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/
Presented by Christner’s Prime Steak & Lobster
Featuring Dick Waters of PALM RIDGE RESERVE &
Paul Twyford of WINTER PARK DISTILLING CO.
Christner’s Prime Steak & Lobster, formerly Del Frisco’s, invited us to a unique private dinner with bourbon and whiskey pairings. A night marked with top of the line menu items, accented and enhanced with samples from two local distilleries Palm Ridge Reserve and Winter Park Distilling Company, and cocktails prepared by one of Christner’s top bartender and mixologist.
The night kicked off with thinly sliced baked chips with creamy blue cheese and avocado dressing for dipping and paired samples of Palm Ridge’s Palm Ridge White Whiskey and Winter Park Distilling Company’s Bear Gully Classic Corn Whiskey. The thought of white whiskey may put off many but the smooth and surprisingly edgy flavor is definitely recommended. The oily chips paired with the white whiskey pairing was a wonderful starter private room event.
As our group sipped and dipped, owners Dick and Marti Waters of Palm Ridge and Paul Tywood of Winter Park Distilling Company displayed their knowledge in bourbon and whiskey. They described the careful distilling process, gave us a brief impression of whiskey’s lush history spanning from Kentucky to Scotland, and illustrated how Central Florida of all places provided a great opportunity for such a distinct and unique spirit to be produced in.
Next up was a pair of stimulating dishes, lightly done sesame seared tuna and full classic lettuce wedge salad. The seared tuna came generously enclosed in nutty sesame seeds was rich yet remarkable in its flavor. One can describe the lettuce wedge, sprinkled with blue cheese crumbles and bits of bacon, as the perfect link to the tuna. Combined with the classic sweet and slightly bitter Sazerac, professionally mixed with Palm Ridge’s Palm Ridge Rye by Dan our bartender, made the course brilliant.
Continuing soon after was one of Christner’s favorite, the 16 oz USDA Prime Ribeye. The perfectly grilled and nicely seasoned steak came along with Broccoli Au Gratin & Chateau Potatoes side dishes. The ribeye arrived medium rare and the two dishes both hearty and enchanting. Dan then mixed versions of two traditional whiskey cocktails, a Manhattan and an Old Fashioned, while providing a brief history of the two. Each cocktail blended with the two local distilleries’ reserve whiskeys. The main course helped everyone in the room become both full and pleased.
Dinner ended with Crème Brulee and coffee as desserts and a last pairing of the two distilleries’ bourbon whiskey. Not many may think that deserts and whiskey go together but one will be surprised in the taste of the sweet and smooth vanilla custard of the crème brulee mixed with bourbon’s equally charming spiciness. It is something to be experienced for sure.
The event was overall entertaining, informative, and wonderfully done. Filled with perfectly crafted cocktails, expertly prepared dishes, and memorable stories from hosts and guests alike.
Christner’s Prime Steak & Lobster’s intimate setting proves to be the ideal venue for such an occasion.
Let’s not forget the superb job that the two special guests did in presenting their two distilleries, Palm Ridge Reserve and Winter Park Distillery Co.
by Kris Doan
The first course started off with baked potato slices with a side of avocado and bleu cheese dressings, which definitely prepped our stomachs for the numerous drinks we were to have that night, these chips were paired with Palm Ridge’s White Whiskey and Winter Park’s Bear Gully Classic Corn Whiskey. Though I most note I am still developing my “finer” or “grown up” palette in regards to liquor I must say that both samples were quite smooth and bold. It was then I realized that we were in for a memorable night with new experiences.
Our potato slices were then followed by an appetizer, lettuce wedges topped with bacon, blue cheese, and the house dressing, which was very appetizing. Going with the lettuce wedge approach allowed to minimize the mess I typically make when it comes to salads. This salad was paired with a sazerac a drink that is made from whiskey and bitters as well as seared tuna which complimented the salad and drink quite well. The blue cheese within the salad mellowing out the bitter taste of our cocktail.
For the main course we were given Christener’s USDA Prime Ribeye steaked, cooked to a perfect medium rare and fairly seasoned. This was coupled with Brocolli au Gratin and Chateau Potatoes all of which combined together kept our hunger satisfied with its hearty flavor. This course was paired with a Manhattan and an Old Fashioned, by which this point I was satisfied with the amount of drinks that I had, in my defense this night I wasn’t in the mood for drinks, however I still sampled all the drinks all of which were of the highest quality.
