The Rockin’ Burger Block Party is a special event that occurs during the Epcot Food and Wine Festival where you can dine on a mouthwatering menu full of incredible burgers and enjoy some of the best music of the century….and we were lucky to be invited to experience this great event recently.
Here at the Rockin’ Burger Block Party, you can party the night away and savor specialty sliders created by Disney’s Chefs.
These tantalizing burgers and beverages are inspired by recording artists who have left their mark on the world of food and music.
And while you enjoy these scrumptious treats, a DJ spins their best tracks.
Special guests also come by and on November 6th, you can meet with “Cake Boss” Buddy Valastro as he hosts the third big burger event of the 20th Epcot International Food & Wine Festival.
Below are only a few sample out of the 16 Burgers that are featured at the event!
I was fortunate enough to go on the night Andrew Zimmern was hosting.and was able to snag a photo with him!
Rockin’ Burger Block Party
World ShowPlace Events Pavilion
September 25, October 8 and November 6, 2015
7:00 PM to 9:00 PM
Call (407) 939-3378 starting July 30, 2015 to book your spot at the Rockin’ Burger Block Party—taking place on select days September 25 through November 15, 2015!
We’ve posted extensively about our favorite Chinese (Sichuan and otherwise) restaurant in Orlando – Chuan Lu Garden – and continue to be surprised and delighted about the depth and diversity of the menu at Chuan Lu.
They recently published an easier to read menu including a new hot pot menu so I thought it would be good to share here.
See below, as well as some photos of our favorite dishes to order.
Beef, tendon in chili sauce – CA1
Eggplant with garlic sauce in clay pot – CH1
Pan Fried Green Beans with Ground Pork – CV9
La Zi Fish Fillets – CZ8
Cucumber with red pepperSzechuan wontonsBeef and chicken dry hotpotFried La Zi Tofu
Known to few, Zona Fresca opened on September 24, 2015 in Winter Park, FL. By word of mouth, Zona Fresca began to be a favorite for many locals.
On October 17, 2015, we were invited for a tasting of Zona Fresca’s dishes from their menu. Before the dishes rolled out, we sat down with General Manager and Winter Park Zona Fresca owner Nigel Bogaert.
According to Mr. Bogaert, he did his best to mirror his location according to the first location in Fort Lauderdale.
With his location in Winter Park, he targets families and college students. Mr. Bogaert dreams of making Zona Fresca a place for all to come and feel part of a community – a family.
To start your meal, enjoy a bowl of tortilla chips with a number of toppings.
These toppings go well with chips as well as each item you order on the menu.
You can enjoy some pickled vegetables, which are a bit spicy but there is a sweetness to the vinegar twist to what you originally find in a Mexican grill.
From left to right, you have: freshly made guacamole, habanero hot, pico de gallo, pickled vegetables, tomatillo, and salsa fresca.
My favorites are the guacamole, pickled vegetables, and pico de gallo. Each of these are refreshing and nicely balanced.
The habanero hot is a topping that will add heat to your dishes. Tomatillo and salsa fresca adds a different taste to your dishes.
Zone Fresca offers salads and soups, which can be found on their menus in the restaurant or online.
The Pozole Soup consists of braised chicken, hominy, onions, cilantro, and radishes in a guajillo chili broth.
The soup is mellow and delicious for a chilly day. It has many textures, but they are all cohesive to one another.
Chili Rellenos are charbroiled poblano peppers stuffed with jack and cheddar cheese, served with black beans, cilantro rice, and pico de gallo.
This dish is warm and you can taste all the flavors added by its method of being charbroiled. The jack and cheddar cheese flavors blend well with that of the peppers’.
Each bite is recommended with a little pico de gallo to add a crunch and a little freshness.
Zone Fresca offers a number of different street tacos. Each are open faced perfect bites on two soft corn tortillas.
There are two tortillas because you often drop the filling, which you can use the second tortilla to scoop up and continue to enjoy your meal, with a beer to wash it down.
Do not let your eyes fool you, these tacos are a healthy alternative to a typical, authentic Mexican taco because of the lean cuts of meat chosen by Zona Fresca.
Typically, Mexican tacos include lean and fatty bits of the protein chosen for tacos, which helps in influencing the flavors of the meat with the assistance of the Maillard reaction.
The Chicken Breast taco is a bit dry and needs a little seasoning and more lemon, but the guacamole does wonders to the taco.
This taco is topped with cactus, avocado, cilantro, onions, and lemony dressing.
Roasted Pork is topped with pickled onions and cilantro. The pork is cooked well and the pickled onions is a unique flavor to add to the pork.
Still, a little more seasoning is needed to quench my tastes.
Machaca tacos are served with poblanos, tomatoes, and queso fresco. The taco seems plain, even when served with the toppings.
Baja Fish tacos are served with cabbage, pico de gallo, and a tangy dressing. The tangy dressing makes the tacos refreshing.
To our liking, the fish is soft on the inside and crispy on the outside.
However, do not leave it waiting too long, the outside will not remain so crispy.
With that being said, make sure you eat the delicious taco the moment it reaches your hands.
Please visit the Zona Fresca website for more information regarding the menu, catering, etc.
Zona Fresca 1035 N Orlando Ave
Ste 105
Winter Park, FL 32789
Phone number (407) 622-4840
Last week, we were invited to try out Marlow’s located in Winter Park on S. Orlando Avenue to try out this year’s Ribs & Whiskey Menu which lasts now till October 19th.
I as well as my dining companion had heard about the new Marlow’s Tavern that they had built near us in Waterford but had never gone, but we have heard good things.
A new addition to the menu this year are the various sauces offered to add some more flavor to the amazing dishes on the line up, including interesting sauces like hoisin barbecue and Jack Daniel’s glaze.
Sweetwater Georgia Brown
Of course I had to start the night off with a drink.
I for one love Sweetwater and I love brown ales as well, and when I had found out that they were serving Sweetwater’s take on the brown ale, I had to try it.
When I think of Sweetwater, I think much lighter beers or IPA’s – and this perhaps is one of my favorite brown ales in a while, the flavor profile was rich, with malty aromas with hints of toffee it was smooth to the taste buds.
Kickin Verde Soup
I started the night off with a Kickin Verde Soup, a soup consisting of tender chicken, fresh cilantro, roasted poblanos, tomatillos, fall sweet corn and chili cream.
I had just come off of work and was deathly hungry, so the soup was hearty and welcomed. It was reminiscent of a hearty soup that your mother used to cook when you were ill.
Each ingredient in the dish came together and none of which overpowered each other, setting the mood for more of the flavorful dishes that night.
The Saucy Catch
For the main course I got “The Saucy Catch” – a North Atlantic salmon blazed with East Carolina barbecue sauce, tiny green bean casserole, shitake mushroom, caramelized onion, applewood-smoked bacon, and house-made Mornay sauce.
I love fish among all the other foods that I keep close to my heart, and the salmon was cooked to perfection – smooth, savory, and full of flavor, and paired well with the tiny green bean casserole and onions.
Bourbon Bread Pudding
And of course for dessert, equipped with our full stomachs and fortitude we dug in to this bread pudding, a creme brûlée soaked cuban bread with a little splash of Jack Daniel’s.
MARLOW’S TAVERN GETS SAUCY THIS FALL WITH RIBS & WHISKEY
Seasonal Specials September 15 – October 19
ORLANDO, Fla. (September 15, 2015) – Marlow‘s Tavern Ribs & Whiskey menu returns with saucy food and drink specials, available September 15 through October 19. Guests can go whole hog with barbecue, ribs, handcrafted cocktails and featured cocktails.
New this year, the Ribs & Whiskey celebration menu features four delicious sauces served tableside – Jack Daniel’s glaze, hoisin barbecue, Marlow‘s chipotle barbecue and East Carolina barbecue. Each sauce gives a sweet, spicy, smoky or tangy zip to the perfectly seasoned ribs.
Guests will find an assortment of seasonal fare on the menu, including:
Kickin’ Chicken Verde Soup–Tender chicken, fresh cilantro, roasted poblanos, tomatillos, fall sweet corn and chili cream
Daily Smoke-House Flatbread– Slow-roasted pulled pork, basted with our secret sauce and the best ingredients the farm has to offer
A Pig With Buns – Slow-roasted pulled pork with Jack Daniel’s Tennessee Honey glaze, house-made pimento cheese, dill pickles and crispy tobacco onions on a buttery onion roll with Granny Smith apple-cabbage slaw
BBQ Blazed Cobb Salad– Barbecue chicken, crisp field greens, Roma tomato, applewood-smoked bacon, sweet corn, slivered red onions and barbecue Gorgonzola dressing
Drunken Chicken – Prestige Farms chicken blazed with Jack Daniel’s Tennessee Honey, tiny green bean casserole, shitake mushroom, caramelized onion, applewood-smoked bacon, house-made Mornay sauce and crispy tobacco onions with sweet corn and jalapeño muffins
The Saucy Catch – North Atlantic salmon blazed with East Carolina barbecue sauce, tiny green bean casserole, shitake mushroom, caramelized onion, applewood-smoked bacon, house-made Mornay sauce and crispy tobacco onions with sweet corn and jalapeño muffins
Slow–Cooked Smithfield James River St. Louis-Style Ribs – Served with Granny Smith apple-cabbage slaw, Southern fried mac and pimento cheese and house-made sweet corn and jalapeño muffin.
Bourbon Bread Pudding – Crème-brûlée-soaked Cuban bread and a splash of Jack Daniel’s Tennessee Honey for sippin’
Plenty of boozy cocktails and liquid refreshments serve as the perfect complement:
R&W S’weet Tea – Deep Eddy Sweet Tea Vodka, fresh lemon, agave nectar, topped with a shot of Shock Top beer and a kick of orange
Triple Crown – Old Forester Bourbon, Combier Orange, Dolin Rouge Vermouth, fresh lime and Fee Bros. Cranberry
Garden & Gun – Medley Brothers Bourbon, Imbue Petal & Thorn, Jack Rudy Grenadine and Bittermens Burlesque
Villa Wolf Pinot Gris, Pfalz, Germany ’10– Bright, fresh, tropical fruits with good depth, medium to full body with good length and satisfying crackle
Marqués de la Concordia Rioja, Spain ‘10 – Ripe berry fruits, medium bodied and complex with a well-rounded finish and lingering berry zest
Rosenblum Zinfandel, Paso Robles ‘10 – A heady combo of mulberry, rhubarb and plum complements the rich, dark fruit scent of fresh raspberry and black cherry with the perfect long finish
Tommy’s Red Sangria – Tommy’s secret recipe created on the boat in South Florida featuring Savida Sangria, the freshest seasonal fruit and agave nectar. Red and white options available all year long
Pabst Blue Ribbon WI ABV 4.7% – Brewed in America and served tall just like you like it, this classic beer for those with the classiest of taste, “tastes so good when it hits your lips”
Sweetwater “Sweet Georgia Brown” ABV 5.8% – A river of deep caramel and chocolate malts meandering through undercut currents of hops
Boulevard Smokestack Double-Wide IPA ABV 8.5% – From the heart of America, brewed in the smokestack with double the hop, double the body, caramel, toffee-like malt and amber brown with intense floral and pronounced citrus hop aroma
“We look forward to bringing the celebration menu back each year because it signals the start of fall and the return of some truly delicious barbecue,” said John C. Metz, executive chef and co-founder of Marlow‘s Tavern. “Personally, I’m a big fan of grilling; especially as I’m tailgating at Penn State or in the infield at NASCAR.”
For fellow tailgaters and home grillers, Metz recommends starting with the very best steak, ribs and brisket. Then, preheat the grill until it is blistering hot; that’s the only way to sear in the juices. As for seasoning, Metz says salt and pepper are your friends.
“An ice-cold beer by your side always helps the grilling experience, too! But really, the best way to enjoy some delicious barbecue right now is to come into Marlow‘s and let our chefs do the work for you,” Metz said.
The Ribs & Whiskey menu is available at all three neighborhood taverns in Central Florida: at Pointe Orlando on I-Drive, in Winter Park on 17-92 and at Waterford Lakes Town Center in front of Regal Cinemas.
Become an Insider for specials and preview event invitations at www.MarlowsTavern.com, like on Facebook and follow on Twitter with #RibsAndWhiskey.
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About Marlow’s Tavern
Marlow’s Tavern features classic American tavern fare served with a unique culinary twist in a comfortable, yet modern atmosphere. Established in 2004 in Alpharetta, Georgia Marlow’s Tavern has continued to grow with its first Orlando-area location in 2012. With more than 30 years of restaurant and hospitality experience, the partners have created signature, chef-driven food and beverage offerings to perfectly complement the warm neighborhood and contemporary feel ofMarlow’s Tavern. The restaurant opens daily at 11:30 a.m. to serve lunch, happy hour and dinner.
Orlando Cat Café and South Lake Animal League (a nonprofit, no-kill animal shelter serving the community since 1988) are teaming up to fundraise and promote the adoption of some amazing feline friends.
We were more than happy to receive an invite for the Groundbreaking Ceremony. The hardest part of being at the Orlando Cat Café was not signing up to adopt all of the cats there!
The Cat Café is founded by Sandra Cagan, who hopes to draw in locals and tourists in for a cup of coffee, a pastry, and to spend time with (and possibly adopt) adoptable cats.
