polynesian-themed deluxe property will include some 360 deluxe studio villas and 20 two-bedroom, over-the-water Bungalows as part of the Disney’s Polynesian Villas & Bungalows, the newest Disney Vacation Club Resort.

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There also are 484 traditional hotel rooms in a village of two-and three-story longhouses. Guestrooms feature a tropical motif complete with exotic prints and bamboo-style fixtures. Standard rooms offer two queen-size beds and a day bed, sleeping five.

Guests are welcomed to this family-favorite resort with a new entrance marquee featuring lava rock, tiki torches and flowing water surrounded by tropical hibiscus.

Trader Sam’s welcomes explorers to a mystical and tropical oasis featuring a lounge area with exotic cocktails served in souvenir mugs, paired with Polynesia-inspired small plates.

Other changes greeting Disney’s Polynesian Village Resort guests: the recently opened Pineapple Lanai kiosk, serving the world-famous Dole Whip soft serve and floats, and a new location for Capt. Cook’s quick-service restaurant.

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There’s pint-size fun at Lilo’s Playhouse, a supervised childcare offering. Stories unfold in this new whimsical children’s activity center where Lilo’s favorite classic Disney Little Golden Books tales such as Pinocchio, Lady and the Tramp and Alice in Wonderland come to life. While parents enjoy a night out, youngsters can delve into dress-up, crafts, storytelling and other fun faves in themed areas.

A completely renovated feature pool area, a new children’s water play area and an enlarged deck for poolside seating with views of a scenic vista will open for guests in mid-April.

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Overlooking Seven Seas Lagoon, the 20 Disney Vacation Club Bungalows will be the first of this type of accommodation at Walt Disney World Resort. Each sleep up to eight guests, and feature a full kitchen, two bedrooms and even a plunge pool where Disney Vacation Club Members and guests can enjoy views of fireworks over Magic Kingdom and Seven Seas Lagoon. This resort also will be the first to have connecting Deluxe Studios (located in longhouses) that will sleep up to five guests each, as well as kitchenettes and enhanced storage space for convenience and comfort. The first phase of Disney’s Polynesian Villas & Bungalows is scheduled to open April 1, 2015.

Existing dining options include ‘Ohana, located on the second floor of the re-imagined Great Ceremonial House, featuring a Disney Character breakfast and a family-style Polynesian feast where meats and seafood are grilled over an open fire pit. Kona Café, a unique family restaurant, is open for breakfast, lunch and dinner. Sandwiches, ice cream and pizza are available 24 hours a day at Capt. Cook’s. In an outdoors luau setting, Disney’s Spirit of Aloha Dinner Show features traditional Polynesian fare, music, dancing and costumes. Shopping options include island fashions, bathing suits and casual sportswear.

For reservations, call 407/W-DISNEY or visit Disneyworld.com. To learn more about Disney Vacation Club, visit disneyvacationclub.com.

Upcoming Orlando Foodie Events – Taste of Winter Park, Bacchus Bash, FH’s Gourmet Soiree, and more

Ricky Ly
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Upcoming Orlando Foodie Events – Taste of Winter Park, Bacchus Bash, FH’s Gourmet Soiree, and more

For more events, make sure to visit the Orlando Foodie Calendar!

2015 Bacchus Bash

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Please CLICK HERE for additional details
This event will take place at Orlando Premium Outlets®- Vineland Ave
on Friday, April 10, 2015 – 5:00pm-10:00pm

Since 1987, “Orlando’s Biggest Street Party” has been dedicated to secure funds for Hospitality Educational purposes. Over the years, Bacchus Bash has donated nearly $1,000,000 to Central Florida hospitality Students and Hospitality Schools in Central Florida.

This annual food, beverage and entertainment festival features 70+ F&B and Entertainment booths and over 25,000 attendees.

Come to the party on Friday April 10th at 5 PM-10PM for drinks, food, entertainment, silent auction and more.

Orlando Vineland Premium Outlets
8200 Vineland Ave
Orlando, FL 32821

VENDOR BOOTHS
A & L Associates
Anthony’s Coal Fired Pizza – Orlando
Benihana – Orlando
Brio Tuscan Grille
Caribe Royale Resort & Convention Center
CFHLA Allied Relations Council
CFHLA Security & Safety Council
CFHLA Vacation Ownership Council
Disney’s Art of Animation & Disney’s Pop Century Resorts
DOUBLETREE By Hilton Orlando At SeaWorld
Doubletree by Hilton Orlando Downtown
Doubletree by Hilton Walt Disney and Embassy Suites Orlando International Drive
Edlen Electrical
Grand Bohemian Hotel, Downtown Orlando
Hilton Orlando
Holiday Inn Lake Buena Vista in the Walt Disney World Resort
Hyatt Regency Grand Cypress
JW Marriott Orlando Grande Lakes
Loews Hotels—Royal Pacific Resort
Marriott Orlando Airport
Melia Orlando Suite Hotel
Muse Gelato
Nickelodeon Suites Resort
Orlando World Center Marriott
Paramount Resort Collection
Pirate’s Town
Planet Hollywood Restaurant
Renaissance Orlando Airport Hotel
Sea Dog Brew Pub
Servpro of Osceola County
UCF Rosen College of Hospitality Management
Valencia College Foundation
Westin Lake Mary Orlando North
Wyndham Lake Buena Vista Resort
Wyndham Orlando Resort International Drive

WINTER PARK’S ULTIMATE FOODIE FESTIVAL RETURNS APRIL 15

The Winter Park Chamber of Commerce’s annual showcase of local eateries has grown over the years to be known as “the ultimate foodie festival.”

The 30th Annual Taste of Winter Park presented by CenturyLink is expected to live up to the moniker on Wednesday, April 15, 2015, at the Winter Park Farmers’ Market. More than 45 of the area’s top chefs, bakers, caterers and confectioners are expected to participate.

“Each year the Taste of Winter Park attracts residents and tourists alike to experience a unique pairing of fine food, drink and live music on a fun evening in downtown Winter Park,” said Patrick Chapin, President/CEO for the Winter Park Chamber of Commerce.

Guests’ palettes will be tempted by a variety of cuisines as well as decadent desserts and refreshing beverages. In addition to the delicious dishes, guests will enjoy live entertainment by saxophonist Johnny Mag Sax.

Participating restaurants include: 4 Rivers Smokehouse, ABC Fine Wine & Spirits, Another Broken Egg Café, Bailey’s Coffee Service, Barefoot Wine, Barnie’s CoffeeKitchen, Bosphorous Turkish Cuisine, Brio Tuscan Grille, Bungalow 23 Culinary Cocktail Mixers, Carmel Kitchen, Canopy Café, Cocina 214, Costco Wholesale, Crispers, Florida Distributing Company, Gator’s Dockside of Baldwin Park, Hamilton’s Kitchen at The Alfond Inn, Javatino, Jeremiah’s Italian Ice, John & Shirley’s Catering, Kona Ice of Winter Park, Krispy Kreme, Lombardi’s Seafood, Marlow’s Tavern, Mellow Mushroom, Mi Tomatina, Miller’s Ale House, Nelore Brazilian Steakhouse, Orchid Thai Cuisine, P.F. Chang’s China Bistro, Park Plaza Gardens, Peterbrooke Chocolatier, Pi Hole Pizza, Rogue Pub, Shake Shack, Smart Coffee HD, Sodexo at Rollins College, Sonny’s BBQ, The Bistro on Park Avenue, The Porch, The Wine Barn, Tijuana Flats, TR Fire Grill, Umi, Wayne Densch, Inc. and Whole Foods Market Winter Park.

Participants will compete for bragging rights in seven categories including best entrée, appetizer/side dish, beverage, dessert, healthy dish, Florida-inspired dish and booth display. An elite panel of judges will evaluate each entrant and award honors to the most deserving in each category. Judges include Mark Baratelli, publisher, The Daily City; Pam Brandon and Katie Farmand, editors, Edible Orlando; Josh Garrick, columnist, Winter Park/Maitland Observer; Rona Ginden, dining editor, Winter Park Magazine; Ricky Ly, food blogger, Tasty Chomps; Heather McPherson, food editor and restaurant critic, Orlando Sentinel; Megan Ribbens, web producer, Orlando Business Journal; and Scott Richardson, food writer, The Park Press.

New for 2015, the Taste of Winter Park will hold a drawing of chance for a 2-person European cruise courtesy of GO Travel and Viking River Cruises, valued at $10,000, as well as a silent auction. The drawing will be held during the Taste of Winter Park event. The winner may select from a variety of 8-day/7-night itineraries embarking in November/December 2015. Tickets are available for $10 each, or three for $25. Must not be present to win. The silent auction will feature a variety of packages from Winter Park Chamber of Commerce members including sports, theater, dining and artwork.

The 30th Annual Taste of Winter Park will be held Wednesday, April 15, 2015, from 5:00 – 8:00 p.m. at the Winter Park Farmers’ Market, 200 West New England Avenue, Winter Park, 32789. Tickets are available for $40 in advance for Winter Park Chamber members, $45 for non-members and $45 for everyone at the door. Tickets for both the event and the raffle can be purchased at the Winter Park Chamber of Commerce located at 151 West Lyman Avenue, by calling (407) 644-8281 or online at www.winterpark.org. Stay up-to-date with event details at www.facebook.com/tasteofwinterpark or @WinterParkTaste on Twitter.

The Taste of Winter Park is made possible by our presenting sponsor CenturyLink, and support from Andrea Kudlacz, Barefoot Wine & Bubbly, C&S Press, Central Florida Lifestyle, Edible Orlando, Ferrell Wealth Management/ Ferrell & Kelly CPA’s, Florida’s Finest Linen Service, Full Sail University, GO Travel, Hunter Vision, Integrative Physical Medicine, Massey Communications, Orlando Family Magazine, Sysco Central Florida, The Park Press, UCF Athletics, Viking River Cruises, WFTV Channel 9, Whole Foods Market, Winter Park Magazine, Winter Park Village, Winter Park/Maitland Observer, WMMO 98.9 FM and WUCF 88.9 FM.

The Winter Park Chamber of Commerce represents more than 800 businesses, community organizations and individuals in an effort to develop, promote and sustain a vital, thriving business climate throughout the community and to initiate, support and enhance the civic, educational and economic well-being of the area. For more information visit www.winterpark.org.

Taste of College Park
Presented by the Rotary Club of College Park

This year’s event is scheduled for Thursday, April 16, 2015 at 6:00 p.m.

Every spring Rotary Club of College Park hosts the Taste of College Park Food & Wine Festival. The festival takes place at the Historic Dubsdread ballroom.

The Taste of College Park combines food, wine, live music, silent & live auctions for an extraordinary evening in College Park. Nearly a dozen local restaurants and distributors provide the food and wine; local retailers supply items for the silent and live auction. College Park businesses and Rotary Club members sell nearly 500 tickets.

Whether you are a local foodie looking to sample the latest fare from College Park’s best restaurants or a resident looking to enjoy an evening sampling great wines and listening to music, the Taste of College Park Food & Wine Festival is a casual and fun evening for everyone.

The Taste of College Park Food & Wine Festival is the Rotary Club of College Park’s premier fundraising event and one of the largest events in the College Park Community. In previous years, the club raised more than $30,000 for local charities including Ronald McDonald House of Orlando, the Christian Service Center for Central Florida, Princeton Elementary, Lake Silver Elementary, and scholarships & awards for College Park students.

Demographics

The Taste of College Park Food & Wine Festival targets across three generations of of the College Park community, brining in upscale professionals and residents of all ages. While College Park residents are the highest concentration of participants in years past, the event also is attended by residents of neighboring communities including Lake Ivanhoe, Winter Park, Orwin Manor, Lake Formosa and Downtown.

Event Exposure

The Taste of College Park Food & Wine Festival appeals to foodies and area professionals looking for a night on the town with friends, co-workers or clients.

The event is an excellent marketing vehicle for community partners looking to target an audience with buying power. Partner involvement builds brand awareness, helps you promote goodwill and positive community relations.

Taste of Pointe Orlando – April 19

This is Pointe Orlando — a place where you can elevate your dining experience at restaurants offering everything from casual fare to haute cuisine. Where you can discover a diverse collection of specialty shops. And where, when the sun sets, you can find a place pulsing with energy, music & live entertainment.
Tickets can be purchased at event on Sunday, April 19 for $35

On Sunday, April 19, Pointe Orlando invites you to enjoy samplings of food from our award-winning restaurants amidst equally delectable ambiance. Come relax and savor an afternoon full of delights at the Taste of Pointe Orlando.