The last course of the night was dessert to which we were given an amazing creme brule as well as coffee which was honestly a bad idea because I could not sleep that night. However the creme brule was amazing, creamy, with hints of vanilla, I must say I am not much of a dessert person, but the dish was amazing and though I was full by this point the dessert was gone in a matter of seconds.
Overall the night was amazing, me being perhaps the youngest person in the room I must say that this was an experience that I will remember for days to come, I learned so much about the hard work and dedication that both Dick and Marty from Palm Ridge and Paul from Winter Park Distilling put into their products, putting out high quality products in the state of Florida to which one may describe them as pioneers within their craft in Florida.
I got the chance to meet amazing individuals who explained to me the trends in the industry as well as learn how to make various cocktails that I was not aware of.
It gave me an appreciation for finer liquor, and it will be a night that I will always remember.
Sofrito Cafe is a new mom & pop restaurant near Disney that’s really trying to focus on their community.
Above is a ‘Community Bookcase” for you to take a look & dive in to explore, from interactive board games to Old hispanic books. There’s also a world map in the restaurant to pin where you’re from to show all the diverse people that come into Sofrito Cafe everyday.
I began with some fresh juices Mango (left) and an uncommon, but delectable fruit Soursop (right).
Colombian Empanada (1.99)
Crispy corn-flour empanada filled with savory ground beef, potatoes & spices. Also with a side of Sofrito mild sauce.
Argentinian Empanada (2.99)
Wheat-flour empanada filled with Beef, Chicken or Spinach & Cheese, dusted with a touch of powdered sugar. The thought of having confectioner sugar on a savory item was a bit odd at first, but it really works in this case. I really enjoyed that bit of sweetness towards to end.
Pandebono $1.69 (1) $2.99 (2)
Flaky, traditional columbian bread made of corn flower, cassava starch, cheese & eggs. Definitely for those who’s just craving a ball of starchy, doughy goodness.
Papa Rellena $1.99 (1) $3.49 (2)
A cuban fried to crispy potato dough ball with a soft filling of beef, onions, eggs & spices.
Fried Yuca ($2.79)
One of my favorite sides! such a treat, you get that crispy fried outside and then a soft starchy center- and it goes so well with their house-made mojo sauce.
Roast Pork ($8.99)
House-made Cuban roast pork perfectly seasoned with coriander, garlic, black pepper, cumin and other spices. Along side with house fried plantains (so good!), black beans, and yellow rice.
Media Noche ($5.99)
Cuban sandwich with ham, house-made roasted pork, swiss cheese, pickles & mustard on sweet egg bread. If you crave a meaty sandwich- this will definitely hit the spot. Super juicy and savory meats with a little bit of sweetness from the bread.
Tres Leches ($2.99) Pound cake soaked in three milks, topped with whipped cream.
And they have coffee!
Cortadito
standard espresso shot topped off with steamed milk that originated in Cuba.
The sweet thing about Sofrito Cafe is that they list where each dish originated from, so you get a little bit of world history as you order each item!
Chef de Cuisine of Osprey Tavern Joseph (Joe) Cournoyer-Burnett, who graduated from Clark University in Atlanta, formerly served as Chef De Cuisine at Norman’s New World here in Orlando from 2001 to 2010, and then Chef De Cuisine at Loews Hotels before joining the Ravenous Pig.
Drawing inspiration from the available seasonal and local seafood, owners Sue and Jason Chin tell us the most popular dishes Osprey Tavern include the oysters, pizzas from the stone hearth oven and the delmonico steak out of the Josper, which is a wood burning oven/grill from Spain. Their craft cocktails have also been hugely popular.
What are your favorite dishes on the menu right now?
Chef Joe: The Dutch Baby found on our newly released brunch menu. It is a brunch pastry that is baked to order, and it could be described as a cross between a popover, Yorkshire pudding and crepe. We bake it with blueberries and top it with maple syrup
Jason Chin: The Porchetta and Charred Peel & Eat Shrimp
When people think of The Osprey Tavern, what do you think should come to mind?
Chef Joe: An escape from the “touristy places” in Orlando; a local, go-to place that still has a very metropolitan feel
Jason Chin: Comfort in a classy setting with everything done in a thoughtful way, from preparation of the food to the layout of the dining room, the wine and cocktail list and style of service. We want our guests to feel like they have been transported to a different city, not that there is anything wrong with Orlando, haha.
