I was invited to Dragonfly last week to try out a few items that are featured in the Robata Grill section of the menu.
Robata method for cooking has been growing popular exponentially, however, Orlando is still new to style. To put it simply, Robata (short for Robatayaki) is a Japanese grilling style that roughly translates to ” fireside-cooking”.
What’s amazing about Dragonfly’s Robata grill is that they import specialize coal from Japan, the Bincho-tan. Which is a white coal with the raw material being oak, this emits less carbon and is able to retain 1000 degrees in heat for a long time.
With such an unique grill, the seasoning for the meats and vegetables are really simple- a little salt, a little pepper, and some tare/teriyaki glaze. This allows the true flavors of the grill items to really be enhanced.
Chicken thigh (6)
Chicken usually just taste like…..chicken….unless being thrown into a ton of spices and dipped in gallons of sauce. However, this skewered chicken thigh had natural sweetness that’s been drawn out by the light dash of salt, and incredibly tender. I was thoroughly impressed by the chef’s ability to time it on such a high heat grill.
A Shade of Blackberry (10)
Hatsumago Kimoto Sake, Blackberry gastrique, and ginger syrup.
A sweet summer drink, refreshing, light, with a little tang of ginger that pairs so beautifully with the chicken.
Tontoro (7)
Pork cheeks, with a side of sesame oil and salt. You’ve probably had the korean barbeque pork belly- well, this is the spruced up version of it. It has a pleasant texture, soft, but there’s a bit of crunch towards the end bite.
Hot Kagoshima Daze (10)
kaikouzu Kurikogane Shochu, fig-infused bourbon, lillet blanc, togarashi syrup.
My guest really enjoyed this drink. The strong bourbon flavors, with a little bit of spice towards the end. Perfect to cut through the pork fat.
Corn (5)
Sweet corn. Reminds me of the Mexican corn on the cob (elote) that you find from street vendors. Grilled, with spicy seasoning, sharp parmesan cheese, and cilantro.
Shochu Mojito (10)
I was a baby and couldn’t handle the taste of bourbon so they brought me a mojito instead. This muddled-cherries mojito gave a little twist to the classic mojito, a little tangier but you still get the sweet and refreshing notes.
Enoki Mushrooms (6)
Stringy white mushrooms, with subtle flavors so the bacon adds a nice touch.
Whole grilled Branzino
European sea bass, with a ginger scallion pesto on top. The entire fish is grilled and glazed in yuzu butter. Light, savory, and juicy…. we couldn’t stop eating it.
The result.
We ended with a summer special dessert- matcha pound cake with blueberry jam.
A a little Q&A with one of the grill masters, Jeff :
How long did it take you get used to the Robata Grill?
It took me a month in training.
What would you say is the most challenging thing about the Robato grill? Timing, because the grill is so hot it can overcook easily.
What’s the biggest difference from a regular grill and the Robata Grill? The coal, the special bincho-tan coal really makes a difference.
Dragonfly Robata Grill & Sushi
7972 Via Dellagio Way, Orlando, FL 32819
(407) 370-3359
Pier 407 is a new Cajun and seafood restaurant recently opened on East Colonial just west of Rouse Road. It’s a family owned and operated restaurant that “strives to serve authentic Louisiana cuisine at affordable prices.”
I dropped by recently to eat dinner with family and friends and was charmed by the friendly owners and their family. I guess you can add this to the list of many Vietnamese owned Cajun restaurants around town, many who have started after leaving Louisiana in the midst of Hurricane Katrina’s destructive wake.
They did a great job remodeling the space, which was rather sparse before with a few posters of Indian films, now the space has as an urban, rustic harbor warehouse feel.
The menu is hand-written, quite decoratively, on a chalk board, listing out their seafood dishes and specials from fried to steamed, po boy sandwiches, gumbo and jambalaya. The jambalaya was hearty and flavorful, yet somehow reminiscent of fried rice – delicious all the same.
I noticed the seasonings here give the seafood a more fresh taste, less heavy handed as some places can be. We ordered the $19.95 special that can with queen crab legs, crawfish, and shrimp. We also ordered the fried shrimp platter and the awesome mini beignet desserts. Really enjoyed the fried shrimp, but especially enjoyed the delightful panko crusted and seasoned fried potatoes that accompanied them.
It’s open from 3pm till 9pm daily now, but they hope to expand to lunch hours in the future.
Gumbo at Pier 407
Fried Soft Shell CrabFried Shrimp plateJambalaya riceSeafood combo special
Scenes from the event this Saturday June 13th, 2015 at the Mercedes Benz dealership in Maitland. Proceeds of the event benefit the Lovely Project which helps underprivileged girls in the community. Lots of local as well as national and international whiskey brands, but the most amazing thing we saw last night was the 50 pound salt crusted smoked wreck fish from The Ravenous Pig team – just wow. Restaurants featured at the event included: 4 Rivers Smokehouse, Firebirds Wood Fired Grill, The Ravenous Pig, Luma on Park, Cask and Larder, Prato, The Coop, and K Restaurant.
Docked inside the Gaylord Palms Resort in Kissimmee, Florida, you will find a 60-foot sailboat floating in an indoor saltwater lagoon that is a landmark to the resort’s newest dining concept, MOOR. MOOR focuses on fresh seafood with regionally-inspired dishes and Chef Phillip Fisher works with local farmers and fishmongers to find sustainable and seasonal ingredients.
MOOR came to fruition through the desire to serve fresh local food in a lifestyle casual dwelling. The story began organically with the relationships the resort’s chefs have built with local purveyors and fishmongers through their own farming and fishing expeditions. Chef Paul Player, the resort’s Executive Sous Chef, is deeply involved in the local farming movement, serving integral roles in the following community-based food clubs: Slow Food Orlando, Osceola County Grown and Eat Florida Fresh.
“Serving fresh, local and seasonal ingredients isn’t a fad. It’s simply the way we cook,” says Chef Paul. “We want to share the bounty of our regional fare with the world.”
MOOR is proud to offer guests an ever-changing menu complete with a blackboard of daily specials including line-caught fish, fresh cuts of local beef and signature delights such as rock shrimp cocktail with tomato chow chow and seasonal risotto.
Specialty Chef Phillip Fisher
Specialty Chef Phillip Fisher, who will be overseeing the restaurant’s kitchen, designed the menu in its entirety. Prior to opening MOOR, Fisher was the Executive Chef for Ocean Key Resort and Spa in Key West, Florida. Fisher was born and raised in North Carolina where he spent the bulk of his childhood honing his future career in the kitchen.
”I learned at a young age that fresh food tastes better,” says Chef Fisher. “I am thrilled to be a part of a team that cares about where their food is sourced and how it is ultimately served to our guests.”
MOOR features an open floor plan, 60-foot sailboat, layers of neutral tones, elegant wood flooring and several private dining areas including a chef’s table with interactive capabilities. The bar area extends into an outdoor terrace that overlooks the property’s beautiful 12,000 square foot Coquina Lawn.
The opening of MOOR also marks the launch of Gaylord Palms’ movement to grow and source their own food. The hotel is working with local farmers to incorporate an on-site garden and a boxed produce program for their STARS (Gaylord Palms employees). This project is slated in three phases with the first phase to include a culinary garden and outdoor kitchen, and the second and third phases to include a multitude of gardens, herb sculptures and flowering trees.
“We currently have over 500,000 live plants including an herb garden and fruit trees inside of our glass-enclosed atrium,” says Johann Krieger, General Manager of Gaylord Palms Resort & Convention Center. “It just makes sense for us to expand our home-grown resources to support our restaurants.”
MOOR’s Select Vendors:
Crooked Can Brewing Company (Winter Garden, FL): Built upon the founder’s passion for craft beer, Crooked Can Brewing Company is an upstart craft brewery located inside Plant St. Market, in Historical Downtown Winter Garden, Florida.
Douce France Bakery (Winter Garden, FL): Started as a wholesale-only bakery, but since the business moved to the newly built facility in Winter Garden, the company made room for an amazing retail store where customers can find succulent freshly baked goods as well as a full lunch menu.
Funky Buddha Bakery (Oakland Park, FL): Founded in 2010 in Boca Raton, Florida, and is committed to producing bold craft beers that marry culinary-inspired ingredients with time-honored techniques.
Gary’s Seafood & Specialties (Orlando, FL): Started in 1989 by Gary Reed with a loan from his wife’s parents, he purchased one truck and drove away with a dream to offer the best fish to the best chefs in Florida. Twenty two years later, Gary’s Seafood & Specialties is known worldwide for their Gold Ribbon standard of having the highest quality fish.
My Yard Farm (Winter Park, FL): Founded over seven years ago to provide grown local, grown sustainably, beyond organic food to communities at large, small and everything in between.
Premier Beverage Company (Fort Lauderdale, FL): One of the largest distributors of wines, spirits, and other beverages in Florida. The company’s distribution facilities are located in Miramar and Tampa with cross-docks in Pensacola, Jacksonville, and Orlando.