At the Groundbreaking Ceremony on October 14th, the Orlando Cat Café and South Lake Animal League kicked off the fundraising process.
Contributors to the project received incentives such as customized pet jewelry, an Orlando Cat Café stuffed plush, t-shirt, and access to an exclusive private party.
The Orlando Cat Café includes a cozy coffeehouse with comfortable furniture, premium coffee, and 12 to 15 cats roaming freely.
The cat café will have its own entrance to comply with any health and food safety compliance guidelines.
Between sips, customers will be able to pet and cuddle the critters at will.
The area will consist of a 750 square foot cat lounge, a hidden room for litter boxes, with the separate space where baristas prepare coffee and snacks.
Plans to serve wine and beer are also in the works.
All the cats will be provided by the South Lake Animal League and will be up for adoption, but if you are not ready to commit to a pet, that’s no problem.
Volunteers from South Lake Animal League will assist with the daily care of the cats and processing adoption applications.
However, if you are planning to drive out to visit a specific kitty, please call the Adoption Center in advance (352-429-6334).
Hopi is a Long-Hair Balinese, Snowshoe that is up-to-date with her routine shots; she is also spayed. Hopi is one of the sweetest kitties we have ever met. She is very shy at first and will take a little bit to be comfortable with the new environment, but once she is comfortable, she will love you endlessly.
Milo is a Domestic Short Hair-Orange Tabby. He is up-to-date with routine shots and is neutered. He is very sweet and loving. He is the type that would love to play, but does not mind laying in your lap as you study or watch tv.
Sunshine is a Domestic Short-Hair gray and white. She is up-to-date with routine shots and spayed. She does not mind walking around with you, while on a leash. She is adventurous and likes to explore her environment as well as play with other cats. She is not too festive, but not lethargic at all.
In this photo, Hopi is sharing a snack with her sister Zuni. Also like Hopi, Zuni is a Long-Hair Balinese, Snowshoe. Zuni is up-to-date with routine shots and spayed. She is more comfortable roaming in new environments than Hopi, but do not hinder your choice if you would like to adopt Hopi over Zuni, vice versa, or both!
The Orlando Cat Café is located inside The Town Center at Cagan Crossings at 532 Cagan Park Avenue, Suites 201-203 in Clermont, FL.
The 20th Annual Epcot International Food & Wine Festival is going on now from Sept. 25-Nov. 16, 2015. It’s the first time in the festival’s 20-year-history that global marketplace experiences, now numbering more than 30, have expanded from the park’s World Showcase into Future World.
Here are our Top 10 Must Eats of the 2015 Epcot International Food and Wine Festival
10. Australia – Grilled lamb chop with mint pesto and potato crunchies – $6.00
9. Sustainable Chew – Pork Spareribs with red wine, fennel, and cheesy mascarpone grits – $5.50
8. Dominican Republic – Soufflé de yuca: Yuca soufflé topped with griddled cheese – $4.75
7. Brazil – Crispy pork belly with black beans and tomato – $5.50
6. China – Beijing roasted duck in steamed bun with hoisin sauce – $6.50
5. Chew Lab – New York Strip with Parsnip Silk, Balsamic Glaze and Arugula Foam, $6.25
4. Korean Barbecue Short Rib with Steamed Rice and Cucumber Kimchi – $5.00
3. Farm Fresh – Loaded mac n’ cheese with Nueske’s® pepper bacon, cheddar cheese, peppers and green onions – $4.25
2. Hops & Barley – New England Lobster Roll – $7.50
1. Croissant aux escargots with garlic and parsley – $5.50
See the Press Release below including the list of eats for each marketplace!
At the new Next Eats area near the Epcot Character Spot, Sustainable Chew and Chew Lab marketplaces will be inspired by ABC’s Emmy-Award® winning lifestyle series “The Chew,” starring co-hosts Mario Batali, Michael Symon, Carla Hall, Clinton Kelly and Daphne Oz. “The Chew” announced July 2 that the show will broadcast from Epcot during the festival.
At Sustainable Chew Marketplace, guests can taste delicious dishes inspired by “The Chew” co-hosts. At Chew Lab, food science meets the hottest culinary tech trends to present innovative dishes like the Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel.
“The Future World festival marketplace expansion gives our guests more reasons than ever to help us celebrate 20 delicious festival years,” says Jens Dahlmann, general manager of Epcot Food & Beverage. “Adding even more sizzle, our collaboration with ABC’s ‘The Chew’ brings the cachet of a major daytime network television series and its celebrity hosts.”
Epcot’s Food and Beverage General Manager Jens Dahlmann with Epcot Executive Chef Gregg Hannon
One of a series of popular Party for the Senses premium events will be the first-time Yelloween Masquerade Party for the Senses Oct. 31, an elegant, dance-the-night-away, gourmet tasting party with Champagne, wine, craft beers and specialty cocktails paired with food. Guests will be encouraged to masquerade in chic yellow and black.
The Dominican Republic Marketplace will return with fresh flair, serving new dishes including Pescado con Coco – seared grouper, pigeon peas with rice and coconut sauce. And at the Festival Center, the new Monday-through-Thursday “Spotlight on Dominican Republic” will showcase the country’s culture, crafts and culinary delights with artists and chefs at the Festival Center.
Two 20th-year celebratory wines were created just for this fall’s festival: a Napa Valley Festival Chardonnay and a Paso Robles Festival Cabernet Sauvignon. Guests will be able to purchase tastes of both wines at the Sustainable Chew marketplace, and the Festival Center Wine Shop will carry bottles.
At the new Artistry of Wine & Cheese, each keg of premium wine on tap will hold the equivalent of 26 wine bottles, eliminating bottle, cork, cardboard and paper waste from labels. Recycling and repurposing of glass bottles and corks from other marketplace locations will be part of the 20th-year festival story.
The Party for the Senses grand tasting events, and other special beverage and culinary programs require reservations and separate event admission. Reservations will open July 30, 2015, for all premium events including the new Rockin’ Burger Block Party. Guests can call 407/WDW-FEST (939-3378) and get details at epcotfoodfestival.com beginning July 15.
2015 Epcot Food and Wine Festival Booths and Menus
Africa
To eat:
–Berbere-style beef tenderloin tips with onions, jalapeños, tomato and pap – $5.00, Gluten-Free, DDP Snack Eligible
–Buttered chicken with micro cilantro and naan bread – $5.00, DDP Snack Eligible
American Adventure Coffee Cart
To Drink:
–Frozen Strawberry-Lemon Sunset: Frozen Strawberry and lemon, topped with Grey Goose Vodka® – $8.49
Australia
To eat:
–Grilled sweet and spicy bush berry shrimp with pineapple, peppers, onions, and snap peas – $4.75, Gluten-Free, DDP Snack Eligible
–Grilled lamb chop with mint pesto and potato crunchies – $6.00, Gluten-Free, DDP Snack Eligible
–Lamington: Yellow cake dipped in chocolate and shredded coconut – $3.00, DDP Snack Eligible
To drink:
–Coopers Brewery Extra Strong Vintage Ale – $3.75
–Château Tanunda Grand Barossa Dry Riesling – $3.50
–Bulletin Place Unoaked Chardonnay – $3.50
–Yangarra Estate Vineyard Shiraz – $3.50
Belgium
To eat:
–Potato and leek waffle with beer-braised beef and smoked gouda cream – $4.25, DDP Snack Eligible
–Belgium waffle with warm chocolate ganache and whipped cream – $3.75, Vegetarian, DDP Snack Eligible
–Belgium waffle with berry compote and whipped cream – $3.75, Vegetarian, DDP Snack Eligible
Canada
To eat:
–Canadian cheddar cheese soup – $4.25, DDP Snack Eligible
–Chicken sausage with creamy polenta and Minus 8 onion jam – $4.50, DDP Snack Eligible
–“Le Cellier” wild mushroom beef filet mignon with truffle butter sauce – $7.50, DDP Snack Eligible
To drink:
–Moosehead® Lager – $3.75
–Neige Premiere Apple Ice Wine – $6.00
–Inniskillin Vidal Icewine – $6.00
–Tawse Vineyard Cabernet Franc – $6.00
Cheese Studio — NEW!
To eat:
–Trio of artisan cheese – $5.00, Vegetarian, DDP Snack Eligible
Karst cave-aged cheese served with honey
La Bonne Vie goat cheese served with Craisin® bread
Rogue Creamery Oregon Blue Cheese with berry port compote
–Sweet goat cheese panna cotta with guava gellé – $2.50, Gluten-Free, DDP Snack Eligible
–Cheese fondue with sourdough bread – $3.50, Vegetarian, DDP Snack Eligible
To drink:
–Robert Mondavi FuméBlanc – $4.25
–Still River Winery Apfel Eis (apple ice wine) – $6.00
–Sterling Vintner’s Collection Cabernet Sauvignon- $3.50
Chew Lab — NEW!
To eat:
–Olive Oil-Poached Salmon with Fresh Corn, Bacon, and Pepper Jam, $5.75, Gluten-Free, DDP Snack Eligible
–New York Strip with Parsnip Silk, Balsamic Glaze and Arugula Foam, $6.25, Gluten-Free, DDP Snack Eligible
–Liquid Nitro Chocolate Almond Truffle with Warm Whiskey Caramel, $4.00, Gluten-Free, DDP Snack Eligible
To eat:
–Beijing roasted duck in steamed bun with hoisin sauce – $6.50, DDP Snack Eligible
–Gaoli beef slider – $5.75, DDP Snack Eligible
–Black pepper shrimp with Sichuan noodles – $5.50, DDP Snack Eligible
–Chicken pot stickers – $4.00, DDP Snack Eligible
To drink:
–TSINGTAO Beer – $3.50
–Francis Ford Coppola Su Yuen Riesling – $3.50
–Ritzy Lychee with cognac and vodka – $10.50
–Happy Peach with peach liqueur and dark rum – $8.50
–Kung Fu Punch with vodka and triple sec – $8.50
–Mango jasmine tea with popping bubbles – $6.50
Craft Beers
To drink:
–Brew Hub Keybilly Island Ale, Lakeland, FL – $3.75
–Two Henrys Blueberry Vanilla American Wheat Ale, Plant City, FL – $3.75
–Orlando Brewing Grateful Pumpkin, Orlando, FL – $3.75
–Swamp Head Wild Night® Honey Cream Ale, Gainsville, FL – $3.75
–3 Daughters St. Pete Beach Blonde Ale, St. Petersburg, FL – $3.75
–Florida Beer Company Passport 20 Belgian-Style Tripel Ale, Cape Canaveral, FL – $3.75
–Funky Buddha Vanilla Espresso Porter, Oakland Park, FL – $3.75
–Shipyard Bourbon Barrel Aged Imperial Stout, Clearwater, FL – $3.75
Flight #1: Florida Harvest – $10.25
–Brew Hub Keybilly Island Ale, Lakeland, FL
–Two Henrys Blueberry Vanilla American Wheat Ale, Plant City, FL
–Orlando Brewing Grateful Pumpkin, Orlando, FL
–Swamp Head Wild Night® Honey Cream Ale, Gainsville, FL
Flight #2: Craft Beer Lovers – $10.25
–3 Daughters St. Pete Beach Blonde Ale, St. Petersburg, FL
–Florida Beer Company Passport 20 Belgian-Style Tripel Ale, Cape Canaveral, FL
–Funky Buddha Vanilla Espresso Porter, Oakland Park, FL
–Shipyard Bourbon Barrel Aged Imperial Stout, Clearwater, FL
To eat:
–Craft beer snack mix: sweet and savory blend of nuts, fruits, and crackers – $1.00, Vegetarian, DDP Snack Eligible
–Charcuterie plate: Country pâté, cured meats, and crostini – $5.00
–Pimento cheese dip with pretzel crisps – $3.50, Vegetarian, DDP Snack Eligible
–Bloody Mary shrimp cocktail – $4.00
To eat:
–Lechón asado: Roasted pork with mangú, pickled red onion and avocado – $4.50, Gluten-Free, DDP Snack Eligible
–Soufflé de yuca: Yuca soufflé topped with griddled cheese – $4.75, vegetarian, DDP Snack Eligible
–Pescado con coco: Seared grouper, pigeon peas and rice with coconut sauce – $4.75, DDP Snack Eligible
–Caramel flan with rum-roasted pineapple – $3.25, DDP Snack Eligible, vegetarian, DDP Snack Eligible
To drink:
–Presidente Pilsner Beer, $3.50
–Frozen Dominican piña colada featuring Ron Barceló Blanco Rum, $11.00
–Frozen sugar cane cocktail featuring Ron Barceló Blanco Rum, $9.00
Farm Fresh
To eat:
–Loaded mac n’ cheese with Nueske’s® pepper bacon, cheddar cheese, peppers and green onions – $4.25, DDP Snack Eligible
–Griddled “yard bird” with braised greens – $4.50, Gluten-Free, DDP Snack Eligible
To drink:
–Woodchuck Raspberry Hard Cider – $3.75
–Wyder’s® Dry Pear Hard Cider – $3.75
–Two Henrys Elderberry Hard Cider – $3.75
–ACE Hard Pumpkin Cider – $3.75
–Florida Orange Groves, Key Limen Wine – $3.50
