MARLOW’S TAVERN WATERFORD LAKES NOW OPEN – Chef-inspired American Tavern Fare with an Upscale Twist
Marlow’s Tavern opens its third location in Central Florida this past June in serving chef-inspired American tavern fare and handcrafted cocktails in a comfortable and unique atmosphere. Marlow’s Tavern is now open across from Regal Cinemas at the Waterford Lakes Town, conveniently located off the East-West Expressway (SR-408) at 547 N. Alafaya Trail (SR-434) in East Orlando.
As a longtime Orlando resident and local restaurant industry veteran with decades of experience, Alan Palmieri, knows that Marlow’s Tavern is a perfect fit for the East Orlando community. Palmieri is responsible for the day-to-day operations and future development of the Orlando market. Palmieri opened the first Marlow’s Tavern in Florida in 2012 with additional locations at Pointe Orlando and in Winter Park.
“We are committed to be a valued partner in the East Orlando community with an authentic neighborhood tavern experience each and every day,” says Palmieri.
“Each Orlando neighborhood is so unique,” says Executive Chef and Co-founder John C. Metz. “Alan’s local perspective, community relationships, commitment to quality and strong affiliation with values in which we believe are important factors to operate a successful restaurant within the Waterford Lakes Town Center.”
Daily Happy Hour: 3 to 7 p.m., $3 Domestic Drafts $4 Glasses of Select Wines $4 Premium Wells
Girls Night Out Specials: Wednesdays 5 p.m. to Close, $5 Martini and Appetizer Specials
Live Entertainment: Wednesdays and Saturdays Starting at 7 p.m.
The restaurant opens daily at 11:30 a.m. to serve lunch, happy hour and dinner.
Become an Insider for specials and preview event invitations at www.MarlowsTavern.com, like on Facebook and follow on Twitter using #MarlowsTavernWaterfordLakes.
A Look at the Menu at Marlow’s
J.T.’S KETTLE CHIPS
Crispy Potato Chips Crowned with Gorgonzola Cheese, Bacon, Roma Tomato and Scallion
SHRIMP & CRAB “NACHO” PLATE
Rock Shrimp, Crab, Pepper Jack Cheese and Fresh Jalapeno
SHRIMP & GRITS
White Cheddar Grit Cake, Spinach, Roma Tomato, Shallot and Roast Tomato Beurre Blanc
TAVERN “DOUBLE CHEESE” CHEESEBURGER
Your Choice of any Cheese in the Kitchen
CRISPY SNAPPER
Crisp Red Snapper, Udon Noodles, Tiny Carrot, Squash, Zucchini and Shiitake Mushroom with Thai Basil Leaf and Rich Miso Soy Broth
Morimoto Asia Announces Opening Date of September 30, 2015 as Downtown Disney Nears Its Transition to Disney Springs
Morimoto Asia, a highly anticipated collaboration between Chef Masaharu Morimoto and Patina Restaurant Group, is pleased to announce a scheduled opening date of September 30, 2015 as Downtown Disney nears its transition to Disney Springs.
The Japanese master chef’s first pan-Asian dining experience will showcase flavors from across the Asian continent.
Morimoto Asia’s eye-catching, 36-foot tall, two-story layout has been designed by STUDIO V Architecture. It includes lounges, dining spaces, and 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. Morimoto Asia will debut as part of The Landing, one of four neighborhoods in the new Disney Springs at Walt Disney World Resort.
“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.
Menu including Dim Sum, Sushi
The menu is Chef Morimoto’s eclectic take on his favorite Asian flavors including moo shu pork, Peking duck, lobster chow fun, sweet and sour crispy whole fish, and kung pao chicken.
Dim sum will be served during weekend brunch service, and will include a variety of dumplings, shumai, bao, spare ribs and more.
Being a true family-friendly destination, kids will have a variety of Asian-infused dishes including chicken ramen, kakuni pork bao, and karaage fried chicken.
The sushi bar will be a culinary experience unto itself.
The intimate, 14-seat counter will offer 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 will also be offered.
While traditional sushi service will be limited to the guests seated at the sushi bar, a selection of specialty rolls and sushi platters will be available to the main restaurant’s diners.
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.”
The restaurant’s main entrance features a three-story glass corner, revealing the dramatic interior design including a multi-level bar and spiraling chandelier made of illuminated glass bottles.
Chef Morimoto’s exclusive sushi bar is sculpted from hundreds of pieces of hand-selected ash wood, backed with a wall of hammered copper. Morimoto Asia’s two-story outdoor terrace provides patio seating with sweeping views of Disney Springs.
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. http://www.morimotoasia.com
About Patina Restaurant Group
Patina Restaurant Group (http://www.patinagroup.com) is a bicoastal boutique company and leader in the premium segment of the restaurant industry. In New York, its portfolio features the 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. Other East Coast properties include Tutto Italia Ristorante and Via Napoli at the Epcot World Showcase in Lake Buena Vista, Fla. 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.
About Masaharu Morimoto
Perhaps most recognizable as the star of Iron Chef and Iron Chef America, Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to thousands of diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today’s foremost chefs. In 2001, Morimoto opened his first eponymous restaurant in Philadelphia, which was followed by Wasabi by Morimoto in Mumbai in 2004 and another in New Delhi in 2008. Today, Chef Morimoto has expanded his culinary empire across the globe, with restaurants in Boca Raton, Chicago, Maui, Mexico City, Napa, New York City, South Beach, and Waikiki. Morimoto’s restaurants have received numerous accolades throughout the years, including Morimoto Napa which was named one of Food & Wine Magazine’s “Best U.S. Restaurant Openings” in 2010, and Morimoto New York which won the James Beard Award for “Outstanding Restaurant Design” in 2008, as well as a “2006 Hot List Restaurant” by Conde Nast Traveler, one of New York’s “Top 50 Restaurants” by Travel + Leisure, and one of New York Magazine’s “Best New Restaurants.”
Chicken Salad Chick Orlando Opening Today -Fast-Casual restaurant concept to open 40th location
Chicken Salad Chick, the nation’s only southern inspired, fast-casual chicken salad restaurant concept, is scheduled to open today in Orlando.
The restaurant is located in the Plaza at University at 12101 University Blvd, Suite 201, Orlando, FL 32817, next to Spoleto’s and Bar Louie.
They specialize in chicken salads – available in scoop or sandwich form and have over 15 different flavors as well as soups and other deli sandwiches. Check out their menu here.
Guests are welcomed to celebrate the Grand Opening with special offers this week.
Today, starting at 11am, the first 100 guests will receive a “Meet the Chicks” tasting and will receive a free scoop of chicken salad per week for 16 weeks. Thursday, the first 100 guests to order a Chick Special will receive a free coozie.
Friday, guests who purchase 2 pounds of chicken salad will receive a free small cooler while supplies last.
Owners Carol Lynn Upshaw and Adam Reeves of the City Chick, LLC look forward to welcoming guests to the first of three locations in the Orlando market. “To be able to provide the best chicken salad in the south to a new community is a very exciting venture for our team” said Adam Reeves. “We hope that the Orlando community will enjoy their experience with this brand just as much as we enjoy providing it!”
“When you combine a delicious meal, a welcoming environment and a friendly staff, you create an experience that is unforgettable,” said CEO Scott Deviney. “I know the City Chick Group will serve the brand well as they offer this superb experience to the Orlando market.”
The Chicken Salad Chick concept, born in Auburn, Alabama, was established in 2008 in the kitchen of founder, Stacy Brown. Stacy quickly learned that selling a homemade recipe from her kitchen is against the law, and after being shut down by the health department, she decided to solicit the business expertise of her future husband and fellow founder, Kevin Brown. Together, they opened a small takeout restaurant which quickly grew to enormous demand and additional locations.
Chicken Salad Chick puts an edgy twist on a Southern classic, offering guests a “custom fit” chicken salad experience, with 15 original flavors to choose from, as well as gourmet soups, flavorful side salads and freshly-baked desserts. Today, the brand has 40 locations across the Southeast, and has currently sold 141 franchises to be developed across the states of Alabama, Florida, Georgia, North & South Carolina, Tennessee and Texas. The brand was recently named as the top chicken salad in the country to try in the March/April issue of Cooking with Paula Deen, as well as one of FastCasual.com’s top Movers and Shakers. Corporate offices are located at 724 North Dean Road in Auburn, Alabama. See www.chickensaladchick.com for additional information.
How did Mrs. Stacy Brown come up with the concept?
Chicken Salad Chick was actually started out of necessity in 2008, when Stacy, a recently divorced stay-at-home mom, needed to provide for her three children. Knowing she was a good cook and had an obsession with chicken salad, she began to make and sell chicken salad to her neighbors & friends. She quickly learned that selling a homemade recipe from her kitchen is against the law, and after being shut down by the health department, she solicited the business expertise of friend & future husband, Kevin, to open a small takeout restaurant in Auburn, Alabama.
Having sold out continuously for the first few days, it became clear that Chicken Salad Chick was something people were quickly falling in love with. Within a few short years, Chicken Salad Chick began franchising and has continued to grow rapidly across the Southeast. Today, the brand has 39 locations open, with a total of 131 locations to be developed across the states of Alabama, Florida, Georgia, North & South Carolina, Louisiana, Tennessee and Texas.
What does the name Chicken Salad Chick come from?
The name was created when Stacy was delivering food to her neighbors and friends. Knowing she needed a name that was easily recognizable on a car magnet, she wanted the words chicken salad in it. Since she’s a “Chick” that would deliver “chicken salad”, Chicken Salad Chick was born.
What is the chicken salad experience like – like what is it like to order there at the restaurant?