Top (L to R): Gary’s Seafood & Specialties, My Yard Farm Bottom (L to R): Pork Belly Sliders, Crooked Can Brewing Co., Funky Buddha BrewDouce France BakeryBlonde Key Lime Daiquiri // Papas Pilar Blonde Rum, Fresh Lime Juice, Simple Syrup, Key Lime CurdAMUSE-BOUCE // Grilled Cedar Key Clams // Jalapeño Mignonette, Cucumber, Fennel Hydopronic fennel grown on-site, Cucumbers (Mt Dora, FL), Clams (Cedar Key, FL)COURSE 1 // Pork Belly // Peanut Butter, Pickled Watermelon Radish Watermelon Radishes (Sebring, FL), Pork (Avon Park, FL)COURSE 1 // Old Fashion // Basil Hayden, Citrus Bitters, Florida Sugar Cane SyrupCOURSE 1 // Tuna // Peanut Butter, Pickled Watermelon RadishCOURSE 2 // Spring Vegetables // Watermelon, Burrata, Olive Oil Hydroponic Watercress grown on-site, Cucumbers (Mt. Dora, FL), in-house BurrataCOURSE 2 // MOOR SECRET COCKTAILCOURSE 3 // Blue Crab Soup // Sherry, Chive Florida Atlantic-caught Blue Crabs, Hydroponic Chives grown on-siteCOURSE 4 // Grouper Cheeks // Heirloom Carrots, Spring Peas, Morel Mushroom Carrots (Sebring, FL), Gulf Coast grouperCOURSE 5 // Tilefish // Course Grits, Apples, Red Sorrel Hydroponic Red Sorrel grown on-site, Sweet Corn (Zellwood, FL), Tilefish (Fort Pierce, FL)COURSE 6 // Chef’s Desserts // Peanut Butter Cup, S’mores, Strawberry Shortcake, Key Lime PieS’mores and Strawberry Shortcake Cups were the winning desserts of the evening!
MOOR is in the Key West Atrium at Gaylord Palms Resort located at 6000 West Osceola Parkway, Kissimmee, FL 34746. The restaurant is open daily for lunch from 11:00 a.m. to 4:30 p.m. and for dinner from 5:00 p.m. to 10:00 p.m. The bar is open 11:00 a.m. to midnight. For more information on MOOR, please visit www.facebook.com/DINEMOOR, www.GaylordPalms.com or call the restaurant directly at 407-586-1101.
Orlando, FL (March 18, 2015) – Sixteen chefs from some of Central Florida’s best restaurants accepted a unique challenge issued by Ronald McDonald House Charities®of Central Florida for their Appetite for the Arches fundraiser held on March 7 at the Orlando World Center Marriott. The concept? Use McDonald’s® ingredients to create a signature dish. In the event’s second year, over 500 guests sampled gourmet creations such as filet of fish tacos and fried chicken terrine with truffled egg puree, each served with a wine pairing. Additionally, mixologists from Cask & Larder and The Ravenous Pig prepared signature cocktails with McDonald’s® ingredients.
Participating restaurants included:
· 4Rivers Smokehouse
· Cask & Larder
· Orlando World Center Marriott
· Paxia Modern Mexican & Tequila Lounge
· The Smiling Bison
· Ravello Restaurant at Four Seasons Orlando
· Cuisiniers Catering
· Emeril’s Tchoup Chop
· SeaWorld Parks & Resorts Orlando
· Hamilton’s Kitchen at the Alfond Inn
· The Ravenous Pig
· K Restaurant
· The Rusty Spoon
· Chef’s Table at the Edgewater
· LUMA on Park
· Txokos Basque Kitchen
The event, presented by the Central Florida McDonald’s Association, raised nearly $180,000 for the two Ronald McDonald Houses in Orlando and the families they serve. One of those families was there to talk about how the charity has been a part of their healing process. Sixteen year old Emma Kleckner, who was diagnosed with a rare condition that causes debilitating pain, addressed event guests and shared how her experience staying at the Ronald McDonald House helped put her on the road to recovery. “Being at the Ronald McDonald House, I was able to stay focused on getting better. I was able to have the support of other families. Likewise, we were able to support them,” said Emma.
Families who stay at Ronald McDonald House are asked to make a small donation of $20 per night. However, 70 percent of families are unable to contribute anything towards their stay. The organization promises to never turn away anyone due to an inability to donate— a promise that is upheld thanks in part to funds raised at Appetite for the Arches.
SeaWorld Parks & Resorts Orlando // Chef Hector Colon Mac Daddy Godzilla Roll: Fried maki roll stuffed with shrimp, cream cheese, and shredded carrots topped with Wasabi Big Mac Sauce
Ingredients: Spring Mix, Big Mac Sauce, Cream Cheese
Bacon Habanero Ranch Quarter Pounder Chop Salad: Crispy greens, bacon, cheese, diced tomato, burger bun croutons, grilled and diced quarter pounder burger tossed on a Habanero Ranch dressing
Ravello at Four Seasons Resort Orlando // Chef Donald Taylor Classic Lasagna Bolognese: Beefsteak bolognese, bagel pasta, bechamel
McDonald’s Ingredients: Steak, Hamburger, Chicken, Eggs, White Onions, White Cheddar, Cheddar Jack, Biscuits, Bagels, English Muffins
Orange “Hi-C” Gelato
Txokos Basque Kitchen // Chef Henry Salgado + Chef Michele Salgado Fish Tacos: Pico de Gallo, avocado, salsa, mandarin crema
McDonald’s Ingredients: Fish Filet, Lettuce, Yogurt, Tortillas, Mandarin Oranges
The Smiling Bison // Chef Josh Oakley Big Mac Meatloaf: French fry mashed potatoes, Coca-Cola glaze, Big Mac sauce
McDonald’s Ingredients: Hamburger, Bacon, Eggs, French Fries, Brioche Rolls, Big Mac Sauce, Coca-Cola
Marriott Orlando World Center // Chef Michael Cutter Spicy Chicken Scotch Egg: Soft cooked whole egg, spicy chicken sausage, house pickle slaw, spicy hollandaise
Emeril’s Tchoup Chop // Chef Ryan Vargas Spicy Chicken “BLT” Chicken Sushi Rice Bowl: Spicy chicken, sushi rice bowl, guacamole
McDonald’s Ingredients: Spicy Chicken, Lettuce, Bacon, Cucumbers, White Onions, Tomatoes, Creamy Garlic Sauce, Big Mac SauceMcDonald’s Ingredients: Spicy Chicken, Lettuce, Bacon, Cucumbers, White Onions, Tomatoes, Creamy Garlic Sauce, Big Mac Sauce
Luma on Park // Chef Derek Perez Pork Sparerib “McRib”: Cherry Coca-Cola and Chipotle glaze, pain ‘dor sesame bun, pickles
McDonald’s Ingredients: Pickles and Coca-ColaMcDonald’s Ingredients: Pickles and Coca-Cola
Luma on Park // Chef William Herrera Lobster Sausage “McGriddle”: Tarragon mustard, maple syrup glazed shallots, pain d’or corn muffin, watermelon radish
McDonald’s Ingredients: Maple Syrup
Luma on Park // Chef Brian Cernell “Soft Serve” Strawberry Ice Cream: Rabbit run farms strawberries, oatmeal
McDonald’s Ingredients: Oatmeal Cookies
Van Gogh Vodka Signature Cocktail: Strawberry Lemonade with Van Gogh Vodka
About Ronald McDonald House Charities of Central Florida: Ronald McDonald House Charities of Central Florida finds, creates and supports programs that directly improve the health and well-being of children and families. The cornerstone program, the Ronald McDonald House®, provides a home away from home that offers comfort and care to families with children receiving treatment at local hospitals and medical facilities in Orlando. There are two Ronald McDonald Houses in Orlando— one on the campus of Florida Hospital for Children and one on the campus of Arnold Palmer Medical Center. Since opening in 1996, the two Houses have served over 22,000 families. A third Ronald McDonald House will open in December 2015 on the campus of Nemours Children’s Hospital in Lake Nona.
The 105,000 square-foot Dining Pavilion at the Florida Mall will feature unique dining options, additional retailers and an expanded seating area, opening in phases throughout the summer. Also of note, Wassabi, the sushi conveyor belt restaurant near the center of the mall has closed. A new business will take its place soon.
On June 1st, Puerto-Rico based El Meson Sandwiches, named one of the top restaurant chains in the world by Travel + Leisure, opened with huge lines – and no signs of abating. Either they’re really good at what they are doing with sandwiches, or they need to get more efficient with their lines. El Meson features unique options like all-day breakfast and healthy vegetarian menu items. The Florida Mall restaurant is El Meson’s first U.S. location.
Located between American Girl and Dillard’s on the north side of the mall, the Dining Pavilion will offer a total of 23 restaurants, five of which are new-to-market concepts, including El Meson Sandwiches, CARVERA Argentinian Grill, Carlo’s Bakery, la Madeleine and Bubbleology. The additional restaurants to join the Dining Pavilion include Tobu, Five Guys Burger and Fries, Charley’s Philly Steaks, Dumpling and Noodle Bar, Chicken Now, A&W All American Food, Asian Chao, Sbarro, Taco Bell, Häagen-Dazs, Spoleto Italian Kitchen, Nature’s Table, FRESH – Healthy Café, Jamba Juice, Ugrean, and SUBWAY.