–Tom Gore Chardonnay – $3.50
–Tom Gore Cabernet Sauvignon – $3.50
Hard cider flight: $10.25
–Woodchuck Raspberry Hard Cider
–Wyder’s® Dry Pear Hard Cider
–Two Henrys Elderberry Hard Cider
–ACE Hard Pumpkin Cider
Fife & Drum Tavern
–Ghirardelli Ice Cream Sundae – $5.00
–Mmmmhops Pale Ale – $3.75
France
To eat:
–Croissant aux escargots with garlic and parsley – $5.50, DDP Snack Eligible
–Boeuf bourguignon: Braised short ribs in cabernet with mashed potatoes – $5.95, DDP Snack Eligible
–Crème brûlée vanille chocolat: Vanilla & chocolate crème brûlée topped with caramelized sugar – $4.25, Vegetarian, DDP Snack Eligible
To drink:
–Beer, Kronenbourg Blanc 1664 – $3.95
–Chardonnay, Macon-Villages, Vielles Vignes Mommessin – $5.75
–Cabernet Sauvignon, Bordeaux, Château Bonnet – $5.95
–Sparkling Pomegranate Kir – $7.75
–Ice Pop Pomme: Apple juice, vodka, and St. Germain liqueur – $6.75
–La Passion Martini Slush: vodka, Grey Goose Le Citron, cranberry and passion fruit juice – $9.95
Germany
To eat:
–Schinkennudeln: Pasta gratin with ham and cheese – $3.50, DDP Snack Eligible
–Roast bratwurst in a pretzel roll – $5.00, DDP Snack Eligible
–Apple strudel with vanilla sauce – $3.50, Vegetarian, DDP Snack Eligible
Hawai’i
To eat:
–K?lua pork slider with sweet and sour Dole® Pineapple chutney and spicy mayonnaise* – $4.00, DDP Snack Eligible
–Tuna poke with seaweed salad and lotus root chips – $4.75, DDP Snack Eligible
To drink:
–Kona Brewing Company, Big Wave® Golden Ale – $3.50
–Kona Brewing Company, Pipeline Porter – $3.50
–Maui Splash Sweet Pineapple Wine – $3.50
–Mai Tai featuring Sammy’s Beach Bar Rum – $8.00
Hops & Barley
To eat:
–New England Lobster Roll – $7.50, DDP Snack Eligible
–Florida grass fed beef slider with pimento cheese – $4.25, DDP Snack Eligible
–Fresh baked carrot cake with Craisins® and cream cheese icing – $3.75, Vegetarian, DDP Snack Eligible
To drink:
–SweetWater Take Two Pils – $3.75
–Goose Island® Honkers Ale – $3.75
–Samuel Adams® Rebel IPA – $3.50
–Dogfish Head Sixty-One IPA – $3.75
–La Crema® Chardonnay – $4.25
–Cambria Estate Winery Julia’s Vineyard Pinot Noir – $4.50
–Beer Flight (Includes 4, 4 oz. servings) – $10.25
Poland
To eat:
–Kielbasa and potato pierogi with caramelized onions and sour cream – $5.50, DDP Snack Eligible
–Sauerkraut pierogi with pork goulash – $5.50, DDP Snack Eligible
To drink:
–Okocim Brewery, Okocim O.K. Beer – $3.75
–Donausonne® Blaufränkisch Hungarian Wine – $3.50
–Frozen Szarlotka Apple Pie featuring Zubrowka Bison Grass Vodka – $9.00
Refreshment Port
To eat:
–Croissant doughnut with cinnamon and sugar – $4.99, DDP Snack Eligible
–Dole fruit bowl: choice of pineapple tidbits or mandarin slices – $2.25, Vegetarian, DDP Snack Eligible
–Fried chicken chunks with Dole pineapple sweet and sour sauce – $9.29
–Pineapple Dole® Whip soft-serve ice cream – $4.19, Vegetarian, DDP Snack Eligible
–Pineapple Dole Whip soft-serve ice cream with Bacardí® Coconut Rum – $7.50, Vegetarian
To drink:
–Dragon Berry Refresher featuring Bacardi Dragon Berry Rum – $7.50
Refreshment Cool Post
To eat:
–spicy hot dogs with kimchi slaw and korean mustard – $6.50,
To drink:
–Mango Star featuring African Starr Rum – $10.00
–frozen “Brown Elephant.” – $8.50
Scotland
To eat:
–Haggis with neeps and tatties: Traditional Haggis with rutabaga and mashed potatoes – $4.75, Gluten-Free, DDP Snack Eligible
–Fresh potato pancake with Scottish smoked salmon and herb sour cream – $4.25, Gluten-Free, DDP Snack Eligible
–Seared sea scallop with spinach-cheddar gratin and crispy bacon – $4.75, Gluten-Free, DDP Snack Eligible
–The Tipsy Laird: Whiskey-soaked cake with lemon cream and toasted oats – $3.25, Vegetarian, DDP Snack Eligible
To drink:
–Innis & Gunn® CASK OAK Aged Beer* – $3.75
–Brew Dog Punk Ale – $3.75
–Citrus Thistle featuring Hendrick’s Gin – $9.00
–Glenfiddich® Single Malt 12-Year Scotch – $6.75
–Glenfiddich® Single Malt 15-Year Scotch – $8.75
–Glenfiddich® Single Malt 18-Year Scotch – $10.50
–Glenfiddich Single Malt Scotch flight (12-, 15- and 18-year) – $12.00
Showcase Coffee Cart
–Hot, Iced, or Frozen Chai Latte with Grey Goose Vodka or Bailey’s topped with cinnamon and whipped cream – $8.49
South Korea
To eat:
–Korean Barbecue Short Rib with Steamed Rice and Cucumber Kimchi – $5.00, DDP Snack Eligible
–Roasted pork lettuce wrap with kimchi slaw – $3.75, DDP Snack Eligible
–Vegan Korean Barbecue with Steamed Rice and Cucumber Kimchi – $4.75, Vegetarian, DDP Snack Eligible
To eat:
–Pork Spareribs with red wine, fennel, and cheesy mascarpone grits – $5.50, Glluten-Free, DDP Snack Eligible
–Ricotta & zucchini ravioli with tomato sauce – $4.75, Vegetarian, DDP Snack Eligible
–Vanilla panna cotta with fresh figs and pistachio brittle – $4.25, Gluten-free, DDP Snack Eligible
To drink:
–Founders Spectra Trifecta (Chamomile Kolsch) – $3.75
–Frozen Chew-tini – $7.50
–Beso Del Sol White Sangria – $3.50
Test Track Coffee Cart
–Iced Coffee Dream: bold roast coffee, chilled and iced, with light cream, topped with Bailey’s Irish Crème® and whipped cream. Also available hot. – $8.49
Wine Studio — NEW!
To eat:
–Trio of artisan cheese – $5.00, vegetarian, DDP Snack Eligible
–Karst cave-aged cheese served with honey
–La Bonne Vie goat cheese served with Craisin® bread
–Rogue Creamery Oregon Blue Cheese with berry port compote
Food & Wine Weekends at Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek is a celebration of fine wine and the culinary arts…the perfect complement to the Epcot® Food & Wine Festival, for the serious epicurean.
Designed for those who truly savor the artistry of fine culinary preparations – each plate a canvas for delight and each vintage an invitation for couples to indulge in each other – we invite you to experience Food & Wine Weekends at Waldorf Astoria Orlando. Come for an evening, or immerse yourself in a weekend retreat.
Food & Wine Weekends events will be held from September 25 through November 15, 2015.
Weekend Highlights
The Taste of Bull & Bear
Friday and Saturday, Bull & Bear
Experience an exclusive tasting five-course menu comprised of exquisite food and wine pairings – prepared by the illustrious chefs of Waldorf Astoria Orlando. $110 per person, plus tax and gratuity. Call 407-597-5413 for reservations or click here to reserve on Open Table.
Il Cibo Della Vita – A Wine Pairing Dinner
Friday and Saturday, La Luce at Hilton Orlando Bonnet Creek
From the kitchen of La Luce at Hilton Orlando Bonnet Creek, each weekend a new menu with exclusive offerings and recommended wine pairing will be unveiled, featuring a selection of recipes only available during Food & Wine Weekends. Menu may be paired with wine flights for an additional $20. Reservations recommended. Call 407-597-3600.
Chalk Art – NEW in 2015
September 25 & November 7 (4pm to 6pm only), La Luce at Hilton Orlando Bonnet Creek
The perfect complement to a sumptuous feast is inspiring art. At La Luce, we celebrate the sensory by treating you to art that is as fresh and contemporary as our cuisine. And now, as part of Food & Wine Weekends, you can watch as Edson Campos and Kathleen Brodeur – renowned Chalk Artists – create a masterpiece before your eyes while you dine.
Cocktail Creations
Saturday 4:30pm-5:30pm, Peacock Alley
Muddle, mix and sample! Guests partake in an interactive experience creating their very own specialty cocktails. ($)
Bar du Chocolat and Champagne Tasting
Friday and Saturday, 6:30pm – 10:30pm, Peacock Alley
Decadent, yes. Sinful, perhaps. Most certainly an experience for those with a sweet tooth. Peacock Alley will be transformed into a chocolate-lover’s dream, offering a cocoa-infused evening of self-indulgence paired with a selection of fine champagnes. Guests can choose from a signature selection of chocolate treats from the Waldorf Astoria Orlando’s world-class pastry team. Pricing varies.
The Art of Sushi Pairing
Friday and Saturday evenings, Zeta Bar & Sushi Lounge at Hilton Orlando Bonnet Creek.
Guests can enjoy an exciting epicurean journey at Zeta Bar & Sushi Lounge, exploring perfect pairings of sake and beer with favorite sushi dishes.
Les Douze Macarons – NEW in 2015
Friday & Saturday, 6pm – 10pm, MYTH Bar at Hilton Orlando Bonnet Creek
Whether indulging in a pre or post-dinner treat, guest can visit the Macaron Bar to try an assortment of flavors, hand-made by the resort’s world-class pastry team. $2/each.
Fantasy Flights – NEW in 2015
Friday & Saturday evenings, MYTH BAR at Hilton Orlando Bonnet Creek
Guests will have the opportunity to take off with a choice of flights of (3) reds and (3) whites. Wine selection predetermined. Click here to view the menu.$15/flight.
Live Entertainment
Nightly at Peacock Alley
Select Saturdays, MYTH Bar at Hilton Orlando Bonnet Creek
Royal Tea – A New Waldorf Astoria Tradition
Sundays, 2pm – 4pm, Peacock Alley
Treasure time together as you savor finely-prepared tea sandwiches and house-made pastries, while sipping premium hot tea and listening to live piano music. Add a glass of champagne for a “Grand Royal Tea.” From $30 per adult; $15 per child, plus tax and gratuity. Reservations are highly recommended. Please see Concierge or call 407-597-5450.
Craft Beer Experience
Friday & Saturday, MYTH Bar at Hilton Orlando Bonnet Creek
Enjoy a selection of craft beer tastings from local breweries to include Crooked Can and Orlando Brewery. The resort has teamed up with the brew masters to bring this interactive experience to guests.
September 25 & 26 – Feturing, Crooked Can Brewing Company
October 2 & 3 – Featuring, Orlando Brewing
October 9 & 10 – Featuring, Two Henry’s Brewing Company
October 16 & 17 – Featuring, Orange Blossom Brewing Company
October 23 & 24 – Featuring, Golf Beer Brewing Company
October 30 & 31 – Featuring, Cigar City Brewing
November 6 & 7 – Featuring, Funky Buddha Brewery
Astoria After Dark
Friday and Saturday, 6pm – 10pm, WA Kids Club
Adults are not the only ones to have fun. The WA Kids Club is offering a nightly children’s program including dinner and a non-stop roster of fun activities – providing parents some “adult time” in which to experience Food & Wine Weekend activities.
Waldorf Astoria® Spa Tuscany Wine Special
Daily, Waldorf Astoria Spa
Experience the powerful antioxidants of red wine powder, red grape seed extract, crushed grape seeds and pure grape seed oil as you indulge in an extravagant Tuscany Wine Wrap or Pedicure. To book an appointment at Waldorf Astoria Spa please call 407-597-5360 or visit the Concierge.
50-minute Tuscany Wine Pedicure – $80
50-minute Tuscany Wine Wrap – $130
All guests of Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek are invited to enjoy Food & Wine Weekend experiences.
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Marlow’s Tavern Ribs & Whiskey menu returns with saucy food and drink specials, available September 15 through October 19. Guests can go whole hog with barbecue, ribs, handcrafted cocktails and featured cocktails.
New this year, the Ribs & Whiskey celebration menu features four delicious sauces served tableside – Jack Daniel’s glaze, hoisin barbecue, Marlow’s chipotle barbecue and East Carolina barbecue. Each sauce gives a sweet, spicy, smoky or tangy zip to the perfectly seasoned ribs.
The Ribs & Whiskey menu is available at all three neighborhood taverns in Central Florida: at Pointe Orlando on I-Drive, in Winter Park on 17-92 and at Waterford Lakes Town Center in front of Regal Cinemas.
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Central Florida Veg Fest 2015
Saturday, October 24, 2015 • 10:00 a.m.-6:00 p.m.
Orlando Festival Park
2911 E. Robinson Street
Orlando, FL 32803
Central Florida Veg Fest is an exciting day of colorful and educational exhibits and activities! It will take place at beautiful Orlando Festival Park near downtown Orlando on October 24, 2015 from 10:00 a.m.-6:00 p.m. Admission is FREE! Veg Fest is a family-friendly, dog-friendly, and smoke-free event. Veg Fest, now in its 10th year, is one of the biggest and best vegetarian festivals in the country!