Each person’s view of the perfect chicken salad is different, which led to the idea to create one for every palate. Most places that offer a chicken salad only offer one, but with us, you have 15 varieties to choose from. Whether you like it sweet and salty or hot and spicy – we have something for everyone.
When a guest walks in the door, they’ll be greeted with the bright and refreshing colors of green and red, contrasting with striking, black and white photos of local landmarks. They’ll walk to the front register, where a team member will cheerfully walk them through the menu of 15 varieties of chicken salad, flavorful side items, gourmet soups, and freshly baked desserts…and for those who are dragged there by a chicken salad lover and are refusing to try something new, we also offer deli sandwiches and pimento cheese!
Our restaurants are full of warm designer fabrics that beg the guests to sit a while and enjoy the chicken salad as well as their dining experience. This is a place you will want to meet someone you really like, because you won’t be in a hurry to leave. We like to think we provide guests with a full service experience, at a fast casual price.
What are the top dishes to order at Chicken Salad Chick? Is it only chicken salad available?
In regards to best sellers, our #1 spot remains to be the Classic Carol, our “plain” chicken salad, however other favorites include the Fancy Nancy with apples, grapes and pecans, and the Sassy Scotty with bacon, ranch and cheddar cheese. Our Kickin’ Kay Lynne is a powerhouse of flavor, combining buffalo sauce, ranch, bacon, cheddar cheese and jalapenos all in one, and is quickly growing in popularity. The fans of more traditional chicken salad opt for Olivia’s Old South, which has sweet pickles and egg.
Outside of chicken salad, our fans rave about our flavorful side items, particularly the grape salad and broccoli salad. We also offer homemade pimento cheese, pasta salad, fresh fruit, a seasonal lettuce salad, gourmet soups and deli sandwiches.
As an additional note, all of our chicken salads and side salads are made in-house daily, offering guests a healthy and fresh dining option in an environment where they feel at home. And they are all gluten free as well! Feel free to check out our nutritional information on the website if you’re interested in that as well.
Our recipe is a secret that only our founders know! As far as how our unique recipes are prepared, our chicken salad is made in-house each day to ensure freshness and quality. We use all white-meat shredded chicken, finely minced celery, barely enough mayonnaise to mention and our secret seasoning. Some guests are convinced that we put something else in it to keep them coming back for more, because it’s certainly addicting!
McDonald’s is in the midst of a great reinvention and change. It recently reported its worst same-store sales decline in more than a decade. For the first time since the 1970s, McDonald’s may be closing some of its stores.
Changing tastes, greater emphasis on local, natural, foods, and the encroachment of new competitors such as Shake Shack and Chipotle have all slowly chipped away McDonald’s marketshare. The fast casual segment has slowly become more prominent as customers shy away from “fast food.”
Folks want to eat healthier, delicious tasting food – pretty much the opposite of the traditional thought of greasy, so called mystery meat fast food.
Nonetheless, McDonald’s is still the worldwide leader in sales and will continue to dominate despite slowing sales.
Locally in Central Florida, the restaurant recently unveiled their new “Create Your Taste” program – a build your own burger concept within existing McDonald’s that allow customers to customize their own burgers with custom toppings, artisan bread buns, and meat from a giant electronic touchscreen kiosk. A giant touch screen? all the options I’d want to get? custom to me? It’s a millenial’s dream.
It’s available now at the UCF location as well as another store in Lake Mary with more on the way. We were recently invited to test out the new system – here is a run down of how things went.
You walk up and put in your order at the giant ipad-like kiosk screen. So many choices – death by choices? It can get confusing at times with all the different options if you don’t have someone to help guide you through the first time.
After choosing your ingredients, toppings, meat type, and bun style (butter toasted ciabatta or artisanal bun), the order is sent back to a special area of the restaurant where the burgers are made to order.
After it’s ready, the order is sent to your table by an employee in quite a nice presentation – burger wrapped in special paper, fries in a fancy, little mini fryer basket. Note, you can only order it inside the restaurant and not in the drive thru, where many McDonald’s do 70% of their business.
The burger is actually quite good – the bun is soft, but not too spongy, and quite tasty – as are the meats and ingredients. It may be the best burger I’ve had at McDonald’s in a long time. But it does come at a price, around $2.50 more than your regular burgers, more or less depending on what your toppings and ingredients are. My sirloin burger with bacon meal with medium fries and dasani water came out to $8.50 – comparable to pricing to some of the craft burger places out there, but actually on par to taste as well. For comparison, a Big Mac meal comes out to $6.00.
Customization is a new and possibly daunting task for such a large corporation accustomed to value meals and preset menu items. Though the price is much higher than their value menu items, it may help draw in that coveted youth demographic that have slowly begun to explore new restaurants using their new apps like yelp and posting photos of their meal on instagram and other social media. Will they be posting custom McDonald’s Create Your Taste burgers soon?
There are so many burger places in the area now by UCF, each with pricing about the same as McDonald’s – some do it better, some do it worse. If McDonald’s can keep up the quality, keep prices in check, I’d definitely come by again for a custom burger.
These past few weeks Chuy’s celebrated their 27th Annual Green Chile Festival where they celebrate the green chile harvest which takes place in Hatch, New Mexico.
This is where Chuy’s gets their peppers for this limited menu which focuses on the delicious yet flavorful chile. The tradition dates back to 1989 when the founders of Chuy’s traveled to New Mexico otherwise known as the “Chile Capital of the World” to find the perfect pepper for their restaurant.
Chuy’s was founded in 1982 by MIke Young and John Zapp and are committed to the freshest ingredients for their authentic Tex-Mex dishes, on our visit we met Chuy’s General Manager at the Wally-Park location, who informed us of their commitment towards keeping their ingredients fresh.
Everything is fresh and never frozen, ingredients are ordered almost daily everything from their tortillas which are made by hand, to the peppers which we tasted are all stored in their walk-in fridge. The only thing that is frozen at Chuy’s is their fries, which is stored in their only freezer which is the size of the typical freezers we have at home.
Nachos and Chuy’s Creamy Jalapeno Sauce
While we waited on our orders to come out we were given nachos with a side of Chuy’s Creamy Jalapeno Sauce which our very informative and entertaining waitress informed us, is nicknamed “crack sauce”.
Maybe it was me being significantly hungry or something but I figured out why this sauce is called “crack sauce”. The sauce is extremely and I say extremely delicious, you can’t just have one taste….or two … not even just three you need to have the whole bowl of sauce.
Typically with Tex-Mex establishments you are handed mediocre nachos, with mediocre canned salsa, with cheese-wiz nacho sauce, however the fresh that Chuy’s stands by is quite apparent from the nachos they make in house, to the salsa which is sweet and delicious, to the creamy jalapeno sauce which is bold, creamy, yet with a kick at the end that is sure to leave a nice yet satisfying tingly burn down your throat.
If Chuy’s made a drink out of their creamy jalapeno sauce I would be sure to drink it, preferably alcoholic of course.
The VIP Combo
We got the VIP Combo, which consist of both the “fat daddy enchilada” and a bacon wrapped pork relleno.
The enchilada was delicious, hearty, yet spicy with the green chile, however the intensity was very mild and I was able to enjoy this amazing dish.
The pork relleno was drizzled in their spicy creama sauce was just a tad spicier and definitely cleared my sinuses for sure.
On the side was their green chile rice, which help mellow out the intensity of the chiles, yet the rice was packed with flavor different notes of flavors that went well with their refried beans which definitely gave the whole dish it’s finishing touches and subsistence in my stomach.
Various dog pictures in the Chihuahua Bar
A very interesting part of the establishment is their Chihuahua Bar which has numerous pictures of dogs throughout this room which are submitted by their customers. I was informed that if you bring a framed picture of your dog you would get a free appetizer.
This really cool idea really brings the community feel to the restaurant and many of the dog pictures were very entertaining, many of the pictures contained dogs rather dressed up in funny costumes or doing funny things.
All in all Chuy’s would have to be at the top of my list that I have written about, a long time ago I used to drive by their Gainesville location when I frequented visited the town, little did I know that Chuy’s would be perhaps a favorite of mine later down the road.
Chuy’s with its charming decor, knowledgeable staff, always fresh ingredients and dishes will be a place I will frequent when I am in the mood for Tex-Mex…..I also took home two containers of crack sauce to which I am enjoying while I write this….
Chihuahua Bar PictureBig Daddy Enchilada
Customers are encouraged to join in on the fun by visiting their local Chuy’s Green Chile Festival merchandise booth for festival tees, free concert ear plugs and guitar picks.
They can also enter a chance to win free Chuy’s for a year by posting a picture of their favorite Green Chile Festival menu item to Instagram and tagging @chuysrestaurant with #GreenChileFest.
To celebrate their opening, after months of construction delays, Blaze Pizza will be hosting a FREE PIZZA DAY on September 4, giving away free 11-inch artisanal pizzas all day from 11am-11pm
Blaze Pizza is a modern day “pizza joint,” known for its custom-built artisanal pizzas, freshly made salads, blood orange lemonade and s’more pies.
Their first Orlando location is at 4100 N. Alafaya Trail, across from the main University of Central Florida campus, near Bar Louie and Burger Fi.
The fast-casual concept, known for its chef-driven menu and casually hip restaurants, will custom-build its newest location to suit the 3200-square foot space which includes seating on an outdoor patio. The restaurant will be open from 11:00 a.m. to midnight, Sunday through Wednesday, and will stay open until 1:00 a.m. on Thursday, Friday and Saturday.
Blaze uses an interactive assembly line format that allows guests to create their own artisanal pizzas. Customers choose an unlimited amount of toppings from a wide variety of house-made sauces, fresh vegetables and hand-selected meats and cheeses – all for under $8. The 11” personal pizzas are then sent to a blazing hot open-flame oven — the centerpiece of the restaurant — where dedicated pizzasmiths ensure that the thin-crust pies are “fast-fire’d” in under 180 seconds.