Boasting more than 1,400 indoor and outdoor seats, the Dining Pavilion will exude a contemporary feel, featuring bright floors and impressive millwork, in addition to numerous first-class amenities such as a large seating lounge featuring 85-inch TVs, LED lighting, expansive restrooms and two family rooms, new way-finding signage, enhanced Wi-Fi throughout the mall, and outlets with USB connectivity to charge electronic devices. Guests will find a redesigned exterior entrance at the front of the space, which will better accommodate customer flow into The Florida Mall and the pavilion.
In addition to new dining options, the Dining Pavilion will also feature five new retailers, including Morana, SportsAction, Inc., Ron Jon Surf Shop, Yankee Candle, GNC and Delores Jewelers.
“The addition of unique restaurant concepts, new retailers and enhanced amenities within the new Dining Pavilion will provide our shoppers with more choices when they visit The Florida Mall,” said Brian Hanson, general manager of The Florida Mall. “We look forward to introducing the sleek, reimagined space to our community and visitors, offering a fresh new customer experience that is well-suited to our market.”
New-to-Market Concepts
Name: El Meson Sandwiches
Description: Puerto-Rico based El Meson Sandwiches is renowned for its Caribbean-inspired grilled sandwiches on artisan bread and its 100 percent Arabica coffee. Named one of the top restaurant chains in the world by Travel + Leisure, El Meson features unique options like all-day breakfast and healthy vegetarian menu items. The Florida Mall restaurant will be El Meson’s first U.S. location.
Opening Date: June 1, 2015
Square Footage: 717
Name: CARVERA Argentinian Grill
Description: CARVERA Argentinian Grill will open its first location outside of Puerto Rico in a modern space at The Florida Mall. CARVERA is a neighborhood fast-casual grill restaurant with a diverse menu based on traditional Argentinean comfort food. It will offer the local community the quality and flavor of exquisite meats cooked to perfection on the grill. CARVERA creatively adapts the Argentinean cuisine with a fusion of regional dishes to bring the perfect balance from diverse cultures to any table; thus, offering a compelling alternative to traditional ethnic style venues. CARVERA’s mission is to provide a flavorful hint of the Argentinean spice in Hispanic and US markets by offering customers a typically ethnic array of the best Argentinean made-to-order dishes with fresh ingredients from the highest quality, at reasonably family-affordable prices. Combine a casual friendly ambiance, with a diligent staff, to create a sense of ‘place’ in order to reach the goal of overall value in the lunch/ dining experience.
Opening Date: Summer 2015
Square Footage: 1,778
Name: Carlo’s Bakery
Description: Carlo’s Bakery is known for our delicious pastries, desserts & cakes. Originally opened by Carlo Guastaffero in 1910, Carlo’s is a family owned bakery featured on the TLC hit show Cake Boss. The Florida Mall concept will be its first location in the state of Florida.
Opening Date: Summer 2015
Square Footage: 2,231
Name: la Madeleine
Description: The popular la Madeleine will make its Florida debut with the new Florida Mall location. From the signature fireplace to crave-worthy food, each la Madeleine welcomes guests to relax, visit with friends and family, and enjoy their country French fare.
Opening Date: Fall 2015
Square Footage: 4,517
Name: Bubbleology
Description: Hailing from London, Bubbleology offers bubble tea, a refreshing flavored fruit and milk tea served ice cold or piping hot and filled with chewy natural tapioca balls. The teas are rich with antioxidants and have a base of green tea, black/red tea or white tea. Customers can enhance the flavor with natural fruit flavors and/or milk.
Opening Date: Summer 2015
Square Footage: 120
Name: Morana
Description: The Florida Mall will be the first Florida location, and one of the first US boutiques outside of California for the Brazilian accessories brand. The boutique is known for high-end fashion jewelry and accessories that are synonymous with style and sophistication.
Opening Date: Summer 2015
Square Footage: 768
Name: SportsAction, Inc.
Description: SportsAction, Inc. is an athletic footwear retailer with several stores located in south Florida in the most important and premium malls. SportsAction specializes in providing quality products and great styles in a variety of brand name performance, sports lifestyle and soccer footwear, apparel and accessories. SportsAction is in the process of expanding and continued growth with the opening of this new location in Central Florida, helping to achieve their mission.
Opening Date: Fall 2015
Square Footage: 4,489
Casual Dining
Name: Tobu
Description: This quick service Asian concept sets the bar for the next generation of fast food concepts by offering a variety of distinct and delicious menu items presented in a clean, eye-catching store. The menu includes your choice of fresh chicken, beef, pork, tofu, and sushi rolls served alongside delicious sides such as mixed vegetables, egg rolls, steamed or fried rice, salad and more. Tobu provides an innovative style and unique alternative at malls by serving only the finest ingredients presenting the best possible dining experience.
Opening Date: June 1, 2015
Square Footage: 1,419
Name: Five Guys Burgers and Fries
Description: Five Guys Burgers and Fries specializes in handmade burgers cooked to perfection on a grill, served with fresh-cut fries cooked in pure peanut oil. The popular fast-casual concept uses the freshest of ground beef to create 250,000 possible burger options with all the toppings you could stuff between fresh-baked buns.
Opening Date: June 1, 2015
Square Footage: 732
Name: Charley’s Philly Steaks
Description: Charley’s Philly Steaks are made with 100 percent USDA choice steak, 100 percent all-white meat chicken breast and fresh deli meats. Each Philly steak is grilled fresh, right when it’s ordered.
Opening Date: June 2015
Square Footage: 732
Name: Dumpling and Noodle Bar
Description: Dumpling and Noodle Bar brings the noodle bowl concept into the 21st century by combining a modern and appealing restaurant aesthetic, dynamic ordering system and exciting “kitchen to bar” service offerings with diverse Asian fusion inspired by udon and ramen options. Each menu item can be paired with unique and deliciously-blended teas and slushes. The concept has been designed, from top to bottom, to attract customers with a fresh and modern brand and design, and an even-flow trendy and social atmosphere that keeps coming back for more. This is a lunch and dinner experience you won’t want to miss!
Opening Date: June 2015
Square Footage: 400
Name: Chicken Now
Description: Chicken Now is a counter-serve concept known for its chicken fingers served in sandwiches, wraps and salads. Original or grilled, this delicious concept serves only the freshest chicken, cooked to order the way you like it. Chicken Now is dedicated to providing customers with the highest quality service, catering to families and people of all ages.
Opening Date: June 2015
Square Footage: 795
Name: A&W All American Food
Description: A&W All American Food is a fast-food outlet serving namesake root beer and floats that can be paired with a variety of delicious burgers, lightly breaded chicken fingers, hot dogs and French fries. Satisfy your taste buds and grab a soft-serve blended dessert treat to finish off your meal.
Opening Date: June 1, 2015
Square Footage: 600
Name: Asian Chao
Description: Asian Chao delivers healthy alternatives with zesty and tangy flavors like Orange Chicken, Beef & Broccoli, Vegetable Medley, and other popular dishes. The first Asian Chao opened at The Florida Mall in 1991.
Opening Date: June 1, 2015
Square Footage: 600
Name: Sbarro
Description: As the pre-eminent, quick service New York pizza place worldwide, Sbarro serves made-from-scratch dough prepared daily, San Marzano style tomato sauce, and hand-shredded 100 percent whole milk mozzarella. The restaurant also prides itself on offering other Italian-American cuisine including spaghetti, lasagna and baked ziti served with Carmela Sbarro’s signature sauce.
Opening Date: June 1, 2015
Square Footage: 618
Name: Taco Bell
Description: Taco Bell is the nation’s leading Mexican-inspired quick service restaurant chain serving made to order and customizable tacos, burritos, and specialties like the exclusive Doritos® Locos Tacos, gourmet inspired Cantina Power Menu and lower calorie Fresco Menu.
Opening Date: June 2015
Square Footage: 623
Name: Häagen-Dazs
Description: Häagen-Dazs is a counter-service chain offering the purest and finest of ice cream sorbet and frozen yogurt. Originating in New York, Häagen-Dazs went from offering only three flavors – vanilla, chocolate and coffee – to innovating the frozen dessert experience with distinctive flavors such as vanilla swiss almond, butter pecan, and dulce de leche, among others.
Opening Date: June 1, 2015
Square Footage: 240
Health-Conscious
Name: Spoleto Italian Kitchen
Description: Spoleto Italian Kitchen is an international brand with restaurants located in Brazil, Mexico and Costa Rica. The Florida Mall location is an interactive eatery where diners can create their own pastas, flatbreads, salads and desserts.
Opening Date: June 2015
Square Footage: 2,509
Name: Nature’s Table
Description: Nature’s Table offers great menu choices such as gourmet wraps and paninis, classic sandwiches, salads and delicious protein bowls. It’s a perfect blend of the traditional and the new, the healthy and the indulgent. The restaurant recently introduced a new menu this year featuring many flavorful options.