Central Florida Veg Fest will draw both committed vegetarians/vegans and those who want to learn more about how veg-living enhances our health, the planet, and its inhabitants. Come enjoy a diverse cross-section of vegetarian cuisines and lifestyles. Discover new products and ideas from over 175 vendors and 100 contributors and enjoy a wide variety of presentations and food preparation demos. Not a vegetarian? Whether you’re looking for new ideas to add color and variety to your meals or you’re a “seasoned” vegetarian interested in expanding your knowledge of nutritious and ethical foods, this is the place for you.
—————- Walt Disney World Swan and Dolphin Food & Wine Classic – October 30 – 31, the Walt Disney World Swan and Dolphin Food & Wine Classic will celebrate its sixth year featuring global culinary specialties at the Epcot Resort Area hotel, with more than 40 food and wine stations, 10 food and wine seminars and the opportunities to meet the award-winning chefs behind featured culinary masterpieces. Delectable culinary offerings headline the two-night event, featuring cuisine from the hotel’s own award-winning signature restaurants: Il Mulino New York Trattoria, Shula’s Steak House and Todd English’s bluezoo, with wine and spirits samplings from around the globe.
This year’s menu introduces new interesting and unique dishes sure to please the palate including ginger cured Hamachi with nitro lime, mascarpone chestnut ravioli with Italian sausage, celery root and bacon jus and smoked Wagyu short ribs accompanied by a parsnip puree, melba toast and pommery mustard sauce. Favorite dishes from past years also return, such as the shrimp cocktail steamroller, Thai chicken salad with organic greens, green papaya tamarind and ginger dressing as well as the dragon sushi roll with crispy shrimp, tuna and avocado.
The hotel’s World Champion Pastry Chef, Laurent Branlard, provides a sweeter side to the evening with decadent desserts like chocolate almond crunch cake and éclair with caramelized banana cream and coconut streusel. This year Branlard will also introduce his S’more Sundae Action Station, combining the classic desserts of the s’more and sundae. New to this year’s event is a food truck area, featuring cuisine from the Walt Disney World Swan and Dolphin Hotel and Cabot Cheese – a favorite from last year – as well as an exclusive beverage truck.
Seminars once again return to offer guests the chance to receive a hands-on and tasty educational experience. Seminars cover topics including wine blending, Italian wines, champagne, beer, mixology, tequila, pasta making, sushi and sake, wine and cheese pairing and the Brazilian cocktail, caipirinha. All seminars require separate tickets in addition to the causeway tickets, and space is limited. As an upgraded ticket option, guest can once again experience a beer garden, featuring a variety of local and seasonal brews from around the world, alongside Oktoberfest-inspired cuisine made by the hotel’s culinary experts. To add to the event’s appeal, guests can enjoy a meet and greet with celebrity chef Todd English, the namesake of the hotel’s Todd English’s bluezoo restaurant. Guests can also meet the world’s only two-time World Champion Pastry Chef and the hotel’s very own executive pastry chef, Laurent Branlard. Barbeque fans shouldn’t miss the Cib’s Smoke House station for signature barbeque dishes from the hotel’s executive chef Robert Ciborowski.
Tickets to the Swan and Dolphin Food & Wine Classic are available as part of a hotel package or individually. For more information or to book, please visit www.SwanDolphinFoodandWineClassic.com or call 1-800-227-1500.
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The Orlando Japan Festival Returns to The City Beautiful November 8
Admission is free for the 15th Annual Orlando Japan Festival at The Village at Hunter’s Creek. The Japan Association of Orlando (JAO) will host the 15th Annual Orlando Japan Festival Sunday, November 8 from 11 a.m. to 5 p.m. at the Village at Hunter’s Creek, 13574 Village Park Drive. The festival is a showcase of Japanese culture and admission is free for guests of all ages.
Attendees will enjoy several performances including a one-hundred-member Japanese Taiko drum ensemble by Orlando Taiko Dojo Drummers, Koto (Japanese harps), Iaido (Japanese swordsmanship and martial arts), Nihon Buyo (traditional Japanese dance), and Edo Satokagura from the National Theater of Japan’s Wakayama Performance Troupe, led by Kyosuke Suzuki.
Guests will also have the opportunity to try on Yukatas (kimonos), participate in the cosplay contest, play Japanese-style carnival games, witness a Judo demonstration, delight in Japanese music and dance, observe a traditional Japanese tea ceremony, learn Japanese calligraphy and enjoy traditional Japanese cuisine from a variety of food vendors.
Consul General Ken Okaniwa of the Consulate-General of Japan in Miami will present the Foreign Minister’s Commendation certificate to Takemasa Ishikura, President of the Japan Association of Orlando.
The JAO is a section 501(c)(3) nonprofit organization dedicated to promoting Japanese culture within local communities and supporting local organizations and individuals in endeavors to further Japanese visual and performing arts, culture and education. Proceeds from the Festival benefit victims of the 2011 earthquake and tsunami. For more information, visit www.jorlando.org or contact the Consulate General of Japan in Miami at culture@mi.mofa.go.jp or webmaster@mi.mofa.go.jp.
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La Madeleine Country French Café, the acclaimed, authentic country French bakery café, announced today that its first two cafés in Florida will open at Orlando’s Florida Mall and near the Mall at Millenia on Oct. 29 and Nov. 12, respectively.
The first 50 guests in line at 6:30 a.m. at Florida Mall on Oct. 29 and Mall at Millenia on Nov. 12 will win a weekly supply of the brand’s fresh handmade breads for a year. The café will present the first 50 guests with certificates to redeem their delicious rewards each week during a 12-month period.
“Our Rompre le Pain fans will be filing through the doors just as our first batch of fresh-baked breads are coming out of the oven. We are anticipating an excited crowd of guests on the first day right as doors open,” added Cahill.
La Madeleine’s first restaurant in Florida opens on Oct. 29 at Florida Mall’s new Dining Pavilion, 8001 S. Orange Blossom Trail, near the Dillard’s department store. The 4,200-square-foot location is accessible from the mall concourse and a separate outside entrance and features dine-in and to-go offerings. The brand’s signature warm, country French ambiance is showcased via wood floors, rustic stone and tile, beamed ceilings, a double-sided fireplace and an outdoor patio. Guests can also take a peek into the bakery where pastries and bread is freshly baked and handcrafted daily.
La Madeleine opens across from the Mall at Millenia, 4200 Conroy Road, near Mercedes-Benz and Best Buy on Nov. 12. The spacious café features rustic county French décor, a private dining area that seats 18 guests, outdoor covered seating for 40 guests and an intimate patio. The café also includes a cozy, country French coffeehouse, called Maison de Coffee, which features a full barista bar, French-inspired coffee menu, soft bistro seating and a communal table with a simple yet elegant ambiance. The 6,600-square-foot location seats 181 guests and offers dine-in and to-go options.
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“The Italian Gourmet Ambassadors” is a 3 days top level gourmet dinner event to be held on 10-11-12 November 2015, at the Italian restaurant Francesco’s in Maitland (Orlando). There will be two great Italian chefs (the ambassadors) Rocco Iannone and Daniele Uditi that together with the resident chef Francesco Aiello will cook together and individually in the three evenings. The regular dinner event price for the first 2 nights is $94.95 each and the 3rd night is $69.95. A discounted pre-sale ticket price for all the 3 nights is available at $199.95 instead of $259.85. Also a 2 nights discounted pre-sale ticket is available at $129.95 (for night 1 and 3 or 2 and 3) instead of $164.90 All discounted prices are for pre-purchase only and not refundable. For general reservations and questions please contact General Manager Jenny Russo,
Francesco’s Ristorante, 407-960-5533, 400 S. Orlando Ave. Maitland FL, 32751
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Eclectic California cuisine restaurant, Wolfgang Puck Grand Cafe in Disney Springs celebrates the final days of the Epcot International Food & Wine Festival with a Signature Dinner on Thursday, November 12, 2015 at 6:30 p.m.
Chef Robert Leonardi gathers inspiration from around the world to craft the five-course menu with wine pairings from various regions including Washington State, New Zealand, California and Italy. Menu highlights include Colorado Lamb Chops with Moroccan spiced farro and harissa aioli as well as Pan Seared Sea Bass with wilted chicory, pancetta and olive oil. Tickets for the Signature Dinner are $90.00 plus tax and gratuity and the entire menu includes:
Amuse
Scallop Ceviche
lime, red chili, tomato, avocado
Four Vines Zinfandel, California
First Course
Pasta Fajoli
pesto
Loveblock by Kim Crawford Sauvignon Blanc, New Zealand
Second Course
Baby Arugula Salad
gorgonzola, endive, candied pecans
Hogue Late Harvest Riesling, Washington State
Third Course
Pan Seared Sea Bass
wilted chicory, pancetta, olive oil
Estancia Pinot Noir, California
Fifth Course
Chocolate Tart
caramel, Grand Marnier crème
Castello Poggio Moscato d’asti, Italy
For additional information or to make a reservation please call 407.939.5277 visit online at www.wolfgangpuckcafeorlando.com or call 407.938.9653.
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Lafayette’s has brought its southern charm to Orlando with incredible live music, good cocktails and delicious southern food. Starting October 4, Lafayette’s will be serving up brunch every Sunday from 11 a.m. to 3 p.m., complete with live bands and signature brunch libations.
Bring your appetite, because Lafayette’s will be putting a southern twist to classic brunch dishes like the Corned Beef Hash with homemade braised corned beef mixed with potatoes, bell peppers, and onions topped with two poached eggs; and Banana Bread French Toast with homemade banana bread in a vanilla bean, cinnamon egg batter topped with caramel sauce and whipped cream
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Guten Tag from American Q!
Oktoberfest is here, and what better way to celebrate than with barbecue and pairings of beer?
For the month of October, we’re offering up a prix fixe of festival-themed fare. Join us for bites of house-made Pretzel Bread, Beer Cheese, Bratwurst and Sauerbraten, all paired up with seasonal sips of Brooklyn Brewery Octoberfest, Dogfish Head Punkin Ale and Orlando Brewing Grateful Pumpkin.
American Q’s Oktoberfest menu is available October 1st-31st for $40 per person.
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Leading London-based bubble tea chain to bring trendy tea-bar to locals in Orlando and Tampa
– An iconic British brand is set to make a splash at The Florida Mall and Westfield Citrus Park with its renowned bubble tea this fall. Bubbleology, which has a café at TopShop’s global flagship store on the famed Oxford Street along with numerous locations across the world, is the London-based beverage leader specializing in authentic bubble tea. As the first Western premium bubble tea-bar concept, Bubbleology is launching its U.S. flagship store at Lenox Square in Atlanta, Georgia. The company will debut its first Florida café in Orlando at The Florida Mall this November, along with a second location in Tampa at Westfield Citrus Park later the same month.
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Cask and Larder at OIA to open summer/fall 2016
Former Walt Disney World executive chef Johnny Rivers has teamed with acclaimed chefs and restaurateurs James and Julie Petrakis to open a version of the couple’s popular Winter Park, Fla., restaurant Cask & Larder in the Airside 2 terminal at Orlando International Airport. Peter Amaro, Jr., president and COO of Master ConcessionAir (MCA) in Miami, which operates airport restaurants and retail concepts, joins the endeavor.
The new full-service restaurant and bar will be the first to offer an airside farm-to-table dining experience for Orlando travelers. The Petrakises will modify the menu of the Winter Park Cask & Larder to suit the needs of the airport location, but James Petrakis stressed that they will not stray from their commitment to offering ingredients from Florida farmers. “We’ll keep to our beliefs of sourcing locally,” he said. “That element won’t change.”
“When someone visits Orlando for the first time, or this is the place they call home,” said Rivers, “what better cuisine to serve than one that uses ingredients that are indigenous to this region?”
Cask & Larder at OIA is scheduled to open in late summer or early fall of 2016.
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Smashburger invites fans who think they have what it takes to survive “Sin City” to submit their most sensible, wild and outrageous survival tips on Instagram or Twitter using the hashtag #SinCitySurvivalTips by 12 AM EST on October 20th. One winner will have the chance to put their tips to the test for a weekend getaway in Las Vegas for two people. Any and all tips will be accepted as long as they include the campaign hashtag f#SinCitySurvivalTips, and Smashburger encourages fans to get crafty and creative with their submissions. Rules, regulations and more fun stuff (including a coupon for a free side just by registering for the brand’s Smashclub) can be found at www.sincitysurvivaltips.com.
The promotion comes in celebration of the brand’s newest addition to the burger family, the Sin City Burger, which combines American cheese, Smash Sauce, haystack onions, Applewood smoked bacon and fried egg piled up between an egg bun. The Sin City specialty burger, originally created as the regional burger only for the Las Vegas market, is now available nationwide until October 26th due to its popularity in Sin City.
THURSDAY, OCTOBER 15 – “TRY SOMETHING NEW!” —Clinton Kelly and Carla Hall visit Disney’s Magic Kingdom; the cast of “The Festival of The Lion King” performs.
I was lucky enough to be a part of the crowd for the live taping of the show!
Although Florida’s weather can be unpredictable and brutal, the entire cast was lively and entertaining.