Participating restaurants include:
Adobe Gila’s
B.B. King’s Blues Club
Copper Canyon Grill
Cuba Libre Restaurant & Rum Bar
Funky Monkey Bistro & Bar
Maggiano’s Little Italy
Marlow’s Tavern
minus5 Ice Bar
RA Sushi
Taverna Opa
Tommy Bahama’s Restaurant & Bar

Proceeds benefit the Florida Hospital Esophageal Cancer Program:
Esophageal cancer is one of the fastest growing cancers in the United States. Acid reflux can lead to pre-cancerous Barrett’s esophagus which can be effectively treated to prevent esophageal cancer. The earlier the diagnosis and onset of treatment, the greater chance you will have of beating this disease. If you have frequent reflux get evaluated and treated to prevent cancer. Barrett’s esophagus is the single major risk of adenocarcinoma cancer which is the fastest growing gastrointestinal cancer and IT IS PREVENTABLE with a non-invasive procedure. Prevention is the key, there ARE steps you can take to prevent this disease. To learn more about treatment options visit www.FH-knowthefacts.com. All proceeds from this event will benefit the Esophageal Cancer Program at Florida Hospital Cancer Institute.

http://www.eventbrite.com/e/taste-of-pointe-orlando-2015-tickets-15982793967?aff=pointeorlando

Florida Hospital’s Gourmet Soiree 2015
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Gourmet Soiree - 1
https://www.floridahospital.com/landing/2014/solo/gourmet-soiree/

Florida Hospital invites you to roll up your sleeves and join the fight against childhood obesity with Food Network’s Chef Robert Irvine and over 70 of Central Florida’s most talented chefs.
Gourmet Soiree is an interactive dinner experience demonstrating how exciting healthy cooking can be.

Join us at Rosen Shingle Creek on Sunday, May 3, 2015 where we will feature a reception, live and silent auctions and a unique opportunity for you and your guests to prepare a healthy meal alongside your personal table chef.

To purchase individual tickets or a group table, please contact Jami Smith with at 407-303-9586 or Jami.Smith@FLHosp.org.

Rosen Shingle Creek Resort
9939 Universal Blvd.
Orlando, FL 32819
– See more at: https://www.healthy100.org/event/gourmet-soiree#sthash.1Sutr8ur.dpuf

Florida Hospital and Celebrity Chef, Robert Irvine invite you to roll up your sleeves and join the fight against childhood obesity.

Join us for an evening of fun with friends, interactive cooking and fabulous food while providing opportunities for the children and families in our community to live a healthy life.

Gourmet Soiree is a unique interactive dining experience, benefiting children in our community and other vital programs at Florida Hospital. Guests will not only watch chefs prepare incredible and healthy dishes before their eyes, they actively participate in the creation and preparation of their meal.

Healthy eating along with an active lifestyle can impact not only the person, but a community. Florida Hospital for Children’s Mission: fit Possible program is designed to teach kids about good eating habits and healthy life choices in fun, entertaining and memorable ways.

Hosted by Celebrity Chef Robert Irvine

With more than 25 years in the culinary field, Chef Robert Irvine brings his experience to the Food Network as host of the hit series Restaurant Impossible. A native of England, Irvine joined the British Royal Navy at age 15, where his skills in the kitchen quickly captured the attention of his superiors. Irvine’s culinary talents granted him the opportunity to work onboard the Royal Yacht Britannia as part of his service, where he prepared food for the royal family and sparked his culinary passion.

Second Harvest Food Bank – Chef’s Night featuring Chef John Rivers to Benefit Culinary Training Program

Ricky Ly
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Second Harvest Food Bank – Chef’s Night featuring Chef John Rivers to Benefit Culinary Training Program

Second Harvest Hosts Chef’s Night to Benefit Culinary Training Program – Event Features Chef John Rivers from 4R Restaurant Group

Nationally celebrated Chef John Rivers, founder of 4R Restaurant Group, which includes 4 Rivers Smokehouse, The COOP and The Sweet Shop, recently hosted dinner for nearly 100 guests at Second Harvest Food Bank of Central Florida as part of the second annual Chef’s Night series.

Mark your calendar, the next Chef’s Night will be on May 27 featuring Chef Kevin Fonzo of K Restaurant.

Courtesy of Mark Baratelli of TheDailyCity.com
Courtesy of Mark Baratelli of TheDailyCity.com

Through this program, Second Harvest invites top local chefs into its Community Kitchen to prepare a multi-course prix-fixe menu for local residents and supporters. The program’s previous guest chefs include Chef Hari Pulapaka of Cress Restaurant and Chef Hector Colon of SeaWorld Orlando.

Courtesy of Mark Baratelli of TheDailyCity.com
Courtesy of Mark Baratelli of TheDailyCity.com

“When guests dine with us as part of the Chef’s Night series, they support our Culinary Training Program, which provides qualified, at-risk and economically disadvantaged adults with the skills needed to pursue a sustainable career in the food industry,” said Dave Krepcho, president and CEO of Second Harvest Food Bank of Central Florida. “We’re proud to partner with chefs like John Rivers to provide a delicious meal to our community while raising money for a great cause.”

Courtesy of Mark Baratelli of TheDailyCity.com
Courtesy of Mark Baratelli of TheDailyCity.com

Second Harvest’s 14-week Culinary Training Program provides free hands-on cooking and kitchen training, similar to the curriculum of professional culinary institutions. In addition to learning life skills and employability skills, participants also receive employment assistance.

Courtesy of Mark Baratelli of TheDailyCity.com
Courtesy of Mark Baratelli of TheDailyCity.com

“4R Restaurant Group is excited to partner with the Second Harvest Food Bank for this great event,” stated Chef John Rivers. “As a business owner and resident of Central Florida, it’s important to assist with the growth, education and ultimate success of those in our community. The act of giving back and supporting community members through education and interactive dinner experiences is woven into our brand’s DNA.”

For more information about future Chef’s Night events, visit www.FeedHopeNow.org.

Courtesy of Mark Baratelli of TheDailyCity.com
Courtesy of Mark Baratelli of TheDailyCity.com
Courtesy of Mark Baratelli of TheDailyCity.com
Courtesy of Mark Baratelli of TheDailyCity.com

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About Second Harvest Food Bank of Central Florida
SHFBCF is a member of Feeding America – the largest charitable domestic hunger-relief organization in the United States. SHFBCF secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida. Last year, with the help of food and financial donors, volunteers and a caring, committed community, the food bank distributed nearly 64 million pounds of grocery products – the equivalent of more than 53 million meals – to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. Our community turns to Second Harvest’s partner agencies more than 71,000 times per week. To learn more about SHFBCF, visit www.FeedHopeNow.org.

Bands, Brew, and BBQ at SeaWorld – Recap!

Katherine Nguyen
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Bands, Brew, and BBQ at SeaWorld – Recap!

We had the pleasure of visiting SeaWorld for a day and to attend Bands, Brew & BBQ. Here are some photos to take you along for a ride at the event and throughout the park where we saw dolphins perform and fed sting-rays.

The event has artists come every weekend ranging from comedians to singers. They also had Bubbalou’s BBQ, Sonny’s BBQ and SeaWorld’s Sweet & Smokin’ BBQ.

DSC_0248Bubbalou’s BBQ ribs were delicious and fell off the bone once you bite into it. Their sides (i.e. fries, cole slaw and toast) were great to have. This plate will fill you as it filled the plate.

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The tacos at Bubbalou’s weren’t very unique. To make them unique, you should add some of their special sauce. We added their hot sauce and that made the flavors pop!

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42 Flapperiffic shots from Orlando Weekly’s Great Orlando Mixer 2015

Ricky Ly
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42 Flapperiffic shots from Orlando Weekly’s Great Orlando Mixer 2015

This Thursday, Orlando Weekly celebrated the Great Orlando Mixer – Orlando’s largest cocktail party in the city’s most elaborately decorated vintage venue – the Church Street Saloon, complete with 1920s costumes, hors d’oeuvres, live entertainment, and craft cocktails from the city’s top bars and bartenders.

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The winner of the 2015 Great Orlando Mixer winner was The Church Street Tavern – whose bartenders created a gin sticky, which included Cinnamon syrup infused grilled orange slices and St. Augustine gin blended with fresh squeezed orange juice – garnished with a cinnamon stick and orange twist.

The Hen House at Wall Street Plaza was runner up with an honorable mention going to Prato.

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St. Augustine Distillery provided much of the liquor for the evening, offering a Florida cane vodka, made with Florida-grown sugar cane, and a New World Gin, made with a blend of coriander, juniper, lemon peel and cassia.

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Food was provided by Seito Sushi at Baldwin Park, the new Urban Tide at Hyatt Regency Orlando, Segofredo, and Paxia.

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For more info, visit:
http://www.orlandoweekly.com/Blogs/archives/2015/03/27/and-the-winner-of-the-2015-great-orlando-mixer-is

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Participating establishments included:

Dexters Thorton Park
Lil’ Indies
Luma
Olde 64
Prato
Santiago’s Bodega
Sideshow
Stardust Video & Coffee
The Church St. Tavern
The Hammered Lamb
The Hen House
The Rusty Spoon
The Treehouse
W XYZ
World of Beer Downtown

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Church Street Tavern
120 West Church Street Orlando, FLO 32801
407-985-5833
Templeton Rye Cocktail Madhatten – Muddled fresh basil in a jalepeno syrup. Stirred Templeton Rye with a dash of the most original bitters and garnished with a cherry tomato. St. Augustine Gin Cocktail Gin Stickey – Cinnamon syrup infused grilled orange slices. St. Augustine gin blended with fresh squeezed orange juice. Garnished with a cinnamon stick and orange twist.

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Lil Indies
1036 North Mills Avenue Orlando, FLO 32803
Templeton Rye Cocktail Vira Jira- Earthy, rich cumin accents light oak and spice notes of Templeton Rye. The addition of lime juice gives this approachable cocktail the spirit of Middle Eastern flavors.
St. Augustine Gin Cocktail The Martingale – Nutty, bitter notes of Cardamaro and Averna draw out the flavors of hand ground herbs in the St. Augustine Gin moving the bright citrus notes of the gin front and center. The habanero shrub gently warms the earthy notes in the sumptuous sipper.

Dexter’s Thorton Park
808 East Washington Street Orlando, FLO 32801
407-648-2777
Templeton Rye Cocktail The Templeton – A warming mixture of Templeton Rye Whiskey with rosemary infused maple syrup and fresh squeezed lemon juice
St. Augustine Gin Cocktail The New Pear Fizz – A perfect blend between Ginger and pear smashed and served with fresh lemon juice and St. Augustine Gin.

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Luma on Park
290 South Park Avenue Winter Park, FLO 32789
407-599-4111
Templeton Rye Cocktail A Little R & R – Rhubarb bitters, powdered sugar, egg whites, soda & rhubarb stalk.
St. Augustine Gin Cocktail Ponce de l’Orange – St. Augustine Gin, blood orange, grapefruit, agave & basil.

Olde 64
64 North Orange Avenue Orlando, FLO 32801
321-245-7730
Templeton Rye Cocktail The Settle Down – 2 sugar cubes, 2 large basil leaves, 3 blackberries, dash of grated cinnamon, 3/4 oz of Templeton rya, 1/4 oz of Lemon Juice, 1/2 oz of Club Soda garnished with a slapped bay leaf.
St. Augustine Cocktail The H.M.S. – 2 cardamom pods, pinch of kosher salt, 3/4 oz of St. Augustine Gin, 3/4 oz of jasmin green tea, 1/2 oz Lime Juice, 1/2 oz Agave nectar, garnished with crushed bay leaf.

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Prato
124 North Park Avenue Winter Park, FLO 32789
407.262.0050
Templeton Rye Cocktail The Muddled Mexican – Templeton Rye, Mexican cola reduction, vanilla syrup, muddled orange/cherry & orange/cherry bitters.
St. Augustine Gin Cocktail Berried Treasure – Blackberry, rosemary simple syrup, lime & lemon bitters.

Rusty Spoon
124 North Park Avenue Winter Park, FLO 32789
407-262-0050
Templeton Rye Cocktail Templeton Rye: AZ-85 – Templeton Rye, ginger syrup & lemon juice.
St. Augustine Gin Cocktail St. Augustine Gin, fresh blueberries & lemon verbana.