What is popular right now at the Tavern?
The Grouper, Peel & Eat Shrimp, also the Blue Jacket and Rye or Die cocktails
What excites you most about the dining scene in Orlando?
The vibrant and growing culinary scene. It is exciting to see how far it has come in the last several years and how much potential it still has.
————————————-
I was invited to Osprey Tavern for a media dinner the other night and have to say I was immediatetly left impressed by the decor -there’s a sweet rustic and homey ambience to the dining room.
…and a high contrast between whitewalls and black seatings, with plenty of windows to allow natural lighting to seep through.
There’s an open kitchen that allows the guest to observe the process of their dishes being made and expedited.
The space is more welcoming with an island bar in front of the restaurant.
We started off the meal with a simple, yet elegant oyster shooter.
Amuse Oysters with paddlefish caviar. Smooth, clean, and bit creamy while withholding the true taste of the oysters.
Heirloom Beet Salad
One of my most favorite salads ever.
You have marinated beets with a shallot vinaigrette along with gooseberry, hazelnut. goat cheese, and salmon roe. It all looks so simple but it is filled with incredible flavours of earthiness, a sight tang, and bursts of natural sweetness.
The goat cheese really tied the entire dish together, it’s more mellow than most goat cheese I’ve had, but nonetheless smooth and rich like how goat cheese should be.
Alaskan King Salmon – Gnudi, black radish, artichoke, shellfish broth.
The salmon was cooked nicely, with a pink center. For me, the most flavour in this was from the bone marrow foam and shellfish broth. Quite savory with a comforting familiarity.
Whole Roasted Chicken
Organic whole chicken, duchess potatoes, peas, and carrots. The chicken was incredibly tender and juicy and wasn’t overpowered by seasonings, only enhanced by the bit of salt and pepper.
Incredible tender cut of primal rib with a minerally essence from the beef.
Paired with tomatoes, romaine, morel mushrooms, rutabaga puree.
Note: I was quite full by this point, but forced myself to finish off the rest of the beef, it was delicious. I have no regrets.
Chocolate Caramel
Of course there’s always room for dessert.
So I indulged myself in their flourless chocolate cake, salted caramel, caramelia cream, roasted cocoa nib ice cream.
The Osprey Tavern is a modern interpretation of the classic American Tavern. Owners Sue and Jason Chin created a place that would serve as a cornerstone of the community, where neighbors could commune.
Osprey Tavern is a must try in the Baldwin Park neighborhood, a welcome addition to the Central Florida food scene.
Osprey Tavern
4899 New Broad St, Orlando, FL 32814
(407) 960-7700
East Coast Wings & Grill is a fast-growing, casual, family dining franchise that puts the spotlight on buffalo wings. The burgeoning franchise recently placed No. 37 in Restaurant Business Magazine’s 2015 List of Fastest Growing Mid-Size Restaurant Chains.
Based in North Carolina, the concept caters to chicken wing lovers by offering dozens of varying chicken wing flavors that can be paired with nine heat intensities.
We were invited to an exclusive media event this Tuesday the 21st of July in order to try out a series of wing flavors that are offered on their menu as well as various interesting items that are to be added in the upcoming months.
East Coast Wings and Grill located on S. Orange Ave the 2nd location here in Orlando (the other location is on on Alafaya Trail in East Orlando) is your typical bar and grill with wings, salads, beer, cocktails, and burgers.
However what sets them apart was a few menu items that perhaps may be considered “extraordinary”.
There are strangely weird yet mouthwatering combinations such as the “BIg Daddy Patty Melt” a hamburger with your typical beef, bacon, lettuce, tomato, however the buns are made out of two grilled ghost pepper cheese sandwiches.
If that’s not out of the ordinary perhaps try the “ECW Breakfast Club Sandwich” a burger that has all your typical burger ingredients but with a fried egg and Belgian waffle with maple syrup on the side.
If you are just in to trying just the more ordinary items, perhaps the Sweet and Sour BBQ shrimp Tacos would be a good choice – especially if you want to cool down the intensity of the volcanic wings. Paired with the “Strong Island Iced Tea” their take on the classic Long Island Ice Tea, containing Cruzan Silver Rum, Moonshine White Lightning, and Sauva Blue Resposado Tequila with a splash of Pepsi – quite refreshing and not too strong to the taste.