Carla was super bubbly and fun during every aspect of the show
Clinton was also upbeat as he dances to “shake it off” during commercial break.
Mario and Michael made a great duo as they work together to brain storm on the dishes.
“THE CHEW” CELEBRATES THE 20TH EPCOT INTERNATIONAL FOOD & WINE FESTIVAL FROM WALT DISNEY WORLD, OCTOBER 12–16
Guest Appearances by Alfonso Ribeiro and Bellamy Young
For the first time in the history of ABC’s “The Chew,” the show traveled to Orlando, FL to tape a week of programs highlighting all of the food, fun and festivities of the Epcot International Food & Wine Festival at Walt Disney World Resort. Co-hosts Mario Batali, Michael Symon, Carla Hall and Clinton Kelly had a magical experience with stellar dining, thrilling rides and one-of-a-kind experiences, including visiting Animal Kingdom and buckling in for a high-speed adventure at Test Track presented by Chevrolet in Epcot.
Guests included Alfonso Ribeiro (ABC’s “AFV”) and Bellamy Young (ABC’s “Scandal”) . “The Chew” also surprised its live audience with appearances from the classic Disney characters Mickey Mouse and Goofy and a performance from the cast of Disney’s “Festival of The Lion King.”
Listings for the week of OCTOBER 12-16 (subject to change; weekdays, 1:00 p.m., ET; broadcast in stereo):
MONDAY, OCTOBER 12 – “THE CHEW’S FAMILY VACATION” – Carla Hall makes a delicious Norwegian roasted salmon & ranch potato galette; Michael Symon visits The Land at Epcot to check out the center’s hydroponic gardening program and makes a meal with its vegetables; Mickey Mouse and Goofy stop by to say hello.
TUESDAY, OCTOBER 13 – “MAKING MEAL MAGIC” — Alfonso Ribeiro (ABC’s “AFV”); Mario Batali and Michael Symon square off with their recipes for angel hair with Brussel sprouts, bacon and walnuts and shrimp Fra Diavolo over linguine.
WEDNESDAY, OCTOBER 14 – “EASY FIVE STAR FEAST” — Mario Batali visits Iron Chef Morimoto’s new restaurant at Disney Springs, Morimoto Asia; Bellamy Young (ABC’s “Scandal”).
THURSDAY, OCTOBER 15 – “TRY SOMETHING NEW!” — Clinton Kelly and Carla Hall visit Disney’s Magic Kingdom; the cast of “The Festival of The Lion King” performs.
FRIDAY, OCTOBER 16 – “YOUR PERFECT PARTY PLAN” — The perfect party snacks and cocktails; “The Chew” co-hosts stop by the Rockin’ Burger Block Party; a look back at some of the show’s favorite moments at the Epcot International Food & Wine Festival from Walt Disney World.
About “The Chew”
Celebrating and exploring life through food, “The Chew,” is an innovative and groundbreaking daytime series co-hosted by a dynamic group of engaging, fun, relatable experts in food, lifestyle, and entertaining. Produced by Gordon Elliott’s Chew Productions for the ABC Television Network, “The Chew” serves up everything food — from cooking and home entertaining to food trends, restaurants, holidays and more — all aimed at making life better, fuller and more fun. Featuring celebrity chefs Mario Batali, Michael Symon, and Carla Hall, entertaining expert Clinton Kelly and health and wellness enthusiast Daphne Oz, “The Chew” is a leap forward into a delicious new kind of lifestyle series. Follow “The Chew” (@thechew) and hosts Mario Batali (@mariobatali); Michael Symon (@chefsymon); Clinton Kelly (@clinton_kelly); Carla Hall (@carlahall) and Daphne Oz (@DaphneOz) on Twitter ™
Beginning today through November 22, guests dining in The Capital Grille’s lounge at both the Millenia Mall and International Drive locations here in Orlando can choose from two different styles of Wagyu burgers, accompanied by their choice of a glass of two exceptional wines for $25.
These wines include a Justin Isosceles Cabernet Sauvignon and a Landmark Overlook Pinot Noir and are typically reserved for bottle purchases only.
These pairings were hand-selected by George Miliotes, The Capital Grille’s Master Sommelier and one of only 230 wine professionals in the world to have earned this prestigious title.
“Wagyu beef is often referred to as ‘butter knife beef’ because it is arguably the most tender beef on earth,” said The Capital Grille’s Executive Chef Michael LaDuke. “With Wagyu & Wine, we are putting our own twist on the comfort of a burger guests love, further enhanced with premium ingredients and flawless preparation.”
“Wagyu & Wine is also a wonderful opportunity for guests to enjoy one of two exceptional wine pairings with a gourmet burger,” added George Miliotes, The Capital Grille’s Master Sommelier and one of only 230 wine professionals in the world to have earned that prestigious title.
The Capital Grille’s pairings were hand-selected by Miliotes, who takes great pride in coupling world-class wines with fantastic dishes.
“When selecting a wine to pair with our Gorgonzola and Black Truffle Wagyu Burger, we factored in the need for powerful tannins to offset the richness of the meat, which is how we came to choose the 2012 Justin Isosceles Cabernet Sauvignon,” Miliotes explained.
“As for our Wagyu Cheeseburger with Fried Egg, it made perfect sense to match the texture of the egg yolk to the silky smooth 2013 Landmark Overlook Pinot Noir.”
Follow George Miliotes on Twitter and Instagram @TheWineExpert and join the Wagyu & Wine conversation by using #MyPerfectPair.
The Capital Grille
The Mall At Millenia
4200 Conroy Rd · (407) 351-2210
The Capital Grille
Pointe Orlando
9101 International Dr · (407) 370-4392
Most recently, we were invited to Caribe Blu located on S. Alafaya Trail across the street from the Stoneybrook Golf Community to a special event marking their restaurant being open for six months.
Upon our arrival to the restaurant, we were welcomed by a warm and inviting decor filled with pictures of family members, which surrounded a saying, all in big letters “el sazon de familia” which means “the flavor of my family”.
This was quite apparent, because this event immediately gave me the vibe of the family parties we had growing up, with plentiful amount of food and drinks as well as people vibrant as the music.
It was a family style vibe, come with an empty plate, leave with a full one with many popular dishes they serve at the restaurant; pernil asado, pollo guisado, and much more!
I quickly loaded up my dish, for I had not eaten lunch that day and began to sit down as we listened to the salsa music that peppered our ear buds.
For my first dish, I loaded up with my typical favorites, pernil (pork shoulder), rice, and ropa vieja (a shredded steak dish) and ate away.
In high school many of my friends invited me over to their family parties, and it was then where I gained an appreciation for both Hispanic food and culture.
Once I took the first bite of pernil, I was reminded of the various family parties that my friends invited me to long ago. The food which was hearty and delicious, and at first bite it was clear of the years and years of tradition passed down from generation to generation. This is how hispanic food should be, and was perhaps the closest to a home cooked meal away from home.
The rest of the night was filled with some live music, and raffles sponsored by local businesses such as Hand and Stone Spa, Avalon Jewelers, and Republic National.
I came in there not knowing anyone and I came out feeling like part of the family.
From my perception, the overall goal of Caribe Blu is to make you feel like part of the family through both the food and the hospitality.
Susan Nett (owner) mentioned to me about the various events that occur during some days of the week, like live music and dancing on the weekends and a very attractive brunch special that occur on Sundays.
Thank You Caribe Blu for making me feel like part of the family with the great service and great food.
Susan and her familyTostones topped with PernilMore Live MusicTres Leche and Guava Guava Cheescake
The Epcot International Food & Wine Festival is a culinary adventure and entertainment event held each fall. This year, Epcot is celebrating 20 years of culture and cuisine with the finest wine and beverage offerings.
The festival opens September 25 and runs through November 16 with 30 unique Marketplaces to taste from. Discover new cuisines, domestic and international wines, beers and spirits during specialty programs programs, demonstrations and seminars.
Artisan Cheese with Dried Fruits, Honeycomb, Nuts, Breads and WafersHawai’i // Tuna Poke with Seaweed Salad and Nori StringsHawai’i // Tuna Poke with Seaweed Salad and Nori StringsHawai’i // Kalua Pork Slider with Sweet and Sour Dole Pineapple Chutney and Spicy MayonnaisePatagonia Marketplace // Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri (gluten/wheat friendly)Chef Judi’s Truck Stop Burger // Mixed Grill Burger topped with Fried Egg Bacon Grease Fries and Nacho Cheese Sauce with a side of Corn Tortilla StripsFarm Fresh Marketplace // Griddled “Yard Bird” with Braised Greens and House-made Habanero Sauce (gluten/wheat friendly? “Chew Approved”Farm Fresh Marketplace // Loaded Mac n’ Cheese with Nueske’s Pepper Bacon, Cheddar Cheese, Peppers, and Green OnionsDominican Republic Marketplace // Seared Grouper, Pigeon Peas, and Rice with Coconut Sauce “Chew Approved”Chef Reynold’s Chicago Burger // Angus Chuck Beef Patty topped with All Beef Hot Dog, Dill Relish and Havarti Cheese Sauce and a side of Bacon Potato SaladTorched Kenya Coffee and Chocolate S’mores Mini Stuffed Bundt CakesDunken Blue Velvet with Cream Cheese and Sugar Daisy Mini Stuffed Bundt Cakes | Lemoncello with Strawberry, Balsamic and Pistachio Mini Stuffed Bundt CakesScotland Marketplace // Fresh Potato Pancake with Scottish Smoked Salmon and Herb Sour CreamScotland Marketplace // Citrus Thistle Cocktail featuring Hendrick’s GinChew Lab Marketplace // Liquid Nitro Chocolate-Almond Truffle with Whiskey CaramelChew Lab Marketplace // Liquid Nitro Chocolate-Almond Truffle with Whiskey Caramel
October 1, 2015 is a big day for Mellow Mushroom as they add beef and veggie burgers to their menu nationwide.
Mellow Mushroom began in 1974 when three freewheeling hippie college students set out to create the most crave-able slice of pizza on the planet: handcrafted, preservative-free, stone-baked pizza made with wheat flour, vine-ripened, hand-selected tomatoes and Appalachian spring water-based dough.
The budding entrepreneurs behind Atlanta’s flower power-themed Mellow Mushroom were 40 years ahead of current trends in pizza making.
The beef burger (Carnie) is made of 100% choice, all natural, certified Black Angus Beef. The beef is humanely raised and minimally processed, using no additives or ammoniated procedures.
It is available with Swiss cheese, caramelized onions, romaine lettuce, tomato, pickles and garlic aioli spread. Each ingredient is fresh and flavorful in every bite. The beef, itself, was a little too well done for my liking, but the fresh vegetables and condiments made the burger nice and juicy.
The veggie burger (Herb) consists of kale, quinoa, roasted mushrooms, and brown rice among other seasonings and vegetables. These hearty, house-made patties are made with the highest-quality ingredients. The veggie patty is prepared with Cheddar cheese, romaine lettuce, tomato, sweet onions and fresh avocado. The veggie patty has a very earthy flavor from the mushrooms and the texture is almost identical to the beef patty, but the only difference in texture is that the veggie patty will fall apart more easily to the touch.
Both burgers are served with a side of red potatoes roasted with crispy caramelized onions, fresh rosemary, kosher salt, fresh garlic, and a hint of paprika. The potatoes served to us were not fully cooked. It was also overpowered by having too much rosemary and garlic.
For more information on Mellow Mushroom, please check out their website here: http://mellowmushroom.com.
Jake’s Beer Festival was hosted at Loews Royal Pacific Resort on October 9, 2015.
Jake’s Beer Festival happens only twice each year and takes place under the outdoor Wantilan Pavilion at Loews Royal Pacific Resort at Universal Orlando.
There were more than 60 specialty craft beers, delicious food, live music by Beth McKee and more.
Guests are invited to taste almost all of the 60 craft beers offered, and also enjoyed a few tables of savory foods as well as a free collectable glass, additional beers, more generous pours, and Firkin first drafts in the VIP lounge.
The Charcutière table consisted of Cold Smoked Mahi Salad, Liverwurst, German Holsteiner Salami, Butter Kase, Smoked Gouda, Whole Grain Ale Mustard, Cornichons. The Liverwurst was strong and not my cup of tea. The German Holsteiner Salami was the best; if only I packed it away in my camera bag.
Fresh Baked Soft Pretzels were served with Four Cheese Porter Fondue and Jake’s pretzel Mustard.
The Pretzels were saltless, but were a delight present to help soak up the alcohol…so you could drink more beer throughout the night.
Grilled Mini Bratwurst in a House Made Pumpernickel Roll topped with Braised Red Cabbage was quite the snack.
The Grilled Mini Bratwurst was delicious and you bet we came back for seconds.
The House Made Pumpernickel Roll was a bit tough for my liking, but the Braised Red Cabbage added a nice acidic vinegar flavor and a crunchy texture.
The Sauerbraten is a dish containing Rich and Savory Braised Angus Beef scented with Juniper and Allspice, Thyme and Parsley Spätzle tossed with Emmantaler Cheese. The Braised Angus Beef was tender and fell apart to the touch; very rich in flavors similar to the familiar Vietnamese Style Beef Stew (Bo Kho).
Chicken and Waffles also made an appearance, here with Crispy Chicken Cutlets with Fresh Made Waffles, and a Jalapeño Glaze.