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Santiagos’ Bodega
802 Virginia Drive Orlando, FLO 32803
407-412-6979
Templeton Rye Cocktail 12 Days – Templeton Rye, Cinzano Vermouth Rosso, fresh orange, cinnamon, Angostura bitters, orange bitter, and agave.
St. Augustine Gin Cocktail Aviles Street – Mandarin napoleon, luxardo cherry, lemon, fresh basil, raw honey.

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Sideshow
Wall Street Plaza 15 North Orange Avenue Orlando, FLO 32801
407-420-1515
Templeton Rye Cocktail Al’s Vice – A classic whiskey cocktail enhanced with homemade honey grapefruit syrup, orange bitters and a twist.
St. Augustine Gin Cocktail First Flower – St. Augustine gin mixed with homemade vanilla lavender syrup, lemon juice and lavender bitters. Spring has arrived!

Stardust Video & Coffee
1842 Winter Park Road Orlando, FL 32803
(407) 623-3393
Templeton Rye The Sting – Templeton Rye, fresh habanero/peach puree spiced with cardamom and secrets, fresh squeezed orange and angostura bitters garnished with a citrus peel.
St. Augustine Gin Cocktail Gidget Goes Hawaiian – St. Augustine Gin with muddled fresh ginger root, passion fruit juice and fresh squeezed orange, orange blossom water and grapefruit bitters garnished with a fresh basil sprig.

The Hammered Lamb
1235 North Orange Avenue Orlando, FLO 32804
407-704-3200
Templeton Rye Cocktail The Lamb Mae – Cherry, vanilla bean, and sage infused Templeton Rye Whiskey served over a king cube garnished with a lemon twist, sage leaf, and cherry.
St. Augustine Gin Cocktail The Lamb Jam – St. Augustine Gin, a pineapple sage syrup and seasonal Jam served over ice cubes.

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The Hen House @ Wall St.
11 Wall Street Orlando, FLO 32801
407-849-9904
Templeton Rye Cocktail Templeton Moon-RYE-se – A whiskey infusion of organic apples, cinnamon and vanilla. A hen house secret recipe.
St. Augustine Gin Cocktail Florida Fizz – A new school take on the old gin fizz, with some Florida twists. Made with locally sourced Florida Orange flower oil, Florida honey syrup and of course, St. Augustine Gin.

The Treehouse
68 East Pine Street Orlando, FLO 32801
407-205-2062
Templeton Rye Cocktail Blackberry Lemonade – Templeton Rye Whiskey, muddled blackberries, lemonade and mint.
St. Augustine Gin Cocktail Cucumber Gimlet – Gin, cucumber, lime, elderflower, and jalepeno.

W XYZ (a loft hotel)
500 South Orange Avenue Orlando, FLO 32801
407-380-3500
Templeton Rye Cocktail Compass Rose – A modern twist on a classical Admiral with rosemary lemon juice and Templeton Rye.
St. Augustine Gin Cocktail Ginarita – A refreshing spring time twist on a classic margarita, muddled cucumber and lime mixed to make this a must.

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World of Beer Downtown
431 East Central Boulevard Orlando, FLO 32801
407-270-5541
Templeton Rye Cocktail Capone’s Hideaway – Templeton Rye Whiskey pairs perfectly with a lemon-verbena shrub topped with champagne and garnished with a torched lemon peel.
Templeton Rye Cocktail Florida Sky – Florida take on an aviation cocktail made with St. Augustine Gin, creme de violet, hibiscus honey simple syrup, lavender bitters, and key lime juice.

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The team at the new Urban Tide restaurant at Hyatt Regency Orlando on International Drive
The team at the new Urban Tide restaurant at Hyatt Regency Orlando on International Drive

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Bento Asian Kitchen and Sushi Cafe – UCF University – First Look

Ricky Ly
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Bento Asian Kitchen and Sushi Cafe – UCF University – First Look

Bento Asian Kitchen + Sushi has finally opened this week at the UCF / University location.

This is their 7th location in Florida, with other Bentos in Gainesville and Jacksonville.

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Bento Cafe was founded in Gainesville 13 years ago by University of Florida alumni Jimmy Tung, Johnny Tung and David Yu. This is the third location in Orlando, following the debut of Bento at the Plaza downtown and on Sand Lake Road.

The restaurant features entrees, such as Bento Boxes and noodle and rice bowls, alongside sushi options including sashimi, vegetarian or classical sushi varieties, with most of the dishes in the $7 to $9 range. There is also a full bar at this location.

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Some of my favorite dishes at Bento Cafe include the Chirashi sushi bowl, Spicy Korean chicken, teriyaki chicken, and the Cantonese pork chop. While in college, Bento Cafe was actually one of the first places where I tried many of the various cuisines from Asia for the very first time, at a very college budget friendly price. For that, I am forever grateful to them for opening up the doors to Asian cuisine, not only to me, but to thousands of college students around Florida.

We’ll be updating this post as more information comes in.

SPICY TUNA-SALMON DON 8.75
An assortment of fresh Sashimi on a bed of rice with masago, avocado, slices of cucumber, sesame seeds and wakame
Bento Asian Kitchen and Sushi
12101 University Blvd Ste 408
Orlando, FL 32817
(407) 658-8088

SUSHI HAPPY HOUR
Monday – Friday | 4 pm – 7 pm
Buy 2 rolls, get 1 Free!
SUSHI COMBO BOX
$8.75 from Open to 5 pm

Full bar at the UCF location
Full bar at the UCF location
Line is quite busy on the first day
Line is quite busy on the first day

Bento Café on Urbanspoon

Raglan Road Feat. Celebrity Chef Kevin Dundon

Nhi Nguyen
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Raglan Road Feat. Celebrity Chef Kevin Dundon

I had an amazing opportunity to come back to Raglan Road  to meet celebrity chef Kevin Dundon– famous for his five-star hotel and cookery school in Ireland and his award-winning PBS and Create TV cooking series.

As seen from the picture above he showcased his cooking and charm as he walk us through the dishes we were going to sample that evening.

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Starting off with: Coquille St. Jaques
Seared scallops with creamy mornay sauce and steamed mashed potatoes.

The scallops are dry packed, allowing the scallops to be fresher and withhold an intense flavor versus the frozen ones where all the flavor is released with the water when thawed. It’s then simply seasoned with a little oil, a little salt, and then left to sit to caramelize in the pan.

The scallops had incredible texture, as it was not too mushy or tough, but rather soft. Since it was only enhanced with salt, the true flavors of seafood really came through.

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paired with: Sterling Napa Sauvignon Blanc

This crisp and dry wine had a thicker viscosity that goes along very well with seafood, especially scallops.

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Next we have: Duet of Tomato Soup and Champagne Splashed Oyster

 

Ripe Roma/ Plum tomatoes were used in combination with onions, garlic, a pinch of salt and pepper and then deglazed with Gin. Then chef Dundon upped the decadence of the soup with a generous amount go heavy cream and butter. The super smooth shot of soup was then accompanied by fresh raw oyster.

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paired with: Chandon Brut Champagne
It delivers complex flavors of apples and pears, and accented with citrus spices. The win had a refreshing and dry finish.

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Moving onto the dish that according to Chef Dundon- truly represent his cooking: Roast Rack of Spring Lamb

Scrag end of neck of lamb with leeks, baby potatoes and carrots in Irish stew consommé. 

Tender lamb that’s roasted to a perfect medium (the recommended state for lamb, otherwise it would be too chewy or tough. I’m usually not a fan of lamb due to it’s pungent grassy flavor, however this particular dish made the lamb flavor quite mellow . Also, I preferred eating each bite of lamb with the leek julienne, it really helps when you’re not used to eating lamb.

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it was complimented with a glass of : B.V Rutherford Cabernet

A smooth, smokey red with deep flavors that brings out the savoriness of the broth and the roasted lamb.

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We ended things sweetly with: Pimms Knickerbocker Glory

An interesting concoction of fruit filled gelatin topped with refreshing vanilla mouse and cucumber and melon foam.  With a super addicting petite french pastry- the pistachio macaron.

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Chef Dundon’s dishes all have a common theme, simplicity.  They’re beautifully crafted, without the intentions of being complicated to bring out the true flavors of the ingredients.

*Also, don’t plan on counting calories when tasting these dishes – as a lot of delicious butter are used.

I was even lucky enough to be gifted with one of Chef’s cook book: Chef Dundon’s “Back to Basics” and got it signed!

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A little something extra:

For those interested in the Gin Tomato soup here’s how to make it!
2.0 oz   Olive oil
2.0 oz   Butter
1 each  Yellow Onion (diced)
2 Cloves Garlic (chopped)
2.25 lb Roma/Plum tomatoes, ripe, cut in 0.5
0.5 cup Gin
1.0 qt Vegetable Stock
1.0 cup Heavy cream
To taste Salt
To taste pepper

1. Heat the oil lightly
2. Add in the onions and cook over medium heat until translucent
3. Add in the garlic and sweat for about 2 minutes
4. Add in the tomatoes and pinch of salt and pepper
5. Cook for 6 minutes stirring
6. Deglaze with Gin: Cook stirring for about 7 minutes
7. Add in Stock, bring to a boil, lower to a simmer and cook for 20 minutes until tomatoes are very tender and broken up
8. Add in the heavy cream, bring to a boil and cook for 8 minutes
9. Adjust seasoning with salt and pepper
10. Remove from the fire and puree with a hand blender until smooth and then strain
11. Serve hot, garnish with creme fruit, crostini, and snipped chives.

1640 E Buena Vista Dr, Lake Buena Vista, FL 32830
(407) 938-0300

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Raglan Road Irish Pub & Restaurant at Downtown Disney Announces 10TH Anniversary ‘Master Chef’ Cooking Contest
Finalists Win Ireland Trip to Cook with Celebrity Chef Kevin Dundon

LAKE BUENA VISTA, Fla. (March 11, 2015) – Ladies and gentlemen, start your cook stoves! To kick off its 10th anniversary celebration, Raglan Road Irish Pub & Restaurant at Downtown Disney challenges home chefs to get creative and vie for the honorary title of Raglan Road Master Chef.

Now through April 21, amateur cooks are invited to submit a video featuring an original three-course menu of appetizer, entrée and dessert worthy of the restaurant’s 10th anniversary celebration in October. Raglan Road Master Chef Kevin Dundon, a James Beard award-winning chef whose PBS/Create TV series “Kevin Dundon’s Modern Irish Food,” begins its second season March 13, will judge entries and choose five finalists on April 28.

The finalists will fly to Ireland May 21, all expenses paid, where they’ll stay at Dundon’s popular resort and cooking school, Dunbrody Country House Hotel in Southwest Ireland, and work with Dundon to perfect their cooking technique. Each of the finalists will cook a dish chosen by Dundon on Oct. 20 at a private 10th anniversary celebratory dinner at Raglan Road, an award-winning restaurant owned and operated by Irish partners that features several dining rooms of aged walnut and mahogany wood furnishings from old Irish bars and churches that were shipped to Orlando to build the restaurant.

Guests who enter the competition must be able to travel from Orlando International Airport on May 21 and have a valid, up-to-date passport for travel to Ireland and return to Orlando on May 26. While in Dunbrody, finalists also will experience the local farms and fishing locations where Dundon sources his food and will enjoy a Dublin excursion. For information about entering the competition, visit http://www.raglanroad.com/raglan-road-master-chef-competition.

The site will be live with all contest rules and details on Monday, March 16, 2015.
Raglan Road features inventive cuisine by Irish celebrity chef Kevin Dundon, host of the TASTE Award-winning PBS and Create TV cooking show, “Kevin Dundon’s Modern Irish Food.” The second season of Dundon’s TV series, “Kevin Dundon’s Back to Basics,” will premiere nationally March 13 on public television’s Create TV. The network also will air a Kevin Dundon marathon of select episodes of “Back to Basics” and Dundon’s first season episodes of “Modern Irish Food” March 14 and 15 leading into St. Patrick’s Day.
During any visit to Raglan Road, guests can belly up to one of the restaurant’s 130-year-old imported-from-Ireland bars or grab a table for authentic fare. The restaurant, winner of numerous national and local awards and honors, is known for its beer-battered fish and chips, as well as its Shepherd’s pie with a contemporary twist and other popular entrees. Raglan Road offers gluten-free items including scallops, fish and chips, onion rings and pasta dishes.