“The Orlando community expects greatness for every venture, and that’s just what we’re giving them with this unique pizza experience,” said Laurie Ruggles Managing Partner for Blaze in Florida. “Blaze Pizza is great for UCF students looking for a fast, quality pizza option that won’t break their budget. We are bringing back the classic pizza joint, but with a modern, fast-as-lightning twist.”
Photo courtesy of Orange County Mayor Teresa Jacobs
Shake Shack opened it’s second location in Orlando last week, located on International Drive in the I-360 plaza.
Shake Shack – if you might not have known – is a New York based food chain started in 2004 who prides themselves in serving the highest quality burger, brews, and shakes in a great atmosphere and with the busy individual in mind.
As part of their grand opening we were invited to their special Friends and Family practice which allowed us to try numerous of their menu item combinations.
First on the menu was the SmokeShack burger, a succulent and hearty burger topped with lettuce, tomatoes, all natural apple-wood smoked bacon and cherry pepper. This burger was delicious, most noted however is the crispiness of the bacon which complimented the 100% Angus beef that Shake Shack prides itself with.
To wash that down we had some of their delicious peanut butter shake. Now, personally, I do not enjoy shakes due to my lactose intolerance and personal taste, however it is to note that I particularly enjoyed this shake as it wasn’t comparable to drinking a tub of peanut butter commonly found in items whose main ingredient consist of peanut butter and didn’t leave me regretting ever drinking any milk product later that night.
Selection of House Drafts and Wine
Shake Shack also offers Beer brewed by Brooklyn Brewing Co. created specifically for Shake Shack, and wine made by Frog’s Loop in Napa Valley made especially for them as well.
This day we tried their Shackmeister Ale – an American Pale Ale with a nice body and bold flavors.
Typically when a restaurant offers their own line of beer I get skeptical as I find them on the same quality of typical “tailgate beers” such as Natural or Bud Light, however, I was surprised to find how great the Shackmeister Ale complimented the burger well. And nothing is more American in my opinion than a burger with a brew…but then again everything is good with good beer.
Our experience at Shake Shack was great, their staff was very friendly and explained to us everything, as well as the service being superbly fast given the sheer number of people overwhelming the store on opening day.
With an excellent selection of amazing food I would recommend stopping by this location if you happen to be there whether it be at the convention center or seeing the Orlando Eye.
Fun fact, Shake Shack allows dogs and offers dog biscuits your dog would love, so the next time you stop by at one of your locations remember you can bring your favorite furry friend as well!
Shuffleboard Table
Photo courtesy of Orange County Mayor Teresa JacobsPhoto courtesy of Orange County Mayor Teresa Jacobs
A year ago, parent company Darden Restaurants cut loose the Red Lobster chain, selling it off to Golden Gate Capital. In the year since, the Red Lobster folks moved their headquarters to offices in downtown Orlando, right next to City Hall.
As an independent company, Red Lobster can now focus on long-term initiatives, is more nimble and can execute on decisions more quickly. Over the past year, Red Lobster has begun:
Introducing a seafood-focused menu, which was the most significant menu improvement in decades
Launching a new “Fresh” advertising and marketing campaign
Implemented key operations initiatives to improve execution
Opened its new Restaurant Support Center and Culinary Development Center in Downtown Orlando
Positive one year results include:
Record Guest Satisfaction Scores
Comparable restaurant sales growth each quarter since separation
This year, Red Lobster is focused on four key areas:
Quality, handcrafted seafood dishes (e.g. Signature Shrimp Cocktail, Jumbo Lump Crab Cakes and Beer-Battered Fish and Chips)
New types of fresh, seasonal seafood (e.g. Wild-Caught Bairdi Crab and Wild-Caught Alaska Salmon
Signature Events (e.g. Crabfest, which features the largest variety of crab-based dishes and new types of wild-caught Alaska seafood)
Contemporary beverage program (e.g. High Tide Cocktail)
Chef Dustin Hilinski is the Executive Chef and Director of Culinary for Red Lobster, where he leads the team of chefs who develop all of the menu items across Red Lobster’s more than 700 restaurants.
Chef Dustin told us, “I’ve grown up in the foodservice business, following in the footsteps of my father who worked as a chef. After deciding that culinary development and creation was my passion, I attended the Culinary Institute of America and began my professional career working in hotels and restaurants across the United States and Europe.”
“Ultimately, I got into research and development, and I began to offer my expertise to various clients as a culinary consultant before going to work at H.J. Heinz, where I led food development for foodservice and specialized in innovation. I joined the Red Lobster team a few years ago and am excited about all the opportunities to create new and exciting dishes for our guests.”
Where were you before becoming Executive Chef at Red Lobster?
Before coming to Red Lobster, I was Senior Corporate Chef at H.J. Heinz, where I led development of foodservice concepts and products. My specialty is innovation, and I got many opportunities to leverage my skills by helping to create things like a new line of breakfast condiments. I know “breakfast condiments” doesn’t seem very exciting, but it actually is. I really enjoyed playing with different flavor combinations to develop these new recipes, like strawberry jalapeno jelly or cinnamon honey mustard.
What are some of your favorite dishes on the menu now?
That’s a tough one. I would say my absolute favorite is the Wood-Grilled Lobster, Shrimp and Salmon. I love the variety of seafood in the dish, and the wood-grilling and delicious brown butter sauce really gives it a nice flavor.
The Lobster Scampi Linguini is also fantastic. It has just as much lobster as there is pasta – 6 ounces of lobster meat and 6 ounces of pasta. There really is lobster is every bite. It’s a great way to enjoy lobster in a pasta. And, of course I love some of our classics like coconut shrimp with piña colada sauce.
What are you planning for at Red Lobster this coming season? What changes are being made to the menu since the changes in management?
We have some really cool things in the works, but it’s really too soon to talk about what’s next. What I can say is that we are focused on being not just the biggest seafood restaurant but the best by delivering great seafood options to our guests. Our new menu that we launched in November is just the first example of this.
With the new menu, we introduced new lobster-based entrees to deliver on our namesake protein. Now, there are lobster options on virtually every page of the menu at a broad range of price points.
The new dishes are:
• Wood-Grilled Lobster, Shrimp and Salmon
• Wood-Grilled Lobster Scampi Linguini
• Roasted Maine Lobster Bake
• Wood-Grilled Lobster Tacos
In addition to lobster, shrimp has always been a high-demand menu item, but guests craved more variety and bigger shrimp. We wanted to really wow our guests so this month we introduced our first-ever Big Shrimp Festival with more variety and some of the biggest shrimp we’ve ever had on the menu. Big Shrimp Festival showcases our culinary expertise with six premium shrimp preparations, which includes new flavors and old favorites like Extra Jumbo Spicy Sriracha-Grilled Shrimp and Parrot Isle Jumbo Coconut Shrimp.
Overall, one of the things I’m most proud of is that we’ve introduced new on-trend flavors and have been experimenting with emerging trends. As a result, we are already hearing from our guests that they are excited about the new menu and that they really love the new menu items. Hearing that that guests are loving seafood as much as I do is one of the greatest pleasures I get out of this job!
Where do you dine when not at Red Lobster here in Orlando?
If I am not at Red Lobster, I am at home with my three boys experimenting with new flavors and dishes – they love to cook! I’m so fortunate that my profession is my passion and that we live in an area with great seafood. A lot of my inspirations come from my personal life. Cooking and traveling allows me to try out new flavors and innovate in ways that often translate on to the Red Lobster menu.
What are some interesting facts about yourself that most people might not know?
• My father was a chef
• I’ve served as a guest judge for the South Beach Food & Wine Festival and was featured in the Culinary Institute of America’s Pro Chef instructional video series
• I have over 500 cookbooks, some form the 1800s.
• When I was young, we dined at Red Lobster, and I decided to slip a few oyster shells in my pocket because I thought they were cool…until my mom found them under my bed a few weeks later.
Growing up, what were some of your favorite childhood eats?
Being the son of a chef we had a lot of variety and interesting things to eat, but I have always loved seafood and that inspires me now when working on new menu items for the Red Lobster guest.
The Generous Pour event at The Capital Grille is one of my favorite events of the year, particularly for wine lovers.
From July 6 through August 30, 2015, for $28 per person with dinner, The Capital Grille offers eight remarkable wines crafted, designed or owned by women from some of California’s most acclaimed vineyards. Guests are invited to explore and enjoy as many of these remarkable wines and varietals as they like.
During the last week of August – the event coincides with Magical Dining Month – so you could get a three course meal for $30, and add the all you can drink generous pour option for another $28.
The Capital Grille this year announced that seven of California’s great female winemakers and collaborators, including award-winning actress Drew Barrymore, came together to celebrate women and wine as part of the restaurant’s seventh annual The Generous Pour event.
Nowhere is the rise of women in the industry more prevalent than in California. Women represent half of the graduates from the state’s top enology programs, and are employed as lead winemaker at ten percent of California vineyards.
“The Generous Pour collection is a celebration of the vital role women play in the growing wine industry,” noted George Miliotes, The Capital Grille’s Master Sommelier and one of only 229 in the world to have earned that prestigious title. “We are proud to feature eight exceptional wines created and shaped by seven extremely talented women, from highly-regarded California wineries,” he added.
Their wines were also selected with a storied vintage in mind including the national debut of Drew Barrymore’s Pinot Grigio, a delightful, crowd-pleasing white to share with friends and family.
Also to be featured is the first public release of the remarkable 2007 Kinton Syrah, exclusive to The Capital Grille for The Generous Pour event.