The glaze was nice and sweet with a little spicy kick from the jalapeños.
Each ingredient was prepared and made fresh at the station. Even the glaze was heated over a fire before poured over the chicken and waffles.
At the last food station, mini desserts are found, including Dark Chocolate Cupcakes filled with Nutella and topped with a cream cheese frosting. This cupcake was nice for a chocolate craving…it’s healthy because they used dark chocolate, right?
The Apple Streusel Shot also had raisins and pistachios, with just the right amount of sweet. It was light and airy with the help of a dollop of whip cream on top.
The Key Lime Strawberry Shot was layered with coconut mousse and almond nougatine, like cloud 9 with every bite.
Guests were allowed to sample as many dishes at the food stations during the entire duration of the beer festival.
Guests could socialize at a nearby table, sit at a dining table, or sit by a warm fire with a few friends.
Beer stations were all around for guests to sample one to all available beers at each table.
Of course, there were many pumpkin flavored beers, such as Samuel Adams’ Fat Jack Double Pumpkin. However, from the beers we’ve tasted, Ace Pumpkin Cider (5% ABV) from California was the only beer that truly tasted like pumpkin. It was very light and crisp.
The Blueberry Ginger IPA from the VIP lounge was very fresh, light, and easy to drink on any type of day, whether it is a hot summer day or a cool fall evening.
Another delicious beer from the VIP lounge was Shipyard Brewer’s Choice. It would be one of my top choices to have, while sitting at the park enduring a family gathering.
Damm Laura Märzen is a gluten-free beer launched in 2006 as the first beer to help normalize the social life of those with Celiac Disease. In my opinion, it is a very delicious beer.
Be careful, it is clear and you can barely taste the alcohol. If I did not taste the malty notes with a hint of sweet fruitiness, I would not have thought it was alcoholic at all.
Below are a few other beers found throughout the festival.
For more information and full lists of the beers, please visit Jake’s Beer Festival.
Keep a look out for their next beer festival in May 2016 at Lowes Royal Pacific Hotel. Hope to see you all there!
It’s kind of a hidden gem. Deep within Walt Disney World’s Swan and Dolphin resort, you can find Kimonos, a long time favorite for sushi and Japanese cuisine.
The restaurant is accented by dark woods and hanging kimonos, the namesake traditional Japanese robes, each colorful and intricately woven, creating a rather intimate ambiance.
Sushi is the main attraction here, but the cooked and side dishes might outshine even the sushi if you know what to order. Oh, and a meal here is not inexpensive by any means – may be a preferred location for those expense accounts.
For an appetizer, we recommend the Kobe Beef Tartare and the Kimchee salad. The tartare is served artfully with avocado puree, dashi, and sliced lotus chips – full of flavor and beautifully presented.
The Kimchee salad is a classic dish here at Kimonos – known as kimuchi by the Japanese, kimchee is actually a Korean dish as most folks know by now, but the dish is popular in Japan as well, owing to its long colonial history with Korea and the cultural exchange from that time period. It’s spicy, with lots of heat, yet the octopus makes it refreshing as well.
Kimchee salad – with Octopus, Spring Garlic – $10.50
Sushi rolls are plenty here, and are rather traditional compared to other locations. The fish quality is excellent. The Kimono is a popular go – to, made with tuna, yellow tail, salmon and a wasabi mayonnaise glaze. On this visit, we go with the coconut shrimp, and dragon roll – both quite tasty.
Coconut Shrimp Roll – $13.00 and Dragon Roll – Spicy Tuna, Salmon, Avocado – $16.50
Dessert at Kimonos is something you must save room for – the desserts are all beautifully created by Laurent Branlard, executive pastry chef for the Walt Disney World Swan and Dolphin Resort, who has the distinction as the only two-time winner of the World Pastry Team Championship.
For those visiting later in the evening for dinner, Kimonos also features another time honored Japanese tradition – nightly karaoke.
This isn’t your typical ice cream shop. It’s a modern style ice cream making process that was first made popular through a youtube video of an Ice cream street vendor making ice cream rolls in Thailand.
It’s quite popular in Asia, particularly in Korea.
Guests choose their flavors and milk / non milk base, then it is poured on top of a steel plate. Some theorize that the steel, placed atop a 10 lb block of dry ice, or a quick freeze machine, which can cool down from room temperature to -9.4 °C / 15 °F in 10 minutes.
As the cream liquid begins to solidify, you can make ice cream with personalized mix-ins such as nuts and other ingredients – all without setting up an ice-cream maker or liquid nitrogen. It literally freezes in front of your eyes.
In New York, visitors are waiting three hours in line for this ice cream.
Taiyakis are a Japanese dessert – basically a fish shaped waffle usually filled with red beans, but here you can fill it from a long list of options including fruit and chocolate.
Five F(x) Ice Cream and Taiyaki
688 N Alafaya Trl, Ste 104
Orlando, FL 32828
Phone number (407) 930-7181
On September 18, 2015, Dunkin’ Donuts began to sweeten the season with new exciting items from sandwiches to donuts and beverages. Of course, most of these beverages involve pumpkin. All baked goods of Dunkin’ Donuts are made fresh every day at each store with a kitchen. For locations without a kitchen, they have their donuts brought in every morning from a location that has a kitchen.
To kick off this season, we took a bite out of the new Tailgater Breakfast Sandwich, which includes sausage, peppers, and onions. The sandwich will surprise you with its variety of tastes ranging from sweet to savory to spicy.
After breakfast, we had dessert. As Dunkin’ Donuts recently partnered with The Hershey Company, they are trying out new recipes, including the REESE’S Peanut Butter Square. The seasonal donuts at Dunkin’ Donuts include the REESE’S Peanut Butter Square (front left), Pumpkin Cheesecake Square (back left), and a Pumpkin Donut (center right). The REESE’S Peanut Butter Square is nice with a thick butter cream that had a touch of peanut butter to create a likeness to REESE’S candy. The Pumpkin Cheesecake Square is tasty, but the cheesecake overpowers the pumpkin; the only seasonal taste I could draw out was a little nutmeg. My favorite is the Pumpkin Donut because it is very simple, yet delicious.
Next on the list, we have the Pumpkin Muffin and Apple Fritter. The Apple Fritter is basically an elephant ear pastry filled with apple pie filling. It is addictively delicious, but it is only around for this Fall season and only available in certain Dunkin’ Donuts, so call up your locations and hunt them down.
The Pumpkin Muffin is not as moist as you imagine a muffin to be. The only moist part of the muffin is the very center. Other than that, it is very dry unless you let it rest in your mouth for a minute, which it will then stick to the inside of your mouth for another minute.
From left to right, we have the Hot Pumpkin Spice Latte, the Pumpkin Pie Coolatta, and the Iced Pumpkin Spice Coffee. My favorite, out of these three choices, is the Hot Pumpkin Spice Latte; not only do you taste a hint of pumpkin and Fall season, but you can taste the espresso to see how well the Dunkin’ Donuts family treat their espresso.
The Pumpkin Pie Coolatta…do you know how it is to walk into a candle store around Fall season and the smell of diabetes and pumpkin smacks you in the face? That’s how the Pumpkin Pie Coolatta tastes with bits of Graham crackers inside of the drink. It makes me question if the inventors of this coolatta make candles for Yankee Candle as well.
The Iced Pumpkin Spice Coffee was more like water than coffee. Maybe that is why I favor lattes more than coffee because it contains a little more pick-me-up.
From left to right, there’s the Iced Pumpkin Macchiato, Iced Dark Roast coffee, Hot Pumpkin Macchiato, and Hot Dark Roast Coffee. I really like the Iced Pumpkin Macchiato for a hot day in Florida to cool me down and wake me up at the same time. However, this did not taste like pumpkin at all. It tastes like an iced Macchiato/Latte that is lightly caramelized for flavor. You can taste the espresso more in the iced version of this Pumpkin Macchiato than the hot version, which can happen from time to time.
The Dark Roast coffees are rich in flavor and nice for an on-the-go pick-me-up. You can grab a free medium Dark Roast at any Dunkin’ Donuts on September 29, 2015, while Dunkin’ Donuts is celebrating National Coffee Day!
The Food and Wine Weekends at Waldorf Astoria and Hilton Orlando Bonnet Creek are going on now till November 15 – coinciding with Disney’s Epcot International Food and Wine Festival.
One of the events they host during this time of year is a very special Bull and Bear menu featuring some of their best and newest creations. The Menu can be found here.
The meal begins with the “potato cappuccino”, a frothy potato soup that is almost a mousse in texture topped with some truffle powders, all resembling a cappuccino cup. Very flavorful, and luxuriously smooth.
POTATO CAPPUCCINO
Oregon Truffle Jus, Mushroom Salt
Wine: Jaffurs Viognier, Santa Maria Valley, CA
Next, we had the Maine Lobster Salad, a hearty salad topped with an earthy herb tarragon emulsion, micro greens and sweet Maine lobster butter poached.
MAINE LOBSTER SALAD
Herb Emulsion, McGregor Farm Petites, Aioli
Wine: Elk Cove Pinot Gris, Willamette Valley, OR
One of my favorite dishes of the evening was the Chilean Sea Bass, presented beautifully as though a form of art, the baked sea bass is topped with silky smooth layers of mushrooms, spinach, roma tomatoes, and parsley butter and served on sorrel cream with butternut squash ring.
CHILEAN SEA BASS
Spinach, Mushroom Duxelle and Tomato Encrusted Chilean Sea Bass, Sorrel Sauce
Wine: Sonoma-Cutrer Chardonnay, Russian River, CA
For our “land” course, we had the 8oz. Filet served with Mushrooms & Au Gratin, one of the finest steaks in town, and drizzled with a touch of beef tallow candle “wax”. It is paired with the 1000Stories red zinfandel made using bourbon barrels rinsed for aging Mendocino Zinfandel. The wine is only available at one retail outlet (World Market); and poured only in two Florida dining rooms. The wine carries an American Icon symbol of Buffalo Winery raising funds for conservation of Buffalo.
8 oz. FILET OF BEEF
Beef Tallow Candle
Potato au Gratin
Sautéed Seasonal Mushrooms
Wine: 1000 Stories Red Zinfandel, Mendocino County, CA
For dessert, one of Bull and Bear’s signature treats – The Reveal – a mint powder sprinkled Valhrona chocolate dome that, when poured over with a warm mint rice water reveals a gorgeous meringue, Tahitian vanilla ice cream, lemon curd, and non-baked berry compote.
THE BIG REVEAL
Lemon and Berries Pavlova, Tahitian Vanilla Ice Cream, Meringue
Wine: Alvear Solera, Pedro Ximenez, Spain
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See below for more information from Waldorf Astoria and Hilton Orlando Bonnet Creek’s Food and Wine Weekends.
Designed for those who truly savor the artistry of fine culinary preparations – each plate a canvas for delight and each vintage an invitation for couples to indulge in each other – we invite you to experience Food & Wine Weekends at Waldorf Astoria Orlando. Come for an evening, or immerse yourself in a weekend retreat.
Food & Wine Weekends events will be held from September 25 through November 15, 2015.
Weekend Highlights
The Taste of Bull & Bear
Friday and Saturday, Bull & Bear
Experience an exclusive tasting five-course menu comprised of exquisite food and wine pairings – prepared by the illustrious chefs of Waldorf Astoria Orlando. $110 per person, plus tax and gratuity. Call 407-597-5413 for reservations or click here to reserve on Open Table.
Il Cibo Della Vita – A Wine Pairing Dinner
Friday and Saturday, La Luce at Hilton Orlando Bonnet Creek
From the kitchen of La Luce at Hilton Orlando Bonnet Creek, each weekend a new menu with exclusive offerings and recommended wine pairing will be unveiled, featuring a selection of recipes only available during Food & Wine Weekends. Menu may be paired with wine flights for an additional $20. Reservations recommended. Call 407-597-3600.
Chalk Art – NEW in 2015
September 25 & November 7 (4pm to 6pm only), La Luce at Hilton Orlando Bonnet Creek
The perfect complement to a sumptuous feast is inspiring art. At La Luce, we celebrate the sensory by treating you to art that is as fresh and contemporary as our cuisine. And now, as part of Food & Wine Weekends, you can watch as Edson Campos and Kathleen Brodeur – renowned Chalk Artists – create a masterpiece before your eyes while you dine.
Cocktail Creations
Saturday 4:30pm-5:30pm, Peacock Alley
Muddle, mix and sample! Guests partake in an interactive experience creating their very own specialty cocktails. ($)
Bar du Chocolat and Champagne Tasting
Friday and Saturday, 6:30pm – 10:30pm, Peacock Alley
Decadent, yes. Sinful, perhaps. Most certainly an experience for those with a sweet tooth. Peacock Alley will be transformed into a chocolate-lover’s dream, offering a cocoa-infused evening of self-indulgence paired with a selection of fine champagnes. Guests can choose from a signature selection of chocolate treats from the Waldorf Astoria Orlando’s world-class pastry team. Pricing varies.
The Art of Sushi Pairing
Friday and Saturday evenings, Zeta Bar & Sushi Lounge at Hilton Orlando Bonnet Creek.
Guests can enjoy an exciting epicurean journey at Zeta Bar & Sushi Lounge, exploring perfect pairings of sake and beer with favorite sushi dishes.