Owned and operated by Irish partners Paul Nolan, John Cooke and celebrity chef Kevin Dundon – famous for his five-star hotel and cookery school in Ireland and his award-winning PBS and Create TV cooking series – Raglan Road features traditional Irish dishes and new creations with a Celtic twist. The restaurant’s warm interior of aged walnut and mahogany woods from old Irish bars and churches was built in Ireland and shipped to Orlando. Guests can enjoy live Irish bands and performances by The Raglan Road Dancers nightly and during the Rollicking Raglan Weekend Brunch. Live music is also scheduled nightly on the pub patio. Lunch is served 11 a.m.-3 p.m.; Dinner 3-11 p.m.; Bar menu 11 p.m.-late; Weekend Brunch 10 a.m.-3 p.m. Raglan Road Irish Pub & Restaurant is located at Downtown Disney in the Walt Disney World Resort, 1640 E. Buena Vista Dr., Lake Buena Vista, Fla. Visit www.raglanroad.com or call 407/938-0300.

Quickly Boba Tea and Snow Ice – Colonialtown

Ricky Ly
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Quickly Boba Tea and Snow Ice – Colonialtown

Quickly Boba & Snow opened December 2014 in the Colonialtown Center strip plaza near the Orlando Fashion Square Mall, just north of the Orlando Executive Airport. It’s a little hidden, but word of mouth has gotten out and it’s been quite busy the past few visits I made there.

Spacious, and colorful – the interior’s visual highlight is that of local artist Boy Kong’s mural featuring the 12 animals of the Chinese Zodiac, racing in a frenzied fashion, possibly to grab some boba tea.

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Boba tea is a Taiwanese invention, made with syrupy sweet milk teas and small black tapioca pearls. It’s become quite popular in the US, particularly among the youth, who enjoy chewing and sipping on the drinks with their friends.

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Not only do they have boba, but they also make their own macarons in house – the owner is trained on the technique from a class she took while in Paris, France. They even make their own jumbo sized macaron ice cream sandwiches – great for Florida summertime eating.

Quickly is actually a franchise of an international chain of boba tea shops, so the menu is quite diverse.

Asian street food items feature here as well – from the egg waffle puffs, or gai dan ji, a popular Hong Kong street food, to the spicy popcorn chicken (my personal favorite!).

Definitely make a visit to Quickly Boba and Snow soon.

 

Quickly Boba & Snow
3214 East Colonial Drive, Orlando, FL 32803
407-270-4570.

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Smokey Bones: A Mixology Event

Nhi Nguyen
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Smokey Bones: A Mixology Event

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Lately there has been a lot of commotion downtown and sports bar, this could be frustrating when you just want to go out for a nice night of drinks whether by yourself or with a couple of friends. Luckily, Smokey Bones have been pouring out some new drinks to accompany their entrees- that way you can avoid all the heavy traffic of one way streets or overly dedicated sports fan.

I actually attended two different nights at Smokey bones to try out their new drinks, the first night was a intense show off game of Beer vs. Wine

Processed with VSCOcam with g3 preset Pretzel & Cheese Dip: Soft salty pretzel with beer infused cheese dip 
Harpoon IPA  vs. Carnivor Cabernet Sauvignon
There was a little of a cheat for this one since the beer (of course) complemented the beer cheese very well. 

Processed with VSCOcam with g3 presetNutty Salad: Fresh greens with goat cheese, sweet apple slices, and pecans and walnuts – dressed in honey mustard dressing (my personal favorite)
Sierra Nevada Kellerweirs Vs. Kung Fu girl Riesling
I was pretty split between this decision, but in the end I went with the wine for it’s lightness didn’t overwhelm the salad.
Processed with VSCOcam with g3 presetBBQ chicken & Coleslaw: super juicy dark meat chicken smothered in the house BBQ sauce with a refreshing side of creamy coleslaw
Dogfish Head 60 minute IPA vs. Charles & Charles Chardonnay
Although the wine paired well with the coleslaw, the IPA just makes more sense with the BBQ sauce of the main component.
Processed with VSCOcam with g3 presetBrisket& BBQ beans: slow braised brisket that’s incredibly tender with sweet BBQ baked beans.
Rogue Dead Guy Vs. Velvet Devil
I, personally, preferred the merlot over the beer. However, the crowd went with the beer – I guess it also made sense.
Processed with VSCOcam with g3 presetDonut: house made dough nuts with chocolate and raspberry sauce. The dough nut was super light and fluffy!
Stone Imperial Golden Stout vs. Lunetta Prosecco
This could also be because of my bias but- I went with the beer for the desert. The stout was actually infused with (shhh) bananas! and I’m just not a big fan of bubbly wines/ Champagne so my heart immediately went with the beer for the desert.

 

On another night, I went back for more drinks!

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 Peach Buzz Margarita
1800 Silver Tequila & Chambord Black Raspberry Liqueur.
peach purée + lime sour + fresh red raspberries + a salted rim

DSC00477Cucumber Citrus Smash:
Hendrick’s & St-Germain Elderflower Liqueur
muddled cucumbers + lemon and lime sour + topped with soda.

DSC00488Purple Haze Sangria:
This was one of Smokey Bones’ special mixology recipes that they shared with us (it’s the also the one I made in the previous photo!)

1.5 oz of Viniq Shimmery Liqueur
0.5 oz PAMA pomegranate liqueur
4.0 oz Lunetta Prosecco Sparkling wine
0.5 oz Monin Red Passion Fruit syrup
1.0 oz Cranberry Juice
1 Orange Moon
2 Lime Moons
1 Cherry

Shake together the Viniq Shimmery Liqueur, PAMA pomegranate Liqueur, Monin Red Passion Fruit Syrup, and cranberry juice. Pour over ice. Top with Punetta Prosecco Sparkling wine. Garnish with the orange and lime moons and the cherry.

Smokey Bones Bar & Fire Grill
303 N. Alafaya Tr.Orlando, FL 32828
407-249-2009
407-249-2327

Chef’s Spotlight – Chef Henry Salgado of Txokos Basque Kitchen

Ricky Ly
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Chef’s Spotlight – Chef Henry Salgado of Txokos Basque Kitchen

“Cooking comes from the heart,” Chef Henry Salgado said. “Being a chef involves much more than simply following a recipe. I see food as a celebration and cooking as a passion.”

Chef Henry Salgado is a 5th generation Floridian, from Tampa, and passionate about his Cuban-Spanish heritage. Through the years, he has turned his passion into a successful venture with both Spanish River Grill in New Smyrna Beach, and Txokos Basque Kitchen right here in Orlando at Baldwin Park’s East End Market. He’s been nominated multiple times for his work as Best Chef of the South by the James Beard Foundation Awards, and deservedly so.

Chef Henry grew up cooking with his Cuban grandmother and so was very much “into food” at an early age.

One of his favorite things to eat growing up was his “Cuban grandmother’s black beans and rice with a loaf of Cuban bread.”

In a recent interview, Chef Henry Salgado told us, “I was rail thin with a hallow leg and I ate everything I could get my hands on. I wasn’t a picky eater at all. I loved (still do!) to eat!”

Chef Henry Salgado began his career in foodservice at a young age when he took his first job as a busboy. By the age of 19, he had quickly moved up the ranks to become a corporate trainer for a national casual restaurant chain, and then went on to study at the Florida Culinary Institute in West Palm Beach, Florida.

“I cut my teeth at Max’s Grill in Boca Raton. I was very fortunate to work with many great chefs in South Florida as well as San Diego, at the Hotel Valencia and Wine Cellar and Brassiere. But when I landed in Atlanta and opened Horseradish Grill with Chef Scott Peacock and the late Miss Edna Lewis, it was a turning point in my career. That was when I became truly serious about my cooking.”

While at the Horseradish Grill in Atlanta, he fell not only in love with cooking,  but also the other love of his life, his wife Michele, and they eventually relocated to New Smyrna Beach, FL, where together they opened Spanish River Grill.

 “In the beginning we just wanted to be our own boss so we could surf and fish when we wanted. We had no idea then what was in store us and how my career as a chef would change.”

Henry’s specialty lies within the preparation of seafood, which he prefers to lightly season to bring out its natural flavors, rather than smothering it with overbearing sauces.

The Owners, Chef Henry and Michelle Salgado
Txokos’ Chef Henry and Michelle Salgado

Since opening Spanish River Grill, he has been nominated multiple times as Best Chef – South by the James Beard Foundation Awards (2012-2015) and in 2014, together with his wife, Michele, opened up Txokos Basque Kitchen at East End Market.

Here Chef Salgado explains the origins of “Txokos Basque Kitchen” while still under construction:

Chef Henry Salgado and Peter Lee of Txokos Basque Kitchen
Chef Henry Salgado and Peter Lee of Txokos Basque Kitchen

What are some of your favorite dishes on the menu now at Txokos?

Chef Henry: Anything I can grill, smoke or roast on the Asador grill. If I had to pick one dish it would be the Duck 2 Ways, foie baked in potato puree, mushrooms and duck egg.

What are you planning for the menu this coming spring season?

What’s interesting for me is to take the great foundation of a traditional dish and make it new, make it exciting. I’m really into beans and stews right now. The Spaniards love beans, perfectly cooked. I’m also looking at asparagus for the spring, wood grilled (of course) with a poached egg and maybe tinta. Also, the Calcot, which is the spring onion. The Catalonians have a festival just for the spring onion season. The onions are cooked over a wood fire, rolled in paper and served with romesco. I add crushed marcona almonds.

Where do you dine when not at Txokos here in Orlando or in New Smyrna Beach?

Orlando has so many good places to eat but the food I crave is Asian. I love Thai, Vietnamese, Korean BBQ. In NSB there is a new little Thai restaurant that is pretty good. But when the weather is good, there is nothing like an afternoon at JB’s Fish Camp, drinking bloody marys and eating rock shrimp on the deck over looking the intercostal.

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

I wanted to be a professional soccer player. I had scholarships coming out of high school but where my peers were going overseas to play, I wanted to play in the US and there was no league at the time. I love to fish and surf, although I haven’t been on a board in a long time. I’m an avid race car enthusiast too!

What are you excited about here in Orando for 2015?

I’m really excited for the Orlando City Lions and our new stadium. But from a culinary take Michele and I both feel that Visit Orlando is doing an amazing job to help overcome the perception that Orlando is an attractions only destination with big hotel and large chain restaurants. There is an uprising of independently owned restaurants and local businesses here that deserve recognition and they’re (we’re) getting it. So it’s an exciting time to be a business owner here and part of the Orlando food scene. The NY Times chose Orlando as #13 in “51 Places to go in 2015”, sandwiched between St. Vincent and Zimbabwe. How cool is that?!

Orlando Pop ups, Openings and Closings – Emmabean at East End, Downtown Credo..

Ricky Ly
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Orlando Pop ups, Openings and Closings – Emmabean at East End, Downtown Credo..

 

Restaurant Openings / Pop Ups

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Emmabean Pop up at East End Market till March 22
Chef Jes Tantalo, Pastry Chef Emily Bose, emmabeanfl@gmail.com

www.emmabean.net
For a limited time, stop by the Kappo space at East End Market to get a sneak peek of all that Emmabean’s multi-tarian, american cuisine has to offer, including kids lunches, breakfast & on-the-go or take-home meals. Chefs Jes and Emily will be there cooking up a storm while the Kappo team vacation in Japan.

When: Now through March 22
Tuesday – Sunday from 11am – 3pm
Takeaway Items available throughout the day
Where: East End Market
3201 Corrine Dr., Orlando, FL 32803

Downtown Credo Coffee opens second location at Florida Hospital – https://facebook.com.com/downtowncredo
Downtown CREDO is a local 501c(3) non-profit with a mission to improve the quality of lives in our nation’s cities by cultivating networks of meaning, impact and community. The coffee shop has a “pay as you like” model, and after the growers and Credo’s employees are paid, the remaining income goes toward the advancement of four local nonprofit organizations including New Image Youth Center, which serves at-risk youth in Orlando’s Parramore neighborhood through after-school programs, Boys & Girls Club of Central Florida, Green Up Orlando, and Keeping Orlando Beautiful.