Of course, you can’t forget about the wings — one of the wings that we were able to try, that they were particularly proud of was their honey BBQ wings, voted as America’s favorite wing this year.
In celebration of National Wing Day, East Coast Wings & Grill is actually giving away six free wings on July 29 with the purchase of an entree.
Lastly, for dessert we had the original cookie skillet but by then I was so full from the numerous amount of food items that I did not have enough room to eat it….but it did look pretty good though!
All in all, I enjoyed the evening spent at East Coast Wings and Grill -interesting items, flavorful wings, and full bodied cocktails – I recommend you give it a try the next big game!
Big Daddy Patty MeltVariety of WingsStrong Island Ice TeaECW Breakfast Burger
$25 GIVEAWAY CONTEST – East Coast Wings
East Coast Wings has provided us two (2) $25 gift cards to their restaurant to giveaway to our readers!
Answer this question below and you will be entered to win – must answer by July 31st, 2015 to enter. One entry per person. Winners will be chosen randomly on August 1st! Thanks!
Question:
What is your favorite wing place in Orlando and what flavor do you get there?
Located in the historic Himmarshee Village in Ft Lauderdale, Himmarshee Public House has also launched a new indoor/outdoor bar as well as a new menu including 16 new dishes that reveal the old American comfort food tradition and new American Classic Cocktails. The new menu will be offered at both the new bar (Thursday through Saturday) and the restaurant’s main dining area daily.
Catering to the foodie, the 16 new dishes on Himmarshee Public House’s updated menu includes additions to Snacks & Bites section such as Sweet & Sour Pork Belly, Salads including the Kale Salad with mandarin oranges, toasted almonds, golden raisins and honey-almond vinaigrette; Quality Burgers & Sandwiches such as a Fried Chicken Caesar Sandwich with smoked bacon, creamy Caesar dressing and parmesan on toasted ciabatta; and American Classics like Maple Bourbon Salmon served with mashed potatoes and market greens. Guests can nosh on All-American fare such as Slow Cooked Meatballs with whipped ricotta and local basil, or the American comfort food classic, Bacon Wrapped Meatloaf with Nueske bacon, mashed potatoes and mushroom gravy.
“The new menu truly represents the identity of Himmarshee Public House, bringing out the heart of comfort food” added Falsetto. “We’ve added something for everyone with a variety of dishes that speaks to even the most discerning palate.”
We were recently invited to a media preview to check out the new bar area and menu, leaving quite impressed.
The new indoor/outdoor bar at Himmarshee Public House.
Himmarshee Public House debuts a new menu of old American comfort food and new American classic cocktails to celebrate the completion of its new indoor/outdoor bar.
Located in Fort Lauderdale, Himmarshee Public House has elevated the downtown area from a pub crawl street to a foodie paradise. It caters to visitors from day to night: featuring outdoor seating, indoor high top seating, a center bar with beautiful brick pillars, and an intimate indoor full-service dining area.
There are multiple large screen televisions around the inside, so you’ll never miss a sports game or special event while enjoying a night out at the bar.
Public House offers 40 beers on tap, ranging from South Florida locals Funky Buddha Brewery, to other in-state brewery, Cigar City. On weekdays, you can relax after work and enjoy their half-off happy hour from 4-7 pm.
The view of the indoor dining area, which is also available for private events and parties.
Motto of JEY Hospitality Group: Just Enjoy Yourself.
I started off my meal with a Smoking Old Fashioned. The craft cocktail is presented in a tumbler filled with hickory smoke, which a single ice sphere and Makers 46 is poured into. Garnished with an Amarena cherry and an orange peel, the hickory smoke adds new dimensions of smell and taste to this American classic.
Sixteen new dishes are featured on Himmarshee’s menu, including an appetizer menu available at the new bar during Happy Hour. These new Bar Bites include Warm Pretzels, Crispy Calamari, and Smoked Fish Dip. One absolute must-try is the Sweet and Sour Pork Belly. A refreshing watermelon salad is paired with a braised Duroc pork belly that is as equally tender and juicy to bite into. My favorite is the Slow Cooked Meatball, which is dressed with San Marzano tomato sauce, whipped ricotta cheese, and local basil. The meatball is hearty and flavorful. I soaked up the every drop of the ricotta cheese; you can taste the care made into that bar bite. The Bacon Wrapped Shrimp combines two popular meats from land and sea. The local caught shrimp is glazed in honey-sriracha sauce, which packs a spicy punch. It is served on a cooling cole slaw, but the bold taste is not for the faint of taste buds.