“The winemakers at Kinton produced an incredible Syrah in 2007, a storybook vintage in the state,” said Miliotes. “One of the more notable wines in this year’s The Generous Pour line-up, nowhere will you taste the perfection of the 2007 vintage more than in a glass of this smooth Santa Barbara red.”
The 2015 Generous Pour Collection includes eight remarkable wines by seven talented women:
The Enthusiast. Drew Barrymore delights in a wine’s ability to bring people together. It is that passion which inspired the actress to establish Barrymore Wines in the coastal winegrowing region of Monterey, California. The debut of Barrymore Pinot Grigio can be enjoyed at this year’s Generous Pour and is the perfect way to begin your evening.
The Visionary. Julia Jackson, the youngest daughter of legendary winemaker Jess Jackson, is the visionary leading the Jackson Family Estates into the future. Having grown up in the vineyards of Santa Barbara, she has literally spent a lifetime learning about the art of wine and hand selected the wine from the Jackson family library to featuring exclusively at The Capital Grille for the Generous Pour event this year.
The Gardener. Marcia Monahan has always had a close relationship with the land. When not planting grapes at Matanzas Creek, she’s growing vegetables and herbs at home. Her respect for the land and sustainable farming practices makes her masterfully crafted Matanzas Creek Merlot one of the finest in the country.
The Spaniard. Laura Diaz Muñoz began her winemaking career in her native Spain before putting down roots in California, where her approach is influenced by her memories drinking Albariño in her native Spain and smelling the sea in every glass. Two of the wines featured in this year’s Generous Pour – Mt. Brave Cabernet Sauvignon and the debut of her own Galerie “Naissance” Sauvignon Blanc – are sure to earn rave reviews from The Capital Grille’s guests.
The Conductor. Denise Shurtleff and her team direct every aspect of the winemaking process. From nurturing the grapes on the vine to bottling their exceptional wines, one tastes her dedication in every sip of Cambria “Julia’s Vineyard” Pinot Noir.
The Virtuoso. Lisa Valtenbergs, born with an acute sense of smell and armed with a degree in agricultural business with an emphasis in viticulture, was destined to become a winemaker. At Stonestreet, Lisa uses her skill to create remarkable wines, including the highly acclaimed “Bear Point” Chardonnay.
The Scholar. Kristina Werner has a master’s degree in viticulture and experience making wine in regions around the world. She brings a wealth of knowledge and skill to every wine she crafts and lives by the mantra, “Never stop learning and never get bored.” Her Bordeaux-style Arrowood Cabernet Reserve Speciale is one of a kind.
During The Generous Pour, The Capital Grille servers will provide tasting notes and suggest pairings for each course, based on individual preferences. This will allow guests to craft their own personalized wine dinner.
Follow George Miliotes on Twitter and Instagram @TheWineExpert and join the #GenerousPour conversation.
The moment you walk through the entrance doors, you are welcomed by a tempting deli case of fresh meats and cheeses, irresistible desserts and the aroma of fresh-baked bread. Before it was an industry trend, TooJay’s had already established their authenticity with classic Reubens, pastrami sandwiches and legendary black and white cookies.
It seems like new restaurants are popping up daily with creative and modern remakes of every possible dish you can think of. However, recently I visited Toojay’s.
A friendly restaurant chain that’s been opened for decades (35 years this year!) that offers traditional delicatessen and gourmet baked goods. The original location was founded by Jay Brown and Mark Jay Katzenberg, the two “Jays” who combined their names to form the “brand. The partners’ first deli was established on the island of Palm Beach, where it is still open and flourishing today.
I began with the Matzo Ball Soup (3.99/5.49)
The Matzo balls were light and fluffy, almost like a dumpling without the wonton shell. Served in a rich chicken broth with carrots and onions (the same broth you would taste in chicken noodle soup).
Loaded Latkes (8.99)
Homemade crispy potato pancake bites topped with melted cheddar, crunchy bacon, fresh tomatoes, sour cream and chopped scallions. Definitely a shareable plate.
Triple J’s (9.79)
Corned beef, roast beef, turkey and Swiss cheese rolled with lots of Cole slaw and Russian dressing. A genius way to stack meats, since everything was kept together & I didn’t have bits of slaw falling all over the place. Also, all the meats are carved on the spot when ordered, so everything is fresh!
Baked Salmon with Dill Sauce (13.29)
Fresh and light dish- baked salmon topped with Toojay’s signature creamy dill sauce and served with rice pilaf and a fresh vegetable.
Chicken Capri (12.29)
Tender chunks of chicken sautéed with mushrooms, artichoke hearts and capers and topped with a lemon butter white wine sauce. Served with roasted potatoes and a fresh vegetable. creamy and hearty with a real taste of home made.
They even bake their cakes! You can get it by the slice (4.49)….or take home an entire cake (19.99)!
I did the 2 slices for (6.99)
Banana Dream
Rich banana cake, with banana cream, chocolate chips, walnuts, and milk chocolate icing.
Chocolate Layer Cake
Layers of decadent chocolate cake separated by chocolate mousse.
Toojay’s was definitely a comforting place with familiar entrees for everyone.
TooJay’s has locations in these areas:
Palm Beach, Jupiter, Boynton Beach, Boca Raton, Plantation, Coral Spring, Wellington, Stuart, Vero Beach, Melbourne, Orlando, Lake Mary, Ocee, Altamonte Springs, The Villages, Tampa, Lakeland
The Florida Mall recently opened their new Dining Pavilion (aka the Food Court 2.0) – it’s sleek and modern and just very futuristic . The food court of the 21st century we deserve – though the offerings – which include 3 variations of Asian Chao and the usual suspects of chains – leave more to be desired (see here). There are some stand outs though like the new Spoleto Italian fast casual / assembly line restaurant imported from Brazil as well as some interesting new concepts such as the Dumpling and Noodle Bar.
At first glance, it looks like another variation of Asian Chao – an island outpost with a line of sweet and sour chicken, beef and broccoli, and bourbon chicken in steaming trays behind plexiglass while an older Asian lady stares at you disapprovingly for snapping photos of their shop.
Noodles and Dumplings at the Florida Mall
But there’s got to be some dumplings, some noodling going on somewhere since their name is Dumpling and Noodle Bar right?
Around the corner is a tiny section dedicated to an assortment of dumplings (spicy wontons, steamed pork and veggie dumplings, fried dumplings) and a rather impressive list of authentic noodle dishes from Taiwanese Beef Noodle Soup to Cha Jong noodles (black bean sauce noodles) and Hong Kong style wonton noodles.
Spicy wonton dumplings at Noodles and Dumplings at the Florida Mall
Overall, very impressed with the Taiwanese beef noodle soup – the flavor was there and there was a ton of braised beef with our bowl. Not as good as some of the authentic Taiwanese restaurants around town, but still for a mall food court dish – I’d definitely go back for more.
Taiwanese beef noodle soup from Noodles and Dumplings at the Florida Mall
1. THE CAPITAL GRILLE CELEBRATES FEMALE WINEMAKERS WITH SEVENTH ANNUAL GENEROUS POUR WINE EVENT
The Generous Pour Offers Eight Remarkable Wines from Seven Talented Women
Orlando, Fla. – July 6, 2015 – The Capital Grille today announced that seven of California’s great female winemakers and collaborators, including award-winning actress Drew Barrymore, will come together to celebrate women and wine as part of the restaurant’s seventh annual The Generous Pour event.
The Generous Pour will celebrate the unique role women play in winemaking with this year’s offerings. From July 6 through August 30, 2015, for $28 per person with dinner[1], The Capital Grille will offer eight remarkable wines crafted, designed or owned by women from some of California’s most acclaimed vineyards. Guests are invited to explore and enjoy as many of these remarkable wines and varietals as they like.
Nowhere is the rise of women in the industry more prevalent than in California. Women represent half of the graduates from the state’s top enology programs, and are employed as lead winemaker at ten percent of California vineyards.
“The Generous Pour collection is a celebration of the vital role women play in the growing wine industry,” noted George Miliotes, The Capital Grille’s Master Sommelier and one of only 229 in the world to have earned that prestigious title. “We are proud to feature eight exceptional wines created and shaped by seven extremely talented women, from highly-regarded California wineries,” he added.
Nearly one-third of U.S. adults who order wine in restaurants report that they are more likely to order a certain wine in a restaurant if they find its origins interesting. With this in mind, The Capital Grille brought together these seven distinguished women, each representing a distinct approach to winemaking.
Their wines were also selected with a storied vintage in mind including the national debut of Drew Barrymore’s Pinot Grigio, a delightful, crowd-pleasing white to share with friends and family.
Also to be featured is the first public release of the remarkable 2007 Kinton Syrah, exclusive to The Capital Grille for The Generous Pour event. “The winemakers at Kinton produced an incredible Syrah in 2007, a storybook vintage in the state,” said Miliotes. “One of the more notable wines in this year’s The Generous Pour line-up, nowhere will you taste the perfection of the 2007 vintage more than in a glass of this smooth Santa Barbara red.”
The 2015 Generous Pour Collection includes eight remarkable wines by seven talented women:
The Enthusiast. Drew Barrymore delights in a wine’s ability to bring people together. It is that passion which inspired the actress to establish Barrymore Wines in the coastal winegrowing region of Monterey, California. The debut of Barrymore Pinot Grigio can be enjoyed at this year’s Generous Pour and is the perfect way to begin your evening.
The Visionary. Julia Jackson, the youngest daughter of legendary winemaker Jess Jackson, is the visionary leading the Jackson Family Estates into the future. Having grown up in the vineyards of Santa Barbara, she has literally spent a lifetime learning about the art of wine and hand selected the wine from the Jackson family library to featuring exclusively at The Capital Grille for the Generous Pour event this year.