Les Douze Macarons – NEW in 2015
Friday & Saturday, 6pm – 10pm, MYTH Bar at Hilton Orlando Bonnet Creek
Whether indulging in a pre or post-dinner treat, guest can visit the Macaron Bar to try an assortment of flavors, hand-made by the resort’s world-class pastry team. $2/each.
Fantasy Flights – NEW in 2015
Friday & Saturday evenings, MYTH BAR at Hilton Orlando Bonnet Creek
Guests will have the opportunity to take off with a choice of flights of (3) reds and (3) whites. Wine selection predetermined. Click here to view the menu.$15/flight.
Live Entertainment
Nightly at Peacock Alley
Select Saturdays, MYTH Bar at Hilton Orlando Bonnet Creek
Royal Tea – A New Waldorf Astoria Tradition
Sundays, 2pm – 4pm, Peacock Alley
Treasure time together as you savor finely-prepared tea sandwiches and house-made pastries, while sipping premium hot tea and listening to live piano music. Add a glass of champagne for a “Grand Royal Tea.” From $30 per adult; $15 per child, plus tax and gratuity. Reservations are highly recommended. Please see Concierge or call 407-597-5450.
Craft Beer Experience
Friday & Saturday, MYTH Bar at Hilton Orlando Bonnet Creek
Enjoy a selection of craft beer tastings from local breweries to include Crooked Can and Orlando Brewery. The resort has teamed up with the brew masters to bring this interactive experience to guests.
September 25 & 26 – Feturing, Crooked Can Brewing Company
October 2 & 3 – Featuring, Orlando Brewing
October 9 & 10 – Featuring, Two Henry’s Brewing Company
October 16 & 17 – Featuring, Orange Blossom Brewing Company
October 23 & 24 – Featuring, Golf Beer Brewing Company
October 30 & 31 – Featuring, Cigar City Brewing
November 6 & 7 – Featuring, Funky Buddha Brewery
Astoria After Dark
Friday and Saturday, 6pm – 10pm, WA Kids Club
Adults are not the only ones to have fun. The WA Kids Club is offering a nightly children’s program including dinner and a non-stop roster of fun activities – providing parents some “adult time” in which to experience Food & Wine Weekend activities.
Waldorf Astoria® Spa Tuscany Wine Special
Daily, Waldorf Astoria Spa
Experience the powerful antioxidants of red wine powder, red grape seed extract, crushed grape seeds and pure grape seed oil as you indulge in an extravagant Tuscany Wine Wrap or Pedicure. To book an appointment at Waldorf Astoria Spa please call 407-597-5360 or visit the Concierge.
50-minute Tuscany Wine Pedicure – $80
50-minute Tuscany Wine Wrap – $130
A small group of Orlando Food Bloggers and I were invited to sneak preview of the Second Annual Couple’s Cook Off at Aggressive Appliances and it was so much fun! I would definitely recommend this event to everyone. Whether you are competing or spectating, the entire family will surely enjoy the experience.
About The Couple’s Cook-Off
The Couple’s Cook-Off is a fast-paced, hands-on cooking competition in a state-of-the-art kitchen showroom hosted by Edible Orlando Magazine and Orlando Date Night Guide. Five couples will compete against one another on October 9 and October 23.
The winning couple from each preliminary round will compete in the final round on November 14, along with a wild-card couple. One lucky couple will walk away with the Grand Prize.
Contestants pay $150 per couple for preliminary rounds; there is no charge to compete in final round, but friends may come to observe and enjoy cocktails, beer and samples from local vendors for $15 per person. Proceeds to benefit the Culinary Training Program at Second Harvest Food Bank.
This is my first cooking ‘competition’ and quite frankly I did not know what to expect. However, I’ve always loved watching Chopped and other food competitions, so the thought of participating in one was super thrilling to me.
We arrived at Aggressive Appliancesand I was mesmerized by their showroom. They’ve been here for about 30 years and is always changing with the new and improve state-of-the-art appliances.
We were greeted with the friendliest staff and immediately felt at home with their welcoming environment.
They
They even provided us with snacks, and overload us with carbs to prepare us for what was about to come.
We mingled with the other food bloggers aka our competitors of the night and at this point Jonathan (my guest) and I had no idea what we were in for. but of course we calmed our nerves with some bubbly wine.
We made our choice of which kitchen we get to work with (don’t be fooled by the smile, we were super nervous) – Celebrity Chef for You – Irina Pabis and I shared a kitchen.
At this point we were told we had a secret ingredient that we all have to incorporate in our dish, and it was eggs (shouldn’t be too hard right?). However, we only have 45 minutes to prepare 3 small plates for the judges to taste and score. (we we’re freaking out by this point.)
The competition has begun!
The judges lift the blanket off the ‘limited’ ingredients table. We had a short amount of time to scatter and gather what we wanted to cook with.
I had no idea what I was doing….I just literally picked up what ever looked good.
The judges & coordinators were thoroughly entertained by our chaos.
At this point…I still don’t know what I was doing…and Jonathan was as lost as I was.
He kept looking at me asking so….what are we doing? while I’m just staring at a packet of turkey patties.
(As you can see I kept the glass of wine nearby because – obviously – I need a drink from all this anxiety.)
We figured we should start chopping stuff, and Jonathan was on cutting/chopping on duty.
Here he is meticulously chopping bell peppers, garlic, and ginger.
The other couples started doing so as well.
Fast forward to many blank stares at the ingredients and the kitchen appliances later…
We finally started to put something in a hot pan!
Pan frying some rustic potatoes in olive oil, salt, pepper, and thyme.
At the same time Irina had started cooking her meatballs in the skillet, and potatoes in the pan as well.
Lauren and her husband has got some bacon going! Lisa had started something fancy in her pan.
The competition is more than halfway through and we’re still trying to figure out how to work the touch pad on the induction stove top. But- we have our main entree cooking up in some sunflower oil!
The other competitors were still going strong with their entries.
With minutes left, the entire place was building with anticipation.
We’re still incredibly shaky and nervous as we have no idea how our food tasted since we didn’t even get a chance to taste it during the process. Before we knew it, the final products were brought over to the judges table as soon as it was plated.
Here is our finished plating!
Scotched eggs, pan fried potatoes, and a side of baby tomatoes in a balsamic vinaigrette topped with sharp parmesan, fresh basil, and sprinkles of ginger.
we wanted to counter balance all the fried stuff with a sweet palate cleanser.
and of course there’s always a little mishap during the competition ):
Irina’s team: meatballs with grilled asparagus, tomatoes, and figs.
Lisa’s Team: grits and something fancy, I honestly forgot what she called it… but it had pancetta, bread, figs, and goat cheese. It was delicious!
Lauren’s Team: serving breakfast for dinner with eggs, toast, BACON, cheese and everything tasty.
The Judges are hard at work, tallying up our scores.
and the winner is……. Nhi & Jonathan!
I’m proud to say we took home first place & the grand prize!
I will be returning to the main Couple’s Cook Off competition as a JUDGE in November!
which I’m thrilled about!
I want to thank all the amazing staff at Aggressive Appliance and everyone there that helped us create such a fun, exciting, and memorable preview night.
Also for cleaning up our mess….yikes!
2nd Annual Couples Cook-Off
Presented by Edible Orlando and the Orlando Date Night Guide, the contest will give couples the chance to compete in one of 2 qualifying rounds, with 2 winners from each semi-final cook-off advancing to the finals on Saturday, November 14, 2015.
** ONLY five couples will get the chance to compete in each semi-final round.
There will be two winning couples from each qualifying round. Each semi-finalist winning couple receives complimentary admission to the finals.
There are five prizes to give away to winners, the value of which total over $2,500:
The 1st place couples will win the Grande Lakes giveaway + their choice of culinary prizes. The 2nd through 4th place winners will win their choice of the remaining prizes.
**Entry is $150 PER COUPLE with a portion of proceeds supporting Second Harvest Food Bank of Central Florida. Entry includes all food, sit-down dinner with wine after semi-final rounds + a fabulous swag bag filled with surprises.
For more information on the competition and to sign up visit the following link below.
Morimoto Asia, the highly anticipated collaboration between Chef Masaharu Morimoto and Patina Restaurant Group, officially opens for dinner this Wednesday September 30th, 2015 as part of The Landing, one of four neighborhoods in the new Disney Springs at Walt Disney World Resort.
It is the Japanese master chef’s first pan-Asian dining experience and showcases flavors from across the Asian continent with an emphasis on China, Korea, Japan and Thailand.
The menu is an eclectic take on some of Chef Morimoto’s favorite Asian flavors including L.A. BBQ kalbi ribs, moo shu pork, Morimoto Peking duck, lobster chow fun, sweet and sour crispy whole fish, pho ga, pad Thai, sticky ribs and Singapore laska noodles. Chinese dim sum includes items such as dumplings, shumai, shrimp har-gao and grilled chicken bao.
In addition, the 14-seat sushi bar offers pristine sushi and sashimi options from around the world. Items include toro, kanpachi, Japanese red snapper, uni, sea eel, hamachi, fluke, and salmon, as well as more ocean delicacies. A variety of specialty sushi rolls and selections from the raw bar are also offered to the guests not seated at the sushi counter.
Chef Masaharu Morimoto, most known for his role as Iron Chef Japan, originally began his life as a baseball catcher in Japan before a shoulder injury ended that career and he began his second life by studying sushi in his hometown of Hiroshima.
He quickly grasped the technique of this exacting food art and, at age 24, opened his first restaurant. Five years later, he moved to America to expand his culinary repertoire and explore the opportunities and possibilities he saw for a cuisine that would combine the best of both continents.
In 1994, Morimoto was recruited to join the team at the original Nobu restaurant, and in 2001, he opened his first eponymous restaurant in Philadelphia. He debuted Wasabi by Morimoto at the Taj Mahal Hotel in Mumbai in 2004, followed by a second Wasabi at the Taj Palace Hotel in New Delhi in 2008.
Morimoto has received numerous accolades for his cuisine and aesthetic, including several appearances on San Pellegrino’s “Top 100 Restaurants in the World” list, a James Beard Foundation Award for “Outstanding Restaurant Design” for Morimoto New York, and in 2010, Morimoto Napa was named one of Food & Wine magazine’s “Best U.S. Restaurant Openings.”
Today, there are additional Morimoto restaurants in Honolulu, Mexico City, and Maui, a Morimoto Sushi Bar in Boca Raton, Japonais by Morimoto in Chicago and Morimoto South Beach in the Shelborne Wyndham Grand Hotel in Miami. In 2015 and 2016 a few more restaurants will be open in Bangkok, Las Vegas and Toronto.
Patina Restaurant Group (www.patinagroup.com) has a portfolio of restaurants including Tutto Italia Ristorante and Via Napoli at the Epcot World Showcase, as well as Michelin-starred Lincoln Ristorante, STATE Grill and Bar at the Empire State Building, Stella 34 Trattoria at Macy’s Herald Square, The Sea Grill at Rockefeller Center, Brasserie, Brasserie 8 1/2, The Grand Tier Restaurant at the Metropolitan Opera, La Fonda Del Sol at Grand Central, and The Rink at Rockefeller Center.
On the West Coast its portfolio includes the renowned Los Angeles Times’ four-starred and Michelin-starred Patina Restaurant in Walt Disney Concert Hall, Café Pinot, Ray’s & Stark Bar, Catal and Naples in Anaheim’s Downtown Disney District, Leatherby’s Cafe Rouge, and catering and food service in museums and cultural centers throughout California.
Morimoto Asia’s 36-foot tall, two-story layout has been designed by STUDIO V Architecture, including an exhibition kitchen that allows guests a behind-the-scenes glimpse of the culinary action. The second-level sushi bar and lounge have a separate entrance and is known as the Hidden Lounge.
“This has been a project of passion for our team and Chef Morimoto. We can’t wait to open our doors to everyone visiting Disney Springs this fall and beyond,” said Nick Valenti, restaurateur and CEO of Patina Restaurant Group.
The beers will feature mostly Asian varieties in both bottle and on draft, including the Morimoto signature beer by Rogue Ales. In addition to the collector’s edition Imperial Pilsner and Morimoto Soba Ale and the highly coveted Black Obi Soba will also be available by the bottle.
The restaurant will also offer an assortment of sake, including the Morimoto signature line, plus a wine list showcasing wines of the world, signature cocktails and non-alcoholic drinks.
“I am excited to create a menu that allows so many of my favorite Asian flavors to come alive all in one place,” said Chef Masaharu Morimoto. “I hope the guests at Morimoto Asia have as much fun eating this food as I have creating it.”
We had the opportunity to interview Chef Morimoto via e-mail this week ahead of the opening.
TastyChomps: Chef Morimoto, what are you most excited about for the new Morimoto Asia at Disney Springs?
Chef Morimoto: This restaurant has a completely new culinary theme; for the first time I created the menu of Asian cuisine, not just Japanese. As a Japanese, I grew up with eating many different types of Asian cuisine. So I always had all kinds of ideas about Asian cuisine. I am very excited about the new challenge.
TastyChomps: What is your favorite dish so far for the new Morimoto Asia?
Chef Morimoto: I cannot pick a dish, just like you cannot pick your favorite child among your children. All these new dishes are my favorite!
TastyChomps: How did the vision for Morimoto Asia come to be?