Left to right: Sweet and Sour Pork Belly, Slow Cooked Meatball, and Bacon Wrapped Shrimp.
Public House also offers four refreshing salads. I sampled the shaved Kale salad, which is topped with Mandarin oranges, toasted almonds, golden raisins, and a honey-almond vinegaratte. The kale is not bitter at all, which is what I was most afraid of, and the sweetness doesn’t over power the greens. It’s like Florida sunshine on a plate!
Kale Salad.
Entrée meals at Himmarshee Public House give you big flavors and generous helpings. My favorite is the Maple Bourbon Salmon. The fish is grilled and moist, while the sauce is light and flavorful. I also tried the Bell & Evans Chicken, which includes a pan roasted chicken thigh. The skin is crispy, but the chicken meat is juicy. Another must-try entrée is the Porter Braised Short Rib. The short rib is incredibly tender and bursting with flavor, thanks to its marinade in the “Pops” Wynwood Porter craft beer. The Wynwood Brewing Company is located in North Miami, in the Wynwood Art District, and it’s great to see Himmarshee use local artisan ingredients in their foods.
Left to right: Maple Burbon Salmon, Bell & Evans Chicken, Wynwood “Pops” Porter Braised Short Rib
The meal ended with the chef’s choice of dessert. I received a gorgeous chocolate tart with chocolate gnash filling, topped with powdered sugar. In line with the rest of the meal, the dessert had big flavor and a wonderful ending to a bold meal.
Chocolate cake dessert.
Whether you’d like a sit down meal or you’re looking for drinks at a fun spot, Himmarshee Public House caters to you. It’s energized by the liveliness of downtown Fort Lauderdale, or you can find an intimate table in the back of the restaurant.
For a special insider’s discount, ask the manager at any of the JEY Hospitality Group restaurants (Himmarshee Public House, ROK:BRGR, or Tacocraft) for the “Locals Only Card”. You will get a special card that gets you 25% off your entire bill at their Fort Lauderdale restaurants all summer long!?
For updates on menu changes, parties and special events, follow Himmarshee Public House on social media: facebook.com/publichouseFTL, twitter.com/publichouseFTL, Instagram/publichouseFTL.
Swine & Sons Provisions, from the owners of the The Ravenous Pig and Cask & Larder, will expand offerings to include breakfast beginning Monday, July 27, at its 595 West Fairbanks Avenue shop in Winter Park.
The morning menu will feature hot egg sandwiches, quiches, pastries, house cold brewed coffee, espresso drinks and rotating seasonal specials.
Chefs Rhys and Alexia Gawlak of Swine and Sons
Breakfast hours will be Monday through Friday from 7 a.m. to 11 a.m. Swine & Sons will continue to serve lunch weekdays between 11 a.m. and 3 p.m., and will offer a limited menu consisting of grab-and-go options, charcuterie, beer and wine between 3 p.m. and 5 p.m.
The breakfast menu will not be available on weekends, for now, but the full lunch menu will be served from 10 a.m. until 6 p.m. on Saturday, and from 11 a.m. until 4 p.m. on Sunday.
To celebrate the launch of the new breakfast menu, Swine & Sons will offer hot breakfast sandwiches all day (7 a.m. until 5 p.m.) on Monday, July 27.
Here are a few of the new items:
Breakfast @ Swine & Sons
Sandwiches
Biscuit Sandwich – Egg, House-Made Canadian Bacon, Tomato Jam
Baked Egg – Grits, Smoked Tomato, Potatoes, Onion, Sausage, Kale
Baked Egg en Croute – Caramelized Onion, house-cured Bacon
Baked Egg en Croute – Spinach, Fontina
Sweets
Cinnamon Bun
Chai Spiced Coffee Cake
Bento Boxes
Smoked Salmon Spread with Bagel Chips
Salumi and Cheese
Swine & Sons’ breakfast is a collaboration by James Beard-nominated chefs/co-owners James and Julie Petrakis and their Swine & Sons partners, Rhys and Alexia Gawlak.
“Neither The Ravenous Pig nor Cask & Larder are open during breakfast time, so this was the perfect chance to add an option for people to enjoy Swine Family restaurants at all hours,” said James Petrakis.