Opening Date: June 1, 2015
Square Footage: 718
Name: FRESH – Healthy Café
Description: FRESH – Healthy Café features a wide variety of fresh and healthy foods, including wraps, grilled paninis, salads and soups. Pair these delectable offerings with the concept’s renowned smoothies or fresh squeezed juices for the perfect health experience. FRESH also offers a delicious kids’ menu that all kids will enjoy!
Opening Date: June 1, 2015
Square Footage: 224
Name: Jamba Juice
Description: Jamba Juice offers smoothies, fresh-squeezed juices, yogurt and fruit blends, wheat grass shots, slow-cooked, steel-cut oatmeal made with 100% organic oats, and healthy baked goods.
Opening Date: June 1, 2015
Square Footage: 280
Name: Ugrean
Description: Ugrean strives to provide a healthy and flavorsome dining experience that will surprise both your senses and expectations. All food is sourced from the most responsible local farmers, suppliers and traders to meet and exceed customer’s expectations. Ugrean’s menu includes signature salads, fresh juices, and create-your-own salads with fresh ingredients, in addition to tarts, gelato, macaroons and more for the sweet tooth. The concept will be reintroduced under the new brand name, ugrean, previously known as ‘Fifth Avenue Bistro’.
Opening Date: June 1, 2015
Square Footage: 607
Name: SUBWAY
Description: SUBWAY sandwiches are made to order right in front of the customer, precisely the way they want – using freshly baked breads, select sauces and a variety of delicious veggies and toppings. Top off your sandwich with a sweet-tooth satisfying dessert.
Opening Date: June 1, 2015
Square Footage: 797
Retailers
Name: Ron Jon Surf Shop
Description: Ron Jon Surf Shop, the World’s Most Famous® surf shop brings the beach to you! All the great names and assortments in swimwear, casual clothing, surfboards, skateboards and beach accessories you’ve come to expect from Ron Jon can be found at Ron Jon Surf Shop at The Florida Mall.
Opening Date: Fall 2015
Square Footage: 8,343
Name: Delores Jewelers
Description: Delores Jewelers is a family owned and operated high-end jewelry store that has been in business since 1975. The retailer that specializes in one-of-a-kind custom jewelry designs and creation, and also offers fine jewelry pieces from authorized dealers for PANDORA, Alex & Ani, Vanna K, Simon G, Artcarved, Camelot, Benchmark, Mars and more. Delores Jewelers promises to provide excellent customer service and looks forward to assisting customers in finding the best jewelry.
Opening Date: Summer 2015
Square Footage: 1,691
Name: Yankee Candle
Description: The Yankee Candle Company, Inc. is a leading designer, manufacturer, wholesaler and retailer of premium scented candles. Yankee Candle has more than a 40-year history of offering distinctive products and marketing them as affordable luxuries and consumable gifts.
Opening Date: June 1, 2015
Square Footage: 1,422
Name: GNC
Description: GNC sets the standard in the health and nutrition industry by demanding truth in labeling, ingredient safety and product potency, all while remaining on the cutting edge of nutritional science. General Nutrition Centers is the world’s largest company of its kind devoted exclusively to helping its customers improve their quality of life. The new GNC will be the second location for the brand at The Florida Mall.
Opening Date: Summer 2015
Square Footage: 2,080
Orlando Whiskey Festival is brought to you by Whiskey & Bizz, LLC, and is the first ever Whiskey Fest to hit Central Florida. Features will include fine single malt, blended Scotch and American whiskies including Bourbon and rye, flavored whiskies and flavored moonshine.
This tasting event allows guests to sample over 50 whiskey Brands and interaction with industry professionals.
Gourmet menu selections will be available on site from some of Winter Park’s most popular restaurant groups. An outside lounge area will include live entertainment and a cigar vendor.
Orlando Whiskey Festival will also feature a limited-release whiskey auction (silent and live) with over 40 different whiskies – including the unattainable Pappy Family. All net proceeds to benefit The Lovely Project.
DETAILS
Saturday, June 13th at Mercedes Benz of Orlando
810 North Orlando Avenue in Maitland, FL.
VIP admission begins at 5:30 pm with general admission beginning at 7:00 pm.
The last pour is at 10:00pm.
Website: http://orlandowhiskeyfestival.com/index.php/home.html
Each guest with a VIP or General Admission ticket will receive a Glencairn glass engraved with a commemorative “Orlando Whiskey Festival” logo, upon entrance for sampling the available spirits.
Attendance is limited and Orlando Whiskey Festival is expected to reach capacity. There will be no ticket sales at the door the day of the event. All tickets must be purchased in advance, online.
OUTSIDE LOUNGE
Outside live entertainment from The Mellow Relics, cigars from Oliva and Drew Estate and craft beer from
PH3 Agency + Brewery.
Restaurants featured at the event include: 4 Rivers Smokehouse, Firebirds Wood Fired Grill, The Ravenous Pig, Luma on Park, Cask and Larder, Prato, The Coop, and K Restaurant.
Founded by friends Shaun Roberts and Mark Matuszek, Whiskey & Bizz a monthly event focused on educating, networking, friendships, bonding over our favorite spirits, all the while trying to strengthen our community by donating proceeds to a local non-profit. All net proceeds raised from their events go to benefit The Lovely Project – a 501(c)3 non-profit organization, headquartered in Orlando, Florida. The next get together after the Orlando Whiskey Festival is August 3rd.
The Lovely Project is a Non-Profit Organization, headquartered in Orlando, Florida, that exists to empower girls by providing them with tools, education and peer-mentorship for living a purposeful, productive life. Every day in America, girls face a mountain of seemingly impossible hardships that exist because of their gender. Seven out of ten girls ages 15-17 won’t even bother to participate in normal, everyday activities due to a lack of self-worth. This void that so many young girls experience can be an unfortunate result of family dysfunction, abuse, bullying, poverty, impossible beauty ideals, learning disabilities and obesity. A staggering 75% of girls with low self-esteem reported engaging in negative activities like cutting, bullying, smoking, drinking, or disordered eating.
The Lovely Project invites girls ages 11-19 to experience a loving and caring environment where they are taught about their immense Value, powerful Voice and unstoppable Valor.
The primary goal of this organization is to empower young girls in Central Florida through programs that are designed to teach them:
1.) That they are valuable assets to our culture and society.
2.) Their ideas and opinions matter and their voices have power.
3.) They have the potential and ability to effect positive change within their families and community, even when faced with intense difficulty. You can read more about The Lovely Project at www.thelovelyproject.org.
The Orlando Whiskey Festival is the primary fundraising event Whiskey & Bizz will host this year to benefit The Lovely Project. 100% of the net proceeds raised from this event will go directly towards funding the programs and resources that keep The Lovely Project functioning in Central Florida.
I may have written off this place as just your typical run of the mill, if not tired, Vietnamese restaurant, having not visited in maybe 10 years since my days in college.
Maybe it’s because I had a secret bias against restaurants that serve dual cuisines – you know, like those dual Chinese / Sushi take out places you see around town. Often times when restaurants end up dividing attention among more than one cuisine, they end up neglecting one or the other or both cuisines, resulting in substandard fare.
I have to apologize to Viet Garden (which tauts its Vietnamese and Thai cuisine) for it does Vietnamese cuisine quite well. The restaurant is one of the oldest Vietnamese restaurants in the Mills 50 District but definitely deserves another look.
I particularly was surprised and delighted to see the breadth and depth of the Vietnamese cuisines offered, in addition to your typical dishes, they had quite a few unique and seldom seen noodle soups and home style Vietnamese family plates that are hard to find elsewhere.
I ordered their dumplings, which aren’t really Vietnamese, but excellent nonetheless – home made with plenty of delicious pork filling and a nice dumpling skin that had the right amount of chewiness to it. I ordered the special rice platter for my main and really enjoyed the thit nuong, or grilled Vietnamese pork, as well as the crispy tofu shrimp skin that came along with the plate.
Overall, definitely would return. My dining companions from WMFE would agree.
Tampa based Bavaro’s Pizza Napoletana & Pastaria has opened its first location in Orlando in Winter Springs this week. It will be open this week for dinner from 5pm-10pm starting this Monday, and starting next week, will be open for lunch as well from 11am-10pm.
The Napoletana style pizza is thin & soft with a slight crisp to the crust; with a nice smokey char to the pizza crust from the wood burning ovens and topped with ingredients imported from Italy or locally grown and organic. Dan Bavaro, the founder was taught by 3rd generation, Neapolitan families.
The restaurant bases their entire menu around a stunning Italian imported wood-fired brick oven, hand crafted by the Ferrara’s; a 3rd generation Neapolitan family. The restaurant also makes its own pastas and sauces, which are sold in stores such as Whole Foods, Winn-Dixie and Costco.
Chirag Kabrawala and his parttners have full-time day jobs (He’s an attorney and his 3 other partners include a cardiologist, hotel developer, and luxury tour operator), and despite their rigorous schedules, they made time each Thursday evening to meet at a local restaurant for pizza typically (pizza was the “lowest common denominator” because two of his partners are vegetarian and they could all agree on pizza).