Insert coffee to begin. A photo posted by Krystle Nguyen (@krystlenguyen) on

Shish Co Mezze Grill in Maitland.

http://www.shishcomezzegrill.com/

Doner, Kofte, Kebab, Lamb Chops, Felafel & Turkish Egg Rolls!

via Eatlocalorlando.com

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New Pier 407 Cajun Crab & Seafood has opened in East Orlando
Pier 407 Cajun Crab & Seafood Inc has opened in the former location of Dawat Indian on Colonial Drive right in front of Boardwalk Bowl
10725 E Colonial Dr Ste B, Orlando
Number of Seats : 49
http://pier407.daxym.com/

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BurgerFi at UCF’s Plaza now Open

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Coming soon

Spoleto by UCF
12101 University Blvd, Suite 219 Orlando, Florida
http://spoletoitalian.com/
https://www.facebook.com/SpoletoItalian
“Spoleto, a popular chain of Italian restaurants in Brazil, Mexico and Costa Rica, combines the speed of fast casual service with the sophistication and gourmet-quality food of a favorite Italian restaurant including pasta, flatbreads, salads, and soups.”
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TOCA BOCA ORLANDO TO INTRODUCE AUTHENTIC SPANISH CUISINE ON INTERNATIONAL DRIVE

New Tapas and Paella Location From Owners of Taverna Opa Orlando to Create Sixty New Jobs
ORLANDO, Fla. — Husband-and-wife duo, Katerina and Vassilis Coumbaros, who also own the celebrated Greek eatery Taverna Opa Orlando, announced today the opening of a second concept, Toca Boca Orlando, a Spanish restaurant slated to open April 23 in the center of the city’s new tourism complex at the I-Drive 360. Toca Boca will pay tribute to classic and contemporary Spanish cuisine with a robust tapas menu and “paella pit,” which will act as a focal point of the restaurant. Complementing the fare will be a flavorful menu of more than 20 libations, which includes an expansive list of imported wines, in addition to a full collection of spirits and signature cocktails.

Inspired by the culture’s dedication to food and wine, the Coumbaros’ traveled to Spain and developed a menu that leads with indigenous ingredients with imported signatures, such as jamón, chorizo, olives, wines and cheeses. “Celebration is the Spanish way of life, and Toca Boca will pay homage to this by fusing food and entertainment under one roof,” said Katerina Coumbaros. “Vassilis and I were inspired by the architecture, the culture and the cuisine of Spain. Toca Boca is our way of bringing all these memories home.”
Paella, a Spanish-cuisine staple made of rice, green vegetables and meat or seafood; will lead the menu, with four variations of the dish – vegetarian, chicken, seafood or steak. Guests can also enjoy traditional tapas such as Buñuelos, fluffy salted cod fritters; Gambas al Ajillo, a classic tapas dish of shrimp sautéed in olive oil, garlic, paprika and a splash of brandy; Albondigas, a Spanish meatball made with veal and beef combined with Manchego cheese and seasoned with parsley, garlic and Spanish paprika; and Patatas Bravas, fried white potatoes served with a spicy tomato aioli. Guests can also choose from other fare including a Museo de Queso platter of Spanish cheeses, such as Manchego Cheese, Cabra al Vino and Mahon Cheese while meat-lovers can enjoy a selection of traditional cured meats with the Museo de Carne platter featuring Jamón Serrano, Lomo Embuchado, and Fuet.

Toca Boca’s bar will feature an extensive selection of Spanish wines, spirits and cocktails, with specialties such as house-made sangria, the Corazon de España (gin and tonic) and Tinto de Verano, a light red wine served in a traditional Spanish wine pitcher called a porron.

Tina Marie Interior Design spearheaded the restaurant’s design with Spanish accents of imported mosaic tiles and a wall dedicated to traditional and interactive art. Furnishings and light fixtures are inspired by Barcelona and are spread over 5,000-square-feet of space. Indoor and outdoor entertaining can be had with five rooms dedicated to a bar and four private dining rooms available for parties, celebrations and corporate dinners. On any given night up to 270 guests can enjoy an experience similar to Taverna Opa Orlando with food, fun and entertainment as Toca Boca transforms with live music and tableside flamenco dancers.

ABOUT TOCA BOCA ORLANDO
Toca Boca Orlando, a locally-owned and operated Spanish tapas concept with a focus on cuisine from the region, is located at 8441 International Drive in Orlando, FL. Toca Boca Orlando will be open daily for brunch, lunch and dinner Monday through Thursday from 11 a.m. – 11 p.m. and Friday – Saturday from 11 a.m. – 2 a.m. and will accept both walk-ins and reservations. For more information, please visit tocabocarestaurant.com.

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Toca Boca - Credit Tina Marie Interior Design
Toca Boca – Credit Tina Marie Interior Design

Restaurant Closings

100 Montaditos, the popular Spanish sandwich shop, has filed for bankruptcy nationally, and has closed the local Orlando Waterford Lakes location.

According to Bungalower, the Thornton Park location of Tijuana Flats is scheduled to close later this month.

According to Central Florida’s Good Eats, That Deli! Sandwich shop will close on Saturday March 28th

That Deli! Facebook
Well we did it again! 1st Place Best Sandwich, 1st place Best Take Out and 2nd place Best Deli! – WOW! The last 6 years have gone by so fast and what accomplishments! We wouldn’t have been able to do it with out all our fan base! We THANK all of you!
You know, When Wendy and I created the Deli back in 2009, our expectations were fairly low. Roy just wanted to have some fun, Wendy wanted a good place to eat! and it gave all our kids, at one time or the other a job until they could find something they loved on their own! It got some through school, others opportunities to get some great experience and even the other employees better opportunities to grow. It has been so fun and amazing! We never expected to win the awards we have won or even imagined getting invites to compete in the World Food Competition in Las Vegas for the past 3 years! As the years progressed the Deli took on a life of its own! It is like a Community Center, a ‘Cheers’ bar, or even the place for select customers to debate with Roy on Politics, Religion and Sports! what a journey!

We have watched children grow into young adults, went through all the happy times and sad times with some of the best customers any business could have ever known! We feel like we have formed a huge family and are so thankful for the opportunity to serve the community!

As we say this, we are saddened that we will be bringing the Deli story to an end for at least the short term. We have pondered and pondered resigning a new lease or moving on to a new adventure. With rising food and other costs including equipment repairs and upkeep, it became at best a break even venture most months. With Roy’s knees failing and all the kids on their own it was time to make the decision to close the Deli! Our last day will be Sat. March 28th. We are so heart broken as we feel we are letting our new fond family down. But please know how much we appreciate each and every one of you and after a short mini retirement, hoping we can maybe come back with something bigger and better! So don’t remove us from Facebook. In the mean time, please know how thankful we are to have met you and served you!

Until we meet again….

Roy and Wendy

Raglan Road Irish Pub and Restaurant for St. Patrick’s Day 2015

Nhi Nguyen
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Raglan Road Irish Pub and Restaurant for St. Patrick’s Day 2015

DSC00591St. Patrick’s Day is right around the corner and Raglan Road Irish Pub & Restaurant at Downtown Disney, is somewhere you want to be for all the festivities.

Award-winning Irish and American bands and quick-stepping Irish dancers will showcase their Irish roots during the Mighty St. Patrick’s Festival at Raglan Road Irish Pub & Restaurant in Downtown Disney March 13-17.

The most authentic St. Patrick’s Day celebration in Central Florida also will feature inventive cuisine by Irish celebrity chef Kevin Dundon, host of the TASTE Award-winning PBS and Create TV cooking show, “Kevin Dundon’s Modern Irish Food.”

Ragland Road believes in keeping their dishes simple, yet creative. They like to play off of authentic and traditional dishes and modernize it without compromising the quality.

DSC00511I began the experience with Harry’s Beef Carpaccio. Seared aged beef tenderloin with sharp parmesan and a creamy anchovy vinaigrette.  It was paired with a Grape fruit tonic that was slightly sweet and incredibly refreshing.
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Next, was a trio rendition of their brunch items. From left to right:
Eggs & Hash: Poached, battered, and then fried. The 3 process egg had layers of texture from an outer crispy shell, soft middle, and a creamy yolk center. A fried pork belly and potato hash made the dish hearty and filling.
Steak & Herbs: Grilled tender steak that’s paired with a roasted shallot puree. Probably one of the best puree I’ve ever had.
Salmon & Pancake: A lighter side of brunch, a smoke salmon with a dollop of cream cheese on top of a potato pancake.

These were served with cocktails that were made especially for lunch. It has high acidity to cut through the fat yet still light and bouncy to keep you awake.
DSC00515A Bitta Hop On: Bombay Sapphire gin Terrapin Hopsecutioner American IPA, West Indian Falernum, orange bitters and house made Guinness glaze
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Strawberry Field:  Strawberry puree with grapes Ciroc (Gluten Free)

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One of my favorite dish during this brunch, Pan Seared Cod. A statement fish that’s light with a crispy skin. Then a warm bed of Russian mashed potato with shallots, mustard seed and fresh herbs in a spicy  sun dried tomatoes vinaigrette.

This is paired with lighter drinks such as:
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Blueberry Mint lemonade: A super easy to drink cocktail that’s fresh for the lighter drinkers

DSC00533Our Whiskey Sour : Tullamore Dew Irish Whiskey with shaken egg whites with a organic cold pressed lemon sour

Now to the more serious dishes Ragland Road, we have

Double Joint: Bone in Ribeye with bearnaise sauce & red wine jus sauce
Proud Pork: Grilled Pork chops with cider Port jus and apple sauce.

Sides: included a Colcannon potatoes, mashed potatoes with potato chip fried in duck fat, roasted veggies, and a salad of greens.

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Next two drinks are probably my favorites, probably because I’m a huge fan of ginger beer.

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Ginger Mojito: Captain Morgan white rum, lime, sour and ginger beer with freshly muddled mint.

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Teelings Whiskey Punch: Teelings small batch Irish whiskey, apple cider, ginger beer, angostura bitters, fresh lime sour and candied ginger.

We ended lunch with a more savory note

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Cooleeney Farm – Daru Irish Cheese: Baked to a melty perfection 

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Carrigaline Farmhouse – Irish Smoked cheese & Brandonvale Vintage Cheddar Cheese. Paired with an Apricot chutney.
and of course, it had to be paired with a drink.
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Raspy Old Fashioned: Dikel 12 Tennessee Whisky, house made Guinness glaze, fresh lemon sour and homemade raspberry puree.
So follow the traditions of Ireland for St. Patrick’s day and gather your friends and family and experience the Irish culture at Raglan Road to not only enjoy great food and drinks but also live entertainment. Featuring Scythian, playing gypsy-infused American Celtic tunes and applauded by iHeartRadio for having “re-invented folk rock in America,”
On Tuesday, St. Patrick’s Day, guests will be seated on a first-come, first-served basis with a cover charge of $10 for each guest age 18 and older. Reservations can be booked for other festival days by calling
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Raglan Road Irish Pub & Restaurant is located at Downtown Disney in the Walt Disney World Resort,
1640 E. Buena Vista Dr., Lake Buena Vista, Fla.
Visit www.raglanroad.com or call 407/938-0300.

Press Release – Raglan Road Irish Pub & Restaurant at Downtown Disney Celebrates ‘Mighty St. Patrick’s Festival’ March 13-17

Featured Bands Include Scythian, Reel Ó Gránde, 3 Dollar Band and More

Award-winning Irish and American bands and quick-stepping Irish dancers will showcase their Irish roots during the Mighty St. Patrick’s Festival at Raglan Road Irish Pub & Restaurant in Downtown Disney March 13-17. The most authentic St. Patrick’s Day celebration in Central Florida also will feature inventive cuisine by Irish celebrity chef Kevin Dundon, host of the TASTE Award-winning PBS and Create TV cooking show, “Kevin Dundon’s Modern Irish Food.”

Scythian, playing gypsy-infused American Celtic tunes and applauded by iHeartRadio for having “re-invented folk rock in America,” tops the lineup of talented bands to perform on stage during the Mighty Festival. Reel Ó Gránde, 3 Dollar Band, Drops of Green, The Brayzen Heads, The West Coast Trio and the award-winning Raglan Road Irish Dancers will entertain on indoor and patio stages throughout the five-day festival.

Raglan Road guests ready to “get their green on” can participate in festivities that run from 4 p.m. until 1:30 a.m. March 13 and from noon until 1:30 a.m. March 14-17.

The diverse band lineup headed by Scythian offers something for everyone:

· Reel Ó Gránde, the newest Raglan Road house band playing traditional Irish ballads, jigs and reels and modern Irish and country music.