“Swine & Sons breakfast offers quick takeout for people on the run, as well as a neighborhood hub where guests can read the newspaper while enjoying a cup of coffee.”
Swine & Sons will also offer breakfast catering services for local businesses and private gatherings.
For more information on Swine & Sons, visit www.SwineandSons.com or follow on social media at:
Facebook – https://www.facebook.com/swineandsons
Twitter – @SwineandSons
Instagram – @SwineandSons
Wild Hare Presents: A Farm Supper Series, a series of 7 incredible suppers at your favorite local farms.
“Enjoy beautiful and seasonal 4 course meals planned, prepared and served to you under the stars by Jeff Kutner, Valencia College Culinary School graduate, and Wild Hare Owner, Cheryl Bryant. The delightful and fresh menus will be determined by crop availability. Join us as we raise our glass of wine or beer to our hardworking farmers, to the Central Florida growing sustainable food movement and to YOU for choosing delicious sustainability. Plant-based suppers are available, if requested at time of purchase. Save $35 dollars by buying complete series. Reservations are transferable.”
Suppers begin at 6PM. Seating is limited.
Full Series of Suppers is $420.00
Individual Suppers are $65.00
Celebrate the Fall Harvest with The Barefoot Farmer, Samsula, Florida October 16th, 2015
The Bounty of Fall with The Farm at Rockledge Gardens, Rockledge, Florida November 13th, 2015
Christmas at the Farm with The Barefoot Farmer, Samsula, Florida December 11th, 2015
A New Year Begins with Rest Haven Farms, Geneva, Florida January 23rd, 2016
Valentine’s Day with The Farm at Rockledge Garden, February 14th, 2016
The Joy of Spring Vegetables with The Barefoot Farmer, Samsula Florida, March 11th, 2016
Blueberry Season with A Natural Farm and Educational Center, Howey-in-the-Hills, April 30th, 2016
Nathan Hardin was recently appointed Chef de Cuisine of Highball & Harvest at The Ritz-Carlton Orlando, Grande Lakes, a restaurant praised for its Low Country-style cuisine featuring ingredients from local purveyors and the resort’s 18,000-sqaure-foot Whisper Creek Farm.
A Tampa-native and graduate of the Culinary Arts from the Art Institute of Tampa, Chef Hardin will bring his experience and expertise in Southern inspired cooking to Highball & Harvest. Most recently, he was Executive Sous Chef at the award-winning restaurant Yardbird Southern Table & Bar in Miami Beach, where he worked with two-Michelin-starred Chef Danny Grant, and prior to that at Copperfish Grill and Oyster Bar in Tampa. At both restaurants he successfully led teams of more than 30 staff in the production of high-quality, exceptional local and seasonal specialty dishes. His earlier experience includes four years as Sous Chef and Head Line Cook at J Alexanders in Tampa.
Here is our recent interview with Chef Nathan Hardin as he assumes the position of Chef De Cuisine for Highball & Harvest.
Photo by Michelle Valle, Grande Lakes Orlando Resort
What are some changes that may come to Highball and Harvest under your leadership?
As a chef you always want to show respect to those who precede you, I don’t want to walk into a new establishment and tear the menu apart, instead I will continue to enhance the flavors and concepts of the current dishes. Yes of course, I will add a few of my own dishes, but that will come in due time. As of right now, I want to really utilize the amazing ingredients that we have growing in our farm. I have yet to have this sort of opportunity to truly be self-sustainable.
Please say you are keeping the Parker Rolls?
I figured this question was going to be of concern. Of course the parker rolls will stay on the menu. To me they are a reason in and of itself to come back to the restaurant. I would love to play with the accoutrements that come with the rolls, though. Switch them up with the seasons and what we can grow, and/or source locally.
Any favorite dishes on the menu now?
I must say, there is one dish that stands out, it would have to be the beet and goat cheese salad. Such a classic dish, that I think Mark Jeffers really did justice to. Roasted beets, with pickled candy cane beets, and a puree of golden beets. Is it necessary to put three variations of beets on one plate, no, but that’s what makes it. To top it off, spiced pecans, marinated hearts of palm, and goat cheese. Magic!
What are some popular dishes at the restaurant now?
The most popular dish is our Booker’s Skirt Steak. The steak is marinated for 24 hours, grilled, and then accompanied with a potato puree, grilled corn + arugula salad, and a charred onion vinaigrette. Right before the dish goes out, we shave a small amount of Winter Park Tomme cheese. This cheese is the perfect garnish for the dish, slightly acidic, and it just melts over the dish.