The Gardener. Marcia Monahan has always had a close relationship with the land. When not planting grapes at Matanzas Creek, she’s growing vegetables and herbs at home. Her respect for the land and sustainable farming practices makes her masterfully crafted Matanzas Creek Merlot one of the finest in the country.
The Spaniard. Laura Diaz Muñoz began her winemaking career in her native Spain before putting down roots in California, where her approach is influenced by her memories drinking Albariño in her native Spain and smelling the sea in every glass. Two of the wines featured in this year’s Generous Pour – Mt. Brave Cabernet Sauvignon and the debut of her own Galerie “Naissance” Sauvignon Blanc – are sure to earn rave reviews from The Capital Grille’s guests.
The Conductor. Denise Shurtleff and her team direct every aspect of the winemaking process. From nurturing the grapes on the vine to bottling their exceptional wines, one tastes her dedication in every sip of Cambria “Julia’s Vineyard” Pinot Noir.
The Virtuoso. Lisa Valtenbergs, born with an acute sense of smell and armed with a degree in agricultural business with an emphasis in viticulture, was destined to become a winemaker. At Stonestreet, Lisa uses her skill to create remarkable wines, including the highly acclaimed “Bear Point” Chardonnay.
The Scholar. Kristina Werner has a master’s degree in viticulture and experience making wine in regions around the world. She brings a wealth of knowledge and skill to every wine she crafts and lives by the mantra, “Never stop learning and never get bored.” Her Bordeaux-style Arrowood Cabernet Reserve Speciale is one of a kind.
During The Generous Pour, The Capital Grille servers will provide tasting notes and suggest pairings for each course, based on individual preferences. This will allow guests to craft their own personalized wine dinner.
Follow George Miliotes on Twitter and Instagram @TheWineExpert and join the #GenerousPour conversation.
is a creative mac-n-cheese cooking competition, held between local professional chefs and restaurants. Scheduled for Saturday, September 12 at Osceola Heritage Park’s Exhibit Hall, from 11:00 a.m. to 4:00 p.m., this family-oriented event will include activities for kids, continuous stage entertainment, assorted vendor booths, and, of course, delicious mac-n-cheese.
The event will include:
All-you-can-eat Mac-n-Cheese!
Live Entertainment
Celebrity Chef Cooking Demonstrations
Kids’ Fun Zone including face painting, macaroni art station and character meet-and-greets
Vendor Booths
Free Parking
Competition is open to professional chefs and local restaurants. Click on the “Competitors Registration” button for more information.
3. Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek Host Fifth Annual Food & Wine Weekends
Orlando Culinary Leader Complements Epcot® International Food & Wine Festival with Epicurean Events
Celebrating fine wine and culinary expertise, Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek, known for premiere food, wine and spirit experiences, will host the fifth annual Food & Wine Weekends from Sept. 25, 2015 through Nov. 15, 2015, featuring an appetizing set of flavorful events.
Presenting distinctive wine and culinary programming over eight weekends, the resorts’ Food & Wine Weekends are designed to complement the wildly popular Epcot® International Food & Wine Festival, conveniently located less than one mile from the property.
New programming ranges from chalk art creations by renowned artists Edson Campos and Kathleen Brodeur to a twelve-flavored macaroon bar. Returning favorites include Bar du Chocolate, The Art of Sushi Pairing and wine-paired dinners at the hotels’ signature, award-winning restaurants, La Luce and Bull & Bear.
“Unforgettable Orlando food and wine experiences extend beyond the Epcot International Food & Wine Festival, and our culinary team continually develops menu items that are ahead of the curve,” said Peter Kacheris, managing director, Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek. “Food & Wine Weekends showcase our chefs’ achievements, offering guests the chance to sample exclusive culinary offerings, created to deliver a full sensory experience in each bite.”
Led by Food and Beverage Director Francis Metais, Waldorf Astoria Orlando and Hilton Orlando Bonnet Creek consistently receive notoriety for the refined menus offered at all twelve dining venues, featuring mouth-watering tableside preparation and an array of extraordinary pastry innovations. Metais, a classically trained pastry chef from France, employs his “food as art” philosophy to each dish, utilizing ingredients in unexpected ways and a focus on high-touch, detail-oriented service.
Between Food & Wine Weekend events, guests can enjoy hotel amenities including luxurious spa services at Waldorf Astoria Spa, 18-hole golf on the Rees Jones course and two pool complexes featuring private cabanas, a waterslide and three-acre lazy river. Guests can also take advantage of complimentary transportation to Epcot® as well as all Disney Theme Parks. For more information, visit www.WaldorfAstoriaOrlando.com/food-wine or www.HiltonBonnetCreek.com/food-wine .
Event highlights include:
• Il Cibo Della Vita – A Wine Pairing Dinner
Friday & Saturday evenings, 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.
• Chalk Art – NEW in 2015
Select Dates, La Luce at Hilton Orlando Bonnet Creek
Inspirational art is the perfect complement to a sumptuous feast. New this year, watch Edson Campos and Kathleen Brodeur – renowned Chalk Artists – create a masterpiece while guests dine, celebrating a form of art as fresh and contemporary as the cuisine.
• The Art of Sushi Pairing
Friday & 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.
• Craft Beer Experience
Saturdays, 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.
• Les Douze Macarons – NEW in 2015
Friday & Saturday evenings, MYTH Bar at Hilton Orlando Bonnet Creek
Whether indulging in a pre or post-dinner treat, guest can visit the Macaroon Bar to try an assortment of flavors, hand-made by the resort’s world-class pastry team.
• 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 or (3) whites. Menu predetermined.
• Live Entertainment
Select Saturdays, MYTH Bar at Hilton Orlando Bonnet Creek
Nightly, Peacock Alley at Waldorf Astoria Orlando
• The Taste of Bull & Bear
Friday & Saturday, Bull & Bear at Waldorf Astoria Orlando
An exclusive 5-course tasting menu comprised of exquisite food and wine pairings, prepared by the illustrious chefs of Waldorf Astoria Orlando.
• Bar du Chocolat and Champagne Tasting
Friday & Saturday, Peacock Alley at Waldorf Astoria Orlando
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.
• Royal Tea – A Waldorf Astoria Tradition
Sundays, Peacock Alley at Waldorf Astoria Orlando
Guests will treasure quality time with loved ones over finely-prepared tea sandwiches and house-made pastries, while sipping premium hot tea and listening to live piano music. A glass of champagne can be added for a “Grand Royal Tea.”
• Astoria After Dark
Friday and Saturday, WA Kids Club at Waldorf Astoria Orlando
Adults aren’t the only ones who can join the fun. WA Kids Club offers a nightly children’s program including dinner and 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 at Waldorf Astoria Orlando
Guests will experience the powerful antioxidants of red wine powder, red grape seed extract, crushed grape seeds and pure grape seed oil while indulging in an extravagant Tuscany Wine Wrap or Pedicure.
Weekend rates at Waldorf Astoria Orlando start at $229 per night, and include deluxe accommodations and complimentary scheduled transportation to Epcot® (and other Disney Theme Parks). To make a reservation, please visit www.waldorfastoriaorlando.com/food-wine or call +1 888 353 2009.
Weekend rates at Hilton Orlando Bonnet Creek start at $189 per night, and include deluxe accommodations and complimentary scheduled transportation to Epcot® (and other Disney Theme Parks). To make a reservation, please visit www.hiltonbonnetcreek.com/food-wine or call +1 888 353 2013.
4. Limbitless Kids’ Community Event at UCF – August 29th
ALL GIVING AND PROCEEDS SUPPORT LIMBITLESS SOLUTIONS IN THEIR PURPOSE TO CHANGE LIVES THROUGH THE DESIGN AND DISTRIBUTION OF 3D PRINTED LIMBS
Saturday, August 29 at 11:00am – 2:00pm
CFE Arena
12777 Gemini Blvd N, Orlando, Florida 32816
Gather family and friends in support of Limbitless Solutions at the Limbitless Kids’ Community Event
Partial Proceeds at Burger U support Limbitless Solutions from 11am to 2pm during the event
Event Activities:
Tony Roma’s Rib Eating Contest – Local On Air Personalities and Food Bloggers
Limbitless Solutions Sleeve Design Station
Kids’ Inflatable Zone
Community Partner Booths
Giveaways
FREE PARKING LOCATED IN GARAGE F – BEHIND THE CFE ARENA
Please share with family and friends on social media to help support a great cause
Hosted by Romacorp, Inc. brands Tony Roma’s Restaurants and TR Fire Grill Restaurants
When Chef Kevin Dundon was in town in June, he visited Wild Ocean Seafood in Port Canaveral to check out the local product, which is wild caught, sustainable, and fresh from the ocean.
Wild Ocean has a market in Cape Canaveral, but can also be found locally in Orlando at the Monday Night Audubon Park Night Markets.
Chef Dundon liked it so much that Raglan Road introduces this menu tomorrow featuring three seasonal dishes using Wild Ocean seafood.
There’s no cut-off time set for the menu items — they’ll be on the menu as long as they are popular or when the season warrants a change, probably sometime this fall.
Chef Kevin Dundon has committed to working with multiple local producers.
Great news to hear and we look forward to hearing about more local seafood and harvest in our local Orlando restaurants!
Wild Ocean seafood dish The Pale –
Wild Ocean seafood dish – The Pale – Wild Ocean shrimp and clams with golden corn, baby potatoes, in a Raglan IPA lemon and herb broth served with soda bread scones
Wild Ocean seafood dish El Nino
Wild Ocean seafood dish – El Nino – Wild Ocean Pan Roasted Shrimp over soft polenta, ina spiced bean, sweet onion, and peppers piperada
Executive Chef Marc Kusche of the award-winning Hamilton’s Kitchen at The Alfond Inn has been invited to cook at the legendary James Beard House in New York City this fall. Florida Farmhouse Flavor will be the theme of Chef Kusche’s inspired multi-course dinner on Friday, October 23, 2015.