Chirag told us, “While exploring for new styles of pizza, I introduced them to pizza cooked in the Neapolitan style; we took trips to Miami, Atlanta, NYC, and even Tampa, where we were fortunate enough to connect (and in my case, reconnect) with Dan Bavaro, who is making Neapolitan pizza that is arguably among the best being served in the United States. Although Dan was very much reluctant to expand his restaurants, we finally (after nearly a year) agreed to become “partners” with him (and not franchisees), ceding most control of the menu and operations of our restaurant, while us 4-partners preserve, enhance and maintain his vision by working in the restaurant nearly every day. ”
“We are cooking pizza in the Neapolitan style, and we’re very much proud to be offering truly homemade pasta and desserts, all prepared before you in our 100% open kitchen, where nearly every seat in the restaurant has a view of all kitchen operations.”
Owner and Founder Dan Bavaro at the helmChefs make their own pastas in houseImported fine flour from ItalyThe oven uses stacks of wood nearbyThe oven gets up and above 900 degreesThe wood burning oven is imported from Italy
Cheesy garlic breadVerde saladOrganico Salad
Proscuitto pizzaCarne PizzaMargherita Pizza
Lunch Service has begun!
Mr. Chirag KabrawalaPaniniDeli paniniPasta – Tagliatelle with Vodka sauce – the vodka sauce is addictingMargherita pizza with sausage, salami, and topped with eggEl Crudo Pizza
Umi is a new Japanese Fusion restaurant in Park ave. and like every other Japanese Restaurant, Umi offers sushi, sashimi, seafood etc… However, Umi strives to use traditional Japanese cooking in combination with influences from various cuisine to offer modern creations without disregarding the authentic Japanese taste.
Sweet Ebi, Fresh Salmon, and thinly sliced Octopus a simple selection of sashimi pieces marinated in a dijon ponzu sauce.
Cured Snapper
Thinly sliced cured snapper with truffle ume vinaigrette, shiso, onion, and micro greens.
Aside from their fresh selection of seafood, Umi features Robatayaki Grilled meats and homemade sauces- a cooking method that Florida is not familiar with. Similiar to barbecue, but smokeless and odorless. Food items are skewered and slow-grilled over hot charcoal. This allows the meats or vegetables to absorb in the intense smoky flavors of the charcoal.
Ribeye Gorgonzola Flat Bread (8) Flat bread, yakiniku ribeye, sauteed white kimchi, gorgonzola cheese, black vinaigrette reduction.
This was definitely an addicting tapa dish. You have the tender steak, with a sharp cheese, and a crispy finish with the toasted flatbread.
Skirt Steak (14) Seared with balsamic teriyaki glaze. Grilled to a tender medium that’s slightly sweet with a nice char.
Pork Belly (7)
Thick cut pork belly that’s seared with a house butakakuni- marinade ( usually soy sauce and dashi) that’s melt-in-your mouth tender. Squid (9)
Whole squid brushed with yuzu butter and seared. For those afraid to try squid or dislike squid due to its elastic texture or fishy smell…I recommend trying squid again in this kind of way. The squid is incredibly soft, and full of buttery, smoky flavours.
Another feature from Umi that I was really impressed with was their selection of imported beers.
Koshihikari Echigo Beer is a Japanese Rice Lager style beer brewed by Uehara Shuzou Co. Ltd.
light malt flavours, with hints of sake/ sweet rice taste.
Hitachino Dai Dai Ale is a American IPA style beer brewed by Kiuchi Brewery in Ibaraki-ken Naka-gun, Japan.
Pours out a deep amber color, a smooth ending with a hint of caramel/toffee flavours. I’m not a fan of IPA but this one has got me to tolerate IPA a little more.
Hitachino Nest Espresso Stout
is a American Double / Imperial Stout style beer brewed by Kiuchi Brewery in Ibaraki-ken Naka-gun, Japan
A wonderful beer for dark beer advocates. There’s strong coffee smell and taste, followed by bitterness but not unpleasant.
Umi just recently opened (may 7th, 2015) but they offer everything from fresh sushi and fresh seafood to robata grilled meats and master confected sushi rice. The tapas style menu is intended for diners to sample all kinds of food and explore new tastes.
The 2015 Winghouse Beauty Pageant is an annual event hosted by Winghouse, that coincides with the famous Daytona Bike Week.
Contestants are judged on personality and appearance, with these 30 women who are from all over Florida. Representing the best of the Winghouse Girls and their respective Winhgouse, from Largo to their newest location in Sarasota, the winner of this year’s pageant will not only be crowned Miss Bike Week but also serve as a judge for next year’s pageant.
From the Winghouse signature “Naked” Chicken wings to the sauce covered Buffalo Chicken sandwich all of which tasted great. Customer service matched the quality of the food, our waitress Xoa was friendly and attentive.
“This is the one event you definitely won’t want to miss,” says Crawford Ker, founder of Ker’s WingHouse Bar & Grill.
Founded by the National Football League’s (NFL) Dallas Cowboys and Denver Broncos alumnus, Crawford Ker, the first WingHouse opened in Largo, FL in 1994. Now, WingHouse has 24 locations throughout Florida with plans to grow into the rest of the Southeast.
Signature items include the “Naked” Chicken Wings: skinless drummettes marinated, baked, and tossed in one of the wing sauces, and the Dallas Burger: two juicy 8 oz. BBQ burgers topped with bacon.
WingHouse features state-of-the-art TV packages for all the big games and fights. The authentic sports memorabilia and our fun, friendly, casual environment make WingHouse the ideal place to be a sports fan. Select locations offer WingHouse “Game Zones” complete with arcade style games and pool tables. The main attraction at the WingHouse is their version of “The Girl Next Door”, the World Famous WingHouse Girls. The WingHouse Girls are the foundation of their concept. They serve tables, tend bar, work as hostesses, participate in brand promotions and are the company’s cheerleaders.
The WingHouse Girls are attractive and polite. As ambassadors of our mission to be “brilliant on the basics”, their great service, positive attitudes and pretty smiles encourage guests to make frequent visits and become loyal customers. The WingHouse strives to create quality and memorable experiences for every guest. For more information, visit www.winghouse.com.
One of my favorite Cajun restaurants in town, King Cajun Crawfish on Mills Avenue has some of the best fresh crawfish and fried shrimp and oyster poboy sandwiches in Orlando with reasonable prices and friendly staff.
I love their crawfish with shabang sauce – owner and chef Ha Nguyen adds orange rinds to the mix of garlic, butter, and spicy peppers for that extra bang in the sha bang.
Mrs. Nguyen ran a Cajun restaurant in Louisiana for over 15 years before moving to Orlando to be closer with her family after Hurricane Katrina hit the gulf coast in 2005.
I love their fried oysters and fried shrimp po boys as well. Jambalaya and gumbo are both hearty and delicious.
Definitely save space for dessert – get the beignets, fried donuts topped with heapings of powdered sugar – just don’t choke on it. Wash it down with a hot or iced cup of Vietnamese coffee.
King Cajun Crawfish of Orlando on Mills Ave
Gumbo with shrimpJambalaya riceFried Shrimp Po BoyFried Shrimp plateOyster Poboy sandwich
Crawfish with Shabang sauce
Look into the Fried Oyster Po boy sandwich
Mrs. Ha Nguyen shows off her fresh live crawfish delivered straight from LouisianaBeignets – New Orleans’ very own powdered sugar donutsBeignets served best with some hot or iced Vietnamese coffeeLive crawfishMrs. Ha Nguyen interviewed by Matthew Peddie and Brendan Byrne of WMFE for the What is Little Vietnam series.
This tapas restaurant (which also has a branch in Key West) just off of Mills Avenue on Virginia Drive (I think they still call it part of Ivanhoe Village?), has a $39.95 all you can eat weekend brunch that includes all you can drink mimosas and sangria. Saturdays, no reservations needed, but Sundays, reservations are a must.
Items include prime rib, crab legs, leg of lamb, roast chicken, as well as sliced cheese, cured meats, chorizo paella, sweet maple bacon, biscuits and gravy, and more.
Save space for the french toast – a fried croissant take on the dish with lots of powdered sugar. Go hungry.
Don’t judge a book by its cover – This tiny restaurant has served as home to quite a few different restaurants over the year – I think due to its small space, but this iteration is a winner. It is tiny, just maybe 8 tables, seat maybe 40 in the whole building.
Tucked between a nail supply shop and a Vietnamese owned wedding cake shop, just a few doors down from Saigon Market and Tasty Wok, I love Vietnam Cuisine for their banh cuon, velvety smooth rice crepes stuffed with woodeared mushroom and ground pork, pork sausage, Vietnamese sweet fish sauce. pour it over.
Known for their take on northern Vietnamese dishes – other than Lac Viet, most other Vietnamese restaurants in town specialize in the southern cuisine of Vietnam. The cha ca thanh long is a popular dish, a type of fish patty with tilapia spiced in turmeric and herb (what herb) =, I think it is a play on a fish becoming a dragon. Also, bun cha ha noi, a rice vermicelli dish with pork meat balls and sweet fish sauce for dipping. It’s like tsukeman Vietnamese noodles – Vietnamese rice spaghetti and pork meatballs ? Also, great pho here with lots of meat cuts and ox tail. Generous portions.