Booker’s Skirt Steak
How is Orlando so far compared to Miami and Tampa?
I wasn’t exactly sold on the city prior to actually visiting, and getting to know the people here. Now that I’m getting a little more familiar with the areas, I’m infatuated. So many great nooks and crannies to search out and enjoy. I definitely look forward to immersing myself in the food scene in the Winter Park and Mills 50 district. Feel free to send me any recommendations, I’m always hungry.
What do you do when you are not at the restaurant ?
I love to golf. It’s exactly the opposite of being in the kitchen, the other end of the spectrum. I am lucky to have a few friends from back home in Tampa, that are always willing to make the drive across the state to come play the immaculate courses in the Orlando area. I think it’s the peace and quiet that surrounds you on the course. The fact that before every shot, you know there won’t be a ticket ringing in. Just silence.
What are some great lessons that you have learned in the kitchen before coming to Highball and Harvest?
How long do you have?
If there was only enough time in the day. I guess I’ll just share one. Possibly the most important one. Short and concise conversations. Too many words, people get confused and lose interest, too few and you’re unclear with your intentions. Communication is what makes or breaks a team. If there’s a lack of communication in any facet of the kitchen we have issues. Whether it be someone walking behind you with a hot pan, or an item that has to be 86’d from the menu, or an allergy from a guest, these are all things that come back to communication. These conversations are what really allow us to thrive and give our guests the best possible experience.
I was born and raised in West Palm Beach – graduated high school there before heading to Orlando for UCF – so it has always had a special place in my heart and memories. The downtown Clematis Street district was always one of my favorite places to explore – from little kitschy shops like the Clematis Street News Stand to rowdy night clubs like Roxy’s.
West Palm Beach’s Clematis Street Dining District today is home to a vibrant collection of restaurants and shops near the waterfront and has evolved into an international cuisine capital.
Located within walking distance of one another, this area offers an extensive variety of authentic culinary menus including Cuban, Middle Eastern, French, Latin, Italian, Asian, Mediterranean and more.
Here are 5 Must Try Dishes from West Palm Beach’s Growing International Food Scene
Rocco’s Tacos & Tequila Bar opened in 2007 and serves fresh Mexican cuisine. Clematis Street was the original location and launching pad for this popular restaurant which now has multiple locations in South Florida. They are known for their made-to-order guacamole, prepared tableside.
Pistache Restaurant opened in 2008 and is a classic Parisian eatery with a sophisticated French bistro ambiance.
3. Leila’s Restaurant Signature Dish – Rack of Lamb
Leila’s Restaurant opened in 2008 and serves an extensive Middle Eastern menu and is known for their authentic belly dancers
4. Kabuki Restaurant Signature Dish – Seared Ahi Tuna Roll
Kabuki Restaurant serving sushi and Thai food which opened in 2011.
5. The Chick Pea & Hummus Bar Signature Dish – Falafel Salad Bowl
The Chick Pea Grill & Hummus Bar opened in 2014 and is a favored lunch spot in downtown. They offer fresh, made-to-order Mediterranean cuisine and are known for their falafels.
Tartare of Scottish Salmon – Red Chile, Sweet onion, Capers, Olives With Toasted Baguettes
Steak Tataki – Seared Beef Tenderloin, Soba Shiitake Mushrooms, With light soy broth
Gruyère Potato Fritters- Baked potato, gruyère cheese, scallions in lightly crisped pastry dough
Oysters Fondue – Broiled oysters With spinach and artichoke fondue, panko crumbs
Crispy Shrimp Kataifi – Gulf shrimp in Kataifi Crust with Red Chile Jelly
The Tokyo Margarita – Casamigos Blanco, nagomi yuzu, fresh lime, agave and the Coco – Cîroc Coconut, Malbu Banana, pineapple, lime, mango
Fried Chicken, beer brined chicken thighs, buttermilk dredge, Potato salad, house hot sauce, mixed pickles
Tavern Burger, house ground beef, American cheese, bread & butter pickles, onion
Charcuterie & Cheese Board house cured &smoked meats, artisanal cheese, mustard, pickled veggies
House Ground Meatballs fresh cheese, tomato ragout
Hand-Cut Wagyu Steak Tartare duck fat crostini, tarragon mayo, local egg yolk