Chef Kusche offers a fresh take on Southern comfort food and has a strong commitment to locally sourced ingredients from the lush and fertile farms of Central Florida.
Chef Kusche places his priority on freshness and he can be found most Saturday mornings at the Winter Park Farmers Market in the city’s historic old train depot, a few blocks from his restaurant, located at The Alfond Inn. He has close relationships with the family farms in the region, as well as purveyors of seafood from the nearby Atlantic Coast and the Gulf of Mexico.
It is an honor to present a dinner at The James Beard House. Beard, a cookbook author and teacher, was a champion of American cuisine. The mission of the James Beard Foundation is to celebrate, nurture, and preserve America’s culinary heritage and future.
Each year only a select handful of chefs are invited to cook at the historic James Beard House, a narrow brownstone in New York’s Greenwich Village that served as Beard’s home for decades and until his death in 1985. The rooms, book collections and the quirky kitchen are all preserved as he left it. The preparation of Chef Kusche’s dinner will be live streamed via the Kitchencam at JBFKitchencam.org
At the Beard House, Chef Kusche and the Hamilton’s Kitchen team will prepare such dishes as Short Rib Pralines with Basil Crust and Balsamic-Onion Confit; Hamilton’s Kitchen Shrimp and Grits; Slow-Braised Lamb Neck with Pumpkin Risotto, Honey and Rosemary-Glazed Parsnips and Mustard Seed Sauce; and Olive Oil-Poached Red Snapper with Caramelized Cauliflower, Caper Berries, Tomatoes, and Shaved Fennel.
Chef Kusche has cooked in some of the finest kitchens in the world, including Four Seasons Hotel Hampshire, Donald Trump’s Mar-a-Lago Club, the Adlon Hotel in Berlin and Silversea Cruises. Redefining comfort food is at the heart of his culinary passion.
Tickets to the event are $130 for James Beard members and $170 for the general public. They may be purchased at 212-627-2308, through the James Beard website or via OpenTable.
For those who want to taste Chef Kusche’s cuisine but are unable to attend the Beard House event, The Alfond Inn offers its Auberge in the Park package.
Florida Farmhouse Flavor Chef Marc Kusche Hamilton’s Kitchen at the Alfond Inn, Winter Park, FL MENU
Hors d’Oeuvre
Truffle-Baked Brie with Pear Jam
Short Rib Pralines with Basil Crust and Balsamic–Onion Confit
Caviar-Stuffed Potatoes with Crème Fraîche and Chives
Hamilton’s Kitchen Shrimp and Grits
White Gazpacho with Crispy Prosciutto and Almonds
Dinner
Roasted Beet Duo with Grapefruit, Whipped Goat Cheese, Microgreens, and Caramelized Walnuts
Jamón Ibérico–Wrapped Diver Scallop with Creamy Polenta, Pickled Artichokes, and Red Wine Reduction
Slow-Braised Lamb Neck with Pumpkin Risotto, Honey and Rosemary–Glazed Parsnips, and Mustard Seed Sauce
Olive Oil–Poached Red Snapper with Caramelized Cauliflower, Caper Berries, Tomatoes, and Shaved Fennel
Dessert
Hamilton’s Kitchen Chocolate Pudding with Caramelized Brioche Croutons
Chef Marc Kusche started cooking as a boy in Germany and followed in the footsteps of his parents who had restaurant careers. He took their sage advice and spent his early years working years experiencing different kitchens, cultures and cuisines.
After cooking in kitchens in Germany, he held positions in London, Florida, the Caribbean, California and the English countryside at restaurants that included Four Seasons Hotel St. Louis; Four Seasons Hotel Hampshire; Four Seasons Resort Great Exuma at Emerald Bay (formerly a Four Seasons resort); Donald Trump’s Mar-a-Lago Club; the Adlon Hotel, Berlin; and Silversea Cruises.
To Chef Marc, “Being back in Florida is a homecoming in many ways. It’s been great for me and for my family.”
What does cooking at the James Beard House mean to you and Hamilton’s Kitchen? It is an honor to present a dinner at the James Beard House. To cook in such a storied and legendary kitchen is a dream for every chef. My team and I are excited about it, but we’re also very proud that our hard work behind the scenes at Hamilton’s Kitchen, a restaurant that is just two years old, is earning recognition and awards. It’s what motivates us every day and what will energize us this Fall when we bring a taste of “Farmhouse Florida” to Manhattan.
How did you become selected to cook at the house? We were selected, I believe, because of our deep commitment to presenting authentic Florida flavors and using ingredients that are sourced directly from farms in this area. Our menu is all about community support and bringing the best of Florida to the table. When you taste our dishes, you feel the tropical sunshine and richness of the soil that we are blessed with here in Central Florida. These are the things that directly influence my cooking and set us apart.
What are you looking forward to cook the most at the James Beard House dinner? Everything but if I have to pick one dish it’s the”Olive Oil Poached Red Snapper “I love all the flavors in this dish, from the caramelized cauliflower, capers and the oven roasted tomatoes. The cauliflower adds the nice nutty touch, the light saltiness of the capers and of course the shaved fennel adds the nice anise flavor at the end. It is a very light flavorful dish, and the fish is incredibly succulent. (See Recipe for the Olive Oil Poached Snapper below)
What are some new dishes this season at Hamilton’s Kitchen? Some include the Squid Ink Pasta, Seared Scallop, Heirloom Tomatoes, Basil Whole Pan Seared Trout, Aged Balsamic Lentil Salad with Pecan Bacon Vinaigrette.
When not cooking at Hamilton’s Kitchen, where can folks find you? What are some of your favorite places to eat around town? We have many favorites – this is a vibrant restaurant town – but my personal top spots include “ Ravello , the restaurant in the Four Seasons Hotel. I love what Chef Fabrizio is doing there and it’s all about the vibrant flavors that come through. We also love Kathleen Blake from “ The Rusty Spoon “ again a lot great flavors in her food and we appreciate that she also supports all the local farms. Chef Henry Salgado at TXOKOS is amazing too. His octopus is the best I’ve ever had and his restaurant is a wonderful Sunday brunch spot. I recently dinner at Kevin Fonzo’s “ K Restaurant “ it was one of the best meals I’ve had in Orlando and again, a huge supporter of the local community.
Ok I have to ask…what was it like cooking for Donald Trump’s Mar-A-Lago Club? He is all about quality for his members, no short cuts. At All. I had a fantastic time working for him at the Club. It was different from than anything else I did before, and probably will ever do again. But a great experience!
What inspired you to become a chef? As a child a friend of my father’s cooked a German BBQ , and believe me our BBQ is completely different than the American version. My dad’s friend prepared a cucumber salad, and I was so amazed at what he did with just few simple ingredients. I was influenced by watching cooks in our family restaurant/bar in Germany. I was always surrounded by food from a very young age, and still am.
What was your favorite dish as a child growing up? Half roasted Duck, braised red cabbage with potato dumplings
Recipe by Chef Marc Kusche, Hamilton’s Kitchen at The Alfond Inn
Ingredients :
4 each 7 OZ Snapper Filets
Blended Olive Oil, enough to cover fish
Garlic, Thyme, Bay Leave
Salt & Pepper
Extra Virgin Olive Oil
2 cups Small Cauliflower Florets
1 TBS Capers
2 TBS chopped Shallots
1 cup Oven Roasted Tomatoes
2 TBS Chopped Chives
1 TBS Chopped Fresh Garlic
½ cup Diced Butter
½ White Wine
1 cup fine shaved Fennel, keep in ice water
Olive Oil
Baby Arugula
Direction :
Bring blended Olive Oil with Garlic, Thyme, bay Leave to a simmer, seasons the fish with salt & pepper than seared the fish in a hot sauté pan till skin is crispy. Set the fish in Oil and poached on medium heat for around 6 – 8 minutes. In the meanwhile, heat up a little extra virgin olive oil in a pan, when oil is very hot add cauliflower, make sure the cauliflower gets nice caramelized, add white wine and reduce to half. When the wine is reduced add the tomatoes, capers, chopped garlic and shallots and let it simmer for 2 -4 minutes. Season with salt & pepper, add cold butter and cook for few minutes. Just before serving add the chopped chive, set the cauliflower ragout in a deep bowl, set the fish skin up on the top, garnish with a mix of shaved fennel and baby arugula, olive oil Salt & pepper.
Oven Roasted Tomatoes:
Cut roma tomatoes in half and lay out on a sheet tray, seasons with salt & pepper, sprinkle over the tomatoes crashed garlic, fresh thyme and rough chopped basil, drizzle good olive oil over the tomatoes and bake at 350f for around 8 – 12 minutes. After tomatoes cooked let them cool down and peel skin off and cut in quarters
Seito Sushi in Baldwin Park has been working on perfecting their ramen game. Now on Monday nights, from 5pm to close, they are having a hospitality night with half off special pricing on all their ramen so you can enjoy the wonder that is Japanese ramen. This is for all hospitality industry workers and professionals! The ramen, typically $14 for dinner, is $7 and is made with variations such as the tonkotsu, a 24 hour pork bone broth with slices of braised pork belly, and the shoyu, a soy chicken broth base with grilled chicken thighs.
We recently dropped by to try their Tonkotsu Ramen – made with a 24 hour pork broth, and topped with slices of braised pork belly, poached Lake Meadows soy pullet egg, and house made garnish – it was absolutely delicious and I just salivate thinking about it now – really one of the best ramen bowls in town.
The Pork Tonkotsu Ramen – so delicious.