On the way out, I get a few banh bao, a type of stuffed pastry stuffed with pork meat, hard boiled egg, Chinese sausage. It’s known as a poor man’s meal and popular street food – you can get full off of just one bao. It was popular in Hong Kong years ago, but I guess owners got smart and cut back on it so their customers wouldn’t get full off of just one pork bun.
Get the banh cuon – velvety smooth rice crepes stuffed with woodeared mushroom and ground pork, pork sausage, Vietnamese sweet fish sauce. pour it over.
Cha Ca Thanh Long
Beef Noodle Soup aka Pho
Special Rice plate with egg, grilled pork chop, pork casserole
Bun bo hue, with blood pudding
Stir fried noodles
More Pho
Rare to find blood pudding in Bun Bo Hue in Orlando – very authentic!
American Q is expanding their Rodizio ( aka all you can eat) style BBQ with Chef Leo. Adding new options including smoked prime rib and whole roasted pig, as well as new selections on the 20+ item FLATBED BUFFET, which is served from the back of a signature ’51 cherry red Ford F1 pickup.
I started off with some finger licking good appetizers….
Let’s begin with one of their most well known items – the Maple Candied Bacon. The perfect harmony of sweet and savory, not to mention addicting.. and what more to say other than bacon?
This was featured recently at an annual local Orlando Yelp event, and of course it sold out immediately- definitely an iconic item of American Q.
The classic Deviled eggs stuffed with creamy mix of crab meat with a hint of smokiness from the paprika. – I was worried I would get full from eating these little devils since I couldn’t stop at 3…. I kept saying okay last one…and I’m pretty sure I went up to eating 5.
A simple house made appetizer that’s always a crowd pleaser – Tater Tots.
Next, I got to check out the flatbed buffet – featuring savory favorites like homemade soups and chili, a baked potato bar, peel & eat shrimp and hot and cold seasonal vegetables, pastas and potato salads
And of course – more notable starters…
Maple Bourbon Bacon “Steak”
house cured slab bacon marinated in bourbon & maple syrup. Definitely a Guilty pleasure.
Cauliflower “steak” I felt a little less guilty eating this one, I love vegetables- almost as much as I love steaks, and the simple preparation of the cauliflower made it super easy to enjoy.
Onto the main dish- the table side carvings.
The buffet included
CONFIT OF SMOKED TURKEY LEG
BACON WRAPPED BONELESS CHICKEN THIGHS
HOUSE MADE SAUSAGES
SMOKED PORK SHOULDER WITH SPICED ONIONS
PICANHA OF BEEF
COLD SMOKED & GRILLED TURKEY THIGH WITH TURKEY CHORIZO STUFFING
CAROLINA STYLE FLANK STEAK
BRISKET OF BEEF WITH TEXAS BARK
VEGETABLE BROCHETTE
The favorites included:
Starting with Chef Leo’s personal favorite- The Brisket of Beef with Texas Bark The meat is braised for 12 hours with a flavorful crust to hold together all the juicy meat within. Incredibly tender and fatty and requires NO SAUCE- or you could ruin the meat (according to Marcus- our professional meat carver)
Then we have Marcus’ favorite- (also might be mine) The Picanha of Beef There’s a whirl wind of flavors in this super tender cut of beef- peppery, sweet, smokey.
A tie with the Picanha for me would have to be the Carolina Style Flank Steak A little less fatty than the other two meats, but just as flavorful with notes of oregano and sweet brown sugar.
Here’s Marcus with our table mates.
These are all house made sauces!
And of course what would BBQ be without a little alcohol?
Featuring a new kind of Whiskey- The Jameson, A well known brand- however, this time it’s not a true Irish. It’s aged 12 years in charred Bourbon Barrels that’s stilled for 3 times. It’s much sweeter, smoother, with a crisp ending. It has hints of Apricots and vanilla.
If you’re looking an all you can eat BBQ American Q can definitely satisfy that craving without the crowd and price of other International Drive restaurants.
AMERICAN Q • LOCATED AT B RESORT & SPA •
1905 HOTEL PLAZA BOULEVARD | LAKE BUENA VISTA, FL 32830
I had the opportunity to attend Heart of Florida United Way 23rd Annual Chef’s Gala and the experience was incredible! For those who have not heard of Chef’s Gala, it is historically United Way’s largest fundraiser for education, income, health and basic needs programs, which serve thousands of Central Floridians in dire need. Having raised nearly $300,000 in 2014, Chef’s Gala features exquisite cuisine from more than 20 of Central Florida’s top chefs, along with thoughtfully paired fine wines, live music and a silent auction.
When I arrived behind Disney’s Epcot World Showcase, I felt so welcomed by the red carpet lined on the concrete floor that lead my guest and I into the event hall. Through the opened double doors you can see the rooms elegantly decorated with a soothing ambience set by blue and purple hues. And of course, we were instantly invited to have a drink by the cordial staff. We took a stroll through the first room, this is where you will find all the silent auction items being displayed. There were a wide range of items and prices so that there’s something for everyone to bring home at the end of the night.
Finally, we were able to enter the very anticipated dining room. I was immediately overwhelmed the options and aroma from the restaurants that were set up around the room. However, I gathered my senses together and was able to try most of the restaurants.
Tusker House Restaurant ( Disney’s Animal Kingdom) Chef: Al Youngman
Sommelier: Mark Hoevenaars Duka Crusted Lamb Loin with Root Vegetable and Jicama- Mint salad
Jiko- The Cooking Place (Disney’s Animal Kingdom Lodge) Chef: David Sommelier: Victoria Thompson Durban Seafood Curry and Pineapple-coconut Curry with Crisp Papadom Soco Thornton Park Chef: Greg Richie Slow- Roasted Barbecue Pork Belly on a Biscuit with Jalapeño Jelly and Chow Chow Primo by Melissa Kelly Chef: Mariano Vegel Sommelier: Justin Jaret Duck Confit, Foie Gras Mousse, and Kumquat Sandwich
K Restaurant Chef/Owner: Kevin Fonzo Root Vegetable Gnocchi with Palmetto Creek farms Pork Ragu, House- Made Ricotta, Provolone, and sage.
Citricos (Disney’s Grand Floridian Resort & Spa) Chef: Phil Ponticelli Sommelier: Keith Gimbel Slow-Braised Curried Lamb Meat Ball with Crushed Chickpeas and Crumbled Feta Le Cellier Steakhouse ( Epcot) Chef: Dee Foundoukis Sommelier: Rick deCicco Soy- Braised Beef Tongue, Smoked Bone Marrow Mash, and Pickled Mustard Seeds
Disney’s Animal Kingdom Lodge Bakery Pastry Chef: Amanda Lauder Sommelier: Amber Schroeder Ghanaian Chocolate and Passion Fruit Milk Tart
The night was even more festive with a live band and performers on a stage located in the middle of it all.
Maybe it was the Disney’s touch, but my evening at the Chef’s Gala was magical. On top of food, drinks, music, and great company we’re all here for a good cause. Reminding us to be grateful for what we have and to stay humble as we raise money to support our neighbors in need. Last year alone, United Way and its partner agencies helped more than 400,000 people in the tri-country region. Every year, the organization helps improve the lives of nearly 1 in 5 Central Floridian.
Heart of Florida United Way (HFUW) is Central Florida’s most comprehensive health and human services charity and the largest provider of funds to the region’s most critical health and human service programs. Last year, it raised and managed $26.6 million throughout Orange, Osceola and Seminole counties. HFUW is working to advance the common good by focusing on education, income, health and basic needs. It operates United Way 2-1-1, Central Florida’s crisis, suicide and referral helpline; Volunteer Resource Center; Gifts In Kind Center; Emergency Homelessness Services; and the Ryan White Part B program, which administers more than $2 million to provide HIV/AIDS services and referrals. HFUW impacts more than 400,000 individuals annually through its direct service and funded programs. United Way partners with local businesses, government, other charities to increase awareness of local health and human service issues and to inspire hope, provide options and create possibilities for people in need. Visit www.HFUW.org for more information, or call (407) 835-0900.
Boca has changed a lot since it’s first appearance on the corner of Park Ave.
One change I noticed immediately was an island bar the put on the left side of the restaurant, it completely changed the ambience – it was more open, more lively, and inviting to the guests that walk by.
Also, they have a new chef – Jake. Jake and his team integrated the concept of fresh, simple, and local to the new menu items and I was able to taste their executions.
Ricotta Gnudi English peas, bacon marmalade, 7 minute egg, breakfast radish, Meyer lemon.
A creamy sweet base, with a silky poached egg that made the texture ever more enticing. Then with the fresh watercress salad on top that made the dish light and refreshing. It was a beautiful way to open up a brunch course.
Farms: Lake meadows/ Long and Scott Farms
Arctic Char
Carrot Dashi, Mirin cured beets, Heirloom carrots, dill flower
Fresh Arctic Char on a bed of various garden picked vegetables along side with a savory carrot broth. Farm: Frog Song Organic Farms
Chicken Wing
Fried green tomato salad, buttermilk nage, onion-scapes
Breaded wing that is so tender it just falls off the bone, with a nice touch of acidity from the green tomato.