· The West Coast Trio from Connemara, playing traditional and contemporary Irish songs on accordion, flute and guitar with plenty of reels and jigs.

· 3 Dollar Band, an exciting new ballad group from the heart of Ireland.

· The Brayzen Heads, a popular duo on guitar and banjo playing Raglan Road regularly.

· Drops of Green, an exciting new ballad group from the heart of Ireland.

· The Raglan Road Dancers, seven full-time champion dancers, performing daily

The entertainment schedule will be posted at raglanroad.com. Festivities at Raglan Road will include complimentary face painting for guests. Guests can order from Raglan Road’s popular lunch, dinner and bar menus featuring new dishes just introduced by Chef Kevin Dundon. The dinner menu features loin of bacon and cabbage, the authentic Irish dish of St. Patrick’s Day. Throughout the event, the restaurant’s Cooke’s of Dublin counter-service eatery will offer Irish favorites like fish and chips, battered sausages and deep-fried candy bars.

On Monday, St. Patrick’s Day, guests will be seated on a first-come, first-served basis with a cover charge of $10 for each guest age 18 and older. Reservations can be booked for other festival days by calling 407/938-0300.

Pubs in Ireland have long been considered a place for families to gather. Following that tradition, Raglan Road is a place to meet friends and family and experience the Irish culture on St Patrick’s Day and everyday. Guests are encouraged to proudly wear a sprig of Shamrock as is the tradition in Ireland and participate in “the wearin’ of the green.”
During any visit to Raglan Road, be it brunch, lunch or dinner, guests can belly up to one of the restaurant’s 130-year-old imported-from-Ireland bars or grab a table for authentic fare. The restaurant, winner of numerous national and local awards and honors, is known for its beer-battered fish and chips, as well as its Shepherd’s pie with a contemporary twist and other popular entrees. Raglan Road offers gluten-free items including scallops, fish and chips, calamari, onion rings and pasta dishes.
Owned and operated by Irish partners Paul Nolan, John Cooke and celebrity chef Kevin Dundon – famous for his five-star hotel and cookery school in Ireland and his award-winning PBS and Create TV cooking series – Raglan Road features traditional Irish dishes and new creations with a Celtic twist. The restaurant’s warm interior of aged walnut and mahogany woods from old Irish bars and churches was built in Ireland and shipped to Orlando. Guests can enjoy live Irish bands and performances by The Raglan Road Dancers nightly and during the Rollicking Raglan Weekend Brunch. Live music is also scheduled nightly on the pub patio.

Lunch is served 11 a.m.-3 p.m.; Dinner 3-11 p.m.; Bar menu 11 p.m.-late; Weekend Brunch 10 a.m.-3 p.m. Raglan Road Irish Pub & Restaurant is located at Downtown Disney in the Walt Disney World Resort, 1640 E. Buena Vista Dr., Lake Buena Vista, Fla. Visit www.raglanroad.com or call 407/938-0300.

Orlando eats perfect for Lent – Meatless Mondays, Wednesdays, and Fridays

Ricky Ly
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Orlando eats perfect for Lent – Meatless Mondays, Wednesdays, and Fridays

Whether you observe Lent or take the opportunity to challenge yourself to pump the breaks on avidly checking Facebook, we’ve got a foodie round-up to make the 40 days more palatable.

To positively channel cravings, we present a few ideas from our friends at Rockaway PR for places to try and alternatives to eat at local staples.

Lent Starts: Wednesday, February 18 Ends: Thursday, April 2

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Christner’s Prime Steak and Lobster

What to Order:
Christner’s Sesame Seared Tuna or fresh Salmon – The acclaimed restaurant’s menu also boasts made-for-sharing sides such as Osage Spinach and Skillet Potatoes & Onions
· Occasion: Date Night / Business Dinner
· Address: 729 Lee Road Orlando, FL 32810
· Website: www.christnersprimesteakandlobster.com

4 Rivers Smokehouse


What to Order:
Limited-time only Tuna Melt: Homemade tuna salad – lightly smoked albacore tuna – celery, chopped eggs, pickles, tomatoes and onion – and a nice touch of seasoning – served on a hoagie bun topped with melted provolone cheese—on Fridays during Lent, so get it while you can.
Only available on Fridays
· Occasion: Lunch break
· Address: All Florida locations: Winter Park, Winter Garden, Longwood, Jacksonville, East Orlando, Gainesville, Tampa and Orange Park
· Website: www.4rsmokehouse.com

The COOP

What to Order:
Go Southern at this Winter Park concept with Fried Catfish & Grits and sides such as okra
Occasion: Lunch break
· Address: 610 West Morse Blvd. Winter Park, FL 32789
· Website: www.asoutheraffair.com

American Gymkhana

What to Order:
French Toast Gymkhana stuffed with choice of cinnamon- raisin mawa paired with mocktails (sans alcohol)
Morning Glory: lychee puree, lemon and orange essence, splash of seltzer water
Jaswal: cucumber and lychee juice with fresh lime, topped with ginger beer
Occasion: Brunch
· Address: 7559 W. Sandlake Rd. Orlando, FL 32819
· Website: www.americangymkhana.com

American Q

What to Order:
Meatless Mondays at American Q: take advantage of the all-you-can eat flatbed buffet without meat every Monday for $19.95
o Grilled cauliflower steak; Vegetable brochettes; Smoked tofu chili; Seared Rare Tuna: spicy Napa, pineapple & honey almond slaw
· Occasion: Headed to Downtown Disney / Out with the Family
· Address: 1905 Hotel Plaza Boulevard Lake Buena Vista, FL
· Website: www.americanq.com

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Taverna Opa Orlando

What to Order: With more than a dozen of meatless options, Opa Orlando boasts:
o Hummus: Chickpeas, olive oil, garlic, and sea salt and pepper.
o Stuffed Peppers: green and red peppers stuffed with rice and infused with fresh herbs.
o Lavraki (Mediterranean Sea Bass): Daily imported served with lemon-infused rice and wild greens
o Thallasino – Seafood Pikilia: 7 oz. lobster tail, shrimp, scallops, mussels, calamari, king grab legs, and fish of the day in a tomato garlic sauce with white wine.
· Occasion: Date night, celebration, exploring I-drive
· Address: 9101 International Dr. Suite 2240 Orlando, FL
· Website: www.opaorlando.com

Soco

· What to order:
o Soco brings a contemporary flair to Southern cuisine with “Chicken Fried” Cauliflower Steak –Cauliflower Steak paired with garlic mashed potatoes, asparagus and vine ripe tomato Gravy.
· Occasion: Date night
· Address: 629 East Central Blvd. Orlando FL 32801
· Website: http://www.socothorntonpark.com/

Duffy’s Sports Grill

· What to Order: Join Duffy’s Sports Grill on Fridays for the Fish Fry, featuring one beer-battered filet with two sides and hush puppies for $9.95 after 5 p.m.
o Panko Crusted Dolphin Fingers; Chinese Chopped Salad with Sesame Tuna, Ahi Tuna Burger; Black Bean Veggie Burger
· Occasion: Lunch break/Out with the Family
· Address: 4158 Conroy Rd, Orlando, FL 32839; 951 Market Promenade Avenue, Lake Mary, FL 32746
· Website: www.duffysmvp.com

Cows ‘n Cabs Culinary Fundraiser

Krystle Nguyen
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Cows ‘n Cabs Culinary Fundraiser

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COWS ‘N CABS RETURNED TO WINTER PARK FOR FOURTH CONSECUTIVE YEAR TO BENEFIT TWO LOCAL CHARTIES: OCTOBER 25

Signifying a true change in pace, Central Florida was in culinary spotlight this year as Orlando hosted the first-ever live stream announcement of the James Beard Foundation semifinalist awards.

Leading as Central Florida’s premier culinary festival, Cows ‘n Cabs, a charity-based event curated by ABC Fine Wine & Spirits’ David Larue and celebrated Chef John Rivers of 4 Rivers Smokehouse and The COOP, returned to Winter Park’s West Meadow at 150 North New York Avenue on Saturday, October 25.

The outdoor, Western-themed festival—founded in 2010 with the hope to break the cycle of poverty Central Florida—is anticipated more than 400 guests and is slated to double last year’s donation of $60,000. One hundred percent of ticket sale proceeds and auction items will benefit the Community Food & Outreach Center and Elevate Orlando, which assists with fighting hunger and mentoring youth, respectively.

Anheuser-Busch, Southern Wine & Spirits and ABC Fine Wine & Spirits contributed to the evening with more than 200 wines, spirits and craft beers samplings. A selection of gourmet samples were also presented by a group of 20 invite-only, local restaurants.

4 Rivers Smokehouse, Cress and K Restaurant, are among the many that have rubbed shoulders with the James Beard Foundation, while local newcomers include The COOP, P is for Pie and Txokos Basque Kitchen.

“The level of excitement about this year’s event is more than we could have imagined four years ago,” said Tina Larue, CNC visionary. We’re truly making a difference in thousands of homes in our community through the generous donations given by attendees and sponsors. The new chefs and partners involved this year are going to make the evening unforgettable.”

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The COOP & Rodney Strong: Low-Country Shrimp & Grit Croquettes
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4Rivers Smokehouse: Cow-Pig’En Sliders
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John Rivers prepping the Cow-Pig’En Sliders
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4Rivers/The Sweet Shop: Pumpkin Bayou and Apple Bars
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4Rivers/The Sweet Shop: Pumpkin and Maple Cupcakes
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Txokos Basque Kitchen & Ferrari-Carano // Beef Cheeks “Matador”: Pimento and sherry-braised cheeks with spaced Barefoot Farm squash puree and local giardiniera
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Soco & Anheuser-Busch // Cassoulet of Duck Confit : Duck confit cassoulet with boiled peanuts and bacon
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Puff ‘n Stuff & E & J Gallo Winery // Brown Buttered Seared Rainbow Trout: Served with pork shoulder gnocchi, blistered brussel sprouts, toasted hazelnuts, heirloom tomatoes
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Taverna Opa & Coppola Family Winery // Lamb Chops: 36-hour marinated lamb chops served with roasted potatoes and a side of tzatziki
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Se7en Bites & New Belgium: // Signature Sausage Pimento Biscuit: Buttermilk biscuit, signature brown-sugar, spicy pork sausage, Se7en Bites pimento cheese and served with Se7en Bites cheddar chive grits
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Se7en Bites & New Belgium // Oatmeal Cream Pie Mini: Chewy oatmeal cookie with marshmallow filling served with Se7en Bites blend coffee shot by Javatino
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Peterbrooke Chocolatier of Winter Park & The Wine Group // Bourbon Marshmallow S’mores with candied bacon and milk or dark chocolate
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Peterbrooke Chocolatier of Winter Park & The Wine Group // Dark Chocolate Sea Salt S’mores with pretzel crisps
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Peterbrooke Chocolatier of Winter Park & The Wine Group // Traditional S’mores with homemade toasted marshmallow and milk chocolate
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Peterbrooke Chocolatier of Winter Park & The Wine Group // Chocolate covered popcorn
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Citrus Restaurant & Quintessential // Bourbon-Walnut Bars with Four Roses caramel
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Citrus Restaurant & Quintessential // Pickled Shisito peppers with Duck & Dumplings: Spicy duck confit, lemon-ricotta dumplings, Berkshire pork lardons, smoked duck jus
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Hawkers & Anheuser-Busch // Five Spice Ribs: Marinated, breaded and fried pork short rib seared in a dry wok with vegetables and five spice seasoning
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Hawkers & Anheuser-Busch // Pork belly buns
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Hawkers & Anheuser-Busch // Pork belly bun
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Cress // Smoked Beef Short Ribs Taco: Home-style taco with cherry-wood smoked Black Angus Beef short ribs, charred poblano crema, radish, cilantro and house barbecue sauce
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American Gymkhana // Angrezi Chicken: Tri-chili marinated and tandoori fired with garam masala butter, roasted roma tomato couli served over cumin, dill and pea pulao
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The Meat House & Trinchero // Chocolate Sea Salt Smoked Bone-In Leg of Lamb and Monsoon Coffee-Rubbed Smoked Beef Culotte served with bok choy watermelon radish apple slaw and heirloom tomato-huckleberry jam
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The Meat House & Trinchero // Chocolate Sea Salt Smoked Bone-In Leg of Lamb and Monsoon Coffee-Rubbed Smoked Beef Culotte served with bok choy watermelon radish apple slaw and heirloom tomato-huckleberry jam
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The Crooked Spoon & Trinchero // Beef Short Rib: Braised in bed wine, mirepoix, mushrooms, herbs, polenta crowned with herbs
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Todd English’s bluezoo & Alberello Imports // Smoked BBQ Pork Collar: Braised in BBQ sauce, persimmons puree, dehydrated chestnut chips, tomatoes, pears, red onions and arugula salad

Crimson Tavern at Orlando Airport Marriott – “Everything Lamb” Dinner

Ricky Ly
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Crimson Tavern at Orlando Airport Marriott – “Everything Lamb” Dinner

Crimson Tavern at the Orlando Airport Marriott – A Six-Course Nose-To-Tail Tasting Menu Featuring Whole Local Lamb, Craft Beer & Cocktails

With a 2,500 square foot Chef’s Garden, Executive Chef Anthony Hull of Crimson Tavern works hard to continue the “farm to table” culinary movement.