There is also Shoyu Ramen available, made with Roasted Chicken Stock, and topped with Grilled Chicken Thigh, onsen tomago egg, sweet corn, braised carrots.
There is an Indonesian spice paste that you can ask for – do ask for it – such wonderful complex flavors that are added to the soup and noodle base.
In addition to ramen, the kitchen at Seito Sushi Baldwin Park has been working on various “new” wave Japanese cuisine, with dishes such as oxtail yakisoba, roasted whole sea bream fish, and this little work of art – the cured salmon dish.
House Cured Salmon
Ikura Mousse, capers, cucumber, pickled onions
Orlando Fire Department Engineer Emanuel “Manny” Washington will be competing on the Food Network’s hit show Cutthroat Kitchen. Washington will take on three other firefighters from fire departments across the country in the episode “Stop, Drop and Flambé.”
The show hands four chefs $25,000 and allows them to sabotage their competitors. Washington’s episode is part of Cutthroat Kitchen’s 10th season.
“What makes me a great person for this show is that I have a passion to cook,” Washington said. “I always want to be the best at what I do.” Washington, 28, has been cooking for more than a decade, and became the chef of his station the second day on the job. His skills will be put to the test as evident in the show’s narrative, with “firefighters’ dishes going up in flames.”
A watch party will be held locally at the World of Beer in Downtown Orlando, 431 E. Central Blvd. on Sunday August 16th from 8pm-10pm. The show will air at 10 p.m. eastern time.
Manny followed his Dad, a 26 year veteran of the City of Miami Fire Department, into the fire service and is the cook for the City of Orlando Fire Department’s Station 1.
A few months ago, a friend on Facebook tagged him to be one of the firefighters to try out on the show – he put in an application online and Food Network contacted him the next day.
“The show pushes you physically, and makes you think outside the box to handle problems. On Cutthroat Kitchen, you also have to think about the presentation of the food for the judge. You have to plate the food and make it tell a story in a sense,” Washington told us through our interview.
What are your favorite things to cook at the station?
I love to cook BBQ and Latin food at Fire Station One, especially Churrasco steak with a chimichurri sauce, with a side of cilantro lime rice and plantains.
What are some of the things you are most proud about or stories you’d like to share from your career as a firefighter?
There are so many great stories. One is actually delivering my first baby in the field. I’ll never forget it.
I walked in the bedroom, she makes eye contact with me and says ‘it’s coming now!’ and 30-seconds later you hear a screaming baby. It was a really touching moment.
The Orlando Fire Department is trained for all situations!
What inspires you to cook?
The biggest thing that inspires me to cook is knowing that all the firefighters at the station will have some good food, great conversation and be ready to go out and save lives.
We are a family, spending one-third of our lives together and we need to stay healthy.
I feel like a proud parent when I see them drive off to a call during/after dinner.
What was your favorite thing to eat as a child growing up?
Hands down a “Bila, Bila”, otherwise known as a good-ole fashion burger. “Bila, Bila” is what I called burgers growing up.
On the Orlando Food Scene
“I haven’t grown up in Orlando, but the eight years I have been here, I have seen it evolve into an even bigger city. With the addition of City Soccer and new attractions, I’ve see an explosion of restaurants and food trucks to eat at. Some of my favorites include Pig Floyds, Gringos, Graffiti Junction, Chef Eddies, Dexter’s, Cafe Tu Tu Tango, Roccos Tacos. The list can go on and on but those are my favorites.”
We at TastyChomps.com wish Mr. Manny Washington and the City of Orlando Fire Department all the best on this Sunday’s episode of Cuttthroat Kitchen – Catch at 10pm on the Food Network – and a big thank you to all our firefighters for what they do for our community!
Morton’s the Steakhouse is offering $1 filet sandwiches in the bar area all day on Thursday, August 13 in celebration of National Filet Mignon Day.
Patrons can enjoy various bar bites with their sandwiches, including Morton’s crowd-favorite parmesan truffle matchstick fries or crisp iceberg wedge bites.
“We look forward to commemorating this day with diners each year at any of our over seventy locations across the country,” said Tim Whitlock, Sr. Vice President of Operations for Morton’s The Steakhouse. “We hope our customers will enjoy this special discount and share the experience with family and friends.”
Morton’s The Steakhouse opened its first location in Chicago in 1978 and now boasts 73 locations worldwide.
Morton’s The Steakhouse – Orlando
The Marketplace at Dr. Phillips
7600 Dr Phillips Blvd, Orlando, FL 32819
+1 407-248-3485 http://www.mortons.com
Tell em TastyChomps sent ya!
ABOUT
Morton’s offers diners “The Best Steak… Anywhere,” serving only USDA prime-aged beef. Besides its exceptional steaks, Morton’s offers diners fresh fish and seafood, and hand-picked produce. For more information on Morton’s The Steakhouse, please visit www.mortons.com.
Soco’s Chef Greg Richie and Chef John Rivers of 4 Rivers and The Coop combined their talents to create a spectacular Southern culinary dining experience. Held at Soco, a Southern Contemporary Cuisine concept in Orlando’s Thornton Park neighborhood, the collaborative dinner featured alternating dishes between Chef Greg Richie and Chef John Rivers.
Each dish was made with fresh local ingredients and had a great balance of flavors.
Executive Chef Greg Richie has established himself as a passionate advocate of enriching Thornton Park culture and elevating the culinary scene in Orlando. His experience alongside industry heavy hitters Emeril Lagasse and Roy Yamaguchi was only the beginning as he’s become a star in his own right. His accolades include Chef of the Year and Best Local Chef among many others. Richie is committed to using local ingredients and strengthening bonds among the downtown Orlando community.
Chef John Rivers of 4 Rivers Smokehouse effectively created the most successful barbecue chain in Florida without any culinary experience. His love for brisket and passion for helping people skyrocketed him to success, starting with a “Barbecue Ministry” in 2004 that raised money to support a local family whose daughter was diagnosed with cancer. Now, Rivers continues to keep community at the forefront as he brings his southern cooking style to the residents of Central Florida.
Blue Crab Topped Fried Green Tomatoes // Watermelon rind syrup, balsamic reduction, roasted pepper jam (Chef John Rivers)Molasses and Soy Glazed Pork Belly // Caramelized watermelon, pickled rind, chicaronnes, bourbon barrel aged soy emulsion (Chef Greg Richie)Tempura Crisped-Collard Greens Wrapped Tuna Loin // Okra “caviar”, pickled mustard seed butter (Chef Greg Richie)Lake Meadows Free Range Chicken // Bourbon peach glaze, southern succotash, poblano & serrano ham baked grits (Chef John Rivers)Left: Local Blueberry Bread Pudding // Georgia peach whiskey sauce, buttermilk ice cream (Chef Greg Richie) Right: Southern Bourbon Pecan Pie Bread Pudding // Praline crumb topping, salted bourbon caramel ice cream (Chef John Rivers)
Location: Soco Restaurant – 629 E. Central Blvd. in Thornton Park
Social: #SouthMeetsSouth
Soco Restaurant Thornton Park
629 E Central Blvd, Orlando, FL 32801
(407) 849-1800
4 Rivers Smokehouse
1600 W Fairbanks Ave, Winter Park, FL 32789
(407) 474-8377
Living in Orlando may seem like a dream to many a kid. And if you ask them, they’d probably wish to come here to visit Disney and all our great theme parks.
Give Kids The World Village is a nonprofit resort in Kissimmee, Florida for children with life-threatening illnesses and their families.
The resort’s focus is providing accommodations and access to donated theme park tickets such as nearby Walt Disney World and Universal Studios, Florida.
The non profit is highly rated by Charity Navigator for their accountability and impact for every dollar donated.
With the help of many generous individuals, corporations and partnering wish-granting organizations, Give Kids The World has welcomed more than 138,000 families from all 50 states and 75 countries since it opened in 1989.
Today the Village is a 70-acre resort complete with 144 Villa accommodations, entertainment attractions, whimsical venues, and fun specifically designed for children with special needs.
Every day countless volunteers come to Give Kids the World to donate their time and energy to help make the resort a special place for the children from serving food in the cafes to driving the cookie carts in the neighborhood and more.
We at TastyChomps.com are proud to be “Awareness Angels” in the social media world for Give Kids the World and helping to spread the word about this great cause. At the recent Blogger Bash, Pam Landwirth, GKTW’s president, and several members of her management team, numerous volunteers, corporate partners, and wish families were on hand to answer questions and make comments. Special thanks to Kelly Green (SeaWorldMommy.com) for setting this great event up.
Recently, even Kevin Bacon came by to the Village and started the 6 second ice cream challenge (#GKTWChallenge) – I will be doing this soon and suggest you do the same!
Bacon squared off against one of the resort’s young guests to see who could eat the most ice cream in six seconds. In the challenge, the loser has to donate $6 to Give Kids The World Village, a 74-acre resort where children with serious illnesses and their families are treated to dream vacations at no cost.
Bacon is founder of SixDegrees.org, which encourages celebrities to use their fame to benefit worthy causes, such as Give Kids The World Village. He visited the Village to highlight the fact that everyone is connected by six degrees or less to a child with a life-threatening illness. Challenge your friends and family to the #GKTWChallenge. To get involved, go to www.gktw.org/bacon.
Here are some scenes from our (rainy) day at Give Kids the World!
Each of the stars were made by a child who visited the village, writing their names on them as a memory of their time here.
To learn more about Give Kids the World Village, volunteer, or donate, visit:
Give Kids the World Village
210 S Bass Rd, Kissimmee, FL 34746
(407) 396-1114 www.gktw.org
Eddie V’s Prime Seafood and Steaks on Orlando’s Restaurant Row (Sand Lake Road) has partnered with Moët to offer signature sparkling cocktails, champagnes and sparkling wines to accompany weekly tributes to musical icons, as part of its Sparkling Sounds of Summer program.