Chef Morimoto: It is in Disney, so the target guests are different from those of other Morimoto restaurants. There will be a lot of kids. People will come from all of the world, expecting first-class entertainment. People love Asian food because it’s approachable, delicious, and fun, so I thought the theme would be perfect for the location.
TastyChomps: What is your favorite dish to cook at home?
Chef Morimoto: I never cook at home because my wife does. She cooks mostly vegetables thinking about my health.
TastyChomps: What was your most challenging experience in your cooking career and how did you overcome it?
Chef Morimoto: I enjoy cooking for the guests at the restaurant. However, when I cooked at the Kitchen Stadium for the judges in the original Iron Chef, I was extremely stressed out and nervous. But of course, becoming an Iron Chef changed my career completely.
TastyChomps: Where are your favorite places to visit in Asia and why?
Chef Morimoto: I would like to visit Southeast Asia because there are a lot of interesting and delicious street food. Those dishes inspire me in many ways.
TastyChomps: What do you eat when you are traveling and working?
Chef Morimoto: I try to eat the local food wherever I visit because that’s the best food. If I don’t have the time to eat out, I eat simple food, such as onigiri (rice balls) and miso soup, at my restaurant.
Morimoto Asia will be open daily from 11:30 a.m. to 2:00 a.m. serving lunch, dinner, and weekend brunch with dim sum. www.morimotoasia.com
I was so honored to be asked by Universal Orlando to blog for them in this special piece on unexpected eats at Universal from Islands of Adventure to Universal Studios to CityWalk. Click the link below to read all about it!
At Universal Orlando Resort, adventure is always at hand. And every wandering adventurer needs to refuel and recharge with deliciously daring food and drink.
That’s right, it’s not just smoked turkey legs any more. Thrilling action and a culinary journey into the unknown await at both Universal Studios and Universal’s Islands of Adventure theme parks, with many foodie gems hidden in plain sight.
To uncover just that, Universal Orlando invited me to spend a couple of days seeing if I could find tantalizing tastes and hidden bites for your next epicurean expedition.
Here’s my list of my favorite, and most daring, dishes:
The LFWF is a culinary extravaganza with a Latin flair. Consumers can purchase perfect-size dishes from some of Central Florida’s local restaurants and distributors, wonderful wines/spirits and beers all celebrating the world of Latin cuisine.
The event will also feature:
Main stage with Latin music and entertainment
Artisan Area with local artists showcasing their artwork
Cooking demonstrations by renown local chefs
And much more!
SUNDAY, OCTOBER 18, 2015
12:00 P.M. – 8:00 P.M.
“NEW LOCATION”
DR. PHILLIPS CENTER
SENEFF ARTS PLAZA
445 S. MAGNOLIA AVE,
ORLANDO, FL, 32801
Tabla Cuisine in Orlando – new renovations, new menu items to include Indian, Thai, and Chinese
Tabla recently underwent major new renovations and have a new menu featuring our executive chef Ian Piamonte, a graduate of Le Cordon Bleu, and an expert in Asian cuisines who was most recently the Banquet Chef at the Ritz Carlton in Amelia Island.
Tabla was also recently featured on Yelp.com as one of the top 20 new hot and rising businesses in Orlando, Florida
They are conveniently located off of Kirkman Rd near Universal Studios, Florida and feature at their gorgeous new location some globally inspired dishes from the chicken tandoori and Biryani rice to the Pad Thai and Hakka Noodles.
Also popular are the chocolate samosas and mango tiramisu for dessert.
Come and celebrate with Tabla its grand opening after many months of renovations and reinvention at this exclusive event for Yelp Orlando – nosh and sample our local favorites including Indian classics like chicken tikka masala, garlic naan, lental dal soup, mango tiramisu, chocolate samosas as well as new Thai and Chinese favorites like green curry chicken and general tso’s chicken. Typically we are closed Mondays but will be open specially this night for Yelp friends – RSVP is required – first 40 to respond here on yelp page – http://www.yelp.com/events/orlando-tabla-grand-opening-party-for-orlando-yelp-community-uye .
E-mail tablapress@gmail.com for questions. Thank you Orlando Yelp!
Tabla Grand Opening Party for Orlando Yelp
Monday, October 5, 2015 6:30 pm -8:00 pm
Tabla Indian Chinese Thai
5827 Caravan Ct
Orlando, FL 32819
(407) 248-9400
Itta Bena a new speakeasy style restaurant on the second floor of Pointe Orlando, named after a small town in Mississippi, hometown for notable blues legends such as B.B King and Smoky Babe.
Itta Bena has a classy yet relaxed feel to it, where upon entering you are welcomed by the soothing notes of the piano and warm lighting.
We were invited and had dinner with owner of Itta Bena (as well as B.B King’s and Lafayette’s which are located on the same floor as Itta Bena) Tommy Peters.
Tommy was very insightful and talked to us about his vision of the experience, as well as guided us through each course through the night.
Caesar Salad
We started the night off with the Caesar Salad – note I am a sucker for Caesar Salad.
I like to consider myself a caesar salad connoisseur and this was indeed a really good salad. The cheese, dressing, and croutons all put together in perfect equilibrium, it definitely prepared my stomach for the numerous glasses of wine I graciously finished that night.
Abita BBQ Shrimp
Next on deck was the Abita BBQ Shrimp, a New Orleans (Nawlins) inspired dish with jumbo shrimp in a caramelized sauce with Abita bread (beer bread!).
The dish was hearty, and it was quite obvious that this was some good ol southern soul food as I quickly devoured this dish and was not sure if I would be able to make it through the rest of the night.
Grilled Salmon Filet
On to the main dish! I had the Grilled Salmon, with wild rice pilaf, grilled salmon topped with a lemon caper cream and green beans.
The dish was excellent – besides being a sucker for caesar salads, I love seafood and the lemon caper cream with its slight notes of zest brought out the fish which melted in my mouth.
Mixed together with the rice pilaf and you have an amazing dish, and the understanding of each ingredient working together in unison is apparent. Like the Abita BBQ Shrimp, I licked this plate clean, and I really wasn’t sure if I would be able to finish dessert at this point, mainly because I was being fed my dining companion’s food items that they could not finish!
Vanilla Bean Creme Brule
I mustered the strength and found my second wind for dessert.
I’ve mentioned before that I am not a big dessert person, but I do enjoy my creme brule. Flaky, creamy, and delightful this dish brought the final touches to the night and satisfied my appetite.
If you’re in the area I recommend you stop by here for dinner, it’d be a nice date place, very romantic atmosphere and fantastic dishes, and while you’re at it stop by B.B Kings and Lafayette’s we went there with Tommy Peters afterwards and he showed us around, an excellent place to watch live bands with great talent!
The Osprey Tavern recently began Sunday brunch service in sunny Baldwin Park.
The restaurant by owners Jason and Sue Chin, is led by an impressive team of acclaimed pedigree including Executive Chef Joseph Burnett, Executive Sous Chef Elek Kovacs, and Kristy Carlucci, Pastry Chef.
The decor and interior was designed by owner Sue Chin and it deserves to be praised as one of the most gorgeous new restaurants in all of Orlando – a truly breathtaking, rustic, yet refined Southern feel to it. It’s like walking into a page of Southern Living magazine.
My dining companions and I were in the mood for brunch and so decided to drop by the Baldwin Park location to try out the new menu.
During brunch hour, they have a little charming push trolley full of pastries that get rolled around – kind of like at a dim sum restaurant, known as gueridon service by the French – filled with wonderful house made scones, coffee cakes, chocolate hazelnut turnovers, and more made by the talented pastry team led by chef Kristy Carlucci.
First, we started with some seasonal oysters – all very fresh and delicious, with some house made cocktail sauce accompaniment. I also enjoyed the crunchy shisito peppers, lightly seasoned with salt and pepper, served with a tarragon aioli sauce for dipping.
OYSTERS 11/21 – cocktail sauce, crackers
FRIED SHISHITO PEPPERS 5 – tarragon aioli
If you are in the mood for something light, but are tired of the “usual” salads, try the farm stand crudite – a colorful and unique arrangement of the season’s freshest vegetables and produce, featuring some of the most vibrant colored veggies we’ve ever seen – and they are as delicious as they are beautiful to look at.
FARM STAND CRUDITE 9 – creamy herb & french dressing
For my entree, I chose the porchetta with eggs, a healthy slab of pork served with roasted potatoes and an Italian red eye gravy. The nido, a house cured ham with manchego cheese, egg, and tomato sounded tempting but the last one had just been ordered before we arrived, so my dining partners chose the tavern sausage burger and the spicy egg pizza, both very delicious from what I had sampled. I liked the meatiness of the sausage burger and how well all the components went together – a perfect “breakfast” item. The spicy egg pizza was savory and had a sunny side up egg baked right into the middle, perfect for dipping
PORCHETTA WITH EGGS 18
sunnyside up egg, italian red eye gravy, roasties
Mini Pecan Crusted Honey Cake recipe:
2 Eggs
2/3 cup white sugar
1/3 cup honey
2/3 cup all purpose flour
1 tsp baking powder
¼ tsp salt
3 tbsp milk
Topping
1tbsp butter
1/3 cup pecans
1/3 cup honey
A little sugar if you’d like them sweeter.
Preheat oven to 350 degrees. Grease a cupcake pan, I’ve found this recipe makes about 6-7 regular cupcakes, or 3-4 jumbo cupcakes (you can also do a 8×8 pan easily instead.
Sift together dry ingredients and set aside. In a separate bowl combine eggs, sugar, and honey until smooth and then add in the milk. Add your dry mix into the wet one. If it seems too thick, add another tbsp of milk.
Pour into prepared cupcake tins and bake for about 16-18 minutes. Once they have risen and the middle has set, remove from the over and run a knife quickly around the edges of the cakes. Carefully flip the cakes out of the pan. I like to take a baking sheet, lay it on top of the cakes, then flip the cakes over onto the sheet.
At this point drizzle as much honey as you’d like over top of the cakes, and don’t be afraid to be generous. Spoon optional pecan topping on top if you’d like at this point.
To make the topping:
Lightly crush up whole pecans. Melt a tbsp of butter over medium heat in a sautee pan. Add pecans to the butter and toast for about 2-3 minutes. Lower the heat and add in honey and mix to coat the pecans. Once the pecans are coated in honey you can add a bit of sugar or more honey if you’d like. This process should take less than 5 minutes.
Every September for the past three years, Mellow Mushrooms across the US have participated in “No Kid Hungry” a movement in order to stop child hunger in America. This year marks the 4th consecutive year they have participated in “No Kid Hungry” alongside many other restaurants as well.
Mellow Mushroom was founded in 1974 in Atlanta, GA with its focus on it’s art filled, family friendly environment alongside it’s freshly made stone baked pizzas. This Mellow Mushroom, located on the corner of Colonial and Alafaya has been frequented often by myself, from high school when I was just trying to find a cool spot to hang out to my undergraduate years when I found myself in need of food to cure the hangover brought on to myself the night prior.
Mellow is one of my go-to pizza establishments near campus, with it’s unique pizza recipes, various draft selections, and daily specials – who wouldn’t want to go?
Spinach Artichoke Dip
We started first with an appetizer. We asked our very sociable waitress what she would recommend, and she immediately pointed towards the Spinach Artichoke Dip which was a favorite of hers. The dish includes freshly sauteed spinach blended with artichokes, mozzarella, parmesan Cheese, topped with shaved Parmesan and served with baked garlic toast. She also added that it would go great with the tomatoes on top as well, which she was in fact right. The dish was very rich and creamy, and each bite wanted you to come back for seconds, this was one of those items where you couldn’t just have one bite.
Gourmet White and the Magical Mystery Tour
We then ordered our pizzas. While we munched on our appetizers, our waitress informed us that you could indeed select two different bases now with pizzas, that being said we decided to choose two different pizzas for the name of science (I mean Tasty Chomps).
Our first selection was the Gourmet White, with its olive oil and garlic base topped with sun-dried tomatoes, provolone, mozzarella, feta, roma tomatoes and onions. The Gourmet White was delicious – from outward appearance this was your typical pizza, but one could easily notice how much the fresh ingredients impacts the meal as well as the level of craftsmanship shown by Mellow Mushroom.
The various blends of cheese and tomatoes complimented each other well in perfect unison and each delectable bite called for you to bite into it once more.
The other pizza we had was the Magical Mystery Tour, a pesto based pizza with button and portobello mushrooms, mozzarella, spinach, feta and jalapenos. At first glance this pizza looked intimidatingly spicy with its jalapenos which were graciously peppered on top.
However at first bite this was not so, the peppers gave the dish some kick but not too unmanageable by those with an intolerance to spicy dishes. The variety of mushrooms and cheeses came together to give us a very delicious pizza in which every bite ushered forth different notes, starting with the kick of peppers, to the balancing of the mushrooms, and the calming of the creamy cheese.
Samuel Adams Octoberfest
But back to the philanthropy! When you visit a Mellow Mushroom location, share your moment with the hashtag #mellowcupcake or #nokidhungry, mellow mushroom will donate $3 to the cause. On top of that when you donate $10 you get a free small pizza and $25 or more gets you that as well as a free T-shirt! Last year 8,661 participating restaurants raised $8.9 million for the cause, this year Mellow Mushroom wants to raise $150,000 this month for No Kid Hungry.
and was able to snag a photo with him!
Although Florida’s weather can be unpredictable and brutal, the entire cast was lively and entertaining.