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The team has even started to make the most of the fruits and vegetables on hand, by jamming and pickling, making hot sauce, pickles, jams, and chutneys from their garden and seasonal offerings. As the BBQ program grows, (the restaurant offers seasonal Friday Night Barbecues), a line of rubs and sauces will also become available.

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According to Chef Hull, “The main reason we are producing these products is to control what goes into them — not just from a flavor standpoint — but also a wellness aspect by eliminating additives and unnatural ingredients. And if we have a really good harvest, it is also a way to preserve the extra product.”

Executive Chef Anthony Hull also pulls from his own roots back in England and resurrects many old school cooking techniques to prepare much of what diners see on the menu.

We’ve always been fans of Crimson Tavern, especially their burgers and creative, seasonally changing dishes.

This past week, we were invited to check out what the team is capable of with an “Everything Lamb” dinner.

Some of my favorites included the chickpea fritter, crispy on the outside yet delicate and flavorful on the inside, and the pickled lamb tongue on arugula with pumpkin blossoms and apple vinaigrette. The meat balls were good, but the sauce could have used some more depth. House pulled ramen with lamb breast and belly was a nice touch, as was the roasted saddle and loin. Each item was paired with an appropriately complementary or contrasting wine.

Inside the Crimson Tavern
Inside the Crimson Tavern

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Everything Lamb Dinner at Crimson Tavern – Orlando Airport Marriott

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Chickpea fritter (olive oil, chickpea flour, ras al hanout)

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House smoked trout, horseradish garden chives, crostini

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Head Cheese – Lambs head, shanks, lamb stock, aromatics

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Meat Balls – Ground lamb leg, mortadella, house pomerola, tarentaise alpine cheese

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Peak organic simcoe spring ale

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Pickled lamb tongue – Hydroponic arugula, garden pumpkin blossoms, granny smith apple vinaigrette

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House pulled ramen, lamb breast & belly, lamb dashi, Kissimmee river oyster mushrooms, poached lake – Ramen Bowl, meadows pullet egg, crispy taro paired with St Supery unoaked chardonnay

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Roasted Saddle & Loin – Charred baby artichokes, cannellini beans, lamb reduction, arbequina olives paired with True Grit Petite Sirah

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Parksdale farm Strawberry Gelato – House spun gelato (house preserve, cream, whole milk), cardamom shortbread, strawberry basil flower salad

For additional information on Crimson Tavern, visit www.CrimsonTavernOrlando.com or call (407) 851-9000. The restaurant is located at 7499 Augusta National Drive in Orlando.

3 Top Dishes at Lechonera Latina 1 and 2

Ricky Ly
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3 Top Dishes at Lechonera Latina 1 and 2

You might have seen Lechonera Latina 1 a few times if you’ve ever driven down East Colonial right before Dean Road, hoping to fill up on some gas, only to find yourself at a Latin restaurant converted from a gas station.

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Don’t be too afraid – they have some of the best Latin style street food in East Orlando.

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Though they need to wipe down their counters and floors a little better, this greasy corner of the world does a few dishes quite well.

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Here as it is at Lechonera Latina 2, you order at the counter, pointing at desired dishes like stewed chicken or roasted pork, plantains, and a list of rice dishes (white, yellow, with beans, etc.). Or you can order off the menu.

I recommend 3 favorite dishes here:

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1. Pernil (Roasted Pork Shoulder) with yellow rice

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2. Tripleta Sandwich – Like a Cuban sandwich on steroids, these babies are filled with sliced ham, pork, and chicken between two long slices of Cuban bread.

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3. Mangu is a Dominican dish made from boiling and mashing unripened plantains, with a consistency almost of a potato puree. The dish is popular with breakfast and often served with eggs, slices of salty, savory salami sausage and grilled cheese (queso frito) as it is here at Lechonera Latina.

Boiled mashed plantains can be traced back to Africans in the Congo region who came to the island during the height of the slave trade. The original word was something akin to mangusi and referred to almost any root vegetable that was boiled and mashed.

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American Q at B Resort – Downtown Disney area

Ricky Ly
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American Q at B Resort – Downtown Disney area

American Q is a new restaurant located just outside of Downtown Disney, spawned as a collaboration between the new B Hotels & Resorts and the acclaimed New York City restaurateur Jeffrey Chodorow of China Grill Management, bringing a “Brazilian rodizio” take to traditional American barbecue.

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With an industrial, farmhouse-chic vibe,  the flatbed of a 1950s cherry-red, Ford F1 pickup truck houses an all-you-can-eat appetizer and salad buffet with homemade soups and chili, a baked potato bar, peel-and-eat shrimp, a selection of hot and cold seasonal vegetables, and a variety of salads.

A delectable selection of smoked meats and poultry, from the Carolinas and Kansas City to Latin America, are carved tableside by “cowboy/cowgirl” servers.

We were recently invited to check out the new place and found some great barbecue, and lovely sauces, but also some areas that greatly needed improvement, particularly overall service and improving on the buffet bar.

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Upon arrival, we were greeted by our server, but were never explained the directions regarding the buffet vs. a la carte option. So we were a bit at lost what to do after sitting down and getting our drink orders in –  do we go to the buffet bar or do we wait to get our orders in so that the server knows what we are each getting?

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Our server was very nice, though, and was very cordial throughout the evening, and I am guessing it is more of a management or procedural issue. Hopefully they will improve on this soon.

Another area for improvement – the flat bed truck was impressive but the salads and even the mac and cheese were rather pedestrian and uninteresting, especially when compared to other rodizio buffet style salad bars in the area.

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The strongest aspect of dining at American Q: the smoked meats from the beef brisket to the turkey, all had great flavor, accentuated by the variety of barbecue sauces available at the table.

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DEVILED CRAB STUFFED EGGS – blue crab & rémoulade – the yolk was a bit runny for what I was accustomed to for deviled eggs

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JERK CHICKEN WINGS – mango chow and ALLIGATOR BOUDIN – roasted tomatoes, peppers & okra

The highlight of the meal
The highlight of the meal

TABLE SIDE CARVINGS
SLOW SMOKED TOM TURKEY DRUM WITH MAHOGANY GLAZE
BACON WRAPPED BONELESS CHICKEN THIGHS
HOUSE MADE SAUSAGES
SMOKED PORK SHOULDER WITH SPICED ONIONS
COLD SMOKED & GRILLED TURKEY THIGH WITH TURKEY CHORIZO STUFFING
CAROLINA STYLE FLANK STEAK
BRISKET OF BEEF WITH TEXAS BARK
PICANHA OF BEEF
VEGETABLE BROCHETTE

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JAPANESE OLD FASHIONED
Hibiki whisky, chai simple syrup & Angostura bitters

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HOUSE BAKED CORNBREAD – served at the end of the meal, apparently here at American Q it takes a while for cornbread to get to the table.

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CROISSANT BREAD PUDDING – warm apple compote, another highlight of the meal – dessert

American Q on Urbanspoon

Duffy’s Sports Grille: Lake Mary

Nhi Nguyen
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Duffy’s Sports Grille: Lake Mary

The Super Bowl is over! and with it, all the excitement to watch the Seahawks (Seattle) and the Patriots (New England) play against each other. However, the question is where are some of the best places to watch this once a year game, as well as other sports games now?

I got invited for a chance to visit Duffy’s Bar Grill new location in Lake Mary, and their whole idea was to reimagine bar food. I could definitely see their concept coming through as their menu had something for everyone as well as their price range:

Appetizers from $4.99-$13.99

Lunch Specials from $5.99-$8.99

Entrees from $7.99-$18.99

Desserts from $1.99-$5.99

Drinks at the bar from $2.25-$13.00

Processed with VSCOcam with c1 presetFor the Seafood Lover: Sesame crusted Ahi Tuna
Fresh slices of tuna that’s thinly seared with a mixed sesame shell, served with soba noodles and cucumber salad.  Definitely one of the more refreshing appetizers!

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The Fusion Enthusiast: Korean Beef Tenderloin Mini-Tacos
Super juicy and tender pieces of Korean marinated beef, topped with onion-relish and held together by soft shall tacos.

Processed with VSCOcam with c1 presetThe Veggie lover: Roasted Artichoke & Goat Cheese Flatbread
The roasted artichoke was accompanied by sweet red peppers, balsamic onions, and savory goat cheese on top of a crispy baked flatbread.

Processed with VSCOcam with c1 presetThe Meat Lover: Churrasco Steak 
Let’s talk about this beautiful assembly, first off, we have a super tender skirt steak that’s grilled and seasoned so nicely and then sauced up with chimichurri ( an Argentine based sauce that consist of finely chopped parsley, garlic, oils, and other herbs.). Then we have sweet fried plantains, and mouth-watering black beans…in fact it made my friend convert from pinto beans to black beans from being so delicious.

Processed with VSCOcam with c1 presetThe Classic: Traditional Jumbo Wings
A must have bar food, crispy wings tossed in a wide selection of sauces. Such as: Honey garlic, BBQ, asian sesame, sweet buffalo, spicy roasted garlic, firecracker, and my personal favorite-Mango Habanero.

Not only was Duffy reinventing Bar food, they have a couple of cocktails that could perk up any night.

Processed with VSCOcam with c1 presetCotton Candy Cosmopolitan
This was definitely a conversation starter drink! You have your classic drink with a side of cotton candy for you to dissolve into the drink. This allowed you to control the level of sweetness all the while entertain you as you watch the colours of the candy melt and swirl together.

Processed with VSCOcam with c1 presetPineapple Mojito
Super easy to drink, they combined with yummy mojito with a splash of pineapple juice making it all the more refreshing with a hint of tartness.

Processed with VSCOcam with c1 presetUltimate Patron Margarita  
If you like tequila, this is most likely made for you. With Patron silver, triple sec, and patron citronge, it could get dangerous since you could hardly tell the alcohol content in it. 

At Duffy’s I was able to have the enjoyment of a full bar and restaurant quality foods. A bonus is that there are T.V Screens on about every wall space, so you won’t have to worry about missing a big moment of any future games or events.

Duffy’s whole idea was to reimagine bar foods, and they definitely delivered.

So here’s to a wonderful season, Cheers! Processed with VSCOcam with m5 preset

Orlando Restaurant News and Updates!

Ricky Ly
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Orlando Restaurant News and Updates!

Local Orlando foodie news!

Look at the new digs – The Osprey Tavern at Baldwin Park

About to open any week now in Baldwin Park – gorgeous.

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Chef Eddie’s Restaurant Moving to Church Street

One of my personal favorite places for soul food in Orlando, Chef Eddie‘s restaurant is moving from their west Orlando location to the more centralized Church Street location in downtown Orlando. They are moving into the former location of Johnson’s Diner, which also briefly housed Fish n Loaves, and McKnight’s most recently. We spoke to the representatives at Chef Eddie’s who confirmed they would be moving to the location in just two weeks.

All the best of luck to them as they have always had great food – from red velvet waffles and fried chicken to the smothered pork chops and oxtails as well as great hospitality. Karaoke was a bit loud some nights but entertaining…

Visit them: https://www.facebook.com/chefeddiesrestaurant

Current Location:

3214 Orange Center Blvd, Orlando, FL 32805
Phone:(407) 826-1731

New Location:

595 West Church Street Suite E Orlando, FL 32805
(just a block west of the Amway on Church St)

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Hawker’s 3rd Location is coming to St Petersburg Florida

“Hawkers” Brings the Streets of Asia to St. Pete’s EDGE District

Orlando, Fla., (February 13, 2015) – It’s of=icial – Hawkers is expanding coast-to-coast… of Florida that is. The owners of Hawkers, a name derived from the term for street food vendors in Asia, have just announced their plans to join the EDGE district of St. Petersburg. Currently operating stores in Orlando and Jacksonville, Hawkers management anticipates a “mid-summer” opening for their St. Petersburg restaurant that will be located at 1235 West Central Avenue.