Farms: Lady Moon Farms/ Florida Classic Grower Wild Boar Ribs Bacon creamed corn, sweet pepper gastrique, squash blossom polenta.
The boar ribs were cooked to perfection, I didn’t even have to use my knife to get it off the bones. Super savory and mouth watering, especially on the bed of bacon creamed corn. Farms: Pero Family Farms/ B&W Growers
I also had a chance to check out another type of restaurant that’s by the same owner in a little nook of Park Ave. that’s a couple of steps away from Boca called Atlantic Beer and Oysters (ABO).
I was able to try this incredibly fresh oyster that’s been slightly enhanced with a little bit of cucumber jalapeño mingonette and ABO cocktail sauce.
Did I also mention they also this super cool and groovy speak-easy type of bar upstairs?
Very chill and vintage feel, it’s as if you’re taken back in time to enjoy a couple of drinks.
Boca believe in local, simple, and honest. All menus are seasonal and fresh, meaning all menu items are fresh and based upon seasonal availability. So check in with them here and there so you don’t have to miss out on any of creations.
Hidden in a rather desolate plaza on Universal Blvd, Japan Food Aki is a good introduction restaurant to Japanese home cooking. They’ve got the sushi rolls and nigiri, as well as the various pork and beef katsu curry dishes popular in Japanese cuisine.
In the 1800s, the Japanese were on their way to modernization and were enamored with the curries brought overseas to them by the Dutch via the Indian colonies. It became a national hit along with the fried pork cutlets (katsu) in the 1900s.
The sushi quality might not be the best in town, but the value is there – especially for happy hour, which lasts from 5:30pm – 6:30pm weekdays with rolls that can be found for $2.50 and nigiri sushi for $1.00 a piece.
It is a good place to start for your exploration and journey into Japanese cuisine.
Located adjacent to a gas station on Semoran Blvd, just north of the Orlando International Airport, Chillito Green Express is a rather sleek, new rendition of the model made popular by Chipotle. In this case, they also serve Mexican cuisine, but here served by your local Mexican aunt rather than your local hipster friend.
Things are very clean in here, and the order process is pretty simple – walk up to the counter and let them know if you’d like a burrito, tacos, bowl, etc. and what meat, toppings, sauces, you’d like to go with it.
I ordered the tacos with al pastor style pork, chicken, and beef. Overall, not bad, quite fresh, but lacking in seasoning. A little salt, I think would help bring the flavors out.
Haitian cuisine is sometimes lumped in with “Caribbean cuisine”, with crossovers from Cuban, Jamaican, Dominican, and Puerto Rican cuisine. Despite the shared commonalities of rice and beans, plaintains, and stewed vegetables, there are quite unique characteristics to Haitian cuisine, owing to its rich history and culinary heritage of French, African, the Taíno natives, Spanish and Middle Eastern influence, comparable to that of creole or criollo (Spanish for creole) cooking with flavors full of spices and peppers.
The Taino natives who lived on the island of Hispaniola gave the “barbecue” method of smoking meats to the cuisine, while the African slaves brough over by the Spaniard colonialists brough okra, ackee fruit, taro, pigeon peas, red beans, chayote, and spices. After the Treaty of Basil in 1659, the French took over the western half of the island, and brought with them their love for pastries, breads and cheeses still popular today in Haiti.
The flavor base of much of Haitian cooking is epis, a combination sauce made from cooked peppers, garlic, and herbs, particularly green onions, thyme, and parsley. It is used as a basic condiment for rice and beans and is also used in stews and soups.
Kreyol Kafe on the east side of Orlando, off of Colonial Drive, just east of Alafaya Trail is a Haitian restaurant that is run by Nadege Trotter, a Registered Nurse who has been cooking Haitian food since she was a teenager. Though there are a few Haitian establishments on the west side of Orlando, there are not any in other parts of town, including the east.
Nadege told us, “I love my culture and I think it has a lot to offer, from food to art. I decided to open the kafe because as a new generation Haitian I wanted to bring a flavor that other cultures can come in and immersed themselves in and be really surprised. Also, there’s no Haitian items in this side of town.”
I stopped by for lunch recently and ordered the fried pork special, which comes with rice and beans, a salad, and an extra spicy pepper sauce concoction that you use to flavor your meal according to your tastes. Be forewarned – do not underestimate the spice power of the pepper sauce.
The fried pork was nice and crispy, and the rice and beans was quite flavorful.
My favorite dish was the legume, or “legim”, a thick vegetable stew consisting of a mashed mixture of eggplant, carrots, chayote, spinach, watercress and flavored with epis, onions, garlic, and spices.
The Haitian patty (pate), not to be confused with the Jamaican patties, are made here at Kreyol Kafe with ground beef or chicken surrounded by a softer flaky crust.
The dessert here at the bakery section of Kreyol Kafe is called the “Tablet” peanut drop. “To make the tablet dessert, we roast the nuts and add sugar, ginger and cinnamon and so forth,” Nadege told us.
Overall, a reasonably priced meal and a nice introductory restaurant into Haitian cuisine at Kreyol Kafe.
This is a relatively new Thai restaurant located just a few miles north of the Orlando International Airport. The owners are family with the owners of SEA Thai, the popular Thai restaurant on Colonial Drive near the Fashion Square mall.
Decor is nice, a bit subdued. Thai food to me is a hit and miss – lots of noodles, lots of rice, lots of curry would be an over simplification. Sour, sweet, salty, spicy, bitter, all flavors that go together in Thai cuisine. Unfortunately at most Thai restaurants in America, the spicy portion is often toned done. Spice Thai, though good, was not an exception.
Sure, they have the spice rack with peanuts and chilis that you can add yourself. But, for some reason I feel the dishes I had, the panang curry, needed some more seasoning and spices. Overall, great if you are in the mood for Thai in the area, but it needs some spice.
On Friday, April 10, CFHLA conducted its 29th Annual Hospitality Education Fundraiser, Bacchus Bash!
Importantly, this activity was action packed, featuring nearly 50 food and beverage vendors and 4 stages of continuous live entertainment at the Orlando Premium Outlets Mall at Vineland Ave.
Relating to numbers, Bacchus Bash attracted over 20,000 Attendees and CFHLA is proud to announce that over $120,000 was generated for Hospitality Education!
This is the fifth consecutive year that Bacchus Bash earned over $120,000.
2015 CFHLA BACCHUS BASH AWARDEES
BEST MENU ITEM:
FIRST PLACE
Chef Bill’s Award Winning Roasted Pig
The Alfond Inn
SECOND PLACE
Smoke Gouda Beef Short Rib
JW Marriott Orlando, Grande Lakes
BEST ORIGINAL DRINK:
FIRST PLACE
Prickly Pear Margarita
CFHLA Food & Beverage Council
SECOND PLACE
Bee Keeper
JW Marriott Orlando, Grande Lakes
BEST DESSERT ITEM:
FIRST PLACE
Chocolate Praline Crunch
JW Marriott Orlando, Grande Lakes
SECOND PLACE
Fat Elvis
Brio Tuscan Grille
BEST PRESENTATION MENU ITEM
FIRST PLACE
Guadalajara Burrito Bowls & Rukus Juice
DoubleTree by Hilton Orlando at SeaWorld
SECOND PLACE
Soy & Ginger Painted Pork
The Hard Rock Hotel at Universal Orlando
BEST PRESENTATION ORIGINAL DRINK
FIRST PLACE
Cinnamon Toast Crunch Shot
CFHLA Vacation Rental Council
SECOND PLACE
Cathy’s Infused Pineapple
DoubleTree by Hilton in the Walt Disney World Resort/
Embassy Suites Orlando I-Drive / Convention Center
BEST PRESENTATION DESSERT ITEM
FIRST PLACE
Chocolate Praline Crunch
JW Marriott Orlando, Grande Lakes
SECOND PLACE
Fat Elvis
Brio Tuscan Grille
MOST CREATIVE BOOTH
FIRST PLACE
Mexican BBQ
DoubleTree by Hilton Orlando at SeaWorld
SECOND PLACE
Carnivale
Paramount Hospitality Management:
Floridays Orlando Resort, Avanti Orlando Resort
and The Point Orlando Resort
The DoubleTree by Hilton Orlando at SeaWorld’s Mexican BBQ Booth
MOST INTERACTIVE BOOTH
FIRST PLACE
Face Painting
CLC World Resorts & Hotels
SECOND PLACE
Casino
Brio Tuscan Grille
MOST MONEY GENERATED (FOOD)
FIRST PLACE
DoubleTree by Hilton Orlando at SeaWorld
SECOND PLACE
JW Marriott Orlando, Grande Lakes
MOST MONEY GENERATED (BEVERAGE)
FIRST PLACE
CFHLA Food & Beverage Council
SECOND PLACE
CFHLA Vacation Rental Council
The JW Marriott Orlando Grande Lakes Booth including Former
CFHLA Chairman Jim Burns of the Grande Lakes Resort
CFHLA would like to thank the
2015 Bacchus Bash Host:
Orlando Premium Outlets® –
Vineland Ave
CFHLA would also like to thank the
2015 Bacchus Bash Judges:
Richard Bilbao
Orlando Business Journal
Katherine Nguyen
TastyChomps.com Food Blog
Ashley Nickell
Corporate Executive Chef
Allison Walker
News 13 – Orlando
CFHLA President / CEO Rich Maladecki with the Bacchus Bash Judges
CFHLA “salutes” and recognizes
the following Bacchus Bash
friends and supporters…
Bacchus Bash Committee:
Chairman:
John Parkinson
DoubleTree Suites by Hilton in the Walt Disney World Resort
Vice Chairs:
Stephanie Banks
DoubleTree by Hilton Orlando Downtown
Bill Friedrich
Embassy Suites Orlando I-Drive / Convention Center
Roy’s Restaurant Launches Korean-Inspired Prix Fixe Menu
Guests can enjoy a three-course prix fixe meal for just $39.95 per person
WHAT:
Roy’s Restaurant is amplifying traditional Korean cuisine by blending the most flavorful and distinctive ingredients from the region into a delicious, three-course prix fixe menu. Starting on April 8, guests can experience innovative Korean flavors for just $39.95 per guest before tax and gratuity.