We were invited recently for a media preview of the offerings and were blown away by the quality of the food and ambiance of Eddie V’s.
From July 21 through August 30, 2015, Eddie V’s invites guests to enjoy six brand-new sparkling cocktails for $10 each, along with an array of champagnes and sparkling wines available by the glass or bottle.
Additionally, Eddie V’s will be debuting a Chef’s Teaser Menu featuring five new petite culinary creations, each for just $5, including:
Tartare of Scottish Salmon – Red Chile, Sweet onion, Capers, Olives With Toasted Baguettes
Oysters Fondue – Broiled oysters With spinach and artichoke fondue, panko crumbs
and
Crispy Shrimp Kataifi – Gulf shrimp in Kataifi Crust with Red Chile Jelly
Eddie V’s musicians will dedicate a portion of their live sets to honor the music and genre of one iconic performer. Played nightly in the restaurant’s V Lounge, performances will feature songs from jazz, blues and R&B greats, including Ray Charles, Harry Connick, Jr., Stevie Wonder and Michael Bublé.
The Tokyo Margarita – Casamigos Blanco, nagomi yuzu, fresh lime, agave and the Coco – Cîroc Coconut, Malbu Banana, pineapple, lime, mango
The six new sparkling cocktails include 24 Karat, Chandon Citrus Sparkler, Cuban Nights, Summer Blush Bubbly, The Coco and Tokyo Margarita. A number of champagnes and sparkling wines will also be served throughout the entire summer event.
Eddie V’s has a lot of swagger and swank – down from the sleek and modern bar and decor to the black bow tied waiters decked in all white suits. All a wonderful way to spend a summer evening with live music, reasonably priced small plates, and delicious sparkling cocktails.
Omakase – which means “trust the chef” or “chef’s choice” is a common practice at Japanese restaurants where diners leave it up to the chef to make their best, freshest dishes of the day. Often applied to sushi in the catch of the day.
Dragonfly’s chef de cuisine David Song recently released his Summer Seasonal Omakase menu, $45 for 4 dishes and $65 for 4 dishes plus one quickfire order – 4 pieces of composed nigiri with special chef toppings.
The menu includes:
The Summer Chilled Ramen – a refreshing cool ramen with English cucumber, daikon, heirloom tomatoes, pickled shisito peppers, snow crab, and a sesame vinegar soy dressing – the vinegar soy dressing gave the dish a nice tartness / acidity, but the noodles could use some work overall.
Robata Bronzino – grilled on their robata grill, the bronzino fish fillet is dressed with a ginger scallion pesto and dancing bonito flakes with a citrus soy drizzle
Natsu Sushi Roll – a festive Katsu shrimp roll stuffed with goat cheese, cucumber, fresh jalapeños, avocado, snow crab, and topped with a salsa of red onions, mango, tomato, and pepper relish
The Quickfire plate – 4 nigiri with special chef toppings including salmon roe, pickled cucumbers, and guacamole and bacon…the nigiri were all quite delicious, though I would ease back on the guacamole and bacon topping as the fish is overpowered by the guac.
Dessert – Matcha Cake – a green tea cake with Azuki bean mousse, blueberry sake preserve, and fresh blueberries
I really enjoyed the robata grilled bronzino, but thought the sushi rolls had a bit too much going on – so much so that the flavors were hard to distinguish from each other. I hope the kitchen can improve on these points, but overall – quite enjoyable.
Other new sushi rolls now available to order at Dragonfly include:
Shogun Roll – Snow Crab, cucumber, cabbage, jalapeño, avocado, topped with torched tuna, fried enoki mushrooms, and a tangy, wet mornay sauce.
Satori Roll – Snow crab delight, scallion, green and red bell pepper, cilantro, avocado, yellowtail, garlic chips, and a jalapeño garlic sauce.
Here is the menu:
The dishes are paired with light and refreshing Asian inspired summer special cocktails such as the Shochu Wanna Pomegranate?, A Shade of Blackberry, Hot Kagoshima Daze, and the Sake Sangria.
Founded by siblings Bob and Gail Givoglu, Mediterranean Blue’s menu is inspired by the simple, yet delicious recipes from their mother.
Located on Michigan Ave, in the heart of the Conway district of Orlando, it is a popular neighborhood Greek / Mediterranean restaurant known most for their delectable gyros.
The interior is sparse, but well kept – with some nice new menus and a large display case showing off the day’s tabouli, Greek salads, marinated Kalamata olives, pepperoncini peppers, and other sides.
Their gyro ($6.70) is their most popular item – a grilled pita full of sliced beef and lamb seasoned and roasted, stuffed with onion, tomato, and a slathering of house made tzatziki.
The folks at the counter recommended the Gyro King ($7.45) which is like the Gyro, but added with feta cheese, and so that is what I ordered.
It was overall, very satisfying and fresh tasting – I didn’t feel one bit guilty finishing the whole wrap. Would definitely order again.
Our local favorite Philly Cheesesteak shop, Brianto’s — located deep within Avalon Park – will be opening their second location in the Waterford Lakes area very soon some time this month in August!
Very excited because their philly cheesesteaks are among the best in the city!
You could also order the pizza steak, which comes with Steak, Marinara, Mozzarella, and Parmesan Cheese, or cheesesteak supreme with Steak, Onions, Green Peppers, Mushrooms, and Cheese, the Chicken Philly, Italian Hoagies, salads, and more.
The cheesesteaks and hoagies are served on authentically Philly-made Amoroso bread. The crispy, rich, golden brown Amoroso bread is specially shipped by air in to Brianto’s daily to ensure Brianto’s has the authentic taste of true Philly cheesesteaks and hoagies .
Official statement from Brianto’s Facebook page:
“Brianto’s Nation – We would like to announce that we will open a second location in Waterford Lakes sometime in August. Our new location will be in Waterford Commons Suite 3. We thank you as always, so come and see us when you are in Waterford Lakes”
Recently visited White Wolf Cafe in Ivanhoe Village. It’s a lovely little restaurant in the “Antique District” on Orlando Avenue, just north of Downtown Orlando.
It was featured on Rachel Ray’s $40 a day show when she came to Orlando for the Food Network.
They are quite popular for their weekend brunch as well as for their dinner right before the different theatre shows go on in the evening time.
The White Wolf is named after their white German Shepherd, Casper.
The decor is quite fun – lots of antique furniture (also for sale!) – kind of transports you to a different time and place – quirky, charming.
I ordered the French toast this morning – topped with blueberries and powdered sugar. I enjoyed the flavor of the French toast, but the outsides were a slightly burnt which gave it a bitter taste. I would definitely return to try other dishes as I enjoyed the atmosphere.
White Wolf Cafe
1829 N Orange Ave, Orlando, FL 32804
+1 407-895-9911
I was invited recently to try Fresh 2 Order as part of National Bison Burger Month, and met the owner Giriam Patel a former Golden Corral Franchisee owner who sold his stores and invested in Fresh 2 Order a concept in which he found in Georgia and brought to Orlando. Fresh to Order revolves around the concepts of “fast fine dining” which he explained was the same quality and freshness of fine dining establishments in a fraction amount of that time with their meals coming out from the kitchen in less than 10 minutes! This concept explained is taking the fine dining concepts and styles and re-engineering them for those those with much tighter schedules. Everyone wants to eat healthy food and high quality foods but sometimes don’t have the time time.
Almond Crusted Seared Tuna
My first dish was the Almond Crusted Seared Tuna, which was presented on a plate of fresh Asian slaw, at first glance it was beautiful, the presentation was that of many of the fine dining restaurants I had noticed, and unlike many restaurants whose pictures look more appetizing than the actual physical presentation, this was however the opposite with the physical presentation perhaps even more beautiful that its presentation displayed around their store and menu. The taste was excellent you could taste the freshness of the tuna that Fresh to Order stands by and the Asian slaw that it was topped on reminded me of the Vietnamese house salads that my father would make some times.
Bison Burger
Next was the Bison Burger part of Fresh to Order’s “Better for You Burgers”, this burger was a fresh patty of bison topped on a whole wheat flat bread topped with creamy blue cheese and lettuce, all of the flavors which did not overwhelm each other and brought out each others unique taste. Giriam explained to me that the reason why a flat bread was chosen over a regular bun was that, a regular bun would be too dry and overwhelm the flavors of the bison. And this was correct, the flat bread was not too overwhelming and brought out the rich flavors of the bison and brought out a slight hint of the delicious blue cheesed that it was topped with. On the side we had their delicious Garlic Mashed Potatoes, which was delicious as well, it was creamy and exquisite and not bland like most mashed potatoes.
Owner: Giriam Patel
Giriam and I had a very interesting conversation, talking politics, life, business, and food he explained to all the concepts to which I did not know about Fresh to Order, and even explained to me that they do catering as well! Which i was even more surprised was that they help cater to your event realistically in the sense that they provide the exact amount of food so food does not go to waste and helps you save money. But what surprised me the most was their focus on healthy eating and provide those who seek their catering out with macronutrient content as well!
When I asked him what was the next move for Fresh to Order he said to me that there will be more locations in the next few years in the Orlando area, and only time will tell which locations but look for possible locations such as Lake Mary, Lake Nona, and WInter Park. I enjoyed the conversations I had and he enlightened me much about what is going on in the world and more closely the trends in the restaurant business. I look forward to my next visit to Fresh to Order to try out more of their delicious food items!
Selection of Handmade Juices
Fresh To Order – Waterford Lakes
851 North Alafaya Trail | Orlando, FL , 32828
407-203-2060 http://www.freshtoorder.com/