Guests will enjoy a menu full of small plates that includes the most popular street foods from regions across Asia: Hong Kong, Malaysia, Vietnam, Singapore, and Korea, to name a few. Each menu item is served with sharing plates, encouraging guests to experience new dishes together, as is the custom with traditional hawker centers. The difference? These street foods are served in a hip, trendy environment accompanied by dozens of local craft beer selections.

“We are rede=ining what “eating Asian food” means to mainstream Americans,” says co-founder Allen Lo, who contributes Malaysian in=luence to Hawkers’ menu. “Our goal is for guests to experience authentic flavors, unique to their palettes, in an environment that is as comfortable as it is exciting.”

Traditional noodle soups, wok stir-fried noodles and small plates =ill the menu with dishes ranging from $4-$9. A few of the most popular items include: Char Kway Teo, a Malaysian stir-fried noodle; Siu Yuk, a Chinese roasted, crispy pork belly; and their signature dish, Roti Canai, a Southeast Asian flatbread served. To accompany Hawkers’ extensive food menu, the St. Petersburg location will offer a craft beer selection with over 50 microbrews (many of which will hail from Bay Area breweries) as well as Asian-inspired.

“We all agreed from the onset that =lavors of this depth deserve only the best paired wines, beers, and cocktails,” says Kaleb Harrell, who procures an evolving drink menu for Hawkers’ guests.

To stay updated with the latest progress on Hawkers’ St. Petersburg location or to view a full menu of their current locations, visit Hawkers’ Facebook fan page at www.facebook.com/hawkersstreetfare.

Founded in 2011, Hawkers offers authentic Asian street food in a sharing-encouraged, full-service casual restaurant. With a menu that includes the most popular street food recipes from regions across Asia, Hawkers creates an environment that allows guests to experience unique cuisines at affordable prices with service that educates guests. For more information visit www.facebook.com/hawkersstreetfare.

ArcherRoad Sketch

Sonny’s BBQ Readies for new Strategy for the next 50 Years

Sonny’s BBQ will reveal the grand opening of a brand new location on Archer Road in Gainesville, Fla. on March 16, where guests will find a newly designed, updated version of their favorite local BBQ joint.

The Archer Road opening represents the brand’s ongoing effort to providing guests with a local BBQ experience

The new brand direction will also remind guests of Sonny’s dedication to giving back to the communities it serves. The new restaurant plans to be an integral part of Gainesville through community outreach and recognizing hometown heroes through Sonny’s ‘Random Acts of BBQ’ program, which recognizes those who selflessly give their time and spark the spirit of BBQ in their communities.

This is just the beginning of Sonny’s BBQ efforts to update the brand. Over the next several years, the barbecue chain plans to update as many locations as possible.

Sonny’s BBQ
3635 SW Archer Road
Gainesville, FL 32608

Upcoming Events

The 6th Annual RP Funding Orlando Chili Cook-off Turns Up the Heat on Saturday, March 7, 2015

The 6th annual RP Funding Orlando Chili Cook-off will heat up again at Orlando’s Festival Park Saturday, March 7 starting at noon. New to the event this year is a kick-off concert which will be held Friday, March 6 at 6 p.m. The RP No Fee Concert will feature Vertical Horizon. The free night of music precedes a day for chili-lovers on Saturday, March 7 with the RP Funding Orlando Chili Cook-off.

General admission tickets are now available for presale at www.orlandochilicookoff.com. Presale tickets are $10 for adults, $5 for children ages 6 – 12 and children 5 and under are admitted free. Same-day general admission tickets are $15 for adults.

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The world’s best competitive eaters will once again descend on Orlando as part of the third annual World Chili Eating Challenge. Featuring six-minutes of jaw-dropping eating skills, the world’s top eaters will participate including Joey “Jaws” Chestnut, currently ranked the world’s No. 1 competitive eater. Other top ranked competitors include No. 4 ranked Miki Sudo, No. 6 ranked Erik The Red Denmark, No. 7 ranked Adrian Morgan and No. 15 “The People’s Champ” Badlands Booker. Joey Chestnut will be defending his world record set last year. The event will also feature an appearance by Chili Appreciation Society International (CASI) World Chili Champion Jason Goaines.

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The RP Funding Orlando Chili Cook-off has raised more than $200,000 for Special Olympics Florida, placing the Orlando Chili-Cook-off among their private donors. The event also raises funds for Kiwanis Clubs of Greater Orlando and several other local charitable organizations.

Visit www.orlandochilicookoff.com for tickets or call Events for Change at 407-777-8309 to learn more about vendor, musical performance, cooking, sponsorship and volunteer opportunities.

Top Local Chefs to Join Ronald McDonald House Charities of Central Florida at 2015 Appetite for the Arches Gala

Oldfashioned

On Saturday, March 7, at the Orlando World Center Marriott, top local chefs from acclaimed restaurants and resorts will showcase their creativity to help raise funds at Ronald McDonald House Charities of Central Florida’s Appetite for the Arches benefit. This is a culinary event with a twist — one that has a little something to do with the Golden Arches.

Chefs will use fresh McDonald’s ingredients to create one-of-a-kind signature dishes. Guests will have the opportunity to interact with participating chefs while sampling the gourmet creations at this free-flowing event.

Participating restaurants include:

4 Rivers Smokehouse
Blue Bird Bake Shop
Cask & Larder
Chef’s Table at the Edgewater
Cuisiniers Catering
Emeril’s Tchoup Chop
Hamilton’s Kitchen
K Restaurant
Kabooki Sushi
LUMA on Park
Orlando World Center Marriott
Paxia Modern Mexican & Tequila Lounge
Pig Floyd’s
SeaWorld Parks & Resorts Orlando
The Ravenous Pig
The Rusty Spoon
The Smiling Bison
Txokos Basque Kitchen

Julie Petrakis, who owns The Ravenous Pig and Cask & Larder with her husband James, sits on the planning committee for the event and was in charge of organizing chef participation. “Appetite for the Arches unites Central Florida’s best chefs and the community on a night of culinary surprises and delight for a special cause. All proceeds from the gala help Ronald McDonald House keep families together when they need it most —during the treatment of a critically ill child.”

For additional information about Appetite for the Arches including ticket information, please visit www.appetiteforthearches.org.

Join the conversation on Twitter: @RMHCCF #AppetiteOrlando

About Ronald McDonald House Charities of Central Florida: Ronald McDonald House Charities of Central Florida finds, creates and supports programs that directly improve the health and well-being of children and families. The cornerstone program, the Ronald McDonald House®, provides a home away from home that offers comfort and care to families with children receiving treatment at local hospitals and medical facilities in Orlando. The two Ronald McDonald Houses in Orlando serve over 1,800 families each year.

First annual 5 Chefs 5 Courses 5 Charities event at The Alfond Inn (hashtag #5Chefs5Charities)

The Alfond Inn will host on March 15

Executive Chef Marc Kusche from Hamilton’s Kitchen, The Alfond Inn, has invited a group of Central Florida’s finest chefs to join him in raising money for each of their chosen charities. Each chef will prepare one of the 5 courses for a family style, farm to table dinner accompanied by live music and fine spirits. The prestigious culinary lineup and charities include:

· Marc Kusche. The Alfond Inn. Chosen Charity: Harbor House

· Fabrizio Schenardi. Four Seasons Resort. Chosen Charity: The St. Jude Mission

· Henry Salgado. Txokos Basque Kitchen. A James Beard Nominee. Chosen Charity: Pace Center For Girls

· Kathleen Blake. The Rusty Spoon. A James Beard Nominee. Chosen Charity: Edible Education Foundation

· Kevin Fonzo. K Restaurant. A James Beard Nominee. Chosen Charity: The Kevin Fonzo Foundation

Tickets are $150 per person. Cocktails served 5:30 p.m., dinner at 6:30 p.m. Advance reservations required by calling (407) 645-6604.

Artegon

Artegon Marketplace to feature The Art of Beer Featuring Orlando Brewing and Toby Keith’s I Love This Bar & Grill on March 10; Spring into Spring Art, Food & Wine Stroll on March 21; Food Truck Fridays starting March 27 … and More!

In addition to experiencing Orlando’s most unique shopping, visitors to Artegon Marketplace Orlando are also treated to a busy schedule of special events and activities. From the permanent Sky Trail ropes course to weekend entertainment and seasonal events, there’s always something happening at Artegon Marketplace. Here’s a look at line-up ahead:

SIGNATURE SPECIAL EVENTS
THE ART OF BEER – TUESDAY, MARCH 10 AND APRIL 14, 5:00-8:00 P.M.
Mark your calendar to join ??Artegon Marketplace for The Art of Beer on Tuesday, March 10 from 5:00-8:00 p.m. Enjoy a night of craft beer plus live music and tantalizing treats from Toby Keith’s I Love This Bar and Grill, all for FREE (while supplies last). Relax on the patio while enjoying freshly poured, hand-crafted ales from Orlando Brewing. Mingle with the artisans from The Village at Artegon Marketplace and discover a new way to shop local. This special event makes a repeat performance on April 14.

SPRING INTO SPRING – SATURDAY, MARCH 21, 6:00-8:00 P.M.
Guests can “Spring into Spring” on Saturday, March 21 from 6:00-8:00 p.m. at this FREE art, food and wine stroll through the Village at Artegon Marketplace. Mingle with artisans displaying their hand-crafted items and art while enjoying complimentary bite-sized treats, wine and the jazz jams of a live three-piece band.

FOOD TRUCK FRIDAYS – FRIDAY, MARCH 27, 5:00-9:00 P.M. (RECURRING)
Artegon Marketplace’s “Food Truck Crazy” truck rally held on the fourth Friday of every month kicks off on March 27. Gather on Artegon’s front patio for live music, entertainment and a kaleidoscope of food options, plus savor a unique deal: bring a purchase receipt from The Village at Artegon Marketplace to guest services and redeem for $5 in Food Truck Bucks.

WEEKEND ENTERTAINMENT
Check here for the most up-to-date list of upcoming events:
http://www.artegonmarketplace.com/things-to-do-in-orlando/

Chan’s Chinese Cuisine

Ricky Ly
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Chan’s Chinese Cuisine

I tend to break down Chinese restaurants into three categories:

Chinese take outs (you’ll see the neon signs saying New York Style Chinese Takeout at these places – New York meaning “Americanized – often a miss in terms of quality and a menu full of general tso’s chicken and pork fried rice with chicken wings combos ),

Traditional Cantonese sit down restaurants (you’ll find some form of beef chow fun, salt and pepper squid, and possibly dim sum at these establishments),

and the increasingly less rare,

“Other Chinese cuisine” restaurant (Sichuan, Shanghainese, Taiwanese, etc).

I’d file Chan’s under traditional Cantonese sit down restaurant —
1. Dim sum on the weekends? Check.
2. Lazy susans on the tables for family style banquets? Check.
3. Seemingly callous waitresses? Double check.

The decor is rather minimal, like walking into someone’s house for a dinner party and there’s not really enough space for everyone.

The food here is solid Cantonese fare – you’ve got your pan fried noodles to dim sum via cart on the weekends. For dinner, it gets a bit fancier with dishes like Cantonese style pan fried steak, salt baked chicken, sweet and sour pork chops, and even abalone, the exceptionally pungent mollusk that the Cantonese go crazy for.

I was at Chan’s recently for a banquet with some friends – the brothers of Pi Delta Psi Fraternity at the University of Central Florida to be exact – who held an end of the semester banquet at the restaurant with quite a list of about 7 banquet dishes for just $25. Call ahead to find out if you can organize something like this there because it’s got great value if you have a group of 10 or so per table.

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Seafood Pan Fried Noodles
Seafood Pan Fried Noodles
Sweet and Sour Peking Pork Chops
Sweet and Sour Peking Pork Chops
Fried Crispy Chicken
Fried Crispy Chicken

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Chan's Chinese Cuisine on Urbanspoon

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