WHERE:
The menu is offered at Roy’s Restaurant locations nationwide. To make reservations at your nearest location, please visit www.roysrestaurant.com. Not available in Hawaii or Pebble Beach.
OPPORTUNITIES:
The Korean culinary journey starts with choice of Crispy Calamari Salad or Wagyu Beef Mandoo. Next, guests can choose between the Loco Moco entrée, featuring a red dragon charred short rib, friend egg, kim chi and white rice or the Seasame-Crusted Mahi Mahi with garlic spinach, a kim chi pancake and creamy cilantro sauce. Dessert options include a Peanut Butter Mousse or Chocolate Soufflé. A Spiced Mango Martini is also available for only $9.90. Full menu details can be found here.
ABOUT:
The internationally-acclaimed Roy’s Restaurant is known for its unique and creative menu, a sensational adventure in bold flavors, and its sincere and engaging hospitality that is a welcome escape from the ordinary dining experience. Roy’s Restaurant was born by blending two dynamic principals: delicious food and hospitality inspired by the “aloha” spirit of the Hawaiian Islands. Inspired by his Japanese roots and native Hawaiian cuisine, Chef Roy Yamaguchi opened the very first Roy’s Restaurant in Honolulu, Hawaii in 1988. Today there are 20 Roy’s locations in the continental United States that are owned and operated by United Ohana, LLC, and another six in Hawaii, one in Japan and one in Guam. For more information about Roy’s Restaurants, please visit RoysRestaurant.com.
Tuesday, May 12, 2015, Chipotle hosted a farm tour for their Kitchen Managers and Tasty Chomps at Lake Meadows Naturals. The event began with a brief Food with Integrity presentation at a Chipotle location near by to refresh the minds on Kitchen Managers on what they are serving their customers and why as well as to advance my knowledge on the differences between Chipotle from other “fast food” restaurants.
Chipotle has a Supply Chain Team that works to source the best ingredients, while most fast food contains highly processed ingredients with chemical additives (ie preservatives, artificial colors and artificial flavors). At Chipotle, farmers, ranchers and producers whose practices reflect care for animals, the environment, farmers, and customers raise ingredients. Chipotle makes sure they do not serve genetically modified organisms (GMO) ingredients as large quantities are unhealthy and create dangerous side effects for consumers, animals and the environment itself.
The employees of Chipotle prepare all of the food every morning – chopping, mashing, mixing, and grilling the food. They do not have microwaves in their locations like most fast food restaurants to reheat premade foods.
To further promote motivation to the Kitchen Managers and their crew on learning and promoting to others how they serve Food with Integrity, they were able to take a fun tour of Lake Meadows Naturals Farm in Ocoee, FL, which included egg harvesting opportunities before having lunch on the porch overlooking cows grazing in the meadow.
Before harvesting eggs, we were given a tour of the room that kept the eggs warm for hatching, saw a turkey come out of its egg and hold some chicks that were hatched earlier on; photos are respectively in order of this description.
Lake Meadows Naturals Farm is a local egg farm producing fabulous chicken and duck eggs from happy hens. Their poultry is healthy with no growth hormones or antibiotics and raised in stress-free environments.
Not only did we harvest eggs at Lake Meadows Naturals Farm…we also picked and tried mulberries – some for the first time.
For lunch, Chef Tonda Corrente of La Femme Du Fromage (at the East End Market) prepared a table for fruit, cheese and Lake Meadows Truffle Deviled Eggs with Bacon Jam (not photographed) as well as a table for a few main course dishes where all ingredients came fresh from around the farm as well as brought from the East End Market.
The Farmer’s Caprese Salad was delightfully light and the flavors popped, which can be found in freshly added ingredients in any dish. The salad consisted of fresh red and yellow heirloom tomatoes layered with panko crusted green tomatoes, local Mozzarella and garden basil.
The Chili Rubbed Pork Tenderloin had sweet apricot glaze and blueberry compote. The pork is very tender and juicy; it was made well and did not dry out. The apricot glaze and blueberry compote weren’t overpoweringly sweet when it is not doused over the pork. This was my favorite besides the light Couscous Salad and Green Beans Gremolata.
For dessert, we were served Peach Cobbler with a scoop of salted caramel ice cream. The peaches were locally grown and the ice cream was locally made. I love cobblers, but I think the peaches were too sweet in this case. If there was a larger ice cream to peach cobbler ratio, it would be balanced out better.
It’s a Chinese family tradition – while some folks sip on mimosas and munch on French toast on the weekends, others hit up one of the few dim sum restaurants in town for some steamed shrimp dumplings and a cup of Jasmine tea.
Dim sum, which means a little bit of heart, is the term used for the collection of small plates made of dumplings, sweet buns, and other little delectable bites, all eaten of course with tea and shared around a table with family and friends.
One of the best dim sum restaurants in Orlando has been Ming Bistro. They recently went under new ownership changes and have even had some interior decoration changes. Gone are the chandeliers, replaced with lowered, black painted ceilings and dim lighting, giving the restaurant a slightly more sophisticated feel. Quality remains about the same, though some friends have noted a slight decrease.
Same are the long lines at the door of customers waiting for a table to clear (you can avoid this by going on the off hours – outside the 12pm-2pm peak hours on the weekends). They serve dim sum all day here, but you can only get the push cart service on the weekends. I prefer ordering my dim sum dishes by the menu a la carte – where you are guaranteed hot and fresh plates coming out from the kitchen, rather than something that may have been sitting out for a while.
Service at Chinese restaurants have historically been quite lacking. It is a little better here, where a manager made the rounds asking how things were and the waitresses made sure the tables stayed clear.
How to Order Dim Sum
Make sure to order some tea, like Jasmine or Heung Pin, as well as a glass of water as it can get salty
As the carts make their way around the room, wave one of the ladies down to showcase her wares from the carts – one is steaming, the other not.
Each dish has a certain price range, from $3 to $5 depending on the size.
Drizzle a dab of soy sauce and some chili sauce on your dumplings to taste.
The shrimp rice paste can be ordered separately as can any of the dishes on the regular menu, such as beef chow fun.
Typically, we order shrimp ha gow dumplings, siu mai pork dumplings, fried taro shrimp balls, chicken feet, steamed spare ribs, a plate of beef chow fun, salt and pepper calamari, and some egg custart tart pastries for dessert. Typically the bill comes out to be about $12 a person, great value.
My favorite dim sum dish here is the fried turnip pudding cubes, crunchy and salty, perfect with some hot chili.
Places to Eat
– Tsui Wah restaurant (theyre everywhere) – get the French Toast!!!
– Bee Chiang Hang – Beef jerky street food – also everywhere
– Dim Sum – Sam Hui Yaat or Maxim Palace Central or Tim Ho Wan
– Dessert shops – get the mango fruit snow tea or sago mango dessert
– Yat Lok – Roast Goose
– Mak’s Noodle Shops
– Kau Kee for Brisket
Places to See
– Victoria’s Peak – top of HK
– Big Buddha at Lantau Island
– Temple Street Night Market
– Pacific Place mall
– Lan Kwai Fong – night time bohemian district
————————–
Taipei, Taiwan
Places to Eat
Din Tai Fung – Soup Dumplings
Yong Kang – Shaved Ice
Shin Yeh – Taiwanese
Beef Brisket noodles
Night Markets
Raohe Street Night Markets
Shihlin Night Market
Tonghua Night Market
Shida Night Market
Places to See
– Chiang Kai Shek Memorial
– Lungshan Temple
– Taipei 101
– Shi-Men Ting Youth shopping area
– Jiufen Old Street
– XiMending at Night
– ATT4Fun
——————-
Osaka, Japan
Things to Eat
– Okonomiyaki
– Takoyaki
– Kutsu karaage
Places to See
– Osaka Castle
– Dotonbori street food
– Osaka Aquarium
– Universal Studios Osaka
– Spa World
– Umeda Joypolis Sega
Chicken thigh (6)
The result.
Special Rice plate 
Bun Dac Biet
Squid (9) 
Koshihikari Echigo Beer
Jiko- The Cooking Place (Disney’s Animal Kingdom Lodge)
Fried Turnip Cake Cubes
